food categories and composition food 1001:. cereals, grains, baked products categories in the...
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Food Categories and Composition
FOOD 1001:
Cereals, grains, baked products
Categories in the industry Fruits and vegetables
Meat, poultry, eggs, fish and seafood
Milk and dairy products
Legumes and nuts
Beverages
Chocolate and confectionery
Food Categories:
Grain products
Categories in Canada’s Food Guide
Food Categories:
Fruits and vegetables
Meat and alternatives
Milk and alternatives
These categories overlap!
Food Catgories
Cereals, grains, baked products
Fruits and vegetables
Meat, poultry, eggs, fish and seafood
Milk and dairy products
Legumes and nuts
Beverages
Chocolate and confectionery
Grains products
Fruits and vegetables
Meat and alternatives
Milk and alternatives
Canada’s Food Guide
Industry
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Food Categories:
Legumes and nuts
Beverages
Chocolate and confectionery
Grains products
Fruits and vegetables
Meat and alternatives
Milk and alternatives
Canada’s Food Guide
Industry
Food Categories:
(Add appropriate arrows and comments)
Food Composition
FOOD 1001:
Fruits and Vegetables
Food Composition:
A few simplified definitions:
Fruits and Vegetables:
A ‘fleshy’ plant part commonly eaten for its sweetness (often as a ‘dessert’)
Fruits (in Food Industry Terms):
A plant part that contains seeds
Fruits (in Botanical Terms):
A few simplified definitions:
A ‘herbaceous’ plant part commonly eaten as part of a main meal
Vegetables (in Food Industry Terms):
No botanical equivalent Botanical sciences use the terms :
shoot/stem, leaves, root, tuber, bulb, etc.
Vegetables (in Botanical Terms):
Fruits and Vegetables:
A few examples:
Product
Fruits and Vegetables:
BotanyFood Industry
Orange
Pepper
Celery
Lettuce
Broccoli
Mushroom
Potato
(Fill in the blanks)
Composition:
Fresh fruits and vegetables are generally:
- High in water content (about 70-95% water)
Fruits and Vegetables:
- Low in protein (less than 4%)
- Low in fat (less than 1%)
- Contain various minerals and vitamins!
- Contain variable amounts of carbohydrates (sugar, starch and fiber)
Fruits and Vegetables:
Vitamin composition examples:Particular fruits and veggies contain specific vitamins:
• Some dark green vegetables (spinach, broccoli)• Some orange fruits & vegetables (carrot,
sweet potato, cantaloupe, apricot)
• Citrus fruit (oranges, grapefruit)• Some green vegetables (broccoli)• Most berries (strawberry, cranberry)
Vitamin A
Vitamin C
Cereals, Grains and Baked Products
Food Composition:
A few facts:
Cereals, grains and baked products:
Cereals can be consumed directly, turned into flour or processed into breads, pastas, crackers, etc.
They are used as the major sustenance food for a large segment of the worldwide population (wheat, rice, corn, oats, barley, rye, sorghum, millet)
Cereals are among the major crops on the planet
Composition:
Cereals and grains are generally:
- Low in water content
- Low in protein: often deficient in high-quality or ‘complete’ proteins
- Low in fat
- High in carbohydrates (especially starch and fiber)
Cereals, grains and baked products:
Two divisions in baked products:Low in low fat:
Cereals, grains and baked products:
Breads (including most flat breads), crackers, bagels
Many high fat baked products also contain high sugar content
High in fat:
Cakes, cookies, doughnuts, pastries, croissants
Milk and dairy products
Food Composition:
Milk composition:
Milk and dairy products :
- Varying levels of fats and cholesterol
Milk (from cows, goats, sheep) contains:
- High water content (around 85%)
- Some protein (around 3-4%): these are high-quality proteins!
- Important source of calcium
- Most milks are fortified with vitamins A and D
Diary product composition:
Milk and dairy products :
Processed milk products (yogurt, cheese, ice cream) :
- Generally, have the same relative composition as milk
• Some have higher fat content (butter, cream, sour cream, most cheeses)
• Some have higher carbohydrates (sugar in ice cream and some yogurts)
• Some have higher protein content (cottage cheese, yogurt)
Milk Intolerance:
- Milk intolerance is due to the presence of the sugar Lactose
Milk and dairy products :
- Lactose is normally digested by the body by the enzyme lactase
- People that do not produce enough lactase are lactose intolerant
- Lactase in artificially added to some milk products to degrade lactose
- When 70% lactose is degraded = lactose-reduced
Milk Intolerance:
Milk and dairy products :
- When 99.9% lactose is degraded = lactose free
Meat, poultry, eggs, fish and
seafood
Food Composition:
‘Red Meats’:
Meat, poultry, eggs, fish and seafood :
- Contain saturated fats and cholesterol
Meat and meat products:
- Mostly beef, pork and lamb
- Source of high-quality protein
‘White Meats’:
Meat, poultry, eggs, fish and seafood :
- Contain saturated fats and cholesterol (less than red meats)
Poultry and poultry products :
- Mostly chicken, turkey and duck
- Source of high-quality protein (more than red meats)
Meat products:
Processed meat products include:
Cereals, grains and baked products:Meat, poultry, eggs, fish and seafood :
- Salt-cured meat: ham and bacon
- Smoked meat: some pork, beef, and poultry products- Dried meat: jerky (beef, poultry or other)
Meat products:
Meat, poultry, eggs, fish and seafood :
Most processed meats contain very high levels of salt (sodium) and nitrates (nitrogen compounds)
Curing and smoking cause chemical changes in meats
These normally change composition for the worse!
So why do we do it?
Meat products:
Smoking, curing, drying and canning helped preserve meat longer so a stock of high-quality protein was available year-round
Meat, poultry, eggs, fish and seafood :
Advances in meat conservation technology has improved (chilling, freezing), but we like the taste of processed meats
Fish and seafood:
Meat, poultry, eggs, fish and seafood :
Finfish:
- With a backbone and fins (salmon, tuna, trout, cod)
Shellfish:
- Crustaceans (shrimps, lobster, crab)- Mollusks (scallops, oysters, clams)
Fish and seafood:
Meat, poultry, eggs, fish and seafood :
Finfish:
- High-quality proteins- Some contain the sought-after omega-3
fatty acids
Shellfish:
- High-quality proteins- Crustaceans often contain high levels of cholesterol
Eggs:
Meat, poultry, eggs, fish and seafood :
One of the most nutritious food around…
… when consumed in moderation
- High-quality proteins
- The yolk contains the fat and cholesterol
Legumes and nuts
Food Composition:
Legumes:
Legumes are edible seeds or pods
- They are mostly found dried or canned including:
• Chickpeas• Kidney beans• Black beans• White beans• Pinto beans• Lentils• Soybean• Peanut
Legumes and nuts:
Nuts:
In the food industry:
Nuts are defined as oily kernels found in shells (peanuts qualify using this definition)
Legumes and nuts:
Nuts include:
Almonds, walnuts, hazelnuts, pecans, pistachios, macadamias
Legume and nut composition:
Most legumes are:
- A source of good-quality protein- Low in fat- Low in sodium- High in fiber- A source of vitamins and minerals
Legumes and nuts:
Some legumes are high in fat
Soybean and peanut, for example, are used to make oils
Legume and nut composition:
Most nuts are:
- A source of good-quality protein- High in fat- High in fiber- A source of vitamins and minerals
Legumes and nuts:
Legume and nut composition:
Soybean are extremely versatile:
Pressed : Oil (and margarine)
Fermented: Soy sauce
Soaked, ground, cooked and filtered: Soy milk
Processed soy milk: Tofu
Legumes and nuts:
Beverages
Food Composition:
Consumed for a variety of reasons:
1. Thirst quenching: Water!
Beverages:
2. Stimulant effect: Coffee and tea
3. Alcoholic content: Beer and wine
4. Health benefits: Fruit and vegetable juices, milk
5. Enjoyment: Carbonated drinks (sodas, soft drinks)
Orange juice
Coffee and Tea
Carbonated soft drinks
Grains products
Fruits and vegetables
Meat and alternatives
Milk and alternatives
Canada’s Food Guide
Examples of beverages
Limit intake
Tomato juice
Beer, Wine, Alcohol
Soya Milk (fortified!)
Water
Beverages:
(Add appropriate arrows and comments)
Chocolate and confectionery
Food Composition:
Quick facts:
‘Candies’ are not consumed for good nutrition
They are mostly consumed for pleasure!
Sugar is most often the main ingredient, so high carbohydrates are a feature of candy
Chocolate and confectionery:
Sugar is 100% (pure) carbohydrate
Quick facts:
‘Candies’ are not consumed for good nutrition
Some candies are high in fat (especially if cocoa butter or cream is present)
Adding nuts or dried fruit to candies changes the composition
Chocolate and confectionery: