This article refers to the science part of GCSE Food Technology, fundamentally the composition of food, the properties of food and the effect that processing has on food.
The Main Macro Nutrients are:
Protein – the GCSE Food technology course will focus on Milk, eggs, soya and cheese. You will need a basic understanding of the structure, As well as the nutritional properties. Then the effect of Mechanical action, Heat, Alkali’s and acids on the sensory, nutritional and physical properties i.e. denaturation and coagulation.
Lipids/Fats – Similar to proteins, the chemical composition, nutritional properties and there working characteristics. The working characteristics will cover aeration, emulsification, shortening, lubrication, plasticity and cooking medium. russian store
Carbohydrate – Again Chemical structure, nutritional properties. The working characteristics for sugar will focus on the effects of heat on starch, sugar and Non Soluble Protein (NSP)
The Micro Nutrients are:
Vitamins A, B, C, D and Minerals Calcium, Phosphorus and iron, For Micro nutrients you will learn their properties and sources, as well as the impact on processing. There are more micro nutrients but these are specifically in the GCSE Food technology course
Protein is the first item in the materials and components section of GCSE food technology, Protein is the building block of all food materials, I would suggest a read of the wiki on Protein for an overall understanding of Protein.
Protein is predominantly found in animal based foods, such as meat, milk, eggs etc. but some can be found in vegetable products such as beans and nuts.
Protein when digested dissolves into smaller components called Amino Acids. It is these amino acids that the body needs to repair itself. Your body is constantly repairing itself, replacing old cells with new, a good example is hair and nails. Without protein the body cannot survive. It is recommended that a person consumes around 50g of protein a day.
Protein Food Groups Food Types can be split into 2 groups HBV – High Biological Value and LBV- Low Biological Value.
Foods in the HBV group tend to contain the Majority of the 10 amino acids the body needs. Typical foods in this group are Meat, Fish, Milk, Eggs and Soya Beans. These food items should play a man part in a diet.
Foods in the LBV group tend to contain only a few of the amino acids needed. The foods in this group are, typically Pulses (bean, lentils) and nuts. LBV group is important as certain diets can only consume these proteins i.e. Vegan.