Six Nutrient Groups Six Nutrients Groups n n

Six Nutrient Groups

Six Nutrients Groups n n n Carbohydrates Lipids Protein Vitamins and Minerals Water B 3. 01 Six Nutrient Groups

Carbohydrates n n Composed mainly of carbon, hydrogen, and oxygen In food, the functions of carbohydrates are: n n n Imparting a sweet flavor Tenderness Structure B 3. 01 Six Nutrient Groups

Carbohydrates n Found in: n Sweeteners, such as sugar and honey n Fruits and vegetables n Grains/Cereals n Beans/Legumes/Nuts n Dairy foods B 3. 01 -- Six Nutrient Groups

Lipids n n Mostly carbon and hydrogen Fewer oxygen molecules than carbohydrates Insoluble in water Commonly known as fats and oils n n Fats -- solid at room temperature Oils -- liquid at room temperature B 3. 01 -- Six Nutrient Groups

Lipids n n Two types -- saturated and insaturated Saturated fats n n n contain no carbon-carbon double bonds solid at room temperature Unsaturated fats (oils) n n contain one or more carbon-carbon double bonds liquid at room temperature B 3. 01 -- Six Nutrient Groups

Lipids n n Found in plant and animal sources Plant Sources n n n Contain more unsaturated fatty acids Liquid at room temperature (oils) Animal Sources n n Contain more saturated fatty acids Solid at room temperature (butter, fat on meat) B 3. 01 -- Six Nutrient Groups

Protein n n Composed of carbon, hydrogen, oxygen, and nitrogen Provides structure in foods B 3. 01 -- Six Nutrient Groups

Protein n Found in: n Meat, fish, and poultry n Dairy products n Beans, legumes, and nuts n Vegetables B 3. 01 -- Six Nutrient Groups

Vitamins and Minerals n n n Composed of many substances. Added to food to enhance nutritive value. Enrichment n n Add one or more nutrients, already present in food in lower than desirable amounts. Fortification n Add significant quantities of a nutrient not originally present or that was present only in nutritionally insignificant amount. B 3. 01 -- Six Nutrient Groups

Water n Major component of most foods n n n Plant foods – fruits, vegetables, grains, beans Animal foods -- Meats, poultry, fish Affects: n n Appearance Safety Taste Texture B 3. 01 -- Six Nutrient Groups

Two Forms of Water Unbound and Bound

Free (or Unbound) Water n n Easily separated from food tissues when: n Pressed or squeezed n Easily boils or freezes n Has flow properties Examples: n Water one sees when cutting fruits or vegetables n Drip from chicken or meat B 3. 01 -- Two Forms of Water

Bound Water n n Tied to structure of large molecules n Does not easily boil or freeze n Lacks flow properties Example: n Water bound to protein in meats n Jello® B 3. 01 -- Two Forms of Water

Water Quality

Water Quality n n n Anything added to water can change its quality or function. Amount of change depends on the amount of the substance in water Changes include: n n Unpleasant flavor Color Changes in boiling point Changes in freezing point B 3. 01 -- Water Quality

Substances commonly in water n n n Minerals Salt Sugar B 3. 01 -- Water Quality 17

Effect of Minerals on Water n Minerals in water n n n Minerals include: n n n Hard water – high mineral content Soft water – low mineral content Calcium Magnesium in the form of carbonates but may include bicarbonates and sulfates Affects: n n Flavor Color B 3. 01 -- Effect of Substances on Water Quality

Effect of Salt and Sugar on Water n Increasing salt or sugar increases waters boiling point n n n Jelly making Candy Decreasing salt or sugar decreases the freezing point n n Ice cream Cooling foods B 3. 01 -- Water Quality

Functions of Water

Functions of Water n Water has two functions in food: n n Heat medium Universal solvent B 3. 01 -- Functions of Water 21

Heat Medium n Water transfers heat to food n n n Steam (gas) Boiling (liquid) Heat is transferred through: n n Conduction -- rapid movement of molecules in food Convection -- circulation of hot and cold molecules n n Forced or natural Radiation B 3. 01 -- Functions of Water 22

Universal Solvent n n Water is a universal solvent because it can dissolve many substances Types of water solutions include: n n Gas in water Liquid in water Solid in water Fats and oils do not dissolve in water B 3. 01 -- Functions of Water 23

Universal Solvent n Gas-in-Water Solutions n n Gas dissolved in water Carbon dioxide n n Oxygen n n cold and hot water Liquid-in-Water Solutions n Liquid other than water dissolved in water n n n carbonated beverages Vinegar Ethanol Solid-in-Water Solutions n n A solid substance dissolved in water Common solid-in-water solutions: n n Salt in water Sugar in water B 3. 01 -- Functions of Water 24