ENERGY METABOLISM

Energy is defined as the ability to do work.Energy exists in several

forms.The forms of energy important in nutrition are:

FORMS OF ENERGY

1. Chemical energy in food.

2. Light or solar energy for synthesis of vitamin D in the skin and for
photosynthesis in plants.
3. Mechanical energy for movement of muscles.
4. Electrical energy for functioning of the brain and nerve cells.
5. Heat energy is generally produced when energy is converted from
one form to another.The energy from food is converted into heat
energy.
The various forms of energy are incontrovertible.

Living cells are capable of releasing the energy stored in certain

nutrients.This energy is used to perform various activities in the cell such
as synthesis of proteins, maintaining warmth and contraction of muscle.

The energy from the breakdown of food is stored in the body in the
form of a high energy compound adenosine
trisphosphate(ATP).Adinosine triphosphate acts as a store of energy rich
phosphate bonds.Living cells can use energy in
The form of energy rich phosphate bonds.

When energy is required for cellular activity,living cells release

energy from ATP which gets converted to adenosine diphosphate
(ADP).One mole(molecular weight in gram) of ATP
Provides 8 kcal/33kJ of energy. Adenosine diphosphate is reconverted to
ATP by addition of phosphate ions. Phosphate ions help in release and
transfer of energy.

Units of measurement:-
The energy present in food or the energy needed by the body is
measured in units called joules or calories. The calories in nutrition is the
large calorie or kilocalorie. The kilocalorie is defined as the amount of
heat required to raise the temperature of 1 kg (1,000 g) of water by
1℃.This calorie is, 1000 times bigger than the calorie used in physics.
The international unit for energy is the joule (J).

Energy value of food

Potential energy in Physiological fuel
food (kcal/g) value (kcal/g)
Carbohydrates 4.15 4.0
Proteins 5.65 4.0
Fats 9.4 9.0

This is simpler and faster way of determining the calorie content of food.
The approximate carbohydrate, fat, and protein content of a food given
in the food composition tables is multiplied by their fuel factor, I.e.,
calories provided by 1 g of the nutrient and this total gives the energy
value of a food.
The energy content of food given in the food composition tables are
derived values. The carbohydrate content is calculated by difference,
subtracting water, minerals, protein, fats, and crude fiber content.
However, food contain undigestible carbohydrates which do not provide
any energy and these values need some correction.
The energy value of food obtained by igniting it in the boob calorimeter
is the potential energy value of food.
The potential energy present in food when measured in a bomb
calorimeter is higher than the energy released in the body. This is
because some losses occur during digestion, absorption, and metabolism.
The potential energy value must be corrected to allow for the losses that
occur during digestion, absorption, and metabolism of nutrients.
The physiological fuel factors are based upon the correction for losses of
unabsorbed nutrients in the faeces and nitrogenous products excreted
in the urine. On a mixed diet containing high quality protein, 85-90%
carbohydrate, 95% fat, and 92% proteins are digested and absorbed.

FACTORS AFFECTING ENERGY REQUIRMENT

Balance diet is essential for healthy growth and development of the

body.

1. Age children and teenagers need more energy due to their high
metabolic rate.
2. Sex male adult needs more energy due to in males have high
metabolic rate.
3. Occupation an active person requires high energy due to the person
does a lot of heavy work.
4. Size or body weight a person smaller in size has a larger surface area
per unit volume. Thus, the rate of heat loss is high.
5. Climate people living in cold countries need more energy to maintain
body temperature.
6. Genetics genetics disposition in certain person may decide different
metabolic rate.
7. Health In sufficient secretion of thyroxine hormone may cause lower
in metabolic rate.
8. Lifestyle An active person requires higher energy than a passive
person
9. Basal Metabolic Rate This comprises a series of functions that are
essential for life, such as cell function and replacement; the synthesis,
secretion and metabolism of enzymes and hormones to transport
proteins and other substances and molecules; the maintenance of body
temperature; uninterrupted work of cardiac and respiratory muscles;
and brain function. Depending on age and lifestyle, BMR represents 45
to 70 percent of daily total energy expenditure, and it is determined
mainly by the individual’s age, gender, body size and body composition.
10. Metabolic response to food The metabolic response to food
increases total energy expenditure by about 10 percent of the BMR over
a 24-hour period in individuals eating a mixed diet.
11. Growth The energy cost of growth has two components: 1) the
energy needed to synthesize growing tissues; and 2) the energy
deposited in those tissues. The energy cost of growth is about 35
percent of total energy requirement during the first three months of age,
falls rapidly to about 5 percent at 12 months and about 3 percent in the
second year, remains at 1 to 2 percent until mid-adolescence, and is
negligible in the late teens.
12. Pregnancy During pregnancy, extra energy is needed for the growth
of the foetus, placenta and various maternal tissues, such as in the
uterus, breasts and fat stores, as well as for changes in maternal
metabolism and the increase in maternal effort at rest and during
physical activity.
13. Lactation The energy cost of lactation has two components: 1) the
energy content of the milk secreted; and 2) the energy required to
produce that milk. Well-nourished lactating women can derive part of
this additional requirement from body fat stores accumulated during
pregnancy.