Nursing Fundamentals

5. transfer of heat
energy
conduction and convention,

7. moist heat or dry heat water and steam Air
(or) fat

9. not require
special skill
equipment
Uniform cooking
damage in the
structure and texture
Loss nutrients
B and C vitamins
water is discarded
Time consuming
fuel wasted

10. simmering of food pan
with a tight fitting lid
• Slow method
maintain simmering
temperatures (82-90℃)
steam generated within the pan.
• Vegetables and legumes

11. Loss of nutrients
avoided water
not discarded
Flavour retained
time consuming
Wastage of fuel

12. vigourously boiling water
two ways

13. direct contact
not come
direct contact with
steam
steam
surrounding the
container

14. burning and
scorching
Texture better
light and fluffy
time is less
fuel wastage is less
Less fat digested
equipment
required
limited
preparation of
selected foods

15. steam under pressure
• Equipment
pressure cooker
boiling water
100℃
• Rice, dhal, meat, roots and
tubers

16. less
Flavour loss
fuel and time
burning
and scorching
Constant attention
Initial investment not
affordable
Knowlege of usage, care
and maintanenece
Careful watch
time

17. minimum
amount of liquid
80-85℃
• Below boiling point

18. Easily digestable
no fat
not
appeal to everybody
Scorched
Water soluble nutrients
leached

19. peel off the skin fruits
and vegetables
dipped in boiling water
5secs to 2mins
pouring enough
boiling water or immerse

20. improves digestibility
Destroy enzymes
Texture maintained
improving colour
flavour
Loss of nutrients

21. heated metal
frying pan

22. Spices
powdered
Scorched
Denatures proteins
availability

23. • Grilling or broiling
direct heat over hot fire
grill bars and cooked

24. Less time
Minimum fat
Constant attention

25. two
heated elements

26. Easy quick
Flavour
Special equipment
Careful monitoring

27. oven (or)
oven like appliance
120-260℃
uncovered
greased with a fat

28. Uniform and bulk
cooking
Flavour and texture
Special equipment
ideal texture, flavour
and colour

29. toasted in little
oil
lid and
flame

30. less time
Minimum oil
Constant attention
scorching
(or) burning

31. larger amount of hot fat
totally immersed in hot
oil
little
fat both
sides are browned

32. quick
Calorific value
Delicious flavour
attractive
Taste and texture
Careful monitoring
charred

33. • Combined method

34. tasty and full of
flavour
attention
needed

35. microwaves
food and liquid fluids

36. Convenient, fast
Leftover
flavour and texture
simmering, stewing or
deep frying

37. sunlight (or) solar
• Non-conventional

38. Original flavour
No danger
equipment
needed
absence of sunlight,
rainy season, late
evening an night

39. • Portion control
• Food hygiene
• Presentation

40. physical and chemical
colour, texture, flavour and taste
carbohydrates, fats, protiens
inorganic, mineral
component and number of pigments, flavour competent,
vitamins, acids, enzymes

41. palatable and nutritive
• Facts and rules
maintain nutrients
water soluble vitamins lose
sunlight, air and by prolonged
heating
• Proper practice minimize
loss

42. carried easily at
home
industrial level
technology

43. cereals and pulses
• Soaking
wrapping
in moist cloth

44. vitamin C and B absorption
of iron
• Destroying non-nutritional
digestibility

45. • Complex substances
into simpler substances
naturally or
artificially
yeast

46. vitamin B
iron, calcium and protiens
destruction phytates and trypsin
digestibility, texture taste

47. • Addition
not contained in food
• Preventing correcting
deficiency
nutrients to large
segments

48. • Addition of nutrients
lost in processing

49. “preserve”
safe, retain quality prevent
decomposition
decay (or)
spoilage
fit condition
for future
shelf life

50. available throughout the year
seasonally available
variety
natural calamities
travelling

51. causes of food spoilage
• Growth and activity of micro-organisms
food enzymes chemical
reactions
• Non-enzymatic oxidation
• Mechanical damage abuse insects and
rodents

52. (Asepsis)
(Filtration)
• Hindering growth and activity
boiling, irradiation

53. (Blanching)
delay of chemical reactions

54. household level
spoilage is delayed
temporary (or) permanent
• Temporary retarded
• Permanent completely
destroyed

55. retarded low
temperatures
(about 15℃)
(0℃to 5℃)
(-18℃ to -
40℃)

56. kills micro-
organisms
coagulation of protoplasm
nature of food
(less than 100℃)
upto 100℃
above 100℃

57. heat to food that is sealed in jar

58. water removed
sunlight and air until dry
weight and small

59. bind water and
make it unavailable for microbial growth
jams,jellies and fruit juices
• Spoilage not
• Molds growth sterility not
• Salt pickling- amla, citrus fruits,
mangoes vegetables
bacterial growth

60. retard, hinder
(or) mask the undesirable changes
enzyme activity (or)
genetic mechanism.
anti-oxidants
potassium
metasulphite, sorbic acid, sodium
benzoate, potassium meta bi-sulphate

61. • Radiant energy
kill micro-oragnisms
• Inactive enzymes
• Meats

62. non-nutritious
• Added intentionally
shelf life, flavour, texture,
taste (or) storage properties
breads, cakes,
biscuits, jams

63. human consumption
• Colouring
• Flavouring
• Sweetners
• Preservatives
• Acidity imparting

64. nitrites and nitrates
production of toxic
substances nitrosamines
cancer
etiology

65. flavour sharper
preservatives anti-oxidants
preventing foaming
Vitamin C
inhibits effect of
oxygen

66. Starch
replace
colour lost
Water and oil
mixed together

67. spoilage of food
Stablizers, thickners gelling agents
firmer texture
flavouring energy low
viscocity

68. • Quality
reduced
foriegn (or) an inferior
substance
Adulterant
weaker (or) worse in quality

69. intention to increase
margin of profit
ignorance, negligence (or)
lack of proper facilities

70. Directorate general of health services,
Ministry of health
manufacture, sale and distribution
contaminated foods with toxicants mis-branded
• Formulates and monitors standard of quality
purify

71. protect common
consumer supply of adulterated
provision for prevention

72. other substance
inferior (or) cheaper
constituent removed
unsanitary condition
filthy, rotten, decomposed
diseased animal or vegetable insect-infested
• Poisonous

73. • Container renders
excessive prohibited colors
prohibited preservatives
not satisfy the standards

74. other substance
inferior (or) cheaper
constituent removed
unsanitary condition
filthy, rotten, decomposed
diseased animal or vegetable insect-infested
• Poisonous

75. • Quality control
quality, hygienic, free from contaminants
minimum and maximum content
ingredients
processing requirement
species
packing media
essentials in production

76. • Principal organ
FAO ( Food Agricultural Organization) and
WHO (World Health Organization)
internationally adopted standards
consumer’s health
fair practices

77. maintain quality of food
Agricultural Marketing
Directorate and Inspection of Government Of
India
levels of agricultural commodities
grades for agricultural commodities
degree of purity

78. good quality fruit product
minimum standards
standards and sanitation and hygiene
packing, marking and labelling

79. good quality of meat
• Detect and destroy diseased
disease free animals
preparation and handling clean
and sanitary manner
• Prevents harmful substance
• Prevents illegal transport

80. standardization of vegetables and
fruit products, spices and condinents, animal products
and processed foods
ISI (Indian Standard Institution)
laboratory tests
member of ISO

81. • FSSAI 2006 food related issues
ministries and departments
science based standards
manufacture, storage, distribution, sale
and import
availability of safe and wholesome human
consumption
standards and
guidelines

82. accreditation of certification
bodies
accreditation of laboratories
and notification
• Scientific advice and technical support to Central
government and State Government
policy and rules direct and indirect bearing
• Collect and collate data