Naksit Panyoyai (PhD. Food Science) Department of Agricultural Technology, Faculty of Agricultural Technology

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1 GSCI 2202 Naksit Panyoyai (PhD. Food Science) Department of Agricultural Technology, Faculty of Agricultural Technology

2 Course Description: - Studies about the sources of food for life qualities - Food for different age groups - Wisdom of folk foods and international foods - Food product and beverages for health - Anti-aging foods, antioxidative foods and food disease prevention - Detoxification foods and Organic foods - Complementary foods - Food nutrition values with healthy and principle of intelligent food consuming selection - Food nutrition labeling

3 Course Description: - Food product and beverages for health - Anti-aging food, antioxidant food and food disease prevention - Detoxification foods and organic food - Complementary foods and healthy herbal food products - Food hazards and safety - Food nutrition values with healthy. Principle of intelligent food consuming selection and food nutrition labelling

4 Learning goals: At the end of this course, students will be able to 1. Understand and apply basic principles and concepts in the food for quality of living standard for food consuming selection. 2. Create good behavior for healthy food consumption. 3. Apply knowledge to take care yourself and others. 4. Use information technology in food information retrieval for life quality development.

5 Student Learning Outcomes: Through this course students will be able to: Ethical and Moral Development, Knowledge Development, Cognitive Skill, Interpersonal Skill and Responsibility and Mathematical Analytical thinking, communication skills, and information technology skills.

6 Examination and Grading Criteria: Activities Assessment Grading Criteria 1 Attendance and participation 15% 2 Report, Homework and test 40% 3 Midterm examination 20% 4 Final examination 25%

7 Course Grading: Grades will be assigned using the following criteria: A = % B+ = 75-80% B = 70-74% C+ = 65-69% C = 60-64% D+ = 55-59% D = 50-54% F = Below 50%

8 ~ You are What you Eat ~ Nutrition is the study of how our body uses the food we eat to maintain our health. It s good to Eat When You are Hungry BREAKFAST LUNCH DINNER

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12 Breakfast Breakfast is the first meal taken after rising from a night's sleep, most often eaten in the early morning before undertaking the day's work. Among English speakers, "breakfast" can be used to refer to this meal or to refer to a meal composed of traditional breakfast foods (such as eggs, porridge and sausage) served at any time of day. The word literally refers to breaking the fasting period of the prior night. Breakfast foods vary widely from place to place, but often include a carbohydrate such as grains or cereals, fruit, vegetables, a protein food such as eggs, meat or fish, and a beverage such as tea, coffee, milk, or fruit juice.

13 Breakfast Breakfast is commonly referred to as "the most important meal of the day." Indeed, current research has shown that people who skip breakfast are disproportionately likely to have problems with concentration, metabolism, weight, and cardiac health. A study in 2013 suggests that "skipping breakfast may be an effective means to reduce daily energy intake So now Have you eaten breakfast yet?

14 Thai breakfast Thai styled pork barbeque with sticky rice Whole wheat bread with poached eggs Pork blood soup Pork congee Soy milk with Chinese doughnut Rice hotcake

15 Hunger Vs. Appetite Hunger is a physiological need for food. Appetite is a psychological desire for food.

16 Reasons Why we eat? It (food) was there Social (family, holiday, outing) Emotions (anger, sadness, happiness) Someone else Nervousness Stress

17 Why do we need food? We need food for.. Storage of energy as fat, insulation Growth of new tissues Repair of damaged tissues Movement Heat Chemical reactions

18 What is Nutrition? Nutrition: Materials and food necessary to support life and growth Examples: vitamins and minerals found in fruit Nutrition also called nourishment or aliment or the supply of foods required by organisms and cells to stay alive. As your body grows, it is important to take care of it by eating nutritious food with the proper amount of servings.

19 Nutrient Chemical that human needs to live and grow or substances used in organism s metabolism which must be taken from foods. They are used to build and repair tissues, regulate body processes and are converted to and used as energy. Metabolism is all chemical reactions involved in maintaining the living state of the cells

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21 Types of Nutrients Macronutrients - those that are needed in larger quantities a. chemical elements - carbon, hydrogen, nitrogen, oxygen, phosphorous and sulphur. b. chemical compounds - carbohydrates, proteins and fats Micronutrients - those that are needed in very small amounts. Usually minerals and vitamins

22 Essential nutrients unable to synthesized internally and so must be consumed by an organism from its environment. e.g. Carbohydrate, protein, fats, water, vitamin and minerals Non-essential nutrients - those nutrients that can be made by the body, they may often also be absorbed from consumed food. e.g. cholesterol

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24 Substances that provide energy Carbohydrates - are compounds made up of types of sugars. a. glucose and fructose (fruits) b. sucrose and lactose (white sugar, milk) c. starch (rice, noodle, bread)

25 Nutrition quiz

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27 Proteins - It is one of the basis components of food and makes all life possible. - Enzymes and many hormones of the body are proteins. - They provide the transport of nutrients, oxygen and waste throughout the body. - They provide the structure and contracting capability of muscles. - It is required for the growth and repair of body tissues such as muscles, blood, skin and hair.

28 Nutrition quiz

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30 Fats (or lipids) a. Saturated Fatty acids - found in dairy products( cream, cheese) and in butter, palm oil, coconut oil and in meat. b. Unsaturated Fatty Acids- found in vegetable oils, such as olive oils, sunflower oils c. Essential Fatty Acids- does not manufacture certainly by the body the diet must supply these. vegetable oils, such as soybean, safflower, corn oil as well as nuts, seeds, and some vegetables

31 Nutrition quiz

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33 Fibre Essential part of everyone's diet that falls under the category of carbohydrates, in comparison, it does not provide the same number of calories, nor is it processed the way that other sources of carbohydrates are.

34 Soluble fiber dissolves in water to form a gel-like substance. Sources of soluble fiber are oats, legumes (beans, peas, and soybeans), apples, bananas, berries, barely, some vegetables, and psylluim. Insoluble fiber increases the movement of material through your digestive tract and increases your stool bulk. Sources of insoluble fiber are whole wheat foods, bran, nuts, seeds, and the skin of some fruits and vegetables.

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36 Substances that support metabolism 1. Dietary Minerals chemical elements required by living organisms, other than the four elements carbon, hydrogen, nitrogen, and oxygen Six recommended dietary allowances minerals a. Calcium b. Phosphorous c. Iodine d. Iron e. Zinc f. Magnesium

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38 2. Vitamins vital minerals used by the body in a variety of ways. Two types of Vitamins : a. Fat-soluble vitamins - type of vitamins that are stored in the liver and fat tissue of the body until they are needed. Include vitamin A, D, E and K b. Water-soluble vitamins - not stored in the body and must be replenished on a daily basis. Include B vitamins and Vitamin C

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42 3. Water - essential nutrient and solvent in which all the chemical reactions takes place.

43 Healthful Eating Guidelines Eat a variety of foods everyday Use iodized salt but avoid the intake of salty foods Eat clean and safe food Follow good eating habit Drink enough water daily Exercise regularly, do not smoke and avoid drinking alcoholic beverages. Always considered the food guide pyramid

44 Why is it important to eat healthy? Best way to live a healthy life is to eat a balanced diet - To provide nutrients that your body needs to function - To give you more energy and alertness throughout the day - To prevents future disease and sickness, Diabetes, obesity and cancer

45 Basic Nutrition Food pyramid Recommendation of what to eat based on dietary guidelines Food pyramid breakdown - Fats - Dairy - Meat - Fruits & Vegetables - Grains

46 Grain Group - Cereals, breads, crackers and rice - Supplies energy through carbohydrates servings daily How can you get the right amount of grains? - Bread in sandwiches - Cereal and oatmeal during Breakfast - Rice with dinner

47 Fruit and Vegetable Group - Fruits & Vegetables - Packed with vitamins - Low in energy - Great source of minerals - Common fruit: apples, peaches, bananas - Common vegetables: broccoli, carrots and corn Servings per day - Eat as a snack!

48 Dairy Group - Important sources of proteins, vitamins and minerals - Rich in calcium - Important for teeth and bones - Milk, yogurt, cheese - High in Fat - Good sources if vitamins A and D

49 Meat - Primary source of protein in the diet - Protein provides body with dietary energy needed for growth and repair - Meat, poultry (chicken), fish, eggs and nuts 2-3 servings per day

50 Water - Vital component of our diets - Makes up percent of our body - Need it for growth and body maintenance

51 Improve health Increase happiness Prevention of many chronic health risks. 51

52 1. EAT ENOUGH CALORIES Balance calorie intake and calorie expenditure. Don't eat more food The average daily allowance: 2,000 calories. 52

53 Calories and money counts

54 2. EAT A VARIETY OF PRODUCTS Eat food you do no normally eat Fruits, vegetables, grains and legumes 54

55 3. KEEP PORTIONS MODERATE Choose a starter instead of an entrée. Don t order supersized anything. 55

56 4. EAT PLENTY OF FRUITS, VEGETABLES GRAINS and LEGUMES Foods high in complex carbohydrates, fiber, vitamins, and minerals, low in fat, and free of cholesterol. Try to get fresh, local produce. 56

57 5. DRINK MORE WATER Flushes our systems; the kidneys and bladder, of waste products and toxins. A majority of Americans go through life dehydrated. 57

58 6. LIMIT SUGARY FOODS, SALT and REFINED-GRAINS PRODUCTS Sugar is added to a vast array of foods. In a year, just one daily 12-ounce can of soda (160 calories) can increase your weight by 16 pounds. 58

59 7. DON T BE THE FOOD POLICE Enjoy your favorite foods. Food is a great source of pleasure. Pleasure is good for the heart even if those French fries aren t! 59

60 8. GET MOVING Energy and feelings of well-being. Any healthy eating plan work even better. 60

61 Not just what you eat, but how you eat. helps support an overall healthy diet. 61

62 EAT SMART STRATEGIES 1. Take time to chew your food: Chew slowly Savore every bite The joy of eating 62

63 2. Avoid stress while eating: Avoid eating while working, driving, arguing, watching TV. Take deep breaths Play soothing music 63

64 3. Listen to your body: You may be thirsty Stop eating before you feel full Eat just enough to satisfy your hunger Eat slowly 64

65 4. Eat early, eat often: Start your day with a healthy breakfast. Have time to work calories off. Eat small. 65

66 Nine Thai dietary guidelines 1 Eat a daily variety of foods from each the five food groups and maintain proper weight 2 Eat adequate rice, or alternative carbohydrate 3 Eat plenty of vegetables and fruits regularly 4 Eat fish, lean meats, eggs, legumes, and pulses regularly 5 Drinks sufficient amount of milk every day 6 Take moderate amounts of fat 7 Avoid excessive intake of sweet and salty foods 8 Eat clean and uncontaminated foods 9 Avoid or reduce consumption of alcoholic beverages

67 Question What did you think of. Food can develop your life quality? Write the 2 opinions in your paper.