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.