FNN 100 Lecture Notes - Lecture 2: Calorimeter, The Huffington Post, Indirect Calorimetry

• School: Ryerson University
• Department: Nutrition and Food
• Course: FNN 100
• Professor: Jessica Wegener

Document Summary

Individuals of lower socioeconomic status tend to have greater rates of chronic disease and poorer diets. Poor food choices (e. g. , fast food) may be all that is available in their area. Ways we classify foods: by cuisine, fresh vs. processed/packaged, sweet vs. savoury, health vs. unhealthy. Andi guide at whole foods looks speciically at phytochemicals and anioxidants. 6 classes of nutrients: carbohydrates, proteins, lipids, vitamins, minerals, water. Macro & micro don"t need to know these two lists. Sources of energy mechanical energy (ability to move our body), electrical (send neural impulses), heat. Kilocalories is the technical term, though we refer to it as calories. Know the deiniion of 1 kcalorie (amount of energy required to raise the temperature of 1 g of the food/substance by 1 degree c). Food contains c, n, etc. which have bonds, and as those bonds break, they release energy, in the form of kcal.