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Metabolism of Food Components > 5. Metabolism of Food Components > Flashcards

5. Metabolism of Food Components Flashcards

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1
Q

What’s 1 calorie?

A

Energy needed to increase the temperature of 1 gram of water by 1oC (from 16.5 to 17.5oC)

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2
Q

calorie conversion value?

A

1 kilocalorie (kcal) = 1,000 calories
1 megacalorie (Mcal) = 1,000,000 calories
1 kcal/g = 1 Mcal/kg
1 calories = 4.184 joules

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3
Q

Energy sources are divided into 2:

A
  1. Exogenous (obtained outside the body)
    fat (9kcal/g)
    protein (4 kcal/g)
    carbohydrate (4 kcal/g)
  2. Endogenous (available within the body)
    adipose tissue (fat storage), glycogen (muscle and liver)
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4
Q

digestion and absorption processes mechanism

A
  1. break down complex molecules into simple ones, so they can be absorbed by the body
    a) carb -> monosaccharides/simple sugar
    b) fat (triglyseride) -> fatty acid
    c) protein -> amino acid
  2. nutrients are transported to muscles via blood vessels -> product ATP through a series of metabolism
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5
Q

equation of catabolic reaction

A

Foods + O2 -> CO2 + H2O + ATP

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6
Q

energy allocation in the body tree

A

gross energy -> energy feces + digestible energy

digestible energy -> energy in urine + metabolizable energy

metabolizable energy -> heat incresment + net energy

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7
Q

amongst carb, fat, and protein, which one has the highest loss during digest? which one has the highest physio fuel values? which one has the highest gross and available energy?

A

protein, fat, fat, fat

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8
Q

carbohydrate:
- main form
- transportation
- storage
- production

A
  • glucose (easiest to absorbed)
  • transported to muscle tissue (and other tissues) via blood vessels
  • stored in the liver and muscles as glycogen
  • ATP is produced more quickly using carbs than fat or protein
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9
Q

fat:
- storage
- usage
- production

A
  • stored in adipose and muscle tissue
  • use fatty acids for energy
  • produce ATP more slowly than carbohydrates
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10
Q

protein
- transportation
- usage
- production

A
  • broken down into amino acids, absorbed, and transported via blood vessels
  • provide building blocks for metabolic function and tissue formation
  • provide 5-15% of the energy for ATP production
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11
Q

cellular oxidation of carbohydrates

A

carbohydrates through digestion and absorption, food is broken down into: glucose (sugar) -> glycolysis -> stored as glycogen or fat and synthesized into other component -> oxidized to energy -> acetyl coA -> krebs cycle -> ATP is produced as energy, CO2 and H2O are released

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12
Q

cellular oxidation of fat

A

through digestion and absorption, food is broken down into:
fatty acid and glycerol (metabolic pathway) beta oxidation -> stored as triglycerides in fat cells and into cellular membrane -> oxidized to energy -> acetyl coA -> krebs cycle -> ATP is produced as energy, CO2 and H2O are released

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13
Q

cellular oxidation of protein

A

through digestion and absorption, food is broken down into:
amino acid -> transamination -> stored as glycogen or fat and new protein -> oxidized to energy oxidized to energy -> acetyl coA -> krebs cycle -> ATP is produced as energy, CO2 and H2O are released

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14
Q

in hunger state, what happens to fatty acid and glycerol?

A
  • FA is used to form ketone bodies for energy
  • glycerol is used to form glucose for brain/blood cells
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15
Q

when is body weight stable?

A

when amount of energy consumed is equal to the amount of energy expended.

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16
Q

one pound of body weight is equal to ….

A

3500 kcal

17
Q

food intake is influenced by

A
  1. appetite, initiates eating through the sight, smell, thought, or taste of food →Psychological hunger
  2. hunger the feeling that motivates us to eat and controlled by hypothalamus → Real hunger (empty stomach)
  3. satiety the feeling of satisfaction and fullness, that causes us to stop eating → Reminds us to stop eating until the body needs food
18
Q

food component satiating and hunger characteristic

A
  • Protein: The most satiating
  • Complex carbohydrate: Satiating
  • High-fat foods: Stimulate and entice people to eat mor
19
Q

metabolism is affected by:

A

age, gender, body composition, diet, exercise, stress, disease, drugs

20
Q

energy expenditure is affected by several factors:

A

metabolism, daily activity, exercise, thermal effect of foo

21
Q

ratio of energy expended

A

10% thermal effect of food
30-35% physical activity
50-65% basal metabolism

22
Q

what is basal metabolism?

A
  • Energy required by a subject in a state of total rest (physical & mental), at normal body temperature and a “post-absorptive” condition (12 hours after eating) → calculated for 24 hours
  • Energy to pump heart, breathe, and regulate body temperature
23
Q

how to measure basal metabolism?

A
  1. experiment by calculating the amount of heat produced during exhalation = basal metabolic rate: +- 1270 kcal
  2. body weight (normal): man: 1 kcal/kg BW/hour. woman: 0.9 kcal/kg BW/hour
  3. metabolic body size (MBS): (Bw in kg)^3/4. basal metabolism: 70 x MBS
  4. harris-benedict equation (for male>10 tahun and all female): 66.5 + [12.5 x BW (kg)] + [5 x BH (cm)] - [6.75 x age (years)]
  5. FAO/WHO/UNU: 11.6 x BW + 379
24
Q

factors affecting BMR

A
  1. age: as you grow older, BMR will decrease. it decreases by 2% yearly. ( lean body mass decrease, adipose mass increases)
  2. height: taller body surface area, higher BMR
  3. growth: increases BMR
  4. body composition: lean body mass increase BMR
  5. fever: increases BMR. temp +1 degree -> BMR increases 14%
  6. stress: increases BMR
  7. ambient temperature: either hot or cold, could increase BMR
  8. genetic: slower vs faster metabolism
25
Q

Thermic effect of food (specific dynamic action)

A
  • extra energy released by the body -> obtained from the oxidation of energy sources (food) in the body
  • energy to digest the food consumed, absorb nutrients, and metabolize nutrients in the body
26
Q

what are the factors which cause high SDA of protein

A
  1. energy required for AA deamination process
  2. energy required for urea synthesis
27
Q

example: Student with BW of 55 kg. What is the amount of total energy required?

A

Total energy required:
BW (kg) x the amount of activity energy
= 55 kg x 14.85 kcal/kg
= 816.8 kcal

28
Q

In energy requirement, internal work is

A
  • Defence of muscle tone, respiration, blood circulation, heart rate, etc
  • Known as basal metabolic energy (BME) or basal metabolic activity (BMA), which is measured in a relaxed state, 11-18 hours after eating
  • Affected by: Body surface area, gender, health status, physiological conditions
  • BME standard = 1 kcal x BW (kg) x 24 hours
29
Q

External work is…

A
  • Energy required for physical activity (working, walking, running, exercising, writing, etc)
  • Known as activity energy, measured by the activities carried out
  • Categorized as: Very light, light, moderate, and active
30
Q

Metabolism is…

A
  • Energy required to digest and transport food in the body
  • Known as specific dynamic action (SDA), measured within 1-3 hours after eating
  • Each nutrients provide different SDA
  • SDA standard = 10% of activity energy
31
Q

formula of energy required?

A

BME + Activity Energy + SDA

32
Q

how to calculate normal body weight (BW)?

A
  1. brocca method: BH (cm) - 100 - (10%)
  2. key method: BH (m) x BH (m) x 22
  3. fogarty international convert:
    man: (BH (m))^2 x 22.4
    woman: (BH (m))^2 x 20.9
  4. BMI: BW (kg) / (BH (m))^2
33
Q

BMI classification

A

Underweight Severely underweight < 17.00
Underweight 17.00 – 18.50
Normal 18.50 – 25.00
Overweight Obese 25.00 – 27.00
Severely obese > 27.00

34
Q

how to maintain normal BB?

A
  • Set a diet with the same level of energy consumed and energy expended
  • For overweight or underweight, the daily energy requirement is reduced or added by 500 kcal from normal requirement
35
Q

bljr itung2 an underwight overweight y kak

A

headshot ip sem ini minimal 3.5

36
Q

measuring BME requirement

A

male, female
Very light 1.30 1.30
Light 1.65 1.55
Moderate 1.76 1.70
Active 2.10 2.0

Metabolism of Food Components (5 decks)

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