Content

• Nutrients: carb prot sug fats min vit• Ways of cooking• Cooking lab rules • Cross contamination• Honduran Kitchen• Additives• Food preservation

Evaluation

• Poster 15 • Investigation 15• ALBUM 10• 2 Cooking lab 20

Food is one of the basic needs of man.It is through food that we obtain nutritious substances needed to live,stay healthy and carry on a happy and productive life.During the Paleolithic Age primitive man fed from the animals he hunted,fished and the plants he gathered. These animals are seen in the cave paintings Here we see many bisons,deers,cows,horses.They were nomads and their daily interest was feeding themselves.When their food finished they had to move on to another place were food was found.In the Neolithic Age man becomes sedentary ,stays in one place and now learns how to domesticate animals and plants.Once more technology is incorporated in their dailiy activities.

Nutrition was recognized as a science in the 20th century.Until then we learn about : • 1.Nutritious substances in food• 2.Different nutritious needs in each person according

to age and different physiological needs• 3.Adecuate food for maintenance or restitution of

health.We are a result of what we eat and the excess or lack of food can make us ill.Nutrition as a science has reduced death among children and has increased life expectancy among adults.Nowadays nutrition is a field in medicine ,considered an important factor in health.

What is NUTRITION?

• It is the science that studies food and its relation with health.

• It is the nutrients science.• It is the process through which the organism

takes in ,digests ,absorbs,transports and uses nutrients eliminating final products.

• It’s closely related with social aspect,economy, cultural and psychological ways.

Different nutritions

• Social aspects: geographical location,climate• Economy: place’s income• Culture: religion,customs etc.Nutrition varies all around the world. The nutrition of the people in certain area depends on the geographical location and the climate.Nutrition is also determined by economy.Culture also affects nutrition. People in certain areas eat excess of some foods or avoid others because of religion or customs .Some are missing necessary foods in their daily diet.

NUTRIENTS

Food is made up of nutrients:

• Proteins Minerals Carbohydrates Vitamins Fats

• Humans body is made up of the same nutrients found in food.

• Water : 63% proteins :17% minerals :7% vitamins :1%

• Carbohydrates: 12 %

ProteinsSUBSTANCES THAT ARE PART OF ANIMAL TISSUE SUCH AS BLOOD,SKIN,MUSCLES ETC SO AS VEGETABLE TISSUES;SEEDS,ROOTS,LEAVES .

• Protect and help stop infections and illnesses.• They are an energy source.

PROTEINS ARE COMPLEX SUBSTANCES THAT HAVE: CARBON HIDROGENOXYGEN NITROGEN

From animalsBEEF FROM PLANTSPORK POULTRY BEANSPOULTRY PEASfish PEANUTS,NUTSSea food ALMONDSDairy products CASHEWS CEREALS• Study up to here.

CARBOHYDRATES

Carbohydrates are energy source for humans.We find them in grains,cereals and some tubers.They are the basic fuel for human body and they are needed for many body functions. Carbohydrates have carbon,hydrogen and oxygen.|

CARBOHYDRATESSIMPLE CARBOHYDRATES • Honeys• Sugars• molassesCOMPLEX CARBOHYDRATESCEREALSBREADS PASTASCEREALSBEANSYUCA,CAMOTE,PLANTAIN,MALANGA,POTATO,LLAME

They give more energy than carbohydrates and proteins.

Help regulate body temperature. As carbohydrates they have carbon,hydrogen and oxygen. Fats are important for our organism’s function but must be taken in small amounts because eating too much of them and a sedentary life can cause many diseases.

FATS

vitamins Vitamins are substances that your body needs

to grow and develop normally. There are 13 vitamins your body needs. They are vitamins A, C, D, E, K and the B vitamins :B 1,B 2 B 3 B 5 B 6,B 12.

• You can usually get all your vitamins from the foods you eat. The best way to get enough vitamins is to eat a balanced diet with a variety of foods. In some cases, you may need to take a daily multivitamin for optimal health.

minerals• Just like vitamins, minerals help your body

grow, develop, and stay healthy. The body uses minerals to perform many different functions — from building strong bones to transmitting nerve impulses.

• You can find them in different foods mainly in vegetables and meats.

• Potassium, calcium,magnesium,iron,manganese,zinc,phosphorus,copper,iodine

Poster 15 pts.

• Work in class• Color/contrast• Title and subtitles – done at home• Content• 2 pictures• Borders- done at home• Materials distribution• Grammar 2 pts• Spelling 2 pts

COOKING LAB RULES• Wash your hands throughly before cooking .• Do not wear rings or other jewelry while cooking.• Tie hair or wear a cap.• Wear a clean apron.• Your hair,body and clothe must be clean.• Every cooking utensil must be clean so as stove

and refrigerator.• Floor and walls must be kept clean preventing

insects and other animals.• Dishes,bowls and others should be saved

downwards.

COOKING LAB RULES• Do not put In your mouth utensils used while

cooking.• Avoid talking,sneezing, coughing on top of food

you are cooking.• Rags should be washed and dried constantly.if

not then use paper towels.• Washing scrub ,smashing stone ,or cutting

board must be washed with boiling water. Scrub should be washed at least 3 times a day.

• Dish washing area should be kept clean always.• When finishing wash your utensils,clean

working area so as floor.

Food contamination,

• Cooked food shouldn’t be crossed with raw meats,raw eggs.

• Vegetables,fruits shouldn’t be near raw meats and eggs.

• Raw meats and eggs are contaminating and can cause diseases like salmonella.

• Wash cutting board and knife before handling vegetales,fruits or breads when previously it was used with raw meats.

• Utensils used with raw eggs shouldn’t be mixed with other ,they should be washed separately since raw eggs are extremely contaminating.

Additives

Substances added to foods with certain purposes.They maintain nutritious quality so as taste, appearance and endurance. Additives need to be controlled under certain rules and must have a especial permission to be used. Excess of these can be dangerous.

• Colors : used to recuperate colors of food so they are more attractive.

• Sweetners.: used to intensify the sweetness on foods .Can be natural or artificial.

• Aromatizer: used to intensify the odor of foods• Thickners: used to add viscosity and density to foods• Gelatinizer: • Emulsifier:disolves substances and mixes others • PH Regulator: regulates acidity of substances• Preservants: makes food last longer • Acidity Correctors• Antioxidants .

• HONDURAN KITCHEN• HONDURAN FOOD IS DIVERSE . IT INCLUDES:

MEATS,POULTRY,FISH,SOUPS,RICE,SAUCES, AND STEWS.THERE IS ALSO A GREAT VARIETY OF DESSERTS AND BEVERAGES. ALL THIS IS DUE TO THE BIG DIVERSITY IN VEGETATION SO AS IN FAUNA AND TO THE SEVERAL DIFFERENT AREAS AND ETHNIC GROUPS.

• THE BASIC INGREDIENTS IN THE MAYORITY OF STEWS, SOUPS AND MEATS ARE TOMATOES,GARLIC,PEPPERS,ONION, CILANTRUM AND CUMMINS.ALL THESE ARE CHOPPED AND COOKED TOGETHER .IT IS KNOWN AS SOFRITO. THAT IS OUR BASE FOR THE FOLLOWING STEPS.IT IS USED FOR ENCHILADAS,TACOS,CHICKEN,SOUP, CHICKEN STEW,BEEF STEW ,RICE WITH CHICKEN,SEA FOOD AND MANY MORE.

• WHEN COOKING,THE AMOUNT OF HEAT SHOULD BE CONSIDERED. WHILE FRYING , THE HEAT MUST BE HIGH BUT NOT WHEN STEWING.

• THE WAY YOU CUT YOUR MEATS AND VEGETABLES SHOULD BE CONSIDERED TOO IF YOU WANT CERTAIN FLAVORS. THIS CAN ALTER THE TASTE .

• IF THE VEGETABLES ARE PUT IN A BLENDER THEY WILL TASTE DIFFERENT THAN IF YOU SLICE OR CHOP THEM.

• THE AMOUNT OF TIME IS ALSO IMPORTANT. IT WILL ALL DEPEND ON THE TYPE OF RECIPE.

Preserving food - Pickling

• Can be done in vinegar ,a strong acid in which few bacteria can survive.

• It can also be done in a salt brine to encourage fermentation.Here the growth of good bacteria makes food less vulnerable to bad spoilage –causing bacteria.

Preserving food- SUGARING

• Requires food to be dehydrated and then to be packed with sugar or liquids containing high amount of sugar such as honey or molasses.

• Sugar inhibits bacterial growth

Sugar preservation

• Jelly• Jam• Marmalade• Syrup

• All these contain sugar and water but different processes are used.

SALTINGFood is preserved with salt. Salt inhibits the growth of microorganisms by taking out water of cells. Most bacteria,fungi,and other organisms can’t survive in a highly salted environment.It’s one of the oldest methods for preserving food.

DRYING

• Drying is one of the oldest techniques used to hamper the decomposition of food products. As early as 12,000 B.C., Middle Eastern and Oriental cultures were drying foods using the sun. Vegetables and fruit are naturally dried by the sun and wind.

ADDITIVES

Processing food

Processing food