CFN -1

Assignment-1 consists of two parts and is of 100

marks. The weightage given to each
part is indicated in the brackets.

a) Descriptive type question

b) Practical exercise

PART A: DESCRIPTIVE TYPE QUESTION

1) Write a short note on the followings

i) Role of protein in our body
ii) Source, function, food sources and deficiency of vitamin A
iii) Moist heat method of cooking and nutrient losses occur in these
iv) Causes of food spoilage
v) Physiological functions of food

Ans i) role of protein in our body

Protein is an important
substance found in every cell in the human body. In fact, except
for water, protein is the most abundant substance in your body. This
protein is
manufactured by your body utilizing the dietary protein you consume. It
is used in
many vital processes and thus needs to be consistently replaced. You
can accomplish
this by regularly consuming foods that contain protein.

Repair and Maintenance

Protein is termed the building block of the

body. It is called this because protein is vital
in the maintenance of body tissue, including development and repair.
Hair, skin, eyes,
muscles and organs are all made from protein. This is why children
need more protein
per pound of body weight than adults; they are growing and developing
new protein
tissue.

Energy

Protein is a major source of energy. If you consume more protein than

you need for
body tissue maintenance and other necessary functions, your body will
use it for
energy. If it is not needed due to sufficient intake of other energy
sources such as
carbohydrates, the protein will be used to create fat and becomes part of fat
cells.

Hormones

Protein is involved in the creation of some hormones. These substances

help control
body
functions that involve the interaction of several organs. Insulin, a small protein,
is
an example of a hormone that regulates blood sugar. It involves the
interaction of
organs such as the pancreas and the liver. Secretin, is another example
of a protein
hormone. This substance assists in the digestive process by stimulating
the pancreas
and the intestine to create necessary digestive juices.

Enzymes

Enzymes are proteins that increase the rate of chemical reactions in

the body. In fact,
most of the necessary chemical reactions in the body would not
efficiently proceed
without enzymes. For example, one type of enzyme functions as an aid
in digesting
large protein, carbohydrate and fat molecules into smaller molecules,
while another
assists the creation of DNA.

Transportation and Storage of Molecules

Protein is a major element in transportation of certain molecules. For

example,
hemoglobin is a protein that transports oxygen throughout the body.
Protein is also
sometimes used to store certain molecules. Ferritin is an example of a
protein that
combines with iron for storage in the liver.

Antibodies
Protein forms antibodies that help prevent
infection, illness and disease. These proteins
identify and assist in
destroying antigens such as bacteria and viruses. They often work
in conjunction with the other immune system cells. For example, these
antibodies
identify and then surround antigens in order to keep them contained
until they can be
destroyed by white blood cells.

Ans. ii) Source, function, food sources and deficiency of vitamin A

Vitamin A is a fat-soluble vitamin

that is good for healthy vision, skin, bones and other
tissues in the body. Vitamin A often works as
an antioxidant, fighting cell damage, but
it also has many other uses.

“Through its role with cell growth and division, vitamin A has an
important role in the
normal formation and maintenance of the heart, lungs, kidneys and other
vital
organs,” Dr. Sherry Ross, women’s health expert at Providence Saint
John’s Health
Center in Santa Monica, California, told Live Science.

Sources

There are two types of vitamin A. Preformed vitamin A, also called

retinol, is found in
animal products. Good sources are fortified milk, eggs, meat, cheese,
liver, halibut fish
oil, cream and kidneys. Pro-vitamin A is found in plant-based foods
such as fruits and
vegetables, according to the U.S. National Library of Medicine (NLM)
. The most common
type of pro-vitamin A is beta-carotene, a carotenoid that produces dark
pigments in
plant foods. Beta-carotene can be found in these brightly colored foods:

● Cantaloupe

● Pink grapefruit

● Apricots

● Carrots

● Pumpkin
 ● Sweet potatoes

● Winter squash

● Dark green, leafy vegetables

● Broccoli

Vitamin A Deficiency

Vitamin A deficiency is
a major health problem that affects around one third of children
aged under five years. Vitamin A deficiency causes blindness in about 250,000–
500,000
children from developing countries every year and the highest prevalence
is in
Southeast Asia and Africa. According to the Global Alliance for Vitamin
A, several
strategies should be encouraged to help manage this problem and some of
these are
described below.

● Breastfeeding should be encouraged as the only form of nourishing

the new
born.
● Women in the immediate post-partum period are advised to take high-
dose
supplementation.
● Vitamin a supplementation of children aged under five is encouraged.
● Vitamin A food fortification is being researched but is not
currently adopted as
an approach to deficiency.

Vitamin A deficiency can be either primary or secondary. Primary

deficiency is seen in
children and adults who do not consume enough foods rich in Vitamin A
such as
yellow/orange fruits and vegetables (mangoes, pumpkin) or animal sources
such as
liver. Babies who are weaned off breast milk too early are also at an
increased risk of
Vitamin A deficiency.
Secondary vitamin A deficiency
occurs as a result of gastrointestinal abnormalities that
lead to poor absorption of the vitamin available in food. Vitamin A is
a fat-soluble
vitamin meaning it is absorbed after it has dissolved in fats. A low-
fat diet can
therefore hinder the adequate absorption and use of vitamin A. Zinc
deficiency may
also disrupt the absorption and transport of vitamin A. Other factors
related to
secondary vitamin A deficiency include the abnormal production and
release of bile,
chronic exposure to cigarette smoke and chronic alcoholism.

Symptoms of Vitamin A deficiency

Vitamin A deficiency leads to some of the following symptoms

● Impaired vision, particularly in dim light (night blindness)

● A dryness of the eyes referred to as xerophthalmia
● Impaired immunity and susceptibility to infection
● Whitish lumps at the hair follicles due to hypokeratosis
● Squamous metaplasia of the normal epithelium in respiratory passages
and the
bladder leads to a keratinized and thickened epithelium.

Vitamin A Functions

Vitamin A is required for several vital functions in the body. Some of

the most
important functions of Vitamin A are described below.

Vision

Vitamin A is required for the maintenance of normal vision. A

deficiency in vitamin A
can lead to visual disturbances. In the eyes, a form of vitamin A
called retinal is
combined with a protein called opsin to give rhodopsin, an essential
light absorbing
molecule needed for color vision and seeing in dim light.
Immune system

Vitamin A is essential
for maintaining healthy immune function and deficiency can lead
to an impaired response to infection.

Cell growth

One form of Vitamin A, retinoic acid is, a key hormone-

like growth factor for epithelial
cells and other cell types in the body.

Gene transcription and protein formation

Vitamin A in
the form of retinoic acid is essential for gene transcription. Retinol is taken
up by the cell where it is oxidized to retinaldehyde (by retinol
dehydrogenases), which
is then oxidized to give retinoic acid. The conversion of retinal to
retinoic acid is
irreversible and the process is therefore tightly regulated because retinoic acid f
unctions
as a ligand for
nuclear receptors. Retinoic acid binds to these nuclear receptors called in
order to regulate gene transcription.

Skin health

Retinoic acid also maintains skin health by activating genes that cause
immature skin
cells to develop into mature epidermal cells. The exact mechanism behind
this is
currently being researched to help develop treatments for dermatolgical
diseases.
Currently, the retinoic drug isotretinoin is the most commonly prescribed
agent in the
treatment of acne. This drug decreases the size of sebaceous glands and
reduces their
secretions. The agent also reduces the amount of bacteria present in
the ducts and
surface
of the skin, which occurs as a result of reduced sebum, which bacteria rely on as
a source of nutrients.
Vitamin a food sources

ii) Moist heat method of cooking and nutrient losses occur in these
Ans

WATER AND MOIST HEAT AS MEDIUM OF COOKING

It’s the process in which heat is generated in water to enable the cooking
process.

BOILING

This is done by immersing food in boiling water maintain the

temperature at
100-degree Celsius till food is cooked in the water. Water is boiled
due to conduction
and
convection of heat. Foods that are usually cooked by boiling are rice, potato, past
a,
sage, etc.
Boiling is one of the simplest methods of cooking and widely used all over the
world.

POINTS TO TAKE INTO CONSIDERATION WHILE BOILING FOOD

● Water which has to be used for boiling should be just

sufficient since a
large quantity would leach all the nutrients
● Boil the vegetables with their skin, or cut them into big
pieces which
prevent them from nutrient loss.
● Use the boiled water as stock in soups and making curries
so that the
nutrient lost in the water can be conserved
● Boiling food vigorously consumes a lot of fuel
and makes the food mushy,
soft and spoils its texture.

EXAMPLES

● Carotene present in carrot is lost when boiled in an open vessel.

SIMMERING

Food is immersed in water and cooked in a covered pan at 98-degree

Celcius. This
method is used for the food that takes long to cook like meat, fish.
Especially used for
fishes as they don’t disintegrate easily while cooking.

POINTS TO CONSIDER WHILE SIMMERING FOOD

● Should not rush otherwise the food may break down and may turn mushy.
● It is a time and fuel consuming method.
● While simmering, heat sensitive nutrients are lost.

POACHING

Poaching is done by cooking the food item with a small amount of

water at 80-85
degree Celsius. Foods
which are generally poached are eggs, fruits and sometimes, even
certain types of fishes.
POINTS TO CONSIDER WHILE POACHING

● Water-soluble nutrients are lost, so one should try and use

that water in
making gravies or soups.

STEWING

Stewing is done in a covered pan with a small quantity of liquid and

once the liquid
reaches the boiling point the flame is set to sim mode which makes it
a slow and long
process. Fruits and vegetables can be cooked by this method and no
nutrient loss is
observed as 1-2 tablespoon liquid is left which
is served along the food but this process
is highly time and fuel consuming.

BLANCHING

Food is blanched by immersing the food items in hot water and then cooling them und
er
cold water. Usually, food items that need to be frozen, for example, peas are
blanched.

This process helps in preserving the natural colour of the vegetables

and fruits and to
reduce the microbial load on the food.

STEAMING

Steam generates heat, this heat is used as a medium to cook and so

it takes a longer
time as compared to boiling. It’s of 2 types:

● Wet-steaming: Food is cooked by being in direct contact with

the steam.
For example, while cooking idlis, dhokla, dumplings this method is
used.
● Dry-steaming: Food is cooked by using steam to provide heat
to autensil
in which food is being cooked, without any direct contact
of food with the
steam. For example, double boiling in the case of chocolate.

Steaming is better than boiling as

it cooks food faster and steaming helps in preserving
the nutrients, colour and flavour
in food as there is no nutrient loss due to contact with
water.
PRESSURE COOKING
Food is cooked under pressure. With an increase in pressure, the
temperature, also
increases. Thus, the food is cooked very fast. Actually, it
is a type of steaming in which
water is boiled under high pressure, thus raising the temperature and
reducing the
cooking time. The equipment
used for this purpose is a pressure cooker.Foods which can
be cooked in a pressure cooker easily are pulses, rice, vegetables and meat.

Water soluble nutrients are lost in pressure cooking the food so one
should use the
water in making gravies.

FATS AS MEDIUM OF COOKING

In this method of cooking, fats are used as a medium to prepare food.

FRYING

Done at 180-220
degree celsius using oil or fat as the medium to cook. Food is cooked at
a fast pace. The types of frying are:

SHALLOW FRYING

In this method, the oil submerges only half of the food product and
then food is
browned.
one has to be careful not to burn the food because the food is cooked at a fast
pace. For example, Parantha (Indian bread) is made this way.

DEEP FRYING

In this, the food item is completely immersed into hot oil in a large
quantity. Foods
cooked using this method are pakoras, samosas, French fries, etc.

POINTS TO TAKE CARE WHILE FRYING

● Overheating and re-heating of oil for a long time can

decompose it. When
oil begins to smoke, chemical breakdown of oil begins and
Acrolein and
free fatty acids are formed from Glycerol. If
this happens repeatedly, then
the Acrolein formed causes irritation in eyes and nostrils.
This breakdown
is known as pyrolysis. so prolonged frying should
be avoided. It may form
 aldehydes and other by-products that are harmful to the
health and may
 cause cancer. Oil that has been used once shouldn’t be used
again for the
same reason mentioned above.
● Use only MUFA rich oil like olive oil for cooking
● Also, never mix the used oil with fresh oil.

BRAISING

It is a combination of using moist and dry heat to cook. This method

helps in retaining
the moisture or JUICE WITHIN THE FOOD PRESENT. For example, while
making
Vermicelli Kheer, Vermicelli is first roasted and then cooked in simmering milk.

DRY HEAT AND AIR AS MEDIUM OF COOKING

GRILLING AND BROILING

Food is cooked by placing the food either

above, below or in between a hot surface like
burning wood, charcoal or any other heating element. Here food is cooked by
radiation.

POINTS TO TAKE INTO CONSIDERATION DURING THIS PROCESS

● Charring may occur.

● Temperature used for cooking is high so negligence may result
in burned
food.

BAKING

The food is kept in the center of an oven and the food is cooked by
radiation. It makes
the food brown, crisp and soft inside. The temperature at which food
is usually
prepared is 120-250 degree celsius. Used to make cakes, cookies,
vegetables, poached
eggs, sweet dishes, etc.

This process consumes a lot of electricity. Other than electric ovens,

conventional oven
method or microwave ovens are also used.

MICROWAVE OVEN
It works on the
principle of electromagnetic waves which are produced by power source
magnetron and are absorbed by the food.

● It is the best method for retaining the antioxidant activity

in garlic and
mushrooms
● About 20-30% of
vitamin c in green vegetables is lost during microwaving,
which is less than most cooking methods as less water is used.
● On the whole, it is
the best method as nutrient retention is the most in this
method.
● Even enhancement of flavour and uniform cooking is seen in less time.

SUMMARY OF HOW TO REDUCE NUTRIENT LOSS WHILE COOKING

1. Don’t throw the water used to soak the dal and rice as it
can be used to
cook food again
2. Never use soda to hasten the cooking
of pulses as it destroys the nutrients
present in them especially vitamin B.
3. Boil the vegetables with peel so that nutrients are not lost.
4. One can also use the vegetables and fruits with peel to
cook as they have
the most of the nutrients present in them.
5. Always cook the green leafy vegetables in an open lid for
initial five
minutes as it helps to retain colour
6. Always cut the vegetables and fruits in bigger pieces as in
smaller pieces,
greater the total surface area of the food exposed
therefore is greater and
so is the loss of nutrients due to leaching and oxidation.
7. Do not fry
and overheat the oil as Acrolein would be formed and can cause
harmful diseases like cancer.

iv) Causes of food spoilage

Ans

Causes of Food Spoilage

The food may become unacceptable due to the following factors:
a) Growth and activities of microorganisms principally bacteria, yeasts
and moulds
(this is by far the most important and common cause of food

b) Activities of food enzymes (enzymatic browning is a common example);

c) Infestation by insects, parasites and rodents;

d) Chemical changes in a food (i.e. not catalyzed by enzymes of the

tissues or of
microorganisms); For example: The chemical oxidation of fats producing
rancidity as
well as non-enzymatic browning reactions in foods like Maillard browning.

e) Physical changes or damages such as those caused by freezing

(freezer burn), by
drying (caking) etc.;

f) Presence of foreign bodies; and.

g) Contamination with chemical agents.

v) Physiological functions of food

Ans

Physiological functions of food:

i. Energy yielding foods:

Foods rich in carbohydrates and fats are called energy yielding

foods. They
provide energy to sustain the involuntary processes
essential for continuance of life, to
carry out various professional, household and recreational activities and
to convert
food ingested into usable nutrients in the body.
The energy needed is supplied by the oxidation of foods consumed.
Cereals, roots and
tubers, dried fruits, oils, butter and ghee are all good sources of energy.

ii. Body building foods:

Foods rich in protein are called body building foods. Milk, meat, eggs
and fish are rich
in proteins of high quality. Pulses and nuts are good sources of
protein but the protein
is not of high quality. These foods help
to maintain life and promote growth. They also
supply energy.

iii. Protective and Regulatory foods:

Foods rich in protein, minerals and vitamins are known as

protective and
regulatory foods. They are essential for health and regulate activities
such as
maintenance of body temperature, muscle contraction, control of water
balance,
clotting of blood, removal
of waste products from the body and maintaining heartbeat.
Milk, egg, liver, fruits and vegetables are protective foods.

Social functions of food:

Food has always been the central part of our community, social,
cultural and
religious life. It has been an expression of love, friendship and
happiness at religious,
social and family get-togethers.

Psychological functions of food:

In addition to satisfying physical and social needs, foods

also satisfy certain emotional
needs of human beings. These include a sense of security, love and
acceptance. For
example, preparation of delicious foods for family members is a token
of love and
affection.
Food Group

I. Cereals, Grains and Products :

Rice, Wheat, Ragi, Bajra, Maize, Jowar, Barley, Rice flakes, Wheat flour.

II. Pulses and Legumes :

Bengal gram, Black gram, Green gram, Red gram, Lentil (whole as well
as dhals)
Cowpea, Peas, Rajmah, Soyabeans, Beans.

III. Milk and Meat Products :

Milk : Curd, Skimmed Milk, Cheese

Meat : Chicken, Liver, Fish, Egg, Meat.

IV. Fruits and Vegetables :

Fruits : Mango, Guava, Tomato Papaya, Orange. Sweet Watermelon.

Vegetables (Green Leafy) : Amaranth, Spinach, Drumstick leaves, Coriander

leaves, Mustard leaves, fenugreek leaves .

Other Vegetables :Carrots, Brinjal, Ladies fingers, Capsicum, Beans,

Onion,Drumstick,
Cauliflower.

V. Fats and Sugars :

Fats : Butter, Ghee, Hydrogenated oils, Cooking oils like

Groundnut, Mustard,
Coconut.

Sugars : Sugar, Jaggery

2) What points would you keep in mind while selecting/purchasing the following:

a) Flesh foods

b) Spices

c) Milk
Ans a) check the colour: The colour of the meat says a lot about
its freshness.
Poultry meat must be white or light pink. Check that the meat does
not have a green
tinge, especially under the wings. There should not
be any bruises or blood clots on the
surface. In the case of red meat, it must be bright red in
appearance. If the meat is
vacuum packed, it may appear slightly brown. This is also good quality
meat and will
last longer in the refrigerator.

Check the odour: Poultry meat is generally odour-free but may have a
slightly meaty
odour on rare occasions. The smell of red meat is very specific to
the type of meat and
there should not be any variance from the typical smell of a goat or
lamb. One should
make sure there is no foul or pungent odour to any kind of fresh meat being
purchased.

Check the texture:

For poultry, the texture should be firm and the muscle fibres must be
clearly
visible. The meat must not be slimy and if you touch it, the fingers should be dry
rather than sticky. The meat should not appear translucent and watery
when it is cut.
In the case of red meat, it should not fall off easily when
it is being cut. The fat should
not be yellow in colour, as it indicates that the meat is not fresh

Prefer skinless: The skin of the meat has saturated fatty acids, which
are high on
calories and can potentially increase the risk of cardiac ailments.
Hence, it is always
recommended that meat is consumed after removing the skin.

Ensure food safety standards: It is absolutely essential that every

packaged meat
product has a Food Safety and
Standards Authority of India (FSSAI) certified label on it
to ensure that all food safety standards are met. This is also the
primary reason why
you should avoid buying meat from a butcher
shop, since there is no guarantee of food
safety.

The traceability factor: The traceability of meat and understanding

how it was sourced
and bred is important to
determine the quality of meat. The history and ancestry of the
animal are also significant indicators of
quality. It is always advisable to check farm to
fork details on the package while buying meat, whenever the information is
available.

Remember, meat is a great source of nutrition, if consumed in the

right manner. Also
remember that buying the right of meat is important.
 Ans b) The Look
You should look at the package and the colour of your spices. For
peppercorns for
example,
if they’re not bright and black, if they’re going grey and looking broken, avoid
them.
The Packaging
I prefer things that are packed in containers vs bags. It just extends
their shelf life,
bags, even if they’re the best bags on the earth, they’re not 100
percent sealed to air
and air is the enemy of spices.
The Price
This is also a factor, as much as I like bargains and deals, I stay
away from cheap
spices. You’re paying more because they’ve been sourced better and
packaged better –
with a better quality product you should be able to use less so it all balances
out.
The Smell
If you can smell the spices, you want to make sure you can actually
smell something
when you put it near your nose. If there is no smell at all, this is a sign it’s
too old.
Bulk
I would always stay away from the places where you can scoop up your
own spices -
there are only a few places in the world where I would do it. The
challenge with these
bulk places is that the spices are exposed to the air and the scoops are being
mixed.
Storage
As long as it’s in a container that has a lid, it’s not exposed to
humidity, no extreme
heat, no extreme cold, you will be fine.
Final Tip
If you’re lazy and you don't have the time, buy ground spices, just
make sure you get
good quality and keep them rotated in the cupboard.

Ans c) 1. Choose organic

Organic, whole milk dairy products have more healthy omega-3 fats than

conventional dairy.(1) And when you’re buying organic, you can be sure
no GMOs,

antibiotics, or chemical pesticides were used

in their production. On top of that, cows

raised on organic farms have to pasture their cows for at least 120 days a year. Th
at’s

good for the animals as well as your health – providing the cows
with more space to

roam, and enhanced nutritional quality for eaters.

2. Choose rGBH free
Some conventional U.S. dairy farms inject their cows with recombinant
Bovine

Growth Hormone (rBGH or rBST), a genetically engineered hormone that

increases

milk production. If you do choose conventional dairy, look for a label

that indicates

the product comes from cows not treated with rBGH or rBST (check out
our Guide to

rBGH-Free Dairy Products for help).

3. Choose grass-fed
Grass-fed dairy is healthier, more humane than animal factories (also
known as

Confined Animal Feeding Operations, or CAFOs) and generally more climate-

friendly

than grain-fed dairy.(2)

4. Choose small and medium family farms

It’s not always easy to tell the difference between factory farms and
family farms.

Despite whatever pretty picture is on the label, many of the dairy

products on

supermarket shelves come from industrial mega-dairies. A good rule of

thumb is to

look for farms you can actually visit, buy milk from brands that are
cooperatively

owned with farmers, and to shop at your local farmers’ market.

5. Choose local
Buying local is important for many reasons, not just how far a product
travels from

farm to consumer. By choosing dairy products from local family farms,

you are

supporting your local economy in addition to cutting down on “food

miles.” And

encouraging and adding value to the importance of farmland in your community.

3) What do you understand by convenient foods? Explain different types
of
convenient food products available in the market.

Ans Convenience food, or tertiary processed food, is food that is

commercially
prepared (often through processing) to optimise ease of consumption. Such
food is
usually ready to
eat without further preparation. It may also be easily portable, have a
long shelf life, or offer a combination of such convenient traits.
Although restaurant
meals meet this definition, the term is seldom applied to them.
Convenience foods
include ready-to-eat dry products, frozen foods such as TV dinners,
shelf-stable foods,
prepared mixes such as cake mix, and snack foods.
Bread, cheese, salted food and other prepared foods have been sold for
thousands of
years. Other kinds were developed with improvements in food technology.
Types of
convenience foods can vary by
country and geographic region. Some convenience foods
have received criticism due to concerns about nutritional content and
how their
packaging
may increase solid waste in landfills. Various methods are used to reduce the
unhealthy aspects of commercially produced food and fight childhood obesity.
Convenience food is commercially prepared for ease of consumption.
Products
designated as convenience food are often sold as hot, ready-to-eat
dishes; as
room-temperature, shelf-stable products; or as refrigerated or frozen food
products
that require minimal preparation (typically just heating) Convenience
foods have also
been described as foods that have been created to "make them more
appealing to the
consumer." Convenience foods and restaurants are similar in that they
save time. They
differ in that restaurant food is ready to eat, whilst convenience food
usually requires
rudimentary preparation. Both typically cost more money and less time
compared to
home cooking from scratch

4) Briefly explain the factors influence our acceptance of food.

Ans 6 Factors That Influence Our Food Choices

Taste
The most obvious factor that makes you
choose one food over another is its taste. Food
that tastes good is understandably appealing, although what is considered
tasty may
vary widely from individual to individual. Caviar, for example, is
considered a rich,
delicious delicacy to those who enjoy it, while a child
would probably turn up his nose.
People often tend to feel hungry for -- and thus seek out -- foods
which they
subjectively find appealing.

Marketing and Advertising

A TV commercial extolling the virtues of a mouth-watering brand of

frozen pizza may
make you want to rush out and buy one, which
is exactly the hope of most advertising
executives. In fact, many food choices are heavily influenced by
advertising and media
marketing specifically designed to make customers choose one food or
brand of food
over another. Children, for example, are influenced by factors such as
toys that come
with fast-food meals and cartoon characters promoting breakfast cereal.

Culture

Your ethnic and cultural background can play a key role in influencing
your food
choices. A Mexican-American, for example, is likely to choose very
different foods than
a Chinese-American would, for purely cultural reasons. Many people will
gravitate
toward food they find comforting or familiar, which can differ widely
from culture to
culture.

Health

Concerns over health and fitness can also influence

food choices. An overweight person
trying to lose weight by dieting will usually choose different foods than someone w
hose
metabolism allows her to eat whatever she wants without concerns of
weight gain.
Taste is still a factor in these decisions, but
often comes second to caloric value and fat
content.
Emotion

Many people have an emotional connection with food, which is often

tapped as a
source of comfort in times
of sadness and distress. As a result, emotions often influence
food choices. Conditions such as depression, stress and anxiety can
cause people to
make choices about food that they
might not make in a different emotional state. Most
of the time, this leads to impulse eating, often involving unhealthy
usually leading
toward less-healthy "junk" foods.

Economic Status

Your income
and monetary status will heavily influence which food you decide to eat. A
person on a small fixed income is likely to look for the
most inexpensive food possible.
Budget shoppers often try to make multiple recipes with the same basic
family of
ingredients, and purchase less expensive prepared and canned foods.
Someone for
whom money is no object is more likely to indulge in
more expensive dishes or impulse
buys
 PART B: Practical Exercise

1) Suggest any two food preparation made from the

following products. Also list down
the ingredients and the method of preparation.

i) Jaggery
ii) Sprouted dal
iii) Khoa
iv) Bajra

I) jaggery

Jaggery is a sweetener that is made from sugarcane; it is also known

as unrefined
sugar, which is prepared without the
separation of molasses and crystals and is mostly
produced in India and Africa. The colour of the gur ranges from golden
brown to dark
brown in colour. It is used to make several Indian desserts and is
known as a healthy
replacement of sugar, primarily because it is unprocessed. It may not
look very
appealing to some, but it does have various health benefits to look out for.

aggery is commonly made from sugarcane, the process follows only three
steps to
prepare it.

These are extraction, clarification and concentration. We give you a

detailed
explanation of how it is produced -

1. The sugarcanes are pressed through machines in order to extract

all the sweet
juice or sap from them and this process is known as extraction.
2. Now, the juice is allowed to stand in large containers so that
any residue or
sediment is settled at the bottom of the containers. The juice
is then strained to
produce a clear liquid. This process followed is known as clarification.
 3. The juice is now placed in huge flat bottomed pans and boiled
for hours; this
process is known as concentration. During this process the juice
is stirred
constantly.
4. While
stirring, impurities are skimmed off the top until only a yellow, dough-like
thick paste remains in the pan.
5. This paste is then transferred in huge moulds where it is left
to cool, until it
becomes hard and becomes what is eventually called jaggery. The
colour of the
jaggery may vary from light to dark brown, depending on the
quality of
sugarcane and the juice it produced.

White sugar, on the other hand, is processed many times to form tiny
crystals. The
process includes crushing sugarcane to produce juice, partial purifying
of the juice,
melting and filtering to remove impurities, crystallizing sugar from
syrup and finally
drying of sugar crystals further making them edible.

Types of jaggery (gur)

Did you know jaggery is not just a result of sugarcane juice? But it
is also made with
date palm popularly known as nolen gur or patali gur and is very
popular in the
eastern parts of India, especially West Bengal. Nowadays, even the sap
of Sago palm
and coconut palm are used to make jaggery, but are rarely available or
heard of. The
process of making jaggery in all these cases may be almost the same;
however the
colours of the jaggery may vary; the colours may range from golden
brown to dark
brown, off-white to pale yellowish white and light brown.

How much jaggery should you consume in a day?

Jaggery contains carbohydrate and sugar content and is free from any
chemical
processing. Hence, according to expert nutritionist Dr. Rupali Datta, you
can have six
spoons
of any form of sugar, be it refined or unrefined both; 10 grams of jaggery should
be enough for daily consumption.

While jaggery is a healthier more nutritious form of sugar, it is

still recommended that
one should not go overboard and consume too much of it. Ensure a
moderate
consumption on a daily basis to attain it various health benefits.

iii)METHODS OF PREPARATION OF KHOA

1 Introduction

Khoa is prepared by different methods depending on the location and

quantity of milk
available for conversion. Khoa is manufactured by the following four basic methods
viz.
traditional method, improved batch method,
mechanized method and use of membrane
technology.

2 Traditional Method
Generally buffalo milk is
preferred for manufacture of khoa as it results in higher yield,
smooth texture and soft body with sweet taste. Where buffalo milk is
not available,
cow milk is used for khoa making but it results in
pasty body and slightly saltish taste
due to higher chlorides in the product.

4 liters of buffalo milk or 5 liters of cow milk which approximately

yields 1 kg khoa is
used per batch. Filtered milk is taken in a heavy bottomed wide mouth
iron pan
(karahi) and boiled on a brisk non – smoky fire. An iron scraper
(khunti) is used for
stirring the milk during boiling and also to scrap the milk film
forming on the surface
during boiling. A rapid stirring and scrapping is carried out through
out boiling to
facilitate quick and rapid evaporation
of water from milk and also to prevent scorching
of milk film on surface. Due
to continuous evaporation of water, the milk progressively
thickens. The researchers have observed that at 2.8 fold concentration
of cow milk and
2.5 fold concentration of buffalo milk, heat denaturation of milk
proteins takes place
and the proteins will not go into solution again. The heating is
continued till the milk
thickens considerably and at this stage heating is reduced and speed of
stirring and
scraping is increased to obtain good quality product. If the milk is
subjected to high
heat treatment with less stirring and scraping at this stage it results
in dark colored
khoa that does not fetch a good price in the market as white/ cream
colored khoa is
preferred for sweets making.

As the concentration is progressing, the product slowly tends to leave

the sides of the
pan and starts’ accumulating at the bottom and at this stage; the pan
has to be
removed from the fire. The contents are worked up and the residual
heat of the vessel
helps in further evaporation of moisture. The contents are transferred
to the non
corrosive metal moulds and allowed to cool.

There are several limitations of this method such as:

1) Time and labor consuming

2) Large variation in quality

3) Poor keeping quality

4) Small scale production

5) Smoky smell
2.1 Production of three varieties of khoa

2.1.1 Dhap
For preparing dhap variety of khoa, the
heating should be stopped at rabri stage (thick
mass) and leaving the product without much working which
carry soft grains and high
moisture content.

2.1.2 Pindi

For production of pindi variety of khoa, heating is continued

after rabri stage and with
the help of a wooden ladle the soft grains are crushed and the mass
is worked up to a
smooth textured product. khoa is molded in to hemispherical molds to
give its shape,
and allowed to cool.

2.1.3 Danedar

Generally the milk that is left over after the preparation of other
varieties of khoa
during the day develops acidity which is converted into danedar variety
of khoa.
Sometimes citric acid (0.05 to 0.1%) or sour whey is added to milk at
boiling stage to
get granular texture.

3 Improved Batch Method

A stainless steel double jacketed, steam heated pan or kettle

is used to provide greater
control on the heating process and to ensure a non smoky heating. Five
liters of
standardized cow milk with 4.5% fat or four liters of standardized
buffalo milk with
5.5% fat is taken per batch and milk is brought to boil in the
kettle. During boiling,
bottom and the surfaces of the kettle are scraped and milk is stirred
vigorously by a
stainless steel stirrer to avoid burning of milk solids. About 2 kg/cm2
pressure is used
for boiling milk. When the milk attains a rabri stage, slow heating is
necessary at this
stage to prevent burning of solids on the surface, discoloration of the
product,
development of burnt flavour and hard body and coarse texture. The rate
of stirring
should be increased during last stages to obtain good quality product.
As soon as the
product
shows signs of leaving the sides of the kettle and accumulates in the centre in a
pat form, heating is stopped. It takes about 15 -
20 min to prepare a batch of khoa (1 kg
approx) by this method.

As steam will not be available at village level the above method has
its application
only in dairies having steam production lines. However a village level
khoa pan was
developed to overcome the above problem. The set up consists of
hemispherical mild
steel pan joined to a
cylindrical jacket. Water is taken in the outer jacket and heated by
placing
the whole unit over a Chullah. Steam is generated in the jacket and the pressure
is indicated by a gauge. The milk
is taken in the steel pan and heated by the steam and
after loosing the latent heat, returns to water phase. Water in liquid
and vapour form
exists in phase equilibrium at adjusted pressure because of the closed
system. Good
quality khoa can be prepared in the pan from 2.5 litre milk in 8 min.

4 Mechanized Processes for Khoa Production

4.1 The first continuous khoa making machine

A continuous khoa making machine was developed which consists of a

preheating
cylinder and two cascading pans. The preheater
is a steam jacketed cylinder containing
rotary
scrapers which rotate at 120 rpm. The cascading pans are covered steam jacketed
pans with open holes provided with spring loaded reciprocating type
scrapper knives
operating at 30 strokes per min. The milk is taken into the preheater
and heated by
steam at 3 kg/cm2 pressure. Here the milk is concentrated
to about 30 to 35 per cent of
total solids within 10 to 12 min. From the preheater, the milk enters
the first cascading
pan. Here the milk is further concentrated
to about 50 to 55 per cent total solids within
7 to
8 min. The product then moves to the second cascading pan where its concentration
is raised to the desired level i.e., 65-70 percent in 6 to 7 min.
The steam pressures
maintained in the two pans are 2 kg in this machine. The steam
requirement is
50kg/cm2 and electric power requirement is 4 KW per hour.

4.2 Use of roller drier

A roller drying process was adopted in the preparation of khoa. Process

variables such
as steam pressure, flow rate and distance between
rollers and scrappers were adjusted
to get the desirable product. Vacuum concentrated milk with 50% T.S.
was heated to
74ºC for 10 min to develop cooked flavour in khoa. Steam at a
pressure of 25 -30 psi
and roller speed of 17-19 rpm gives good results. It was concluded
that satisfactory
khoa can be prepared on drum driers using 50% T.S. vacuum concentrated
milk. The
concentrate is preheated to 101 to 103ºC for 10-12 min to develop
cooked flavour on
drums with steam pressure of 0.7 to 1 kg/cm2 and a roller speed of 10 rpm.

Limitations

1) Losses in the beginning is high

2) Uneven product

3) Lacks grainy texture

4) Need careful monitoring during working

5) Difficult to maintain constant steam pressure
 (If more steam dried product will come and if less steam liquid product)

4.3 Use of scraped surface conical vat

Attempts have been made to use scrapped surface heat exchangers in the
preparation
of khoa. A mechanized scraped surface heat exchanger with a conical vat
process is
developed for the production ofkhoa.
Forty kg concentrated or 80 kg whole milk can be
taken
per batch which takes about 14 min and 50 min respectively. Steam pressure used
is 1.5 kg/cm2. Product losses are high in this machine.

Fig. 1 Conical vat for khoa making developed at NDRI

4.4 Contherm–Convap system

Attempts were made to prepare khoa on Contherm-Convap system which was

developed by Alfa-Laval. This unit consists of two parts, a Contherm
for heating the
feed to about 95ºC and Convap for concentrating milk to desired milk
solids level.
Concentrated milk with 35- 40%T.S. at the rate of 300-350 kg per hour
can be fed to
the machine. The steam pressures employed are 3 kg /cm
2 in Contherm and 4 kg/cm2 in
Convap.

Fig..2 Contherm–Convap system (Alfa Laval)

Limitations

1. Lacks typical khoa flavour

2. Sticky, pasty and burnt particles

3. Lacks grainy texture and uneven colour

4. Inconsistent product quality

 5. High loss of milk solids in the beginning (Due to lot
of adjustments required in
the initial stage of operation).

4.5 Thin film scraped surface heat exchanger (TSSHE)

A horizontal heat exchanger for

khoa making was developed which consists of a hopper
to accommodate the foam and provide milk concentration
under atmospheric pressure.
In this model, the steam jacket is subdivided into three parts to
reduce the amount of
heating as the product moves. The scraper speed is 40 rpm and the
steam pressure
maintained is 3 kg/cm2 in the first compartment which is step wise
reduced to 1.5
kg/cm2 in the last compartment. The machine can convert 50 kg of milk
intokhoa per
hour per batch. A continuous khoa making machine with
three stage concentration has
been developed. The machine has three jacketed cylinders placed in a
cascade
arrangement. This facilitates easy transfer
of milk from one cylinder into the other. The
scrapper speeds are 40, 55 and 69 rpm for the first, 2nd & 3rd stage
respectively. The
operating steam pressures used are 2.0 & 1.7 & 1.5 kg/cm2 in
respective stages. One
roller is used in the last stage in place of scraper blade which
kneads the khoa to
improve its body and texture. The first stage raises the milk solids
level from initial 15
to 25 percent, the second stage to 50 percent and the third stage
to 65-70 percent. The
machine converts 50 kg of milk into
khoa per hour at the operating pressures, specified.
However, the capacity depends on the milk flow rate, steam pressure,
total solid
concentration of feed and final moisture required in the product. It is
claimed that use
of concentrated milk improves the capacity of the machine.

4.6 Inclined scraped surface heat exchanger (ISSHE)

An inclined scraped surface heat exchange for

continuous khoa making was developed.
A scraper assembly is so built as to combines the functions of
scraping and conveying.
The SSHE has 3 jackets which operate at 1.0, 1.5 and 1.0 kg/cm3
respectively. Milk is
previously vacuum pre-concentrated to 40 - 55% T.S and fed at the rate of 60-
80 lit/hr.
Feed temperatures between 10 – 80°C can be employed. Rotor speed used
is 40 to 80
rpm. The advantages claimed by this unit are:

● Increased solids content in feed improves the colour of khoa

because of
 reduced residence time. It also improves the capacity of the machine.
● Increase in feed temperature enhances the production capacity
of the
plant.
● By increasing rotor speed, there will be significant increase
in the heat
transfer rate.
● Variation in steam pressure in separate sections of
steam jacket results in
change of heat transfer rate, colour and texture of khoa due
to change in
 the temperature to which the milk constituents are subjected to
different
stages of khoa making.
● The man power requirements are reduced.

Fig. 3 Inclined scraped surface heat exchanger (ISSHE)

(Source: NDDB)

Advantages of the ISSHE

1) As the khoa making is continuous process it is possible to

maintain uniform
quality for khoat hroughout the production run.

2) There are minimum operational losses.

3) The equipment gives flexibility to change the characteristics of

khoa as per the
requirement of the product formulations.

4) It is easy to go in for automation so that the entire

khoa making process can be
monitored by a microprocessor.

5) The plant is suitable for ‘in place cleaning’.

6) The man power requirements are less compared to that of batch method.
 7) Due to small hold up raw material in
the plant at any point of time there is no
chance of whole batch getting spoiled.

8) Permits quick start up and close down.

9) Milk flows in enclosed system, thus permitting freedom from

environment
contamination.

Limitations

It requires concentrated milk as a feed which is available only in

organized dairies.
Hence the unit is not suitable in the situation where concentrated milk is not
available.

5 Chemical Quality of Khoa

Wide variations exist in chemical quality of cow and buffalo milk khoa.

Table 1 Chemical composition of khoa

The market samples of khoa show wide variations in chemical composition.

Certain
times, the market samples fail to meet the minimum legal standards. To
provide
minimum legal standards in khoa, the minimum fat content of 4.4% in
cow’s milk and
5.5% in buffalo milk should be maintained.

Suggested Readings

1) Punjurath, J. S., Veeranjeneyulu, H., Mathunni, M. I., Samal, S. K.

and Aneja, R. P.
(1990). Inclined scraped surface heat exchanger for continuous khoa
making. Indian J.
Dairy Sci. , 43(3):225-230.
2) Dharam Pal et al (TO BE ADDED)
3) Arora (TO BE ADDED)
4) Dodeja (TO BE ADDED)
5) Agrawala (TO BE ADDED)
6) S. K. Singh (TO BE ADDED

2) Observe and
record the practices related to food hygiene adopted for the following
in your home.
a) Food preparation
b) Food service
c) Storage of food and water
d) Storage of leftover
e) Disposal of waste

Ans

a) Some rules to consider when

preparing food
● Wear a clean apron.
● Wear closed-in shoes to protect your feet, in case of hot spills or
breakages.
● Wash your hands before and after handling food.
● Keep food preparation surfaces clean.
● Tie back long hair.
● Store food appropriately.
● Wash vegetables and fruit under cold water before use.
● Do not run around the room where food is being prepared.
● Wipe up food spills immediately.
● Handle knives and other sharp equipment with care.
● When using a knife, always cut away from yourself or downwards on a
chopping board to avoid
cutting yourself.
● Turn handles of saucepans away from the front of the stove when cooking.
● Use oven mitts when taking hot dishes from the oven or microwave.
● Wash kitchen and eating utensils after use in hot soapy water. Wash the
cleanest dishes first, and
then the messiest dishes last, so you don’t have to change the dishwater as
often.

It’s important to make sure that an adult is supervising children at all times in
the kitchen. The adult can
help with the more difficult tasks, such as chopping vegetables, using the stove
and taking hot food out of
the oven or microwave.
Involving young children
Preparing a recipe from scratch can be too tricky for some children, especially
younger children. However,
they can still help with a number of simple tasks, such as:
● helping you choose what to cook.
● measuring and weighing ingredients.
● stirring food or mixing ingredients.
● washing salad vegetables.
● setting the table.

b) making sure food is safe to eat

■ making sure you don’t add to, remove from or otherwise treat food in a
way that makes it
harmful to eat
■ making sure the food is the same quality that you say it is
■ making sure you don’t mislead people by the way food is labelled,
advertised or
marketed
■ keeping records on where you got food from, and showing this information
on demand
(known as ‘traceability’)
■ withdrawing unsafe food and completing an incident report
■ telling people why food has been withdrawn or recalled, eg. via a leaflet
or poster
■ displaying your food hygiene rating (if you sell food directly to the
public)
■ only using approved additives
■ only using additives that are explicitly approved for use in that food
■ ensuring the food additive volume doesn’t exceed the maximum permitted
level

Ans e)
3) Name any food
item associated with the following physiological conditions in your
community. Give the method of preparation, ingredients used and nutritive
significance of each of the food item.
i) Six months infant
ii) Pregnancy 8th month
iii) Postnatal period (lactating women 3 days after delivery)

Ans .

i)

Nutrient Requirements of 6 Months Infant

Here are the nutritional components in baby food for 6 months old:

1. Calcium: Calcium in food is essential for their bone and teeth

development.

2. Iron: I ron helps carry oxygenated blood to all the developing parts of
the body.

3. Zinc: Zinc helps cell repair and growth.

4. Fat: Fat insulates the baby and helps in brain development.

5. Carbohydrates:
Carbohydrates are the primary source of energy and fuels their

day-to-day activities.

6. Protein: These are a must for growth as they act as building blocks for
cells.

7. Vitamins: Different vitamins contribute to the growth of the

baby differently,

and almost
all the vitamins including Vitamin A, B1, B2, B3, B6, B12, C, D, E and

K are essential to the baby.

8. Minerals: Minerals like sodium and potassium

directly influence the growth of

the baby.
ii)

1. Fish

Fish contains a large amount of iron, which is important during the

last months of

pregnancy. Iron deficiency results in anaemia, which can cause a feeling

of general

fatigue in the mother. Fish also has other important nutrients like
protein and the likes,

which makes it a great addition to the 8th-month pregnancy diet chart.

2. Red Meat

Red meat is another great addition to the diet of an expecting mother

, as it is also a rich

source of iron
and protein. Both of these are essential minerals to the mother, as it helps

accelerate the growth of the baby. Red meat can improve the general
health of the

mother too, as it contains minerals which keep you from being tired or
sick during

pregnancy.
3. Bananas

One of the most underrated fruits, bananas have been a great source of
essential

vitamins and minerals since ancient times. Bananas are rich in

potassium, calcium and

iron, making it a must-have in any woman’s diet. On top of that, they

also promote

digestion and relieve constipation, increasing the comfort of the

expectant mother in

great ways.

4. Dairy Products

There is a reason why dairy products are so heavily promoted among

children during

their formative years- dairy products, including milk are a non-

exhaustive source of

vitamins and minerals, including calcium, potassium, proteins and the

likes. Consuming

dairy products during the last month of pregnancy can have a telling
effect on the

growth of the baby.

5. Leafy Vegetables

Fibre enriched foods are important during pregnancy, as

they help prevent the feeling of

constipation which occurs due to the excess weight and excess hormone
secretion

during the third trimester. Leafy vegetables contain more than enough
fibre, along with

other minerals like iron, potassium

and calcium to boot, too. They are a great addition to

the 8th-month pregnancy Indian diet of the mother.

6. Peanut Butter

Fat is also a necessity for the body during the final trimester,
although many people
seem to assume otherwise. While high fats are strictly off-limits, vital
fatty acids still

remain an important addition to the diet of the pregnant mother. Omega-

3 is an example
of a vital fatty acid, and this contributes greatly to the development
of the brain of the

foetus. Other sources, like peanut butter, include eggs and fish.

7. Oranges

Apart from having large amounts of fibre, orange also contains a large
amount of

vitamin C, which
is an essential nutrient for the body. Vitamin C is important as it is used

to soak up the iron intake, so a deficiency can result in anaemia and

fatigue in the

mother. Other sources of vitamin C include tomatoes, lemons and cabbages.

Foods Not to Include in the Eighth Month of Pregnancy

Diet

Here are foods that can cause harm to either you or the foetus:

1. Unpasteurized Milk

In many Indian households, unpasteurized milk directly from the cow or

sheep is the

norm. This has to be strictly avoided during the

third trimester of pregnancy, as the milk

is not processed enough to be deemed safe for consumption. Goat milk

should be

avoided anyway, as it contains a harmful element called toxoplasmosis.

2. Coffee

Caffeinated items are a strict no-no in

the last stages of pregnancy, as it has a tendency

to make the drinker constipated after consumption. You can instead opt
to consume

large amounts of water, which is a necessity even during normal times.

Coffee is one of

the third-trimester foods to avoid, for any expectant mother.

3. Alcohol and Tobacco

This goes without saying, but alcohol and tobacco must be avoided at
any stage of the

pregnancy, especially in the third trimester.

They can cause complications at the time of

delivery, and also have an impeding effect on the growth of the fetus inside the
mother.

4. Fried Foods

Oil-fried food items are another category that you should avoid during
your third

trimester of pregnancy, as they add little to your diet in terms of

nutritional value. Fried

foods can also cause gastrointestinal problems, including improper

digestion and

heartburn, which can be extremely uncomfortable when you are carrying a child with
you.

5. Shark, Marlin and Swordfish

These type
of fish items must be avoided during pregnancy, as they have high levels of a

detrimental
substance called methylmercury. Methylmercury can cause complications in

the development of the nervous system of the fetus, so choose fish

that have the

required nutritional value and are not too fatty for consumption.

6. Liver and Cured Meats

Liver and other cured meats must be

avoided in the entirety of the pregnancy, not just in

the third trimester. Cured meats like salami and ham increase the risk of
toxoplasmosis

and listeriosis in the unborn child, making it strictly off-limits for

any expectant mother

during the time of pregnancy.

7. Soft Cheese

Cheese that has been ripened using a mould, like

Brie has to be avoided during the time

of pregnancy. Also, cheese like the Danish Blue which has blue veins
often contain
listeria, so they are also harmful to the health of the child during
pregnancy. So if

mothers have a craving for cheese during the third trimester, opt for
hard cheese like

Cheddar and the likes.

Diet Tips for 8 Month Pregnant Women

● Consume only food items that add nutritional value to your

diet (no more

chocolate cake!)

● Consume fluids- they are important as they prevent constipation

, while also

increasing the
bloodstream volume which carries vitamins and minerals to the

mother and the child. So make sure to drink water between

each meal and

snack, and eight swigs everytime you see a water bottle.

● Do not avoid seafood as a whole- even though they may

contain harmful

substances like mercury, you can still choose fish that are
safe to consume

during pregnancy. Fish contains omega-3 fatty acids which are

extremely

important for the growth of a foetus.

A pregnancy diet is hard to compile, as

it plays an important part in the well-being of the

mother and also the growth of the child. Consumption of the necessary
food items in

ample quantities is a must, and staying away from harmful substances

like alcohol,

tobacco and drugs are also important for the health of the foetus.

iii)
Healthy Eating Tips
Eat a variety of foods. Try to eat a balanced diet of fruit, vegetables, grains,
protein
foods and diary each day.
Drink plenty of liquids. Your body needs lot of fluid (about 6-10 glasses a day)
especially if you are breastfeeding your baby. Drink mostly water, milk, and fruit
juice.
Eat foods that have protein such as milk, cheese, yogurt, meat, fish and beans.
Protein rich foods are important to help you recover from childbirth and keep your
body strong. If you are under 18, or were underweight prior to pregnancy, you need
to eat more protein.
Eat your fruits and vegetables. Try to make half your plate fruits and vegetables.
Fruits and vegetables have vitamins and minerals that keep you healthy. They also
have fiber, which helps prevent constipation. Make sure to wash fruits and
vegetables under running cold water before eating them.
Lose weight safely. Talk to your doctor about safely losing weight after your baby
is
born. Losing weight too quickly can affect your breast milk supply. Do not take
diet
pills. They contain harmful drugs that can be passed to your baby through breast
milk.
Take prenatal vitamins. If you are breastfeeding, it is a good idea to continue to
take
your prenatal vitamins. Your doctor can prescribe these pills so that your health
insurance will cover a portion of the cost.
Limit junk foods. Soda pop, cookies, donuts, potato chips and french fries are okay
sometimes, but don’t let them take the place of healthy foods!

4) Cut the seasonal vegetables available in your market into different sizes
(small,
medium and large) cook them by the following methods (5)
a) Boiling
b) Drying
c) Blanching

Record your observations in terms of time of cooking, appearance

and texture. What
method of cooking leads to greater loss of nutrients?

Ans

Boiling is cooking of prepared food in a liquid at boiling point. The

liquid be water,
courtbouillon,
milk or stock. The Purpose of Boiling Food Is: • Pleasant taste & agreeable
flavour • Suitable texture • Easy to digest and safe to
eat. There is Two Way of Boiling:
1. Place food in boiling liquid, re-boil and then reduce heat.
(Simmering) 2. Cover the
food with cold liquid, boil and then reduce the heat.
NOTE: Court-bouillon is fish cooking liquid prepared by simmering sliced
carrot, sliced
onion, parsley stalk,
sprig of thyme, salt, bay leaf, vinegar and peppercorn in water for
30-40 minutes and then strained. Effect of Boiling • Gentle Boiling
Break down tough
fibers (tenderize) • Tough connective tissues of meat Soluble gelatin •
Coagulation of
Protein without hardening. Advantages of Boiling • Tougher and Older
joints of M P
palatable & digestible • Appropriate for large-scale cooking and economic
to fuel] •
Nutritious, well-flavored stock can be produced Food added to Boiling
Liquid • Suitable
for green veritable as they can retain maximum colour, and nutrition (
if boiling is for
minimum time) • Seals the natural juices in meat. Food added to Cold
Liquid • Helps to
tenderize and extract maximum flavour • Avoid damage to shape of food
Time and
Temperature Control • Temperature must be controlled to avoid over cooking

Cooking temperatures