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Explain the basic Concept of Energy?
Energy in simple terms may be defined as the ability, or power, to do work. As a student of dietetics and nutrition, you already know that he physiological sources of energy are carbohydrates, protein, fats - the macronutrients present in food. Energy is released by the metabolism of food and the potential energy value of foods is expressed in terms of the kilocalorie (Kcal). A kilocalorie is defined as the amount of heat required to raise the temperature of 1 kg of water through I' Celsius (centigrade). Internationally, you may notice that the unit of energy measurement commonly used is the Joule (J). It expresses the amount of energy expended when 1 kg of a substance is moved 1 meter by a force of 1 Newton. The conversion factor for changing kilocalories to 1ciIojoules is 1 kilocalorie = 4.184 kilojoules. The amount of heat energy (kilocalorie) per grim1 that can be made available to the body by each of the energy-yielding macronutrients - carbohydrate, protein, fat - must be known to you. Yes, 1 g of carbohydrates yields 4 Kcal, 1g of fat yields 9 Kcal, and 1 g protein yields 4 Kcal. These values are known as the physiological fuel factors; Do you know how the energy in various foods is generally measured? The amount of energy available in a food is precisely determined by a laboratory technique known as calorimetry. In this process, a weighed amount of food is placed inside a metal container called a bonzb calorimeter, which is immersed in water. The food is then ignited in the presence of oxygen and burned. The increase in temperature of the surrounding water is measured and used in calculating the number of kilocalories given off by the oxidation of the food, an alternate method of measuring food energy is to use the macronutrient composition of foods in the food composition tables and by using the physiological fuel factors referred to earlier. The Indian Council of Medical Research (ICMR), India has published food value tables in a book titled 'Nutritive Value of Indian Foods'. Certainly, as a student of nutrition or dietetics, you may have referred la this book some time or other.
Aortic Allograft (Homograft) : In the earlier years fresh antibiotic preserved aortic allografts were tried. As the shelf life is limited, availability of all sizes at all t
The aqueous solution with the lowest pH is: Select one: a. 0.01 M HCl. b. 0.1 M acetic acid (pKa = 4.86). c. 0.1 M formic acid (pKa = 3.75). d. 0.1 M HCl. e. 10 t
ATG or AUG: The codon for the methionine; the translation initiation codon. generally, protein translation can only start at the methionine codon (although this codon might be fou
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Q. Show the Artificial Keys? These are based on the resemblances and differences of some prominent characters in the taxa. These are based on the phylogenetic relationship b
Which statement best describes the acid/base properties of guanine? -at pH, guanine will be negatively charge -at pH, guanine will be neutral -it will be an effective buff
Define Transverse section of body of male Ascaris? 1. Body wall consists of the following: (a) Cuticle is the outermost layer. It is a thick, tough, elastic membrane
The original DNA sequence when ,transcribed and translated would yield five successive valine residues. But the altered sequence would correspondingly read one aspartate and four s
Define Neurological disorders arising due to imbalanced nutritional intake (deficiency or excess)? Common examples are the neurological manifestations of beriberi, pellagra, p
Define the Carbohydrate and Fat required for elderly? Carbohydrate: It is usually recommended that approximately 55en% (percent of energy) be provided from carbohydrate food
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