Scribd Logo
Upload

Welcome to Scribd!

  • 2K views

    Physiologic Value of Food

    Uploaded by

    Melanie Galedo
    Food provides organic compounds like proteins, carbohydrates, lipids, and inorganic elements like minerals and water. Vitamins and minerals act as catalysts to help break down the three main nutrients - carbohydrates, protein, and fats - through metabolism. Metabolism transforms foods into body tissues through chemical processes and produces energy. Calories are a measure of this energy, with carbohydrates containing 4 kcal/g, proteins 4 kcal/g, and fats 9 kcal/g. A calorie or kilocalorie is a unit used to measure heat and the energy from foods.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Physiologic Value of Food

    Uploaded by

    Melanie Galedo
    2K views6 pages
    Food provides organic compounds like proteins, carbohydrates, lipids, and inorganic elements like minerals and water. Vitamins and minerals act as catalysts to help break down the three main nutrients - carbohydrates, protein, and fats - through metabolism. Metabolism transforms foods into body tissues through chemical processes and produces energy. Calories are a measure of this energy, with carbohydrates containing 4 kcal/g, proteins 4 kcal/g, and fats 9 kcal/g. A calorie or kilocalorie is a unit used to measure heat and the energy from foods.

    Original Description:

    hhh

    Copyright

    © © All Rights Reserved

    Available Formats

    PPTX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Food provides organic compounds like proteins, carbohydrates, lipids, and inorganic elements like minerals and water. Vitamins and minerals act as catalysts to help break down the three main nutrients - carbohydrates, protein, and fats - through metabolism. Metabolism transforms foods into body tissues through chemical processes and produces energy. Calories are a measure of this energy, with carbohydrates containing 4 kcal/g, proteins 4 kcal/g, and fats 9 kcal/g. A calorie or kilocalorie is a unit used to measure heat and the energy from foods.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    2K views6 pages

    Physiologic Value of Food

    Uploaded by

    Melanie Galedo
    Food provides organic compounds like proteins, carbohydrates, lipids, and inorganic elements like minerals and water. Vitamins and minerals act as catalysts to help break down the three main nutrients - carbohydrates, protein, and fats - through metabolism. Metabolism transforms foods into body tissues through chemical processes and produces energy. Calories are a measure of this energy, with carbohydrates containing 4 kcal/g, proteins 4 kcal/g, and fats 9 kcal/g. A calorie or kilocalorie is a unit used to measure heat and the energy from foods.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 6

    PHYSIOLOGIC VALUE OF FOOD

    FOOD compose of various compounds:


    ORGANIC: PROTEIN, CARBOHYDRATES, LIPIDS
    INORGANIC ELEMENTS: MINERALS, WATER
    VITAMIN & MINERALS: Act as a catalysts which prompt the
    3 major nutrients –carbohydrates , protein, fats.
    METABOLISM
    To change or alter, Chemical process of transforming foods into
    complex tissue elements and of transforming complex body
    substance into simpler ones, along with the production of heat
    energy
    Is the totality of the chemical processes in the body in which
    substance are change in other substance to sustain life.

    Energy is the force or power that enables the body to do its work.
    Energy deals mostly In the chemical energy locked in the food stuff
    by reason of chemical process.
    THE ENERGY FROM FOOD
    A calorie is a unit of energy and a standard unit in measuring
    CALORIE heat . Historically, scientists have defined "calorie" to mean a unit
    of energy or heat that could come from a variety of sources,
    whether they are fats, proteins, carbohydrates or sugars these
    are important sources of calories, which people need to live and
    function.
    There are two types of calorie:

    A small calorie (cal) is the amount of energy required to raise the


    temperature of 1 gram (g) of water by 1º Celsius (º C).
    A large calorie (kcal) is the amount of energy required to raise 1
    kilogram (kg) of water by 1º C. It is also known as a kilocalorie.
    Below are the calorific values of three main components of food:

    • 1 g of carbohydrates contains 4 kcal


    • 1 g of protein contains 4 kcal
    • 1 g of fat contains 9 kcal
    The total calorie content(total energy) can be measured by means of
    device a BOMB CALORIMETER.
    1KCAL- 1000 cal

    The Joules
    is the measure of energy in the metric system (The metric system is an
    internationally recognized decimalized system of measurement. It is now known as the
    International System of Units.

    1 calorie(kilocalorie)= 4.184 joule (kilojoules)


    EXAMPLE
    1 cup of Milk = 170 kcal
    170kcal x 4.184 kjoules= 711.28 kjoules

    CALCULATION OF FOOD VALUE


    The energy of one table spoon of sugar is 15 grams approximately 60 calories (15x4)
    EXAMPLE:
    ONE CUP OF MILK CONTAINS APPROXIMATELY.
    12 gms carbohydrates x 4 cal/gm = 48 kcal
    8 gms protein x 4 cal/gm = 32 kcal
    10 gms fat x 9 cal/gm = 90 kcal
    = 170 kcal

    Calculate the percentage the kcal from Fat


    90 kcal/ 170 kcal =0.529 or 0.53
    = 53%

    You might also like

    pFad - Phonifier reborn

    Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

    Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


    Alternative Proxies:

    Alternative Proxy

    pFad Proxy

    pFad v3 Proxy

    pFad v4 Proxy