“We take it to the House”

1. FOOD AND TECHNOLOGYTEAM SLIP-N-SLIDEGIL ARREOLASHAWNICE BEALYANCY ENGLETONEDDIE HERRERATIN ZAR KYAW “We take it to the House”

2. What is Food?... • Any nourishing substance that is eaten, drunk, or otherwise taken into the body to sustain life, provide energy, and promote growth. • Food helps the body: work, grow & repair itself Presenter Yancy Engleton

3. Chemicals • Macronutrients: Nutritional components available in large amounts • Micronutrients: Nutritional components available in small amounts • Flavors • Colors • Additives • Toxins Presenter Yancy Engleton

4. Physical • Thesizeof food particles can affect the extent to which nutrients are digested and made ready for absorption by the body Presenter Yancy Engleton

5. Acidity • Alter the rate of emptying of the stomach, digestion in the small bowel and the acidity or alkalinity of the urine • acid foods • alkaline foods Presenter Yancy Engleton

6. Foods Grouped According to Biological Source • Animal-High content of good-quality protein • Plant-All contain dietary fiber. Contain potassium rather than sodium. • Confectionary-High energy density, Low nutrient density. • Microbiological-soil micro-organism, yeast, ect… • Insect-Helps to pollinate the food we ingest and we use some of its biodegradable contents like honey. • Water-No energy (kilocalories), Variable element content • Soil-Nutrients that are in the soil that produces the food we eat. Presenter Shawnice Beal

7. Nutrition- Mothers & Daughters of Invention • Who is Julia Halberg? • Went on to study the circadian rhythms in plants and animals in the department of pathology and laboratory Medicine. • Who is Dr. Kamala Sohonie • Studied nutrition at the Nutrition Research Laboratory in Coonoor, where she worked on developing enzymes to release vitamins in the foodstuffs, studeied the destruction of B vitamins in foods, and also Studied anti-vitamin factors. Presenter Shawnice Beal

8. A Well Balance Diet Presenter Shawnice Beal

9. What is Food Processing? • “The set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals.” (wikipedia.org) • It takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Presenter Tin ZarKyaw

10. What is Food Processing? Cont. What Are all food processing done in factories? Presenter Tin Zar Kyaw

11. What is Food Processing? Cont. What are the Benefits of Food Processing? • Benefits : • Toxin removal • Make many kinds of foods safe to eat by de-activating spoilage and pathogenic micro-organisms. • Preservation • Enables transportation of delicate foods across long distances. • Increase seasonal availability of many foods. Presenter Tin Zar Kyaw

12. What is Food Processing? Cont. What are the Drawbacks of Food Processing? • Drawbacks : • Lower proportion of naturally-occurring vitamins, fiber and minerals. • Example: canned fruits have lower content of vitamin C which is destroyed by heat in the process of canning. • Chemicals used for preservation purpose can be harmful. • Negative cultural consequences. Presenter Tin Zar Kyaw

13. Forms of Processing • Fermentation • Milling • Controlled storage • Blanching • Freezing • Cooking Presenter Gil Arreola

14. Forms of Processing continued • Fermentation the conversion of carbohydrates to alcohols and carbon dioxide or organic acids, using yeast and bacteria without oxygen. • Milling applies to cereals; during this process part of the original grain is removed, and depending on the extent of the milling large amounts of fat, fiber, vitamins, and minerals are lost. Fermentation • Controlled Storageis beneficial to fruits and vegetables. Controlled atmosphere storage is done to increase the storage life of foods, under an atmosphere different than air. Without a controlled storage may fruits would not be available through out the year. Controlled Storage Presenter Gil Arreola

15. Forms of Processing continued • Blanching is the heating of fruits and vegetables using steam or water. Heating is not meant to cook the food, but to inactivate substances that would affect the nutrient content, color, flavor and texture during processing and storage. Blanching is an important step before canning, drying or freezing of food. • Freezingis done to conserve food to eat at a later date. If the temperature is controlled at -18°C, longer storage times can be achieved. Blanching • Cooking is important in food processing because nutrients are converted into a form that can be used by our bodies. Cooking is also necessary to ensure that food is free from harmful levels of micro-organisms. Freezing Presenter Gil Arreola

16. Cooking Methods • Steaming • Braising • Barbecuing • Grilling • Stir-frying • Baking • Roasting • Broiling • Frying • Boiling • Microwaving Presenter Eddie Herrera

17. Steaming: Simply having heated water turn to steam to cook • Used mostly to cook vegetables • Works great for fragile vegetables and • fish. • Great for keeping nutrients in the food. Braising: A combination of cooking with high heat and finishing with a covered pot with amounts of liquid. • First needs to be seared • Dish is cooked at a very low temperature with liquid to make the meat tender Presenter Eddie Herrera

18. Barbecuing: Cooking meat with low, indirect heat on a grill (slow cooking time) Grilling: Cooking with high, direct heat on a grill (fast cooking time) Presenter Eddie Herrera

19. Stir-Frying: An umbrella term used to describe two techniques for cooking food in a wok while stirring it; chăo and bào • Chăo is cooking with “hot wok, cold oil” • Bào is cooking with a hot wok as well, but the oil, seasonings, and meats are added in rapid succession. Presenter Eddie Herrera

20. Baking: to cook in an oven or an oven-type appliance Roasting: Uses dry heat in an oven, indirect heat Broiling: direct intense heat from above Presenter Eddie Herrera

21. Boiling: Cooking food in a liquid which is at boiling point A very harsh but simple cooking technique Great for red meats and chicken, allows to break down the tough texture, as well as potatoes, noodles and rice Presenter Eddie Herrera

22. Frying: cooking food in oil or fat • There are various ways to frying food • Shallow frying: Cooking food in a small portion of preheated oil inside of a shallow pan or griddle. (hamburgers, hashbrowns) • Deep frying: Cooking food in a deep portion of preheated oil inside a deep pan or deep fryer. (doughnuts, fries, chicken) Presenter Eddie Herrera

23. Microwaving:is cooking food using electromagnetic waves in a microwave powered by electricity. • Microwaves activate the water molecules or particles of food, causing heat, which cooks or reheats the food. • Not all food allows an equal penetration of the radio waves causing “cold spot Presenter Eddie Herrera

24. Quiz: • What flavor does alkalinity give food? • Give one Benefit of Food Processing? • What is the key difference between Barbeque and Grilling? • Give two key components of a well balance meal? • Name at least two forms of food processing?

25. Bibliography • "Food." Wikipedia, the Free Encyclopedia. Web. 21 Jan. 2011. <http://en.wikipedia.org/wiki/Food>. • "What Is Food?" Asia Pacific Journal of Clinical Nutrition. Web. 21 Jan. 2011. <http://apjcn.nhri.org.tw/server/info/books-phds/books/foodfacts/html/maintext/main2a.html>. • "Nutrition Wise | 2007." Frank's Web Space - Home Page. Web. 24 Jan. 2011. <http://www.frankswebspace.org.uk/nutrition/index.html>. • Stanley, Autumn. Mothers and Daughters of Invention: Notes for a Revised History of Technology. New Brunswick, NJ: Rutgers UP, 1995. Print. • "Food Processing." Wikipedia, the Free Encyclopedia. Web. 21 Jan. 2011. <http://en.wikipedia.org/wiki/Food_processing>.