BIOM 3200 Final: Final Exam Notes

• School: University of Guelph
• Department: Biomedical Sciences
• Course: BIOM 3200
• Professor: Laura Favetta

Document Summary

Food composition: refers to the substances or components found in a beverage or food. Smaller molecular components: vitamins, minerals, water and phytochemicals. Processed foods: specific, functional additives: food comp tables provide the consumer with calorie content and specific nutrients of a beverage or food. Commodity: a useful consumer good, a product of agriculture, produced and delivered for shipment; usually refers to a raw product (poultry, eggs, red meats, fish, dairy products etc. ) Processed commodities: offer convenience, longer shelf life and sometimes added nutrients: food serving size depends on the food group, grams or milliliters. Beverages are consumed for a variety of reasons: Stimulant effect- coffee, tea: thirst quenching- water, alcoholic content- beer or wine, health value- milk or fruit juices, enjoyment- pop. Nutrient density: when an item supplies a variety of protein, complex carbs, vitamins and minerals without excess fat and calories.