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FOOD2000 > week 9 > Flashcards

week 9 Flashcards

1
Q

Nutrition

A
  • Human nutrition describes the processes whereby cells obtain and utilise necessary substances to maintain life
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2
Q

Optimum nutrition

A
  • Food-secure individuals with adequate balances and prudent diets
  • Have health, normal development and high quality of life
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3
Q

Undernutrition

A
  • Food insecure individuals living in poverty ignorance, disrupted societies - Decreased physical and mental development
  • Compromised immune systems
  • Increased infectious disease
  • Vicious cycle of undernutrition
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4
Q

Over nutrition

A
  • Overconsumption of food especially macronutrients with low physical activity, smoking, stress, alcohol
  • Obesity, metabolic syndrome CVD, diabetes
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5
Q

Malnutrition

A
  • Individuals and communities previously food insecure → confronted with abundance palatable foods → some undernourished
  • Double burdon if infectious disease plus NDC’s often characterised by too many macronutrients and too little micronutrients
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6
Q

Nutrient consideration

A
  • The chemical and physical structure and characteristics of the nutrient
  • Food sources of the nutrient – food composition and how processing effects nutrient composition and value
  • Digestion, absorption, circulatory transport, cellular uptake of nutrient (and regulation
    of these processes)
  • Metabolism of the nutrient, it’s function, storage and excretion
  • Physiological needs in health and disease, and states (eg pregnancy), individual
    variability
  • Interactions with nutrients, phytochemicals, antinutrients, drugs - Deficiency and toxicity
  • Therapeutics – nutraceuticals, functional foods
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7
Q

Carbohydrate
subclass and examples

A

Monosaccharides: Glucose, fructose, galactose

Disaccharides: Sucrose, maltose, lactose

Polysaccharides: Starch and fibre

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8
Q

Proteins
Subclass
nutrient examples

A

plant and animal source proteins: amino acids; aliphatic, aromatic, sulfur containing acid, basic

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9
Q

Fats and oils (lipids)
subclass
nutrient examples

A

Palmitic & stearic acid, oleic and elaidic fatty acids
Linoleic, a-linolenic, arachidonic, eicosapantaeonic and dochexaneoic acid

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10
Q

minerals
subclass
nutrient examples

A

minerals and electrolytes
trace minerals

calcium, sodium, phosphate, potassium, iorn, zinc, selenium, copper, manganese, fluoride

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11
Q

Vitamins

A

Fat soluble : Retinol (A), calciferous (D) Tocopherols (E)

water soluble: ascorbic acid (C), thiamine (B1), Riboflavin (B2), Niacin (B3)

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12
Q

Dietary fat

A
  • Composed of triglycerides, phospholipids, sterols and other minor lipids
  • Recommended 20/30% of energy intake
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13
Q

Dietary protein

A

Should provide essential amino acids though enough amino acid nitrogen to synthesise the non-essential amino acids

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14
Q

Diversity

A
  • We eat food for energy and to provide nutrients that we can’t synthesis ourselves
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15
Q

Seasonality

A
  • We evolved to eat fresh foods in season when they are ripe as that’s when they have their highest nutritional content
  • Nutrient composition of plants are affected by season, country of origin, growing conditions and storage.
  • Nutrient composition of animals, milk and eggs are affected by season, feeding regime, age of animal
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16
Q

Evolution of diet and disease

A

40 000 ya
50-80% plant
20-50% meat

10000 BC - 1600
diets based on 1-2 crops
meat intake low; veg up to 90%
earliest consumption of milk
Argiculture –> food surplus drove civilisation
Micronutrient deficiencies
infectious disease

19060 - present
industrial revolution
micronutrient deficiencies
heart disease
increase in animal protein

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17
Q

Water soluble vitamins

A
  • Thiamin B1
  • Riboflavin B2
  • Niacin B3
  • Pantothenic acid B5 - B6
  • Biotin B7
  • Folate B9
  • B12
    -C
  • Excess secreted by kidneys (except folate and B12 - regulated by liver and converted
    to bile)
  • Limited stores in body
  • Regular intake requires (except B12)
  • Los tin cooking and processing
  • Water lenching
  • Some heat sensitive depleted in refined grains
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18
Q

Fat soluble vitamins

A
  • A - destroyed by heat, light and oxygen
    -D
  • E - destroyed by heat, food processing, oxygen and storage -K
  • Stored in liver and fatty tissues
19
Q

Macronutrient composition in fruit

A
  • Low energy, protein and fat
  • High water, carbohydrate, starch, fibre
20
Q

Micronutrient composition of fruit

A
  • Low in calcium, phosphorus, iron B vitamins - High vitamin C, vitamin A, and potassium
21
Q

Macronutrient composition of vegetables

A
  • Low energy and fat
  • High moisture content
  • Have less sugar than fruit but contain more starch
22
Q

Nutrient content of root vegetables

A
  • High water
  • Low in protein and fat
  • Carbohydrates include sgrs and some starched in more mature roots - Reasonable source of fibre
  • Micronutrients: calcium, C and some B
  • Carrots high in B-carotene
23
Q

Nutrient content of tubers

A
  • High carbohydrate (amylopectin), protein, fibre
  • Low fat content
  • Micronutrients: C, small calcium, folate and B vitamins
24
Q

Phytochemicals

A
  • Chemicals naturally found in fruit and vegetable that prevent it from disease - Protects health in humans eg. antioxidants
  • Responsible for colour and smell of vegetable
25
Q

Fibre

A
  • Plant material that is unable to be broken down by digestive enzymes to absorbable nutrients
  • Broken down by intestinal bacteria in large intestine or excreted - Insoluble: cellulose, lignin, resistant starch
  • Soluble: pectin & hemicellulose
26
Q

F&V post-harvest changes

A
  • They perish quickly
  • Consumption of energy within cells - Accumulation of waste produces
  • Surface microbes
  • Loss of water
27
Q

F&V storage atmosphere

A
  • To retain nutritional value
  • Store in crisper or cover
  • Refrigerate/freezing to reduce enzyme action - Protect from light and oxygen
28
Q

F&V cooking

A
  • Increase digestibility of food
  • Enhances absorption of some nutrients - preserves food
29
Q

F&V nutrient losses

A
  • Nutrient are lost during cooking due to:
  • Water soluble nutrients dissolve in cooking water
  • Heat and cooking medium pH affects certain nutrients
  • Increase in enzyme activity, exposure to oxygen & light
30
Q

Legumes

A
  • Are indigestible and inedible raw - must be cooked
  • The final nutrient composition depends on processing and preparation
31
Q

carbohydrate

A
  • 60% starch
  • Good source of slowly digested carb=ohydrate (low GI) - Oligosaccharides
  • Fibre - cellulose, hemicellulose and lignin
  • Resistant starch
32
Q

Legume - Processing & nutrient changes

A

Decortication (removal of skin and germ)
- improves digestibility, loss of thiamin and vitamin E with germ
Soaking
- loss of water soluble vitamins and minerals if soaked in hot water
Boiling
- destroys anti trypsin and haemagglutinins
- loss of water soluble vitamins
Roasting
- destroys thiamin, pantothenate and riboflavin, but not niacin
Fermentation
- increases bioavailability of nutrients eg. tofu, miso
Germination
- increases ascorbic acid, niacin, sugars and reduces phytic acid

33
Q

Nutrient value of nuts

A
  • Lack vitamin C - Good source of
  • VitA
  • VitB
  • VitE
  • Potassium - Magnesium - Calcium
  • Iron in seeds
34
Q

Cereal endosperm

A
  • Largest position of the grain
  • Parenchyma cells - storage of scratch granules - Main constituent is white flour
35
Q

Rice processing Brown rice

A
  • Unmilled rice, contains bran, germ & aleurone - Higher protein, mineral, vitamin, phytate & fibre - Longer to cook
  • More prone to rancidity – keep in fridge
36
Q

Parboiled rice

A
  • Rice is precooked before hulling & milling
  • Improves nutritional quality – vitamins from bran & germ + aleurone - Hardens the grain
  • Nutty flavour due to
  • Enzyme induced browning reaction of sugars & amino acids during drying - Lignin breakdown to vanillin & other compounds
37
Q

Macronutrients in seafood

A
  • Low carbohydrate
  • Major source of protein
  • High biological value
  • Amino acid composition similar to meat
  • Good source of sulphur containing amino acids
38
Q

fatty acids in fish

A

low in saturated fats
fish oils contain 3 polyunsaturated fatty acids

39
Q

Vitamins in fish and seafood

A
  • A and D: high levels in liver, high in oily fish
  • E: significant amount in salmon and some shellfish - C and thiamin: very small amounts
  • B6: best sources
  • Folate, niacin: good course
  • B12: rich source
  • Low in calcium, iron, zinc sodium
  • High in iodine, fluoride, selenium, potassium
40
Q

Composition of meat

A

Principle amino acid: alanine, glycine, glutamic acid, and histidine

41
Q

Muscle fat meat

A

triglycerides
- Oleic
- Palmitic - Stearic
Phospholipids
Cholesterol
Fat soluble vitamins (A, D, E, K)

42
Q

Milk vitamins
fat soluble

A

Fat-soluble vitamins content dependent on type of feed, and are proportional to fat content (vitamins A and D)
- Vitamin A – highest in summer, dependent on green pastures
- Vitamin D – content varies with sunlight exposure of cow and feed

43
Q

milk vitamins
Water-soluble vitamins

A
  • Riboflavin available in high amounts, but lost on exposure to UV light
  • Niacin content low, but tryptophan (niacin precursor) also in milk
  • Vitamin C (ascorbic acid) is present in low amounts and is very unstable.

FOOD2000 (13 decks)

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