New version page

UW-Madison NUTRSCI 132 - Food Sources and Processing

Type: Lecture Note
Pages: 4
Documents in this Course
Load more

This preview shows page 1 out of 4 pages.

View Full Document
View Full Document

End of preview. Want to read all 4 pages?

Upload your study docs or become a GradeBuddy member to access this document.

View Full Document
Unformatted text preview:

NUTR SCI 132 Lecture 30 Outline of Last Lecture I. Micronutrientsa. Sourcesi. Food Sourcesii. Supplementsiii. Vitamins1. Fat Soluble2. Water SolubleOutline of Current Lecture I. Trace MineralsII. Food Sourcesa. Major food groupsIII. FortificationIV. Processinga. CookingCurrent LectureI. Calcium Reviewa. Dairy Productsi. High in Ca, well absorbedb. Dark leafy greensi. Collards!ii. KaleThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.iii. Broccoliiv. Oxalic Acid – Spinach and swiss chard – hinders Calcium absorptionc. Otheri. Sesameii. Beansiii. Fish bonesd. Ca Fortifiedi. Some tofuii. Tortillasiii. Soy milkiv. Orange JuiceII. Phosphorousa. High Needsb. Abundant (hard to miss)c. Deficiencies rareIII. Magnesiuma. Variety of sourcesi. Vegetablesii. Whole GrainsIV. Iodinea. Food grown in in iodine-rich soilsi. Content reflects soil content1. If essential nutrient for plant, consistent2. If plant does not need for growth, highly variableb. ‘Goiter Belt’i. Goiter gland enlarges in order to absorb as much Iodine as possibleii. Don’t see this anymore (we eat from globalized market)c. Sourcesi. Seafood – seaweedii. Iodized saltiii. New Sources1. Dairy Products – disinfectant2. Bakery Products – riserV. Irona. Several Forms, vary in bioavailabilityi. Heme1. Meat, fish, poultry2. Well absorbed: 25%ii. Non-heme: plants1. Greens, beans, whole grains, dry fruit (raisins), cookware!2. 2% absorptiona. Unless Enhance absorption: 20%i. MFP factor (Meat, fish, poultry)ii. Vitamin C-rich foodVI. Zinca. Meat, fish, poultryb. Nuts and seedsc. Whole grainsVII. Food Groupsa. Grainsi. Best sources of trace minerals and zincii. Rich in B-vitamins and Vitamin Eb. Vegetablesi. Dark Leafy Greens1. Folic Acid2. Vit A (as beta-carotene)3. Vit K4. Vit C5. Riboflavin6. Calcium7. Iron8. Potassiumii. Orange/yellow Vegetables1. Beta-carotene2. Potassiumc. Fruitsi. Vit C, etc.d. Proteini. Meat, fish, poultry1. Thiamin, niacin, vit B-12, Fe, Zn, trace mineralsii. Plant proteins1. Don’t have B-12e. Dairyi. Vit B-12, riboflavin, Calcium, vit DVIII. Fortificationa. Not regulatedb. Enrichment of Bread flour legally regulatedc. Iodized saltIX. Processinga. Milling Flouri. Loss of fiber, trace minerals, B-Vitamins, antioxidantsii. Lose Potassiumiii. Add Sodiumb. Cookingi. Heat-sensitive nutrients1. Thiamin2. Vitamin Cii. Heat Stable1. Increase Bioavailabilitya. Reduces volumeiii. Loss to cooking water1. Water-soluble nutrienta. Save cooking water (save for soup stock)b. Cooking styles that minimize wateri. Stir-fryX. Micronutrient Statusa. Causes of Deficiencyi. Dietary1. Food Deprivation2. Restricted Variety3. Eating foods in low Nutrient densityii. Poor Bioavailability1. Non-heme iron with Low Vitamin C2. Niacin in corn (must be treated with


View Full Document
Loading Unlocking...
Login

Join to view Food Sources and Processing and access 3M+ class-specific study document.

or
We will never post anything without your permission.
Don't have an account?
Sign Up

Join to view Food Sources and Processing and access 3M+ class-specific study document.

or

By creating an account you agree to our Privacy Policy and Terms Of Use

Already a member?