2. Carbohydrate Oxidation of carbohydrate to CO2 and H2Oproduces approximately 4 Kcal of energy. 1g of carbohydrate we eat yields 4 Kcal of energy. Protein Oxidation of protein to CO2 and H2O and NH4 produces approximately 4 Kcal of energy. Fat Oxidation of triacylglycerol to CO2 and H2Oproduces approximately 9 Kcal of energy. Alcohol Oxidation of ethnol to CO2 and H2Oproduces approximately 7 Kcal of energy.
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13. Estimated Average Requirement (EAR) The average daily nutrient intake level estimated to meet the requirement of one half the healthy individuals in a particular life stage and gender. Recommended Dietary Allowance The average daily dietary intake level that is sufficient to meet the nutrient requirements of nearly all individuals.
14. Healthy Body Weight The body mass index (BMI) is currently the preferred method for determining whether a person’s weight is in the healthy range. BMI= weight/height2 (kg/m2) BMI < 18.5 underweight BMI 18.5-24.9 are considered to be in the hearlthy weight reange BMI 25-29.9 are in the overweight or preobese range BMI> 30 obese
