Carbohydrates caloric content

Finally, a food processor presented 11 samples for a feasibility study on cheese powder to indicate its usefulness in quantifying caloric content as well as such constituents as moisture, protein, fat, ash, and carbohydrate. The composite absorbance tracings of Figure 11 produced a 3-wavelength equation, the results of which are shown in Table III. The... 

A beer with normal alcohol content, but much lower in caloric content, can be made with the help of external, specific enzymes that are added during mashing or fermentation to achieve further breakdown of carbohydrates. 

The estimates for the caloric content of food are 9.0Cal/g for fats, and 5.0Cal/g for carbohydrates and proteins. A breakfast muffin contains 14% by weight of fat, 64% carbohydrate, and 7% protein (the rest is water, which has no calories). Does it meet the criterion of 30% or less calories from fat, which is recommended for the U.S. population ... 

As pointed out earlier, polyols are metabolized much more slowly than reducing sugars. Eur-thermore, the caloric content of the individual polyols can be less, significantly, than those of corresponding reducing sugars. Consequently, polyols are useful replacements for more rapidly metabolized carbohydrates. They are most often used in confectionery, food, and pharmaceutical applications, as well as industrial uses [50,51]. 

NPY-treated animals have been reported to show strong preference for carbohydrate when pure macronutrient diets are available, with little or no effect on fat or protein intake (Stanley etal., 1985b Tempel and Leibowitz, 1990). This had led to the suggestion that NPY may be involved in mediating the consumption of carbohydrate, which is the macronutrient of choice at the start of the active feeding period in rats (Tempel et al., 1989). Indeed, peak levels of NPY are detected in the hypothalamus at this time (Jhanwar Uniyal et al., 1990 McKibbin et al., 1991b). Others have failed to reproduce this carbohydrate selection in food preference studies, and it is possible that palatability and caloric content of diets may account for reported effects on macronutrient selection. 

Many people used to believe that alcohol (ethanol, in the context of the diet) has no caloric content. In fact, ethanol (CH3CH2OH) is oxidized to CO2 and H2O in the body and yields approximately 7 kcal/g— that is, more than carbohydrate but less than fat. 

The energy required to process the types and qnantities of food in the typical American diet is probably equal to approximately 10% of the kilocalories ingested. This amount is roughly equivalent to the error involved in ronnding off the caloric content of carbohydrate, fat, and protein to 4, 9, and 4, respectively. Therefore, DIT is often ignored and calculations are based simply on the RMR and the energy required for physical activity. 

The caloric value of a food is applicable in humans only if our cells have enzymes that can oxidize that fuel by transferring electrons from the fuel to NAD+, NADP+, or FAD. When we burn wood in a fireplace, electrons are transferred from cellulose and other carbohydrates to O2, releasing energy as heat. However, wood has no caloric content for humans we cannot digest it and convert cellulose to a form that can be oxidized by our enzymes. Cholesterol, although a lipid, also has no caloric value for us because we cannot oxidize the carbons in its complex ring structure in reactions that generate NADH, FAD(2H), or NADPH. 

The energy content of foodstuffs varies. The approximate caloric content of generic carbohydrates, fats, and proteins are listed in Table 23-1. These values are based on a varied diet, i.e., all components are present. Recall that humans cannot synthesize glucose from fat. In the absence of carbohydrates, therefore, fat metabolism becomes inefficient, and the caloric value of fat decreases. 

We have seen that different food types have different caloric contents, as summarized in Table 18-3. Fats and oils contain over twice the number of calories per gram as that of carbohydrates or proteins. To follow the nutritional recommendation that a healthy diet consists of less than 20-35% of total calories from fat, the totai mass of fat shouid be about 8-16% of the diet. 

Explain the differences in caloric content between fats, carbohydrates, proteins, and fiber. 

Fats and oils contain over twice the number of calories per gram than carbohydrates or proteins. Fiber contains no caloric content... 

Due to the loss of nutrients, mineral salts, and water, it is essential that nutrients and fluids be consumed by the afflicted person. Frequent small meals with an adequate caloric content, but which are high in protein and low in fat and carbohydrate, are usually most successful. It may be necessary to give fluids intravenously to combat the dehydration. 

The caloric contents of diets are usually calculated by the use of Atwater caloric conversion factors which were derived for the mixed diets consumed by Americans around the turn of the century. These factors are based upon the assumptions that each gram of carbohydrate, fat, and protein in the diet will yield 4, 9, and 4 Calories (kcal), respectively. However, the Atwater factors were not intended to be used for single foods or for mixed diets that differed markedly in composition from those for which they were derived. Today, there are a wide variety of diets that have been drastically modified from the average American dietary pattern. Therefore, it is important that dietary planners understand the basic principles of food calorimetry. 

Gorecki [93] discussed literature data for caloric values of animals with special interest in the large differences between non-migratmg and migrating birds as well as before and after migration in the latter. He found that fat content of body tissues had a significant influence on their caloric content since animal fat usually exceeds 38 kJ/g while proteins (and carbohydrates) range between 17 and 21 kJ/g only. 

Those with a normal diet take in food in the forms of carbohydrates, fats and proteins. Because it has a low water content and produces so many ATP molecules, fat yields 9.3 Calories per gram while carbohydrates and proteins yield less than half as much (4.1 and 4.3 calorics per gi-am respectively). Thus, we get a huge number of calories from a small quantity of fat eaten. The average person in the United States has a diet with 50 percent of the calories in the form of carbohydrates, 35 percent in the form of fat and 15 percent in the form of protein. We need about 1 gram of protein per kilogram of body weight per day to replace body proteins that are broken down. A 70 kg person... 

While many of the poorer people on earth starve to death the problems of atherosclerosis and obesity affect many in wealthier societies.2533-0 Tire fat content of foods is often blamed, and, as discussed in Boxes 21-B and 22-B, the quality of fatty acids in the diet is very important. However, like fatty acids, carbohydrates are also metabolized via acetyl-CoA and can readily be converted to both fatty acids and cholesterol.2534 Obesity is largely a problem of excessive total caloric intake. 

To treat the malabsorption and subsequent diarrhea, lipid-poor diets (<5 g/day) should be implemented with a restriction of triglycerides containing long-chain fatty acids. Medium-chain fatty acids rely on other protein carriers besides apoB (i.e., albumin) for plasma transport, making them an ideal lipid substitute. However, long-term supplementation should be cautioned as associated hepatic fibrosis could occur. Diets should also contain increased protein and carbohydrate content to compensate for caloric loss from fat restriction. 

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