2. What is Food?
- Food is defined as
anything solid or liquid
which when swallowed,
digested and assimilated,
nourishes the body.
3. What is Food?
- Food is composed of many
different chemical substances ie
macronutrients (eg. carbohydrate,
protein and lipids), micronutrients
(eg. vitamins and minerals),
water, and dietary fiber.
4. What is Food?
- Almost all foods are plant or
animal origin.
- Human need food for normal
growth and development
5. Is the study of the
chemical, physical and
microbiological nature of
foods and any transformation
that food undergoes as
reflected in it’s characteristics
and properties.
FOOD SCIENCE
8. It is a composite of several
criteria determined by the stimuli
coming from the food attitudes or
value attached by the consumer to
the food. Food is considered good to
eat if it is nutritious, palatable,
sanitary, digestible and economical.
FOOD QUALITY
9. NUTRITIONAL QUALITY
Food are source of substance
called nutrients which are
responsible for the physiological
rules of food to give energy, build
and repair tissues and regulate
bodily processes
10. Food nourishes us by supplying
our bodies with protein, carbohydrates,
fats, vitamins and minerals. Most food
contain several of these nutrients, but
no single food contains them all. That
is why a healthy diet includes variety
of foods.
THE ROLE OF NUTRIENTS
11. MAIN GROUP OF NUTRIENTS
*Water
*Protein
*Fats
*Carbohydrates
*Minerals
*Vitamins
12. DIGESTIBILITY
It refers not only to completeness
of digestion and absorption but
also the general feeling and the
after effect of eating.
13. VISUAL PERCEPTION
This refers to the external
characteristics of food as seen by the
naked eye which includes size, shape,
volume, texture and color. The mere
sight of a food may stimulate or damper
the appetite
PALATABILITY FACTORS OR EATING
QUALITIES OF FOOD JUDGED BY
HUMAN SENSES:
14. ODOR DETECTION
The nerves of the nose are
sensitive to volatile substance
emitted by aromatic compounds
in food characteristic smell of
fresh us spoiled fish burnt
sugar.
19. Food contains mainly:
Water
Protein
Carbohydrates
Fats
Substances present in food in small amounts:
minerals
vitamins
non-nutritional components (pigments, enzymes, gum
organic acids, tannins, esters, ketones and other
flavoring compounds)
CHEMICAL COMPOSITION OF FOODS
20. WATER
This is the most abundant compounds in
food. Even
substances
the so-called pure and dry
like sugar and salt have small
amount of water on their crystals. Human body
is composed of about two-third water.
THREE PHYSICAL STATES OF WATER:
Solid as ice
Liquid
Gas as steam
21. Protein helps, builds, maintain
and repair our bodies. It also helps
that
produce antibodies
disease and contributes
ward off
to the
production of enzymes and hormones
that regulate many of our body’s
processes.
PROTEIN
22. Protein is found in foods of
both plants and animals. Protein
found in meat, poultry, fish, eggs,
cheese, and milk are complete
protein. They can supply the
body’s need for protein. Plant
forms of protein include legumes,
rice, wheat, corn and nuts. They
are called incomplete protein.
23. Carbohydrates provide the
body with fuel and they are an
important part of our diets,
especially in starch form. Starches
come from potatoes, breads,
cereals and pasta.
CARBOHYDRATES
24. Fats provide a highly concentrated
form of energy and despite all the bad
publicity they receive, some fat is essential
to our diets. Fats carry certain vitamins
through our bodies, and help protect body
organs. They give a staying power to our
meals and keep us from getting hungry to
soon after, we have eaten.
FATS
25. These are potent organic
compounds, and found in small
quantities in food. They are needed
by the body to regulate
physiological processes for normal
growth and maintenance of life.
VITAMINS
26. growth and the
– Promotes
development of normal skin. It
also contributes to bone and
tooth development, prevent night
vision and helps prevent eye
disease.
VITAMIN A
27. VITAMIN C (Ascorbic Acid)
– Aids the formation of healthy
bones, teeth, gums and blood
vessels. It also plays a part in
the creation of collagen, which
binds our bodies cell together.
28. THIAMINE
– helps regulate our appetite
and digestion, helps maintain a
healthy
helps
nervous
our
system, and
bodies use
carbohydrates.
29. These are inorganic constituents
as contrasted to the organic
compounds: protein, carbohydrates,
fat and vitamins.
Even though minerals are found in
very small amount in food, they are
vital to good health.
MINERALS
30. CALCIUM
– gives strength and structure
to our bones and rigidity and
permanence to our teeth. It
helps in blood circulation and
proper contraction of muscles.
31. IRON
– is an important part of red
blood cells. It plays a role in
carrying oxygen through the
body and also helps the body
resistance to infections.
32. SODIUM
– helps regulate the passage of
water and nutrient in and out of
the blood cells. It also helps us
maintain the proper balance of
body fluids.
33. POTASSIUM
– helps keeps the body fluid balance. It
also regulates muscular contractions.
Other Dietary Concerns
WATER
– bathes our tissues, lubricates our joints,
carries nutrients, takes waste away from
our cells, and it is built into structure of
many chemical compounds in our body.
Our body needs (eight) 8 glasses of water
per day.
34. FIBER
– is the portion of the food that cannot
be broken down or digested in the
body. Fiber passes through our
intestines and carries waste products
with it. To add fiber to our diet, eat
plenty of fresh fruit and vegetables,
grains and whole grains.
35. CHOLESTEROL
– is essential to life, but most of us
consume more than we need. Cholesterol
membranes, builds nerve
makes
sheaths
up
and provides raw materials for
hormones. Cholesterol usually is most
concentrated in food with saturated fats,
such as meats, butter and egg yolks.
36. CALORIE – is a measurement of the
energy supplied by food. A certain
number of calorie is necessary for
body functions and activity. Its amount
depends on our body size, sex and
stage of life.
CALORIE/S
37.
38. Activity
1. Why water, protein,
carbohydrates and fat are
important to our body?
2. What will happened into our
body if we don’t determine the
food quality?
