MACRONUTRIENTS and MICRONUTRIENTS 1. Fats (solid) and oils (liquid) known also as triglyceride a.

. Esters of glycerol and aliphatic acids of high molecular weight b. Large lipid (diverse compounds that consist mainly of carbon and hydrogen atoms linked by nonpolar covalent bonds) made from two kinds of smaller molecules: glycerol and fatty acids c. Fatty Acids long chain of organic acids whose esters occur in fats and oils d. Glycerol alcohol with three carbons e. FA and G connect to each other through dehydration synthesis Function in the body: - Insulation - 9 cal/gram - storage of energy from food, provide essential fatty acids (ex. Linoeic Acid/Omega 6, Omega 3) - metabolized to release greater amounts of energy compared to other energy sources like carbohydrates - stores fat soluble vitamins like vitamin A, D, E and K - protects (pads) vital organs

fatty acid

Structure of fat 2. Carbohydrates a. Came from hydrated carbons Cn(H2O)m

b. Kind of molecules from small sugar molecules to large polysaccharides c. Made of hydroxyl group (-OH) and carbonyl group (>C=) Functions in the body: - Providing energy and regulation of blood glucose - Sparing the use of proteins for energy - Flavor and Sweeteners - Dietary fiber

Structure of glucose 3. Proteins a. Molecule consisting of polypeptide chains (made up of amino acid and amide) b. Came from amino acids (made of amino group and carboxyl group) c. Has 20 common amino acids

Functions in the body: - used for structure - catalytic - produces defense for the body - transport (tRNA) 4. Vitamins a. Organic compounds that supply more nourishment to the body b. Classified into fat-soluble (nonpolar) and water-soluble (polar)

Fat soluble: stored for long periods of time, not easily excreted, possible overdose Water soluble: excreted in urine, must be consumed daily, improbable overdose

5. Minerals a. Elements needed for good health (except C, H, N, O) b. Trace minerals: minerals humans need very little of c. Macro mineral: minerals humans need a lot of COOKING AND HEAT TRANSFER Definition of Cooking Cooking is the process of transferring energy, usually heat, from an energy source to the food long enough to change its chemistry until you achieve safety and digestibility, as well as the desired flavor, texture, tenderness, juiciness, appearance, and nutrition (http://www.amazingribs.com/tips_and_technique/thermodynamics_of_co oking.html) Food is the assortment of chemicals that provide material substance to our body and physical energy to bodily functions (from Dr. Pascuals hand outs) a. Conduction heat is transferred by direct contact to heat source; in food: heat moves from the skin/outer layer of food towards the colder interior Ex. cooking hotdog on a non stick pan b. Convection heat is carried through fluids (water, oil, air); in food: heat source fluid food Ex. boiling noodles in a pot of hot water c. Radiation transfer of heat through direct exposure to a source of energy Ex. grilling porkchops on coal, marshmallows in campfire d. Excitation microwave ovens; radiowaves penetrate the food and vibrate the molecules of the food until it gets hot without heating anything else Ex. microwave oven food e. Induction used in modern stove tops; copper coils are placed under a smooth cooking top and an alternating current is sent through the coil creating a rapidly changing electromagnetic

field then the electrons in conductive steel pots placed above the electromagnet will be jostled by the rapidly changing magnetism; the electrons resist and get hot. COMMON COOKING METHODS IN THE FILIPINO SETTING Technique Boiling - Food is submerg ed in boiling water Baking Braising Drying Frying and Deep Frying Grilling Pressure Cooking Roasting Stewing Sauteing Important Ingredients Needed Effect on Food makes food dry Effects on Health Example of Food

WATER

KITCHENWARE FOR LESS COOKING TIME 1. Modern Pressure Cooker food is partially submerged in a liquid then the pressure cooker is sealed tightly increase heat = increase pressure ( liquid becomes steam, liquid becomes water vapor, increase pressure) 2. Induction Cooktop coils of copper (high electrical conductivity) are under the tabletop copper wires are heated by electricity creating a magnetic field when a conductive pot is placed on top of it, it resists a bit and creates heat conduction happens inside the pot o Its also more beneficial than burners etc too because copper heats up easily as compared to other stoves o Theres minimal waste of heat because only the areas touched by the pot are heated 3. Microwave Ovens radio waves hit the molecules of the food molecules become excited (creating heat) even cooking

no conduction involved, all parts are cooked evenly at the same time 4. Table top Grill uses radiation (direct exposure to source), uses convection. Heat seals the juices of the food. Less time is used because the grill is already on the table itself, you can eat while cooking *When the amino acids and sugars are heated, they interact with each other in a phenomenon known as the Maillard reaction. The molecules of the amino acids and sugars combine to form new aromas and flavors. The Maillard reaction is also responsible for the brown color of cooked foods. It normally occurs at very high temperatures, but if there is a high concentration of sugars and amino acids, then it will occur at lower temperatures. The Maillard reaction gives toast its distinctive flavor, beer its distinctive color, and self-tanning products the power to turn skin brown. It is responsible for literally hundreds of flavor compounds, and is used to make artificial maple syrup.