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to avoid loss of nutrients food preparation
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What nutrients in food are most vulnerable to losses during food handling and preparation?
water soluble vitamins
What nutrients in foods are most vulnerable to losses during food handling and preparation?
Water-soluble vitamins
Is food more likely to be contaminated during preparation and cook than it is during serving?
No. Food can be contaminated during preparation, cooking, and also at service. A common presumption of food service workers is in assuming the possibility of contamination ends in the kitchen.
What is the meaning of the food handlers?
A food handler is a person who handles food during the preparation or serving process.
The addition of nutrients to a food adding nutrients that were lost during processing so that the food will meet a specified standard?
enriched
A major viral disease transmitted during food preparation is?
Hepatitis A infection
What is the most common mode of HAV transmission?
contamination of food during preparation
How can food processors improve my health?
A food processor makes eating healthier because it helps preserve the nutrients in natural foods. Processors give a person different options of food preparation since cooking fruits and vegetables typically cook away nutrients.
What are three reasons why some people avoid certain food beside personal preference?
* Allergy * Presentation (the appearance, smell, consistency of the food) * Difficulty of preparation
What food should you take during hepatitis A?
No food is forbidden.But to give rest to liver and avoid indigestion avoid fatty food of all types.
What are the importance of studying food science?
To have proper knowledge about nutrition,food elements. It helps to know about daily requirement of nutrients. To have knowledge about balance diet, food absorption etc. food preparation n preservation can also learn form it.
What is it called when nutrients are added to food to replace those lost during processing?
Food in which nutrients lost during processing are added back into is food fortification. Skim milk is an example because it has had the fat removed and then has Vitamin D and Vitamin A added back to it.
