Six Nutrient Groups

B 3.01 Six Nutrient Groups

Six Nutrients Groups Carbohydrates Lipids Protein Vitamins and Minerals Water

B 3.01 Six Nutrient Groups

Carbohydrates

Composed mainly of carbon, hydrogen, and oxygen

In food, the functions of carbohydrates are: Imparting a sweet flavor Tenderness Structure

B 3.01 -- Six Nutrient Groups

Carbohydrates

Found in: Sweeteners, such as sugar and honey Fruits and vegetables Grains/Cereals Beans/Legumes/Nuts Dairy foods

B 3.01 -- Six Nutrient Groups

Lipids

Mostly carbon and hydrogen Fewer oxygen molecules than

carbohydrates Insoluble in water Commonly known as fats and oils

Fats -- solid at room temperature Oils -- liquid at room temperature

B 3.01 -- Six Nutrient Groups

Lipids Two types -- saturated and insaturated Saturated fats

contain no carbon-carbon double bonds solid at room temperature

Unsaturated fats (oils) contain one or more carbon-carbon

double bonds liquid at room temperature

B 3.01 -- Six Nutrient Groups

Lipids

Found in plant and animal sources Plant Sources

Contain more unsaturated fatty acids Liquid at room temperature (oils)

Animal Sources Contain more saturated fatty acids Solid at room temperature (butter, fat on meat)

B 3.01 -- Six Nutrient Groups

Protein

Composed of carbon, hydrogen, oxygen, and nitrogen

Provides structure in foods

B 3.01 -- Six Nutrient Groups

Protein

Found in: Meat, fish, and poultry Dairy products Beans, legumes, and nuts Vegetables

B 3.01 -- Six Nutrient Groups

Vitamins and Minerals Composed of many substances. Added to food to enhance nutritive value. Enrichment

Add one or more nutrients, already present in food in lower than desirable amounts.

Fortification 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

Major component of most foods Plant foods – fruits, vegetables,

grains, beans Animal foods -- Meats, poultry,

fish Affects:

Appearance Safety Taste Texture

Two Forms of Water

Unbound and Bound

B 3.01 -- Two Forms of Water

Free (or Unbound) Water

Easily separated from food tissues when: Pressed or squeezed Easily boils or freezes Has flow properties

Examples: Water one sees when

cutting fruits or vegetables Drip from chicken or meat

B 3.01 -- Two Forms of Water

Bound Water Tied to structure of

large molecules Does not easily boil

or freeze Lacks flow properties

Example: Water bound to

protein in meats Jello®

Water Quality

B 3.01 -- Water Quality

Water Quality Anything added to water can change its

quality or function. Amount of change depends on the

amount of the substance in water Changes include:

Unpleasant flavor Color Changes in boiling point Changes in freezing point

Substances commonly in water

Minerals Salt Sugar

B 3.01 -- Water Quality 17

B 3.01 -- Effect of Substances on Water Quality

Effect of Minerals on Water

Minerals in water Hard water – high mineral content Soft water – low mineral content

Minerals include: Calcium Magnesium in the form of carbonates but may

include bicarbonates and sulfates Affects:

Flavor Color

Effect of Salt and Sugar on Water

Increasing salt or sugar increases waters boiling point Jelly making Candy

Decreasing salt or sugar decreases the freezing point Ice cream Cooling foods

B 3.01 -- Water Quality

Functions of Water

21B 3.01 -- Functions of Water

Functions of Water

Water has two functions in food: Heat medium Universal solvent

22B 3.01 -- Functions of Water

Heat Medium Water transfers heat to food

Steam (gas) Boiling (liquid)

Heat is transferred through: Conduction -- rapid movement

of molecules in food Convection -- circulation of hot

and cold molecules Forced or natural

Radiation

23B 3.01 -- Functions of Water

Universal Solvent

Water is a universal solvent because it can dissolve many substances

Types of water solutions include: Gas in water Liquid in water Solid in water

Fats and oils do not dissolve in water

24B 3.01 -- Functions of Water

Universal Solvent Gas-in-Water Solutions

Gas dissolved in water Carbon dioxide

carbonated beverages Oxygen

cold and hot water Liquid-in-Water Solutions

Liquid other than water dissolved in water

Vinegar Ethanol

Solid-in-Water Solutions A solid substance dissolved in water Common solid-in-water solutions:

Salt in water Sugar in water