PHYSIOLOGIC VALUE OF FOOD

FOOD THE JOULE

• solid and liquid materials taken into the
digestive tract that is utilized to sustain
life:
o maintain and build tissues
o regulate body processes and
o supply heat
• is the measure of energy in the metric
system.
o 1 calorie (kilocalorie)= 4.184
joule (kilojoules)

METABOLISM
• derived from the Greek word
metabolisms which means to change CALCULATION OF FOOD VALUE
or alter. • The energy value of one tablespoon of
• chemical process of transforming food sugar (15 grams) is approximately 60
into complex tissue elements and of calories (15x4). Most food, however, is
transforming complex substances into complex and contains proteins, fats, and
simple ones along with the production carbohydrates.
of heat and energy. o 1 cup of milk contains approx.:
12gms CHO x 4cal/gm = 48kcal
ENERGY 8gms CHON x 4cal/gm = 32kcal
• the force or power that enables the 10gms fats x 9cal/gm = 90kcal
body to do its work. o total = 170kcal
• In nutrition: the chemical energy • To calculate the percentage of kcalories
locked in foodstuffs brought about by from fat
metabolism. o 90 fat kcal/170kcal = 0.529 or
0.53 0.53 = 53%
ENERGY FROM FOOD
THE CALORIE COMPONENTS OF ENERGY
• kilogram calorie (kcal) or calorie EXPENDITURE
o unit of measurement for the 1. BASAL METABOLISM
energy that the body gets from • known as Required Energy
food. Expenditure (REE)
o 1000 small calories = 1 • it is the measure of energy needed by
kilocalorie or calorie the body at rest for all its internal
• by-product of carbohydrates, protein, chemical activities which are
and fats that are oxidized in the body. approximately 1 calorie per kilogram of
• 1 kcal is the amt of heat energy required body weight per hour for an adult.
to raise the temperature of 1kilogram • the minimum amount of energy
water by 1◦C. needed by the body at rest in the
fasting state.
• also indicates the amount of energy
needed to suction the life processes:
respiration, cellular metabolism,
BOMB CALORIMETER
circulation, glandular activity, and the
• a device used to measure the total
maintenance of the body temperature
calorie content (total energy) available
from food.
 PHYSIOLOGIC VALUE OF FOOD
2. BASAL METABOLIC RATE
• is the rate of basal metabolism in a
given person at a given time and
situation
• constitutes one-half of the calorie
requirements of an individual.
CALCULATION OF BMR
1. RULE OF 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 a basal metabolic
energy need of 1,200 kcal/day (50 x
1kcal x 24hrs.)
o not applicable to obese or lean
individuals.
2. HARRIS-BENEDICT FORMULA
• developed in 1909 – which uses
information on weight, height, age,
and sex
PURPOSE
• measure Resting Energy Expenditure
(REE)
3. BIOLOGIC BODY WEIGHT RAISED TO THE
¾ POWER
• computation for fat-free body size.
• multiplied by 70
4. DEVELOPED BY WHO/FAO/UNU IN 1985
• 1.6 x wt(kg) + 879 = REE
o 50-kg man has an REE of 1459
kcal
FACTORS THAT AFFECT THE 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 a 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.
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.
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 that of nonathletes.
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.
6. SLEEP
• during sleep – metabolic rate falls
approximately 10% to 15% below that of
waking levels.
o the decreased rate is due to
muscular relaxation and
decreased activity of the
sympathetic nervous system.
 PHYSIOLOGIC VALUE OF FOOD
7. ENDOCRINE GLANDS
• secretes hormones into the
bloodstream
• the principal regulators of the
metabolic rate
• male sex hormones – increase the BMR
by about 10% to 15%
• female sex hormones – a little less
8. FEVER
• Increases the BMR by about 7% for each
degree rise in the body temperature
above 98.6°F.
COMPUTATION OF DESIRED BODY
WEIGHT (DBW)
1. ADOR DIONISIO’S METHOD
• height – for every 5 feet, allow 100lbs for
females and 110 lbs for males. Then
multiply the additional inches by 2.
• age – multiply any age between 25 and
50 by 2 then divide by 5.
BODY MASS INDEX (BMI)
• The body mass index (BMI) is the ratio of
weight to height. weight in kg
• BMI = (height in meters)²
• body weight and height should be
measured without shoes
NUTRITIONAL SCREENING AND
ASSESSMENT
CALCULATION
a. Determine the BMI
• use monogram
• compute the BMI using the
formula
• wt in kg/ht in m²
b. Determine the ideal body weight
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

2. TANNHAUSER’S METHOD
• measure height in cm and deduct 100.
from the difference, take off its 10%.