Food Science and Nutrition

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Factors that affect food choices

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Culture, Nutritional awareness, Families, Eating Patterns, Money available, Food availability, Sensory aspects, Emotional influences, Health status, Sustainability, Marketing and advertising.

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Basic structure of an amino acid

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Each amino acid contains an amino group (NH2), a carboxyl group (COOH), a central carbon (C), a single hydrogen (H), and a variable group (R).

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Examples of amino acids

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Glycine and cysteine.

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Essential Amino Acids

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Cannot be manufactured by the body, must be obtained from food. Adults require eight, children require all ten.

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Examples of Essential Amino Acids

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Valine, Lysine, Leucine, Isoleucine, Phenylalanine, Methionine, Threonine, Tryptophan, Histidine (children), Arginine (children).

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Non-essential amino acids

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Can be manufactured by the body, do not need to be obtained from food. There are ten non-essential amino acids.

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Non-essential amino acids examples

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Alanine, Aspartic acid, Cysteine, Ornithine, Serine, Asparagine, Proline, Tyrosine, Glycine, Glutamic acid.

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Proteins – Primary structure

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Order or sequence of amino acids in protein chains. Amino acids can be arranged in many different combinations.

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Proteins – Secondary structure

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Involves the folding of the primary structure of proteins into definite shapes, forming a spiral shape.

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Disulfide bonds

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Occur when two sulfurs from two amino acids join together. Cysteine can form a disulfide bond.