Nutritional Biochemistry Notes & Assignment

Biochemical Energy Value of Food

Macromolecules

* Proteins

* Carbohydrates

* Lipids

* ATP – Adenosine Triphosphate

* Xeno-Biotics

Biochemical energy value of food refers to the energy yielding nutrients in food which are lipids, carbohydrates, proteins & fats. These nutrients undergoes various process to produce energy for the body.

Types of Energy Values

* Carbohydrates – 4K(cal)g

* Proteins – 4K(cal)g

* Lipids – 9K(cal)g

Processes of Energy Value

1: Glycolysis: Breakdown of glucose (Carbohydrates) to pyruvate, producing ATP and NADH.

2:Citric Acid Cycle (Kreb Cycle): Pyruvate is converted to acetyl-CoA which enters the Kreb Cycle producing ATP, NADH & \FADH_2. 3:Oxidative Phosphorylation: Electrons from FADH2 and NADH has passed through the electron transport to generate ATP.

* Beta-Oxidation: Breakdown of fatty acids to acetyl-CoA which enters the Citric Acid Cycle to produce energy (ATP).

* Amino Acid Metabolism: Amino acids (Protein) are converted into intermediates, which enters the Kreb Cycle (Citric Cycle) are used for gluconeogenesis.

Importance of Energy Value of food

* Energy production: Providing energy for body functions such as muscle contraction, nerve impulse and cellular activities.

* Nutrient utilization: Facilitating the breakdown of utilization of nutrients from food.

* Metabolic regulation: Regulating metabolic pathways such as glucose and lipids.

* Disease prevention: Understanding metabolism prevents and manage disease conditions such as Diabetes Mellitus, Obesity and Cardiovascular related disorders.

* Nutrients Dietetics: Informing dietary recommendations and meal planning for optimal energy production.

Chemical Formula

* Protein: \R-CH(NH2)-COOH

* Carbohydrate: (CH2OH)n

* Lipid: \R-COOH}

Assignment

Write exhaustively the role of Dietary recommendation as a key major of managing Obesity and Cardiovascular related diseases and Diabetes Mellitus.