NURSING ANM AND GNM

NURSING EXAM QUESTIONS

NUTRITION

Question [CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
One of the process is involved in removing anti-nutritive substances from food
A
Washing
B
Sun drying
C
Blanching
D
Salting
Explanation: 

Detailed explanation-1: -Blanching reduces the number of microorganisms, removes some air from the tissues, makes them more compact, and enhances their color. However, its most important function is to inactivate enzymes that would otherwise cause deterioration in flavor, texture, color, and nutrients during storage.

Detailed explanation-2: -The amount of time needed to blanch different vegetables varies. And, it is important to follow the recommended times for specific vegetable because over-blanching leads to a loss of flavor, color and nutrients, whereas under-blanching can increase enzyme activity.

Detailed explanation-3: -Blanching is a pre-treatment operation whose aim is to inactivate enzymes, and is usually applied before cutting, peeling, and freezing in order to avoid browning and changes in texture. Besides inactivating enzymes such as polyphenoloxidase, peroxidase and pectinase, blanching may induce sensory and chemical changes.

There is 1 question to complete.