Food science and Nutrition- Hotel Management

SEMESTER – II
1
MS. SWATI BHATIA
1By: Swati Bhatia

Food is any edible material that supports
growth, repair and maintenance of the body.
Any edible substance that we consume to
fulfill our daily requirement of nutrition is
known as food.
3
3By: Swati Bhatia

5
Nutrition is the process by which body utilizes
food for growth and maintenance and healthy
living.
A science of food and its relationship to health
and concerned with the part played by food
factor (nutrients) in body growth, development
and maintenance.
5By: Swati Bhatia

Nutrition is the combination of processes by
which the living organism receives & uses
the food materials necessary for growth,
maintenance of functions & repair of
component parts.
6
6By: Swati Bhatia

7
1. To promote the physical and mental growth
and development of human beings
2. Building andrepairing of tissues and cell
damaged by infection and injuries.
3. To provide energy for doing works.
4. To protect the human beings from infections
and deficiency disorders.
7By: Swati Bhatia

1. Classification of foods by origin
• Foods of plants origin
• Foods of animal origin
8
8By: Swati Bhatia

9
2. Classification of foods by chemicals
• Carbohydrates
• Proteins
• Fats
• Vitamins
• Minerals
9By: Swati Bhatia

3. Classification of foods by pre-
dominant functions
• Energy supplying food: cereals, sugars,
roots, tubers, fats and oils.
• Body building foods: milk, meat, poultry,
eggs, fish, pulses and groundnuts.
• Repairing and maintenance foods:
Vegetables, fruits, milk.
910By: Swati Bhatia

4. Foods by sources:
1. Cereals and
millets,
2. Legumes
(pulses),
3. Green
vegetables,
4. Fruits,
5. Meat, Fish,
eggs and milk,
6. Fats and oils,
7. Nuts and oil
seeds,
8. Sugar and jiggery
9. Condiments and
species
10. Others
11
11By: Swati Bhatia

12
Organic and inorganic complexes contained in
food are called as nutrients.
Useful chemical substances derived from food
by the body are called nutrients.
Which provides energy, helps to grow well and
normal development and repair of tissues
12By: Swati Bhatia

13
50 different nutrients supplied by foods to our
body.
Each nutrient has its own specific function.
Most of the foods contain more than one
nutrient.
Nutrients are divided into two parts mainly as
Macro-nutrients and Micronutrients.
13By: Swati Bhatia

16
These are proteins, fats and carbohydrates
which are often called “Proximate Principles”
because they form the main bulk of food.
For proper utilization of macronutrients needs
micronutrients.
They contribute to the total energy intake as:
Carbohydrates 60-80 %
Fats 10 - 30 %
Proteins 7-15 %
16By: Swati Bhatia

18
Requires in small quantity and so called
micro-nutrients i.e. vitamins and minerals.
The quantity of nutrients required depends
upon age, sex, weight, physical activity and
health status of the body.
18By: Swati Bhatia

Definition – Polyhydroxy aldehydes
and ketones
Polyhydroxy means they have
many hydroxy (-OH) groups
20By: Swati Bhatia

Carbohydrates are hydrates of
carbon atoms.
The chemical formula is a
multiple of Cx(H2O)y.
21By: Swati Bhatia

Functional
Groups
22By: Swati Bhatia

23
Major component of food which is the main source
of energy; providing 4 Kcal/gm
In balanced diet, carbohydrates provide 50-60% of
total calories taken.
In excess, the carbohydrates are converted into body
fat.
Functions: energy production in the body; Useful in
oxidation of fat, growth of useful bacteria,
synthesis of vitamin B complex, absorption of
minerals, prevention of constipation.
23By: Swati Bhatia

SOURCE
Starch: cereals, roots and tubers.
Sugars: white sugar, honey, glucose etc.
Cellulose: indigestible contributes to dietary
fibers.
Daily requirements
 Children:
 Adolescents:
 Men:
Women : - 540 g
60-250 grams.
400 grams
300 - 700 grams.
240 rams.
1624By: Swati Bhatia

 Sugars
 Dextrin
 Starches
 Cellulose
 Hemicelluloses
 Pectin
 Gums
25By: Swati Bhatia

 Monosaccharide (C6H12O6). There are a
large variety of monosaccharide based on
hydroxyl (OH) configurations. Glucose is
the most common.
 Disaccharides- These are 2
monosaccharide joined in a “glycoside
linkage”. Examples are sucrose, maltose
and lactose
 Reducing sugars- All monosaccharide and
some disaccharides which can react with
amino acids from proteins to cause colors
and flavors in foods. This is called the
Milliard Reaction.
26By: Swati Bhatia

27
 Polysaccharides- These are long chains of
sugar molecules (glucose)
Amylose-straight chain polysaccharide (1-
4 bonds)
Amylopectin-branched chains with mostly
1-4 bonds and some 1-6 bonds.
Dextrin-Intermediate length linear chains
By: Swati Bhatia

31
 Add sweetness
 Soluble in water
 Crystalline
structure
 Source of energy
 Prevent microbial
growth in high
concentrations
 Brown when
heated
 Adds body and
mouthfeel to foods
 Part of the
browning
(Malliard) reaction
 Fermentable
By: Swati Bhatia

32
 Not sweet to taste
 Not soluble in cold
water
 Forms pastes and
gels in hot water
 Source of energy
 Have a granulated
structure
By: Swati Bhatia

Calories are used to measure energy. We use
calories to measure how much energy is there in
certain foods. We use calories also to measure how
much energy a person needs(energy requirements)
Nutrients that provide calories, and the
amounts are as follows:-
 1gm of Carbohydrate provides 4 calories.
 1gm of proteins provides 4 calories.
 1gm of fats provides 9 calories.
33By: Swati Bhatia

Note that proteins are not including in “energy
foods” because their main use is for body -
building; what is left over from requirements
for body building and repair can be used as
fuel for energy.
34
By: Swati Bhatia

36
 Lipids are composed of fatty acids.
 Fatty acids are long chains of carbon atoms
with an organic acid end group (carboxyl
group- COOH).
 There are a number of fatty acids and their
name is often determined by the number of
carbons in the chain.
By: Swati Bhatia

38
 Acetic CH3COOH
 Propionic
CH3CH2COOH
 Caproic
CH3 (CH2)4COOH
 Capric
CH3(CH2)8COOH
 Lauric
CH3(CH2)10COOH
 Palmitic
CH3(CH2)14COOH
 Stearic
CH3(CH2)16COOH
 Arachinic
CH3(CH2)18COOH
By: Swati Bhatia

39
 Oleic CH3(CH2)5CH=CH(CH2)7COOH
 Linoleic
CH3(CH2)4CH=CHCH2CH=CH(CH2)7COOH
 Linolenic
CH3CH2CH=CHCH2CH=CHCH2CH=CH(CH2)7COOH
 Arachidonic
CH3(CH2)4CH=CHCH2CH=CHCH2CH=CHCH2CH=CH(CH2)3COOH
By: Swati Bhatia

40
 Fatty acids can be either Cis or Trans.
 Cis –Chains are attached to the same side of
the double bond. These are natural
occurring.
 Trans-Chains are attached to the opposite
sides of the bond.
By: Swati Bhatia

42
 A triglyceride consists of 3 fatty acids bonded
to a glycerol backbone.
 Sometime only one or two fatty acids are
bonded to a glycerol molecule and are called
monoglycerides or diglycerides, respectively.
By: Swati Bhatia

43
 In organic chemistry, compounds may be
classified as either polar or non-polar.
 Whether a compound is polar or non-polar
is dependent on their end group.
 Polar means they are soluble in water and
some alcohols.
 Non-polar means typically soluble in other
organic solvents ( hexane, benzene) and
some alcohols.
By: Swati Bhatia

44
 As a rule of thumb, if a group of compounds
has a low molecular weight and has a
hydroxyl group (OH), it is polar.
 Sugars are polar
 Proteins are mostly non-polar
 Fats are have both polar and non-polar ends
By: Swati Bhatia

45
 Lipids are subject to oxidation.
 This is essentially a free radical (an electron)
moving about that causes oxidative damage
resulting in off flavors and odors also
referred to as rancidity.
 It is a chain reaction that is very difficult to
stop.
By: Swati Bhatia

 Fats are best known members of a chemical group
called the lipids.
 The term lipid is applied to a group of naturally
occurring substances characterized by their
insolubility in water, greasy feel and solubility in
organic solvents like ether, chloroform, benzene or
other fat solvents.
 The term lipid was first used by the German
biochemist Bloor in 1943
47By: Swati Bhatia

Based On Bio Chemical
Composition
Nutritional
Significance
48By: Swati Bhatia

4
9
Composed of smaller units called fatty acids.
Saturated fatty acids: All animal fats except fish oil.
Unsaturated fatty acids: All vegetable oils except coconut
and palm oils.
Saturated fatty acids are cholesterologenic, i.e. they increase
blood cholesterol level.
Functions
Fats provide energy: 1 gram of fat provides 9 calories of energy.
Dietary fats supplies essential fatty acidsneeded for growth and
maintenance of the integrity of the skin.
They maintain our body temperature.
Fats provide support for many organs in our body such as
heart, kidneys, intestine etc.
49By: Swati Bhatia

Daily requirements
20-60 gm
20-40 gm
Man:
Woman:
50By: Swati Bhatia
• Animal sources:
• ghee, butter, fat of meat,
fish oils etc.
• Vegetable sources:
• groundnut oil, ginger oil,
mustard oil, cotton seed
and nut oil and coconut
oil etc.

52
Food item Adult man (gm) Adult woman (gm)
Sedimentary Moderate Heavy Sedimentary Moderate
Cereals 460 520 670 410 440
pulses 40 50 60 40 45
green leafy vegetable 40 40 40 100 100
other vegetables 60 70 80 40 40
Roots and tubers 50 60 80 50 50
Milk and milk
products
150 200 250 100 150
Oils and fats 40 45 65 20 25
Fruits 60 60 60 60 60
Sugar and jaggery 30 35 55 20 20
By: Swati Bhatia

53
The Food Guide Pyramid is an outline of what
to eat each day based on the Dietary
Guidelines. It provides a general guide that
lets you choose a healthy diet that’s right for
you. The Pyramid calls for eating a variety of
foods to get the nutrients you need and at the
same time, the right amount of calories to
maintaining healthy and physical wellbeing.
By: Swati Bhatia

Fats are composed of Carbon, hydrogen and
oxygen.
They are composed of smaller units called
fatty acids.
Some fats such as ground nut oil, gingerly oil
are liquid at room temperature.
Insoluble in water but soluble in organic
compounds like ether, benzene or chloroform.
56By: Swati Bhatia

 Saturated FattyAcids
 Unsaturated Fatty Acids
 MonounsaturatedFatty Acids
 Polyunsaturated Fatty Acids
57By: Swati Bhatia

•
Saturated fatty contains no double bonds (having no points of
Unsaturation).
58By: Swati Bhatia

Saturated fatty acids continues..
Saturated fats are considered as harmful fats
because they increases total cholesterol level and
TGs level.
Sources :
Animal foods such as meat, poultry and full-fat
dairy products
Tropical oils such as palm and coconut
RDA: Less than 10% of total energy intake per day.
59By: Swati Bhatia

Fattyacid with one or more points of Unsaturation.
Unsaturated fats are found in foods from both plantand
animal sources.
60By: Swati Bhatia

 Fatty acid containing one point of Unsaturation.
 They are considered as beneficial for human health.
 Replacing SFA with MUFA reduces LDL cholesterol
concentration and total cholesterol / HDL cholesterol
ratio.
 Replacing carbohydrate with MUFAs increases HDL
cholesterol concentration.
 Sources: vegetable oils such as olive, canola, and peanut.
 RDA: By difference
61By: Swati Bhatia

 Trans fats can be found in many foods –
including fried foods like doughnuts, and
baked goods including cakes, pie crusts,
biscuits, frozen pizza, cookies, crackers, and
stick margarines and other spreads. You can
determine the amount of trans fats in a
particular packaged food by looking at the
Nutrition Facts panel.
 Artificial trans fat is created during
hydrogenation, which converts liquid
vegetable oils into semi-solid partially
hydrogenated oil. Trans fat can also be found
naturally in meat and dairy
63By: Swati Bhatia

Unsaturated fatty acids (MUFAs and PUFAs) containing
one or more double bonds in trans configuration are called
trans fatty acids (TFAs).
Hydrogen atoms are on the opposite sides of the molecule.
66By: Swati Bhatia

Produced during partial hydrogenation of vegetable oils.
Partially hydrogenation of vegetable oil results in longer
shelf life of a product. less rancidity and oxidation
when exposed to heat and light.
Also developed in vegetable oils during frying and heating.
Sources:
“Formation of trans fatty acids in edible oils during the frying and
heating process” (Vol.123, No.4, 15Dec.2010, pp 976-982, doi:
10.1016/j.foodchem.2010.05.048)
67By: Swati Bhatia

Trans fatty acids are much more linear than cis fatty acids,
so their melting points are higher and studies have shown
that trans fats may act similarly to saturated fats.
Increases the ratio of total cholesterol to HDL cholesterol,
a powerful predictor of the risk of CHD
A recent study suggests trans fats harm the cardiovascular
system by triggering inflammation in blood vessels.
In addition, trans fat may increase risk for cancers of the
breast and prostate.
68By: Swati Bhatia

Sources:
1.Spreads: Butter, margarine
2.Package foods: Cake mixes, Biscuits
3.Soups: Plain soups, Noodle soups
4.Fast foods: Deep fried Fish and Chicken, Pancakes
5.Frozen foods: Frozen pies, pot pies, wafers
6.Backed foods: Cakes, doughnuts
7.Chips and Crackers: Potato chips
8.Cookies and Candy: Choc0late bars, Cream filled
cookies
69By: Swati Bhatia

Monounsaturated Fattyacids areof twotype:
1) Cis- unsaturated fatty acids
2) Trans- unsaturated fatty acids
70By: Swati Bhatia

71
Fats yield fatty acids and glycerol on hydrolysis.
Saturated fatty acids:
Unsaturated fatty acids:
Monounsaturated and
Polyunsaturated fatty acids.
By: Swati Bhatia

72
All animal fats contain saturated fatty acids
except fish oil.
All vegetable oils contain polyunsaturated fatty
acids except coconut and palm oils.
Saturated fatty acids are cholesterologenic, i.e.
they increase blood cholesterol level.
Since high blood cholesterol is a risk factor for
coronary heart disease, diet rich in preformed
cholesterol and saturated fat is to taken with
caution after a certain age.
By: Swati Bhatia

73
Those fatty acids which cannot be synthesized
by human body and derived only from food are
called EFAs.
These are linoleic acid, arachidonic acid,
linolenic acids and eichosapentaenoic acids.
By: Swati Bhatia

1. Fats provide energy: 1 gram of fat provides 9
calories of energy i.e., twice the number of
calories from carbohydrates and proteins.
2. Carries of fat soluble vitamins: Vitamin
A,D,E, and K.
3. Dietary fats supplies essential fatty acids are
needed for growth and maintenance of the
integrity of the skin.
74By: Swati Bhatia

4. They maintain our body temperature.
5. Fats provide support for many organs in our
body such as heart, kidneys, intestine etc.
6. Foods containing fats provides taste to diet.
75By: Swati Bhatia

 Dietary fats are derived from 2 main sources.
1.Animal sources: ghee, butter, fat of meat, fish
oils etc.
2.Vegetable sources: various vegetable oils such
as groundnut oil, ginger oil, mustard oil, cotton
seed and nut oil and coconut oil etc.
76By: Swati Bhatia

77
WHO Expert Committee on prevention of
coronary heart disease has recommended only
20-30% of total dietary energy should be fats.
Indian council of Medical Research (1989) has
recommended a daily intake not more than
20% of total dietary through fats.
Saturated fats should contribute no more than
10% of total energy intake.
By: Swati Bhatia

78
Children:
Adolescents:
25 gm
22 gm
Man: 20 gm
Woman: 20 gm
Pregnant Woman: 30 gm
Lactating women: 45 gm
By: Swati Bhatia

 Phrenoderma (rough
and dry skin “toad
skin”)
 Obesity And
Hypertension,
 Diabetes,
 Gallbladder Disease
 Coronary Heart
Disease (high intake
of saturated fats),
 Cancer (Some recent
studies show that high
intake of fats increase
the risk of colon and
intestinal cancer)
79By: Swati Bhatia

 Polyunsaturated fatty acids are those fatty acids where
Unsaturation occur more than two points.
 They possess protective role on human health.
considered as
 Beneficial for consumption.
80By: Swati Bhatia

 Increase esterification process of cholesterol & prevents its
absorption.
 By increasing the synthesis of eicosanoids, acts as an anti
platelet aggregating factor, so decreases the chances of clot
formation.
 Decreases the synthesis of the precursor of VLDL AND TGs.
 Increases clearance of LDL cholesterol.
81By: Swati Bhatia

Sources:
Found in nuts and vegetable oils such as safflower,
sunflower, and soybean, and in fatty fish.
RDA: 6-10% of total energy intake per day.
82By: Swati Bhatia

Food science and Nutrition- Hotel Management

Recommended

Recommended

More Related Content

What's hot

What's hot (20)

Similar to Food science and Nutrition- Hotel Management

Similar to Food science and Nutrition- Hotel Management (20)

Recently uploaded

Recently uploaded (20)

Food science and Nutrition- Hotel Management