Composites+Presentation+10.11.10

Composites+Presentation+10.11.10 - Composites Case A...

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Composites
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Case A research dietitian designed a series of menus for lipid study with a goal of 30% of total calories provided by fat. A homogenate (i.e., composite) was prepared and sent to a lab for chemical analysis.
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From Nature to Culture Nature = Animal, Plant, etc. [Transformation] [Transformation] [Transformation] Culture = Acceptable to Eat
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Variability and Data Bases Product variety Soil and growing conditions Pollution Pesticides Ripeness at time of harvest Animal diets / Plant fertilizers Length of storage Preparation method Length of cooking Shrinkage Older databases = less instrument precision Other = missing data, i.e., “0” vs “---” or “ Catharine H. Powers, Mary Abbott Hess, Mary Kimbrough, How Accurate Are Your Nutrient Calculations? Why Culinary Expertise Makes a Difference, Journal of the American Dietetic Association, Volume 108, Issue 9, September 2008, Pages 1418, 1420, 1421 1422, ISSN 0002-8223, DOI: 10.1016/j.jada.2008.06.431. (http://www.sciencedirect.com/science/article/B758G-4T9DCR8- 6/2/10270de931a7a498ff007fa3d95a62b5) 111
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This note was uploaded on 11/21/2010 for the course NUT 72880 taught by Professor Clifford during the Fall '10 term at UC Davis.

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Composites+Presentation+10.11.10 - Composites Case A...

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