RAISING AGENTS

Raising agent leaving agent are substance that
produce gas in flour mixtures which cause them to rise and become lighter,
bigger and softer in texture and forous after cooking. Raising agents are used
generally in banking and frying products like cakes, pastries bread, puff-puff
etc.

Types
of raising agent

1.     Air

2.     Baking
powder

3.     Cream
of tartar or bicarbonate of soda

4.     Yeast

5.     Palm
wine

6.     Steam

7.     Over-ripe
bananas

8.     Sour
milk

9.     Action
of carbon dioxide in generating dough

10.                       
Vinegar and bicarbonate of soda

1.     Air:
Air beaten into egg while in the principal raising agent of omelets sponge
cake.  When air is incorporated Into
flour mixture and  put into the oven to
bake trapped air expands in volume and therefore raises the products e.g. rich
cake

2.     Palm wine:
This acts as a raising agent because it contains yeast which products the
raising effect condition needed for the growth of palm wine are warmth, sugar
and moisture. It is used for making bread of different types.

3.     Sour milk:
Used with bicarbonate of soda acts as a raising agent. The proportion are:

2tablespoon
bicarbonate of soda to 1cup

Sour
milk = 2tablespoon baking powder.

The raising agent is good for
making ginger bread

4.     Over-ripe banana:
Over ripe banana are used as a raising agent with the same characterizes in
yeast. The over ripe banana are left to ferment before they are used. It is
used for making breading large sealed.

FLOUR MIXTURE

Flour mixtures are
products produce from flour with the addition of other ingredients. Flour
mixtures can be grouped into the following.

•  Cake


• Pastry


• Biscuits


• Scones


• Bread


• Butter

The basic ingredients
in the preparation and serving of flour mixtures are flour, fat, sugar, liquid
flavouring and seasoning.

1.     FLOUR:
Provide the structure for bake products in pastry or dough by the gluten (protein)
in the flour.

2.     Fat or shortening:
Fats add flavor to baked product, shorten them and make the products tender
light and smooth e.g butter, margarine, cooking oil.

3.     Sugar:
Sweetens the mixture improves the texture, develops colour and crispress and
acts as food for yeast.

4.     Egg:
Are used for leavening colouring shortening, nutritive value and strength.

5.     Liquid:
Helps to bind the ingredients gelatinizes solve of the stand and develops the
gluten e.g. milk, water, fruit juices.

6.     Flavouring and seasoning:
Salt is the most important seasoning used in flour mixture. It helps to develop
the flavour of the produce and helps to set the gluten. Other favour  used in 
flour mixtures and seeds, nuts fruit juices, honey.

Career in food and nutrition

Through the study of
food and nutrition so many opportunities are opened to the nutrition for
example, nutrition can be employed in the teaching profession. The major causes
of nutrition is ignorance about the science of mal-nutrition, the only
competent person to impact this knowledge are the mal-nutritionist such person
can be employed in schools where the
subject is though under the umbrella of HOME
ECONOMICS in schools of NURSING AND
HEALTH TECHNOLOGY and the MEDICAL
SCHOOLS.

Nutritionist can also
be employed in the hospitals as dicticious: They will be responsible for the
nutritional counseling of the patients who need dict therapy.

There are many nutritional diseases that need to be
investigated. This is an aspect after referred to as clinical nutrition, and nutritionists
can also be employed in such research area, the problem of food shortage cannot
be4 solved without attention to adequate good storage and processing these
areas comes under food science, food technology, and food engineering.
Nutritionists can also be involved in these areas and another area that can be
explored by the nutritionist is the food service and management.

Through the training undergone nutritionist can set
up catering services and be self employed. This is an area where many
nutritionist can be found, the service of nutritionist are also required in the
rural areas where they assist in enlightening the people working in this
capacity are called community nutrition. They can also be employed as matron in some institution was they
will be responsible for the planning of menus, for the student at higher
institution. Nutritionist can be involved in food research and development
through this they will help in discovery of new methods of utilizing our
various food stuff. Thereby broadening the taste of the people, the various
career opened to the nutritionist are summarized below.

• ·       
  Teaching


• ·       
  Health clinic


• ·       
  Food science


• ·       
  Food technology


• ·       
  Diatotics


• ·       
  Community nutrition


• ·       
  Food resource and development


• ·       
  Catering & services


• ·       
  Matron


• ·       
  Institution

VEGETARIAN

      Vegetarians are those people who do not eat animal
flesh of fish and mostly eats foods that come from plants, like grains, fruits,
vegetables, and nuts. There are three types of vegetarian.

1.     LACTO-OVO-VEGETARIANS:
These are people who do not eat the flesh of animal, fish or poultry, but take
milk, milk products and eggs in addition to vegetable which they consume in
generous amounts.

2.     LACTO-VEGETARIANS:
These people do not eat the flesh of animals, fish, poultry or eggs. However they
take milk, milk products together with vegetables.

3.     STRICT VEGETARIANS:
These people are also known as VEGANS, they do not eat the flesh of animals,
poultry and fish as well as all the animal or dairy products. They eat only
vegetable i.e. plant foods.

Milk

Milk
is a cream liquid formed by all female mammals use for feeding their young.
Milk can be produced from cows, horses, goats, ewes, sheep’s, monkeys, dog’s
e.t.c.; the most commonly used is cow milk. Milk is regarded as nature’s
perfect food but this is only tone as for babies, the nutrients are not in the
correct proportion for adults.

          The
proportion of carbohydrates is low and it is also lacking in iron and vitamin C.
Milk is extremely valuable in the diet of invalids and convalescent on the account
of its food value. It is readily digested.

Nutritive
value of milk

Constituent	Percentage
Carbohydrates	4.9%
Protein	3.5%
Fat	3.7%
Water	87.2%
Ash	0.7%

1.     Protein:
The principal protein or major protein is casein others are albumen and globin

2.     Carbohydrate:
This is present in the form of simple sugar called LACTOSE.

3.     Fat:
It exists in the form of a very fine emulsim and it is easily digested.

4.     Mineral salt:
It is rich in calcium for building bones and also phosphorus and the amount of
iron is small.

5.     Vitamins:
Fat soluble vitamins A & D are present vitamin B (thiamine) and B2
(Riboflavin) B12 and small quantity of vitamin C which can be destroyed easily
if milk is boiled, pasteurized of left standing in sunlight.

6.     Water:
Forms the largest proportion of milk other substances are either dissolute or help
in suspension by the water.

DIGESTIBILITY OF MILK

     When milk enters the stomach is separates into solid (lots of
casein and liquid due to the action of rennin) on the casein digestibility
depends on the size of the dots forms, large dots make digestion difficult.

Ways of making milk
more digestion

1.    
Dilution:

a.     Water

b.     Lime
juice

2.    
Accretion:

a.     Soda
water

3.     By
eating with solid food or thick drink e.g. porridge.

4.     Boiled
milk dots more slowly and giried a less dens dot than raw milk.

Types of milk

1.     Fresh whole milk:
This is the milk that is obtained directly from the cow in which none of the
nutrients have been removed.

2.     Skimmed milk: The
fat content has been removed. It is therefore made predominately of protein,
carbohydrates, mineral and vitamin.

3.     Evaporated milk:
This is whole milk from which about 60%
of the water content has been removed.

4.     Dried or powdered milk:
Over 90% of the water content has been remove and it is then milled to powder
form.

5.     Condense milk:
This is evaporated milk to which a safe and suitable nutritive sweetener
usually sugar has been added so it is sweeter and thicker than evaporated milk.

6.     Filled milk:
This is a combination of skimmed
milk and vegetable fat or water, non fat dry milk and vegetable fat.

PRESERVATION
OF MILK

1.     Evaporation

2.     Dehydration

3.     Sterilization

4.     Pasteurization

CONDIMENT & SEASONING

          Condiment
and seasoning are used in cooking to enhance the natural flavor of food. They
include spices, herbs, salt, and food additives.

Herbs:
Are the leaves of plant example are garlic, thyme, mint, parsley.

Spices:
Are derived from the roots, fruits, flower seed and the bark of plant example
are ginger, pepper.

Classification
of herbs & spices

Herbs and spices are classified into two main groups

1.     Natural

2.     Artificial

Natural
herbs and spices

          Natural
herbs and spices are used directly as derive from the plant without subjecting
them to any industrial processing

Example
of nature herbs

1.     African
lemon grass

2.     Bitter  leaf

3.     Tea
bush (Efinrin In Yoruba)

Example
of nature Spices

1.     African
nutmeg

2.     African
black pepper

3.     Locust
beans

4.     Ferment
locust

5.     Onions

6.     Ginger

7.     Mustard
seed

8.     Red
pepper

Artificial
Herbs and Spices

          Artificial
herbs and spices are produced industrially after some processing. Example of
artificial herbs and spices

1.     Curry
powder

2.     Thyme

3.     Seasoning

4.     Vinegar

Uses of herbs and spices

1.     To
improves the flavor, taste, texture and appearance of food.

2.     To
tenderizer food.

For garnishing

Who is a lactating mother?

A lactating mother is one who breast feed a baby;
she is also called a nursing mother.

Nutritional
needs of a lactation mothers

1.     Protein:
Additional protein such as meet, liver, fish, offal, beans, and eggs, must be
consumed by lactating mothers to take care of lost of breast feeding.

2.     Carbohydrate:
Energy food like bread, cereals, rice, yam, are needed in order not to become
easily tired.

3.     Vitamins:
A lactating mother needs vitamin B food such as milk, egg, liver, cereals nuts.

4.     Mineral salt:
Especially calcium, iron, such as milk, liver, meat, eggs, green lea, vegetable
are also needed in order to supply the mother body with blood for the formation
of the body tissues and teeth

5.     Fat & Oil:
Are necessary for the lactating mother, such as palm oil, butter, fish, and
liver oil.

SUGGESTED
MEAL FOR PREGNANT WOMEN & LACTATING MOTHER

Breakfast	Lunch	SUPPER
Pineapple drink	Meat stew	Fish, liver & shrimps
Moi-moi	Ewedu	Vegetable soup
Pap	Semovita	Yam
Milk & sugar	Pawpaw slice	Pottage
		Orange drink