Nutritional Physiology and Biochemistry - Assignment Example

Nutritional physiology and biochemistry Answer all questions 1. When it comes to the human body, energy is necessary for the body to function in the slightest. Without energy, the body cannot function. Furthermore, in order to remain healthy, the body needs a level of nutritional balance. In order to understand the importance of energy and the need for nutritional balance, concepts concerning energy and nutritional balance will be discussed. First things first, the body needs to have a proper level of nutrients in order to function properly. This is referred to as the balance between nutrients and energy. An example of this is that a number of different types of food must be consumed in order to provide the body with the energy that it needs for even the simplest of processes. Proteins must be consumed in order for the body to grow, and they are essential for the repair of the muscles, should they become damaged. Healthy fats are important to consume, as these contain vitamins, and the fat is necessary for us to survive. Minerals are important to the body’s simple functions; vitamins give the body what is necessary to remain healthy, and they are soluble by fats and water, depending upon what types of vitamins are consumed. Roughage is the foods that we need to eat in order to provide us with our source of fibre, and it is this fibre that enables food to be processed through our digestive tract. Finally, the last two very important elements of nutrition are carbohydrates and water. Carbohydrates are the body’s most important source of energy, and water is important for all functions of the body. Because the body is made up of approximately sixty to seventy percent of water, it is to the body’s detriment if it is denied even the slightest form of water necessary for it to function. IF any of these are unbalanced in the least bit, this will cause the body to not function as it should. For one, if the body is lacking in carbohydrates, then the person will become tired and have a hard time getting tasks completed. If the body lacks water, then dehydration sets in, which can cause a myriad of problems, such as dizziness, the skin drying out, a speeding heart rate, and even death if not dealt with. Without fibre, the digestive tract cannot move; if the body is lacking in fat, then certain body processes cannot take place, such as the ability of foods to be metabolized. And finally, if vitamins, proteins, and minerals are lacking, then malnourishment can set in, and the body will not be able to heal properly, such as the muscles and tissues will not be able to repair themselves if damaged. When nutritional balance and the appropriate level of energy are maintained, the body and its processes will run smoothly. Not to mention, health and stability will be maintained. 2. When comparing the energy of the human body to which is measured by a bomb calorimeter, there are some differences as to how the energy is obtained. For one, the energy of a bomb calorimeter is obtained through electrical energy igniting the fuel so that the calories contained in the fuel can be measured. Secondly, pure oxygen is suppressed inside, and the combustion of these gasses, i.e. the energy that is being discharged from this technology. Gasses that have been discharged, and the water that is around the tubing is heated up, and this is contributing to the combustion. The heat and the combustion is what is the energy that is considered to be measured, which is under constant pressure. Available energy from the human body is different than that of a bomb calorimeter. Available energy is measured in a number of ways. It is measured by heart rate through various instruments, such as heart rate monitors, and it is not measured by combustion like that of the bomb calorimeter. 3. a. Dispensable and indispensable amino acids Dispensable amino acids, also known as the essential amino acids, are supplied by food sources or supplements, if the person is not able to eat. Indispensable amino acids are obtained through other amino acids. These are thought to be nonessential and do not need food or supplements to bring them about. b. Biological assessment of protein quality This assessment is used to evaluate the level, as well as the quality, of protein inside the body. This is also used to see whether or not that is a balance in the proteins. c. Metabolic fate of dietary protein The Metabolic fate of dietary protein is what happens after the proteins are metabolized. For instance, when a person consumes a protein source, the proteins that are consumed are then turned into the metabolic amino acids. d. Colonic nitrogen salvage Nitrogen is not able to be used in its direct form, hence the reason that at the colonic micro flora, the process of hydrolysis must occur. This is, in essence, called Colonic nitrogen salvage. 4. Basal metabolic rate and resting energy expenditure Basal metabolic rate is the amount of energy that one expends when he is at rest. This also requires that one’s digestive system be at rest also, meaning that one has to fast for at least twelve hours in order to receive a true reading. The releasing of energy, while the patient is in such a state, is only sufficient for obtaining a reading for vital organs. Resting energy expenditure is the rate at which one burns calories while in a resting state. These calories account for between sixty to seventy-five percent of the calories that are burnt every day. Unlike Basal metabolic rate, fasting is not necessary. The Schofield equation and the Weir equation The Schofield equation is a means for estimating Basal metabolic rate in adults. This method is used by dieticians to see if a patient is consuming enough to maintain proper body mass. From then on, a dietary plan is designed to help the patient to either gain or lose weight, whatever is necessary for the patient’s overall health. The Weir equation, on the other hand is used to calculate the metabolic rate of oxygen that is in air that is inhaled and exhaled. This enables the medical professional to see how fats, proteins, and carbohydrates are processed. Heart rate monitors and portable respirometer A heart rate monitor is used to measure the speed of a person’s heart. The speed of the heart enables us to see how active the person during exercise or if the heart is beating at a healthy pace. A portable respirometer is similar to a heart monitor in that it can be used to calculate the heart rate of an individual; however, it can do much more. This tool is quite innovative in that it can measure a number of different functions all at the same time, whereas a heart monitor can only measure one, the rate of a person’s heart. The digestibility and availability of dietary energy Digestive energy is energy that is expended when food digests. For instance, when one urinates or defecates, digestive energy is expended because this energy was used to cause the food to process through the digestive tract. Availability of energy is the energy that is used to maintain the body’s processes. This energy is needed in order for the body to function on a day to day basis. 5. When it comes to measuring or estimating energy expenditure, there are a number of tools that can do the job effectively. While these tools are quite sophisticated, there are a number of advantages and disadvantages to using them. They will be listed below for each tool as follows : a) Metabolic cart Advantages This tool is extremely accurate in measuring RMR. This tool displays metabolic data in real-time. Disadvantages These are very expensive. They are difficult to calibrate. They are not useful when it comes to working on a large scale. b) Ventilated chamber Advantages The chamber can be easily regulated. Easy tool to use for measurement. Disadvantages There have been known to be errors concerning the amount of air flow into the chamber. c) Heart-rate monitoring Advantages The tool easily allows one to see when too much energy has been used. Enables one to read their bodies during exercise of any kind. Disadvantages Sometimes, there is inconsistency in the readings/information that is given. d) Doubly-labelled water Advantages Enables one to measure the consumption of oxygen and co2. This tool gives accurate readings. Disadvantages On some occasions, sometimes the energy is overestimated. e) Portable respirometer Advantages It is a pretty inexpensive solution compared to its counterparts. It is able to be used in remote locations. This tool provides us with rapid test results. Disadvantages Sometimes, the oxygen levels decrease, which can present trouble with readings. f) Direct calorimetry Advantages The data that is presented by this tool is accurate with very few inconsistencies. This tool can monitor several different functions all at the same time Disadvantages This tool is one of the most expensive out of all of those used in the field. Food science a Answer all questions 1 To understand how a complex polysaccharide can act as a thickener, we first need to understand what a complex polysaccharide is. Complex polysaccharides are made up of multiple chains of sugars. These complex chains can act as thickeners, whether or not they are used for natural and unnatural purposes, such as what can be consumed; or, they are also used in cosmetics. The way that these complex polysaccharides act as thickeners is that these chains of sugars form various gums that are used to thicken foods or cosmetics. These gums come from trees, as well as from other natural resources. When these gums that are made of the complex sugars are extracted from the trees, they are then used for their intended purposes. Some of these gums dissolve in water or various fats, thus causing the product that they are part of to become thicker. 2 Foam, in the way of food, is a makeup of proteins, fats, and sometimes components of dairy. An example of a food foam system is whip cream. This cream is sprayed out of a can and is the consistency of foam. Mooses are also made from foam through whisking gelatine until it is foamy. 3 The functional components of a food emulsion are that they consist of liquids that are not normally blendable. In a food emulsion, one liquid is disseminated into the other liquid, meaning that it must go through what is called the continuous phase, in order for the emulsion to be successful. Food emulsions do not merely form by themselves, energy forces need to be applied in order to cause them to form. For instance, they must be shaken, stirred, or sprayed, which enables a successful blend of the liquids. 4 The main components of cow’s milk that can be turned into cheese are the lactose, fats, proteins, and minerals. A bit of water is used as well. Lactose and the protein are the components of the milk that stabilize all the components that are contained in cheese. What happens is that the milk proteins turn into curd during the cheese making process, which gives it its consistency. The lactose is consumed by the bacteria in the milk, which is the way in which these proteins are made. While all of the components of milk are important, the proteins and the lactose are the most important because they provide stability to the mixture. 5 When it comes to climacteric fruits, these are the sorts of fruits that can be ripened once they are picked. Because this is the case, they can be picked before they are ripe, and they can become ripe by sitting near a place where there is sun. Examples of such fruits are bananas, apples, tomatoes, mangoes, and figs, just to name a few. Non-climacteric fruits, on the other hand, must be ripe before they are picked. If they are picked while they are unripe, they will remain in this condition. Unlike the climacteric fruits, they do not change after they have been harvested. Citrus fruits are examples of fruit that is considered to be non-climacteric. b Write an essay Gluten is a protein that is found in flour that contributes to the bread’s rising. Not to mention, it enables the bread to be soft and fluffy. When a great deal of gluten wheat flour is added, the bread’s texture turns out wonderfully. There are components in wheat flour that cause gluten to be made during the baking of the bread, and in order for them to be made, they undergo a certain process. Gliadin and glutenin are the two major proteins, or components, that make up gluten. Sometimes, these proteins are joined with starches, which are typically found in grains, such as wheat, barley, and rye. This starch is all natural, as it is usually part of these particular grains. This starch is not added separately. When bread is being baked, the gluten is brought about by how much one kneads or stirs the dough. The reason that this is the case is because the proteins are combined during this process. When these proteins are combined, then gluten is formed. The more the dough is stirred or kneaded, the doughier the bread mixture becomes. Because of this, gluten is what is responsible for making the bread chewier. It is clear that not much effort is put into causing gluten to form in baked goods. In just a few minutes time, and with a little work, one can control how fluffy or hard their bread will become by how much the stir or kneed their dough. Read More