Английский язык (Пищевой профиль). Учебное пособие

The R.D.A. for ascorbic acid is 20 mg for young children and 30 mg for adolescents and adults. From the table we can see that:

1.Citrus fruits are rich sources of ascorbic acid, while some native fruits contain little vitamin C;

2.Vegetables such as cauliflower and sprouts are useful sources of the vitamin in winter, when fruit may be expensive;

3.Potatoes contain only a small amount of ascorbic acid even when new.

However, we all eat large amounts of potatoes, so the total amount of the vitamin provided by this staple vegetable is by no means unimportant.

A good diet can prolong good health into old age. Many elderly people come into residential homes showing signs of nutritional deficiencies, and regain an interest in life when given a good diet.

In general their needs are similar to those of younger adults, except they need less energy. As with slimmers, it is important that proteins, minerals and vitamins are not cut down at the same time as the energygiving foods. Meals need to be attractively flavoured because elderly people often have little sense of smell so food can seem unappetizing if it is not well seasoned.

Bones become fragile in old age; there is a tendency for them to decalcify (osteomalacia) and in elderly women there can be actual loss of the bone itself (osteoporosis). Accordingly, it is important that their diet contains sufficient calcium and vitamin D (which allows the mineral to be maintained in the bones). The actual amounts of vitamin D required

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are very small. They are measured in micrograms (tg): 1000 us = I mg. Vitamin D is confined to fatty foods: dairy products, eggs and oily fish. About 2.5 mg of vitamin D daily would be an adequate amount for an elderly person.

HOLDING AND SERVING FOOD. THE STOREROOM

Food being kept for service using the hotplate servery, hot trolleys or carving trolleys, must be held at a temperature of not less than 63 °C, as required by the Food Hygiene Regulations.

The hotplate servery counters may have infra-red heat lamps under which hot food can be placed to keep hot prior to service. Green vegetables will deteriorate rapidly if kept in a hotplate for any length of time. It is better to cook them, refresh and reheat in small quantities as required. In this way it is possible to retain the colour, texture and some of the nutrients and vitamins. Other vegetables benefit from being cooked and served in this way.

Care must be taken when serving meat, fish and poultry dishes from the servery, so as not to break them up and spoil the presentation or dry them out.

The hotplate must always be kept spotlessly clean and the hot cupboards and bain-maries must be checked at regular intervals to ensure that the thermostats are maintaining the correct temperature of 63 °C. Any spillage must be wiped up immediately with dish cloths of the disposable type, or cotton cloths kept in a sterilizing agent. Small particles of food must not be allowed to collect on the counter. All service and portion control equipment, ladles, spoons, scoops and fish slices must be kept clean at all times and food must not be allowed to congeal on them.

Most catering establishments buy food in bulk from wholesalers because it is cheaper and more convenient. Large quantities can be purchased and are readily available if supplies fail to be delivered or estimated demand is greater than anticipated. The most important factor which governs the quantity of food purchased is the amount of suitable storage space available and the turn-over of certain items of stock. The stock purchased may represent thousands of pounds in cash, and if this stock were to deteriorate during storage it would mean a great loss of

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food and money. High quality food products are required if high standards of food preparation and presentation are to be achieved and maintained; therefore the correct methods of food storage must be kept to at all times.

Ideally, food stores should be situated on the north side of the building, since this ensures they will be as cool as possible. The general requirements for food storage areas are that they should be cool, dry, well-ventilated and, above all, vermin-proof.

The main fixtures and fittings required are ample shelves for stacking packed goods, and metal storage containers. Large bins mounted on castors are used for bulk cereals and flour. The castors allow for ease of movement during cleaning operations. Cupboards with adjustable shelves are needed for the smaller items; also various airtight containers of a suitable material. A filling system is essential for the storekeeper to keep all records of invoices, credit notes, catalogues, price lists and books for recording goods received and goods returned and goods issued.

AT THE RESTAURANT

When you book a table you're making a contract, a legally binding agreement, between you and the restaurant. If you don't turn up and you don't bother to let them know, they could sue you for compensation.

If you turn up on time and find that there's no room for you after you've booked a table, you can claim a reasonable sum to cover what you'd spent getting there. Be aware that some restaurants may have a dress code and you can be turned away if you don't conform. The management has the right to refuse to serve you but they mustn't discriminate or bar you solely on the grounds of racial or gender prejudice.

If your food is badly cooked e.g. a half-cooked, semi-frozen chicken portion, complain immediately. Restaurants and cafes must prepare food with reasonable care and skill. Allowing food to stand and go cold is one thing but failing to cook it adequately is far more serious. If you fall ill after eating a meal tell your local Environmental Health Officer who could investigate and prosecute if necessary under the food hygiene laws. You can also claim compensation from the restaurant if you can prove that your illness was due to their food. You'd be entitled to claim for the pain,

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suffering, loss of earnings (if you had to stay off work) and any other expenses that you'd been put to as a direct result of eating the meal.

If you find a foreign body in your food (like a slug in your lettuce), you can complain to the Manager and ask him to bring you another meal, or you can report it to your local Environmental Health Department. If you decide to make an official complaint, you'll probably need to hold on to the foreign body to produce it as evidence, so don't throw the object away or clean it up. Try to leave it as you found it and just wrap it up in a piece of serviette or tissue ready to hand over to the investigating officer.

If you're wearing an expensive jacket or coat and the restaurant doesn't have a proper cloakroom, then it's probably safer to keep it with you. If the restaurant offers to take it from you and put it into their cloakroom, they are obliged to take reasonable care of it. If it gets lost or stolen, you may be able to claim compensation. If you get food or drink spilled on you, you can claim the cost of having your clothes cleaned if it's the restaurant's fault. If what you're wearing can't be cleaned, then you can claim, but you're only entitled to the market value of your garment i.e. what it was worth at the time. You won't get the price of something brand new if yours was several years old.

TAKEAWAY AND FAST-FOOD

Even if you are eating your main meals at the canteen you may feel the need after those late night «study sessions» to fix yourself a small snack. Most halls of residence will have an area where you can fix yourself something to eat and have a hot drink. Always check with your housing officer if these facilities are available even if the halls are not self-catering. The traditional late night snacks can consist of anything from toast to cheese/beans on toast to a jacket potato with fillings. The advances of microwave meals or ‘just add hot water’/ on the go snacks are also a popular choice with students.

Ironically English students enjoy the great delights of other countries cuisine throughout the UK on a regular basis. For the International Student this will usually mean that there is always somewhere to go to enjoy some home comforts in the form of food. These are usually combined with part of an evening out. Fast food (burgers, kebabs, etc) and take-away food (Chinese food/Indian) is so

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readily eaten by people through the country that they have become a natural part of the «English cuisine». In a recent survey with young people throughout the UK, Curry was voted one of the most widely eaten dishes on a regular basis. Not only is this a reflection of the cosmopolitan and multi-cultural make-up of the UK, it is also a reflection of the fast pace of life of young people in Britain where «work hard – play hard» seems to be a way of life!

Whilst these are just a few examples of what students eat in the UK, when you come to study in this country it is entirely at your own discretion exactly what food you choose to consume. The local supermarkets usually provide quality food from around the world. Or if your budget is a little tight then why not try your local student shop. These usually sell a wide variety of food items at a discounted rate. If you have a strict diet due to medical, religious or personal reasons then you may be advised to choose to live in a self-catering halls or rented accommodation so that you can prepare your own food. However, if this does not appeal then speak to your International Officer about this or any other major concerns - they’d be happy to help!

TYPES OF CEREALS

Barley

Barley grows in a wider variety of climatic conditions than any other cereal. It used to be a very important source of direct human food, but its use has diminished over the last 250 years, replaced by wheat, and it is now used almost exclusively as animal feed or for making beer and whisky. It contains gluten, so barley flour can be made into bread. More usually found in the shops as whole or pot barley, or polished pearl barley, it is also possible to buy barley flakes or kernels. The whole barley is more nutritious with 100 g providing 10,5 g protein, 2,1 g fat, 69,3 g carbohydrate, 4 g fibre, 50 mg folic acid, 6mg iron and 50 mg calcium. It can be cooked on its own (1:3 parts water for 45-60 minutes) as a pleasant alternative to rice, pasta or potatoes, or added to stews. Malt extract is made from sprouted barley grains.

Buckwheat (gluten free)

Buckwheat is not a true cereal as it is not a member of the grass family, instead being related to sorrels and docks. If you look at docks

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closely, you can see that the seeds, though smaller, have the same distinctive triangular shape. Buckwheat, a native of central Asia, is now grown in Europe, N America and the former USSR countries, but it is still not widely used in Britain. 100 g of buckwheat provides 11,7 g protein, 3,9 mg iron and it is very high in calcium with 114 mg per 100 g. Available raw the seeds are greenish-pink, or roasted (known as kasha) the seeds are darker reddish-brown. It can be cooked (1:2 parts water for 6 minutes, leave to stand for 6 minutes) and served like rice or you can add it to stews and casseroles. Buckwheat flour can be added to cakes, muffins, pancakes etc. where it imparts a distinctive flavour. Look out too for buckwheat spaghetti, soba.

Corn or Maize (gluten free)

Maize is the principal food plant of America and was unknown in other parts of the world until Columbus reached America in 1492. It was grown by the Maya, Inca and Aztec civilisations, and by various North American Indian tribes and now has spread to Canada, USSR, Italy, Spain, Egypt, India and South Africa. It is used for human food, animal feed and as a source of raw materials for industry. 100 g maize gives 9 g protein. Fresh maize is often available (sweet corn, corn on the cob) but remember that nutritional values will be lower because less concentrated. We most often see maize as cornflakes or popcorn, but cornmeal or polenta is available and can be added to soup, pancakes, muffins etc. Tortillas are made from maize meal, as are quite a lot of snack foods. Do not confuse cornmeal with highly refined corn starch/flour, used for thickening.

Millet (gluten free)

Millet is the name applied to a variety of grasses first cultivated in Asia or Africa. It is a staple crop in Africa because it is drought resistant and keeps well. 100 g millet provides 9,9 g protein, and 6.8mg iron (higher than other cereals). Millet makes a delicious alternative to rice but the tiny seeds need to be cracked before they will absorb water easily, so they should be first sauteed with a little vegetable oil for 2-3 minutes until some are seen to crack, then add water with care (1:3 parts), bring to the boil and simmer for 15-20 minutes until fluffy. Millet flakes can be made into porridge or added to muesli and millet flour is available, sometimes also made into pasta.

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Oats

Oats are thought to have originated in Western Europe and may originally have appeared as a weed in barley and so got spread with the barley. They're now grown in many parts of the world including N W Europe, the former USSR countries, North America, Canada, Australia and China. Used mostly as animal feed, they are very nutritious. In fact, as they are usually inexpensive to buy, they can be a real boon to people trying to get a good diet on a low budget. 100 g oats gives 13 g protein, 55 mg calcium (more than any other cereal except buckwheat), and 4,6 mg iron. Available as groats (whole grains with the husks removed) but more usually as various grades of oatmeal, rolled oats or jumbo oat flakes. Oat groats need cooking for 45 minutes in 1:3 parts water. All forms can be used to make porridge, combined with ground nuts to make a roast or added to stews. Oatmeal is low in gluten so can't be used to make a loaf, but can be mixed with wheat flour to add flavour and texture to bread, muffins, pancakes etc.

Quinoa (gluten free)

Quinoa is an ancient crop which fed the Central American Aztec Indians for thousands of years, and which has recently been cultivated in Britain. Unlike most grains, it does not belong to the grass family, but is a relative of the garden weed called Fat Hen. It is very nutritious, containing between 13-14 % protein with a good amino acid composition but has no gluten so it cannot be used for breadmaking. Instead, it is cooked for 15 minutes in 1:3 parts water and served as a side dish or may be used in risotto, pilaff, vegetable stuffings etc.

Rice (gluten-free)

Rice is one of the world's most important crops. It originated in Asia but is now grown throughout the humid, sub-tropical regions. It differs from most other cereals in requiring land that is submerged in water to grow, though some varieties do grow in upland areas. Rice is a good source of carbohydrate but doesn't have quite as much protein as some other cereals (6,5 g per 100 g). Unpolished rice (i.e. wholegrain/brown rice) is a good source of B vitamins too. There are three basic kinds in culinary terms: long, medium and short grain. Long used traditionally in savoury dishes, short in dessert cooking, although this varies across the globe and it is really a matter of personal preference. Long wholegrain rice needs to cook in 1:2 parts water for

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35-40 minutes. Rice flour is available but because of the lack of gluten, it cannot be used to make a yeasted loaf but can be used for cakes, biscuits and pancakes. Rice flakes (brown and white) can be added to muesli or made into a milk pudding or porridge.

Wild Rice

Wild rice is not a rice at all but an American grass used as an important food by the Indians and early settlers. Difficulty in harvesting makes it expensive, but the colour, a purplish black and its subtly nutty flavour make it a good base for a special dish and it can be economically mixed with other rices, but may need pre-cooking as it takes 45-50 minutes to cook in 1:3 parts of water.

Rye

Rye is the least important cereal crop and is usually only grown where conditions are relatively unfavourable and other cereals don't do well. It probably originated in S W Asia, but the name occurs in Northern European languages, which suggest early cultivation in that area. It is very hardy and so grows in temperate and cool regions and at high altitudes, and is very tolerant of poor soil fertility. It is the only cereal apart from wheat and barley that has enough gluten to make a yeasted loaf, but it has less gluten than wheat, so rye bread is denser. It is more usual to mix rye flour with wheat flour. Rye grains should be cooked in 1:3 parts water for 45-60 minutes. Kibbled rye is often added to granary-type loaves. You can also add rye to stews and rye flakes are available, which can be used in muesli. 100 g of rye gives 9,4 g protein.

Spelt

Spelt is closely related to common wheat, originating in the Middle East, and has been popular for decades in Eastern Europe. Higher in protein than wheat, it appears to have a different molecular structure, appearing to cause less problems than wheat for some sufferers of grain allergies. It has an intense nutty, wheaty flavour. The flour is excellent for breadmaking and spelt pasta is becoming more widely available.

Wheat

This is the most familiar cereal used in Britain today, it is used for bread, cakes, biscuits, pastry, breakfast cereals and pasta. All the present varieties of wheat seem to be derived from a hybrid wild wheat that grew in the Middle East 10,000 years ago. Over 30,000 varieties are said to be in cultivation. Wheat can be grown in a very wide range of climatic

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conditions but is most successful in temperate zones including the UK, North America, Southern Russia and South West Australia.

Cracked or kibbled wheat is the dried whole grains cut by steel blades. Bulgur wheat, made from the whole grains steamed before cracking, only needs rehydrating by soaking in boiling water or stock. Couscous is the steamed, dried and cracked grains of durum wheat and is more refined than bulgur. Soak in 2 parts of water/stock to rehydrate, traditionally it is steamed after soaking. Strong wheat flour (high gluten content) is required for yeasted breadmaking and puff pastry. Plain flour is used for general cooking including cakes and shortcrust pastry. Wheat flakes are used for porridge, muesli and flapjacks. Wheat germ is an excellent source of nutrients, especially vitamin E.

HEALTH BENEFITS OF CEREAL PRODUCTS

Humans have been enjoying grain foods for at least the past 10,000 years. Grain foods, which include cereals, are dietary staples for many cultures around the world and Australia is no exception. Cereals provide the average Australian with around one fifth of their daily nutrient requirements. Current research around the world is discovering the many and varied health benefits that wholegrain cereal foods can offer, particularly in reducing the risk of diseases such as coronary heart disease, cancer and diabetes Much of the attention for phytochemicals has focused on fruit (especially grapes and apples), vegetables (especially onions, broccoli, tomatoes) and legumes (especially soy).

Grains include wheat, barley, oat, rye, corn, rice, triticale. Wholegrains include wholemeal or wholegrain breads or

crispbreads, dark 'seedy' breads, wholegrain breakfast cereals, wheat germ, brown rice, puffed whole grains, bulgar, couscous, pop corn and oatmeal. Refined cereals include sweet rolls, cake, desserts, white bread, pasta, muffins, sweet or savoury biscuits, refined grain breakfast cereals, white rice, pancakes, waffles and pizza.

Nutritional content of whole grain cereals

The kernels of grains (such as wheat, barley, oat, rye, corn, rice, triticale) consist of 3 major parts: bran – this is the outer layer of the grain (14-16 % of wheat, 5-6 % of corn); endosperm – this is the main part of the grain; germ – this is the smallest part of the grain.

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Wholegrains contain all three layers of the grain. Whole grain cereals provide a rich source of many essential vitamins, minerals and phytochemicals.

The typical cereal food is:

·Low in saturated fat but is a source of polyunsatured fats, including omega 3 linolenic acid.

·Cholesterol free.

·High in both soluble and insoluble fibre and resistant starch.

·An excellent source of carbohydrates.

·A significant source of protein.

·A good source of B-complex vitamins, including folate.

·A good source of many minerals – such as iron, magnesium, copper, phosphorus and zinc.

·A good source of antioxidants, including vitamin E and selenium as well as phytochemicals including phytoestrogens, phytic acid, flavonoids and phytosterols (which can help lower blood cholesterol levels).

·Host of protective chemicals.

Attention has now turned to wholegrain cereals as being a significant source of antioxidant phytochemicals, including phytoestrogens. Wholegrain cereals contain many different phytochemicals that researchers have linked to significant health benefits. These phytochemicals include:

-Lignans - a phytoestrogen that can lower the risk of coronary heart disease and may protect against hormonally-linked diseases such as breast and prostate cancer.They are mostly found in outer layers (such as wheat bran) and are high in flaxseed (linseed).

-Phytic acid - reduces the glycaemic index of food, which is important for people with diabetes, and helps protect against the development of cancer cells in the colon. It was previously thought to be a disadvantage because it binds iron and zinc and makes it unavailable for absorption. It is now known to act as an important antioxidant which protects the bowel wall from damaging chemical reactions involving iron.

-Saponins, phytosterols, squalene, oryzanol and tocotrienols - have been found to lower blood cholesterol.

-Phenolic compounds - have antioxidant effects.

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