SRM INSTITUTE OF SCIENCE AND TECHNOLOGY Department of Food Process Engineering FSR2001 Advanced Food Chemistry Lesson Plan
|
|
|
- Myrtle McCoy
- 5 years ago
- Views:
Transcription
1 SRM INSTITUTE OF SCIENCE AND TECHNOLOGY Department of Food Process Engineering FSR2001 Advanced Food Chemistry Lesson Plan Sub. Code: FSR2001 Semester: I Title: Advanced Food Chemistry Year: 2018 Class Time Table Faculty Details Day order Hours Timing III 3 9:45am - 10:35 am V 1&2 8:00am-9:40 am Section Name Office ID M.Tech (Food Safety and Quality Management) - I Semester Dr. R.Preetha B 609 School of Bioengineering, preetha.r@ktr.srmuniv.ac.in REFERENCE BOOKS 1. Srinivasan Damodaran, Kirk L. Parkin, Owen R. Fennema Food Chemistry, 4th Edition (Food Science and Technology). CRC Press, New York. 2. H.-D. Belitz, Werner Grosch, Peter Schieberle. Food Chemistry 4th Revised and extended Edition, Springer Publications. The Netherlands. 3. Connie M. Weaver, James R. Daniel The Food Chemistry 4. Laboratory: A for Experimental Foods, Dietetics, and Food Scientists, Second Edition, CRC Press. London.
2 5. 4. John, M. de Man Principles of Food Chemistry, Third edition. Aspen Publishers H.K. Chopra, P.S Panesar. Food Chemistry. Narosa Publishing House Assessment Details: Cycle test I : 10marks Cycle test I : 10 marks Surprise Test : 5marks Assignment/Quiz : 5 marks s :15 marks Test Schedule S. No Test Portion Duration (min) 1 Cycle Test-I 1 & 2 unit Cycle Test-II 3, 4 & 5 Unit 180 Outcomes Students who have successfully completed this course will have full understanding of the following concepts Course objective To learn Food Chemistry for food safety To understand the changes in chemistry of food during processing To strengthen the knowledge about food chemistry for better management of food processing Course outcome After completing this course students get knowledge about application of Food Chemistry in food industry Will get an idea to develop new food products after considering nutritional/ health aspect. Would have gained knowledge about Technical aspects of food chemistry that has to be considered during food processing
3 Detailed Session plan for theory: Sl.No. Topics to be covered No. of Hours Reference Teaching methods Testing method 1. Physical and Chemical 2 4 BB QA Properties of Water 2 Water activity: principles, 3 4&5 PPT GD Measurement, control, effects. 3. Acid-base chemistry of 1 5 PPT GD foods and common additives. 4. Drinking and Packaged water quality-indian, WHO and APHA standards. 3 E resourses BB + Seminar by students GD 5. Physical properties of proteins in relation to protein structure, 6. Proteins -Analytical methods, 7. Proteins Characterization and-functional properties. 9. Lipids - Content and role in foods, Chemical, nutritional and physical properties, 10. Lipids: Analytical methods, 11. Lipids: Chemical, nutritional and physical properties 12. Processing of fats and oils. 4 4 PPT GD 3 4 BB GD 2 4 RA/PPT GD 2 1&2 PPT GD 13. Rancidity 1 4&5 BB GD 14 Carbohydrates - Introduction Basic chemistry of Carbohydrates 2 4&5 BB GD Simple sugars, sugar derivatives, sweetners,and oligosaccharides 2 4&5 PPT GD
4 16. Sugar derivatives: sugar alcohols, glycosides, etc. 1 4&5 BB GD 17 Polysaccharides - Basic 2 4&5 PPT GD structures and properties: starches, modification techniques, 18 celluloses, gums, 1 2&4 PPT QA 19 Dietary fiber: 1 4&5 PPT QA components, properties, analysis. 20 Effects of food processing: 1 4&5 BB QA 21 chemical, functional & nutritional properties of proteins, changes occurring in Lipids and carbohydrates. 22 Browning and related reactions, 23 Acryl amide 24 Furan 25 Seminar by students -Case study Acryl amide and Furan 3 4&5 BB&PPT GD 2 4&5 PPT GD 1 RA RA GD 1 RA RA GD 1 R- - QA Note: BB- Black Board PPT- Power point presentation RA Research articles QA- Question and Answer GD- Group discussion
5 Session Plan for : Session Topics to be No Covered 1 Estimation of proteins in pulses by Lowry s method Time Reference (hours) Teaching Methods Testing Method 2 Estimation of Ascorbic acid sample in 3 Determination of carotenoids in 4 Determination of proteins in pulses using Kjeldhal s method 5 Estimation of Starch in potato and sweet potato by anthrone reagent 6 Identification of triglycerides and free acid in sunflower oil using TLC 7 Estimation of antioxidant by DPPH method 8 Determination of chlorophyll in 9 Estimation of Vitamin C in citrus fruits 10 Estimation of water activity in the sample Reference: Laboratory for Advanced Food Chemistry
FOOD 2500 FOOD CHEMISTRY. Description: Structure and chemistry of food components. Physical and chemical changes in food commodities.
FOOD 2500 FOOD CHEMISTRY Credits: (3-L:0-0)3 Description: Structure and chemistry of food components. Physical and chemical changes in food commodities. Prerequisite: 2.277 Elements of Biochemistry I Instructor:
CHEMISTRY OF LIFE 05 FEBRUARY 2014
CHEMISTRY OF LIFE 05 FEBRUARY 2014 In this lesson we will: Lesson Description Discuss inorganic compounds and their importance Discuss organic compounds and their biological importance. Summary Inorganic
The composition of the food groups
2. Food and nutrients 2.2 The nutritional value of food 2.2.2 The composition of the food groups NUTRIENT CONTENT Foodstuffs are grouped according to their nutrient content. They often comprise several
DOWNLOAD OR READ : EXAMPLES OF CARBOHYDRATES IN NUTRITION PDF EBOOK EPUB MOBI
DOWNLOAD OR READ : EXAMPLES OF CARBOHYDRATES IN NUTRITION PDF EBOOK EPUB MOBI Page 1 Page 2 examples of carbohydrates in nutrition examples of carbohydrates in pdf examples of carbohydrates in nutrition
FOOD CHEMISTRY. Assoc. Prof. Marek Doležal, PhD.
FOOD CHEMISTRY Assoc. Prof. Marek Doležal, PhD. 2016 Literature Velíšek J., Hajšlová J.: Chemie potravin, Ossis, Tábor, 2009 The Chemistry of Food Jan Velisek ISBN: 978-1-118-38381-0 1124 pages February
LITHUANIAN UNIVERSITY OF AGRICULTURE FACULTY OF AGRONOMY. Department of Horticulture STUDY SUBJECT DESCRIPTION FOOD SCIENCE
LITHUANIAN UNIVERSITY OF AGRICULTURE FACULTY OF AGRONOMY Department of Horticulture STUDY SUBJECT DESCRIPTION FOOD SCIENCE Study cycle: BSc Number of ECTS credit points: 6,0.. Prerequisites and purpose:
The Role of Horticultural Crops in Enhancing Nutrient Security
International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 6 Number 9 (2017) pp. 311-316 Journal homepage: http://www.ijcmas.com Review Article https://doi.org/10.20546/ijcmas.2017.609.039
Name a property of. water why is it necessary for life?
02.09.18 Name a property of + water why is it necessary for life? n Cohesion n Adhesion n Transparency n Density n Solvent n Heat capacity + Macromolecules (2.3 & some of 2.4) + Organic Molecules All molecules
What is food made of?
What is food made of? Food: Nutrients and Food Any substance that is ingested (eaten) and sustains life Meat, fish, nuts, fruits, vegetables, grain products, etc. Nutrients: Food is broken down into substances
1.3.1 Function of Food. Why do we need food?
1.3.1 Function of Food Why do we need food? Need to know The Function of Food Three reasons for requiring food 2 Food is needed for: 1.Energy 2.Growth of new cells and Repair of existing cells, tissues,
Biology. Slide 1 of 37. End Show. Copyright Pearson Prentice Hall
Biology 1 of 37 2 of 37 The Chemistry of Carbon The Chemistry of Carbon Organic chemistry is the study of all compounds that contain bonds between carbon atoms. 3 of 37 Macromolecules Macromolecules Macromolecules
Unit title: Food Molecules, Additives and thier Roles
Unit title: Food Molecules, Additives and thier Roles Unit code: R/601/0237 QCF level: 5 Credit value: 15 Aim This unit provides learners with an understanding of the relationship between structures of
REVISION: CHEMISTRY OF LIFE 19 MARCH 2014
REVISION: CHEMISTRY OF LIFE 19 MARCH 2014 Lesson Description In this lesson we revise: The Chemistry of Life Food tests Summary Inorganic Nutrients Water Solvent Medium in which chemical reactions occur
Free food = 20 calories per serving
FREE FOODS Free food = 20 calories per serving Skimmed butter milk Unsweetened lime / tomato juice Clear Vegetable soup Vegetable salad like tomatoes, cucumber, onion, white radish, lettuce, capsicum.
Nutrients The substances in food that promote normal growth, maintenance, and repair in your body are called nutrients.
Lesson 1 Nutrition and Your Health What Is Nutrition? Nutrients The substances in food that promote normal growth, maintenance, and repair in your body are called nutrients. Nutrition Nutrition is the
Essentials of Carbohydrate Chemistry. J. F. Robyt Springer, New York. QD 321 R (Sciences and Technology Library)
FOOD 7160 FOOD CARBOHYDRATES Credits: (0-0:3-L)3 Description: The major purpose of this course is to study the structure, physicochemical properties and functionality of food carbohydrates. Discussions
Some Interesting Nutritional Biochemistry of Sugars
Some Interesting Nutritional Biochemistry of Sugars 1 The Fructose Paradox: Sweet Poison Very sweet sugar Cheap to produce (high fructose corn syrup) Low Glycemic Index.but, it s a nutritional nightmare!
Chapter 11 Nutrition: Food for Thought
Chapter 11 Nutrition: Food for Thought Do you think about the food that goes into your body and how it affects you? How can you interpret the various nutrition information found in the press? What are
Marine Polysaccharides
SUB Hamburg A/559610 Marine Polysaccharides Food Applications Vazhiyil Venugopal L-oC) CRC Press \V^ J Taylor &. Francis Group Boca Raton London New York CRC Press is an imprint of the Taylor & Francis
FOOD. Why do we need food? What's in our food? There are 3 trace elements, Iron (Fe), Copper (Cu) and Zinc (Zn).
Why do we need food? FOOD 1. As a source of energy keeps our cells and us alive. 2. To make chemicals for our metabolic reactions. 3. As raw materials for growth and repair of our cells and body. What's
3. Beans are rich in which may be deficient in the diet of a vegetarian. A. proteins B. carbohydrates C. vitamins D. lipids
Topic 5: Food and humans 1. The sugar found in human blood is: A. Fructose B. Starch C. Glucose D. Glycogen 2. Fat is formed from the condensation of: A. Amino acids B. Amino acids and glycerol C. Fatty
Nutritional information
3. Processing food 3.3 Food labels 3.3.2 Nutritional information ENERGY AND NUTRIENTS In addition to product information, labels include a host of nutritional information, in particular the product s energy
Healthy Eating & Staying Healthy
Healthy Eating & Staying Healthy A Healthy Diet and Our Body If our bodies are human machines food is our fuel. How well we eat, affects how well our bodies work, and how long we live. It is especially
Formulating Protein Beverages
Formulating Protein Beverages Real World Challenges & Tactical Solutions Justin Cline Senior Beverage Scientist May 3-4, 2016 imbibeinc.com 7350 N Croname Rd Niles, IL 60714 Phone:847.324.4411 Fax: 847.324.4410
FST 303 Food Chemistry I COURSE PARTICULARS COURSE INSTRUCTORS COURSE DESCRIPTION
FST 303 Food Chemistry I COURSE PARTICULARS Course Code: FST 303 Course Title: Food Chemistry I No. of Units: 2 Course Duration: Two hours of lecture per week for 15 weeks. Status: Compulsory Course Email
Unit title: Human Health and Nutrition
Unit title: Human Health and Nutrition Unit code: F/601/0234 QCF level: 5 Credit value: 15 Aim This unit provides an understanding of the fundamental role of nutrients in maintaining health in relation
Foundations of Personal Fitness. Chapter 4 Nutrition and Your Personal Fitness
Foundations of Personal Fitness Chapter 4 Nutrition and Your Personal Fitness Lesson 1: The Importance of Nutrition Healthful Eating Taking in the proper amount of nutrients each day Nutrients substances
New Food Label Pages Diabetes Self-Management Program Leader s Manual
New Food Label Pages The FDA has released a new food label, so we have adjusted Session 4 and provided a handout of the new label. Participants use the handout instead of looking at the label in the book
Nutrition Basics. Chapter McGraw-Hill Higher Education. All rights reserved.
Nutrition Basics Chapter 12 1 The Body s Nutritional Requirements Essential nutrients The Six Essential Nutrients: Proteins, Fats, Carbohydrates, Vitamins, Minerals, Water Defined as : Nutrients one must
Not long ago the world was caught up in an anti-carbohydrate craze.
Carbohydrates Not long ago the world was caught up in an anti-carbohydrate craze. What was or is the problem? Why are carbohydrates so unpopular? Carbohydrates are sugar compounds that plants make when
CHEMISTRY AND BIOCHEMISTRY OF FOOD
Syllabus CHEMISTRY AND BIOCHEMISTRY OF FOOD - 71430 Last update 26-03-2017 HU Credits: 3 Degree/Cycle: 1st degree (Bachelor) Responsible Department: biochemistry & food sciences Academic year: 0 Semester:
Chapter 1. Chemistry of Life - Advanced TABLE 1.2: title
Condensation and Hydrolysis Condensation reactions are the chemical processes by which large organic compounds are synthesized from their monomeric units. Hydrolysis reactions are the reverse process.
The University of Jordan. Accreditation & Quality Assurance Center. COURSE Syllabus
The University of Jordan Accreditation & Quality Assurance Center COURSE Syllabus 1 Course title Pharmacognosy 2 Course number 1201321 3 Credit hours (theory, practical) Contact hours (theory, practical)
9/21/2016. Composition and Compositional Changes During Development: Part I. I. Importance of Composition. Phytonutrients or Phytochemicals
Composition and Compositional Changes During Development: Part I Dr. Jeffrey K. Brecht Horticultural Sciences Department, Gainesville Dr. Mark A. Ritenour Indian River Research and Education Center, Fort
CHOOSE HEALTH: FOOD, FUN, AND FITNESS. Read the Label!
POSTER 1-1: REPLACE SWEETENED DRINKS Read the Label! Nutrition Facts 20 oz. cola Serving Size: 1 bottle (591mL) Servings Per Container: 1 Amount Per Serving Calories 240 Calories from Fat 0 % Daily Value
Downloaded from
Components of Food 1.Which of the following are called protective foods? (A) Vitamins. (B) Minerals. (C) Both (A) and (B). (D) None. 2.The energy supplier component of food is- (A) Protein. (B) Vitamin.
Locust Bean Gum as Fat Replacer in Broccoli. Jacqueline Vahle and Samantha Steed FN /22/2009
Locust Bean Gum as Fat Replacer in Broccoli and Cheddar Soup Jacqueline Vahle and Samantha Steed FN 453 11/22/2009 ABSTRACT The role of locust bean gum (Cesagum) in operating as a fat replacer was investigated
Food and Nutrition. In this chapter, you will Learn About. The six major nutrients your body needs. The Food Guide Pyramid.
Food and Nutrition In this chapter, you will Learn About The six major nutrients your body needs. The Food Guide Pyramid. Healthful meals and nutritious snacks. The digestive and excretory systems. How
Fiber: What Is It and What Does It Do? By James L. Holly, MD. Your Life Your Health. The Examiner. May 5, 2005
Fiber: What Is It and What Does It Do? By James L. Holly, MD Your Life Your Health The Examiner May 5, 2005 I don t know about you, but fiber has always been a mystery to me. Soluble fiber, insoluble fiber?
Carbohydrates are a large group of organic compounds occurring in and including,, and. They contain hydrogen and oxygen in the same ratio as (2:1).
Carbohydrates are a large group of organic compounds occurring in and and including,, and. They contain hydrogen and oxygen in the same ratio as (2:1). Why we study carbohydrates 1) carbohydrates are the
UGRC 145: FOOD AND NUTRITION IN EVERYDAY LIFE
UGRC 145: FOOD AND NUTRITION IN EVERYDAY LIFE Session 2 MACRONUTRIENTS Lecturer: PROF. MATILDA STEINER-ASIEDU, SBS, CBAS; University of Ghana, Email: tillysteiner@gmail.com College of Education School
Session Four: Vitamins, Minerals, and Fiber
Dining with Diabetes 6:1 Chapter 6 Session Four: Vitamins, Minerals, and Fiber Lesson Plans Learning Objectives Participants will state the benefits of low-fat dairy products and exercise on osteoporosis
The building blocks for this molecule are A) amino acids B) simple sugars C) fats D) molecular bases
1. Base your answer to the following question on the diagram below and on your knowledge of biology. The diagram represents a portion of a starch molecule. The building blocks for this molecule are A)
CARBOHYDRATES. By: SHAMSUL AZAHARI ZAINAL BADARI Department of Resource Management And Consumer Studies Faculty of Human Ecology UPM
CARBOHYDRATES By: SHAMSUL AZAHARI ZAINAL BADARI Department of Resource Management And Consumer Studies Faculty of Human Ecology UPM OBJECTIVES OF THE LECTURE By the end of this lecture, student can: Define
SPECIFICATION SHEET. PACKAGING: 4/1 gallon jug, 30 bag-in-box, 2/1.5 gal pouch, 0.38oz/210 ct PC. PRODUCT DESCRIPTION: Just Mayo is a premium mayo.
TM PRODUCT DESCRIPTION: Just Mayo is a premium mayo. INGREDIENT STATEMENT: Canola Oil, Water, Lemon Juice, White Vinegar, 2% or less of the following: Sugar, Salt, Pea Protein, Spices, Modified Food Starch,
2.4. DAILY DIETARY INTAKE XA H.S. DANG Low Level Counting Laboratory, Bhabha Atomic Research Centre Hospital, Mumbai, India
2.4. DAILY DIETARY INTAKE XA9846834 H.S. DANG Low Level Counting Laboratory, Bhabha Atomic Research Centre Hospital, Mumbai, India Introduction The knowledge of the daily dietary intake pattern of a population
Nutrition for Health. Nutrients. Before You Read
CHAPTER 10 LESSON 2 Nutrition for Health Nutrients BIG Idea Each nutrient in your diet plays a unique and essential role in keeping you healthy. Before You Read Sometimes figuring out what to eat can be
Biochemistry. Example: Enzymes. Lipids
30 Essential Questions: How do the structure and caloric value of 31 organic molecules contribute to the function in the human body? How are biochemical reactions related to organic molecules? Proteins
Testing for the Presence of Macromolecules
5 McMush Lab Testing for the Presence of Macromolecules Carbohydrates, lipids, proteins, and nucleic acids are organic molecules found in every living organism. These macromolecules are large carbon-based
How to Fight Diabetes and Win. Meal. Planning NUTURNA. Advance Diabetic Support
How to Fight Diabetes and Win Meal Planning NUTURNA TM Advance Diabetic Support Meal Planning Well-balanced and portion-controlled meals are vital to the control of blood sugar levels and management of
Chapter 11 Nutrition: Food for Thought
Chapter 11 Nutrition: Food for Thought Do you think about the food that goes into your body and how it affects you? How can you interpret the various nutrition information found in the press? What are
McMush Lab Testing for the Presence of Biomolecules
Biology McMush Lab Testing for the Presence of Biomolecules Carbohydrates, lipids, proteins, and nucleic acids are organic molecules found in every living organism. These biomolecules are large carbon-based
MODULE TOPIC PERIODS 1 Oils and fats, soaps & detergents 13 2 Pulp and Paper Explosives and insecticides Sugar, starch and leather 13
COURSE TITLE : ORGANIC TECHNOLOGY COURSE CODE : 5072 COURSE CATEGORY : A PERIODS/ WEEK : 4 PERIODS/ SEMESTER : 52 CREDIT : 4 TIME SCHEDULE MODULE TOPIC PERIODS 1 Oils and fats, soaps & detergents 13 2
Wellness: Concepts and Applications 8 th Edition Anspaugh, Hamrick, Rosato
Wellness: Concepts and Applications 8 th Edition Anspaugh, Hamrick, Rosato Forming a Plan for Good Nutrition Chapter 6 Good Nutrition n Nutrition is the study of nutrients and the way the body processes
1.1.1 Protein. 1 Quiz: Protein. 1. The main reason why the body needs protein is for growth, repair and maintenance.
1 Quiz: Protein 1.1.1 Protein 1. The main reason why the body needs protein is for growth, repair and maintenance. 2. An example of a protein alternative is mycoprotein, e.g. Quorn. 3. An example of a
Metabolism is the sum of body processes inside living cells that sustain life and health.
Keeping it Simple Nutrition in General: Metabolism is the sum of body processes inside living cells that sustain life and health. The registered dietician role is to carry out major responsibilities in
Macromolecules. Macromolecules. What are the macromolecules? Organic molecules. The human body uses complex organic molecules known as macromolecules.
Macromolecules Macromolecules Biochemistry The human body uses complex organic molecules known as macromolecules. Macro - long or large It is a large molecule that is made up of smaller units joined together.
Is it Time to Revise Atwater Energy Values of Some Foods?
Is it Time to Revise Atwater Energy Values of Some Foods? Edward Farnworth, PhD; Private Consultant, Ottawa, Canada Karen Lapsley, DSc; Almond Board of California, Modesto 1 Overview - Atwater Energy Values
SECTION XE-G: FOOD TECHNOLOGY
SECTION XE-G: FOOD TECHNOLOGY Course Syllabus Unit 1: Food Chemistry and Nutrition Carbohydrates: Structure and functional properties of mono-, oligo-, & polysaccharides including starch, cellulose, pectic
The Structure and Function of Biomolecules
The Structure and Function of Biomolecules The student is expected to: 9A compare the structures and functions of different types of biomolecules, including carbohydrates, lipids, proteins, and nucleic
Organic Chemistry Diversity of Carbon Compounds
Organic Chemistry Diversity of Carbon Compounds Hydrocarbons The Alkanes The Alkenes The Alkynes Naming Hydrocarbons Cyclic Hydrocarbons Alkyl Groups Aromatic Hydrocarbons Naming Complex Hydrocarbons Chemical
NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE
NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4993 COURSE TITLE: NUTRITION FOR FOODSERVICE PROFESSIONALS CLASS HOURS: 3 LAB HOURS: 0 CREDITS:
DOWNLOAD OR READ : EXAMPLES OF CARBOHYDRATES FOOD SOURCES PDF EBOOK EPUB MOBI
DOWNLOAD OR READ : EXAMPLES OF CARBOHYDRATES FOOD SOURCES PDF EBOOK EPUB MOBI Page 1 Page 2 examples of carbohydrates food sources examples of carbohydrates food pdf examples of carbohydrates food sources
WJEC. Unit 1 Lipids Questions
NAME: PTIN GRUP WJE Unit 1 Lipids Questions Question Book 1 (legacy Qs from Jan 2000 to Jan 2009 and Jan 2009 to June 2015) Question Number(s) Due Date & Pass Mark omework Mark Resist Question number(s)
Update on Food and Feed
Update on Food and Feed Mary Beth Hall Research Animal Scientist U. S. Dairy Forage Research Center USDA-Agricultural Research Service Madison, WI ACS 7/16/13 The sugars, starches, and insoluble carbohydrates,
For questions 1-4, match the carbohydrate with its size/functional group name:
Chemistry 11 Fall 2009 Examination #5 ANSWER KEY For the first portion of this exam, select the best answer choice for the questions below and mark the answers on your scantron. Then answer the free response
A New Method for the Early Detection of Edible Oil Oxidation
WHITE PAPER Early Detection of Edible Oil Oxidation A New Method for the Early Detection of Edible Oil Oxidation Edible oils are used in a wide range of culinary applications. Oils containing unsaturated
UNIVERSITI TEKNOLOGI MARA
UNIVERSITI TEKNOLOGI MARA MACRONUTRIENTS SCREENING ON THE GROWTH AND DEVELOPMENT OF Stevia rebaudiana (Bertoni) in vitro SHOOT CULTURE AND THE YIELDING OF STEVIOSIDE AND REBAUDIOSIDE A. FAKHRUL RAZIN BIN
CENTRAL OFFICE. Scheduled Menu Analysis TMS Menu: Serving Size
40030 Period: 900191 Grape Juice 1 4 Ounce 81640 MeatballPennePastasScBrocItalVeg FRZ000657 1 Meal Table: % Energy kcal 685.0000 674.1027 98.4092 Protein g 19.0000 37.3486 22.1620 196.5716 Sodium, Na mg
CINCO DE MAYO NUTRITION PACKET
1 CINCO DE MAYO NUTRITION PACKET Cinco De Mayo - Nutritional Information Recipe Name Serving Serving Total Fat Saturated Trans Fat Choleste Sodium Dietary Sugars Protein Vitamin Vitamin Calcium Iron Calories
New Food Label Pages Diabetes Self-Management Program Leader s Manual
New Food Label Pages The FDA has released a new food label, so we have adjusted Session 4 and provided a handout of the new label. Participants use the handout instead of looking at the label in the book
Arbonne Essentials Calcium Plus
Arbonne Essentials Calcium Plus Each tablet contains: Calcium (as citrate hydrate) Calcium (as calcium hydrogen phosphate) (Total elemental calcium 200 mg) Magnesium (as oxide) Phosphorus (as calcium hydrogen
What Should I Eat to Help my Pressure Sore or Wound Heal?
What Should I Eat to Help my Pressure Sore or Wound Heal? Information for Patients i UHL Nutrition and Dietetic Service UHL Tissue Viability Team Introduction If you have a pressure sore or a large wound
2 3 Carbon Compounds (Macromolecules)
2 3 Carbon Compounds (Macromolecules) Slide 1 of 37 Organic Chemistry Organic chemistry is the study of all compounds that contain bonds between carbon atoms. Slide 2 of 37 Carbon Living organisms are
Biochemistry Notes MACROMOLECULES. Organic Compounds and Their Properties
Biochemistry Notes MACROMOLECULES Organic Compounds and Their Properties Organic Chemistry Organic chemistry is the study of: molecules containing carbon to carbon bonds. Macromolecules are very large
PROPOSED SCHEME FOR CHOICE BASED CREDIT SYSTEM IN. B.Sc. APPLIED NUTRITION AND PUBLIC HEALTH
PROPOSED SCHEME FOR CHOICE BASED CREDIT SYSTEM IN B.Sc. APPLIED NUTRITION AND PUBLIC HEALTH FIRST YEAR SEMESTER I CODE COURSE TITLE COURSE HPW CREDITS TYPE BS101 Communication BS 102 ENGLISH BS 103 SECONDLANGUAGE
Session 4 or 2: Be a Fat Detective.
Session 4 or 2: Be a Fat Detective. We ll begin today to keep track of your weight. Your starting weight was Your weight goal is pounds. pounds. To keep track of your weight: At every session, mark it
Environmental Literacy Project Michigan State University. Lesson 2.3: Materials Plants Are Made Of
Environmental Literacy Project Michigan State University Lesson 2.3: Materials Plants Are Made Of Benchmark Scale Power of Ten Large Scale: Farm field Decimal Style Large scale Larger 10 5 10 4 10 3 Larger
McMush Lab Testing for the Presence of Macromolecules
5 Testing for the Presence of Macromolecules Carbohydrates, lipids, proteins, and nucleic acids are organic molecules found in every living organism. These macromolecules are large carbon based structures.
The Structure and Function of Macromolecules: Carbohydrates, Lipids, Proteins & Nucleic Acids.
The Structure and Function of Macromolecules: Carbohydrates, Lipids, Proteins & Nucleic Acids. Biological Compounds Carbohydrates Lipids Proteins Nucleic Acids Introduction Cells join smaller organic molecules
New Food Label Pages Chronic Disease Self-Management Program Leader s Manual
New Food Label Pages Chronic Disease Self-Management Program Leader s Manual The FDA has released a new food label, so we have adjusted Session 5 and provided a handout of the new label. Participants use
Introduction...10 Eating Well...11 Food Facts...13 Eating Disorders...15 Review Activity...17
ARISE Basic Health 101: Nutrition and Exercise Table of Contents ARISE Foundation: An Overview...3 What Are People Saying About ARISE?...4 Tips for Teaching ARISE Life Management Skills...6 Performance
2.3 Carbon-Based Molecules. KEY CONCEPT Carbon-based molecules are the foundation of life.
KEY CONCEPT Carbon-based molecules are the foundation of life. Carbon atoms have unique bonding properties. Carbon forms covalent bonds with up to four other atoms, including other carbon atoms. Carbon-based
A Closer Look at The Components Of a Balanced Diet
A Closer Look at The Components Of a Balanced Diet The essential nutrients are carbohydrates, fats, proteins, vitamins, minerals, dietary fibre and water. These nutrients will ensure that the systems and
All living things are mostly composed of 4 elements: H, O, N, C honk Compounds are broken down into 2 general categories: Inorganic Compounds:
Organic Chemistry All living things are mostly composed of 4 elements: H, O, N, C honk Compounds are broken down into 2 general categories: Inorganic Compounds: Do not contain carbon Organic compounds
Aligning the food system to meet dietary needs: fruits and vegetables
Aligning the food system to meet dietary needs: fruits and vegetables Introduction to Session 1 Kathryn G. Dewey, PhD Distinguished Professor, Dept of Nutrition Director, Program in International & Community
Decoding Food Labels. Karen Bryla McNees, Ed.D., R.D. UK Health & Wellness Program March 1, 2012
Decoding Food Labels Karen Bryla McNees, Ed.D., R.D. UK Health & Wellness Program March 1, 2012 What We ll Cover Basic anatomy of a food label Most common traps on a food label Strategies to cut through
Diet & MS Guiding Patient Choices
Diet & MS Guiding Patient Choices Denise Nowack, RD National Multiple Sclerosis Society Southern California & Nevada Chapter Los Angeles, California denise.nowack@nmss.org As a result of this session participants
Thursday, September 5. Why are carbohydrates important for us to consume?
Bell Work: Thursday, September 5 Carbon Video Why are carbohydrates important for us to consume? 1 O 2 CARBON What is it...and WY is it important? Carbon the building block of life, basis for most molecules
AMENDMENT NO: 1 TO SLS 183: 2013 SPECIFICATION FOR CARBONATED BEVERAGES (THIRD REVISION)
Amendment No: 1 Approved on 2017-12-04 to SLS 183: 2013 AMENDMENT NO: 1 TO SLS 183: 2013 SPECIFICATION FOR CARBONATED BEVERAGES (THIRD REVISION) EXPLANATORY NOTE This amendment is issued after a decision
Chapter 2 Carbohydrates
216 Answer, K/A, page(s) Chapter 2 Carbohydrates K = knowledge question; A = application question True/False T K 34 1. Whenever carbohydrate is available to the body, the human brain depends exclusively
3/9/2011. I. Main nutritional requirements. WARM-UP (GRAB A SHEET ON YOUR WAY IN) TERMS STUDENT LEARNING OBJECTIVES OBJECTIVE 1
(GRAB A SHEET ON YOUR WAY IN) What 7 things make up your favorite salad? (if you don t like salad pick 7 things anyway) What food group do each of them fall under? (the food groups are Grains, Vegetables,
Sheet #8 Dr. Nafeth Abu-Tarboush
1 arbohydrates There are two topic goals in our study of carbohydrates: Monosaccharides: to recognize their structure, properties, & their stereochemistry. The nature of di-, oligo- & polysaccharides.
2-3 Carbon Compounds 10/22/2013. The Chemistry of Carbon. More Carbon. Chemistry (cont) More Macromolecules. Macromolecules
The Chemistry of Carbon 2-3 Carbon Compounds Because of carbons 4 valence electrons it can form covalent bonds with many other elements (octet rule) 2 Chemistry (cont) Plus, it can bond with itself More
Chapter 2. Tools for Designing a Healthy Diet
Chapter 2 Tools for Designing a Healthy Diet Fig. 2.p035 Philosophy That Works Consume a variety of foods balanced by a moderate intake of each food Variety choose different foods Balanced do not overeat
Weight loss guide. Dietetics Service
Weight loss guide Dietetics Service Contents Section 1 - thinking about losing weight? Section 2 - Carbohydrate Section 3 - Fruit and vegetables Section 4 - Protein & Dairy Section 5 - Fatty foods Section
JINAN UNIVERSITY Principles of Nutrition
Academic Inquiries: Jinan University E-mail: oiss@jnu.edu.cn Tel: 86-020-85220399 JINAN UNIVERSITY Lecturer: Marcia Magnus Time: Monday through Friday (June 19, 2017-July 21, 2017) Teaching hour: 50 hours
Maria Teresa Scardigli Executive Director International Stevia Council. Stevia 2012 Conference 12 April 2012, London - UK
Maria Teresa Scardigli Executive Director International Stevia Council Stevia 2012 Conference 12 April 2012, London - UK Focus of Session 1. Understanding the basics of stevia regulation in European F&B:
Chemistry of Carbon. All living things rely on one particular type of molecule: carbon
Ach Chemistry of Carbon All living things rely on one particular type of molecule: carbon Carbon atom with an outer shell of four electrons can form covalent bonds with four atoms. In organic molecules,
30.1 Organization of the Human Body
30.1 Organization of the Human Body Organization of the Body The levels of organization in the body include cells, tissues, organs, and organ systems. At each level of organization, these parts of the