Home Economics Nutrition Revision Notes

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2 Home Economics – Revision Notes – Food and Nutrition

Table of Contents

Meat 5

Nutritive Value: 5

Contribution to the Diet: 6

Processing: 6

Methods of Tenderising: 6

Cooking: 6

Meat Processing: 8

Selection: 9

Storage: 9

Preparation and cooking poultry: 9

Fish: 10

Classification: 10

Nutritional Significance: 10

Dietetic Value/ Contribution to the Diet of Fish: 11

Spoilage of Fish: 11

Selection: 11

Buying Processed Fish: 12

Storage: 12

Processing Fish: 12

Effects of Cooking on Fish: 13

Methods of Cooking Fish: 14

Eggs: 14

Nutritive Value of Eggs: 15

Dietetic Value/ Contribution to the Diet: 16

Selection of Eggs: 16

Storing Eggs: 16

Properties of Eggs: 17

Processing: 17

Milk and Dairy Products: 18

Milk: 18

Nutritive Value of Milk: 18

Contribution to the Diet: 18

3 Home Economics – Revision Notes – Food and Nutrition

Effect of Heat on Milk: 19

Types of Milk: 19

Processing milk: 20

Processing: 21

Homogenisation: 21

Dried or Dehydrated Milk: 21

Culinary Uses of Milk: 22

Storing Milk: 22

Spoilage of Milk: 22

Curdling of milk: 23

Controlling Milk Quality: 23

Butter: 24

Nutritive Value: 24

Storage: 24

Production of Butter: 24

Varieties of Butter: 24

Cream: 24

4 Home Economics – Revision Notes – Food and Nutrition

Meat

Nutritive Value:

  • Protein: meat consists of 20-25% protein. Myosin, globulin and albumin found in muscle tissue. Elastin and collagen found in connective tissue.
  • Fat: meat consists of 10-30% fat. Amount depends on cut of animal and type e.g. pork has more fat than beef.
  • Carbohydrate: none present in meat as glycogen is conv...

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