Food Course Intro 2025
Course Information
Course Title: The Chemistry of Food
Instructor: Joe Schwarcz
Contact: joe.schwarcz@mcgill.ca
Office Location: Otto Maass 110
Tutors:
taline.bawab@mail.mcgill.ca
hosna.akhgary@mail.mcgill.ca
sonia.reehal@mail.mcgill.ca
nishad.rahman@mail.mcgill.ca
Exam Structure
Midterms: Each midterm contributes 30% to the final grade.
Final Exam: Contributes 40% to the final grade.
Midterm 1:
Start: Thursday, February 6, 2025, 7:00 PM
End: Sunday, February 9, 2025, 7:00 PM
Midterm 2:
Start: Wednesday, March 12, 2025, 7:00 PM
End: Saturday, March 15, 2025, 7:00 PM
Final Exam Date: To Be Announced
Lecture Details
This course is conducted in person; Leacock 132 is equipped for automatic lecture recording.
Recorded lectures are typically uploaded to MyCourses within 24 hours, but availability is not guaranteed due to potential technical issues.
Course Philosophy
Focus on Separating Sense From Nonsense:
Non-sense refers to practices or claims made about food that are not supported by the scientific method.
Cultural Reference:
Literature Reference: "Food, Glorious Food" from Oliver Twist
Emphasizes the allure and necessity of food in daily life.
Lyrics celebrate different ways food can be prepared, highlighting human passion for food.
Health & Nutrition Focus
Beta-Glucan:
A soluble fiber found in oats that forms a viscous gel in the gut.
Function: Binds bile acids and cholesterol, preventing their absorption and promoting excretion.
This process leads to a reduction in blood cholesterol levels as the liver compensates for lost bile acids.
Nutritional Content of Oat Milk
Oat Milk:
A glass contains 1 gram of beta-glucan; sufficient intake for cholesterol-lowering effects requires at least 3 grams.
Reasons for Oat Milk Popularity
Oat Milk vs. Cow’s Milk:
No Lactose: Lactose-free alternative for those with intolerance.
Vegetarian Product: Suitable for plant-based diets.
Health Concerns: Growing concerns about health effects of milk and ethical considerations regarding dairy farming practices.
Conclusions on Milk Consumption
Meta-analyses indicate that milk consumption is more beneficial than harmful for human health, suggesting its inclusion in a balanced diet.
Further research through well-designed randomized controlled trials (RCTs) is encouraged.
Environmental Impact Comparison
Plant-based milks have a lower environmental impact compared to dairy milk:
Carbon emissions are significantly reduced in plant milk production.
Nutritional breakdown per liter across various milk types (Dairy, Almond, Soy, Coconut, Oat, etc.) includes calories, carbs, fats, proteins, and vitamins.
Dietary Recommendations
Adherence to a healthy diet rich in fruits and vegetables is linked to lower rates of chronic conditions like heart disease, cancer, and diabetes.
Consuming mostly plant-based foods with moderation in portions is advised.
Healthy Eating Index (HEI)
A scoring system that assesses dietary quality based on food groups and nutrient intake, to promote standards of healthy eating patterns.