Nutrient content in food
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This document discusses nutrition and food testing. It outlines the major components of nutrition including carbohydrates, proteins, fats, vitamins, minerals, roughage, and water. It then describes common food tests like Benedict's solution for glucose, iodine for starch, Millon's test for proteins, and emulsion tests for lipids. The document concludes by discussing malnutrition and specific deficiency diseases that can result from not getting enough vitamins or minerals.
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Food Technology Proteins
Proteins are made up of carbon, hydrogen, oxygen, phosphorus, nitrogen, and sulfur. They function for growth, maintenance, energy, and formation of enzymes and hormones. Good sources include meat, fish, eggs, milk, and cheese. Deficiency can cause stunted growth and kwashiorkor. Proteins are made of amino acid chains. Denaturation and coagulation alter the protein structure. Heat, acid, salt, and enzymes can cause denaturation. The Maillard reaction is non-enzymatic browning during cooking involving amino acids and sugars.
Vitamin b6
Water soluble vitamin pyridoxine (vitamin B6) introduction, Chemistry of vitamin B6, Biochemical role of vitamin B6, active form of vitamin B 6 (pyridoxal phosphate) synthesis and their role, Recommended dietary allowance of vitamin B6, Dietary sources of vitamin B 6, Deficiency symptoms of Vitamin B6.
Significance and sources of riboflavin
Riboflavin is essential for intermediary metabolism and cellular antioxidant protection. It acts as a coenzyme in flavoproteins to catalyze single- and dual-electron transfers in metabolic reactions. Deficiency first manifests in tissues with rapid turnover like skin and epithelium. Riboflavin is widely distributed in foods, mostly bound to proteins as FMN and FAD, with meats, dairy, and green vegetables as major sources. Absorption of non-covalently bound forms and free riboflavin is highly bioavailable.
carbohydrate
any of a large group of organic compounds occurring in foods and living tissues and including sugars, starch, and cellulose.
Riboflavin
Riboflavin, also known as vitamin B2, is a water-soluble vitamin that has many important functions in the body. It acts as a coenzyme in energy production and metabolism. Riboflavin was discovered in the 1920s-1930s by researchers including Otto Warburg, Richard Kuhn, and Paul Karrer, who received the 1938 Nobel Prize in Chemistry. A riboflavin deficiency can cause health issues, but toxicity is rare as excess is excreted in urine. The document outlines the functions, food sources, deficiency symptoms, and destruction of riboflavin.
Vitamin c
This document discusses vitamin C, including its sources and requirements. It states that vitamin C is a water-soluble antioxidant that helps with iron absorption, collagen synthesis, wound healing and other functions. The richest sources of vitamin C are amla, followed by other citrus fruits, berries, peppers, cabbage, potatoes and leafy greens. Cooking can reduce vitamin C levels in foods. Proper harvesting, storage and preparation helps maximize vitamin C content. The document also provides recommended daily intake amounts for vitamin C from organizations like ICMR.
Riboflavin VITAMIN B2
Vitamin B2, also known as riboflavin, is a water-soluble vitamin that plays an important role in metabolism. It exists in tissues tightly bound to enzymes called flavoproteins and its active forms are FMN and FAD, which are involved in oxidation-reduction reactions. Good dietary sources include liver, eggs, dairy products, fish, and green leafy vegetables. A riboflavin deficiency can cause symptoms affecting the skin and mucous membranes like angular stomatitis or a magenta colored tongue.
Vitamin c, Ascorbic acid
Vitamin C, also known as ascorbic acid, is a water-soluble vitamin that is essential for humans and other primates. It acts as an antioxidant in the body and is necessary for collagen synthesis, immune function, iron absorption and more. A deficiency in vitamin C causes scurvy, which results in symptoms like bleeding gums, slow wound healing and bone fractures. Good dietary sources of vitamin C include citrus fruits, berries, peppers, broccoli and potatoes.
Recommended
Food Technology Proteins
Proteins are made up of carbon, hydrogen, oxygen, phosphorus, nitrogen, and sulfur. They function for growth, maintenance, energy, and formation of enzymes and hormones. Good sources include meat, fish, eggs, milk, and cheese. Deficiency can cause stunted growth and kwashiorkor. Proteins are made of amino acid chains. Denaturation and coagulation alter the protein structure. Heat, acid, salt, and enzymes can cause denaturation. The Maillard reaction is non-enzymatic browning during cooking involving amino acids and sugars.
Vitamin b6
Water soluble vitamin pyridoxine (vitamin B6) introduction, Chemistry of vitamin B6, Biochemical role of vitamin B6, active form of vitamin B 6 (pyridoxal phosphate) synthesis and their role, Recommended dietary allowance of vitamin B6, Dietary sources of vitamin B 6, Deficiency symptoms of Vitamin B6.
Significance and sources of riboflavin
Riboflavin is essential for intermediary metabolism and cellular antioxidant protection. It acts as a coenzyme in flavoproteins to catalyze single- and dual-electron transfers in metabolic reactions. Deficiency first manifests in tissues with rapid turnover like skin and epithelium. Riboflavin is widely distributed in foods, mostly bound to proteins as FMN and FAD, with meats, dairy, and green vegetables as major sources. Absorption of non-covalently bound forms and free riboflavin is highly bioavailable.
carbohydrate
any of a large group of organic compounds occurring in foods and living tissues and including sugars, starch, and cellulose.
Riboflavin
Riboflavin, also known as vitamin B2, is a water-soluble vitamin that has many important functions in the body. It acts as a coenzyme in energy production and metabolism. Riboflavin was discovered in the 1920s-1930s by researchers including Otto Warburg, Richard Kuhn, and Paul Karrer, who received the 1938 Nobel Prize in Chemistry. A riboflavin deficiency can cause health issues, but toxicity is rare as excess is excreted in urine. The document outlines the functions, food sources, deficiency symptoms, and destruction of riboflavin.
Vitamin c
This document discusses vitamin C, including its sources and requirements. It states that vitamin C is a water-soluble antioxidant that helps with iron absorption, collagen synthesis, wound healing and other functions. The richest sources of vitamin C are amla, followed by other citrus fruits, berries, peppers, cabbage, potatoes and leafy greens. Cooking can reduce vitamin C levels in foods. Proper harvesting, storage and preparation helps maximize vitamin C content. The document also provides recommended daily intake amounts for vitamin C from organizations like ICMR.
Riboflavin VITAMIN B2
Vitamin B2, also known as riboflavin, is a water-soluble vitamin that plays an important role in metabolism. It exists in tissues tightly bound to enzymes called flavoproteins and its active forms are FMN and FAD, which are involved in oxidation-reduction reactions. Good dietary sources include liver, eggs, dairy products, fish, and green leafy vegetables. A riboflavin deficiency can cause symptoms affecting the skin and mucous membranes like angular stomatitis or a magenta colored tongue.
Vitamin c, Ascorbic acid
Vitamin C, also known as ascorbic acid, is a water-soluble vitamin that is essential for humans and other primates. It acts as an antioxidant in the body and is necessary for collagen synthesis, immune function, iron absorption and more. A deficiency in vitamin C causes scurvy, which results in symptoms like bleeding gums, slow wound healing and bone fractures. Good dietary sources of vitamin C include citrus fruits, berries, peppers, broccoli and potatoes.
Vitamin b2
Introduction about Vitamin B2, Chemistry of Riboflavin, Biochemical Functions of Riboflavin, Recommended Dietary Allowance of Vitamin B2, Dietary Sources of Riboflavin, Deficiency Symptoms of Vitamin B2, Synthesis of FMN, FAD from Riboflavin pathway, Coenzymes of Riboflavin.
Riboflavin, VITAMIN B2
Vitamin B2, also known as riboflavin, is required for metabolism and energy production. Good dietary sources include milk, cheese, eggs, leafy greens, almonds, and soybeans. The recommended daily amount is 1.5 mg. Riboflavin is absorbed in the small intestine and circulates in the active forms FMN and FAD, which act as coenzymes in over 150 oxidation-reduction reactions involved in metabolism. Deficiency can cause symptoms like cracked lips, inflammation of the tongue, mouth ulcers, dry and scaling skin, and eye irritation.
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Vitamins
Vitamins are organic nutrients that are needed in small quantities for specific vital functions in the body. There are 13 vitamins that are either fat-soluble or water-soluble. Fat-soluble vitamins are transported in the fat portion of foods and can be stored in the body, potentially leading to toxicity if consumed in large amounts. Water-soluble vitamins contain hydrogen and are not stored, so daily dietary intake is required. The document categorizes and describes the characteristics and structures of both fat-soluble and water-soluble vitamins.
Vitamins in animals
The document discusses vitamins, specifically fat soluble vitamins. It provides definitions of vitamins and details the history of vitamin A discovery. Vitamin A, also known as retinol, is derived from carotenoids in plants and is essential for vision, epithelial cell maintenance, and bone development. The document outlines the digestion, absorption, transport, storage and excretion of vitamin A as well as requirements for different animal classes.
Calorie count
1) Vitamins and minerals are essential micronutrients that must be obtained through diet as the body cannot synthesize enough for its needs.
2) They include fat soluble vitamins A, D, E, K and water soluble B complex and C vitamins.
3) Guidelines on vitamin A recommend 100,000 IU per day for infants 6-12 months and 200,000 IU for children 1-5 years.
Vitamin b2
Riboflavin, also known as vitamin B2, is a water-soluble vitamin that is part of the B vitamin group. It plays an important role in metabolism as the central component of the cofactors FAD and FMN, which are required for many enzyme reactions. Sources of riboflavin include liver, dairy products, eggs, meat, and leafy greens. Deficiency can cause lesions on the skin, eyes, and mouth as well as eye irritation and sensitivity to light. Daily requirements vary from 0.4 to 2.2 mg depending on age, sex, and pregnancy/lactation status.
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carbohydrate
Carbohydrates provide the body with energy and are made of carbon, hydrogen, and oxygen. They are divided into two types: simple and complex. Simple carbohydrates like candy, syrups, fruit, and milk are made of one or two sugars and are quickly digested, while complex carbohydrates like bread, rice, vegetables, and beans contain three or more linked sugars and take longer to digest. Both types are important sources of calories and nutrients, with complex carbohydrates being healthier overall.
Vitamin b5
The document summarizes information about vitamin B5 (pantothenic acid). It was discovered in 1919 by Roger J. Williams. It plays a key role in the synthesis of coenzyme A which is essential in energy metabolism and biosynthesis. Pantothenic acid is absorbed in the small intestine and transported into cells. Deficiency can cause neurological and metabolic issues, but is very rare. Toxicity from pantothenic acid is also unlikely as massive doses only cause mild side effects.
Absorption, transport and metabolism of pyridoxine
The document summarizes the absorption, transport, and metabolism of pyridoxine (vitamin B6). It states that pyridoxine is absorbed via passive diffusion in the small intestine and transported to the liver bound to albumin in plasma. In tissues and liver, it is phosphorylated to its active form, pyridoxal phosphate. The liver plays a central role in interconverting pyridoxine forms and metabolizing excess amounts, which are ultimately excreted in urine as 4-pyridoxic acid. Alcohol and the drug INH can interfere with pyridoxine metabolism by displacing or binding to pyridoxal phosphate.
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Vitamin B2, also known as riboflavin, is a water-soluble vitamin that is essential for human health. It contains a heterocyclic ring structure and helps the body metabolize fats, proteins, and carbohydrates to produce energy. Riboflavin also assists other vitamins in being utilized by the body and is important for vision, growth, and red blood cell production. Deficiency can result in cracks in the mouth or tongue, though it is uncommon except in cases of other vitamin deficiencies or chronic alcoholism. Good dietary sources include dairy products, eggs, leafy greens, mushrooms, and whole grains. The recommended daily intake varies from 0.4 to 1.6 mg depending on
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Vitamin k
Vitamin K is essential for dogs and exists in different forms. Vitamin K1, also known as phylloquinone, is plant-based and found in green leafy vegetables. It supports blood clotting and is absorbed in the small intestine with the help of bile salts. A deficiency can result in increased bleeding. Vitamin K2, also called menaquinone, has multiple subtypes and is longer lasting than K1. It is produced by intestinal bacteria and absorbed in the ileum and colon to strengthen bones. Dogs require 1 microgram of vitamin K per kilogram of body weight daily.
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Vitamin B5 pantothenic acid MUHAMMAD MUSTANSAR
Vitamin B5, also known as pantothenic acid, forms part of coenzyme A which plays an important role in energy metabolism. It is essential for the formation of ATP from the breakdown of carbohydrates, proteins, fats, and alcohol. Pantothenic acid is used to synthesize coenzyme A, which transports carbon atoms within cells to form acetyl-CoA and related compounds for energy metabolism and biosynthesis of important compounds like fatty acids and cholesterol. Coenzyme A is also required for the formation of acetyl carrier protein needed for fatty acid synthesis.
Human nutrition
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Riboflavin, VITAMIN B2
Vitamin B2, also known as riboflavin, is required for metabolism and energy production. Good dietary sources include milk, cheese, eggs, leafy greens, almonds, and soybeans. The recommended daily amount is 1.5 mg. Riboflavin is absorbed in the small intestine and circulates in the active forms FMN and FAD, which act as coenzymes in over 150 oxidation-reduction reactions involved in metabolism. Deficiency can cause symptoms like cracked lips, inflammation of the tongue, mouth ulcers, dry and scaling skin, and eye irritation.
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Vitamins are organic nutrients that are needed in small quantities for specific vital functions in the body. There are 13 vitamins that are either fat-soluble or water-soluble. Fat-soluble vitamins are transported in the fat portion of foods and can be stored in the body, potentially leading to toxicity if consumed in large amounts. Water-soluble vitamins contain hydrogen and are not stored, so daily dietary intake is required. The document categorizes and describes the characteristics and structures of both fat-soluble and water-soluble vitamins.
Vitamins in animals
The document discusses vitamins, specifically fat soluble vitamins. It provides definitions of vitamins and details the history of vitamin A discovery. Vitamin A, also known as retinol, is derived from carotenoids in plants and is essential for vision, epithelial cell maintenance, and bone development. The document outlines the digestion, absorption, transport, storage and excretion of vitamin A as well as requirements for different animal classes.
Calorie count
1) Vitamins and minerals are essential micronutrients that must be obtained through diet as the body cannot synthesize enough for its needs.
2) They include fat soluble vitamins A, D, E, K and water soluble B complex and C vitamins.
3) Guidelines on vitamin A recommend 100,000 IU per day for infants 6-12 months and 200,000 IU for children 1-5 years.
Vitamin b2
Riboflavin, also known as vitamin B2, is a water-soluble vitamin that is part of the B vitamin group. It plays an important role in metabolism as the central component of the cofactors FAD and FMN, which are required for many enzyme reactions. Sources of riboflavin include liver, dairy products, eggs, meat, and leafy greens. Deficiency can cause lesions on the skin, eyes, and mouth as well as eye irritation and sensitivity to light. Daily requirements vary from 0.4 to 2.2 mg depending on age, sex, and pregnancy/lactation status.
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carbohydrate
Carbohydrates provide the body with energy and are made of carbon, hydrogen, and oxygen. They are divided into two types: simple and complex. Simple carbohydrates like candy, syrups, fruit, and milk are made of one or two sugars and are quickly digested, while complex carbohydrates like bread, rice, vegetables, and beans contain three or more linked sugars and take longer to digest. Both types are important sources of calories and nutrients, with complex carbohydrates being healthier overall.
Vitamin b5
The document summarizes information about vitamin B5 (pantothenic acid). It was discovered in 1919 by Roger J. Williams. It plays a key role in the synthesis of coenzyme A which is essential in energy metabolism and biosynthesis. Pantothenic acid is absorbed in the small intestine and transported into cells. Deficiency can cause neurological and metabolic issues, but is very rare. Toxicity from pantothenic acid is also unlikely as massive doses only cause mild side effects.
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The document summarizes the absorption, transport, and metabolism of pyridoxine (vitamin B6). It states that pyridoxine is absorbed via passive diffusion in the small intestine and transported to the liver bound to albumin in plasma. In tissues and liver, it is phosphorylated to its active form, pyridoxal phosphate. The liver plays a central role in interconverting pyridoxine forms and metabolizing excess amounts, which are ultimately excreted in urine as 4-pyridoxic acid. Alcohol and the drug INH can interfere with pyridoxine metabolism by displacing or binding to pyridoxal phosphate.
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Vitamin k
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This document discusses nutrition, food, and nutrients. It defines nutrition as the science of food in relation to health. Food is defined as any substance that nourishes the body when eaten. Nutrients are substances in food that are required for bodily functions and are divided into macronutrients and micronutrients. The six classes of nutrients - carbohydrates, fats, proteins, vitamins, minerals, and water - are described along with their sources, functions, and deficiency diseases. Body mass index and categories of nutritional status like obesity, underweight, and malnutrition are also explained. Factors affecting nutrition include age, lifestyle, socioeconomic status, culture, and others.
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Nutrient content in food
- 2. 1.Carbohydrates 2.Protein 3.Fats 4.Vitamin -fat-soluble :A,D,E,K -water-soluble:B,C 5.Minerals -macrominerals -microminerals 6.Roughage or dietary fibre 7.Water
- 4. •LIPIDS
- 6. •Roughage or dietary fibre •Water
- 8. FOOD TEST BENEDICTS SOLUTION BRICK-RED PRECIPITATE IS FORMED To test the presence of glucose
- 9. FOOD TEST IODINE SOLUTION To test the presence of starch IODINE SOLUTION TURNED BLUE-BLACK
- 10. FOOD TEST MILLON’S TEST To test the presence of protein RED PRECIPITATE IS FORMED
- 11. FOOD TEST To test the presence of lipid MILKY SOLUTION OR EMULSION IS FORMED EMULSION TEST
- 12. -Result from taking an unbalanced diet in which certain nutrient are lacking -not obtain enough energy to aid metabolism -malnourished mainly due to protein deficiency -have two extreme protein deficiency -kwashiorkor -marasmus
- 13. -Deficiency in vitamin and minerals can effect health and cause deficiency diseases such as VITAMIN A Lead to night blindness VITAMIN B Beri-beri(nervous system disease) VITAMIN C Poor collagen formation,lead to scurvy VITAMIN D Rickets_(weak bones and teeth decay)
- 14. VITAMIN E Sterility VITAMIN K Blood does not clot easily
- 17. THE END