FOS 3042 Lecture Notes - Lecture 3: Choline, Hemoglobin, Avocado

• School: University of Florida
• Department: Food Science and Human Nutrition
• Course: FOS 3042
• Professor: asliodabasi

Document Summary

Dietary guideline: usda and department of health and human services, recommends. Protein: # of kcal/gram, fat, cho, prot. % daily value: shows how a food fits into the overall daily diet. Food ingredient label: more than one ingredient, listed in order of contribution from highest to lowest, % juices in beverages, specific color dyes must be specified, allergies must be labeled. Factors that affect nutrient content: variety, season, geographical differences, stage of harvesting, processing, storage, cooking. Amount of heat needed to raise the temp. of 1 kg water 1 c. Determined by bomb calorimeter or other analytical testing methods. Enzymes: action converts molecules into smaller units. Energy: body heat, tissue, excess as fat. Water: universal solvent, regulation body temp, lubrication, metabolic reactions, transporting nutrients, types. Carbohydrates: basic fuel, main energy source, glucose is the primary, in the diet by simple sugar, complex carbohydrate, classifications. Not more than 30% of daily calories: proteins.