1. Human Nutrition Supervision Prof. Dr. Mervat Salah

2. -By the end of this lecture, students will have a general overview on the body composition. - As well as some basics of energy. Intended Learning Outcomes

3. Facts about Body weight Body is composed – water, fat, muscle, bone,minerals  Composition varies with age  Controlled by hormones, diet, exercise, stress etc. Body Mass Index = wt (kg) / ht 2 (m)  Ideal range = 19 – 23 for Indians  Over weight BMI is > 23 – 26,  Waist to Hip ratio (WHR) – Central obesity  obese >27  Ideal = 0.8 Nutrition & wellness - Nutritional perspective. Drmervat salah.

4. Body Mass Index indicator of health risk eg – 75 kg / 1.7 X 1.7 m = 26 BMI class Presumptive diagnosis < 18.5 Underweight 18.5 - 22.9 Normal 23 - 24.9 Overweight > 25 Obese Nutrition & wellness - Nutritional perspective. Drmervat salah.

5. Composition Of The Body A normal chemical composition for a man wieghing 65kg is protein……….11kg……17 % fat………………9kg.......13.8% cho……………..1kg…….1.5 % water………….40kg…….61.6% minerals………..4kg……..6.1%

6. Functions Of The Food There are several biological functions of food : 1- Source of energy (fat and cho ) 2- building material ( pt and ca, ph ) 3- regulating and protective agent

7. NUTRIENTS – sources,functions NUTRIENTBODY FUNCTIONFOOD SOURCES Carbohydrate Energy, protein sparing – 4kcal/g Cereals, pulses, veg, fruits Protein Growth, repair, energy, enzymes, antibodies, hormones Pulses, meat, fish, milk products, egg, cereals Fat (lipid) Energy, EFA, fat-sol vit, insulation. Fats, oils, meat, fish, nuts dairy products Minerals Skeletal, growth, blood clotting, immunity Dairy, GLV, fruits, whole grains meat, veg, legumes, organ meat nuts Vitamins Vision, immunity, bone, teeth, metabolism Nutrition & wellness - Nutritional perspective. Dr. Mervat salah

8. NUTRIENT SUPPLY FOOD Amount Energy Protein CHO Fat g/ml Kcals g g g 1.Cereals 100 350 6-12 60-70 1-2 2.Pulses 100 340 18-25 60 1-5 3.Milk 100 65 3-5 8 4-6 4.Vegetables 100 35- 55 1-2 8-15 - 5.Oils / fats 20 180 - - 20 6.Fruits 100 30-55 1-1.5 10-15 - 7.Sugar 20 80 - 20 - 8.Meat 100 80-140 12-22 - 3-13

9. Energy Value Of Food 1gm of Fat give 9 calories 1gm of Protein give 4 calories 1gm of carbohydrates give 4 calories carbohydrates and fats are the preferred energy sources, protien will be used for energy if cho and fats are not available in the diet and may build up of toxic byproduct (ketones) in the blood.

10. Sources of Fuel Protein, Fat, Carbohydrates Substrate choice depends І Intensity & duration of exercise Fitness level Dietary intake

11. Energy is used in 3 ways 1 – Digesting food 10% 2 - Physical activity 25% 3 - Basal Metabolic rate ( BMR) 65% BMR – all functions that support life 24 hours Can’t change the percent But You can change your energy demand

12. Basal metabolic rate(BMR) (BMR) is affected by several factors : 1-Body composition and surface area. 2- Sex women lower than men. 3-Age the highest rate during infancy. 4- Body temperature increase in cold fever 5-Physiological status decrease in starvation,increase in illness. 6- Effects of hormones thyroxin

13. Energy Requirements Energy requirements are affected by : - Body size -Basal metabolic rate -Activity -Pregnancy (300cal) -Lactation (500 cal) -Age -Climate (worm climate need less cals )

14. Total Daily Energy Requirement TDR = BMR + EEA + SDA TDR = total daily requirements BMR = basal metabolic rate EEA = energy expenditure of activity SDA = specific dynamic action of food

15. BMR For adults BMR = Ideal Body weight x 25 decease 2% every 10 years after age 20 For age less than 20 years BMR =1kcal / m2 /hr - or - 55 – age (yr) the area of the body from tables

16. Energy Expenditure Of Activity -EEA deferent from one to one, -the average rang 1.1 to 8.4 cal /kg /hr -the easy way is : no active = 400 to 800 cal or 20%of BMR light active=800 to1200 cal or 30% of BMR moderate =1200 to1800 cal – 40%of BMR very active=1800 to 3000cal _50%of BMR

17. Specific Dynamic Effect Of Food It is the calorigenic effect of the food or the calories need for the digestion absorption transport process of the food protein consume 15 % of its given cals carbohydrates 6% of its given cals fats consume only 2% of its given cals

18. Assignment Rana fathi el zemrany

19. Recommended text book Manual dietetic book