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Medical Assisting: Administrative and Clinical Procedures7th EditionKathryn A Booth, Leesa Whicker, Sandra Moaney Wright, Terri D Wyman 1,020 solutions What is Food?Food is any substance normally eaten or drunk by living things. The term food also includes liquid drinks. Food is the main source of energy and of nutrition for animals, and is usually of animal or plant origin. There are 4 (four) basic food energy sources: fats, proteins, carbohydrates and alchol. Historical development Humans are omnivorous animals that can consume both plant and animal products. We changed from gatherers to hunter gatherers. After the experience of the Ice Age it is probable that humans wanted to create some feeling of security by controlling what plants were growing and which animals were available. This led to agriculture, which has continually improved and altered the way in which food is obtained. Types of Food?Fats In biochemistry, fat is a generic term for a class of lipids. Fats are produced by organic processes in animals and plants. All fats are insoluble in
water and have a density significantly below that of water (i.e. they float on water.) Fats that are liquid at room temperature are often referred to as oil. Most fats are composed primarily of triglycerides; some monoglycerides and diglycerides are mixed in, produced by incomplete esterification. These are extracted and used as an ingredient.Products with a lot of saturated fats tend to be solid at room temperature, while products containing unsaturated fats, which include monounsaturated fats
and polyunsaturated fats, tend to be liquid at room temperature. Predominantly saturated fats (solid at room temperature) include all animal fats (e.g. milk fat, lard, tallow), as well as palm oil, coconut oil, cocoa fat and hydrogenated vegetable oil (shortening). All other vegetable fats, such as those coming from olive, peanut, maize (corn oil), cottonseed, sunflower, safflower, and soybean, are predominantly unsaturated and remain liquid at room temperature. However, both vegetable and
animal fats contain saturated and unsaturated fats. Some oils (such as olive oil) contain in majority monounsaturated fats, while others present quite a high percentage of polyunsaturated fats (sunflower, rape).
Proteins A protein is a complex, high molecular weight organic compound that consists of amino acids joined by peptide bonds. Protein is essential to the structure and function of all living cells and viruses. Many proteins are enzymes or subunits of enzymes. Other proteins play structural or mechanical roles, such as those that form the struts and joints of the "cytoskeleton." Proteins are also nutrient sources for organisms that do not produce their own energy from sunlight. Proteins differ from carbohydrates chiefly in that they contain much nitrogen and a little bit of sulfur, besides carbon, oxygen and hydrogen. Proteins are a primary constituent of living things. In carnivores protein is one of the largest component of the diet. The metabolism of proteins by the body releases ammonia, an extremely toxic substance. It is then converted in the liver into urea, a much less toxic chemical, which is excreted in urine. Some animals convert it into uric acid instead. Protein nutrition in humans All eight essential amino acids must be part of one diet in order to survive and are needed in a fixed ratio. A shortage on any one of these amino acids will constrain the body's ability to make the proteins it needs to function. Different foods contain different ratios of the essential amino acids. By mixing foods that are rich in some amino acids with foods that are rich in others, one can acquire all the needed amino acids in sufficient quantities. Omnivores typically eat a sufficient variety of foods that this is not an issue, however, vegetarians and especially vegans should be careful to eat appropriate combinations of foods (e.g. nuts and green vegetables) so as to get all the essential amino acids in sufficient quantities that the body may produce all the proteins that it needs. Protein deficiency can lead to symptoms such as fatigue, insulin resistance, hair loss, loss of hair pigment (hair that should be black becomes reddish), loss of muscle mass (proteins repair muscle tissue), low body temperature, and hormonal irregularities. Severe protein deficiency is fatal. Excess protein can cause problems as well, such as causing the immune system to overreact, liver dysfunction from increased toxic residues, possibly bone loss due to increased acidity in the blood, and foundering (foot problems) in horses. Proteins can often figure in allergies and allergic reactions to certain foods. This is because the structure of each form of protein is slightly different, and some may trigger a response from the immune system while others are perfectly safe. Many people are allergic to casein, the protein in milk; gluten, the protein in wheat and other grains; the particular proteins found in peanuts; or those in shellfish or other seafoods. It is extremely unusual for the same person to adversely react to more than two different types of proteins.
Carbohydrates Carbohydrates (literally hydrates of carbon) are chemical compounds which act as the primary biological means of storing or consuming energy; other forms being via fat and protein. Relatively complex carboyhydrates are known as polysaccharides.The simplest carbohydrates are monosaccharides, which are small straight-chain aldehydes and ketones with many hydroxyl groups added, usually one on each carbon except the functional group. Other carbohydrates are composed of monosaccharide units, and break down under hydrolysis. These may be classified as disaccharides, oligosaccharides, or polysaccharides, depending on whether they have two, several, or many monosaccharide units. Food Phenolics Phenolic food compounds (also known as aromatic food compounds) occur naturally in all foods: they give the food colour and flavour and help to prevent premature decomposition. While phenolic compounds have shown high anti-oxidant properties, in some individuals they are problematic. High levels of phenols in certain foods seem to affect children with autism and individuals with sensitive digestive and/or immune systems. About Dietary Fiber Dietary fiber (also known as bulk or roughage) includes all the parts of plant food that our bodies cannot digest or absorb. Yet it is an important part of a healthy diet. Dietary Fiber can be soluble or insoluble. While not used as a source of energy dietary fiber has many health benefits. More is being learned about the relationship of gut bacteria with fiber to aid in protection of the cardiovascular system as well as aid in immune protection. See latest news article about the propionate molecule. IP-6 Phytic Acid Acts as both an antixoxidant on beneficial to the immune system although also considered an anti-nutrient since it binds metals. See IP-6 Molecule Food Molecules that may a role in Cancer InhibitionQuercetin IP-6 Molecule Fisetin Sulforaphane Omega-7 Allicin Vitamin D3 Epigallocatechin gallate (EGCG) Resveratrol
Food Molecules that Create the Taste and Texture of Foods What are the 4 basic food types?As the MyPlate icon shows, the five food groups are Fruits, Vegetables, Grains, Protein Foods, and Dairy.
What are the 7 basic food groups?There are more than 40 different kinds of nutrients in food and they can generally be classified into the following 7 major groups:. Carbohydrates.. Proteins.. Vitamins.. Minerals.. Dietary fibre.. Water.. What are the 3 basic food groups?What are the five food groups?. Fruit and vegetables.. Starchy food.. Dairy.. Protein.. Which of the following is not a basic nutrient?The correct answer is B. The six types of nutrients include carbohydrates, proteins, fats, vitamins, minerals, and water. In this case, fiber is not included.
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