What Is a Calorie?
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Soda Can Calorimeter
Soda Can Calorimeter Energy Content of Food SCIENTIFIC SCIENCEFAX! Introduction Have you ever noticed the nutrition label located on the packaging of the food you buy? One of the first things listed on the label are the calories per serving. How is the calorie content of food determined? This activity will introduce the concept of calorimetry and investigate the caloric content of snack foods. Concepts •Calorimetry • Conservation of energy • First law of thermodynamics Background The law of conservation of energy states that energy cannot be created or destroyed, only converted from one form to another. This fundamental law was used by scientists to derive new laws in the field of thermodynamics—the study of heat energy, temperature, and heat transfer. The First Law of Thermodynamics states that the heat energy lost by one body is gained by another body. Heat is the energy that is transferred between objects when there is a difference in temperature. Objects contain heat as a result of the small, rapid motion (vibrations, rotational motion, electron spin, etc.) that all atoms experience. The temperature of an object is an indirect measurement of its heat. Particles in a hot object exhibit more rapid motion than particles in a colder object. When a hot and cold object are placed in contact with one another, the faster moving particles in the hot object will begin to bump into the slower moving particles in the colder object making them move faster (vice versa, the faster particles will then move slower). Eventually, the two objects will reach the same equilibrium temperature—the initially cold object will now be warmer, and the initially hot object will now be cooler. -
Energy Equilibrium Energy Balance Calorie Referstoa the Riseintemperature Withathermometer
Energy Balance Energy Equilibrium Did you know that the food we eat provides us with energy? We use energy 24 hours a day, seven days a which means the food really contains 110,000 week. Each person needs a different amount of calories. However, food labels in the United energy, and that amount changes throughout States use Calories (capitalized), which is the our lives. The idea is to consume just enough same as kilocalories. Internationally, the energy energy for our bodies to function; not too much measurement of kilojoules is used. It is another or too little. We need to find a balance between way to measure the same item. One kilojoule is energy burned and energy consumed because approximately equal to 0.25 kilocalories. excess energy is stored in our bodies as fat. To find out exactly how many calories are in The energy we consume is measured in food, scientists can use a bomb calorimeter. A kilocalories (kcal). A kilocalorie is defined as bomb calorimeter measures the heat released the amount of energy required to raise the when food is burned, which provides an estimate temperature of a liter of water one degree of potential energy in the food. The amount Celsius. You may have heard of calories instead of energy an object possibly has is known as of kilocalories. The term calorie refers to a potential energy. The bomb calorimeter is used unit of food energy. This energy is expressed because it mimics the method our body uses to in 1000-calorie metric units, known as a break down food. -
Guide for the Use of the International System of Units (SI)
Guide for the Use of the International System of Units (SI) m kg s cd SI mol K A NIST Special Publication 811 2008 Edition Ambler Thompson and Barry N. Taylor NIST Special Publication 811 2008 Edition Guide for the Use of the International System of Units (SI) Ambler Thompson Technology Services and Barry N. Taylor Physics Laboratory National Institute of Standards and Technology Gaithersburg, MD 20899 (Supersedes NIST Special Publication 811, 1995 Edition, April 1995) March 2008 U.S. Department of Commerce Carlos M. Gutierrez, Secretary National Institute of Standards and Technology James M. Turner, Acting Director National Institute of Standards and Technology Special Publication 811, 2008 Edition (Supersedes NIST Special Publication 811, April 1995 Edition) Natl. Inst. Stand. Technol. Spec. Publ. 811, 2008 Ed., 85 pages (March 2008; 2nd printing November 2008) CODEN: NSPUE3 Note on 2nd printing: This 2nd printing dated November 2008 of NIST SP811 corrects a number of minor typographical errors present in the 1st printing dated March 2008. Guide for the Use of the International System of Units (SI) Preface The International System of Units, universally abbreviated SI (from the French Le Système International d’Unités), is the modern metric system of measurement. Long the dominant measurement system used in science, the SI is becoming the dominant measurement system used in international commerce. The Omnibus Trade and Competitiveness Act of August 1988 [Public Law (PL) 100-418] changed the name of the National Bureau of Standards (NBS) to the National Institute of Standards and Technology (NIST) and gave to NIST the added task of helping U.S. -
What Are My Calorie, Protein, Fat, & Carbohydrate Needs
What are My Calorie, Protein, Fat, & Carbohydrate Needs? Calorie Needs The Harris-Benedict Equation for Basal Energy Expenditure (BEE) is commonly used to figure energy requirements based on sex, height, weight and age. W = weight in kilograms H = height in centimeters A = age in years Men: BEE = 66.5 + 13.8(W) + 5.0(H) - 6.8(A) Women: BEE = 655.1 + 9.6(W) + 1.9(H) - 4.7(A) Example: Beth is a 47 year-old female. She is 5’5” tall and weighs 147 pounds. What is her BEE? (147 pounds)/(2.2 pounds/kg) = 66.8 kg (65 inches)(2.54 cm/inch) = 165 cm BEE = 655.1 + [(9.6)(66.8 kg)] + [(5.0)(165 cm)] - [(4.7)(47 age)] BEE = 655.1 + 641 + 825 – 221 = 1900 calories If Beth gets regular physical activity, her BEE may need to be multiplied by a factor of 1.2-1.5 to account for extra calories needed during exercise. A factor of 1.2 represents an average amount of activity, where 1.5 would be a very high amount of activity. We’ll say Beth gets an average amount of activity. In this case her needs would be: 1900 calories (1.2) = 2280 calories Protein Needs The American Dietetic Association (ADA) recommends daily protein intake for healthy adults as .8-1.0 g of protein/kg body weight. Example: Jay weighs 168 pounds. How much protein does he need per day? (168)/(2.2g/kg) = 76.4 kg 76.4 kg (.8 g/kg) = 61 g 76.4 kg (1.0 g/kg) = 76 g 61 – 76 grams of protein per day Fat Needs Fat intake should equal 30% of your total days calories. -
MF3085 Subtract the Sugar
Subtract the Sugar Discussion Learner Objectives 1. What are added sugars? Participants will be able to: • Sugar can occur naturally or be added to foods. • understand and define • Naturally occurring sugars can be found in fruit or milk. For example, added sugars; the sweet taste you experience when eating watermelon comes from • identify food products with the natural sugar in the fruit. Sugar is not added to the watermelon to added sugars; and make it taste sweet. • identify one goal or action to • You might sometimes hear sugars referred to as complex carbohydrates. reduce added sugars in the diet. Complex carbohydrates are healthier than simple carbohydrates because complex carbohydrates take longer to break down in the body and create a consistent level of energy release. Fruits, vegetables, and grains are foods containing complex carbohydrates, while cookies, soda, Materials and candies are foods containing simple carbohydrates. • Access to outside area to run • Added sugars, also called simple carbohydrates, are sugars and around syrups added to foods or beverages when they are processed or • Dry erase board or prepared. For example, the sweet taste of soda pop is from added chalkboard sugars. Sugar must be added to the soda to make it taste sweet. • Pencils for participants 2. What foods contain added sugars? • sodas, energy drinks, sports drinks, and fruit drinks • candies, cakes, and cookies • pies and cobblers • pastries and donuts • dairy desserts • yeast breads • ketchup 3. Why is sugar added to foods? • To enhance flavor, texture, and color. • To preserve foods such as jams and jellies. • To help bread to rise. -
1. Energy and Power1
1. Energy and Power1 © John Dawson At the end of the Cretaceous period, the golden age of dinosaurs, an asteroid or comet about 10 miles in diameter headed directly towards the Earth with a velocity of about 20 miles per second, over ten times faster than our speediest bullets. Many such large objects may have come close to the Earth, but this was the one that finally hit. It hardly noticed the air as it plunged through the atmosphere in a fraction of a second, momentarily leaving a trail of vacuum behind it. It hit the Earth with such force that it and the rock near it were suddenly heated to a temperature of over a million degrees Centigrade, several hundred times hotter than the surface of the sun. Asteroid, rock, and water (if it hit in the ocean) were instantly vaporized. The energy released in the explosion was greater than that of a hundred million megatons of TNT, 100 teratons, more than ten thousand times greater than the total U.S. and Soviet nuclear arsenals. Before a minute had passed, the expanding crater was 60 miles across and 20 miles deep. It would soon grow even larger. Hot vaporized material from the impact had already blasted its way out through most of the atmosphere to an altitude of 15 miles. Material that a moment earlier had been glowing plasma was beginning to cool and condense into dust and rock that would be spread worldwide. Few people are surprised by the fact that an asteroid, the size of Mt. Everest, could do a lot of damage when it hits the Earth. -
Measurement of Energy in Food and During Physical Activity 171
98421_Ch06 12/28/07 10:15 AM Page 170 Chapter 6 Measurement of Energy in Food and During Outline Measurement of Food Energy I The Calorie—A Unit of Energy Physical Activity Measurement I Gross Energy Value of Foods I Net Energy Value of Foods I Energy Value of a Meal Measurement of Human Energy Expenditure I Energy Released by the Body I The Respiratory Quotient I The Respiratory Exchange Ratio I Measurement of Human Energy Generating Capacities I Energy Expenditure During Rest and Physical Activity I Factors Affecting Energy Expenditure I Energy Expenditure During Physical Activity I Average Daily Rates of Energy Expenditure I The Metabolic Equivalent (MET) 98421_Ch06 12/28/07 10:15 AM Page 171 Chapter 6 Measurement of Energy in Food and During Physical Activity 171 Answer these 10 statements about the measurement of energy in food and during physical activity. Use the scoring key at the end of the chapter to check your results. Repeat this test after you have read the chapter and compare your results. 1. T F The calorie is a unit of energy measurement. 2. T F The bomb calorimeter operates on the principle of indirect calorimetry by measuring the oxygen consumed as the food burns completely. 3. T F Heat of combustion refers to a food’s ability to release carbon dioxide in relation to oxygen consumed as it burns completely. 4. T F The heat of combustion for all carbohydrates averages 5.0 kCal per gram. 5. T F The heat of combustion for lipid averages 6.0 kCal per gram. -
What to Eat Weight Loss Guide Part 3
What to Eat Weight Loss Guide Part 3 Table of Contents Part I – Hormonal Obesity Chapter 1 – Sugars Chapter 2 – Sugar-Sweetened Beverages Chapter 3 – The Deadly Effects of Fructose Chapter 4 – Fructose causes Insulin Resistance Chapter 5 – Fat Phobia Chapter 6 – The Diet-Heart Hypothesis Chapter 7 – Trans Fats Chapter 8 – Saturated Fats Chapter 9 – Polyunsaturated Fats Chapter 10 – Cardioprotective effect of saturated fats Part II – Cortisol Chapter 11 – Cortisol Chapter 12 – Sleep Part III – How to Lose Weight Chapter 13 – How to Lose Weight Chapter 14 – The Multi-Factorial Nature of Obesity Chapter 15 – Avoid Miracle Cures Chapter 16 – Reduce Added Sugars Chapter 17 – The Tyranny of Breakfast Chapter 18 – Beverages Chapter 19 – Wheat Chapter 20 – The Great Carbohydrate Debate Chapter 21 – Fibre Chapter 22 – Do All Diets Fail? Chapter 23 – Why Can’t I Lose Weight? Chapter 24 - Sugars – Chapter 1 Sugars are fattening. Of that, there is really little doubt. Almost everybody can agree upon this fact. The reason it is fattening is a little more contentious. Some consider sugar as empty calories since they contain few essential nutrients. Others think that sugar makes food more ‘palatable’ and thus cause us to overeat these foods. In a similar vein, sugar may be more ‘rewarding’ and thus cause overeating and obesity. Sugar is also a carbohydrate, which may be the mechanism of its fattening effect. Others, such as Dr. Robert Lustig considers sugar to be a poison. His internet lecture became a viral sensation. All I can say is that, while I generally agree with his position, a poison that requires daily consumption for 70 years or more to kill is not a very strong poison. -
Ultraprocessed Food: Addictive, Toxic, and Ready for Regulation
Preprints (www.preprints.org) | NOT PEER-REVIEWED | Posted: 29 September 2020 doi:10.20944/preprints202009.0698.v1 1 Ultraprocessed food: addictive, toxic, and ready for regulation Robert H. Lustig, M.D., M.S.L. 1,2,3 From the 1Department of Pediatrics, and 2Institute for Health Policy Studies, University of California, San Francisco, CA, USA and 3Department of Research, Touro University- California, Vallejo, CA, USA CONFLICTS OF INTEREST: Dr. Lustig has never accepted money from the food industry, and has no disclosures with respect to this article. However, Dr. Lustig has authored five popular books as a public health service: Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease (2013); Sugar Has 56 Names: a Shopper’s Guide (2013); The Fat Chance Cookbook (2014); The Hacking of the American Mind: The Science Behind the Corporate Takeover of our Bodies and Brains (2017); and Metabolical — the Lure and the Lies of Processed Food, Nutrition, and Modern Medicine (2021). He is Chief Science Officer of the non-profit Eat REAL (US) and advisor to the non-profits Action on Sugar (UK) and the Center for Humane Technology (US). He is also Chief Medical Officer of the for-profit entities BioLumen Technologies (US) and Foogal (US), and consultant to Simplex Health (US). © 2020 by the author(s). Distributed under a Creative Commons CC BY license. Preprints (www.preprints.org) | NOT PEER-REVIEWED | Posted: 29 September 2020 doi:10.20944/preprints202009.0698.v1 2 ABSTRACT Past public health crises (e.g. tobacco, alcohol, opioids, cholera, HIV, lead, pollution, venereal disease, even COVID-19) have been met with interventions targeted both at the individual and all of society. -
Pediatric Nutrition Assessment Tools
Pediatric Nutrition Assessment Tools Clinical Nutrition Week 2016 Austin, TX Malnutrition Indicators using Z Scores Primary indicators when only a single data point is available for use as a criterion for identification and diagnosis of malnutrition related to undernutrition: Academy of Nutrition and Dietetics/American Society of Parenteral and Enteral Nutrition 2014 Pediatric Malnutrition Consensus Statement71, 72, 73, 75, 76 Primary indicators Mild malnutrition Moderate malnutrition Severe malnutrition Weight for height zscore −1 to −1.9 z score −2 to −2.9 z score −3 or greater z score BMIa for age z score −1 to −1.9 z score −2 to −2.9 z score −3 or greater z score Length/height z score No data No data −3 z score Mid-upper arm circumference Greater than or equal to −1 Greater than or equal to −2 Greater than or equal to −1.9z score to −2.9z score to −3z score aBMI=body mass index. Primary indicators when two or more data points are available for use as criteria for identification and diagnosis of malnutrition related to undernutrition: Academy of Nutrition and Dietetics/American Society of Parenteral and Enteral Nutrition 2014 Pediatric Malnutrition Consensus Statement71, 72, 73, 75, 76 Primary indicators Mild malnutrition Moderate malnutrition Severe malnutrition Weight gain velocity (<2 y of age) <75%a of the normb for <50%a of the normb for <25%a of the normb for expected weight gain expected weight gain expected weight gain Weight loss (2 to 20 y of age) 5% usual body weight 7.5% usual body weight 10% usual body weight Deceleration -
The International System of Units (SI) - Conversion Factors For
NIST Special Publication 1038 The International System of Units (SI) – Conversion Factors for General Use Kenneth Butcher Linda Crown Elizabeth J. Gentry Weights and Measures Division Technology Services NIST Special Publication 1038 The International System of Units (SI) - Conversion Factors for General Use Editors: Kenneth S. Butcher Linda D. Crown Elizabeth J. Gentry Weights and Measures Division Carol Hockert, Chief Weights and Measures Division Technology Services National Institute of Standards and Technology May 2006 U.S. Department of Commerce Carlo M. Gutierrez, Secretary Technology Administration Robert Cresanti, Under Secretary of Commerce for Technology National Institute of Standards and Technology William Jeffrey, Director Certain commercial entities, equipment, or materials may be identified in this document in order to describe an experimental procedure or concept adequately. Such identification is not intended to imply recommendation or endorsement by the National Institute of Standards and Technology, nor is it intended to imply that the entities, materials, or equipment are necessarily the best available for the purpose. National Institute of Standards and Technology Special Publications 1038 Natl. Inst. Stand. Technol. Spec. Pub. 1038, 24 pages (May 2006) Available through NIST Weights and Measures Division STOP 2600 Gaithersburg, MD 20899-2600 Phone: (301) 975-4004 — Fax: (301) 926-0647 Internet: www.nist.gov/owm or www.nist.gov/metric TABLE OF CONTENTS FOREWORD.................................................................................................................................................................v -
Junk Foods, Their Ill Effects on Human Health and Measures of Their Regulation
International Journal of Medical Sciences DOI : 10.15740/HAS/IJMS/9.2/88-94 Volume 9 | Issue 2 | October, 2016 | 88-94 e ISSN-0976-7932 | Visit us - www.researchjournal.co.in A REVIEW Junk Foods, Their Ill Effects on Human Health and Measures of Their Regulation ANAMIKA CHAUHAN AND SANJAY KUMAR See end of the paper for ABSTRACT : The aims of present study were to elucidate the ill effects of junk foods on human authors’ affiliation health and the measures of reduction of their effects. The junk foods are used by most of peoples due Correspondence to : to their tastes and flavours and advertisements otherwise these food items are not good for health. ANAMIKA CHAUHAN The intake of junk foods (zero nutritional values) leads to several disease to different body parts and Department of Home Science, H.N.B. University, Garhwal, organs like teeth and skin, liver, kidney and heart. Some studies concluded that prolonged use of SRINAGAR (UTTARAKHAND) these items can cause cancers or brain disease. It has been revealed that consumptions of junk foods INDIA have influences on body similar to that of drugs; consumers may be addicted to these food items like Email: anamikachauhan1615 @gmail.com addiction of cocaine. To decline the ill effects of these foods on human health, we should avoid these items and should prefer the home made and healthy foods, fruits and vegetables. We should choose the diet or food having proportioned carbohydrate, protein, vitamins, minerals, and water. We should follow precautions and prepare food in such manner so that it vitamin remain in food because most of them vitamins are resolved in water and destroyed in heat.