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Six Nutrient Groups
Six Nutrients Groups
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Carbohydrates
Lipids
Protein
Vitamins and Minerals
Water
B 3.01 Six Nutrient Groups
Carbohydrates
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Composed mainly of carbon, hydrogen,
and oxygen
In food, the functions of carbohydrates
are:
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Imparting a sweet flavor
Tenderness
Structure
B 3.01 Six Nutrient Groups
Carbohydrates
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Found in:
 Sweeteners, such as sugar and honey
 Fruits and vegetables
 Grains/Cereals
 Beans/Legumes/Nuts
 Dairy foods
B 3.01 -- Six Nutrient Groups
Lipids
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Mostly carbon and hydrogen
Fewer oxygen molecules than carbohydrates
Insoluble in water
Commonly known as fats and oils
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Fats -- solid at room temperature
Oils -- liquid at room temperature
B 3.01 -- Six Nutrient Groups
Lipids
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Two types -- saturated and insaturated
Saturated fats
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contain no carbon-carbon double bonds
solid at room temperature
Unsaturated fats (oils)
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contain one or more carbon-carbon double
bonds
liquid at room temperature
B 3.01 -- Six Nutrient Groups
Lipids
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Found in plant and animal sources
Plant Sources
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Contain more unsaturated fatty acids
Liquid at room temperature (oils)
Animal Sources
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Contain more saturated fatty acids
Solid at room temperature (butter, fat on meat)
B 3.01 -- Six Nutrient Groups
Protein
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Composed of carbon, hydrogen, oxygen,
and nitrogen
Provides structure in foods
B 3.01 -- Six Nutrient Groups
Protein
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Found in:
 Meat, fish, and poultry
 Dairy products
 Beans, legumes, and nuts
 Vegetables
B 3.01 -- Six Nutrient Groups
Vitamins and Minerals
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Composed of many substances.
Added to food to enhance nutritive value.
Enrichment
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Add one or more nutrients, already present in
food in lower than desirable amounts.
Fortification
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Add significant quantities of a nutrient not
originally present or that was present only in
nutritionally insignificant amount.
B 3.01 -- Six Nutrient Groups
Water
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Major component of most foods
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Plant foods – fruits, vegetables,
grains, beans
Animal foods -- Meats, poultry,
fish
Affects:
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Appearance
Safety
Taste
Texture
B 3.01 -- Six Nutrient Groups
Two Forms of Water
Unbound and Bound
Free (or Unbound) Water
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Easily separated from food
tissues when:
 Pressed or squeezed
 Easily boils or freezes
 Has flow properties
Examples:
 Water one sees when cutting
fruits or vegetables
 Drip from chicken or meat
B 3.01 -- Two Forms of Water
Bound Water
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Tied to structure of large
molecules
 Does not easily boil or
freeze
 Lacks flow properties
Example:
 Water bound to protein
in meats
 Jello®
B 3.01 -- Two Forms of Water
Water Quality
Water Quality
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Anything added to water can change its
quality or function.
Amount of change depends on the amount of
the substance in water
Changes include:
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Unpleasant flavor
Color
Changes in boiling point
Changes in freezing point
B 3.01 -- Water Quality
Substances commonly in water
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Minerals
Salt
Sugar
B 3.01 -- Water Quality
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Effect of Minerals on Water
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Minerals in water
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Minerals include:
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Hard water – high mineral content
Soft water – low mineral content
Calcium
Magnesium in the form of carbonates but may
include bicarbonates and sulfates
Affects:
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Flavor
Color
B 3.01 -- Effect of Substances on Water Quality
Effect of Salt and Sugar
on Water
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Increasing salt or sugar
increases waters boiling
point
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Jelly making
Candy
Decreasing salt or sugar
decreases the freezing
point
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Ice cream
Cooling foods
B 3.01 -- Water Quality
Functions of Water
Functions of Water
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Water has two functions in food:
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Heat medium
Universal solvent
B 3.01 -- Functions of Water
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Heat Medium
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Water transfers heat to food
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Steam (gas)
Boiling (liquid)
Heat is transferred through:
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Conduction -- rapid movement
of molecules in food
Convection -- circulation of hot
and cold molecules
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Forced or natural
Radiation
B 3.01 -- Functions of Water
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Universal Solvent
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Water is a universal solvent because it can
dissolve many substances
Types of water solutions include:
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Gas in water
Liquid in water
Solid in water
Fats and oils do not dissolve in water
B 3.01 -- Functions of Water
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Universal Solvent
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Gas-in-Water Solutions
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Gas dissolved in water
Carbon dioxide
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Oxygen
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cold and hot water
Liquid-in-Water Solutions
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Liquid other than water dissolved in
water
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carbonated beverages
Vinegar
Ethanol
Solid-in-Water Solutions
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A solid substance dissolved in water
Common solid-in-water solutions:
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Salt in water
Sugar in water
B 3.01 -- Functions of Water
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