PHYSIOLOGIC VALUE OF FOODS AND COMPONENTS OF ENERGY EXPENDITURE

OBJECTIVES:

At the end of the lecture, the students will be able to:

1. Calculate the physiologic value of food, and

2. Compute the estimated daily energy requirement of a specific client.

TERMINOLOGIES:

FOOD – refers to the solid and liquid materials taken into the digestive track that are utilized to
maintain and build body tissues regulate body processes, and supply heat, thereby sustaining life .
ENERGY – is the force or power that enables the body to do its work. In nutrition energy pertains
to the chemical energy locked in foodstuffs brought about by metabolism.
CALORIE – the unit of energy commonly used in human nutrition is the kilogram calorie (kcal) or
simply calorie. It is the unit of measurement for energy that the body gets from food.
- They are not eaten. They are the by-products of carbohydrate, protein and fat that are
oxidized in the body. One kilocalorie is the amount of energy required to raise the
temperature of one kilogram of water by 1 degree centigrade.
 Fuel factor of carbohydrate = 4 calories per gram
 Fuel factor of protein = 4 calories per gram
 Fuel factor of fat = 9 calories per gram
CALCULATION OF FOOD VALUE
The energy of 1 tablespoon of sugar (15 grams) is approximately 60 calories (15 grams x 4 cal).
Most foods, are complex and contain carbohydrates (CHO), proteins (CHON), and fats.

Example:
1 cup of milk contains approximately 12 gms carbohydrates, 8 gms protein, and 10 gms fats
Computation:
Carbohydrates 12 grms x 4cal = 48 kcal
Proteins 8 grms x 4cal = 32 kcal
Fats 10 grms x 9cal =90 kcal
Total calories of 1 cup milk = 170 kcal