smith-37 - Milk and Dairy Lecture Learning Outcomes The...

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Milk and Dairy Lecture Learning Outcomes : The student will identify the different types of milk products and their characteristics, how to use and prepare milk and milk products, and select and care for dairy products. The student will identify measures that must be taken when selecting and preparing milk and milk products. Students will show a standard serving size for milk and milk products, define terms associated with milk and milk products and determine how to use and care for these dairy foods. Focus Activity: Play Jeopardy and supply answers from the following information: Milk and Dairy Food Lecture I. What is milk? A. 87% water B. 13% solids { fat and fat-soluble vitamins it contains and the solids not fat, include carbohydrates, protein, water-soluble vitamins and minerals. C. Our most nearly perfect food. D. No other single food can substitute for milk in diet and give a person the same nutrients that you get from a glass of milk. E. Adults 2 cups} Teenagers 4 cups} per day Children 3 cups} II. Nutrients A. Protein - body building and repair B. Carbohydrates - energy and warmth C. Fats - energy and warmth, carries fat-soluble vitamins ADEK D. Vitamins - Growth, prevents diseases 1. Vitamin D - bones and teeth, prevents rickets 2. Vitamin A - aids growth, prevents night blindness 3. Riboflavin (Vitamin B2) - regulates production of energy from dietary fat, carbohydrates and protein. E. Minerals - strong bones and teeth, body regulation 1. Calcium - bones and teeth, prevents osteoporosis 2. Phosphorus - bones and teeth III. Shopping pointers A. Product name B. Pasteurized C. Homogenized D. Ingredients, if any are added E. Pull date - date on container, indicates that the milk should stay fresh 5 - 7 days after the date stamped on carton IV. Storage tips A. Pick up as one of the last items in store B. Refrigerate as soon as possible C. Use milk in order of purchase from individual refrigerators at home (Put freshest milk in the back and use the oldest first) D. Chill UHT milk before serving. Refrigerate after opened. E. Dry milk should be refrigerated after reconstituted F. Do not pour unused milk back into original container G. Close container so milk will not absorb flavors
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H. Canned milk - store in cool, dry place; rotate and turn cans upside down in storage every few months. I. Store dry milk in a cool, dry place. Humidity causes milk to lump and may change color and flavor - throw out. J. Freezing milk changes consistency and not nutritional value.
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This note was uploaded on 04/06/2011 for the course SFL 110 taught by Professor Annhardman during the Spring '10 term at BYU.

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smith-37 - Milk and Dairy Lecture Learning Outcomes The...

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