Understanding Energy Balance and Its Impact on Weight
Energy Balance
Energy balance: E = E consumed – E expended
This equation states that body weight is kept constant when caloric intake (potential chemical energy of food eaten daily) equals energy expenditure (energy expended during the course of the day).
Types of Energy Balance
- Energy Balance: Occurs when the approximate calories consumed equal the calories expended during the course of the day, thus maintaining a stable weight.
- Positive Energy Balance: In this case, you eat more calories than are
Understanding Eating Disorders and Dietary Choices
Bulimia Nervosa
Bulimia nervosa is characterized by engaging in binge eating at least twice a week, followed by purging, for three consecutive months. Individuals with bulimia nervosa often have an unreasonable concern with their body image and weight. They experience a loss of control during eating (bingeing) and engage in countervailing measures such as vomiting or excessive exercise. Purging behaviors may also include the use of laxatives or other medications.
Bulimia and Anorexia Recommendations
Assign
Read MoreLipid and Nitrogen Metabolism: Pathways and Regulation
Saponifiable and Unsaponifiable Lipids
Saponifiable lipids are hydrolyzed under basic conditions and include:
- Fatty acids
- Acylglycerols
- Phosphoglycerides
- Sphingolipids
- Waxes
Unsaponifiable lipids do not contain fatty acids in their structure. These include:
- Terpenes
- Steroids
- Eicosanoids
Complex and Simple Lipids
Complex lipids are hydrolyzed into various components, such as:
- Acylglycerides
- Phosphoglycerides
- Sphingolipids
- Waxes
Simple lipids consist of one structural unit:
- Fatty acids
- Terpenoids
- Eicosanoids
- Steroids
Lipoprotein
Read MoreNutrient Analysis, Obesity, and Health Risks
Nutrient Analysis
Protein Analysis
Proteins are usually assessed for nitrogen content using the Kjeldahl method. This is a universally accepted method, but a source of inaccuracy. The N protein is not exclusively determined, there is no difference between proteins of different biological quality or bioavailability, and specific coefficients are known only for some foods.
Fiber Analysis
Classification by solubility:
- Insoluble: Cellulose, hemicellulose, lignin
- Soluble: Pectins, hemicellulose, gums, mucilages
Analytical
Read MoreNutrition in Kidney Disease: Impact on Renal Failure and Stones
Nutritional Requirements in Kidney Disease
Proteins
This is a subject of controversy. A higher protein intake may not promote a positive nitrogen balance and may result in higher levels of urea.
- 0.5 to 0.8 g/kg for patients not on dialysis
- 1.0 to 2.0 g/kg for those on dialysis
Keeping urea levels <100 mg/dL
Vitamins
- Avoid vitamin A supplements.
- Vitamin C: 30-50 mg/day
- Requirements of K, E, D, B6, and folate are increased in acute renal failure (ARF) and require supplements.
Acute Renal Failure
First Stage
The
Read MoreMolecular Heredity: Carbon, Carbohydrates, and Proteins
Molecular Basis of Heredity
Carbon: The majority of the primary constituents of organisms are composed of carbon atoms. Carbon forms almost 18% of living matter. Compounds that have carbon are called organic compounds. In nature, carbon is associated with hydrogen (H), nitrogen (N), and oxygen (O). It has a valency of 4. The organic compounds are found in cells and tissues, affect metabolism, and are a source of energy in biological processes. Carbon has two reasons to form a variety of compounds:
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