FOOD TECH 3/4

hunger

physiological need to eat by body

triggered by hypothalamus monitoring nutrient levels in blood

appetite

desire to eat

conditioned response to food determining what we eat, can be controlled and ignored

satiety

feeling of fullness after consuming an adequate amount of food

foods from most to least satiety

high protein, high carb low GI, high fat

sensory properties

appearance, aroma, texture, taste

sensory appreciation of food

sensory information +interpretation of food

appearance (3)

1st method of assessment

consider colours and textures

indicate quality, deterioration/spoilage, degree of ripeness or cooking

aroma (3)

created by chemicals in food, inhaled throguh nose to olfactory cells

works with taste to differentiate minute differences

volatility when heating and accentuated aromas

flavour

combination of taste and aroma

stimulate papillae, water in saliva dissolve flavour chemicals, olfactory cells in nose detect aroma, nerve endings in mouth skin detect food temperature

sweet salty sour bitter umami

texture

tactile sense of how food feels in the mouth

nutrients

chemical compounds in food used by body to function effectively during growth, pregnancy, and to repair the body

energy

required for growth, metabolic processes, physiological functions, heat production, and muscular activity

macronutrients

essnetial nutrients required by the body in large amounts

carbohydrates

simple

mono glu fru galac

di malt lac suc

complex

poly starch fibre glycogen

function of carbohydrates

preferred energy source for activity

converted to glycogen and stored in liver or muscle tissue to be converted back to glucose when required

simple carbohydrates

sugars composed on mono or disaccharides

complex carbohydrates

sugar molecules strung together in long chains

fibre

indigestible carb found in plant foods providing satiety and contributing to good health

better for cholesterol, blood sugar, feel fuller for longer, reduce risk of diseases like bowel cancer

4 types of fibre

soluble insoluble resistant start readily fermentable fibre

solubel fibre

in plant cells

slow emptying process in stomach, reduce LDL, stabilise blood glucose levels

completely broken down by bacteria

fruit, veg, oats

insoluble fibre

structural part of plant cell walls

cannot be digested by body

bulky, absorb water, aids satiety without extra kJ

satiety, healthy bowel environment

nuts, seeds, wholegrain cereals

resistant starch

travels undigested to large intestines

beans underripe bananas cooked and cooled potatoes

readily fermentable fibre

prebiotics that only ferment in large intestine

legumes lentils onions

proteins (3)

made of amino acids

complete protein or incomplete

amount needed based on age, sex, weight, height, activity levels

amino acids

organic compounds made of an amino group; building blocks of life

9 essential body cannot synthesise and must be obtained from diet

complete proteins

contains all essential amino acids

animal products, soy beans, quinoa

protein function

growth, maintenance, repair of body cells

regulate metabolism

last resourt energy source if carbs and fats depleted

fats

can increase taste and textural pleasure of foods

saturated, unsaturated mono poly, trans fats

examples of monounsaturated, polyunsaturated, saturated and trans fats

avocado olive oil almonds

fatty fish, chia pumpkin seeds

cream and animal fats palm oil

hydrogenation deep fried foods, vegetable shortening

discretionary choices

food not an essential part of our dietary needs

digestion

process of breaking food down into smaller substances

gut

extracts essential nutrients from food to deliver to bloodstream with water, and eventually body tissues

absorption

how nutrients are absorbed by digestive system with varying locations within body depending on macronutrient

utilisation

how body uses nutrients

mechanical/physical digestion

physically breaking down foods into smaller particles to more efficiently undergo chemical digestion

chemical digestion

breaking down food through enzymes into small molecules that can be absorbed and utilised by the body

enzymes

naturally produced in the body to create chemical reactions, including breaking down food particles during digestion

enzymatic hydrolysis

enzymes break molecule bonds with water

villi

thousands of projections lining small intestine walls, increasing surface area for each nutrient to pass into bloodstream or lymphatic system

inner network of blood capillaries linking to veins and an artery

glucose blood capillaries and circulated through bloodstream

fats lacteal lymphatic system

digestion process

aroma and appearance of food activate salivary glands

mechanical action of biting and chewing make bolus

tongue swallows bolus down oesophagus and moves through gastrointestinal tract by peristalsis

bolus mix with gastric juices to become chyme

enzymatic hydrolysis to break down macronutrients to simple form

carbohydrate digestion

salivary amylase and starch

pancreatic amylase poly and di to mono and dextrin in small intestine

fibre excreted

carbohydrate absorption

duodenum through villi and microvilli projections into blood capillaries and bloodstream

insulin from pancreas help move glucose from bloodstream to cells

carbohydrate utilisation

primary energy source

excess converted to glycogen in muscle tissue or liver

fats digestion

lingual lipase in saliva only activated by stomach acids and gastric lipase

liver produces bile stored in gall bladder produced in small intestine to emulsify chyme

to fatty acids and glycerol

fats absorption

fatty acids and glycerol absorbed into villi and lymphatic system, joining blood circulation as insoluble fats

liver converts insoluble fats to soluble fats

fats utilisation

insulation, energy storage, protect vital organs

adipose tissue

protein digestion

begins in stomach where pepsin activated by HCl in gastric acid, breaking proteins down into amino acids

pancreatic protease break down proteins into separate amino acids and peptides in small intestine

protein absorption

small intestines, villi, bloodstream, body cells as needed or stored in liver

protein utilisation

growth, maintenance, repair of body cells

assist with energy production

secondary energy source

glycaemic index gi

how rapidly the carb is digested and absorbed into the bloodstream

compared with reference foods for foods with the same amount of carbohydrates gram for gram

high gi release glucose into bloodstream quickly

gut microbiota

variety of microorganisms (fungi, yeast, bacteria) living in the gut

with human from birth, influenced by genetics and environment

gut has largest population of microbes

contributes to immunity, digestion, overall health, signal food cravings (control hunger) and body weight (microbiota extracts some energy from food)

microbiome

collective term for the microorganisms living in the human body in different environments; unique relationship between microbial cells and the body’s genetic material

physical and mental impact of gut health

digestive function, metabolism, immune system

regulate production of neurotransmitters and gut brain axis

nutrition/diet and gut health

diet

gut health (composition and diversity of gut microbiota)

balance of probiotics and prebiotics in diet

healthy gut

mental and physical health

prebiotics

fibre compounds from plant sources that promote growth and health of the microbiota

fuel to keep gut bacterial alive and healthy 2234 good bacteria must already be present

from fibre, inulin, resistant starches, pectins

fibre as a prebiotic

not broken down in gut, stimulate growth and activity of probiotics

inulin

starchy substance found in variety of fruits, vegetables and herbs

soluble fibre

pectins

indigestible carbohydrates that resist digestion in the small intestine and ferment in the large intestine where bacteria changes them to short chain fatty acids

probiotics

foods that contain live healthful bacteria and maintain a healthy balance of bacteria in the intestine

add variety to existing microbiota and prevent bad bacteria surviving in gut

lactobacillus, acidophilus, bifidobacteria

fermentation

natural process converting microorganisms like yeast, bacteria, carbs into acids or alcohols

preserve food, enhance health benefits,

microbes break down macronutrients, acid or alcohol acting as natural preservative, increase in acidity destroying bacteria

australian guide to healthy eating

food selection guide visually representing the proportion of the five food groups recommended for consumption each day

by nhmrc

credible, evidence based dietary information based on systematic literature reviews, focused on whole foods and dietary patterns rather than nutrients in isolation

proportion dont equate to recommended serves of food given they differ on age, sex and energy

systematic literature review

use existing literature to answer a question

adgs

recommendations on foods, food groups and dietary patterns to reduce the risk of diet related conditions and chronic disease

5 adgs

to achieve and maintain a healthy body weight, be physically ctive, and choose amounts of nutritious foods and drinks to meet your energy needs

enjoy a wide variety of foods from the 5 food groups every day

limit intake of foods containing saturated fat, added salt, sugars, and alcohol

encourage promote support breastfeeding

care for your food, prepare and store it safely

discretionary foods

foods and drinks not necessary to provide the nutrients the body needs, high in saturated fat, salt, sugar and are thus energy dense

evidence based

info supported by best available current research and data sourced using sound methodology

high density lipoprotein (HDL)

recover cholesterol from cells, vessel walls, and other lipoproteins to take back to liver for disposal, tend to prevent or reverse build up of plaque in arteries