FOOD 2010 Lecture Notes - Lecture 2: Ignition Coil, Yater, Food Composition Data

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Evaluate the nutritional value of food supplies. Estimate the nutritional content of individual diets. Weende experiment station - first place to create a system of approximating the value of a food or deed for nutritional purposes . The system (also known as proximate analysis) separates food into nutritive fractions. Newer methods are used now for determining more speci c nutrients. These new methods allow us to determine fatty acids, cholesterol, amino acids, speci c minerals and vitamins. Cal (small) is the amount of heat required to raise the temperature of 1 gram of water from 14. 5 c to 15. 5 c. (1 cal = 4. 1840 j) This unit is used to express the amount of energy that a food provides when consumed. Calorimeters : measure the heat developed during the combustion of food. Bomb calorimeters : determines the calorie content of foods.