BCHM 102 Lecture Notes - Lecture 26: Hydrogenation, Niacin, Kwashiorkor
2 Dec 2016
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Document Summary
Lecture objectives: understand energy requirements in humans, energy content of food, and uses of food energy, understand the role of macronutrients in energy production and disease states, fats, carbohydrates, protein, define vitamins and their dietary importance. Constituents of food necessary to sustain normal body functions. Energy is provided by three classes of nutrients. Intake of these three nutrients is higher than others, therefore called macronutrients. Vitamins and minerals are nutrients required in lesser amount: called micronutrients. Estimated energy requirement (eer) is the average dietary intake predicted to maintain an energy balance: calories consumed = energy expended, differences in genetics, body composition, metabolism and behaviour of individuals make it hard to predict caloric requirements. Sedentary adults ~ 30 kcal/kg/day: moderately active adults ~ 35 kcal/kg/day, very active adults require ~ 40 kcal/kg/day. Calculated from heat released by total combustion of food in a calorimeter: units: kcal or cal. Energy contained per gram of fat is 2x greater than carbohydrates or protein.
