Energy in food lab practical - Coursework Example

However, the results are valid for the determination of the energy content of foods. The energy intake in human beings is dependent on the diet. There is increasing evidence that the dietary energy density is an important characteristic in estimating energy intake. The challenge however lies in the development of methods to derive energy density (Cox and Mela 49). Therefore, the determination of energy density of most diets can be deemed as a multifaceted if not involved process. In connection to this, there are factors that limit the accuracy of the procedure and its totality in estimating the energy density of a given diet.

Three methods have been previously documented and compared in the determination of Energy density. The first is all foods and beverages, the second considers only food and caloric beverages and the third is biased towards food only. It is evident from a consideration of each method that there will be significant differences in the energy density obtained. . Fats carbohydrates and proteins are the chief sources of energy in the human diet. Fats and carbohydrates contain hydrogen, carbon and oxygen whereas proteins in addition to these contain nitrogen.

The heat released through the oxidation of food is the heat of combustion, and it is widely accepted to be synonymous with its gross energy value. The primary objective of this research was to determine the energy density of bread, mushroom, and oil Bread, oil, mushrooms, distilled water, clamp, boiling tube and burner. Also, thermometer, Heatproof mat, Measuring cylinder, 50 cm3 or 100 cm3 and Mounted needle with wooden handle. In addition, Tongs or forceps for food samples that cannot be impaled Thermometer (–10 °C to 110 °C) and Eye protection were also used.

The food samples of mushrooms and bread were dried before being cut into 1 cm2 or 0.5 cm3. The boiling tube was held in position using a clamp stand and 20ml of water transferred into it. The water temperature was measured