Sherrie Mae M.

Roncal
N2A- BSN

INTERVIEW WITH MY MOM

Ask your mom, aunt, grandmother or kasambahay on how she choose in buying meat/s,
chicken, vegetables etc, foods that she puts on your table. Then choose one meal and
ask her how she prepares the food from purchasing the food to cooking.

In order to achieve that healthy food intake, you must be wise enough in purchasing
high quality of goods in the market.

Meat- great source of protein that is needed in bodily functions.

 First is the physical appearance of the meat, if it looks natural and fresh.
This includes inspecting any discoloration and spots in the meat. Next one
is checking if it has foul odor upon smelling, indication that the meat is old.
She also states that when she buys meat, she holds it to check for its
firmness. Not too soft and not too hard.

Chicken- food rich in protein that can be beneficial for weight management and reduce
the risk of heart disease.

 When buying chicken, she states that the “pinkish” color in the flesh is the
basis for its freshness. Another one is checking for firmness; it should
spring back to its original shape when pressing. Chicken should not have
 unpleasant odors; foul odors means that the goods is not new and have
defects that is dangerous to health.

Fish- contains essential nutrients that keeping our heart and brain healthy.
 The overall appearance of the fish will greatly reflect if it’s the best in the
market. When buying a fish, she said that the skin should be shiny and
bright natural looking. Next is she checks carefully the gills if it’s reddish in
color, as well as it should be moist and polished not dry. You should also
consider the status of the eyes; it has to be clear not a cloudy like looking.
Last one is the odor, though it considerably smells fishy, but you need to
double check if it’s not a foul one.

Vegetables- low in fat and calories that is vital in keeping your system function
appropriately. Nutrient-rich food as well as plenty of vitamins in the objective of
maintaining and boosting our body.
 The vivid colors of the vegetables speak the freshness of it. It should be
free on any pest, discoloration, patches, scratches, holes, or damaged in
the surface of the vegetables. Another factor to look for, is the firmness
and consistency of the product.

Sinigang na Baboy
When cooking sinigang, the ingredients should best fit for its freshness because
it’s readily available in the market you only need to be smart in purchasing. The main
ingredient here is the pork, you can choose if you prefer the meatier parts or the bony
cuts. The most important here is when buying meat, the factors you need to consider is
the color if it’s look natural, free from foul odor, firmness and consistency of the meat
when pressing. Tomatoes should not contain blemishes or dark spot. Onion’s outer
surface is dry, no signs of spotting and moistness. She said that she likes to put an
iodized salt because it is healthier than sea salt. Gabi and radish should be hard to
touch and free of any soft spots. Sitaw, eggplant and kangkong is consistent in color
and free of browning appearance. The expiry date of sinigang mix should also be
checked.