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Food Science 1a - Lecture Lesson 1 and Caloric Needs 2...

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Lecture 2: Calories and Caloric Needs Lesson 1 Lesson 1 1. 6 Major Nutrients in Food: Nutrient- is any substance in food that the body can use to obtain energy, synthesize tisues or regulate fuctions Essential nutrient- fall into 6 categories water, carbohydrates, lipids, proteins, vitamins and minerals Deficiency- a deficiency is the sign of a lack of nutrient in the diet. For example- scurvy(vitmen C) goiter (iodine) 2. 3 Major Functions of Dietary Nutrients: a. contribure to cell and body structure b. Provide energy c. Regulate processes Macronutrients- nutrients needed in large quantities (carbs, protein and fat) Water not nutrients Micronutrients- nutrients needed in small quantities ( vitamins adminerals) 3. Key Differences Among Nutrients Cell and body structure: lipids protein, water, minerals Provide energy: carbohydrates, lipids, protein Regulate body processes: lipids, proteings, water, vitamins, and minerals 4. Organic vs Inorganic Nutrients Organic(contain carbon)- Carbohydrates, lipids, prteins and vitamins Inorganic(no carbon)- Minerals and water 5. Energy in Foods Food contains chemical energy in the form of kilocalories 1 kcal = the amound of energy needed to raise the temperature of a kilogram of water 1p Celsius 1 food calorie= 1 kilocalorie= 1000 calories 1
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Lecture 2: Calories and Caloric Needs Lesson 1 Lesson 1 6. Measuring Food Energy Bomb calorimeter: food energy is measured Food energy values: Carbohydrates- 4 cal/gm Proteins- 4 ca/gm Lipids (fat)- 9 cal/gm 7. Calculating Calories in Food – How many in a Big Mac? a. 45 grams of carbs, 25 grams of protein, 29 grams of fat i. 45 grms of carbs x 4 cal/g= 180 calories 25 x 4 = 100 29 x 9= 261 Total= 541 8. % Calories from Fat nots supposed to eat more then 30% of calories from fat Test Your Knowledge:
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