Home ec November 3rd yr

What is the composition of protein?

Carbon, hydrogen, oxygen, and nitrogen (CHON)

What does nitrogen do in protein?

It’s the element responsible for growth

How is protein classified?

Animal protein (high biological value, HBV) and vegetable protein (low biological value, LBV)

What are sources of animal protein?

Meat, fish, milk, eggs, cheese, and yoghurt

What are sources of vegetable protein?

Peas, beans, lentils, nuts, and cereals

What is the RDA of protein?

1 g of protein per kg of body weight

What are advantages of plant foods as a source of protein?

Less fat (no saturated fat), more cellulose, cheaper to produce

What are the main functions of protein in the body?

Growth and repair of cells, production of hormones, enzymes, and antibodies

Why is milk considered a complete food?

It provides small amounts of all essential nutrients

What is the composition of whole milk?

Whole milk has more fat and more vitamins compared to other types

What type of protein does milk contain, and why is it important?

HBV protein, important for growth in children and adolescents

What is the type of fat in milk?

An easily digested saturated fat

What carbohydrate does milk contain?

Lactose

What is the main mineral in milk, and what does it support?

Calcium, which supports healthy bones and teeth

What vitamin does milk contain, and what does it support?

Vitamin B, which is good for a healthy nervous system

What is homogenisation?

Homogenisation is a process to distribute fat evenly in milk, making it creamier

What is pasteurisation, and why is it done?

Pasteurisation heats milk to 76°C for 15 seconds, then cools it to kill harmful bacteria and extend shelf life

What are types of milk and their uses?

Whole (for young children), low-fat (low calorie diets), fortified (extra vitamins and minerals, especially calcium and vitamin D, for all but especially those at risk of bone disease), buttermilk (used in baking), condensed and evaporated (desserts, caramel, toffee), and soya (for vegan diets)

What are effects of cooking on milk?

Changes flavor, kills bacteria, coagulates protein, reduces vitamin B

What is cheese?

A dairy product made through curdling milk using bacteria and enzymes

Who is cheese especially important for?

Children, teenagers, pregnant and nursing mothers

How was cheese discovered?

By a shepherd who found it in a pouch after a long journey

How is cheese made?

A culture of bacteria is added to milk to change lactose to lactic acid, then milk is heated. Rennet is added to curdle the milk, separating it into curds and whey. The curds are drained, chopped, and salted, with whey removed. Curds are then molded, ripened, and matured

What are the classifications of cheese?

Soft (cottage, brie), semi-hard/soft (Edam, gouda), hard (cheddar, parmesan), processed (cheese spread, flavored cheese, string cheese);

What is the nutritive value of cheese?

Rich source of HBV protein, saturated fat, carbohydrates when eaten with other foods, calcium and sodium, vitamins A, D, B, and water content varies with fat

What are effects of cooking on cheese?

Cheese coagulates and shrinks, fat melts, and overcooking can make it indigestible

What is meat?

The flesh of animals and birds, including edible internal organs known as offal

What is poultry?

Poultry includes birds like chickens, ducks, turkeys, and geese

What nutrients does offal provide?

Vitamins A and B, protein, and iron

What nutrients are meat products lacking?

Carbohydrates, calcium, and vitamin C

What is the average composition of meat?

No carbohydrates

protein - 20-30%

fat - 10 - 20%

Vitamin - B

Minerals - Irons and Phosphorus

Water - up to 70%

What makes meat tough?

Factors like the animal’s age, activity level, incorrect hanging, and improper cooking

How can meat be tenderised?

Correct hanging,

mincing,

beating with a hammer,

and slow cooking like stewing

What are effects of cooking on meat?

Protein coagulates, fat melts, vitamins (like B) are destroyed, and bacteria are killed

How should meat be cooked safely?

Thaw correctly, cook at right temp, and time appropriately.

What are the main types of vegetarians?

Vegans and lacto

What is a vegan?

A vegan avoids all animal products including meat, fish, poultry, eggs, cheese, and milk

What is a lactovegetarian?

• don’t eat animal

• Eat animal products (milk, cheese and eggs) 

Why might someone choose a vegetarian diet?

Health benefits, religious reasons, ethical reasons, and environmental concerns

What are examples of milk products?

Cream, cheese, butter, and yoghurt

What is cream?

The fat from milk, containing about 40% fat

What is butter, and how is it made?

Made from cream that is churned until fat combines. About 10 liters of milk make 450 g (1 lb) of butter

What is yoghurt, and how is it made?

Made by adding a culture of bacteria to milk to ferment it

What are bio yoghurts?

Bio-yoghurts contain added bacteria that promote a healthy digestive system;

What is a plant stanol, and what does it do in yoghurt?

A compound added to some yoghurts to help lower cholesterol

What is cheese composition?

Protein = ¼

Fat = 1/3

What is lean meat?

Is the muscle of the animal

What is muscle of meat made up of?

• Muscle is made up of tiny fibres that contain extractives, vitamins, minerals and proteins.

What is connective tissue?

Connective tissue holds the muscle fibres together.

Where can fat cells be found in meat?

Fat cells can be found between the fibres.

What is the composition of eggs?

No carbohydrates

73% water

Contains minerals - calcium, phosphorus , iron

What is the nutritive value of eggs?

• Good source of HBV protein which is important for growth and repair

• The saturated fat in the yolk is easily digestible 

• No carbohydrates - serve starchy dish 

• Vitamins - A, B, D

• Minerals - Calcium and Phosphorus 

• Have a high water content

Bord Bia Quality Assurance Scheme ensures that:

• Eggs are produced in hygienic conditions

• Laid and packed in Ireland

• They prioritise food and health safety and animal welfare.

Vitamin A function:

• Good eyesight

• Growth

Vitamin B functions:

• Healthy nervous System

Vitamin C functions:

• Healthy gums 

• Heals cuts and wound

Calcium functions:

Necessary for healthy bones and teeth

Iron functions:

• The production of haemoglobin, which carries oxygen around the body.

• Vitamin C aids the absorption of Iron.

Phosphorus functions:

Healthy bones and teeth.

Nutritive value of milk:

• Protein: Milk contains HBV protein, so it is important in the diets of growing children and adolescents.

• Fat: The fat of milk is an easily digested saturated fat.

• Carbohydrate: Milk contains sugar (called lactose).

• Minerals: Calcium, which is the main mineral in milk, contributes to healthy bones and teeth.

• Vitamins: Milk contains vitamin B for a healthy nervous system.

• Water: A very high proportion of milk is water.