EF - Energy in Food Module Overview

Energy in Food

Introduction 

Food energy is measured in calories, also known as kilocalories (kcals). Food labels use the term calorie to describe the amount of energy in the individual foods described. The term calorie is used to describe food energy. 

Module Lessons Preview

In this module, we will study the following topics:

The Changes in Food During Food Preparation and Preservation: Maintaining or creating nutritional value, texture and flavor is an important aspect of food preservation, although, historically, some methods drastically altered the character of the food being preserved. In many cases, these changes have come to be seen as desirable qualities – cheese, yogurt, and pickled onions being common examples.

Conduction, Convection, and Radiation:  Conduction, convection, and radiation are forms of heat transfer. Heat transfer is when heat is transferred to an object. Conduction is the transfer of heat when the objects or substances are connected such as when a pot is on a stove and the source of heat is connected with the thing it is heating.

Food Preservation Practices: Thermal or heat processing is one of the most important methods developed by man; during thermal processing anti-nutritional components are reduced or eliminated. However, heat processing also has a detrimental effect on the nutritional and functional properties of foods.

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