Nutrient Analysis in Foods

Abstract

In this practical course, different meals are prepared and then analysed for nutritional content in the laboratory. Based on these results, the nutritional value of each meal is critically evaluated and discussed, and the students must design a reformulated meal that has a superior nutritional content, justifying their choices.

Objective

The objectives of this practical course include learning about and having experience with analytical methods to determine micronutrient and phytonutrient content in foods, critical evaluation of analytical results, critical comparison with values from food composition tables, interpretation in relation to nutritional value of meals, and creative skills in the design a new meal.

Content

The practical course Nutrient Analysis in Foods includes meal preparation (a half day in late 2023; date to be defined) and chemical analysis of four meals from four different types of diets (students will work in groups; one meal per group). The content of specific micronutrients and secondary phytonutrients (polyphenols and phytic acid) are analysed using common analytical methods. The analytical results are compared with calculated data from food composition databases using nutrition software and then critically evaluated. The nutritional values of the meals are discussed, including a discussion of nutrient bioavailability. The students are also expected to reformulate their meal to a more nutritional version, justifying their choices using evidence from peer-reviewed literature. Students will prepare a written report to summarise their findings and conclusions, supported by an oral presentation with colloquium in the group. The practical course is accompanied by lectures on the basic principles of analytical chemistry that will be given in person with further details made available via Moodle.

Resources