Chapter 20: Metabolism, Nutrition, and Body Temperature

1. Chapter 20:Metabolism, Nutrition, and Body Temperature

2. Overview

3. Key Terms anabolism glycogen metabolic rate basal metabolism glycolysis mineral catabolism hypothalamus oxidation cellular respiration hypothermia pyrogen fever kilocalorie vitamin glucose malnutrition

4. Metabolism Learning Outcomes 1.Differentiate between catabolism and anabolism. 2.Differentiate between the anaerobic and aerobic phases of glucose catabolism and give the end products and the relative amount of energy released by each.

5. Metabolism Types of Metabolic Activities • Catabolism • Anabolism

6. Metabolism Cellular Respiration • Anaerobic glucose catabolism; glycolysis • Location: Cytoplasm • Yield: • End product: • Aerobic glucose catabolism • Location: Mitochondria • Yield: • End products:

7. Figure 20-1 Cellular respiration. What does pyruvic acid produce when it is metabolized anaerobically? What does it produce when metabolized completely using oxygen?

8. Metabolism Learning Outcomes 3.Define metabolicrate and name several factors that affect the metabolic rate. 4.Explain how carbohydrates, fats, and proteins are metabolized for energy. 5.Compare the energy contents of fats, proteins, and carbohydrates. 6.Define essential amino acid. 7.Explain the roles of minerals and vitamins in nutrition and give examples of each.

9. Metabolism Metabolic Rate • Decreases with age • Measured in kilocalories (kcal)

10. Metabolism The Use of Nutrients for Energy • Glucose is main source of energy • Other energy sources

11. Metabolism Minerals • They are necessary for • Blood clotting

12. Metabolism Vitamins • Vitamins are • Water soluble • Fat soluble • Some are antioxidants.

13. ✓ Metabolism Checkpoints 20-1What are the two types of activities that make up metabolism? 20-2What name is given to the series of cellularreactions that releases energy from nutrients? 20-3What are the two main energy sources for cells? 20-4What is meant when an amino acid or a fatty acid is described as essential? 20-5What is the difference between vitamins andminerals?

14. Nutritional Guidelines Learning Outcomes 8.List the recommended percentages of carbohydrate, fat, and protein in the diet. 9.Distinguish between simple and complex carbohydrates, giving examples of each. 10.Compare saturated and unsaturated fats. 11.List some adverse effects of alcohol consumption.

15. Nutritional Guidelines Percentage of Calories in Daily Diet • Carbohydrate: • Fat: • Protein:

16. Nutritional Guidelines Carbohydrates • Types • Starches • Plant fiber

17. Nutritional Guidelines Carbohydrates • Diet should be mainly complex, naturally occurring carbohydrates • Normal blood glucose range 85–125 mg/dL • Glycemic effect measures how rapidly food raises blood glucose level, stimulates release of insulin

18. Nutritional Guidelines Fats • Types • Most are from animal sources • Solid at room temperature • Derived from plants • Liquid at room temperature

19. Figure 20-2 Saturated and unsaturated fats.

20. Nutritional Guidelines Proteins • Most animal proteins supply all essential amino acids (complete). • Most vegetable proteins lack one or more essential amino acids (incomplete).

21. Figure 20-3 Combining foods to obtain the essential amino acids.

22. Nutritional Guidelines Vitamin and Mineral Supplements • Supplements are controversial. • Some populations may benefit from them. • Some vitamins cause toxic effects when taken in excess.

23. Figure 20-4 USDA dietary guidelines.

24. Nutritional Guidelines Alcohol • Not a nutrient • Interferes with metabolism

25. ✓ Nutritional Guidelines Checkpoints 20-6What is the normal range of blood glucose? 20-7What are typical recommendations for the relativeamounts of carbohydrates, fats, and proteins in thediet? 20-8What is the difference between saturated andunsaturated fats? 20-9What are some adverse effects of excess alcoholconsumption?

26. Nutritional Disorders Learning Outcome 12.Describe some nutritional disorders.

27. Nutritional Disorders Food Allergies • Allergens can be food or food additives. • Allergic reactions involve • Skin • Respiratory tract • Gastrointestinal tract • Reactions can be fatal.n

28. Nutritional Disorders Malnutrition • Can occur from missing nutrients or too much of wrong foods • Protein and energy malnutrition (PEM) • Marasmus • Kwashiorkor

29. Figure 20-5 Effects of kwashiorkor.

30. Nutritional Disorders Overweight and Obesity • Causes are complex • Incidence is increasing • Shortens life span • Measured by body mass index (BMI) • Overweight is BMI of 25–30 • Obese is BMI greater than 30 • Increased risk of diabetes

31. Nutritional Disorders Underweight • Low reserves of energy • Reproductive disturbances • Nutritional deficiencies • BMI less than 18.5

32. Figure 20-6 Calculation of body mass index (BMI). What is the BMI of a man 5’10” in height who weighs 170 pounds? (Round off to one decimal place.)

33. Nutrition and Aging • Nutritional deficiencies may develop. • Medications may interfere with appetite and absorption.

34. Body Temperature Learning Outcomes 13.Explain how heat is produced and lost in the body. 14.Describe the role of the hypothalamus in regulating body temperature. 15.Explain the role of fever in disease. 16.Describe some adverse effects of excessive heat and cold.

35. Body Temperature • Heat is byproduct of chemical activities in body tissues • Regulatory devices keep body temperature constant within narrow limits

36. Heat Production • Amount of heat produced by organs affected by – Exercise – Hormone production – Food intake – Age

37. Heat Loss • More than 80% of heat loss occurs through skin • Conduction • Radiation • Convection • Evaporation • 15%–20% heat loss through respiration and elimination • Heat loss prevention • Clothing • Fat layer under skin

38. Figure 20-7 Mechanisms of heat loss. What will happen in (B) if the fan speed is increased? What will happen in (C) as environmental humidity increases?

39. Temperature Regulation • Body has internal mechanisms for regulating temperature

40. The Role of the Hypothalamus • Regulation of heat loss • Constrict skin blood vessels • Shiver • Increase cell metabolism • Overheating • Stimulate sweat glands • Dilate skin blood vessels • Muscle relaxation

41. Age Factors • Newborns and elderly • Reduced ability to produce heat • Reduced ability to regulate overheating

42. Normal Body Temperature • Normal range is 36.3°C to 37.6°C (97.8°F to 100.8°F) • Varies with time of day • Varies by body part

43. Fever • Higher than normal body temperature • Causes • Infection • Malignancies • Brain injuries • Toxic reactions • Vaccine reactions • Central nervous system diseases • Crisis • Lysis

44. Responses to Excessive Heat • Heat cramps • Localized muscle cramping • Heat exhaustion • Heat retention and fluid loss • Heat stroke • Medical emergency that can be fatal

45. Responses to Excessive Cold • Hypothermia • Excessively low body temperature • Used in some types of surgery • Frostbite • Can cause permanent local tissue damage • Likely areas are face, ears, extremities

46. ✓ Body Temperature Checkpoints 20-10What are some factors that affect heat production in the body? 20-11What part of the brain is responsible for regulating body temperature? 20-12What is normal body temperature? 20-13What are some conditions brought on by excessive heat? 20-14What is the term for excessively low body temperature?