Food is required by the body for 2 reaons, to generate heat and to produce and maintain the structures under
the influnce of life and exertion. The 3 main objects of food are, to furnish heat, to produce force and to
encourage growth and prevent waste. Wasting of the body is associated with decay of life, but the body may
waste a long time and yet live until the source of heat is removed or greatly lessened.
Foods contain substances which are essential to health but are destroyed wholly or partly by faulty methods of
cooking or preparation. Chief among these substances are vitamins, minerals and enzymes. Lack of these
extremely important substances will cause serious disorders.
Whenever possible, all foods to be cooked should be cooked fresh for each meal. Left-overs should be avoided
as re-heating destroys part of the vitamins. Prolonged cooking likewise is disadvantageous. The foods should
not be cooked longer than is absolutely necessary. Food is most wholesome when served directly when done.
Vegetables should be steamed when ever possible and cooked with very littele water, preferably in an
earthenware or stainless steel pan. Any leftover water should be used in soups or gravies or poured over the
finished vegetables as it contains valuable mineral salts needed by the body.
In preparing the vegetables for steaming, they must not be pared or scrapped as the vitamins are located just
under the skin and are lost when the skin is removed. Vegetables should be cleaned by brushing them under
running water with a hard vegetable brush. Any bad spots can be removed with the point of a knife.
A little practice is required to steam vegetables properly. An extremely small flame is used. The sauvepan
shouldn not be too large. Bear in mind that excessive use of salt in cookery or on the table prevents some of the
vitamins from unfolding their beneficial effects in the body.
In selecting foods for the table, remember that the fresher they are, the greater will be their vitamin content.
Fruit juices should be taken directly when they are made as some of the vitamins are largely destroyed in contact
with the air, even in refrigerators.
Although, some canned foods have good vitamin content, the use of these foods is not desirable for those who
wish to make the vitamin content of their daily diet as rich as possible. Not only are the preparation and serving of
food important factors in consideration of proper diet, the whole atmosphere of the dinner table may make a
difference between a well absorbed meal and one which is stressful and may lead to illness. Many persons upset
stomachs are not from what they eating, but from what is eating at them. Meal time should be a friendly, greeting
place for pleasant conversation and complete relaxation.
| FOOD PREPARATION |