Page 29 - Food And Human

Form One

quality and nutritional stability. For example, iodized table salt should be stored in a
covered container in a cool dry place to prevent it from adsorbing moisture from the
atmosphere. It also tends to facilitate the loss of iodine. Exposure of milk to the sun
leads to the loss of B-vitamins.

FOR ONLINE READING ONLY
The retention of nutrients during food storage can be done in the
following ways:

(i) Fruits and vegetables should be stored for a short time to maintain
their freshness, nutrients, fl avour and overall quality.
(ii) Keep milk in covered and coloured containers to prevent loss of
vitamin B .
2
(iii) Store food in a cool environment away from direct sunlight as
this can lead to loss of nutrients such as vitamins B and C.
2
(iv) Store iodized salt in a cool place as heat decreases the iodine
present in the salt.

Activity 2.3

Retaining nutrients when preparing food
Collect potatoes, carrots and leafy vegetables from the garden or market.

(i) Explain how you will prepare them before cooking while ensuring that
you retain the nutrients.

(ii) Prepare the dish of your choice.

(iii) Write a report on how nutrients are retained in the prepared food.

Exercise 2.3.

Explain the nutrition-related health disorders that can occur if the body receives
inadequate intake of the following:

(i) Dietary fi bre
(ii) Iron and calcium

(iii) Vitamin C and Vitamin D

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