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Energy requirement for a normal person
- 1. Prof: Geeta Jaiswal M.L.NMedical College Allahabad
- 2. While calculating theenergy requirements, we have to consider the energy required for: 1.Maintenance of basal metabolic rate (BMR) 2.Specific dynamic action or Thermo genic effect of food. 3.Extra energy expenditure for physical activities.
- 3. The energyrequirement would depend on the occupation, physical activity & life style of the individual. The activity levels may be divided into 3 groups- Sedentary, Moderate & Heavy.
- 4. For sedentary work---- +30% of BMR For moderate work ---- +40% of BMR For heavy work ------ +50% of BMR should be added. Requirement for energy During pregnancy is +300 kcal/day & During lactation is +500 kcal/day, in addition to the basic requirements.
- 5. TYPE OF ACTIVITY OCCUPATION Light Office workers,lawyers, accountants, doctors, teachers, architects, shop-workers Moderate Students, industry workers, farm workers, housewives without mechanic appliances. Very Active Agricultural workers, miners, unskilled laborers, athletes, factor workers. Heavy Work Lumber jacks, blacksmiths,& construction workers.
- 7. The energy requirement ofa 55kg male doing moderate work, may be calculated as
- 8. FOR BMR =24 × 55 Kg = 1320 Kcal + FOR Activity = 40% of BMR = 528 Kcal Subtotal 1320 + 528 = 1848 Kcal + Need for SDA 1848 × 10% = 184Kcal TOTAL 1848+ 184= 2032Kcal Approx. 2050Kcal
- 9. PROTEIN REQUIREMENT: 1g perkg body weight for adults & 2g per kg body weight for children. During pregnancy & lactation protein requirement is about 2.5 g per kg body weight
- 10. CALORIE REQUIREMENT: This dependson age, sex, height, weight, health status & above all on the physical activity & occupation.
- 11. As a rule,the calorie requirement for a person is taken as 30-35 kcal per kg of ideal body weight. For sedentary life style/habits, lower values (30 kcal) For moderate muscular activities, higher values (35 kcal) are prescribed.
- 12. WHILE PRESCRIBING THEDIET OF A PERSON THE FOLLOWING GENERAL RULES ARE TO BE REMEMBERED: THE IDEAL BODY WEIGHT: The under weight person should be given more nutrients & the overweight person should reduce calories intake.
- 13. The idealbody weight for an average adult male is taken as 48 kg for a height of 153 cm ± 1.25 kg for every cm. For an average adult female the ideal body weight is 45kg for a height of 153 cm, ± 1 kg for every cm.
- 14. Considering the averageweight of Indians between 55-65kg, The average calorie requirement will be between 1700 & 2300 kcal per day. An extra allowance of 300 kcal is necessary during pregnancy & +500 kcal/day during lactation .
- 15. Specific dynamic action: Anextra energy is to be supplied to account for SDA. RATIO: Balanced diet should contain calories from Carbohydrates, Proteins and Fats in the ratio of 60:20:20
- 16.
- 17. What is therequirement of the person with regard to calorie & other essential nutrients? What is the quantity of proximate principles required ?
- 18. Which composition offood will give the above requirement ? How can a palatable diet that contains these food items be prescribed ? The total quantity may be divided into 3 or 4 meals at convenient intervals of time.
- 19. He requires 60gProteins. This will give him 60 × 4 = 240 kcal of energy. His total requirement is = 2000 kcal. Therefore, Carbohydrates plus Fats should produce (2000 – 240 ) = 1760 kcal.
- 20. As a generalrule about 20% of total calories are supplied by fat. Therefore, fats should supply 1760 × 20% = 350 kcal which is provided by (350/9) = 35 to 39 g of fats About 30% of total fats can be supplied as PUFAs The rest 1400 kcal are supplied by 350g of carbohydrates
- 21. Proteins 60g Fats 35g Carbohydrates350g Calories 2000kcal Calcium 400g Iron 25g
- 22. In this stepwe calculate how these proximate principles are supplied as common foodstuffs. For this we should know the nutritive value of foodstuffs.
- 23. Food Protein (g) fat (g) Carbs (g) Energy kcal Calciu m mg Iron mg Cereals (Wheat, Rice) 101 65 300 20 5 Pulses (Bengal gram) 20 5 55 300 50 10 Tubers (potatoes) 1 0 25 100 0 0 Green Leafy vegetables 2 0 4 20 20 3 Fruits (Banana) 2 0 10 50 10 1 Nuts & Oil seeds 20 50 20 600 50 5
- 24. Food Protein (g) fat (g) Carbs (g) Energy kcal Calciu m mg Iron mg Milk& curd 3 4 5 60 200 0 Egg 13 13 0 170 50 0 Meat 20 3 0 100 150 3 Fish 20 10 0 900 0 0 Oils & Ghee 0 100 0 900 0 0 Sugar 0 0 100 400 0 0
- 26. Knowing the requirements& nutritive value of the food. A fundamental principle of dietetics is the “food exchange”. It is very useful for calculation of the proximate principles Accordingly, foods with similar nutrients composition are grouped together. This is also useful to provide variety in food.
- 27. Food Exchange Cereals exchange One chapati (20g wheat) One bread or Cooked rice 3 tablespoon (20g raw) One idli Legumes-pulses exchange Bengal gram (channa) 100g Black gram (urad) 100g Green gram (moong) 100g or Red gram (arhar) 100g Horse gram (kulthi) 100g Content Protein 2g Carbohydrates 15g Energy 70Kcal Protein 24g Carbohydrates 60g Energy 340Kcal Table shows that one chapati or one idli or one large slice bread will give equal quantities of energy & proteins.
- 29. Although proteincontent of pulses is more than cereals, the average Indian diet contains more cereals,& hence proteins are mainly supplied by cereals. But pulses give good quality proteins. A judicious combination of cereals & pulses provide all the essential amino acids Pulses are deficient in methionine, while cereals lack in lysine. Food should contain pulses & cereals in the ratio 1:5 to provide good quality proteins.
- 31. Important points forprescribing a Diet It should be a balanced diet, well planned diet containing all essential nutrients. The diet should be simple, locally available, palatable & digestible. Adequate protein content with essential amino acids should be supplied. This is achieved by a cereal-pulse mixture with additional animal proteins, if necessary.
- 32. Calorie intakeshould be correct & should balance energy expenditure. Special care should be taken to see that adequate quantity of calcium & iron are obtained from the diet. The absorption of these minerals is reduced by other factors in Indian diet. Should have variety & should not differ very much from the habitual diet of the person. Should provide adequate roughage.
- 33. This diet willsatisfy the requirements regarding Carbohydrate (350g) Protein (60g), Fats (35g), Calories (2000kcal), Calcium (400mg)& iron (25mg). o It should be seen that the cereal-pulse ratio is maintained at 5:1. o When calories alone are to be increased as in the case of a person having severe muscular exercise, tubers & roots will serve this purpose.