COMMUNITYHEALTHNURSING For B.Sc. Nursing and DIPLOMAINGENERALNURSING &MIDWIFERY By Kailash Nagar

1. COURSE NAME
ACADEMIC YEAR
SUBJECT NAME
UNIT
TUTORIL TITLE
: DIPLOMA IN GENERAL NURSING & MIDWIFERY
: FIRST YEAR
: COMMUNITY HEALTH NURSING (NUTRITION)
: 4th
: COOKING METHODS AND PRESERVATION
DINSHA PATEL COLLEGE OF NURSING
Prepared by :
Mr. Kailash Nagar
Assistant Professor

2. What is cooking?
 Definition:-
 Its an art, technology and craft of
preparing food with use of heat
 In simpler terms its preparing food
with heat or fire.
 It’s a method of transfering heat
energy from heat source to food
material
 Phylogenitic analysis suggests that
human ancestors may have
invented cooking as far back as 1.8
to 2.3 million years ago

3. Principles of cooking:-
 1)conduction
 2)convection
 3)radiation

4. Conduction :-
 transfer of heat occurs through direct
physical contact
Metals are good conductors of heat
Ex:- heating pan

5. Convection and radiation:-
 Boiling water is best example of
convection
As heat water at the bottom moves up due
to less density and cold water moves down
due to high density
when heat is radiated it travels in straight
lines and object in its path becomes
heated
Grilling is the best ex:

6. Why cooking is done?
 Tastes better
 Makes food easier to chew
 Makes digestion more efficient
 Takes less energy to digest
 Improves nutritional quality(avadin)
 Kills microorganisms
 Inactivates enzymes
 Improves absorption
 Forappearance
(some foods cannot eaten raw)
 Lasts longer
According to recent studies:-
chimpanzees spends more than six hours
a day simply chewing their food
 Pythons found to use less energy
after eating cooked meat than raw
meat
 Cooked or raw food has same amount
ofCa, Mn,Mg,Fe,Znexcept
potassium

7. Methods of cooking and serving:-
Methods
of
cooking
Combination
Moist heat

8.  Dry heat cooking method includes:-
Broiling (Air)
Grilling (Air)
Roasting (Air)
Baking (Air)
Sauteing (fat)
Pan frying (fat)
Deep-frying
(fat)
Moist heat method includes:-
Poaching (water or liquid)
Simmering (water or liquid)
Boiling (water or liquid)
Steaming (water or liquid)
Combination methods includes:-
Braising (fat and then liquid)
stewing (fat and then liquid)

9.  Poaching:- it’s a method of
cooking technique that involves
cooking by submerging food in
water at low temp.. ex:- boiling
eggs
 Simmering:-is a method of
cooking in water at temp.. Below
boiling point and above poaching
temp..
 Boiling:- Cooking food in liquid
at 100 degrees of temperature
 Food gets cooked properlywhen
its bubble vigorously
 Steaming:- Food is being cooked
with the help of steam or
watervapour produced by boiling
water.

10.  Braising:- it’s a method of
cooking in which first food is
browned using fat and then liquid
is added and simmered
 Stewing:- similar to braising but
generally used to cook smaller
pieces of meat in less time

11. Serving food:-
 Never leave meat, poultry, eggs, fish(raw or cooked) at room
temperature for more than 2 hours. If temp..Outside is morethan
32degree celsi..Then refrigerate within 1hour.
 Store leftovers in small, shallow containers to cool rapidly.
 Do not reheat food that is contaminated. Reheating does not make it
safe.
 If you are not sure how long a food has been in the refrigerator, throw it
out.
If you are not sure whether a food is safe, throw it out.
always clean utensils and dishes properly
use hotboxes to pack the food so that it last long for fresh

12. Safe food handling, Storage of food:--
 Buy vegetables whole. Leaving leaves on and stalks in allows vitaminC to
migrate to the edible parts of the plant.
 Cook foods in the minimum amount of water, or steam them. use this
mineral-rich water.(stock)
 Avoid high cooking temperatures and long heat exposure.
 Do not allow food to stand for long periods at room temperature. Do not
store food in warm places.
 Do not soak vegetables for long periods.
 Do not peel fruit or vegetables

13. Preserving the nutrients of food with
 P
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 Dark green leafy vegetables and deep-yellow vegetables have more vitaminA than lighter-colored
ones.
 Cooked vegetables that are reheated after being kept in the refrigerator for two or three days lose
more than half their vitaminC.
 Except for pineapples, fruits ripened on the plant and in the sun have more vitaminC than those
picked green.
 In general, the longer food is stored in the refrigerator, freezer or cupboard, the greater the nutrient
losses.
 Orange juice can be kept refrigerated in a covered container for several days before any vitaminC is
lost.
 The three R's for nutrient preservation are to reduce the amount of water used in cooking, reduce
the cooking time and reduce the surface area of the food that is exposed.
 Waterless cooking, pressure cooking, steaming, stir-frying and microwaving are least destructive of
nutrients.
if food is cooked in water, add it to a small amount of boiling water, cover the pot and cook it rapidly

14. Safe food handling:-
 Don't wash rice before cooking it.
 The smaller the pieces food is cut into, the greater the chances of losing
nutrients.On the other hand, small pieces mean faster cooking. If
possible, delay cutting up fruits and vegetables.
 do not cook green vegetables with baking soda since it destroys thiamin
and vitaminC.
 Cooking in iron pots can destroy some vitaminC, but it can alsoadd
nutritious iron to the food, especially if the food is acidic.
 Cooking utensils made of glass, stainless steel, aluminum or enamel or
lined with a nonstick coating have no effect on nutrient content.
 The longer meat is roasted, the more thiamin B1 is lost.

15. Toxicity:-
 May occurs due to not cooking food thoroughly
 Due to infections from exterior
 Improper storage of food
 Keeeping cooked foods unrefrigerated for long time
 Food touched by ill

16. Food preservation and its methods:-
 Food preservation is to preventthe
growth of bacteria, fungi,
and other micro-organisms as well
as slowing the oxidation of fats that
cause rancidity.
 Modern methods includes:-
Pasteurization
Vaccumpacking
Irradiation
Biopreservation
Cryopreservaation etc..
 Traditional methodsincludes:-
Drying
Cooling
Boiling
Salting
sugaring
Smoking
Pickling
Lye
Canning
Jellying
Jugging
burial

17.  Drying:- vegetables and fruits are
naturally dried by the sun
this will prevent decomposition of fruits
and vegetables
 Cooling:-Cooling preserves food by
slowing down the growth and
reproduction of microorganisms and
the action of enzymes that causes the
food to rot.
 Boiling:-Boiling liquid food items can
kill any existing microbes. Milk and
water are often boiled to kill any
harmful microbes that may be present
in them.
 Salting:-Salting or curing draws
moisture from a substance by
osmosis.

18.  Sugaring:-Sugar is used to preserve
fruits, either in an antimicrobial
syrup with fruit such as apples, pears,
peaches, apricots, and plums, or in
crystallized form where the preserved
material is cooked in sugar tothe
point of crystallization and the
resultant product is then stored
dry.Sugar tends to draw water from
the microbes (plasmolysis).
 Smoking:- smoking is used to
lengthen the shelf life periodof
perishable food items
it is achieved by exposing food to smoke
by burying plant materials

19.  Pickling:-Pickling is a method of
preserving food in an edible,
antimicrobial liquid. the food is placed
in an edible liquid that inhibits or kills
bacteria and other microorganisms.
 Lye:-Sodium hydroxide(lye) makes
food too alkaline for bacterial growth.
 Canning:-Canning involves cooking
food, sealing it in sterile cans or jars,
and boiling the containers to kill or
weaken any remaining bacteria as a
form of sterilization.

20.  Jellying:-Food may be preserved by
cooking in gelatin, agar,maize flour that
solidifies to form a gel.
 Jugging:- Meat can be preserved by
jugging. Jugging is the process of
stewing the meat in a covered casserole.
 Burial:- foods can be preserved in soil
that is very dry and salty due to a variety
of factors: lack of light, lack of oxygen,
cool temperatures.
 Pasteurization:-is a process for
preservation of liquid food applied to
dairy products(liquid food). milk is
heated at about 70 °C for 15–30 sec to
kill the bacteria present in it and cooling
it quickly to 10 °C to prevent the
remaining bacteria from growing.

21.  Vaccum packing:- stores food in a
vacuum environment, usually in an air-
tight bag or bottle, commonly used for
storing nuts to reduce loss of flavor
from oxidization.
 Irradiation:- of food is the exposureof
food to ionizing radiation. (alpha and
beta)Treatment effects include killing
bacteria, and insect pests, reducing
the ripening and spoiling of fruits, and
at higher doses inducing sterility.
 Biopreservation is the use of natural
or controlled antimicrobials as a way
of preserving food especially utilizing
lactic acid bacteria (LAB) .

22. Food additives:-
 Food additives are substances added to food to preserve flavor or
enhance its taste and appearance.
Functions :-
 it mantains quality and freshness
 Prolong shelf life period
 Compensate vitamin, mineral deficiency and provide nutrition
 Aids in processing and preparation of foods (adds vit..lost during
processing)
A small percentage of people are sensitive to some food additives.

23.  Acidulents:- confer acid taste. it include vinegar,citric acid, tartaric acid, malic acid, fumaric acid, and lactic acid.
 Acidity regulators:- are used for controllingthe pH of foods for stability .
 Anticaking agents:- prevents powders such as milk powder from caking.
 Antifoaming and foaming agents:- Anti foaming reduce or prevent foaming in foods. Foaming agents do the
reverse.
 Antioxidants:-such as vitaminC are preservatives by inhibitingthe degradationof food by oxygen.
 Bulking agents:- such as starch increase the bulk of a food without affecting its taste.
 Food coloring:- Colorings are added to food to replace colors lost or to make food look more attractive.
 Color retention agents :-are used to preserve a food's existing color.
 Emulsifiers:-allow water and oils to remain mixed together in an emulsion.
 Flavors :- gives food a particular taste or smell.
 Glazing agents:- provide a shiny appearance or protective coating to foods.
 Humectants:- prevent foods from drying out.
 Sweeteners:- added to foods for flavoring,to keep the calories low.
 Thickeners:- increase its viscosity without changing its other properties.
 Raising agents:- increases volume of food through use of gases.

24. Facts about food additives:-
 Artificial food color is suspected of causing increased
hyperactivity in children.
 dyeYellow No. 5 has been thought to worsenasthma
symptoms.
 FDA Red Dye No. 2 after some studies found that large doses
could cause cancer in rats.

25. Food adulteration

26. Examples of food adulteration:-
 milk which containts added water
 ghee which contains any added matter not exclusively derived from
milk fat
 mixture of two or more edible oils as an edible oil
 any article of food which contains any artificial sweetener beyond
the prescribed limit
 turmeric containing any foreign substance
 dahi or curd not made out of milk
 milk or milk products containing constituents other than of milk


27. Food adulteration:-
 Adulterated food is impure, unsafe, food.
 Adulteration usually refers to mixing other matter of an
inferior and sometimes harmful quality with food or drink
intended to be sold.As a result food or drink becomes unfit for
human consumption.
 Reasons for food adulteration:-
 sellers want profit
 Increase of food production
 Topreserve food for economic activities
 Toearn money in less time
 Tomake food look more fresh and natural

28. Prevention of food adulteration
act,1954:-
 Objective:-
 to protect public from poisnous and harmful tools
 Toprotect the interests of consumers by eliminating fraudulent
practices
Functions:-
Toanalyse the samples of food sent by any authorised officer
 Penalities:-
 Guilt will be punished with imprisonment for a term six months to 3
years and with fine upto one thousand rupees

29. Preparation of bevarages:-

30. Mango cocktail
 Ingredients:-
 60 ml vodka,60 gm fresh mangoes,6-8
fresh mint leaves,1-inch ginger,20 ml
sweet and sour syrup,15 ml lime juice,1
mint sprig to garnish.
 Method
 Add the vodka, fresh mangoes, mint
leaves, ginger, lime juice, sweet and sour
along with a few ice cubes in a blender.
Blend until well combined.
 Pour it in a margarita glass and serve
frozen garnished with a mint sprig.

31. Classic Sangria
 A popular wine cocktail, Sangria is fruity and
fancy. It is known to have originated in Spain.
 Ingredients:-
 Glass:AP wine,Cut fruits (apples, orange, mint
& fruits in season),75ml Red wine,15ml orange
wine - to soak fruits,Top with 7Up,Garnish:
mint sprigs
 Method
 Add the cut fruits in the glass.
 Pour in the red wine, orange wine, ice & top with
7Up/Sprite.
 Garnish with fresh mint.

32. Thank You