Food Science Week 1-4

Scientific Method

Observe a phenomenon, formulate a hypothesis, conduct experiments, and analyze data to draw conclusions, and repeat the process.

Who invented the scientific method

Francis Bacan, Galileo, and Rene Descartes

Qualitative vs. Quantitate

Qualitative research focuses characteristics, while quantitative research involves numerical data

What words make up a good hypothesis?

If, Then, Because

Can you have more than one independent variable?

No

Definition of Scientific Theory

A step-by-step process explaining how the world works.

Food Science: Intro to nutrition

Study of food and how it affects the body

Why do we eat?

Energy, Health, Growth and Repair, Enjoyment, Immune Functions, and Disease Prevention

Six classes of nutrients:

Carbs, Lipids (fats and oils), Proteins, Vitamins, Minerals, and Water

What do the Nutrients give you

Carbs and Lipids = Energy

Proteins = Structure, growth, repair

Vitamins and Minerals = Regulate body processes

Water = Regulate body temperature, transport stuff in blood, gives reaction

Organic Nutrients contains:

Carbon

Organic Nutrients:

Vitamins, minerals, and Water

Macronutrients vs. Micronutrients

Macro = You need a lot of it to function (Carbs, Protein, Lipids, Water)

Micro = Don’t need as much but it is still important (Vitamins and Minerals)

Essential vs. Nonessential

Essential = Your body can’t naturally make it

Nonessential = Your body can

Where does the energy come from and how much

Carbs 9 kc gram

Proteins 4 kc gram

Lipids 4 kc per gram

Alcohol 7 kc per gram

Factors to buying food

Advertising, Environment, beliefs, health concerns, availability, cost, family, culture

Important for a Healthy Diet

Fuels the body, reduce disease risk, and supports quality of life

What makes a diet healthy

Adequacy, Balance, Variety, Moderation, Nutrient Density

High Nutrient vs. Low Nutrient

High = Spinach, Salmon, Lentils

Low = Sugary Beverages and Refined snacks

Dietary Reference Intake

Numbers that show how much nutrience you need

EAR, RDA, AI, UL

Estimated Average Requirement

Recommended Dietary Allowance

Adequate Intake

Tolerable Upper Intake level

Acceptable Macronutrient ranges

Carbs = 45-65%

Fats = 20-35%

Protein = 10-35%

Other diets

Mediterranean Diet

Dash Diet (Limits Sodium)

Vegetarian Diet

Principle Display Panel

Statement of identity and net quantity

Information Panel

Nutrition facts label and ingredients/allergens

What to limit on the label

Fat/Saturated fat, Trans. Fat, Cholesterol, and sodium

What to get enough of on label

Dietary Fiber, Vitamin D, Calcium, Iron, Potassium

%DV

How much you need of the specific thing per day

5 percent or less = low 5-19% = medium 20% or higher = high

How is an ingredients list organized?

In descending order of prominence of weight

Nine major allergens

Milk, egg, shellfish/fish, treenuts, peanuts, wheat, soybeans, sesame

Common terms on labels

Low, free, reduced

Digestion, Absorption, Transport

Breaks down, moves nutrients into blood, delivers to tissues.

Six Major Digestive Activities

Mouth, Propulsion, Mechanical Digestion, Chemical Digestion, Absorption, Defecation

Mechanical vs. Chemical Digestion

Changes physical size vs. changing chemical structure

Salivary glands

Produce saliva

How food moves

Swallowing, peristalsis, segmentation, mass movement

Sphincter gate

Gates that keep food down and not come back up.

Epiglottis

Keeps food from going down the windpipe

Small intestines in digestion

Contains circular folds to increase surface area, Villi, and Micro villi

Large intestines in digestion

Receives and ferments, absorbs, compact and stores, eliminates waste

The Liver + Others in digestion

produces Bile, processes nutrients, regulates blood and glucose levels

What does the gallbladder store?

Bile

Absorption and break down

Starch/ Carbs —> Monosaccharides

Protein —> Amino Acids

Fat —> fatty Acids

Minerals —> Absorbed as ions

Water —> water

Larger Molecule + H2O =

Smaller molecule