FOOD 2010 Lecture Notes - Lecture 2: Nutrient Density, Endosperm, Starch

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcon

Document Summary

Raw foods are composed of naturally occurring substances or components, while processed foods often contain specific functional additives. Tables of food composition may list calories, % of water, protein, fiber, fat, carbs, and specific vitamins and minerals. Processed commodities: are value-added commoditites derived from agricultural commoditites that offer convienience, longer shelf life, and sometimes added nutrients. On a food label the serving size is the basis for reporting each foods nutrient content. Nutrients: are substances in foods and beverages that when absorbed into the body are used for specific functions like growth, maintenance, and repair of tissue. Nutrient density: is a concept that applies to beverages and to foods. An item is said to be nutrient dense if it has a variety of protein, carbs, vitamins, minerals without excess fat or calories. Determining and maintaining the proper sweetener content is important for beverages.