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Convenience Foods

Convenience Foods. Chapter 15-1 Food for Today. Convenience Foods. Objectives. Identify different types of convenience foods and their uses Discuss the pros and cons of using convenience foods. Choosing Convenience Foods. Convenience Food

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Convenience Foods

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  1. Convenience Foods Chapter 15-1 Food for Today

  2. Convenience Foods

  3. Objectives • Identify different types of convenience foods and their uses • Discuss the pros and cons of using convenience foods

  4. Choosing Convenience Foods • Convenience Food • One that has been commercially processed to make it more convenient to store or use • Includes items that have been processed for a longer shelf life • Reduce meal preparation time

  5. Choosing Convenience Foods • You can buy • Snacks • Main dishes • Side dishes • Desserts • Complete meals • All already prepared

  6. Manufactured Foods • A product developed to serve as a substitute for another food • Developed to meet special nutritional needs or to provide low-cost alternatives • Several types • Analogues • Egg Substitutes • Formed Products

  7. Manufactured Foods • Analogues • Foods made from a vegetable protein and processed to resemble animal foods • Can be the following: • Textured Soy protein (TSP) • Generally low in fat and cholesterol • Tofu • Vegetables • Grains

  8. Manufactured Foods • Egg Substitutes • Usually made from egg whites with other ingredients added • NO YOLK • Means they have little or no saturated fat and cholesterol

  9. Manufactured Foods • Formed Product • A food made from an inexpensive food source processed to resemble a more expensive one • Prices of “imitation” foods are lower than the food they replace

  10. Pros and Cons of Convenience Foods • Cost • Can be costly • Example • Ready-to-cook meat loaf costs more than twice as much as regular ground beef • Cost of cut-up chicken is higher than buying whole chickens

  11. Pros and Cons of Convenience Foods • Nutrition • Processing usually destroys some nutrients • Look for Convenience foods that are • Low in sodium, fat and sugar • Fruit packed in its own natural juices • Frozen veggies over canned • Use ready-to-cook and ready-to-use foods sparingly

  12. Pros and Cons of Convenience Foods • Meal Appeal • Processing affects the flavor, color, and texture of food • Often additives are used to make the final product resemble its fresh counterpart • Flavor may not compare with similar foods that are homemade

  13. Section Review • 1. What is a manufactured food? What is an analogue? • 2. In what three areas are there potential downsides to using convenience foods? • 3. Identify two ways to make the most of convenience foods from a nutrition perspective

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