FOOD AND ENERGY

FOOD & ENERGY

The human body requires a regular supply of food
to meet the most basic of human needs. The foods
we consume supply; energy, protein … etc.

Energy requirements
Energy is defined as the capacity to do work
nutritional scientists measure energy as heat, a
concept that reflects nutrient oxidation within the
body.
THE UNITS OF HEAT MEASUREMENT IS
(1) Kilo – calorie :
Which is defined as the amount of heat
required to raise the temperature of 1 kilogram (kg)
of water by 1 Co.

(2) Calorie :
Which is defined as the amount of heat required
to raise the temp. of 1 gm of water by 1 Co.
(3) Joule :
Which is the non heat unit of energy
measurement in the metric system. A joule is
defined as the amount of energy expended when
1 kilogram is moved a distance of 1 meter by a
force of 1 Newton.

The exact conversion factor for changing kilo

calorie to kilojoules is :

1 K cal- 4.184 KJ
ENERGY VALUE OF FOODS :
The most common method by which food energy
values are determined by the use of a bomb
calorimeter, a device that determine the amount of
heat produced after a dried, weighed sample of food is
oxidized .

Food energy comes mainly from carbohydrates, fat &

protein.
Generally:-
 1 gm of CHo 4 K cal
 1 gm of protein 4 K cal
 1 gm of fat 9 K cal
FACTORS THAT INFLUENCE HUMAN NEED TO FOOD:
Several factors can influence human need to food
these include:

1. Physiological factors
2. Psychological factors
3. Social and cultural factors
4. Religious factors
5. Economical factors
6. Environmental
CONCEPT OF ENERGY BALANCE

Whether we are running or sleeping, thinking

or watching television, Our bodies are using
energy. So that energy is used for
catabolism and anabolism.
 ENERGY REQUIREMENTS:
1. The amount of energy required for involuntary
movement - that is the amount of energy required
when the body is called basal metabolism (or
basal metabolic requirement).

2. The amount of energy required for the total of all

movements involuntary and voluntary - is called
total energy metabolism (or total energy
requirement)
METHOD OF DETERMINATION FOR BASAL
METABOLISM

Where as it is not possible to measure the total

energy requirement of an individual. It is possible to
measure basal metabolism and this measurement
is expressed as the basal metabolic rate.

The basal metabolic rate indicate the actual energy

expended by the body throughout a specific period
of time and under certain specific condition.
 These conditions are that:
1. The individual should be as wake but at
complete a rest.

2. The test be made from 12-16 hours after any

food has been taken and several hours after
any vigorous exercise.
THE BASAL METABOLIC RATE CAN BE MEASURED BY TWO
METHODS:
1. The direct method

An individual is placed in an insulated chamber

called respiratory calorimeter. This chamber
measure all of the heat given off by the individual in
a measured time, and this can be used to calculate
the individuals energy expenditure. This method is
used chiefly in scientific research, and because of
respiratory calorimeters are expensive and
complicated to operate, they are not practical for
routine use
2. The indirect method:

A respiratory apparatus is used to determine the amount

of oxygen consumed by an individual in a given length of
time.
From the oxygen consumed by an individual the number of
calories expended can be calculated. It is found that 1 liter
of oxygen is required when approximately 4.8 kilocalories
are liberated under basal (restring) conditions.
From this figure, the number of calories expended in 24
hours can be calculated, and this number represents the
individuals basal metabolic rate/day, expressed in calories.
AVERAGE BASAL METABOLIC REQUIREMENTS:

The average basal metabolic requirements

for calories have been determined as follows:

 For a man: 1650 calories

 For a woman 1350 calories ±10 %
FACTORS AFFECTING THE BASAL METABOLIC RATE (BMR)
1. Size, shape and weight:
 Usually the larger the surface area, the higher the metabolic
rate.

2. Muscle bulk:
 The greater the muscle bulk of the body, the higher the
metabolic rate.

3. Age:
 The metabolic rate is higher during the growth period and
slows down in old age.
4. Influence of the endocrine glands:
 Over secretion of thyroxin by thyroid gland (hyper
thyroids) or speed up metabolism by as much as
75-100%.
 Conversely under secretion (hypothyroidism may
reduce metabolism by 30 - 40 %.

5. Nutritional status:
 Nutritional status also has an important effect on
BMR. The metabolism of malnourished individual
is lower than of normal individuals, this is due to
the loss of muscle tissue.
TOTAL ENERGY METABOLISM:
The energy require for the total of all movements
involuntary and voluntary - depend upon number of factors:

1. The basal metabolic rat of the particular individual.

2. Muscular activity:
 The greater the amount the total energy requirements.

3. Intake of food:
 Metabolism by intake of food.
4. Protein intake:
 Protein stimulate metabolism so that greater
amount of heat is produced in its metabolism
than in that of similar quantities of fat and CHO.

5. Climate, season, housing and clothing :

 Affect met. Mainly through their effect on the
regulation of body temperature.
6. Pregnancy and lactation
There is an increases in the energy needs to
some extend to cover the building of new
tissues and to marked degree for the
production of milk.
CALORIC REQUIREMENTS:
1. 22 - 24 calories /Kg of body weight is estimated
as the requirement for basal needs.

2. Then, the amount required is estimated in

proportion to the degree of activity:
i- Patient on bed rest: Additional requirement of
10% of the basic.
ii- Individual engaging in V. light activity such as
knitting _ Additional 30 % of the basic.
iii - Individual with light activity (tailor) : + 50 %.

IV- Individual with moderate activity (carpenter): + 75%

V- Individual with heavy activity (building houses)+100%

 e.g.A male weighing 60 kg who is engaged in

moderate activity would need.
 Basal needs = 24 x60 = 1440
 Additional" 75% 1440 = 1080
 Total energy require = 2520
ENERGY BALANCE:
The calories taken in should equal the
calories burnt up. When energy intake> than
energy expenditure, individual will gain
weight and if energy intake < than energy
expenditure individual will loose wt.
CLASSIFICATION OF OBISITY

objective criteria of obesity are

controversial. One of the accepted
classifications, originally proposed by
Garrow,is based on body mass index
(BMI).
BMI = Weight/Height2
Weight is expressed in kilograms, and
height in meters.
a person’s weight is 65 kg and height
is 1.7 m,
BMI = 65/ (1.7)2
= 65/2.89
= 22.5
WHO (1998) CLASSIFICATION BASED ON BMI IS AS
FOLLOWS:

CLASS BMI
Underweight <18.5
Normal 18.5-24.9
Overweight 25.0-29.9
Obesity-I 30.0-34.9
Obesity-II 35.0-39.9
Obesity-III >40
THANK YOU