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Dietolechenie at home

In order to improve the service of people in need of diet food at home, the production of foods and semi-finished products for diet food has been established. Dietary products are divided into two groups. The first includes products mechanically and chemically sparing the diseased organ. They contain little fiber in plant foods and extractive substances in meat and fish. This is rice, oat, buckwheat flour [...]

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Meals with yeast and bran

Pressed baking yeast and natural wheat bran, which are added to various foods and dishes, are used as a source of protein, B vitamins, microelements and dietary fiber in medical nutrition. To get rid of the specific smell and taste of yeast, they are crushed and poured with warm water. The mixture is stirred until a lump free mass is formed. Adding the cooked mixture to the resulting mixture [...]

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The role of vegetables in the diet

The great importance of vegetables in their diet is due to the fact that they are almost the only source of vitamin C and significantly cover a person’s need for vitamin A (due to carotene contained in carrots and other vegetables). Vitamins are rich in tomatoes, cabbage, lettuce, and other vegetables that are widely used for cooking. Potatoes are the main source of vitamin C and B vitamins [...]

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Taste and flavor memory

With a balanced diet, along with nutritional value, it is important to consider the taste of dishes. The temperature of food is of great importance for the perception of taste. Dishes are diverse not only in the composition of their products and design, but also in temperature. Therefore, it is no coincidence that the terms “cold dishes” and “hot dishes” exist in cooking. It should be roast served at the table in the half-cooled [...]

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Fried foods

Frying. When fried, the product is heated with fat without adding liquid. The fat protects the food from burning, ensures uniform heating, improves the taste of the dish and increases its calorie content. From a technological point of view, the smoke point of fat is of great importance, since it characterizes the onset of deep destruction of fats. The smoke point is the lowest in vegetable fats, especially in olive oil (170 ° C), and most [...]

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Heat treatment products.

Heat treatment of products. Depending on the intended purpose, the raw product is either immediately exposed to a high temperature or gradually brought to the desired temperature by slow heating. Heat treatment is most often the final stage of cooking, but sometimes it precedes cold processing (rubbing, slicing, peeling, etc.) .). This is the case with some cold and sweet foods. AT […]

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Cold food processing.

Cold processing of food. Cold food processing encompasses a range of jobs that involve a lot of labor. The use of the most progressive and rational methods and techniques allows you to preserve food substances, ensure high quality products and facilitate the work of the worker. Nutrients (carbohydrates, proteins, etc.), especially in plant products, are in close connection with indigestible fiber. […]

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The body's need.

FUNDAMENTALS OF RATIONAL NUTRITION Nutrition is one of the most essential forms of the body’s relationship with the environment, which ensures the intake of organic compounds (proteins, fats, carbohydrates, vitamins), simple chemical elements, minerals and water into the body. There are six main functions of food ( V. D. Van-hanen, 1985): energy (carbohydrates, fats, and to a lesser extent proteins), plastic (proteins, to a lesser [...]

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Power in the family

Properly organized family meals are a reliable means of maintaining constant working capacity and maintaining health. Therefore, when drawing up a menu, preparing food and decorating dishes, one should take into account the main provisions of a rational diet. Human food should be sufficiently abundant, tasty, and of high quality in biological and hygienic terms. In the dishes served to the table, a harmonious combination of volume, shape and color must be observed. Freshly prepared [...]