What are the 6 basic nutrients

 (that most foods consist of)?

water, carbs, lipids, proteins, vitamins and minerals

* the purpose of eating and drinking is to replace nutrients used up

How much water is in the body?

 Necessary for?

60-70 %

-it is the simplest of all nutrients, and most important

-necessary for: assimilating, digesting, absorbing, transporting, metabolizing, and excreting

0-95%

fruits/ veggies= 70-95%

whole milk= 80%

most meat= under 70%

Free water= largest amt and easlily seperated from food

Bound water= incorporated into food- not easily removed

in the form of calories once heated

"C" = raising 1 kilogram of water 1 D Celcius

one kilocalorie (kcal)= 1,000 calories

Molecular movement dictates whether a substance is ...

-explain

:solid, liquid or gas

solid= ice , water molecules line up closely

liquid= water, they move away from each other

gas= steam, water moves away far enough to escape

What is waters freezing point?

and what happens?

32 d F/ 0 d C at normal atmospheric pressure

-when temperature at which liquid turns to solid

when at least 80  calories are lost per gram of water

-water expands and becomes less dense when frozen

What is waters boiling point?

and what happens?

212 d F (100d C) at sea level:

requires 540 calories to boil or vaporize

temperature at which liquid begins to boil

-after point is reached additional heat will not increase temp or cook food faster

transfer medium for heat,

and its a universal solvent

-additional= agent in chemical reactions, and factor in perishability and preservation of foods

heat required to raise the temperature of 1 gm of a substance 1d C

-water takes most energy of heat than any other

a solid turns to liquid

-latent heat= amt of energy per gm absorbed or emitted as a substance changes states

1. its a transfer medium for heat

=transfers and moderates heat more efficiently

2. universal solvent

1. moist-heat cooking method= 1/2 of cooking methods use water to transfer heat

ex: boiling, simmering, steaming

2. dry-heat method= use heat in radiation form

ex: baking, grilling, frying

*microwave uses both moist and dry heat, radiation heats water in food, which heats food

solvent= usually a liquid, when a substance is dissolved

solute= solid, liquid or gas disolved in another substance

solubility= ability of substance to blend uniformly with another

solution= homogenous mixture of a solute(solid) dissolved in a solvent(liquid)

notes:

biochemical interactions could not occur in absense of solvent environment

combining a solvent and solute creates a solution, a collodial dispersion, suspesion or an emulsion

notes:

molecules of solute completely dissolve and will not precipitate out from medium

notes:

colloids= ex: proteins, starches, fats

dispersions= ex: liquid in a solid

liquid in another liquid

liquid in a solid

gas in a liquid

gas in a solid

notes:

food preservation=

water is important for the life of microorganisms that affect food- bacteria, yeast, mold

decay is formed when humidity and heat combine, promoting their growth

if water is cool, it can preserve foods life

-more water available= spoilage

suspension= particles too large to go into solution

emulsion= liquid dispersed into another liquid

molecular= when dissolved particles remain "as is"

ionic= when solute moleules ionize into electrically charged ions

measures the degree of acidity or alkalinity of a substance, with 1= most acidic

7= neutral

14= most alkaline

What is osmosis?

What is osmotic pressure?

movement of a solvent through a membrane to the side with the higher concentration= equalizing it

two solutions of different solute on either side pull

sugars, starches, fiber, plants= seeds, roots, stems, fruits

most common= grain, fruits, beans

C- Carbon

H-Hydrogen

O-Oxygen

-found in green plants where synthesized via photosynthesis

monosaccharides

classified by # of carbons=

triose= 3 carbons

tetrose= 4 carbons

pentose= 5 carbons (most common)

hexose= 6 carbons (most common)

fruits/ honey

-its the sweetest of all sugars and hardly ever used

sucrose= table sugar- 1 glucose mol /1 fructose mol

lactose= 1 glucose mol/ 1 galactose mol

maltose= 2 glucose mols

3 to 10

the most common=

raffinose= 3 monos

stachyose= 4 monos

(are found in dried beans, not well digested)

Most common polysaccharides:

2 groups?

starch, glycogen, and fiber

are divided into 2 groups=

digestible= starch and glycogen

indigestible= fiber

notes:

starch= digestible polysaccharide from plant source, glucose derived from photosynthesis is stored as starch, body can break down for absorption

glycogen= digestible polysaccharide from animal source, stored in animal bodies, is also converted to lactic acid

fiber= indigestible polysaccharide, fiber are held together by bonds that cant be broken down and do not provide energy, found only in plants

2 types of Fiber:

dietary fiber

crude fiber

soluble fiber= dissolves in water

insoluble fiber= does not dissolve

cellulose

hemicellulos- a mixture of monosacc

pectic substances- found in cell walls of fruits/veggies

notes:

Inulin= repeating units of fructose with an end molecule of glucose

Lignin= one fiber that isn't CHO, produces tough stringy texture in food-ex: carrots

* see veggie/plant pics in book-

sugars provide sweetness, color, texture, preservation

starches provide thickening agent

"fat"

fats and oils belong to the lipid group

2 differences:

fats are solid at room temp

oils are not

Foods high in lipids/fat

animal sources= meat, poultry, dairy

plant sources= nuts, seeds, avacado

-fruits/veggies are low in fat

notes:

invisible fat- not easily seen= marbling in meat

visible fat- bacon white stripes

carbon, hydrogen, oxygen

not water soluble

triglycerides= @ 95% of lipids, have 3 fatty acids

phospholipids= 1 fatty acid is replaced with phosphorus compound

sterols= large, interconnected rings of carbon

tenderness, heat transfer, flavor, increases satiety,

 mixing (emulsifying)

cholesterol, bile, testosterone, esrogen, adrenal hormones, vitamin D

found in both plants and animals

notes:

hydration= ability of protein to dissolve and attract water

denaturation= protein structure disrupted

coagulation= clotting or percipitation of protein

(both irreversible)

enzymatic reactions= enzymes are catalysts that speed up chemical reactions, composed of protein/non-protein, only operate under mild pH

notes:

buffering= resist extreme pH shifts

browning (2)=

-maillard reaction: the reaction betwn a sugar/protein

-enzymatic browning: an enzyme acts on a phenolic compound causing browning

meats- vit B,iron, zinc

dairy- calcium, eggs- vit A,D,E,K

plants- vit C

fermented foods- vit B12

processed foods- Na

fat soluble- A,D,E,K

water soluble- B complex, C

inoganic elements

-can not be destroyed by heat,light, or oxygen

enrichment= adding nutrients lost during production

fortification= nutrient added that were not originally present

A compound that inhibits oxidation

and causes deterioration and racidity

antioxidants

note- important antioxidants= vitamin A,C,E and mineral selenium

uses= neutralizes free radicals

sodium

uses- preserative, enhances flavor

food additive

-there are over 30,000

ex: citric acid, baking soda

purpose- improve appeal of foods(smell, flavor, texture, color), extend storage life, maximize performance, protect nutrient value

phytochemicals- have a protective effect against cancer

moderate intake of caffeine causes physical/ psychological problems

notes:

elevation and boiling point=

as altitude increases, boiling point decreases,

occurs when there is less air and atmosph pressure pushing down, steam is faced with less resistence

saturated= no double bonds betwn carbons

unsaturated= 1 hydrogen missing betwn 2 carbons

monosaturated= 1 double bond is present

polyunsaturated= 2 or more double bonds are present

-the higher the unsaturation the more likely fat is liquid at room temperature, most foods contains all 3 types of fatty acids