food tech

which vitamins lost when preparing vegetables

b and c

heat treatment milk

UHT milk  very high temp for very short time leads to a longer shelf-life  packaged in sterile containers which also extends life time  milk can last several months and stored unopened at ambient (room) temperature sterilised milk  can be stored unopened at ambient (room) temperatures for months  once open treat as fresh milk and use in 5 days Pasteurised milk  if stored in refrigerator will keep for 5 days. Affect the nutrition, taste and appearance of milk only: Pasteurised: • does not significantly affect the taste or appearance • little effect on nutrition Sterilised: • milk to darken in colour/ caramelision • change in flavour caused by effect of heat on natural sugar (lactose) sweeter. • protein denatured

A

Growth vision health skin antioxidant

Retinol eggs. Oil fish liver

Beta carotene carrots spinach sweet potato

Night blindness

Poisonous in large amounts

D

SUNLIGHT, butter, liver, eggs

maintaining bones & teeth, Heal broken bones, Preventing bone diseases, helps absorb calcium 

Rickets in babies & toddlers, soft bones that bend. Osteoporosis fragile bones

Pregnant women, Elderly people, Babies, People with melanin

E

sunflower oil, olive oil, soya,nuts

antioxidant, The formation of red blood cells

Deficiency is rare, excess can causes a loss of appetite

K

Make the blood clot, Maintain bone health

easy bruising and bleeding and the blood taking longer to clot.

green beans, broccoli, spinach, vegetable oils and cereals.

B1

Thiamin, to release energy from food, helps the nervous system work.

milk, bread, eggs and peas.

beri beri, a muscle wasting disease.

B2

chicken, eggs,

leafy vegetables.

skin problems such as dry and cracked lips.

Riboflavin

release energy from food, keeps the skin, eyes and nervous system healthy

B3

Niacin, to release energy from food, keeps the skin and nervous system healthy.

Meat, fish, eggs

Can cause liver damage

Pellagra, symptoms are the 3 ds, diarrhea, dermatitis, dementia

B12

pernicious anaemia – most likely in vegans

MAKES RED BLOOD CELLS, releases energy, maintains never cells

Meat, eggs, salmon

Folic acid

Prevents birth defects in babies, forms healthy red blood cells

Broccoli, chickpeas

Spina bifida

C

HELPS ABSORB IRON, antioxidant, helps wounds heal, healthy connective tissue

Citrus, ornge, lemon, pepper

Scurvy which can cause swollen gums, joint pains and wounds failing to heal.

Can cause stomach pain and diarrhea

Ca

Maintenance of bones and teeth, blood clotting, control muscle contractions (heart)

Dairy products, mil, cheese, soya

Deficiency can lead to low bones density (osteoporosis) weak and brittle bones

Iron

Forms haemoglobin, transports oxygen, produces energy, cell division, immune system, cognitive function

Vitamin C

Animal- haem iron found in red meat, eggs, easily absorbed

Plant- non haem iron, nuts, fortified cereal

Anemia, tiredness, headaches

Sosdium

Keeping water levels in the body balanced

muscle cramps deficiency

Can cause high blood pressure increases risk of heart disease and stroke

6g

Phosphorous

Healthy bones and teeth, production of energy

Meat, milk, cheese

Increase risk of bone fractures

Fluoride

Tooth decay

Staining and pits on the teeth

Mineralization of bones and teeth, protection from cavities

Toothpaste, waterand dental treatments

Iodine

Making the hormone thyroxin which maintain a healthy metabolic rate.

Red meat, fish, cereal

Goitre, swollen thyroid gland

Retain water soluble in food

No damaged fruit, just ripe, store in fridge no sunoight, don’t chop into small pieces, charp knife, blanching stops enzyme activity, dont soak, avoid peeling, small water in cooking, avoid rehearing, use cooking water

Water

cools body, removes waste, aids digestion,

more water if fever, young and old, physical activity, breastfeedung, saly foodseight cups,

% recommended energy

protein 15% • fat 35% or less • carbohydrate 50% (of which 45% from starches, lactose in milk and fruit sugars and a maximum of 5% from free sugars)

Eatwell guide

5 fruit and veg, 2 portions of fish one oily,

Drv

Fibre 30g

Milk

Pasteurization 72 degrees 15 seconds cooled to 6

Homogenisation force milk at high pressure through holes

Sterilized steam chamber 110-130° for 10-30 mins, 6 months

UHT 135° 1 second

Microfiltered, removes sour8jg bacteria 45 days in fridge

Milk to cheese

Pasteurized. Lactic acid bacteria 25-35 30 minutes. Rennet helps to coagulate, curds a d whey. Curd heated. Whey drained. Curd mats piled chaddaeing. Salt. Coolers

Milk to yoghurt

Pasteurized and homogenized, warned to 42, lactic acid bacteria, held at 42, cooled to 7, flavors, chilled below 5

Jam

Under ripe more pectin, wasg, simmer, acid helps form chains of pectin, add sugar and extra pectin, boil, 105 setting oount wrinkles test