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Food Chemistry

Food Chemistry. Introduction. Food Chemistry: the study of producing, processing, preparing, evaluating, and using food The study of how your body uses the food you eat is nutrition

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Food Chemistry

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  1. Food Chemistry

  2. Introduction • Food Chemistry: the study of producing, processing, preparing, evaluating, and using food • The study of how your body uses the food you eat is nutrition • Substances that are found in food and needed by the body to function, grow, repair itself and produce energy are called nutrients • Your body needs over 50 different nutrients which can be divided into 6 classes: • Carbohydrates • Fats • Proteins • Vitamins • Minerals • Water

  3. MajorBiomolecules • Carbohydrates • Fats • Protein

  4. CarbohydratesMade up of C, H, and O in a 1 : 2 : 1 ratio • Functions • Provides body main source of energy (quick energy) • Provide bulk • Helps the body digest fats • Types • Simple –Sugars (basic bldg blocks – mono = 1) • Complex • Starches and Fiber (Di = 2, Poly = many) • Sources: • Sugars—honey, jam • Fiber sources—fruits, vegetables, whole grains • Starch sources—breads, cereals, pasta

  5. Carbohydrates structure Classified as simple or complex, based on the number and structure of the sugar molecule they contain: -Monosaccharides= simple sugars -Polysaccharide = complex sugars

  6. Fats Made up mostly of C and H with some O • Functions • Provides energy • Carries fat-soluble vitamins • Protects vital organs and provides insulation • Provides essential fatty acids • Types • Fatty Acids • Cholesterol • Types • Fatty Acids • Saturated –raises LDL • Polyunsaturated-decreases LDL • Monounsaturated-decreases LDL and increases HDL • Cholesterol • LDL-”bad cholesterol” • HDL-”good cholesterol”

  7. Sources of Fats • Cheese • Butter • Nuts • Meats • Dressings • Chocolate

  8. Fats structure

  9. Saturated fats form when each carbon atom in the fatty acid chain is joined to another carbon atom by a single covalent bond • Solid at room temperature (Ex: butter) • Unsaturated fats form when there is a least one carbon-carbon double bond • liquid at room temperature (ex: Olive oil) c. Polyunsaturated fats form when there are two or more carbon-carbon double bonds • liquid at room temperature (ex: Corn, sesame & peanut oil)

  10. ProteinsMade up of C, H, O, and N • Functions • Build and repair tissues • Help body make important substances • Regulate body processes • Supply energy • Types • Complete: contains adequate amounts of all essential amino acids • Incomplete: Lacks some amino acids • Sources • Meat-Complete • Milk-Complete • Eggs-Complete • Fish-Complete • Nuts-Incomplete • Legumes-Incomplete

  11. Protein structure • Proteins are polymers of amino acids

  12. Dietary Guidelines • 55 % of person’s calories should come from carbohydrates • 15 % from protein • 30% or less from fat

  13. Vitamins • Can be divided into two main categories • Fat-soluble vitamins • dissolve in fats • can be stored in fatty tissues of the body • Water-soluble vitamins • dissolve in water • are not stored in the body

  14. Fat-Soluble Vitamins

  15. Water-Soluble Vitamins

  16. Minerals • Minerals can also be divided into two categories: • Macrominerals are needed in amounts of 100 mg or more per day. • Trace elements are needed in amounts less than 100 mg per day.

  17. Macrominerals

  18. Trace Minerals

  19. Excess Nutrients • As with everything, too much of any one thing is not good for you and the same thing goes for nutrients. • Excess energy nutrients-carbohydrates, fats, and proteins-can lead to unhealthy weight gain • Excesses of some vitamins and minerals can lead to toxicity (poisoning) and other complications

  20. Food Labels= must be on all packaged foods as of 1990 federal law

  21. D. Nucleic Acids • Made up of C, H, O, N, and P • Uses: a. Store and transmit genetic information b. Make proteins • Made up of nucleotides • 5 – Carbon sugar • Phosphate group • Nitrogenous base 4. Example: DNA and RNA

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