JK-TK/GRADE-8-TERM-2 huggingface dataset:
These are a few examples of ways to cook food, and notice that all of these methods involve heating the food to a high temperature: Baking Boiling Steaming Grilling FryingHeat transfer when cooking During cooking, heat is transferred from the source of heat to the food through conduction e.g. grilling steak on a grilling pan sitting on a stove , convection e.g. running cold water over frozen food to speed up thawing process and or radiation roasting marshmallow over fire . Check out the resources below to learn more why food is cooked and how heat is transferred conduction, convection and radiation . We know that cooking gets the food hot. It makes what is otherwise unsafe to be consumed raw, safe to eat. In order to do so, food has to be put in an oven or on the stovetop and be subjected to a source of heat. When the heat transfers from something that is hot, such as a flame or a pot of boiling water, to the food, this process is called heat transfer. There are three types of heat transfer: conduction, convection and radiation. What distinguishes them is the manner in which the heat in transferred. Without a medium, heat cannot be transferred. The different ways that heat transfer can be accomplished determines how the food is cooked and what the end result will be. Convection Heat is transferred via liquids and gases. Fast moving molecules of the convection medium collide with the slower molecules in the food and heat them up. As warmer areas of a liquid or gas rise to cooler areas, it forms a continuous circulation pattern. These convection currents can be observed when water is boiling in a pot. Convection that takes place through air occurs in a convection oven. Compared to traditional ovens, ovens using convection are usually the better choice as it has fas to circulate the air around. On the contrary, traditional ovens mostly rely on radiation off the oven walls and is therefore a more eficient method of heat transfer. It heats food faster and reduces cooking times by at least 25 . Below are some examples of convection heating. Baking and roasting Boiling and steaming Running cold water over frozen food, which transfers heat into the food to thaw it more quickly Radiation Heat is transferrred via electromagnetical waves.
Fibre-rich vegetables. ... Beans. How Heat Affects Foods and Their Flavors Posted on June 8, 2021 by MadgeTech MarketingStarches Starch is the most common carbohydrate in human diets, whether it s natural or is added to foods. As heat is applied to starch it absorbs moisture from its surroundings and becomes softer. This process is called gelatinization and is the reason pasta and rice double in size and soften when cooked. Gelatinization begins at 150 F. EFFECT OF OVERHEATING IN FOODNandhini Ramanathan Nandhini Ramanathan I am a foodtechnology student Leadership self-motivated team work Published Aug 30, 2023 Follow HOW HEAT AFFECTS FOOD During the heating process or the cooking of food, a complex series of physical and chemical changes take place. These changes vary according to the heating method and time exposed, but may ultimately include changes in nutrient composition, fat content, moisture, flavor, smell, texture, and color. The longer the food is heated, and the higher the temperature, the greater the nutrient loss. When we look at commercially prepared dog food or even home cooking as preparation, the heat applied during the extrusion process, grilling or microwaving contribute to the reduction in nutritional value most of the time. Graph Protein goes through certain physical and chemical changes when it is heated and cooked pg 88, SACN When the proteins in food are heated, they coagulate. An example of this can be observed in the proteins found in eggs which become denatured and coagulate during the heating process. The heat disrupts the hydrogen bonds and non-polar hydrophobic interactions. The bonds are disrupted by increasing the kinetic energy and causing the molecules to vibrate so rapidly and violently. Researchers have observed that single amino acid digestibilities, especially for aspartic acid and cysteine, which are known to be heat-sensitive, revealed a disproportionate reduction when tested in the commercially processed food compared to when tested alone. Protein that is exposed to hot temperatures, shrinks and loses moisture. This usually occurs at temperatures between 160 and 185 degrees Fahrenheit. When animal sources of protein are cooked slowly, any connective tissues present in the meat are likely to dissolve.
Protein that is exposed to hot temperatures, shrinks and loses moisture. This usually occurs at temperatures between 160 and 185 degrees Fahrenheit. When animal sources of protein are cooked slowly, any connective tissues present in the meat are likely to dissolve. Heat does not destroy the protein in food, but it may reduce the overall content Dextrinisation: The reaction of dry heat on the surface of food which changes starch to dextrin, e.g. toast. Gelatinisation: The process of thickening which takes place when a mixture of starch and liquid is heated. Ways to retain nutrients while cooking Prolonged exposure to water, heat, and light may cause some foods to lose nutritional value like vitamin B1, vitamin C and polyphenols. Here are simple tips which will help you retain nutrients while enjoying your favourite foods. Have a look! 02 11Rule for washingAlways wash the vegetables first and then chop them. Chopping first and then washing takes away the nutrition of your food. 03 11Don t chop small Do not chop vegetables into very small pieces as most of the nutients will be destroyed when they come in contact with air. The best way is to chop the vegetable into larger chunks. 04 11Water usageCook vegetables in smaller amounts of water. Boiling in too much water damages the nutrients. It is best advised to cook the veggies covered on low flame in their own water. 05 11Heating your foodAvoid re-heating of food as it destroys the chemical structure of nutrients and vitamins. 06 11Loss of mineralsAs soon as you chop veggies, you should cook them as the vitamins and minerals are secure in their cells as once they are exposed to light and air, the nutrient contents can be destroyed. 07 11Excess waterDo not throw away the excess water drained after boiling rice or vegetables. The excess water is loaded with nutrients and it can used in preparing gravies, kneading dough or serve it as a refreshment drink. 08 11Root rulesRoot vegetables like potato, ginger, turnip and carrots should be boiled with skins and the peel should be removed after boiling. Boiling with peels helps the nutrients to migrate to the centre of the vegetables which helps in better retention of its nutrients. 09 11Baking sodaDon't use baking soda when cooking vegetables. Although it helps in retaining color of the vegetables as well as speeds up the cooking process, but destroys the vitamin C content of the veggies.
Boiling with peels helps the nutrients to migrate to the centre of the vegetables which helps in better retention of its nutrients. 09 11Baking sodaDon't use baking soda when cooking vegetables. Although it helps in retaining color of the vegetables as well as speeds up the cooking process, but destroys the vitamin C content of the veggies. 10 11Fresh food Eating fresh food is an good idea because the depletion of nutrients could be slowed down. Another reason is the quicker you consume it, the more nutrients can be gained from it. Try eating within 4 hours of cooking your food Check for aflatoGuidelines to minimize nutrient losses during preparation 1. Choose fresh foods that are not over-ripe, bruised, cut or scraped. 2. Peel thinly or cook inn their skins,jacket 3. Aim at golden brown whenncooking indry heat. 4. Use enough water to cover 5. Cooknthem for the appropriate time 6. Blend starchy flavours with cold water before cooking 7. Stirbthoroughly and continuously over low heat 8. Wash vegetables before cutting. Soaking or washing time should be reduced to minimize nutrient loss. 9. Cut vegetables into big pieces so that exposure of vitamins to water is less while cooking and washing. 10. Use a vegetable peeler to remove skin as it helps remove only a very thin layer of skin. 11. Use minimum water for cooking. Bring the water to boil and add the vegetables to cook. 12. Cook vegetables by steaming and pressure cooking to conserve nutrients. 13. Cover the vessel with a lid while cooking as it hastens cooking. 14. Vegetables salads should be prepared just before serving to conserve nutrients. 15. Use acids such as lime juice or vinegar to salads as it prevents loss of Vitamin C since Vitamin C is stable in acid. 16. Store foods in a cool, dark place. 17. When boiling, add the raw food to the boiling water rather than to cold water. 18. Steaming is a way of cooking with a minimum amount of water. 19. If possible use the cooking water for gravies, sauces or soups as it is a source of watersoluble vitamins and elements minerals . 20. Cook for the minimum time necessary to make the food palatable and safe. 21. Do not use baking soda to help keep the green colour of vegetables, as this increases loss of vitamin C. 22. Do not use copper utensils.
Do not use baking soda to help keep the green colour of vegetables, as this increases loss of vitamin C. 22. Do not use copper utensils. Copper helps to destroy vitamin C. 23. Soak whole pulses overnight and other dhals for one hour before cooking. Safety in preparing and cooking starchy carbohydrates Choose foods processed for safety. ... Cook food thoroughly. ... Don t cook root tubers when they have any green, damaged ir sprouting bits Check aflatoxins in cereals or grains before cooking Eat cooked foods immediately. ... Store cooked foods carefully. ... Reheat cooked foods thoroughly. ... Avoid contact between raw foods and cooked foods. ... Wash hands repeatedly. ... Keep all kitchen surfaces meticulously clean. Explain four factors to consider when setting a table. The number of people taking the meal as this determine the number of covers to be laid. The meal to be served as this ensures that all the tableware is available. Number of courses dishes as this enables one to set the cover for the courses. Tableware as this determines their placement. Type of meal service as each type has its own way of laying the table. The type of dinners determines the way of table setting e.g. ages, special needs. A center piece should be available for beauty enhance appetite. Provide adequate space to avoid overcrowding for comfort. Ensure the room is clean for hygiene. The table cloth should be well laundered for neatness. Table appointments should be clean for hygiene enhance appetite Essentials for table settingplace setting for one person is a "cover.". 2. The plate, flatware and placemat should be 1-1 2" from the table edge to allow for an attractive table and safety. 3. Flatware is placed in order of use from the outside in. 4. The napkin should be folded in a square or rectangle and placed so that the open edge is toward the plate. 5. Allow 20-24 inches for each place setting or cover. 6. Use only flatware and plates that are necessary for the specific meal. 7. Table cloth - the center fold should fall exactly on the center line of the table. The cloth then drops evenly on both sides. The cloth should hang over the table no more than 10-12 inches.
Table cloth - the center fold should fall exactly on the center line of the table. The cloth then drops evenly on both sides. The cloth should hang over the table no more than 10-12 inches. 8. Tables should be set according to these principles; art, common sense, concern for comfort for those eating and courtesy. 9. A good centerpiece is: - in scale with the table - is low so people opposite each other can see across the table - can be placed anywhere on table as long as table looks well-balanced - can be part of the meal salad, fruit bowl, dessert, etc. Skip to document University High School Books Sign in My Library Information AI Chat Mealsfor special groups and occasion Used in meal planning Course Nutrition and dietetics DND 2204 36 documents University Thika School of Medical and Health Sciences More info Uploaded by: Anonymous Student Thika School of Medical and Health Sciences Comments Please sign in or register to post comments. Students also viewed Types of management styles Diseases of the Small Intestines Meal preparation units and equipments Background OF Medical Terminologies Inborn Errors OF Metabolism GIT disorders Upper - GIT Notes Related documents Lifespan notes on adolescents,adults,elderly Parenteral nutrition Criteria for Formula Selection Commonly used equipment in enteral feeding and parenteral Community Partnership Skills 1 Notes Principles OF Human Nutrition notes Preview text MEAL PLANNING FOR VARIOUS GROUPS AND SPECIAL OCCASIONS Unit objectives By the end of this unit, the learner should be able to: 1. Identify the various groups of individual with different nutritional needs 2. Describe on how to prepare and serve meals to meet their recommended allowance individually 3. Explain the need for the nutritional requirement in the lifespan and occupation 8 Introduction A nutritious and wholesome balanced diet is a key to good health. A well-balanced diet includes eating the right amount of foods from the five main food groups. Most people will have three main meals a day. No single food contains all nutrients the body needs so it is important to eat a wide variety. The right amount of different nutrients can increase life expectancy by keeping the heart and body healthy, and preventing many long-term illnesses.
Most people will have three main meals a day. No single food contains all nutrients the body needs so it is important to eat a wide variety. The right amount of different nutrients can increase life expectancy by keeping the heart and body healthy, and preventing many long-term illnesses. Body weight can be kept to an acceptable level through healthy eating, leading to a fitter and more active lifestyle. Nutrition is one of the factors that contributes to the wellness of an individual. A balanced diet, when plannedcarefully, provides adequate energy and nutrients for growth, health maintenance, disease prevention and therefore it is essential for our whole lifespan. There is a number of factors to be considered when planning meals. Factors to be considered in meal planning for different categories Figure 1: Factors to be considered in meal planning for different categories Different examples of occasions are Fiesta, birthday, weddings, anniversaries, Christmas, Mother s day, Father s day, Baptismale.t. It important to plan meals for different occasions success of occasion depends on how well it is planned- from the decors, house arrangement and the food that must be specially chosen, prepared and served Foods, techniques and equipment C. Kitchen equipment must be safe and reliable if it is to be used to prepare and serve food for special occasions. Remember that: facilities must be appropriate for the number of guests being served if the celebration is to be held at a venue away from home, the host or caterer must consider what equipment and facilities are available cutlery, plates and storage space in refrigerators, freezers, cupboards and benches must be organised before the event to avoid any last-minute shortages kitchen equipment such as hand mixers, microwave ovens, blenders and stoves must be tested and checked before the event to detect any faulty equipment only equipment that saves time should be used the preparation and cleaning of some equipment outweighs its value oven, refrigerator and freezer temperatures must be tested to see that they are suitable for keeping food safe and so preventing any risk of food poisoning equipment should be cleaned before and after use to ensure proper hygiene stored equipment can often attract insects, rodents and cockroaches there must be enough serving equipment such as spoons, forks and tongs-when people swap serving utensils, cross-contamination can easily occur. Small- and large-scale meal preparation The size of an event can have a great impact on the preparation involved.
Kitchen equipment must be safe and reliable if it is to be used to prepare and serve food for special occasions. Remember that: facilities must be appropriate for the number of guests being served if the celebration is to be held at a venue away from home, the host or caterer must consider what equipment and facilities are available cutlery, plates and storage space in refrigerators, freezers, cupboards and benches must be organised before the event to avoid any last-minute shortages kitchen equipment such as hand mixers, microwave ovens, blenders and stoves must be tested and checked before the event to detect any faulty equipment only equipment that saves time should be used the preparation and cleaning of some equipment outweighs its value oven, refrigerator and freezer temperatures must be tested to see that they are suitable for keeping food safe and so preventing any risk of food poisoning equipment should be cleaned before and after use to ensure proper hygiene stored equipment can often attract insects, rodents and cockroaches there must be enough serving equipment such as spoons, forks and tongs-when people swap serving utensils, cross-contamination can easily occur. Small- and large-scale meal preparation The size of an event can have a great impact on the preparation involved. Planning an event for five or ten people is very different from organising an event for hundreds of guests. Planning ahead allows the host to organise an appropriate menu according to the information they have on the number of guests attending. This planning is necessary to: - avoid excessive waste of food and money - avoid the embarrassment of running short of food - ensure that the food is the best choice for the event. When catering for small numbers of guests, it is relatively easy to estimate rough quantities of food. When catering for large numbers of guests, a rough guess or estimate is not suitable. Every caterer follows a set of guidelines. A host must consider the factors listed when planning a menu. Consideration to consider in planning meals for special occasions 1. Factors to consider in meal planning a. Food Budget - refers to the amount of money needed for the food to be prepared. It should be prepared ahead of time b. Tools, Facilities and Equipment- menu you have planned can only be prepared if you have the needed tools, facilities and equipment c.
Food Budget - refers to the amount of money needed for the food to be prepared. It should be prepared ahead of time b. Tools, Facilities and Equipment- menu you have planned can only be prepared if you have the needed tools, facilities and equipment c. Time and Energy Available plan meals which will make reasonable demand on time and energy to save time and energy it is advisable to plan dishes you are familiar with and that you have skills and ability in preparing them. Plan cooking dishes which do not use the same equipment since it takes time for one dish to be cooked plan dishes that will not require last minute attention 2. Food Preferences of Guests - consider what dishes would the guests love to eat and what popular and special in a given culture or regions. Consider special nutritional needs 3. Goals in Preparing Meals for special occasions it is important to set goals that will not only satisfy the palate but also promote health and wellbeing of every guest. The meal should be nutritionally adequate, economically feasible, aesthetically satisfying, palatable and hygienically prepared 4. Nutritionally adequate means the meal has enough nutrients to make the body healthy. It contains all nutrients needed by the body like carbohydrates, fats, proteins, vitamins, and minerals. Use the Three Basic Food Groups as guide 5. Economically feasible Food budget is enough to meet the food expenditures food budget should be reasonable and affordable 6. Aesthetically satisfying every dish is pleasing, deliciously inviting and satisfying it should appeal to the senses and to the appetite. There should be a variety of colorThe calorific requirement is generally higher in men than in women because men have larger body size, and they are more physically active and have more lean muscle mass. 8.1 Age groups i. Infants breast feeding is the safest and most desirable method of nourishment Human milk is considered the ideal starting food, with most of the nutritional requirements. However breast feeding should not be relied on exclusively for optional nutrition beyond the sixth mouth of the infant s life. For twins, optimum is 3-4 months. O Interval of feeding: Breast feeding should be started as soon as possible after birth if a mother and a baby are okay. A baby should be allowed to feed on demand and may suckle 1215 times day.
For twins, optimum is 3-4 months. O Interval of feeding: Breast feeding should be started as soon as possible after birth if a mother and a baby are okay. A baby should be allowed to feed on demand and may suckle 1215 times day. However a common routine is that of 10-15 times during the day. After such feed a baby should be burped to remove the air swallowed together with milk by allowing the baby on the mothers knee or shoulders. For the first days the baby should be suckle both breast for only a few minutes each time to prevent any nipple sores or cracks. About 150ml of human milk per kg body weight the baby is getting enough milk if satisfied at a 12-20 times feeding, falls asleep promptly and sleep quietly for several hours, and also makes satisfactory weight gains from week to week. Duration of breastfeeding: sufficient until about 6 months of age, should continue for 2 years or even longer. Refer: duration of breast milk Replacement of breast milk Is the process of feeding an infant child who is not receiving any breast milk with a diet that provides all the nutrients a child needs Introduction of solid foods before the age of 4-6 months is not recommended due to immaturity of gastrointestinal tract and kidneys to handle solid food. After that, solid foods could be introduced gradually and individually. The typical order of introduction begins with cereal, usually iron-fortified ones, vegetables, fruits, eggs and then meat. A waiting period of 4-5 days before the introduction of another new food is recommended to make sure no allergic reaction or intolerance. It s only recommended when the AFASS criteria can be met. AFASS A -ACCEPTANCE: no barriers replacement feeding Barriers can be cultural, social and also due to fear of stigma and discrimination F- FEASIBLE: mother or the family has adequate time, knowledge ,skills and other resources to prepare the replacement food and feed the infant up to 12 times in 24 hours A- AFFORDABLE: Mother, family, community or even the health system support can pay for the cost of purchasing, preparing and using replacement feeding without compromising the health and nutrition of the entire family.