Bsc nursing 1st year Nutrition( unit-5) Energy

 UNIT - V

ENERGY

SHORT ANSWERS

1)What is Calorific Value?

Calorific value is the amount of energy released or produced when 1 kg of fuel burns or any other substance is burnt in the presence of oxygen and the products of combustion are cooled to STP. Its SI unit is kJ/kg.

2)Define Basal Metabolic Rate.

Basal metabolic rate is the rate of energy expenditure per unit time by endothermic animals at rest. It is reported in energy units per unit time ranging from watt to ml O₂/min or joule per hour per kg body mass J/. Proper measurement requires a strict set of criteria be met.

3)What is specific Dynamic Action of food?

Specific dynamic action (SDA), also known as thermic effect of food (TEF) or dietary induced thermogenesis (DIT), is the amount of energy expenditure above the basal metabolic rate due to the cost of processing food for use and storage.[1] Heat production by brown adipose tissue which is activated after consumption of a meal is an additional component of dietary induced thermogenesis

4What is Obesity?

A disorder involving excessive body fat that increases the risk of health problems.Obesity often results from taking in more calories than are burned by exercise and normal daily activities.Obesity occurs when a person's body mass index is 25 or greater. The excessive body fat increases the risk of serious health problems.

5)What is Energy requirement of different categories of people?

Energy requirement is the amount of food energy needed to balance energy expenditure in order to maintain body size, body composition and a level of necessary and desirable physical activity consistent with long-term good health.

For men of reference body size, the average allowance is 2,900 kcal/day; for women, it is 2,200 kcal. With light-to-moderate activity, the coefficient of variation in energy requirements of adults is approximately 20%

6)How is Energy produced in our body? Explain

The human body uses three types of molecules to yield the necessary energy to drive ATP synthesis: fats, proteins, and carbohydrates. Mitochondria are the main site for ATP synthesis in mammals, although some ATP is also synthesized in the cytoplasm.

7)Explain various methods to assess obesity.

Body Mass Index (BMI)

Waist Circumference

Waist-to-Hip Ratio

Skinfold Thickness

Bioelectric Impedance (BIA)

8What are the factors which affect BMR?

Here are ten factors that affect BMR and metabolism:

Muscle mass. The amount of muscle tissue on your body. ...

Age. As you get older, your metabolic rate generally slows. ...

Body size. ...

Gender. ...

Genetics. ...

Physical activity. ...

Hormonal factors. ...

Environmental factors.

9)Difference between actual calorific value and physiological value

physiologic value of food. The energy released by complete combustion of one gram of food is gross calorific value. The actual amount of energy liberated in the body from carbohydrates, proteins and fats is called physiologic value of food.

10)Define Energy.

In physics, energy is the quantitative property that must be transferred to an object in order to perform work on, or to heat, the object. Energy is a conserved quantity; the law of conservation of energy states that energy can be converted in form, but not created or destroyed

11)Define Calorie.

The calorie is a unit of energy defined as the amount of heat needed to raise the temperature of a quantity of water by one degree.

 12)What is   the measurement of Energy.

The official measurement unit for energy is the Joule (J). Among the most common units measuring energy mention should be made of the kilowatt/hour (kWh), used especially for electric energy (in fact it is used to calculate electricity bills).

13)Define Actual Calorific Values of food.

The calorific value of food indicates the total amount of energy, a human body could generate during its metabolism which is expressed in Kilojoules per 100 grams or 100 ml. The calorific value of food is generally expressed in kilocalories i.e. kcal.

14)Define Physiological Calorific Value of food.

Term for the physiological value of a food, depending on the quantity and ratio of its ingredients. However, this also depends on the type of preparation and the combination of individual foods. he usable energy is called the physiological calorific value. This value corresponds to its energy content when "burned" in the body; the assessment of this combustion is called quantitative nutritional value. This is expressed in kilojoules,

15)What is the significance of BMR.

BMR is the number of calories your body uses to maintain vital functions, such as breathing, heart rate, and brain function. Thermic effect of food (TEF). This is the number of calories burned while digesting a meal, which is usually about 10% of calorie intake. Thermic effect of exercise (TEE).