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Page 1of 2 topic1 (Food Science and Nutrition) PaperVII: Food Science & Nutrition-100 MarksFSc(topic1): Definition and scope of food science and its inter relationship with food Chemistry, food microbiology and food

processing

Introduction: Healthy individuals can contribute to the wellbeing of the nation. The health of an individual depends to a larger extent on

the use of right kind of food.

For survival food stands next to air and water. Food is essential to keep the body functioning properly. The nutritious elements of food

provide the growth and upkeep of the body.

Food can be defined asany substance which when taken into the body can be utilized to yield energy, to build up new tissue & to

repair worn-out tissues and to regulate the body processes.Food is defined asanything solid or liquid which when swallowed digested and assimilated nourishes the body.

According to Chambers Dictionary that which being digested, nourishes the body and whatever promotes growth is called food.

Food scienceCan be defined as the application of the basic sciences and engineering to the study of the fundamental physical,

chemical and biochemical nature of foods and the principles of food processing.

Food science looks at what food is chemically, the causes of food spoilage, and the processing and preservation of food.

Food is a mixtureof many different chemical components. The study of food science involvesan understanding of the changes thaoccur in these components during food preparation whether natural or induced by handling procedures. Many physical and chemicalreactions occur during food preparation. These reactions may be a result of the interaction between components, with the medium ofcooking, and the environmental conditions like heat, cold, light and air to which they are subjected during cooking. Study of foodscience also includes understanding the nutritive value of different foods and methods of preserving them during cooking. Thisinformation provides a foundation of theory and method on which to build the study of food preparation.

FOR REFERENCE: Nature and Content of Food: Nutrients provide chemicals for tissue growth and repair maintain

body structure and provide energy for activity.

Energy: Carbohydrates, Fats, Proteins.

Growth & Repair: Fats, Proteins, Minerals.

Controlling Process: Proteins, Minerals, Water, and Vitamins.

A substance is only food if it provides one or more of the above nutrients and it is eaten in quantities that make a

significant contribution to daily nutritional uptake and it is culturally accepted as being food. For the reasons

above pepper, tea, coffee, dogs, and snakes are ruled out. Oxygen is also needed continuously by the body for

respiration (oxidation of food) which gives energy for all processes and heats the body and the surroundings. The energy

of basal metabolism is the energy required to maintain vital bodily functions (roughly 6700 KJ/day).

Constituents of Food:

Our food essentially consists of 6 constituents known as nutrients. They are carbohydrate,

protein, fats, mineral salts and water.

1. Carbohydrate: These are common sugars and starches composed of mainly carbon, hydrogen andoxygen. It supplies heat and energy to the body. 1 gram of sugar yield 4.1 kcal/g of heat energy. The dailyrequirement of carbohydrate for an average adult is 400 to 500 grams. Example of source is rice, wheat,maize, potatoes, sweets, honey etc.

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_________ 2. Proteins: Protein is a compound that is an essential part of living cells and is one of the elements.Proteins are polymers of amino acids. Each amino acid has the same fundamental structure, differingonly in the side-chain, designated the R-group. The carbon atom to which the amino group, carboxygroup, and side chain (R-group) are attached is the alpha carbon (Ca). Some of the essential aminoacids are: Leucine, Isoleucine, lysine, Methionine, Phenylalanine, Threonine, Tryptophan, Valine &

Histidine. It is composed of C, H, O & N. Protein is of two types, such as Animal protein &Plant/Vegetable protein.Animal protein found from milk, egg, fish, meat etc. It is needed for growth andenergy. Plant protein is found from peas, beans, wheat, maize, cereals etc. and help in producing energyonly. 1 gram of protein yield 4.1 kcal/g of heat energy. An average adult requires at least 1 gram ofprotein per kg of body weight.

8/10/2019 Topic 1 Food Science and Topic 1 Nutrition for Print

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Page 2of 2 topic1 (Food Science and Nutrition) PaperVII: Food Science & Nutrition-100 Marks2. Fats & Oils: Fats composed of C, H & O. It provides double the energy as compared to carbohydrate.

Fats are a form of concentrate food used as fuels for production of heat and energy. 1 gram of fat/oilyield 9.3 kcal/g of heat energy. The daily requirement for an adult is 45 to 60 grams. Examples are:Butter, Ghee, Curd, Cheese, Vegetable Oils, such as ground nut, mustard, coconut etc.

Generally speaking, fats are derived from animal sources, and oils are derived from plant sources. Alsogenerally speaking, fats are solid, or semi-solid at room temperature, whereas oils are liquids at roomtemperature. There are exceptions, such as palm oil, which is a semi-solid at room temperature.

3. Mineral Salts: These are quite essential for maintenance and growth of the body. It helps in growth and formation of teeth,bones and skin. There are 22 minerals that are needed in varying amounts; 250mg and higher are the major minerals, whilethe trace minerals are 20mg or less. Most important salts are Phosphate (700mg), Magnesium (310 - 320mg), Potassium(4700mg), Ca (1000mg), S (800 to 900), Fe, Iodine etc. Minerals are defined as inorganic elements required by the bodyin varying amounts to carry out various body functions. They remain largely as ash when plant and animal tissuesare ignited.

4. Vitamins: These are complex organic substances contained in food in small amounts. It provide resistance against diseasesstrengthens digestive and nervous systems. From nutritional point of view there are 6 vitamins, i.e. Vitamin A, B, C, D, E & KSources are meat, fish, egg, milk & milk products, green vegetables, fruits, cereals & pulses. Vitamins are divided into twogroups: water-soluble (B-complex vitamins and C vitamins) and fat-soluble vitamins (A, D, E and K). Although it is alsoimportant that fat-soluble vitamins are eaten daily, excessive intake (e.g. from supplements) can be toxic because of thebodys limited ability to excrete them.

5. Water: It forms nearly 65% of bodily weight. Water helps in diluting various food items in our bodies. It is necessary fordigestion of food and formation of blood. Water brings out toxic and other poisonous substances in the form of sweat andurine. It also regulates the body temperature.

BASIC ASPECTS (Nutrition Topic 1)Food:Defined as anything eaten or drunk which can be absorbed by the body to be used as an energy source, buildingregulating or protective material. Intake of good food can ensure good health.

Health: Defined as the condition of body. Good health not only implies freedom from disease, but physical, mental, social &emotional fitness as well.

Nutrition:it has been defined as food the work in the body. Nutrition includes everything that happens to food from the time iis eaten till it is used for various function of the body.

Nutrients:These are components of food that are amounts in order to grow, reproduce and lead a normal healthy life. Itincludes Carbohydrate, Protein, Fat, Mineral Salts, Vitamins and Water.

(LONG QUESTION) - Importance of Food (Functions):Food constitutes 3 functions such as (a) Physiological function, (b)

Social function, (c) Psychological function

Physiological function:

1) Building the body - maintain structure of the body and replace worn-out cells.

2) Provide energycarry out professional, household, digested to usable nutrients in the body and to grow.

3) Regulate body activities like: Beating of the heart Maintenance of body temperature Muscle contraction Control of water balance Clotting of blood Removal of waste products from the body

Social Function: Food is served almost on all social events like marriages, parties, get-together, official meetings etc., in theform of tea, breakfasts, banquet, dinner etc. On all these occasions, food indirectly serves as a powerful and effective

instrument for developing social rapport. Besides other functions, food satisfies certain emotional needs also. Traditionahabits are characterized by certain foods, which are pleasing to persons of one culture and some are served invariably to fulfisocial and emotional needs of that culture or society.

Psychological Functions of Food: Food satisfies certain emotional needs, such as sense of security, love and attention. Fo

example familial foods eaten give us a feeling of security. Mothers cooking express love and attention, share of food amongfriends is a token of friendship and acceptance. Food is used to express feelings of specialattention, friendship, recognition opunishment.

QUESTIONS AND ANSWERS1. What are the main factors that influence our food choices?Answer: Sensory, cognitive, and cultural2. List the 6 classes of nutrients.Answer: Carbohydrate, protein, fat, vitamins, minerals, and water3. What determines whether a mineral is a macromineral or a micro-(trace) mineral?Answer: Macrominerals are found inand used by the body in the largest amounts. Microminerals are found in and used by the body in smaller amounts.