Transcript 1 Microwaves cause molecules to vibrate. Vibration creates friction

#1 Microwaves cause
molecules to vibrate.
Vibration creates friction,
which produces the heat that
cooks the food. Appropriate
cooking containers include
plastic, glass, paper.
Not metal.
#2 Microwave cooking time is
the time the food needs to
cook with microwave energy.
Standing time is the time food
continues to cook after the
microwave has stopped.
#3 Stir and rotate foods for
even cooking. Covering
Foods holds in the moisture,
Helps foods to cook more
evenly. Cover with plastic
wrap, paper towel, wax
paper or lid.
#4 To prevent burns use
pot holders and direct
steam away from body.
Covering food while
cooking prevents food
from splattering in the
microwave.
#5 Some foods (i.e. eggs)
cannot be cooked in their
shell in the microwave.
Pierce potatoes to prevent
exploding in microwave.
#6 To extinguish a grease
fire use fire extinguisher,
lid on pan, baking soda,
salt. Avoid water or flour.
#7 Dull knives are
dangerous and less
efficient than sharp
knives. Keep clothing
away from direct heat.
Avoid plastic on range.
Point handles away from
the front of the range.
#8 Clean up spills immediately
to avoid falls. Lift lid on hot
foods away from you. Use
hot pads or mitts for handling
baking pans.
Store heavy items on lower
shelves.
#9 Mixing chlorine with
any product containing
ammonia will create
deadly fumes. First aid
for a first degree burn –
place under cold running
water. First aid for severely
bleeding cut - apply direct
pressure.
#10 To avoid electrical shock –
avoid any water and electrical
contact.
Use dry hands to disconnect
appliance before cleaning.
Electric shock – disconnect
the power source before
approaching injured person.
#11 Dish washing order –
rinse and scrape first,
glassware before
silverware, plates and
bowls, pots and pans last.
#12 Average American diet –
more fat salt sugar and calories
than recommended. Average
Americandiets are lower in fiber
and whole grains than
recommended.
#13 Salt and sodium is usually
added to processed foods and
beverages and diet drinks. High
consumption of salt and sodium
is contributing factor to high
blood pressure.
#14 Each food group provides
some, but not all of the
nutrients you need.No one
single food or food group can
provide all nutrients. Eating
a variety ensures you get all
nutrients.
#15 Grains group provides
complex carbohydrates, fiber
B-vitamins and incomplete
proteins. Vegetable group
provides fiber, complex
carbohydrates, vitamins A, C
and K.
#16 Fruit group provides
complex carbohydrates,
fiber, vitamin C and
potassium. Oil group
provides fat.
#17 Milk group provides
complete proteins, calcium,
phosphorus, riboflavin and
usually fortified with vitamins
A and D. Meat group provides
complete proteins, B vitamins,
minerals including iron.
#18 Dietary intake goal:
carbohydrates – 55-60%
total calories; fat not more
than 30% of total calories;
protein 10-15 % total
calories.
#19 Discretionary Calories—
The balance of calories
remaining in a person's
"energy allowance" after
consuming sufficient
nutrient-dense forms
of foods to meet all nutrient
needs.
#20 Simple carbohydrates
are also called sugars.
Complex carbohydrates
are also called starch.
Carbohydrates provide
4 calories per gram.
#21 Nerve functions,
muscles and skin all require
vitamins to function properly.
Vitamin A – enhances hair,
Skin and helps prevent night
blindness. Sources – Dark
green and orange
vegetables.
#22 B-Vitamin complex- Helps
turn carbohydrates into
energy, and for a healthy
nervous system.
Thiamin – helps maintain
healthy nervous system.
Prevents beri-beri. Sources –
enriched and whole grain
breads and cereals.
#23 Riboflavin – Sources –
whole grains and milk products.
Niacin - Lack of niacin causes
pellagra. Vitamin E – protects
membranes of white and red blood
cells.
#24 Vitamin C – Helps to form
collagen which holds the cells
together, aids in healing.
Prevents scurvy. Citrus fruits,
strawberries, broccoli, tomatoes
are good sources.
#25 Vitamin D – manufactured
by the body with exposure to
sunlight. Works with the body
to build, maintain healthy
bones and teeth; usually
added to milk products.
Called the sunshine vitamin.
#26 Folate (folacin/folic
acid) is one of the B
complex vitamins. Folate
helps prevent neural tube
birth disorders. Neural
tube damage occurs
during the first weeks of
pregnancy.
#27 Water soluble
vitamins—C and B
(thiamin, riboflavin, niacin,
folate, (folacin/folic acid)
Fat soluble vitamins—A, D,
E, and K
#28 Most minerals become
part of the body, i.e. bones
and teeth. Others are used to
make
substances that the body
needs. Usually needed in tiny
amounts, but are critical to
health.
#29 Macro minerals are
calcium, phosphorus,
magnesium which are needed
in greater quantity in the
body.
Trace minerals are iron, iodine,
fluoride, zinc, etc. Needed in
lower quantity.
#30 Calcium and iron are the
most common mineral
deficiencies in the United
States.
Calcium deficiency causes
osteoporosis.
Iron deficiency causes
anemia.
#31 The functions of water:
Water carries vitamin C and
B complex vitamins in the
body. Carries waste products
through the body. Regulates
body temperature through
perspiration.
#32 The functions of water:
Water carries vitamin C and
B complex vitamins in the
body. Carries waste
products through the body.
Regulates body
temperature through
perspiration.
#33 Vegetables provide the
following nutrients:
Vitamins A, vitamin C,
potassium, folic acid,
vitamin D, calcium,
magnesium. Contain no
cholesterol, low in calories,
fat and sodium.
#34 Air, heat and water
destroy nutrients in
vegetables. Wash
vegetables to remove
pesticides that might
remain on the skin.
#35 Preparation
methods that preserve
the most nutrients for
vegetables include:
Microwave, bake,
steam, stir fry, simmer,
and sauté.
#36 Select fresh fruits and
vegetables that are firm,
free from decay, crisp,
smooth, dense (heavy for
size), free from bruises and
good color.
Seasonal fruits and
vegetables are lower in
#37 For fruits and vegetables
buy only what you store and
use, will last about 1 week in
refrigerator.
Fruits ripen and spoil faster
at room temperature over
refrigeration.
#38 Cut surfaces of fruit
turn brown (oxidation).
Prevent oxidation of fresh
fruits by dipping or
covering them with liquid
containing ascorbic acid.
#39 Functions of fats:
carrier for vitamins A, D, E,
and K, reserve supply of
energy; adds flavor in
food; satisfies hunger,
protects internal organs
from shock and injury,
insulates the body.
#40 Cholesterol is essential
for many body processes;
cholesterol produces
hormones and bile acids.
It is found in animal
tissues, but is never
present in plants.
#41 Body has HDL
(good) cholesterol and
LDL (bad) cholesterol.
High levels of LDL
cholesterol is one factor
related to heart disease
and obesity.
#42 Saturated fats come
from animal sources
and are solid at room
temperature
Saturated fats raise the
LDL and HDL levels of
cholesterol in the blood.
#43 Polyunsaturated fatty
acids – lower both the LDL
and HDL cholesterol levels
in the blood.
Examples include corn
oil, soybean oil and
safflower oil.
#44 Fat is a concentrated
source of energy – 9
calories per gram.
Recommended
consumption levels are
30% percent of total
calories from fat.