Nutrition and Diet Therapy Laboratory
Prepared By:
MARY ELEANOR N. USIS, MSN, RN
FOOD IS A complex mixture of many different chemical components. The study of
food preparation involves understanding the changes that occur in these
components during preparation as a result of their interaction with one another,
with the medium of cooking, the temperature of cooking and the environment.
The first step in ensuring good nutrition for the family.
The daily food guide helps in deciding the kinds and amount of
foods to be purchased.
FOOD SELECTION
Foods are classified, on the basis of their stability during
storage:
1. non-perishable
2. semi-perishable
3. perishable foods
FOOD SELECTION AND PURCHASE
Non-perishable foods have a long shelf life and don't require refrigeration
to keep them from spoiling. Instead, they can be stored at room
temperature, such as in a pantry or cabinet
NON-PERISHABLE GOODS
Examples:
Whole grain cereals Nuts and seeds
Sugar Canned vegetables and fruits
Rice Jerky
Dried and canned beans Granola and protein bars
Nut butters
Dried fruits and vegetables
Canned fish and poultry
NON-PERISHABLE GOODS
Take longer to spoil and may or may not need immediate refrigeration.
Semi-perishable foods include onions and potatoes.
SEMI-PERISHABLE GOODS
Perishable foods, have a limited shelf life after harvest or
production.
The delay before they become unmarketable or inedible
depends on the food product itself and a number of
environmental factors. These environmental factors include:
the storage temperature
pressure and relative humidity
composition and velocity of surrounding gas.
PERISHABLE GOODS
Examples:
Vegetables and fruits
Animal foods (milk, eggs, poultry, fish, and meat)
One criterion for selection of perishable foods is that these must be
fresh. In practice this means milk freshly drawn, fish freshly caught
from a river or sea, meat soon after slaughter, eggs just laid,
vegetables just harvested from the garden and fruits just picked
from the tree.
PERISHABLE GOODS
Proper storage of food, that is produced at home or purchased for the
family is an important part of meeting the food needs of the family.
It is necessary to decide about what to store and how to store after
considering the space available and the shelf-life of the foods.
STORAGE OF FOOD
Plant (vegetable) tissues change during storage. These changes include loss
of water, modification of the fibres, and change in the pectins. The loss of
water is reduced by storing vegetables in an atmosphere of high relative
humidity. Removing the tops of radishes, carrots and onions, reduces loss of
moisture, due to decrease in surface area. Peas in pods keep better than
when shelled. Peas and corn become less palatable during storage due to
sugar being converted to starch. It is better to buy these vegetables only in
the quantity needed for immediate use.
Succulent vegetables should be kept cold in a dampened cloth or in a
covered ventilated container.
Roots and tubers may be stored in a cool, ventilated place the storage
temperature being maintained between 3 and 10°C (38–50°F) — to keep
sprouting to a minimum. Only sound vegetables should be selected and
stored; even a few bruised tubers may contaminate the entire lot.
STORAGE OF PERISHABLE FOODS
Fish, Meat Poultry: Fresh fish, meat, poultry can be kept for short periods at
temperatures just above freezing. Ground meat is more likely to spoil than roasts, chops,
steaks, due to
(i) the handling,
(ii) exposure of larger surface to air, and
(iii) equipment.
Organ meats such as liver, kidney, brain are also more perishable than other cuts.
Oxidation of fats in meats produces off-flavours and oxidation of meat pigments causes
discoloration. Both these are undesirable changes, which can be retarded by storing
meat in the coldest part of the refrigerator.
The fats in pork and poultry are more easily oxidized than others.Therefore, it is
recommended that these meats be held for very short periods, prior to use.
Shell Eggs should be refrigerated promptly. Flavor and quality changes occur rapidly if
eggs are held at room temperature, but very slowly at refrigerator temperature.
STORAGE OF PERISHABLE FOODS
Food preparation is an important step in meeting the nutritional
needs of the family. It is not enough that food be nutritious, it has
to be pleasing in appearance and taste so that it is eaten.
Good preparation is an important prerequisite of food
acceptance. Therefore, it is important to acquire the ability to
prepare and serve food, which is nutritious and acceptable to
the family.
The science of food preparation is based on the understanding
of physical and chemical changes that occur in food during
preparation.
FOOD PREPARATION
To improve taste
To make the food more palatable
To destroy some microorganisms
To remove heat-labile toxins
REASONS FOR COOKING FOOD
