1. Six Nutrient Groups

2. B 3.01 Six Nutrient Groups Six Nutrients Groups Carbohydrates Lipids Protein Vitamins and Minerals Water

3. 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

4. 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

5. 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

6. 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

7. 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)

8. B 3.01 -- Six Nutrient Groups Protein Composed of carbon, hydrogen, oxygen, and nitrogen Provides structure in foods

9. B 3.01 -- Six Nutrient Groups Protein Found in: Meat, fish, and poultry Dairy products Beans, legumes, and nuts Vegetables

10. 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.

11. 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

12. Two Forms of Water Unbound and Bound

13. 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

14. 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®

15. Water Quality

16. 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

17. Substances commonly in water Minerals Salt Sugar B 3.01 -- Water Quality17

18. 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

19. 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

20. Functions of Water

21. 21B 3.01 -- Functions of Water Functions of Water Water has two functions in food: Heat medium Universal solvent

22. 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

23. 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

24. 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