2. Meat nutritive value
Protein: meat is a good source of high biological value protein
Fat: fat content varies depending on type of meat
Carbs: there is no carbohydrate present in meat
Vitamins: meat is a good source of b group vitamins(niacin thiamine riboflavin)
Minerals: red meat and offal are a good source of iron
Water: meat contains a high proportion of water
3. Meat dietetic value
Meat is an excellent source of high biological value protein
Meat supplies the mineral iron
People with heart conditions should reduce there intake of meat
meat lacks carbohydrate calcium and vitamin c
Meat is readily available
4. Meat effects of cooking
Meat protein coagulates the fibres to shrink
Collages in converted to gelatine
The fat melts
Colour changes from red to brown
5. Fish nutritive value
Protein: fish Is an important source of high biological value protein
Fat: the fat of shite fish is stored in the liver
Carbs: as fish does not have a carbohydrate it is uasaly served with a carbohydrate
e.g. pasta
Vitamins: fish contain useful amounts of b group vitamins
Minerals: fish is a good source of iodine
Water: white fish contains a high amount of water
6. Fish dietetic value
Fish is an important source of high biological value protein
White fish contains practically no fat
The fat in oily fish is unsaturated
Fish is very easy to digest
7. Fish buying
Fish must be absolutely fresh
Buy from a clean reliable source
Buy fish in season
Choose medium sized fish
8. Effects of cooking on fish
Micro organisms are pasteurised
The protein coagulates
Collagen changes to gelatine
There is some loss of b group vitamins
9. Eggs nutritive value
Protein: excellent source of high biological value protein
Fat: almost one third of the egg yolk is made up of fat
Carbs: eggs do not contain carbohydrates
Vitamins: fat soluble A D E K
Minerals: eggs are an important source of calcium
Water: most of the water is present in the egg white
10. Eggs dietetic value
High biological value protein they are important in the diet
Easily digested
The saturated fat may cause cholesterol problems
Eggs are readily available
11. Eggs effect of cooking
Protein coagulate
Salmonella are destroyed by heat
Heat causes loss of b group vitamins
The egg white changes
12. Milk nutritive value
Protein: good source of high biological value protein
Fat: milk contains saturated fat
Carbs: milk contains lactose a disaccharide
Vitamins: very good source of vitamin a
Minerals: excellent source of calcium
Water: very high proportion of water
13. Milk dietetic value
Milk is relatively cheap
Milk is the sole food for babies
Milk is also fortified
Milk should be combined with food rich in starch
14. Milk effects of heat on milk
The protein coagulates
Bacteria are destroyed by boiling
Some b vitamins are lost
Flavour is altered slightly due to carmalisation
15. Production of cheese
A culture of lactic acid bacteria is added to pasterise the milk
The milk is heated to 30 degrees
After 30-45 mins the mixture has separated into curds
The curds are chopped releasing more whey
The curds are heated to 35040 degrees
The curds are cut into blocks and pilled on top of each other
The cheese is removed from the moulds date stamped and stored
The cheese is graded packed and sold
16. Cereals nutritive value
Protein: the [protein in cereals is low biological value protein
Fat: all the fats of cereals is present in the germ
Carbs: the principal nutrient in cereals is carbohydrates
Vitamins: cereals are an important source of b group vitamins
Minerals: the minerals present in cereals are calcium iron and phosphorus
Water: as the water content is quite low cereals keep content
17. Cereals dietetic value
Energy food for all groups
Wholegrain cereals provide valuable amounts of fibre
A considerable amount of b group vitamins
Cereals are inexpensive
18. Effect of heat on cereals
Moist heat causes starch grains to swell and burst
Dry heat causes starch grains to swell and burst
Cellulose is softened
Protein coagulates
19. Classification of vegetables
Green
vegetables
Roots and
tubers
Pulse
vegetables
Fruite
vegetables
Bulbs Stems
Spinach Carrots Peas tomato's Onion Celery
Cabbage Parsnips Lentils Peppers Shallots Asparagus
Kale Turnips Beans Marrow Leeks
Broccoli Beetroot Kidney cucumber Garlic
20. Vegetables nutritive value
Protein: contains small quantities of low biological value protein
Fat: vegetables are lacking in fat
Carbs: pulse vegetables are among the best source of cellulose
Vitamins: are an excellent source of beta-carotene
Minerals: supply small quantities of calcium
Water: all vegetables contain a high amount of water
21. Vegetables dietetic value
Are an invaluable source of vitamins
Are lacking in fat
Pulse vegetables are an important source of protein
When in season vegetables are cheaper
22. Cooking vegetables
Eat raw if possible
Cook quickly
Cover with a lid
Use cooking liquid for soups