Caribbean Food and Nutrition for CSEC®
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Description
Contents
Reviews
Language
English
ISBN
9780198395485
Front Cover
Title Page
Preface
Contents
1 Nutrition
Diet and health
The nutrients
Protein
Fat
Carbohydrate
Food tests
Vitamins
Fat-soluble vitamins
Water-soluble vitamins
Mineral elements
Water
Energy
Digestion and absorption
The nutrient content of foods
2 Nutritional status, diet and health
ABCDs of nutritional assessment
Dietary guidelines
Factors that influence foodhabits and choice of food
Nutritional disorders related to food deficiency
Nutritional diseases related to lifestyle choice
Role of physical activity in maintaining health
Questions and activities
3 Providing food for different needs
Meal planning
Pregnant and lactating women
Nutritional requirements ofan infant (up to one year)
Toddlers and young children(up to five years)
School-age children
Adolescents
Adults
People living on low incomes
Older adults
Illness and convalescence
HIV/AIDS
Vegetarians
Religious groups
Food intolerance
Modifying meals to prevent nutritional disorders
Questions and activities
4 Foods and food science
Food systems
Biotechnology
Functional foods ornutraceuticals
Food industry
Cereals
Fats and oils
Sugar and sweeteners
Milk
Cream
Cheese
Yoghurt
Eggs
Fish
Alternative protein foods
Gelatine
Legumes, pulses, and nuts
Herbs
Spices
Food additives
Convenience foods
Fast food
Food packaging
Questions and activities
5 Practical food preparation
Principles behind the cooking of food
Food spoilage
Preservation of food
Home preservation of fruit
Choosing, preparing,and cooking food
Methods of cooking
Moist methods of cooking
Dry methods of cooking
Frying
Microwave cookery
Freezer cookery
Use of leftover foods
Raising agents
Cakes
Pastries
Yeast mixtures
Batters
Sauces
Salads
Soups and stocks
Summary of changes in foods during preparation
Summary of changes in foods during cooking
Food presentation
Food preparation for assignments, investigations,and examinations
Commercial restaurants
Questions and activities
6 The kitchen
Kitchen planning
Materials used inthe home
Refrigerators
Kitchen equipment
Consumer protection
Kitchen safety
Questions and activities
Weights
Liquid measures
Oven temperatures
Index
Back Cover
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