INTRODUCTION TO NUTRIENT ANALYSIS Nur Aini Mahmudah S.TP., M.Sc. What is Nutrients? Nutrients – Chemicals found in foods that are critical to human growth and function. 2 • Six groups of nutrients found in the foods we eat are: Nutrients that provide energy 1. Carbohydrate 4. Vitamins 2. Fats & oils 5. Minerals 3. Proteins 6. Water NUTRIENTS Carbohydrate Primary source of energy for body. Composed of carbon, hydrogen & oxygen Fats & Oils Important source of energy at rest during low-intensity exercise. Composed of carbon, hydrogen & oxygen. Food containing fats also provide fat-soluble vitamins & essential fatty acids. 4 Nutrients Proteins Support tissue growth, repair & maintenance. Composed of carbon, hydrogen oxygen & nitrogen. Water Inorganic nutrient that support all body functions. For regulating nervous impulses, muscle contractions, nutrient transport, excretion of waste products. 5 NUTRIENT VS MICRONUTRIENT Micronutrients • needed in relatively small amounts to support normal health and body functions contains no energy. • Vitamins & Minerals Type Distinguishing features Fat soluble: A, D, E, K Soluble in fat Stored in the human body Toxicity can occur from consuming excess amounts, which accumulate in the body. Water soluble: C, B (thiamin, riboflamin, niacin, B6, B12, pantothenic acid, biotin & folate) Soluble in water Not stored to any extent in the human body Excess excreted in urine Toxicity generally only occurs as a result of vitamin supplementation 7 Minerals Type Major minerals: Calcium, phosphorus, sodium, potassium, chloride, magnesium, sulfur. Distinguishing features Needed in amounts >100mg/day in our diets Amount present in the human body is > 5g (or 5,000 mg). Trace minerals: Iron, zinc, copper, Needed in amounts <100mg/day in our diets manganese, fluoride, Amount present in the human body is < 5g chromium, (or 5,000 mg). molybdenum, selenium, iodine 8 Importance of Food-Nutrient Analysis The nutritive quality of foods is an important aspect in evaluating foods. • Growing knowledge demands have been made by consumers for nutrient details to be included on labels of marketed food products. • Any nutritional claims made on the label need to be substantiated by data on nutrient content. 9 INTERNATIONAL STANDARDS FOR ANALYSIS • The Association of Official Analytical Chemists (AOAC): • Developed standard specifications for food commodities and manufactured products • Methods for evaluating food samples to enable comparison with such standards. These methods, now accepted as official or standard, may be categorized as physical instrumental, chemical, nutritional, microbiological and sensory analytical methods. ERT 426 Food Engineering 10 STAGES OF ANALYSIS • In general, stages that may be required in the analysis of foods are: 1. 2. 3. 4. 5. 6. Setting the protocol. Sampling the food. Preparing the sample in readiness for analysis, including standardisation. Analyse the sample. Identification and/or quantification of the sample. Recording the information. 11
