Nutritional value of foods

Nutritional value of food

Thich Nhat Hanh

The apple in your hand is the body of the cosmos.

QUOTE

NUTRITIONAL VALUE OF FOOD

DEFINITION

Nutritional value or nutritive value as part of food quality is the measure of a well-balanced ratio of the essential nutrients carbohydrates, fat, protein, minerals, and vitamins in items of food or diet concerning the nutrient requirements of their consumer.

NUTRITIONAL VALUE OF FOOD

Nutritional value mentions the contents of food and the impact of component on the body. It associates to carbohydrates, fats, proteins, minerals, additives, enzymes, vitamins, cholesterol, sugar intake, fat and salt intake.

NUTRITIONAL VALUE DETERMINANTS

Nutrient Composition

Macronutrients: The amounts of carbohydrates, proteins, and fats in the food. Micronutrients: The presence of vitamins and minerals. Essential vitamins include Vitamin A, C, D, E, and K, while important minerals include calcium, iron, magnesium, potassium, and zinc.

NUTRITIONAL VALUE DETERMINANTS

Caloric Content

The total energy provided by the food, measured in calories, which comes from the sum of proteins, fats, and carbohydrates.

NUTRITIONAL VALUE DETERMINANTS

Processing and Preparation

The way food is processed and prepared can significantly affect its nutritional value. For example, cooking methods such as boiling, steaming, grilling, or frying can alter the nutrient content and bioavailability.

NUTRITIONAL VALUE DETERMINANTS

Bioavailability

This refers to how well the body can absorb and utilize the nutrients from the food. Factors influencing bioavailability include the food's form, preparation method, and the presence of other substances that enhance or inhibit absorption.

NUTRITIONAL VALUE DETERMINANTS

Water Content

The water content of food contributes to hydration and the overall volume of food intake without adding calories, which is important for maintaining healthy body functions.

NUTRITIONAL VALUE DETERMINANTS

Soil Quality and Farming Practices

The nutrient content of soil and the farming practices used (organic vs. conventional) can affect the nutritional value of crops. Soil rich in nutrients typically yields food with higher nutritional content.

LET'S REMEMBER SOME BASIC FACTS

Atwater found that carbohydrates and proteins provide 4 calories per gram, while fats provide 9 calories per gram.

Calories in food were first measured by chemist Wilbur O. Atwater in the late 1800s using a device called a respiration calorimeter.

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Calories and Their Measurement

A calorie is a measure of energy, specifically the amount of energy required to heat 1 kg of water by 1°C at sea level.

Carbohydrates are typically calculated by subtracting the measured amounts of other nutrients from the total weight of the food.

Proteins are measured using the Kjeldahl method, which determines the nitrogen content and then calculates the protein content.

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Measuring Nutrients in Food

Fats are measured by grinding up the food and washing it with an organic solvent that dissolves only the fat.

NUTRITIONAL VS CALORIC VALUE

CALORIFIC VALUE

The calorific value of food is the amount of heat energy that consumption of the food produces in the human body.

NUTRITIONAL VALUE

The nutritional value of food is the ratio of the essential nutrients in food items The formula for each nutrient in each ingredient would be: grams of the nutrient x 100 / percentage of the ingredient.

Nutrition information is generally provided on a per serving basis, so defining clearly what constitutes a serving is essential.

When establishing the nutrition values for a product, it is essential to determine the serving size for that product. The size should reflect typical consumption.

Portion size is the amount of a food you choose to eat — which may be more or less than a serving.

Serving size is a standardized amount of food. It may be used to quantify recommended amounts or represent quantities that people typically consume on a Nutrition Facts label.

NUTRITIONAL VALUE DETERMINANTS

By considering these factors, individuals can make informed choices about their diet, ensuring they receive the optimal nutrients necessary for maintaining health and preventing disease.

THANKS!

The sample is placed in a strong magnetic field and is bombarded with a pulse of radio frequency. This causes the magnetic moments of the hydrogen nuclei to flip. After the pulse ends, the magnetic moments of the nuclei oscillate, but the magnetic moments of nuclei in fat oscillate at a slightly different frequency than the magnetic moments of nuclei in other substances. So, the signal generated by nuclei in fat can be separated from the signals generated by nuclei in other substances present in the sample, and the amount of fat can be determined.

Here is how it works: