THE SCIENCE OF COOKING: MODE OF HEAT TRANSFER IN RELATIONSHIP WITH NUTRIENT RETENTION IN SELECTED FOODS..( Egg, Vegetable) BY: Olalekan Solomon O. INTRODUCTION According to the Online Etymology, Science can be defined as knowledge arranged in an organized manner. Science can also be defined as the knowledge or study of the natural world based on facts learned through experiments and observation. ( Etymology. 2014). According to Mitchell et al, (2003). Science is a systematic enterprise that builds and organizes knowledge in the form of testable explanation and prediction about the universe. Science is about asking question, According to Nola,R,. et al,(2005), in science you can ask about absolutely anything. It then follows that the question: is there any science of cooking? Is scientifically significant. Cooking is the art and science, technology and craft of preparing food for consumption with the use of heat.(Wayt R. et al, 2006) According to Nola,R. et al,...
Nutrition is the intake of food, considered in relation to the body’s dietary needs. Good nutrition – an adequate, well balanced diet combined with regular. physical activity – is a cornerstone of good health. Poor nutrition can lead to reduced immunity, increased susceptibility to disease, impaired physical and mental development, and reduced productivity. UNLOCK YOUR POTENTIAL WITH GOOD NUTRITION.