SBK3023

INTRODUCTION TO FOOD
SCIENCE AND NUTRITION
(SUBTOPIC NUTRIENT)
DR. SUZI T A RA M LI
Step 1-Think pair share
 In your opinion , w hat is Food Science AND nutrition field about?
Think by yourself in 2 minutes
Then discuss w ith your partner
Discuss in w hole class
Step 2. FOOD SCIENCE
(explanation)
https://www.youtube.com/w atch?v=G_5i9cXiQHg
NUTRIENT
https://www.youtube.com/watch?v=j82oa4Xmys0
Food Science: An Interdisciplinary
Field of Study
Microbiology

Biology
Chemistry

Food Science
Physics
Engineering Nutrition
Dimensions of Food Science
and Nutrition
•Principle of Nutrition
•Food Processing and Manufacture
•Food Preservation and Packaging
•Food Microbiology and Safety
•Food Quality Evaluation
•Food Technology
•Food Product Development and marketing
Food Processing and Manufacture

•is the transformation of agricultural products into food or of one

form of food into other forms. Food processing includes many
forms of processing foods, from grinding grain to make raw flour
to home cooking to complex industrial methods used to
make convenience foods.
Food Microbiology and Safety

•is the study of the microorganisms that inhibit, create, or

contaminate food. This includes the study of microorganisms
causing food spoilage; as w ell as, pathogens that may cause
disease especially if food is improperly cooked or stored.
Food Quality Evaluation
•Both sensory evaluation and objective evaluation of food
quality are essential in the food industry in order to routinely
monitor food quality and to ensure that the foods being produced
are acceptable to consumers.
Food Technology

•Food technology is a branch of food science that deals w ith the

production processes that make foods. Early scientific research
into food technology concentrated on food preservation.
Food Product Development and marketing

•Brainstorm ideas to build and refine the product concept. Address

requirements to take the product to market and viability of the
concept. Discover the target consumer and product niche. Identify
competition, consumer needs, and w ays to make
the product unique by performing a competitive product review
 NUTRIENT

DR. SUZI T A RA M LI
 NUTRIENT
• Any substance, plants or animals need in order to live and grow
• A classification used primarily to describe nutrient needs of
animals divides nutrients into macronutrients and micronutrients
Nutrition
•The branch of science that deals w ith nutrients, particularly in
humans.
Type of Nutrients
Water Carbohydrates
◦ Hydrogen & oxygen ◦ Organic
◦ Inorganic
Proteins
Minerals ◦ Organic
◦ Simplest nutrient ◦ Contains nitrogen
◦ Inorganic
Lipids (fats)
Vitamins ◦ Organic
◦ Organic
Classification of nutrient
1. Macronutrient 2. Micronutrient
• The chemical compounds that •are essential element required
humans consume in the largest by organisms in small quantities
quantities and provide bulk throughout life to support
energy such as carbohydrates, metabolism and maintain
proteins, and fats. Water must be health. (generally refer to
also consumed in large vitamins and minerals)
quantities.
•Dietary minerals are generally
trace elements, such as salts,
copper and iron. Some of these
minerals are essential to human
metabolism.
•Vitamins are organic compounds
essential to the body. They
usually act as coenzymes or
cofactors for various proteins in
the body.
MACRONUTRIENT
1. Carbohydrates
•compounds made up of types of sugar.
•classified according to their number of sugar units:

monosaccharides (such as glucose and fructose),

disaccharides (such as sucrose and lactose), oligosaccharides,
and polysaccharides (such as starch, glycogen, and cellulose).
Carbohydrates
2. Proteins
•organic compounds that consist of amino acids joined by peptide
bonds.
•Since the body cannot manufacture some of the amino acids
(essential amino acids), the diet(food) must supply them.
•Through digestion, proteins are broken dow n by proteases back
into free amino acids.
• Example: Fish, chicken, meat
3. Fats
•consist of a glycerin molecule w ith three fatty acids attached.
•Fats are needed for construction and maintenance of cell
membranes, to maintain a stable body temperature, and to
sustain the health of skin and hair.
Micronutrient
1. Vitamin

• 2 categories:
Water-soluble vitamins
Fat-soluble vitamins

Function:
◦ Facilitate energy release
◦ Almost every bodily action requires assistance from vitamins
 2. Minerals

• necessary for 3 main reasons:

 building strong bones and teeth

controlling body fluids inside and outside cells

turning the food you eat into energy

3. Fruits and vegetables
Vegetables are classified according to which part of the plant is eaten.
Some vegetables fit into more than one category when several different
parts of the plant are edible
Health Benefits
of vegetables
Health
Benefits of
fruits
ACTIVITY
Classify all the food in the table below according to their group.
•1. rice 6. Tomato
Carbohydrate Vitamin/minerals
•2. Egg yolk 7. Grain
Fat Carbohydrate
•3. Fish 8.Orange
Protein Vitamin/mineral
•4. Bread 9.Broccoli
Carbohydrate Vitamin/mineral
•5. Meat
protein
 A Healthy Diet and Our Body
•If our bodies are human machines, food is our fuel.
How well we eat, affects how well our bodies w ork,
and how long w e live.

•A healthy diet is sometimes called a balanced diet !

as it needs to consist of different types of foods.

•Eating properly and regularly is really important;

w hat we eat and drink now , affects our health in
the future.
FOOD PYRAMIDS
https://www.youtube.com/watch?v=0KbA8pFW3tg
OLD FOOD PYRAMID
OTHER FOOD INTAKE MODEL

USA - My Plate Netherlands – Wheel

Japan - Food Guide Spinning of Five
Top
China – Dietary
Pagoda
Canada - Rainbow
Australia - Wheel
37
 Different models, consistent
messages
Group Task :

List down 7 important messages from all the

healthy eating models
 Different models, consistent messages

Messages are:
 Eat plenty of fruits and vegetables.
 Eat sufficient amount of starchy foods, including bread, potatoes,
rice and pasta.
 Have a moderate intake of foods of animal origin,
including meat, fish, eggs and dairy products.
 Choose more fish.
 Choose less fatty meats and meat products.
 Choose healthy oils and fats.
 Limit intake of foods that are high in fat and/or sugar.
Healthy Eating Myths

It doesn’t matter
what I eat as long
as I do lots of
exercise.
 It doesn’t matter
what I eat as long
as I do lots of
exercise.

Wrong! Exercise is good for

you, but it still matters
what you eat. Eating the
right foods means we can
learn better and exercise
better too!
Healthy Eating Myths

Chocolate is
bad for you!
 Chocolate is
bad for you!
It’s true that chocolate isn’t the
healthiest snack – but it isn’t
innately bad either! So, some
chocolate can be part of a
balanced diet. Plain (dark)
chocolate is better for you
thank milk; it is higher in iron.
Good eating habit and diet
https://www.youtube.com/watch?v=Gmh_xMMJ2Pw&t=39s
https://www.youtube.com/watch?v=17GrPDnYt6E
Basal metabolic
rate, Daily calorie
intake, Body Mass
Index
Calories
• Calorie: It is an unit of energy. We all need calories, but getting the right
amount is important!

• Average Daily Calorie Intake: Is approximately 2,000 calories per day for
females and 2,500 calories per day for males.

• Adjusting Calorie Intake for Weight loss: Reducing calorie intake or

outputting 500 calories a day over a weeks time, can attribute to 1 pound
(0.45kg) of fat loss. Calorie In = Calorie Out

The bottom line is energy balance. If you consume more calories on average
than your body uses, the extra energy (no matter what the source) becomes
body fat. An extra 100 calories a day over a year becomes 10 pounds of fat!

(2007). Nutrition & Recipes: Understanding Calories. November 07, 2007, from popcorn Web site:
http://www.popcorn.org/nutrition/calories/pccalfax.cfm Pg 12
 Basal metabolism
•Basal Metabolism –the amount of energy required by an individual
in the resting state, for such functions as breathing and circulation of
the blood.
•Basal Metabolic Rate (BMR)– the minimum caloric requirement
needed to sustain life in a resting individual.
•It can be looked at as being the amount of energy (measured in
calories) expended by the body to remain in bed asleep all day.
 Factors that affect BMR
Genetics.
Some people are born with faster metabolisms; some with slower
metabolisms.
Gender.
Men have a greater muscle mass and a lower body fat percentage. This
means they have a higher basal metabolic rate.
Age.
BMR reduces with age. After 20 years, it drops about 2 per cent, per
decade.
Weight.
The heavier your weight, the higher your BMR. Example: the metabolic
rate of obese women is 25 percent higher than the metabolic rate of thin
women.
 Factors that affect BMR
Body Surface Area.
This is a reflection of your height and weight. The greater your Body
Surface Area factor, the higher your BMR. Tall, thin people have higher
BMRs. If you compare a tall person with a short person of equal weight,
then if they both follow a diet calorie-controlled to maintain the weight of
the taller person, the shorter person may gain up to 15 pounds in a year.

Body Fat Percentage.

The lower your body fat percentage, the higher your BMR. The lower body
fat percentage in the male body is one reason why men generally have a
10-15% faster BMR than women.
 Factors that affect BMR
Diet.
Starvation or serious abrupt calorie-reduction can dramatically reduce
BMR by up to 30 percent. Restrictive low-calorie weight loss diets may
cause your BMR to drop as much as 20%.

Sleep
BMR falls 10-15% below waking levels.

Endocrine Glands
male sex hormones increase the BMR 10-15%
Fever
increase 7% for each degree rise the body temperature above 98.6 F
 How to calculate BMR

BMR = Wt. in lbs. X 10.9 (male)

= Wt. in lbs. X 9.8 (female)

Example : 125 lbs. x 9.8 = 1,225 Cal.

Daily calorie intake (DCI)
 BODY MASS INDEX (BMI)
BMI is a useful measure of overw eight and obesity.
It is calculated from your height and w eight.
BMI is an estimate of body fat and a good gauge of your risk for
diseases that can occur w ith more body fat.
The higher your BMI, the higher your risk for certain diseases such as
heart disease, high blood pressure, type 2 diabetes, gallstones,
breathing problems, and certain cancers.
 BODY MASS INDEX (BMI)
Although BMI can be used for most men and w omen, it does have
some limits:

It may overestimate body fat in athletes and others who have a muscular
build.
It may underestimate body fat in older persons and others who have lost
muscle.
BMI RANGE
1. To reduce weight, the person
need: Reduce DCI between 300-
500 calories

2. To gain weight, person need :

Increase DCI between 300-500
calories

3. To maintain weight, the person

need: follow DCI
Energy-Yielding Nutrients

Provide kcalories
◦ Carbohydrate = 4 kcal/g
◦ Protein = 4 kcal/g
◦ Fat = 9 kcal/g

Alcohol
◦ Not a nutrient
◦ Yields energy = 7 kcal/g WHY?

Macronutrients vs. Micronutrients

Energy-Yielding Nutrients
1. Amount of energy in food
◦ Depends on macronutrient composition
2. Using nutrients for energy
◦ Breaking of bonds
◦ Storage of excess energy
3. Metabolism
◦ Materials for building body tissues
◦ Regulation of bodily activities
 Common Foods Calorie Content
1. Apple, medium: 72
2. Bagel: 289 24. Milk (2 percent milk fat, 8 ounces): 122
3. Banana, medium: 105 25. Mixed nuts (dry roasted, with peanuts, salted, 1 ounce): 168
4. Beer (regular, 12 ounces): 153 26. Mustard, yellow (2 teaspoons): 6
5. Bread (one slice, wheat or white): 66 27. Oatmeal (plain, cooked in water without salt, 1 cup): 147
6. Butter (salted, 1 tablespoon): 102 28. Orange juice (frozen concentrate, made with water, 8 ounces): 112
7. Carrots (raw, 1 cup): 52 29. Peanut butter (creamy, 2 tablespoons): 180
8. Cheddar cheese (1 slice): 113 30. Pizza (pepperoni, regular crust, one slice): 298
9. Chicken breast (boneless, skinless, roasted, 3 ounces): 142 31. Pork chop (center rib, boneless, broiled, 3 ounces): 221
10. Chili with beans (canned, 1 cup): 287 32. Potato, medium (baked, including skin): 161
11. Chocolate chip cookie (from packaged dough): 59 33. Potato chips (plain, salted, 1 ounce): 155
12. Coffee (regular, brewed from grounds, black): 2 34. Pretzels (hard, plain, salted, 1 ounce): 108
13. Cola (12 ounces): 136 35. Raisins (1.5 ounces): 130
14. Corn (canned, sweet yellow whole kernel, drained, 1 36. Ranch salad dressing (2 tablespoons): 146
cup): 180 37. Red wine (cabernet sauvignon, 5 ounces): 123
15. Egg (large, scrambled): 102 38. Rice (white, long grain, cooked, 1 cup): 205
16. Graham cracker (plain, honey, or cinnamon): 59 39. Salsa (4 ounces): 35
17. Granola bar (chewy, with raisins, 1.5-ounce bar): 193 40. Shrimp (cooked under moist heat, 3 ounces): 84
18. Green beans (canned, drained, 1 cup): 40 41. Spaghetti (cooked, enriched, without added salt, 1 cup): 221
19. Ground beef patty (15 percent fat, 4 ounces, pan- 42. Spaghetti sauce (marinara, ready to serve, 4 ounces): 92
broiled): 193 43. Tuna (light, canned in water, drained, 3 ounces): 100
20. Hot dog (beef and pork): 137 44. White wine (sauvignon blanc, 5 ounces): 121
21. Ice cream (vanilla, 4 ounces): 145 45. Yellow cake with chocolate frosting (one piece): 243
22. Jelly doughnut: 289
23. Ketchup (1 tablespoon): 15

(2006). 45 Common Foods and the Number of Calories They Contain. Retrieved November 7, 2007, from How Stuff Works:
It's good to know Web site: http://recipes. howstuffworks.com/45-common-foods-and-the-number-of-calories-they-contain.htm Pg 14
Daily Calorie intake
Factors affecting diet
intake
1. Healthy LEVEL ( e.g- HEALTHY, DIABETEC)
2. Age
3. No of servings ( 3 or 6 times)
4. Diet types ( atkins, intermittent fasting, keto)
5. gender
ACTIVITY
SUGGEST HEALTHY MENU: ( 3 times meals) breakfast, lunch,
dinner (mention calorie for each food)

1. w omen at 25 (moderate active) cal: 2200

2. WOMEN AT 25 ( ACTIVE) cal: 2400
3. Women at 25 (not active) cal: 1800
4. man at 25 (active) cal: 3000
5. man at 25 (not active) cal: 2400