BTSC Staff Nurse 1 Au…: All of the following are measures for nutrient preservation, EXCEPT:

BTSC Staff Nurse 1 August-2025

Applied Nutrition & Dietetics

Medium

Appeared in: BTSC Staff Nurse 1 August-2025

Explanation

Using a large volume of water for cooking causes water-soluble vitamins, such as Vitamin C and B-complex vitamins, to leach out from the food into the water, which is then often discarded.
Over-peeling or peeling vegetables and fruits too thickly removes the skin and the layer just beneath it, which are concentrated sources of vitamins, minerals, and dietary fiber.
This practice actively contributes to nutrient loss rather than preservation, making it the correct exception among the given options.

Option A: This is a valid method for preserving nutrients. Many vitamins are sensitive to heat, so reducing cooking time and temperature helps retain them.
Option B: This is a recommended method for nutrient preservation because it uses minimal water, thus preventing water-soluble vitamins from leaching out.
Option D: This is a correct technique for nutrient preservation. Larger pieces have less surface area exposed to air, light, and water, which reduces the rate of nutrient degradation.

Clinical Relevance

Nursing practice connection: This is primarily an exam-oriented knowledge point with limited direct bedside application, so retain Nutrient preservation techniques during food preparation as background academic context rather than a clinical decision trigger.
Nurses often provide dietary education to patients with specific nutritional needs (e.g., malnutrition, vitamin deficiencies, or chronic illnesses). Advising on proper food preparation is a key part of this counseling.
In community health settings, nurses can teach families, especially those with limited resources, how to maximize the nutritional value of their food through simple, low-cost preparation techniques.
What if? The patient has chronic kidney disease and needs to limit potassium. In this case, the nurse might advise boiling certain vegetables in a larger amount of water and discarding the water (a process called leaching) to reduce potassium content, which is the opposite of standard nutrient preservation advice.

How to Approach the Question

First, identify the negative framing of the question by spotting the keyword 'EXCEPT'.
This means you are looking for the option that is NOT a method for nutrient preservation; you are looking for the method that causes nutrient loss.
Evaluate each option based on basic principles of nutrition. Consider how heat, water, and air exposure affect nutrients.
Recognize that minimizing cooking time/temperature (Option A), using steam (Option B), and cutting larger pieces (Option D) are all established methods to reduce nutrient loss.
Identify that using maximum water and over-peeling (Option C) are actions known to cause nutrient loss through leaching and removal of nutrient-rich parts.
Conclude that Option C is the correct answer because it is the exception.

Concept Tested & Keywords

Concept Tested: Nutrient preservation techniques during food preparation.
Stem keywords: nutrient preservation, measures
Lead-in keywords: EXCEPT
Negative lead-in flag: The question asks for the exception, meaning the method that does NOT preserve nutrients.

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E6 Nutrition Monika Sharma 3e pp. 274-276, 272-274

E6 textbook of Applied Biochemistry and Nutrition & DieteticsHarbans Lal (pp 26-464 of 479) p. 393-395