Food Preparation and Farming Processes - Assignment Example

? Health sciences and medicine al Affiliation) Health sciences and medicine When it comes to selecting food that is healthy nutritional value, is a main concern. The nutritional value of food in simple terms denotes the measure, variety and calories or quality energy, minerals, phytochemicals and vitamins that are established in a food: Calories or Energy: originate from carbohydrates or micronutrients, fats and proteins and are damaged by heat for instance, burning of food (Sikorski, Graupner & Lorenz, 2008, 569). Vitamins: micro nutrients that are organic this is to indicate that they originate from things that are living. Minerals: micro nutrients that are organic this is to indicate that they originate from water, soil or air. Phyto-chemicals: only instituted in vegetation. They are recognized for their antioxidant action and comprise anthocyanins which are the red tinctures in fruits and flavonols which are similar to elements instituted in cranberries (Salyers, Gupta & Wang, 2004, 412). By now, it is observable that with food nutritional value that is plant based is most certainly higher than other foods since plants encompass nutrients that are unique and that are not found elsewhere. There are a number of factors that have an effect on the nutritional value of food. These factors are conditions of growing, plant variety, storage of food and conservation, whether it is uncooked or fit for human consumption, and the mode of cooking (Ross & Morgan, 2002, 3). This paper will on focus on two factors, which are food preparation, and farming processes. It will expound on the way in which water, soil, and conditions of growing have affect nutritional value. Additionally, it will expound on the methods of food preparation that have an effect on nutritional value of food. For whichever food that is soil grown, nutritional value is just as good as the soil and water made use of to cultivate it hence soil with reduced content of nutrients suggests inferior nutritional value of food produce cultivated in that soil (Soil Association, 2007). Substances that reduce nutrients of soil consist of years of exhaustive crop growing (depletion of soil nutrient), irrigation practices that are poor, erosion, the exploitation of herbicides and pesticides. Similar to human beings, nutrients levels that are low in plants signifies that the plants have difficulty resisting predators and crop infection (Soil Association, 2000). A number of long term investigations of food crops demonstrate enormous and perturbing turn downs in the nutritional values of fruits and vegetables. The growing conditions of livestock also encompass a massive impact on the standard of meat. There are many instances where animals have been provided feeds that are of poor quality, which decrease the, health of the animal. To add to that who wants to consume something unhealthy? It is a high quality meat, and that encompasses higher nutritional value (Rosegrant 2003, 302). Pesticides and Herbicides Numerous farmers make use of chemicals on their yields to prevent weeds and to fend off pests that may consume the yields. Whilst this offers bigger crops, dregs from compound herbicides or pesticides that stay on the produce may be detrimental. Organic modes of farming to lessen pest and weed troubles, for instance, rotation of crops and cultivating crops that fend off several pests, might generate foods that are healthier however the cost for those foods is probable to be high. Processing Processing gets rid of potentially risky matters from a few foods and purifying or pasteurizing some food items prolonged their shelf life and holds up spoilage. Most of the foods we take pleasure in are secure due to processing, as well as dairy goods that are treated with high temperature to obliterate microorganisms and microbes. Preserving Additives take part in a significant function in processing of food and they, too, prolong the shelf life of food so more food is obtainable to more of the populace, lessening general cost and augmenting the health of great populaces. Nevertheless, a number of additives may not be healthy. For example, monosodium glutamate, a regular food chemical addition used to improve flavor, may activate effects in people susceptible to the material. On the second factor of preparation of food, there has been a great debate on what form of food is actually appropriate in terms of nutritional value, raw food or cooked food. Many specialists assert that by largely consuming food that is raw and small or uncooked food, plays a great role in attaining greater health benefits (Bourn 2002, 34). Methods of Cooking have an effect on nutritional value too. The preparation, method, timing, and even the vessels of cooking can have an effect on the nutritional value of food. A number of foods, for instance vegetables, are more impinged on by cooking than others. Even as cooking can possibly destroy nutrients, several foods in fact, have an augment in content of nutrient when cooked. Overall, food that is well-cooked with nutrients that are ample ought to appear bright and fresh whilst food that has overcooked and has lost nutrients may put on a dreary, hobble appearance (Worthington 2001, 161). Cooking Method Steaming vegetables has a tendency of being an option that is healthier as compared to boiling, given that a lot of vitamins, minerals and phytochemicals percolate out of food into the water (Worthington 2001, 161). On the whole, contact with water when cooking gets rid of nutrients that are soluble in water from food. Preparing food in oil at high heat or for long periods of time at average heat can cause cooking oils to oxidize and cause the manufacture of trans-fats that are unhealthy. Fats that are Saturated and unsaturated tend to be more steady at temperatures that are higher than oils that are polyunsaturated. Timing When it comes to timing, cooking food for lesser time period’s results in minimal nutrient loss as compared to longer cooked meals; vegetables and fruits prepared for 10 to 20 minutes can lose over 50 percent of their vitamin C constituent. Cooking with the Microwave, owing to its short time of cooking, may conserve the nutrient constituents of foods better than additional options (Worthington 2001, 161). Preparing legumes and whole grains for extensive periods may advance their ability to be digested, though, as proteins and compounds that are fibrous are broken down in the process of cooking. Cooking Supplies The cooking utensils used for preparing food can have an impact on the value of nutrition of food under a few conditions. Foods prepared in cast iron, for instance, may have augmented content of iron, particularly when the food is open to the elements of iron for a long period. This may be a benefit for individuals inclined to deficiency of iron (Worthington 2001, 161). Cookware made of Ceramic in the United States is authorized to be free from lead. However, ceramics bought elsewhere may comprise lead that can percolate into food, placing a health danger. Cookware made of Aluminum may give a few of this metal into food, however, the quantities are so minute they are not measured of worry, in accordance with Medline Plus. Preparation For a number of foods, the method of preparation has more of an effect on the nourishment of the food than the genuine method of cooking. Garlic and Onions discharge sulfoxides that are beneficial that are made active upon contact with air. Slicing onions or garlic and allowing them sit for roughly 10 minutes prior to cooking permits maximum manufacture of these substances that can assist guard against cardiovascular sickness (Worthington 2001, 161). In conclusion, Cooking without doubt plays a function in our contemporary society. This originates from the doings of our ancestors who revealed fire and cooking of food, many years ago. In spite of what one might think, cooking plays a significant role, in the nutritional value of food, and in keeping one safe and in good physical shape. In addition, for whichever food that is soil grown nutritional value is just as good as the soil and water made use of to cultivate it. Soil with reduced content of nutrients suggests inferior nutritional value of food produce cultivated in that soil. Bibliography Soil Association. (2000). Food quality and human health. Bristol: Soil Association. Worthington, V. (2001). Nutritional quality of fruits, vegetables, and grains. Journal of Medicine; 7:161. Bourn D, Prescott J. (2002). A comparison of the nutritional value, sensory qualities, and Food safety. Food Science Nutrition, 42:1-34. Rosegrant, M. W. (2003). Global food security. Science, 5: 302. Ross, R.P and Morgan, Hill. (2002). Preservation and fermentation. International Journal of Food Microbiology, 79, 3. Salyers, A., Gupta, A., and Wang, Y. (2004). Human intestinal bacteria as reservoirs for antibiotic resistance genes. Microbiology Trends, 12, 412. Sikorski, J., Graupner, S., and Lorenz, Wackernagel. (1998). Food Nutrition. Microbiology, 144, 569. Soil Association. (2007). Organic Market Report. Bristol, 2007. Read More