Author: Bee Ramos

Hey everyone!

Erika wanted to share this article about  GM foods containing human genes:

http://www.sott.net/articles/show/221993

Feel free to comment below or share more interesting articles.

Cheers!

Bee and Chelsea

Hey everyone

After today’s discussion on positive and negative aspects of food aid I wanted to make a post so people could participate via the blog.

Please post anything you would like to share with the class about this topic here.

Cheers!

Bee

Hey everyone,

Today in class the group presenting “Iron Fortification of Fish Sauce” mentioned that citrate enhanced the absorption of iron.  I thought that only Vitamin C (ascorbic acid) enhanced iron absorption by reducing Fe3+ (ferric iron) to Fe 2+ (ferrous iron) which is more bioavailable. Citrate ( conjugate base of citric acid) however, also enhances the absorption of iron by binding to this metal rather than reducing it. Citric acid is categorized as a food additive which functions as a chelating agent ( binds to different metals). By adding citrate to iron fortified fish sauce the iron might be more bioavailable and also unable to oxidize the food product or cause undesirable color changes.

Please correct me if I am wrong or comment if you have any further questions.

Sincerely,

Bee

References:

Miller, D.D. (2007). Chapter 8 Minerals. In S. Damodaran, K.L. Parkin, O. R.  Fennema,(Ed.), Fennema’s Food Chemistry (pp. 542-543). Boca Raton: CRC Press.

FNH 401 (2011) Notes.

Hey everyone,

Here are the readings I referred to in class today. They are not required or will be included in the quiz, but if anyone is interested they are available below. (Edit: Click on the link below and scroll down to the bottom of the page. There is a link there to open the chapter PDF.)

Chapter #3. Role of Religion, Spirituality, and Faith in Food Choices

Chapter #4. The Influence of Culture and Customs on Food Choices

Many thanks

Bee

We apologize for any confusion our syllabus may have caused. Given the large number of students that could not attend the first class we decided to shift a couple classes.

January 12 – Meeting at 12:00 in CEME 1210. In class discussion and head to the library. Regroup at 1:15 to conclude class.

January 17 – [ See Syllabus : Class #4 ] Informal Presentations (2%)

January 19 – [ See Syllabus: Class #5 ] In-class discussion

January 24 – Case Study Presentations (5%)

Please post or comment if you have any further questions,

Bee and Chelsea

Dr. Eunice Li-Chan wanted to share the following with the class:

From listening to a few of the comments and questions raised today, some students might be interested to check out the link on the Health Canada website to the pdf file of the “Food Additive Dictionary” – http://www.hc-sc.gc.ca/fn-an/securit/addit/diction/index-eng.php

Other useful websites are the CFIA website regarding labelling and advertising at http://www.inspection.gc.ca/english/fssa/labeti/labetie.shtml

and the Justice Canada website that includes among a lot of other regulations, the information about fortification with vitamins and minerals –http://laws.justice.gc.ca/eng/c.r.c.-c.870/index.html go to “Part D Vitamins Minerals and Amino Acids”

FNH 490 004 – Food Science Applications to Address Nutrient Deficiencies in Developing Countries

Apply to be part of our seminar where nutritional science, food science and GRS merge together to develop proposals to address nutritional deficiencies in developing countries. This is a unique opportunity for LFS students to integrate our knowledge, paradigms, experiences and interests.

So join us! This seminar will expand beyond academic disciplines and will allow you to gain valuable experience in product development, strengthen communication, teamwork and research skills. You will overcome challenges, learn about current global issues alongside peers, become aware of contrasting paradigms regarding nutrition & food AND make connections with people from other fields of study within our faculty.

Need we say more?

Please email course facilitators for more information:

• Chelsea: chelssl@interchange.ubc.ca
• Bee: beeramos@interchange.ubc.ca

We look forward to hearing from you!

Bee and Chelsea

FNH 490 004 – Food Science Applications to Address Nutrient Deficiencies in Developing Countries

• Co-ordinators: Beatriz Ramos & Chelsea Leung
• Faculty sponsors: Dr. Eunice Li-Chan & Dr. Judy McLean
• Contact: beeramos@interchange.ubc.ca or chelssl@interchange.ubc.ca
• Time and location: Mondays & Wednesdays 12-1:30pm–Room 1210 in Civil and Mechanical Engineering building (CEME)

Seminar Description

The main goal of this seminar is to incorporate topics in food chemistry, nutrition and food processing and then to apply this knowledge to develop proposals for potential products, strategies to tackle malnutrition, or processes targeted at improving the quality of life for people in developing countries.

Students will gain a global perspective of nutrient deficiencies and take part in creating potential culturally adequate solutions for the near future. More specifically, the seminar will emphasize collaborative learning in order to develop proposals that will benefit specific regions within Mexico and Rwanda. This seminar will provide an opportunity to expand beyond academic disciplines, gain valuable experience in product development, and strengthen communication, teamwork and research skills. The course will also allow students to overcome challenges, learn about current global issues alongside peers, become aware of contrasting paradigms regarding nutrition and food, and make connections with people from other fields of study within our faculty.

Class Composition

This seminar will allow third and fourth year students from different specializations within Land and Food Systems–such as Global Resource Systems, Food Science, and Food, Nutrition and Health (including Nutrition and Dietetics)–to gain different perspectives on how food science can help others in their community and the world.