Six Nutrient Groups

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Six Nutrient Groups
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Six Nutrients Groups

• Carbohydrates
• Lipids
• Protein
• Vitamins and Minerals
• Water

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Carbohydrates

• Composed mainly of carbon, hydrogen, and oxygen
• In food, the functions of carbohydrates are
• Imparting a sweet flavor
• Tenderness
• Structure

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Carbohydrates

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

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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

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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

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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)

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Protein

• Composed of carbon, hydrogen, oxygen, and
  nitrogen
• Provides structure in foods

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Protein

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

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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.

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Water

• Major component of most foods
• Plant foods fruits, vegetables, grains, beans
• Animal foods -- Meats, poultry, fish
• Affects
• Appearance
• Safety
• Taste
• Texture