energy. the ability to do work is known as energy. after digestion,the complex nutrients broken...
TRANSCRIPT
ENERGY
THE ABILITY TO DO WORK IS KNOWN AS ENERGY.
AFTER DIGESTION,THE COMPLEX NUTRIENTS BROKEN DOWN INTO SIMPLE FORMS AND THESE SIMPLE FORMS ARE ABSORBED INTO THE BLOOD STREAM AND SUPPLIED TO MILLONS OF CELLS WHICH RELEASE ENERGY.
INTRODUCTION
1.GLUCOSE2.FATTY ACIDS Glycerol O2 + CO2
+H2O+ENERGY3.Amino acids
ENERGY FOOD EXPRESSED KILOCALORIES.
ENERGY CONTENT IN FOOD STUFF
Proteinkcal/g (kJ/g)§
Fatkcal/g (kJ/g)§
Total carbohydratekcal/g (kJ/g)§
Eggs, meat products, milk products:
Eggs 4.36 (18.2) 9.02 (37.7) 3.68 (15.4)
Meat/fish 4.27 (17.9) 9.02 (37.7) *
Milk/milk products 4.27 (17.9) 8.79 (36.8) 3.87 (16.2)
Fats - separated:
Butter 4.27 (17.9) 8.79 (36.8) 3.87 (16.2)
Margarine, vegetable
4.27 (17.9) 8.84 (37.0) 3.87 (16.2)
Other vegetable fats and oils
-- 8.84 (37.0) --
Fruits :
All, except lemons, limes
3.36 (14.1) 8.37 (35.0) 3.60 (15.1)
Fruit juice, except lemon, lime#
3.36 (14.1) 8.37 (35.0) 3.92 (15.1)
Lemon, limes 3.36 (14.1) 8.37 (35.0) 2.48 (10.4)
Lemon juice, lime juice#
3.36 (14.1) 8.37 (35.0) 2.70 (11.3)
GRAIN PRODUCTS
Barley, pearled 3.55 (14.9) 8.37 (35.0) 3.95 (16.5)
Cornmeal, whole ground
2.73 (11.4) 8.37 (35.0) 4.03 (16.9)
Macaroni, spaghetti 3.91 (16.4) 8.37 (35.0) 4.12 (17.2)
Oatmeal - rolled oats 3.46 (14.5) 8.37 (35.0) 4.12 (17.2)
Rice, brown 3.41 (14.3) 8.37 (35.0) 4.12 (17.2)
Rice, white or polished
3.82 (16.0) 8.37 (35.0) 4.16 (17.4)
Rye flour - whole grain
3.05 (12.8) 8.37 (35.0) 3.86 (16.2)
Rye flour – light 3.41 (14.3) 8.37 (35.0) 4.07 (17.0)
Sorghum - wholemeal
0.91 (3.8) 8.37 (35.0) 4.03 (16.9)
Wheat - 97-100% extraction
3.59 (14.0) 8.37 (35.0) 3.78 (15.8)
Wheat t - 70-74% extraction
4.05 (17.0) 8.37 (35.0) 4.12 (17.2)
Other cereals - refined
3.87 (16.2) 8.37 (35.0) 4.12 (17.2)
Legumes, nuts:
Mature dry beans, peas, nuts
3.47 (14.5) 8.37 (35.0) 4.07 (17.0)
Soybeans 3.47 (14.5) 8.37 (35.0) 4.07 (17.0)
Vegetables:
Potatoes, starchy roots
2.78 (11.6) 8.37 (35.0) 4.03 (16.9)
Other underground crops
2.78 (11.6) 8.37 (35.0) 3.84 (16.1)
Other vegetables 2.44 (10.2) 8.37 (35.0) 3.57 (14.9)
3 MAIN ENERGY NUTRIENT
CARBOHYDRATES – 1. IT IS A SIMPLE SUGAR WHICH GIVES
US 70% OF ENERGY.2.ITS A SWEET AS WELL AS BLAND IN
TASTE.3.ITS A CHEAPEST SOURCE OF ENERGY.4.GLUCOSE IS AN ESSENTIAL ENERGY
SOURCE FOR BRAIN ,RBCS, RENAL MEDULLA,DAILY REQUIREMENT IS 180GM PER DAY.
SOURCES OF CARBOHYDRATES CEREALS
VEGETABLES FRUITS SWEETS AND DRY FRUITS
PROTEIN WE GET 25% OF ENERGY FROM PROTEINS. 1 gms PROTEIN 4KCAL.
PROTEIN IS THE EXPENSSIVE SOURCE OF ENERGY CONSIDERING METABOLISM.
SOURCES- MEAT MILK FISH EGG POULTARY AND PLUSES NUTS AND OIL SEEDS
FATS FAT IS MADE UP OF 3 FATTY
ACIDS AND 1 MOLECULE OF GLYCEROLE.
IT CONTAINS 15% OF ENERGY. FOOD STUFFS CONTAINING
MORE FAT CONTAIN MORE ENERGY AND FOOD STUFFS CONTAINING MORE WATER CONTAIN LESS ENERGY.
SOURCES OF FAT DRY FRUITS AND NUTS OILS WHOLE MILK PORK POULTARY FISH AND DAIRY PRODUCTS MYONNAISE
ENERGY UTILISATION IN CELLS IN CELL GLUCOSE,FATTY ACIDS
AND AMINO ACIDS REACH THROUGH BLOOD AND EXTRA-CALLULAR- FLUID AND HELP TO PRODUCE ENERGY CONTINUOUSLY.
IN CELLS CHEMICAL ENERGY IS PRODUCE BY OXIDATION PROCESS.
DURING ENERGY PRODUCTION SEVERAL ELEMENTS LIKE ADENOSINE AND CRETININE ARE FORMED.
COTN…..
They are mixed with phosphoric acid anh form esters.
After hydrolysation of esters energy is produced.
Body store energy in liver and muscles in the form of glycogen and in adipose tissues in the form of fatty acids and fat.
COTN………
1 MOLECULE OF GLUCOSE 38 MOLECULES OF ATP
1 MOLECULE OF ATP 8 CALORIES
38 MOLECULES 0F ATP WOULD GIVE 8*38=304 CAL IN HUMAN BODY MOLECULES OF
ONE GRAM OF GUCOSE PRODUCE ABOUT 698 CAL
Triacylglycerols are the most predominant storage of energy.
Two main reasons for fat bring fuel reserve of the body 1. TG are highly concentrared form of energy-it yield 9 cal/g in contrast to CHO and Proteins. This is because fatty acids found in TG are in the reduced form.
Fatty Acids
2. The TG are non polar and hydrophobic in nature, hence stored in pure form without any association with water .
3. So 1 gm of fat stored in body yield nearly 6 times as much as 1 gm of glycogen.
4.About 10-11 kg fat stored in adipose tissue.
which corresponds to a fuel reserve of 100,000 cals.
5. Fat can support the body’s energy needs for long period.
Amino Acids
There is no storage of amino acids as is the case of glcogen and lipid.
The excess intake of amino acids metabolized- oxidized to provide energy, converted to glucose or fat.
•Measurment of energy
Energy is defined as the ability to do work. Energy exist in several forms. The forms of energy imp.in nutrition are – Chemical energy in food Light or solar energy for synthesis of v-d in
the skin and for photosynthesis in plants Mechanical energy for movement of
muscles. Electrical energy for functioning of the
brain and nerve cells
Contd………….
Heat energy generally produce when energy is converted from one form to another.
The energy from food is converted into heat energy
RELASE AND TRANSFER OF ENERGYWhen energy is req. for cellular
activity ,living cells release energy from ATP which gets converted to ADP.
1 mol(molecular wt in gms) of ATP provides 8 kcal/33kj of energy.
ADP reconverted to ATP by add of phosphate ions helps in release and transfer of energy.
Contd…… ATP ADP+ 8 kcal +phosphate ions
RELEASE AND TRANSFER OF ENEGRY
UNITS OF MEASURMENTS
The energy present in food or the energy needed by the body is measured in units called joules and kcal.
The kcal is defined as the amount of heat req. to raise the temp of 1kg (1ooo gms ) water by 1 degree celcius.
International unit for energy is the joule (j)
1 kcal= 4.184kj1mega joule =239kcal
ENERGY VALUE OF FOOD
The energy content of various foods can be measured by calorimetry.
CALORIMETRY---The bomb calorimeter is used on the
principle of calorimeteryIt measures the heat produced when the
food sample is ignited by an electric spark in the presence of oxygen and platinium which acts as a catalyst.the bomb calorimeter is made up of 2 main parts inner and outer part
BOMB CALORIMETER
Measurment of ENERGY EXP. There are 2 techniques are available for
measuring the energy exp. By DIRECT AND INDIRECT CALORIMETER DIRECT CALORIMETER It means heat loss from the sub. In this man is put into a small chamber
in which heat evolved can be measure , then total energy expenditure is the sum of heat produced + mechanical work done.
DIRECT CALORIMETER
Contd…….
INDIRECT CALORIMETER IT measures the heat production by
assessing oxygen consumption and co2 production.
Equipment used in it is VENTILATED HOOD SYSTEM.
SPECIFIC DYNAMIC ACTION Specific dynamic action of food is the energy produced above the caloric value of the ingested food in the body. For example : --
When protein equivalent to 100C is ingested , it produce 130 instead of 100C in the body . These additional 30c are due to SDA of the protein and are derived at the expense of the body tissues. Similarly the SDA of fat is 13% and carbohydrate has 6%. And mixed diet has 10-12%.
RESTING METABOLIC RATE
WHEN WE ARE ON RESTING POSITION ENERGY IS REQUIRED FOR THE ACTIVITY OF THE INTERNAL ORGANS AND TO MAINTAIN THE BODY TEMP IS KNOWN AS RESTING METABOLIC RATE.
ENERGY EXPENDITURE
ENERGY EXPENDITURE= RESTING/ BASAL METABOLIC RATE + SPECIFIC DYNAMIC ACTION + ACTIVITY.
APROX ENERGY EXPENDITURE OF ORGANS IN HUMAN ADULT
ORGAN %OF REE
LIVER 29BRAIN 19KIDNEY 7
CONTD………..
ORGAN %OF REE
HEART 10
SKELETAL MUSCLES 18REMAINDER 17 _______ 100
RESTING ENERGY EXPENDITURE Energy expended for the
maintenance of normal body functions and homeostasis represents the largest portion of total energy expenditure (60%-70%).
HOW TO GET REE OF A PERSON ADULT MALES; REE= (10*wt in kg)
+(6.25*ht in cm)-(5*age in yrs)+5
ADULT FEMALE; REE= (10*wt in kg)+(6.25*ht in cm)- (5* age in yrs) -161
FACTORS AFFECTING RMRSURFACE AREA-
MORE SURFACE AREA MORE THE RMR.
BODY COMPOSITION –MORE MUSCLE TISSUE MORE RMR.
AGE- AS AGE INCREASES RMR DECREASES SPECIALLY AFTER THE AGE OF 21 YRS AND INCREASE IN INFANCY…..
CONTD...SEX- RMR OF WOMEN IS ALWAYS
LESSER THAN MAN OF THE SAME AGE.CLIMATE- RMR INCREASES IN WARM
WEATHER.FOOD/DIET- TYPE OF FOOD
CONSUMPTION AFFECTS RMR.UNDER NUTRITION AND STARVATION-
PROLONGED UNDER NUTIRITON AND THEREAFTER STARVATION DECREASES RMR.
COTND…
SLEEP- DURING SLEEP RMR IS 5% LESSER THAN THAT OF REST.
PHYSIOLOGICAL ACTIVITIES- EXERCISE AND PLAY INCREASES THE RMR/BMR.
FEVER- 1 DEGREE FAHRENHEIT RISE IN BODY TEMP BMR IS INCREASED BY 7 %
PSYCHOLOGICAL STATUS- FEVER AND TENSTION INCREASE RMR/BMR.
CONTD…
HORMONES- EXCESS SECRETION OF HORMONE THYROXINE ,ADRENALINE,THYROTROPIC INCREASES BMR/RMR.
DIEASES- BURN, TUMOUR, FEVER INCREASES BMR/RMR.
DRUG- DRUGS LIKE NICOTIN,CAFFINE AND BETA BLOCKERS INCREASES BMR/RMR.
FACTORS AFFECTING REQUIREMENT
PHYSICAL ACTIVITY-1.15-50% ENERGY INCREASES AS PER
THE PHYSICAL ACTIVITY INCREASES.2.LESS ACTIVE PERSON REQUIRED 300
CALORIES.3.HARD WORKING PERSON REQUIRED
500 CALORIES IN ADDTION TO NORMAL CALORIES.
CONTD………4. EXERCISE INCREASES METABOLIC RATE
BY 600-800%.BODY SIZE AND BODY WEIGHT INCREASES
BMR INCREASES TOTAL CALORIE
REQUIREMENT INCREASES AGE- AS AGE INCREASES PHYSICAL
ACTIVITIES DECREASES BMR DECREASES.
CONTD…………AGE APPRO ENERGY
REQD.DECREASE IN %
25 300 NONE
30-39 3104 3
40-49 3010 5
50-59 2770 5
60-69 2330 10
70+ 2210 10
COTND………..CLIMATE AND TEMP.-THE RISE IN
10 DEGREE CENTIGRADE 5% OF ENERGY REQUD IS DECREASED AND FOR EVERY DECREASED IN 10 DEGREE OF TEMP. ENERGY REQUIREMENT IS INCREASED BY 3%.
STAGE OF DEVELOPMENT- 1. DURING STAGES LIKE
INFANT ,CHILD, PREGNANCY AND LACTATION ENERGY REQUIREMENT IS INCREASED.
CONTD……
2. AT EVERY STAGE NORMAL HEALTH AND WEIGHT AFFECTS ENERGY REQUIREMENT FOR FORMATIONS OF TISSUES AND ITS GROWTH.
MENTAL WORK/ACTIVITY- EXCESSIVE MENTAL WORK DN’T INCREASE ENERGY REQUIREMENT.
THERMIC EFFECT OF FOOD
The increase in energy expenditure associated with the processes of digestion ,absorption and metabolism of food ; represents approx 10% of a person ‘s total energy expenditure and includes facultative thermogenesis and obligatory thermogenesis often called diet- induced thermogenesis(DIT).
CONT………….
There are 2 subcomponents of Thermic effect of food are as follows
OBLIGATORY THERMOGENESIS– Obligatory thermogenesis is the
energy req. to the digest, absorb and metabolize nutrients. This includes the synthesis and storage of protein, fat and carbohydrate.
CONT…. FACULTATIVE /ADAPATIVE THERMOGENESIS
—
It is the “excess “ energy expended above the obligatory thermogenesis, thought to be attributable to the metabolic ineficiency of the system stimulated by sympathetic nervous activity.
Factors affecting the thermic effect of food The TEF varies with the composition of
the diet ,being greater after carbohydrate and protein cosumption than after fat.This is attributable to the metabolic inefficiency of metabolising carbohydrate and protein in comparison with fat .
Fat is stored very efficiently with only 4% wastage , compared with 25% wastage when carbohydrate .
CONT…
Spicy foods both enhance and prolong the effect of the TEF. Meals with added chilli and mustard increase the metabolic rate more than unspiced meals and this effect may prolonged for more than 3 hrs.
Cold, Caffeine,and nicotine also stimulate the TEF.
ENERGY REQUIREMENT
PHYSICAL ACTIVITY
MALE (KCAL)
FEMALE(KCAL)
SLEEP 1.0 1.0
SITTING 1.2 1.2
STANDING 1.47 1.5
WALKING 3.5 2.7
CLEANING 3.5 2.7
HARD WORK 6.0 5.0
FOOD EXCHANGE LIST THE FOOD EXCHANGE LIST
IS USED IN MEAL PLANNING TO MAKE A QUICK AND FAIRLY ACURATE ESTIMATION OF THE NUTRITIVE VALUE OF DIETS.
IT IS BASED ON NINE FOOD
GROUPS
COMPREHENSIVE FOOD EXCHANGE LIST
SINO.
EXCHANGE APPX AMOUNT OF RAW FOOD
MEASURE OF RAW FOOD
ENERGY(KCAL)
PRO (g)
CHO (g)
FAT (g)
1.
MILK 250 1 CUP 150 8 11 7.5
2.
A.MEATB. PLUSES
4030
2 PIECES3Tbsp
80100
77
NEG17
6NEG
3.
VEG AVEG B
100100
½ CUP½ CUP
2040
12
3.57
NEG
4.
FRUIT 80-100 1 PROTEIN
45 NEG 10 NEG
5.
CEREAL/STARCH
20 3 Tbsp 70 2 15 NEG
6.
FAT 5 1Tbsp 45 NEG NEG 5
7.
SUGAR 5 1 Tbsp 20 NEG 5 NEG
FOOD PLANSR. NO
FOOD EXCHANGE
NO. OF EXCHANGE
APPOR AMOUNT(g)
ENERGY(kcal)
PROTEIN(g)
CHO(g)
FAT(g)
1. MILK 2 500 300 16 22 15
2. A.MEATB.PULSE
12
4060
80200
714
NEG34
6NEG
3. A.VEG AB.VEG B
22
200200-300
4080
24
714
NEGNEG
4. FRUIT 1 80-100 45 - 10 NEG
5. CEREAL 12 240 840 24 180 NEG
6. FAT 7 35 315 - - 35
7. SUGER 5 25 100_______2000
-_______67
25_______292
-_______56
MEAL DISTRIBUTIONFOOD GROUP
BF LUNCH TEA DINNER TOTAL NO OF EXCHANGES
MILK 3/4 1/2 1/4 1/2 2
MEAT 1 - - - 1
PULSE - 1 - 1 2
VEG A - 1 - 1 2
VEG B - 1 - 1 2
FRUIT - - 1 - 1
CEREAL 2 4 2 4 12
FAT 2 2 1 2 7
SUGAR 2 - 1 2 5
MENU PLAN
MEAL AND MENU
ING EXCHANGE GROUP
NO OF EXCHANGE
APPROXAMOUNT (g/ml)
BF
PORRIDGE
MILK MILK(TONED)
1/2 125
BROKEN WHEAT
CEREAL 1 20
SUGAR SUGAR 2 10
TOAST BREAD CEREAL 1 30
BUTTER FAT 1 6
FRIED EGG
EGG MEAT 1 50
VEG OIL FAT 1 5
LUNCH
CHAPATI/RICE
ATTA/RICE
CEREAL 3 60
BENGAL GRAM WITH BOTTLE GOURD
BENGAL GRAMBOTTLE GOURDVEG OIL
PULSEVEG AFAT
1½1
30705
MEAL AND MENU
ING EXCHANGE GROUP
NO. OF EXCHANGES
APPROX AMOUNT (G)
CABBAGE POTATO VEG
CABBAGEPOTATOVEG OIL
VEG BCEREALFAT
½11
75655
CURDSALAD
CURDCUCUMBERCARROT
MILK(TONNED)VEG A VEG B
½½1/2
17030
TEA TIMETEA MILK
SUGARMILK(TONNED)SUGAR
½1
655
SUJI CHEELA
SEMOLINAVEG OIL
CEREALFAT
21
405
SESONAL FRUIT
MANGO FRUIT 1 60
DINNERVEG RICE WITH SPROUTS
RICECARROTPEASONIONGREEN GRAM WHOLEVEG OIL
CEREALVEG BVEG BVEG BPULSE
FAT
31/31/31/31
1
6020152030
5
MEAL AND MENU
ING EXCHANGE GROUP
NO. OF EXCHANGES
APPROX AMOUNT(G)
SPINACH RAITA
CURDSPINACH
MILK(TONNED)VEG A
½1/2
12560
SALAD
CUCUMBER
VEG A 1/2 70
SWEET VERMICELI
VERMICELLISUGARGHEE
CEREALSUGARFAT
121
20105
BOOKS REFEREDFood nutrition and diet therapy Author – krause Essentials of human nutritionAuthor– mann and truswellNormal nutritionAuthor– mangala kangoFood science and nutritionAuthor– roday Bio –chem book