Good Living

Frying Frying involves cooking in hot oil. It requires constant and careful attention. It is, therefore not an easy method, but it is very quick and not suitable for tough meat. 1)Shallow Frying a) Just enough fat is used to cover the surface of the frying pan and to prevent burning. The food needs turning. This method is sutibale for frying pan cakes, lver, omellettes, fish, plantain, meat etc. b)For sauteing, a small amountof fat is used. The fat will be absorbed by the food which is lightly tossed into it. This method is used for the preliminary cooking of soups, stews and sauces. 2) Dry Frying This is suitbale for oily food which gives out enough of its own oil heated, e.g bacon. 3) Deep, French or wet Frying A deep strong sauce pan is usedf and the fat should be enough to cover the food to be fried. As the oil seals up the outside, it also prevents it from becoming falored. This methdo ensures that the food is evenly cooked.

Daily Meals There are three main groups of foods ; 1) Body-building foods e.g proteins. 2) Energy-giving foods e.g carbohydrates and fats. 3) Protective foods e.g minerals and vitamins. Foods we eat daily must be from each one of the above-mentioned groups, so as to ensure the supply of the required nutrients in the most digestible form. A minimum of three meals ought to be eaten every day. It is imperative that a meal be eaten in the morning for energy to start the day's work. Eat fruit every day, particularly in the morning. This stimulates bowel action. Ensure you select foods in season for quality and cost effectiveness. Breakfast -This is the first meal of the day. The quantity largely depends on the requirements of the individual. Mid-day and evening meals - The size and character will vary with the individual and family. Meals for children- Children require more body-building food than adults for the daily upkeep and growth of their bodies: eggs, fish, meat, beans and peas...

Water Water makes up approximately two-thirds of the body's composition. It is present in every cell and tissue and is important in regulating body processes. Digestion, assimilation, regulation of heat(body temperature), and elimination of wastes are all dependent upon water consumed as such, through that taken as beverages and other fluids, and through that held in foods, particularly fruits and vegetables.

Vitamins Vitamins are chemical substances that are essential to life. They protect the body from diseases, and they are needed for good health and proper nourishment. Vitamins are present in small amount in many foods, but a sufficient quantity of them can be obtained if a variety of food is eaten daily. Vitamin A (fat-soluble) promotes general good health, growth and development. A deficiency of this vitamin in the diet is the cause of loss of weight, a low resistance to infection and eye trouble. It is present mainly in palm oil, okra, all green and yellow vegetables and fruits, dairy products, eggs, liver and fish liver oils and animal fat, but not in lard. This vitamin is not affected by ordinary cooking temperature, but it is destroyed by prolonged heating or in the presence of air. Vitamin B group These are water-soluble vitamins. They are often present together in the same foods. They are resistant to ordinary cooking temperatures, but are destroyed by milling, as in t...

Confession to God always brings cleansing from God.

Fats Fuel for energy is stored in some plants(e.g oil seeds) as oil and in animals as fat. In plants and also in animals, fats are formed from carbohydrates. Fats, therefore, are substances made up of carbon, hydrogen and oxygen. They provide the body with heat and energy. They include all fatty materials such as meat, butter and all fats and oils derived from animal or vegetable sources. Fats are highly valuable foods. They supply more heat and energy than any other food substance. They are not easily digested because of their high carbon content. The animal fats for cookery are butter, lard,dripping, fat of meat and oily fish. Vegetable fats are nut oil, vegetable oil, margarine and shea butter. Minerals Minerals are essential for building the body and for the maintenance of health. For this reason, they may be regarded as nutrients. The chief mineral substances in food are sodium, potassium, calcium, phosphorus, iron and iodine. It is required by the fluids in the body. The body...

Carbohydrates Carbohydrates comprise starch, sugar, cellulose and pectin. They are composed of carbon, hydrogen and oxygen. Carbohydrates make up about two thirds of the diet and are a relatively cheap source of energy. It provides the body with energy and, in some situations, may be converted into fat. This occurs when a surplus quantity is eaten. Almost all the carbohydrates come from vegetables. 1) Starch is in abundance in root vegetables and cereals. Starch is the form in which many plants store their food reserves. It is also present in fruits such as bananas and plantains. 2)Sugar is present in fruits and vegetables. The principal kinds are : a) Glucose : This is the simplest sugar. It is present in sugar cane, the juices of fruit and plants, especially in onions and corn. b)Fructose. It is also simple sugar, which can be changed into glucose. It is the sweetest sugar and is present in plant juices, fruits and honey. c) Sucorse is present in sweet fruits and in carrots. d) La...