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GROUP 9

AIDIL

SENGMUNIRAH

IZZATI

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LEARNING ISSUES

What is the contain of salt that

prevent oxidation?

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Salt is a dietary mineral composedprimarily of sodium chloride that is

essential for animal life, but toxic to most

land plants. Sodium chloride, also knownas common salt, table salt, or halite, is an

ionic compound with the formula NaCl.

http://en.wikipedia.org/wiki/Salt

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Salt is an excellent cleaning agent, byitself or in combination with other

substances.Many microorganisms cannot live in an

overly salty environment: water is drawn

out of their cells by osmosis. For thisreason salt is used to preserve somefoods.

Preventing browning on fruits

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LEARNING ISSUES

Why vegetable must cooked in shortperiod?

What are the nutrients in vegetables?

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1- short cooking time reduces nutrient losses Methods, temperature and duration of cooking may also effect on

the nutritive values of vegetables. Some of the important nutrients

such as ascorbic acid and folic acid which are susceptible tooxidation are readily oxidized by brisk cooking. Minerals are alsoaffected by high temperature, in some other cases flavour may be

lost by brisk cooking. Excessive cooking may also cause an adverseaffect on the digestibility of the vegetables. The present study was

determined the extent of loss of nutrients that may occur in some ofthe important vegetable due to peeling and cooking

Pakistan Journal of Nutrition 2 (3): 189-191, 2003 Asian Network for Scientific Information 2003 189

Effect of Peeling and Cooking on Nutrients in Vegetables Shahnaz Alvi, K. M. Khan, Munir A. Sheikh and Muhammad Shahid

Department of Chemistry, University of Agriculture, Faisalabad38040, Pakistan

http://www.pioneerthinking.com/salt.html

http://www.pioneerthinking.com/salt.htmlhttp://www.pioneerthinking.com/salt.html

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2- Green leaves are rich sources ofvitamins A and C - vitamin A isessential for eyes and skin, while

vitamin C is necessary to maintain ahealthy connective tissue, Calcium,

very important for the bone structure of

growing children, and iron, necessaryfor healthy blood, are also provided by

these plants.

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Also include some of the B vitamins, alarge group needed by the body to extract

energy from carbohydrates. Peas and

beans furnish vitamins of the B group; onlyvitamin B12, which is not produced by

plants

http://www.a-nutritional-supplements.com/plant-nutrients.html

http://www.a-nutritional-supplements.com/plant-nutrients.htmlhttp://www.a-nutritional-supplements.com/plant-nutrients.htmlhttp://www.a-nutritional-supplements.com/plant-nutrients.htmlhttp://www.a-nutritional-supplements.com/plant-nutrients.htmlhttp://www.a-nutritional-supplements.com/plant-nutrients.htmlhttp://www.a-nutritional-supplements.com/plant-nutrients.htmlhttp://www.a-nutritional-supplements.com/plant-nutrients.htmlhttp://www.a-nutritional-supplements.com/plant-nutrients.htmlhttp://www.a-nutritional-supplements.com/plant-nutrients.html

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LEARNING ISSUES

What is the nutrient in honey?

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Composed of sugar like glucose,fructose and mineral(

Mg,K,Ca,NaCl,Su,Cu,Ph)

Also contain vitamin B1,B2,C,B6,B5 andB3

Source of energy and provide 64%calories

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The advantages of Honey

Easily digest Sugar molecules in honey can convert into other sugars and easily

digest by the most sensitive stomach despite high acid content

Support blood formation Provide important part of the energy needed for blood formation

Good source of antioxidant

Prevention of cancer as well as heart disease http://search.sweetim.com/search.asp?q=how+honey+give+energy&

ln=en&src=1001

http://search.sweetim.com/search.asp?q=how+honey+give+energy&ln=en&src=1001http://search.sweetim.com/search.asp?q=how+honey+give+energy&ln=en&src=1001http://search.sweetim.com/search.asp?q=how+honey+give+energy&ln=en&src=1001http://search.sweetim.com/search.asp?q=how+honey+give+energy&ln=en&src=1001

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LEARNING ISSUES

What is the nutrient that contains in themeat?

How the overcooked meat can causecancer?

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1- muscle tissue is very high in protein,containing all of the essential amino acid,

and in most cases is a good source of zinc,vitamin B12,selenium, phosphorus ,niacin,vitamin B6,iron and riboflavin

Nutrients in red meat include iron, zinc, and

protein. Red meat, such as beef, and lamb,contains many essential nutrients necessary forhealthy growth and development in children

but eating a diet high in red meat and

dairy products is linked to an increased risk ofpancreatic cancer.

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2- Cooking meat and meat products, such assausages, until they are overcooked or burnt

can cause a number of chemicals to be formed,such as polycyclic aromatic hydrocarbons (PAHs)

and heterocyclic amines (HAs).

Polycyclic aromatic hydrocarbons (PAHs) arechemical compound that consist of fused aromatic rings

and do not contain hetereatom or carry substituent.

PAHs occur in oil, coil and tar deposits, As a pollutant,they are of concern because some compounds have

been identified as carcinogenics, mutagenics, andteratogenic

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Heterocyclic amines (HCAs) found in cooked meat areknown carcinogen.

HCAs form when amino acids and creatine (a chemicalfound in muscles) react at high cooking temperatures. PAHs and HAs are formed when food is cooked at high

temperatures (over 150C), for example, by grilling,barbecuing or pan-frying. HAs only form in meat,

poultry and fish, but PAHs may also be formed in otherfoods. Some PAHs and Has can cause cancer in human or

animal. Chemical compaund that interact with DNA called

genotoxin.http://www.cancer.gov/cancertopics/factsheet/Risk/heterocyclic-amines

??

http://www.cancer.gov/cancertopics/factsheet/Risk/heterocyclic-amineshttp://www.cancer.gov/cancertopics/factsheet/Risk/heterocyclic-amineshttp://pbl.ppt/http://pbl.ppt/http://www.cancer.gov/cancertopics/factsheet/Risk/heterocyclic-amineshttp://www.cancer.gov/cancertopics/factsheet/Risk/heterocyclic-amineshttp://www.cancer.gov/cancertopics/factsheet/Risk/heterocyclic-amineshttp://www.cancer.gov/cancertopics/factsheet/Risk/heterocyclic-amines

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LEARNING ISSUES

1- Why must stir pengat pisangor buburkacangwhile cooking?

2- What is the effect when the sugar areovercooked?

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1- stirring continuously to separate the sago andprevent them from settling at the bottom of the pot.

http://kuali.com/recipes/viewrecipe.asp?r=2031 When milk is used, it is necessary to stir the mixtureoccasionally to prevent its sticking to the pan. There isnot the danger, however, of graining in this case, for milkand cream both tend to prevent crystallization. Stirringthe mixture while it is hot or cooling it too suddenly may

cause crystallization.

2- Overcooking, that is, cooking beyond the correcttemperature causes graining, for glucose contains more

water than does crystalline sugar, and overcooking

drives off the water and forces the glucose to go backto sugar.

http://chestofbooks.com/food/household/A-Manual-Of-Home-Making/Chapter-XXXIII-Sugar-Cookery.html

http://kuali.com/recipes/viewrecipe.asp?r=2031http://kuali.com/recipes/viewrecipe.asp?r=2031

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LEARNING ISSUE

What is healthy balanced diet?

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A healthy diet consist of four maincategories of foods.

They are vegetables and fruits, grainproducts, milk pruducts, and meat and

alternatives.

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Carbohydrate provide source of energy

Protein provide source of material forgrowth and repair

Fat provide a source of energy andcontain fat soluble vitamins

Vitamins these are required in very smallquantities to keep you heal

Mineral salts required for healthy teeth,

bones, muscles and othersFiber required intestines function correctly

because not digested