Tishk International University Principles of Food Science Lecture Notes PDF

Tishk International University Faculty of Applied Sciences Nutrition and Dietetics Department Principles of Food Science Carbohydrate Structure and Functions in Food Lecture No.: 4 “ Part 1” Assistant Lecturer: Pary Ameer 2024-2025 ...

Tishk International University Faculty of Applied Sciences Nutrition and Dietetics Department Principles of Food Science Carbohydrate Structure and Functions in Food Lecture No.: 4 “ Part 1” Assistant Lecturer: Pary Ameer 2024-2025  Outlines Previous Lecture Introduction to Carbohydrates Structure of Carbohydrates Functions of Carbohydrates in Food Nutritional Perspective Challenges and Innovations  Learning Outcome Understand Carbohydrate Structures Analyze the Functions of Carbohydrates in Food Evaluate the Nutritional and Industrial Applications What's Food? Foods: products derived from plants or animals that can be taken into the body to give in energy for the maintenance of life & the growth & repair of tissues. Foods substance consisting essentially of protein, carbohydrate, fat, and other nutrients used in the body of an organism to sustain growth and vital processes. What's Food? ▪ Importance of the Food Consumption? Nutrient Supply Energy Source Physical Health Growth and Development Mental Well-being Emotional Well-being Essential Nutrients Essential nutrients are ones that cannot be synthesized by the body and, therefore, must be supplied from foods. These nutrients are essential for normal body function and for growth. Essential Nutrients Macronutrients and Micronutrients Macronutrients Micronutrients Quantity Needed Required in larger amounts Required in smaller amounts Categories Carbohydrates, Proteins, Fats Vitamins, Minerals Primary Function Provide energy and support functions Facilitate biochemical processes - Carbohydrates: Bread, pasta, fruits - Vitamins: Vitamin C in fruits Examples - Minerals: Calcium in dairy - Proteins: Meat, beans, dairy products products - Fats: Avocado, nuts, olive oil - Iron in spinach Calories A calorie is a unit of measurement for energy. In nutrition, it quantifies the energy released when the body metabolizes food. Proteins and carbohydrates provide 4 calories per gram. Fats provide 9 calories per gram. Carbohydrates The most abundant organic molecules in nature The empiric formula is (CH₂O)ₙ, “hydrates of carbon” Carbohydrates are the body's preferred source of energy, providing fuel for muscles, brain, and other vital organs. They come in two main forms: simple and complex Carbohydrates Simple carbohydrates, also known as sugars such as glucose, are quickly absorbed by the body, leading to rapid spikes in blood sugar levels. This can provide a quick burst of energy but can also lead to crashes and cravings later. Sources of simple carbs include: Sugary drinks and sweets White bread, pasta, and rice Refined grains and processed foods Carbohydrates