2.  Food
an edible substance made up of a variety
of nutrients that nourish the body
Two Categories:
a. Plant
b. Animal

3.  where the food eaten by human
beings,including meat, originates
 Basic requirement for human survival
 Three very good reasons why to increase
intake of plant foods:
› 1. more readily available
› 2. more economical
› 3. more healthful

4.  Derived from the seed of grasses
 Important cereal grains:
› Corn
› Wheat
› Rice
› Barley
› Rye
› Oats

5. Corn
 or maize,first grown by American Indians
 most truly American cereal
› Sweet corn
 Developed by hybrid breeding
 High quality and suitable for human consumption
› Yellow corn
rich in carotene (provitamin A), zein ( an incomplete
protein of low biological value), and starch
Wheat
 is grown in temperate climates of countries
 contains gluten (a highly nutritious protein)

6. Rice
 Principal cereal food commodity of Asians
 Grown in moist tropical or semitropical
climates
› Bran of the rice
 removed by polishing or milling to make the rich
kernel more palatable,lowered nutrional value of
rice
 rich in thiamin(can be preserved only if the
unhusked rice is parboiled)

7. Barley
 Hardy plant and is the oldest known
cereal
 Used in soups and as flour for infants
who may be allergic to wheat
 Used as malt and as food for livestock
Rye
 Grown in cold northern climates
 Used in making rye bread

8. Oats
 Eaten mostly in the form of
cooked oatmeal,contain slightly
more protein,Ca,and fat than
any other cooked cereal
 Used mainly as food for livestock

9.  pods, the seed case of peas,beans, or
lentils
 Have almost twice as much protein than
cereal grains
 used as meat substitute
› Dried peas
 22% protein because of their low moisture
content
› Fresh peas or cooked dried ones
 6% to 8% protein

10.  Average serving of legumes= 1/3 as
much protein as an average serving of
meat
 An incomplete protein unless combined
with at least complementary protein
such as corn or rice

11. Peanut
 Not a true nut but a beanlike
legume,rich in oils and protein
 1 pound of peanut provides more
protein(but incomplete) than a
pound steak,more carbohydrate
than a pound of
potatoes,approximately as much
fat as pound of butter
 Double virtue
1. high in food value
2. have long shelf-life

12. Soybean
 Most important legume
 Dry,whole bean contains 40%
protein and 20% fat
 Soy can be used as a flour in
bread or as a breakfast food

13.  Edible,more or less succulent,products of
seed-bearing plants
› Fleshy fruits
 Have numbers of seeds in the center of their
pulp such as apples and pears
› Stone fruits
 Contain a single stone or pit such as peaches,cherries,
and apricots

14.  Fruit-vegetables
› Known as vegetables but really are fruits
such as tomatoes,peppers,okra,squash, and
avocadoes
 Fruits like banana,fig,coconut,date and
breadfruit
 Are staple articles of food for people of the
tropics
• Apple is the most popular fruit and next
to it are the citrus fruits—oranges,
lemons,limes and grapefruit

15.  Fruits are good sources for:
› Vitamin C
› Cellulose
 Decreases the time of passage of waste
products through the large intestine
› Pectin
 Assists in formation of jelly
› Fructose and glucose

16.  Citrus fruits and peaches yield an
alkaline ash(fully oxidized in the body)
 Plums and cranberries yield an acid ash(
used in conjunction with a low-calcium
dieatary regimen to create a urinary
environment less conducive to formation
of kidney stones

17.  May be any part of the plant, the leaf
stalk,leaves or the roots.
 Greatest part of it is water, therefore it is
sensitive to weather changes and tend to
spoil quickly
› Vitamins most commonly found in vegetables
 Ascorbic acid,B complex vitamins,provitamin A
› Minerals most commonly found in vegetables
 Calcium and Iron

18.  Potatoes
› tubers(plant’s swollen underground root
stems)
› Contain 75% to 80% water and yield 70 to
90kcal/100g,most of which is from starch

19.  Derived from the Persian word
―shakar‖,which was derived from a Sanskrit
word meaning small grains or pebbles
 Used as a food preservative in ancient
times
 Manufactured by plants from water and air
by photosynthesis
 Extra supply of sugar in plants is converted
into starch and stored for future use (e.g.
potato),converted into fats and oils (e.g.
nuts) or converted into protein (e.g. beans)

20. Sucrose
found on extracts from sugar cane,sugar
beets,sorghum and sugar maples

21.  Found in fruits and seed of plants such as
poppy and sunflower
seeds,soybeans,corn,cotton,peanuts,
coconuts, and olives
› Corn oil and Safflower oil
 Good sources of unsaturated fatty acids(desirable
in reducing elevated serum cholesterol levels)
› Peanut Oil
 Used for shortening
 Food odor source such as in onion

22.  Best source of protein of high biological
value

24.  Animal product
 Composed of:
› Muscle
› Connective tissue
› Fat
 Important source of energy

25.  Rich in:
› Phosphorus
› Niacin
› Riboflavin
*Red meat  source of iron
*Pork  rich in thiamine
 Organ meat
› Significant nutritional value
› Liver
 More vitamins and iron

30.  Doesn’t increase the amount of nutrients
in the meat produced
 Prevent deficiencies
 Improve food conversion efficiency
› Lower cost production

31.  Fresh  other form
› Curing, smoking, seasoning, cooking, or any
combination of these processes
 Limited amounts of cereal, soybeans
products and milk products
› Improve the binding qualities

34.  Preserve product
 Enhance flavour and texture
 Convenience of item
 Concentrates the content of:
› Protein
› Minerals
› Vitamins
 Reduces fat

35.  whole grain products, like whole wheat
› Poor keeping qualities
 Subject to infestation
 Decay rapidly due to action of bacteria

36.  Bran layer
› Fibrous outer husks
 Cellulose and hemi cellulose
 Aleurone layer
› Some protein, niacin, iron
› Outer layer of endosperm
 Endosperm
› Inner portion
Starch and some proteins
 Germ
› Found at one end of a kernel
› B complex vitamins, iron, and vitamin E

37. aleurone

38.  Makes white wheat flour
 Bran, aleurone, and germ are removed
› To prevent rancidity
› Prolong storage time
 Since the three parts/layers are lost, the law
is requiring that white wheat flour is to be
added with:
› Thiamin
› Riboflavin
› Niacin
› Iron

39.  Refined wheat flour
› Composed of:
 70 – 80% starch
 7.5 – 14% protein

40.  One loaf of bread contains:
› 40% thiamine
› 20% niacin
› 15% riboflavin
› 25% iron
*recommended dietary allowance

42.  Honey,raw sugar,brown sugar and white
sugar are practically the same
nutritionally.

43.  Heating raw milk 60 c in order to destroy
any pathogenic microorganisms that
maybe present.
Canning
uses heat processing time based on
microbial death
Freezing
principle behind use of refrigeration. Low
temperature=slows growth of
microorganisms

44.  Advantages such as increased storage
time,decreased home preparation
time,ensure food safety and enhanced
overall product and edibility
 Disadvantages such as destruction of
some nutrients,increases cost,decreased
taste appeals for some person

45.  U.S department of agriculture USDA
oversees the safety and accurate
labeling of meat and poultry products.
 USDA activities complement those of
food and drug administration (FDA).

46.  Fabricated foods-Complex mixtures of
ingredients specifically designed for a
particular use and may or may not
resemble existing foods.
 Ex: dairy subtitutes- non dairy creamer
egg subtitutes w/o cholesterol
meat subtitutes-soy bean base
meal replacement beverages and
bars

47.  Mixtures of two or more foodstuffs other
than seasoning
 Ex: liquid meals
 Prepared breakfast
 Snack foods

48.  They must contribute 5% or more of any
recommended nutrient requirement
 Should contain nutrients similar to those
they resemble
 Caloric content should be determined
by intended use

49.  Food labeling program designed by FDA
is to provide nutrition information
Ingredient labeling
all food labels must have the basic info:
 legal names of products
 Net weight including packaging medium such as water in
canned vegetables
 Name and location of the manufacturer
 Ingredients listed on descending order by weight

50.  Number of servings,number of calories
followed by amount of
protein,carbohydrate and fat per
serving.
 Eight indicator nutrients: protein,vit. A,C,
thiamin,riboflavin,niacin,calcium and
iron.
 Other vitamins and minerals are optional.

51.  United states recommended daily allowances-represents the
amount of nutrients needed every day by healthy people
plus a 30%-50% excess to allow for individual variations.
 Recommended Daily Intake (RDI)
 3 categories of USDRA
› Used for conventional food: adults and children 4 or more years of
age
› Used for special dietary foods: infants uder 4 years of age and
pregnant or lactating women