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Class Notes for Food Science and Human Nutrition at University of Illinois

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The notes and past exams you need. Available 24 hours after each lecture.

FSHN 120 Lecture Notes - Lecture 11: Vitamin D Deficiency, Vitamin K Deficiency, Cod Liver Oil

Chapter 9: Nutrients Involved in Bone Health 1. How Do Our Bodies Maintain Bone Health? a. The composition of bone provides strength and flexibility a.i. About 65% of bone tissue is made ...

Food Science and Human Nutrition
FSHN 120
tapenden
FSHN 101 Lecture Notes - Lecture 18: Monounsaturated Fat, Glycerol, Triglyceride

1. Lecture 18 & 19: Lipids: structure, properties, types, and uses Free Fatty Acids 1. Classified by number of double bonds: What is the different between monounsaturated and polyunsaturated free fatty acids?...

Food Science and Human Nutrition
FSHN 101
Bohn Dawn
FSHN 101 Lecture Notes - Lecture 16: Random Coil, Protein Structure, Hemoglobin

1. Lecture 16: Proteins: Structure and Functionality Levels of protein structure 1. Primary (1) structure: The kind, number, and sequence of amino acids linked by peptide bonds 2. Secondary (2) st...

Food Science and Human Nutrition
FSHN 101
Bohn Dawn
FSHN 101 Lecture Notes - Lecture 15: Carboxylic Acid, Amphoterism, Deprotonation

1. FSHN Lecture #15 Foods are mainly acidic (food PH <7.0) The location of groups bonded to the alpha-carbon determines whether or not an amino acid is biologically active. Amino Acids have the ability to be amphoter...

Food Science and Human Nutrition
FSHN 101
Bohn Dawn
FSHN 101 Lecture Notes - Lecture 17: Lipase, Protease, Papaya

FSHN Lecture 17 Definitions o Food Enzymes are proteins that function as catalysts in specific biochemical reactions I biological systems (the human body, foods, etc.) Enzymes are classified and named according to the typ...

Food Science and Human Nutrition
FSHN 101
Bohn Dawn
FSHN 101 Lecture Notes - Lecture 39: World Food Programme, Population Control, Marasmus

1. Lecture 39: Global Hunger: Issues and Actions A very serious problem, but not a new one o First written record of famine was in Egypt in 3500 BC Current status: Hunger map 2015 (World Food Programm...

Food Science and Human Nutrition
FSHN 101
Bohn Dawn
FSHN 101 Lecture Notes - Lecture 36: Statistical Process Control, Walter A. Shewhart, Bell Labs

1. Lecture 36: Quality Assurance in the Food Industry Management of Quality  Historical Chronology  Pre-Industrial Revolution: Quality was “controlled” by the individual craftsman o Craftsman wa...

Food Science and Human Nutrition
FSHN 101
Bohn Dawn
FSHN 101 Lecture Notes - Lecture 35: Chemical Hazard, Adulterant, Pillsbury Company

1. Lecture 35: Current Good Manufacturing Practices (cGMP) and Hazard Analysis and Critical Control Points (HACCP) Current Good Manufacturing Practices Legal basis 1. Published in Title 21 of the Code of Feder...

Food Science and Human Nutrition
FSHN 101
Bohn Dawn
FSHN 101 Lecture Notes - Lecture 25: Foodborne Illness, Campylobacter, Taco

1. Lecture 25- Microorganisms- Food-borne illnesses Categories of food-borne illnesses 1. Food Infection 1. Consuming a food contaminated with viable (live) microorganisms that can multi...

Food Science and Human Nutrition
FSHN 101
Bohn Dawn
FSHN 101 Lecture Notes - Lecture 27: Shelf Life, Psychrophile, Chemical Reaction

1. Lecture 27: Food Preservation: Refrigeration and Freezing Provides cool storage of foods at temperatures ranging from 28F to 60 F Food “danger zone” is 40F-140F To be out of the “danger zone” food temperature ne...

Food Science and Human Nutrition
FSHN 101
Bohn Dawn
FSHN 101 Lecture Notes - Lecture 28: Louis Pasteur, Ultra-High-Temperature Processing, Flash Pasteurization

1. Lecture 28: Food Preservation: Thermal Processing Purpose 1. To inactivate enzymes and metabolic reactions resulting in senescence. 1. Normal, non-microbial degradation of plant tissue prior...

Food Science and Human Nutrition
FSHN 101
Bohn Dawn
FSHN 101 Lecture Notes - Lecture 32: Food Safety And Inspection Service, Federal Trade Commission, Meat Packing Industry

1. Lecture 32, 33 and 34: Food Laws and Regulations Laws 1. The legislative branch of the federal government (Congress) establishes general policies and guidelines which govern the activities of...

Food Science and Human Nutrition
FSHN 101
Bohn Dawn
FSHN 101 Lecture Notes - Lecture 11: Electronegativity, Noble Gas, Sucrose

find more resources at oneclass.com Tuesday, September 20, 2016 Lecture 11: Food Chemistry: The Basics Exploring the Relationship Between Food and Chemistry...

Food Science and Human Nutrition
FSHN 101
Bohn Dawn
FSHN 101 Lecture Notes - Lecture 12: Raisin Bran, Phase Diagram, Triple Point

find more resources at oneclass.com Thursday, September 22, 2016 Lecture 12: Water: Its Role in Life and in Foods WATER - Water is indispensable for life! ...

Food Science and Human Nutrition
FSHN 101
Bohn Dawn
FSHN 101 Lecture Notes - Lecture 6: Spinach, Common Cold, Bioavailability

find more resources at oneclass.com Tuesday, September 6, 2016 FSHN —> Lecture #6 Micronutrients: Vitamins and Minerals - Microtheme #1 Q1 How ma...

Food Science and Human Nutrition
FSHN 101
Bohn Dawn
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
Organizational Behavior - Reference Guides

The systematic study of individual and group behavior within organizational structures is outlined in this coordinated Guide. Theories of leadership and individual behavior are related to the foundations of group behavior ...

Psychology
PSYC 302
All Professors

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