Chapter 4

Question 1

Average heat of combustion for fats.

Answer 1

9.4kcal/g

Question 2

Average heat of combustion for CHO.

Answer 2

4.2kcal/g

Question 3

Average heat of combustion for proteins.

Answer 3

5.65kcal/g

Question 4

What is heat of combustion?

Answer 4

Heat liberated by oxidizing a specific food (represent’s food’s total energy value).

Question 5

Values of heat combustion were measured by what?

Answer 5

The bomb calorimeter

Question 6

What is the realistic in body heat of combustion for fats?

Answer 6

approx. 9.0 kcal/g

Question 7

What is the realistic in body heat of combustion for carbs?

Answer 7

approx. 4 kcal/g

Question 8

What is the realistic in body heat of combustion for proteins?

Answer 8

approx. 4 kcal/g

Question 9

Can we combust nitrogen?

Answer 9

No

Question 10

Why don’t we combust nitrogen?

Answer 10

Because we produce urea from the breakdown of it.

Question 11

Is the bomb calorimeter a direct or indirect measure?

Answer 11

Direct

Question 12

What is the coefficient of digestibility?

Answer 12

Percentage of food actually digested and absorbed to meet the body’s metabolic needs.

Question 13

Is 100% of carbs, fats and proteins combusted for energy purposes?

Answer 13

No

Question 14

What are the percentages for each carb, fat and protein, in relation to its coefficient of digestibility?

Answer 14

CHO - 97%
Lipids - 95%
Protein - 92%

Question 15

Does fiber increase or decrease the coefficient of digestibility?

Answer 15

Reduces it because it moves quickly through the intestine, reducing absorption.