The body produces more or less heat depending on the rates of its metabolic reactions.

Because homeostasis of body temperature can be maintained only if the rate of heat loss from
the body equals the rate of heat production by metabolism, it is important to understand the
ways in which heat can be lost, gained, or conserved. Heat is a form of energy that can be
measured as temperature and expressed in units called calories or kilocalorie. When we say
that a particular food item contains 500 Calories, we are actually referring to kilocalories.

Energy values of different nutrients

Carbohydrate 17kJ (4 kcal) per gram

Protein 17kJ (4 kcal) per gram En
erg
Fat 37kJ (9 kcal) per gram
y
Alcohol 29kJ (7 kcal) per gram
eq
uivalent of oxygen on a mixed diet is defined as the heat energy liberated in the body per litre
of oxygen used (20 kJ of energy per litre at an RQ of 0.8). The methods of measuring gas
exchange are used to determine the amounts of utilized 02 and released C02 in liters per unit of
time (1min^-1)

Metabolic Rate
The overall rate at which metabolic reactions use energy is termed the metabolic rate. Some of
the energy is used to produce ATP, and some is released as heat. Because many factors affect
metabolic rate, it is measured under standard conditions, with the body in a quiet, resting, and
fasting condition called the basal state. The measurement obtained under these conditions is
the basal metabolic rate (BMR). The most common way to determine BMR is by measuring the
amount of oxygen used per kilocalorie of food metabolized. When the body uses 1 liter of
oxygen to oxidize a typical dietary mixture of triglycerides, carbohydrates, and proteins, about
4.8 Cal of energy is released. BMR is 1200–1800 Cal/day in adults, or about 24 Cal/kg of body
mass in adult males and 22 Cal/kg in adult females. The added calories needed to support daily
activities, such as digestion and walking, range from 500 Cal to 3000 Cal.

The basal metabolic rate (BMR)- the amount of energy expended at rest. It is measured in the
supine position, at least 12 hours after the last meal (diet rich in carbohyrates and low proteins
for three days prior to the test); temperature of the room should be 20-22 oC (no sweating). The
subject should lie down for at least 30 min before the onset of of testing.
BMR is the minimal amount of energy needed to maintain basic physiological functions such as
blood flow, breathing, excretion, innervation, secretion and body temperature. Lower BMR
values are are regesitered only during sleep. Factors affecting BMR are: sex, age, body mass,
height, body surface area and certain physiological states such as physical activity, sleep,
pregnancy, lactation. Hormones increasing BMR are T3, T4 catecholamines etc.

Actual BMR: men – 6600 to 7000 kJ/24h

Women – 6000 to 6400 kJ/24h

Calorimetry is measuring changes in state variables of the body to determine the heat transfer
associated with changes of its state due to, for instance, chemical reactions, physical changes,
or phase transitions under specified constraints. Calorimetry is performed with a calorimeter.

Indirect calorimetry calculates heat that living organisms produce by measuring either their
production of carbon dioxide and nitrogen waste (frequently ammonia in aquatic organisms, or
urea in terrestrial ones), or from their consumption of oxygen. Indirect calorimetry is the method
by which the type and rate of substrate utilization, and energy metabolism are estimated in vivo
starting from gas exchange measurements (carbon dioxide production and oxygen consumption
during rest and steady-state exercise). This technique provides unique information, is
noninvasive, and can be advantageously combined with other experimental methods to
investigate numerous aspects of nutrient assimilation, thermogenesis, the energetics of physical
exercise, and the pathogenesis of metabolic diseases.

direct calorimetry measurement of the amount of heat produced by a subject enclosed within a
small chamber.