Food Quality and Nutrition

What is food quality primarily concerned with?

Why do consumers rely on manufacturing and processing standards?

What is an important aspect of food quality?

What are micronutrients found in food?

What is the primary function of macronutrients in food?

Why is reliable data on nutrient composition critical?

What is an example of a social consideration in food quality?

Why is food quality a multifactor concept?

What is the recommended daily fat intake as a percentage of daily ration?

What is the energy value of 100g of meat bun made from 6g Fat, 14g Protein, and 70g carbohydrates?

What is the recommended daily protein intake as a percentage of daily ration?

What is the main contributor to the energy in the diet in many countries?

What is the approximate energy value of 1g of fat?

What is responsible for shaping the organoleptic quality of many kinds of food?

What is the recommended daily intake of carbohydrates?

What is the primary factor affecting the total amount of energy and protein needed by different individuals?

Food Quality

Food quality refers to the characteristics of food that are acceptable to consumers.
It's a holistic and multifactor concept involving nutritional qualities, sensorial properties, traceability, social considerations, and safety.

Nutritional Qualities

Reliable data on nutrient composition is critical for health assessment, diet formulation, nutrition education, food regulations, and consumer protection.
Food is composed of macronutrients (carbohydrates, fats, and proteins) and micronutrients (minerals and vitamins).
Macronutrients provide energy, expressed in kilocalories (kcals).
The relative concentration of protein and fat in the diet is important and is expressed by the percentage of energy in the diet provided by either fat or protein.

Macronutrients and Energy

An average individual needs approximately 2,100 kcal per day.
Fat intake is recommended at approximately 17% of daily ration (357 kcal or 39.7 g per day).
Protein intake is recommended at 10-12% of daily ration (210 kcal or 52.5g per day).
Carbohydrate intake is recommended at about 200-300 g per day.

Energy Values of Macronutrients

The 'Atwater factors' are:
- Fat: 9 kcal/g, 37.7 kJ/g
- Alcohol: 7 kcal/g, 29.3 kJ/g
- Protein: 4 kcal/g, 16.7 kJ/g
- Carbohydrate: 4 kcal/g, 16.7 kJ/g

Food Flavour and Organoleptic Quality

Food flavour is mostly caused by many volatile compounds.
Volatile compounds are mainly responsible for shaping the organoleptic quality of many kinds of food.
Organoleptic quality is equally important and often decisive in the purchase for consumers.

Explore the characteristics of food that are acceptable to consumers, including nutritional qualities, sensorial properties, and more. Learn about the importance of reliable data on nutrient composition for health and diet.