This document outlines a lesson plan for teaching nursing students about food preservation and storage. The lesson will last 2 hours and cover defining preservation and storage of food, explaining types of preservation, and describing storage of specific foods. Preservation involves treating and handling food to prevent spoilage and illness while maintaining nutrients. Key preservation methods include low temperature, drying, salting, smoking, and adding chemicals. Proper storage helps preserve quality, nutrients, and prevents foodborne illness. Specific storage guidelines are provided for various foods like vegetables, fruits, milk, meat and more.

1. Preservation & storage of food
Ms. Geeta Singh
Nursing tutor
HCN,SRHU

2. Lesson introduction
Course: B.Sc. Nursing 1st year
Subject: Nutrition
Topic: preservation and storage of food
Duration of teaching: 2hrs
Date: 5/1/21
Time: 2:00PM to 4:00PM
Method of teaching : lecture cum discussion
A.V. aids: power point presentation
Name of the teacher: Ms. Geeta Singh

3. Pre-assessment test
• Define preservation of food .
• Define storage of food.
• Explain types of preservation of food.

4. Objectives of the class
At the end of the class students will be able to:
• Define preservation of food .
• Define storage of food.
• Explain types of preservation of food.
• Describe storage of vegetables, fruits, milk and
milk products and meat, fish, and poultry.

5. Introduction
• Food preservation can be defined as the
process of treating and handling food in such a
way as to stop or greatly slow down spoilage
and prevent food borne illness while
maintaining nutritional value, texture and
flavour.

6. Definition
Preservation of food
• It is done to prevent deterioration of food
when it is to be kept for a long time

7. Household methods
• low temperature
• Drying or dehydration
• Salting & pickling
• Smoking
• By adding chemicals

8. Commercial methods
• High temperature
• Creating a vacuum
• Drying
• Irradiation
• By adding sugar
• Canning
• By preservatives
• Freezing

9. House hold method

10. Low temperature
• Home refrigerator
• 1-40 C prevent food from spoiling
• frozen food 180C preserve for a year & 280C
for 2 years

11. Drying or dehydration
• Sun dryers, mechanical dryers & freeze drying

12. Smoking
• It is a mixture of alcohol, acids, phenols &
toxic substance which inhibit the growth of
micro bacteria
• Temperature to be maintained to maintain the
texture.
• Eg. Meats and fish are the most common
smoked foods

13. Salting & pickling
• By adding certain condiments & spices along
with salt. Eg.
• Microorganism can not grow in high
concentration of salt
• Salt & sugar preserve food by binding water &
making it unavailable for microbial activity

14. By adding chemicals
• Acetic acid 4% in water is used for pickling
vegetables such as cauliflower, radish, green
chilies & ginger.

15. Commercial methods

16. Using high temperature
• Destroys microorganism by denatured of the
cell proteins & inactivation of enzymes
needed by bacteria
• Eg. Blenching & pasteurization

17. Creating vacuum
• Removal of oxygen can stop aerobic mirco-
organisms from growing .
• Packing foods in air tight containers or vacuum

18. Drying
• Drying of milk at large scale

19. Irradiation
• Microwave- bakery products

20. Sugar
• High concentration of sugar prevents moulds,
yeast & bacteria.
• Eg.

21. canning
• Food sterilized at high degree temperature i.e.
135-1750C
• Cooled for few seconds then filled in pre-
sterilized container
• E.g. Fruit juices, milk, baby foods & soft drinks

22. By preservatives
• Sodium Benzoates, nitrites & sulphur dioxide.

23. Freezing

24. Food storage
Raw food and cooked food should
be stored separately in the fridge.
Always store raw food in sealed or
covered containers at the bottom of the
fridge.

25. Cont…
• Keep raw foods below cooked foods, to avoid
liquid such as meat juices dripping down and
contaminating the cooked food.
• Proper food storage helps to preserve the
quality and nutritional value of the foods
• proper food storage can help prevent food
borne illnesses caused by harmful bacteria.

26. Definition
• Food storage is the process in which both
cooked and raw materials are stored in
appropriate conditions for future use without
any entry or multiplication of microorganisms.

27. Vegetables
• Vegetables should be fresh and unbruised at the
time of purchase.
• Healthy and clean vegetables should be stored.
• Some vegetables like lady finger, bottle gourd,
bitter gourd etc should be washed, dried, and
must be stored in plastic bags.

28. Cont…
• Green leafy vegetables should not be washed
but cleaned before storage
• Potatoes, onion should be stored at room
temperature in in well ventilated space.
• Canned vegetables should be stored at room
temperature in dry place.

29. Fruits
• fruits when purchased, must not be over-
ripened
• Most of the fruits stored in refrigerator .
• Fruits like strawberries, cherries and grapes
should not be washed prior to storage but
should be stored loosely in shallow container.

30. Cont…
• Frozen fruits should be stored in freezer not
more than a week.
• Canned fruit must be stored at room
temperature.
• Fruit juices if mixed with salt or spices should
be consumed fresh bas storage will default
their nutritive value.

31. Milk and milk products
• Milk should be stored at low temperature but
should be consumed in short span of time.
• Dry milk should be stored in air tight
containers and should be best used during six
months of manufacturing date.

32. Cont…
• Dairy product should be kept in cool, clean
and properly covered area.
• Ice cream, frozen desserts, cheese and butter
must be stored in freezer.

33. Meat, fish and poultry
• Uncooked Meat, fish and poultry must be
stored in a freezer after wrapping in a
moisture proof paper.
• Cooked food should be consumed in a short
period of time.
• Smoking is the best method of storage.

34. Prevention of nutrient/ vitamins loss
• Select good quality fresh fruits & vegetables
• Wash fruits & vegetables before cutting & peeling
• Cuts fruits & vegetables for salad just before use.
• Avoid cutting in small pieces.
• Avoid soaking in water.
• Cook in minimum quantity of water.
• Use short time cooking time.
• Cook in a covered pan except.

35. Prevention of nutrient/ vitamins loss
• Do not add soda bicarbonate to enhance
green colour or hasten the cooking of pulses
like kabuli channa . B complex & vitamin C can
destroy.
• Store food in refrigerator.
• Use pressure cooker.
• Fat soluble vitamins lost during deep frying if
it is not coated properly before frying.

36. Summary

37. Any question
?

38. References
– Sohi Darshan, A text book of Nutrition , 5th edition
2011
– Clement I, A textbook of Nutrition and Dietetics,
1st edition 2015, the Health Sciences publication.

39. Post assessment test
• Define preservation of food .
• Define storage of food.
• Explain types of preservation of food.