Micronutrients Vitamins Minerals - PowerPoint Presentation

Micronutrients Vitamins Minerals Minerals A range of minerals are required by our bodies on a regular basis. Minerals help our bodies to grow and keep our metabolism going. Iron Iron helps improve the transport of oxygen in blood around the body. CalciumHelps keep our bones and teeth strong.IodineHelps regulate our bodies temperature. VitaminsWater Soluble: Not stored in the body and must be eaten in the daily diet (vits B and C).Fat Soluble: Stored in our bodies fat and can serve us for several months (vits A,K,D and E). Vitamin A Keeps the skin healthy and helps maintain good eyesight. Vitamin K Needed for clotting blood. Vitamin D Keeps bones and teeth strong. Vitamin B12 Formation of new red blood cells. Vitamin C Protects against diseases.

Starch/SugarStarch provides the body with a slow and steady release of energy.Sugar is a less complex and simple carbohydrate that can be found naturally in a food or can be added during manufacturing. Sugar Sugar in the form of glucose is a key energy source and can be divided into two categories: Intrinsic: occur naturally in foods such as fruit and some sweet vegetables. Extrinsic: added to food. The main one is sucrose which comes from sugar cane. Dietary FibreAlso referred to as Non Starch Polysaccharides (NSP)Fibre is a carbohydrate found in plant based foods and helps to keep bowels healthy. There are 2 types, insoluble (aids digestion) and soluble (helps keep blood cholesterol levels stable)

ButterProvides flavour, extends shelf life and keeps cakes moist. Egg Holds air when beaten and coagulates when heated. Sugar Provides sweetness and caramelises to produce colour.Baking Powder Creates air bubbles when mixed with liquid.FlourProvides fibre, thickens the cake mixture and gives the cake it’s structure. MilkGlazing Function of Ingredients

Dietary NeedsA dietary need is when someone cannot or will not eat certain foods or drink certain drinks because they have a problem or for various reasons. Vegetarian Does not eat meat or fish. Vegan Does not eat meat, fish, eggs or any dairy products. PregnantCan’t eat soft cheese due to the bacteria Listeria, raw fish, undercooked meat or drink alcohol or caffeine.Lactose Intolerant Can’t process the sugar (lactose) in milk. Can cause nausea and diarrhoea.PescatarianDoes not eat meat but will eat fish.Coeliac Can’t process gluten which is found in wheat. Causes nausea, fatigue and diarrhoea.

Fruit ClassificationStoned Apricots, nectarines, cherries, damson, plums Citrus Clementines , grapefruit, lemons, limes, mandarinsHardApples , pears, quinceNutsBrazil, cashew, peanut, almond, walnut, hazelnut, pecan Soft BerryBlackberries, blueberries, gooseberries, strawberriesDried FruitBanana , pineapple, prunes, figs, raisinsTropicalAcerola, avocado, dragon fruit,mango, lycheeMiscellaneous Kiwis , guavas, grapes, banana, dates, Sharon fruit

Types of veg RootBeetroot, carrot, parsnip, celeriac, radishes Tuber Potato , sweet potato, jerusalem artichokeBulbOnion, leek, garlic, fennel Flower HeadBroccoli, cauliflower, brussel sprouts, cabbage, kale, pak choi Sea VegetableKelp, nori, samphire, agar-agarStemAsparagus, celery, rhubarb, chicory FungiMushroomsSeeds and PodsBeans , peas, lentils, runner beans, bean sprouts Leaves Cabbage , brussel sprouts, lettuce, spinach Vegetable Fruits Aubergines , tomatoes, courgettes, marrow, peppers

Processing fruit and vegMany forms:DriedJuicedCannedFrozen Reasons for processing fruit and veg:Convenience All year round availabilityIncreased shelf life Harvesting Process Harvest and transport to the plantReceiving Washing to remove dirt and disinfection to reduce microbial contaminationPre-coolingPeeling, trimming, deseeding (possible cutting) Sorting defectsDipping in anti browning preserving agents.

Food miles are a way of attempting to measure how far food has travelled before it reaches the consumer. It is a good way of looking at the environmental impact of foods and their ingredients. It includes getting foods to you, but also getting waste foods away from you, and to the landfill.Changes in food processing and distribution, such as freezing and refrigerated transport, contribute to the longer distances over which foods can be transported and still remain fresh. Improvements in travel have helped the transport of food as well as people. Immigrants who come to the UK bring with them foreign foods and traditions to be absorbed into our way of life. Food Miles

Enzymic browning is a chemical process which occurs in some fruits and vegetables. It causes the them to discolour, usually turning a brown colour.This effect is caused by a naturally occurring enzyme found in fruits and vegetables called polyphenol oxidaseEnzymic browning can be seen in fruits such as apricots, pears, bananas, grapes and avocados, and vegetables such as aubergines, potatoes, lettuce. Enzymic Browning Once the fruit or vegetable is cut, some of the cells are opened up to the air. The enzyme polyphenol oxidase then reacts with the oxygen in the air and as a result the fruit & vegetables will turn brown. Enzymic browning in fruits and vegetables is not desirable, and we can control it with a range of methods.