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NUTRITION, ENERGY and BALANCE

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Liam on Mar 13, 2012 Says :

anil on Sep 14, 2011 Says :

The nutritive values are nicely explained

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angela.sentose@gmail.com, favourited this 2 Years ago.

Notes

Show Notes

Slide 1 :

NUTRITION, ENERGY BALANCE AND TEMPERATURE REGULATION D. C. MIKULECKY PROFESSOR OF PHYSIOLOGY AND FACULTY MENTORING PROGRAM

Slide 2 :

ENERGY THE CAPACITY TO DO WORK THE CALORIE IS THE AMMOUNT OF HEAT ENERGY NECESSARY TO RAISE THE TEMPERATURE OF 1 GRAM OF WATER 1 DEGREE CENTIGRADE THE NUTRITIONAL CALORIE IS 1000 CALORIES OR THE KILOCALORIE

Slide 3 :

ENERGY BALANCE INPUT - OUTPUT = STORAGE OR DEPLETION OUTPUT = INTERNAL WORK + EXTERNAL WORK INTERNAL WORK ------> HEAT

Slide 4 :

STORAGE AND/OR DEPLETION NUETRAL ENERGY BALANCE OCCURS WHEN INPUT AND OUTPUT MATCH POSITIVE ENERGY BALANCE OCCURS WHEN INTAKE EXCEEDS OUTPUT - ENERGY IS STORED AS GLYCOGEN OR FAT NEGATIVE ENERGY BALANCE OCCURS WHEN OUTPUT EXCEEDS INTAKE- ENERGY STORES ARE DEPLETED

Slide 5 :

FOOD AS STORED FUEL 3500 CALORIES = 1 LB OF BODY MASS

Slide 6 :

ENERGY INPUT 50% GOES TO ATP 50% GOES TO HEAT CARBOHYDRATE, FAT AND PROTEIN

Slide 7 :

THE METABOLIC RATE METABOLIC RATE = ENERGY EXPENDITURE PER UNIT TIME (Calories/hour)

Slide 8 :

FACTORS INFLUENCING METABOLIC RATE EXERCISE FOOD INTAKE SHIVERING ANXIETY

Slide 9 :

BASAL METABOLIC RATE BODY’S “IDLING SPEED” DIRECT CALORIMETERY INDIRECT CALORIMETERY

Slide 10 :

CONTROL OF FOOD INTAKE POORLY UNDERSTOOD OBESITY IS TOO MUCH STORED FAT LIPOSTATIC THEORY GI DISTENSION THEORY GLUCOSTATIC THEORY ISCHYMETRIC THEORY CCK SECRETION THEORY PSYCHOSOCIAL INFLUENCES

Slide 11 :

FOOD INTAKE CONTROLED BY HYPOTHALAMUS FEEDING CENTERS SATIETY CENTERS

Slide 12 :

FOOD AS FUEL CARBOHYDRATE 4 CAL/G PROTEIN 4 CAL/G FAT 9 CAL/GRAM ETHANOL 7 CAL/G

Slide 13 :

FOOD AS STORED FUEL 3500 CALORIES = 1 LB OF BODY MASS

Slide 14 :

ESSENTIAL AMINO ACIDS VALINE THREONINE ISOLEUCINE LEUCINE HISTADINE (IN INFANTS) METHIONINE, PHENYLALANINE TRYPTOPHAN LYSINE

Slide 15 :

PROTEIN QUALITY ONLY 20% OF THE RDA NEEDS TO BE COMPLETE PROTEIN (11 GRAMS FOR MALES 9 GRAMS FOR FEMALES …A LITTLE MORE THAN SUPPLIED BY A GLASS OF MILK) MORE DIVERSITY IS THE KEY THOUGH: 60% RDA FROM GRAIN, 35% FROM LEGUMES, 5% FROM GREEN LEAFY VEGETABLES

Slide 16 :

PLANTS AND PROTEIN QUALITY

Slide 17 :

PLANTS AS A PROTEIN SOURCE 65% OF THE PER CAPITA SUPPLY WORLD WIDE 32% OF THE PER CAPITA SUPPLY IN THE US

Slide 18 :

PROTEIN SOURCES-EXCEPTIONS SOYBEANS QUINONA SPINACH HAVE THE SAME QUALITY AS MILK

Slide 19 :

INCOMPLETE PROTEINS NEEDED TO MEET REQUIREMENTS 2 2/3 CUPS COOKED WHEAT 3 CUPS COOKED RICE 5 3/4 SLICES BASIC BREAD 3 CUPS DICED POTATOES 1/3 CUP SOY SPREAD 1/2 CUP WHEAT GERM 2 3/4 CUPS RICE WITH 1/3 CUP COOKED PEAS

Slide 20 :

SOME DISEASES LINKED WITH DIET CANCER HEART DISEASE HIGH BLOOD PRESSURE OBESITY DIVERTICULITIS

Slide 21 :

FOOD INGREDIENTS AND DISEASE REFINED SUGAR FAT SALT LOW IN FIBER

Slide 22 :

CANCER AND DIET: PHYTOCHEMICALS FOUND ONLY IN PLANTS IMMUNE FUNCTION HORMONE BALANCE DETOXIFICATION

Slide 23 :

CANCER AND DIET N.R.C.RECOMMENDATIONS EAT LESS FAT (30% OR LESS 0F TOTAL CALORIES) EAT FRUITS, VEGITABLES, AND WHOLE-GRAIN CEREAL FOODS EVERY DAY (ESPECIALLY THOSE HIGH IN VITAMINS A AND C) AVOID HIGH DOSE SUPPLIMENTS OF VITAMINS OR OTHER NUTRIENTS ALCOHOL ONLY IN MODERATION

Slide 24 :

SOME WAYS TO CUT DOWN ON FAT EAT MORE VEGETARIAN MEALS EAT MORE FRESH FRUIT OR YOGURT INSTEAD OF DESSERTS USE YOGURT AS DRESSING INSTEAD OF OIL USE FRESH HERBS INSTEAD OF BUTTER (AND INSTEAD OF SALT)

Slide 25 :

TYPES OF VEGETARIAN DIETS VEGAN: NO ANIMAL PRODUCTS (NEED DIETARY SUPPLIMENTS AND VARIED PROTEIN SOURCES) LACTO: +DAIRY PRODUCTS LACTO-OVO: +EGGS

Slide 26 :

FIBER ROUGHLY SPEAKING, EVERYTHING IN PLANT FOODS OUR DIGESTIVE ENZYMES CAN NOT BREAK DOWN NURTURES AEROBIC BACTERIA IN GUT SOLUABLE FIBER REDUCES INSULIN NEED IN DIABETICS CHELATORS-INCREASE NEED FOR MINERALS

Slide 27 :

TYPES OF FIBER PECTINS: IN CELL WALL OF FRUITS, BIND BILE SALTS GUMS: STICKY SUBSTANCES EXUDED BY PLANTS, LOWER CHOLESTEROL UPTAKE AND SLOW SUGAR ABSORPTION CELLULOSE: PLANT CELL WALLS, BULK AND TOXIN ELIMINATION HEMICELLULOSES: PLANT CELL WALLS, BULK LIGNIN: ROOT VEGETABLES, BULK

Slide 28 :

EFFECT ON MICROFLORA LOWER TOTAL ANAEROBIC, IN PARTICULAR, CLOSTRIDIUM DIET CAN ALTER THE METABOLIC ACTIVITY OF THE FLORA MEAT AND UNREFINED SUGAR INCREASES UNWANTED BACTERIA VEGETARIAN DIET LOWERS RISKS OF BOWEL CANCER

Slide 29 :

RECOMMENDED FIBER INTAKE 20 - 25 g/day WITH AN UPPER LIMIT OF 35 g/day FAMILY HISTORY OF DIET-IMPLICATED CANCER 35-40 g/day DIABETICS UP TO 50 g/day

Slide 30 :

SOURCES OF FIBER LEGUMES (ALSO PROTEIN SOURCE) FRUITS AND VEGETABLES WHOLE GRAIN CEREALS AND FLOURS

Slide 31 :

PROPOSED MECHANISMS FOR FIBER CANCER PREVENTION INCREASED FECAL BULK DECREASES CARCINOGEN CONCENTRATION CHANGE IN FLORA SHORTENED TRANSIT TIME DECREASES CONTACT TIME AND TIME FOR SYNTHESIS OF TOXINS CHANGE IN pH

Slide 32 :

CHELATORS LOWER MINERAL ABSORPTION PHYTATES OXALATES

Slide 33 :

TEMPERATURE REGULATION INTERNAL CORE TEMPERATURE IS 100 DEGREES F HEAT BALANCE RESEMBLES ENERGY BALANCE HEAT EXCHANGE WITH THE ENVIRONMENT

Slide 34 :

HEAT BALANCE RESEMBLES ENERGY BALANCE INPUT - OUTPUT = + >>RISE IN TEMPERATURE INPUT - OUTPUT = - >>FALL IN TEMPERATURE INPUT - OUTPUT = 0 >>NO CHANGE IN TEMPERATURE

Slide 35 :

HEAT EXCHANGE WITH THE ENVIRONMENT HEAT ALWAYS MOVES FROM HIGH TEMPERATURE TO LOW RADIATION CONDUCTION CONVECTION EVAPORATION

Slide 36 :

RADIATION THE EMISSION OF HEAT ENERGY BY ELECTROMAGNETIC RADIATION, IN THE FORM OF HEAT WAVES

Slide 37 :

CONDUCTION TRANSFER OF HEAT BETWEEN BODIES AT DIFFERENT TEMPERATURE IN CONTACT WITH EACH OTHER

Slide 38 :

CONVECTION TRANSFER OF HEAT BY AIR CURRENTS

Slide 39 :

EVAPORATION THE TRANSITION FROM LIQUID TO GAS USES HEAT ENERGY UNCONTROLLED: FROM RESPIRATORY TRACT AND SKIN SURFACE CONTROLLED: SWEATING

Slide 40 :

THERMOREGULATION PATHWAYS INPUTS TO HYPOTHALAMUS BEHAVIORAL RESPONSES SHIVERING VASODILATION OR CONSTRICTION OF BLOOD VESSELS IN THE SKIN SWEATING

Slide 41 :

INPUTS TO HYPOTHALAMUS FROM THE SKIN: PERIPHERAL THERMORECEPTORS FROM THE CORE: CENTRAL THERMORECEPTORS

Slide 42 :

BEHAVIORAL RESPONSES MOVE TO A MORE SUITABLE LOCATION (SHADE, INDOORS, ETC.) CHANGE CLOTHING CHANGE ACTIVITY LEVEL

Slide 43 :

SHIVERING RHYTHMIC, OSCILLATING SKELETAL MUSCLE CONTRACTIONS (ABOUT 10-20 PER SECOND) MAY INCREASE INTERNAL HEAT PRODUCTION 2-5 TIMES. CHEMICAL THERMOGENESIS (BROWN FAT)

Slide 44 :

VASODILATION OR CONSTRICTION OF BLOOD VESSELS IN THE SKIN SKIN BLOOD FLOW VARIES FROM 400 ML/MIN TO 2,500 ML/MN VASOCONSTRICTION OR DILATION OF THE BLOOD VESSELS IN THE SKIN IS CONTROLLED BY THE HYPOTHALAMUS

Slide 45 :

SWEATING CONTROLED BY SYMPATHETIC NERVOUS SYSTEM DEPENDS ON RELATIVE HUMIDITY OF SURROUNDING AIR

Slide 46 :

CENTRAL CONTROL HYPOTHALAMUS CONTROLS HEAT PRODUCTION HEAT LOSS HEAT CONSERVATION REGULATES CORE TEMPERATURE HOMEOSTATICALLY

Slide 47 :

FEVER FIGHTS INFECTION ENDOGENOUS PYROGEN FROM WBC LOCAL RELEASE OF PROSTAGLANDINS “RESETS THERMOSTAT” SHIVERING SKIN VASOCONSTRICTION

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Desc : Healthy eating habits lads to healthy and normal life. healthy diets and eating habits are essentia more Healthy eating habits lads to healthy and normal life. healthy diets and eating habits are essential for balanced living. Strong mind and physical health is relative to proper healthy diets and nutrition needed. Eating properly is beneficial to healthy life.- Slides less