Nutritional calories

Provides protein and digestible, high-calorie nutrition during an illness Kale... 

The SI unit of heat and energy is the joule (J). One joule is the equivalent of 0.2390 calories, or one calorie equals 4.184 joules. Table 16-1 shows the relationships among calories, nutritional Calories, joules, and kilojoules (kJ) and the conversion factors you can use to convert from one unit to another. 

Table 15.1 summarizes the relationships between calories, nutritional Calories, joules, and kilojoules (kj) and the conversion factors you can use to convert from one unit to another. 

Symptomatic therapy corrects the renal tubular losses, especially water and salt (e.g. phosphorus, potassium and bicarbonate). Frequent vomiting and anorexia interfere with appropriate symptomatic therapy and high calorie nutrition. Nasogastral or percutaneous gastroenterotomy (PEG) tube feeding becomes necessary in many patients for the first years of life. 

Popular and Scientific Narne(s) Origin and History importance Principal Areas Grewing Conditions Processing Preparation Uses Calories Nutritive Value ... 

Mixtures of certain high calorie nutritive and non-nutritive sweeteners in water solution can lead to excessive drinking by laboratory rats (4 ). When offered a mixture of 3% glucose and 0.125 or 0.250% saccharin in distilled water, the rats consumed... 

Spices and herbs can play an important indirect role in good nutrition. They are not high in nutrient values, but they help to increase the appeal and satisfaction of foods that are highly nutritious. Spices do contain fat, protein and carbohydrates, electrolytic minerals, iron and B vitamins, and others, but even the highest calorie spice, poppy seeds, contains only two to three calories per serving in normal use (12). 

In the United States, additional ramifications maybe expected from FDA s announcement of final regulations for new food labeling requirements under the directive of the Nutrition Labeling and Education Act of 1990 (2). Among other things, these regulations limit health claims that can be made on food labels. They also require new information on nutrient content, and limit the use of descriptors such as low and free in association with calories, fat levels, and other food product characteristics. 

Nutritional Value of Milk Products. Milk is considered one of the principal sources of nutrition for humans. Some people are intolerant to one or more components of milk so must avoid the product or consume a treated product. One example is intolerance to lactose in milk. Fluid milk is available in which the lactose has been treated to make it more digestible. The consumption of milk fat, either in fluid milk or in products derived from milk, has decreased markedly in the 1990s. Whole milk sales decreased 12% between 1985 and 1988, whereas the sales of low fat milk increased 165%, and skimmed milk sales increased 48% (35). Nutritionists have recommended that fat consumed provide no more than 30 calories, and that consumption of calories be reduced. Generally, a daily diet of 2000—3000 cal/d is needed depending on many variables, such as gender, type of work, age, body responses, exercise, etc. Further, there is concern about cholesterol [57-88-5] and density of fat consumed. Complete information on the nutritive value of milk and milk products is provided on product labels (36) (see also Table 4). 

The Sugars Task Force s Select Committee on Nutrition and Human Needs recommended a daily consumption of sugars at 10% of total calories, which approximates current (11%) daily intake levels in the United States. At this level, sucrose does contribute to the development of dental caries however, no firm evidence exists that it causes dietary imbalances or deficiencies of vitamins (qv), minerals, or trace nutrients (62). 

Early applications of crystalline fructose focused on foods for special dietary applications, primarily calorie reduction and diabetes control. The latter application sought to capitalize on a signiftcandy lower serum glucose level and insulin response in subjects with noninsulin-dependent diabetes melUtus (21,22) and insulin-dependent diabetes (23). However, because fmctose is a nutritive sweetener and because dietary fmctose conversion to glucose in the hver requires insulin in the same way as dietary glucose or sucrose, recommendations for its use are the same as for other nutritive sugars (24). Review of the health effects of dietary fmctose is available (25). 

Heat is measured in term.s of the calorie, defined as the amount of heat necessary to raise the temperature of 1 gram of water at a pressure of 1 atmosphere firom 15 to 16 °C. This unit is sometimes called the small calorie, or gram calorie, to distinguish it from the large calorie, or kilocalorie, equal to 1000 small calories, which is used in nutritional studies. In mechanical engineering practice in the United States and the United Kingdom, heat is measured in British thermal units (Btu). One Btu is the quantity of heat required to raise the temperature of 1 pound of water 1 ° F and is equal to 252 calories. 

In Europe, nutritional information is given in kilojoules (kj) instead of nutritional calories (1 nutritional calorie = 1 kcal). A packet of soup has the following nutritional information ... 

How would that same packet be labeled in the United States if the information has to be given in nutritional calories per cup (There are 4.18 joules in one calorie and 2 cups to a pint.)... 

A 12-oz can of most colas has about 120 nutritional calories (1 nutritional calorie = 1 kilocalorie). Approximately how many minutes of walking are required to bum up as energy foe calories taken in after drinking a can of cola (Walking uses up about 250 kcal/h.)... 

There are many sweeteners available today. Some are nutritive sweeteners, such as sugar others are non-nutritive, such as saccharin and still others fall somewhere in between, as they may have fewer calories than sugar, or be poorly metabolized in the body,... 

Most sweeteners are forms of sugar, since sugar is very cheap and easily available. But for health reasons, more and more people are getting their sweeteners in non-nutritive form, or in the form of short proteins that are so sweet that the number of calories needed to sweeten the food is negligible. 

The nutritional calorie, Cal, is actually 1 kilocalorie (kcal), and so it is important to note which unit is being used when assessing the energy content of food. 

The ABC cereal company is developing a new type of breakfast cereal to compete with a rival product that they call Brand X. You are asked to compare the energy content of the two cereals to see if the new ABC product is lower in calories so you burn 1.00-g samples of the cereals in oxygen in a calorimeter with a heat capacity of 600. J-(°C). When the Brand X cereal sample burned, the temperature rose from 300.2 K to 309.0 K. When the ABC cereal sample burned, the temperature rose from 299.0 K to 307.5 K. (a) What is the heat output of each sample (b) One serving of each cereal is 30.0 g. How would you label the packages of the two cereals to indicate the fuel value per 30.0-g serving in joules in nutritional Calories (kilocalories) ... 

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