NUTR 3210 Lecture Notes - Lecture 2: Lacteal, Venule, Hindgut Fermentation
14 Feb 2017
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Document Summary
Food composition analysis: development, application, and study of analytical methods for characterizing foods and their constituents. Proximate analysis: basic determination of moisture, crude protein, crude fat, crude fibre, ash and available cho by subtraction. Newer methods: replace or extend traditional components of proximate analysis. Southgate analysis: replaces nfe and crude fibre for modern cho labelling. Consumers can make informed decisions about dietary intake. Eliminates economic fraud" (saying a food is something it is not) Food science applications to develop new crop varieties and novel foods. Nutrient density: total amount of essential nutrients in one serving of a food relative to the energy content (cupcake is low nutrient density, broccoli is high nutrient density). We need to eat the correct amount of food for our energy requirements. First you weigh the sample, then you dry sample in warm oven or freeze drier, then you weigh sample again.
