PHYSIOLOGIC VALUE OF FOOD Organic compounds * Protein * Lipids * Carbohydrates * Vitamins Inorganic elements * Water * Minerals Vit & min * Act as a catalysts which prompt the 3 major nutrients –carbohydrates ‚ protein‚fats METABOLISM * “Metabolismos”-to change or alter * Chemical process of transforming foods into complex tissue elements and of transforming complex body substance into simpler ones‚ along with the production of heat energy * Is the totality of the
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Biochemistry Western Governors University A: Fats are made up fatty acids and a glycerol. They are stored in cells known as adipocytes throughout the body. When the body needs energy the stored fats are broken down through the process of metabolism and beta oxidation (Livestrong.com‚ n.d.). For example‚ triacylglyceride or triglyceride are broken down into their separate parts‚ fatty acid chains and a glycerol. The body will always metabolize the glycerol first because it is easier
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Lipids‚ which are also known as fats play a very important part in our bodies‚ it provides energy to producing hormones. As humans we wouldn’t be able to digest and absorb food without lipids. Eating more fat than we need can lead to weight gain but with proper amounts of lipids they are a healthy part of our diet. The main role of lipids in our body is to provide energy for muscles and body processes. Half of the fuel our body needs when at rest or with everyday activity comes from lipids. Lipids
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Introduction Nutrients are the substances that provide nourishments to the body for it to grow strong and maintain life. Carbohydrates (CHO) Carbohydrates are made of carbon‚ hydrogen‚ and oxygen. Carbohydrates are macro-nutrient that provides energy for the body; the energy gives our cell which helps our oxygen and nutrients to function when we sleep. 1. Different Types There are two types of carbohydrates‚ the simple and complex carbohydrates. Simple carbohydrates These are made up
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membrane easily. It only allows certain molecules and ions to enter and exit the cytoplasm freely. Therefore‚ the plasma membrane is said to be selectively permeable. So‚ this is where Cholesterol comes in. What is Cholesterol? Cholesterol is a waxy‚ fat-like substance made in the liver and other cells. It’s also found in certain foods‚ such as dairy products‚ eggs‚ and meat. There are two different types of Cholesterol. There is LDL and
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sucrose‚ glucose‚ fructose‚ starch‚ cellulose‚ and glycogen. A good dietary source for carbohydrates would be bread and grains. Fats - Fats are a complex of fatty acid chains attached to a glycerol backbone. Fats are a type of lipid‚ and are used for energy‚ energy storage‚ structure‚ hormones‚ waterproofing‚ and insulation. Types of food would depend on the fats‚ saturated or unsaturated. Butter‚ oils‚ certain meats‚ and certain foods all contain a certain amount of lipid source. 2. The brain
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proportions which should be considered for a healthy balanced diet (Public Health England‚ 2014). Dietary Fats Dietary fats can be found across all segments of the Eatwell plate as key examples of foods include milk and dairy foods‚ animal fats‚ fish oils‚ nuts and confectionary foods (refer to table 1). It is one of the three key macronutrients required by the body
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Many people assume consuming fat is unhealthy. However‚ people need fat to gain energy and survive. Not all fat is considered negative. Omega 3 is needed in daily life. Consuming enough omega 3 is beneficial for the health. Omega 3 acid makes up 40% of the polyunsaturated fats in the brain. Having the deficient amount of omega 3 can cause depression‚ lower IQ‚ mental disorder‚ heart disease‚ and other serious illnesses. There are three types of omega 3: ALA‚ DHA‚ and EPA. ALA comes from plants
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Oils 5 teaspoon 10 teaspoon Over Limits Allowance Average Eaten Status Total Calories 1800 Calories 2676 Calories Over Empty Calories* ≤ 161 Calories 1018 Calories Over Solid Fats * 506 Calories * Added Sugars * 512 Calories * *Calories from food components such as added sugars and solid fats that provide little nutritional value. Empty Calories are part of Total Calories. Note: Nutrition information based on a 1800 Calorie allowance. Nutrients Target Average Eaten Status
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FUNDAMENTALS OF Food & Beverage Production UNIT – I INTRODUCTION TO THE ART OF COOKERY Unit-II Aims & Objectives of Cooking food UNIT III Preparation of Ingredients Unit-IV Equipment used in kitchen UNIT-V KITCHEN ORGANISATION UNIT-VI METHODS OF COOKING UNIT VII STOCKS ‚GLAZES‚SAUCES AND SOUPS UNIT-VIII: BASIC PREPERATIONS UNIT IX FOOD COMODITIES UNIT – I INTRODUCTION TO THE ART OF COOKERY 1.1 Development of the
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