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Types of vegetables, basic nutrition of vegetables, 5 a day,

Published in: Health & Medicine, Business
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  1. 1. Some Keywords … Classical vegetable cuts Knife safety Commodities Garnish accompaniments savouryLearning Objectives•To understand the different classes of Vegetables•To understand the different kind of classical vegetable cuts used in cooking• To Understand the importance of the correct knife skills used and why•To know the different knives used and what their uses are• To understand the nutritional value of vegetables It would be good if…Name It would be great if…Name It would be even better three vegetable cuts four vegetable cuts and if…Name all the classical and be able to prepare be able to prepare them vegetable cuts and be them them able to prepare them
  2. 2. Some Keywords …Classical vegetable cuts Knife safety Commodities Garnish accompaniments savouryStarterIn small pairs or groups write down how many different vegetable you know, you can take five minutes to do this then we will discuss as a classIt would be good if… It would be great if… It would be even betterName three vegetable Name four vegetable if…Name all the classicalcuts and be able to cuts and be able to vegetable cuts and beprepare them prepare them them able to prepare them
  3. 3. Some Keywords …Classical vegetable cuts Knife safety Commodities Garnish accompaniments savoury Commodities - Vegetable• Roots• Tubers• Bulbs• Stems• Leaves• Flowers• Seeds• Fungi
  4. 4. Why encourage morefruit and vegetables?• fresh, frozen, canned, dried or juiced -delicious fruit and vegetables form the basisof healthy eating and you should aim for fiveportions a day. Healthy eating tips• fruit and vegetables are packed full of • choose fruit orvitamins, minerals and fibre - all vital for good choppedhealth. vegetables as a snack• they contain very little fat and are low inenergy, making them a great choice for • add vegetables tomaintaining a healthy weight. soups, casseroles or stews• they are an important source of • try not to eat theantioxidants, which may help to maintain a same fruit andhealthy heart. vegetables every day
  5. 5. Eat Well Plate – UK Government Guidelines Shows the 5 food groups
  6. 6. How many portions? 5 A DAY• eat at least 5 portions of fruits and vegetablesevery day• choose a wide variety• fresh, frozen, dried, canned and juiced count• beans and pulses, such as baked beans andlentils, count – but only once (no matter howmany different types you eat)• juice counts – but only once, no matter howmuch you drink• 1 portion is approximately 80g
  7. 7. What is the function of vitamin A?Vitamin A is needed for normal structure andfunctioning of the skin and body linings, e.g. in lungs.If also helps with vision in dim light, as well as keepingthe immune system healthy.This vitamin is fat soluble.Vitamin A is found in liver, whole milk, cheese, butter,margarine, carrots, dark green leafy vegetables andorange coloured fruits, e.g. mangoes and apricots.
  8. 8. Fruit and vegetables
  9. 9. What is the function of vitamin C? Vitamin C is a water soluble vitamin needed for the normal structure and function of body tissues, e.g. collagen. Vitamin C also helps the body to absorb the mineral iron from non meat sources such as vegetables. It also assists the healing process. A lack of vitamin C in the diet causes bleeding gums, and wounds take longer to heal. This deficiency disease is called scurvy.Sources of vitamin C include fresh fruits, especially citrus fruits and berries, green vegetables, peppers and tomatoes. Vitamin C is also found in potatoes (especially in new potatoes)
  10. 10. Where is iron found?Iron is used by the body to form a substance called haemoglobinin red blood cells. These transport oxygen around the body.Iron is also required for normal metabolism and removing wastesubstances from the body.A lack of iron leads to iron deficiency - anaemia.Iron is found in animal and plant sources. Sources high in ironinclude liver, red meat, pulses, nuts, eggs, dried fruits, poultry,fish, whole grains and dark green leafy vegetables.Iron from meat sources is easier for the body to absorb.
  11. 11. Make a list of at least three fruit and vegetables foreach colour of the rainbow• Red• Orange• Yellow• Green• Blue• Indigo• violet