Nutrition caloric value

Aspartame. This synthetic sweetener is included with the nutritive sweeteners because it does have some caloric value (when metabolized as a protein, it releases 4 keal/g). The relationship between sweetness of aspartame and sucrose is almost linear when plotted on a log-log scale. Aspartame is 182 times sweeter than a 2% sucrose solution, but only 43 times sweeter than a 30% solution. The clean, full sweetness of aspartame is similar to that of sucrose and complements other flavors. 

Food Value Alcohol is metabolized rapidly and does not require digestion. It yields approximately 7 caL/g, and this energy cannot be stored. Although it has a high caloric value, it cannot be used as a food because it does not contain nutrients. Individuals who consume large volumes usually suffer from nutritional... 

Unlike most crops that store carbon as starch, a polymer of glucose, in the Jerusalem artichoke carbon is stored as inulin, a fructose polymer. The implications of this have a pronounced influence on the value and utility of the crop. An extremely important attribute derived from inulin is its nutritional contributions, even though the caloric value in humans is low. The evidence for the role of inulin in decreasing blood cholesterol and in enhancing other positive health benefits has been firmly established. 

Poultry. Lecithin has nutritional application in poultry feeds. The caloric value of lecithin (8900 kcal/kg) for broilers was reported to be greater than tallow (5000-7000 kcal/kg) or soybean oil (8800 kcal/kg) (332). This research was complementary to earlier observations that fat utilization and metabolizable energy value were improved when lecithin was also included in chick diets (333, 334). Phospholipids can increase pigment absorption contributing to egg yolk pigmentation (335). Nutrition also plays a key role in the value of meat. Brazilian research found that lecithin in the diets of broilers improved the sensory scores for breast meat (336). 

The date fruit consists of 70 percent carbohydrates (mostly sugars), making it one of the most calorie-rich, high-nutrient fruits available. With the present uncertainty in the world food supply and the expected increase in demand from food production countries, the date could be a premium source of high nutritional and caloric value, and it preserves easily for shipping and storage. 

Preparation (Table 11.1) given to patients receiving enteral nutritional support therapy depends on the nutrient, caloric values, and osmolality that the patient requires. These preparations are grouped as ... 

A nutritionist determines the caloric value of a 10.00-gram sample of beef fat by burning it in a bomb calorimeter. The calorimeter held 2.500 kg of water, the heat capacity of the bomb is 1.360 kJ/°C, and the temperature of the calorimeter increased from 25.0°C to 56.9°C. (a) Calculate the number of joules released per gram of beef fat. (b) One nutritional Calorie is 1 kcal or 4184 joules. What is the dietary, caloric value of beef fat, in nutritional Calories per gram ... 

Physiological Properties. Physiologically, dietary caloric value is entirely typical of all edible carbohydrates. No nutritive factor other than caloric value is to be expected unless specifically added. 

Because it has no caloric value, when it became commercially available in 1885, saccharin became an important substitute for sucrose. The chief nutritional problem in the West was—and still is—the overconsumption of sugar and its consequences obesity, heart disease, and dental decay. Saccharin is also important to diabetics, who must limit their consumption of sucrose and glucose. Although the toxicity of saccharin was not studied carefully when the compound first became available to the public (our current concern with toxicity is a fairly recent development), extensive studies done since... 

Proteins are not required for their caloric value, but for their content of amino acids. This presents two nutritional problems (1) Does a food protein contain the correct numbers of types of amino acids (2) How accessible are the amino acids, i.e., how digestible is the food These qualities of a dietary protein are expressed as its biological value. 

Dietary obesity and obesity-related diseases are among the widely occurring nutritional health problems in most of the developed nations in the Western world. Seaweed fiber in the diet helps to control weight gain in different ways. Adding considerable amoimt of seaweed to the diet enables to keep the dieter feel fuller quickly and to reduce the appetite dramatically for further eating. Moreover, most of the dietary fiber in seaweed is not taken up by the human body and provides a low caloric value to the diet. In addition, this soluble fiber forms a viscous mass in the... 

Adiabatic bomb calorimeters or isoperibolic calorimeters are used to determine the heat of combustion of foodstuffs. Although the values may be important in the context of process safety, they are mainly used to calculate caloric values of food for human nutrition or when foods (usually oils) are used as energy sources for engines. 

By 1900 the caloric value of foods had been carefully determined. Between 1890 and 1900 efforts were made to study food requirements by statistical methods. Dietary studies were conducted in several parts of the world, diets being evaluated for energy and protein according to standards developed by Voit and Atwater. Data collected by Atwater in the United States represent, as stated by McCollum, an epoch in development of knowledge of human nutrition. ... 

Roberfroid M.R., Gibson G.R., Delzenne N.M. The biochemistry of oligofructose, a nondigestible fiber an approach to calculate its caloric value. Nutrition Reviews, 51 137-146 (1993). 

NUTRITIONAL AND MEDICINAL EFFECTS OF SPIRITS. Food Composition Table F-21 lists a variety of alcoholic beverages—beers, wines, and liquors. In contrast to beers and wines, which contain certain minerals and vitamins, distilled liquors are so highly refined that they supply mainly empty calories. For example, the caloric content of 1 oz (29.6 ml of gin, rum, vodka, or whiskey ranges from 65 Calories (kcal) for 80-proof spirits to 83 Calories (kcal) for 100-proof spirits. Furthermore, other beverage spirits such as brandies, cordials, liqueurs, and mixed drinks may contain sufficient added sugar to make their caloric values much higher than the unsweetened spirits. (Most of the liqueurs sold in the United States contain from 100 to 120 Calories [kcal] per ounce.) Hence, heavy drinkers may obtain too much of their caloric requirement from liquor, and too little from the foods which furnish essential nutrients. It is well documented that chronic alcoholics often suffer from various types of malnutrition. 

Catsup and chili sauce are about equal in nutritional value, since each item is made with similar ingredients and contains about 32% solids (about 5 times the content of fresh tomatoes and tomato juice). However, the nutrients provided per calorie by these products are significantly less than those furnished by tomato paste, because the solid contents and caloric valued of the two condiments are boosted by added salt and sugar. 

The phenomenon of interchangeability was discovered by physiologists more than 50 years ago and has been the basis of calculations of the caloric value of food intake. Problems of nutrition connected with these interrelationships will be discussed in Chapt. XXI. 

Sweetener EU E-Number Solubility Caloric Nutritive (g/1) value (kcal/g) ADI (mg/kg bw) Approval Approval inEU in USA 1 Max. use level (ppm) Relative sweetnessb... 

In addition to the difficulties in finding the "active cause among many possibilities, such a study of polycropping would have to find and justify a formula for comparing different combinations of yields. Assuming the same costs, which is superior a yield of two hundred bushels of lima beans and three hundred bushels of corn, or a yield of three hundred bushels of lima beans and two hundred bushels of corn Does one arrive at a common denominator by using market prices (which would mean the answer would vary week by week and year by year), caloric content, overall nutritive value, or some other measure The difficulties rapidly pile up. 

A 1.0-g sample of a candy bar (which contains lots of sugar ) was burned in a bomb calorimeter. A 3.0°C temperature increase was observed for 1.00 X 103 g q water. The entire candy bar weighed 2.5 ounces. Calculate the fuel value (in nutritional Calories) of the sample and the total caloric content of the candy bar. 

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