[NUTR 3210] - Final Exam Guide - Everything you need to know! (105 pages long)

• 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. Not all foods are equal: the amount of nutrient in comparison to caloric content, nutrient dense vs. empty calories. Why is determining water content in feed important: water is weight and weight is money. Increase both food price and shipping present: moisture content and storage conditions, moisture dilutes energy and nutrients in food, moisture important for optimum intake and performance of animals. % moisture = (weight loss/wet weight) x 100. % dry matter = 100 - % moisture. Potential sources of error: drying can remove other volatile compounds, such as short chain fatty acids and some minerals, this can cause slight underestimation. Differences between human and agricultural applications: agricultural industry more interested in composition of dry matter, human food labelling is based on wet weight. % crude fat = (weight of crude fat/wet weight) x 100.