Sodium: foods, functions, how much do you need & more | Eufic
2021年1月11日 · For example, raw meat and fish can contain between 30 to 150 mg per 100 g of food, while fruits and vegetables usually have less than 50 mg per 100 g of food. Sodium is also found in drinking water, but in varying amounts depending on the country and the type of substances used in the water treatment. Yet it’s the sodium added to foods as ...
Functions, Classification And Characteristics Of Fats | Eufic
2014年3月25日 · Flakiness. Fats help separate the layers of gluten and starch formed in the dough when making flaky or puff pastry, or biscuits. The fat melts during cooking, leaving little air pockets, while the liquid produces steam that evaporates and causes the layers to …
The Factors That Influence Our Food Choices | Eufic
2006年6月6日 · Some of the other factors that influence food choice include: Biological determinants such as hunger, appetite, and taste. Economic determinants such as cost, income, availability. Physical determinants such as access, education, skills (e.g. cooking) and time.
The Functions of Fats in the Body | Eufic
2015年2月13日 · Cholesterol. All animal cells contain cholesterol, a lipid that plays a role in the membrane’s fluidity and permeability. Cholesterol is also a precursor of vitamin D, adrenal and sex steroid hormones, and bile salts that emulsify and enhance absorption of fats in the intestine. 4 The main dietary sources of cholesterol are cheese, eggs, beef, pork, poultry and (shell) fish.
What are emulsifiers and what are common examples used in food?
2022年10月1日 · Emulsifiers currently used in food production are either purified natural products (either from plant or animal origins) or synthetic chemicals that have very similar structures to the natural products. 2 For example, the emulsifier lecithin (E322), which is widely used in chocolate products, can be sourced from soybeans (oil), eggs, liver ...
The benefits of fruits and vegetables - Eufic
2023年7月24日 · Fruits and vegetables contain, for example, vitamin A, B5, folate, C, E & K and are a rich source of calcium, iron, magnesium, manganese and potassium. 2 The amounts and types of nutrients vary between different types of fruits and vegetables. Fruits and vegetables are also high in water, ranging from 75-90% of their weight.
Measuring burden of disease: the concept of QALYs and DALYs
2011年12月1日 · Disability-Adjusted Life Year (DALY) The DALY is an alternative tool which emerged in the early 90s, as a means of quantifying the burden of disease. DALYs sum years of life lost (YLL) due to premature mortality and years lived in disability/disease (YLD). 1. YLL are calculated as the number of deaths at each age multiplied by the standard life ...
What Are The Most Common Foodborne Viruses? - Eufic
2014年8月12日 · The majority of viral foodborne illnesses are caused by a few types of viruses including: Norovirus (most common viral foodborne illness, which causes gastroenteritis, a medical condition characterised by diarrhoea, vomiting and abdominal pain), Hepatitis A and E (which cause inflammation of the liver),
What are Food Supplements and Who Needs Them? | Eufic
2013年4月12日 · Vitamin D, Vitamin B 12, folate. Frail elderly may benefit from a low-dose multivitamin supplement. Women of childbearing age. Folic acid and vitamin D, possibly iron. Children under age 5. Vitamin A, vitamin C, vitamin D, although children with a good appetite who eat a wide variety of food may not need them. Breastfeeding individuals. Vitamin D.
Food preservatives: additives that make food last longer
2004年7月3日 · Sulphur compounds such as the sulphites (E221-228) are used to inhibit the growth of bacteria e.g. in wine, dried fruits, vegetables in vinegar or brine. Sorbic acid (E200) can be used for many different purposes, including the preservation of potato products, cheese and jam. Another important group of substances consists of the nitrate and ...