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Definition of Energy and Units of its measurement (Kcal)

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Do you ever wonder where you get the energy to power through your day? Energy is essential for our bodies to function properly, and it comes from the food we eat. In this blog, we’ll explore the definition of energy, how much we need for our everyday activities, and the units used to measure it.

What is Energy?

Energy is the ability to do work or produce heat. In the context of nutrition, it refers to the energy we get from food and beverages, which our bodies use for all activities, including breathing, circulating blood, and moving our muscles. Energy is measured in calories (cal) or kilocalories (kcal), with one kcal being equal to 1000 cal.

Energy formed in mitochondria of the cell is actually stored in our liver and muscle cells and readily available as glycogen. The energy from the breakdown of food is stored in the body in the form of a high energy compound, adenosine triphosphate (ATP). ATP is also known as energy currency. ATP acts as a store of energy-rich phosphate bonds. A living cell can use energy only in the form of energy-rich phosphate bonds. When energy is required ATP is converted to ADP. One mole of ATP provides 8 kcals of energy.

How much Energy do we Need?

The amount of energy we need depends on several factors, such as age, sex, weight, height, and level of physical activity. The average adult needs around 2000-2500 kcal per day to maintain their weight. However, the actual amount may vary depending on individual needs.

To calculate your daily energy needs, you can use the Harris-Benedict equation, which takes into account your basal metabolic rate (BMR) and level of physical activity. BMR is the amount of energy your body needs to perform basic functions while at rest, such as breathing and maintaining body temperature. Physical activity level refers to the amount of energy expended during exercise and other daily activities.

Factors that Influence Energy Consumption

The amount of energy consumed during an activity depends on several factors, including:

  • Intensity of the Activity: The intensity of an activity is one of the most significant factors that influence energy consumption. High-intensity activities, such as running, require more energy than low-intensity activities, such as walking.
  • Duration of the Activity: The duration of an activity is another factor that influences energy consumption. Longer activities require more energy than shorter activities.
  • Body Weight: Body weight is also an important factor that affects energy consumption. Heavier individuals require more energy to perform the same activities as lighter individuals.
  • Metabolic Rate: Metabolic rate is the rate at which the body burns calories at rest. Individuals with a higher metabolic rate will burn more calories even when they are not engaged in physical activity.

Examples of Energy Consumption in Everyday Activities

The amount of energy consumed during an activity can vary widely depending on the factors listed above. Here are some examples of energy consumption in everyday activities:

  • Walking (2 mph): 170 kcal/hour
  • Bicycling (10 mph): 290 kcal/hour
  • Swimming (slow freestyle): 500 kcal/hour
  • Running (8 mph): 1,000 kcal/hour
  • Yoga (Hatha): 175 kcal/hour
  • Tai Chi: 190 kcal/hour
  • Golf (carrying clubs): 290 kcal/hour
  • Dancing (ballroom): 310 kcal/hour
  • Volleyball (casual): 340 kcal/hour
  • Basketball (casual): 450 kcal/hour
  • Tennis (singles): 510 kcal/hour
  • Soccer (competitive): 780 kcal/hour
  • Jumping rope (moderate): 780 kcal/hour

It’s important to note that the actual amount of energy consumed during an activity can vary depending on the individual’s body weight, metabolic rate, and other factors. These numbers should be taken as general estimates and not as absolute values.

Units of Energy Measurement

Food energy is expressed in calories or joules. A calorie (cal) is the amount of energy required at one atmosphere of pressure to raise the temperature of 1 g of water from 14.5°C to 15.5°C. The joule (J), the preferred unit SI, is often used alternatively.

One calorie is equal to 4.184 J. (1Kcal = 4.184 KJ)

Food energy is usually measured by a bomb calorimeter based on the heat of combustion.

When it comes to nutrition, kilocalories (Kcal) are the most commonly used unit of energy measurement. You might have noticed that nutrition labels on packaged foods often list the number of kilocalories per serving. This information can help you make informed decisions about your food choices and portion sizes.

Conclusion

In conclusion, energy is a crucial component of our overall health and wellbeing. It is measured in calories or kilocalories and is obtained from the food and beverages we consume. Understanding how much energy we need for our everyday activities and the units used to measure it can help us make better choices about our diet and lifestyle. Remember to eat a balanced diet, stay active, and consult with a healthcare professional if you have any concerns about your energy needs.

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Syllabus BHM116

01 Basic Aspects

  1. Definition of the terms Health, Nutrition and Nutrients
  2. Importance of Food – (Physiological, Psychological and Social function of food) in maintaining good health.
  3. Classification of nutrients

02 Energy

  1. Definition of Energy and Units of its measurement (Kcal)
  2. Energy contribution from macronutrients (Carbohydrates, Proteins and Fat)
  3. Factors affecting energy requirements
  4. Concept of BMR, SDA, Thermodynamic action of food
  5. Dietary sources of energy
  6. Concept of energy balance and the health hazards associated with Underweight, Overweight

03 Macro Nutrients

Carbohydrates

  1. Definition
  2. Classification ( mono, di and polysaccharides)
  3. Dieteary Sources
  4. Functions
  5. Significance of dietary fibre (Prevention/treatment of diseases)

 Lipids

  1. Definition
  2. Classification : Saturated and unsaturated fats
  3. Dietary Sources
  4. Functions
  5. Significance of Fatty acids (PUFAs, MUFAs, SFAs, EFA) in maintaining health
  6. Cholesterol – Dietary sources and the Concept of dietary and blood cholesterol

Proteins

  1. Definition
  2. Classification based upon amino acid composition
  3. Dietary sources
  4. Functions
  5. Methods of improving quality of protein in food (special emphasis on Soya proteins and whey proteins)

04 Micro Nutrients

Vitamins

  1. Definition and classification (water and fats soluble vitamins)
  2. Food Sources, function and significance of:
  3. Fat soluble vitamins (Vitamin A, D, E, K)
  4. Water soluble vitamins (Vitamin C, Thiamine, Riboflavin, Niacin, Cyanocobalamin Folic acid

Minerals

  1. Definition and Classification (major and minor)
  2. Food Sources, functions and significance of :
    Calcium, Iron, Sodium, Iodine & Flourine

05 Water

  1. Definition
  2. Dietary Sources (visible, invisible)
  3. Functions of water
  4. Role of water in maintaining health (water balance)

06 Balanced Diet

  1. Definition
  2. Importance of balanced diet
  3. RDA for various nutrients – age, gender, physiological state

07 Menu Planning

  1. Planning of nutritionally balanced meals based upon the three food group system
  2. Factors affecting meal planning
  3. Critical evaluation of few meals served at the Institutes/Hotels based on the principle of meal planning.
  4. Calculation of nutritive value of dishes/meals.

08 Mass Food Production

  1. Introduction
  2. Effect of cooking on nutritive value of food (QFP)

09 Newer Trends in Food Service Industry in Relevance to Nutrition and Health

  1. Need for introducing nutritionally balanced and health specific meals
  2. Critical evaluation of fast foods
  3. New products being launched in the market (nutritional evaluation)