Nutrition and Energy Production
- Culinary Savant
- Mar 15
- 3 min read
Written By Dr. Barbara
Accurate evaluation of the energy value of foods and the type of nutrients gotten from foods we consume plays an essential role in dealing with problems of normal nutrition, obesity, or under-nutrition.
The food and drink you consume provide the body with energy. During this process, the body breaks down a large amount of chemical energy into smaller bits and absorbs them for use as fuel. Carbohydrates are the most significant energy source among the three main nutrients, which include protein, fats, and carbs. When carbs are no longer available, the body then uses protein and lipids as an alternative source of fuel. The chemical processes in your metabolism convert the food you eat into energy in your body's cells (3).
What Is The Relationship Between The Food We Eat and Energy Production?
Humans require energy for basal metabolism, which includes several vital processes that the body undergoes like cell metabolism, hormone, and enzyme synthesis, substance transport around the body, regulation of body temperature, and ongoing operation of muscles (1). The basal metabolic rate (BMR) refers to quantity of energy required for activities in the body over a specific amount of time. Depending on factors such as age, body size, gender, and composition, BMR makes up between 47% and 70% of total daily energy consumption. The most variable factor in determining energy requirements is physical activity, which uses energy at a rate next to BMR. Humans undergo varying amounts of physical activities, including the necessary demands of an individual's social, economic, and cultural environment (e.g academic work, occupational work, and housework), as well as those that are optional for activities like exercises.
The general rule of thumb is that body weight is proportionate to energy balance. If energy gotten is higher than energy dispensed, an individual’s body weight increases. But if the energy intake is lower than the energy dispensed, the body weight decreases.
Nutrients are chemical substances present in the food we consume that provides energy prevents diseases, maintains the normal functioning of the body, and promotes growth and development of the body. Lack or excessive intake of nutrients can lead to diseases such as diabetes mellitus, heart disease, and some types of cancer. Although the causes of these diseases are often multifactorial, your diet is an important factor.
What Are The Classes Of Nutrients?
There are 6 Classes of nutrients...
1. Carbohydrates
Carbohydrates are the primary source of energy for the body. Sources of carbohydrates include dairy products, grains, vegetables, and fruits. Carbohydrates also play an essential role in immune function and gut health.
2. Proteins
Proteins are important for building and repairing tissues, supporting the immune system, and producing hormones. Examples include beans, meat, tofu, and fish (4).
3. Fats
Fats are nutrients essential for energy production, proper brain function, and the absorption of fat-soluble vitamins. They are classified as saturated or unsaturated fats. Saturated fats are found in animal products, while unsaturated are typically found in seeds, nuts, and vegetable oils.
4. Vitamins
Vitamins are important for various bodily functions, including growth, development, and immune system support. They are classified as either water-soluble (vitamins C and B) or fat-soluble ( Vitamins A, D, E, and k). Water-soluble vitamins are not stored in the body, while fat-soluble vitamins are stored in the body. Having them in excess can accumulate to toxic levels (5).
5. Minerals
Minerals are essential for regulating heart rate and blood pressure, maintaining healthy bones, and producing hormones. They are classified into major or trace minerals. Examples of Major minerals include sodium and calcium. While trace minerals need in minute quantities, including iron and zinc.
6. Water
Water is an important nutrient needed for several bodily functions, including transporting nutrients, removing waste, and regulating body temperature.
References
1. Ballesteros FJ, Martinez VJ, Luque B, Lacasa L, Valor E, Moya A (2018). "On the thermodynamic origin of metabolic scaling". Scientific Reports. 8 (1): 1448:1–1448:10. arXiv:1407.3659.
2. https://pubmed.ncbi.nlm.nih.gov/10955054/
3. https://www.ncbi.nlm.nih.gov/books/NBK26882/
4. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4555161/?report=reader
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