Food & Nutrition

FACTORS TO CONSIDER WHEN CHOOSING LABOUR SAVING DEVICES Labour saving devices are pieces of equipment that reduces the physical task involved in carrying out some cooking processes. These include: DEVICES USES CARE MIXER To mix cakes and pastry Wipe base with wet napkins, wash mixing bowl attachment with warm soapy water, dry and store in […]

Labour saving devices are pieces of equipment that reduces the physical task involved in carrying out some cooking processes. These include: DEVICES USES CARE MIXER To mix cakes and pastry Wipe base with wet napkins, wash mixing bowl attachment with warm soapy water, dry and store in a dry place. YAM POUNDER To pound yam

Kitchen can be described as the laboratory in the room were family meals are prepared. Kitchen equipment is the material used in the kitchen in carrying out food preparation effectively. Small and large items are needed to perform various kitchen tasks. They can be grouped under the following headings according to their functions in the

HERBS/ AND SPICES, FOOD FLAVOURING AND COLOURING Herbs and spices belong to a group of substances known as “Food Additives”. Food additives are substances deliberately added to food to improve the appearance, colour, texture, flavour, nutritive values, aroma and taste and also to preserve the food. By improving the flavour and texture of foods, herbs

Fish and sea foods are creatures that live in either fresh or salt water. They are broadly classified into two groups namely: Fin fish Shellfish: The fin These are fish with fins on their bodies, are further classified into two major groups; White or lean fish: have their fat stored in the liver and not

Milk is a creamy liquid produced from the mammary glands of all female mammals for feeding their young ones. Milk can be produced from cows, horses, goats, sheep etc. The commonly used worldwide is cow milk. It is one of the most valuable foods containing practically all foods substance. It is sometimes regarded as nature’s

STRUCTURE OF THE EGG Eggs are produced by domesticated bird such as chicken, turkey, duck, goose and guinea fowl. The hen’s egg of average size weights approximately 56 g, they are covered with a hard protective shell which can be either be white or brown in colour. The colour of the bird depends upon the

Poultry refers to meat derived from some domesticated birds such as fowls, guinea fowls, turkeys, ducks and pigeons. The composition and nutritive value of poultry is similar to that of meat from animals. In poultry, especially fowls and turkeys, the fat lies under the skin and around the giblet; it is not embedded between the

Meat is the muscle derived from animals after slaughtering them. Meat is made of bundles of muscles fibres. Each separate fibre contains water, protein, numerous salts and extractives. The fibres are joined together and connected by to the bones of the animals by connective tissues and are connected to bones by tendons. White meat has

The process by which the end products of digestion pass through the lining of the digestive tract is called absorption. Absorption takes place through the inner lining of the small intestine called villi. the simple sugar and amino acids enter into the blood directly while the fatty acids enter the blood system indirectly through the

The food taken into our mouth requires some kind of alteration before they can be absorbed into the blood stream. Digestion is the process by which food molecules are broken down into various small substances that can be absorbed into the blood stream and assimilated into the cells for utilization. Digestion is mainly a chemical

Some diseases are caused by lack of or shortage of specific nutrients in the meals we take, when this happens one begins to show signs of health imbalance. When a diseases is caused due to excess or lack of specific nutrient, the diseases are called malnutrition. To correct this, an intake of the nutrient which

Mineral elements are also required in a very minor quantity by the body. They are inorganic in nature and perform a variety of functions like growth and vital metabolic activities. Mineral elements are usually classified into two groups. Macro elements. Micro elements. The macro elements are also called trace elements and they include sodium, calcium,

Vitamins are inorganic in nature. They are required in a very little quantity by the body. Vitamin can be classified into two main groups: Water soluble vitamins. Fat soluble vitamins Water soluble vitamins: these are vitamins that dissolve in water. E.g. the B complex(B1) , B2, B6, B12, B15, folic acid, niacin, biotin pantothenic acid,

Fats and oil are another group of macro nutrients that is required by the body. It composes of carbon, oxygen and hydrogen. Excess carbohydrates and proteins can be converted into fats and stored under the skin. The structural unit of fats and oils are glycerol and fatty acid. Differences between fats and oils Fats Oils

Protein is another macro nutrient required by the body. Protein is made up of carbon, hydrogen nitrogen, and oxygen. The major structural unit of protein is amino acid. Protein can be classified into two. Protein that contain all the essential amino acids are called first class or complete or animal proteins. The other class of

Nutrients that are required in a fairly large quantity by the body are referred to as macro nutrients while micro nutrients are required in a very little quantity. All these nutrients perform specific functions in the body and their lack or shortage in our diet results to deficiencies. CARBOHYDRATES Carbohydrates are made up of carbon,

Food and nutrition is not an independent subject rather it is an area of study that cut across many other disciplines and also has a vital role to play in the continual existence of the human race. Food and nutrition cannot be divorced from agriculture. Their relationship is so strong that both comes under one

Career opportunities available in foods and nutrition are: Teaching. Dietetics. Hospitality and tourism Food science. Food science and technology. Food engineering. Hotel and catering management. Food research and development. Community nutrition. Institutional matron. Clinical nutrition. Nutrition in media.   Evaluation: mention the importance of human nutrition.   See also BASIC FOOD NUTRIENTS FOOD AND NUTRITION

The search for food has been the occupation of mankind from the onset. Food is very important to our day to day life. Food can be defined as what nourishes the body. It is any substance which after consumption, digestion and absorption produces energy, promotes growth, repair body tissues and regulate all body processes. Food