Course:FNH200/Lessons/Lesson 11/Page 11.3

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11.3 Summary of Lesson 11

The important point to note is that, although each type of food preservation method causes some loss of some nutrients, the losses vary with the type of food and nutrient, and this in many respects reflects the pH value of the foods and the inherent sensitivity of the nutrient in question to destruction under the conditions of processing.

Generally speaking, thermally processed foods have the highest nutrient loss, however the loss highly depends on the time, temperature combination used for the process.

Supplemental Video: How does food irradiation work?

Activity
After reading the article by Newsome, you should be able to:
  1. Make a list of benefits versus risks (or "advantages and disadvantages") of food processing.
  2. Compare and contrast the stability of the following groups of nutrients:
    1. Vitamins A, C, and E
    2. Thiamin (B1), niacin (B2), and pyridoxine (B6)
  3. Identify main factors that affect the extent of nutrient loss as a result of heat processing, based on tables 3, 4, and 5
  4. Identify the one preservation method that results in a nutritive quality closest to that of fresh, raw foods
  5. Name the process that is also referred to as 'cold sterilization'
  6. List at least two ways to minimize nutrient loss during storage
  7. List at least five strategies to minimize nutrient loss as we prepare foods at home
  8. Compare and contrast the following terms: restoration, fortification and enrichment

Bonus: Name a food additive that was once often added to food to preserve the product's colour, but is now recognized as a major source of food sensitivity. As of August 4, 2012 in Canada, products containing more than 10 ppm of this additive must declare it on the labels.


Authorship:

FNH 200 Course content on this wiki page and associated lesson pages was originally authored by Drs. Brent Skura, Andrea Liceaga, and Eunice Li-Chan. Ongoing edits and updates are contributed by past and current instructors including Drs. Andrea Liceaga, Azita Madadi-Noei, Nooshin Alizadeh-Pasdar, and Judy Chan.

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Permission is granted to copy, distribute and/or modify this document according to the terms in Creative Commons License, Attribution-NonCommercial-ShareAlike 3.0. The full text of this license may be found here: CC by-nc-sa 3.0
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1. Which vitamin below is LEAST stable in normal food pH (<7)?

Vitamin A
Vitamin B
Vitamin C
Vitamin E


2. Type text here or a no-break space code

Name the process that is also known as ‘Cold Sterilization’


3. How a product is stored can affect the nutrient retention in a product.

TRUE.
FALSE.


4. Thermal processing affects our ability to absorb nutrients from protein rich foods like meat.

TRUE.
FALSE.


5. Thermal processing has an overall negative effect on carbohydrate availability due to retrogradation.

TRUE.
FALSE.