The document discusses various topics related to nutrition including food classification, balanced diet, calorie and protein requirements, energy metabolism, basal metabolic rate, respiratory quotient, specific dynamic action, glycemic index, dietary fibers, lipids, and protein quality assessment. It provides definitions, formulas, guidelines and examples for each topic in a detailed manner.
This document discusses various topics related to nutrition and energy balance in the human body. It begins by defining key terms like food, nutrients, nutrition, diet, and balanced diet. It then discusses basal metabolic rate (BMR), factors that affect BMR, and methods to calculate BMR and total energy expenditure. The document also covers energy balance, malnutrition, obesity, and provides recommendations for a balanced diet. Various types of malnutrition like kwashiorkor and marasmus are described along with their causes and clinical manifestations.
1. Nutrition is the science of nourishing the body through food. Food provides nutrients and energy for growth, maintenance of tissues, and regulation of bodily processes.
2. Nutrients are classified based on their chemical nature (carbohydrates, lipids, proteins, minerals, vitamins, water), biological role (energy nutrients and protective nutrients), and daily requirement (macronutrients and micronutrients).
3. The caloric value of foods represents the energy released during metabolism and is measured using a bomb calorimeter. Carbohydrates and proteins provide 4 calories per gram while fats provide 9 calories per gram.
This document discusses nutrition and dietary recommendations. It defines key nutrition terms and outlines the macronutrients and micronutrients found in food. It describes dietary reference intakes including estimated average requirements, recommended dietary allowances, adequate intake and tolerable upper intake levels. Specific topics covered include caloric values of nutrients, basal metabolic rate factors that affect it, standard dietary allowances, specific dynamic action of foods, and guidelines for designing a balanced diet chart. The document also addresses malnutrition, protein-energy malnutrition, obesity, and the glycemic index.
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.
This document contains information about nutrition and diet presented by Rajesh Chaudhary from the Department of Biochemistry. It discusses balanced diets and their components, malnutrition, essential nutrients, food groups, macronutrients and micronutrients. Specific topics covered in less than 3 sentences include the definition of a balanced diet, why balanced diets are necessary, signs and symptoms of malnutrition, and classification of nutrients based on their functions.
This document discusses basal metabolic rate (BMR), which is the minimum rate of energy expenditure per unit of time by the human body at rest. It defines BMR and the conditions required for its measurement. Two methods for determining BMR are described: open circuit and closed circuit. Factors that affect BMR, such as age, sex, surface area, climate, nutrition, temperature, and hormones, are outlined. The clinical significance of measuring BMR, including for assessing thyroid function and calculating caloric needs, is also covered.
Lecture 5 energy, food labels and energy needs during lifetime, nutritionSalim Alzarraee
The document discusses energy and energy balance. It defines energy as calories and explains that energy intake and expenditure must balance over time to maintain weight. More energy intake than expenditure leads to weight gain, and more expenditure than intake leads to weight loss. Factors that influence energy expenditure include basal metabolism, physical activity, and the thermic effect of food. Managing energy balance through diet and exercise is important for weight control.
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.
This document discusses various topics related to nutrition and energy balance in the human body. It begins by defining key terms like food, nutrients, nutrition, diet, and balanced diet. It then discusses basal metabolic rate (BMR), factors that affect BMR, and methods to calculate BMR and total energy expenditure. The document also covers energy balance, malnutrition, obesity, and provides recommendations for a balanced diet. Various types of malnutrition like kwashiorkor and marasmus are described along with their causes and clinical manifestations.
1. Nutrition is the science of nourishing the body through food. Food provides nutrients and energy for growth, maintenance of tissues, and regulation of bodily processes.
2. Nutrients are classified based on their chemical nature (carbohydrates, lipids, proteins, minerals, vitamins, water), biological role (energy nutrients and protective nutrients), and daily requirement (macronutrients and micronutrients).
3. The caloric value of foods represents the energy released during metabolism and is measured using a bomb calorimeter. Carbohydrates and proteins provide 4 calories per gram while fats provide 9 calories per gram.
This document discusses nutrition and dietary recommendations. It defines key nutrition terms and outlines the macronutrients and micronutrients found in food. It describes dietary reference intakes including estimated average requirements, recommended dietary allowances, adequate intake and tolerable upper intake levels. Specific topics covered include caloric values of nutrients, basal metabolic rate factors that affect it, standard dietary allowances, specific dynamic action of foods, and guidelines for designing a balanced diet chart. The document also addresses malnutrition, protein-energy malnutrition, obesity, and the glycemic index.
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.
This document contains information about nutrition and diet presented by Rajesh Chaudhary from the Department of Biochemistry. It discusses balanced diets and their components, malnutrition, essential nutrients, food groups, macronutrients and micronutrients. Specific topics covered in less than 3 sentences include the definition of a balanced diet, why balanced diets are necessary, signs and symptoms of malnutrition, and classification of nutrients based on their functions.
This document discusses basal metabolic rate (BMR), which is the minimum rate of energy expenditure per unit of time by the human body at rest. It defines BMR and the conditions required for its measurement. Two methods for determining BMR are described: open circuit and closed circuit. Factors that affect BMR, such as age, sex, surface area, climate, nutrition, temperature, and hormones, are outlined. The clinical significance of measuring BMR, including for assessing thyroid function and calculating caloric needs, is also covered.
Lecture 5 energy, food labels and energy needs during lifetime, nutritionSalim Alzarraee
The document discusses energy and energy balance. It defines energy as calories and explains that energy intake and expenditure must balance over time to maintain weight. More energy intake than expenditure leads to weight gain, and more expenditure than intake leads to weight loss. Factors that influence energy expenditure include basal metabolism, physical activity, and the thermic effect of food. Managing energy balance through diet and exercise is important for weight control.
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.
Energy requirement for a normal person Geeta Jaiswal
The document discusses guidelines for prescribing diets based on a person's energy requirements, which are calculated based on their basal metabolic rate, physical activity level, and other factors. It provides examples of calculating energy needs for a 55kg male doing moderate work. It also discusses protein, calorie, and micronutrient requirements and food exchanges that can be used to design diets meeting those requirements. The key steps outlined are calculating needs, determining required macronutrients, selecting appropriate foods to meet those needs while maintaining palatability and cultural eating patterns.
Food, Nutrition, Nutrients, Diet, Energy consumption & BMIDr.Subir Kumar
Chemistry of nutrition, Dietary principles of food, Basic energy consumption, Total calorie requirements, Energy providing foods, Nutrition balance, Body mass index
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.
Cellular respiration involves three main stages - glycolysis, the citric acid cycle, and the electron transport chain - to break down glucose and generate energy in the form of ATP. Glycolysis harvests energy from glucose and produces pyruvic acid. Pyruvic acid then enters the citric acid cycle to be further oxidized, generating more ATP and electron carriers. In the electron transport chain, electrons are passed through protein complexes and their energy is used to pump hydrogen ions across a membrane, building a gradient. ATP synthase uses this gradient to produce ATP. Fermentation is an anaerobic pathway that regenerates NAD+ without oxygen. The basal metabolic rate reflects the energy needed for basic body functions at rest.
The document discusses energy balance and its components. It introduces energy balance, explaining that it is like a scale comparing energy intake to energy expenditure. It then covers the topics of energy intake sources from food, including macronutrients, and energy expenditure components like basal metabolic rate, physical activity, and the thermic effect of food. The document provides examples of calculating percentages of calories from macronutrients and determining daily calorie needs using formulas like the Harris Benedict equation.
Nutrition is the science of food and its relationship to health. A balanced diet provides calories from carbohydrates, proteins, and fats in a 60:20:20 ratio and supplies micronutrients. Carbohydrates like starch are the primary energy source and provide 4 calories per gram, while proteins build body tissues and fats supply 9 calories per gram and aid nutrient absorption. A balanced diet containing fibers, unsaturated fats like omega-3s, and less than 250mg of cholesterol daily supports health.
This document discusses nutrition, macronutrients, micronutrients, energy measurement, dietary reference intakes, basal metabolic rate, thermic effect of food, physical activity, and acceptable macronutrient distribution ranges. It provides information on the types and roles of macronutrients and micronutrients. It also describes how energy and nutrient requirements are estimated and factors that influence basal metabolic rate and energy expenditure.
This document discusses calories and energy metabolism. It defines key terms like calories, basal metabolic rate (BMR), and thermic effect of food. It explains that 60-75% of energy needs come from BMR, about 10% from the thermic effect of food, and 30% from physical activity. Various factors can influence BMR like body composition, hormones, and environmental temperature. Equations are provided to estimate total calorie needs and requirements are given for different activity levels. Carbohydrates, proteins, fats, and alcohol are discussed as energy sources. The concepts of hunger, satiety, and appetite in regulating calorie intake are also summarized.
- 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 provides an overview of what constitutes a healthy diet according to various health organizations. It discusses that a healthy diet emphasizes fruits, vegetables, whole grains, lean proteins and low-fat dairy, while limiting saturated fats, added sugars and sodium. It also covers dietary guidelines, food groups, serving sizes, exercise recommendations and how to calculate calorie needs based on factors like age, gender, height and physical activity levels.
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.
The human body requires energy to perform basic functions and physical activities. The amount of energy expended varies depending on the intensity of the activity, from basic metabolic functions to vigorous exercise. Regular physical activity increases daily energy expenditure and can help maintain a healthy energy balance and weight. Lack of activity reduces energy expenditure and contributes to weight gain if not balanced with calorie intake. The lesson explores factors that influence energy expenditure and the relationship between physical activity, calorie balance, and health.
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.
This document provides an overview of key topics related to nutrition and fitness. It discusses the essential nutrients required for a healthy diet, including proteins, fats, carbohydrates, vitamins, minerals and fiber. It recommends obtaining nutrients from whole, minimally processed foods. The document also outlines the five components of health-related fitness: cardiorespiratory endurance, muscular strength, muscular endurance, flexibility, and body composition. It provides examples of exercises to improve each component and recommends engaging in regular physical activity for health benefits.
This document discusses several topics related to energy, metabolism, and performance, including:
- Horace Fletcher, known as "The Great Masticator," who promoted chewing food until it was liquid as a way to improve health in the early 20th century.
- The basics of human energy derived from carbohydrates, fats, proteins, and food quality and calories.
- How metabolism works through aerobic and anaerobic pathways, and the roles of lactate and acidosis.
- Key training principles like overload, specificity, reversibility, and how training intensity impacts adaptations.
- Perspectives on different training methods and fitness fads.
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
The document discusses nutrition and body composition. It defines nutrition as the study of how the body uses food and identifies six classifications of nutrients. It also outlines ten U.S. dietary guidelines and factors that affect nutrient needs such as age, gender, and activity level. The document then discusses energy and its various forms, as well as factors that affect energy needs like basal metabolism, physical activity, and specific dynamic action. It also covers body composition, obesity, methods to assess body composition, energy imbalance, and health risks associated with excess weight.
The document discusses cellular respiration and the electron transport chain. It explains that:
1) The electron transport chain generates ATP through oxidative phosphorylation by establishing a proton gradient across the inner mitochondrial membrane as electrons are transported from NADH and FADH2 to oxygen.
2) As protons diffuse back through ATP synthase, ATP is synthesized from ADP and inorganic phosphate. This process is called chemiosmosis and allows for the generation of approximately 36 additional ATP molecules per glucose.
3) Peter Mitchell proposed the chemiosmotic hypothesis in 1961 to explain how the electron transport chain is coupled to ATP synthesis.
Mitochondria are rod-shaped organelles found in cells that contain two membranes. The inner membrane is highly folded into cristae which increases its surface area. It contains the electron transport chain and ATP synthase complexes that produce ATP from ADP using a hydrogen ion gradient established by the electron transport chain. The matrix contains enzymes for the citric acid cycle and oxidative phosphorylation to generate ATP. During anaerobic respiration without oxygen, yeast perform alcoholic fermentation by converting pyruvate to ethanol to regenerate NAD+, while mammals produce lactic acid from pyruvate. Mitochondria can also respire lipids and amino acids by breaking them down into acetyl-CoA for the citric acid cycle. Lipids have
Energy requirement for a normal person Geeta Jaiswal
The document discusses guidelines for prescribing diets based on a person's energy requirements, which are calculated based on their basal metabolic rate, physical activity level, and other factors. It provides examples of calculating energy needs for a 55kg male doing moderate work. It also discusses protein, calorie, and micronutrient requirements and food exchanges that can be used to design diets meeting those requirements. The key steps outlined are calculating needs, determining required macronutrients, selecting appropriate foods to meet those needs while maintaining palatability and cultural eating patterns.
Food, Nutrition, Nutrients, Diet, Energy consumption & BMIDr.Subir Kumar
Chemistry of nutrition, Dietary principles of food, Basic energy consumption, Total calorie requirements, Energy providing foods, Nutrition balance, Body mass index
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.
Cellular respiration involves three main stages - glycolysis, the citric acid cycle, and the electron transport chain - to break down glucose and generate energy in the form of ATP. Glycolysis harvests energy from glucose and produces pyruvic acid. Pyruvic acid then enters the citric acid cycle to be further oxidized, generating more ATP and electron carriers. In the electron transport chain, electrons are passed through protein complexes and their energy is used to pump hydrogen ions across a membrane, building a gradient. ATP synthase uses this gradient to produce ATP. Fermentation is an anaerobic pathway that regenerates NAD+ without oxygen. The basal metabolic rate reflects the energy needed for basic body functions at rest.
The document discusses energy balance and its components. It introduces energy balance, explaining that it is like a scale comparing energy intake to energy expenditure. It then covers the topics of energy intake sources from food, including macronutrients, and energy expenditure components like basal metabolic rate, physical activity, and the thermic effect of food. The document provides examples of calculating percentages of calories from macronutrients and determining daily calorie needs using formulas like the Harris Benedict equation.
Nutrition is the science of food and its relationship to health. A balanced diet provides calories from carbohydrates, proteins, and fats in a 60:20:20 ratio and supplies micronutrients. Carbohydrates like starch are the primary energy source and provide 4 calories per gram, while proteins build body tissues and fats supply 9 calories per gram and aid nutrient absorption. A balanced diet containing fibers, unsaturated fats like omega-3s, and less than 250mg of cholesterol daily supports health.
This document discusses nutrition, macronutrients, micronutrients, energy measurement, dietary reference intakes, basal metabolic rate, thermic effect of food, physical activity, and acceptable macronutrient distribution ranges. It provides information on the types and roles of macronutrients and micronutrients. It also describes how energy and nutrient requirements are estimated and factors that influence basal metabolic rate and energy expenditure.
This document discusses calories and energy metabolism. It defines key terms like calories, basal metabolic rate (BMR), and thermic effect of food. It explains that 60-75% of energy needs come from BMR, about 10% from the thermic effect of food, and 30% from physical activity. Various factors can influence BMR like body composition, hormones, and environmental temperature. Equations are provided to estimate total calorie needs and requirements are given for different activity levels. Carbohydrates, proteins, fats, and alcohol are discussed as energy sources. The concepts of hunger, satiety, and appetite in regulating calorie intake are also summarized.
- 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 provides an overview of what constitutes a healthy diet according to various health organizations. It discusses that a healthy diet emphasizes fruits, vegetables, whole grains, lean proteins and low-fat dairy, while limiting saturated fats, added sugars and sodium. It also covers dietary guidelines, food groups, serving sizes, exercise recommendations and how to calculate calorie needs based on factors like age, gender, height and physical activity levels.
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.
The human body requires energy to perform basic functions and physical activities. The amount of energy expended varies depending on the intensity of the activity, from basic metabolic functions to vigorous exercise. Regular physical activity increases daily energy expenditure and can help maintain a healthy energy balance and weight. Lack of activity reduces energy expenditure and contributes to weight gain if not balanced with calorie intake. The lesson explores factors that influence energy expenditure and the relationship between physical activity, calorie balance, and health.
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.
This document provides an overview of key topics related to nutrition and fitness. It discusses the essential nutrients required for a healthy diet, including proteins, fats, carbohydrates, vitamins, minerals and fiber. It recommends obtaining nutrients from whole, minimally processed foods. The document also outlines the five components of health-related fitness: cardiorespiratory endurance, muscular strength, muscular endurance, flexibility, and body composition. It provides examples of exercises to improve each component and recommends engaging in regular physical activity for health benefits.
This document discusses several topics related to energy, metabolism, and performance, including:
- Horace Fletcher, known as "The Great Masticator," who promoted chewing food until it was liquid as a way to improve health in the early 20th century.
- The basics of human energy derived from carbohydrates, fats, proteins, and food quality and calories.
- How metabolism works through aerobic and anaerobic pathways, and the roles of lactate and acidosis.
- Key training principles like overload, specificity, reversibility, and how training intensity impacts adaptations.
- Perspectives on different training methods and fitness fads.
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
The document discusses nutrition and body composition. It defines nutrition as the study of how the body uses food and identifies six classifications of nutrients. It also outlines ten U.S. dietary guidelines and factors that affect nutrient needs such as age, gender, and activity level. The document then discusses energy and its various forms, as well as factors that affect energy needs like basal metabolism, physical activity, and specific dynamic action. It also covers body composition, obesity, methods to assess body composition, energy imbalance, and health risks associated with excess weight.
The document discusses cellular respiration and the electron transport chain. It explains that:
1) The electron transport chain generates ATP through oxidative phosphorylation by establishing a proton gradient across the inner mitochondrial membrane as electrons are transported from NADH and FADH2 to oxygen.
2) As protons diffuse back through ATP synthase, ATP is synthesized from ADP and inorganic phosphate. This process is called chemiosmosis and allows for the generation of approximately 36 additional ATP molecules per glucose.
3) Peter Mitchell proposed the chemiosmotic hypothesis in 1961 to explain how the electron transport chain is coupled to ATP synthesis.
Mitochondria are rod-shaped organelles found in cells that contain two membranes. The inner membrane is highly folded into cristae which increases its surface area. It contains the electron transport chain and ATP synthase complexes that produce ATP from ADP using a hydrogen ion gradient established by the electron transport chain. The matrix contains enzymes for the citric acid cycle and oxidative phosphorylation to generate ATP. During anaerobic respiration without oxygen, yeast perform alcoholic fermentation by converting pyruvate to ethanol to regenerate NAD+, while mammals produce lactic acid from pyruvate. Mitochondria can also respire lipids and amino acids by breaking them down into acetyl-CoA for the citric acid cycle. Lipids have
8 measurement of energy expenditure in athletesSiham Gritly
The document discusses various methods for measuring energy expenditure in athletes, including basal metabolic rate (BMR), maximal oxygen consumption (VO2 max), and respiratory quotient (RQ). It describes how BMR is the minimum energy needed at rest and accounts for 65-75% of total daily energy expenditure. VO2 max measures aerobic capacity while RQ indicates the ratio of oxygen used to carbon dioxide expelled. Total energy expenditure includes BMR, physical activity, and the thermic effect of food.
This document discusses respiratory substrates and their energy values. It notes that glucose is the primary substrate for some cells, while others can use lipids and amino acids. Lipids have the highest energy value per gram and are oxidized into acetyl CoA units. The energy released during aerobic respiration comes from hydrogen oxidation. The respiratory quotient is the ratio of carbon dioxide produced to oxygen consumed, and can indicate the substrate being used or if anaerobic respiration is occurring. Respirometers are used to measure oxygen consumption and respiratory quotients.
The document summarizes the evolution of classification systems for living organisms from early two-kingdom systems to the current three domain system. It describes the five kingdom classification system proposed by Whittaker in 1969 that divides organisms into five kingdoms: Monera, Protista, Fungi, Plantae, and Animalia based on characteristics like cell structure and nutrition.
Rapid integrated assessment of nutrition and health risks associated with the...ILRI
Presented by Sylvain Traoré, Centre Suisse de Recherches Scientifiques, Côte d'Ivoire, at the Safe Food, Fair Food Annual Project Planning Meeting, Addis Ababa, Ethiopia, 15-17 April 2014
The respiratory substrates that can be used include glucose, lipids like fatty acids, and amino acids. Fatty acids are broken down into acetyl-CoA which enters the Krebs cycle, and the more hydrogens present the more ATP can be produced. Glycerol from lipids can also be used to produce ATP. Proteins are broken down into amino acids and then into acetyl-CoA or pyruvate. The energy value of substrates is measured using a calorimeter and varies with carbohydrates having the lowest at 15.8 KJg-1 and lipids the highest at 39.4 KJg-1. The respiratory quotient is used to determine the substrate being used based on the ratio of CO2 produced
Nutrition assessment involves collecting information through health histories, socioeconomic histories, drug histories, diet histories, anthropometric measurements, physical examinations, and laboratory tests. This data is used to analyze an individual's or population's nutrition status and identify under-nutrition, over-nutrition, or nutrient deficiencies. Common anthropometric measurements include height, weight, skin folds, waist circumference, and waist-to-hip ratio. Physical examinations look for signs of malnutrition. Laboratory tests of blood and urine can uncover early signs of deficiencies before symptoms appear. National nutrition surveys assess populations to inform health goals and identify at-risk groups.
This document discusses dietary fiber, including its types, sources, and health benefits. It defines fiber as non-digestible carbohydrates found in plants. Dietary fiber is classified into soluble and insoluble types. Sources of fiber include beans, corn, prunes, and high-fiber cereals. Fiber promotes heart health, regulates blood sugar, and aids in weight control. The document recommends gradually increasing fiber intake with extra water to reduce gas and bloating.
Nutrition and relation to biochemistry lecture no 1muti ullah
This document discusses nutrition, biochemistry, diet, and energy requirements in the human body. It defines key terms like dietetics, nutrition, nutrients, and dietary reference intake (DRI). It describes the essential macronutrients and micronutrients needed for the body. It also explains how energy from food is used in the body through processes like basal metabolic rate and the thermic effect of food. Respiratory quotient is discussed as the ratio of carbon dioxide produced to oxygen consumed during nutrient oxidation.
Module 10 mcc sports nutrition credit course - body composition and sports...QUA NUTRITION
1. Body composition assessments provide information on an individual's fat and muscle levels which helps establish health and fitness goals. Indirect methods like skinfold measurements, bioelectrical impedance, and hydrostatic weighing are commonly used.
2. For athletes, optimal body composition varies by gender but generally males aim for 8-12% body fat and females 16-20%. Making weight through rapid dehydration or malnutrition poses health risks and impairs performance.
3. Gaining muscle requires a calorie-dense diet with adequate protein, along with consistent strength training over time. Proper nutrition and recovery after workouts supports muscle growth.
This document discusses nutrition and the classes of food. It begins by outlining the importance of food for providing energy, growth, and protecting the body. It then defines the seven major classes of food: carbohydrates, proteins, fats, vitamins, minerals, water, and fiber. Each class is described in terms of its chemical composition, sources, functions in the body, and effects of deficiencies. The document stresses the importance of a balanced diet containing all food classes in appropriate proportions for health and preventing diseases.
This document provides information about nutrition and the human digestive system. It discusses the main classes of foods including carbohydrates, proteins, fats, vitamins, minerals, water, and fiber. It then describes the human digestive system and the process of digestion that takes place in the mouth, esophagus, stomach, duodenum, and small intestine. Key functions of these organs include mechanical and chemical breakdown of food through chewing, enzymes, acids, and bile to break nutrients into smaller molecules that can be absorbed by the body.
The document discusses the basic biomolecules that make up living things - carbohydrates, lipids, proteins, nucleic acids and water - including their monomers, polymers, functions, and dietary sources. It also covers enzymes, calories, metabolism, pH, and the states of water. The roles of these molecules and concepts are fundamental to biochemistry and human nutrition.
Dietary fiber or roughage is the indigestible portion of food derived from plants. It has two main components: Soluble fiber, which dissolves in water, is readily fermented in the colon into gases and physiologically active byproducts, and can be prebiotic and viscous.
The lecturer content is based on the Kathmandu University course syllabus. But, can be used for any undergraduate medical course for MBBS, BDS and Nursing.
The document discusses energy balance and factors that influence total daily energy expenditure and intake. It explains that energy balance occurs when energy intake equals energy expenditure, and that a positive or negative balance can affect body weight over time. It also outlines the components of total daily energy expenditure, including basal metabolic rate, physical activity, and the thermic effect of food. Key factors that can influence each of these components are described.
Service providers who receive high nutrition risk referrals, particularly Registered Dietitians, need to be knowledgeable about general and clinical pediatric nutrition as well as counselling skills for working with families and children.
This is the third of five self-directed training modules available in PowerPoint presentations that have been developed and evaluated to respond to this need
This document summarizes several nutritional deficiencies and their oral manifestations. It discusses deficiencies of vitamins A, B1, B2, B3, B12, C, folic acid, vitamin D, and scurvy caused by vitamin C deficiency. For each, it describes the systemic effects and related oral effects such as leukoplakia, angular stomatitis, and bleeding gums. The document also covers oral issues related to pregnancy like gingival hyperplasia and considerations for dental treatment during pregnancy. Finally, it discusses oral manifestations of diabetes mellitus such as dry mouth and periodontal diseases.
The document discusses natural weight management techniques including measuring metabolic rate, digestive enzymes, basal metabolic rate calculations, energy balance, macronutrient recommendations, body composition measurements, and sample diet plans. Key points covered include factors that influence calorie burning and guidelines for healthy weight loss of 1-2 pounds per week through calorie reduction and exercise.
The document discusses natural weight management techniques including measuring metabolic rate, digestive enzymes, basal metabolic rate calculations, energy balance, macronutrient recommendations, body composition measurements, and sample diet plans. Key points covered include factors that influence calorie burning and guidelines for healthy weight loss of 1-2 pounds per week through calorie reduction and exercise.
This document discusses balanced diets and how to prescribe them. It explains that a balanced diet contains a variety of foods to provide nutrients for energy, health, and illness prevention. Balanced diets are planned based on regional foods, economics, religion, and customs. Food groups include cereals, milk, meat, pulses, vegetables, fruits, and fats. The document provides details on calculating energy and macronutrient requirements and examples of balanced diets for general health and diabetes management.
The document provides information on natural weight management. It discusses metabolic rate and factors that influence energy expenditure like resting rate, activity, and exercise. It also covers digestion and the acidic environment of the stomach that aids in breaking down foods. Basal metabolic rates are given for males and females along with calculations for total energy requirements and outputs based on factors like physical activity levels. Macronutrient needs and daily calorie recommendations are provided. The document concludes with tips for healthy weight loss like consuming fewer calories, exercising regularly, and getting adequate rest.
The document provides information on natural weight management including metabolic rate measurements, digestive enzymes, basal metabolic rate calculations, energy balance, macronutrient recommendations, body fat classifications, and tips for healthy weight loss such as consuming satiating foods and increasing physical activity.
This document provides guidelines for optimal nutrition and hydration for athletes. It recommends eating 6-7 small meals per day and drinking 8oz of water before and after each meal to maintain a positive energy balance and aid in recovery from injury. Example meal plans are provided that emphasize high protein and complex carbohydrates throughout the day. The importance of hydration for performance and injury prevention is stressed. Supplements such as creatine, glutamine and protein are recommended before, during and after workouts to support muscle growth and recovery. Alcohol consumption is discouraged due to its negative effects on performance, hydration, injury recovery and body composition.
The document discusses balanced nutrition and macronutrients needed for performance and muscle building. It provides details on carbohydrates, proteins, fats, vitamins, and minerals. It also discusses calculating basal metabolic rate and daily calorie needs. The key aspects are a balanced diet containing the right proportions of macros, sufficient calories for goals, and proper recovery nutrition including protein and amino acids to prevent muscle breakdown.
Ryan Fernando gives an excellent presentation on the secrets behind Muscle Building, weight loss and ideas to to build a great body by boosting endurance , stamina and strength.
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This document discusses guidelines for a healthy diet and eating patterns. It recommends eating 3 meals per day with protein at each meal, reducing carbohydrates, and not eating after dinner or within 3 hours of sleeping. Specific dietary recommendations include choosing whole, minimally processed foods; focusing on lean proteins, fruits, vegetables and healthy fats; and limiting added sugars and refined carbohydrates. The document also outlines which macronutrients and micronutrients are essential to consume from dietary sources.
Gene therapy involves delivering genes to correct genetic defects. It can augment or inhibit gene expression. Key steps include identifying the defective gene, cloning the normal gene, selecting a target cell/tissue, and inserting the gene. Genes can be delivered ex vivo by modifying cells outside the body or in vivo by direct gene transfer. Viral vectors like retroviruses are commonly used, but pose risks like activating proto-oncogenes. Gene therapy aims to treat genetic disorders and acquired diseases.
Cancer biochemistry involves biochemical alterations in cancer cells. Specific objectives include listing protooncogenes and tumor suppressor genes, and explaining their roles and mechanisms of action. Protooncogenes become oncogenes through activation mechanisms like mutations. Tumor suppressor genes like p53 regulate cell proliferation and their mutation leads to cancer. Cyclins and cell cycle phases are also discussed. Standard cancer treatments include surgery, radiotherapy, and chemotherapy using antimetabolite drugs. Tumor markers can be used for cancer diagnosis, prognosis, localization, and treatment monitoring and are classified based on their type.
This document discusses plasma proteins and their roles in health and disease. It provides examples of plasma proteins that are important biomarkers for specific conditions, such as ceruloplasmin for Wilson's disease and albumin for nephrotic syndrome. The document defines key plasma proteins like albumin and immunoglobulins. It also discusses acute phase reactants and their roles in inflammation. Specific conditions like Wilson's disease and Menkes disease are examined in terms of the plasma proteins involved and how deficiencies can cause disease.
Recombinant DNA technology involves joining DNA fragments from different sources to produce novel DNA molecules. This is done by using restriction enzymes to cut DNA fragments at specific recognition sequences, and DNA ligase to join the fragments together. Vectors like plasmids are used to clone and replicate the DNA fragments of interest. Restriction enzymes recognize palindromic sequences and cut the DNA either as blunt ends or sticky ends. The DNA fragments can then be ligated into an expression vector to produce the desired protein. cDNA libraries are useful for cloning eukaryotic genes by reverse transcribing mRNA to cDNA.
Polymerase chain reaction (PCR) allows for the amplification of specific DNA sequences. It is a sensitive, selective, and rapid technique that can amplify DNA from a single cell over 20-30 cycles. The PCR process involves strand separation, primer annealing, and polymerization through repeated heating and cooling cycles. PCR has many applications including disease diagnosis, cancer detection, forensics, and evolutionary studies. DNA sequencing determines the nucleotide sequence of genes and helps elucidate gene structure, expression, and function. Microarrays can analyze gene expression patterns across thousands of genes simultaneously and have applications in disease diagnosis and drug discovery.
Mutations are changes in the nucleotide sequence of DNA that can occur in somatic or germ cells. Most mutations are neutral, but some can be harmful or beneficial. There are several types of mutations including point mutations, insertions, deletions, and frameshift mutations. Point mutations involve a single nucleotide change and can cause diseases like sickle cell anemia. Frameshift mutations shift the reading frame and often prevent proteins from functioning properly. Mutations can have different effects depending on whether they are silent, cause an amino acid substitution, or result in a premature stop codon.
Mutations are changes in the nucleotide sequence of DNA that can occur in somatic or germ cells. Most mutations are neutral, but some can be harmful or beneficial. There are different types of mutations including point mutations, insertions, deletions, and frameshift mutations. Point mutations involve a single nucleotide change like the sickle cell mutation. Insertions and deletions can cause frameshift mutations that alter the amino acid sequence. Mutations can have various effects from silent to nonsense mutations that prematurely terminate protein production. Some mutations only manifest under certain environmental conditions.
Acid-base balance is essential for normal cell function. Acidosis occurs when blood has too much acid or too little base, lowering pH, while alkalosis occurs when blood has too much base or too little acid, raising pH. Acid-base balance is regulated by buffers, respiration, and the kidneys. Disorders occur when these mechanisms are disrupted, causing metabolic or respiratory acidosis/alkalosis that can impact cells, enzymes, and potassium levels.
The document discusses the regulation of gene expression in prokaryotes and eukaryotes. It explains that in prokaryotes, gene regulation occurs through operons, such as the lac operon. The lac operon demonstrates repression and derepression based on the presence of lactose. In eukaryotes, gene regulation involves chromatin remodeling, enhancers, transcription factors, and post-transcriptional modifications. Mechanisms include alternative splicing, RNA editing, gene amplification, and gene rearrangement. Overall, gene regulation allows for cellular differentiation, morphogenesis, and organism adaptability.
The document summarizes pyrimidine nucleotide biosynthesis. It is a shorter pathway than purine biosynthesis, with the base made first then attached to ribose-5-phosphate. Only two precursors, aspartate and glutamine/HCO3-, contribute to the six-membered ring. The product is orotidylic acid (OMP). OMP is further converted to UMP and other pyrimidine nucleotides. Regulation differs between bacteria and animals. Orotic aciduria is caused by defects in OMP formation and is treated with uridine/cytidine supplementation, which provides an alternative route to pyrimidine nucleotide synthesis.
This document discusses the metabolism of purine nucleotides. It describes how purine bases are recycled through the salvage pathway using phosphoribosyl pyrophosphate (PRPP) and enzymes like adenine phosphoribosyltransferase (APRT) and hypoxanthine-guanine phosphoribosyltransferase (HGPRT). Primary gout is caused by enzyme defects while secondary gout results from overproduction or decreased excretion of uric acid. Symptoms of gout include arthritis in the big toe joint and treatment involves a low purine diet, allopurinol to inhibit xanthine oxidase, and probenecid or colchicine. Lesch-Ny
This document discusses DNA replication. It begins by defining replication and describing the main types (conservative, dispersive, semiconservative). It then discusses the key proteins and enzymes involved like DNA polymerase, helicase, topoisomerase, primase, and ligase. The main stages of replication - initiation, elongation, and termination - are outlined. Initiation involves unwinding the DNA and forming a replication fork. Elongation describes continuous synthesis of the leading strand and discontinuous synthesis of the lagging strand in short Okazaki fragments.
Nucleotides are composed of a nitrogenous base, a pentose sugar, and one or more phosphate groups. The nitrogenous bases are either purines (adenine and guanine) or pyrimidines (cytosine, thymine, and uracil). When a base combines with a pentose sugar, a nucleoside is formed. The addition of one or more phosphate groups creates a nucleotide. Nucleotides are the building blocks of nucleic acids like DNA and RNA and are also involved in energy storage and transfer through molecules like ATP.
8 Surprising Reasons To Meditate 40 Minutes A Day That Can Change Your Life.pptxHolistified Wellness
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Rasamanikya is a excellent preparation in the field of Rasashastra, it is used in various Kushtha Roga, Shwasa, Vicharchika, Bhagandara, Vatarakta, and Phiranga Roga. In this article Preparation& Comparative analytical profile for both Formulationon i.e Rasamanikya prepared by Kushmanda swarasa & Churnodhaka Shodita Haratala. The study aims to provide insights into the comparative efficacy and analytical aspects of these formulations for enhanced therapeutic outcomes.
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Overall life span (LS) was 1671.7±1721.6 days and cumulative 5YS reached 62.4%, 10 years – 50.4%, 20 years – 44.6%. 94 LCP lived more than 5 years without cancer (LS=2958.6±1723.6 days), 22 – more than 10 years (LS=5571±1841.8 days). 67 LCP died because of LC (LS=471.9±344 days). AT significantly improved 5YS (68% vs. 53.7%) (P=0.028 by log-rank test). Cox modeling displayed that 5YS of LCP significantly depended on: N0-N12, T3-4, blood cell circuit, cell ratio factors (ratio between cancer cells-CC and blood cells subpopulations), LC cell dynamics, recalcification time, heparin tolerance, prothrombin index, protein, AT, procedure type (P=0.000-0.031). Neural networks, genetic algorithm selection and bootstrap simulation revealed relationships between 5YS and N0-12 (rank=1), thrombocytes/CC (rank=2), segmented neutrophils/CC (3), eosinophils/CC (4), erythrocytes/CC (5), healthy cells/CC (6), lymphocytes/CC (7), stick neutrophils/CC (8), leucocytes/CC (9), monocytes/CC (10). Correct prediction of 5YS was 100% by neural networks computing (error=0.000; area under ROC curve=1.0).
Muktapishti is a traditional Ayurvedic preparation made from Shoditha Mukta (Purified Pearl), is believed to help regulate thyroid function and reduce symptoms of hyperthyroidism due to its cooling and balancing properties. Clinical evidence on its efficacy remains limited, necessitating further research to validate its therapeutic benefits.
- Video recording of this lecture in English language: https://youtu.be/kqbnxVAZs-0
- Video recording of this lecture in Arabic language: https://youtu.be/SINlygW1Mpc
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
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6. Balanced diet
Definition :
Equal proportion of all food groups 1: 1:4 (P.F.C)
How to select ?
Cheap, easily available, palatable, digestible +
roughage.
+ Essential nutrient
+ Balanced limiting substance
+ 4 major group Milk, Meat, Cereals ,G.L.V. 6sathishbabum@mgmcri.ac.in
7. Body weight :
Under nourished or obese
Protein requirement: 1gm and 2gms /day
Calorie requirement :
Socio Culture factors, economic status
Balanced ?
Vitamins,Minerals, Essential AA,Roughphage
Energy expenditure : Physical activity,BMR,
Rq
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8. Energy metabolism
What is calorie ? Mention calorific value of
carbohydrates , protein , lipids .
Calculate energy req for 55kg male medical
student ?
Why during pregnancy and lactation addition
calorie is taken
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9. Calorific value:
Energy content of food is measured in kilocalories
Defn: One calorie is the heat required to raise
the temperature of 1 g of water through 10
C
Instrument: Bomb calorimeter
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10. Calorie requirement (55 kg)
30 – 35 kcal / kg body wt
Sedentary workers - 2000 to 2200
Moderate workers - 2400 to 3000
Heavy workers - 3000 to 4000
Pregnancy: + 300 kcal/day
Lactation: + 500 kcal/day 10sathishbabum@mgmcri.ac.in
12. Energy requirement (or) expenditure by an
individual depends on:
Basal Metabolic Rate (BMR).
Specific Dynamic Action (SDA).
Physical activity.
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13. Open book 4
Define BMR ? Factors Affecting It
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14. Basal Metabolic Rate (BMR)
Rate of energy production under basal
conditions per unit time and per square meter
of body surface
Basal conditions
awake / rest
fasting
normal temperature / pressure / humidity
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15. Basal Metabolic Rate (BMR)
Energy required during physical / emotional /
digestive rest
Energy required to sustain vital functions
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16. Measurement of BMR
Benedict-Roth apparatus
Indirect calorimetry
Normal Value
Male: 34 – 37 Kcal/m2
/hr
Female: 30 – 35 Kcal/m2
/hr
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22. Open book 6
What is Thermogenic effect of food or SDA ?
Significance .
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23. Person takes 250 gms of carbohydrates
4kcalX250=1000 produced theoretically
but 10% will be used for digestion and
absorption
i.e. :100 kcal will be lost =1000-100=900
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24. Specific Dynamic Action (SDA):
(Thermogenic effect of food)
(Diet induced thermogenesis)
Increased heat production (metabolic rate)
following intake of food
It is due to energy expenditure for
1) digestion and absorption of nutrients
2) synthesis of glycogen, TAG, proteins
(energy reserves)
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25. Extra energy should be provided to account for the
loss of energy as SDA
Values of SDA
Protein = 30%
Lipids = 15%
Carbohydrates = 5%
Mixed diet = 10%
(100 gm of protein: energy available is 30% less
then the calculated value)
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26. Open book 7
Mention different classes of workers ?
Doctors and students comes in which type ?
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27. Physical activity
Types Energy requirement
Sedentary + 30% of BMR
Moderate + 40% of BMR
Heavy + 50% of BMR
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28. Energy requirement
Calculation (55 kg, male, moderate worker)
BMR: 24 X 55 kg 1320 kcal
Physical activity: 40% of BMR = 528 kcal
1848 kcal
+ SDA: 10% calories 184 kcal
Total energy required 2032 kcal
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29. Can you calculate for your own
now ?
BMR: …………X ……………….
=…………………….. kcal
Physical activity: ……….% of BMR …
= ……………… kcal
+ SDA : …………% calories
= ……………………
Total energy required = ………………… kcal
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30. Nutritive value of food items
Food (per 100 gm) energy (kcal)
Cereals / pulses 300
Vegetables 20
Potato 100
Milk 60
Meat 100
Egg / fish 170
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31. Calorie content of common food
Chapatti (30 gm) 100 Cal
Masala Dosa 200 Cal
Samosa (1) 150 Cal
Puri (1) bhaji 350 Cal
Upma (one small
bowl)
100 Cal
Rice- dal- papad 280 Cal
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32. Calorie content of common food
Chicken (70 gm) 100 Cal
Ice cream (100 ml) 350- 400 Cal
Payasam (100 ml) 250 Cal
Tea/coffee (200 ml) 80 Cal
Gulab jamun (2) 250 Cal
Rasogolla (2) 150 Cal
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33. Open book 8
Mention the best exercise to lose weight ?
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39. Open book 9.
What are Dietary fibers ?
Definition :
Sources:
Function:
RDA:
Eg:
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40. Dietary Fiber
Defn: Unavailable or indigestible carbohydrate
in diet
Sources: vegetables, green leaves, fruits
Function: Maintenance of normal motility of
GIT
RDA: 30g/day
Eg: Cellulose, hemi-cellulose
Lignin, Pectin
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41. Clinical applications
Dietary fibers are used in the treatment of
Diabetes mellitus (reduces blood glucose)
Cardiovascular disease (reduces
Cholesterol)
Colon cancer
Constipation
Obesity
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42. Biochemical mechanisms
Diabetes mellitus
1) dietary fibers slows emptying of stomach
reduces postprandial hyperglycemia
2) reduces insulin secretion
reduces the rebound fall in blood glucose
reduces appetite
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43. Cardiovascular disease
Fibers reduces cholesterol levels by
1) reducing reabsorption of bile acids
2) binding dietary cholesterol
Prevents absorption
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44. Colon cancer / Constipation
1) helps in water retention
produces softer stools
2) increases bulk of the stool
induces gut peristalsis constipation
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45. Open book 10.
What is glycemic index(GI) of food ?
Clinical condition where it should high GI food
should be restricted
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46. Glycemic index
Index used to assess the glycemic response
(glucose absorption) to nutrients
Assessed by the glucose tolerance test after
the particular diet and comparing it with a
reference meal ( 50gm sugar ).
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47. Glycemic index =
Incremental area under GT curve after 50gm test meal
Incremental area under GT curve after 50gm reference meal
1 Hr 2 Hr 3 Hr
50
100
150
175
200
Bl.glu
Reference meal
Test meal
× 100
(mg/dl)
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48. GI: simple sugars > complex carbohydrates
GI is low when sugar combined with Protein, Fat
or fiber.
Eg: Bread: 70 – 79
Rice : 70 – 79
Banana: 60 – 69
Ice cream : 35 – 40
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49. Importance of lipids
Dietary fat
1) visible fat
fat consumed as such
eg: butter, ghee, oil
2) invisible fat
fat present in other food items
eg: fish, meat
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50. Open book 11.
What is RDA of fat in a diet ?
Clinical condition where high fat should be
avoided
Which oil is good for health ?.
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52. W 3
fatty
acid,
Essential fatty
acid
Trans fatty acid
What do mean by ?
Sources?
Beneficial effect :
-
Give some examples
Harm full effect if taken in
excess
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56. What are precautions to be
taken while prescribing diet
CVD
Hypolipidemic diet
To decrease LDL and increase HDL and
cholesterol excretion
Decrease TFA
MUFA 1/3rd
,PUFA 1/3rd
and 1/3rd
saturated fat
Plant origin & fish
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57. Open book 13.
Daily Req of protein ?
Limiting amino acid ?
Complete Protein
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58. Nutritional importance of Proteins
RDA: 1g / kg body weight /day
Complete / first class / reference protein
eg: egg protein
milk protein (lactalbumin)
Incomplete protein
eg: cereals, vegetables
Mutual supplementation
pulses: cereals – 1:5
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62. Quality (nutritional value) of proteins
Can be assessed by Nutritional indices
1) Biological value
2) Net protein utilization
3) Protein efficiency ratio
4) Chemical score
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63. Biological value of protein (BV):
BV = Retained nitrogen X 100
Absorbed nitrogen
Eg: egg – 90
milk – 84
wheat - 58
meat - 80
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64. Net protein utilization (NPU):
Retained nitrogen x100
Intake nitrogen
denotes quality and availability of protein
Eg: egg – 91
milk – 75
wheat - 47
meat - 76
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65. Net dietary protein value
(NDPV):
Used in assessment of both quantity and quality of
the proteins in the diet
NDPV = Intake of N x 6.25 x NPU
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66. Protein efficiency ratio (PER):
Weight gain per gram of protein taken
Eg: egg – 4.5
milk – 3.0
wheat – 1.7
meat – 2.8
soyabean – 2.0
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67. Chemical score ( Amino acid score) :
used to express essential amino acid content
Amino acid score =
content of limiting amino acid in test protein x 100
content of limiting amino acid in reference protein
eg: egg – 100
milk – 65
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68. Balanced diet
A diet which supplies proportionate quantities
of all essential nutrients to meet the body
requirement
Balanced diet should be based on
Locally available foods
Easily digestible and palatable
Should contain enough roughage materials
Fit with local food habits / economic means of the
people
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69. Basic food groups
Milk group: dairy products
Meat group: meat, fish, egg, pulses/beans
Green leafy vegetables / fruits group
Cereal groups
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70. Diet for 60 kg sedentary men
veg non veg
Cereals 350 g 350 g
Pulses 75 g 60 g
Oil 40 ml 25 ml
Milk 250 ml 150 ml
Vegetables 200 gm 200 gm
Fish / meat 60 gm
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71. Open Book Exam 14
Calculate your BMI and categorize your class
of BMI?
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79. Protein – Energy Malnutrition
Causes:
1) poor intake (neglect child)
2) maternal malnutrition
3) infections
4) diarrhea
5) early weaning
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80. Types of PEM
Kwashiorkor
deficiency of protein with adequate intake of
calorie
Age: 1 – 5 years
Marasmus
deficiency of both calorie and protein
Age: < 1year
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84. Solve this
4 yrs child come with retarded growth and
pedal edema,skin and hair discoloration.on
enquiry by doctor child was on breast milk up to
1.5 years of age and for 2and half years she
was on rice and dal . Lab data showed low
albumin
1.Probable diagnosis
2.Cause for the oedema
3.Prevention ?
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85. Treatment
calories: 150 – 200 kcal / kg body weight
protein: 3 – 4 gm / kg body weight
vegetable protein: milk protein = 3:1
(pea nut / Bengal gram)
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89. Total Parenteral nutrition (TPN)
Feeding a person intravenously, bypassing the
usual process of eating and digestion
Indications
GIT disorders: malabsorption
prolonged diarrhea
intestinal obstruction
malnutrition
coma
burns
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91. Assessment of Nutritional status
Clinical assessment
Useful in severe forms of PEM
P/E: skin, hair, eyes
Anthropometric assessment
height, weight, BMI, Waist / Hip
skin fold thickness
Dietary assessment
assess calorie / protein content
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99. Acute renal failure
Water intake = urine out put + 500 ml
Protein: 0.4 – 0.5 g / kg body wt
Sodium and potassium are restricted
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102. Food fortification (enrichment)
It is the process of adding micronutrients to
food
Criteria
1) to replace nutrients lost during production
2) to act as public health intervention
Eg: a) salt fortified with iodine
b) Vanaspathi fortified with vitamin A / D
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103. Food additives
non-nutritive substance added deliberately to
any food product to improve its color, texture,
flavor or shelf life
Eg: a) vinegar
b) antioxidants
c) coloring agents
d) flavor enhancers
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104. Food adulteration
The presence of harmful, unpalatable, or otherwise
objectionable foreign substances in food
Eg:
Common Salt White powdered stone
Honey Water
Ice Cream Washing Powder
Sugar Chalk
Milk Water
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105. Food toxins
Agents which are present naturally / produced
by living organisms that contaminates food
Causes food poisoning
Classification
Natural toxins: endogenous
exogenous
Synthetic toxins
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107. Synthetic toxins
acquired during food processing and storage
Eg: nitrosamines
ethylene dioxide
trichloroethylene
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108. Food additives
Non food substance to food intentionally
Ancient lime
mango
Salt, spices preserving
Newer Chemicals to increase taste , color, shell life
classification
Category I Category II
Safe
Color, preservation,
flavour, acidity
Health hazardous
Incidental
During packing,
processing, farming,
environment 108sathishbabum@mgmcri.ac.in
109. Safety in food additives
Additives Use Safety
olestra Fat replacement G I
saccharine sweetener Ca Urinary bladder
sulphite Dough container Asthma
Sorbital/hexital Gum sweetener diarrhea
aspartame Artificial sweetener
Monosodium glutamate taste hypertension
Sodium nitrate antimicrobial methemoglobenemia
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111. Aflatoxin
Mycotoxin (mycotoxin aspergillus
flavus,A.parasiticus)
Improper storage nuts and grains
Hepatocellular ca, infantile cirrhosis
Moisture should be <10%
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112. Ergot
Bajra, rye, wheat, sorgum
During harvesting
infection by ergot fungus
nausea, vomiting
,giddiness.
gangrene
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113. Epidemic dropsy
Mustard oil with argemone oil
Toxic alkaloid-sanguinarine
Interfere with oxidation pyruvate
Nitric acid test for argemone oil
Paper chromotography
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114. Common adulterants
Cereals (rice,wheat) Mud, grits, soap stones
Dal Coal tar dye, khesari dal
Turmeric powder Lead chromate
Dhania powder Cow dung
Pepper Papaya seed
Chillipowder Brick powder
Tea dust Tamarid husk, date husk
Ghee vanaspathi
Edible oil Mineral oil
asafoetida Sand, resin, gum
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115. Prevention of food adulteration
act,1954
Minimum imprisonment 6 months
Grevious hurt (320) life imprisonment
Central food lab:
Kolcutta, mysore, ghaziabad and pune
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116. • Must be able write what are SDA with its significance?
• Must be able to calculate energy requirement of man with different physical
activity?
• Must be able write about glycemic index with examples and its relevance in
clinical
• Must be able write about Dietary fibres & its beneficial in health and diseases
• Must be able to define balance diet and mention the basic principle in
prescribing a diet
• Must be able to list Nutritional functions of lipids?
• Must be able to list essential fatty acids
• Must be able to list Nutritional functions of protein?
• Must be able to say what is of complete proteins?
• Must be able to say what is Nitrogen balance?
• Must be able to list the condition for negative and positive balance?
• Must be able to say what is Protein energy malnutrition? Types? Differences?
• Must be able to say what is TPN? When it is indicated and the complications
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