Chapter 3 Lecture Basic Chemistry Fourth Edition Chapter 3 Matter and Energy 3.6 Energy and Nutrition Learning Goal Use the energy values to calculate.

Slides:



Advertisements
Similar presentations
The need for energy Energy is required for:- the basal requirements which keep the body alive. This is known as the Basal Metabolic Rate (BMR) movement.
Advertisements

Objective: Explain... How we calculate energy Where our body gets energy What ways our body uses energy.
1 Chapter 2Energy and Matter 2.1 Energy Copyright © 2005 by Pearson Education, Inc. Publishing as Benjamin Cummings.
Food Labels and Nutrition Fundamentals Jan 23, 2014 Bio 28: Nutrition Instructor: Paul Nagami Laney College.
1 Chapter 2Energy and Matter 2.1 Energy Copyright © 2005 by Pearson Education, Inc. Publishing as Benjamin Cummings.
1 Chapter 2Energy and Matter 2.2 Energy and Nutrition.
Energy needs.  Energy is require for all basic physiological functions  Breathing  Digestion  Excretion  Muscle function  mobility  heart  Brain.
Thermochemistry & Food Food has a stored energy content that is measured in Calories 1 Calorie = 4.18 kJ.
NUTRITION FOR EXERCISES.  Macro Nutrients provide energy.  Fat, Proteins, Carbohydrates and Alcohol - calories.  Provide energy for body functions.
 Chapter 2Energy and Matter 2.2 Energy and Nutrition Copyright © 2009 by Pearson Education, Inc.
 The number of calories your body burns at rest to maintain normal body functions.  It is the amount of calories per day your body burns, regardless.
Calories and Diet.
Reading Food Labels.
Energy Chapter 2 © 2004, 2002 Elsevier Inc. All rights reserved.
NUTRITION.
Chemistry: An Introduction to General, Organic, and Biological Chemistry, Eleventh Edition Copyright © 2012 by Pearson Education, Inc. Chapter 2 Matter.
1 Copyright © 2008 by Pearson Education, Inc. Publishing as Benjamin Cummings Chapter 3 Matter and Energy 3.5 Specific Heat.
ENERGY ABILITY TO DO WORK © PDST Home Economics. Energy Energy is the ability to do a task Energy is the ability to do a task The food we eat gives the.
Review: How is your body organized? Similar cells are grouped together to form a tissue (epithelial, nervous, muscle, connective) different tissues are.
Nut Calories – Pretzel Calories. Mass = 4.12g Nut Calories – Pretzel Calories Mass = 4.12g Mass Al Cup= g.
Chemistry: An Introduction to General, Organic, and Biological Chemistry, Eleventh Edition Copyright © 2012 by Pearson Education, Inc. Chapter 2 Matter.
Scott Claybrook 7/17/2011 Technology and Education.
Learning Objectives: To describe how the body uses energy To explain what is meant by respiration Analyse the energy requirements of different people Starter:
Nutrition and units. calories A calorie is the old chemistry metric unit for energy. A calorie is the amount of energy required to raised 1 g of water.
Measuring and Using Energy Changes Section Main Idea Energy stored in chemical bonds can be converted to other forms and used to meet the needs.
Chapter 9 Lecture Basic Chemistry Fourth Edition 9.5 Energy in Chemical Reactions Learning Goal Given the heat of reaction (enthalpy change), calculate.
LecturePLUS Timberlake 991 Chapter 6 Energy and States of Matter Measuring Heat Energy Energy and Nutrition.
Copyright © 2004 Pearson Education Inc., publishing as Benjamin Cummings. 1 Chapter 5 Energy and States of Matter 5.1 Energy 5.2 Measuring Heat 5.3 Energy.
The Basics of Nutrition
Chapter 2Energy and Matter 2.1 Energy 1. makes objects move. makes things stop. is needed to “do work.” 2.
Reaction Energy and Reaction Kinetics Chapter 17 Notes.
Chapter 2 Matter and Energy. 2.1 Classification of Matter Matter is anything that has mass and occupies space. Classification of matters are ◦ Pure substance.
General, Organic, and Biological Chemistry Fourth Edition Karen Timberlake 2.6 Energy and Nutrition Chapter 2 Energy and Matter © 2013 Pearson Education,
QUESTIONS p “Go For the Burn”. Activity: Calories Needed in 1 Hour: Playing Soccer Swimming Couch Potato Sleeping Reading.
Diet and energy © Pearson Publishing Tel
General, Organic, and Biological Chemistry Fourth Edition Karen Timberlake 6.9 Energy Changes in Chemical Reactions Chapter 6 Chemical Reactions and Quantities.
General, Organic, and Biological Chemistry Fourth Edition Karen Timberlake 2.5 Specific Heat Chapter 2 Energy and Matter © 2013 Pearson Education, Inc.
Daily Health Question: Lesson 2- What factors influence your metabolism? Try and think something that you do (or don’t do).
1 Copyright © The McGraw-Hill Companies, Inc. Permission required for reproduction or display. Chapter 4 Lecture Outline Prepared by Jennifer N. Robertson-Honecker.
Calories from food Chapter 12. Calories Measurement of the energy content in a substance = heat Calorie = E require to raise the temperature of 1 gram.
Nutrition. Introduction What is the first thing that comes to mind when you hear the word “nutrition”? Does this differ when you hear the word “food”?
Chapter 3 Lecture Basic Chemistry Fourth Edition Chapter 3 Matter and Energy 3.5 Specific Heat Learning Goal Calculate specific heat. © 2014 Pearson Education,
Food Labels Food Labels are used to evaluate foods.
Chapter 6 Energy and States of Matter
3.5 Energy and Nutrition One hour of swimming uses 2100 kJ of energy.
Sports Nutrition Energy in our Diets Energy in the Diet.
The Basics of Nutrition
By the end of this topic, the student will be able to:
Chapter 3 Matter and Energy
Food Label Terms Words such as low, reduced, free and more are now legally defined within nutrition.
We Are What We Eat: Food Labels and Nutrition
Your Daily Needs & The Energy Value of Food
Nutrition Nutrition involves all the processes involved in the absorption, use and elimination of the substances needed to keep our bodies in good working.
Calorimetry.
Chapter 9 - Thermochemistry Heat and Chemical Change
Nutrition.
Reading Nutrition Fact Labels
Energy Balance.
Chapter 2 Energy and Matter
Chapter 2 Energy and Matter
Energy Measuring Heat Calorimetry
Chapter 3 Matter and Energy
Chapter 9 - Thermochemistry Heat and Chemical Change
Chapter 2 Matter and Energy
Nutrition and units.
WHY WE EAT, WHAT WE EAT EXPLORING ENERGY PART 1 – ENERGY OUT
QUESTIONS p “Go For the Burn”.
Food Labels.
Warm-Up 3/19/14 Compare these three food labels. Which do you think will have the greatest number of Calories? Why do you think that?
Chapter 6 Energy and States of Matter
Presentation transcript:

Chapter 3 Lecture Basic Chemistry Fourth Edition Chapter 3 Matter and Energy 3.6 Energy and Nutrition Learning Goal Use the energy values to calculate the kilojoules (kJ) or kilocalories (kcal) in a food. © 2014 Pearson Education, Inc.

Energy and Nutrition Carbohydrates are the body’s primary source of energy; however, when carbohydrate reserves are exhausted, fats and then proteins are used for energy. Primary Fuel Carbohydrates Fats Proteins

© 2014 Pearson Education, Inc. Energy and Nutrition On food labels, energy is shown as the nutritional Calorie, written with a capital C. In countries other than the United States, energy is shown in kilojoules (kJ). 1 Cal = 1000 cal 1 Cal = 1 kcal 1 Cal = 4184 J 1 Cal = kJ

© 2014 Pearson Education, Inc. Energy Food Values Foods are burned in a calorimeter to determine their energy values (kJ/g or kcal/g).

© 2014 Pearson Education, Inc. Energy values for the three food types are in kJ/g and kcal/g. Energy Food Values

© 2014 Pearson Education, Inc. Energy Food Values We can use energy values in Table 3.9 to calculate the energy from a food type when its mass is known.

© 2014 Pearson Education, Inc. Energy Content of Some Foods On the labels of packaged foods, the nutrition facts include the total Calories and kilojoules, and the grams of carbohydrate, fat, and protein per serving.

© 2014 Pearson Education, Inc. Guide to Calculating Energy from a Food

© 2014 Pearson Education, Inc. Sample Problem, Energy from a Food A hamburger sandwich contains 37 g of carbohydrate, 19 g of fat, and 23 g of protein. What is the total energy (kcal) from this food? Step 1Given37 g carbohydrate 19 g fat 23 g protein Needtotal kilojoules from hamburger

© 2014 Pearson Education, Inc. Sample Problem, Energy from a Food A hamburger sandwich contains 37 g of carbohydrate, 19 g of fat, and 23 g of protein. What is the total energy (kcal) from this food? Step 2Use the energy value for each food type and calculate.

© 2014 Pearson Education, Inc. Sample Problem, Energy from a Food A hamburger sandwich contains 37 g of carbohydrate, 19 g of fat, and 23 g of protein. What is the total energy (kcal) from this food? Step 3Add the energy from each food type to get total energy. Total energy = 150 kcal kcal + 90 kcal = 410 kcal

© 2014 Pearson Education, Inc. Chemistry Link to Health The amount of energy needed by a human each day depends on age, gender, and physical activity.

© 2014 Pearson Education, Inc. Chemistry Link to Health A person loses weight when his or her intake of calories is less than the calories used in a given day. Kilocalories burned per hour of walking are 200 swimming are 500 running are 750

© 2014 Pearson Education, Inc. Using the energy values per food type in Table 3.9, calculate the total energy (kcal) obtained from a diet that includes 52 g of carbohydrates, 6 g of fat, and 130 g protein. Learning Check

© 2014 Pearson Education, Inc. Solution Using the energy values per food type in Table 3.9, calculate the total energy (kcal) obtained from a diet that includes 52 g of carbohydrates, 6 g of fat, and 130 g protein. Step 1Given52 g carbohydrate 6 g fat 130 g protein Needtotal energy (kJ)

© 2014 Pearson Education, Inc. Solution Calculate the total energy (kcal) obtained from a diet that includes 52 g of carbohydrates, 6 g of fat, and 130 g protein. Step 2Use the energy value for each food type and calculate.

© 2014 Pearson Education, Inc. Solution Calculate the total energy (kcal) obtained from a diet that includes 52 g of carbohydrates, 6 g of fat and 130 g protein. Step 3Add the energy from each food type to calculate the total energy (kcal). Total energy value = 210 kcal + 40 kcal kcal = 770 kcal

© 2014 Pearson Education, Inc. Concept Map, Matter and Energy