All foods except vitamins and minerals contain stored energy. This energy is released and made available to living things during the chemical reactions of respiration.

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Rajvir Nijjar                 18083

Food Energy

Background:

All foods except vitamins and minerals contain stored energy. This energy is released and made available to living things during the chemical reactions of respiration.

When food is burned it releases the same amount of energy in the form of heat, as it does when respired. The energy value of food is burned in a calorimeter. All the heat given off by the food is transferred to a known quantity of water, which rises in temperature. It takes 4.2 joules of heat to raise the temperature of 1g of water by 1oc. So the energy value of food is calculated by the formula; temperature rise x 4.2 x mass of water. A foods energy value is usually quoted in kilojoules: 1 kilojoule (1kj) = 1000 joules.

These measurements give the potential rather than the actual energy value of a food. If you eat bread and butter, whose energy value is 1000kj, you do not get 1000kj of energy. First the bran in the bread and some of the fat in butter passes undigested through the gut so its energy is lost. Second, up to 80% of the energy is loosed as heat.

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Types of food:

There are three types of food-carbohydrates, fats and proteins. We need carbohydrates and fats for energy. We need proteins for growth and repair.

Cornflakes, rise, spaghetti, potatoes, sugar, cakes = carbohydrates

Chocolates, butter, ice-cream, cream, peanuts = fat

Fish, milk, cheese, eggs, Soya protein = proteins

How much energy is given by different foods?

The amount of energy given by a particular food depends on the substances, it contains. For example margarine and butter consists almost entirely of fat, so they give a lot of energy. On the other hand ...

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