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Comparing the Energy Content of Foods - Coggle Diagram
Comparing the Energy Content of Foods
Food
Raw
Higher Water Count
Nutrient Preservation
Cooked
Water Loss
Nutrient Changes
Added Fats and Oils
Processed
Addition of Ingredients
Preservation Methods
Fortification and Enrichment
Methods of Measuring Energy Content
Chemical Analysis
One way that we could find that amount of energy in a certain type of food, is through chemical analysis. This is when the food is broken down into its chemical composition, meaning it is broken down into carbohydrates, proteins and fats. From this we can find out the energy content using the known caloric values of carbohydrates being 4 calories per gram, protein being 4 calories per gram and fats being 9 calories per gram.
Heating Up
Something else that could be done to find the energy content in a food would be by heating it up. This could be done by placing food that is burning under some water and then measuring the change in the temperature after a period of time. Then using the equation Q=m×c×ΔT, the energy content can be calculated.
Near Infrared Spectroscopy
This can be linked with the method of chemical analysis, but this is a method to identify the amount of macronutrients. NIRS works by having different macronutrients absorbing light at different wavelengths meaning the content of each can be guessed. This means using the method in chemical analysis, the energy content can then be estimated.
Indirect Calorimetry
Variables
Independent Variable
Types of Food
Dependent Variable
Energy Content measured in calories (kcal/g)
Controlled Variables
Measurement Technique
Sample Size
Temperature (of room or water and such)
Environmental Conditions
Uncontrollable Factors
Freshness and Processing of Food
Environmental Factors
Heat Transfer Efficiency
Measurement Inconsistencies