Chapter 25

Nutrition, Metabolism,
and Temperature Regulation
Student Learning Outcomes
After reading this chapter, students should be able to:

25.1A Define nutrition, nutrients, essential nutrients, and kilocalorie.

25.1B Describe MyPlate and its use.
25.1C For carbohydrates, lipids, and proteins, describe their dietary sources, their uses
in the body, and the daily recommended amounts of each in the diet.
25.1D List the important vitamins and minerals for body health. Give the function
and symptoms of deficiency for each.
25.1E Discuss the Reference Daily Intake and the Daily Reference Value of food.
25.2A Define metabolism, anabolism, and catabolism.
25.2B Relate hydrogen atoms to energy.
25.3A Describe glycolysis and name its products.
25.3B Describe the citric acid cycle and name its products.
25.3C Explain the electron-transport chain and how ATP is produced in the process.
25.3D Explain the difference in the number of ATP molecules produced by
aerobic respiration and the number produced by anaerobic respiration.
25.4A Describe the basic steps involved in using lipids as an energy source.
25.5A Describe the basic steps involved in using proteins as an energy source.
25.6A Define glycogenesis, lipogenesis, glycogenolysis, and gluconeogenesis.
25.7A Differentiate between the absorptive and postabsorptive metabolic states.
25.8A Define metabolic rate and describe the three major uses of metabolic energy in
the body.
25.8B Explain how to maintain body weight.
25.9A Describe heat production and regulation in the body.

Chapter Outline
25.1 Nutrition
Nutrition is the ingestion and use of food, as well as the evaluation of food and drink
requirements.
Nutrients
1. Nutrients are the chemicals used by the body: carbohydrates, lipids, proteins,
vitamins, minerals, and water.
Copyright © 2020 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.
1
 2. Essential nutrients must be ingested because the body either cannot manufacture them
at all or cannot manufacture them in adequate amounts.
Kilocalories
1. A calorie (cal) is the heat (energy) necessary to raise the temperature of 1 g of water
1°C. A kilocalorie (kcal), or Calorie (Cal), is 1000 calories.
2. A gram of carbohydrate or protein yields 4 kcal, and a gram of fat yields 9 kcal.
MyPlate
The MyPlate icon provides a visual reminder for making choices at mealtime, by
selecting healthful foods from five food groups. Half of the meal should be fruits and
vegetables.
Carbohydrates
1. Carbohydrates are ingested as monosaccharides (glucose, fructose), disaccharides
(sucrose, maltose, lactose), and polysaccharides (starch, glycogen, cellulose).
2. Polysaccharides and disaccharides are converted to glucose, which can be used for
energy or stored as glycogen or lipids.
3. The Acceptable Macronutrient Distribution Range (AMDR) for carbohydrates is 45–
65% of total kilocalories.
Lipids
1. Lipids are ingested as triglycerides (95%) or cholesterol and phospholipids (5%).
2. Monounsaturated fats and oils have one double bond, and polyunsaturated fats and
oils have two or more double bonds.
3. Most unprocessed polyunsaturated oils occur in the cis form, whereas hydrogenated
polyunsaturated oils are in the trans form.
4. Triglycerides are used for energy or stored in adipose tissue. Cholesterol forms other
molecules, such as steroid hormones. Cholesterol and phospholipids are part of the
plasma membrane.
5. The AMDR for lipids is 20–35%.
Proteins
1. Proteins are ingested and broken down into amino acids.
2. Proteins function in protection (antibodies), regulation (enzymes, hormones),
structure (collagen), muscle contraction (actin and myosin), and transportation
(hemoglobin, transport proteins); they also act as receptor molecules.
3. The AMDR for protein is 10–35% of total kilocalories.
Vitamins
1. Many vitamins function as coenzymes or as parts of coenzymes.
2. Most vitamins are not produced by the body and must be obtained in the diet. Some
vitamins can be formed from provitamins.
3. Vitamins are classified as either fat-soluble or water-soluble.
4. Recommended Dietary Allowances (RDAs) are a guide for estimating the nutritional
needs of groups of people based on their age, gender, and other factors.
Minerals
1. Minerals contribute to normal metabolism, add mechanical strength to bones and
teeth, function as buffers, and are involved in osmotic balance.
2. The daily requirement for major minerals is 100 mg or more daily; for trace minerals,
less than 100 mg daily is sufficient.

Copyright © 2020 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.
2
 Daily Values for Nutrients
1. Daily Values are dietary references that can be used to plan a healthy diet.
2. Daily Values for vitamins and minerals are based on Reference Daily Intakes, which
are generally the highest 1968 RDA values of age categories.
3. Daily Values are based on Daily Reference Values.
 The Daily Reference Values for energy-producing nutrients (carbohydrates, total
fat, saturated fat, and proteins) and dietary fiber are recommended percentages of
the total kilocalories ingested daily for each nutrient.
 The Daily Reference Values for total fats, saturated fats, cholesterol, and sodium
are the uppermost limits considered desirable because of their link to diseases.
4. The % Daily Value is the percent of the recommended Daily Value of a nutrient
found in one serving of a particular food.
25.2 Metabolism
1. Metabolism consists of catabolism and anabolism. Catabolism breaks down molecules
and gives off energy. Anabolism builds up molecules and requires energy.
2. The energy in carbohydrates, lipids, and proteins is used to produce ATP through
oxidation-reduction reactions.
25.3 Carbohydrate Metabolism
Glycolysis
Glycolysis is the breakdown of glucose into two pyruvate molecules. Also produced are
two NADH molecules and two ATP molecules.
Anaerobic Respiration
a. Anaerobic respiration is the breakdown of glucose in the absence of oxygen into two
lactate molecules. Two ATP molecules are also produced.
b. Lactate can be converted to glucose (Cori cycle) using aerobically produced ATP
(oxygen deficit).
Aerobic Respiration
1. Aerobic respiration is the breakdown of glucose in the presence of oxygen to produce
carbon dioxide, water, and 36 ATP molecules.
2. The first phase is glycolysis, which produces two ATP, two NADH, and two pyruvate
molecules.
3. The second phase is the conversion of the two pyruvate molecules into two molecules
of acetyl-CoA. These reactions also produce two NADH and two carbon dioxide
molecules.
4. The third phase is the citric acid cycle, which produces two ATP, six NADH, two
FADH2, and four carbon dioxide molecules.
5. The fourth phase is the electron-transport chain. The high-energy electrons in NADH
and FADH2 enter the electron-transport chain and are used in the synthesis of ATP
and water.
25.4 Lipid Metabolism
1. Triglycerides are broken down and released as free fatty acids.
2. Free fatty acids are taken up by cells and broken down by betaoxidation into acetyl-CoA.
 Acetyl-CoA can enter the citric acid cycle.
 Acetyl-CoA can be converted into ketone bodies.

Copyright © 2020 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.
3
25.5 Protein Metabolism
1. New amino acids are formed by transamination, the transfer of an amine group to a keto
acid.
2. Amino acids are used to synthesize proteins. If used for energy, ammonia is produced as
a by-product of oxidative deamination. Ammonia is converted to urea and excreted.
25.6 Interconversion of Nutrient Molecules
1. Glycogenesis is the formation of glycogen from glucose.
2. Lipogenesis is the formation of lipids from glucose and amino acids.
3. Glycogenolysis is the breakdown of glycogen to glucose.
4. Gluconeogenesis is the formation of glucose from amino acids and glycerol.
25.7 Metabolic States
1. In the absorptive state, nutrients are used as energy or stored.
2. In the postabsorptive state, stored nutrients are used for energy.
25.8 Metabolic Rate
Metabolic rate is the total energy expenditure per unit of time, and it has three components.
Basal Metabolic Rate
Basal metabolic rate, the energy used at rest, is 60% of the metabolic rate.
Thermic Effect of Food
The energy used to digest and absorb food, called the thermic effect of food, is 10% of
the metabolic rate.
Muscular Activity
Muscular energy used for muscle contraction is 30% of the metabolic rate.
25.9 Body Temperature Regulation
1. Body temperature is maintained by balancing heat gain and heat loss.
 Heat is produced through metabolism.
 Heat is exchanged with the environment through radiation, conduction, convection,
and evaporation.
2. The greater the temperature difference between the body and the environment, the greater
the rate of heat exchange.
3. Body temperature is regulated by a set point in the hypothalamus.

Topics Related to Metabolism and Energy Balance

Knowing about nutrition is important, because we literally are what we eat. This chapter
complements chapter 24.

Fitness and nutrition are important to students. Have students keep track of food intake for
several days and analyze their eating habits. Point out various strengths and weaknesses of some
of the fad diets.

Many students (usually women) suffer from eating disorders such as bulimia or anorexia
nervosa. Initiate a class discussion of these disorders. Have students discuss the psychological
causes of these disorders and explore the physiological repercussion associated with each
disorder. Include the topic of laxative abuse.

Copyright © 2020 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.
4
Use Clinical Impact 25.4: Starvation and Obesity, to enhance discussion of this topic. Discuss
the consequences of excessive obesity and contrast these to the consequences of starvation.

Have students differentiate among heat fatigue, heat cramps, heat exhaustion, and heat stroke.
Ask students to explain the causes of the symptoms of each based on knowledge of fluid and
electrolyte loss. Use Clinical Impact 25.5: Hyperthermia and Hypothermia, for information on
this topic.

Themes in Chapter 25
Structure and Function
Nutrition
The chapter does a thorough survey of nutrition. It progresses through the definition of
nutrients and essential nutrients, kilocalories and then covers the metabolism of each organic
nutrient and the functions of vitamins and minerals and water in the metabolic processes. Daily
Values are covered. Use the chapter summary as a lecture outline. Table 25.2 summarizes
principal vitamins and Table 25.3 summarizes minerals.

Homeostasis
Metabolism
Review definitions of metabolism, anabolism, and catabolism and their relationship to energy
consumption or production. Use Process Fig. 25.3, ATP Derived from Catabolic Reactions
Drives Anabolic Reactions, to show relationship.

Carbohydrate Metabolism
Review these topics that were covered at the beginning of the book:  glycoloysis, anaerobic
respiration, and aerobic respiration.

Lipid and Protein Metabolism

Review metabolic pathways for these organic molecules. Stress interconversion of nutrient
molecules by the liver.

Metabolic Rate
Metabolic rate is the total energy expenditure per unit of time and has three components: Basal
Metabolic Rate (BMR), Thermic Effect of Food, and Muscular Activity. Students will be
interested calculating their metabolic rate. Have them do it as a homework assignment.

Body Temperature Regulation

This topic relates metabolism to homeostasis in the body. Body temperature is a balance
between heat gain and heat loss. Discuss ways the body gains heat and loses heat. Discuss the
effects of differences between body temperature and the environment. Also review
homeostatic functions of the hypothalamus. Use the Homeostasis Fig. 25.18, Summary of
Temperature Regulation, to discuss this topic. Also useful is the Clinical Impact 25.5:
Hyperthermia and Hypothermia.

Copyright © 2020 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.
5
 Learning Outcomes Correlation with Predict Question Types
Question Type Question # Bloom's level Learning Outcome
Learn to Predict Apply 25.1c
Predict 1 Evaluate 25.1d
Predict 2 Understand 25.1e
Predict 3 Apply 25.3c
Predict 4 Understand 25.8b
Predict 5 Evaluate 25.9a

Copyright © 2020 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior
written consent of McGraw-Hill Education.
6