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Discuss the best methods for food preparation to prevent loss of vitamins through overcooking. All discussion posts and replies are due by Sunday at 11:59pm Eastern Time of each week. Please be mind

Discuss the best methods for food preparation to prevent loss of vitamins through overcooking.

All discussion posts and replies are due by Sunday at 11:59pm Eastern Time of each week. Please be mindful and respectful to fellow classmates to allow adequate time to submit a discussion post reply.

DISCUSSION POST

300 words (minimum, excluding references)

APA or MLA Formatting

12 point font

Times New Roman

References/Citations required (1 minimum)

DISCUSSION POST REPLY

200 words (minimum, excluding references)

APA or MLA Formatting

12 point font

Times New Roman

References/Citations required (1 minimum)

Reply Dailyns Rodriguez Feb 20 1:25am Manage Discussion

There are things we can do to prevent the loss of vitamins during food preparation. It is important for individuals to select a style of cooking that can actually preserve the nutritional value of our foods. Vitamins, particularly those that are water-soluble for example vitamin C and B vitamins, are sensitive to heat, light, and water. Because of this we must take careful consideration of cooking techniques that are necessary (Spritzler, 2019).

An effective method is steaming. Steaming helps retain vitamins better than boiling. Steaming will minimizes the exposure of food to water and reduces nutrient loss. According to (Spritzler, 2019, steaming preserves water-soluble vitamins by keeping them intact within the food. Additionally, steaming is gentle on food, preventing excessive heat that could break down vitamins.

Believe it or not microwaving is another method that helps minimize vitamin loss. When done correctly, microwaving uses minimal water and short cooking times, which reduces the degradation of vitamins.(Binu, 2020).highlights that microwaving, particularly when vegetables are cooked with minimal water, preserves nutrients with out any problems.

Blanching, the process of briefly immersing vegetables in boiling water followed by quick cooling, is also a helpful technique. This method reduces the time that food is exposed to high heat and helps preserve vitamins, particularly in vegetables like broccoli and spinach (Roth & Wehrle, 2018).

Lastly, avoiding very long cooking times and reducing the use of excessive heat are key to preserving vitamins. The longer food is cooked, the more nutrients are lost. So using shorter cooking times and lower temperatures helps maintain the vitamin content. Furthermore, using smaller cuts of vegetables can help reduce cooking time and nutrient loss (Roth & Wehrle, 2018).

All in all, cooking techniques like steaming, microwaving, blanching, and minimizing cooking time and heat are the best ways to retain vitamins and maximize the nutritional value of food.

References

Roth, R. A., & Wehrle, K. L. (2018). Nutrition & diet therapy (12th ed.). Cengage Learning.

Spritzler, F. (2019, November 7). How cooking affects the nutrient content of foods. Healthline. https://www.healthline.com/nutrition/cooking-nutrient-content

Binu, S. (2020, December 24). Are you killing nutrients by overcooking food? 5 golden rules for healthy cooking. netmeds.com. to an external site.

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