Topic: Intro to Foods
Chap: 1
Intro:
- Food Provides:
Nutrition:
- Used for growth, maintenance, & repair
- Energy value of foods measured in kilocalories (calorie
referred to on labels is actually kilocalories) (1 kcalorie =
1000 calories)
- carbohydrates (4 kcal/gram), protein (4 kcal/gram), fats (9
kcal/gram) and alcohol (7 kcal/gram).
Concept 1: The 6 REASONS FOR FOOD SELCTION
1. Sensory Evaluation
Stimuli (they bind to) Receptors
-chemical Sense
-physical organs
-wavelength of
light
Stimuli gets converted to nerve signals (BRAIN) via sensory
neurones, action potential
Nerve Signals converted to perceptions (Response)
2. Nutritional Properties
Animal Proteins Plant Proteins
-all essential amino acids -doesn’t have all the essential
amino acids (you have to bled
Salt Reduction: Who is responsible? different plants to achieve the
- food manufactures term “complete” protein as
- fed/prov government some lack certain amino acids)
- consumers INC awareness & educate
Chap: 1
Intro:
- Food Provides:
Nutrition:
- Used for growth, maintenance, & repair
- Energy value of foods measured in kilocalories (calorie
referred to on labels is actually kilocalories) (1 kcalorie =
1000 calories)
- carbohydrates (4 kcal/gram), protein (4 kcal/gram), fats (9
kcal/gram) and alcohol (7 kcal/gram).
Concept 1: The 6 REASONS FOR FOOD SELCTION
1. Sensory Evaluation
Stimuli (they bind to) Receptors
-chemical Sense
-physical organs
-wavelength of
light
Stimuli gets converted to nerve signals (BRAIN) via sensory
neurones, action potential
Nerve Signals converted to perceptions (Response)
2. Nutritional Properties
Animal Proteins Plant Proteins
-all essential amino acids -doesn’t have all the essential
amino acids (you have to bled
Salt Reduction: Who is responsible? different plants to achieve the
- food manufactures term “complete” protein as
- fed/prov government some lack certain amino acids)
- consumers INC awareness & educate
