Nutrition and Cooking Review

Essential Nutrients

100

Main source of quick energy.

Carbohydrates

200

Long-lasting energy, insulation for our body and organs

Fats

300

Builds and repairs body tissues, messenger, antibody, storage

Protein

400

Transports nutrients and waste; hydration

Water

500

Vital to life and body and need in small amounts

Vitamins and Minerals

Vitamins

100

A, D, E, K

Fat-soluble Vitamins

200

C, B12, B3, B6

Water-Soluble Vitamins

300

Antioxidant/repairs cells; found in citrus fruits, broccoli

Vitamin C

400

Necessary for blood to clot

Vitamin K

500

Good for your vision; found in carrots and sweet potatoes

Vitamin A

Minerals

100

Micronutrients

Vitamins and Minerals

200

Makes up bone and teeth

Calcium

300

We don't usually need more of this mineral

Sodium

400

This mineral comes from red meats and eggs

Iron

500

A mineral in bananas

Potassium

Measuring Methods

100

Used to measure 1/4 cup of olive oil

Liquid measuring cup

200

spoon in and level off

flour

300

used to measure 3/4 cup of sugar

dry measuring cup

400

used to measure small amounts of ingredients

measuring spoons

500

pack firmly and level off

brown sugar

Food Safety

100

Wash hands and surfaces often

Clean

200

Get leftovers in the fridge within 2 hours

Chill

300

Keep raw meat and poultry away from ready-to-eat foods

Separate

400

use this on a grease fire

salt, baking soda, fire extinguisher, pan cover

500

Using the same cutting board for meat and vegetables

Cross-Contamination