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Laboratory Activity No 2 - GLOVA-ND
Laboratory Activity No 2 - GLOVA-ND
A. Prepare a Normal Diet and modify it into a diet for an individual suffering from
rickets. Prepare a sample menu plan for lunch
The methods in which we store, prepare and cook our foods can affect the level
of vitamins and minerals available to our bodies. Many vitamins are susceptible
to damage through heat, air, moisture and light. Minerals are generally more
stable, but can also be diminished through cooking processes.
Frozen fruit and vegetables retain their vitamins and minerals well due to
the freezing process.
Steaming, stir-frying and microwaving are all excellent cooking methods,
which are used to retain vitamins.
Canning procedures have also become much more efficient in recent
years, and a higher percentage of nutrients are now retained.
Avoid allowing cut vegetables to be exposed to air, heat or light for an
extended period of time-and do not soak them before cooking, as water
may leach important vitamins and minerals. t is also helpful to avoid
peeling wherever possible, as the level of vitamins tends to be highly
concentrated under the skin.
It is important to avoid sun exposure to milk products, as sunlight destroys
the B vitamin riboflavin.
It is best to cook vegetables for the minimum amount of time required to
reduce the amount of nutrients lost.
2. How are vitamins destroyed?
The many vitamins are sensitive and are easily destroyed when exposed to heat, air,
water, or fats (cooking oils). Water-soluble vitamins are easily destroyed or washed out
during food storage or preparation. Proper storage and preparation of food can
minimize vitamin loss. To reduce vitamin loss, always refrigerate fresh produce, keep
milk and grains away from strong light, and avoid boiling vegetables with the exception
of soups where the broth is eaten. The longer they remain in storage, the more their
nutritional value may gradually decrease. Using of bicarbonate of soda to keep
vegetables green will completely destroy vitamin C.