FOOD 2010 Chapter : CH 2 FOOD.docx

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Food composition the substance or components found in a beverage or food. The key nutrients that compose foods include the larger molecular substances, such as protein, fat (lipids), and carbohydrate (starch, sugars and fibre), as well as the smaller molecules of water, vitamins, minerals and phytochemicals. Raw foods are composed of naturally occurring substances, while processed foods often contain specific, functional additives. Tables of food composition are printed in by the usda in handbooks. They provide nutritionist and consumers with info regarding nutrient and calorie content of beverages and food. Food composition info makes comparing nutrients of calories in foods easy. Nutrient database systems enable international organizations to access food composition data for calculating food supplies. Commodity refers to raw product, the uda lists 12 commodities, some are foods: red meats, poultry, fish and shellfish, eggs, dairy products, beverage milks, fats and oils, fruits, veggies and coffee.