Nutri report
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Transcript of Nutri report
Food Composition,Preparation,Processing,
Preservation, Fabrication, and Labeling
Food Composition
Foodan edible substance made up of a
variety of nutrients that nourish the body
Two Categories:a. Plantb. Animal
Plant Foods
where the food eaten by human beings,including meat, originates
Basic requirement for human survival
Three very good reasons why to increase intake of plant foods:› 1. more readily available› 2. more economical› 3. more healthful
Cereals
Derived from the seed of grasses Important cereal grains:
› Corn› Wheat› Rice› Barley› Rye› Oats
Corn or maize,first grown by American Indians most truly American cereal
› Sweet corn Developed by hybrid breeding High quality and suitable for human consumption
› Yellow cornrich in carotene (provitamin A), zein ( an incomplete protein of low biological value), and starch
Wheat is grown in temperate climates of countries contains gluten (a highly nutritious protein)
Rice Principal cereal food commodity of Asians Grown in moist tropical or semitropical
climates› Bran of the rice removed by polishing or milling to make the
rich kernel more palatable,lowered nutrional value of rice
rich in thiamin(can be preserved only if the unhusked rice is parboiled)
Barley Hardy plant and is the oldest known
cereal Used in soups and as flour for infants who
may be allergic to wheat Used as malt and as food for livestockRye Grown in cold northern climates Used in making rye bread
Oats Eaten mostly in the form of
cooked oatmeal,contain slightly more protein,Ca,and fat than any other cooked cereal
Used mainly as food for livestock
Legumes pods, the seed case of peas,beans, or
lentils Have almost twice as much protein than
cereal grains used as meat substitute
› Dried peas 22% protein because of their low moisture
content› Fresh peas or cooked dried ones
6% to 8% protein
Average serving of legumes= 1/3 as much protein as an average serving of meat
An incomplete protein unless combined with at least complementary protein such as corn or rice
Peanut Not a true nut but a beanlike
legume,rich in oils and protein 1 pound of peanut provides more
protein(but incomplete) than a pound steak,more carbohydrate than a pound of potatoes,approximately as much fat as pound of butter
Double virtue1. high in food value2. have long shelf-life
Soybean Most important legume Dry,whole bean contains 40%
protein and 20% fat Soy can be used as a flour in
bread or as a breakfast food
Fruits Edible,more or less succulent,products
of seed-bearing plants› Fleshy fruits
Have numbers of seeds in the center of their pulp such as apples and pears
› Stone fruits Contain a single stone or pit such as
peaches,cherries, and apricots
Fruit-vegetables› Known as vegetables but really are fruits such
as tomatoes,peppers,okra,squash, and avocadoes
Fruits like banana,fig,coconut,date and breadfruit
Are staple articles of food for people of the tropics
• Apple is the most popular fruit and next to it are the citrus fruits—oranges, lemons,limes and grapefruit
Fruits are good sources for:› Vitamin C› Cellulose
Decreases the time of passage of waste products through the large intestine
› Pectin Assists in formation of jelly
› Fructose and glucose
Citrus fruits and peaches yield an alkaline ash(fully oxidized in the body)
Plums and cranberries yield an acid ash( used in conjunction with a low-calcium dieatary regimen to create a urinary environment less conducive to formation of kidney stones
Vegetables
May be any part of the plant, the leaf stalk,leaves or the roots.
Greatest part of it is water, therefore it is sensitive to weather changes and tend to spoil quickly› Vitamins most commonly found in vegetables
Ascorbic acid,B complex vitamins,provitamin A› Minerals most commonly found in vegetables
Calcium and Iron
Potatoes› tubers(plant’s swollen underground
root stems)› Contain 75% to 80% water and yield 70 to
90kcal/100g,most of which is from starch
Sugars
Derived from the Persian word “shakar”,which was derived from a Sanskrit word meaning small grains or pebbles
Used as a food preservative in ancient times Manufactured by plants from water and air
by photosynthesis Extra supply of sugar in plants is converted
into starch and stored for future use (e.g. potato),converted into fats and oils (e.g. nuts) or converted into protein (e.g. beans)
Sucrose found on extracts from sugar cane,sugar beets,sorghum and sugar maples
Oils
Found in fruits and seed of plants such as poppy and sunflower seeds,soybeans,corn,cotton,peanuts,
coconuts, and olives› Corn oil and Safflower oil
Good sources of unsaturated fatty acids(desirable in reducing elevated serum cholesterol levels)
› Peanut Oil Used for shortening
Food odor source such as in onion
Animal Products
Best source of protein of high biological value
Meat and Milling
Meat
Animal product Composed of:
› Muscle› Connective tissue› Fat
Important source of energy
Meat
Rich in:› Phosphorus› Niacin› Riboflavin
*Red meat source of iron*Pork rich in thiamine Organ meat
› Significant nutritional value› Liver
More vitamins and iron
Meat
Meat
Meat
What is this?
Feeds
Doesn’t increase the amount of nutrients in the meat produced
Prevent deficiencies Improve food conversion efficiency
› Lower cost production
Processed meat
Fresh other form› Curing, smoking, seasoning, cooking, or
any combination of these processes Limited amounts of cereal, soybeans
products and milk products› Improve the binding qualities
Processed Meat
More Processed Meat
Cooking
Preserve product Enhance flavour and texture Convenience of item Concentrates the content of:
› Protein› Minerals› Vitamins
Reduces fat
Milling, or Refining of Cereals
whole grain products, like whole wheat› Poor keeping qualities
Subject to infestation Decay rapidly due to action of bacteria
Kernel of wheat
Bran layer› Fibrous outer husks
Cellulose and hemi cellulose Aleurone layer
› Some protein, niacin, iron› Outer layer of endosperm
Endosperm› Inner portion
Starch and some proteins Germ
› Found at one end of a kernel› B complex vitamins, iron, and vitamin E
Layers of Wheat
aleurone
Refining
Makes white wheat flour Bran, aleurone, and germ are removed
› To prevent rancidity› Prolong storage time
Since the three parts/layers are lost, the law is requiring that white wheat flour is to be added with:› Thiamin› Riboflavin› Niacin› Iron
Refining
Refined wheat flour› Composed of:
70 – 80% starch 7.5 – 14% protein
Product of Flour
One loaf of bread contains:› 40% thiamine› 20% niacin› 15% riboflavin› 25% iron
*recommended dietary allowance
Refining of sweeteners
Honey,raw sugar,brown sugar and white sugar are practically the same nutritionally.
pasteurization
Heating raw milk 60 c in order to destroy any pathogenic microorganisms that maybe present.
Canning
uses heat processing time based on microbial death
Freezing
principle behind use of refrigeration. Low temperature=slows growth of microorganisms
Dehydration
removal of most of all waterex: powdered milk,condense milk dried fruits
Advantages and disadvantages of preservation
Advantages such as increased storage time,decreased home preparation time,ensure food safety and enhanced overall product and edibility
Disadvantages such as destruction of some nutrients,increases cost,decreased taste appeals for some person
Food safety
U.S department of agriculture USDA oversees the safety and accurate labeling of meat and poultry products.
USDA activities complement those of food and drug administration (FDA).
Fabricated and formulated foods
Fabricated foods-Complex mixtures of ingredients specifically designed for a particular use and may or may not resemble existing foods.
Ex: dairy subtitutes- non dairy creameregg subtitutes w/o cholesterolmeat subtitutes-soy bean basemeal replacement beverages and
bars
Formulated foods
Mixtures of two or more foodstuffs other than seasoning
Ex: liquid meals Prepared breakfast Snack foods
Guidelines of quality of formulated foods
They must contribute 5% or more of any recommended nutrient requirement
Should contain nutrients similar to those they resemble
Caloric content should be determined by intended use
Food labeling
Food labeling program designed by FDA is to provide nutrition information
Ingredient labelingall food labels must have the basic info:
legal names of products Net weight including packaging medium such as water in
canned vegetables Name and location of the manufacturer Ingredients listed on descending order by weight
Nutrition labeling
Number of servings,number of calories followed by amount of protein,carbohydrate and fat per serving.
Eight indicator nutrients: protein,vit. A,C, thiamin,riboflavin,niacin,calcium and iron.
Other vitamins and minerals are optional.
USDRA
United states recommended daily allowances-represents the amount of nutrients needed every day by healthy people plus a 30%-50% excess to allow for individual variations.
Recommended Daily Intake (RDI) 3 categories of USDRA
› Used for conventional food: adults and children 4 or more years of age
› Used for special dietary foods: infants uder 4 years of age and pregnant or lactating women