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.
