Course:FNH200/Lessons/Lesson 11/Page 11.0

From UBC Wiki
Jump to: navigation, search

Effects of Processing on Nutritive Values of Foods

11.0 Overview

In this lesson you will learn about the effects of various preservation technologies on selected nutrients in foods. The effects of handling foods in processing plants, in retail stores, in the food service industry and in the home will be also discussed.

Objectives

The goal of this lesson is to provide you with an appreciation of the fact that, nutrient loss may occur during any type of food preservation. However the losses are not always substantial and they occur whether food is preserved in a processing plant or in your home. More specifically, upon completion of this lesson you will be able:

  • outline the main factors that affect the extent of nutrient loss as a result of processing
  • distinguish between the benefits and drawbacks of food processing
  • discuss the strategies that can be used to minimize the potential loss of nutritional value in processed foods