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Food Science
Part I


The evolution of the food system in society
1
...
Early humans obtained food by hunting wild animals and gathering the
edible parts of plant
a
...
e
...
They spent an estimated 20 to 30 hours per week obtaining food
c
...
Agricultural practices began to be developed by humans
a
...
Agriculturalists constructed towns and cities
c
...
Overtime, the food supply improved in terms of quantity, quality,
and distribution



A dramatic increase in crop yields and live stock production
1
...
In the late 1800's, Americans purchased commodities and processed them
at home, whereas currently, Americans consumed primarily processed foods
2
...
Women enter the work force "en masse"
2
...
Major advances in all areas of science and technology, including food
science

Part 2


Nutritional adequacy and the body
There is no simple explanation for the relationship between diet and health
...
Definition of nutritional adequacy
– A state of good health, vitality, and a sense of well-being
– A healthy body can do all of the following:
a
...
Repair damage
c
...
Reproduce (at a specific time in the life cycle)
e
...
The four states of nutritional health

–



Overnutrition: dietary excesses of nutrients and calories
biggest problem in the US today
– Desirable status: sufficient amount of nutrients and calories
– Undernutrition: nutrients and calorie stores depleted
– State of body deficiency: reduced biochemical function and clinical
symptoms
3
...
Definition:
Dietary Reference Intakes are reference values that are quantitative
estimates of nutrient intakes to be used for planning and assessing diets
for healthy people
...
The Four Dietary Reference Intake (DRI) values are:
- Estimated Average Requirement (EAR)
- Recommended Dietary Allowances (RDAs = EAR + 2SD)
- Adequate Intake (AI) Levels
- Tolerable Upper Intake Level (UL)
Characteristics of nutritional adequacy
MALE:
EER = 662 – (9
...
91 * wt [kg]) + (539
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91 * age [y]) + (PA * ((9
...
Energy is measured using the common unit of dietary energy known as the
calorie (abbreviated as cal)
2
...
0 g
of water by 1 degree Celsius (°
C)
– 1000 calories = 1 kilocalorie (abbreviated as kcal) = 1 Calorie
(abbreviated as Cal)
– Energy from foods is given in Calories (note capital C) or kilocalories
– 3500 kcals equals approximately one pound
3
...
Anabolic pathways build compounds, using energy input
2
...
Energy expenditure
a
...
This includes such activities as heart beat,
respiration and maintaining body temperature
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Physical Activity: Varies widely within a population
(from sedentary to very active) and contributes 20-30%
to the body's total energy output (Physical Activity Table)
4
...
Weight gain: Energy intake (food calories) > Energy expenditure



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