FN 102 LEC MODULE 1

• Food


  Refers to any substance or product, whether processed, partially processed or unprocessed, that is intended for human consumption. It includes drinks, chewing gum, water and other substances which are intentionally incorporated into the food during its manufacture, preparation, and treatment.
• Food Science


  It is the study of the physical and chemical phenomena during the preparation of food and its products
• Nutrition


  It is the science that studies nutrients - chemical substances found in food that nourish the body
• Functions of Nutrition

  Promoting Growth; Assuring Maintenance and Repair; Facilitating Body Functions; Providing Energy
• Matter


  Can be classified as substances and mixtures
• Substances

  Can be classified as elements and compounds
• Mixtures


  Can be classified as homogenous and heterogenous
• Mixtures


  Can also be classified as solutions, suspensions and colloids
• Essential Nutrients


  are those that must be provided by food since the body cannot produce them in sufficient quantities or cannot produce them at all.
• Food can be classified as

  Macronutrients, Water and Micronutrients
• Macronutrients


  Can be classified as carbohydrates, proteins and fat
• Micronutrients


  Can be classified as Vitamins and Minerals
• Water


  Can be classified as free and bound
• Water exists in

  Solid, liquid and gaseous states
• In food preparation water can serve as

  Dispersing Medium; Cleansing Agent, Solvent, and Medium for heat transfer
• Functional groups


  responsible for characteristic chemical properties of molecules.
• Glucose

  Building Blocks of Carbohydrates
• Polymers


  are substances containing a large number of structural units joined by the same type of linkages
• Dehydration Synthesis


  loss of water from the reacting molecule or ion
• Hydrolysis


  a molecule of water breaks one or more chemical bonds.
• Glycosidic Bonds


  a type of ether bond that joins a carbohydrate (sugar) molecule to another group, which may or may not be another carbohydrate.
• Saccharides


  May be classified according to complexity of structures
• Monosaccharides


  1
• Disaccharides


  2
• Oligosaccharides


  3-10
• Polysaccharides


  more than 10
• Proteins

  Animal products are composed mostly of:
• Amino acids

  building blocks of proteins
• Enzymes


  Proteins which should be considered in food preparations
• Denaturation


  is the process of CHON unfolding
• Complete proteins


  ALL essential to support growth and maintenance of life
• Partially complete proteins

  Can maintain life but do not support growth
• Incomplete proteins

  Cannot support life and growth
• Amylase


  Starch -> dextrins, maltose & glucose
• Papain


  Proteins (i.e. meat) -> peptides, amino acids
• Peptic Enzymes

  Protopectin -> Pectinic acid -> Pectic acid
• Lipase


  Triglycerides -> glycerol + fatty acids
• Lipids


  Mainly composed of C, H, and O (Carbon, Hydrogen, and Oxygen)
• Glycerol and Fatty Acids

  Building Blocks of Triglycerides
• ADEK

  Fat Soluble