Chapter 3.
Energy and Metabolism
Learning Objectives
Upon completion of this chapter, the students should be able to:
Explain the terms energy and metabolism
Describe the balance of energy in the body and also its components
Explain the concept of energy expenditure
Understand energy requirements for different group
Energy is essential for all biological processes, from cell maintenance to muscle
contraction and digestion.
Different Forms of Energy in biological system
Chemical Energy: Stored in bonds of molecules (e.g., glucose, ATP).
Heat Energy: Released during metabolism, helps maintain body temperature.
Mechanical Energy: Used for muscle contraction and movement.
Electrical Energy: Used in nerve impulses and ion transport.
Metabolism
Definition:- sum of all biochemical reactions occurring in living organisms to
convert food into energy and build necessary compounds.
Types
A. Catabolism (Breaking Down Reactions)
Definition: The breakdown of complex molecules into simpler ones, releasing energy.
• Examples:
Glycolysis (breakdown of glucose).
Lipolysis (breakdown of fats).
Protein degradation (breakdown of amino acids).
• Energy Output: Produces ATP (adenosine triphosphate), the energy currency of the cell
B. Anabolism (Building Up Reactions)
Definition: The synthesis of complex molecules from simpler ones, requiring
energy.
Examples:
Protein synthesis (from amino acids).
Fat synthesis (from fatty acids and glycerol).
DNA replication (nucleotide assembly).
• Energy Requirement: Uses ATP produced from catabolic reactions
ATP: The Energy Currency
ATP (Adenosine Triphosphate) is the primary energy carrier in cells.
Structure: Composed of adenine, ribose, and three phosphate groups.
Function: ATP stores and transfers energy for cellular activities.
Hydrolysis of ATP: ATP → ADP + Pi + Energy
• Foods provide us with energy in the form of calories (Kcal).
• A calory is the amount of heat energy required to raise the
temperature of 1 g of water by 1°.
Calories effectively act as the fuel that powers our bodies and enables us to
function, like petrol fuels a car.
Some foods provide us with more energy than others, but by eating
a wide variety of foods in the correct balance we can meet our
requirements.
Energy requirements vary depending on age, sex, size, metabolic rate
and activity level.
Units of energy
The unit of energy in the International System of Units (SI) is the joule (J).
A joule is the energy expended when 1 kg is moved 1 m by a force of 1 Newton
Because nutritionists and food scientists are concerned with large amounts of
energy, they generally use kilo Joules (kJ = 103 J) or mega Joules (MJ = 106 J)
The conversion factors for joules and calories are:
1 kJ = 0.239 kcal; and 1 kcal = 4.184 kJ.
Energy Balance
A fundamental principle of nutrition and metabolism is that body weight
change is associated with an imbalance between the energy content of food
eaten and energy expended by the body to maintain life and to perform
physical work.
Such an energy balance framework is a potentially powerful tool for
investigating the regulation of body weight.
Energy balance:-Relationship between level of Energy intake and expenditure.
when the energy content of food is matched by the total amount of energy that
is expended by the body.
If we consume more energy/calories than we need, we deposit the excess
energy in the form of fat or adipose tissue.
Conversely if we consume less energy than we need we use up fat to provide
us with more energy.
Energy Balance equation
Energy Balance (%)= Energy intake (Kcal)/Energy expenditure*100%
Energy balance can be either
Nil: No changes in energy status and Weight
Positive: Energy surplus and potential increase in body weight
Negative: Energy deficit and potential body weight reduction
Energy Energy
Intake Expended
NEGATIVE ENERGY BALANCE: Energy input < energy output
Causes:
[Link]fficient food availability
[Link] physical activity
[Link] (eg. cancer)
[Link] eating
Outcome:
Loss of adipose tissue
Loss of muscle tissue
Weight loss
Consequences of negative energy balance & being
underweight
Insufficient intake of essential micronutrients
Insufficient intake of essential amino acids for protein
Greater risk of osteoporosis
Increased risk of mortality
Positive Energy Balance:
Energy input > energy output
Causes for positive energy balance
•Excess caloric intake
•Insufficient energy output for amount of calories consumed
•Genetic/biochemical mechanisms
Consequences:
•Gain of muscle and bone
•But often, gain of adipose tissue
Ø Weight gain
Ø Overweight, obesity
Components of energy Balance
Energy intake
Energy storage
Energy Expenditure
Energy Intake: Energy obtained from food
Obtained from 3 major macronutrient groups—
carbohydrate, protein, and fat—and a smaller component from alcohol
Energy storage: energy stored in the body in the form of Glycogen or adipose
tissues.
Energy Expenditure
The energy that is consumed in the form of food is required by the body for
metabolic, cellular, and mechanical work such as breathing, heartbeat, and
muscular work, all of which require energy and result in heat production.
Energy expenditure is the total amount of energy used by the body for
various functions.
The largest use of energy is needed to fuel the basal metabolic rate (BMR).
For what purpose energy is expended?
The body and cells need a constant supply of energy for a variety of reasons.
to carry out mechanical work
Molecular transport also requires energy.
Conduction of impulses in nerve and muscle cells.
energy is needed for the synthesis of new complex biochemical molecules
Components of energy expenditure
Basal or Resting metabolic rate (BMR or
RMR)
Thermic effect of food (TEF)
Physical activity
Basal Metabolic Rate (BMR):
Amount of minimum energy needed to maintain essential
physiological functions and homeostasis.
Is the energy you expended while body is at rest (in Calories per
day).
It represents 2/3 of the daily consumption of energy.
It represents the 60-70 % of the energy expenditure.
• General Formula for estimation of BMR
By Harris Benedict Formula
Men BMR: 666+ (13.7*BW (Kg))+ (5*Ht (cm))-(6.8*age)
Female BMR: 655+(9.6*BW(Kg))+ (1.7*ht(cm))-(4.7*age)
According to FAO/WHO equation:
Male (30-60)= 11.6*Wt +487
Female (30-60)=10.5*Wt+ 596
[Link] effect of food or Diet-Induced Thermogenesis (DIT)
Represents the energy required for digestion, absorption, metabolism, and
storage of nutrients.
Accounts for about 5-10% of total energy expenditure.
The effect of TEF varies by the size of a meal, and also by the type of
macronutrient
Protein has a higher thermic effect compared to carbohydrates and fats..
i’e. 0-3% for lipids, 5-10% for carbohydrates and 20-30% for proteins.
Physical activity
Includes energy expended through voluntary physical activities such as exercise,
work, and daily movements.
Varies significantly based on activity level and intensity, typically accounting for
15-30% of total energy expenditure
It is the most variable part of the energy needs.
It will vary from person to person and even day to day for an individual
depending on their activities for the day.
• TEE depends on how active you are.
TEE = measured RMR (kcals) x AF (study or population-specific
activity factor)
PA = physical activity constant
• Sedentary: 1.0 in men and women
• Low: 1.11 in men, 1.12 in women
• Active: 1.25 in men, 1.27 in women
• Very Active: 1.48 in men, 1.45 in women
Estimated Energy Requirement (EER)
Energy requirement is the amount of food energy needed to balance energy expenditure to
maintain body size, body composition and a level of necessary and desirable physical activity
consistent with long-term good health .
EER: is an estimation of how many Calories you need in a day based on your height, weight, and
physical activity levels
It is mathematical prediction of a person’s daily energy needs in kilocalories per day required to
maintain weight. It is calculated via the following formulas:
• EER for adult men 19+ = [662 – (9.53 X age)] + PA X [(15.91 X wt in kg) + (539.6 X ht in
m)]
• EER for adult women 19+ = 354 – (6.91 x age) + (PA x (9.36 x wt in kg + 726 x height in m))
Energy Recommendations
Estimated Energy Requirement of Acceptable Macronutrient Distribution
Ranges
Carbohydrate: 45% - 65%
Fat: 20% - 35%
Protein: 10% - 35%
The End
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