Food — definition?
Anything eaten to provide nourishment.
Legal food definition — includes?
Anything taken into the body by mouth, excluding drugs.
Nourishment — role?
Supports growth, repair, and energy.
Food sources — categories?
Plant-based and animal-based foods.
Plant-based foods — examples?
Grains, fruits, vegetables, nuts, fungi, seaweed.
Animal-based foods — examples?
Meat, milk, eggs, fish, shellfish.
Food classification — by processing?
Primary, preserved, manufactured foods.
Primary processed foods — example?
Milled grains, extracted oils, slaughtered meat.
Preserved foods — purpose?
Extend shelf life while retaining form.
Manufactured foods — characteristic?
Undergo extensive transformation, often unrecognizable from source.
Main nutrients — list?
Water, proteins, carbohydrates, fats, minerals, vitamins.
Nutrients — function?
Support bodily functions, growth, repair, energy.
Water — properties in food?
Free and bound water; affects texture, stability.
Free water — example?
Juice in fruits, surface moisture.
Bound water — example?
Water chemically bound in cell walls.
Carbohydrates — types?
Monosaccharides, disaccharides, polysaccharides.
Lipids — main types?
Fats (triglycerides), phospholipids, sterols.
Proteins — composition?
Made of amino acids, contain nitrogen.
Protein quality — influenced by?
Amino acid profile and digestibility.
Denaturation — effect?
Alters protein structure, affects functionality.
Cooking methods — moist heat?
Boiling, simmering, steaming.
Heat transfer — in moist cooking?
Through water or steam, evenly heats food.
Food quality — assessed by?
Sensory attributes: taste, aroma, texture, appearance.
Sensory evaluation — purpose?
Measure human responses to food qualities.
Testez vos connaissances avec un QCM de 12 questions sur Fundamentals of Food Science.
1. What is a consequence of the broad definition of food in relation to human health?
2. How do plant-based foods differ from animal-based foods according to their sources?
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