Food

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Mechanics:
1. Guess the logo.
2. Don’t recite in chorus.
3. Raise virtual hand.
Good luck!!

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- A brief history of man's relationship
with food, spanning from the time of
our remote ancestors 3 million years
ago to the present day. Food has been
a topic of great interest for humanity
across cultures and over generations.

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- Food is something that provides
nutrients,and this nutrients are
substance that provide energy for
activity,growth and functions of the
body.

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- Food is anything that people eat that provide nourishment,
it is the important oxygen of maintaining life, and a
major human need, it also the inseparable from the
history of man. Food is usually a plant or animal origin
and contains essentials nutrients of food such as
carbohydrates, fats, proteins, vitamins,or minerals,
water.

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NUTRIENTS- are substance that provide
energy for activity, growth and functions of the
body.
NUTRITION
The study of nutrients in food, how the body
uses nutrients and the relationship between
diet, health and disease.
Eating healthy foods in right amount

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● Protein- is a substance found in food and drink such as meat
, eggs , and milk.
● Fats- are a type of nutrient that you get from your diet. It is
essentialto eat some fats, though it is also harmful to eat too
many.fats you eat give your body energy that it needs to work
properly. During exercise, your body uses calories from
carbohydratesyou have eaten.

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● Vitamins and Minerals-- Vitamins and minerals are
compounds necessary for the healthy functioning of our
bodies. We need vitaminsand minerals to help us grow,
● Carbohydrates- are the sugars, starches and fibers found
in fruits, grains, vegetables and milk products. They're a source
of energy for the body.
● Water- is an inorganic,transparent,tasteless,odorless,and
nearly colorless chemical substance,

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Is the study of chemical, physical, and microbiological nature
of foods. Any transformation that food undergoes as reflected
in its characteristics and properties.

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is a branch of food science which deals with the techniques
and principles in processing and preserving food
substances. The application of food science helps in
manufacturing safe, wholesome and nutritious food
products.

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● - is branch of food science deals with study of
chemical process. Behind the biochemical nature of
food, their properties and how they are processed in
the body. It involves the study of chemical
components from proteins to carbohydrates and
more. In food chemistry, we learn how different
processing techniques affect a certain type of food
and also for ways to enhance the quality of food.

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is the study of microorganisms that inhibits or contaminates
food, causing food spoilage.

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is the application of engineering principles to the storage,
processing and distribution of food materials and products.
Food engineers are responsible for ensuring the safe and
efficient processing, packaging and storing of food products.

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TWO MAJOR SOURCES OF FOOD
1. ANIMAL PRODUCT
2. PLANT PRODUCT

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is a white, nutrient-rich liquid food produced in the
mammary glands of mammals. It is the primary
source of nutrition for infant mammals before they
are able to digest other types of food.

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- Is an important food in the diet it is the
foremost food of the people.
- It is edible raw, but is normally eaten after it
has been cooked.

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- domestic fowl, such as chickens, turkeys, ducks, and geese.
- poultry are domesticated birds kept by humans for their eggs,
their meat or their feathers is the flesh of chickens and other
domestic fowl as food.

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- are laid by female animals of many different species,
including birds, reptiles, amphibians, a few mammals,
and fish, and many of these have been eaten by humans
for thousands of years
CHICKEN DUCK
TURTLE SEAGULL

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E. FISH
- is a scaly skinned vertebrate that swims in water and breathes using gills.
“Vertebrate” means that a fish has a skeleton with a spine. (FLESH, ROE,
LIVER ETC.)
BANGUS SARDINES TUNA MACKEREL
TILAPIA CATFISH

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F. SHELLFISH
1. CRUSTACEANES
- are covered with crust like shells and have segmented bodies.
2. MOLLUSK
- are soft in structure and are either partially or wholly enclosed
in a hard shell that is largely of mineral composition

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1. CRUSTACEANES
CRAB LOBSTER SHRIMPS
CRAYFISH PRAWNS

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2. MOLLUSK
OYSTER CLAM SCALLOP
SQUID CUTTLEFISH SNAIL

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A.GRAINS
- any food made from wheat, rice, oats, cornmeal, barley, or
another cereal grain is a grain product. (CEREALS)
- grain is a small, hard, dry seed, with or without an attached hull or fruit layer,
harvested for human or animal consumption. A grain crop is a grain-producing plant
RICE CORN WHEAT BARLEY OATS

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B. PULSES
-are the edible seeds of plants in the legume family. Pulses
grow in pods and come in a varietyof shapes, sizes and
colors
BEANS PEAS LENTIL

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C. FRUITS
- Produced from flowers
BANANA PINEAPPLE MANGO PAPAYA
BREADFRUIT
APPLE GRAPES PEARS

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D. VEGETABLES
- a plant or part of a plant used as food,
typically as accompaniment to meat or fish,
such as a cabbage, potato, carrot, or bean.
--are parts of plants that are consumed by
humans or other animals as food. The original
meaning is still commonly used and is applied
to plants collectively to refer to all edible plant
matter, including the flowers, fruits, stems,
leaves, roots, and seed

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CLASSIFICATION OF VEGETABLES
1.) LEAF AND STEMS - Often times called green
vegetables

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2. ROOTS
- are the underground part of a plant
CLASSIFICATION OF VEGETABLES
RADISH
CARROTS

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3. SEEDS
CLASSIFICATION OF VEGETABLES
- is a small embryonic plant enclosed in a covering called the seed coat,
usually with some stored food. seeds usually grow in pods which
are sometimes eaten along, legumes are beans and peas . The legumes
are also rich in CHO and contain a small amount of fat.
GREEN PEAS MONGO GREEN BEANS

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4. FRUITS
CLASSIFICATION OF VEGETABLES
- is a seed-bearingstructure that develops from the ovaryof a
flowering plant,
TOMATO EGGPLANT CUCUMBER

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5, FLOWERS
CLASSIFICATION OF VEGETABLES
-Are plants of which the flower are used as a food
BANANABLOSSOM SQUASHFLOWER CAULIFLOWER BROCCOLI

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E. TUBERS
-which grow underground on the root of a plant.
POTATOES SWEET POTATO CASSAVA YAM

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F. NUTS
- is a fruit composed of an inedible hard shell and a seed, which
is generallyedible.
CASHEW ALMOND PEANUTS WALNUTS

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G. FUNGI
- Fungi" in the vegetable sense denotes mushrooms
and truffles. fungi are commonly known as
mushrooms.
MUSHROOM

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H. OILSEEDS
- crops are grown for the purpose of extraction of oil, which is contained
in their seeds. .Seed oil is a vegetable oil that is obtained from the seed
(endosperm)of some plant, rather than the fruit (pericarp)vegetable
origin obtained by extracting the oil from seeds or fruits which ... Oilseed
presses are commonly used in developingcountries, among people for
whom ...
COCONUT PALMOIL SOYBEANS OLIVEOIL

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I. SEAWEED
.- edible seaweed, or sea vegetables, are seaweeds that can be
eaten and used in the preparationof food. They typically contain
high amounts of fiber. They may belong to one of several groups of
multicellular algae.
AGAR CARRAGEENAN

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