HOME “

ECONOMICS
FOOD, HEALTH, AND
NUTRITION
⬩ HOME ECONOMICS - is the field
that deals with technology, education,
study of foods, clothing, home and
family which is intertwined.
“
GROW FOODS
⬩ Grow Foods help our body grow
bigger and stronger. ‘Grow’
foods help build our body’s
bones, teeth and muscles.
What is a Food
Pyramid?
⬩ A food pyramid is a representation of
the optimal number of servings to be
eaten each day from each of the basic
food groups.
 FOOD
PREPARATION
 What do you mean by food
preparation?
Food preparation is defined as the actions
undertaken to ensure food is safe for
consumption or has the required flavor
during its assembling process.
Example:
⬩ Food Recipes - A recipe is simply
defined as a set of instructions
with a list of ingredients used to
prepare a particular food, dish or
drink.
• Rules to keep in mind when preparing and
serving food
1. Wash your hands before preparing
food sure the equipment and surroundings
2. Make
are clean
3. Use fresh food
4. Use nutritious food
5. Wash ingredients before use
 FOOD
PRESERVATION
 What is it about?
It is a process in which food and vegetables are
prevented from getting spoilt; the color, test, and
nutritive values of food is also preserved , and that food
products lasts for a long period of time and that the
shelf life of the product is increased.
 TYPES OF FOODS

1. PERISHABLE ( Fruits,
Milk)
2. SEMI- PERISHABLE ( cheese, some ready
foods)
3. SHELF STABLE ( GRAINS)
PRINCIPLES OF FOOD
PRESERVATION
 “
If we are able to preserve
foods, we enjoy any kind of
foods in any season and
restore our food easily and
without worries.
• Inhibit the growth and activity of
microorganisms.
•Protecting against self -decomposition of food

•Protection from invasion and spoilage by

insects and rodents
•Protection against losses by mechanical
causes
-WAYS OF FOOD PRESERVATION

•How foods are preserved?

 1. DRYING
• Drying removes most
water from food. Most
bacteria die
or become inactive
when the food is dried.
A. Natural ( under the sun )
B. Artificial
 2. SALTING
• Salting is an old way of preserving
food . The salt draws out moisture and
prevents microorganisms from
growing.
 3. FREEZING
By lowering the food's temperature inhibits
microorganism growth. Cold storage is
considered a modern discovery but it really
started on 1626 when Lord Bacon pioneered
the investigation of cold storage for food.
4. SUGAR PRESERVATION

It is cooking fruits and

vegetables in saturated
sugar to extend their
shelf life.
 5. PICKLING
It is preserving fruits and
vegetables in particular using
vinegar or brine mixture of salt
and water. It makes difficult for
microorganisms to live.
our office
When applying this
way, fruits and
vegetables should be
fresh, firm and we'll
washed.
 6. CANNING
It is the preservation of foods
hermetically sealed (airtight)
containers through the application
of heat.
 7. SMOKING (PINAUSUKAN)
Fresh fish and other meats that are smoked
are produced by the burning of wood or
barks of trees. Like drying, this type of
curing also reduces moisture. The
resulting product has a distinctive taste,
a good appearance, and an attractive
color.
 2 TYPES OF SMOKING
:
A. HOT SMOKING B. COLD SMOKING
 8. STERILIZATION
It involves heating the product for a long
time and at the higher temperature. The
heat boils the food , changes the flavor,
and often the appearance. It destroys
part or all of the microorganisms in the
food.
This also was
used for
temporary
preservation of
milk , fruit juices,
and other food
products.
 FOOD PROCESSING METHODS
It is the set of methods/
techniques used to transform raw
ingredients into food or
transform food into other forms
for consumption by humans or
animals either in the home or food
processing industry.
 1. PEELING

•Removal of
unwanted outer
layers, such as
potato peeling or
the skinning of
peaches.
 2. MINCING
Mincing is a cooking
technique in which food
ingredients are finely
divided. The effect is to
create a closely bonded
mixture of ingredients
and a soft or pasty
texture.
3. CHOPPING /SLICING
 4. EMULSIFICATION
An emulsion is a mixture of two
immiscible (unblendable) liquids. One
liquid (the dispersed phase) is dispersed in
the other( the continuous phase). Many
emulsions are oil/water emulsions with
dietary fats being one common type of oil
encountered in everyday life.
 5. FERMENTATION
Fermentation in food processing
typically refers to the conversion of
sugar to alcohol using yeast.
Fermentation usually implies that the
action of the microorganisms is
desirable , and the process is used to
produce alcoholic beverages.
 6. LIQUEFACTION

It means to turn
something into liquid
state.
 7. BAKING
Baking is the technique of
prolonged cooking of food by dry
heat acting by convection, and not
by radiation, normally in an oven,
but also in hot ashes or in hot
stones.
It is primarily used for
preparation of bread,
cakes, pastries, and pies,
tarts, quinches, and
cookies. Such items are
referred to as "baked
goods" and are sold at
bakery.
 8. PACKAGING
It is the science, art and technology of
enclosing or protecting products for
distribution , storage, sale and use.
Packaging also refers to the process of
design, evaluation, and production of
packages.
A. Tools used for measuring and weighing the
correct amount of ingredients and materials :
Digital scale

Measuring spoon
Weighing scale Measuring glass Measuring cups
B. Utensils for handling and
preparing ingredients or materials.

Paring knife Utility bowls Colander

 Strainer Wooden spoon/ladle Tongs

Chopping board Plastic basin Tray

C. EQUIPMENT FOR PROCESSING

Food Processor
Stock Pot Wok/Kawali
Double boiler
Pressure Cooker
D. Containers
 IMPORTANCE OF FOOD PRESERVATION
• Important and vital in the food industry due
to social, psychological and health factors.
• Increases the shelf life of food.
• Retain the quality of food-colour,
texture, flavor and nutritional value

• Increases food supply

• Adds variety to the foods.
• Decreases wastage of food.
• Make foods available
throughout the whole year.

• It increases family income by the sale of

the preserved food.
• It helps the economic development of
the country.
 SELECTING FOOD TO BE
PRESERVED
Food preservation is a method of
ensuring healthy food and saving
money for a family. It also provides
practices of preserving fruits and
vegetables in season.
 1. MEAT PRODUCTS

Meat quality is defined by the quality of lean, fat

and the palatability factors.
The visual identification of quality meat is based on
color, marbling and water holding capacity.
Marbling is small streaks of fat that are found
within the muscle and can be seen in the meat cut.
Marbling has a Marbling is small streaks of fat that
are found within the muscle and can be seen in the
meat cut. Marbling has a beneficial effect on
juiciness and flavor of meat.
The product should have a normal smell. Any rancid
or strange smelling meat should be avoided. Meat
should appear firm rather than soft.beneficial effect on
juiciness and flavor of meat. The product should have
a normal smell. Any rancid or strange smelling meat
should be avoided. Meat should appear firm rather
than soft.
⬩ The product should have a normal smell. Any rancid or
strange smelling meat should be avoided. Meat should appear
firm rather than soft.beneficial effect on juiciness and flavor
of meat. The product should have a normal smell. Any rancid
or strange smelling meat should be avoided. Meat should
appear firm rather than soft.
2. FISHES
The fresh fish should have no smell. The
scales of a fresh fish are tight on the skin, not
lose or falling off or dried out. They are also
bright, reflecting light easily, and have a
metallic look. The eyes of a fresh fish should
be bulging, clear and shiny, not cloudy or
sunken into the head. If the eyes are cloudy,
faded, milky or dull, the fish has aged a few
days and is approaching a non- usable
 3. FRUITS AND
VEGETABLES
The choice to buy fresh fruits and vegetables is easy and
affordable. If you are unable to get to a farmer's market or
there is not one close by, you can go to your local supermarket.
One tip to make better fresh fruits and vegetable. choices is to
look for what is in season. In selecting good, quality,
inexpensive and fresh fruits and vegetables in the market it
should be mature, firm, uniform size and shape, absence of
defects, skin and flesh color.
 4. EGGS
There are few things to check to ensure that
you have bought quality fresh eggs. The
eggshell should be clean, rough and should not
have any cracks. The yolk should be round and
centered in the whites and the egg white should
be firm. There is also a quick test for freshness,
if you put an egg in a basin, fresh eggs will stay
at the bottom while stale eggs float.
Observing Safety Rules in Food
Preservation

Observing safety rules is important

during food preparation and
cooking, Understanding the hazards
in the kitchen can help you avoid
accident such as burns and even
food poisoning.
In order to stay safe in the kitchen, it
is important to understand the
dangers present
in the cooking area, from sharp
knives to hot stoves. Understanding
the safety rules can help you protect
yourself from danger.