1. ENERGY BALANCE
8 NOVEMBER 2010

2. Introduction to energy (nrg) balance
Constant spend and refuel- excess stored
Not all excess nrg in is stored-some extra nrg used for maintaining extra body weight
Slow weight loss desirable –otherwise yo-yo effect
- diet and exercise is the key

3. Energy in
a) Food composition
b) Food intake
Hunger
Satiation
Satiety
Overiding hunger and satiety signals

4. Energy in
Food composition
Use of oxygen to break bonds- O2 as a
nutrient concept

5. Energy in
   
Food intake
Hunger
Depends on food content of
stomach in part
—reduced amounts of food
—smaller stomach—less demand;
— larger amounts of food
— larger stomach—larger demand
Receptors in gi tract determine whether
nutrient intake has been high or low

6. ENERGY INTAKE CONTINUED FOOD INTAKE CONTINUED Satiation and Satiety
Satiation-When to stop eating
Satiety- Do not start eating again
Overiding hunger and satiety signals
Boredom, stress, time of day,
availability,
sight, taste of food

7. Energy out
Components of energy expenditure
Basal metabolism
Physical activity
Thermic effect of food-
Adaptive thermogenesis

8. Energy out continued
50 % dietary Kcal to ATP and rest radiates as heat
ATP 50 % to work and 50 % to heat there only
25 % of kcal used
Basal metabolism
Just to keep the doors open and the heat and lights on  
-calculated as weight (lbs) x 10 cal/lb

9. ENERGY OUT CONTINUED
Physical activity
body mass and activity (duration, frequency
and intensity).
Thermic effect of food-
nutrients-dat, metabolise and store
Adaptive thermogenesis
Adaptation to stress (eg cold or exercise)
- body needs extra energy to build tissues

10. GRAND TOTAL ENERGY OUT
2200 kcal/day for females
2900 kcal/day for males

11. Body weight, body composition and health Body weight and its standards
Body weight and its standards
Weight within range recommended for
height and sex
10 % below std-underweight
10-20 % over -overweight
> 20% obese

12. correct 18.5-24.9 overweight > 25- 29.9 obese > 30
Body weight, body composition and health
continued
Body weight and its standards continued
B) BMI
Kg/m2
underweight- <18.5
correct
overweight >
obese > 30

13. Body weight, body composition and health
continued
BODY FAT AND ITS DISTRIBUTION
PERCENT BODY FAT- FOR GOOD HEALTH
MALES FEMALES
< 40 YEARS
> 40 YEARS 

14. Body weight, body composition and health Continued
FAT DISTRIBUTION IS IMPORTANT TOO
WAIST/HIP > 0.9 IN MEN AND > 0.8
IN WOMEN -APPLE SHAPE-
PROBLEMS WITH LDL AND
ATHEROSCLEROSIS
IN MEN AND WOMEN PEAR SHAPE
REDUCES RISK OF ATHEROSCLEROSIS
Males –40 inch waist
Females-35 inch waist

16. Health risks associated with body weight and
body fat
Health risks of underweight
Preserve lean tissue against wasting
Infertility
Give birth to unhealthy infants
   Health risks of overweight
Atherosclerosis(stroke)
  Diabetes-type 2 diabetes already discussed 
Cancer- weight and weight gain tied in here-
not fully understood why- may be
related to hormones

17. SUPPLEMENTS-ALL CLAIMS FALSE
MA HUANG-HERB CONTAINING EPHEDRINE
ALLEGED TO INDUCE WEIGHT LOSS
CHROMIUM PICOLINATE- ALLEGED TO
BURN FAT
SPIRULINA-POWDER FROM ALGAE –
ALLEGED TO SUPPRESS APPETITE
GUAR GUM-ALLEGED TO SUPPRESS
APPETITE VIA ABSORBING WATER AND
BLOATING STOMACH
GYMNENA SYLVESTRE PLANT-CLAIMED TO
BLOCK SUGAR ABSORPTION