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    1 - Introduction Azg

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    Liberico Coffee
    This document provides an introduction to nutritional analysis. It discusses the six main nutrients found in food - carbohydrates, fats, proteins, vitamins, minerals, and water. Carbohydrates, fats, and proteins are called macronutrients and provide energy, while vitamins and minerals are micronutrients that are needed in smaller amounts. Nutritional analysis of foods is important to evaluate their nutritive quality and substantiate any nutritional claims on food labels. International standards from the AOAC are used to develop standardized methods for food analysis and comparison. In general, nutritional analysis involves setting a protocol, sampling the food, sample preparation, analysis, identification/quantification, and recording results.

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    1 - Introduction Azg

    Uploaded by

    Liberico Coffee
    15 views12 pages
    This document provides an introduction to nutritional analysis. It discusses the six main nutrients found in food - carbohydrates, fats, proteins, vitamins, minerals, and water. Carbohydrates, fats, and proteins are called macronutrients and provide energy, while vitamins and minerals are micronutrients that are needed in smaller amounts. Nutritional analysis of foods is important to evaluate their nutritive quality and substantiate any nutritional claims on food labels. International standards from the AOAC are used to develop standardized methods for food analysis and comparison. In general, nutritional analysis involves setting a protocol, sampling the food, sample preparation, analysis, identification/quantification, and recording results.

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    Food Analiysis Method

    Original Title

    1 - INTRODUCTION AZG

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    This document provides an introduction to nutritional analysis. It discusses the six main nutrients found in food - carbohydrates, fats, proteins, vitamins, minerals, and water. Carbohydrates, fats, and proteins are called macronutrients and provide energy, while vitamins and minerals are micronutrients that are needed in smaller amounts. Nutritional analysis of foods is important to evaluate their nutritive quality and substantiate any nutritional claims on food labels. International standards from the AOAC are used to develop standardized methods for food analysis and comparison. In general, nutritional analysis involves setting a protocol, sampling the food, sample preparation, analysis, identification/quantification, and recording results.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    15 views12 pages

    1 - Introduction Azg

    Uploaded by

    Liberico Coffee
    This document provides an introduction to nutritional analysis. It discusses the six main nutrients found in food - carbohydrates, fats, proteins, vitamins, minerals, and water. Carbohydrates, fats, and proteins are called macronutrients and provide energy, while vitamins and minerals are micronutrients that are needed in smaller amounts. Nutritional analysis of foods is important to evaluate their nutritive quality and substantiate any nutritional claims on food labels. International standards from the AOAC are used to develop standardized methods for food analysis and comparison. In general, nutritional analysis involves setting a protocol, sampling the food, sample preparation, analysis, identification/quantification, and recording results.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 12

    INTRODUCTION TO

    NUTRITIONAL ANALYSIS

    Nur Aini Mahmudah S.TP., M.Sc.


    What is Nutrients?

    Nutrients – Chemicals found


    in foods that are critical to
    human growth and function.

    2
    • Six groups of nutrients found in the foods we eat are:
    Nutrients 1. Carbohydrate 4. Vitamins
    that
    provide 2. Fats & oils 5. Minerals
    energy 3. Proteins 6. Water
    NUTRIENTS

    Carbohydrate  Primary source of energy for body.


     Composed of carbon, hydrogen & oxygen

    Fats & Oils  Important source of energy at rest during


    low-intensity exercise.
     Composed of carbon, hydrogen & oxygen.
     Food containing fats also provide fat-soluble
    vitamins & essential fatty acids.

    4
    Nutrients
    Proteins  Support tissue growth, repair &
    maintenance.
     Composed of carbon, hydrogen oxygen &
    nitrogen.

    Water  Inorganic nutrient that support all body


    functions.
     For regulating nervous impulses, muscle
    contractions, nutrient transport, excretion
    of waste products.

    5
    MACRO NUTRIENT
    VS
    MICRO NUTRIENT
    Micronutrients
    • needed in relatively small amounts to support normal
    health and body functions  contains no energy.
    • Vitamins & Minerals
    Type Distinguishing features
    Fat soluble:  Soluble in fat
     A, D, E, K  Stored in the human body
     Toxicity can occur from consuming excess
    amounts, which accumulate in the body.

    Water soluble:  Soluble in water


     C, B (thiamin,  Not stored to any extent in the human body
    riboflamin, niacin, B6,  Excess excreted in urine
    B12, pantothenic acid,  Toxicity generally only occurs as a result of
    biotin & folate) vitamin supplementation

    7
    Minerals
    Type Distinguishing features
    Major minerals:
     Calcium, phosphorus,  Needed in amounts >100mg/day in our diets
    sodium, potassium,  Amount present in the human body is > 5g
    chloride, magnesium, (or 5,000 mg).
    sulfur.

    Trace minerals:
     Iron, zinc, copper,  Needed in amounts <100mg/day in our diets
    manganese, fluoride,  Amount present in the human body is < 5g
    chromium, (or 5,000 mg).
    molybdenum, selenium,
    iodine

    8
    Importance of Food-Nutrient
    Analysis
    The nutritive quality of foods is an important
    aspect in evaluating foods.

    • Growing knowledge  demands have been made by


    consumers for nutrient details to be included on labels of
    marketed food products.
    • Any nutritional claims made on the label need to be
    substantiated by data on nutrient content.

    9
    INTERNATIONAL STANDARDS FOR ANALYSIS

    • The Association of Official Analytical Chemists


    (AOAC):
    • Developed standard specifications for food
    commodities and manufactured products
    • Methods for evaluating food samples to enable
    comparison with such standards.
    These methods, now accepted as official or
    standard, may be categorized as physical
    instrumental, chemical, nutritional,
    microbiological and sensory analytical methods.

    ERT 426 Food Engineering

    11
    STAGES OF ANALYSIS
    • In general, stages that may be required in the analysis of
    foods are:
    1. Setting the protocol.
    2. Sampling the food.
    3. Preparing the sample in readiness for analysis, including
    standardisation.
    4. Analyse the sample.
    5. Identification and/or quantification of the sample.
    6. Recording the information.

    12

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