calculation of energy value

Energy value is the amount of energy that is formed during the biological oxidation of fats, proteins and carbohydrates contained in products. It is expressed in kilocalories (kcal) or kilodzhoules (CZH) the energy highlighted during oxidation of 1 g fat is equal to 9.0 kcal, 1G carbohydrates - 3.75 kcal, 1g proteins - 4.0 kcal, 1 g of organic acids - 3.0 Kcal / g, 1 g ethyl alcohol - 7.0 kcal / g. To obtain energy value in units of SI system, it is necessary to use the recalculation coefficient: 1 kcal \u003d 4,184 kJ. The energy value of products is calculated per 100 g edible part. To determine theoretical caloric content, it is necessary to multiply the caloric content of nutrients to the percentage of the corresponding nutrients. The amount of the obtained works is the theoretical caloric content of 100 g of the product. Knowing caloric content of 100 g of product, you can determine the calorie content of any amount of it (300 g, 1 kg, etc.). Knowing theoretical calorie content, it is possible to find a practical (actual) calorie content by multiplying the result of theoretical caloric content on the digestibility in percentage and division of the work per 100. Example Determine the theoretical caloric content of 1 cup (200 g) of cow's milk. According to the table of chemical composition or on the textbook of goods, we find the average chemical composition of cow milk (in%): fat - 3.2; proteins - 3.5; Milk sugar - 4.7; ash - 0.7. Decision. 1. Caloriciness of fats in 100 g of milk: 9 3.2 \u003d 28.8 kcal. 2. Calorie proteins in 100 g of milk: 4 3.5 \u003d 14.0 kcal. 3. Caloric content of carbohydrates in 100 g of milk: 3.75 4.7 \u003d 17.6 kcal. 4. The theoretical caloric content of 100 g of milk will be equal to: 28.8 kcal + 14.0 kcal + 17.6 kcal \u003d 60.4 kcal 5. The theoretical caloric content of 1 cup (200 g) will be: 60.4 2 \u003d 120.8 kcal \u003d 505.4 kJ 6. The actual caloric content of 100 g of milk is: (28.8 94): 100 + (14.0 84.5): 100 + (17,6,95,6): 100 \u003d 54.73 kcal \u003d 229 kJ

In order to study the consumer properties of food products, it is necessary to analyze their chemical composition and properties of chemicals included in them. By chemical composition and functional purpose, organic and inorganic substances that are part of food products are divided into energy, plastic (water, proteins, fats, etc.) and volume-functional (vitamins, nitrogen and enzymes).

Based on data on chemical composition Products and food consumption standards are determined by the range of products, which in each individual case can provide the need for the body in food substances.

The usefulness of food is determined by such basic consumer properties as nutritional, biological, energy and physiological value.

The nutritional value of the product characterizes the full useful properties. Its benign, the digestibility, the content of nutrient and biologically active substances.

The biological value of the products is characterized by the presence of vitamins, macro- and microelements, irreplaceable amino acids and polyunsaturated fatty acids that are not synthesized in the body and cannot be replaced by other foodstuffs.

The ability of products to influence the nervous, cardiovascular, the human digestive system characterizes the physiological value of the product.

The presence of fats, proteins, carbohydrates and their digestibility characterize the energy value of food.

Meals for each person is the only source of energy that is necessary for the proper functioning of the body. Painted substances contained in food products are split in the body to simpler substances, which is accompanied by energy emissions.

The energy value of food, primarily depends on the content of fat in them, because 1 g of this component gives 9 kcal, and 1 g of protein and 1 g of carbohydrates are made by 4 kcal, that is, more than two times less, and 1 g The fiber contains only 2 kcal.

Energy value of food products is expressed in Kilodzhoules (CJD) or kilocalories (kcal).

The energy value of products is calculated by multiplying the content (g) of individual nutrients to the following conversion coefficients:

• Protein \u003d 17 kJ \u003d 4 kcal;
• Carbohydrates \u003d 17 kJ \u003d 4 kcal;
• Fat \u003d 37 kJ \u003d 9 kcal;
• Fiber \u003d 8 kJ \u003d 2 kcal;
• Organic acids \u003d 13 kJ \u003d 3 kcal;
• Ethyl alcohol \u003d 29 kJ \u003d 7 kcal;
• Multiatomic alcohols (polyols) \u003d 10 kJ \u003d 2.4 kcal.

Which groups of products are most, and what are the least calories?

Products differ among themselves with energy value.

The calorie content of food dishes or all food depends on their formulation composition, the choice of raw materials with a lower or higher energy value, as well as from technologically used processes or culinary processing methods.

The most calorie food from food rich, for example, oil and carbohydrates, such as refined sugar. A group of foods having the lowest calorie content is vegetables, and fruits due to higher sugars have a higher energy value.

For example, one medium cucumber gives about 15 kcal, and the middle pear is about 60 kcal. Fresh and frozen vegetables and fruits are usually characterized by low calorie. But in dishes prepared from these products calorieness above, as it affects it, for example, adding sugar, oil or mayonnaise.

A significant amount of energy is also made alcoholic beverages. They do not contain fat, and the content of sugars, except for sweet wines and liqueurs, is insignificant, although 1 g of pure ethanol provides up to 7 kcal.

Information on the energy value of the food product can be found on its packaging, as a rule, in a nutritional value table. In contrast, the caloric content of food or daily diet is calculated by adding the energy value of individual foods that make up your food.

Method for calculating the overall energy value.

Determine the number of products consumed, for example, for breakfast. Then, based on the information provided on the product packaging (energy value per 100 g), calculate the amount of energy consumed for the portion.

For example, 100 g of ham is 84 kcal, thus, 20 g of ham will be 17 kcal.

Thus, to calculate the energy value of breakfast, you need to perform the following calculation:

• 1 bun (50 g) \u003d 150 kcal
• oil (5 g) \u003d 74 kcal
• ham or turkey (20 g) \u003d 17 kcal
• cheese (20 g) \u003d 79 kcal;
• 1 medium tomato (130 g) \u003d 26 kcal,
• coffee (1 cup - 130 ml) + milk 2% fat (10 ml) + sugar (1 teaspoon - 5 g) \u003d 3 + 5 kcal + 20 kcal.

The estimated value of the energy of individual components of food is folded, and you will receive the number of calories that you consume, eating your breakfast:
150 kcal + 74 kcal + 17 kcal + 79 kcal + 26 kcal + 3 kcal + 5 kcal + 20 kcal \u003d 374 kcal.

How does the caloric content of products decrease?

Among food products there are many products with a reduced value of energy value. Their caloric content is reduced by reducing the content of fats and sugar in them.

Another way to reduce calorie food replace sugar and fat substances, low or zero energy value.

For example, sugar can be replaced with polyol sweeteners (xylitis, maltith), which have a lower caloric content from natural sugar (about 40%) or synthetic substances intense sweeteners (for example, aspartame, thaumatin) that do not have calories. It should be noted that there are certain norms that regulate sweeteners in which dose and in which products are allowed to use them.

Is Light products actually low-calorie?

There is a huge range of products with the inscription LIGHT (Easy). These are products C. reduced content One or more macroelements (for example, fat at least 30% compared with analogues). It can be, for example, beverages, soft drinks, dairy products, sweets. In these products, sweet taste is achieved by applying sweeteners instead of sucrose (sugar).

However, so far some products remain high-calorie due to the content of fats, such as chocolate, cookies. Choosing such products, it is worth familiar with their composition and food value indicated on the package.

purpose of work: Fastening the previously studied theme "Energy value of food". Mastering methods for determining the energy value of individual foods in the diet.

Theoretical information .

The source of energy spent by a person is served by food. Energy in food is in a hidden form and is released during the metabolism. The number of hidden energy prisoners is called energy value or calorie.

Energy value should correspond to the daily flow of human energy. It is measured in kilocalories (kcal) and kilodzhoules (CJ). 1 kcal - the amount of heat for heating 1 l water, from 15 0 c to 16 0 s; 1 kcal \u003d 4.18 kJ. The energy value of 1g protein is 4 kcal; 1 g fat - 9 kcal; 1G carbohydrates - 4 kcal, and the energy value of other organic substances is not taken into account, because Their content in food is slightly. Mineral substances and water hidden energy do not contain. Consequently, the energy value of food products depends on the content of proteins, fats and carbohydrates. Energy value of food products is indicated in the directory (Appendix No. 1).

Sample solution:

We define the energy value of 100g pasteurized milk.

According to the reference book, the "chemical composition of food products" in 100g milk contains 2.8g protein; 3.2g fat; 4.7g carbohydrates.

Consequently, the energy value of 100g pasteurized milk will be 4 kcal * 2.8 + 9 kcal * 3.2 + 4 kcal * 4.7 \u003d 58.8 kcal.

The task :

Determine the energy value of products of the corresponding to your option:

Form and content of the report:

1. Fill the task according to the variant according to the sample (see theoretical information)

Control questions.

1. What is the energy value of food?

2. What is the energy value of the main nutrients?

3. How is the identification of the energy value of products?

Practical work №23

Calculation of the energy value of individual dishes in the menu

purpose of work: Fastening the topic "Energy value of food". Getting the skills to determine the energy value of individual dishes in the menu.

Theoretical information

The human nutrition should be rational balanced, i.e. Comply with the physiological needs of the body, taking into account the working conditions, climatic characteristics of the area, age, body weight, gender and human health.

The energy value of food must comply with human energy consumption. The body should receive so much energy with food as it spends it per day. At the same time, it is necessary to take into account the change in the intensity of metabolic processes, depending on age, gender, climatic conditions, because In young age exchange processes Pass intense than in the elderly, etc.

It must be remembered that the excess of the energies come from food (overeating) is in the form of fat, when malnutrition, all nutrients are mobilized (proteins, fats, carbohydrates) for energy, primarily fat. If the energies are consumed less than spending, the body weight is reduced with a decrease in fat reserves.

For example:

We define the energy value of cottage cheese with sour cream.

Product name	On 1 portion	Food. Value 100 gr.	Food. 1 portion value
B.	J.	W.	B.	J.	W.	B.	J.	W.
Cottage cheese				2,8	10,5	13,5	2,1		121,5	8,4
Sour cream				2,7	0,52		0,54	2,08		2,16
Sugar		-	-	99,8	-	-	14,97	-	-	59,88

1. Calculation food value At 100 g of the product are shown in the table "Chemical Composition ..." (see Appendix No. 1).

Cottage cheese per 100 g: proteins 14

carbohydrates 1,3.

2. Calculation of nutritional value for 1 portion:

Cottage cheese 75g:

Carbohydrates

Sour cream 20g:

Carbohydrates

Sugar 15g:

no proteins and fats are missing

carbohydrates

3. Calculation of energy value for 1 portion

Cottage cheese 75g proteins: 4 (energy value) * 10.5 (the amount of protein in portions) \u003d 42.

Fat: 9 * 13,5 \u003d 121.5

Carbohydrates: 4 * 2,1 \u003d 8.4

Sour cream 20g proteins - 4 * 0.52 \u003d 2,08

Fats - 9 * 5 \u003d 45

Carbohydrates - 4 * 0.54 \u003d 2,16

Sugar 15G Carbohydrates - 4 * 14,97 \u003d 59.88

The resulting data is in a table.

4. Calculation of calorie content of the entire portion of cottage cheese with sour cream.

The amount of proteins (σ1) \u003d 44.08

The amount of fats (σ2) \u003d 166.5

The amount of carbohydrates (σ2) \u003d 70.44

Σ total \u003d 281.02

Answer: Calorie dishes is 281 kcal.

The task:

Determine the energy value of the following dishes

Form and content of the report:

1. Fill the necessary calculations according to its version

2. The obtained data is in the proposed table

Product name	On 1 portion	Food. Value 100 gr.	Food. 1 portion value	Energy. 1 portion value
B.	J.	W.	B.	J.	W.	B.	J.	W.

Control questions :

1. What is the essence of rational nutrition?

2. What is the need to determine the energy value of dishes in the menu?

3. What does an excess of food entering the body?

4. What can insufficient energy consumption with food?

Practical work number 24

Calculation of the energy value of individual food techniques.

Purpose of work: Purchase the skill of the preparation and calculation of individual feeding, consolidate the topic: "Energy value of food".

Theoretical information

Human health, his character, performance, longevity depends largely on food consumed by them. It is no coincidence that a person is what he eats.

Healthy people need 3-4 meals a day with 4-5-hour intervals. Mental and physical work promotes 4-time diet. Between small meals, the intervals can be 2-3 hours. Earlier, in 2 hours it should not be equipped, since the food in the intervals between the main meals "interrupts" appetite and violates the rhythmic activity of the digestive organs.

The energy value of daily diet should be provided mainly by carbohydrates of plant food, which enriches food to also water-soluble vitamins and mineral substances. Vegetable food contains a large amount of fiber that prevents suction of nutrients, so in the diet, it should be no more than 40% of the total mass of products.

The breakfast menu includes a variety of dishes containing meat, fish, cereals, vegetables, fats. It can be done by fractional (first and second breakfast), thereby reducing the amount of food and contributing to the best absorption. Breakfast must include hot drinks (tea, coffee, cocoa), exciting the secretion of gastric juice.

For lunch to excite the appetite, it is recommended to include in the menu a variety of snacks, hot soups Vegetarian or on broths, beautifully decorated second meat dishes, fish, vegetables, crumbs, pasta. Complete lunch is followed by sweet dishes (kissel, compote, mousse, jelly), which reduce the release of digestive juices and give a feeling of satiety.

Milk-vegetable dishes (porridge, salads, puddings, casseroles, cheesecakes, etc.), drinks (tea, milk, dairy products) are served on the afternoon personnel and dinner.

When drafting the menu, it is necessary to provide a variety of dishes, as well as take into account the season of the year, including fresh vegetables and fruits in the raw form with the mandatory use of greenery. A variety of food gives the body the ability to select biologically active substances necessary for vital activity.

The task:

Make one of the food receptions entering your daily diet and calculate its energy value.

Form and content of the report:

1. Fill the task using Appendices No. 1, # 2.

Methods of calculations are given above.

Control questions :

1. How much average healthy man Must be food intakes per day?

2. What products should be used preferably in the first half of the day, and which in the second?

3. What is the blower or dishes should be used for breakfast and lunch?

4. Which powerfulness or dishes should be used for afternoon and dinner?

Practical work number 25

CONTENT: Energy value is the amount of energy that is formed during the biological oxidation of fats, proteins and carbohydrates contained in products. It is expressed in kilocalories (kcal) or kilodzhoules (CZH) the energy highlighted during oxidation of 1 g fat is equal to 9.0 kcal, 1G carbohydrates - 3.75 kcal, 1g proteins - 4.0 kcal, 1 g of organic acids - 3.0 Kcal / g, 1 g of ethyl alcohol - 7.0 kcal / g.

calculation of energy value

Energy value is the amount of energy that is formed during the biological oxidation of fats, proteins and carbohydrates contained in products. It is expressed in kilocalories (kcal) or kilodzhoules (CZH) the energy highlighted during oxidation of 1 g fat is equal to 9.0 kcal, 1G carbohydrates - 3.75 kcal, 1g proteins - 4.0 kcal, 1 g of organic acids - 3.0 Kcal / g, 1 g of ethyl alcohol - 7.0 kcal / g. To obtain energy value in units of SI system, it is necessary to use the recalculation coefficient: 1 kcal \u003d 4,184 kJ. The energy value of products is calculated per 100 g edible part. To determine theoretical caloric content, it is necessary to multiply the caloric content of nutrients to the percentage of the corresponding nutrients. The amount of the obtained works is the theoretical caloric content of 100 g of the product. Knowing caloric content of 100 g of product, you can determine the calorie content of any amount of it (300 g, 1 kg, etc.). Knowing theoretical calorie content, it is possible to find a practical (actual) calorie content by multiplying the result of theoretical caloric content on the digestibility in percentage and division of the work per 100. Example Determine the theoretical caloric content of 1 cup (200 g) of cow's milk. According to the table of chemical composition or on the textbook of goods, we find the average chemical composition of cow milk (in%): fat - 3.2; proteins - 3.5; Milk sugar - 4.7; ash - 0.7. Decision. 1. Caloriciness of fats in 100 g of milk: 9 3.2 \u003d 28.8 kcal. 2. Calorie proteins in 100 g of milk: 4 3.5 \u003d 14.0 kcal. 3. Caloric content of carbohydrates in 100 g of milk: 3.75 4.7 \u003d 17.6 kcal. 4. The theoretical caloric content of 100 g of milk will be equal to: 28.8 kcal + 14.0 kcal + 17.6 kcal \u003d 60.4 kcal 5. The theoretical caloric content of 1 cup (200 g) will be: 60.4 2 \u003d 120.8 kcal \u003d 505.4 kJ 6. The actual caloric content of 100 g of milk is: (28.8 94): 100 + (14.0 84.5): 100 + (17,6,95,6): 100 \u003d 54.73 kcal \u003d 229 kJ

In order to study the consumer properties of food products, it is necessary to analyze their chemical composition and properties of chemicals included in them. By chemical composition and functional purpose, organic and inorganic substances that are part of food products are divided into energy, plastic (water, proteins, fats, etc.) and volume-functional (vitamins, nitrogen and enzymes).

On the basis of data on the chemical composition of products and food consumption standards, the range of products is determined, which in each individual case can provide the need for the body in food substances.

Product utility products

Nutrition is determined by such basic consumer properties as nutritional, biological, energy and physiological value.

The nutritional value

The product characterizes the full fullness of useful properties, i.e. Its benign, the digestibility, the content of nutrient and biologically active substances.

Biological value