Biochemistry food and nutrition
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Transcript of Biochemistry food and nutrition
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Biochemistry
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Food & nutrition By Muhammad Ramzan Ul Rehman
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Food. Any substance consumed to provide
nutritional support to the body is called Food. Any substance that is source of Nutrition, can
be metabolized by Human body to give energy & to build tissues & that provide mental stimulus for thinking is called food.
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Nutrient Any substance that can be taken in & used in
organic synthesis & can be metabolized b human body to give Energy & build tissues is called Nutrient
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Nutrition The organic process of nourishing or being
nourished by which an organism assimilate food & use for growth & maintenance is called Nutrition.
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Diet Sum of foods consumed by organisms or
group or organisms is called diet. Prescribed food is called diet.
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Balanced Diet The diet that contain adequate amount of all
necessary nutrients required for healthy growth and activity in a balanced proportion is called balanced diet.
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Components of Energy Expenditure
BMR ( basal metabolic rate ) or RMR ( resting metabolic rate)
Thermogenic effect of food Daily physical activity & Exercise
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basal metabolic rate
Body’s “Idling speed ” {The minimal working rate of Internal energy expenditure during (metabolism ,thermogenesis & body functions) at resting state }
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Conditions to calculate BMR
Mentally and physically rest Temperature =25 C° Post absorptive state ( after 3 to 4 Hrm of
meal )
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Organs that involve in continuous E expenditure
Heart Lungs Liver Kidneys
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Resting metabolic rate
Combination of Basal metabolic rate Sleeping metabolism Arousal metabolism
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Methods to calculate BMR
1.Direct method. Calorimeter used Energy produced is measured
2.In Direct method. Measured by the consumption of O2 and CO2.
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Methods to Measure Metabolic Rate.
Substrate (CHO or Fat) + O2 + Energy (ATP)
CO2 + H2O + Energy (ATP) + Heat
Method #2
INDIRECT CALORIMETRY
Method #1
DIRECT CALORIMETRY
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Energy from metabolism
40% ATP . 60% Heat.
Digesting Metabolism.Energy needed to digest the food. 10% of the metabolic demand.
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Variations of BMR
Genetics. males 10 to 15% higher than females ( More
muscle mass & less body fat ). Age
Decreases with age After 20 year drop 2% every year
Weight Directly proportional to BMR
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Body surface area Directly proportional . Thin & tall people more BMR.
Body fat %age Inversly proportional
Diet Directly proportional Dec diet intake BMR decrease upto 30%
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Body temperature (internal) 1 degree increase will increase BMR 14%.
Body temperature (external) Exposure to cold increase BMR Exposure to hot if prolonged increase BMR
Glands Thyroid gland thyroxin directly proportional
Exercise Muscle mass inc. & fat %age dec. body BMR
increase
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Energy
Capacity to do work is called Energy Nutritional Unit calorie The amount of heat energy required to raise
the temperature of 1 gram of water by 1°C is called Calorie
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Calculation of the BMR
Men.
Women.
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For more accurate calculations of BMR
S = +5 ( for males ) S = -161 ( for females )
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For athletes more accurate formulas are
The Katch - McArdle Formula (BMR):
The Cunningham Formula (RMR):
M = Lean Body Mass in Kg ( metabolically active mass & fat cells
LB = mass in ponds 1LB =450 g
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Additional Calorie Requirements Pregnancy
Placenta formation & fetus requirements Approximately 500 k cal additional required
Lactation 500 kcal additional required lactation
additional burden. Energy contents of milk + energy required to
produce Milk Puberty
Rapid growth
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ENERGY BALANCE WITH RESPECT TO THE BODY
INPUT - OUTPUT = STORAGE OR DEPLETION
OUTPUT = INTERNAL WORK + EXTERNAL WORK
INTERNAL WORK HEAT
( )
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STORAGE AND/OR DEPLETION
Input Energy & Output Energy match Energy balance
Positive Energy Balance Input more than Output storage in the form of
glycogen or fats Negative Energy Balance
Output more than input body Energy stores depleted
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Energy expenditure.Liver 27%Brain 19%Heart 7%Kidneys 10%Skeletal muscle 18%Other organs 19%
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Total Energy Requirement.
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Step # 01 Calculation of RMR
Genetic factors ignored Masses used in Kg
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Step# 02 Calculation of TEE
Thermic effect of exercise effect due to activity above the BMR
Sedentary: under the care of someone else. Resting metabolic rate + factor for minimal activities
playing cards , watching TV, reading, e.t.c
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Lightly Active 8 Hr. sleep 16 Hr. sitting or standing [3 Hr. must include
light ] Most students, office workers, and
professionals.
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Moderately Active Most persons in light industry Lightly Active category + 1.5 to 2 hours of
exercise per day (like jogging 5 to 6miles/day)
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Very Active Full time athletes, unskilled laborers, some
agricultural workers moderate intensity activity for most of the
work day comparable to running 9 to 13 miles/day.
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Extremely Active Heavy labor work Moderate to high level of physical activity for
most of the work day comparable to running 14 to 17 miles/day.
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Thermic effect of the Exercise
TEE = RER x Activity factor
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Step # 03 Safety factor
10% of the sum of the RER & TEE
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Total Caloric Requirements
RER + TEE = X Caloric safety or thermic effect of food (TEF)
10 % of the X (10/100) x X = TEF
Total caloric requirements = X + TEF = Answer
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Requirements of food available
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FOOD AS FUEL
CARBOHYDRATE 4 CAL/G
PROTEIN 4 CAL/G
FAT 9 CAL/GRAM
ETHANOL 7 CAL/G
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Balanced dietBalanced diet
nutrient Calories must be taken
Carbohydrate 55-60%
Lipids 30-35%
Proteins 15%
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Method to calculate food required. For example for carbohydrates
Proportion of carbohydrates = 60% of total Cal Carbohydrates needed = total cal x (60/100)
=calories from carbohydrates
AND
4 Cal from carbohydrate =1g carbohydrate 1 Cal from carbohydrate =1/4 g carbohydrate
Carbohydrates needed = Cal from Carbohydrates/4 =answer in g
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Amount of Carbohydrates in 100 g of Food
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Proteins & Lipids
Similar methods [like carbohydrates] can be used for Other Nutrients ( fats & Proteins)
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Balanced Diet.
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Nutrient Intake with RDA
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Total Nutrient requirements for Mothers
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Balanced diet for Women
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Balanced diet For adults
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Energy Needs for Pregnant & Brest feeding.
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Food Contents Recommended for Balanced diet
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1. Breads cereals, Rice ,Pasta & Noodles
Carbohydrates
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2. Vegetables & Legumes
Minerals & Vitamins
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3. Fruits
Minerals & Vitamins
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4. Milk, Yogurt & Cheese
Fats
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5. Meats , Eggs ,Nuts & Legumes
Proteins
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Diabetes
ALS
COPDDysphagia
Cancer
Palliative CareCeliac Disease
Constipation
SuperbugsCongestive
HeartFailure
PressureUlcers
MultipleSclerosis
Parkinson’sDisease
MalabsorptionSyndromes
Osteoporsis
GERD
Pneumonia
Falls
AlcoholAbuseStroke
Osteoarthritis
Anemia
Family RelatedIssues
Renal Disease
Nutrition Issues
System Issues
Dementia
Mental Illness
Obesity
Malnutrition
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Caloric Imbalance
Due to Inc. or Dec. Intake of calories Imbalance
Malnutrition
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Malnutrition
Malnutrition—extended inadequate intake of nutrient or severe illness burden on the body composition and function—affect all systems of the body.
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Types of malnutrition
Kwashiorkor is protein malnutrition Marasmus is protein-calorie malnutrition Obesity over nutrition
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Kwashiorkor
Protein malnutrition caused by inadequate protein intake in the presence of fair to good calories intake in combination with the stress response
Common causes chronic diarrhea, chronic kidney disease, infection, trauma , burns, hemorrhage, liver cirrhosis and critical illness
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Clinical Manifestations
Marked hypoalbuminemia Anemia Edema Ascites Muscle atrophy Delayed wound healing Impaired immune function
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Kwashiorkor
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Marasmus The patient with severe
malnutrition characterized by calories deficiency
Common severe burns, injuries, systemic infections, cancer etc or conditions where patient does not eat like anorexia nervosa and starvation
Marasmus kawashirkhore both protein & E deficient
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Clinical Manifestations
Weight loss lethargy Depletion skeletal muscle and adipose (fat)
stores Bradycardia Hypothermia
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Risk factors for malnutrition
Medical causes Psychological and social causes
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Medical causes(Risk factors for malnutrition)
Recent surgery or trauma Chronic illness Gastrointestinal disorders Anorexia, other eating disorders Dysphagia Recurrent nausea, vomiting, or diarrhea Pancreatitis Inflammatory bowel disease Gastrointestinal fistulas
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Psychosocial causes
Alcoholism, drug addiction Poverty, isolation Disability Anorexia nervosa Fashion or limited diet
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Consequences of Malnutrition
Malnutrition places patients at a greatly increased risk for morbidity and mortality
Longer recovery period from illnesses Impaired host defenses Impaired wound healing Impaired GI tract function
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Obesity BMI of 25.0 to 29.9 kg per m2 is defined
as overweight BMI of 30.0 kg per m2 or more is
defined as obesity.
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Body mass index
Also called Quetelet index is a measure for human body shape based
on an individual's weight and height
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BMI prime
The ratio of the actual BMI to the Upper limit of BMI
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CategoriesCategory BMI range – kg/m2 BMI Prime
Very severely underweight less than 15 less than 0.60
Severely underweight from 15.0 to 16.0 from 0.60 to 0.64
Underweight from 16.0 to 18.5 from 0.64 to 0.74
Normal (healthy weight) from 18.5 to 25 from 0.74 to 1.0
Overweight from 25 to 30 from 1.0 to 1.2
Obese Class I (Moderately obese) from 30 to 35 from 1.2 to 1.4
Obese Class II (Severely obese) from 35 to 40 from 1.4 to 1.6
Obese Class III (Very severely obese) over 40 over 1.6
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Nutrient and Energy Model of Obesity
Obesity results from increased intake of energy or decreased expenditure of energy
Energy Intake
Adipose tissue
Energy Expenditure
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Medical Complications of ObesityPulmonary diseaseabnormal functionobstructive sleep apneahypoventilation syndrome
Nonalcoholic fatty liver diseasesteatosissteatohepatitiscirrhosis
Gall bladder disease
Gynecologic abnormalitiesabnormal mensesinfertilityPCOS
Osteoarthritis
Gout
Phlebitisvenous stasis
Cancerbreast, uterus, cervixcolon, esophagus, pancreaskidney, prostate
Severe pancreatitis
CHD Diabetes Dyslipidemia Hypertension
Cataracts
Stroke
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Jazak ALLAH