F+N 202
Important ideas
Introduction
Functions of water in foods
Food pH
Types of heat transfer
Basic tastes
Digestion and absorption
What is digestion?
What is absorption?
Digestive disorders (e.g. lactose intolerance)
Starches and cereals
Starch granules and molecules
Gelatinization and gelation
Waxy starches
Carbohydrate nutrition
Types of carbohydrates (mono, di, poly)
Functions of carbohydrates
Caloric content
Artificial sweeteners
Diabetes
Diabetes (type 1 and 2)
Hypoglycemia
Dental health
Importance of sugar in tooth decay
Fluoride and fluoridation
Flour and leavening
Gluten formation
Types of batters and doughs
Types of leavening agents
General functions of ingredients
Pastry
Ingredients and their functions
Fat substitution in pastry
Pie and pastry techniques
Meringues
Quick breads and cakes
Types of cakes
Functions of ingredients
Fiber
Sources of fiber in the diet
Functions
Recommended intake
Soluble vs. insoluble
Alcohol
Plusses and minuses of alcohol consumption
Caloric value
Yeast breads
Types of yeast
Functions of ingredients
Kneading and proofing
Bread spoilage
Vitamins
What are vitamins?
Water soluble vs. insoluble
Vitamin deficiency diseases
Water
Water functions in the body
Requirement for water
Dehydration
Fruits and vegetables
Characteristics to preserve
Plant pigments and their stability
Enzymatic browning and its control
Sulfur compounds in vegetables
Ripening
Osmosis and diffusion
Phytochemicals
What are phytochemicals?
Relationship to diseases?
Antioxidants
Natural toxins in foods
Protein introduction and milk proteins
Protein building blocks and levels of structure
Colloidal dispersions
Denaturation and gelation
Milk processing
Types of milk proteins
Effect of denaturing agents on milk foams
Protein nutrition
Essential and non-essential amino acids
Protein’s role in the body
Complete and incomplete proteins
Complementary sources of protein
Cheese
Methods of curd formation
Composition
Cheese types and ripening
Factors affecting cheese properties
Cheese cookery
Eggs
Functions of eggs in food
Egg structure
Egg grades and sizes
Types of meringues
Heat coagulation of eggs
Vegetarian diets
Reasons for vegetarianism
Special concerns in vegetarian diets
Food allergies
Importance and involvement of the immune system
Allergens and antibodies
Involvement of histamine
Anaphylactic shock
Common foods causing allergies
Food intolerances
Minerals (major)
Essentiality
General functions
Importance of calcium
Sodium and hypertension
Meat
Meat proteins
Tenderness-toughness in lean and connective tissue
Sanitation and inspection
Meat grading
Tenderization
Types of meat cookery
Meat pigments
Poultry and fish
Minerals (trace)
Importance of iron
Iodine and thyroid function
Supplements
Regulation and testing for safety and efficacy
Label claims
Bioavailability
Who may benefit from supplements?
Gelatin
Source
Gel strength depends on?
Gelatin foams
Fat nutrition
Caloric value
Saturated vs. unsaturated
Omega-3 fatty acids in fish
Cholesterol and heart disease
Reducing fat and cholesterol in the diet
Fats and oils
Triglycerides
Structure and physical properties
Functions in foods
Hydrogenation
Deep fat frying
Smoke point
Oxidative and hydrolytic rancidity
Emulsions
What is an emulsion?
Emulsifier
Examples of emulsions
Energy balance
Normal, negative, and positive energy balance
Weight for height and BMI
Obesity and underweight
Causes of obesity and its health consequences
Solutions, sugars, and syrups
Solution components?
Solutions characteristics
Solubility
Colligative properties
Sugar cookery
Sugars in foods?
Candy making process
Unsaturated, saturated, and supersaturated solutions
Controlling crystal size and interfering agents
Non-crystalline candies
Disordered eating
Types of disordered eating ((anorexia, bulimia, binge-eating, pica)
Nutrition and heart disease
What is heart disease?
What are the dietary risk factors?
Plaque
Relation to blood cholesterol
“Good” cholesterol and “bad” cholesterol
Beverages
Types of teas
Tea preparation
Coffee
Coffee roasting
Coffee preparation
Nutrition and cancer
Definition of cancer
Dietary risk factors
Diet and cancer guidelines
Frozen desserts
Principal aim?
Types of frozen desserts
Air in frozen desserts and overrun
Nutrition, fitness, and performance
Aerobic fitness
VO2 max
Burning fat vs. glycogen
Carbohydrate (glycogen) loading
Nutrition in pregnancy and lactation
Importance to the fetus
Weight gain in pregnancy
Increased need for calories and nutrients
Importance of folate in the diet
Dietary recommendations during pregnancy
Benefits of breastfeeding
Nutrition and the lifecycle
Infant feeding recommendations
Possible allergy producing foods
Infant supplementation?
Growth spurts in adolescents
Food safety
How do good foods go bad?
Internal hamburger temperature in food service
Delaney Clause
Food irradiation
Most important things the consumer can do
Critical temperature zone