NUTR 3210 Lecture 2: NUTR*3210 LECTURE 2 NOTE

• School: University of Guelph
• Department: Nutrition
• Course: NUTR 3210
• Professor: David Mutch

Document Summary

Food analysis the development, application and study of analytical methods for characterizing foods and their constituents. Caloric content does not predict nutrient content in foods: nutrient-dense foods, empty calorie foods. Water is weight and is part of the price of feed. Water is weight and must be shipped (more water = higher costs) Moisture content plays a role in storage conditions: too much and the food will spoil quickly (bacteria grows quickly, short shelf life, too little and the food will be less palatable. Moisture dilutes energy and nutrients in food (moisture does not provide energy) Moisture important for optimum intake and performance of animals. Drying can remove other volatile compounds, such as short chain fatty acids (scfas) and some minerals: this can cause a slight under-estimation of dry weight. Agricultural i(cid:374)dust(cid:396)(cid:455) (cid:373)o(cid:396)e i(cid:374)te(cid:396)ested i(cid:374) (cid:272)o(cid:373)positio(cid:374) of d(cid:396)(cid:455) (cid:373)atte(cid:396) (cid:894)does(cid:374)(cid:859)t (cid:373)atte(cid:396) if (cid:449)e sta(cid:396)t (cid:449)ith d(cid:396)(cid:455) o(cid:396) wet weight, it turns out to be the same in the end)