Why do we study food science

Calories

Macronutrients

Carbohydrates

Complex carbohydrates

Simple carbohydrates

sugars

galactose

fructose

glucose

4 calories

Fats

Monounsaturated fats

oleic acid

Polyunsaturated fats

epa/dha/ala/arachodonic acid

Saturated fats

steric acid/butter/coconut oil

9 calories

Proteins

4 calories

Ethanol

7 calories

Dementia

Heart/circulatory diseases

sarcopenia

cancer

Proper energy

Proper precursors

cholesterol

testosterone/estrogen/cortisol

minerals/vitamin

proteins

muscle and membranes

fats

used in membranes

myelin sheath in nervous system

sweating/mineral depletion

fibre

water

not eating to much/often

digestive disorders

IBS

IBD

lactose intolerence

infections

food poisoning

stomach flu

proper nutrients to function

vitamins/minerals/energy

things that can negatively affect it

Allergies

different severities

common ones

eggs, nuts, peanuts

plants

agriculture

most is monocropping

bad for environment

huge releases of carbon during harvest

causes erosion when no crops are on them

makes it less likely that the ground can sequester carbon

depletes top soil

in mass and nutrients

regenerative/cover crops/no dig

good for environment

sequesters carbon in the ground

no huge release of carbon during harvest

helps build/sustain top soil

in mass and nutrients

prevents erosion

animals

mass productions/factory farming

bad for environment

huge releases of methane

feed comes from monocropping

cruel/inhumane

regenerative/pasture

if done properly can help with crop growth

can help build topsoil

more humane

organic vs. nonorganic

organic usually has less yield

nonorganic is not good for bugs

bad for pollinates which are essential for the environment

can destroy underground fungi

helps sequester carbon

fungi also helps build soil health

Essential Amino acids

histidine

isoleucine

leucine

lysine

methionine

phenylanine

threonine

tryptophan

valine

Vitamin C

Minerals/elements

potassium, sodium, calcium, magnesiums, etc.

polyunsaturated fats

some food is only safe/safer after preparation

Legumes

Nuts/seeds

Most plants

different reasons / degrees

plant defenses (they can't really run away)

acorn more harmful then walnut

enzyme inhibitors/tanins/toxins

ripe fruits/ veges are generally safer then unripe ones

cooking

heat vs something like ceviche

Better functioning brain

what hinders the function of brain

what supports brain function

building blocks

fats/proteins

Better sleep

how food affects sleep

EPA (polyunsaturated fat) can be as effective as anti-depressants

different cuisines

Animals, bugs, nuts, seeds, legumes, spices, herbs, plants

raw

cooked

heat(stove/oven/fire/etc.)

something like ceviche