You will need
• table energy value of foods.
Instruction
1
Modern ideas about the qualitative and quantitative needs of human food are reflected in the concept of a balanced diet. According to her for the normal activities of the person needs a certain amount of energy and nutrients: proteins, fats, carbohydrates, amino acids, fatty acids, mineral salts, vitamins and trace elements. Many of these substances is indispensable, i.e. not produced in the body, although essential to man.
2
For the characteristics of the food product determine its overall elemental composition, select the degree of conformity of each component to the formula of balanced nutrition and find the so-called integral emergency. It is expressed in energy units (3000 kcal) and reflects the ability of a product to meet the needs of the organism in the necessary substances.
3
Define for yourself the concept of "nutritional value", it includes the proportion of nutrients in the product, the total energy value and organoleptic characteristics of the product. Energy value characterizes the part of energy released from food in the process of biological oxidation in the body. Depending on gender, age, weight and occupation a person needs to consume daily 600 to 5,000 kcal per day. Guide the self-examination of their lifestyle and, on this basis, calculate how many calories you need per day. Each food has a different energy value. For example, in 100 grams of meat contains from 100 to 350 kcal.
4
Proteins in the body are digested by 84,5%, carbohydrates 95,6%, fats – 94%. Given the level of assimilation of nutrients, calculate the energy value of the product. The oxidation of 1 g of protein stands out of 4.00 kcal (16.7 Kj) of energy, fat - 9,00 kcal (37,7 Kj.), of carbohydrates 3,75 kcal (15.7 Kj).
5
The nutritional value of the products calculate the ratio of the total chemical composition of the product and its weight. In addition to nutritional value in energy terms, an important indicator of food is its biological value. It characterizes the quality of the protein component product as the ratio of the degree of equilibrium of its amino acid composition and level of digestibility and assimilation of proteins in the body.