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Nutrition and Composition of Food
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Any substance taken into the assimilated by a plant or animal to keep it alive and enable it to grow and repair tissue; nourishment
Anything that nourishes or stimulates; whatever helps something to keep active, grow, etc◦ Webster’s New World College Dictionary – 4th edition. 1999.
Complex mixture of chemicals that an organism takes in and assimilates to:◦ Promote growth◦ Expend energy◦ Replace worn or injured tissue◦ Prevent some diseases
What is Food?
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Encompasses many processes= many definitions
The series of processes by which an organism takes in and assimilates food for promoting growth and replacing worn or injured tissues◦ Webster’s New World College Dictionary – 4th
edition. 1999.
Nutrition…
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Extremely complex mixtures of thousands of chemicals
97% of food’s mass is made up of: Proteins Carbohydrates Lipids
The remainder of food consists of thousands of compounds that exist in small amounts (measuring parts per million) and are often important in:
Taste Odor Color
Vitamin and minerals also exist in minute amounts and are very important in body function.
Most Foods are Actually…
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Obesity Rates
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For adults, overweight and obesity ranges are determined by using weight and height to calculate a number called the “body mass index” (BMI). BMI is used because, for most people, it correlates with their amount of body fat.
An adult who has a BMI between 25 and 29.9 is considered overweight.
An adult who has a BMI of 30 or higher is considered obese.
BMI is an estimate of body fat so sometimes it can show that a person is overweight when they are not actually
Like athletes
Defining Obesity
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Calculating Body Mass Index (BMI)
BMI =
Weight in pounds
(Height in inches)2
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Calculate Your BMI
BMI =
( )2
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Diabetes
Cancer◦Breast◦Colon
Heart disease
Liver disease
Hypertension
Stroke
Respiratory issues
Sleep disturbances
Obesity is associated with increased risk for
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Rank1 Causes of death All persons
All causes 2,397,615
1. Diseases of heart 652,486
2.Malignant neoplasms (cancer)
553,888
3. Cerebrovascular diseases 150,074
4.Chronic lower respiratory diseases
121,987
5. Unintentional injuries 112,012
6. Diabetes mellitus 73,138
7. Alzheimer's disease 65,965
8. Influenza and pneumonia 59,664
Causes of Death
Source: U.S. National Center for Health Statistics, Health, United States, 2007.
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“New” Food Pyramid
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1. Multiply grams of fat times 9 calories per gram to get calories from fat
2. Divide calories from fat by total calories and multiply by 100 to get % of calories from fat
3. Multiply grams of saturated fat by 9 calories per gram to get calories from saturated fat
4. Divide calories from saturated fat by total calories and multiply by 100 to get percent calories from saturated fat
Calculating % Fat in Food
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Quarter Pounder from McDonalds
◦ Calories – 410◦ Total fat – 19 grams◦ Saturated fat – 7 grams
Calculate the % fat and % saturated fat in the quarter pounder.
Dietary recommendations are to consume less than 10% of calories from saturated fats and keep total fat intake between 20-35% of total calories…does a cheeseburger do this?
Try It for Yourself
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Food◦ Anything that nourishes or stimulates; whatever
helps something to keep active, grow, etc Webster’s New World College Dictionary – 4th edition. 1999.
Nutrient◦ Nutritious ingredient or substance in a food
Webster’s New World College Dictionary – 4th edition. 1999.
Food vs. Nutrients
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Carbohydrates
Proteins
Lipids
Vitamins
Minerals
Water
Classes of Nutrients
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PROTEINS
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Chief organic constituent of muscle and other tissues
Major components of enzymes that regulate and carry out general metabolism and functions
Part of intracellular and extracellular structures of animals
Make up structure of many hormones and antibodies
Proteins
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Nitrogen Carbon Hydrogen Oxygen Sometimes sulfur and phosphorus
All proteins contain approx 16% Nitrogen, thus when determining total protein in a food, we analyze for protein Nitrogen, then multiply by 6.25
Proteins Contain
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Basic Protein Structure
COOHR
NH2
CH
R group represents any one of a variety of chemical structures that makes each protein unique.
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Not all protein is made up of suitable materials to properly supply the body with what it needs
Proteins from animal products are considered high quality◦ Meat◦ Milk◦ Eggs
High quality proteins contain◦ All essential amino acids in amounts needed to
support protein tissue formation by body
Quality of a Protein
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Most plant proteins are NOT considered complete
◦ Soybeans are close
Some consider them to be complete or high quality proteins
Quality…cont…
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Essential ◦ Can’t be synthesized
by the body in adequate amounts
◦ MUST be supplied by the diet
Non-essential◦ Can be produced by
the body As long as there are
adequate amounts of essential amino acids being provided in diet
Essential vs. Non-essential Amino Acids
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If ANY essential amino acids are missing from the diet, NO proteins formed.
WHY?? Because if the body did not stop all protein
production, cells would end up with an imbalance of proteins Seriously affect cell function
Why are Essentials Needed for Non-Essentials?
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Amino AcidsEssential Amino Acids Non-essential Amino
Acids
Histidine AlanineIsoleucine ArginineLeucine AsparagineLysine Aspartic acidMethionine CysteinePhenylalanine Glutamic acidThreonine GlutamineTryptophan GlycineValine Proline
SerineTyrosine
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Solubility◦Differs greatly among proteins Depends on amino acid content Depends on amino acid sequence
Properties of Proteins
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Solubility of ProteinsProtein Type Function SolubilityHistones Protein replication Soluble in pure water
Albumins ovalbumin - egg white lactalbumin – milk blood albumins
Soluble in pure water
Keratin Hair and fingernails Insoluble in water
Collagen bones cartilage connective tissue epidermis
Insoluble in water
Myosin Muscle tissue Insoluble in water;Soluble in weak salt solution
Lactoglobulins Milk Insoluble in water;Soluble in weak salt solution
Wheat, glutenin, orzenin (rice0
Not soluble in water; soluble in acids or alkali
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Proteins like those in muscle tissue of meats are able to bind water molecules through hydrogen bonding.
Advantageous when making ground or comminuted products◦ Hot dogs ◦ Bologna
Emulsion made with◦ Fat◦ Protein◦ Water
Product cooked (smoked)
Retains much of the moisture
Becomes palatable, attractive product
Water Binding of Protein
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Primary structure◦ made up of◦ Molecular weight◦ Amino acid
composition and ◦ Sequence along the
polypeptide chain
Secondary structure◦ Shape of a coiled
helix
Tertiary structure◦ Result of the folding
of the chain over itself
◦ Three-dimensional state
◦ Very important to level of protein activity
Structure of Proteins
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Quaternary structure◦ Possible of two or more polypeptide chains join
together◦ Huge tangled, complicated chain of amino acids◦ Fragile molecules
Good to be aware of these reactions when exposing product to Heat Acid Salt Other conditions that could disturb their stability
Structure of Proteins…
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The change in molecular structure without breaking covalent bonds or altering amino acid sequence
Protein conformation (secondary, tertiary, and quaternary) structures can be very fragile and thus can be altered by a number of factors that can be used in food processing
Denaturation of Proteins
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Denaturation usually results in the loss of biological activity and significant changes in physical and functional properties (such as solubility)
Occurs only in proteins and protein-like substances
Denaturation of Proteins cont…
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Different levels of effect on individual proteins◦ Enzymes (primarily protein substances) can be
denatured which causes the biochemical function they catalyze to cease
Denaturation of Proteins cont…
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Caused by many factors◦ Heat◦ Acids◦ Solvents
Ethyl alcohol◦ Concentrated
solutions of some salts
◦ Surface forces
Loss of biological activity and solubility
Irreversible gels may be formed◦ More susceptible to
enzymatic hydrolysis Makes them more
digestible
Denaturation of Proteins cont…
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Practically irreversible Control of denaturation is essential to food
technology Inactivation of enzymes = storage
problems “Blanching” step in freezing and canning
of fruits and veggies done to denature enzymes
Contributes to flavor and texture of food
Denaturation of Proteins cont…
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Cheeses and yogurt are direct results of denaturation of milk proteins
Cooking affects denaturation of proteins and impacts flavor of protein-rich foods like eggs and milk◦ Hardening of egg whites in frying pan = denaturation◦ Whipping of egg whites to form foam results from exposure
to surface forces◦ Many meat proteins are cooked to 134°F to 167°F =
profound changes in Texture Water holding capacity Shrinkage
Denaturation of Proteins cont…
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CARBOHYDRATES
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Body requires a constant source of energy◦ Carry out day-to-day
physiological functions
◦ Maintain constant body temperature
◦ Needs larger amounts to do work
Humans derive energy mainly from carbohydrates ◦ 55% - 65%◦ Can also utilize fats
and proteins for this purpose
Made up of◦ Carbon◦ Hydrogen◦ Oxygen
Carbohydrates
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Carbohydrates that are important in nutrition include◦ Sugars◦ Starches◦ Dextrins◦ Glycogen
Other carbohydrates that are not digestible (fibers) ◦ Don’t supply calories ◦ Very important in
overall health of the body
Sugars are the simplest form of carbohydrates
Carbohydrates
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Simplest of all sugars
Cant be broken down further by hydrolysis
Most common ones found in foods are hexoses (6-carbon sugars)
Five that occur freely in nature
◦ Glucose◦ Mannose◦ Galactose◦ Fructose◦ Sorbose
Monosaccharides
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Sweetener◦ Not all sugars are
very sweet Lactose – 16% as
sweet as sucrose See table
Added for texture an appearance qualities
Contributes to viscosity◦ Consistency◦ Body◦ Mouth feel
High refractive properties◦ Shiny appearance in
high-sugar products Syrup Jellies Dried fruits
Uses in Food Processing
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Water can be available for microbial use◦ Can be bound by sugar and unavailable for microbes
◦ Still offer moist product
◦ Water available for microbial use is measured Water activity (Aw)
◦ Sugars have affinity for water Suppress water activity
Jams, jellies, etc Preservative effect
Uses in Food Processing
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Degree of Sweetness of Various Sugars and Other Sweeteners
Sweetener Degree of SweetnessSucrose 100Fructose 173.3Glucose 74.3Lactose 16Maltose 32Galactose 32Saccharin1 30,000 – 50,000Sodium cyclamate2 10,000Neohesperidin dihydrochalcone3 1,000,000
1 Sweet ’N Low2 formerly used as a low calorie sweetener, but since been banned due to possible carcinogenic effects3 sweetener derived from citrus – not widely used yet
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Polymers◦ Compounds of many smaller molecules
Simple monosaccharides joined together by glycosidic bonds
May contain the same monosaccharides or several different monosaccharides joined together◦ When more than 10 units are joined together =
polysaccharide Most contain hundreds of thousands of
monosaccharides
Polysaccharides
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NOT sweet
Responsible for Texture – including:◦ Viscosity ◦ Mouth feel◦ Consistency◦ Gelatin◦ Smoothness◦ Toughness
Nutritionally, starch is the most important polysaccharide◦ Main source of
calories in human diet
Polysaccharides cont…
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Made up of two polymers (large molecule made up of repeating chemical structures)
◦ Amylose – linear compound
◦ Amylopectin – branched compound
Starch
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Alpha-amylase◦ Widely distributed
in nature◦ Saliva◦ Pancreatic
excretions in mammals
◦ Plants◦ Microorganisms
Beta-amylase◦ Found almost
exclusively in higher plants
Pullulanase
Amyloglucosidase◦ Found mainly in molds
Maltase
Major Enzymes that Catalyze Starch Hydrolysis
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Generally not readily soluble in cold water
◦ When heated, uptake water, swell, and gelatinize Viscosity increases; forming a paste Gel is formed when cooled
Often used to thicken foods Can be modified when combined with sugar or acid and
used in puddings
Starch
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Very important◦ Starches used in products like
Canned soup/stews◦ Important because of exposure to heat for long
periods of time during canning etc. Maintain a smooth but thick texture
◦ Generally – amylase rich structures will form a stronger gel Pile of branches = amylopectin Pile of cut logs = amylase
Gel Strength
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Can be treated with acids or enzymes◦ Hydrolysis of some bonds◦ Results in low viscosity
For some sauces, toppings, and gravy
Can be treated with oxidizing agents such as sodium hypochlorate◦ Results in reduced viscosity and paste clarity◦ Used as emulsion thickeners and stabilizers in
dressings and spreads
Starch…
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Animal starch Produced in liver from glucose Stored in liver and muscles
◦ Available for immediate use as energy◦ Can only store limited amount
Excess carbohydrate intake = excess glycogen production = excess carbohydrate converted to fat and stored in the body as such
Glycogen
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Body maintains an equilibrium between glucose (energy-producing sugar) and glycogen (can quickly be converted to glucose)
Nutritional value of glycogen in foods is minimal
Animal foods not considered a good source of carbohydrate
Glycogen…
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Used as food additive for texture Not readily digested Contains 1 calorie per gram Used as “bulking agent” in low-calorie
products to ◦ Replace sugar◦ Bind water
Add to textural attributes without greatly increasing calories
Polydextrose
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Includes the non-digestible carbohydrates
Water soluble◦ Cereal brans◦ Pectin◦ Lower serum
cholesterol levels Binding with bile acids
and causing removal of cholesterol in feces
Water insoluble◦ Wheat products◦ Wheat bran◦ Thought to reduce
colon cancer Increases bulk and
dilutes effect of secondary bile acids
Fibers
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Cellulose◦ Makes up most of
the structural material in plants
◦ Main component of many industrially important substances Wood Paper Fibers (cotton)
In nature◦Fibers that are
very high mechanical strength
◦Insoluble in water
Pectin◦ Water soluble fiber◦ Intercellular spaces
of plant tissue
Fibers…
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Gums◦ Have ability to give
highly viscous solutions at relatively low concentrations
◦ Used for Gelling Stabilizing Suspending
◦ Used in Candies Fruit sauces Syrups Toppings Spreads Baked goods Salad dressings Beverages
Fibers…
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Lipids
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Definition◦The heterogeneous group of substances,
associated with living systems, which have the common property of insolubility in water but solubility in nonpolar solvents such as hydrocarbons or alcohols.
Lipids…
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Types of lipids◦ Fats◦ Oils◦ Waxes◦ Phospholipids◦ Sphingolipids◦ Sterols
Fats and oils◦ Contain 9 calories
per gram◦ Proteins and
carbohydrates contain 4 calories per gram
Lipids…
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Glycerol esters of fatty acids◦ Ester = alcohol and acid join and produce a
water molecule. The result is an ester
Contain ◦ Carbon◦ Hydrogen◦ Oxygen
Proportion of oxygen is much less than in carbohydrates
Fats and Oils
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Ester Diagram
R-OH R1-COOH R-OOCR1
Alcohol EsterAcid
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Fuel foods that are more concentrated
Produce more than twice the heat energy as carbohydrates
1g fat = 9 cal. 1 g carb. = 4 cal.
Stores well in large amounts in body◦ As adipose tissue◦ Considered a great
reserve of energy for the body
◦ Health hazards of obesity Affluent societies
Fats and Oils…
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Occur in foods as ◦ Lipid materials
Solid at room temperature◦ Oils
Liquid at room temperature
Variation of lipids vs. oils depends on fatty acid components
Fats and Oils
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Open chain carboxylic acids Natural fatty acids most commonly found
in fats and oils almost always contains an even number of carbon atoms◦ Ranging from 4 – 28
Fatty acid chain may be ◦ Saturated
Have the maximum number of hydrogen atoms attached
◦ Unsaturated Lacking hydrogen atoms at certain points
Fatty Acids
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Saturated vs. Unsaturated Fatty Acids
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◦Butyric acid
◦Carproic acid
◦Caprylic acid
◦Capric acid
◦Lauric acid
◦Myristic acid
◦Palmitic acid
◦Stearic acid
Common Saturated Fatty Acids
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Unsaturated fatty acids◦ Occur in both plant
and animal sources◦ More prevalent in
most oils from plant sources Corn oil Safflower oil Canola oil
Common unsaturated fatty acids◦ Oleic acid◦ Linoleic acid◦ Linolenic acid◦ Arachidonic acid
Unsaturated Fatty Acids
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Monounsaturated One double bond (one
H missing)
Polyunsaturated Two or more double
bonds
Essential fatty acids◦ Must be supplied by
the diet Linoleic Alpha-linolenic
Fatty Acids…
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Fatty acid components of fats and oils not only affect the melting point but also have nutritional implications◦ Saturated fats in diet
Lead to increased serum cholesterol
Oils can be “hardened”
Production of hard cooking oils
Margarines◦ Melting point is
raised Easier to transport Easier to spread on
foods
Fatty Acids…
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Unsaturated fatty acids can exist in different configurations◦Because of those points of “unsaturation”◦In nature, most occur in the cis- form◦When oils are hydrogenated (hardened)
they can change to the trans- form Increase in trans-fatty acids can lead to increase in
serum cholesterol
Cis - vs. Trans- Fatty Acids
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Hydrolyzed to glycerine and fatty acids◦By lipase enzymes◦In small intestine◦Eventually oxidized at the cellular level for
energy, carbon dioxide, and water
Emulsified (particles dispersed within)◦Carried to adipose tissue◦Stored
Two Paths of Fats Once Ingested
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Cis – and Trans- Fatty Acids
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Phospholipids, Waxes, Sphingolipids, and
Sterols
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Made from◦Glycerol◦Fatty acids◦Phosphoric acid◦Often an amino alcohol
In body they are important part of cell membranes and are involved in the building of these membranes
Phospholipids
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Very good emulsifiers in food industry◦Due to their polarity at one end and non-
polarity at the other◦Used in
Chocolate Salad dressing Mayonnaise
Component of egg yolks
◦Help hold stuff together (polarity)
Phospholipids…
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Made from fatty acids and monohydric alcohols In body
◦ Serve as protective, water repellent coatings on tissue surfaces
◦ Functions Prevent over evaporation of moisture Prevent invasion of water from the environment into
tissues In food industry
◦ Used in some packing◦ As ingredients in some candies and confections
For texture or appearance◦ Not digestible
Waxes
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SPHINGOLIPIDS◦ Sphingomyelin is important constituent of nerve and
brain tissues
STEROLS◦ Sterol cholesterols
Involved in Composition of bile salts
Play role in emulsification of fats in the intestines In other words, digestion of fats
◦ Ergosterol May be converted to vitamin D in the body under the
influence of sunlight or UV light
SPHINGOLIPIDS and STEROLS
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Vitamins
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Many vitamins are required in small amounts by the body
2 types◦ Fat-soluble◦ Water-soluble
Vitamins
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Vitamin A
Vitamin D
Vitamin E
Vitamin K
Fat-Soluble Vitamins
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Found only in animals◦Retinol
Plants contain carotene◦Vitamin A can be
produced in body◦Beta-carotene
Formed in body from yellow pigments (containing carotene)◦From many fruits
and veggies◦Especially carrots◦Also found in fats
and oils Especially in liver oils
of many saltwater fish
Vitamin A
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Required for vision and resistance to infection
Epithelial cells◦Cells in the lining
of body cavities and in the skin and glands
◦Require vitamin A
Deficiency may cause◦Impairment in
bone formation◦Impairment of
night vision◦Malfunction of
epithelial tissues◦Defects n teeth
enamel
Vitamin A…
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Necessary for normal tooth and bone formation
Deficiencies◦ Rickets
Deformities of bone Bow-legs Spine curvature
Tooth defects
Fish oils (especially fish liver oils) = great source
Body can make vitamin D by converting sterols (cholesterol) with use of UV light
Vitamin D
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Four different forms (tocopherols)◦ Alpha-
Most common Antioxidant
Unsaturated fatty acids
◦ Beta-◦ Gamma-◦ Delta-
Enhance absorption of iron
Vitamin E
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Sources◦ Corn oil◦ Cottonseed oil◦ Peanut oil
Deficiency symptoms not clearly identified in humans◦ Animal studies show
Reproduction issues Injury to CNS Growth retardation Muscular dystrophy Interference with
normal heart action
Vitamin E…
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Essential in production of prothrombin◦ Compound involved in the clotting of blood
Sources◦ Cabbage◦ Spinach◦ Cauliflower◦ Liver◦ Can be synthesized by bacteria in human intestine
Antimicrobial therapies that destroy intestinal bacteria can lead to deficiencies in vitamin K
Vitamin K
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Symptoms of deficiency◦ Loss of ability to clot blood◦ Humans typically get adequate amounts of
vitamin K in the diet
Vitamin K…
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B1
B2
Niacin
B6
Biotin
Pantothentic Acid
Choline
B12
Folacin
C
Water-Soluble Vitamins
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Also called thiamin
Involved in bodily oxidations that lead to formation of carbon dioxide
Necessary for: ◦ Nerve function◦ Appetite◦ Normal digestion
Growth Fertility Lactation
Vitamin B1
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Retardation of growth
Palpitation and enlargement of the heart
Hypertension
Various effects of nerve center disturbance◦ Forgetfulness◦ Difficulty in thinking
clearly
Beri-beri◦ Affects muscles,
heart, and nerves
◦ Common in parts of SE Asia Where white rice is
the main food source
◦ In US, primarily seen in those with chronic alcoholism
Symptoms of B1 Deficiency
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Sensitive to sulfur dioxide (SO2) and sulfite salts◦ SO2 destroys Vitamin
B and shouldn’t be used as preservative in foods that are a major source of the vitamin
◦ FDA and Meat Inspection laws prohibit such uses
Stable in heat in foods with a high acidity◦ Less stable in foods with
more neutral or alkaline pH levels
Sources◦ Fresh pork◦ Wheat germ◦ Cereals containing bran ◦ Beef and lamb are fair
sources
Vitamin B1…
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Also called riboflavin
Makes up part of the enzyme systems involved in oxidation and reduction of different materials in the body
Deficiency◦ Growth retardation◦ Vision impairment◦ Scalding of skin◦ Lesions on mucous
tissues◦ Neuritis
Vitamin B2
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Sources◦ Good
Milk Liver Eggs
◦ Fair Meats Leafy green vegetables
Sensitive to light
◦ Packaging should be considered Cardboard for milk Other light-resistant
packaging
Vitamin B2…
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Part of enzyme system regulating reduction reactions in the body
Dilates blood vessels
Part of coenzyme nicotinamide adenine dinucleotide (NAD)◦ Involved in breaking
down glucose
Deficiency◦ Pellagra
Disease that causes Diarrhea Dermatitis Nervous disorders Sometimes death
Sources◦ Yeast◦ Meat ◦ Fish◦ Poultry◦ Peanuts◦ Legumes◦ Whole grains
Niacin
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Part of enzyme system that removes CO2 from acid group (COOH) of certain amino acids and transfers amine group (NH2) from one compound to another
Deficiency◦ Doesn’t cause well
described disease
Sources◦ Bananas◦ Barley◦ Grain cereals with
bran◦ Muscle meat◦ Liver◦ Green vegetables
Vitamin B6(pyridoxine)
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Has been taken by women taking steroid contraceptives
Has been used to treat PMS◦ Not recommended without blood tests
Vitamin B6…
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Coenzyme in synthesis of aspartic acid◦ Plays a role in carbon
dioxide fixing
Sources◦ Peanuts◦ Peas◦ Beans◦ Whole cooked eggs◦ Liver = excellent source
Deficiency◦ Unusual◦ Can be tied up by
aviden Substance in raw egg
whites
◦ Been seen in feeding studies in mice
◦ Produced by microbial flora of intestines Dietary requirement is
unknown
Biotin
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Required for◦ Normal growth◦ Nerve development◦ Normal skin◦ Involved in
metabolism
Deficiency◦ Rare
Sources◦ Widespread in foods◦ Animal organs, eggs,
whole wheat products, and peanuts = excellent sources
Pantothentic Acid
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Sometimes listed with B vitamins
Typically consumed in adequate amounts
Produced by intestinal flora
Component of cell membranes and brain tissues
Choline
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Largest vitamin molecule
Requirement for normal development of red blood cells
Deficiency◦ Acute pernicious
anemia
Cobalt is part of the structure◦ Why cobalt is
required in the diet
Some synthesized by intestinal flora but some must be consumed in diet
Vitamin B12 (cyanocobalamin)
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Required for formation of blood cells by bone marrow
Involved in formation of blood pigment (hemoglobin)
Required for synthesis of some amino acids
Folacin
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Deficiency◦ Some types of
anemia Pernicious
Requirement is about 1.25 times greater in pregnant women◦ May act to prevent
some birth defects
Sources◦ Liver◦ Leafy vegetables◦ Legumes◦ Cereal grains◦ Nuts
Folacin…
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Required for formation of intracellular substances in the body◦ Dentine◦ Cartilage◦ Protein network of bone
Important in ◦ Tooth formation◦ Healing broken bones◦ Healing of wounds
Enhances absorption of iron
Deficiency◦ Scurvy
Spongy, bleeding gums,
Loss of teeth Swollen joints
◦ Fragile capillary walls◦ Impaired healing of
wounds
Vitamin C ( Ascorbic Acid)
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Sources◦ Excellent
Orange juice Tomato juice Green peppers Broccoli Cabbage Brussels sprouts
◦ Fair Potatoes Fruits
Easily destroyed by oxidation and heat◦ Can be lost in
cooking water during processing
◦ Fortification may be necessary Before and after
processing
Vitamin C…
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Minerals
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Human body contains about 3% minerals
Most in skeletal system
Exist in minute amounts
Function is necessary for normal growth and reproduction
Categories◦ Major◦ Trace
Based on amounts in body
Minerals
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Calcium
Sodium
Chlorine
Potassium
Phosphorous
Magnesium
Sulfur
Major Minerals
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Iron Iodine Flourine Copper Cobalt Zinc Manganese Selinium
Vanadium Silicon Tin Chromium Aluminum Boron Cadmium
Trace Minerals
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MinearalsMajor Minerals
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Required for◦ Bone and tooth
structure◦ Function of nerves
and muscles◦ Blood clotting
mechanism
Deficiencies◦ Osteoporosis
(especially in older women)
◦ Symptoms not apparent until later in life
Other◦ Essential for calcium
absorption◦ Lactose may also help
Calcium
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Required for◦ Extracellular fluids
to maintain osmotic equilibrium and body-fluid volume
Deficiencies◦ Little known except
in cases of prolonged diarrhea or vomiting
Other◦ Excess consumption
can result in hypertension
Sodium
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Required for◦ Extracellular fluid –
major negatively charged ion
◦ Role in controlling blood pH
◦ Necessary for production of HCl
Deficiencies◦ Component of table
salt
◦ Never really lacking in diet
◦ Can need replenishing during times of great losses of body fluids
Chlorine
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Required for◦ Present in body cells as chief intracellular cation
◦ Associated with function of muscles and nerves and with metabolism of CHO
◦ Maintaining fluid volume inside cells
◦ Maintaining acid-base balance
Potassium
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Meats
Eggs
Oranges
Bananas
Fresh milk
Potassium Sources…
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Other◦ Cell membranes = very permeable to K, but as
leaks out, highly active pump returns it to the cell in exchange for sodium
◦ If as little as 6% of K contained in the cells escaped into the blood, heart would stop
Potassium…
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85% of P found in body is combined with Ca
Part of bodies major buffers (phosphoric acid and its salts)
Part of DNA and RNA
Some lipids contain
Key role in energy transfer
Phosphorous is Required For:
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Meat
Fish
Eggs
Nuts
Phosphorous Sources:
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Required for◦ Minor component of
bone
◦ Present in soft tissue cells where it is involved with protein synthesis
Deficiencies◦ Unusual
Sources ◦ Veggies◦ Cereals◦ Cereal flours◦ Beans◦ Nuts
Magnesium
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Required for◦ Present in virtually all proteins
Deficiencies◦ Associated with protein deficiencies
Sulfur
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MineralsTrace Minerals
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May be due to poor absorption of sources found in plants
Animal sources and those found in fortified foods are more readily absorbed
Essential in hemoglobin and myoglobin
Iron – Required for:
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Most common deficient trace mineral in industrialized world
Cause anemia
Amount needed is related to growth rate and blood loss
Menstruating women should take special precautions
Iron Deficiencies
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Sources◦ Liver◦ Meat ◦ Eggs ◦ Oatmeal◦ Wheat flour
Other◦ Toxicity is rare but
can happen with supplement tablets
◦ 6-12 tablets can be fatal if ingested by small child
◦ Vitamins E and C aid in absorption
Iron…
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Required◦ Part of hormone
thyroxine (regulates metabolism levels)
Other◦ Toxicity symptoms are
similar to deficiency (enlarged thyroid)
◦ Industry is reducing use of iodized products
Deficiencies◦ low-level
metabolism◦ lethargy◦ goiter (enlarged
thyroid)◦ rare if consuming
saltwater fish◦ iodized salt today
prevents
Iodine
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Required◦ Helps prevent tooth
decay
Sources ◦ Drinking water◦ Fish
Other◦ Too much fluorine
via supplements can cause flourosis (mottling of tooth enamel)
Flourine
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Required◦ Aids in use of iron in
hemoglobin synthesis
◦ Required by some enzyme systems
Deficiencies◦ Virtually unknown
Sources◦ Fruits◦ Beans◦ Peas◦ Eggs◦ Liver◦ Fish ◦ Oysters
Copper
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Toxic in high concentrations
Happens when using copper utensils for storage or distribution of acidic foods (lining of tubs distributing lemonade)
Copper…Other Info
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Required◦ Component of Vitamin B12 ◦ Only place known in the body
Deficiencies◦ Sufficient amounts present in foods◦ Can be absorbed from some cooking utensils
Cobalt
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Required for:◦ Cofactor for more than 70 enzymes for specific
tasks in the eyes, liver, kidneys, muscles, skin, bones, and male reproductive organs
◦ CHO and protein metabolism
◦ Nucleic acid synthesis
Zinc
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Deficiencies◦ Rare◦ Dwarfism◦ Gonadal atrophy◦ Possible damage to
immune system
Sources◦ Shellfish◦ Meat◦ Liver
Zinc…
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Required for:◦ Normal bone
structure◦ Fat production◦ Reproduction◦ Functioning of CNS
Sources◦ Meats
Deficiencies◦ Bone disorders◦ Sexual sterility◦ Abnormal lipid
metabolism
Other◦ Adequate sources
found in most diets
Manganese
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Required for:◦ Antioxidant with
Vitamin E
Sources◦ Meat◦ Seafood◦ Grains
Deficiencies◦ Anemia◦ Muscle pain◦ Sometimes heart-
failure
Selenium
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Sources◦ Unpolished rice and grains
Deficiencies◦ Diseases related to connective tissue
Silicon
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Required for:◦ Growth rates◦ Essential to structure of protein
Deficiencies◦ None noted
Other◦ Present in many foods
Tin
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Required for:◦ Physiological role related to glucose metabolism
Sources◦ Whole, unprocessed foods
Other◦ Content decreases with age◦ Linked to adult-onset diabetes
Chromium
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Roles are unknown
Deficiencies unknown
Affected parts of brains of those with Alzheimer’s have found to have excess amounts of Aluminum
Still not good to store food long-term in aluminum containers
Aluminum, Boron, and Cadmium
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Natural Toxicants
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Some plants can produce compounds that serve as protectors or help ensure reproduction◦ May attract pollinating insects, repel animals or
insects that may eat them◦ Can be toxic to humans◦ Some mushrooms produce specific nitrogen-
containng bases or alkaloids that cause severe physiological issues
◦ Heavy metals such as lead, mercury and arseninc Found in soils and water
Natural Toxicants
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Toxin Food SourceCyanide-generating compounds Lima beans
Safrole Spices
Prussic acid Almonds
Oxalic acid Spinach, Rhubarb
Enzyme inhibitors and hemagglutinins Soybeans
Gossypol Cottonseed oil
Goitrogens (interfere with iodine binding by thyroid gland) Cabbage
Thyamine Cheese
Avidin (antagonistic to growth factor biotin Egg whites
Thiaminase (destroys vitamin B1 Fish and shellfish
Vitamins A & D methionine (toxic effects in excess concentrations) Many foods
Natural Toxicants and Their Food Sources