The Endless Possibilities of Whey: Still Many Opportunities for Innovation. Prof. Dr. Ernst H. Reimerdes FoodInfoTec (FIT)
|
|
|
- Roderick Owens
- 8 years ago
- Views:
Transcription
1 The Endless Possibilities of Whey: Still Many Opportunities for Innovation Prof. Dr. Ernst H. Reimerdes FoodInfoTec (FIT)
2 Food and Nutrition: Yesterday, Today, Tomorrow Industrialisation of traditional cooking Functional Food - diversity of functions Molecular background / micro- und nanostructure Biology + Biochemistry + Process Technology Nutrition: potential based on (technological) diversity
3 Food Products Quo Vadis? Fast Food Convencience Food Ethnic Food Organic-Food Health food Performance Food Super Food Prescriptive Food Pharmaco Food etc., etc., Functional Food Fitness Food Nutritional Food Therapeutic Food Longevity Food Pharma Food Designer Food Medicine, Drugs Neutraceuticals
4 calcium & osteoporosis lipids & cancer sodium & blood pressure USA: FAO Accepted Health Claims saturated triglycerides, cholestrol & heart diseases fibres, grains, fruits & cancer fibres & coronary diseases folic acid & nerve defects typical example: health ingredients from soy
5 FOSHU Foods for Specific Health Use (Japan) Foods or ingredients that provide specific health or medical benefits besides their nutritional value. Products recognised as "Foshu" by the Ministry of Health and Wellfare allow for "Health Claims", e.g. Milk with nutritional supplements Yoghurt. New product developments: enrichment / fortification with Probiotics, Fibres, Oligosaccharides. Enrichment: Calcium, Iron Carotene Bulgarian Aloe
6 Impacts of Functional Food Realisation of physiological, nutritional requirements based on traditional mixed food and its bioactive composition Realisation based on validated, scientific results e.g. probiotic yoghurts LC1 - Yoghurt
7 Functional Food Bridge between Food and Area of conflicts: Prevention and/or Therapy Pharma
8 Whey/Milk serum as raw material I Natural functionalities Sol-Gel transformation Milk enzymes Biotop-adapted immunological functions (specific IG s) Peptides: hormons growth factors gastrointestinal regulators Immunostimulation transport functions (phospho-, glycopeptides) inhibitors (ACE inhibitor) casomorphines Examples: adapted baby nutrition hypoallergenic nutrition health products fo specific target groups focus on specific metabolic functions: digestive probiotics
9 Whey/Milk serum as raw material II Added Value Ingredients Primary raw materials: Proteins, Peptides, IG s, Glyco- and Lipo-Derivates Lipids, Phospholipids, Ceramides etc. Carbohydrates: Lactose, Glycocompounds Minerals: Calciumphosphate etc. Vitamins and other Micronutrients Secondary raw materials: Peptides, Phospho-, Glycoproteins/-pepides (enzymatic, physical-chemical) Prebiotics: Lactulose, Galactooligosaccharides (GOS) Lysophospholipides, Sphingomyelin Tertiary raw material: Joghurt, Cheese (fermentations) -Vitamins Aminoacids, organic acids Exopolysaccharides Complex ingredient systems: Nutri-blocks with specific functionalities (antibiotic, antiviral, minerals etc.)
10 Whey-Protein: Whey-Protein: Whey-Protein: Whey protein: carbohydrates lipids minerals fractionation denaturation texturisation chemical modifications enzymatic modifications, proteolysis, hydrolysis, crosslinking, transglutaminases technological modification pressure emulsions gels foams c r o s s o v e r
11 Milk Lipids: Phospholipides Cephalin: % Lecithin: % Sphingomyelin: % Phosphoatidyl-Inosit: 2-11 % Plasmalogene 2-3 % n. Patton and Renner
12 Step-by-step Refinement of Whey (1) Milk result minus Casein / cheeses Lipids / butter Whey option Characterisation Composition Development Strategy
13 Step-by-step Refinement of Whey (2) Level I:Utilisation of traditional biological procedures e.g. 4 Joghurt 4 Butter 4 cheese Products: 4 cultures, probiotics 4 exopolysaccharides (S. filans) 4 lacticacid fermentation etc. Level II: Fermentation of whey with traditional biotechnology procedures Fermentation Enzymes Level III: Fractionation flavor lactose hydrolysis proteolysis Fermentation: 4 Production of bioactive nutrients 4 e.g. vitamines, organic acids
14 Step-by-step Refinement of Whey (3) Level IV: Combined Products lactose hydrolysis + heat treatment sugar colour maillard products peptides: - bioactive -technological functions e.g. bio-ingredients / raw materials for mayonnaises, dressings, bakery products etc. Level V: Function of whey water Utilisation as solution of ingredients in whey water Principle Golden Liquid, i.e. direct application of liquid whey or whey fractions
15 Milk / Milkserum / Whey Concentrates Permeate Proteins Mother Liquid "edible" Lactose Ca 3 (PO 4 ) 2 Ca 3 (PO 4 ) 2 reduced Mother Liquid Galactose-, Glucose-, Lactose- and GOS- containing raw material Intermediate Products with Lactulose Compounds with variable Carbohydrate Compositon Products (Ice Cream / Desserts / Confectionary) (AiF/FEI-Project)
16 Biotransformation & Food Product Research Food Biochemistry - Molecular modifications Refinement of agricultural raw materials Enzymes / Biocatalysts a) original b) added c) contamination Enzyme kinetics - processing parameters a) matrices b) temperature / time c) enzyme specificity Fermentation: end-product - concept
17 Molecular Design of Food Concept Food Matrix Expertise (interdisciplinary / multifactorial) Technology Approach + International Science (Emulsions, Gels, Foams, Extrusion, High Pressure, Electropulsation, Ultrasonics) Nutrition - Functional Food (Bioactive Molecules / Bioavailability)
F. Morgan, J.-J. Maugas
Whey, the natural source for a broad range of food ingredients F. Morgan, J.-J. Maugas LACTALIS R&D Whey Skim milk Milk Casein production Cheese production Acid Rennet Fresh cheeses Soft cheeses Semi-hard
Course Curriculum for Master Degree in Food Science and Technology/ Department of Nutrition and Food Technology
Course Curriculum for Master Degree in Food Science and Technology/ Department of Nutrition and Food Technology The Master Degree in Food Science and Technology / Department of Nutrition and Food Technology,
10.1 The function of Digestion pg. 402
10.1 The function of Digestion pg. 402 Macromolecules and Living Systems The body is made up of more than 60 % water. The water is found in the cells cytoplasm, the interstitial fluid and the blood (5
Syllabus M.Tech. Food Technology DSC- FT- 1 A: FUNDAMENTALS OF FOOD SCIENCE AND TECHNOLOGY PART I
Syllabus M.Tech. Food Technology DSC- FT- 1 A: FUNDAMENTALS OF FOOD SCIENCE AND TECHNOLOGY PART I Unit 1 Introduction to Food Science and Technology Definition, scope and current trends in food science
WHEY PRODUCTS. Demineralised whey powder is made by removing dissolved salts and water.
WHEY PRDUCTS Whey is the portion of milk left after cheese or casein is made. Whey is about 96% water but contains some valuable protein, much lactose (milk sugar) and various dissolved salts. Years ago,
DECISION. On the Technical Regulation of the Customs Union "On Safety of Milk and Dairy
DECISION October 9, 2013 No. 67 Kazan On the Technical Regulation of the Customs Union "On Safety of Milk and Dairy Products" In accordance with Article 3 of the Agreement on the Eurasian Economic Commission
Nutrients: Carbohydrates, Proteins, and Fats. Chapter 5 Lesson 2
Nutrients: Carbohydrates, Proteins, and Fats Chapter 5 Lesson 2 Carbohydrates Definition- the starches and sugars found in foods. Carbohydrates are the body s preferred source of energy providing four
I The THREE types of LIPIDS
LECTURE OUTLINE Chapter 5 The Lipids: Fats, Oils, Phospholipids and Sterols I The THREE types of LIPIDS A. Triglycerides (fats & oils)- the MAJOR type of lipid in food and humans. 1. 2 parts of triglyceridesa)
Nutritional Therapist Diploma
Nutritional Therapist Diploma Course Curriculum Copyright - TheHealthSciencesAcademy.org Nutritional Therapist Diploma Unit Content 1 Skills Lab : Personal Strategy Questionnaire (What s your goal?) 2
Biochemistry of Cells
Biochemistry of Cells 1 Carbon-based Molecules Although a cell is mostly water, the rest of the cell consists mostly of carbon-based molecules Organic chemistry is the study of carbon compounds Carbon
Agricultural Statistics ANNUAL REPORT OF MILK COLLECTION AND PRODUCTION OF DAIRY PRODUCTS
MD 32 Methodological document ISSN 1840 488X Agricultural Statistics ANNUAL REPORT OF MILK COLLECTION AND PRODUCTION OF DAIRY PRODUCTS Bosnia and Herzegovina Agency for Statistics of Bosnia and Herzegovina
Level 3. Applying the Principles of Nutrition to a Physical Activity Programme Level 3
MULTIPLE CHOICE QUESTION PAPER Paper number APNU3.0 Please insert this reference number in the appropriate boxes on your candidate answer sheet Title MOCK PAPER Time allocation 50 minutes Level 3 Applying
Chapter 25: Metabolism and Nutrition
Chapter 25: Metabolism and Nutrition Chapter Objectives INTRODUCTION 1. Generalize the way in which nutrients are processed through the three major metabolic fates in order to perform various energetic
Rennet coagulation of milk. Tiiu-Maie Laht
Rennet coagulation of milk Tiiu-Maie Laht Cheese Coagulation of casein and trapping fat globules in the formed structure is one of the most important technological ideas of the food fermentations Coagulation
Chocolate Milk is the Ultimate Recovery Aid For Exhausted Muscles
Chocolate Milk is the Ultimate Recovery Aid For Exhausted Muscles Chocolate milk is the ultimate recovery aid for exhausted muscles. It is chalked full of nutrients that help build up the muscles and prevent
Biochemistry. Entrance Requirements. Requirements for Honours Programs. 148 Bishop s University 2015/2016
148 Bishop s University 2015/2016 Biochemistry The Biochemistry program at Bishop s is coordinated through an interdisciplinary committee of chemists, biochemists and biologists, providing students with
Course: AFS 302 FOOD BIOCHEMISTRY (3 Credits Compulsory) Course Duration:15h Teaching and 45h Practical. Lecturer: OTUNOLA, Gloria A.
Course: AFS 302 FOOD BIOCHEMISTRY (3 Credits Compulsory) Course Duration:15h Teaching and 45h Practical. Lecturer: OTUNOLA, Gloria A. B.Sc, M.Sc,, Ph.D.Biochemistry(Food Science &Nutrition) (Ilorin) Email-adeglo2004@yahoo.com
Organic Compounds. Essential Questions: What is Organic? What are the 4 major Organic Compounds? How are they made? What are they used for?
Organic Compounds Essential Questions: What is Organic? What are the 4 major Organic Compounds? How are they made? What are they used for? Aristotle: Francesco Redi: What do we already know? Spontaneous
Nutrient Reference Values for Australia and New Zealand
Nutrient Reference Values for Australia and New Zealand Questions and Answers 1. What are Nutrient Reference Values? The Nutrient Reference Values outline the levels of intake of essential nutrients considered,
The Basics of Nutrition: Understanding Nutrition Facts, Servings Sizes, & Adequate Portions
The Basics of Nutrition: Understanding Nutrition Facts, Servings Sizes, & Adequate Portions K AT I E L. H O W E H E A LT H E D U C AT O R D I V I S I O N O F S T U D E N T A F FA I R S U S C U P S TAT
Carbohydrates, proteins and lipids
Carbohydrates, proteins and lipids Chapter 3 MACROMOLECULES Macromolecules: polymers with molecular weights >1,000 Functional groups THE FOUR MACROMOLECULES IN LIFE Molecules in living organisms: proteins,
NUTRIENTS: THEIR INTERACTIONS
NUTRIENTS: THEIR INTERACTIONS TEACHER S GUIDE INTRODUCTION This Teacher s Guide provides information to help you get the most out of Nutrients: Their Interactions. The contents in this guide will allow
Maintaining Nutrition as We Age
SS-207-06 For more information, visit the Ohio Department of Aging web site at: http://www.goldenbuckeye.com and Ohio State University Extension s Aging in Ohio web site at: http://www.hec.ohio-state.edu/famlife/aging
FACULTY OF VETERINARY MEDICINE
FACULTY OF VETERINARY MEDICINE UNIVERSITY OF CORDOBA (SPAIN) E CORDOBA01 LLP ERASMUS ECTS European Credit Transfer System Degree in Food Science and Technology FIRST YEAR FOOD AND CULTURE 980048 Core 1st
SOLID FATS AND ADDED SUGARS (SoFAS) Know the Limits
COOPERATIVE EXTENSION SERVICE UNIVERSITY OF KENTUCKY COLLEGE OF AGRICULTURE, LEXINGTON, KY, 40546 NEP-207B SOLID FATS AND ADDED SUGARS (SoFAS) Know the Limits The U.S. Department of Agriculture s Dietary
Lab 3 Organic Molecules of Biological Importance
Name Biology 3 ID Number Lab 3 Organic Molecules of Biological Importance Section 1 - Organic Molecules Section 2 - Functional Groups Section 3 - From Building Blocks to Macromolecules Section 4 - Carbohydrates
Worksheet 13.1. Chapter 13: Human biochemistry glossary
Worksheet 13.1 Chapter 13: Human biochemistry glossary α-helix Refers to a secondary structure of a protein where the chain is twisted to form a regular helix, held by hydrogen bonds between peptide bonds
NUTRITION OF THE BODY
5 Training Objectives:! Knowledge of the most important function of nutrients! Description of both, mechanism and function of gluconeogenesis! Knowledge of the difference between essential and conditionally
Canada s Food Guide Jeopardy
Canada s Food Guide Jeopardy Drafted: July 2008 Revised: December 2012 Eating Well with Canada s Food Guide Veg & Fruit Grain Products Milk & Alternatives Meat & Alternatives Physical Activity Miscellaneous
CODEX STANDARD FOR FOLLOW-UP FORMULA CODEX STAN 156-1987. This standard applies to the composition and labelling of follow-up formula.
CODEX STAN 156-1987 Page 1 of 9 CODEX STANDARD FOR FOLLOW-UP FORMULA CODEX STAN 156-1987 1. SCOPE This standard applies to the composition and labelling of follow-up formula. It does not apply to foods
Healthy Eating During Pregnancy
Healthy Eating During Pregnancy Pregnancy is a time of great change. Your body is changing to allow your baby to grow and develop. Good nutrition will help you meet the extra demands of pregnancy while
Human Services Career Cluster Food Science Course Number: 20.41810
Human Services Career Cluster Food Science Course Number: 20.41810 Course Description: Food science integrates many branches of science and relies on the application of the rapid advances in technology
Save Time and Money at the Grocery Store
Save Time and Money at the Grocery Store Plan a Grocery List Making a list helps you recall items you need and also saves you time. Organize your list according to the layout of the grocery store. For
Dairy Proteins. Table of Contents. Section Page. Cheese Milk Protein Review 2. Basic Flows and Definitions of Milk Products 4
Dairy Proteins This document, prepared by the Wisconsin Center for Dairy Research and the Wisconsin Milk Marketing Board, is intended to help clarify the present dairy protein issue. It can also be used
Ice Cream, Cheese, Butter, and Whole Milk: Health Foods? Hallie Lundquist 2B Mrs. Maas 1/4/16
Ice Cream, Cheese, Butter, and Whole Milk: Health Foods? Hallie Lundquist 2B Mrs. Maas 1/4/16 Abstract Not all fats are bad; in fact, we are now finding out that fatty acids which are unique to milk fat
Using the Nutrition Facts Label
Using the Nutrition Facts Label A How-To Guide for Older Adults Inside Why Nutrition Matters For You...1 At-A-Glance: The Nutrition Facts Label...2 3 Key Areas of Importance...4 Your Guide To a Healthy
Graduate and Postdoctoral Affairs School of Biomedical Sciences College of Medicine. Graduate Certificate. Metabolic & Nutritional Medicine
Graduate and Postdoctoral Affairs School of Biomedical Sciences College of Medicine Graduate Certificate in Metabolic & Nutritional Medicine Graduate Certificate Metabolic & Nutritional Medicine Purpose
what is Fibersol-HS? Physical Characteristics Typical Essential Properties Fibersol-HS can be used to reduce calories and sugars.
fiber fit for all! F ibersol- HS has been specially designed for applications where replacing liquid honey and sugar to reduce calories and adding fiber are beneficial! what is Fibersol-HS? Fibersol -HS
Fibersol-2 digestion resistant maltodextrin
FOOD INGREDIENTS A Versatile Fiber for Consumers and Formulators Fibersol-2 is great for consumers because it s a soluble dietary fiber that doesn t act like one. It doesn t affect the taste of foods and
Let s Talk Oils and Fats!
Lesson Overview Lesson Participants: School Nutrition Assistants/Technicians, School Nutrition Managers, Child and Adult Care Food Program Staff, Teachers Type of Lesson: Short, face-to-face training session
A. Course Proposal for GE Natural Science (HUMN NTR 2210, The Science of Human Nutrition)
A. Course Proposal for GE Natural Science (HUMN NTR 2210, The Science of Human Nutrition) I. COURSE DESCRIPTION HUMN NTR 2210, The Science of Human Nutrition, is proposed as a 3 credit semester equivalent
How To Use Lactose In Confectionery
Importance of whey ingredients in confectionery products Andréa Pernot-Barry Technical Director ZDS Central College of the German Confectionery Industry Whey ingredients in confectionery Lactose Whey powder
Carbon-organic Compounds
Elements in Cells The living substance of cells is made up of cytoplasm and the structures within it. About 96% of cytoplasm and its included structures are composed of the elements carbon, hydrogen, oxygen,
Chapter 5: The Structure and Function of Large Biological Molecules
Name Period Concept 5.1 Macromolecules are polymers, built from monomers 1. The large molecules of all living things fall into just four main classes. Name them. 2. Circle the three classes that are called
Food Composition Database Activities Portugal
Food Composition Database Activities Portugal Maria da Graça Dias, Luísa Oliveira Departamento de Alimentação e Nutrição (DAN), Instituto Nacional de Saúde Doutor Ricardo Jorge, I.P. (INSA) Av. Padre Cruz,
8/20/2012 H C OH H R. Proteins
Proteins Rubisco monomer = amino acids 20 different amino acids polymer = polypeptide protein can be one or more polypeptide chains folded & bonded together large & complex 3-D shape hemoglobin Amino acids
What impacts blood glucose levels?
What you eat and how much you eat has an impact on your blood glucose levels. Your blood glucose level reflects how well your diabetes is controlled. There are many aspects to eating for target BG (Blood
DIABETES & HEALTHY EATING
DIABETES & HEALTHY EATING Food gives you the energy you need for healthy living. Your body changes most of the food you eat into a sugar called glucose. (glucose) Insulin helps your cells get the sugar
Micronutrient. Functio. Vitamin A
EHPM Leaflet UK 25/4/00 14:50 Page 1 (1,1) Vitamin and mineral intake We cannot, however, afford to be complacent about our intake of vitamins and minerals. Poor diets with low quantities of fruit and
If a child or adult needs to avoid cows milk, remember that it may be present in many foods, such as:
Milk Allergy Cows milk allergy affects around 3 6% of (3 6 in every 100) infants and young children who usually start to have symptoms in their first few months. This causes many health problems and is
NUTRITION FACTS AND INGREDIENTS ZV0 - ZV10
ZV0 ADVANCED ELECTROLYTE DRINK WATERMELON PER 100g PER SERVING 4.5g TABLET ENERGY 269.1kJ 1152.0kcal 12.1kJ 51.8kcal PROTEIN 35.6g 1.6g CARBOHYDRATES 6.3g 0.28g SUGARS
THE DIGESTIVE SYSTEM
THE DIGESTIVE SYSTEM What is digestion? Digestion is the process of breaking down food so that it's small enough to be absorbed and used by the body for energy or in other bodily functions. Digestion involves
Integrating Biology and New 'Omics to Guide Diet, Health and Agriculture
Integrating Biology and New 'Omics to Guide Diet, Health and Agriculture Daniela Barile Associate Professor Twitter: @danibarile Food Science & Technology dbarile@ucdavis.edu Linkedin: daniela barile Obrigada
National Food Safety Standard Standard for nutrition labelling of prepackaged foods
National Standards of People s Republic of China GB 28050 2011 National Food Safety Standard Standard for nutrition labelling of prepackaged foods (Nota: traducción no oficial) Issued on: 2011-10-12 Implemented
MILK ALLERGY 3450 E. Fletcher Ave, Suite 350, Tampa, FL 813 972 3353
MILK Allergies MILK ALLERGY You may diagnose yourself with a food allergy to milk by eliminating milk from the diet for several weeks. If the symptoms ease, foods may be reintroduced individually on a
Biological molecules:
Biological molecules: All are organic (based on carbon). Monomers vs. polymers: Monomers refer to the subunits that, when polymerized, make up a larger polymer. Monomers may function on their own in some
Calcium and Vitamin D: Important at Every Age
Calcium and Vitamin D: Important at Every Age National Institutes of Health Osteoporosis and Related Bone Diseases ~ National Resource Center 2 AMS Circle Bethesda, MD 20892-3676 Tel: (800) 624-BONE or
NUTR& 101 General Nutrition
NUTR& 101 General Nutrition Instructor: Jill Emigh Email Address: jill.emigh@wwcc.edu Phone: (509) 527-4558 Course Description (taken from the WWCC catalog) The study of food and nutrients and the application
Curriculum Overview:
Curriculum Overview: The following courses must be completed by all Certified Nutrition Specialist candidates. Courses cannot fulfill multiple curriculum requirements, however, excess nutrition science
Pay-Per-Click Suggested Words
Pay-Per-Click Suggested Words 9 essential amino acids advanced nutritional products aerobic metabolism affiliate lead marketing mlm network affiliate marketing mlm network affiliate marketing network alcohol
BIOLOGICAL MOLECULES OF LIFE
BIOLOGICAL MOLECULES OF LIFE C A R B O H Y D R A T E S, L I P I D S, P R O T E I N S, A N D N U C L E I C A C I D S The Academic Support Center @ Daytona State College (Science 115, Page 1 of 29) Carbon
Infant and young child feeding practices.
Infant and young child feeding practices. Few things engender more anxiety than symptoms associated with feeding. Early difficulties can influence a mothers relationship with her baby for months or even
Sweets nutritional information
Sweets nutritional information Brownies INGREDIENTS: Chocolate Chips (sugar, chocolate liquor, cocoa butter and soy lecithin), Butter (cream and butter), Brown Sugar, Enriched Unbleached White Flour (Wheat
16 Very Important THINGS YOU NEED TO KNOW About Cancer Cells
16 Very Important THINGS YOU NEED TO KNOW About Cancer Cells By Ingo Logé and Fitness Forever 1. Every person has cancer cells in the body. These cancer cells do not show up in the standard tests until
Nutrition Information from My Plate Guidelines
Nutrition Information from My Plate Guidelines Note: This information was compiled from the website: http://www.choosemyplate.gov/ for participants in the 4-H Food Prep Contest 1/12/16. The information
Absorption and Transport of Nutrients
Page1 Digestion Food travels from mouth esophagus stomach small intestine colon rectum anus. Food mixes with digestive juices, moving it through the digestive tract Large molecules of food are broken into
EUROPEAN COMMISSION. Directive 90/496/EEC on Nutrition Labelling for Foodstuffs: Discussion Paper on Revision of Technical Issues
EUROPEAN COMMISSION Directive 90/496/EEC on Nutrition Labelling for Foodstuffs: Discussion Paper on Revision of Technical Issues EUROPEAN COMMISSION Directive 90/496/EEC on Nutrition Labelling for Foodstuffs:
Identity Preserved Soybean Nutrition and Application. By Thunyaporn Jeradechachai (Naggie) Crop Quality Specialist Northern Crops Institute
Identity Preserved Soybean Nutrition and Application By Thunyaporn Jeradechachai (Naggie) Crop Quality Specialist Northern Crops Institute Soy Ingredients Soy Flour (50% Protein) Lecithin Soy Protein,
Triglycerides: Frequently Asked Questions
Triglycerides: Frequently Asked Questions Why are triglycerides important? The amount of triglycerides (or blood fats) in blood are one important barometer of metabolic health; high levels are associated
DEVELOPING WHEY-BASED INNOVATIVE BIOACTIVE INGREDIENTS. Éric Simard, Ph.D. Vice-President, Operations BiolActis, Canada
DEVELOPING WHEY-BASED INNOVATIVE BIOACTIVE INGREDIENTS Éric Simard, Ph.D. Vice-President, Operations BiolActis, Canada Modus Operandi BiolActis commercializes innovative and clinically proven Whey-Based
GCC STANDARDIZATION ORGANIZATION (GSO)
GCC STANDARDIZATION ORGANIZATION (GSO) Final Draft Standard GSO 05/FDS 816 /2008 Labneh Prepared By GSO Technical Committee 05 for standards of food and agriculture products This document is a draft GSO
Detailed Course Descriptions for the Human Nutrition Program
1 Detailed Course Descriptions for the Human Nutrition Program Major Required Courses NUTR221 Principles of Food Science and Nutrition Credit (Contact) Hours 2 CH(2 Theory) Prerequisites Course Description
Reading Food Labels. Nutritional values The ingredients of the item The percentage of the Recommended Daily Intake (RDI) of particular nutrients
Eating well involves choosing a variety of foods that are low in saturated and trans fats, low in salt and high in dietary fibre. Food labels carry useful information to help you make choices about the
LAB 3: DIGESTION OF ORGANIC MACROMOLECULES
LAB 3: DIGESTION OF ORGANIC MACROMOLECULES INTRODUCTION Enzymes are a special class of proteins that lower the activation energy of biological reactions. These biological catalysts change the rate of chemical
Biochemistry 1 Course Specifications. First year of M.B.B.Ch. Program
Faculty of Medicine Quality Assurance Unit Al-Azhar University Assuit Faculty of Medicine Biochemistry 1 Course Specifications First year of M.B.B.Ch. Program A- Professional information: Title: Biochemistry1
The Use of Exempt Infant Formula in WIC Client Care. Amy Hood MPH, RD, CNSC, CD Senior Clinical Nutritionist AHood@uwhealth.org
The Use of Exempt Infant Formula in WIC Client Care Amy Hood MPH, RD, CNSC, CD Senior Clinical Nutritionist AHood@uwhealth.org Learning Objectives Explain the appropriate uses of cow milk-based, protein
1. (U4C1L4:G9) T or F: The human body is composed of 60 to 70 percent water. 2. (U4C1L4:G13) Another name for fiber in a diet is.
Cadet Name: Date: 1. (U4C1L4:G9) T or F: The human body is composed of 60 to 70 percent water. A) True B) False 2. (U4C1L4:G13) Another name for fiber in a diet is. A) vegetables B) laxative C) fruit D)
Introduction. Introduction Nutritional Requirements. Six Major Classes of Nutrients. Water 12/1/2011. Regional Hay School -- Bolivar, MO 1
Cattle and Horse Nutrition Dona Goede Livestock Specialist Introduction Many health, reproductive and production problems can be prevented with good nutrition. Poor nutrition results in: Poor conception
Overview. Nutritional Aspects of Primary Biliary Cirrhosis. How does the liver affect nutritional status?
Overview Nutritional Aspects of Primary Biliary Cirrhosis Tracy Burch, RD, CNSD Kovler Organ Transplant Center Northwestern Memorial Hospital Importance of nutrition therapy in PBC Incidence and pertinence
High Blood Pressure and Chronic Kidney Disease
High Blood Pressure and Chronic Kidney Disease For People with CKD Stages 1 4 www.kidney.org National Kidney Foundation's Kidney Disease Outcomes Quality Initiative Did you know that the National Kidney
Department of Food and Nutrition
Department of Food and Nutrition Faculties Professors Lee-Kim, Yang Cha, Ph.D. (M.I.T., 1973) Nutritional biochemistry, Antioxidant vitamins, Fatty acid metabolism, Brain development, and Hyperlipidemia
Everything You Need to Know About Sucralose
S u c r a l o s e Everything You Need to Know About Sucralose With obesity rates among Americans at an all-time high, many people may think they have to give up sweets in order to lose weight. But there
High Blood Pressure and Chronic Kidney Disease. For People With CKD Stages 1 4
High Blood Pressure and Chronic Kidney Disease For People With CKD Stages 1 4 National Kidney Foundation s Kidney Disease Outcomes Quality Initiative (NKF-KDOQI ) The National Kidney Foundation s Kidney
MILK. Amount Type Function PROTEIN 3.5% High Biological Value Growth of new cells & repair of old /damaged cells
MILK Nutritional Value Amount Type Function PROTEIN 3.5% High Biological Value Growth of new cells & repair of old /damaged cells FAT 4% (whole) Saturated Fat 0.5% (low fat) CARBOHYDRATE 4.5% Sugar in
Daily Diabetes Management Book
01 Daily Diabetes Management Book This book belongs to Name Address Your Diabetes Health Care Team Telephone Numbers Primary Doctor Diabetes Educator Specialist Dietitian/Nutritionist Pharmacy Insurance
Name: Hour: Elements & Macromolecules in Organisms
Name: Hour: Elements & Macromolecules in Organisms Most common elements in living things are carbon, hydrogen, nitrogen, and oxygen. These four elements constitute about 95% of your body weight. All compounds
Eating Well with Diabetes. Cassie Vanderwall UW Health Nutrition Registered Dietitian Certified Personal Trainer Certified Diabetes Educator
Eating Well with Diabetes Cassie Vanderwall UW Health Nutrition Registered Dietitian Certified Personal Trainer Certified Diabetes Educator Outline What is Diabetes? Diabetes Self-Management Eating Well
General Properties Protein Nature of Enzymes Folded Shape of Enzymes H-bonds complementary
Proteins that function as biological catalysts are called enzymes. Enzymes speed up specific metabolic reactions. Low contamination, low temperature and fast metabolism are only possible with enzymes.
LARGE GROUP PRESENTATION: PRESENTER S NOTES
LARGE GROUP PRESENTATION: PRESENTER S NOTES Introduce yourself. Welcome! We are so glad you are here to learn about fruits and vegetables. Icebreaker Handout: Fruit or Vegetable: Parts of Many Words Read
Presentation Notes Maintaining a Healthy Digestive System
Slide 1 Maintaining a Healthy Digestive System 1 Slide 2 Copyright Copyright Texas Education Agency, 2011. These Materials are copyrighted and trademarked as the property of the Texas Education Agency
BIOLOGICAL MEMBRANES: FUNCTIONS, STRUCTURES & TRANSPORT
BIOLOGICAL MEMBRANES: FUNCTIONS, STRUCTURES & TRANSPORT UNIVERSITY OF PNG SCHOOL OF MEDICINE AND HEALTH SCIENCES DISCIPLINE OF BIOCHEMISTRY AND MOLECULAR BIOLOGY BMLS II / B Pharm II / BDS II VJ Temple
February 2006. 23 Best Foods for Athletes
23 Best Foods for Athletes February 2006 1. Beans Legumes a. Excellent source of fiber (important for keeping blood sugar and cholesterol levels under control). b. High in protein and a good source of
Food Groups To Encourage. chapter OVERVIEW
23 chapter 5 Food Groups To Encourage OVERVIEW Increased intakes of fruits, vegetables, whole grains, and fat free or low fat milk and milk products are likely to have important health benefits for most
Thermal gelation of whey protein at different ph values
Thermal gelation of whey protein at different ph values Suzana Rimac Brnčić, Vesna Lelas, Mladen Brnčić, Tomislav Bosiljkov, Damir Ježek, Marija Badanjak Faculty of Food Technology and Biotechnology, Pierottijeva
AAGPs TM Anti-Aging Glyco Peptides. Enhancing Cell, Tissue and Organ Integrity Molecular and biological attributes of lead AAGP molecule
AAGPs TM Anti-Aging Glyco Peptides Enhancing Cell, Tissue and Organ Integrity Molecular and biological attributes of lead AAGP molecule 1 Acknowledgements This presentation was prepared by Dr. Samer Hussein
CHILD CARE DIPLOMA. Course Sample
CHILD CARE DIPLOMA Course Sample Unit CHP2 Providing for children s physical needs inclusive of health and safety The Statutory framework for the EYFS is a requirement for all registered early years providers.
LEGAL DO S & DON TS OF B2C COMMUNICATION IN THE FOOD SECTOR
LEGAL DO S & DON TS OF B2C COMMUNICATION IN THE FOOD SECTOR Food Valley Expo Wageningen, 13 October 2015 Karin Verzijden www.axonlawyers.com Agenda Nutrition and Health Claims (Regulation 1924/2006) Medical
Elements & Macromolecules in Organisms
Name: Date: Per: Table # Elements & Macromolecules in rganisms Most common elements in living things are carbon, hydrogen, nitrogen, and oxygen. These four elements constitute about 95% of your body weight.
Gooig ahh ah. When you re as cute as I am, you can afford to be fussy. You have to understand toddlers to understand their needs
Gooig ahh ah When you re as cute as I am, you can afford to be fussy. You have to understand toddlers to understand their needs NAN Toddler milks can be used to complement the nutritional needs of toddlers
Healing Depression Naturally
Healing Depression Naturally By Peter Bongiorno ND, LAc and Pina LoGiudice ND, LAc Directors of Inner Source Health (www.innersourcehealth.com) While everyone experiences the blues from time to time, depression