1 / 13

Energy

Chapter 2. Energy. © 2004, 2002 Elsevier Inc. All rights reserved. Energy . Capacity to do work Derived from the sun—photosynthesis in plants Humans consume plants and animal flesh, thus benefiting from energy sources. Energy Expenditure . Resting energy expenditure (REE)

macayle
Download Presentation

Energy

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Chapter 2 Energy © 2004, 2002 Elsevier Inc. All rights reserved.

  2. Energy • Capacity to do work • Derived from the sun—photosynthesis in plants • Humans consume plants and animal flesh, thus benefiting from energy sources

  3. Energy Expenditure • Resting energy expenditure (REE) • Thermic effect of food (TEF) • Activity expenditure

  4. Factors Affecting REE • Body size • Body composition • Age • Sex • Hormonal status • Fever • Extreme environmental temperatures

  5. Energy Expenditure • Basal energy expenditure (BEE) • Minimal energy compatible with life • Energy used over 24 hours • 60% to 70% of total energy expenditure (TEE)

  6. Energy Expenditure of Organs in Human Adults

  7. Dual-Energy X-Ray Absorptiometry Courtesy The Dunn Nutrition Centre, University of Cambridge, Cambridge, England.

  8. The Effect of Adding Spices to a Meal on the Resting Metabolic Rate (RMR) of Healthy Subjects (From McCrory P. et al. Energy balance, food intake and obesity. In: Hills AP, Wahlqvist ML [eds.]. Exercise and Obesity. London: Smith-Gordon and Co., Ltd., 1994.)

  9. Estimating Energy Requirements • Each method for calculating energy needs differs and has limitations, so remember that they are only estimates of energy requirements.

  10. Units of Energy Measurement • Kilocalorie (kcal) —Carbohydrate = 4 kcal/g —Protein = 4 kcal/g —Fat = 9 kcal/g • Kilojoule (kJ)—non–US countries; the metric value —Carbohydrate = 17 kJ —Protein = 17kJ —Fat = 38 kJ

  11. Measuring Energy Expenditure • Direct calorimetry • Indirect calorimetry • Doubly labeled water

  12. Factors for Physical Activity Levels (PAL) Based on Doubly Labeled Water (DLW) Studies (Adapted from Shetty PS, et al. Energy requirements of adults: An update on basal metabolic rates (BMRs) and physical activity levels (PALs). Eur J Clin Nutr 50 (suppl 1): S11, 1996.)

  13. Energy Value of Food

More Related