ix
Concepts Presented Simply
Elemental Nutrition
A number of elements have been found to
be essential for good health. Many of these
are the nutrients dietitians and other health
professionals call minerals. Each of these
minerals has at least one important function
in the body. Food processing can strip some
foods of these vital elements. This is one
reason everyone needs to include fresh fruits
and vegetables and whole-grain products
in their daily diets.
Besides the dietary
minerals, the elements
carbon, hydrogen, and
oxygen are vital to good
nutrition. These elements
make up carbohydrates, fats,
and proteins. (Proteins also contain nitrogen
and often sulfur, too.) These three nutrients
have many functions in the body, including
meeting all your energy needs.
Healthful Grilling
Americans love grilling. Grilling has
been considered a healthful cooking method
because the fat drips away from the meat.
In fact, recent studies have found possible
cancer-causing substances, called carcinogens,
are formed when meats are grilled. It is
believed this risk is minimal, but there are
steps you can take to reduce the production
of these substances. The good news is that
grilled fruits and vegetables do not appear to
produce these carcinogens. The following are
tips to reduce these carcinogens in your diet:
• Grill no more than once or twice a week.
• Use gas rather than charcoal. (Gas burns
cleaner with fewer carcinogen deposits.)
• Clean the grill before use.
• Grill meat and
poultry with the
bone-side down.
Reduce grilling time by
• precooking meats.
• using marinades. The
addition of lemon juice or vinegar speeds
cooking. Marinades with 10% soy sauce
and 1% sugar have been found to decrease
the production of carcinogens during
grilling by 60%.
• turning foods with tongs rather than
a fork to reduce drippings. Drippings
cause fl ame fl are-ups.
The “Bare Bone” Facts About Gelatin
The protein gelatin
is made from collagen
extracted from the
bones and hides of
animals. Collagen is a
protein in connective tissue.
It is extracted from the raw material, mixed
with water, and processed to form gelatin.
The gelatin is then purifi ed, refi ned, and
dried.
Pure gelatin is nearly fl avorless and
odorless. It may be packaged and sold as
unfl avored gelatin. It can also be combined
with artifi cial fl avors, colors, and sugar and
sold as fl avored gelatin.
Gelatin is used to thicken chilled pies,
gelatin desserts, and ice cream. Only 15 mL
(1 tablespoon) of gelatin is needed to thicken
250 mL (1 cup) of liquid.
Gelatin is a rather insignifi cant source of
nutrients. It provides only low-quality protein
because it lacks the indispensable (essential)
amino acid tryptophan. Most of the nutritional
value of gelatin salads and desserts comes
from added ingredients, such as fruits
and vegetables.
Eco-Friendly Cleaning
What cleaning
products are safe for
the environment and
help control microbial
contamination? The U.S.
Environmental Protection
Agency has a program that establishes re-
quirements for “green” cleaning products.
The program is called the Design for the
Environment (DfE) Formulator Program. It helps
consumers identify products that are safer
for the environment and human health.
Products displaying the DfE logo must meet
the following requirements:
• Each ingredient has been screened for its
potential effects on the environment.
• Each ingredient has been screened for its
potential effects on human health.
• Based on current health and safety
data, the product contains only those
ingredients that present the least concern
among chemicals in their class.
The source of granulated sugar is only
important to a person who is allergic to the
original plant source. Someone who is highly
sensitive to beets may experience problems
from consuming beet sugar due to plant
residues in the sugar. Likewise, someone who
is highly sensitive to sugar cane may experience
problems from consuming cane sugar.
If your sauce is too thick, add more liquid.
If your sauce is too thin, add one or two
beurre manie or add a cold water paste. If
your sauce is lumpy, try a whisk to break up
the lumps. A gravy stirrer with a springlike
end can also help eliminate lumps.
Some compounds will easily react with
water. Because humid air contains water, dry
powders such as baking powder need to be
stored in airtight containers.
Relates up-to-date information
on nutrition to chapter content.
R l t t d t i f
Nutrition News
Provides interesting little-known
food facts.
P id i t ti littl k
Items of Interest
Offers interesting information about
the preparation and consumption of
popular food products.
Off i t ti i f t
Food Features
Raises awareness about food science
issues related to the environment.
R i b
Going Green
Tie the chapter concepts to
basic food preparation, storage
skills, and safety considerations.
Ti th h t t t
Preparation Tip
Storage Tip
Health Tip