Introduction
This topic covers sugar and sugar products (honey, confectionery), fats and oils, alcohol and other beverages, with their nutritional value and hygiene significance.
Sugar, sugar products and honey
- Sugar products and pastry are united in one food group according to their nutritive value.
- They are carbohydrate foods and high energy sources.
- Honey consists of about 75% sugars, mostly fructose and glucose.
Confectionery products (sugars, candies, chocolate, pastries)
- Nutritional components: high in simple sugars, giving rapid energy; may contain fats (SFA, TFA) and low-quality protein; poor source of vitamins and minerals.
- Health significance: excess consumption leads to obesity, insulin resistance and dental caries.
- Food safety: risk of microbial contamination (Staphylococcus, Bacillus spp.); chocolates and pastries are prone to lipid oxidation.
- They should complement a nutrient-rich diet, not replace essential foods.
Fats and oils
- Good cooking demands liberal use of oils and fats.
- They are good sources of energy and fat-soluble vitamins.
- Fats of animal origin are poor sources of essential fatty acids.
- Those of vegetable origin are rich in polyunsaturated fatty acids, except coconut and palm oil.
- Margarine is made from vegetable oils and is fortified with vitamins A and D.