What Do All Animals Need To Make Energy From Food

Chemical energy that animals (including humans) derive from food

Nutrient energy is chemical energy that animals (including humans) derive from their food to sustain their metabolism, including their muscular activity.^[1]

Most animals derive most of their energy from aerobic respiration, namely combining the carbohydrates, fats, and proteins with oxygen from air or dissolved in water.^[2] Other smaller components of the nutrition, such as organic acids, polyols, and ethanol (drinking alcohol) may contribute to the energy input. Some diet components that provide little or no food energy, such as h2o, minerals, vitamins, cholesterol, and cobweb, may still be necessary to wellness and survival for other reasons. Some organisms have instead anaerobic respiration, which extracts free energy from food past reactions that do not require oxygen.

The energy contents of a given mass of food is usually expressed in the metric (SI) unit of energy, the joule (J), and its multiple the kilojoule (kJ); or in the traditional unit of heat energy, the calorie (cal). In nutritional contexts, the latter is always the "large" variant of the unit, also written "Calorie" (with symbol Cal, both with capital "C") or "kilocalorie" (kcal), and equivalent to 4184 J or iv.184 kJ.^[3] Thus, for example, fats and ethanol have the greatest amount of food energy per unit mass, 37 and 29 kJ/1000 (nine and 7 kcal/g), respectively. Proteins and virtually carbohydrates have about 17 kJ/k (4 kcal/m), though there are differences between dissimilar kinds. For instance, the values for glucose, sucrose, and starch are 15.57, sixteen.48 and 17.48 kilojoules per gram (3.72, 3.94 and 4.18 kcal/g) respectively. The differing energy density of foods (fatty, alcohols, carbohydrates and proteins) lies mainly in their varying proportions of carbon, hydrogen, and oxygen atoms. Carbohydrates that are non easily absorbed, such equally fibre, or lactose in lactose-intolerant individuals, contribute less food energy. Polyols (including saccharide alcohols) and organic acids contribute x kJ/chiliad (2.4 kcal/thousand) and 13 kJ/chiliad (3.1 kcal/k) respectively.^[4]

The energy contents of a complex dish or repast tin can exist approximated by calculation the free energy contents of its components.

Measuring the energy content of nutrient [edit]

Direct calorimetry of combustion [edit]

The first determinations of the energy content of nutrient were made by called-for a dried sample in a bomb calorimeter and measuring the temperature change in the water surrounding the apparatus, a method known as directly calorimetry.^[5]

The Atwater system [edit]

However, the direct calorimetric method by and large overestimates the actual free energy that the body can obtain from the food, because it also counts the energy contents of dietary fiber and other indigestible components, and does not let for partial assimilation and/or incomplete metabolism of certain substances. For this reason, today the energy content of food is instead obtained indirectly, past using chemical assay to determine the amount of each digestible dietary component (such equally protein, carbohydrates, and fats), and adding the respective food free energy contents, previously obtained past measurement of metabolic oestrus released by the body.^{[6] [7]} In particular, the fibre content is excluded. This method is known every bit the Modified Atwater arrangement, after Wilbur Atwater who pioneered these measurements in the late 19th century.^{[one] [8]}

The system was subsequently improved by Annabel Merrill and Bernice Watt of the USDA, who derived a arrangement whereby specific calorie conversion factors for different foods were proposed.^[nine]

Dietary sources of energy [edit]

The typical human diet consists importantly of carbohydrates, fats, proteins, water, ethanol, and indigestible components such as basic, seeds, and fibre (by and large cellulose). Carbohydrates, fats, and proteins typically contain ninety percent of the dry weight of food.^[10] Ruminants tin can extract food energy from the respiration of cellulose because of leaner in their rumens that decompose it into digestible carbohydrates.

Other small-scale components of the human diet that contribute to its energy content are organic acids such as citric and tartaric, and polyols such as glycerol, xylitol, inositol, and sorbitol.

Some nutrients have regulatory roles affected by cell signaling, in addition to providing energy for the body.^[11] For example, leucine plays an of import role in the regulation of poly peptide metabolism and suppresses an individual's ambition.^[12] Small amounts of essential fatty acids, constituents of some fats that cannot be synthesized by the man body, are used (and necessary) for other biochemical processes.

The approximate food energy contents of diverse homo diet components, to be used in package labeling co-ordinate to the Eu regulations ^[13]and UK regulations, ^[fourteen] are:

Food component	Energy density
	kJ/chiliad	kcal/g
Fat	37	9
Ethanol	29	7
Proteins	17	four
Carbohydrates	17	4
Organic acids	13	iii
Polyols (sugar alcohols, sweeteners) (1)	10	ii.four
Cobweb (2)	viii	two

(1) Some polyols, similar erythritol, are non digested and should be excluded from the count.

(2) This entry exists in the EU regulations of 2008,^[xiii] only not in the Great britain regulations, according to which fibre shall not be counted.^[14]

More detailed tables for specific foods have been published by many organizations, such as the United Nations Food and Agriculture Organization as well has published a similar table.^[three]

Other components of the man diet are either noncaloric, or are usually consumed in such small amounts that they can be neglected.

Energy usage in the human body [edit]

The food energy actually obtained by respiration is used by the human body for a broad range of purposes, including basal metabolism of diverse organs and tissues, maintaining the internal body temperature, and exerting muscular forcefulness to maintain posture and produce motion. About 20% is used for brain metabolism.^[three]

The conversion efficiency of energy from respiration into muscular (physical) power depends on the type of food and on the type of physical energy usage (e.m., which muscles are used, whether the muscle is used aerobically or anaerobically). In full general, the efficiency of muscles is rather low: only 18 to 26% of the energy bachelor from respiration is converted into mechanical free energy.^[15] This low efficiency is the result of about 40% efficiency of generating ATP from the respiration of nutrient, losses in converting free energy from ATP into mechanical work inside the musculus, and mechanical losses inside the body. The latter ii losses are dependent on the blazon of practise and the type of muscle fibers being used (fast-twitch or dull-twitch). For an overall efficiency of xx%, one watt of mechanical power is equivalent to 18 kJ/h (4.3 kcal/h). For example, a manufacturer of rowing equipment shows calories released from "burning" food as 4 times the bodily mechanical work, plus one,300 kJ (300 kcal) per hr,^[16] which amounts to about 20% efficiency at 250 watts of mechanical output. It can have upward to twenty hours of lilliputian physical output (eastward.g., walking) to "burn off" 17,000 kJ (4,000 kcal)^[17] more than a body would otherwise consume. For reference, each kilogram of trunk fatty is roughly equivalent to 32,300 kilojoules of food energy (i.eastward., three,500 kilocalories per pound or 7,700 kilocalories per kilogram).^[18]

Recommended daily intake [edit]

Many countries and wellness organizations take published recommendations for healthy levels of daily intake of food energy. For instance, the U.s. government estimates viii,400 and 10,900 kJ (2,000 and 2,600 kcal) needed for women and men, respectively, betwixt ages 26 and 45, whose total concrete activity is equivalent to walking around 2.v to five km (ane+ 1⁄2 to 3 mi) per twenty-four hour period in add-on to the activities of sedentary living. These estimates are for a "reference woman" who is 1.63 m (5 ft iv in) tall and weighs 57 kg (126 lb) and a "reference man" who is i.78 grand (5 ft ten in) alpine and weighs 70 kg (154 lb).^[19] Because caloric requirements vary by height, activity, age, pregnancy status, and other factors, the USDA created the DRI Calculator for Healthcare Professionals in order to determine individual caloric needs.^{[xx] [21]}

According to the Food and Agriculture Organization of the Un, the average minimum energy requirement per person per twenty-four hours is well-nigh seven,500 kJ (1,800 kcal).^[22]

Older people and those with sedentary lifestyles require less energy; children and physically active people require more than. Recognizing these factors, Australia'due south National Wellness and Medical Inquiry Council recommends different daily energy intakes for each age and gender grouping.^[23] Notwithstanding, nutrition labels on Australian food products typically recommend the average daily energy intake of 8,800 kJ (ii,100 kcal).

The minimum food energy intake is also higher in cold environments. Increased mental activity has been linked with moderately increased brain energy consumption.^[24]

Nutrition labels [edit]

The nutritional information label on a pack of Basmati rice in the Uk

Many governments require food manufacturers to label the energy content of their products, to help consumers control their energy intake. To facilitate evaluation by consumers, nutrient energy values (and other nutritional properties) in package labels or tables are often quoted for convenient amounts of the food, rather than per gram or kilogram; such as in "calories per serving" or "kcal per 100 one thousand", or "kJ per packet". The units vary depending on country:

Country	Mandatory unit (symbol)	2nd unit (symbol)	Common usage
United states	Calorie (Cal) [25]	kilojoule (kJ), optional [25]	calorie (cal) [26]
Canada	Calorie (Cal)[ citation needed ]	kilojoule (kJ), optional[ citation needed ]	calorie (cal)[ citation needed ]
Australia and New Zealand	kilojoule (kJ) [27] [28]	kilocalorie (kcal), optional [27] [28]	AU: kilocalorie (kcal)[ citation needed ]
Great britain	kJ [14]	kcal, mandatory [14]
European Union	kilojoule (kJ) [29]	kilocalorie (kcal), mandatory [29]
Brazil	caloria or quilocaloria (kcal) [thirty]		caloria

Run across besides [edit]

• Atwater system
• Basal metabolic charge per unit
• Calorie
• Chemical energy
• Food chain
• Food composition
• Estrus of combustion
• Nutrition facts label
• Table of nutrient nutrients
• List of countries past food energy intake

References [edit]

1. ^ ^{a b} Allison Marsh (2020): "How Counting Calories Became a Scientific discipline: Calorimeters divers the nutritional value of food and the output of steam generators" Online commodity on the IEEE Spectrum website, dated 2020-12-29. Accessed on 2022-01-20.
2. ^ Ross, Chiliad. A. (2000c) Energy and fuel, in Littledyke Yard., Ross One thousand. A. and Lakin E. (eds), Scientific discipline Knowledge and the Environment. London: David Fulton Publishers.
3. ^ ^{a b c} United Nations Nutrient and Agriculture Organization (2003): "FAO Food and Diet Newspaper 77: Food energy - methods of analysis and conversion factors". Accessed on 2022-01-21.
4. ^ "Schedule vii: Nutrition labelling". Legislation.gov.uk. The National Athenaeum. i July 1996. Retrieved 13 Dec 2019.
5. ^ Adrienne Youdim (2021): "Calories". Article in the Merck Manual Abode Edition online, dated Dec/2011. Accessed on 2022-02-21
6. ^ "Food Value of Some Common Foods" (PDF). Health Canada, PDF p. 4. 1997. Retrieved 2015-01-25 .
7. ^ "How Do Food Manufacturers Calculate the Calorie Count of Packaged Foods?". Scientific American . Retrieved 2017-09-08 .
8. ^ "Why food labels are incorrect" by Bijal Trivedi, New Scientist, 18 July 2009, pp. thirty-3.
9. ^ Annabel Merrill; Bernice Watt (1973). Energy Values of Nutrient ... basis and derivation (PDF). United states of america Section of Agriculture. Archived from the original (PDF) on Nov 22, 2016.
10. ^ "Carbohydrates, Proteins, Nutrition". The Merck Manual.
11. ^ Jeffrey South. F. (2006). "Regulating Energy Balance: The Substrate Strikes Back". Scientific discipline: 861–864.
12. ^ Garlick, P. J. The office of leucine in the regulation of protein metabolism. Journal of Diet, 2005. 135(6): 1553S–6S.
13. ^ ^{a b} Council directive ninety/496/EEC of 24 September 1990 on nutrition labelling for foodstuffs
14. ^ ^{a b c d} United Kingdom The Nutrient Labelling Regulations 1996 – Schedule 7: Nutrition labelling
15. ^ Stephen Seiler, Efficiency, Economy and Endurance Performance (1996, 2005).
16. ^ Concept Two Rowing Ergometer, user manual (1993).
17. ^ Guyton A. C., Hall J. E. Textbook of medical physiology, 11 ed., p. 887, Elsevier Saunders, 2006.
18. ^ Wishnofsky, 1000. Caloric Equivalents of Gained or Lost Weight. The American Journal of Clinical Nutrition, (1958).
19. ^ US National Institutes of Health (2015): "Dietary guidelines"
20. ^ "Dietary Guidelines for Americans 2020 - 2025" (PDF). dietaryguidelines.gov. USDA & HHS. Retrieved May 17, 2022.
21. ^ "DRI Computer for Healthcare Professionals". usda.gov. U.Due south. Department of Agriculture. Retrieved May 17, 2022.
22. ^ United Nations Nutrient and Agriculture Organization (2014): "Hunger". Accessed on 2014-09-27
23. ^ "Dietary Energy". Retrieved 27 September 2014.
24. ^ Evaluation of a mental effort hypothesis for correlations between cortical metabolism and intelligence, Intelligence, Volume 21, Number 3, Nov 1995 , pp. 267-278(12), 1995.
25. ^ ^{a b} United States Federal Regime (1977), "Lawmaking of Federal Regulations - Function 101 - Nutrient labeling", from Federal Register 14308, 1977-03-xv.
26. ^ U. Due south. Nutrient and Drug Administration (2019): "Calories on the Carte - Information for ". Online document at the FDA Website, dated 2019-08-05. Accessed on 2022-01-xx.
27. ^ ^{a b} Wellness. "Australia New Zealand Food Standards Code – Standard i.2.8 – Diet data requirements". world wide web.legislation.gov.au . Retrieved 2020-05-29 .
28. ^ ^{a b} "What'southward the difference betwixt a calorie and a kilojoule". Queensland Health. 2017-02-21. Retrieved 2020-05-29 .
29. ^ ^{a b} European union Parliament (2011): "Regulation (EU) No 1169/2011" Document 02011R1169-20180101
30. ^ Ministério da Saúde, Brazil (2020): "Instrução Normativa Nº 75 - Estabelece os requisitos técnicos para declaração da rotulagem nutricional nos alimentos embalados", dated 2020-10-08, published on Diário Oficial da União on 2020-10-09, page 113.

External links [edit]

• Is a calorie a calorie?
• DRI Calculator for Healthcare Professionals

Source: https://en.wikipedia.org/wiki/Food_energy

Posted by: whitesains1990.blogspot.com

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