GROUP 9

AIDIL SENG MUNIRAH IZZATI

LEARNING ISSUES
What is the contain of salt that prevent oxidation?

Salt is a dietary mineral composed primarily of sodium chloride that is essential for animal life, but toxic to most land plants. Sodium chloride, also known as common salt, table salt, or halite, is an ionic compound with the formula NaCl. http://en.wikipedia.org/wiki/Salt

Salt is an excellent cleaning agent, by itself or in combination with other substances. Many microorganisms cannot live in an overly salty environment: water is drawn out of their cells by osmosis. For this reason salt is used to preserve some foods. Preventing browning on fruits

LEARNING ISSUES
Why vegetable must cooked in short period?
What are the nutrients in vegetables?

 1- short cooking time reduces nutrient losses Methods, temperature and duration of cooking may also effect on the nutritive values of vegetables. Some of the important nutrients such as ascorbic acid and folic acid which are susceptible to oxidation are readily oxidized by brisk cooking. Minerals are also affected by high temperature, in some other cases flavour may be lost by brisk cooking. Excessive cooking may also cause an adverse affect on the digestibility of the vegetables. The present study was determined the extent of loss of nutrients that may occur in some of the important vegetable due to peeling and cooking

Pakistan Journal of Nutrition 2 (3): 189-191, 2003 Asian Network for Scientific Information 2003 189 Effect of Peeling and Cooking on Nutrients in Vegetables Shahnaz Alvi, K. M. Khan, Munir A. Sheikh and Muhammad Shahid Department of Chemistry, University of Agriculture, Faisalabad 38040, Pakistan http://www.pioneerthinking.com/salt.html

2- Green leaves are rich sources of vitamins A and C - vitamin A is essential for eyes and skin, while vitamin C is necessary to maintain a healthy connective tissue, Calcium, very important for the bone structure of growing children, and iron, necessary for healthy blood, are also provided by these plants.

Also include some of the B vitamins, a large group needed by the body to extract energy from carbohydrates. Peas and beans furnish vitamins of the B group; only vitamin B12, which is not produced by plants http://www.a-nutritionalsupplements.com/plant-nutrients.html

LEARNING ISSUES
What is the nutrient in honey?

Composed of sugar like glucose, fructose and mineral( Mg,K,Ca,NaCl,Su,Cu,Ph) Also contain vitamin B1,B2,C,B6,B5 and B3 Source of energy and provide 64% calories

The advantages of Honey

Easily digest
Sugar molecules in honey can convert into other sugars and easily
digest by the most sensitive stomach despite high acid content

Support blood formation

Provide important part of the energy needed for blood formation

Good source of antioxidant

Prevention of cancer as well as heart disease http://search.sweetim.com/search.asp?q=how+honey+give+energy& ln=en&src=1001

LEARNING ISSUES
What is the nutrient that contains in the meat? How the overcooked meat can cause cancer?

 1- muscle tissue is very high in protein, containing all of the essential amino acid, and in most cases is a good source of zinc, vitamin B12,selenium, phosphorus ,niacin ,vitamin B6,iron and riboflavin Nutrients in red meat include iron, zinc, and protein. Red meat, such as beef, and lamb, contains many essential nutrients necessary for healthy growth and development in children but eating a diet high in red meat and dairy products is linked to an increased risk of pancreatic cancer.

2- Cooking meat and meat products, such as

sausages, until they are overcooked or burnt can cause a number of chemicals to be formed, such as polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HAs).
Polycyclic aromatic hydrocarbons (PAHs) are chemical compound that consist of fused aromatic rings and do not contain hetereatom or carry substituent. PAHs occur in oil, coil and tar deposits, As a pollutant, they are of concern because some compounds have been identified as carcinogenics, mutagenics, and

teratogenic

 Heterocyclic amines (HCAs) found in cooked meat are known carcinogen. HCAs form when amino acids and creatine (a chemical found in muscles) react at high cooking temperatures. PAHs and HAs are formed when food is cooked at high temperatures (over 150C), for example, by grilling, barbecuing or pan-frying. HAs only form in meat, poultry and fish, but PAHs may also be formed in other foods. Some PAHs and Has can cause cancer in human or animal. Chemical compaund that interact with DNA called genotoxin. http://www.cancer.gov/cancertopics/factsheet/Risk/heter ocyclic-amines ??

LEARNING ISSUES
1- Why must stir pengat pisang or bubur kacang while cooking? 2- What is the effect when the sugar are overcooked?

 1- stirring continuously to separate the sago and prevent them from settling at the bottom of the pot. http://kuali.com/recipes/viewrecipe.asp?r=2031 When milk is used, it is necessary to stir the mixture occasionally to prevent its sticking to the pan. There is not the danger, however, of graining in this case, for milk and cream both tend to prevent crystallization. Stirring the mixture while it is hot or cooling it too suddenly may cause crystallization. 2- Overcooking, that is, cooking beyond the correct temperature causes graining, for glucose contains more water than does crystalline sugar, and overcooking drives off the water and forces the glucose to go back to sugar. http://chestofbooks.com/food/household/A-Manual-OfHome-Making/Chapter-XXXIII-Sugar-Cookery.html

LEARNING ISSUE What is healthy balanced diet?

A healthy diet consist of four main categories of foods. They are vegetables and fruits, grain products, milk pruducts, and meat and alternatives.

Carbohydrate provide source of energy Protein provide source of material for growth and repair Fat provide a source of energy and contain fat soluble vitamins Vitamins these are required in very small quantities to keep you heal Mineral salts required for healthy teeth, bones, muscles and others Fiber required intestines function correctly because not digested