feb 15 - Nutrient Content and Mechanisms of Loss Feb 15...

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Nutrient Content and Mechanisms of Loss Feb 15
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Achieving Adequate Nutrient Intakes (populations) What do we need Where does it occur How do we get it
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How do we (the population) get nourished? What are we eating now What should we change
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How do we (the population) get it What are we eating now What should we change
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Mechanisms Leading to Nutrient Loss
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Reporting Nutrient Loss % Retained % Lost Concentrations Rate of Loss
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Mechanisms Leading to Nutrient Loss from Food Physical separation leaching milling Chemical stability Reductions in bioavailability
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Conditions for Leaching Blanching Frozen Vegetables Fluming Fruits, Vegetables Cooking Duh Clotting Cheese making
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Physical Separation: Leaching Solubility of the nutrient Surface area exposed Rate of stirring
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Physical Separation: Milling Nutrient distribution Endosperm Pericarp (bran) Germ Endosperm Germ Bran
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Changes in nutrient content during milling of rice B-vitamins Dietary fiber % retained Brown rice (whole grain) 100 100 Polished rice (milled) 20-30 30 Parboiled 75-100 30
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Mechanisms Leading to Nutrient Loss from Food Physical separation leaching milling Chemical stability Chemical stability Reductions in bioavailability
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Rate of loss is related to presence of oxygen. Rate of vitC
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This note was uploaded on 02/21/2009 for the course FST 100B taught by Professor Germain during the Winter '08 term at UC Davis.

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feb 15 - Nutrient Content and Mechanisms of Loss Feb 15...

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