Calorie Dense Vs. Nutrient Dense

Total Page：16

File Type：pdf, Size：1020Kb

Calorie Dense vs. Nutrient Dense What does this even mean? • These are terms used to compare the calorie to nutrient ratio in the foods we eat. Even though all foods contain nutrients, some foods are more beneficial to the body than others. What does calorie dense mean? • If a food is calorie dense, that usually means it is high in energy and low in nutrients. This means it is an EMPTY food. Consider these foods on the WHOA list. They are nutritionally poor food choices and contain much more calories than nutrients like vitamins and minerals. • If the body does not use all of the energy that was consumed, it gets stored in the body as fat which could lead to weight gain, poor heart health, and onset of diabetes. • These are typically highly processed foods which mean they are stripped of their nutrients and have added fat, sugar, and salt. What does nutrient dense mean? • Foods that have more nutritional value than calories are considered nutrient dense. These are great sources of good, lasting energy that will not be stored in the body as fat. Consider these foods on the GO list. • Typically found in raw, whole-grain foods that could prevent weight gain, promote heart health, and reduce the chances of diabetes and cancer. • They provide fewer calories and are high in Vitamins A, C, D, and E, calcium, iron, potassium, zinc, fiber, and healthy fats. They also provide protein and complex carbohydrates the body needs to stay healthy. How do I know what foods fall into each category? • Typically, calorie dense foods are going to be processed and/or packaged. Cakes, cookies, pies, candy, soda, fried food, and sugary drinks are just a few examples. • Nutrient dense foods are going to be all raw fruits and vegetables, whole-grains, lean meats, nuts, and seeds. • Check out the graphic below to get a better idea of where foods fall into place! http://healthyeating.sfgate.com/emptycalorie-foods-vs-nutrientdense-foods-1350.html Calorie Dense Nutrient Dense Empty calories Low in calories and fat High in vitamins and minerals .

Copy Link

Recommended publications

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.
[Show full text]
Does Dietary Fiber Affect the Levels of Nutritional Components After Feed Formulation?
fibers Article Does Dietary Fiber Affect the Levels of Nutritional Components after Feed Formulation? Seidu Adams 1 ID , Cornelius Tlotliso Sello 2, Gui-Xin Qin 1,3,4, Dongsheng Che 1,3,4,* and Rui Han 1,3,4 1 College of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, China; [email protected] (S.A.); [email protected] (G.-X.Q.); [email protected] (R.H.) 2 College of Animal Science and Technology, Department of Animal Genetics, Breeding and Reproduction, Jilin Agricultural University, Changchun 130118, China; [email protected] 3 Key Laboratory of Animal Production, Product Quality and Security, Jilin Agricultural University, Ministry of Education, Changchun 130118, China 4 Jilin Provincial Key Laboratory of Animal Nutrition and Feed Science, Jilin Agricultural University, Changchun 130118, China * Correspondence: [email protected]; Tel.: +86-136-4431-9554 Received: 12 January 2018; Accepted: 25 April 2018; Published: 7 May 2018 Abstract: Studies on dietary fiber and nutrient bioavailability have gained an increasing interest in both human and animal nutrition. Questions are increasingly being asked regarding the faith of nutrient components such as proteins, minerals, vitamins, and lipids after feed formulation. The aim of this review is to evaluate the evidence with the perspective of fiber usage in feed formulation. The consumption of dietary fiber may affect the absorption of nutrients in different ways. The physicochemical factors of dietary fiber, such as fermentation, bulking ability, binding ability, viscosity and gel formation, water-holding capacity and solubility affect nutrient absorption. The dietary fiber intake influences the different methods in which nutrients are absorbed.
[Show full text]
What Is a Calorie?
What Is A Calorie? Guide Copyright © 2008 Learning Seed Suite 301 641 West Lake Street Chicago, IL 60661 800.634.4941 [email protected] www.learningseed.com What Is A Calorie? Legal Niceties The Video Copyright © 2005 Learning Seed. This video program is protected under U.S. copyright law. No part of this video may be reproduced or transmitted by any means, electronic or mechanical, without the written permission of the Publisher, except where permitted by law. This Teaching Guide Copyright © 2008 Learning Seed. This teaching guide is copyrighted according to the terms of the Creative Commons non-commercial license (http://creativecommons.org/licenses/by-nc/2.5/). It may be reproduced, in its part or its entirety, for classroom use. No part of this guide may be reproduced for sale by any party. You are free: • to copy, distribute, display, and perform the work. • to make derivative works. Under the following conditions: • Attribution. You must attribute the work to Learning Seed. • Noncommercial. You may not use this work for commercial purposes. • For any reuse or distribution, you must make clear to others the license terms of this work. • Any of these conditions can be waived if you get permission from the copyright holder. Credits This Teaching Guide Compilation: Rebecca Phipps Copy Editor: Jennifer Smith Learning Seed Catalog and ISBN Numbers Please contact us with any questions or concerns at: VHS LS-1284-05-VHS ISBN 0-917159-75-6 Learning Seed DVD LS-1284-05-DVD ISBN 0-917159-23-3 Suite 301 641 West Lake Street Chicago, IL 60661 800.634.4941 [email protected] Closed Captioning This program is closed-captioned.
[Show full text]
Macronutrients and Human Health for the 21St Century
nutrients Editorial Macronutrients and Human Health for the 21st Century Bernard J. Venn Department of Human Nutrition, University of Otago, Dunedin 9054, New Zealand; [email protected] Received: 30 July 2020; Accepted: 4 August 2020; Published: 7 August 2020 Abstract: Fat, protein and carbohydrate are essential macronutrients. Various organisations have made recommendations as to the energy contribution that each of these components makes to our overall diet. The extent of food refining and the ability of food systems to support future populations may also impact on how macronutrients contribute to our diet. In this Special Issue, we are calling for manuscripts from all disciplines to provide a broad-ranging discussion on macronutrients and health from personal, public and planetary perspectives. Keywords: macronutrient; fat; protein; carbohydrate; acceptable macronutrient distribution range; starch; sustainability The macronutrients, fat, protein and carbohydrate provide energy and essential components to sustain life. Fat is composed of glycerol and fatty acids; protein is an agglomeration of amino acids; and carbohydrate is simple sugars occurring either as monosaccharides or chains of connected monosaccharides (e.g., starch) whose bonds are either hydrolysed in the human small intestine to monosaccharides or are resistant to hydrolysis (dietary fibre). To maintain longevity and health, a combination of these macronutrients is required in our diet. It is elusive as to whether there is a combination of macronutrients that provides optimal health. When expressed as a percentage of energy to the diet, human populations have historically survived on diets with greatly differing proportions of these macronutrients. For example, the animal-based diet of an Alaskan Inuit group was found to comprise 33% protein, 41% fat and 26% carbohydrate [1].
[Show full text]
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.
[Show full text]
The Science and Scope of Nutrition
The Science and Scope 1 of Nutrition LEARNING OBJECTIVES Define the scope and science of nutrition ( Infographic 1.1 ) Explain the connection between nutrition and chronic disease ( Infographic 1.2 ) Define and identify the major macronutrients and micronutrients ( Infographic 1.3 and Infographic 1.4 ) Summarize the purpose of the Dietary Reference Intake (DRI) values ( Infographic 1.5 ) Distinguish between the different types of DRI values and what each represents ( Infographic 1.6 and Infographic 1.7 ) Understand/explain the basis of the scientific method and how it is CHAPTER used in nutrition research ( Infographic 1.8 ) Describe three types of experimental design and the primary advantages of each ( Infographic 1.9 ) Describe reliable sources of nutrition information ( Infographic 1.10 ) t was the final months of World War II, and the Dutch people were starving. As a last-ditch effort to hold on to the Netherlands, the Germans had blocked the transport of food SPL/Science Source SPL/Science Ifrom the Netherlands eastern rural areas to its west- Exploring the ern cities. As a result, people were eating only a few hundred calories per day, typically a couple of small Science of slices of bread and potatoes. Some people used paper to thicken soup. This period, now known as the Dutch Hunger Winter, lasted from October 1944 Nutrition until the Netherlands was liberated in May 1945. 1 Copyright © W. H. Freeman and Company. Distributed by W. H. Freeman and Company strictly for use with its products. Not for redistribution. 02_POP_14867_ch01_001_023.indd 1 10/30/18 10:27 AM 1 THE SCIENCE AND SCOPE OF NUTRITION Thirty years later, a husband and wife it appeared as if a woman’s diet during preg- team of scientists at Columbia University nancy could have a strong influence on the decided to investigate whether these extreme weight of her child.
[Show full text]
Vitamin and Mineral Requirements in Human Nutrition
P000i-00xx 3/12/05 8:54 PM Page i Vitamin and mineral requirements in human nutrition Second edition VITPR 3/12/05 16:50 Page ii WHO Library Cataloguing-in-Publication Data Joint FAO/WHO Expert Consultation on Human Vitamin and Mineral Requirements (1998 : Bangkok, Thailand). Vitamin and mineral requirements in human nutrition : report of a joint FAO/WHO expert consultation, Bangkok, Thailand, 21–30 September 1998. 1.Vitamins — standards 2.Micronutrients — standards 3.Trace elements — standards 4.Deficiency diseases — diet therapy 5.Nutritional requirements I.Title. ISBN 92 4 154612 3 (LC/NLM Classification: QU 145) © World Health Organization and Food and Agriculture Organization of the United Nations 2004 All rights reserved. Publications of the World Health Organization can be obtained from Market- ing and Dissemination, World Health Organization, 20 Avenue Appia, 1211 Geneva 27, Switzerland (tel: +41 22 791 2476; fax: +41 22 791 4857; e-mail: [email protected]). Requests for permis- sion to reproduce or translate WHO publications — whether for sale or for noncommercial distri- bution — should be addressed to Publications, at the above address (fax: +41 22 791 4806; e-mail: [email protected]), or to Chief, Publishing and Multimedia Service, Information Division, Food and Agriculture Organization of the United Nations, 00100 Rome, Italy. The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the World Health Organization and the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.
[Show full text]
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.
[Show full text]
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.
[Show full text]
The Nutrition Contribution of Dietary Supplements on Total Nutrient Intake in Children and Adolescents
European Journal of Clinical Nutrition (2016) 70, 257–261 © 2016 Macmillan Publishers Limited All rights reserved 0954-3007/16 www.nature.com/ejcn ORIGINAL ARTICLE The nutrition contribution of dietary supplements on total nutrient intake in children and adolescents M Kang1, DW Kim2, H Lee3,YJLee3, HJ Jung1, H-Y Paik1,3 and YJ Song4 BACKGROUND/OBJECTIVES: The use of dietary supplements (DSs) by children and adolescents is increasing. The aim of this study was to identify the characteristics of DS users and examine the nutritional contributions of DSs to total nutrient intakes in children and adolescents, using data obtained from a national survey. SUBJECTS/METHODS: In total, 3134 subjects aged 9–18 years who participated in the 4th Korea National Health and Nutrition Examination Survey (2007–2009) were selected; the survey included 24-h recall questions on food intake and questions on DS use over the past year. Nutrient intakes from DSs were calculated using the aid of a label-based database on such supplements, and individual total nutrient intakes were derived by combining information on the foods and DSs consumed by each subject. RESULTS: There were 895 DS users (28.5%), 85.2% of whom (n = 577) had complete DS nutrient information and were therefore defined as identified-DS users. Identified-DS users were slightly younger and had a greater household income and better nutritional knowledge than did non-users. The most frequently consumed type of supplement was a ‘multivitamin and minerals’ complex. For total nutrient intake, identified-DS users had a significantly higher intake of most of the nutrients, except for macronutrient and sodium than non-users.
[Show full text]
Human Vitamin and Mineral Requirements
Human Vitamin and Mineral Requirements Report of a joint FAO/WHO expert consultation Bangkok, Thailand Food and Agriculture Organization of the United Nations World Health Organization Food and Nutrition Division FAO Rome The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concern- ing the delimitation of its frontiers or boundaries. All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission should be addressed to the Chief, Publishing and Multimedia Service, Information Division, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy or by e-mail to [email protected] © FAO 2001 FAO/WHO expert consultation on human vitamin and mineral requirements iii Foreword he report of this joint FAO/WHO expert consultation on human vitamin and mineral requirements has been long in coming. The consultation was held in Bangkok in TSeptember 1998, and much of the delay in the publication of the report has been due to controversy related to final agreement about the recommendations for some of the micronutrients. A priori one would not anticipate that an evidence based process and a topic such as this is likely to be controversial.
[Show full text]
Nutritional Value of Spirulina and Its Use in the Preparation of Some Complementary Baby Food Formulas
Available online at http://journal-of-agroalimentary.ro Journal of Agroalimentary Processes and Journal of Agroalimentary Processes and Technologies Technologies 2014, 20(4), 330-350 Nutritional value of spirulina and its use in the preparation of some complementary baby food formulas Ashraf M. Sharoba Food Sci. Dept., Fac. of Agric., Moshtohor, Benha Univ., Egypt Received: 26 September 2014; Accepted:03 Octomber 2014 .____________________________________________________________________________________ Abstract In this study use the spirulina which is one of the blue-green algae rich in protein 62.84% and contains a high proportion of essential amino acids (38.46% of the protein) and a source of naturally rich in vitamins especially vitamin B complex such as vitamin B12 (175 µg / 10 g) and folic acid (9.92 mg / 100 g), which helps the growth and nutrition of the child brain, also rich in calcium and iron it containing (922.28 and 273.2 mg / 100 g, respectively) to protect against osteoporosis and blood diseases as well as a high percentage of natural fibers. So, the spirulina is useful and necessary for the growth of infants and very suitable for children, especially in the growth phase, the elderly and the visually appetite. It also, helps a lot in cases of general weakness, anemia and chronic constipation. Spirulina contain an selenium element (0.0393 mg/100 g) and many of the phytopigments such as chlorophyll and phycocyanin (1.56% and 14.647%), and those seen as a powerful antioxidant. Finally, spirulina called the ideal food for mankind and the World Health Organization considered its "super food" and the best food for the future because of its nutritional value is very high.
[Show full text]