Transcript ppIntroduction01

Discovering Food and Nutrition
Key concepts
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Eating habits have evolved over millions of years of human
evolution, including our dependence on fat and salt for survival.
During the Middle-ages and European renaissance, being able to
eat exotic foods became a status symbol for the wealthy and
powerful; overeating became a symbol of opulence.
By the middle of the twentieth century food had become a
convenience item, and the fast-food generation was born.
The science of nutrition is still relatively young, and will take
many years of experimental studies to formulate and validate
theories.
Major tenets of nutritional dieting have been confirmed: control
fat intake; use salts sparingly and eat a balanced diet.
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When food was necessary
Humans learned
through observation
and experimentation
what to eat and how
to survive
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leading to a better
way of life or
disaster and death
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Dependence on fat for survival
Humans learned
early to depend on
fatty foods for more
than just food
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for energy
for warmth
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The human diet changes
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Paleolithic period (Stone
Age) humans learned to
use stones and chipped
bone for knives and spears
Used to hunt a wide
range of animals and
birds from a distance
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ducks, geese, deer,
buffalo, bear, seals and
walrus; to name a few
animals supplied
food, clothing,
shoes, tools from
bones
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Fat is palatable
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Based on:
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physiological properties
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its value in the
functioning of the
human body
 fat provides high
concentrations of
energy through
calories and
insolates internal
organs and helps
keep them
functioning
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Fat has mouth feel
A certain feel or
sensation in the
mouth (mouth feel)
that contributes
flavor to foods
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the effect of textures
and moisture on flavor
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Fat has lasting flavor
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Does not completely
melt at body
temperature
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stays on the tongue
longer than other foods
releasing flavor over a
longer period of time
the heavier the fat, more
saturated, the longer it
stays on the tongue…the
more flavor is released
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Fat for preservation
Used in processed
foods to give
moisture to dried
meats and seafood
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drying, salting, and
smoking of ground
meats preserved
them; fat made them
palatable
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sausages, hot dogs,
bologna, pepperoni
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Fat has caloric value
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Twice as many
calories as proteins
and carbohydrates
The richest energy
source for the human
body
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Human dependence on salt
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Egyptians used salt in
mummifying their
pharaohs over 5,000
years ago
They were already
practiced in the art of
salting fish as a means
of preserving them,
making the first salted
fish, anchovies and
fermented fish sauces
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Religion played a role
Christian tradition
required followers to eat
fish for the forty days
before Easter (Lent)
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However, fish was only
available to people
living near water,
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salted fish became a
source of salvation for
many inland Christians
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Salt used to preserve meats and fat
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Salt pork- pork fatback cured
in salt
Bacon-salted and smoked
Hams- salt cured Prosciutto,
country hams
Jerky (known by many
names) salted and dried
meats
Dried sausages: pepperoni,
salamis
Caviar: salt brined fish eggs
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When food became fashionable
5th decade AD
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Roman Empire covered
most of Europe, North
Africa and the Far East,
agriculture,
domestication of animals
and birds
well organized
civilizations could finally
grow and harvest
enough food for
everyone
cooking and baking
guilds began to flourish
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Marcus Apicius:
De Re Coquinaria (On Roman Cooking).
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Intricate and compound
constructions of worldly
ingredients and exotic
seasonings into a series
of recipes
The ability to purchase
and prepare magnificent
feasts was a sign of
Roman power and
influence.
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European Renaissance
14th through 16th century AD
Experimenting with food
became a new trend
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willing to explore
different flavor
combinations and
ingredients for the sake
of creation rather than
for mere sustenance
food was no longer
scarce; and exotic foods,
which came from all over
the known world with a
substantial price, made
their way into wealthy
homes
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A new dilemma
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Overeating and
gluttony were prized
attributes to have
Eating well, wealth
and pleasure became
synonymous
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The pleasure of taste
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We eat when we are happy,
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and overeat when we are depressed
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The challenge for chefs
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To create new dishes
that not only satisfied
a patron’s hunger but
also stimulated their
imaginations.
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The birth of world cuisine
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As different cuisines
developed around the
world, indigenous game,
seasonings and ingredients
played a critical role in
their construction
Cooking techniques also
varied around the world
due to different sources of
cooking fuels and types of
utensils
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When food became convenient:
The fast food generation
Hamburger shops,
hot dog stands and
convenience stores
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Restaurants cater to
the demand for fast
food with guaranteed
service times
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promoting lunches in
15 minutes or less
take-out ordering
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Birth of convenience foods
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1920: The refrigerator becomes a household appliance, giving
access to all sorts of foods throughout the day or night making
snacking an easy, calorie-rich habit
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1922: The first White Castle hamburger restaurant opened
launching a new revolution in fast food
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1925: Pasteurized milk became available allowing American’s
to drink more milk along with more dairy fat
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1930: Sliced white bread began to appear in retail bakeries
creating a convenient departure from hearth baked, crusty
breads as well as igniting a revolution in white bread
sandwiches.
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More convenience….
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1937: McDonald’s brothers open their first fast food hamburger
restaurant with a focus on speed and convenience.
1937: Vernon Rudolf, founder of Krispy Kreme Doughnuts,
begins selling his hot glazed doughnuts in grocery stores in Old
Salem (Winston-Salem) North Carolina
1945: Frozen food counters appeared in neighborhood grocery
stores offering convenient frozen food ingredients and entire
meals
1953: Sugar-free soft drinks hit the market using saccharin as a
sugar substitute
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Factors that promote fast-paced lifestyles,
and poor eating habits
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busy lifestyles
both parents that
work
the internet
computer games
iPods
PDA’s
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The beginning of nutritional science
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During the same time
that the human race
was evolving, people
accorded certain
healthful properties to
food without really
knowing how it
happened, or what
was involved.
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Truth or fiction?
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Garlic was used to ward off demons since the time
of the Roman Empire.
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Eat an apple a day to keep the doctor away
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growing evidence that garlic and other herbs relieved
people of common ailments, which were once thought to
be caused by demonic possession.
evidence suggest the flavonoids found in apples have been
shown to be the perfect form of anti-oxidant
By the seventeenth century sea captains learned
that sailors would be less likely to contract scurvy if
they drank citrus juice as part of their daily food
allotment
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scurvy is a disease caused by a lack of vitamin C and is
manifested through swollen, bleeding gums and open
sores
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Justus von Liebig
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In 1846, was the first
scientist to describe
human and animal
tissue, including food,
as being composed of
carbohydrates, fats,
and “albuminoids,”
later called proteins.
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Louis Pasteur
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Theorized and proved the
existence of
microorganisms
Theorized that something
came from the air itself
that triggered
fermentation
Discovered wild yeast and
other airborne organisms
Improved shelf life of
milk by heating and
killing harmful bacteria
(pasteurization)
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Beriberi
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In 1882, a Japanese
physician cured beriberi
among naval crews by
adding meat and
vegetables to their diet;
A few years later the Dutch
scientist Christiaan Eijkman
found a direct link between
rice fibers as a
preventative to beriberi
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Casimir Funk
In 1922, named
these elusive
compounds vitamine
(amine: essential to
life)
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he was convinced
there were many
similar substances, yet
discovered, in other
foods that were also
necessary to good
health
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Nutrition, now or later?
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Scientific knowledge
strengthens the
arguments of dietitians
who lead the cause for
nutritional awareness
It can take many
years to validate
theories with
measurable
observations
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The debate continues…
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Are eggs high in cholesterol?
What is the difference between “good” and “bad”
cholesterol anyway?
How can cholesterol be bad if our own bodies
generate cholesterol through other foods that we
eat?
What makes chocolate bad for you one day, and
good the next?
What are the real concerns about salt? How can salt
be bad and necessary for human health at the same
time?
How do you measure what is good and what is bad
anyway?
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Why worry?
Young and healthy
individuals forgo
practicing dietary
recommendations
because the effects of
poor nutrition do not
manifest in the young
and strong
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ailments such as heart
disease, high blood
pressure, and cancer
don’t usually affect
people until they are
much older
Why worry about things
today that won’t affect
you until later in life?
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Three undeniable claims
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all fats need to be
controlled in the diet
salt should be used
only for specific
purposes
balance of foods
consumed is the most
important rule
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