1. FOOD COMMODITIES

2. Products or raw materials that can be bought or sold for human consumption.

3. They are:
wheat, rice & cereals
meat & poultry
seafood
eggs
cheese & milk
legumes, vegetables & fruit

4. An 8-oz glass of milk, a 3-oz slice of cooked meat,
an apple, a slice of bread

5. NUTRITIVE VALUE OF FOOD COMMODITIES

6. WHEAT, RICE &
CEREALS

7. WHEAT -It comes from a type of grass (Triticum)
- White and whole wheat flour are key ingredients in baked goods

8. WHEAT is mainly composed of carbohydrates
Starch is predominant type of carbohydrates
The health effects of starch mainly depend on its digestibility.

9. WHEAT Has high rank in glycemic index

10. Bottom Line: Carbohydrates are the main nutritional component of wheat, which is generally considered unsuitable for people with diabetes

11. FIBER
The fiber content of whole-grain wheat ranges from 12-15% of the dry weight

12. 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.

13. Wheat Protein Proteins account for 7% to 22% of wheat’s dry weight

14. 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.

15. Good source of vitamins and minerals

16. 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.

17. 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

18. 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.

19. Other Plant Compounds Ferulic acid: Phytic acid: Alkylresorcinols:
Lignans: 
Wheat germ aglutinin: 
Lutein: 

20. Bottom Line: 
Wheat bran (present in whole wheat) may contain a number of healthy antioxidants, such as alkylresorcinols and lignans.

21. Health Benefits of Whole-Grain Wheat

23. Prevention of Colon Cancer
Gut Health
Prevention of Colon Cancer
Gluten Intolerance
Celiac Disease

24. 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.

25. Gluten sensitivity Irritable vowel syndrome

26. 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.

27. 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.

28. Bottom Line: 
Rice is mainly composed of carbohydrates. Some types may cause unhealthy spikes in blood sugar, making them unsuitable for diabetics.

29. Fiber Brown rice - 1.8% fiber White rice- 0.3% fiber

30. 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.

31. Vitamins and Minerals Manganese Selenium Thiamin Niacin Magnesium

32. Bottom Line: 
Rice is generally a poor source of vitamins and minerals. However, considerable amounts may be concentrated in the bran of brown rice.

33. 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.

34. Brown rice is generally considered much healthier than white.
Bottom line:
Brown rice is generally considered much healthier than white.

35. Health Benefits of Brown Rice
Heart Health
Bottom Line: Brown rice contains several heart-healthy nutrients, so it may help prevent heart disease.

36. 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

37. 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.

38. 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

39. Types of Cereals Rice Brown rice ,Maize Wheat Barley Oats Rye
Types of Cereals
Rice Brown rice ,Maize Wheat Barley Oats Rye

40. Prevents Constipation and Colon Disorders
 Benefits of Cereals
Source of Energy  (30% calories)
High mineral content(95%)
Prevents cancer
Prevents Constipation and Colon Disorders

41. Maintains blood sugar level
 Benefits of Cereals
Multimorbidity
Source of Vitamins
Maintains blood sugar level

42. 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.

43. NUTRIENTS IN MEAT
Meat is a major source of five of the B-complex vitamins: thiamin, riboflavin, niacin, vitamin B6 and vitamin B12  

44. Poultry- Domesticated birds such as: Chickens Ducks Geese Turkeys

45. Proteins Fats Cholesterol Vitamin B-group Phosphorus Iron Water
Nutrients in Poultry
Proteins
Fats
Cholesterol
Vitamin B-group
Phosphorus
Iron
Water

46. 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.

47. 6. EGGS
They are loaded with vitamins, minerals, healthy fats, eye-protecting antioxidants and brain nutrients that most people don’t get enough of.

48. 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.

49. 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.

50. 8. CHEESE Very hard cheese(Parmesan cheese)
Hard cheese ( Cheddar cheese)
Soft cheese (Cream cheese)
(Processed cheese)
(Cottage cheese)

51. 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

52. 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

53. Vegetables Plants or plant parts that are used as food

55. 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

56. 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

58. 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. 

59. 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. 

60. 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   

61. 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

62. Lentils

63. Quinoa

64. Quinoa

65. CARBOHYDRATES
Carbohydrates are good source of energy. Carbohydrates (polysaccharides) are long chains of sugars. 

66. 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.

67. Physical Properties of Carbohydrates
Solubility
Viscosity and service activity
Crystallinity
Hygroscopicity
Stability
Optical properties

68. Biological Properties of Carbohydrates Energy storage Structural roles
Cell-cell interaction and Cellular communication

69. Chemical Properties of Carbohydrates Hydrolosis Oxidation/Reduction
Functional groups
Chelation and complexation

70. 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.

71. Unhealthy high carbohydrate foods include sugary cereals, crackers, cakes, flours, jams, preserves, bread products, refined potato products, and sugary drinks

72. Healthy high carbohydrate foods include vegetables, legumes (beans), whole grains, fruits, nuts, and yogurt.

73. Physiological Functions of Fats & Oils
Fats and oils have key metabolic and structural functions in human physiology

74. 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

75. Essential Fatty Acids
Play a role in brain development and rewgulation of inflammation in your body.

76. Energy Supply and Storage
Vitamin Absorption
Energy Supply and Storage
Structural Functions and Development ( barrier and structure to membrane)

77. • Aim for a healthy weight. • Be physically active each day.
AIM FOR FITNESS . . .
• Aim for a healthy weight.
• Be physically active each day.

78. • 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.

79. • 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.

80. Thank You For Listening and Have A Good Day!!!!!!!