NARRATIVE REPORT ON HEALTH CARE SEMINAR AND FEEDING ROGRAM AT MALVAR, SANTIAGO
CITY
Introduction:
Children’s Feeding Program at designed to help children who have a medical or behavioral issue that impedes
their feeding and growth. Treatment is geared to help a child overcome feeding issues and establish proper
feeding and nutritional habits so that additional health problems can be avoided. Health care, or healthcare,
refers to the treatment and management of illness, and the preservation of health through services offered by
the medical, pharmaceutical, dental, clinical laboratory sciences (in vitro diagnostics), nursing, and allied health
professions. Health care embraces all the goods and services designed to promote health, including
“preventive, curative and palliative interventions, whether directed to individuals or to populations”.
Narrative report:
February 21, 2009, at Brgy . Malvar Santigo City AMA NSTP students held an Outreach Program it was the
health care seminar and feeding program for the malnourish child of the said Barangay. At 7:00 in the morning
Romy G. Ebi the NSTP adviser of AMACC students cheeked the attendance. At 7:30 we proceed to Malvar
community center. At exactly 9 o’clock Health care seminar start. Nursing students manage the seminar, allied
teach the Malvar selected children with proper nutrition. Before 10 o’clock parlor game (with prize) hosted by
lolito and eric , and some singing intermission was done manage by the T1 concerned. At 10 o’ clock was the
feeding program. And all AMACC NSTP students feed the child they choose. After the feeding program, brgy
Malvar gave their message to thanks AMACC for helding our outreach to their brgy, then Nursing students
demonstrate how to brush teeth in a proper way and all selected children of Malvar simultaneously Brush their
teeth. Then last but not the least NSTP students clean the Malvar Community center. With the warm support of
the brgy official of Malvar, and NSTP adviser, the first outreach program successfully done at exactly 5:00 pm.
Proceeding to Malvar community center
Malvar Selected Children
Eating
time
Checking attendance
HISTORY OF BAKING
The first evidence of baking occurred when humans took wild grass grains, soaked them in water,
and mixed everything together, mashing it into a kind of broth-like paste.[3] The paste was cooked by
pouring it onto a flat, hot rock, resulting in a bread-like substance. Later, this paste was roasted on
hot embers, which made bread-making easier, as it could now be made any time fire was created.
The Ancient Egyptiansbaked bread using yeast, which they had previously been using to brew beer.
[4]
Bread baking began in Ancient Greece around 600 BC, leading to the invention of enclosed ovens.
[4]
"Ovens and worktables have been discovered in archaeological digs from Turkey (Hacilar) to
Palestine (Jericho) and these date from about 5600 BCE."[5]
Baking flourished in the Roman Empire. In about 300 BC, the pastry cook became an occupation for
Romans (known as the pastillarium). This became a respected profession because pastries were
considered decadent, and Romans loved festivity and celebration. Thus, pastries were often cooked
especially for large banquets, and any pastry cook who could invent new types of tasty treats was
highly prized. Around 1 AD, there were more than three hundred pastry chefs in Rome, and Cato
wrote about how they created all sorts of diverse foods, and flourished because of those foods. Cato
speaks of an enormous number of breads; included amongst these are the libum (sacrificial cakes
made with flour), placenta (groats and cress), spira (our modern day flour pretzels), scibilata (tortes),
savaillum (sweet cake), and globus apherica (fritters). A great selection of these, with many different
variations, different ingredients, and varied patterns, were often found at banquets and dining halls.
The Romans baked bread in an oven with its own chimney, and had mills to grind grain into flour. A
bakers' guild was established in 168 BC in Rome.[4]
Eventually, the Roman art of baking became known throughout Europe, and eventually spread to the
eastern parts of Asia. From the 19th century, alternative leavening agents became more common,
such as baking soda.[4] Bakers often baked goods at home and then sold them in the streets. This
scene was so common that Rembrandt, among others, painted a pastry chef selling pancakes in the
streets of Germany, with children clamoring for a sample. In London, pastry chefs sold their goods
from handcarts. This developed into a system of delivery of baked goods to households, and demand
increased greatly as a result. In Paris, the first open-air café of baked goods was developed, and
baking became an established art throughout the entire world.
