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Foods Semester 1 Summary - Coggle Diagram
Foods Semester 1 Summary
Macronutrients
Carbohydrates
Lipids
Protein
Micronutrients
Fat Soluble
Water Soluble Vitamins
Nutritional Needs of Population groups
Malnutrition
Obesity
Osteoporosis
Cardiovascular Disease
Anemia
Diabetes
Diet Related Health Conditions
Food Allergies
Eggs
Seafood
Nuts
Food Intolerances
Gluten
Lactose
Modification of food to meet needs of individuals with diet related health conditions
Food Allergies
Food Intolerances
Health Conditions caused by the inability of the body to digest/absorb/metabolize.
Coeliac
Lactose Intolerance
L
Diabetes
Purpose of NRVs and RDIs
Recommended Dietary Intake(RDI)
Estimated Average Requirements (EAR)
Nutrient Reference Values (NRV)
Adequate Intake (AI)
Upper Level of Intake (UL)
Digestion of Macronutrients
Protein
Lipids
Carbs
Advantages/Disadvantages of micronutrient supplements.
Influences on health and wellbeing
Lifestyle
Diet
Genetics
The effect of consumption of functional foods on health
Neural development
Skeletal Structure
Cardiovascular system
Blood Sugar levels (Glycemic Index)
Digestive System
The Role of Phytochemicals in promoting health
Antioxidants
Probiotics/Prebiotics
Phytoestrogens
Functional Properties
Oxidation
Denaturation
Gelatinisation
Coagulation
Emulsification
Leavening
Crystallisation
Aeration
Caramelisation
Rancidity
Dextrinisation
Food Components and their functions
Carbs
Starches
Sugars
Lipids
Fats
Oils
Protein
Albumin
Gluten
Processing Techniques
pH level
Addition of Acid
Addition of Alkali
Addition of Chemicals
Salt
Sugar
Exposure to Air
Removal of Moisture
Temperature
Application of Heat
Application of Cold
Manipulation
Factors that Impact the Properties of Foods
Environment
Ingredients
Equipment and Storage
Additives
Colourings
Flavourings
Humectants
Preservatives
Anti-Caking Agents
Artificial Sweetners
Thickeners
Processing Techniques
Effect of preservation methods on foods
Physical Properties
Size, Shape, Colour, Viscosity, Elasticity
Chemical/Nutritonal
Sensory Properties
Appearance, Texture, Sound, Aroma, Taste
Recipe adaptation
Processing techniques
Portions
Nutrition
Presentation or Packaging
Commodities
Cost
Product Proposal
Product Purpose
Product Specifications
Consumer Profile
The technology Process
Devise
Produce
Investigate
Evaluate