Certified Dietary Manager (CDM) Practice Exam 2025 – All-in-One Guide to Exam Success!

Cooking can indeed both enhance and diminish the nutritional value of food, which is captured in the correct choice. When food is cooked, various chemical and physical changes occur, which can impact the availability of nutrients.

For instance, cooking can help break down cell walls in plant foods, making certain nutrients more accessible. This is particularly true for tomatoes, where cooking enhances the availability of lycopene, a beneficial antioxidant. Additionally, cooking methods such as steaming or microwaving can preserve more nutrients compared to boiling, where water-soluble vitamins may leach out.

Conversely, some cooking methods can lead to the degradation of heat-sensitive vitamins, particularly certain B vitamins and vitamin C. High temperatures and prolonged cooking times can impair the nutritional quality of some foods.

Therefore, while cooking is often necessary for food safety and palatability, the effect on nutritional value is complex and varies depending on the food item and the cooking method employed. This nuance is reflected in the chosen answer, emphasizing that cooking can influence nutrient availability in both positive and negative ways.