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Formulating least cost rations using locally available resources. Based on the chemical composition of available feed resources (a pre-requisite to this is the preparation of inventories of feed resources that are used in a region) and in accordance with the nutrient requirement of the animal, the software computes the least cost ration within the given con- straints. These constraints could include non-availability or limited availability of green fodder and/or compound cattle feed, affordability of milk producers to purchase specific feed ingre- dients from the market, roughage to concentrate ratio, stage of lactation and type of feed offered etc. The least cost ration,. | Home Economics Health and Food Technology Resource Management HIGHER 1 Learning Teaching Scotland The Scottish Qualifications Authority regularly reviews the arrangements for National Qualifications. Users of all NQ support materials whether published by LT Scotland or others are reminded that it is their responsibility to check that the support materials correspond to the requirements of the current arrangements. Acknowledgement Learning and Teaching Scotland gratefully acknowledge this contribution to the National Qualifications support programme for Home Economics. First published 2005 Learning and Teaching Scotland 2005 This publication may be reproduced in whole or in part for educational purposes by educational establishments in Scotland provided that no profit accrues at any stage. ISBN 1 84399 088 1 Copyright Learning and Teaching Scotland CONTENTS T Section 1 Functions and sources of nutrients 5 Section 2 Water and non-starch polysaccharides NSP 17 Section 3 The body s absorption of calcium and iron 19 Section 4 Interrelationship of dietary food sources 21 Section 5 Effects of storage on nutrients 23 Section 6 Effects of preparation and cooking on nutrients 25 Section 7 Prevention of dietary diseases 31 Section 8 The use of dietary reference values DRVs 47 Section 9 Current dietary advice the Scottish dietary targets 75 Section 10 Causes of food poisoning 101 Section 11 Causes of contamination and cross-contamination 119 Section 12 Product development strategy 125 Section 13 Market research 133 Section 14 Sensory testing 137 Section 15 Functional properties of food 147 Section 16 Factors affecting finished products 161 3 Copyright Learning and Teaching .
