Micronutrients Vitamins Minerals

1. Micronutrients Vitamins Minerals Vitamins Water Soluble: Not stored in the body and must be eaten in the daily diet (vits B and C). Fat Soluble: Stored in our bodies fat and can serve us for several months (vits A,K,D and E). Minerals A range of minerals are required by our bodies on a regular basis. Minerals help our bodies to grow and keep our metabolism going. Iron Iron helps improve the transport of oxygen in blood around the body. Calcium Helps keep our bones and teeth strong. Iodine Helps regulate our bodies temperature.

2. Starch/Sugar Starch provides the body with a slow and steady release of energy. Sugar is a less complex and simple carbohydrate that can be found naturally in a food or can be added during manufacturing. Sugar Sugar in the form of glucose is a key energy source and can be divided into two categories: Intrinsic: occur naturally in foods such as fruit and some sweet vegetables. Extrinsic: added to food. The main one is sucrose which comes from sugar cane. Dietary Fibre Also referred to as Non Starch Polysaccharides (NSP) Fibre is a carbohydrate found in plant based foods and helps to keep bowels healthy. There are 2 types, insoluble (aids digestion) and soluble (helps keep blood cholesterol levels stable)

3. Function of Ingredients

4. Dietary Needs A dietary need is when someone cannot or will not eat certain foods or drink certain drinks because they have a problem or for various reasons.

5. Fruit Classification

6. Types of veg

7. Harvesting Process Harvest and transport to the plant Receiving Washing to remove dirt and disinfection to reduce microbial contamination Pre-cooling Peeling, trimming, deseeding (possible cutting) Sorting defects Dipping in anti browning preserving agents. Processing fruit and veg Many forms: • Dried • Juiced • Canned • Frozen Reasons for processing fruit and veg: • Convenience • All year round availability • Increased shelf life

8. Food Miles Food miles are a way of attempting to measure how far food has travelled before it reaches the consumer. It is a good way of looking at the environmental impact of foods and their ingredients. It includes getting foods to you, but also getting waste foods away from you, and to the landfill. Changes in food processing and distribution, such as freezing and refrigerated transport, contribute to the longer distances over which foods can be transported and still remain fresh. Improvements in travel have helped the transport of food as well as people. Immigrants who come to the UK bring with them foreign foods and traditions to be absorbed into our way of life.

9. Enzymic Browning Enzymic browning is a chemical process which occurs in some fruits and vegetables. It causes the them to discolour, usually turning a brown colour. This effect is caused by a naturally occurring enzyme found in fruits and vegetables called polyphenol oxidase Enzymic browning can be seen in fruits such as apricots, pears, bananas, grapes and avocados, and vegetables such as aubergines, potatoes, lettuce. Once the fruit or vegetable is cut, some of the cells are opened up to the air. The enzyme polyphenol oxidase then reacts with the oxygen in the air and as a result the fruit & vegetables will turn brown. Enzymic browning in fruits and vegetables is not desirable, and we can control it with a range of methods.