NUTRITION, ENERGY BALANCE AND TEMPERATURE REGULATION D. C. MIKULECKY PROFESSOR OF PHYSIOLOGY AND FACULTY MENTORING PROGRAM ENERGY • THE CAPACITY TO DO WORK • THE CALORIE IS THE AMMOUNT OF HEAT ENERGY NECESSARY TO RAISE THE TEMPERATURE OF 1 GRAM OF WATER 1 DEGREE CENTIGRADE • THE NUTRITIONAL CALORIE IS 1000 CALORIES OR THE KILOCALORIE ENERGY BALANCE INPUT - OUTPUT = STORAGE OR DEPLETION OUTPUT = INTERNAL WORK + EXTERNAL WORK INTERNAL WORK ------> HEAT STORAGE AND/OR DEPLETION • NUETRAL ENERGY BALANCE OCCURS WHEN INPUT AND OUTPUT MATCH • POSITIVE ENERGY BALANCE OCCURS WHEN INTAKE EXCEEDS OUTPUT ENERGY IS STORED AS GLYCOGEN OR FAT • NEGATIVE ENERGY BALANCE OCCURS WHEN OUTPUT EXCEEDS INTAKEENERGY STORES ARE DEPLETED FOOD AS STORED FUEL • 3500 CALORIES = 1 LB OF BODY MASS ENERGY INPUT • 50% GOES TO ATP • 50% GOES TO HEAT • CARBOHYDRATE, FAT AND PROTEIN THE METABOLIC RATE METABOLIC RATE = ENERGY EXPENDITURE PER UNIT TIME (Calories/hour) FACTORS INFLUENCING METABOLIC RATE • EXERCISE • FOOD INTAKE • SHIVERING • ANXIETY BASAL METABOLIC RATE • BODY’S “IDLING SPEED” • DIRECT CALORIMETERY • INDIRECT CALORIMETERY CONTROL OF FOOD INTAKE • • • • • • • • POORLY UNDERSTOOD OBESITY IS TOO MUCH STORED FAT LIPOSTATIC THEORY GI DISTENSION THEORY GLUCOSTATIC THEORY ISCHYMETRIC THEORY CCK SECRETION THEORY PSYCHOSOCIAL INFLUENCES FOOD INTAKE • CONTROLED BY HYPOTHALAMUS • FEEDING CENTERS • SATIETY CENTERS FOOD AS FUEL • CARBOHYDRATE 4 CAL/G • PROTEIN 4 CAL/G • FAT 9 CAL/GRAM • ETHANOL 7 CAL/G FOOD AS STORED FUEL • 3500 CALORIES = 1 LB OF BODY MASS ESSENTIAL AMINO ACIDS • • • • • VALINE THREONINE ISOLEUCINE LEUCINE HISTADINE (IN INFANTS) • • • • METHIONINE, PHENYLALANINE TRYPTOPHAN LYSINE PROTEIN QUALITY • ONLY 20% OF THE RDA NEEDS TO BE COMPLETE PROTEIN (11 GRAMS FOR MALES 9 GRAMS FOR FEMALES …A LITTLE MORE THAN SUPPLIED BY A GLASS OF MILK) • MORE DIVERSITY IS THE KEY THOUGH: 60% RDA FROM GRAIN, 35% FROM LEGUMES, 5% FROM GREEN LEAFY VEGETABLES PLANTS AND PROTEIN QUALITY FOOD SOURCE LIMITING AA ABUNDANT AA WHOLE GRAINS THREONINE METHIONINE, LYSINE CORN LYSINE, THREONINE, TRYPTOPHAN LYSINE , OATS, RICE WHITE FLOUR LEGUMES SULFUR AA, TRYPTOPHAN LYSINE, THREONINE PLANTS AS A PROTEIN SOURCE • 65% OF THE PER CAPITA SUPPLY WORLD WIDE • 32% OF THE PER CAPITA SUPPLY IN THE US PROTEIN SOURCES-EXCEPTIONS • SOYBEANS • QUINONA • SPINACH • HAVE THE SAME QUALITY AS MILK INCOMPLETE PROTEINS NEEDED TO MEET REQUIREMENTS • • • • • • • 2 2/3 CUPS COOKED WHEAT 3 CUPS COOKED RICE 5 3/4 SLICES BASIC BREAD 3 CUPS DICED POTATOES 1/3 CUP SOY SPREAD 1/2 CUP WHEAT GERM 2 3/4 CUPS RICE WITH 1/3 CUP COOKED PEAS SOME DISEASES LINKED WITH DIET • • • • • CANCER HEART DISEASE HIGH BLOOD PRESSURE OBESITY DIVERTICULITIS FOOD INGREDIENTS AND DISEASE • • • • REFINED SUGAR FAT SALT LOW IN FIBER CANCER AND DIET: PHYTOCHEMICALS • • • • FOUND ONLY IN PLANTS IMMUNE FUNCTION HORMONE BALANCE DETOXIFICATION CANCER AND DIET N.R.C.RECOMMENDATIONS • EAT LESS FAT (30% OR LESS 0F TOTAL CALORIES) • EAT FRUITS, VEGITABLES, AND WHOLEGRAIN CEREAL FOODS EVERY DAY (ESPECIALLY THOSE HIGH IN VITAMINS A AND C) • AVOID HIGH DOSE SUPPLIMENTS OF VITAMINS OR OTHER NUTRIENTS • ALCOHOL ONLY IN MODERATION SOME WAYS TO CUT DOWN ON FAT • EAT MORE VEGETARIAN MEALS • EAT MORE FRESH FRUIT OR YOGURT INSTEAD OF DESSERTS • USE YOGURT AS DRESSING INSTEAD OF OIL • USE FRESH HERBS INSTEAD OF BUTTER (AND INSTEAD OF SALT) TYPES OF VEGETARIAN DIETS • VEGAN: NO ANIMAL PRODUCTS (NEED DIETARY SUPPLIMENTS AND VARIED PROTEIN SOURCES) • LACTO: +DAIRY PRODUCTS • LACTO-OVO: +EGGS FIBER • ROUGHLY SPEAKING, EVERYTHING IN PLANT FOODS OUR DIGESTIVE ENZYMES CAN NOT BREAK DOWN • NURTURES AEROBIC BACTERIA IN GUT • SOLUABLE FIBER REDUCES INSULIN NEED IN DIABETICS • CHELATORS-INCREASE NEED FOR MINERALS TYPES OF FIBER • PECTINS: IN CELL WALL OF FRUITS, BIND BILE SALTS • GUMS: STICKY SUBSTANCES EXUDED BY PLANTS, LOWER CHOLESTEROL UPTAKE AND SLOW SUGAR ABSORPTION • CELLULOSE: PLANT CELL WALLS, BULK AND TOXIN ELIMINATION • HEMICELLULOSES: PLANT CELL WALLS, BULK • LIGNIN: ROOT VEGETABLES, BULK EFFECT ON MICROFLORA • LOWER TOTAL ANAEROBIC, IN PARTICULAR, CLOSTRIDIUM • DIET CAN ALTER THE METABOLIC ACTIVITY OF THE FLORA • MEAT AND UNREFINED SUGAR INCREASES UNWANTED BACTERIA • VEGETARIAN DIET LOWERS RISKS OF BOWEL CANCER RECOMMENDED FIBER INTAKE • 20 - 25 g/day WITH AN UPPER LIMIT OF 35 g/day • FAMILY HISTORY OF DIETIMPLICATED CANCER 35-40 g/day • DIABETICS UP TO 50 g/day SOURCES OF FIBER • LEGUMES (ALSO PROTEIN SOURCE) • FRUITS AND VEGETABLES • WHOLE GRAIN CEREALS AND FLOURS PROPOSED MECHANISMS FOR FIBER CANCER PREVENTION • INCREASED FECAL BULK DECREASES CARCINOGEN CONCENTRATION • CHANGE IN FLORA • SHORTENED TRANSIT TIME DECREASES CONTACT TIME AND TIME FOR SYNTHESIS OF TOXINS • CHANGE IN pH CHELATORS LOWER MINERAL ABSORPTION • PHYTATES • OXALATES TEMPERATURE REGULATION • INTERNAL CORE TEMPERATURE IS 100 DEGREES F • HEAT BALANCE RESEMBLES ENERGY BALANCE • HEAT EXCHANGE WITH THE ENVIRONMENT HEAT BALANCE RESEMBLES ENERGY BALANCE INPUT - OUTPUT = + >>RISE IN TEMPERATURE INPUT - OUTPUT = - >>FALL IN TEMPERATURE INPUT - OUTPUT = 0 >>NO CHANGE IN TEMPERATURE HEAT EXCHANGE WITH THE ENVIRONMENT • HEAT ALWAYS MOVES FROM HIGH TEMPERATURE TO LOW • RADIATION • CONDUCTION • CONVECTION • EVAPORATION RADIATION • THE EMISSION OF HEAT ENERGY BY ELECTROMAGNETIC RADIATION, IN THE FORM OF HEAT WAVES CONDUCTION • TRANSFER OF HEAT BETWEEN BODIES AT DIFFERENT TEMPERATURE IN CONTACT WITH EACH OTHER CONVECTION • TRANSFER OF HEAT BY AIR CURRENTS EVAPORATION • THE TRANSITION FROM LIQUID TO GAS USES HEAT ENERGY • UNCONTROLLED: FROM RESPIRATORY TRACT AND SKIN SURFACE • CONTROLLED: SWEATING THERMOREGULATION PATHWAYS • • • • INPUTS TO HYPOTHALAMUS BEHAVIORAL RESPONSES SHIVERING VASODILATION OR CONSTRICTION OF BLOOD VESSELS IN THE SKIN • SWEATING INPUTS TO HYPOTHALAMUS • FROM THE SKIN: PERIPHERAL THERMORECEPTORS • FROM THE CORE: CENTRAL THERMORECEPTORS BEHAVIORAL RESPONSES • MOVE TO A MORE SUITABLE LOCATION (SHADE, INDOORS, ETC.) • CHANGE CLOTHING • CHANGE ACTIVITY LEVEL SHIVERING • RHYTHMIC, OSCILLATING SKELETAL MUSCLE CONTRACTIONS (ABOUT 1020 PER SECOND) • MAY INCREASE INTERNAL HEAT PRODUCTION 2-5 TIMES. • CHEMICAL THERMOGENESIS (BROWN FAT) VASODILATION OR CONSTRICTION OF BLOOD VESSELS IN THE SKIN • SKIN BLOOD FLOW VARIES FROM 400 ML/MIN TO 2,500 ML/MN • VASOCONSTRICTION OR DILATION OF THE BLOOD VESSELS IN THE SKIN IS CONTROLLED BY THE HYPOTHALAMUS SWEATING • CONTROLED BY SYMPATHETIC NERVOUS SYSTEM • DEPENDS ON RELATIVE HUMIDITY OF SURROUNDING AIR CENTRAL CONTROL • • • • • HYPOTHALAMUS CONTROLS HEAT PRODUCTION HEAT LOSS HEAT CONSERVATION REGULATES CORE TEMPERATURE HOMEOSTATICALLY FEVER • FIGHTS INFECTION • ENDOGENOUS PYROGEN FROM WBC • LOCAL RELEASE OF PROSTAGLANDINS • “RESETS THERMOSTAT” • SHIVERING • SKIN VASOCONSTRICTION