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FOOD COMMODITIES
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Products or raw materials that can be bought or sold for human consumption.
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They are: wheat, rice & cereals meat & poultry seafood eggs cheese & milk legumes, vegetables & fruit
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An 8-oz glass of milk, a 3-oz slice of cooked meat,
an apple, a slice of bread
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NUTRITIVE VALUE OF FOOD COMMODITIES
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WHEAT, RICE & CEREALS
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WHEAT -It comes from a type of grass (Triticum)
- White and whole wheat flour are key ingredients in baked goods
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WHEAT is mainly composed of carbohydrates
Starch is predominant type of carbohydrates The health effects of starch mainly depend on its digestibility.
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WHEAT Has high rank in glycemic index
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Bottom Line: Carbohydrates are the main nutritional component of wheat, which is generally considered unsuitable for people with diabetes
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FIBER The fiber content of whole-grain wheat ranges from 12-15% of the dry weight
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Insoluble(fecal weight, feed friendly bacteria in the gut)
- arabinoxylan Insoluble(fecal weight, feed friendly bacteria in the gut) Bottom Line: Whole-grain wheat is a rich source of fiber, which may have positive effects on digestive health.
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Wheat Protein Proteins account for 7% to 22% of wheat’s dry weight
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Bottom Line: Wheat contains decent amounts of protein. It is mainly in the form of gluten, which may have adverse effects in people with celiac disease or gluten sensitivity.
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Good source of vitamins and minerals
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Selenium: A trace element that has various essential functions in the body.
Manganese: Found in high amounts in whole grains, legumes, fruits and vegetables Phosphorus: A dietary mineral that has an essential role in the maintenance and growth of body tissues.
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Copper: Folate: One of the B-vitamins, folate is also known as folic acid or vitamin B9. It is considered particularly important during pregnancy . Enriched wheat flour may be a good source of iron, thiamin, niacin, and vitamin B6. Calcium is often added as well
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Whole wheat may be a decent source of several vitamins and minerals.
Bottom Line: Whole wheat may be a decent source of several vitamins and minerals.
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Other Plant Compounds Ferulic acid: Phytic acid: Alkylresorcinols:
Lignans: Wheat germ aglutinin: Lutein:
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Bottom Line: Wheat bran (present in whole wheat) may contain a number of healthy antioxidants, such as alkylresorcinols and lignans.
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Health Benefits of Whole-Grain Wheat
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Prevention of Colon Cancer
Gut Health Prevention of Colon Cancer Gluten Intolerance Celiac Disease
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Bottom Line: Wheat gluten may trigger celiac disease in predisposed individuals. Celiac disease is characterized by damage in the small intestine and impaired absorption of nutrients.
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Gluten sensitivity Irritable vowel syndrome
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Other Adverse Effects and Individual Concerns
Allergy Antinutrients- Bottom Line: Whole wheat contains phytic acid, an antinutrient that may impair the absorption of iron and zinc from the gut.
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It is a staple food White rice and brown rice
Nutrition Facts: Rice is composed of carbohydrates, with small amounts of protein and virtually no fat.
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Bottom Line: Rice is mainly composed of carbohydrates. Some types may cause unhealthy spikes in blood sugar, making them unsuitable for diabetics.
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Fiber Brown rice - 1.8% fiber White rice- 0.3% fiber
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Bottom Line: White rice contains virtually no fiber, whereas brown rice is a good source. Both types may also contain varying amounts of resistant starch, which may promote colon health.
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Vitamins and Minerals Manganese Selenium Thiamin Niacin Magnesium
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Bottom Line: Rice is generally a poor source of vitamins and minerals. However, considerable amounts may be concentrated in the bran of brown rice.
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White vs. Brown Rice White rice is highly refined, polished, and stripped of its bran (seed coat) and germ (embryo). Brown rice is an intact whole grain, containing both the bran and the germ.
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Brown rice is generally considered much healthier than white.
Bottom line: Brown rice is generally considered much healthier than white.
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Health Benefits of Brown Rice
Heart Health Bottom Line: Brown rice contains several heart-healthy nutrients, so it may help prevent heart disease.
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Adverse Effects and Individual Concerns
Type 2 diabetes is a common condition, characterized by high levels of blood sugar. High consumption of white rice has been linked with increased risk of diabetes in both Asia and the US
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Antinutrients in Brown Rice
Brown rice is high in phytic acid (phytate), an antioxidant that impairs the absorption of iron and zinc from the digestive tract . Bottom Line: Brown rice contains phytic acid, an antinutrient that impairs the absorption of iron and zinc from the same meal.
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Rice Brown rice ,Maize Wheat Barley Oats Rye
3.Cereals A cereal is any grass cultivated for the edible components of its grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, germ, and bran. Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop and are therefore staple crops. Types of Cereals Rice Brown rice ,Maize Wheat Barley Oats Rye
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Types of Cereals Rice Brown rice ,Maize Wheat Barley Oats Rye
Types of Cereals Rice Brown rice ,Maize Wheat Barley Oats Rye
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Prevents Constipation and Colon Disorders
Benefits of Cereals Source of Energy (30% calories) High mineral content(95%) Prevents cancer Prevents Constipation and Colon Disorders
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Maintains blood sugar level
Benefits of Cereals Multimorbidity Source of Vitamins Maintains blood sugar level
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Meat and Poultry Meat Meat is mostly the muscle tissue of an animal. Most animal muscle is roughly 75% water, 20% protein, and 5% fat, carbohydrates, and assorted proteins. Muscles are made of bundles of cells called fibers.
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NUTRIENTS IN MEAT Meat is a major source of five of the B-complex vitamins: thiamin, riboflavin, niacin, vitamin B6 and vitamin B12
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Poultry- Domesticated birds such as: Chickens Ducks Geese Turkeys
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Proteins Fats Cholesterol Vitamin B-group Phosphorus Iron Water
Nutrients in Poultry Proteins Fats Cholesterol Vitamin B-group Phosphorus Iron Water
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Comprises: Fish and Shellfish
5. SEAFOOD Comprises: Fish and Shellfish Seafood also provides essential nutrients for developing infants and children. Calories and Protein. Seafood is generally considered to be a low-calorie protein source. ... Fat and Cholesterol. Seafood is generally considered to be low in total fat and saturated fat. ... Vitamins and Minerals. ... Heart. ... Brain. ... Eyes. ... Muscles.
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6. EGGS They are loaded with vitamins, minerals, healthy fats, eye-protecting antioxidants and brain nutrients that most people don’t get enough of.
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7. MILK It is particularly high in calcium, phosphorous and rivoflavin( Vitamin B2) Protein content 21 % calories, 1 cup of whole milk contains 8 grams of protein with 149 calories.
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Usually obtained from cows.
Milk of other animals such as goats & mares is also consumed by people. Milk & its products such as butter, cream & cheese are known as dairy foods.
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8. CHEESE Very hard cheese(Parmesan cheese)
Hard cheese ( Cheddar cheese) Soft cheese (Cream cheese) (Processed cheese) (Cottage cheese)
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Nutrients Cheese contains important nutrients like calcium, protein, phosphorus, zinc, vitamin A and vitamin B12. cheese is a calcium-rich food, it may help reduce the risk for osteoporosis
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9. Legumes, Vegetables & Fruit Legumes and Pulses
Plants with seeds that grow in special fruits known as pods Legumes – pods Pulses – edible dried seeds within the pods
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Vegetables Plants or plant parts that are used as food
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Prized for its refreshing flavor & sweetness
Fruits Prized for its refreshing flavor & sweetness Nutrients Fruits and Vegetables can be a great source of calcium, fiber, folate, magnesium, potassium,sodium,vitamin A,& C
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Calcium-for healthy bones and teeth
Fiber-decrease risk of coronary heart disease Folate-may reduce a woman’s risk in having a child with brain or spinal cord defects Magnesium-for healthy bones. Potassium-maintain a healthy blood pressure Sodium-need for normal cell function throughout the body. Vitamin A- Keep eye and skin healthy. Vitamin C- Helps heal cuts and wounds and keep teeth and gums healthy
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Physical Properties of Proteins
colorless and tasteless. homogeneous and crystalline. vary in shape Two distinct patterns - Globular proteins and fibrilar proteins exhibit Tyndall effect. Proteins tend to change their properties like denaturation The solubility of proteins depends upon the pH. Lowest solubility is seen at isoelectric point, the solubility increases with increase in acidity or alkalinity.
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Chemical Properties of Proteins
Proteins when hydrolyzed by acidic agents yield amino acids Proteins when are hydrolyzed with alkaline agents leads to hydrolysis Proteins with reaction with alcohols gives its corresponding esters. Amino acids reacts with amines to form amides.
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Classification of Proteins on Biological Function
Enzymic Proteins Structural Proteins (collagen) Transport or Carrier Proteins Nutrient and Storage Proteins Contractile or Motile Proteins Defense Proteins Regulatory Proteins Toxic Proteins
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Top 20 Food that are rich in Protein
Quinoa Egg Whey Protein supplement Almonds Chicken Breast Lentils Oats Ezekiel Bread Cottage cheese Pumpkin seeds Greek Yogurt Turkey breast Milk Fish ( all types) Brocoli Shrimp Lean beef Brussels sprout Tuna Peanuts
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Lentils
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Quinoa
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Quinoa
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CARBOHYDRATES Carbohydrates are good source of energy. Carbohydrates (polysaccharides) are long chains of sugars.
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The physical, chemical, and biological properties of carbohydrates depend on their primary structures and, less frequently, on their higher-order structures. ... Thus, the physical, chemical, and biological properties of monosaccharides and oligosaccharides are mainly attributable to their primary structures.
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Physical Properties of Carbohydrates
Solubility Viscosity and service activity Crystallinity Hygroscopicity Stability Optical properties
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Biological Properties of Carbohydrates Energy storage Structural roles
Cell-cell interaction and Cellular communication
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Chemical Properties of Carbohydrates Hydrolosis Oxidation/Reduction
Functional groups Chelation and complexation
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Functions: The four primary functions of carbohydrates in the body are to provide energy, store energy, build macromolecules, and spare protein and fat for other uses. Glucose energy is stored as glycogen, with the majority of it in the muscle and liver.
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Unhealthy high carbohydrate foods include sugary cereals, crackers, cakes, flours, jams, preserves, bread products, refined potato products, and sugary drinks
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Healthy high carbohydrate foods include vegetables, legumes (beans), whole grains, fruits, nuts, and yogurt.
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Physiological Functions of Fats & Oils
Fats and oils have key metabolic and structural functions in human physiology
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Fatty acids are the building blocks of fats and oils.
Classification Fatty acids are the building blocks of fats and oils. Saturated fatty acids -butter, milk, yogurt, cheese, mayonnaise, cream and meats, as well as limited plant foods, including palm and coconut oils. Unsaturated fatty acids help reduce blood cholesterol and abound in fish, some vegetables oils, seeds, nuts, soybeans and olives. Trans-fatty acids, which also increase cholesterol levels and the risk of heart diseases primarily occur in margarine and processed foods
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Essential Fatty Acids Play a role in brain development and rewgulation of inflammation in your body.
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Energy Supply and Storage
Vitamin Absorption Energy Supply and Storage Structural Functions and Development ( barrier and structure to membrane)
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• Aim for a healthy weight. • Be physically active each day.
AIM FOR FITNESS . . . • Aim for a healthy weight. • Be physically active each day.
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• Let the Pyramid guide your food choices.
BUILD A HEALTHY BASE . . . • Let the Pyramid guide your food choices. • Choose a variety of grains daily, especially whole grains. • Choose a variety of fruits and vegetables daily. • Keep food safe to eat.
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• Choose a diet that is low in saturated fat and
CHOOSE SENSIBLY . . . • Choose a diet that is low in saturated fat and cholesterol and moderate in total fat. • Choose beverages and foods to moderate your intake of sugars. • Choose and prepare foods with less salt. • If you drink alcoholic beverages, do so in moderation.
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Thank You For Listening and Have A Good Day!!!!!!!
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