Please enable JavaScript.

Coggle requires JavaScript to display documents.

Food and nutrition weighted assessment - Coggle Diagram

- - - - Simple carbohydrates: Monosaccharides & Disaccharides
        
        Complex carbohydrates: Polysaccharides
        
        polysaccharides are complex made up of many monosaccharide molecules linked together
        
        not sweet nor soluble
        
        four types starch, cellulose, pectin and glycogen
        
        cellulose and pectin known as non-starch polysaccharides
        
        Carbohydrate intake affect health:
        
        Insufficient intake:
        --body will use its energy reserves (glycogen, body fats and proteins from our muscles)
        -loose weight due to the loss of body fats and muscles . This can lead to under nutrition due to the insufficient intake of nutrients
        
        Excessive carbohydrate intake:
        
        excess glucose will be converted into fats and stored in our body
        -overtime will lead to weight gain and become obese
        
        Health problems associated with excessive intake of carbohydrates:
        -tooth decay and gum diseases
        
        diabetes mellitus
        
        Monosaccharides:
        
        known as the simplest form of sugars known as sugar single sugars. They dissolve in water to form colourless sweet solutions.
        
        three types glucose, fructose & galactose
        
        Glucose;
        
        Glucose is the simplest form of sugar
        
        Found naturally in ripe fruit and honey
        
        Is also commercially produced from cereals to maize
        
        Fructose:
        
        known as fruit sugar
        
        found naturally in ripe fruit
        
        sugar found in honey mostly made up of fructose
        
        Galactose:
        
        Galactose usually linked with galactose to form lactose
        
        a disaccharide found only in milk products
        
        Disaccharides:
        
        known as double sugars as they are made up of two monosaccharide molecules joined together
        
        white crystalline solids which are sweet soluble in water
        
        three types sucrose, lactose & maltose
        
        Sucrose:
        
        made up of glucose and fructose molecules
        
        know also as cane sugar/table sugar
        
        sucrose made from refines juices of sugar cane and beat
        
        Lactose:
        
        known as milk sugar made up of glucose and galactose molecules
        
        found only in milk products
        
        Maltose:
        
        known as malt sugar, made of two glucose molecules
        
        obtained from cereal grain such as barley and used in making candies and corn syrups
- - - - The different type of sensory tests:
        
        ranking test
        
        rating test
        
        triangle test
        
        Ways to present sensory tests:
        -table
        -pie chart
        -graph
        star diagram
      - Ranking test:
        
        used for both preference and discriminative testing
        
        Preference:
        
        testers required to rank samples of similar food products according to which sample they like most or least
        
        Discriminative:
        
        testers required to evaluate samples of similar food products based on a specific characteristic (eg: sweetness of orange juice)
      - Rating test:
        
        same as ranking test but more information on characteristics of food products can be obtained from conducting this test.
        
        testers use numbered or scored descriptors to evaluate food products
        -similar foods can be evaluated based on their common characteristics such as texture, flavour , colour and smell.
      - Triangle test:
        -conducted to find out if there is a detectable difference between two food products .
        
        three samples used: 2 similar one not