1. Food Categories and Composition FOOD 1001:

2.  Cereals, grains, baked products  Categories in the industry  Fruits and vegetables  Meat, poultry, eggs, fish and seafood  Milk and dairy products  Legumes and nuts  Beverages  Chocolate and confectionery Food Categories:

3.  Grain products  Categories in Canada’s Food Guide Food Categories:  Fruits and vegetables  Meat and alternatives  Milk and alternatives

4.  These categories overlap! Food Catgories Cereals, grains, baked products Fruits and vegetables Meat, poultry, eggs, fish and seafood Milk and dairy products Legumes and nuts Beverages Chocolate and confectionery Grains products Fruits and vegetables Meat and alternatives Milk and alternatives Canada’s Food GuideIndustry ? ? ? Food Categories:

5. Legumes and nuts Beverages Chocolate and confectionery Grains products Fruits and vegetables Meat and alternatives Milk and alternatives Canada’s Food GuideIndustry Food Categories: (Add appropriate arrows and comments)

6. Food Composition FOOD 1001:

7.  Fruits and Vegetables Food Composition:

8. A few simplified definitions: Fruits and Vegetables:  A ‘fleshy’ plant part commonly eaten for its sweetness (often as a ‘dessert’)  Fruits (in Food Industry Terms):  A plant part that contains seeds  Fruits (in Botanical Terms):

9. A few simplified definitions:  A ‘herbaceous’ plant part commonly eaten as part of a main meal  Vegetables (in Food Industry Terms):  No botanical equivalent  Botanical sciences use the terms : shoot/stem, leaves, root, tuber, bulb, etc.  Vegetables (in Botanical Terms): Fruits and Vegetables:

10. A few examples: Product Fruits and Vegetables: BotanyFood Industry Orange Pepper Celery Lettuce Broccoli Mushroom Potato (Fill in the blanks)

11.  Composition: Fresh fruits and vegetables are generally: - High in water content (about 70-95% water) Fruits and Vegetables: - Low in protein (less than 4%) - Low in fat (less than 1%) - Contain various minerals and vitamins! - Contain variable amounts of carbohydrates (sugar, starch and fiber)

12. Fruits and Vegetables:  Vitamin composition examples: Particular fruits and veggies contain specific vitamins: Some dark green vegetables (spinach, broccoli) Some orange fruits & vegetables (carrot, sweet potato, cantaloupe, apricot) Citrus fruit (oranges, grapefruit) Some green vegetables (broccoli) Most berries (strawberry, cranberry) Vitamin A Vitamin C

13.  Cereals, Grains and Baked Products Food Composition:

14. A few facts: Cereals, grains and baked products:  Cereals can be consumed directly, turned into flour or processed into breads, pastas, crackers, etc.  They are used as the major sustenance food for a large segment of the worldwide population (wheat, rice, corn, oats, barley, rye, sorghum, millet)  Cereals are among the major crops on the planet

15.  Composition: Cereals and grains are generally: - Low in water content - Low in protein: often deficient in high-quality or ‘complete’ proteins - Low in fat - High in carbohydrates (especially starch and fiber) Cereals, grains and baked products:

16.  Two divisions in baked products: Low in low fat: Cereals, grains and baked products: Breads (including most flat breads), crackers, bagels Many high fat baked products also contain high sugar content High in fat: Cakes, cookies, doughnuts, pastries, croissants

17.  Milk and dairy products Food Composition:

18. Milk composition: Milk and dairy products : - Varying levels of fats and cholesterol  Milk (from cows, goats, sheep) contains: - High water content (around 85%) - Some protein (around 3-4%): these are high-quality proteins! - Important source of calcium - Most milks are fortified with vitamins A and D

19. Diary product composition: Milk and dairy products :  Processed milk products (yogurt, cheese, ice cream) : - Generally, have the same relative composition as milk Some have higher fat content (butter, cream, sour cream, most cheeses) Some have higher carbohydrates (sugar in ice cream and some yogurts) Some have higher protein content (cottage cheese, yogurt)

20.  Milk Intolerance: - Milk intolerance is due to the presence of the sugar Lactose Milk and dairy products : - Lactose is normally digested by the body by the enzyme lactase - People that do not produce enough lactase are lactose intolerant

21. - Lactase in artificially added to some milk products to degrade lactose - When 70% lactose is degraded = lactose-reduced  Milk Intolerance: Milk and dairy products : - When 99.9% lactose is degraded = lactose free

22.  Meat, poultry, eggs, fish and seafood Food Composition:

23. ‘Red Meats’: Meat, poultry, eggs, fish and seafood : - Contain saturated fats and cholesterol  Meat and meat products: - Mostly beef, pork and lamb - Source of high-quality protein

24. ‘White Meats’: Meat, poultry, eggs, fish and seafood : - Contain saturated fats and cholesterol (less than red meats)  Poultry and poultry products : - Mostly chicken, turkey and duck - Source of high-quality protein (more than red meats)

25.  Meat products: Processed meat products include: Cereals, grains and baked products:Meat, poultry, eggs, fish and seafood : - Salt-cured meat: ham and bacon - Smoked meat: some pork, beef, and poultry products - Dried meat: jerky (beef, poultry or other)

26.  Meat products: Meat, poultry, eggs, fish and seafood : Most processed meats contain very high levels of salt (sodium) and nitrates (nitrogen compounds) Curing and smoking cause chemical changes in meats These normally change composition for the worse! So why do we do it?

27.  Meat products: Smoking, curing, drying and canning helped preserve meat longer so a stock of high-quality protein was available year-round Meat, poultry, eggs, fish and seafood : Advances in meat conservation technology has improved (chilling, freezing), but we like the taste of processed meats

28. Fish and seafood: Meat, poultry, eggs, fish and seafood :  Finfish: - With a backbone and fins (salmon, tuna, trout, cod)  Shellfish: - Crustaceans (shrimps, lobster, crab) - Mollusks (scallops, oysters, clams)

29. Fish and seafood: Meat, poultry, eggs, fish and seafood :  Finfish: - High-quality proteins - Some contain the sought-after omega-3 fatty acids  Shellfish: - High-quality proteins - Crustaceans often contain high levels of cholesterol

30. Eggs: Meat, poultry, eggs, fish and seafood :  One of the most nutritious food around… … when consumed in moderation - High-quality proteins - The yolk contains the fat and cholesterol

31.  Legumes and nuts Food Composition:

32. Legumes:  Legumes are edible seeds or pods - They are mostly found dried or canned including: Chickpeas Kidney beans Black beans White beans Pinto beans Lentils Soybean Peanut Legumes and nuts:

33. Nuts:  In the food industry: Nuts are defined as oily kernels found in shells (peanuts qualify using this definition) Legumes and nuts:  Nuts include: Almonds, walnuts, hazelnuts, pecans, pistachios, macadamias

34. Legume and nut composition:  Most legumes are: - A source of good-quality protein - Low in fat - Low in sodium - High in fiber - A source of vitamins and minerals Legumes and nuts:  Some legumes are high in fat Soybean and peanut, for example, are used to make oils

35. Legume and nut composition:  Most nuts are: - A source of good-quality protein - High in fat - High in fiber - A source of vitamins and minerals Legumes and nuts:

36. Legume and nut composition:  Soybean are extremely versatile: Pressed : Oil (and margarine) Fermented: Soy sauce Soaked, ground, cooked and filtered: Soy milk Processed soy milk: Tofu Legumes and nuts:

37.  Beverages Food Composition:

38. Consumed for a variety of reasons: 1. Thirst quenching: Water! Beverages: 2. Stimulant effect: Coffee and tea 3. Alcoholic content: Beer and wine 4. Health benefits: Fruit and vegetable juices, milk 5. Enjoyment: Carbonated drinks (sodas, soft drinks)

39. Orange juice Coffee and Tea Carbonated soft drinks Grains products Fruits and vegetables Meat and alternatives Milk and alternatives Canada’s Food Guide Examples of beverages Limit intake Tomato juice Beer, Wine, Alcohol Soya Milk (fortified!) Water Beverages: (Add appropriate arrows and comments)

40.  Chocolate and confectionery Food Composition:

41. Quick facts:  ‘Candies’ are not consumed for good nutrition They are mostly consumed for pleasure! Sugar is most often the main ingredient, so high carbohydrates are a feature of candy Chocolate and confectionery: Sugar is 100% (pure) carbohydrate

42. Quick facts:  ‘Candies’ are not consumed for good nutrition Some candies are high in fat (especially if cocoa butter or cream is present) Adding nuts or dried fruit to candies changes the composition Chocolate and confectionery: