XII FOOD NUTRITION UNI-I CH.1 AND CH 4.pdf

It is about the diet intake.

1. Unit I
Chapter 1: THERAPEUTIC NUTRITION

8. CHAPTER 4:
METHODS
OF
COOKING

9. Food is being cooked as it tastes better Even vegetable
and fruits are cooked to add variety to the diet and
make them easily palatable, attractive and colorful.
Cooking also kills many microorganism and makes the
food safe to be consumed.
Several raw foods have anti-nutritional factors which
are destroyed by cooking. It also enhance the
availability of some nutrients.

10. •Principles of cooking food
•1.Foods must be cooked in
a way that it retains the
original flavours.
•2.Sometimes the flavor of
the food is drawn out into the
gravy or broth.
•3.The preservation of the
maximum nutritive value can
be ensured by using the
correct method of cooking.

11. Cooking methods
•During cooking, heat may be transferred to the
food by conduction, convection, radiation or by the
energy of microwave-electronic heat transfer

13. )Moist Methods: These are the methods in which we use the heat generated by water in some form or the other. Some
of the important ones are explained as follows:
a)Boiling Foods are cooked by placing them in boiling water at 100 C and maintain this temperature till the desired stage
of cooking has been reached. Rice, pulses, potatoes are cooked this way.
Advantages
1.Simplest Method of cookery
2.Boiling of food brings about uniform cooking of food
3.At high temperatures protein content of food get denatured and embedded in food
5.Boiling of foods aids in proper digestion

14. Disadvantages
1.The process of boiling takes time.
2.When excess of water is used the water-soluble nutrients are
lost.
3.Loss of minerals is also a big disadvantage with boiling.
4.Boiling of food brings about its decoloration

15. b)Pressure Cooking :In this method the food is cooked under pressure and with increase in
pressure the temperature also correspondingly increases. Thus the food is cooked very fast.
Actually it is a type of steaming only, in which water is boiled under high pressure, thus raising
the temperature and reducing the cooking time.
Advantages
1.Reduces cooking time.
2.Fuel efficiency increased.
3.Nutrient loss is less.
4.Food is cooked properly and is made tender.
5.The flavor and aroma of the food is trapped inside the cooker and is not lost.
Disadvantages
1.Long hours of pressure cooking make food too soft.
2.Flavors of foods may make and individuality be lost.

16. c)Steaming :This method uses steam
as the medium of cooking. The food
is surrounded by steam and is cooked
by the heat supplied from steam.
Types of steaming are:
Dry steaming: The steam generated
from double boiler is used for
cooking food. Sauces and custards
are made by this method.
Wet Steaming: Steam comes in direct
contact with the food and cooks it.
Dhokla and idli are made by this
method.

17. Advantages
1.Constant stirring is not required.
2.Nutritive value of food remains intact.
3.Cooking time is less.
4.No external is added which makes the food
easily digestible.
5.The flavor of the steamed food is good.
Disadvantages
1.Dhokla cooker and Idli makers are required.
2.Special vessels are essential for steaming food.
3.Limitation of the type of foods that can be
cooked by this method.

18. Poaching
This method is generally used for eggs. This involves cooking in the minimum amount of liquid at a temperature of 80-85°C.
Fish and fruits are also poached.
Advantages
1.Cooks food quickly.
2.There is no addition of fat.
3.The foods that are poached are better digestible.
Disadvantages
1.Water soluble nutrients leach into the water.
2.The foods are generally bland in taste

19. e)Toasting :Generally applied for bread slices which
are browned from both sides by keeping them
between two grilles.
Advantages
1.Improves color, flavor and texture of food.
2.Roasted seeds are easy to grind.
3.Roasting reduces the amount of moisture of foods
Disadvantages
1.A continuous vigil is required to prevent burning.
2.Amino acids are lost while toasting.

20. f)Baking :The medium of cooking is hot air. A dry
method of cooking,it combines steam which is
generated while food is cooked. Cakes, custard,
baked vegetables, bread, biscuit, pizzas are all
baked food.
Advantages
1.Texture and flavor of foods are improved.
2.Baking give rise to a variety of combination of
dishes.
3.Foods are cooked uniformly in an oven.
Disadvantages
1.An oven is required for baking.
2.Over cooking results in the burning and scorching
of food.

21. g)Blanching Blanching is a cooking process wherein a food, usually a vegetable or fruit, is scalded in boiling water or oil, removed
after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt
the cooking process.
Advantages
1.Blanched dishes are healthy as there is minimal loss of nutrients because of the short cooking time.
2.Blanching also enhances the color of green vegetables, and the time taken is also lesser than other moist heat cooking methods.
Disadvantages
1.Blanching cannot be used for every type of food item.
2.Blanching often needs to be coupled with another cooking process to provide more flavor to the final dish.
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22. •Discuss the role of dietitian in ‘Nutrition care
•How nutritional status is influenced by infection?
•A boy is suffering from prolonged fever and doctor has advised him to
have soft diet. Name two dishes that you would recommend him.
•How much water should an individual consumer per day?
•What is Bland Diet?
•Raw foods have ____________factors which are destroyed by cooking.
State whether the following statements are True or False:
•No single food supplies all of the nutrients we need.
•Dietary modifications are not required in the case of all diseases.
•Good hygiene helps to prevent being diseased