Module 1 Basic-Foods

Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY

Bayombong, Nueva Vizcaya
INSTRUCTIONAL MODULE
IM No.: IM-H181-FIRST SEM-2023-2024
College of Human Ecology

Bayombong Campus
DEGREE BSHT COURSE NO. ND1

PROGRAM
SPECIALIZATION Food & Nutrition COURSE Basic Foods 1
TITLE
YEAR LEVEL 1st year TIME FRAME 5 hrs WK 1 IM 01
NO. NO.
I. UNIT TITLE/CHAPTER TITLE : Introduction to Food Science
II. LESSON TITLE

A. Definition and Basic Concepts
B. Introduction to the Study of Foods
C. Food Acceptance and Evaluation
III. LESSON OVERVIEW
Module 1 : This module is about the study of foods, the basic physical and chemical principles, the
minimum standards of acceptability of food and different fundamental principles in the preparation of
food.
IV. DESIRED LEARNING OUTCOMES

At the end of this chapter, the students are expected to:
1. Identify the basic physical and chemical principles affecting food behavior
2. Identify the fundamental principles in the preparation of different types of food including local and
indigenous food materials.
3. Explain the changes and interactions of foods and their components during preparation.
4. Discuss minimum standards for the acceptability of foods and ways to achieve them.
V. LESSON CONTENT
A. Definition and Basic Concepts
 Food – is anything people eat that provide nourishment
“In accordance with Section 185, Fair Use of Copyrighted Work of Republic Act 8293, the copyrighted works included in this material may be reproduced for educational
purposes only and not for commercial distribution,”
NVSU-FR-ICD-05-00 (081220) FN 1 – Basic Foods 1 |

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 Food Selection - is determined by what is available in the locality. This is turn to be determined by
geography, soil, climate, the production technology, transport system, storage and preservation
facilities and the economic condition of the community
 Food Choices – are further refined by cultural attitudes and religious belief.
 The hot and humid condition allow the growth of many plant species used as food but it also causes
food to spoil very soon after harvest.
 Ambient temperature are in the range of 20 degree Celsius to 40 degree Celsius, which coincides
with the temperature zone where microbial growth is fastest.
 Food Science – the study of the chemical, physical and microbiological nature of foods and any
transformation that food undergoes as reflected in its properties.
 Variety lists of Plant Products and Animal Products
 Manufactured Food are those considered to be convenience food. Most of the preparation is done
by food manufacturing establishments so that little preparation is done in the consumer’s kitchen. In
many instances the food require no further cooking
 For an item to be considered food it must fulfill the important criteria of being safe, nutritious,
palatable and economical.
 Food are sources of substances called nutrients that are responsible for the physiological role of
food to give energy, build and repair tissues and regulate body processes.
 The main groups of nutrients are water, protein, fats, carbohydrates, minerals and vitamins.
 The quantitative need for these materials varies according to age, physical activity, physical make
up, physiological stresses like pregnancy and lactation and the state of health of the individual.
 To ensure that one choices of food is nutritionally adequate, nutritionist have devised the food
pyramid.
 Nutritional Guide Pyramid has different classification depending on the age group.
 In planning daily meals, an interval of 3 – 4 hours between feeding is satisfactory for most normal
individuals.
 For young children, teenagers and old people, six feeding consisting of three bigger meals and 3
snacks are recommended.
B. Introduction to the Study of Foods

The Study of Food in Philippine Setting
 The Philippines lies in the tropical belt with rainfall fairly well distributed throughout the year,
although variations are observed among various regions of the country. These weather variations in
the regions are responsible for the different planting and harvest season of the various food crops,
allowing even seasonal crops to be available year round. As an example, the mango season in
Luzon ends at about the time the mango season in the Visayas begins.
 The hot and humid condition throughout the country allow the growth of many plant species. These
same conditions cause food to spoil soon after harvest and in the case of fish and meat after catch
and slaughter, respectively. Ambient temperature range from 25 oC to 40oC, which coincide with the
temperature where microorganisms grow best. Bacterial spoilage, therefore is observed soon after
harvest, catch or slaughter when no preservation effort is done. At this temperature plants respire
faster especially after harvest causing great weight loss leading to quality deterioration as well as
economic losses. Spoilage also result from infestation due to insects, rodents or birds. This can

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happen even when the plants are still standing. Careless harvest method, poor transport facilities
and bad roads all contribute to early spoilage of produce.
 The total population of the Philippines as of May 1, 2010 is 92, 337,852 based on the 2010 Census
of Population and Housing conducted by the National Statistics Office. Among the country’s 17
regions, CALABARZON ( Region 4A) had the largest population with 12.61M, followed by the
National Capital Region ( NCR ) with 11.86M and Central Luzon ( Region 3 ) with 10.14M. The
population of these 3 regions together compromised more than 1/3 ( 37.47%) of the Philippine
population. Our population density of 282 per square kilometer is higher than China and India. The
current annual natural population increase of 1.9% is among the world’s highest. Incidence of
malnutrition evident in the street children roaming in urban centers and in poor rural communities is
validated by nutrition surveys. The problem of food security is staring right at us. Increasing food
production and slowing down of population increase are obvious solution. But also significant are
the maximum utilization and minimum wastage of food that has been produces.
 Wastage can be due to food items spoiled because of careless handling, poor storage conditions,
excessive peeling and trimming. Nutrients can be lost because of improper food preparation and
cooking. It can certainly be plate waste because of lack of sensory appeal. Amidst the food security
problem, the contribution to the total food supply by waste minimization may seem insignificant but
every little thing counts, just as each ray of sunshine and every raindrop contribute to the
sustenance of life. Each person handling food has in her/his hands the capacity to contribute in
ways great and small, to make food available where and when it is needed.
History of Food and Civilization
 Just as society has evolved over time, our food system has also evolved over centuries into a global
system of immense size and complexity. As far back as 1.75 million years ago, early humans were
regularly eating animals and plants and were apparently sharing food with the whole tribe.
Excavations in various places indicate that animals such as rats mice, frogs, snakes, tortoise and
antelope were an integral part of early man’s diet. There is also evidence that plants were routinely
brought to the camps for food.
 The discovery of fire enabled man to cook food, making it more digestible, more sanitary and better
tasting. Artifacts suggest that Peking man as well as the Neatherthals and homo erectus cooked
their food. Wandering and eventually settlements were direct result of the quest for food. Settling in
fixed communities coincided with the domestication of animals used for food or as help in cultivation
to produced food. Drying of meat and fish was apparently practiced as early as 40,000 years ago as
evidenced by excavation. Grinding stones dating 12,000 BC, apparently to make flour have been
excavated in Egypt. The intentional planting of seeds, the beginning of agriculture began around
10,000 years ago quite independently; it seems, in various places in th world the cultivation of rice
was about 6,000 years ago, evidence pointing to Thailand as the original rice growing area. Bread
making may have developed about 4,000 years ago or even earlier.
 The large scale production of pottery for practical as well as ritualistic purposes is closely associated
with the culture and civilization. In the cookery sense, glazed pottery meant that food could be
boiled in a liquid or baked and fruits and grains could be fermented. The glazed pot was the
container that made all these cookery development possible.

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 As a civilization progressed, so did social structures. Variation in food preparation methods also
developed alongside. The foods available today are the result of biocultural evaluation dating back
to early man. Many early varieties of food are still available in different regions of the world, but
many have also perished. Many varieties that used to be found only in specific regions of the world
are now widely cultivated. The age of exploration made possible this distribution of produce from
various regions of the world. Spain played a major role in this respect. The Philippines by virtue of
its strategic location was a key transshipment point of these crops via Manila- Acapulco trade route.
To cite a few example, corn and maize and cacao were native to Mexico and South America as
were the tomato and peanuts. These are now grown extensively throughout the world where climate
permits.
 The agricultural Green Revolution of the 1960’s introduced methods of increasing production first by
improving inputs such as fertilizers and pesticides then by introducing many more varieties of food
by cross breeding and later by gene modification. Eventually, with the unlocking of the genes.
GMO’s or Genetically Modified Organisms became a hot topic for research. These are organisms,
mostly crops , where the genetic makeup had been altered for quality, yield or resistance to
diseases. Now, one can actually design a new food item by genetic manipulation.
Other closely related and oftentimes overlapping developments are in biotechnology, These
developments in biotechnology affect food supply in several ways
1. Modification of food components to provide new and/or improved functional properties. Ex. The bio-
modification of milk fat in butter making to unsaturated the fat resulting in healthier higher
polyunsaturated fatty acid and improved spread ability of butter.
2. New processes for the production of foods and food components. Ex. The use of plant cell cultures
for production of new flavors, removal of naturally occurring toxins or undesirable characteristics in
plants. Ex. Are the removal of erucic acid, a toxic material from rapeseed and caffeine from coffee.
Decaffeination which was formerly a manufacturing procedure, can now be done on the coffee plant
itself.
3. For the health conscious consumers the word “organic “, “natural”, gluten free, noncariogenic and
no trans-fat, omega 3 rich and etc. are stated on the food labels and follow FDA regulations
accurately.
4. Use of grains and nut oils for biofuel.
 Food preparation techniques for cultural diversity are developed independently in various countries
and region. Examples are: Asian cooking, is further subdivided into Chinese, Indian, Japanese,
Thai; Mediterranean cooking into French, Greek or Italian techniques and in the USA there is
Navajo Indian cooking, California Cooking, New England, and Southern Cooking. It is Heartening to
note that Philippine culinary traditions are now mentioned alongside other cuisines of Southeast
Asia and the world.
 Throughout human history, food had always maintained religious dimensions. Traditional societies
have looked upon food as a gift of the Gods and food offering were part of religious rituals. To look
at food as a blessing is the first step towards avoiding food wastage. Playing with food was taboo to
earlier Filipino generations until Hollywood -type cheap humor, which often involved throwing or
splattering faces with pie, came to town. Today, abdominal practices of food wastage include
rubbing bodies with jams all in the name of fun and recreation.
 In school cafeterias, hospitals and other foodservice system preparing food in quantity, plate waste
and/or leftovers are common. This could be due to overproduction because of erratic planning or

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the food was not palatable enough to satisfy the consumers. A basic food course focused on proper
purchasing, preparation, cooking, serving and storing, which this text hopes to provide, is
prerequisite to quality foods with the least amount of wastage at all levels of food handling.
The Science of Food and Interrelationship with other Sciences
 Food Science is the study of the physical, chemical, microbiological and sensory aspect of food and
the transformation that the food undergo as reflected by changes in characteristics and properties
from the time food is produced to the time food is consumed.
 Application of Disciplines involved in Food Science and Technology
Discipline Examples of Food Science and Technology Application
Biology, Cell Biology Understanding of post harvest plants physiology, food quality, plant
disease control, and microbial physiology; food safety.
Biotechnology Rice with increase content of Beta Carotene ( Vitamin A precursor );

enzymes for cheesemaking, breadmaking and fruit juice manufacture.
Chemistry Food analysis, essential for implementing many of the applications listed
here; improved food quality; extended shelf life; development of functional
foods ( food and food components providing health benefits beyond basic
nutrition.
Computer Science Food manufacturing process control, data analysis
Genomics Understanding of plant and animal characteristics; improved control of

desirable attributes: rapid detection and identification of pathogens.
Materials Science Effective Packaging; understanding of how materials properties of foods

provide structure for texture, flavor and nutrient release.
Microbiology Understanding the nature of bacteria ( beneficial, spoilage, and disease

causing microorganisms) parasites, fungi and viruses, and developments
and advances in their detection, identification, quantification, and control
Nutrition Foods fortified with Vitamins and Minerals for health maintenance;
functional foods for addressing specific health needs of certain
subpopulation; development of diets that match human nutrient
requirements; enhanced health and wellness.
Physics, Efficient food manufacturing process to preserve food attributes and

Engineering ensure food safety; pollution control; environmental protection; waste
reduction efforts
Sensory Science Understanding of chemosenses ( example taste and odor ) to meet

different flavor needs and preferences.
Toxicology Assessment of the safety of chemical and microbiological food

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components, food additives.
Classification and Kinds of Food

Table for Partial Listing of Food Classified According to Source
Plant/Animal Kind/Part Food Item

Used
Plant Grains/ Cereals Rice, corn, wheat, oats barley, millet
Pulses/dried Peas, Lentils, Kidney beans, munggo, black beans

legumes
Fruits Banana, Pineapple, avocado, citrus, apple, grapes.

Peach, cherry
Vegetable Fruit vegetable ( eggplant, tomato, okra, ampalaya etc.)

Root Vegetable ( Carrot, Radish) Leaf and stem
vegetable ( cabbage, pechay, kangkong etc. )
Tubers Potato, sweet potato, cassava,yams, taro
Nuts Cashew, pili, walnut, pecan, almond, macademia,
Fungi Mushroom, Taingang daga
Oilseeds Coconut, palm, soybeans, corn, peanut, olive, sunflower
Seaweed Agar, carrageenan, lato, kulot, likot, guso, gamet
Animal Muscles Beef, carabeef, pork, chevon, lamb, mutton
Entrails Liver, heart, blood, tripe
Milk Cow’s milk, goats milk, carabao’s milk
Poultry Chicken, turkey, duck, quail, ostrich, game birds
Eggs Chicken, duck, quail
Fish Bangus, sardine, tuna, mackerel, sole, cod, carp, tilapia,

snapper, dilis, catfish
Shellfish Crustaceans ( crab, lobster, shrimps), Mollusks ( oyster,

clam, snails) Cephalopods: squid, cuttlefish, octopus
3 Levels of Processing

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1. Primary Processed – Derived basic commodities from such operation such as miling, oil extraction
or animal slaughter
2. Preserved Foods – food items that retain the natural form but are treated to lengthen shelf life.
3. Manufactured Food – bears little or no resemblance to the physical form of the original source.
Food Classified According to Level of Manufacturing Method Involved
Food Source Primary Processed Preserved Food Manufactured
Wheat Flour Dried Wheat Germ Breads, pastries, crackers
Rice Milled Rice Ampaw, pinipig Rice wine, Rice cracker
Fish Fish fillet Frozen fish, canned Surimi, fish sausage, fish sticks,
sardines, dried fish fish ball
Cow Milk Powdered milk, evaporated Infant formula, milk chocolate,

milk, Cheese ice cream, processed cheese
spread
Hog Pork Ham, bacon, tocino Pork luncheon meat, longganisa
Tomato Tomato puree Dried tomatoes, canned Tomato catsup, spaghetti sauce,
tomatoes tomato soup
Soy beans Soy bean flour Crispy soy beans Soy sauce, taho, soy milk, tokwa,
tofu
Other way to classify food.

1. Location – Mediterranean, European, Italian, French, African, Indian, Chinese, Mexican, Filipino
2. Psycho Social – comfort food, ethnic food, traditional, gourmet, and food taboos in some religion
3. Psychological – heart healthy food, vegetarian, low carb, lactose free, and many other dietary
modification for metabolic disorders.
 Designer food – food has been designed by biotechnology or genetic modification, in contrast to
those that are traditionally derived from the natural form of the food source.
 Nutritional Function of Food - Nutrition is indeed the primary function of food
o Build and repair body tissues
o Provide energy
o Regulate body processes
Nutrients and their Physiological Functions
Nutrients for building and Nutrients Providing Energy Nutrients for regulating
repairing tissues body process
Protein Carbohydrates Minerals

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Vitamins and Minerals Fats Vitamins
Water Protein Water
Protein
Nutritional Guidelines for Filipinos 2012

1. Eat a variety of foods every day to get the nutrients needed by the body.
2. Breastfeed infants exclusively from birth up to six months and then give appropriate complementary
foods while continuing breastfeeding for two years and beyond for optimum growth and
development.
3. Eat more vegetables and fruits to get the essential vitamins, minerals, and fiber for regulation of
body processes.
4. Consume fish, lean meat, poultry, egg, dried beans or nuts daily for growth and repair of body
tissues.
5. Consume milk, milk products, and other calcium-rich food such as small fish and shellfish, every
day for healthy bones and teeth.
6. Consume safe foods and water to prevent diarrhea and other food-and water-borne diseases.
7. Use iodized salt to prevent Iodine Deficiency Disorders.
8. Limit intake of salty, fried, fatty, and sugar-rich foods to prevent cardiovascular diseases.
9. Attain normal body weight through proper diet and moderate physical activity to maintain good
health and help prevent obesity.
10. Be physically active, make healthy food choices, manage stress, avoid alcoholic beverage, and do
not smoke to help prevent lifestyle-related non-communicable disease.
 Functional Food – food not just a source of nutrient but as a means of preventing diseases
o Prebiotics – are non-digestible carbohydrates that act as food for probiotics.
o Probiotics – foods that contains a live microbiological culture either as a result of
fermentation or as an intentional addition by the manufacturer. They are culture of bacteria
that are healthful for normal intestinal function; they often prevent harmful bacteria from
causing disease.
o Synbiotic – combination of prebiotic and probiotics. Fermented daily products such as yogurt
and kefir are considered synbiotic because they contain live bacteria and the fuel they need
to thrive.
 Organic Foods – are defined as agricultural products grown and processed without the use of
synthetic pesticides, herbicides, fertilizers and chemical preservatives.
o Food-producing animals are raised without medications like hormones or antibiotics, except
approved vaccines to prevent animal diseases.
o To be certified as organic, food products need to come from farms and processing plants
that are certified as organic.
OTHER CONCEPTS RELATED TO FOOD

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 Food Dispersion - Most food materials both in its natural or processed state usually occur as
dispersion, with water being the dispersing medium.
 Dispersion – mixture produced by scathering one material in another.
C. FOOD ACCEPTANCE AND FOOD EVALUATION

The Sensory Attributes of Food
 Appearance – attributes that are perceived by sight.

a. The size of and shape of cookies, the golden brown crust of bread, the flakiness of pie crust,
wilted lettuce or bright red tomatoes
b. Color of food greatly contributes to a food visual appeal and also an indication of other
attributes
c. Visual perception anticipated the palatability of food.
 Flavor – encompasses odor and taste
2 Basic Component of Flavor

 Aroma – is perceived when the volatilized odorous substance come in contact with receptor in the
nose.
Olfactory receptor – are easily fatigued, that is why when you enter a room with peculiar smell you
strongly perceived it but once you stay in that room for a while the odor seem to disappear.
o The nose shares an airway, the pharynx, with the mouth so smell and taste are perceived
simultaneously and it is not easy to distinguish these two attributes while eating.
 Taste – the process of tasting begins in the oral cavity. It is sensed by taste buds which are located
at the papillae of the tongue
o 5 Basic Taste
a. Sweet
b. Salty
c. Sour
d. Bitter
e. Umami – characterized by glutamate ( esp. Monosodium Glutamate or MSG ),
Japanese word for delicious.
 Mouthfeel – defined by ISO is that tactile sensation perceived in the lining of the mouth, tongue,
gum and teeth.
The Sensory Evaluation of Food
 Sensory Evaluation Methods – are also called subjective tests because the result depend on the
consumers or a panel of food judges
 2 General categories of sensory methods.

1. Analytical – are used to evaluate food products in terms of difference and similarities.
2. Affective – evaluate preference and acceptance on food products.
- Target is a larger consumer base so a large number is usually 100 responses are required
for results to be statistically valid.

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 Hedonic Scale – common affective method, It is a rating scale that measures the level of the liking
of foods or any other products where an affective tone is necessary. This test relies on people ability
to communicate their feelings of like and dislike.
The Objective Evaluation of food
COMPARISON OF SENSORY AND OBJECTIVE EVALUATION
Sensory/Subjective Evaluation Objective Evaluation
Uses individuals Uses equipment

Involves human sensory organs Uses physical and chemical techniques
Results may vary Results are repeatable

Determine human sensitivity to changes in Need to find a technique appropriate for the
ingredients, processing or packaging food being tested
Determines consumers acceptance Cannot determine consumer acceptance
unless correlated with sensory testing
Time consuming and needs statistical
method for analyzing result Generally faster and more efficient than
sensory testing, but the equipment can be
Essential for product development and for
expensive
marketing of new products
Essential for routine quality control
VI. LEARNING ACTIVITIES
VII. ASSIGNMENT
VIII. EVALUATION
IX. REFERENCES
Book/Printed Resources
 Claudio, V.S., Jamorabo-Ruiz. A, De Leon, S.Y., and Chavez, L.L. 2014. Basic Foods for
Filipinos 5th ed. Manila: Merriam and Webster Bookstore Inc.

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 Jamorabo-ruiz A., Serraon-Claudio V.S. and Silvestre-Ama, S. 2016. Food and Beverage
Reference Dictionary 2nd ed. Manuka, Philippines: Merriam and Webster Bookstore Inc.
 Luna, MVF. 2005. Guzman's Introduction to Food Preparation. 6th ed. Manila: Merriam and
Webster, Inc.
e-Resources
 http://www.fnri.dost.gov.ph/index.php/tools-and-standard/nutritional-guide-pyramid

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Republic of the Philippines

NUEVA VIZCAYA STATE UNIVERSITY

College of Human Ecology

DEGREE BSHT COURSE NO. ND1

I. UNIT TITLE/CHAPTER TITLE : Introduction to Food Science

II. LESSON TITLE

IV. DESIRED LEARNING OUTCOMES

A. Definition and Basic Concepts

 Food – is anything people eat that provide nourishment

NVSU-FR-ICD-05-00 (081220) FN 1 – Basic Foods 1 |

B. Introduction to the Study of Foods

NVSU-FR-ICD-05-00 (081220) FN 1 – Basic Foods 1 |

NVSU-FR-ICD-05-00 (081220) FN 1 – Basic Foods 1 |

NVSU-FR-ICD-05-00 (081220) FN 1 – Basic Foods 1 |

Discipline Examples of Food Science and Technology Application

Biotechnology Rice with increase content of Beta Carotene ( Vitamin A precursor );

Computer Science Food manufacturing process control, data analysis

Genomics Understanding of plant and animal characteristics; improved control of

Materials Science Effective Packaging; understanding of how materials properties of foods

Microbiology Understanding the nature of bacteria ( beneficial, spoilage, and disease

Physics, Efficient food manufacturing process to preserve food attributes and

Sensory Science Understanding of chemosenses ( example taste and odor ) to meet

Toxicology Assessment of the safety of chemical and microbiological food

NVSU-FR-ICD-05-00 (081220) FN 1 – Basic Foods 1 |

components, food additives.

Classification and Kinds of Food

Plant/Animal Kind/Part Food Item

Plant Grains/ Cereals Rice, corn, wheat, oats barley, millet

Pulses/dried Peas, Lentils, Kidney beans, munggo, black beans

Fruits Banana, Pineapple, avocado, citrus, apple, grapes.

Vegetable Fruit vegetable ( eggplant, tomato, okra, ampalaya etc.)

Tubers Potato, sweet potato, cassava,yams, taro

Nuts Cashew, pili, walnut, pecan, almond, macademia,

Fungi Mushroom, Taingang daga

Oilseeds Coconut, palm, soybeans, corn, peanut, olive, sunflower

Seaweed Agar, carrageenan, lato, kulot, likot, guso, gamet

Animal Muscles Beef, carabeef, pork, chevon, lamb, mutton

Entrails Liver, heart, blood, tripe

Milk Cow’s milk, goats milk, carabao’s milk

Poultry Chicken, turkey, duck, quail, ostrich, game birds

Eggs Chicken, duck, quail

Fish Bangus, sardine, tuna, mackerel, sole, cod, carp, tilapia,

Shellfish Crustaceans ( crab, lobster, shrimps), Mollusks ( oyster,

NVSU-FR-ICD-05-00 (081220) FN 1 – Basic Foods 1 |

Food Classified According to Level of Manufacturing Method Involved

Food Source Primary Processed Preserved Food Manufactured

Wheat Flour Dried Wheat Germ Breads, pastries, crackers

Rice Milled Rice Ampaw, pinipig Rice wine, Rice cracker

Cow Milk Powdered milk, evaporated Infant formula, milk chocolate,

Hog Pork Ham, bacon, tocino Pork luncheon meat, longganisa

Other way to classify food.

Nutrients and their Physiological Functions

Protein Carbohydrates Minerals

NVSU-FR-ICD-05-00 (081220) FN 1 – Basic Foods 1 |

Vitamins and Minerals Fats Vitamins

Water Protein Water

Nutritional Guidelines for Filipinos 2012

NVSU-FR-ICD-05-00 (081220) FN 1 – Basic Foods 1 |