Food and nutrition.pdf

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Food Spoilage 263• Both yeasts and moulds can thrive in high acid foods like fruit,tomatoes, jams, jellies and pickles. Both are easily destroyed byheat. Processing high acid foods at a temperature of lOooe(212°F) in a boiling water canner for the appropriate length oftime destroys yeasts and moulds.Fungal SpoilageFig. Storage Rot in Grapes Caused by Botrytis cinerea.Fig. Storage Rot in Strawberry Caused by BotnJtis cinerea.Fig. Blue Mould Rot in Tomato Caused by Penicilliumi spp. (also by Fusarium spp.)Fig. Black Mummy Rot of Grapes Caused by Guignardia bidwellii
264 Food SpoilageFig. Watery Soft Rot in Apple Caused by Sclerotinia sclerotiorum.Fig. Blue Mould on Oranges Caused by Penicillium digitatum.• Bacteria are round, rod or spiral shaped microorganisms.Bacteria may grow under a wide variety of conditions. Thereare many types of bacteria that cause spoilage. They can bedivided into: spore-forming and nonspore-forming. Bacteriagenerally prefer low acid foods like vegetables and meat. Inorder to destroy bacteria spores in a relatively short period oftime, low acid foods must be processed for the appropriatelength of time at 116°C (240 0 P) in a pressure canner.(Temperatures higher than 100°C [212°P] can be obtained onlyby pressure canning.)• Eating spoiled food caused by bacteria can cause food poisoning.Bacterial SpoilageAutolysis• EnzymesEnzymes are proteins found in all plants and animals. If uncookedfoods are not used while fresh, enzymes cause undesirable changes incolour, texture and flavour. Enzymes are destroyed easily by heatprocessing.• Oxidation by airAtmospheric oxygen can react with some food components whichmay caLIse rancidity or colour changes.
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Food and NutritionDon RossOxford Bo
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Contentsl. Diet and Health 12. Nutr
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Chapter 1Diet and HealthINTRODUCTIO
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Diet and Health 3Prevention Trial p
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Diet and Health 5recognized and has
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Diet and Health 7elements, as well
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Diet and Health 9more visible in re
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Diet and Health 11drastically reduc
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Diet and HealthAloe veraGreenlipped
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Diet and Health 15bind tetracycline
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Diet and Health 17even a well-balan
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Diet and Health 19sugar, caffeine,
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Diet and Health 21commonly used rat
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Diet and Health 23However many stud
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Diet and Health 25day, such as offi
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Diet and Health 27• Nutritional l
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Diet and Health 29Sweetenersit appe
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Diet and Health 31servings). Two ba
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Diet and Health 33to validate and s
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Diet and Health 35Food Labeling Leg
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Diet and Health 37more reduction of
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Diet and Health 39is unlikely to ac
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Diet and Health 41: one who abstain
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Diet and Health 43Unlike apes, thei
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Diet and Health 45still the myth li
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Diet and Health479 -12 MonthsAt thi
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Diet and Health 49eat or purchase f
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Chapter 2NutrientsNutrients are sub
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Nutrients 53although elemental diat
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NutrientsDisaccharidesAre sugars fo
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Nutrients 57materials called lipids
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Nutrients 59in the absorption of Vi
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Nutrients 61weakness, low blood sug
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Nutrients 63Vitamin 8 5(Pantothenic
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Nutrients 65Vitamin C (Ascorbic Aci
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Nutrients 67CholineCholine is a cof
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Nutrients 691170, ,Kelp: 1093, (Mg
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Nutrients 71reasons have habitually
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Nutrients 73to nickel compounds hav
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Nutrients 75Because cow's milk and
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Nutrients 77supplements or food add
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Nutrients 79water intake in 1945 by
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Nutrients 81Sources and Requirement
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Chapter 3Function of FoodBody Compo
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Function of Food 85Metabolism of so
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Function of Food 87process is analo
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Function of FoodTable. Average Dail
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Function of Food 91diet are mainly
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Function of Food 93diets may be an
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Function of Food 95beneath the skin
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Function of Food 97are nutritionall
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Function of FoodTable. Protein cont
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Function of Food 101of the constitu
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Function of Food 103Whereas a litre
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Function of Food 105world, both Sou
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Function of Food 107with need. Mens
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Function of Food 109pregnancy may l
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Function of Food 111health problem
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Function of FoodVitaminsVitamins ar
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Function of Food 115. $ince pure cr
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Function of Food 117per cent more,
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Function of Food 119DeficiencyDefic
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Function of Food 121Starchy roots,
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Function of Food 123pregnant women
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Function of FoodDietary SourcesThe
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Function of Food 127of vitamin D, a
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Function of Food 129bacterial synth
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Function of FoodOne portion of meat
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Digestion and Absorption 133stomach
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Digestion and Absorption 135small a
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Food Safety and Preparation 137this
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Food Safety and Preparation 139a su
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Food Safety and Preparation 141refr
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Nutrition Disorder Related to Food
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Chapter 7Meal PlanningBalanced diet
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Meal PlanningAdvantages of Breast M
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Meal Planning 167• RDIs for energ
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Meal PlanningNutrients• Energy gi
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Chapter 8Dietary GuidelinesWhether
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Dietary Guidelines 173nutritional c
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Nutrition for Pregnant Women 175fol
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Chapter 10Infant NutritionTWO MONTH
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Infant Nutrition 179vegetables with
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Chapter 11Young Children and Toddle
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Young Children and Toddlers 183Thes
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Young Children and Toddlers 185baby
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Chapter 12School Age ChildrenChild'
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School Age Children 189• Choose s
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School Age Children 191provide vita
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Chapter 13Adolescent NutritionTo de
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Adolescent Nutrition 195One of the
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Adult Nutrition 197component are no
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Chapter 15People living on low Inco
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People Living on Low Income 201to t
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Chapter 16Nutrition for Senior Citi
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Nutrition for Senior Citizens 205
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Vegetarian Diet 207Tips for Vegetar
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Food Production and Processing 209s
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Food Production and Processing 211N
Page 218 and 219: Food Production and Processing 213-
Page 220 and 221: Food Production and Processing 215H
Page 222 and 223: Wheat 217in -1 % of Indo-European p
Page 224 and 225: Chapter 20Fats and OilsVegetable fa
Page 226 and 227: Fats and Oils 221oil (a mixture of
Page 228 and 229: Fats and Oils 223oils. Lightly hydr
Page 230 and 231: SugarDiabetesDiabetes, a disease th
Page 232 and 233: Sugar 227Europe exports excess prod
Page 234 and 235: Sugar 229although proper handling c
Page 236 and 237: MilkPasteurizationPasteurization is
Page 238 and 239: Milk 233seals ,and whales can conta
Page 240 and 241: Cheese 235s~pilraijngthe milk into
Page 242 and 243: Cheese 237increased risk of heart d
Page 244 and 245: Dried Fruits and Vegetables vegetab
Page 246 and 247: Dried Fruits and Vegetables 241can
Page 248 and 249: Dried Fruits and Vegetables 243of o
Page 250: C1:Jutneys, Pickles, Salted Vegetab
Page 253 and 254: 248 Chutneys, Pickles, Salted Veget
Page 255 and 256: 250 Chutneys, Pickles, Salted Veget
Page 257 and 258: Chapter 26Food Add itiveFood additi
Page 259 and 260: 254 Food Additiveis referred to as
Page 261 and 262: 256 Food AdditiveAdditives Approved
Page 263 and 264: 258 Food Packagingtamper resistance
Page 265 and 266: Chapter 28Principle of CookingTo co
Page 267: Chapter 29Food SpoilageMost natural
Page 271 and 272: 266 . Food Spoilagethe action of en
Page 273 and 274: 268 Food PreservationDrying• Low
Page 275 and 276: 270 Food Preservationrecipes for ce
Page 277 and 278: 272 Food Preservationplace. Radiati
Page 279 and 280: Chapter 31Cooking Methods'Food prep
Page 281 and 282: 276MeritsCooking Methods• Less ch
Page 283 and 284: 278Demerits• Food can be scorched
Page 285 and 286: 280 Cooking Methods• Frying lends
Page 287 and 288: 282 Cooking Methods• Cost effecti
Page 289 and 290: 28432,33,34, 36, 37, 38, 39, 49,57,
Page 291: 286IndexPlenty 26, 31, 56, 100, 129
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