The document provides an overview of nutrition and biochemistry concepts including calorie, basal metabolic rate (BMR), and factors that affect BMR. It defines a calorie as a unit of energy and notes that fat, protein, and carbohydrates contain different calories per gram. BMR is described as the minimum energy needed to maintain basic body functions like circulation and respiration, accounting for about 60% of daily energy expenditure. Factors that influence BMR include nutritional state, body size, composition, hormones, temperature, and drugs. The document outlines how BMR is measured and clinical applications.

1. Program: B.Sc Nursing, Second Year
BNSG-201 Nutrition & Biochemistry
Unit No.1. Introduction
Topic- :Calorie
Lecture No. 8
Dr. Sudharani B Banappagoudar
Professor, SONS/OBG
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2. NUTRITION - UNIT I
INTRODUCTION
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3. Outline
• Introduction
• Calorie
• BMR
• Learning outcomes
• Exercise
• References
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4. INTRODUCTION
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What are Nutrients?
The foods we eat contain nutrients. Nutrients are substances required by the body to perform
its basic functions. Nutrients must be obtained from our diet, since the human body does not
synthesize or produce them. Nutrients have one or more of three basic functions: they
provide energy, contribute to body structure, and/or regulate chemical processes in the body.
These basic functions allow us to detect and respond to environmental surroundings, move,
excrete wastes, respire (breathe), grow, and reproduce. There are six classes of nutrients
required for the body to function and maintain overall health. These are carbohydrates,
lipids, proteins, water, vitamins, and minerals. Foods also contain non-nutrients that may be
harmful (such as natural toxins common in plant foods and additives like some dyes and
preservatives) or beneficial (such as antioxidants).

5. INTRODUCTION
Nutrition is
The provision of the materials necessary in the form of food to cells and organisms
to support life.
Healthy diet prevents or alleviates - common health problems.
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6. Objectives
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By the end of this chapter, you will be able to:
• Describe Calorie and BMR

7. CALORIE
A calorie is a unit of energy.
In nutrition and everyday language, calories refer to energy consumption through eating and
drinking and energy usage through physical activity.
For example, an apple may have 80 calories, while a mile walk may use up about 100 calories.
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8. CALORIE
Symbols: kcal, Cal or C
The international unit of energy is Joule (J)
Fat 1 gram = 9 kcal/g
Protein 1 gram = 4 kcal/g
Carbohydrates 1 gram = 4 kcal/g
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9. THE BASAL METABOLIC RATE
The basal metabolic rate is the energy expenditure necessary to maintain basic physiologic
conditions.
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10. BASIC PHYSIOLOGIC CONDITIONS
The activity of the heart
Respiration
Conduction of nerve impulses
Ion transport across membranes
Reabsorption in the kidney
Metabolic activity.
About 60% of the energy - supports the ongoing metabolic work of the body cells, the basic metabolism.
This is the work that goes on all the time, without conscious awareness.
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11. A person whose energy expenditure amounts to 2,000 cal/day spends as much as 1200 – 1400
calories to support usual metabolism.
BASIC PHYSIOLOGIC CONDITIONS
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12. Basal metabolic energy required to support the basic processes of life - circulation,
respiration, temperature maintenance, etc. It excludes digestion and voluntary activities.
BMR constitutes the largest proportion (2/3) of a person’s daily expenditure.
BASIC PHYSIOLOGIC CONDITIONS
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13. Definition
The BMR is defined as the energy expenditure of a subject at complete physical and mental rest,
awake (and not during sleep) having normal body temperature and in the post-absorption state (12
hours after the last meal) and 8 – 12 hours after any significant physical activity.
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14. Measurement Basal metabolism
1. Calorimeter directly by measuring the heat dissipated under the basic conditions.
2. Indirectly by measuring oxygen consumption.
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15. Factors affecting BMR
The metabolic rate differs among different individuals. It depends on:
1. Variable factors
2. Invariable factors
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16. Variable
factors
affecting
BMR
1.Nutritional
state
2. Body size
or surface
area
3. Body
composition
4.Endocrinal
or hormonal
state
5.Environment
al temperature
or climate
6. Drugs
Factors affecting BMR
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17. Lean Body Mass is a component of body composition, calculated by subtracting body fat weight
from total body weight: total body weight is lean plus fat.
In equations: LBM = BW − BF Lean Body Mass equals Body Weight minus Body Fat
Factors affecting BMR
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18. LBM + BF = BW. Lean Body Mass plus Body Fat equals Body Weight.
Eg A man with 165 cm height should have 65 kg as per normal BMI
Suppose consider he is 85 kg. then the lean body mass = 85 - 20 = 65 kg
Factors affecting BMR
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19. HIGHER THE PERCENTAGE OF adipose tissue
Lower the BMR per kilogram body weight
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20. Invariable factors affecting BMR
Gender or Sex
• Women
• Sex hormone
Age
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21. Normal Value
BMR values are expressed as ‘kcal or KJ/m2’ of body surface per hour.
In adults, BMR for healthy males is 40 kcal (168kJ) per hour and
Healthy females is 37 kcal (155kJ) per hour.
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22. Clinical Applications
BMR estimation is used to diagnose thyroid disorders
BMR is used in calculating food and drugs.
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23. EXERCISE
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Explain BMR

24. LEARNING OUTCOMES
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The student explained about
• Calorie and BMR

25. Student effective learning outcome
1.Application of concepts of topic & it’s technological application.
2.Ability to interpret and analyze data into information and to design and conduct experiments.
3.Understanding available tools and products and ability to use it effectively.
4.Adaptive Thinking Skills
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26. Reference
1.Essentials of nutrition and biochemistry for basic B sc nursing I clement
2. Food & nutrition for nurses (B sc nursing) by Ruma Singh
3. A textbook of nutrition B.Sc(n) first year Darshan Soni
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