Chapter 20: Metabolism, Nutrition, and Body Temperature

Overview

Key Terms anabolism glycogen metabolic rate basal metabolism glycolysis mineral catabolism hypothalamus oxidation cellular respiration hypothermia pyrogen fever kilocalorie vitamin glucose malnutrition

Metabolism Learning Outcomes 1. Differentiate between catabolism and anabolism. 2. Differentiate between the anaerobic and aerobic phases of glucose catabolism and give the end products and the relative amount of energy released by each.

Metabolism Types of Metabolic Activities Catabolism Breaks down complex compounds into simpler compounds Anabolism Builds simple compounds into needed substances

Metabolism Cellular Respiration Anaerobic glucose catabolism; glycolysis Location: Cytoplasm Yield: 2 ATP per glucose End product: Pyruvic acid Aerobic glucose catabolism Location: Mitochondria Yield: 32 ATP per glucose End products: CO2 and H2O

Figure 20-1 Cellular respiration. What does pyruvic acid produce when it is metabolized anaerobically? What does it produce when metabolized completely using oxygen?

Metabolism Learning Outcomes 3. Define metabolic rate and name several factors that affect the metabolic rate. 4. Explain how carbohydrates, fats, and proteins are metabolized for energy. 5. Compare the energy contents of fats, proteins, and carbohydrates. 6. Define essential amino acid. 7. Explain the roles of minerals and vitamins in nutrition and give examples of each.

Metabolism Metabolic Rate Rate at which energy is released from nutrients in cells Decreases with age Measured in kilocalories (kcal)

Metabolism The Use of Nutrients for Energy Glucose is main source of energy Reserves stored in liver and muscle cells as glycogen Other energy sources Glycerol Fatty acids Amino acids

Metabolism Minerals Minerals are chemical elements. They are necessary for Body structure Fluid balance Muscle contraction Nerve impulse conduction Blood clotting

Metabolism Vitamins Vitamins are complex substances. Water soluble Fat soluble Some are antioxidants. Stabilize free radicals

✓ Metabolism Checkpoints 20-1 What are the two types of activities that make up metabolism? 20-2 What name is given to the series of cellular reactions that releases energy from nutrients? 20-3 What are the two main energy sources for cells? 20-4 What is meant when an amino acid or a fatty acid is described as essential? 20-5 What is the difference between vitamins and minerals? 13

Nutritional Guidelines Learning Outcomes 8. List the recommended percentages of carbohydrate, fat, and protein in the diet. 9. Distinguish between simple and complex carbohydrates, giving examples of each. 10. Compare saturated and unsaturated fats. 11. List some adverse effects of alcohol consumption.

Nutritional Guidelines Percentage of Calories in Daily Diet Carbohydrate: 55%–60% Fat: 30% or less Protein: 15%–20%

Nutritional Guidelines Carbohydrates Types Simple sugars (monosaccharides) Complex carbohydrates (polysaccharides) Starches Plant fiber

Nutritional Guidelines Carbohydrates Diet should be mainly complex, naturally occurring carbohydrates Normal blood glucose range 85–125 mg/dL Glycemic effect measures how rapidly food raises blood glucose level, stimulates release of insulin

Nutritional Guidelines Fats Types Saturated Most are from animal sources Solid at room temperature Unsaturated Derived from plants Liquid at room temperature

Figure 20-2 Saturated and unsaturated fats. 19

Nutritional Guidelines Proteins Most animal proteins supply all essential amino acids (complete). Most vegetable proteins lack one or more essential amino acids (incomplete).

Figure 20-3 Combining foods to obtain the essential amino acids. 21

Nutritional Guidelines Vitamin and Mineral Supplements Supplements are controversial. Some populations may benefit from them. Some vitamins cause toxic effects when taken in excess.

Figure 20-4 USDA dietary guidelines. 23

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Nutritional Guidelines Alcohol Not a nutrient Interferes with metabolism Should be consumed in moderation

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Nutritional Guidelines ✓ Nutritional Guidelines Checkpoints 20-6 What is the normal range of blood glucose? 20-7 What are typical recommendations for the relative amounts of carbohydrates, fats, and proteins in the diet? 20-8 What is the difference between saturated and unsaturated fats? 20-9 What are some adverse effects of excess alcohol consumption? 27

Nutritional Disorders Learning Outcome 12. Describe some nutritional disorders.

Nutritional Disorders Food Allergies Allergens can be food or food additives. Allergic reactions involve Skin Respiratory tract Gastrointestinal tract Reactions can be fatal.n

Nutritional Disorders Malnutrition Can occur from missing nutrients or too much of wrong foods Protein and energy malnutrition (PEM) Marasmus Kwashiorkor

Figure 20-5 Effects of kwashiorkor. 31

Nutritional Disorders Overweight and Obesity Causes are complex Incidence is increasing Shortens life span Measured by body mass index (BMI) Overweight is BMI of 25–30 Obese is BMI greater than 30 Increased risk of diabetes

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Nutritional Disorders Underweight Low reserves of energy Reproductive disturbances Nutritional deficiencies BMI less than 18.5

Figure 20-6 Calculation of body mass index (BMI). What is the BMI of a man 5’10” in height who weighs 170 pounds? (Round off to one decimal place.) 35

Nutrition and Aging Nutritional deficiencies may develop. Medications may interfere with appetite and absorption.

Body Temperature Learning Outcomes 13. Explain how heat is produced and lost in the body. 14. Describe the role of the hypothalamus in regulating body temperature. 15. Explain the role of fever in disease. 16. Describe some adverse effects of excessive heat and cold.

Body Temperature Heat is byproduct of chemical activities in body tissues Regulatory devices keep body temperature constant within narrow limits

Heat Production Amount of heat produced by organs affected by – Exercise – Hormone production – Food intake – Age

Heat Loss More than 80% of heat loss occurs through skin Conduction Radiation Convection Evaporation 15%–20% heat loss through respiration and elimination Heat loss prevention Clothing Fat layer under skin

Figure 20-7 Mechanisms of heat loss. What will happen in (B) if the fan speed is increased? What will happen in (C) as environmental humidity increases? 41

Temperature Regulation Body has internal mechanisms for regulating temperature

The Role of the Hypothalamus Regulation of heat loss Constrict skin blood vessels Shiver Increase cell metabolism Overheating Stimulate sweat glands Dilate skin blood vessels Muscle relaxation

Age Factors Newborns and elderly Reduced ability to produce heat Reduced ability to regulate overheating

Normal Body Temperature Normal range is 36.3°C to 37.6°C (97.8°F to 100.8°F) Varies with time of day Varies by body part

Fever Higher than normal body temperature Causes Infection Malignancies Brain injuries Toxic reactions Vaccine reactions Central nervous system diseases Crisis Lysis

Responses to Excessive Heat Heat cramps Localized muscle cramping Heat exhaustion Heat retention and fluid loss Heat stroke Medical emergency that can be fatal

Responses to Excessive Cold Hypothermia Excessively low body temperature Used in some types of surgery Frostbite Can cause permanent local tissue damage Likely areas are face, ears, extremities

✓ Body Temperature Checkpoints 20-10 What are some factors that affect heat production in the body? 20-11 What part of the brain is responsible for regulating body temperature? 20-12 What is normal body temperature? 20-13 What are some conditions brought on by excessive heat? 20-14 What is the term for excessively low body temperature? 49

Case Study Learning Outcome 17. Using the case study, suggest some dietary strategies for managing diabetes mellitus. 50

Word Anatomy Learning Outcome 18. Show how word parts are used to build words related to metabolism, nutrition, and body temperature. 51

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