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Nutritional Properties of Food Materials Food Materials Can Be Nutritional Properties of Food Materials Food materials can be chosen for their nutritional value or contribution to the food product. Nutrient Structure Function Sources Deficiency / Too much Protein • Protein is made from • For body Animal source: Cheese, eggs, fish, meat, milk, gelatine, offal A protein deficiency can amino acids growth Proteins from animal sources have a High biological value (HBV) as they contain cause various problems • Amino acids combine • For body repair the essential amino acids. • Growth slows or stops in to make muscles, • For energy children hormones, skin, • For Plant Source: Cereals – Wheat, Oats, Pulses, Rice, Beans, Peas, Pulses, Quorn ‐ • Liver fails to function antibodies, nails, maintenance of Mycoprotein, Soya, TVP, Bread, Pasta • Muscles become weak enzymes, cell health Protein from most plant sources are of Low Biological Value (LBV) as they are • Limbs are thin membranes, lacking in more than one essential amino acids. Soya beans however are of a High • Tummy is soft and may haemoglobin Biological Value look distended • In plant and animal • Enzymes are not protein there are about It is advisable to eat a variety of these foods to help the body obtain all the produced so digestive 20 different amino acids essential amino acids. For example; system not functioning • The body can make Spaghetti bolognaise, Chicken curry and rice ,Cauliflower cheese, properly some amino acids (non Meat topped pizza, baked potato with baked beans and cheese. • KWASHIORKOR is a essential amino acids) disease where there is a The other amino acids shortage of protein have to be obtained from the food we eat – these are essential amino acids • The human body needs all 20 amino acids Too much protein will be • Children need 10 converted to energy and if essential amino acids unused will be stored as fat • Adults need 8 essential in the body amino acids Alternative proteins for people who : • want a more varied diet • are health conscious Alternative Proteins –Meat free proteins 1 and want to eat less animal foods Texturised Vegetable Protein (TVP) is made from soya beans It is an excellent • do not wish to eat source of protein and fibre and has a long shelf life if stored correctly animal foods because of moral, religious or ethical beliefs Alternative Proteins are:‐ •High in protein • Low in fat • Enriched with Vitamins TIVALL is made from Soya & Wheat Proteins with Calcium, Iron & Vitamins A & B. and Minerals They are low in fat, saturates, salt and contains no cholesterol or artificial preservatives or colours. Food combining Mixing different low biological value proteins to supply all the essential amino acids. Vegetarians, vegans or other limiting diets rely on combining low biological value proteins QUORN is a MYCOPROTEIN which is extracted from a fungus (similar to the (LBV) to form proteins of mushroom) which is grown in large vats higher value. Examples It is not a vegan food as egg white is used as a binder. It is a healthy meat are: alternative, free from animal fats and cholesterol. It has high biological value Beans on toast, protein and dietary fibre. Hummus with pitta bread Dhal and rice lentil pate with French bread TOFU and BEAN CURD is made from soya beans, water and a coagulant, or curdling agent. The curds are pressed into soft white blocks. It is bland, high in 2 protein and calcium and has the ability to absorb new flavors through spices and marinades. Tofu and bean curd products can be bought frozen. Chilled, ready to cook and eat Ref to video: http://video.about.com/vegetarian/Tofu.htm (How to cook with Tofu with Ben Kurtzman) 3 Task: Match the protein type to the correct source using the following words: Gluten, Connective tissue, Lactalbumin, Milk and cheese, Egg Protein type Source Albumen Milk Casein Wheat Collagen Task: Alternative proteins can be found in supermarkets. Complete the table below to show which statements are true or false by placing a tick (√) in the correct column Statements True False Alternative proteins can be bought in different forms and cooked in many different ways Quorn is a mycoprotein and is suitable for vegans Tofu can be flavoured with spices, sauces and marinades Alternative proteins are usually difficult to store Task: Using the words from the list below complete the sentences showing the ethical considerations for alternative proteins. Controlled environment less Cheaper quicker, Alternative proteins are ............................ and .................to produce than meat and require.......................... land. They are made in a........................ ............................ which helps to keep pollution to a minimum. 4 Nutrient Structure Function Sources Deficiency / Too much Carbohydrates Composed from the • For energy used for Usually plant products which has energy obtained from the sunlight with Too much CHO will be elements Carbon, bodily functions the help of chlorophyll • stored as fat in the body (CHO) Hydrogen and • Provide body with Carbon dioxide + H2O + energy = carbohydrates + oxygen • can lead to weight gain Oxygen (hydrate energy for physical and obesity because of the same activity proportion of H and • Sweeten and O as in water H2O ) flavour foods • Provide dietary Carbohydrates are fibre non‐starch divided into polysaccharide i. sugars (simple (NSP) to help carbohydrates) and digestion ii. starches (complex carbohydrates) Sugars Monosaccharides • Absorbed quickly by Glucose is: Too much sugar causes: (simple sugars) the body • found in fruits, vegetables such as onions, honey • tooth decay Glucose , Fructose • Gives instant energy • can be manufactured from starch for sweets. Plaque + sucrose = acid (fruit sugar) • not as sweet as cane sugar and can be added to foods and drinks to Acid + tooth = decay increase their energy content but not making them too sweet • obesity Fructose is found in fruit, honey, plant juices Sugars are also found in drinks, jam, cakes, biscuits. Glucose is often used by athletes in tablet or powder form to provide a fast –energy boost Disaccharides (double sugars) Galactose is formed Lactose (glucose and during digestion of Lactose: Milk sugar (not as sweet as sucrose), milk galactose), lactose (milk sugar) Sucrose (glucose and Sucrose: Sugar cane and sugar beet, fruit, vegetables fructose) 5 Maltose A word ending in Maltose: Formed from starch in the germination of barley grain. Malt is ‘ose’ suggests the used in some food production and as a dietary supplement presence of sugar INTRINSIC sugar: contained within the plant cell wall of fruit and vegetables. Intrinsic sugars are less harmful EXTRINSIC sugars: sugars you can see and added sucrose to products such as cakes, biscuits, sweets Starch Polysaccharides Starch must be Starch comes from plants which store starch such as potatoes, rice, Too much starch will: (complex • broken down into cereals, and pulses. Other sources are pasta, cakes, biscuits, puddings, • be converted into fat carbohydrate such as sugars by digestion. breakfast cereals. Flour, cornflour • lead to being over weight starch or fibre) • It is a slower and obesity process of releasing People involved in high endurance sports eat starchy carbohydrates energy such as pasta • Adds bulk to the diet Dextrin (more Dextrin comes from starch which has been changed by cooking e.g. toast, soluble than starch) breakfast cereals, crusts of loaves Glycogen Glycogen is an animal carbohydrate Acts as roughage Cellulose Skins of fruit, vegetables, cereals Sets jam (pectin) Hemicellulose Fruit and vegetables 6 Non starch NSP is a type of fibre polysaccharide i. Soluble fibre Too little fibre in the diet s Soluble fibre Soluble fibre is found in pulses, oats, fruit such as apple, bananas and can cause: NSP • Slows down the leafy vegetables, peas, beans, lentils • constipation absorption of CHO • diverticular disease where • Helps control blood the lining of the intestine sugar levels http://www.youtube.com/watch?v=jajYw8G8ZUY becomes inflamed • Stops us feeling (Good to Know about Dietary Fibre) hungry • Reduce blood http://www.youtube.com/watch?v=QsZML2KQoqg cholesterol levels (Importance of Dietary Fibre and How Dietary Fibre Works) • Reduce risk of heart disease • Reduce risk of diabetes prevents ii. Insoluble fibre constipation Insoluble fibre is found in cereal products such as oats, baked beans, wholemeal flour, wholegrain breakfast cereals, pasta, brown rice, some fruit and vegetables Fact: If the body takes in more carbohydrates than it needs for its energy use, the unused carbohydrates will be stored as fat in the body. This can lead to obesity. Task: Design and make lunch for an athlete which is high in carbohydrates. Use Nutritional software to calculate the percentage carbohydrate in the meal. 7 Nutrient Structure Function Sources Deficiency / Too much Fats • Composed from the elements • provide concentrated sources Fats come from animal and Excess fat in the diet will be Carbon, Hydrogen and Oxygen the of energy plant sources • stored as body fat same as carbohydrates but in • form part of the structure of can lead to weight gain and different proportions cells Plant sources: obesity • The most concentrated energy • help to insulate the body in fruits such as olives, avocado food cold weather. pears • Fats are solid at room • Excess fat in the diet is stored nuts – peanuts, walnuts, pulses temperature as body fat seeds – sunflower, soya, sesame • Oils are liquid at room • Vital organs such as kidneys temperature are protected by a layer of fat Animal sources: • Fats and oils are made from:‐ • Fat is a source of fat‐soluble Meat and meat products such as i. Glycerol or glycerine (sweet vitamins A, D, E, K lard, suet sticky liquid) • Fat gives texture and flavour Dairy products such as milk, ii. Fatty acids (there are about 25 to foods butter, cheese, cream fatty acids) • We are advised to lower our Fish particularly oily fish such as • 1 molecule fat = 1 glycerol + 3 fatty intake of fat by 35% of our tuna, sardines, salmon.
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