FOOD 2010 Chapter Notes - Chapter 1: Ignition Coil, Food Composition Data, Food Science

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

Document Summary

Food composiion tables are used to evaluate the nutriional value of food supplies, to develop food distribuion programs, to plan and evaluate food consumpion surveys, to provide nutriional counseling, and to esimate the nutriional content of individual diets. Nutritonal content of food is inluenced by variety, season, geographical diferences, stage of harvesing, handling, commercial processing, packaging, storage, display, home preparaion, cooking and serving. The irst system for approximaing the foods nutriional value was in germany at the. Through chemical determinaions, the foods nutriion was decided. The system became known as the proximate anaylsis. Some newer methods include spectrophotometry, liquid chromatography, and gas chromatography. These methods allow the determinaion of faty acids, cholesterol, amino acids, speciic minerals and vitamins. Calorie is a metric unit of heat measurement. The small calorie (cal) is the amount of heat required to raise the temperature of 1 gram of water from 14. 5 degrees to 15. 5 degrees.