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BIO10 Assign 1

Biology assignment

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9 views2 pages

BIO10 Assign 1

Biology assignment

Uploaded by

trymailjahnavi
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Jahnavi Sharma

BIO 10

26 May 2024

Units 1 & 2 Writing Assignment: Science Media and Links to Biological Content Covered in

Class

Title: Scientists Say: Calorie (By Katie Grace Carpenter January 8, 2024)

Link: https://www.snexplores.org/article/scientists-say-calorie-definition-pronunciation

While reading the above article It talks initially about how the word “Calories” can be

interpreted like Calories stands for estimated amount of energy needed to heat water which is

called “Small” calories and the other is the amount of energy provided by the food which is

referred to as “Big” calorie. The researcher made a conclusion that each “Big” calorie is equal to

1000 “small” calories. It also talks about what we read in the lecture that how much calories each

serving has of soup, about 250 “Big” calories. It tells how most of the companies determine the

calories of food by how much protein, fat, and carbohydrates that food contains. The new fact

that I encountered while reading this article is that how the way you cook food also determines

the amount of calories or energy you will gain through that food. Every human being has a

different amount of energy needed to keep them healthy and working like a 12 year old needs

around 1800 to 2200 calories to keep them working throughout the day. While these calories

increases in case of animals like a blue whale needs between 10 millions to 20 million calories

on a daily basis.

The article further discusses how cooking food affects the amount of energy obtained

from it. It references the study "Energetic Consequences of Thermal and Nonthermal Food

Processing," which conducted experiments to determine if there is an energy difference between


cooked and uncooked food. The study found that cooking increases the energy gained from both

meat and tubers. These foods have been staple sources of nutrition globally, both historically and

in modern times, and cooking them enhances the energy they provide.

This information greatly enhances our understanding of nutrition and nutrition labels,

particularly regarding calorie intake. During the lecture, we discussed what calories are and how

they vary among different nutrients such as proteins, fats, and carbohydrates. One key insight

from reading this article is that cooking can increase the calories we absorb, meaning the calories

listed on nutrition labels are approximate rather than exact. Before the lecture, I was not aware of

the details about nutrition labels, and this was something I learned in the Top Hat class.

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