Food Science• Food Science = The study of producing, processing,

preparing, evaluating, and using food

• Nutrients - Substances that are found in food and needed by the body to function, grow, repair itself and produce energy

• Essential nutrient groups: Carbohydrates, Fats, Minerals

Carbohydrates

• Supply body with energy (easily used by body)

• Classified into Two kinds – Simple Carbohydrates – Complex Carbohydrates

• This is based on the number and structure of the sugar molecules they contain.

Simple Carbohydrates

• Simple: sugars (give short, quick bursts of energy)

• Simple sugars are the basic building blocks of all carbohydrates

• Mono- or disaccharides

Complex Carbohydrates

• Complex: starches (energy over long periods)

• Breads, cereals and pasta• Glycogen, Starch and Dietary

Fiber• Polysaccharides

• Humans should consume more complex carbohydrates than simple carbohydrates

Iodine test

• Simple - Sugars

Fats• Energy storage nutrients – Used after carbohydrates– Also used for insulation and to protect organs

• Fats and oils are members of a biological class of compounds called lipids.

• Lipids are classified based on the simple property that they are insoluble in water

Fats

• Two kinds– Solid: butter, lard (saturated fats)– Liquid: cooking oils (unsaturated fats)

• Unsaturated fats is the LEAST harmful to your health.

Proteins

• Needed for growth (building muscle) and repair

• Used for energy after carbohydrates and fats• Milk, fish, meat, cheese, peas, peanuts and

beans, dairy products, some veggies and fruits

Vitamins

• Vitamin A, B, C, D, E, K

Minerals• Require different amounts of each– Calcium, Phosphorus, Iron, Sodium, Iodine,

Potassium, Magnesium, zinc

Nutrition Fact Labels

Nutrients listed on the Nutrition Facts label: • those that relate to today's most important health issues. • Total fat, saturated fat, cholesterol and sodium listed on food

labels because people eat too much of these• Fiber, vitamins A and C, calcium and iron are listed on food labels

because people eat too little of these• Percent Daily Value on a food label tells you how one serving of

the given product contributes nutritionally to a 2000 calorie diet.• In order to lose weight, you must consume less energy than you

expend

Calorimeters• Used to measure the heat released by breaking

bonds of food molecules, Caloric content of food, Energy change by transferring the energy released by a reaction to a known volume of water

• Calorie (or kcal) The amount of heat (energy) required to raise the temperature of 1 gram (g) of water 1 degree Celsius (⁰C)