Bio of Food in Health/Disease

Nutrition

The science of foods, the substances they contain, their actions within the body and the implications of food and eating.

Developing narratives

may be based on what physician hears or what patients think nutrition is supposed to be

-understanding the patient's story as part of a larger story.

Descriptive

displays the ingredients, amount and directions in three columns, side by side.

Action

gives the instruction followed by the ingredients for that step only.

Standard

lists all ingredients and amounts with the instructions in numerical order.

Narrative

explains ingredients, the amounts and preparation methods in text form, like an essay.

Volume

measures the space filled by an ingredient; weight measures the heaviness of an ingredient. Fluid ounces measure only volume.

Liquids

use a transparent measuring cup on a flat surface (read meniscus except for milk); lightly oil cup first for viscous liquids.

Solid fats

use a fractional measuring cup; press down and level.

Sugar

use fractional measuring cup and level; pack brown sugar and sift confectioners’ sugar first.

Stirring

mixing all ingredients using utensil.

Blending

thoroughly combine two or more ingredients until smooth.

Beating

ingredients are moved vigorously until they are smooth.

Handling

curl fingers of guiding hand inward (“claw”) and allow ½ barrier of food between blade and fingers.

Slicing Technique

start with blade tip down; press down and forward simultaneously to slice.

Julienne

long uniform strips. (sticks)

Shred

strip cut. (thin strips)

Dice

uniform squares. (small sized cubes)

Mince

finely cut. (very thin pieces)

Peel

remove the outer layer (skin) of a vegetable or fruit.

Poaching

heats water to 160-180 F; small, motionless bubbles form on the bottom of pan (good for delicate foods)

Simmering

heats water just below boiling, bubbles rise gently and barely break surface (good for rice, soups, stews, no boiling over)

Stewing

simmering small pieces of meat in a small amount of liquid that becomes a sauce; pot is covered.

Braising

like simmering but with larger cuts of meat.

Boiling

rapid bubbling at 212 F; good for tough vegetables (blanching sets color/loosens skins, slows enzymes by dipping food briefly into boiling water)

Steaming

heats food by direct contact with steam.

Microwaving

uses both dry-(radiation) and moist-heat methods.

Baking

heats food by hot air in an oven; rack height/ pan color matter

Roasting

like baking, often meat/ poultry.

Broiling

cooks foods under intense heat for brief time.

Grilling

cooks food over intense heat.

Barbecuing

slow cooks food in zesty sauce over a heat source.

Frying

heats food in fat (sauteing and stir-frying use minimal fat.

deep frying

covers food in fat.

Drying

removes water to inhibit microbe growth and lighten food for transport; uses sun or dryers (hot air, vacuum, osmotic, freeze-drying)

Fermentation

relies on microorganisms, ex. Bacteria producing lactic acid in dairy products or yeast in bread and beer, to lower food’s pH and inhibit pathogenic microorganisms.

Pickling

preserves food through acidification.

Edible coatings

often made from waxes or oils to coat fruit/ vegetables.

Canning

packs food into sterilized, sealed containers and heats them.

Boiling

10 minutes high heat, bringing liquid to its boiling point (bubbles)

Pasteurization

sterilization to make it safe for consumption (think milk)

Sous-vide

cooking sealed packets of food in water bath at lower temperatures for longer time period (cells don't burst; collagen softens)

Irradiation

used most often to preserve spices

High-pressure processing

inactivates bacteria and yeast; used in guacamole, soups, sauces.

Refrigeration

slows biological, chemical and physical reactions that shorten shelf life (ideal temp range just above 32 F to <40 F)

Freezing

makes water unavailable to microbes and slows reactions causing deterioration (ideal temp 0 F or below)

Flash Freezing

causes least damage to foods.

Freezer Burn

occurs when moisture is lost from food.

Cell Rupture

can occur in foods with high water content (lettuce) water expands upon freezing, and ice crystals pierce cell walls.

Taste

relies on taste bud’s connection to brain via nerve cells, flavor includes taste, odor, mouthfeel.

Touch

conveys…

Texture via eyes, finger/ utensils, mouthfeel

Tenderness (how easily food gives way under pressure) and consistency (brittleness, chewiness, viscosity, thickness, elasticity)

Astringency (mouth puckering) and pungency)

Esthesis, impression of being hot or cooling