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Fat has a food energy content of 38 kilojoules per gram (9 kilocalories per gram) proteins and carbohydrates 17 kJ/g (4 kcal/g). [ 2 ] Water makes up a large proportion of the total mass ingested as part of a normal diet but it does not provide any nutritional value.
This is an accepted version of this page This is the latest accepted revision, reviewed on 24 February 2025. Esters of fatty acid or triglycerides This article is about the type of nutrient in food. For fat in animals, see Adipose tissue. For chemistry of fats, see triglyceride. For other uses, see Fat (disambiguation). Idealized representation of a molecule of a typical triglyceride, the main ...
The calorie is a unit of energy that originated from the caloric theory of heat. [1] [2] The large calorie, food calorie, dietary calorie, kilocalorie, or kilogram calorie is defined as the amount of heat needed to raise the temperature of one liter of water by one degree Celsius (or one kelvin).
Saturated fats have all of the carbon atoms in their fatty acid chains bonded to hydrogen atoms, whereas unsaturated fats have some of these carbon atoms double-bonded, so their molecules have relatively fewer hydrogen atoms than a saturated fatty acid of the same length. Unsaturated fats may be further classified as monounsaturated (one double ...
Food energy is chemical energy that animals (including humans) derive from their food to sustain their metabolism, including their muscular activity. [1]Most animals derive most of their energy from aerobic respiration, namely combining the carbohydrates, fats, and proteins with oxygen from air or dissolved in water. [2]
Nutritional science as a subject is taught at universities around the world. At the beginning of the programs, the basic subjects of biology, chemistry, mathematics and physics are part of the curriculum. Later, a focus is on inorganic chemistry, functional biology, biochemistry and genetics.
Energy intake is measured by the amount of calories consumed from food and fluids. [1] Energy intake is modulated by hunger, which is primarily regulated by the hypothalamus, [1] and choice, which is determined by the sets of brain structures that are responsible for stimulus control (i.e., operant conditioning and classical conditioning) and cognitive control of eating behavior.
A saturated fat is a type of fat in which the fatty acid chains have all single bonds between the carbon atoms. A fat known as a glyceride is made of two kinds of smaller molecules: a short glycerol backbone and fatty acids that each contain a long linear or branched chain of carbon (C) atoms.