Energy

The capacity to do work or to

change in matter.
Energy in the body is derived from
the three major food stuff,
carbohydrates, protein and fats; which
gets their energy through
photosynthesis from the sun
 Energy Metabolism
 Involves chemical changes in the tissue cells
which result in the combustion or burning of
foodstuff, releasing heat and energy, at the
same time storing any amount in excess of
current energy need
 Kilocalorie

 Term used in measuring energy.

Amount of heat required to raise

the temperature of one gram of
water by one degree centigrade
 Joules
 Unit of energy measure in the metric system
 1 calorie=4, 184 joules
 4 calories= 16, 736 or 17 joules
 Need for Energy
 Energy (other than water) may be singled out
as the number one need of the body
 Importance of Energy
 Vital life processes of respiration, circulation,
glandular activity, maintenance of the body
temperature
 Mechanical activities of the muscles
 Electrical energy for the brain and nerve
activities
 Chemical energy for the synthesis of the body
tissues, enzymes, hormones, etc.
 2 major pathways in Energy
Production
 Glycolysis-takes place in energy production
 Glucose-pyruvic acid and lactic acid
 Takes place without O2
 Contributes to 5-10% of total energy

 Krebs cycle-pyruvic acid and lactic acid

 Takes place in the metabolism with the presence of
O2 .
 90-95% of total energy is released through
this process.
Maintenance of Body Temperature

 37 degrees Celsius or 98.6 Fahrenheit

 Normal body temperature
 Normal Body Temperature
 Balance between heat production and heat loss
 Heat that maintain the body temperature is the
by product of energy metabolism which has
not been trapped in ATP
 Factors Affecting Heat Loss
1. Relative amount of body surface

Body surface Heat loss

 Factors Affecting Heat Loss
2. Subcutaneous fat
 prevents heat loss because fat is a good
insulator
 Factors Affecting Heat Loss
3. Insulation- clothing and shelter
4. Environment temperature, humidity and
movement of air
5. Increased blood circulation in the skin
6. Increased sweating
 Factors Affecting Heat Loss

If heat production is increased then

heat loss results to fever
Factors that Determine Total Energy
Requirement
1. Basal Metabolism
2. Physical Activity
3. Specific dynamic action of foodstuff
4. Other factors
 Growth
 Pregnancy
 Lactation
 Basal Metabolism
 The minimum amount of energy needed to
maintain life processes; respiration, cellular
metabolism, circulation, glandular activity and
maintenance of body temperature
 Factors Affecting Basal Metabolism
1. Surface Area
Skin area Heat Loss Heat is provided

2. Sex
Male is By 5-10% than female

3. Age
BMR during rapid growth and adolescence
BMR with increase of age in adults
Factors Affecting Basal Metabolism
4. Body Composition
 Adipose tissue BMR
 Muscular Tissue BMR
5. Endocrine Glands
 Inadequate Thyroxin BMR
 Epinephrine and Adrenaline BMR
Factors Affecting Basal Metabolism
6. State of Nutrition
 Starvation BMR
7. Climate
 Cold BMR
 Warm or Tropical BMR
Factors Affecting Basal Metabolism
8. Exercise
 Regular Exercise BMR
9. Sleep BMR by 10%/kg body wt/hr
10. Mental Activity
 Without emotional tension= not affected;
 With tension BMR
11. Fever BMR by 7% per degree of
Fahrenheit in temperature
 DIETETICS
 The combined science and art of
regulating the planning, preparing
and serving of meals to
individuals or groups under
various conditions of health and
disease.
 DIET THERAPY
 The branch of Dietitics that is concerned
with the use of food for therapeutic
purposes.
 DIET

• The usual food and drink consumed

• Food prescribed, regulated or
restricted as to the kind and amount for
therapeutic and other purposes
 Assessment of weight involves using
three key measures:

 Body mass index

 Waist circumference
 Risk factors for diseases and conditions
associated with obesity.
 Body Mass Index

 Body mass index (BMI) is an indirect

measure of body fat in an individual that is
determined using a person's height and
weight.
 A normal body mass index for adults of at
least 20 years of age ranges from 18.5 to
24.9.
Weight-Related Health Problems
If a person is overweight or obese, he or she is at
an increased risk for certain medical
conditions, including: 
 High blood pressure (hypertension)
 Type 2 diabetes
 Heart disease
 High cholesterol or other lipid disorders
 Stroke
 Sleep apnea
 Osteoarthritis
 Certain cancers
 Gallbladder disease
 Fatty liver disease.
 Different ways to measure body
fatness.
Skinfold thickness measurements
(with calipers)

 Underwater weighing
 Bioelectrical impedance

 Dual-energy x-ray absorptiometry (DXA)

 Computerized tomography. 
 DIET PRESCRIPTION
 It serves as the same descriptive purpose as the
drug prescription in the pharmacy. It designates
the type, amount, frequency and route of
feeding.
 It may specify an energy level based on present
body weight and normal activity plus the
amounts and forms of needed CHON, CHO,
fats, vitamins, minerals and other substances.
 Dietary Prescription
I. Determine DBW – Tannhauser’s method
• Convert height to inches then to cm.
Example: 5’5 = (5x12 inches) + 5 inches = 65 inches
= 65 inches x 2.54 cm = 165.10 / 165 cm.
• Deduct factor 100 from ht. in cm. and deduct 10%
Kg = ( Htcm – 100 ) - .10 ( Htcm – 100 )
= ( 165 – 100 ) - .10 ( 165 - 100 )
= 65 – 6.5
DBW = 58.5 kg
II. Determine percentage of Inadequacy:
1inch = 0.0254 m/inch 
Weight – 58.5 kg
Height – 62 inches x .0254m/inch = 1.57m
BMI = weight (kg)
height (m)2
= 58.5kg
(1.57m)2
= 58.5kg
2.46
BMI = 23.78
  

BMI Weight Status

Below 18.5 Underweight

18.5 – 24.9 Normal

25.0 – 29.9 Overweight

30.0 and Above Obese

 Dietary Prescription
III. TOTAL ENERGY REQUIREMENT: TER
Total number of calories to be taken
TER = DBW kg X basal Metabolic Rate
=58.5 kg X 35 cal/kg = 2,047.5 calories
Adult Activities BMR
Bed Rest 30 cal/kg
Sedentary/light (always seated) 35 cal/kg
Moderate (active professionals) 40 cal/kg
Heavy (extreme physical activities) 45 cal/kg
 Dietary Prescription
 CHO 50% 60% 70%
IV. CALORIE
DISTRIBUTION:
(% distribution)  CHON 15% 10% 10%
CHO 50% low carbo diet
60% mod carbo diet
70% high carbo diet
 FATS 35% 30% 20%
CHON 10% mod CHON diet
15% high protein diet
100% 100% 100%
Fats 20-25% low fat diet
30% moderate fat diet
35% high fat diet
 Dietary Prescription
CALORIE DISTRIBUTION: (% distribution)
Carbo 70% x 2, 048 cal = 1, 433.6 cal
Protein 10% x 2, 048 cal = 204.8 cal
Fats 20% x 2, 048cal = 409.6 cal
2, 048.0 cal
If underweight:
 Carbo 70% or 55%
 Protein 10% or 13%
 Fats 20% or 32%
100% 100%
Upon dieting nutrients must be appropriated rather than
depleted
 Dietary Prescription
V. Gram distribution
Carbo = 1, 433.6 cal = 358.4 g
4 cal/g
Proteins = 204.8 cal = 51.2 g
4 cal/g
Fats = 409.6cal = 45.5 g
9 cal/g
 Dietary Prescription
The patient should take:
 2, 048 calories: Carbo 358 g, Protein 51g, Fats
46 g
 If overweight, deduct 500 to 1, 000 cal/day, -
energy balance
 If underweight, add 500 to 1, 000 cal/day, +
energy balance