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