Filter By
Filter Reset
Lectures
  • All Lectures
  • Lecture 1 (4)
  • Lecture 2 (4)
  • Lecture 3 (5)
  • Lecture 4 (4)
  • Lecture 5 (4)
  • Lecture 6 (4)
  • Lecture 7 (3)
  • Lecture 8 (3)
  • Lecture 9 (3)
  • Lecture 10 (3)
  • Lecture 11 (3)
  • Lecture 12 (3)
  • Lecture 16 (1)
  • Lecture 18 (1)
  • Lecture 19 (1)
  • Lecture 20 (1)
  • Lecture 21 (2)
  • Lecture 23 (2)
  • Lecture 24 (1)
  • Lecture 27 (1)
  • Lecture 28 (1)
  • Lecture 29 (1)
  • Lecture 30 (1)
  • Lecture 31 (1)
  • Lecture 32 (1)
  • Lecture 33 (1)
Top Professors
Semester
Class Notes (1,032,767)
AUS (35,063)
UniMelb (5,189)
FOOD (65)
FOOD20003 (59)

Class Notes for FOOD20003 at University of Melbourne

Food Chemistry, Biology and Nutrition

FOOD20003 Lecture Notes - Lecture 1: Trypsin, Fluid Balance, Tryptophan
Premium

PROTEINS: The Chemists view of proteins? * Atoms: carbon, hydrogen, oxygen, nitrogen * Amino acids carbon, hydrogen, amino group, acid group, side group or side chain * the side group varies in amino acids to give differen...

Food Science
FOOD20003
ken Ng
FOOD20003 Lecture 4: PROTEIN 4
Premium

OVER CONSUMPTION OF PROTEIN: Heart disease: * overconsumption of protein can lead to a risk of heart disease and this is directly linked to an animalprotein intake * These diets high in animalprotein tend to also be high i...

Food Science
FOOD20003
ken Ng
FOOD20003 Lecture Notes - Lecture 3: Antibody, Kwashiorkor, Fluid Balance
Premium

MEASURING PROTEIN QUALITY: Amino acid scoring: * A measure of protein quality assessed by comparing a proteins amino acid pattern with that of a reference protein *For every 3210 units of essential amino acids, 145 must ...

Food Science
FOOD20003
ken Ng
FOOD20003 Lecture Notes - Lecture 2: Pyruvic Acid, Citric Acid Cycle, Transamination
Premium

PREVIEW OF PROTEIN METABOLISM: 1. Protein turnover & amino acid pool: - Within each cell, proteins are continually being made and broken down/ continual production & destruction of proteins (protein turnov...

Food Science
FOOD20003
ken Ng
FOOD20003 Lecture Notes - Lecture 8: Olestra, Mediterranean Diet, Aeration
Premium

HEALTH EFFECTS OF MONOUNSATURATED & POLYUNSATURED FATS: 1.Heart disease: * Replacing saturated fats with unsaturated fats reduces LDL cholesterol and lowers the risk of heart disease (e.g. replace butter with olive oil ...

Food Science
FOOD20003
ken Ng
FOOD20003 Lecture Notes - Lecture 7: Insulin Resistance, Omega-3 Fatty Acid, Saturated Fat
Premium

A PREVIEW OF LIPID METABOLISM: * Adipose cells store fat after meals: After meals, the blood delivers chylomicrons and VLDL loaded with triglycerides to the adipose cells for storage. An enzymelipoprotein lipase (LPL)hydr...

Food Science
FOOD20003
ken Ng
FOOD20003 Lecture 6: LIPIDS 2
Premium

STEROLS: * food sources cholesterol (animal sterol) and plant sterols * role of sterols body compounds made cholesterol * basic sterol structure 4 ring system with different sorts of double bonds and constituent attached t...

Food Science
FOOD20003
ken Ng
FOOD20003 Lecture 5: LIPIDS 1
Premium

LIPIDS: What are lipids: * fats and oils * difference between fats and oils is their physical state at room temperature. Fats are solid and oils are liquid Family of lipids: * triglycerides (fatty acids fatty acids rarely ...

Food Science
FOOD20003
ken Ng
FOOD20003 Lecture Notes - Lecture 11: Isomalt, Sugar Alcohol, Glycogen
Premium

DIETARY FIBRES: * dietary fibres polysaccharides contained in plants, vegetables (23 grams per serving), grains (12 grams or more per saving e.g. brown rice), legumes (68 grams of dietary fibre per serving), fruits (2 gram...

Food Science
FOOD20003
ken Ng
FOOD20003 Lecture Notes - Lecture 12: Autoimmune Disease, Visual Impairment, Hypoglycemia
Premium

ENERGY BALANCE: * When energy intake exceeds energy output, there is a gain in weight * Excess energy can come from protein, fat or carbohydrate * Excess protein is converted to fat, but this is inefficient and indirect. I...

Food Science
FOOD20003
ken Ng
FOOD20003 Lecture Notes - Lecture 9: Alpha-Amylase, Amylase, Lipophilicity
Premium

CARBOHYDRATES: * wholegrain foods, vegetables, legumes (seeds) and fruits deliver carbohydrate and fibre with valuable vitamins and minerals * milk products typically lack fibre, but they also provide a carbohydrate along ...

Food Science
FOOD20003
ken Ng
FOOD20003 Lecture Notes - Lecture 10: Dental Plaque, Carbohydrate Metabolism, Dental Caries
Premium

Lactose intolerance: * In the great majority of the worlds populations, lactase activity declines dramatically during childhood and adolescence to about 5 to 10 percent of the activity at birth. * causes include lactase de...

Food Science
FOOD20003
ken Ng
FOOD20003 Lecture Notes - Lecture 12: Sodium Chloride, Renal Function, Extracellular Fluid

Major Minerals Saturday, 21 July 2018 9:58 AM Major minerals are those that exist in the body in quantities above 5g. These are: Calcium Potassium Sodium Chloride Magnesiu...

Food Science
FOOD20003
ken Ng
FOOD20003 Lecture Notes - Lecture 11: Extracellular Fluid, Electrolyte, Osteoclast

Water and Major Minerals Monday, 16 April 2018 10:21 AM PART A: WATER AND ELECTROLYTES AIM: - To familiarise students with the role and regulation of water in the body and the various fluid compartmentsof ...

Food Science
FOOD20003
ken Ng
FOOD20003 Lecture Notes - Lecture 3: High Fructose Corn Syrup, Anomer, Glycosidic Bond

Carbohydrates: Sugar, Starch and Dietary Fibre Thursday, 8 March 2018 10:49 PM LEARNING OBJECTIVES: AIM: to familiarise students with the chemical composition, structure and source of different carbohydrates and how...

Food Science
FOOD20003
ken Ng
Laboratory Basics - Reference Guides

Lab safety is the cornerstone principle in this compelling Guide. All international safety symbols are clearly defined, with all basic lab glassware and equipment depicted by text description and diagrams. The Guide also p...

ANAT - Anatomy
ANAT 14
All Professors

Log In


OR

Don't have an account?

Join OneClass

Access over 10 million pages of study
documents for 1.3 million courses.

Sign up

Join to view


OR

By registering, I agree to the Terms and Privacy Policies
Already have an account?
Just a few more details

So we can recommend you notes for your school.

Reset Password

Please enter below the email address you registered with and we will send you a link to reset your password.

Add your courses

Get notes from the top students in your class.


Submit