FOOD CONSTITUENTS
The nutrients in food, required in balanced amounts to
produce and maintain optimum health, belong to the broad group of
carbohydrates, proteins, fats, vitamins, and minerals.
The food scientist must consider the nutritive aspects of
food from two points of view:
Firstly, what nutrients do foods contain and what is a
human’s requirement for these; and secondly, what are the relative stabilities
of these nutrients and how are they affected by food processing, storage, and
preparation.
The major constituents of food are:
MACRONUTRIENTS
Macronutrients (also known as macros) are nutrients that the
body uses in relatively large amounts and therefore needs to receive daily.
- · Carbohydrates
- ·
Protein
- ·
Lipids
MICRONUTRIENTS
Micronutrients are vitamins and
minerals needed by the body in very small amounts.
- ·
Vitamins
- ·
Minerals
OTHER
CONSITUENTS
- ·
Water
- ·
Fiber
Comments
Post a Comment