- it is the measure of energy needed by the body at rest for all
its internal chemical activities which is approximately 1 calorie
Food
- a solid and liquid materials taken into the digestive tract
that are utilized to sustain life:
- maintain and build tissues,
- regulate body processes and
- supply heat
Metabolism
- derived from the Greek word metabolismos which means to
change or alter.
- chemical process of transforming food into complex tissue
elements and of transforming complex substances into simple
ones along with the production of heat and energy.
Energy
- the force or power that enables the body to do its work.
- In nutrition: the chemical energy locked in foodstuffs brought
about by metabolism.
The Calorie
- kilogram calorie (kcal) or calorie
- unit of measurement for the energy that the body gets from
food. 1000 small calories = 1kilocalories or calorie
- by-product of carbohydrates, protein, and fats that are
oxidized in the body.
- 1 kcal is the amt of heat energy required to raise the
temperature of 1kilogram water by 1◦C
1. Fuel factor of CHO = 4 calories per gram
2. Fuel factor of Fat = 9 calories per gram
3. Fuel factor of CHON = 4 calories per gram
Bomb calorimeter – a device used to measure the total calorie
content (total energy) available from food.
The Joule
- is the measure of energy in the metric system.
1 calorie (kilocalorie)= 4.184 joule (kilojoules)
Ex.:
1 cup of milk = 170kcal
170 kcal x 4.184 kjoules = 711.28 kjoules
 The energy value of one tablespoon of sugar (15 grams) is
approximately 60 calories (15x4). Most food however, are
complex and contain proteins, fats, and carbohydrates.
Ex. 1 cup of milk contains approx.:
12gms CHO x 4cal/gm = 48kcal
8gms CHON x 4cal/gm = 32kcal
10gms fats x 9cal/gm = 90kcal
total = 170kcal
To calculate the percentage of kcalories from fat.
Ex.
90 fat kcal/170kcal = 0.529 or 0.53
0.53 = 53%
Basal Metabolism
- known as Required Energy Expenditure (REE)
per kilogram of body weight per hour for an adult.
- the minimum amount of energy needed by the body at rest in
the in the fasting state.
Basal metabolic rate (BMR)
- is the rate of basal metabolism in a given person at given time
and situation
- constitutes one-half of the calorie requirements of an individual.
To ensure accuracy:
1. The subject must be in fasting or post-absorptive state, at least
12 hours after the meal. ( it is taken in the morning)
2. The subject must be awake, lying quietly, and free from
physical fatigue, nervousness, or tension – this can cause an
increases in heat production.
3. The environmental temperature should be between 20°C-
25°C so that the subject can maintain his/her body temperature.
• Values obtained in this test which are within the plus or minus
10% are still considered normal.
1. Rule of the thumb (simple method)
- adult male -1kcal/kg/hr
- adult female – 0.9 kcal /kg/hr
An individual whose ideal body weight (IBW) is 50 kg has basal
metabolic energy need 1,200 kcal/day (50 x 1kcal x 24hrs.) – not
applicable to obese or lean individuals
2. Harris-Benedict formula
- developed in 1909 – which uses information on: weight, height,
age and sex.
Purpose - measure Resting Energy Expenditure (REE)
Ex.
Male: REE = 66+[13.7 x wt(kg)] + [5 x ht(cm)] – [6.8 x age(yr)]
Female: REE = 655 + [9.6 x wt(kg)] + [1.8 x ht(cm) – [4.7 x age(yr)]
3.Biologic body weight raised to the ¾ power
- computation for a fat free body size.
- multiplied by 70
Ex. A 50-kg man’s REE = 18.8 x 70 = 1,326 kcal
1. Surface area
– the greater the body surface area or skin area, the greater the
amount of heat loss and in turn, the greater the necessary heat
produced by the body.
2. Sex
– women have metabolism of about 5% to 10% less than men
even when they are of the same weight and height.
- women have a little more fat and less muscular development
than men.
3. Age
– metabolic rate is highest during periods of rapid growt (1 to 2
years) and reaches a lesser peak through the age of puberty
and adolescence in both sexes.
- BMR declines slowly with increasing age to lower muscle tone
from lessened activity.
4. Body composition
– large proportion of inactive adipose tissue lowers the BMR.
- Athletes show an increase of 5% in basal metabolic due to their
great muscular development over than of non- athletes.
5. State of nutrition
- a decrease in the mass of active tissue such as in the case of
undernourishment or starvation causes a lowered metabolism
often as much as 50% below normal.
6. Sleep
- during sleep – metabolic rate falls approximately 10% to 15%
below than of waking levels.
- the decrease rate is due to muscular relaxation and decreased
activity of the sympathetic nervous system.
7. Endocrine glands
- secretes hormone into the blood stream
- the principal regulators of the metabolic rate
- male sex hormones – increase the BMR about 10% to 15%
- female sex hormones – a little less
8. Fever
- increases the BMR about 7% for each degree rise in the
body temperature above 98.6°F.

1. Ador Dionisio’s Method

Ex.
Male, 45y.o., 5’4’’ tall
Height = 5ft = 110 lbs
4inches x 2 = + 8 lbs
118 lbs
Age = (45y.o)2 = 18 lbs
5
DBW = 118 lbs + 18 lbs = 136 lbs
2. Tannhauser’s Method
- measure height in cm and deduct 100. from the difference, take
off its 10%.
Ex.
male, 45y.o, 5’4’’ tall
height = 5’4’’ = 162.56 cm
162.56-100 = 62.56cm
10% of 62.56 cm = 6.256
62.56-6.256 = DBW (kg)
DBW (kg) = 56.7 kg or 126 lbs

Body Mass Index

The body mass index (BMI) is the ratio of weight to height.
weight in kg
BMI = (height in meters)²
Ex.: an individual who weighs 92 kg and is 175 cm tall would
have a BMI of:
92kg/(1.75m)² = 30
(note: body weight and height should be measured without shoes)

a. Determine the BMI

- (1) use monogram
- (2) compute for the BMI using the formula
- wt in kg/ht in m²
b. Determine the ideal body weight
Nutritionist- Dietitians Association of the Philippines
Formula:
1. Female 5’0’’ – 166 lbs
add 4lbs for every inch thereafter
2. Male 5’0’’ – 112 lbs
add 4 lbs for every inch thereafte