vi Reinforce and Extend Learning Graphics and illustrations expand content. Engaging, informative illustrations and tables help you understand the content so you can make informed food choices in your daily life. Sodium Content of Sandwich Ingredients 200 mg Slice of bread 260 mg Slice of cheese 103 mg 1 Tbsp. Mayonnaise 650 mgOne 2¼ oz. Ham 2 mg Tomato 1 mg LettucecucL 200 mg Slice of bread Up-to-date content will help you evaluate food choices. Learn how to read and use information on food packaging so you can make healthy food choices. Study the continuum of processed foods—from minimally to highly processed—so you can make informed decisions that best fit your needs. The Range of Food Processing Special features enhance chapter content. Read the Focus on Food, Health Alert, Math in the Kitchen, Cultures of the World, Focus on Nutrition, Kitchen Basics, and Science in the Kitchen features to further your understanding of chapter content and expand your knowledge. Focus on Food Sushi and Sashimi Sushi is a centuries-old dish from Japan. This artistic, low-fat food has become very popular in the United States. Many towns have a sushi restaurant. You may fi nd sushi in your local supermarket. There are hundreds of types of sushi dishes. All contain rice fl avored with rice vinegar. In fact, the word sushi means “rice.” Some sushi is made with a seaweed paper called nori (nor-EE). Sushi also may contain fi sh, fi sh eggs, sesame seeds, avocado, cucumbers, and other vegetables. Sometimes the fi sh is cooked, other times it raw. The term sashimi means “raw fi sh” in Japanese. There are common types of sushi. • Maki sushi is made by placing a layer of rice on nori and rolling it into a tube. The rice may be topped with other ingredients like avocado and thin carrot sticks before it is rolled. The tube is cut into thick slices.arbohydrates • Uramaki is similar to maki sushi, except the fish is on outside. Some people call it an “inside out sushi roll.” • Nigiri sushi is rice shaped into a small block. It is topped with eel, squid, shrimp, tuna, eggs, caviar, or other ingredients. topping may be tied on with a thin strip of nori. • Gunkan sushi is a small disk of rice that has a band of nori around it. The nori band is taller than the disk so it forms a cup that can be filled with caviar, fish, or other • Inari sushi is a pocket made of tofu, eggs, or vegetable leaves. The pocket is filled with rice and other ingredients. Nikita G. Bernadsky/Shutterstock.com Nikita Bernadsky/Shutterstock.com Mr Max/Shutterstock.com Tommy Atthi/Shutterstock.com Ostancov Vladislav/Shutterstock.com Sushi is often served with shoyu (Japanese soy sauce), pickled ginger root, and wasabi. Wasabi is a hot, light green paste made from horseradish. Next time you are looking for a snack, think about trying sushi!i!h • Temaki sushi looks like a tiny ice cream cone made of nori. This seaweed cone is filled with rice, seafood, and other sushi toppings. Chirkov/Shutterstock.com 0 ¼ oz. a Figure 2.12 Sources of Potassium Figure 2.12 Sources of Potassium Medium Potato One Cup Cooked Spinach Two Wedges Cantaloupe One Medium Sweet Potato One Medium Banana Joe Gough/Shutterstock.com BW Folsom/Shutterstock.com Kenishirotie/Shutterstock.com Africa Studio/Shutterstock.com Superheang168/Shutterstock.com 610 milligrams 840 milligrams 370 milligrams 540 milligrams milligrams One Cup Cooked Lentils One Cup Cooked Quinoa One Cup Low-Fat Milk One Cup Cherry Tomatoeso Moving Moment/Shutterstock.com JGade/Shutterstock.com NIPAPORN PANYACHAROEN/Shutterstock.com Ewa Studio/Shutterstock.com 730 milligrams 320 milligrams 370 milligrams 350 milligrams 1 m g ett g b rea d g 610 milligrams 840 milligrams 370 millig rams 540 milligrams 855 milligr One Cup oo ked Lentils One C up Cooked Quino a One Cup Lo w-F at Mi lk One Cup Cherr y Tomat Moving Moment/Shutterstock.com JGade/Shutterstock.com NIPAPORN PANYACHAROEN/Shutterstock.com Ewa Studio/Shuttersto 730 milligrams 320 milligrams 370 milligrams 350 milligram Percent of Daily Value Contributed by Cola and Fat-Free Milk855 Regular Cola Soft Drink (8 ounces) Fat-Free Milk (8 ounces) 0% 0% 10% 10% 20% 20% 30%C 30% 40% 40% Protein Vitamin A Riboflavin Vitamin D Calcium Calories word sushi mean s “ri ce” Some sushi is m ade w ith i so it t form form can ca v er ffoods. oo sus etab o th the s of kl ed t gr e you aki s e of seaf Science in the Kitchen The Science Behind Carbohydratesis Monosaccharides The hexagons and pentagon in this fi gure are how chemists depict simple carbohydrates. There are three simple carbohydrates that have just one saccharide unit. They are called glucose, fructose, and galactose. They are called monosaccharides. Mono- is a prefi x that means “one.” Glucose Fructose Galactose • Glucose is the most common carbohydrate. It is almost always linked to another saccharide unit. In your bloodstream, it is a single unit that is often called blood sugarr. Fructose is in vegetables, honey, and corn syrup. It tastes sweeter than other sugars. • Galactose occurs naturally in milk and dairy products.. Disaccharides Simple carbohydrates with two sugar units linked together are called disaccharidess. Di- is a prefi that means “two.” The between sugar units are shown in purple. The also are called bondss. of the units in disaccharides is always glucose.. Glucosee Glucosee Glucosee Fructosee Glucosee Galactose Maltose Lactose Sucrose • When two glucose units combine, they form maltose. This is the sugar found in grains. • Glucose links with fructose to form sucrose. Sucrose is the sugar used in dessert recipes you make. • Linking glucose with galactose creates lactose. Lactose is the sugar that occurs in milk. Polysaccharidesslices Complex carbohydrates have three or more saccharide units. These units are glucose. Complex carbohydrates are also called polysaccharides. Poly- is a prefi x that means “many.” Some complex have thousands of saccharide units. Glucose Glucosee Glucosee Glucose Glucose Starch • Glycogen and starch link the glucose units together using what chemists call alpha bonds. Our bodies are able to break alpha bonds and release the glucose into our blood. The body can use the glucose energy. Glucosee Glucose Glucose Glucose Glucose Fiber • Fiber also has many glucose units linked together. The links in fiber are called beta bonds . The body cannot break beta bonds. That means the glucose units cannot be released and used for energy.. y al most al ways lin k ed to anot her saccharide un it. In your bloodstream, it is a sing le unit t h at is o ften ca lle d b lood suga . • Fructose is ffound ound in ffruits, ruits, vegetables, hone y, anthe d corn corn syrup syrup It . It taste taste s swe s swe eter eter than than other other suga suga rs rs. • Gal actose occurs natura lly in mi lk an d d airy products Disaccharides S imp le carbohydrates wit h two sugar units linke d tog ether are called disaccharide . D i- is a prefi x th at fix m eans “two.” T h e llinkss in k b etween tthe h e sugar units are sh own in purp le. T h e llinkss in k al so are ca ll ed bo n d . OOne ne of the units in disaccharides is al ways glucose G lucos G lucos G lucos Fructos G lucos G alactose Maltose Lacto se Fructose Sucrose ccarbohydrates have tho G lucos G lucos S • Glycogen a n d staG. t oget her using w Our b od ies are a b rel ease t h e gl uc o c an use the glucoThefor Glucose Gl ucose • Fiber also has m a tog ether. The lin k Th e b o dy canno t th e glSergey ucose unit s f or energy Kitchen Basics Every Drop Counts!• Water is a precious resource. Without water, we could live only a short time. Each person uses a large amount of water every day. Water is used to wash our clothes and dishes. We use it to keep ourselves clean. We need it to wash fresh fruits and vegetables and cook our foods. It is important to use only what we need. There are so many ways to save water. Here are some tips to help you save water in the kitchen. • A leaking faucet can waste almost 2,700 gallons of water every year. Check your faucets for leaks and repair them right away. • Do not let tap water run until it is cool enough to drink. Instead, store some in a jug in the refrigerator. • Thaw meat in the refrigerator or microwave rather than under running water. • Garbage disposals use lots of water. Compost food waste instead of using a garbage disposal. • Run your dishwasher only when it is full. • Be sure to conserve water in the laundry, bathroom, and outside, too. Colourstripe/Shutterstock.com INGREDIENTS: ENRICHED MACARONI PRODUCT (DURHAM WHEAT FLOUR, MONOSTEARATE, SALT, NIACIN, FERROUS SULPHATE, THIAMIN MONOSITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID), CHEESE SAUCE MIX (WHEY, PARTIALLY HYDROGENATED SOYBEAN OIL, MALTODEXTRIN, WHEY PROTEIN CONCENTRATE, CORN SOLIDS, MILKFAT, SUGAR, SODIUM, NATURAL FLAVOR, CITRIC ACID, MONOSODIUM GLUTAMATE, MODIFIED FOOD LACTIC YELLOW 5) Contains: wheat, milk, and Tasty Foods, Inc. 535 Avenue Martinsburg, AL 000000 4% 13% 2% 17% 14% 4% 0% 10% 8% 0% 0% 400mg 3g Nutrition Facts Calories 200 Amount per serving Total Fat Saturated Fat 2.5g Trans Fat 0g Cholesterol 5mg Sodium Total Carbohydrate 38g Dietary Fibers less than 1g Total Sugars 6g Includes 0g Added Sugars Protein 7g Vitamin D 0mcg Calcium 120mg Iron 1mg Potassium 10mg % Daily Value* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a 2,000 calories a day is used general nutrition advice. * 3 servings per container Serving size 1cup (198g) Servings per container indicates how many portions of the serving size listed below are in one package. Serving size is the amount for one serving. The amounts of calories and nutrients on the label are for one serving % Daily Value shows how one serving of the food compares to the Daily Value. Most foods need to display the nutrients shown in this nutrition label. Foods that contain few nutrients, like soda, may omit some nutrients. Some labels show more nutrients. The Daily Value Footnote explains what the DV indicates and that a 2,000-calorie diet is the basis used. Ingredient labels list the foods used to make the food in order from the ingredient used in the largest amount to the ingredient used in the smallest amount. Common allergens are listed to help people with food allergies know whether this food is safe for them to eat. Name and address of the food manufacturer. INGREDIENTS: ENRICHED MACARONI PRODUCT ( DURHAM WHEAT FL O UR, GGLYCERYLERYLCLY MONOSTEARATE , SALT , NIACIN , FERROUS SULPHATE, THIAMIN MONOSITRATE (VITAMIN B1), RIBOFLAVI N (VITAMI B2), FO LIC ACID) , CHEESE SAUCE MIX (WHEY, PARTIALLY HYDROGENATED SOYBEAN O IL, MALTO DEXTRIN, WHEY PROT EIN CONC ENTRATE, CO RN SSYRUP YRUP SO LID S, SSALT, ALT, MILKFAT, SUGAR, SO DIUM, NAT URAL FLAV OR, CITRIC AC ID, MONOS ODIUM GLU TAMATE, M ODIFIED F OO D SSTARCH, TAR CH, LA C TIC AACID, C ID, YELL OW 5) C ontains: whea t, milk , and ssoy. oy. Tasty Foo ds, Inc. 535 OOak ak Avenue Martinsburg, AL 0000 a serv ing o f f oo d contributes to a ddailyy a il didiet. et. 2, 000 cal or ies a day is used for general nutrition advice. Major Food Allergensfor Peanuts Shellfish Fish Tree Nuts Eggs Wheat SoybeansN Milk Products