Food and ingredients

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Food and ingredients

  1. 1. Food and Ingredients
  2. 2. Content • Proteins • Fats • Carbohydrates • Vitamins • Minerals • Water • Artificial Additives
  3. 3. Proteins
  4. 4. What are proteins? • Chains of amino acids • 20 different kinds of amino acids • Millions of different structures and connections could be constructed • Needed to build new cells
  5. 5. Structure and compounds • Primary (sedimentary) structure • Secondary structure • Tertiary structure • Quaternary structure
  6. 6. Functions • Construction material • Transport function • Structural function • Constructional function • Protection and prevention • Proteins as enzymes
  7. 7. Protein-rich food • Lentils ( contain 23,5% of proteins ) • Tuna, peas and Roquefort cheese ( 23%) • Chicken breast( 22.8%) • Cold turkey cut, cooked ham, sardines in oil,…
  8. 8. Fats
  9. 9. What are fats? • Main nutrients • Also called lipids • Complex and simple lipids • Animalistic and herbal substrates • Saturated fatty acids • Unsaturated fatty acids • multiple saturated fatty acids
  10. 10. Functions • Energy storage • Build-up of cell membranes • Flavour carrier • Intake of fat-soluble vitamins • A few fats: • Phospholipids • Carotinoids • Oils
  11. 11. Carbohydrates
  12. 12. What are carbohydrates? • Basic modules of our organism • Main nutrients • Classification: • monosaccharides • disaccharides • polysaccharides
  13. 13. Functions • Provide energy when deconstructed • Storage of energy • Energy resource • Backup-function • Are modules of substances defining blood types
  14. 14. Vitamins
  15. 15. What are vitamins? • Essential to maintain bodily functions • Not storable • Already small amounts affect the body • Two different kinds: – Water - soluble vitamins (e.g. Vit B, Vit C) – Fat - soluble vitamins (e.g. Vit A, Vit D)
  16. 16. Vitamins • Fulfill different functions • Can mostly be found in fruit and vegetables • Deficiencies and overuse can cause diseases – Exception: Surplus of water-soluble vitamins can easily be exuded
  17. 17. Minerals
  18. 18. What are minerals? • Inorganic substances • Indestructible but leachable • Only small amounts are needed
  19. 19. Funtions • Construction material of teeth and bones • Active substances – Protection of the nerv fibres – Regulating the ph-value of the blood
  20. 20. Classification • Minerals are divided into two categories through their consumed quantities: – quantitative elements (like Calcium, Magnesium,…) – trace elements (like Iron, Fluorine, Cobalt,…)
  21. 21. Water • Water forms about 70% of the human body • Water dissolves substances in cells • Metabolic reactions stop without water • Blood must contain a lot of water • Substances are transported around the body
  22. 22. Artificial Additives
  23. 23. What are additives? • Optical enhancements • Harmful for the body over the years
  24. 24. Austrian Food Pyramid
  25. 25. The Austrian National Nutrition Action Plan - NAP • Diversified and balanced • Reduction of over-, under- and malnutrition • reduction of the rising overweight and obesity rates by 2020 • main focus since 2011 is the school catering • target groups: infants, children, juveniles
  26. 26. Thanks for attention

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