Peirce Food & Nutrition - Home
|CHAPTER |Convenience Food (answers) |
|18 | |
MAP IT!
Convenience Food
What are the types of convenience food?
• Dried
• Frozen
• Bottled and canned
• Ready prepared meals
What are the uses of food and nutrition labels?
• Compare price
• Compare nutritional value
• Plan special diets
• Plan varied, interesting and healthy meals
• Monitor nutrients intake
What are the advantages of convenience food?
• More variety
• Reduced preparation work and cooking time
• Useful for emergencies
• Easy to store
• Fortification
• Minimal wastage of food
What are the disadvantages of convenience food?
• More expensive than fresh food
• Lack nutrients
• Lack dietary fibre
• Contain harmful food additives
• Contain more fat, salt and sugar
What are the guidelines on buying convenience food?
• Check expiry date
• Check packaging
• Avoid frozen food with large ice crystals
• Avoid rusty, dented and bloated cans
GRASP IT!
|1. | | | |
| |(a) |The lack of moisture in dried food products prevents food spoilage as microorganisms are not able to |T |
| | |survive without moisture. | |
| |(b) |Frozen food is able to last longer because the low temperature kills the microorganisms present in the |F |
| | |food. | |
| | |When food is frozen, the moisture in it turns into ice crystals. Without moisture, microorganisms are not| |
| | |able to survive well in the food. The low temperature slows down the rate at which microorganisms | |
| | |multiply and causes most of them to remain inactive. Thus, food is able to last longer. | |
| |(c) |Bottled and canned food are sealed and heated at a high temperature to kill microorganisms. |T |
| |(d) |Ready-prepared meals can be eaten straightaway as they have already been precooked to kill |F |
| | |microorganisms. | |
| | |Ready-prepared meals still need to be heated in a microwave or convection oven before they can be eaten. | |
| |(e) |Convenience food is fresh food which has been fully or partially processed. |T |
| |(f) |Ready-to-cook food does not require preparation or cooking before it can be consumed. |F |
| | |Ready-to-cook food requires some preparation or cooking before it can be consumed. | |
|2. | | |
| | |Convenience food |Broad category |Type |
| | |Pancake mix | | |
| | | | | |
| | | |Ready-to-cook |Dried |
| | | | | |
| | |Tuna | | |
| | | | | |
| | | |Ready-to-eat |Canned |
| | | | | |
| | |Milk powder | | |
| | | | | |
| | | |Ready-to-cook |Dried |
| | | | | |
| | |Instant coffee | | |
| | | | | |
| | | |Ready-to-cook |Dried |
| | | | | |
| | |Jam | | |
| | | | | |
| | | |Ready-to-eat |Bottled |
| | | | | |
THINK ABOUT IT!
|1. | | |
| | |Nutritional claims appear on the packaging of food products to attract buyers’ attention. They are used by food |
| | |manufacturers or advertisers to influence consumers’ choice. They are also useful in helping consumers select food |
| | |products which suit their nutritional needs. |
| | | |
|2. | | |
| | |Descriptor |Definition |Example |
| | |Low/less |Having a little (of a certain nutrient usually fat, sugar or |Low-fat milk |
| | | |salt) |Potato chips with less salt, |
| | | | |Soy sauce with less sodium or |
| | | | |salt Low-fat yoghurt Low-fat |
| | | | |cheese |
| | |Free |Having so little as to be of no significance to the body |Cholesterol-free margarine |
| | | |(usually refers to fat, sugar or salt content) |Fat-free cookies |
| | | | |Cholesterol-free vegetable oils|
| | | | | |
| | | | |Fat-free biscuits sugar-free |
| | | | |sweets |
| | |Enriched |Having nutrients, which may be lost during production, added to |Fruit juice enriched with |
| | | |the food / replace lost of nutrients |vitamin C |
| | |Fortified |Having nutrients added to increase the food’s nutritive value |Milk fortified with calcium |
| | | | |Bread fortified with iron and |
| | | | |vitamin B Yoghurt fortified |
| | | | |with calcium and vitamin D |
| | | | |Fruit juice fortified with |
| | | | |calcium |
| | |Reduced |Having a lower percentage (usually 25% less) of a nutrient than |Reduced saturated fat in butter|
| | | |a comparable food | |
| | |Light (lite) |Having less calories (usually 33.3–50% less) than the usual |Light in calories (e.g. salad |
| | | |version |dressings, milk, yoghurt, |
| | | | |cheese) |
| | | | | |
| | |High in/Rich in |With greater percentage than in the usual version |High in fibre |
| | | | |(e.g. breakfast cereals) |
| | | | | |
| | | | |High in calcium (milk, yoghurt,|
| | | | |cheese, bread) |
| | | | | |
| | | | |High in vitamin C (fruit |
| | | | |juices, juice pops) |
| | | | |(Accept any one example) |
|3. | | |
| | |Convenience food |Explanation |
| | |Canned food |When buying a canned product, check that the can is tightly sealed and is not damaged. |
| | | |Harmful microorganisms may have entered the cans and cause the food to spoil. |
| | | | |
| | | |Do not buy canned food which is dented, rusty or bloated. Bloated cans are caused by a gas|
| | | |produced by bacteria which had entered through tiny holes in the cans. These holes are |
| | | |caused by the improper sealing during processing or poor handling during storage and |
| | | |transportation. |
| | | | |
| | | |Always check the expiry dates of food products. Avoid buying food products which have |
| | | |expired or are nearing their expiry dates, as they may not be at their optimum quality |
| | | |compared to when they were first produced. |
| | |Bottled food |When buying a bottled product, check that the packaging is tightly sealed and the seal is |
| | | |not broken. Harmful microorganisms may have entered the bottle and cause the food to |
| | | |spoil. |
| | | | |
| | | |Always check the expiry dates of food products. Avoid buying food products which have |
| | | |expired or are nearing their expiry dates, as they may not be at their optimum quality |
| | | |compared to when they were first produced. |
| | |Frozen food |Choose frozen food which do not have too many ice crystals on them, especially large ice |
| | | |crystals. Excessive ice crystals on frozen food is an indication that they have been |
| | | |thawed and refrozen several times. |
| | | | |
| | | |Always check the expiry dates of food products. Avoid buying food products which have |
| | | |expired or are nearing their expiry dates, as they may not be at their optimum quality |
| | | |compared to when they were first produced. |
| | |Packed food |When buying a packed food product, check that the packaging is tightly sealed and is not |
| | | |damaged or torn. Harmful microorganisms may have entered the packaging and cause the food |
| | | |to spoil. |
| | | | |
| | | |Always check the expiry dates of food products. Avoid buying food products which have |
| | | |expired or are nearing their expiry dates, as they may not be at their optimum quality |
| | | |compared to when they were first produced. |
| | | |
|4. | | |
| | |Name of dish |Convenience food used |Fresh food used |
| | |Scones |Dried fruit or raisins |Flour, egg |
| | | | | |
| | |Pasta |Tomato-based pasta sauce |Macaroni, chicken |
| | | | | |
APPLY IT!
| | |A food label consists of words, pictures and diagrams which appear on the packaging of a food product. It describes the|
| | |nature, contents, source, quantity and quality of the food product. The brand name, nutritional claims, awards |
| | |(healthier choice symbol, MUIS), net weight, expiry date, country of manufacture and distributer are part of the food |
| | |label. Sometimes, the price is also printed on the label. |
| | | |
| | |A nutrition label, on the other hand, focuses on the nutrients that the food may contain. It generally consists of the |
| | |type of food, a nutrient list, the number of servings, serving sizes, ingredient list and calorie conversion guides. |
| | | |
| | |Taking an example of planning a meal for a young child, the caregiver can use the food label to ensure that the product|
| | |chosen is not expired and carries the healthier choice symbol. The nutrition label will help the caregiver to ensure |
| | |that the product contains the essential nutrients required for the young child and prepare appropriate serving sizes. |
| | |The ingredient list can also help the caregiver to ensure that any ingredient which may have an allergic effect on the |
| | |child is avoided. |
| | | |
GO FURTHER!
|1. |(a) |These are the advantages of using convenience food. |
| | |Provide a wide variety of food to choose from. |
| | |E: Processing allows many foods which are not in season to be made available year round / allows for many different |
| | |flavours of food products |
| | | |
| | |Less time and energy is required in food preparation and cooking. |
| | |E: due to the food being pre-pared (eg: cut into smaller pieces) or pre-cooked (eg:pre-fried) eg: frozen vegetables |
| | | |
| | |Good for those who may have limited culinary skills. |
| | |E: again, the food has already been pre-cooked such as in instant noodles which only requires you to add hot water. |
| | | |
| | |Minimal food is wasted as the entire content of the food can be consumed. |
| | |E: Compared to fresh food where parts of the food may have to be removed eg: fresh vs tinned pineapple |
| | | |
| | |Has a longer shelf life compared to fresh food. |
| | |E: Has had additives or preservation methods used on the food. |
| | | |
| | |Useful for serving to unexpected guests at home or when fresh food is not available. |
| | | |
| | |Food can be fortified to increase their nutrition content. For example, certain biscuits are fortified with calcium and |
| | |iron. |
| | | |
| | |Easy to store and can be easily carried around for outings and trips. |
| | |E: Already comes in packaging that protects the food |
| | | |
| | |Can use food from other countries (eg, ramen from Japan) or food which are out of season. |
| | | |
| | |These are the disadvantages of using convenience food. |
| | |Tend to be more expensive than fresh food |
| | |E: because of the costs involved in processing and packaging. |
| | | |
| | |May contain high amounts of sugar, salt and fats as compared to fresh food. |
| | |E: these are added as flavors or as preservatives |
| | | |
| | |Canned fruit and vegetables are low in dietary fibre |
| | |E: because heat processing causes dietary fibre to soften. |
| | | |
| | |Water-soluble nutrients such as vitamins B1 and C may be lost during processing. |
| | |E: This is because these vitamins are heat-sensitive |
| | | |
| | |Contain food additives especially chemical preservatives or artificial colouring |
| | |E: which may be harmful to health. |
| | | |
| | |May be small in serving size. |
| | |E: Due to the costs of processing, to make food affordable for the public |
| | | |
| | |The long term effects are still not known. |
| |(b) |Cubed pineapples from a can may be added to a fresh garden salad to add flavour, texture and colour to the dish. |
| | | |
| | |A jar of tomato-based pasta sauce may be used to add flavour, colour, texture and even nutrients to plain boiled macaroni. |
| | |Fresh minced chicken may be cooked in the sauce to add protein to the dish. |
| | | |
| | |Frozen mixed vegetables can be fried with steamed rice to make the dish colourful. They can also add a certain amount of |
| | |dietary fibre to the dish. |
| | | |
| | |Frozen pie crust can be thawed and rolled out to make apple pie or minced meat pie. |
| | | |
| | |Scoops of frozen ice cream or yoghurt may be served with fresh berries as a healthy snack or dessert at the end of a meal. |
| | | |
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What is energy imbalance?
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