Benders'dictionary of nutrition and food technology

387pregnancy, nutritional needs Pregnant women have slightlyincreased energy and protein requirements compared with theirneeds before pregnancy, although there are metabolic adaptationsin early pregnancy which result in laying down increasedreserves for the great stress of the last trimester, and highrequirements for iron and calcium. These increased needs arereflected in the increased reference intakes for pregnancy (seeTables 3–6 of the Appendix).premature Usually a preterm birth, but also used when the infantweighs less than 2.5 kg when born at term, as a result of intrauterineundernutrition.premier jus Best-quality suet prepared from fat surrounding oxand sheep kidneys. The fat is chilled, shredded and heated atmoderate temperature.When pressed, premier jus separates intoa liquid fraction (oleo oil or liquid oleo) and a solid fraction(oleostearin or solid tallow).preservation Protection of food from deterioration by microorganisms,enzymes and oxidation, by cooling, destroying themicro-organisms and enzymes by heat treatment or irradiation,reducing their activity through dehydration or the addition ofchemical preservatives, and by smoking, salting and pickling.preservation index In pickling, the acetic acid content expressedas a percentage of total volatile constituents.preservatives Substances capable of retarding or arresting thedeterioration of food; examples are sulphur dioxide, benzoicacid, specified antibiotics, salt, acids and essential oils. See Table7 of the Appendix.press cake Solid residue remaining after extraction of liquid componentfrom foods; especially residue from oilseeds. Used asanimal feed and in a number of fermented foods, includingbongkrek, dagé and oncom.pressure, absolute Total pressure above zero (a perfect vacuum),as opposed to pressure expressed above atmospheric pressure(measured using a pressure gauge) or below atmospheric (measuredusing a vacuum gauge).pressure cooking See autoclave; papin’s digester.preterm Birth before 37 weeks of gestation.See also post-mature; premature.pretzels German; hard brittle biscuits in the shape of a knot, madefrom flour, water, shortening, yeast and salt. Also called bretzels.prevalence rate Measure of morbidity based on current sicknessin a population at a particular time (point prevalence) or over astated period of time (period prevalence).See also incidence rate.