Food Categories and Composition FOOD 1001:. Cereals, grains, baked products Categories in the industry Fruits and vegetables Meat, poultry, eggs,

Food Categories and Composition

FOOD 1001:

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:

Grain products

Categories in Canada’s Food Guide

Food Categories:

Fruits and vegetables

Meat and alternatives

Milk and alternatives

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 Guide

Industry

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Food Categories:

Legumes and nuts

Beverages

Chocolate and confectionery

Grains products

Fruits and vegetables

Meat and alternatives

Milk and alternatives

Canada’s Food Guide

Industry

Food Categories:

(Add appropriate arrows and comments)

Food Composition

FOOD 1001:

Fruits and Vegetables

Food Composition:

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):

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:

A few examples:

Product

Fruits and Vegetables:

BotanyFood Industry

Orange

Pepper

Celery

Lettuce

Broccoli

Mushroom

Potato

(Fill in the blanks)

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)

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

Cereals, Grains and Baked Products

Food Composition:

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

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:

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

Milk and dairy products

Food Composition:

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

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)

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

- 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

Meat, poultry, eggs, fish and

seafood

Food Composition:

‘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

‘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)

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)

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?

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

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)

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

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

Legumes and nuts

Food Composition:

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:

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

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

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:

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:

Beverages

Food Composition:

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)

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)

Chocolate and confectionery

Food Composition:

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

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: