2.3.4

Nutritional Analysis

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Macronutrients

Nutritional analysis involves working out different foods' nutritional content.

Units of energy

Units of energy

  • We either talk about energy in terms of kilojoules (kJ) or kilocalories (kcal).
Energy values of macronutrients

Energy values of macronutrients

  • The three main macronutrients - fat, protein and carbohydrate - will give the following energy values (approximately):
    • 1g of fat = 9 kcal.
    • 1g of protein = 4 kcal.
    • 1g of carbohydrate = 4 kcal.
Total energy value

Total energy value

  • To calculate the total energy value of a particular food, multiply the energy value (kcal) for 1g by the number of grams of each macronutrient in the food.
Total energy value example

Total energy value example

  • A small bag of carrots contains: 0.9g protein, 0.2g fat and 9.6g carbohydrate.
  • Energy value of each macronutrient:
    • Protein = 0.9 × 4 = 3.6 kcal.
    • Fat = 0.2 × 9 = 1.8 kcal.
    • Carbohydrate = 9.6 × 4 = 38.4 kcal.
  • Total energy value = 3.6 + 1.8 + 38.4 = 43.8 kcal.

Sourcing Nutritional Data

There are reference tables and software available to help you find out nutritional data.

Reference tables

Reference tables

  • Available in print (e.g. books) and online.
  • Reference tables are usually ordered by food group or alphabetically.
  • The nutritional values given are normally per portion or per 100g.
Nutritional labels

Nutritional labels

  • Legally, packaged foods must have nutritional labels.
Nutritional analysis software

Nutritional analysis software

  • By inputting the ingredients of a particular dish and the weight of each ingredient into nutritional analysis software on a computer, you can find out the amount of nutrients and energy in the entire dish or portions of the dish.
    • Advanced software analysis may have additional features.
      • E.g. showing how the nutritional values of a meal compare with recommended daily intake.
Jump to other topics
1

Food Preparation Skills

1.1

Food Preparation Skills

1.1.1General Practical Skills1.1.2Knife Skills1.1.3Preparing Fruit, Vegetables & Using Equipment1.1.4Cooking Methods: Prepare, Shape & Combine1.1.5Sauce Making, Tenderising & Marinating1.1.6Dough & Pastry1.1.7Shaping & Finishing Dough1.1.8Raising Agents & Mixtures1.1.9End of Topic Test - Food Preparation Skills 1
2

Food, Nutrition & Health

2.1

Macronutrients

2.1.1Proteins2.1.2Proteins 22.1.3Fats2.1.4Carbohydrates2.1.5Carbohydrates 2
2.2

Micronutrients

2.2.1Fat-Soluble Vitamins2.2.2Water-Soluble Vitamins2.2.3Minerals & Water2.2.4Minerals & Water 22.2.5End of Topic Test - Macro & Micronutrients
2.3

Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet2.3.2Informed Choices for a Balanced Diet 22.3.3Energy Needs2.3.4Nutritional Analysis2.3.5Diet Modifications2.3.6Diet-Related Problems2.3.7Diet-Related Problems 22.3.8End of Topic Test - Nutritional Needs & Health
3

Food Science

3.1

Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer3.1.2Water-Based Cooking Methods3.1.3Fat-Based Cooking Methods3.1.4Dry Cooking Methods3.1.5Dry Cooking Methods 2
3.2

Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates3.2.2Fats & Oils3.2.3Raising Agents3.2.4End of Topic Test - Food Science
4

Food Safety

4.1

Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage4.1.2Enzymes & Signs of Food Spoilage4.1.3Food Poisoning4.1.4Bacterial Contamination4.1.5Microorganisms in Food Production
4.2

Principles of Food Safety

4.2.1Temperature Control4.2.2Ambient Foods & Food Labels4.2.3Preparing, Cooking & Serving Food4.2.4End of Topic Test - Food Safety
5

Food Choice

5.1

Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice5.1.2Food Choices5.1.3Religious Food Choices5.1.4Food Labels5.1.5Mandatory Food Labels5.1.6Optional Food Labels5.1.7Marketing Influences5.1.8End of Topic Test - Food Choice
5.2

British & International Cuisines

5.2.1British Cuisine5.2.2Japanese Cuisine5.2.3Japanese Ingredients & Dishes5.2.4Spanish Cuisine5.2.5Spanish Ingredients & Dishes
5.3

Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems5.3.2Sensory Testing Methods5.3.3Sensory Testing Methods 25.3.4End of Topic Test - Cuisines & Senses
6

Food Provenance

6.1

Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming6.1.2Food Sources - Genetically Modified Crops6.1.3Food Sources - Reared Food6.1.4Food Sources - Caught Food6.1.5Food & The Environment6.1.6Food & The Environment 26.1.7Sustainability of Food6.1.8Sustainability of Food 26.1.9End of Topic Test - Environmental Impacts
6.2

Food Processing & Production

6.2.1Primary Food Processing6.2.2Primary Food Processing 26.2.3Secondary Food Processing6.2.4Fortification6.2.5Additives6.2.6End of Topic Test - Food Processing & Production

Practice questions on Nutritional Analysis

Can you answer these? Test yourself with free interactive practice on Seneca — used by over 10 million students.

  1. 1
    What are the main units of energy?Fill in the list
  2. 2
    Which of the following is NOT a unit of energy?Multiple choice
  3. 3
    Which macronutrient has the greatest energy value?Multiple choice
  4. 4
    How are reference tables of nutritional data usually ordered?Fill in the list
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Energy Needs

Diet Modifications