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NSC- Notes- Measuring Energy in Food
Nutrition and wellness (NSC-150)
Grand Canyon University
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10/7/
Direct Measure of Energy Content of Food: Bomb Calorimeter: - Determines the total energy content of food Estimated Energy Requirement: Energy Balance: - Energy Balance: energy in = energy out - Excess energy stored as fat in adipocytes (fat cells) - Imbalance causes weight changes - Basal metabolism: minimum energy needed to keep a resting body alive - Thermogenesis: heating body- shivering - Thermic Effect of Food: when you eat, when it travels and turns into energy Acceptable Macronutrient Distribution Range: - % of total calories for each macronutrient for general population - Associated with lower disease risk - Adequate intake of essential nutrients
Estimated Energy Requirement (EER): - Average dietary energy intake to maintain energy balance - Important: My FitnessPal is only as accurate as the information you enter - Components Energy Expenditure Basal Metabolism (BMR): - Minimum energy expended to keep a resting, awake body alive - 50%-65% of total energy needs - Maintaining heartbeat, respiration, body temperature - Varies between individuals - RMR (resting metabolic rate)= - Not fasting - Not completely rested Measuring Energy Expenditure: - Factors affecting BMR/RMR - Age - Body Size (height) - Growth - Fat free mass (lean body mass) - Indirect calorimetry- determines energy expenditure without direct measure
Carbohy
drate
45%-
65%
4kcal
Protein
10%-35%
Fat 4kcal
20%-35%
(No more than
10% sat fat)
9kcal
- calorie: (little c) unit of energy
- Calorie: kilocalorie = 1000 calories (little c) Direct Calorimetry:
- Measures heat production by the body Food Label Review:
- On packaged foods
- Used to see exactly what’s in food
- Based on diseases, allergies, high blood pressure, cholesterol
- Changed the nutrition labels:
- Adjusted the serving sizes of food
- Added sugars were catergorized
- Number of calories is now bolded and bigger (easier to find)
- Vitamin D and Potassium deficiencies- new categories added to let people see the vitamins and help fight deficiencies
- Decending order by weight- first thing on the list is the biggest ingredient Development of Food Guide: MyPlate
- USDA Food Patterns - 5 groups
- Fruits
- Vegetables
- Grains
- Protein foods
- Diary Products
- Grouped by nutrient content
- Rcommended daily amounts for each group
- Daily selection from each group
NSC- Notes- Measuring Energy in Food
Course: Nutrition and wellness (NSC-150)
University: Grand Canyon University
