I. Measuring Heat
A. Technically, calorie: amount of heat energy required to heat 1 g H2O
by 1°C
B. Calorie or kcal: amount of heat energy required to
... [Show More] raise the temp of
1 kg H2O by 1°C
1. = 1,000 calories
2. More useful measurement
C. Bomb calorimeter
1. When food burned completely, raises temperature of the
surrounding water; energy is measured by this temperature
D. Now, use databases to determine caloric content of foods
II. Nutrition facts label
A. Required format by the Food and Drug Administration (FDA)
B. Describes nutrients in 1 serving of a food
1. Daily Value: simplified way to determine how well nutrients
“stack up”
C. Not all of the label is regulated!
D. Reading the Nutrition Facts label
1. Start with serving size and servings per container
a) Am I actually eating this amount?
2. Check calories and compare to your needs
a) Do I want to “spend” my calories on this food? Is it
worth it?
III. Energy equilibrium
A. Calories IN
1. Digestible energy
B. Calories OUT
1. Basal metabolic rate (BMR)
2. Thermic effect of food
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3. Physical activity
IV. Energy in = Macronutrients
A. Macronutrient: consumed in large amounts
B. 4 macronutrients
1. Carbohydrates
2. Lipids (fat)
3. Protein
4. Ethanol (alcohol)
C. All are consumed in large amounts and provide energy when
digested
V. GI Tract
A. GI tract and accessory organs include:
1. Mouth
2. Esophagus
3. Stomach
4. Small intestine (duodenum, jejunum, ileum)
5. Colon
6. Other organs: Liver, gallbladder, pancreas
B. Digestion in the body
1. Process of breaking down food into molecules that can be
absorbed by the body and
used for energy
C. GI Tract
1. Mouth
a) Tastes!
b) Chews food into manageable pieces
c) Mix with saliva
(1) Moisten
(2) Some digestion (CHO!)
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d) Swallow [Show Less]