This document provides an overview of human energy needs and metabolism. It defines key terms like metabolism, reference man and woman, and energy. It describes the metabolic pathways of catabolism and anabolism. It explains how basal metabolic rate, thermogenesis, and physical activity determine total energy expenditure. Methods for measuring energy in foods and energy expenditure like direct and indirect calorimetry are summarized. The roles of carbohydrates, fats, and proteins as energy sources and their physiological fuel values are also outlined.
Dietary fats plays major role in our health. Due to high calorific value many tend to avoid dietary fat. Which type of fat we are consuming makes a lot of difference. Processed foods contain unhealthy fat. One needs to control its consumption. Essential fats coming from oil seeds are: good for health and must to have every day. Know more about Dietary fat
This document discusses nutritional interventions for complications during pregnancy. It covers conditions like chronic hypertension, gestational hypertension, preeclampsia, gestational diabetes, multiple pregnancies, eating disorders during pregnancy, and adolescent pregnancy. Nutritional recommendations include adequate intake of calcium, folate, fruits and vegetables, moderate exercise, and weight gain monitoring tailored to the mother's condition and number of fetuses. The goals are to control blood sugar, minimize health risks, and support healthy fetal development.
Introduction to carbohydrate, Classification of carbohydrate, Monosaccharide's, Disaccharides, Oligosaccharides, Polysaccharide, Functions of Carbohydrate, Sources of Carbohydrate, RDA of Carbohydrate, Deficiency and Excess of Carbohydrate
This document discusses the importance of nutrition education programs in developing countries. It notes that lack of awareness about dietary requirements and food nutrition is a major cause of malnutrition. Nutrition education should be practical and tailored to the local socioeconomic conditions, food habits, and available food resources. The goals of nutrition education programs are to increase awareness, enhance motivation, facilitate actions to improve nutrition, and improve environmental support. Common methods of nutrition education discussed include lectures, demonstrations, workshops, films, posters, printed materials, radio, and television.
Fat usually means any ester of fatty acids or mixture of such compounds most commonly those that occur in living beings or in food. Fat is used as the fatty components of foods and diet. Fats are best known members of a chemical group called the lipids.
Content
Classification
Functions
Sources
Digestion
Absorption
Deficiency and disorders of lipids
Essential fatty acid
Role of omega-3 & omega 6 fatty acids in physiological disorders
References
The document discusses the Glycemic Index, which ranks foods based on how quickly they raise blood sugar levels after consumption. A high GI means blood sugar rises quickly, while a low GI means it rises slowly and stays steady. High GI foods break down rapidly, causing blood sugar fluctuations, while low GI foods break down slowly for stable blood sugar levels. However, a low GI food is not necessarily nutritious if it contains unhealthy ingredients like saturated fat or lacks nutrients. An overall balanced diet and exercise are most important for health.
Why does your doctor recommend you to have more fruits, vegetables and cereals when you're having constipation? Why is it good to have fiber? Why are Cardio Vascular Diseases on a rise? This presentation tells it all and highlights how it is related to Dietary Fiber...
Dietary fats plays major role in our health. Due to high calorific value many tend to avoid dietary fat. Which type of fat we are consuming makes a lot of difference. Processed foods contain unhealthy fat. One needs to control its consumption. Essential fats coming from oil seeds are: good for health and must to have every day. Know more about Dietary fat
This document discusses nutritional interventions for complications during pregnancy. It covers conditions like chronic hypertension, gestational hypertension, preeclampsia, gestational diabetes, multiple pregnancies, eating disorders during pregnancy, and adolescent pregnancy. Nutritional recommendations include adequate intake of calcium, folate, fruits and vegetables, moderate exercise, and weight gain monitoring tailored to the mother's condition and number of fetuses. The goals are to control blood sugar, minimize health risks, and support healthy fetal development.
Introduction to carbohydrate, Classification of carbohydrate, Monosaccharide's, Disaccharides, Oligosaccharides, Polysaccharide, Functions of Carbohydrate, Sources of Carbohydrate, RDA of Carbohydrate, Deficiency and Excess of Carbohydrate
This document discusses the importance of nutrition education programs in developing countries. It notes that lack of awareness about dietary requirements and food nutrition is a major cause of malnutrition. Nutrition education should be practical and tailored to the local socioeconomic conditions, food habits, and available food resources. The goals of nutrition education programs are to increase awareness, enhance motivation, facilitate actions to improve nutrition, and improve environmental support. Common methods of nutrition education discussed include lectures, demonstrations, workshops, films, posters, printed materials, radio, and television.
Fat usually means any ester of fatty acids or mixture of such compounds most commonly those that occur in living beings or in food. Fat is used as the fatty components of foods and diet. Fats are best known members of a chemical group called the lipids.
Content
Classification
Functions
Sources
Digestion
Absorption
Deficiency and disorders of lipids
Essential fatty acid
Role of omega-3 & omega 6 fatty acids in physiological disorders
References
The document discusses the Glycemic Index, which ranks foods based on how quickly they raise blood sugar levels after consumption. A high GI means blood sugar rises quickly, while a low GI means it rises slowly and stays steady. High GI foods break down rapidly, causing blood sugar fluctuations, while low GI foods break down slowly for stable blood sugar levels. However, a low GI food is not necessarily nutritious if it contains unhealthy ingredients like saturated fat or lacks nutrients. An overall balanced diet and exercise are most important for health.
Why does your doctor recommend you to have more fruits, vegetables and cereals when you're having constipation? Why is it good to have fiber? Why are Cardio Vascular Diseases on a rise? This presentation tells it all and highlights how it is related to Dietary Fiber...
The document discusses different methods to measure energy expenditure in the human body. Indirect calorimetry measures oxygen consumption to estimate energy expenditure, using a spirometer to measure air volume and composition. Heart rate monitoring relates heart rate increases to increased oxygen consumption and energy expenditure based on an individual's established relationship. While direct calorimetry directly measures heat production for most accurate results, indirect methods and heart rate monitoring provide reasonably accurate alternatives in a cheaper and easier manner.
Human beings can survive in extreme environments around the world, including poles, equator, and space, but some areas can only be visited briefly. An extreme environment makes obtaining food, shelter, and protection extraordinarily difficult. Nutrition in extreme altitudes, hot environments, and space presents unique challenges. In high altitudes, carbohydrates are beneficial and protein and fluid intake must be closely monitored. In hot climates, adequate hydration is essential to prevent illness. In space, microgravity affects the body in ways that may influence nutrient needs, requiring specially prepared space food that is balanced, easy to store and consume in low gravity.
NDD30503: NUTRITION FOR SPORTS AND EXERCISEwajihahwafa
This document discusses a lecture on protein for athletes. It covers the structure and functions of proteins, digestion and metabolism of amino acids, protein recommendations for athletes, and translating these recommendations into daily food choices. Some key points include: proteins are made of amino acids which have various roles like enzymes and hormones; timing protein intake after exercise can aid recovery; recommended protein intake ranges from 1.0-2.0 g/kg daily for athletes depending on sport; and both animal and plant sources can provide sufficient protein.
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CH 2
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S te a r o -d io le in
(m ix e d tria c ylg ly c e r o l)
1. Fats provide energy, carry fat-soluble vitamins, and act as insulation. Only 10% of our diet should come from fat.
2. Lipids include fats, oils, waxes and related compounds. They are made of glycer
Proteins classification, source, function & RDA Dhaka Gaurav
Introduction to Protein Nutrient
Attributes of Protein
Classification of Protein
Source of Protein
Functions of Protein
RDA for Protein
Excess and Deficiency of proteins
Dr. Shailendra Meena presents information on lipids and fats. Key points include:
- Fats are insoluble in water and function to provide insulation, energy storage, and carry fat-soluble vitamins. Most body fat is stored in adipose tissue.
- Dietary fats are composed of fatty acids, triglycerides, phospholipids, and cholesterol. Fat molecules contain one alcohol and three fatty acids.
- Fats provide energy, insulation, and carry fat-soluble vitamins. They also aid nutrient absorption and provide a sense of fullness.
- Sources of dietary fats include animal foods like butter and plant oils. Fats are classified based on biochemical composition and nutritional significance
Energy balance occurs when energy intake from food matches energy expenditure by the body. Energy expenditure consists of basal metabolic rate (BMR), the energy required for basic body functions, thermic effect of activity and food, and adaptive thermogenesis. BMR accounts for 50-75% of total energy expenditure and can be estimated using formulas factoring in weight, height, age, and gender. Tracking energy intake and expenditure helps determine if a person has a surplus, deficit, or balance of calories.
Food fortification involves adding essential nutrients to foods in order to prevent nutritional deficiencies in the population. Common foods fortified include wheat flour, rice, oils, salt and cereals by adding vitamins A, D and minerals like iron and iodine. Fortification can be done through various methods like biofortification of crops, home fortification by adding micronutrient powders to foods, or commercial and industrial fortification during food processing. While fortification improves nutrition and health, limitations include not all population groups benefiting and nutrient interactions affecting absorption. Current focus is on both reducing deficiencies and promoting overall health.
Introduction of Nutritional requirements ( according to RDA data ), different methods for assaying nutritional requirements, interaction with other nutrients and Antagonists & Analogues of vitamins.
Interaction between carbohydrate , protein and fat metabolismSweta Ghosh
The breakdown and synthesis of carbohydrates, proteins, and lipids connect with the pathways of glucose catabolism. The simple sugars are galactose, fructose, glycogen, and pentose. These are catabolized during glycolysis. The amino acids from proteins connect with glucose catabolism through pyruvate, acetyl CoA, and components of the citric acid cycle. Cholesterol synthesis starts with acetyl groups, and the components of triglycerides come from glycerol-3-phosphate from glycolysis and acetyl groups produced in the mitochondria from pyruvate.
The document discusses diet and nutrition in relation to cardiovascular disease. It outlines several types of heart conditions including coronary heart disease, arteriosclerosis, and myocardial infarction. It then lists risk factors such as alcohol, coffee, obesity, hypertension, diabetes, and smoking. The document discusses cholesterol levels and types, including LDL, VLDL, and HDL cholesterol. It recommends a diet low in fat and cholesterol, especially saturated fat and sugars, to help manage cardiovascular conditions and lower disease risk.
- Calorie is the standard unit used to measure the energy value of food and human energy expenditure. Various methods can be used to measure energy including direct calorimetry, indirect calorimetry, and determining respiratory exchange ratio.
- The human body derives energy through several pathways including glycolysis, the citric acid cycle, and the electron transport chain. Carbohydrates, fats, proteins, and alcohols can all be broken down to produce energy.
- Factors like basal metabolic rate, physical activity, and the thermic effect of food determine total energy expenditure, while energy intake and energy balance impact body weight and health. Regular physical activity provides numerous health benefits.
This document discusses energy and its relationship to nutrition, health, and the human body. It defines energy as the capacity to do work and explains that the body converts food into energy through digestion. The document outlines several key points about energy: (1) energy requirements vary based on factors like age, gender, body size, and physical activity level; (2) the standard units for measuring energy are calories (cal), kilocalories (kcal), and joules (J); (3) major components of energy requirements include basal metabolic rate (BMR), physical activity, growth, pregnancy, and lactation. The document also discusses body mass index (BMI) and factors that can affect BMR and overall energy expenditure.
The document discusses macronutrients and their roles in nutrition. It focuses on carbohydrates, proteins, and fats. Carbohydrates provide the body's main source of energy and include sugars, starches, and fibers. Proteins are needed for tissue repair, hormone production, and other functions. Fats are also an essential nutrient and provide energy storage, though some types like saturated fats are less healthy. The document outlines food sources of these macronutrients and their digestion and roles in the body.
This document discusses the effects of various food processing methods on nutrients. It explains that while processing helps preserve foods, it can also negatively impact nutrients. Pasteurization, frying, fermentation, baking and other methods are outlined. For each, specific nutrients that may be reduced are identified, such as iodine with pasteurization or vitamin A with frying. The document provides a high-level overview of how common food processing techniques can impact the nutritional content of foods.
This document discusses lipids and fats. It defines fats and classifies them as simple, compound, or derived lipids. Fats can also be classified by their fatty acid composition as saturated, monounsaturated, or polyunsaturated. The document outlines the daily recommended intake of fats and their main sources. It describes the digestion, absorption, metabolism and functions of fats, as well as deficiencies from too little or too much fat. Cholesterol is also discussed.
This document discusses various topics related to food energy and metabolism. It defines food and food energy, and explains that food provides nutrients that animals use through cellular respiration to produce energy. It then discusses several units and concepts used to measure food energy and metabolism, including calories, respiratory quotient, specific dynamic action, net protein utilization, basal metabolic rate, and body mass index.
This document provides an overview of nutrition and diet therapy. It discusses the physiological value of food, metabolism, the energy yielding components of food (carbohydrates, proteins, and fats), and how to calculate caloric intake and expenditure. Key points covered include defining the calorie, basal metabolic rate, factors that affect metabolism, recommended dietary allowances, and calculating one's body mass index. The overall aim is to explain the value of food and how to determine food value, metabolic rate, and body mass index.
The document discusses different methods to measure energy expenditure in the human body. Indirect calorimetry measures oxygen consumption to estimate energy expenditure, using a spirometer to measure air volume and composition. Heart rate monitoring relates heart rate increases to increased oxygen consumption and energy expenditure based on an individual's established relationship. While direct calorimetry directly measures heat production for most accurate results, indirect methods and heart rate monitoring provide reasonably accurate alternatives in a cheaper and easier manner.
Human beings can survive in extreme environments around the world, including poles, equator, and space, but some areas can only be visited briefly. An extreme environment makes obtaining food, shelter, and protection extraordinarily difficult. Nutrition in extreme altitudes, hot environments, and space presents unique challenges. In high altitudes, carbohydrates are beneficial and protein and fluid intake must be closely monitored. In hot climates, adequate hydration is essential to prevent illness. In space, microgravity affects the body in ways that may influence nutrient needs, requiring specially prepared space food that is balanced, easy to store and consume in low gravity.
NDD30503: NUTRITION FOR SPORTS AND EXERCISEwajihahwafa
This document discusses a lecture on protein for athletes. It covers the structure and functions of proteins, digestion and metabolism of amino acids, protein recommendations for athletes, and translating these recommendations into daily food choices. Some key points include: proteins are made of amino acids which have various roles like enzymes and hormones; timing protein intake after exercise can aid recovery; recommended protein intake ranges from 1.0-2.0 g/kg daily for athletes depending on sport; and both animal and plant sources can provide sufficient protein.
C H 2 ) 16
C
O
C
O
C
(C H 2 ) 18
CH 3
H
O
CH 2
O
C
(C H 2 ) 16
CH 3
S te a r o -d io le in
(m ix e d tria c ylg ly c e r o l)
1. Fats provide energy, carry fat-soluble vitamins, and act as insulation. Only 10% of our diet should come from fat.
2. Lipids include fats, oils, waxes and related compounds. They are made of glycer
Proteins classification, source, function & RDA Dhaka Gaurav
Introduction to Protein Nutrient
Attributes of Protein
Classification of Protein
Source of Protein
Functions of Protein
RDA for Protein
Excess and Deficiency of proteins
Dr. Shailendra Meena presents information on lipids and fats. Key points include:
- Fats are insoluble in water and function to provide insulation, energy storage, and carry fat-soluble vitamins. Most body fat is stored in adipose tissue.
- Dietary fats are composed of fatty acids, triglycerides, phospholipids, and cholesterol. Fat molecules contain one alcohol and three fatty acids.
- Fats provide energy, insulation, and carry fat-soluble vitamins. They also aid nutrient absorption and provide a sense of fullness.
- Sources of dietary fats include animal foods like butter and plant oils. Fats are classified based on biochemical composition and nutritional significance
Energy balance occurs when energy intake from food matches energy expenditure by the body. Energy expenditure consists of basal metabolic rate (BMR), the energy required for basic body functions, thermic effect of activity and food, and adaptive thermogenesis. BMR accounts for 50-75% of total energy expenditure and can be estimated using formulas factoring in weight, height, age, and gender. Tracking energy intake and expenditure helps determine if a person has a surplus, deficit, or balance of calories.
Food fortification involves adding essential nutrients to foods in order to prevent nutritional deficiencies in the population. Common foods fortified include wheat flour, rice, oils, salt and cereals by adding vitamins A, D and minerals like iron and iodine. Fortification can be done through various methods like biofortification of crops, home fortification by adding micronutrient powders to foods, or commercial and industrial fortification during food processing. While fortification improves nutrition and health, limitations include not all population groups benefiting and nutrient interactions affecting absorption. Current focus is on both reducing deficiencies and promoting overall health.
Introduction of Nutritional requirements ( according to RDA data ), different methods for assaying nutritional requirements, interaction with other nutrients and Antagonists & Analogues of vitamins.
Interaction between carbohydrate , protein and fat metabolismSweta Ghosh
The breakdown and synthesis of carbohydrates, proteins, and lipids connect with the pathways of glucose catabolism. The simple sugars are galactose, fructose, glycogen, and pentose. These are catabolized during glycolysis. The amino acids from proteins connect with glucose catabolism through pyruvate, acetyl CoA, and components of the citric acid cycle. Cholesterol synthesis starts with acetyl groups, and the components of triglycerides come from glycerol-3-phosphate from glycolysis and acetyl groups produced in the mitochondria from pyruvate.
The document discusses diet and nutrition in relation to cardiovascular disease. It outlines several types of heart conditions including coronary heart disease, arteriosclerosis, and myocardial infarction. It then lists risk factors such as alcohol, coffee, obesity, hypertension, diabetes, and smoking. The document discusses cholesterol levels and types, including LDL, VLDL, and HDL cholesterol. It recommends a diet low in fat and cholesterol, especially saturated fat and sugars, to help manage cardiovascular conditions and lower disease risk.
- Calorie is the standard unit used to measure the energy value of food and human energy expenditure. Various methods can be used to measure energy including direct calorimetry, indirect calorimetry, and determining respiratory exchange ratio.
- The human body derives energy through several pathways including glycolysis, the citric acid cycle, and the electron transport chain. Carbohydrates, fats, proteins, and alcohols can all be broken down to produce energy.
- Factors like basal metabolic rate, physical activity, and the thermic effect of food determine total energy expenditure, while energy intake and energy balance impact body weight and health. Regular physical activity provides numerous health benefits.
This document discusses energy and its relationship to nutrition, health, and the human body. It defines energy as the capacity to do work and explains that the body converts food into energy through digestion. The document outlines several key points about energy: (1) energy requirements vary based on factors like age, gender, body size, and physical activity level; (2) the standard units for measuring energy are calories (cal), kilocalories (kcal), and joules (J); (3) major components of energy requirements include basal metabolic rate (BMR), physical activity, growth, pregnancy, and lactation. The document also discusses body mass index (BMI) and factors that can affect BMR and overall energy expenditure.
The document discusses macronutrients and their roles in nutrition. It focuses on carbohydrates, proteins, and fats. Carbohydrates provide the body's main source of energy and include sugars, starches, and fibers. Proteins are needed for tissue repair, hormone production, and other functions. Fats are also an essential nutrient and provide energy storage, though some types like saturated fats are less healthy. The document outlines food sources of these macronutrients and their digestion and roles in the body.
This document discusses the effects of various food processing methods on nutrients. It explains that while processing helps preserve foods, it can also negatively impact nutrients. Pasteurization, frying, fermentation, baking and other methods are outlined. For each, specific nutrients that may be reduced are identified, such as iodine with pasteurization or vitamin A with frying. The document provides a high-level overview of how common food processing techniques can impact the nutritional content of foods.
This document discusses lipids and fats. It defines fats and classifies them as simple, compound, or derived lipids. Fats can also be classified by their fatty acid composition as saturated, monounsaturated, or polyunsaturated. The document outlines the daily recommended intake of fats and their main sources. It describes the digestion, absorption, metabolism and functions of fats, as well as deficiencies from too little or too much fat. Cholesterol is also discussed.
This document discusses various topics related to food energy and metabolism. It defines food and food energy, and explains that food provides nutrients that animals use through cellular respiration to produce energy. It then discusses several units and concepts used to measure food energy and metabolism, including calories, respiratory quotient, specific dynamic action, net protein utilization, basal metabolic rate, and body mass index.
This document provides an overview of nutrition and diet therapy. It discusses the physiological value of food, metabolism, the energy yielding components of food (carbohydrates, proteins, and fats), and how to calculate caloric intake and expenditure. Key points covered include defining the calorie, basal metabolic rate, factors that affect metabolism, recommended dietary allowances, and calculating one's body mass index. The overall aim is to explain the value of food and how to determine food value, metabolic rate, and body mass index.
energy requirement and energy expenditure.pptSehar80
The document discusses human energy requirements and energy expenditure. It explains that the body uses most of its daily energy supply for basal metabolic needs like circulation, respiration and digestion. Additional energy is used for voluntary activities and exercise. Carbohydrates, fats, and proteins provide nutrients that are converted to ATP to fuel these energy needs and requirements vary throughout life stages. Total energy requirement is calculated as basal energy expenditure plus physical activity plus the thermic effect of food.
This document provides an overview of nutrition including:
- Nutrition is the science of food and its relationship to health. It includes everything that happens to food from consumption to use in the body.
- Nutrients include macronutrients like carbohydrates, fats, proteins and micronutrients like vitamins and minerals which are required in smaller amounts.
- Nutrition contributes to wellness by preventing diseases. Nutrients are obtained from foods and provide energy for bodily functions.
- Recommended dietary allowances provide guidelines for adequate intake of nutrients. A balanced diet contains variety of foods in proper proportions.
The document discusses key concepts in dietetics and nutrition including calories, basal metabolic rate, specific dynamic action, and physical activity. It defines important terms like calorie, kilocalorie, basal metabolic rate, specific dynamic action or thermic effect of food. It explains that calories come from carbohydrates, fats and proteins and provides the caloric values of each. Basal metabolic rate accounts for 60-75% of daily energy expenditure and is influenced by factors like body composition, age, and thyroid function. Physical activity and specific dynamic action account for the remaining calories burned.
The document discusses nutritional assessment and support for patients at risk of malnutrition. It covers:
1. Components of nutritional assessment including dietary history, physical exam, anthropometric measurements, and laboratory tests.
2. Determining nutritional requirements by estimating basal energy expenditure, applying stress and activity factors, and using indirect calorimetry.
3. Enteral nutrition is the preferred method of nutritional support as it supports gut function and immunity, while avoiding complications of parenteral nutrition.
Calories and calorific values are units used to measure the energy content of foods. A calorie is the amount of heat needed to raise 1 gram of water by 1°C, while a kilocalorie (kcal) is equal to 1000 calories. Fats have the highest calorific value at 9 kcal/gram, while proteins and carbohydrates are both 4 kcal/gram. Basal metabolic rate (BMR) is the minimum energy needed to sustain life at rest, and varies based on factors like surface area, sex, age, and disease states. Specific dynamic action refers to the extra calories expended when digesting and metabolizing foods. A balanced diet provides adequate nutrients from different food
NutritionIntroduction, Balanced Diet, Calorie, Caloric Value, Energy Content...Maryam Fida
This document discusses nutrition and energy balance in the human body. It defines a balanced diet as one containing proper proportions of carbohydrates, fats, proteins, vitamins, minerals, and water for good health. The three macronutrients that provide energy are carbohydrates, proteins, and fats, while vitamins and minerals are called micronutrients. The basal metabolic rate accounts for 60% of the total daily energy expenditure in the body and represents the calories needed for basic functioning even at rest. Other factors like physical activity and food digestion account for the remaining calories expended daily.
This document discusses key topics related to nutrition and energy requirements in humans. It defines nutrition as the science of food and its relationship to health. There are three main classes of nutrients that provide energy: carbohydrates, proteins, and fats. Nutrients can be categorized as macronutrients or micronutrients based on daily intake requirements. The document also discusses dietary reference intakes, basal metabolic rate, factors affecting energy expenditure, and methods for calculating total daily energy needs.
This document discusses various topics relating to metabolism and energy supply. It defines metabolism as the totality of an organism's chemical reactions and discusses the two main types: catabolic pathways that break down molecules and release energy, and anabolic pathways that use energy to build molecules. It also describes the structures of ATP and how ATP is synthesized during cellular respiration. Key processes like glycolysis, the citric acid cycle, and the electron transport chain are summarized. Factors that can affect metabolic rate like body size, temperature, and activity level are also covered.
The document discusses factors that affect energy requirements and methods for measuring energy expenditure. It provides details on ICMR recommendations for energy intake in India based on reference men and women. The key points are:
1. Basal metabolic rate, age, gender, body weight, occupation, climate, lifestyle, and health influence energy requirements. ICMR defines reference individuals to estimate average energy needs.
2. Methods to measure energy expenditure include direct calorimetry, indirect calorimetry using whole-body chambers or Douglas bags, stable isotope methods, heart rate monitoring, and recording time and motion.
3. Calculations of energy requirements factor in basal metabolic rate, specific dynamic action of food, and
This document discusses basal metabolic rate and factors that affect energy balance and weight. It defines basal metabolic rate as the minimum energy required to sustain vital functions at rest. Several factors can influence BMR, including age, height, body composition, and thyroid function. It also discusses specific dynamic action, the increase in metabolic rate due to digestion of food, and how physical activity levels impact total daily energy needs. Body mass index is presented as a common measure of weight status.
Determination of energy value – physiological fuel valueSubha Rajamanickam
Energy is the ability to work - energy value of food is expressed in kilocalories - Determination of energy value of food - physiological value of food can be understand
Physiological energy value of Foods
In the bomb calorimeter, carbohydrates and fats are completely oxidized to Co2 and water. Protein is oxidized to Co2, water and nitrogen. Another important error in the use of bomb calorimeter for determining the calorific value of foods of vegetable origin is that the fibre present in foods is burnt and yields energy, while it is not utilized by human beings. But, in the utilization of carbohydrates, fats and proteins in the body, a certain percentage of the above nutrients is lost in digestion and the nitrogen in proteins is excreted mainly as urea which contains some energy value.
The document discusses human energy and metabolism. It begins by explaining how the body uses food for energy production, tissue building and repair, and metabolic regulation. It then discusses different forms of energy, how the body stores and uses chemical energy from food, and techniques for measuring energy and expenditure, including calorimetry. Finally, it covers human energy systems and metabolism at rest and during exercise, factors influencing energy use and expenditure, and the relationship between energy systems and fatigue during exercise.
This document discusses nutrition and food energy. It begins by defining nutrition and food, explaining that food provides nutrients to support the body. It then discusses what nutrients are and some key nutrients like fats, proteins, vitamins and minerals. It explains that the body derives energy from food through cellular respiration. It discusses various units used to measure energy, such as calories and kilojoules. It also discusses concepts like respiratory quotient and basal metabolic rate. Overall, the document provides a high-level overview of nutrition, food energy, and some key nutritional concepts.
Nutrition and Diet discusses energy requirements and expenditure. It states that energy is required for biological activities and is provided by foods. The conventional unit of energy is the calorie, with one kilocalorie (kcal) equaling 1000 calories. Carbohydrates, lipids, and proteins provide energy, with calorific values of 4.1 kcal/gm, 9.3 kcal/gm, and 5.4 kcal/gm respectively. Basal metabolic rate accounts for the majority of daily energy expenditure and varies based on factors like age, sex, climate. Physical activity and specific dynamic action of foods also influence energy needs.
This document discusses energy, metabolism, and how the body uses food for fuel. It covers the following key points:
1. Energy is measured in kilojoules and kilocalories, and is required for life processes like heart function, organ function, temperature regulation, and muscle movement. Different people need varying amounts depending on age, gender, size, activity level, and genes.
2. Energy comes from carbohydrates, proteins, and fats in food. Carbohydrates and proteins provide 4 calories per gram while fat provides 9 calories per gram, making it the most energy dense.
3. Basal metabolic rate is the minimum energy needed for basic body functions at rest. It can
Micro Minerals
Minerals are essential nutrients that are found in ionic form or as covalent compounds. They make up about 4-5% of body weight and can be categorized as macrominerals or microminerals based on their daily requirements. Iron, zinc, iodine, selenium, copper, manganese, fluoride, chromium, molybdenum, and cobalt are important microminerals. Minerals are involved in many critical functions like oxygen transport, energy production, bone formation, and acting as cofactors for enzymes. Factors like diet, absorption mechanisms, and physiological state can impact an individual's mineral requirements.
This document discusses various interactions between micronutrients. It describes how certain vitamins interact synergistically with carbohydrates, proteins, fats, and other vitamins and minerals during metabolic processes in the body. For example, it explains how thiamine, riboflavin, niacin, vitamin B6, and pantothenic acid help facilitate carbohydrate metabolism through their roles in energy production pathways. The document also discusses vitamin interactions with proteins, fats, and minerals like calcium, phosphorus, and iron.
Vitamin D is a prohormone that is derived from cholesterol and activated by enzymes in the liver and kidney. It exists in two forms: D3 which comes from animals and D2 which comes from plants. Vitamin D's main functions are to regulate blood calcium levels by increasing calcium absorption in the intestines and bones. It also helps absorb phosphorus and promotes bone formation. A lack of vitamin D can lead to rickets in children and osteomalacia in adults, while too much can cause calcium deposits in soft tissues and hypercalcemia. Good sources include fatty fish, beef, eggs and fortified foods like milk.
This document discusses several clinical aspects of macronutrient metabolism. It begins by introducing inherited metabolic disorders and Garrod's hypothesis. It then covers clinical aspects of carbohydrate metabolism including lactase deficiency, glycogen storage diseases, and monosaccharide malabsorption. Clinical aspects of lipid metabolism discussed include lipid storage diseases and inborn errors of lipid metabolism. The document concludes by covering aspects of protein metabolism such as aminoacidurias, phenylketonuria, homocystinuria, and purine metabolism disorders.
HOMOCYSTEINE AND RISK OF DEGENERATIVE DISEASES.pptxKAVITA KACHHAWA
Homocysteine is an amino acid that plays an important role in metabolism. Elevated levels of homocysteine in the blood have been associated with several diseases. Homocysteine levels are influenced by genetic and environmental factors like nutrition. Dietary intake of B vitamins like folate, vitamin B6, and vitamin B12 help regulate homocysteine levels, as these vitamins are involved in metabolic pathways that process homocysteine. Maintaining adequate intake of these vitamins can help lower homocysteine levels.
This document provides information about carbohydrates. It begins by defining carbohydrates as sugars or polymers of sugars that can be hydrolyzed by enzymes or acids into simple sugars. Carbohydrates are then classified as monosaccharides, disaccharides, oligosaccharides, or polysaccharides depending on their size. Key monosaccharides include glucose, fructose, and galactose. Important disaccharides and polysaccharides are also discussed such as sucrose, starch, and cellulose. The document concludes by summarizing carbohydrate digestion and absorption in humans.
4. Metabolism
• Metabolism is a general term that encompasses
all chemical changes occurring in living organisms
Metabolic pathways:
• Catabolism: metabolic process whereby cells
break down complex substances into smaller
ones.
• Anabolism: metabolic process whereby cells
convert simple substances into more complex
ones.
5. Reference man
Reference man is between 18-29 years of age and
weighs 60 kg with a height of 1.73m with a BMI
of 20.3 and is free from disease and physically fit
for active work; on each working day, he is
engaged in 8 hours of occupation which usually
involves moderate activity, while when not at
work he spends 8 hours in bed, 4-6 hours in
sitting and moving about, 2 hours in walking and
in active recreation or household duties
ICMR 2010
6. Reference woman
Reference woman is between 18-29 years of age,
non-pregnant non- lactating (NPNL) and weighs
55 kg with a height of 1.61m and a BMI of 21.2,
is free from disease and physically fit for active
work; on each working day she is engaged in 8
hours of occupation which usually involves
moderate activity, while when not at work she
spends 8 hours in bed, 4-6 hours in sitting and
moving about, 2 hours in walking and in active
recreation or household duties
ICMR 2010
7. 1. Energy:
Energy is the ability to do work.
Energy is a precisely defined property of chemical
compounds and other physical systems
Units of energy:
Kcal (Kcal)
Mega joules (MJ) (IUNS)
1Kcal=4.186KJ
1MJ= 239Kcal
One kilogram calorie is the quantity of heat required to raise the
temperature of 1kg of water through 1º C from 14.5 to 15.5º C
A joule is defined as the energy required to move 1kg mass by 1
meter by a force of 1 newton.
8. • Lavoisier (1793-94) is considered as the pioneer in
studies on energy metabolism
• First law of thermodynamics is always followed:
Energy can not be created or destroyed but only
changed between its different forms
• The human body is roughly equivalent to a good
internal combustion energy of food
• The body has the unique ability to shift the fuel
mixture of carbohydrates, protein and fats to
accommodate energy needs.
9. Basic need for energy
• Maintaining body weight and good health
• Supporting growth and physical activity
• Maintaining body temperature
• Maintaining metabolic activity
Energy balance: Energy input = Energy output
Energy imbalance: Energy input = Energy output
Positive balance: Energy input > Energy output
Negative balance: Energy input < Energy output
Energy Balance
10. Energy source
• The human body utilizes the potential energy
contained in foods for maintaining life and doing work
• The energy yielding food factors are: carbohydrates,
proteins and fats
• Within the body the nutrients are oxidized in the cells
with the help of catalysts such as enzymes, co-enzymes
and hormones
Carbohydrates/fats CO2 +Water+ Energy + Heat
Proteins CO2+ Water + Urea+ Energy + Heat
Energy in food
11. Principle Equipment Purpose
Direct calorimetry
(the energy released or
expended is measured by
the heat produced)
Bomb calorimetry Energy value of food
At water rose Calorimetry Energy expenditure
during BMR/REE of at
light activity
Indirect calorimetry
(consumed O2 is directly
related to the energy
liberated as heat)
Benedict oxy calorimetry Energy value of food
Benedict Roth apparatus
• Douglas bag
• Max Plank respirometer
•Kofranyi Michaelis
respirometer
Determination of
BMR and energy
expenditure during
work
Determination of energy
Srilakshmi 2009
12. Direct Calorimetry
• Lavoisier technique
• Determination of energy use by the body by measuring the
heat released from an organism enclosed in a small
insulated chamber surrounded by water. The rise in the
temperature of the water is directly related to the energy
used by the organism
• The O2 intake, CO2 output, N2 excretion in feaces and urine
are also measured during the whole period of observation
• Expensive, complex, time consuming and laborious
• No longer widely used
13. Determination of energy in foods
Bomb calorimeter
• It measures gross energy of food
• The food stuff produces heat on combustion with
oxygen. This amount of heat can be measured in bomb
calorimeter
14. Physiological energy value of foods
• In the bomb calorimeter, carbohydrates, fats and
proteins are completely oxidized
• In real,
Loss of digestion: Atwater concluded that 99% of
ingested carbohydrates, 95% fats and 92% of proteins
are absorbed
Loss of energy in metabolism due to incomplete
oxidation: there is no loss in metabolism in the case of
carbohydrates and fats. But in case of proteins, some
extent of energy (1.2cal/gram) is lost as urea due to
incomplete oxidation.
The nitrogen present in proteins is not completely
oxidized to nitrogen oxides, which are toxic, but to urea,
which is less toxic and can be excreted in the urine. The
urea contains around a quarter of the chemical energy in
the original protein, or around 5.2kJ/g protein.
16. Gross Energy: total heat of combustion or the total chemical energy
in the food.
Digestible Energy: the energy available after digestion is termed as
digestible energy
Digestibility coefficient: is used to express the proportion of an
ingested nutrient that ultimately becomes available to the body
Metabolizable Energy: the energy available after losses in faeces and
urine have been subtracted from the gross energy is termed as
metabolizable energy
Physiological fuel values : the amount of energy actually available to
the body from a given amount of nutrient
17. • Soluble dietary fiber and some insoluble fibre
undergo fermentation in the colon and yield
short chain fatty acids, which are utilized as
energy source by liver and colonic cells
• There is 2.6kcal/g energy is provided by soluble
fibre and no energy from non-fermentable fibre
• In conventional foods, 70% of fibre is soluble
(fermentable). So in general, in foods, energy
conversion factor for fibre is 2.0kcal/g
ICMR 2010
18. Indirect Calorimetry
• Determination of energy use by the body without
directly measuring the production of heat. Methods
include gas exchange, RQ measurement (oxygen uptake
and/or carbon dioxide output) and the doubly labeled
water technique
• Less expensive, simple, applicable to field studies and
clinical analysis
RQ of Carbohydrates= 1
RQ of Fats=0.7
RQ of Proteins=0.8
RQ of mixed diets= 0.85
19. Significance of Respiratory Quotient
• RQ helps in determination of metabolic rate
• It is the guide for assessing the type of food burning or the
nature of synthesis taking place in the whole body or in any
particular organ
• The determination of RQ aids in the diagnosis of acidosis,
alkalosis and diabetes mellitus etc
• Non protein RQ is used for calculating the total energy
output and the proportions of various food stuff being burnt
20. Benedict oxy calorimeter
Relation b/w O2 required and calorific value
Substrate 02 required Energy
1g carbohydrate 0.8 4.1
1g fat 2.2 9.5
1g protein 1.2 5.5
22. • Individual Energy Requirement
The level of energy intake from food that balances
energy expenditure when the individual has a body
size and composition and level of physical activity,
consistent with long-term good health; and that will
allow for the maintenance of economically essential
and socially desirable activity.
in children and pregnant and lactating women, the energy requirement
includes the energy needs associated with deposition of tissues or the
secretion of milk at rates consistent with good health
FAO/WHO/UNO 1985
23. Assessment of Energy Requirement
• Energy requirement must be assessed in terms of
energy expenditure rather than in terms of
energy intake.
• Energy expenditure from a physiological point of
view is made up of three major components:
1. Basal Metabolic Rate
2. Regulatory thermogenesis
3. Physical activity
For all activity purposes, the component
energy expenditure related to regulatory
energy output or thermogenesis are
known to merge into measurements
related to cost of physical activity.
1.Basal metabolic rate
2.Physical activity
ICMR 2010
24. Energy expenditure approach
• Is more reliable
• May not vary widely due to day to day or week to
week changes
• Not depend on eating habits or food groups as
compared to energy intake approach
• Factorial approach: In this approach, the nutrients
required for different functions, are assessed
separately and added up to arrive at the total daily
requirement. This has been the basis of computing
the energy requirement. (viz., sleep + rest +
occupational activity + non-occupational activity).
25. Basal metabolic rate
• The largest single component of 24 hour energy expenditure is usually the BMR
• Basal metabolic rate (BMR) is the amount of energy required to carry on the involuntary
work of the body
• It includes the functional activities of the various organs such as brain, heart, liver,
kidney and lungs. The secretary activities of glands, peristaltic movement gastro
intestinal tract, oxidation occurring in resting tissue, maintenance of muscle tone and
body temperature.
• The brain and nervous tissue account for 1/8 of the energy utilized at the basal state
and the lungs, liver, heart and kidney for additional 3/5th .
• used during 24 hours while subject is lying at physical and mental rest in a thermo
neutral environment (that prevents the activation of heat-generating processes, such as
shivering) at least 12 hours after the meal.
• The BMR remains remarkably constant on a daily basis, typically representing 60-70% of
total energy requirement.
26. Resting energy expenditure
• The REE is basically a combination of basal energy
needs, plus the thermic effect of food plus a small
amount of energy needed to perform the most
sedentary activities such as sitting quietly
• RMR is likely to be a little higher than BMR, while
energy expenditure during sleep may be 5-10% below
the BMR.
Miffin-St. Jeor Equation:
Males (kcal/day) = 10(wt)+6.25(ht)-5(age)+5
Females (kcal/day) = 10(wt)+6.25(ht)-5(age)-161
27. Factors affecting BMR
• Body size
• Sex and age
• Body composition
• Climate
• Under nutrition and
starvation
• Sleep
• Fever
• Physical activities
• Specific dynamic
action of food
• Fear and nervous
tension
• Thyroid
• Adrenaline
• Anterior pituitary
• Other diseased
condition
• Pharmacological
agents
29. Equations for estimating BMR
Harris-Benedict Equation
Males = 66.5+(13.75 X W) +(5 X H) – (6.75 X A)
Females = 655.5+(9.56 X W)+(1.85 X H)-(4.68 X A)
Wt(kg), ht(cm), Age (Years)
Body weight
For females= W x0.9 kcal x 24 hours
For males = W X1kcal X 24 hours
Metabolic body size
70 X Wt in Kg(3/4)
SRILAKSHMI 2009
30. FAO/WHO/UNU equation
For females: 8.7XW+829
For males : 11.6XW+879
Sex Age ICMR Equation
Male 18-30 14.5XW+645
30-60 10.9XW+833
>60 12.8XW+463
Female 18-30 14.0XW+471
30-60 8.3 XW+788
>60 10.0XW+565
31. Thermogenesis
• Postprandial thermogenesis (PPT)
• Thermal effect of food (TEF)
• Specific dynamic action of food (SDA)
• Heat increment of feeding
• It represents the energy used for digestion, absorption,
transport and storage of the ingested nutrients, as well as
any increase in activity or arousal associated with eating.
• It is assumed to be around 10% of the total energy
expenditure(TEE)
• TEF peaks about one hour after eating and normally
dissipates within five hours
Anonymous
32. Diet-induced thermogenesis (DIT): is usually
used to describe the longer-term effects of
diet on energy expenditure
Cold-induced thermogenesis: includes both
shivering and non-shivering thermogenesis
NEAT: non exercise activity thermogenesis
is the thermogenesis that accompanies
physical activities other than volitional
(intentional) exercise such as the activities of
daily living, fidgeting, spontaneous muscle
contraction and maintaining posture when
not recumbent
Anonymous
33. Physical activity
• Physical activity accounts 20-40% of total daily expenditure in
most individuals
• It includes work, leisure activities and other everyday activities
• The energy expended in activity depends on the type, duration
and intensity of activity
• There is a wide variation in the energy cost of any activity both
within and between individuals, due to differences in body size
and the speed and agility with which an activity is performed
• To compensate for differences in body size, it is now common to
express the energy costs of activities as multiples of BMR/RMR
34. Physical activity ratio
• Physical activity ratio (PAR) is expressed as the
ratio of the energy cost of an individual activity
per minute to the cost of the basal metabolic
rate (BMR) per minute.
Energy cost of an activity
per minute
Physical Activity Ratio (PAR) =
Energy cost of basal
metabolism per minute
35. Physical Activity Level (PAL)
LEVEL OF
ACTIVITY
ICMR 1989 ICMR 2010 FAO/ WHO/ UNU
Sedentary Work 1.6 1.53 1.40-1.69
Moderate Work 1.9 1.8 1.70-1.99
Heavy Work 2.5 2.3 2.0-2.40*
PAL: PAR/24
36. Determination of energy requirements
• Direct Calorimetry
• Indirect Calroimetry
• Doubly Labeled Water (DLW) Method
• Heart Rate Monitor (HRM) Method
• Factorial method
37. Doubly Labeled Water (DLW) Method
• Most accurate technique for measuring TEE in free living
individuals
• TEE measured by this method includes BMR, metabolic
response to food, thermoregulatory needs, physical
activity costs and energy cost of synthesis of growing
tissues
• A method for measuring daily energy expenditure over
extended time periods, typically 7 to 14 days, while
subjects are living in their usual environments
• Non-invasive and non-obtrusive
• Expensive, not widely available
Mahan et al 2012
38. Small amounts of water that is isotopically labeled with deuterium
and oxygen-18 is inoculated
Energy expenditure can be calculated from the difference between
the rates at which the body loses each isotope
39. Heart Rate Monitor (HRM) Method
Heart rate monitor is an electronic device that can
accurately record minute-to-minute heart rate under free
living conditions, for a whole day or more
The mean TEE measured with this technique is
comparable to mean value obtained using Doubly
Labeled Water or whole body calorimeter.
40. factorial method
• Calculate BMR
• Calculate the activity costs over a 24 hours period
• Add 1+2 and calculate 10% thermic effect of food
• Calculate total energy by adding BMR+ activity needs
+ thermic effect
• Ex: 25 aged male having 60 kg weight,
1. 14.5XW+645= 14.5X60+645= 1515Kcal
2. BMR unit for moderate activity 1.8 (included thermic effect
of food)
3. 1.8 X1515= 2727kcal
Srilakshmi 2009
41. Estimation of energy requirement for
Indians
• BMR of Indians is about 5% lower as compared to
reported BMR of developed countries
• The minimum energy requirement for maintaining the
BMR is 1400Kcal
• Daily energy requirement (MJ/d) for Indian infants is
calculated from analysis of total energy expenditure on
weight, plus allowance for energy deposition in tissues
during growth.
• The weight gain during growth and overall energy
requirement taking growth into consideration for boys
and girls at childhood stage.
42. • Energy requirement during pregnancy comprises the
normal requirement for an adult woman and an
additional requirement for foetal growth plus the
associated increase in body weight of the woman
during pregnancy, most of which occurs during the
second and the third trimesters. The total energy
requirement during pregnancy for a woman weighing
55 kg is estimated to be 80,000 kcal of which 36,000
kcal is deposited as fat, which is utilized subsequently
during lactation.
• Energy cost of lactation is determined by the breast
milk output and its energy content
• The efficiency of utilization of milk energy is 80%
43. Regulation of food intake
• Internal and external cues help the body regulate
food consumption and maintain energy equilibrium
• Internal cues: interactions and feedback
mechanisms among hormones and hormone like
compounds and organ system
• External cues: sight, smell and taste of food
• Internal and external cues work together to ensure
that we eat enough to survive. However the
complex interplay of these cues makes it difficult to
identify specific factors that cause overeating and
obesity or disordered eating.
Swaminathan 2006
44. • Hunger: the internal physiological drive to find and consume
food. Hunger as a negative, uneasy and painful sensation
arise in stomach resulting from lack of food. Hunger is
satisfied by eating of food
• Appetite: a pleasure sensation which causes in human beings
the psychological desire for a particular food is called appetite
• Phagia: eating/swallowing
• Satiation: feeling of satisfaction and fullness that terminates a
meal
• Satiety: feeling of fullness of stomach that quells the desire
for food and cessation of urge to eat. Satiety determines the
interval between meals Anonymous
45. External Cues
1. Diet composition: based on energy density of food
Protein appears to makes a stronger contribution to satiety than fats and
carbohydrate
Bulkier foods have high amount of fibre and water, also have a higher satiety value
2. Sensory properties: flavor, texture, color, temperature, presentation and taste
of food
Taste is usually the reason for choosing a particular foods
3. Portion size: tend to respond visually to the amount of food on a plate rather
than paying attention to internal feelings of satiation
4. Environmental and social factors: tendency of eating more in cold weather as
comparative to hot weather
Plate size, dim light and socializing are other factors that influence consumption
5. Emotional factors: eating can provide a powerful distraction from lonliness,
anger, boredem, anxiety, shame, sadness, inadequacy, low moods, low self
esteem, low energy levels
Anonymous
46. Internal cues
2. Neurological and hormonal factors:
50 different chemicals are involved in the regulation of feeding
NPY ( Neuropeptide Y) A
Neurotransmitter widely distributed throughout the brain and peripheral
nervous tissue
Powerfully stimulates appetite
NPY activity linked to eating behavior, depression, anxiety and cardio vascular
function
Ghrelin: (hunger hormone):
Hormone produced in stomach that stimulates feeding
Leptin: satiety hormone:
produced by fat cells that signals the amount of body fat content and influences
food intake
Leptin signals the pathway that enhances energy production to keep body
weight in normal range
1. Gastrointestinal sensations: filling food in stomach supress urge of food
Even taste, salivation, chew and swallow diminshes hunger for 20-40 minutes as the
brain measures the passage of food
Anonymous
47. Regulation of energy intake
The physiological mechanisms involved in hunger, appetite
and satiety and in the regulation of food intake are
discussed here:
• Regulatory mechanisms
• Nervous regulation
• Role of hypothalamus
• Glucostatic regulation
• Effect of free fatty acids and amino acids level in blood
• Thermostatic regulation
• Lipostatic regulation
• Metabolic difference in genetic and hypothalamus obesity
Regulation of food intake
Swaminathan 2006
48. Regulatory mechanisms
• Biometric regulation: It sets limits to the maximum and
minimum energy metabolism of an individual
It is the result of a necessity imposed by the structure of the
animal or human body
• Short term regulation: Day to day regulation of energy output
It adjusts energy intake to requirements
Thermostatic and glucostatic mechanisms are related to short
term regulation
• Long term regulation: It corrects the errors of the short
mechanism involving either excessive or deficient intakes by
successive compensations of eating more or less on the
successive days
The long term regulation appears to function through a lipostatic
mechanisms
49. Nervous Regulation
• Responsible for the different
types of feeding behavior such
as habits, prejudices, likes,
dislikes, etc.
Neocortex
• Cerebral structure may influence
food intake
• limbic structure in the frontal and
temporal lobes regulate food
intake by a discriminating
mechanism termed “Appetite”
Limbic
system
50. Role of Hypothalamus
• Satiety centre: located in ventromedial area of
hypothalamus
This centre acts as a break on the feeding centre
• Feeding centre: : located in lateral area of
hypothalamus
Increase in blood glucose level caused activation
of satiety center while lowering of blood glucose
level increased activity of feeding centre by
encephalographic waves
51. Glucostatic regulation
• Effect of blood glucose level on satiety and feeding centers
in the hypothalamus
• Effect of blood glucose on hunger contractions:
Saturated blood glucose level leads to inhibition of
stomach contractions as well as hunger sensations
• Effect of glucagon on hunger contractions
Glucagon increase both blood glucose and glucose reserves
which acts on the satiety center and eliminates hunger
sensations
52. Thermal stimuli
• Environmental temperature have long term effect
regulation on food intake
• Hypothalamic centers are very sensitive to the
temperature of the blood. Rise in blood temperature
stimulates the satiety centre and a fall in blood
temperature stimulates the feeding centre.
53. Lipostatic regulation
• Lipostatic control is involved the long term regulation of
food intake and body weight
• The maximum body weight attained depends on many
physiological characteristics of the body composition such
as: diet, strain, exercise, regime etc
• The quantity of body fat metabolized daily is proportional,
within each type, to the size of fat depots and a constant
proportion of the depot fat is metabolized depending on
the total body fat content
55. Under nutrition: is defined as the outcome of insufficient
food intake and repeated infectious diseases. It includes
being underweight for one’s age, too short for one’s age
(stunted), dangerously thin for one’s height (wasted) and
deficiency of vitamins and minerals
Over nutrition: a condition of excess nutrient and energy
intake over time. Over nutrition may be regarded as a
form of malnutrition when it leads to morbid obesity.
Obesity: is defined by the World Health Organization as
“abnormal or excessive fat accumulation that may impair
health”
58. The 13 Lancet Interventions
promoting breastfeeding
exclusive breastfeeding for the first six months
complementary feeding
better hygiene
zinc supplementation
giving zinc to manage diarrhoea
59. providing vitamin A through fortification or supplementation
universal iodization of salt
multiple micronutrients supplements
providing iodine through iodization of salt
providing iron folate supplementation
providing calcium supplementation
treatment of severe acute malnutrition with special foods
60.
61. Obesity
Criteria Genetic obesity Regulatory obesity
Etiology Obese
hyperglycemic syndrome
(metabolic)
Obesity due to
hypothalamic injury
Physical activity Low Normal
Pathology and mechanism Hyperplasia of islets of
Langerhans, increased
secreation of insulin and
glucagon
Hypothalamic lesions or
destruction of satiety centre
Effect on food intake Moderate hyperphagia Severe hyperphagia
Energy balance Positive Highly positive
Weight gain Excessive Excessive
Effect of starvation on
obesity
Loss of adipose tissue is not
uniform
Body composition become
normal
Blood glucose level Hyperglycemic Normal
Adipose tissue metabolism Lipogenesis from acetate
increased
Lipogenesis from acetate
increased
Swaminathan 2006
62. Leptin resistance in obesity
• In obese people, levels of leptin found in the blood are normally
very high and more than sufficient to suppress the appetite and
increase the metabolism
• The high sustained concentrations of leptin from the enlarged
adipose stores result in leptin desensitization. These people are
said to be resistant to the effects of leptin
• The pathway of leptin control in obese people might be flawed
at some point so the body does not adequately receive the
satiety feeling subsequent to eating
Padioetis et al 2011
63. normal metabolism
Leptin-resistance
Diabetes mellitus
Poor immune
function
Obesity
Ob gene
Leptin
Excess Leptin
Disregulation of Leptin Signaling
Normal
65. References
• Swaminathan M (2006) Food and Nutrition vol 1. The Bangalore Printing and
Publishing Co. Ltd., No. 88, Mysore Road, Bangalore-560 018
• Srilakshmi (2009) Energy metabolism . Nutrition Science IIIrd ed. new age
international publishers Pp 67-91 .
• Mahan L K, Stump S E, Raymond J L ( 2012) Intake energy. Food and the nutrition
care process. Pp 19-29. Elesvier 13 ed.
• Padiotis K, Samara V , Paralikas T (2011) Obesity leptin and the immune system.
Interscientific health care 3(2) 44-51.
• ICMR (2010) Nutrient requirements and recommended dietary allowances for
Indians. National Institute of Nutrition , Indian Council of Medical Research ,
Jamai-Osmania PO, Hyderabad – 500 604
• Anonymous
Editor's Notes
IUNS= International union of nutritional sciences
I newtan is the force needed to accelerate 1kg mass by 1m/sec²
1. RQ increases in acidosis since CO2 output is greater than O2 consumption during acidosis
2. In alkalosis, respiration is depressed and less CO2 will be produced, hence RQ will decrease
3. In high fever, the body temperature rises due to high fever and causes increased breathing for which CO2 production increases. Hence RQ increases.
4. Carbohydrate oxidation is less in diabetes mellitus, with the increase in fat oxidation. Hence RQ falls, but on insulin administration, carbohydrates oxidation increases with more CO2 output. Hence RQ increases.
5. RQ falls in starvationdue to oxidation of stored glycogen and fat
Energy intake may vary from day to day or some days, it may be above the energy expended or below requirement.