Food Science

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Food Science
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YOU are what you EAT!

• Nutrients?substances that are necessary for the
  functioning of an organism.
• How many groups are nutrients classified into?

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Carbohydrates

• Main source of energy for the body
• 4 cal/gram
• Three different types sugars, starches, and
  fiber
• What roles do sugars, starches, and fiber play in
  the human body?

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Fats

• AKA.Lipids!
• Another source of energy for the body
• 9 cal/gram?More compact source of energy
• Some vitamins are carried through the body by
  fats (fat-soluble vitamins)
• What are a few negative impacts of consuming too
  much fat?
• What are some examples of foods high in fat?

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Proteins

• Needed to build and rebuild cells
• 4 cal/gram
• Hair, skin, teeth, and bones all contain protein
• Proteins are continuously breaking down and
  building back up in your own bodies!
• What are a few foods high in protein?

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Vitamins

• Essential to body functions
• Fat-soluble vitamins are not required in the diet
  each day. WHY?
• Fat-soluble vitamins?A, D, E, and K.
• Nine other vitamins (C and eight B vitamins) need
  to be consumed daily. WHY?
• Turn to page 660.

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Minerals

• More than 20 minerals
• Divided into four major groups
• Bone Development
• Fluid Regulation
• Materials for Cells
• Trigger Other Reactions
• Turn to page 661.

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Water

• Human body?more than 50 water
• Water?Carries nutrients to cells, removes waste,
  and maintains a proper body temperature
• What are a few foods high in water?

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How do we meet these needs?

• The Food Pyramid!!
• http//www.mypyramid.gov/

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Bad Bugs and Food Safety

• Clean!
• Separate!
• Cook!
• Chill!

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Clean!

• Wash hands with soap and warm water for 20
  seconds before and after handling food.
• Run cutting boards through the dishwasher or wash
  with hot, soapy water always after coming in
  contact with foods.
• Keep countertops clean by washing with hot, soapy
  water after coming in contact with food.

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Separate!

• Use one cutting board for raw meat, poultry, and
  seafood and another cutting board for salads and
  ready-to-eat foods.
• Keep raw meat, poultry, and seafood and their
  juices apart from other food items in your
  grocery cart.
• Store raw meat, poultry, and seafood in a
  container or on a plate so juices cant drip on
  other foods.

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Cook!

• Use a food thermometer.
• Stir, rotate the dish, and cover food when
  microwaving to prevent cold spots where bacteria
  can survive.
• Bring sauces, soups, and gravies to a boil when
  reheating.

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Chill!

• Cool the fridge to 40 degrees Fahrenheit or
  below, and use an appliance thermometer to check
  the temperature.
• Chill leftovers and takeout foods within 2 hours,
  and divide food into shallow containers for rapid
  cooling.
• Thaw meat, poultry, and seafood in the fridge,
  not on the counter, and dont overstuff the
  fridge.

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Its all in the Label!

• Principle Display Panel (PDP) the front of a
  label.
• Most likely seen by the consumer at the time of
  purchase.
• Contains Net Weight or Amount and Statement of
  Identity

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