Grade 8 Family and Consumer Management

  Reasons for Cooking Food Food is very important but have you ever wondered why foods are cooked? Foods are cooked for many reasons: ·         To kill harmful bacteria and make food safe to eat e.g. fish, pork ·         To soften and make them easy to digest, e.g. potatoes, rice ·         To preserve them so that they can last longer, e.g. vegetables, fruits ·         To bring out the full flavour of the food, e.g. meat ·         To add variety to meals e.g. roasted meat, fried fish, stewed meat ·         To make foods more tasty, e.g. meat and poultry What does the word ‘cooking’ mean? Cooking is the preparation of food for eating by applying heat. Foods can be cooked by a number of different methods (ways). Some methods are simplier than others. Different m...

Micronutrients are nutrients that are needed in relatively small amounts. These are Vitamins and minerals   Minerals Minerals are nutrients found in food that help the body work properly.   There are two types of minerals: 1.         Major Minerals 2.         Trace Minerals   Major Minerals are needed in large amount to keep the body healthy. Trace M inerals are needed in the body in small amount to stay healthy.   Vitamins are tiny substances in food that are important for our bodies to work well and help us use other nutrients properly. There are two main types of Vitamins: Water Soluble - Vitamin B complex and Vitamin C Fat Soluble - Vitamins A, D, E and K Differences between Water Soluble Vitamins and Fat Soluble Vitamins Fat Soluble Vitamins, Food Sources, Function and Deficiency Water Soluble Vitamins, Food Sources, Function and Deficiency REFERENCES Allen, L., Benj...

What is Food? Food is anything that you can eat or drink to keep your body healthy. Food can perform three functions in your body - body building, repair of tissues, protection and regulation because they contain special chemical substances called nutrients. Most foods contain a variety of nutrients. Nutrients can be defined as the study of substances in food, and their relation to health. Macronutrients Carbohydrates These are the compounds of carbon, hydrogen and oxygen. They include sugars, starches and fibre. The main function of sugars and starches is to supply heat and energy. Fibre acts as a regulator of bodily functions. 1.     Sugars. Most people think of sugar as the term used for brown, granulated, castor and icing sugars, but it also refers to the substance as it is found in its many natural forms in fruits and vegetables, and in prepared foods. Examples of these are mango, orange, ripe banana and paw paw; beet, carrot, sweet potato; juices and punches, cook...