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How do different preparation and/or cooking methods affect nutrient levels…
How do different preparation and/or cooking methods affect nutrient levels in food?
Possible Focus Areas
Effect of cooking methods (boiling, steaming, frying, microwaving)
Effect of preparation methods (peeling, chopping size, soaking)
Effect of storage conditions (temperature, time, light exposure)
Comparison of between fresh and processed foods
Comparison of homemade vs store-bought items (e.g. juices or vegetables)
Nutrients to investigate
Vitamin C
Protein
Calcium
Potassium
Measurement Methods
Titration
Test strips
Ion Probes
Colour change observation
Mass or texture changes
Feasibility and Practicality
Equipment available
Time required for preparation and testing
Safety and ethical considerations
Ease of replication and conistency
Relate to real life situations