PHYSIOLOGIC VALUE OF

FOOD
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.
Energy from food
 Energy from food
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
Calculation of food value
 Calculation of food value
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%
Components of energy
expenditure
 Components of energy expenditure
Basal Metabolism
- known as Required Energy Expenditure (REE)
- it is the measure of energy needed by the body at rest for all
its internal chemical activities which is approximately 1
calorie 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.
 Components of energy expenditure
• Basal Metabolism
- also indicates the amount of energy needed to suction the
life processes: respiration, cellular metabolism,
circulation, glandular activity, and the maintenance of the
body temperature.
 Components of energy expenditure
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.
Conditions necessary for BMR
Test
 Conditions necessary for BMR Test
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.
Calculation of BMR
 Calculation of BMR
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.
 Calculation of BMR
1. Rule of the thumb (simple method)

Ex.
Male 75kg female 65kg
= 1kcal x 75 x 24 = 0.9kcal x 65 x 24
= 1,800 kcal = 1,404 kcal
 Calculation of BMR
2. Harris-Benedict formula
- developed in 1909 – which uses information on: weight,
height, age and sex.

Purpose
- measure Resting Energy Expenditure (REE)
 Calculation of BMR
2. Harris-Benedict formula
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)]
 Calculation of BMR
3.Biologic body weight raised to the ¾ power
- computation for a fat free body size.
(see page 143 table 32)

- multiplied by 70

Ex.
A 50-kg man’s REE = 18.8 x 70 = 1,326 kcal
 Calculation of BMR
4. Developed by WHO/FAO/UNU in 1985
1.6 x wt(kg) + 879 = REE

50-kg man has a REE of 1459 kcal

Factors that affect the Basal
Metabolic Rate (BMR)
Factors that affect the Basal Metabolic
Rate (BMR)
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.
Factors that affect the Basal Metabolic
Rate (BMR)
3. Age
– metabolic rate is highest during periods of rapid growth
(1 to 2 years) and reaches a lesser peak through the ages
of puberty and adolescence in both sexes.

- BMR declines slowly with increasing age to lower muscle tone

from lessened activity.
Factors that affect the Basal Metabolic
Rate (BMR)
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.
Factors that affect the Basal Metabolic
Rate (BMR)
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.
Factors that affect the Basal Metabolic
Rate (BMR)
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
Factors that affect the Basal Metabolic
Rate (BMR)
8. Fever
- increases the BMR about 7% for each degree rise in the
body temperature above 98.6°F.
Computation of desired body
weight (DBW)
 Computation of desired body weight
(DBW)
1. Ador Dionisio’s Method
- height – for every 5 feet, allow 100lbs for female and 110 lbs
for male. Then multiply the additional inches by 2.
- age – multiply any age between 25 and 50 by 2 then divide
by 5.
 Computation of desired body weight
(DBW)
• 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
 Computation of desired body weight
(DBW)
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
 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)
Nutritional Screening and
Assessment
 Nutritional Screening and Assessment
Calculation
a. Determine the BMI
- (1) use monogram
- (2) compute for the BMI using the
formula
- wt in kg/ht in m²
 Nutritional Screening and Assessment
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 thereafter