Nutrition energy consumption

Microbial fermentation of CSM, which was proposed to detoxify FG in the CSM (Zhang et ah, 2006a,b), seems promising because some exoenzymes such as cellulolytic enzymes, amylase, protease, and lipolytic enzymes that are secreted by certain microorganisms, and some vitamins, as well as some unknown active substances are produced in the fermented CSM (Brock et ah, 1994), which adds nutritional value of the fermented CSM. Recently, Qian et ah (2008) reported that in situ alkaline-catalyzed transesterification could produce a CSM with FG and TG contents below the FAO standard. However, the requirement for a high amount of methanol usage in the in situ transesterification and the potential energy consumption to remove the methanol in the meal may be an obstacle for its practical application. 

Figure 1 Trends in energy consumption by carbohydrate food group as a percentage of total carbohydrate in developed and developing countries, obtained from food balance data in 1994. Data obtained from FAO/WHO (1998). Carbohydrates in human nutrition. Report of a joint FAO/WHO expert consultation. FAO Food and Nutrition Papers 19 66 1-140.

Plants, in contrast to animals, have the ability to convert carbon dioxide from the atmosphere and inorganic components of the earth direcdy into high energy carbohydrates (qv), fats, and proteins (qv). These plant materials are absolutely essential to human nutrition as well as to the nutrition of other animal species. Thus consumption of plant matter, either directly or through a food chain, is essential to animal life and humans are totally dependent on agricultural endeavors, ie, the culture and harvesting of plant matter. 

Law of Constant Heat Summation (1840-1843) were to provide the theoretical foundations for the metabolic balance studies of Voit and his pupils (Chapter 3) which established the quantitative link between food consumption and energy output, and thus the beginnings of the modem study of nutrition. 

Nutritional status can also influence the toxic potency of carbon tetrachloride. Animal studies have clearly demonstrated that brief fasting or consumption of diets low in antioxidants (vitamin E, selenium, methionine) can lead to increased carbon tetrachloride hepatotoxicity. The same may be true for humans, although this is not known for certain. Another aspect of nutritional status affecting carbon tetrachloride toxicity is hepatic energy status. Hepatic ATP levels might influence the ultimate outcome of toxicity (low levels may inhibit recovery mechanisms). 

Every patient with diabetes requires some form of dietary assessment, and often therapy. This is important to allocate the relative amounts of energy derived from carbohydrate, protein and fat of total recommended daily calories in proportion to the patient s body weight and height and daily requirements, while avoiding atherogenic diets. Diets with high carbohydrate content (50-60%), low fat (30-35%) and adequate protein (10-15%) is recommended. Fibre-rich foods are preferable. The use of non-nutritive sweeteners (saccharin, aspartame, ace-sulfame K and sucralose) are acceptable. Alcohol intake should be assessed since excess consumption... 

Comprehensive research programs sponsored by the U. S. Atomic Energy Commission and the Army in this country have been under way for the past 14 years. These studies were concerned with ascertaining the physical and chemical changes in foods preserved by ionizing energy, with particular emphasis upon wholesomeness, nutritional adequacy, acceptability, and absence of induced radioactivity in foods intended for consumption by humans. 

Nutrition. Fats and oils are recognized as important nutrients for both humans and animals because they provide a concentrated source of energy, contain essential fatty acids, and serve as carriers for fat-soluble vitamins. Research studies have also indicated a relationship between saturated fats, cholesterol, and trans-isomers and the incidence of coronary heart disease. In many cases, shortening functionality can be maintained with formulations limiting cholesterol, the identified saturated fatty acids, and tran -isomers. Shortening formulation can also aid in reductions of fat consumption by development of more effective products to reduce the levels required to produce the desired functionality and finished product quality. 

Interest in the rise in plasma glucose levels following consumption of different starchy foods arose because of health concerns for diabetes. Certain diabetics require a specific schedule of energy intake throughout the day. These patients require a constant supply of carbohydrate but must avoid drastic increases or fluctuations in the concentration of plasma glucose. Consequently, their nutritional treatment includes instructions to avoid rapidly absorbed sugars (mono-and disaccharides) and to consume the more slowly absorbed starches. 

The National Nutrition Council stresses that a reduction of the energy supply from fat and an increase in the energy supply from carbohydrates is desirable. There should be a greater use of starches. An Increase in the consumption of cereal products would be a benefit in several nutritional respects. 

Protein is an essential nutrient for human growth, development, and homeostasis. The nutritive value of dietary proteins depends on its amino acid composition and digestibility. Dietary proteins supply essential amino acids, which are not synthesized in the body. Nonessential amino acids can be synthesized from appropriate precursor substances (Chapter 17). In human adults, essential amino acids are valine, leucine, isoleucine, lysine, methionine, phenylalanine, tryptophan, and threonine. Histidine (and possibly arginine) appears to also be required for support of normal growth in children. In the absence from the diet of an essential amino acid, cellular protein synthesis does not occur. The diet must contain these amino acids in the proper proportions. Thus, quality and quantity of dietary protein consumption and adequate intake of energy (carbohydrates and lipids) are essential. Protein constitutes about 10-15% of the average total energy intake. 

---