...mL Graduated cylinder Procedure 1. Obtain and wear goggles. Safety #1 2. Obtain a sample of food and a food holder. Mount the food onto the food holder so that it can burn without damaging the holder. Find and record the initial mass of the food sample and food holder. CAUTION: Do not eat or drink in the laboratory. 3. Connect the Temperature Probe to the computer interface. Prepare the computer for data collection by opening the file “01 Energy in Food” from the Biology with Vernier folder of Logger Pro. 4. Set up the apparatus shown generally...
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...241-248. This article explored the effects of season, sex and body size of spotted-tailed quolls on food intake and chosen prey items. The aim was to determine if these factors influenced the diet of the quolls and whether diet trends were similar to those of quolls in other geographic locations. The study was conducted over 20 months and included the trapping of quolls for scat collection as well as the collection of scats from set transects. Prey remains from the scats were identified using keys and reference specimens to the lowest taxonomic level of confidence. It was found that mammals dominate the diet of quolls; however they were consumed less frequently over summer while insects and reptile consumption increased in frequency over summer. Gender and body size was not found to influence food intake significantly however there was a trend that smaller quolls consumed more invertebrates than mammals. Data gathered from this study was broadly similar to that gathered from populations of quolls in different geographic locations. As both the quoll and Tasmanian Devil are carnivorous marsupials and previous studies have provided evidence of their similarities, the conclusions from this article could be used in regards to the influence of such factors on Tasmanian Devils given there is limited resources available regarding these animals. Green B, Eberhard I (1979) Energy requirements and sodium and water turnovers in two captive marsupial carnivores: the Tasmanian Devil, Sarcophilus...
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...Concepts of Nutritional Health The Eatwell Plate The eatwell plate highlights the different types of food that make up our diet, and shows the proportions we should eat to have a well-balanced and healthy diet. The eatwell plate is based on the five food groups: * Bread, rice, potatoes, pasta and other starchy foods * Fruit and vegetables * Milk and dairy foods * Meat, fish, eggs, beans and other non-dairy sources of protein * http://www.tigerstrust.co.uk/data/general/eatwell.jpg http://www.tigerstrust.co.uk/data/general/eatwell.jpg Foods and drinks high in fat and/or sugar The size of the segments for each of the food groups is consistent with Government recommendations for a diet that would provide all the nutrients required for a healthy adult or child (over the age of two). Five-a-day Five-a-day highlights the health benefits of getting five 80g portions of fruit and vegetables every day. That is five portions of fruit and vegetables in total, not five portions of each. ‘Five-a-day’ is based on advice from the World Health Organization, which recommends eating a minimum of 400g of fruit and vegetables a day to lower the risk of serious health problems, such as heart disease, stroke, type 2 diabetes and obesity. Reasons to eat five portions of fruit and veg * Fruit and vegetables are a good source of vitamins and minerals, vitamin C and potassium. * They're an excellent source of dietary fibre, which helps maintain a healthy...
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...ANALYSIS OF FOOD PRODUCTS FOOD SCIENCE 581 Instructor Prof. D. Julian McClements Room 238, Chenoweth Lab Tel: 545 1019 Email: mcclements@foodsci.umass.edu Course Description Food products are analyzed for a variety of reasons, e.g., compliance with legal and labeling requirements, assessment of product quality, determination of nutritive value, detection of adulteration, research and development. The lectures will cover the basic principles of analytical procedures and techniques commonly used to provide information about the chemical composition, structure and physical properties of food materials. The aim of the laboratory classes is to give students experience in performing food analysis experiments, analyzing data and reporting their findings. In addition, students are expected to work in teams on a special project where they will identify and critically assess the most appropriate analytical methods for analyzing the properties of a particular food product. [4 Credits]. Textbooks * Introduction to Food Analysis. S.S. Nielsen, 1998. Aspen Publishers - The best general overview of food analysis techniques currently available. (Required). * Food Analysis: Theory and Practice. Y. Pomeranz and C.E. Meloan, Chapman and Hall - General overview of food analysis techniques (Useful) * Food Analysis: Principles and Techniques. D.W. Gruenwedel and J.R. Whitaker, Marcel Dekker - General overview of food analysis techniques (Useful) * Analytical Chemistry of Foods. C.S...
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...Coffee and Energy Drinks: A Caffeine Comparison Jacob Wiegand University of Maryland University College WRTG 101 Some may call the current debate that rages between traditionally brewed coffee and the fairly new energy drinks long overdue since the latter’s inception in 1987. With the tightly connected world we live in today, myths and opinions can spread very rapidly and create biased perspectives where there should normally be none. With this in mind, to view key points of these beverages and discuss the similarities, differences, hazards, and benefits of each based solely upon facts would be beneficial to the misinformed. Just as advancements in technology have created a world where information can travel the globe in fractions of a second, perhaps methods of caffeine consumption can also modernize and gain an edge on the centuries-old brewed coffee, although with a different purpose. For the contents of this essay, the term “energy drinks” will be condensed to include the many brands on the market today and will be associated with the average amount of additives found in such drinks. This will also be true for coffee which can often contain as much as and surprisingly more caffeine than mainstream energy drinks (Mitchella 2014), although the content varies wildly depending on the beans used and the method of brew. On the subject of caffeine content, it may be surprising to learn that an energy drink contains 2.5 milligrams...
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...FLOW OF ENERGY AND MATTER IN ECOSYSTEM When we think about ecosystems, we need to think both big and small. We need to consider the recycling of atoms between organisms and within their environment and the flow of energy through living organisms and its changes from one form to another. We need to appreciate the relationships between organisms, and between organisms and their environment. We also need to consider the potential effects that these relationships have, not only on individual organisms and their environment, but also on our planet. WATER Organisms need water to survive. The good news is that water cycles through ecosystems. The bad news is that, at times, the amount of water available can be too great (as in the case of floods) or too little (as in the case of drought). Some species have adapted to these conditions and possess adaptations that increase their chances of survival. Other organisms are not so fortunate and severe conditions of too much or too little water can result in their death. If too many of a particular type of organism die, then the decrease in their population size can have implications not only for other members of their food web, but also for other biotic and abiotic factors within their ecosystem. ENERGY As energy flows through ecosystems, from producers to consumers to detrivores to decomposers, some energy is lost at each level. The Sun is life’s main energy supply. Using energy from the Sun, plants make their own food through...
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...Throughout the years, energy drinks have been perceived as an attractive beverage and as of recently, has insinuated into the lives of a range of demographic groups including youth, ethnic groups and athletes. “Energy Drinks” manufacturers entered the beverage market utilizing an advertising route, dignifying the various inimitable elements featuring health claims linking their ability to restore energy and alertness . The lack of regulatory oversight has caused a marketing blitz of this popular beverage and has drawn concern from health activists and has caused regulators, specifically Health Canada to regulate caffeine content in such beverages stringently. In a recent study, it was found in a study at a university, 39 percent of students had consumed at least one energy drink in the past month, with considerably higher rates for men . While health officials have attempted to publicize the detrimental effects in the consumption of these beverages, manufacturers have contended there is a lack of empirical proof that the caffeine content in their drinks is harmful. This paper will spotlight the need for regulation on the caffeine content of these beverages based on the concepts of risk assessment and risk management. Furthermore, the need for an ex ante and post strategy from a risk assessment standpoint will be proposed in order for regulators to proactively standardize the acceptable range of caffeine concentrations of energy drinks and to effectively redress harm in the context...
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...blood pressure, high cholesterol levels, back pain, some cancers and even infertility. Coupled with the psychological burden of being obese, there is clearly a need to mitigate obesity (Jenvey 810). One means of reducing the prevalence of obesity is by regulating the amount of time spent watching TV in every household. Spending high amounts of time watching television encourages the onset of obesity in viewers because it encourages unhealthy dietary habits, sedentary behavior and leads to slow metabolic rates. When watching TV programs and videos, most people, especially children, tend to eat. In fact, there are specific snacks designated for such a period such as potato chips and popcorn. Most of these meals are high-calorie or high-fat foods and soft drinks with little to no nutritional value for the consumer (Vandewater, Shim and Caplovitz 72). Consuming such meals...
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...Food Chemistry Laboratory report The analysis of Lipids Determination of fat by Soxhlet Extraction and Determination of fat content in milk by Gerber method Introduction Lipids are molecular organic compounds, composed largely of carbon, oxygen and hydrogen and are essential for cell growth. Lipids are non-soluble in water and combine with carbohydrates and proteins to form the majority of all plant and animal cells. Lipids are transported through the body attached to protein and are an important element of food. Lipids are the third major micronutrient required for the body after carbohydrates and protein. Lipids are also a medical term for ‘fat’ and though all fats are lipids, not all lipids are fats. Lipids have many roles within the body, one of its main duties is to transport, absorb and digest the fat soluble vitamins A,D,E and K. They provide the most energy to the body, are used for energy storage, cell membrane development, and they protect vital organs. Other major purposes are that they insulate layers under the skin, provide vitamins, essential nutrients and fatty acids in the body. Fatty acids cannot be made by the body and are therefore fat is essential in the diet. In many foods the lipid components add to flavor perception, texture, mouth feel and appearance. (Intro to food Nutrition handout, 15/02/11) It is important to remember that although fat is essential, the body only requires 30% of daily calorie intake to come from fat. Over consumption of...
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...Pune Following the confirmation of the state public health laboratory about the energy drink ‘Cloud 9’ containing more than the permissible level of caffeine, the state Food and Drug Administration (FDA), Pune region, has now filed an application seeking judicial action against the manufacturers and distributors of the drink Pushpam Foods and Beverages and Goldwin Healthcare Private Limited. The manufacturer had made misleading statements on the label that suggested that the drink was recommended for medical purposes. “We have now filed an application seeking judicial action against the offenders,” said C D Salunkhe, Assistant Commissioner, state FDA, Pune office. A central notification, issued on June 19, 2009, says energy drinks should not contain more than 145 parts per million (ppm) of caffeine, while the earlier official cap was 200ppm. Many popular energy drink brands thus overshot the limit by nearly 100 ppm. “It was a clear violation of a 2008 amendment to the Prevention of Food Adulteration Act banning energy drinks with caffeine content more than 145 parts per million (ppm). We sent samples of the drink to the public health laboratory and they have confirmed that the level of caffeine was 228.2 ppm,” says the laboratory report that gave its findings recently. Chetan Chopra, director of Pushpam Foods and Beverages said that the product was already in the market before the new rules came into effect on June 17, 2009. “How can the FDA apply the new rules about...
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...than wealthier individuals. Also many obese individuals are malnutrition. Contrary to popular belief malnutrition comes in two types; macro malnutrition and micro malnutrition. Macro malnutrition is the one which most people know about and in this form a person does not eating enough to support his dietary requirement which leads to a significantly lower than optimal weight, deficiency and other complications associated with malnutrition. On the other hand micro malnutrition is the form of malnutrition in which an individual is not meeting his nutritional requirement (although they might be eating enough or even over eating) and this is because they are eating food with little nutritional value i.e. “empty calories”. Micro nutrition is more prevalent in impoverished people since they have a limited supply of select food items, which eventually leads to weight gain. In my view the above mentioned point is the basis for the trend of poverty related obesity although it is influenced by a web of other reasons which supplement each other and eventually...
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...PROJECT ON HEALTHY BEHAVIOURS Prepared by: Lucinda Mills Definition of DIET a) food and drink regularly provided or consumed b) habitual nourishment c) the kind and amount of food prescribed for a person or animal for a special reason d) a regimen of eating and drinking sparingly so as to reduce one's weight <going on a diet> Definition of BALANCED DIET Eating a balanced diet means choosing a wide variety of foods and drinks from all the food groups. It also means eating certain things in moderation, namely: * saturated fat * trans fat * cholesterol * refined sugar * salt * alcohol The goal is to take in nutrients you need for health at the recommended levels. What is a SNACK? A snack is a small portion of food eaten between meals. The food might be snack food—items like potato chips or baby carrots—but could also simply be a smaller amount of any food item. Snacks and Health Excessive snacking has been implicated in the increasing prevalence of obesity in many countries. Healthy snacks include those that have significant vitamins, are low in saturated fats and added sugars and have low sodium content. Examples of healthy snacks include: * Foods that have whole grains * Fruits and vegetables * Nuts and seeds * Low fat dairy products * Lean meats, eggs such as hard boiled eggs and lean cheese. Smart snacking can help to keep you going until your next full meal. So, if you are...
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...The opposite was seen in the first group, which shows that seasonality of feeding is not supported in this study. However, in other studies, seasonal variations in food preference have been reported in free-ranging squirrel monkeys. In captive squirrel monkeys, seasonal food preference is not observed, as there are no seasonal changes in food availability or abundance (Laska, 2001). This species is more likely to have one female monopolize the resource (Boinski et al., 2002). This evidence against within-group scramble also is seen through the lack of benefits of forming a coalition among females, as they are not stable. However, competition in larger patches tends to lead to coalition formation. Their coalitions tend to be kin-based. When a female needs defending, her alliances help defend the resources exploited. S. sciureus simultaneously forage on multiple trees at once with about 17-18 individuals per fruit resource and in one study they ate more than 150 species of plants within 42 families (Mitchell et al., 1991). In the Mitchell et al (1991) study, S. sciureus ate fruit that had less than 5m-crown diameter. When feeding, there is a female dominance hierarchy. With this species, there is a high level of within-group contest. Females are involved in defending their food resources yet they are more focused on feeding rather than...
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...Figure 3 shows a food web made up of many levels. The first, the producer, absorbs the most energy from the sun (around 10% of sun’s total energy output- this is the highest amount of energy received in the whole chain). Without the producers energy would not be obtained and the whole web would terminate. The second trophic level consists of primary consumers. These can only be herbivores, such as rabbits and worms, they will only eat the plants. Trophic level 3 of the food web comprises of secondary consumers, which stereotypically consume other animals. An example of this is the owls, which consume small birds. In figure 3 the final trophic level is the tertiary consumers, which consists of the top predators that often prey upon most of the other animals in the food chain, figure 3 shows how an owl will prey on both beetles and larger animals such as mice and voles. At each trophic level, 10% of the energy consumed by the predecessor is passed on, meaning that animal must consume lots of food in order to gain the correct amounts of energy for basic functions such as respiration, digestion and excretion. Dead organic matter is highest near the bottom of the food web as the nutrients released from the decomposing plants and animals releases lots of nutrients which helps the plant to grow. This is resulting from decomposers such as bacteria and algae. Studland bay in Dorset contains a classic psammosere (dynamic vegetation succession, which characteristically increases inland)...
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...Lamb Casserole (300 grams) | | Typlical Values Per 300g pack | Carbohydrates: | 17.1 of which sugars 9.0 | Energy: | Kcals 337 | Energy: | Kj 1405 | Equivalent AS Salt: | 1.467 | Fat: | 22.4 (Saturated Fat 3.2) | Fibre: | 3.2 | Protein: | 15.3 | Sodium: | 0.592 | | Item Description: Tender Lamb Pieces with Potatoes in a delicious Gravy Casserole Self Heating HOT meals in only 10 minutes No Fridge needed Long shelf Life of 5 years+ Lightweight & compact Delicious Food | £32.50 + P&P | | | | Pack of 6 Self Heating Meals Chicken Curry (300 grams) | | | | | Chicken Curry (300 grams) | | Typlical Values Per 300g pack | Carbohydrate: | 17.3 of which sugars 9.4 | Energy: | Kj 1465 | Energy: | Kcals 350 | Equivalent AS Salt: | 2.064 | Fat: | 15.4 (Saturated Fat 5.3) | Fibre: | 2.9 | Protein: | 34.0 | Sodium: | 0.832 | | Item Description: Chicken Pieces in a traditional Curry Sauce Self Heating HOT meals in only 10 minutes No Fridge needed Long shelf Life of 5 years+ Lightweight & compact Delicious Food | £32.50 + P&P | | | | Pack of 6 Self Heating Meals Ravioli in Tomato Sauce (300 grams) | | | | | Ravioli in Tomato Sauce (300 grams) | | Typlical Values Per 300g pack | Carbohydrates: | 37.4 of which sugars 14.9 | Energy: | KJ 1587 | Energy: | Kcals 379 | Equivalent AS Salt: | 2.245 | Fat: | 17.3 (Saturated Fat 5.0) | Fibre: | 2.9 | Protein: | 16.9...
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