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Ideas for Agriscience Fair Projects - Wisconsin Ag Ed

Compare some common irrigation systems for energy efficiency, effectiveness, and water ... Run-off studies (nutrient, pesticide, herbicide, etc) ... Nutritional value of foods cooked at home vs. commercial Types of food additives

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COOKING AND ITS EFFECT ON NUTRITION

www.acsedu.co.uk

Some fat is absorbed when foods are fried increasing their energy value. In grilling some fat may be lost. Nutrients may be lost by chemical breakdown or by being leached into cooking waters. Cooking may enhance or degrade the availability of different nutrients. Cooking may therefore affect the nutrient value of food either beneficially, or ...

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Table 2.1 Nutrient profile of common pulses, relative to cereals (per 100 g edible portion on fresh weight basis) 10 Table 2.2 Protein Digestibility-Corrected Amino Acid Scores (PDCAAS) for selected food items 11 Table 2.3 Average Glycemic Index of some common foods, derived from multiple studies by different laboratories 12

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where x is the value in normal subjects). Table A2 also lists 60 values derived from groups of five or fewer subjects and 57 values displaying wide variability (SEM 15). A summary table (Table 1) com-prising values for 62 common foods ap-pears below. More reliable values are available for many foods, including car-rots (GI 39) and bananas (GI 51).

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