NUTRITION AND

DIET THERAPY
LABORATORY
INTRODUCTION
Organization of the Class and Laboratory Preparation
Grouping the class - 4 groups
Assigning the kitchen/Preparation area: Utensils and
equipments
Setting up a tray
Laboratory Procedure Rules to follow

1. Always observe cleanliness and sanitation

2. Utilize the cooking tools properly
3. Clean and clear cooking area, sinks, tables and
working/preparation areas before leaving the laboratory.
4. Submit completed written exercise at the end of activity.
ABCs OF FOOD PREPARATION

Techniques in Food Preparation

1. Measuring dry ingredients. Use dry measuring cup or
spoon. Ex. Brown sugar
2. Measuring powdered ingredients. Use spoon. Ex. Salt,
baking powder
3. Measuring liquids. Place liquid measure on a level surface and
fill to desired mark. Bend over to check eye level for accuracy.
4. Peeling raw tomatoes and potatoes. Put in boiling water 10-30 seconds
(shorter time for riper fruits) remove and rinse in cold water to stop cooking.
Peel will lift off.
5. Peeling firm fruits and vegetables (carrots, turnips, apples and peers).
6. Cutting meat or vegetables in julienne strips or match sticks.
7. Slicing firm fruits or vegetables.
8. Dicing celery, carrots and green pepper.
9. Chopping, dicing and mincing onion.
Purchasing
Importance: the quality and cost of materials at the time of
purchase largely determine the quality and cost of the
finished product.
Effective purchasing aims to provide an adequate supply of
food, the right quality in the right quantity and at the right
price. To make this possible, it is important for the food to
be purchased at the right time and from the right source.
Tips in Purchasing
1. Choose whole grain cereals and bread rather than refined ones.
2. If you buy skim milk or non-fat dry milk be sure it has been fortified with vitamins A and D.
3. Margarine should also be fortified with Vitamins A and D.
4. Buy fresh or frozen fruits and vegetables rather than canned ones.
5. Shop for fresh produce and if possible, pick fruits and vegetables that have been ripened in
the vine.
6. Choose bright orange carrots, deep orange sweet potatoes and dark leaf lettuce for
maximum Vitamin A content.
TIPS for a PURCHASER/ MARKETER
1. Know what to buy and where to buy quality products/foods.
2. Determine beforehand how much you can afford to spend.
3. Make a flexible marketing list.
4. Use polite expressions when buying and asking for goods.
5. Avoid unnecessary remarks if you do not approve of the price.
Steps in Purchasing
1. Determine what items or products should be purchased, specifying the quality and
quantity.
2. Know the market situation about the products, such as the supply, demand, market
availability and related information.
3. Contact potential suppliers or visit possible sources to know what products are being offered
and at what price.
4. Compare the products available from different sources with your product specifications.
5. Evaluate what the supplier has to offer against your needs, as in the quality available, prices, terms,
conditions of delivery, methods of payment and the like.
6. Decide on the supplier or vendor.
HOW TO BUY VEGETABLES
1. Select those without signs of decay.
2. Tomatoes and eggplants should be firm and free from
scars and spots.
3. Cabbage should be firm and heavy.
4. Avoid buying vegetables that are cut and dices into pieces
or peeled.
HOW TO BUY EGGS
1. A fresh egg will sink if it is placed in a basin of water.
2. It has a rough shell.
3. It is heavy.
HOW TO BUY MEAT
1. Pork is pinkish red while beef is dark red.
2. Know the desired part of meat before buying.
HOW TO BUY CHICKEN
1. Young chicken has smooth legs.
2. Know the desired part of chicken for cooking needs.
3. There should be traces of fat under the skin.
4. The meat should be yellowish pink.
HOW TO BUY FISH
1. The flesh is firm and scales are fully shiny.
2. The odor is not unpleasant.
3. The belly walls are intact
4. The eyes are full and bright.
5. The gills are red, not gray or brown.
 
HOW TO BUY FRUITS
1. Buy fruits in season.
2. Citrus fruits should be heavy for their size.
3. Fruits should be firm and even-colored and free from
signs of decay.
4. Fruits that are just ripe are richer in nutrients, over ripe
fruits have less food value.