Six Nutrient Groups. B 3.01 Six Nutrient Groups Six Nutrients Groups Carbohydrates Lipids Protein...
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Transcript of Six Nutrient Groups. B 3.01 Six Nutrient Groups Six Nutrients Groups Carbohydrates Lipids Protein...
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Six Nutrient Groups
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B 3.01 Six Nutrient Groups
Six Nutrients Groups Carbohydrates Lipids Protein Vitamins and Minerals Water
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B 3.01 Six Nutrient Groups
Carbohydrates
Composed mainly of carbon, hydrogen, and oxygen
In food, the functions of carbohydrates are: Imparting a sweet flavor Tenderness Structure
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B 3.01 -- Six Nutrient Groups
Carbohydrates
Found in: Sweeteners, such as sugar and honey Fruits and vegetables Grains/Cereals Beans/Legumes/Nuts Dairy foods
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B 3.01 -- Six Nutrient Groups
Lipids
Mostly carbon and hydrogen Fewer oxygen molecules than
carbohydrates Insoluble in water Commonly known as fats and oils
Fats -- solid at room temperature Oils -- liquid at room temperature
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B 3.01 -- Six Nutrient Groups
Lipids Two types -- saturated and insaturated Saturated fats
contain no carbon-carbon double bonds solid at room temperature
Unsaturated fats (oils) contain one or more carbon-carbon
double bonds liquid at room temperature
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B 3.01 -- Six Nutrient Groups
Lipids
Found in plant and animal sources Plant Sources
Contain more unsaturated fatty acids Liquid at room temperature (oils)
Animal Sources Contain more saturated fatty acids Solid at room temperature (butter, fat on meat)
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B 3.01 -- Six Nutrient Groups
Protein
Composed of carbon, hydrogen, oxygen, and nitrogen
Provides structure in foods
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B 3.01 -- Six Nutrient Groups
Protein
Found in: Meat, fish, and poultry Dairy products Beans, legumes, and nuts Vegetables
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B 3.01 -- Six Nutrient Groups
Vitamins and Minerals Composed of many substances. Added to food to enhance nutritive value. Enrichment
Add one or more nutrients, already present in food in lower than desirable amounts.
Fortification Add significant quantities of a nutrient not
originally present or that was present only in nutritionally insignificant amount.
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B 3.01 -- Six Nutrient Groups
Water
Major component of most foods Plant foods – fruits, vegetables,
grains, beans Animal foods -- Meats, poultry,
fish Affects:
Appearance Safety Taste Texture
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Two Forms of Water
Unbound and Bound
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B 3.01 -- Two Forms of Water
Free (or Unbound) Water
Easily separated from food tissues when: Pressed or squeezed Easily boils or freezes Has flow properties
Examples: Water one sees when
cutting fruits or vegetables Drip from chicken or meat
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B 3.01 -- Two Forms of Water
Bound Water Tied to structure of
large molecules Does not easily boil
or freeze Lacks flow properties
Example: Water bound to
protein in meats Jello®
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Water Quality
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B 3.01 -- Water Quality
Water Quality Anything added to water can change its
quality or function. Amount of change depends on the
amount of the substance in water Changes include:
Unpleasant flavor Color Changes in boiling point Changes in freezing point
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Substances commonly in water
Minerals Salt Sugar
B 3.01 -- Water Quality 17
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B 3.01 -- Effect of Substances on Water Quality
Effect of Minerals on Water
Minerals in water Hard water – high mineral content Soft water – low mineral content
Minerals include: Calcium Magnesium in the form of carbonates but may
include bicarbonates and sulfates Affects:
Flavor Color
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Effect of Salt and Sugar on Water
Increasing salt or sugar increases waters boiling point Jelly making Candy
Decreasing salt or sugar decreases the freezing point Ice cream Cooling foods
B 3.01 -- Water Quality
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Functions of Water
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21B 3.01 -- Functions of Water
Functions of Water
Water has two functions in food: Heat medium Universal solvent
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22B 3.01 -- Functions of Water
Heat Medium Water transfers heat to food
Steam (gas) Boiling (liquid)
Heat is transferred through: Conduction -- rapid movement
of molecules in food Convection -- circulation of hot
and cold molecules Forced or natural
Radiation
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23B 3.01 -- Functions of Water
Universal Solvent
Water is a universal solvent because it can dissolve many substances
Types of water solutions include: Gas in water Liquid in water Solid in water
Fats and oils do not dissolve in water
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24B 3.01 -- Functions of Water
Universal Solvent Gas-in-Water Solutions
Gas dissolved in water Carbon dioxide
carbonated beverages Oxygen
cold and hot water Liquid-in-Water Solutions
Liquid other than water dissolved in water
Vinegar Ethanol
Solid-in-Water Solutions A solid substance dissolved in water Common solid-in-water solutions:
Salt in water Sugar in water