021. Coagulation of Protein happens at
1 Marks
1) 40 - 600C 2) 60 - 800C 3) 80 - 1000C 4) Above 1000C
5) None of these
022. Sealing of food helps retain flavour and nutritive value
1 Marks
1) TRUE 2) FALSE
Q23. Browning is
1 Marks
1) Bring together different flavours 2) Colouring the surface 3) Spooning of liquid over food 4) Inserting strips
of bacon
2 Marks
Q24. Indian bread is served as an accompaniment with tandoori chicken, if the guest
prefers.
1) TRUE 2) FALSE
Q25. Brioche is part of Indian breakfast
2 Marks
1) TRUE 2) FALSE
Q26. Cocktail dinner serves only cocktails
Marks
1) TRUE 2) FALSE
Answers
Answer: plzzzzzzzz support me
Explanation:
3.1 J
3.2 THEORETICAL FRAMEWORK FOR AN UNDERSTANDING OF FOOD ENERGY CONVERSION FACTORS
As described in detail in the report of the most recent Expert Consultation on Energy in Human Nutrition (FAO, 2004), humans need food energy to cover the basal metabolic rate; the metabolic response to food; the energy cost of physical activities; and accretion of new tissue during growth and pregnancy, as well as the production of milk during lactation. “Energy balance is achieved when input (or dietary energy intake) is equal to output (or energy expenditure), plus the energy cost of growth in childhood and pregnancy, or the energy cost to produce milk during lactation” (FAO, 2004).
The total combustible energy content (or theoretical maximum energy content) of a food can be measured using bomb calorimetry. Not all combustible energy is available to the human for maintaining energy balance (constant weight) and meeting the needs of growth, pregnancy and lactation. First, foods are not completely digested and absorbed, and consequently food energy is lost in the faeces. The degree of incomplete absorption is a function of the food itself (its matrix and the amounts and types of protein, fat and carbohydrate), how the food has been prepared, and - in some instances (e.g. infancy, illness) - the physiological state of the individual consuming the food. Second, compounds derived from incomplete catabolism of protein are lost in the urine. Third, the capture of energy (conversion to adenosine triphosphate [ATP]) from food is less than completely efficient in intermediary metabolism (Flatt and Tremblay, 1997). Conceptually, food energy conversion factors should reflect the amount of energy in food components (protein, fat, carbohydrate, alcohol, novel compounds, polyols and organic acids) that can ultimately be utilized by the human organism, thereby representing the input factor in the energy balance equation.
3.3 FLOW OF ENERGY THROUGH THE BODY - A BRIEF OVERVIEW
Food that is ingested contains energy - the maximum amount being reflected in the heat that is measured after complete combustion to carbon dioxide (CO2) and water in a bomb calorimeter. This energy is referred to as ingested energy (IE) or gross energy (GE). Incomplete digestion of food in the small intestine, in some cases accompanied by fermentation of unabsorbed carbohydrate in the colon, results in losses of energy as faecal energy (FE) and so-called gaseous energy (GaE) in the form of combustible gases (e.g. hydrogen and methane). Short-chain (volatile) fatty acids are also formed in the process, some of which are absorbed and available as energy. Most of the energy that is absorbed is available to human metabolism, but some is lost as urinary energy (UE), mainly in the form of nitrogenous waste compounds derived from incomplete catabolism of protein. A small amount of energy is also lost from the body surface (surface energy [SE]). The energy that remains after accounting for the important losses is known as “metabolizable energy” (ME) (see Figure 3.1).
Not all metabolizable energy is available for the production of ATP. Some energy is utilized during the metabolic processes associated with digestion, absorption and intermediary metabolism of food and can be measured as heat production; this is referred to as dietary-induced thermogenesis (DIT), or thermic effect of food, and varies with the type of food ingested. This can be considered an obligatory energy expenditure and, theoretically, it can be related to the energy factors assigned to foods. When the energy lost to microbial fermentation and obligatory thermogenesis are subtracted from ME, the result is an expression of the energy content of food, which is referred to as net metabolizable energy (NME).
Answer:
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