FOOD 2010 Chapter Notes - Chapter 2: Trimethylamine, Fermented Milk Products, Avidin

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

Document Summary

Chapter 2: food categories and composition: food composition: the substances or components found in a beverage or food. Raw foods are composed of naturally occurring substances, The relative amount of each nutrient/substance in a food varies. o o o o. Food groups/categories: beverages, cereals, grains, baked products, confectionery and chocolate, fruits and vegetables, legumes and nuts, meats, poultry, eggs, seafood, milk and dairy, serving size: the amount of food customarily eaten at one time. Tables of food composition do not suggest a serving size, but instead provide a. Nutrient dense => food that is capable of supplying a variety of protein, complex o carbohydrates, vitamins, and minerals without excess fat and calories. o provides only "empty" calories. Ex: milk and orange juice can be considered nutrient dense, while the cola. 11. biological value (bv): amount of nitrogen derived from food protein that is used in the body to promote growth. Bv is related to the amino acid content of a protein.