Introduction  
  What is food?  
  What happens to the food we eat?  
Our nutrient needs  
  Energy balance  
  Nutritional status  
  Laws & labels  
  Additives & colours  
  Toxicity in food  
  Processing food
  Stability of food nutrients  
  Storage life of foods  
  Food- associated health problems  

- Processing Food -

Cutting, trimming and peeling

Trimming, peeling and cutting, used to remove inedible or undesirable portions from food, will obviously lead to nutrient loss. There is often a higher concentration of some nutrients in the outer portions of fruits and vegetables. Discarding the outer leaves of vegetables such as cabbage, spinach and lettuce and peeling fruits and vegetables such as apples, peaches, pears, potatoes and carrots, lead to a disproportionate loss of many vitamins. These foods still remain nutritious, but there would be greater benefit if they were eaten intact. It is wise to discard the outer parts only if they are inedible, limp or too difficult to clean. Removal of the stalk does not have a significant effect on nutrient content.

Trimming the fat from meat can be beneficial in reducing energy intake as well as decreasing the amount of saturated fat in the diet.

 

Food Facts
- Processing can affect food nutrient content
- Use of fertilizers
- Milling
- Controlled atm. storage
Cutting, triming, etc
- Blanching
- Cooking
- Freezing
- Dehydration
- Canning
- Pasteurization
- Toasting
- Sprouting
Figures:
31: How to minimize nutrient losses during cooking
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