Food commoditiesMEAT MILK CHEESE EGGS CEREALS FRUIT AND VEGETABLE'S

Meat nutritive value

Protein: meat is a good source of high biological value protein Fat: fat content varies depending on type of meat Carbs: there is no carbohydrate present in meat Vitamins: meat is a good source of b group vitamins(niacin thiamine

riboflavin) Minerals: red meat and offal are a good source of iron Water: meat contains a high proportion of water

Meat dietetic value

Meat is an excellent source of high biological value protein Meat supplies the mineral iron People with heart conditions should reduce there intake of meat meat lacks carbohydrate calcium and vitamin c Meat is readily available

Meat effects of cooking

Meat protein coagulates the fibres to shrink Collages in converted to gelatine The fat melts Colour changes from red to brown

Fish nutritive value

Protein: fish Is an important source of high biological value protein Fat: the fat of shite fish is stored in the liver Carbs: as fish does not have a carbohydrate it is uasaly served with a

carbohydrate e.g. pasta Vitamins: fish contain useful amounts of b group vitamins Minerals: fish is a good source of iodine Water: white fish contains a high amount of water

Fish dietetic value

Fish is an important source of high biological value protein White fish contains practically no fat The fat in oily fish is unsaturated Fish is very easy to digest

Fish buying

Fish must be absolutely fresh Buy from a clean reliable source Buy fish in season Choose medium sized fish

Effects of cooking on fish

Micro organisms are pasteurised The protein coagulates Collagen changes to gelatine There is some loss of b group vitamins

Eggs nutritive value

Protein: excellent source of high biological value protein Fat: almost one third of the egg yolk is made up of fat Carbs: eggs do not contain carbohydrates Vitamins: fat soluble A D E K Minerals: eggs are an important source of calcium Water: most of the water is present in the egg white

Eggs dietetic value

High biological value protein they are important in the diet Easily digested The saturated fat may cause cholesterol problems Eggs are readily available

Eggs effect of cooking

Protein coagulate Salmonella are destroyed by heat Heat causes loss of b group vitamins The egg white changes

Milk nutritive value

Protein: good source of high biological value protein Fat: milk contains saturated fat Carbs: milk contains lactose a disaccharide Vitamins: very good source of vitamin a Minerals: excellent source of calcium Water: very high proportion of water

Milk dietetic value

Milk is relatively cheap Milk is the sole food for babies Milk is also fortified Milk should be combined with food rich in starch

Milk effects of heat on milk

The protein coagulates Bacteria are destroyed by boiling Some b vitamins are lost Flavour is altered slightly due to carmalisation

Production of cheese

A culture of lactic acid bacteria is added to pasterise the milk The milk is heated to 30 degrees After 30-45 mins the mixture has separated into curds The curds are chopped releasing more whey The curds are heated to 35040 degrees The curds are cut into blocks and pilled on top of each other The cheese is removed from the moulds date stamped and stored The cheese is graded packed and sold

Cereals nutritive value

Protein: the [protein in cereals is low biological value protein Fat: all the fats of cereals is present in the germ Carbs: the principal nutrient in cereals is carbohydrates Vitamins: cereals are an important source of b group vitamins Minerals: the minerals present in cereals are calcium iron and

phosphorus Water: as the water content is quite low cereals keep content

Cereals dietetic value

Energy food for all groups Wholegrain cereals provide valuable amounts of fibre A considerable amount of b group vitamins Cereals are inexpensive

Effect of heat on cereals

Moist heat causes starch grains to swell and burst Dry heat causes starch grains to swell and burst Cellulose is softened Protein coagulates

Classification of vegetables

Green vegetables

Roots and tubers

Pulse vegetables

Fruite vegetables

Bulbs Stems

Spinach Carrots Peas tomato's Onion Celery Cabbage Parsnips Lentils Peppers Shallots Asparagus Kale Turnips Beans Marrow Leeks Broccoli Beetroot Kidney cucumber Garlic

Vegetables nutritive value

Protein: contains small quantities of low biological value protein Fat: vegetables are lacking in fat Carbs: pulse vegetables are among the best source of cellulose Vitamins: are an excellent source of beta-carotene Minerals: supply small quantities of calcium Water: all vegetables contain a high amount of water

Vegetables dietetic value

Are an invaluable source of vitamins Are lacking in fat Pulse vegetables are an important source of protein When in season vegetables are cheaper

Cooking vegetables

Eat raw if possible Cook quickly Cover with a lid Use cooking liquid for soups