ENERGY SOURCES

NUTRITION Part 4a

CONVERSION FOR USE
Conversion of food to energy: The digestion process leads to conversion of
food into fructose, glucose, fatty acids, and amino acids. These units are utilized for conversion to:
Chemical energy in metabolic processes
Electric energy for the nervous system
Muscle energy for contraction (work)
Thermal energy for maintaining a constant body temperature
The processes of energy production use glucose and oxygen, heat is generated, water and,
carbon dioxide produced,, these two and other wastes are returned to the
external environment.
In cases of starvation( or fasting), the body mobilizes the glycogen reserve in the
liver. Adipose tissue is the next important source of energy – muscle mass is also
mobilized in case of starvation.
The energy expenditure for different kinds of work is given below

Energy expenditure during various activities
Activity Time in minutes, to utilize 100 calorie
Sleeping 90
Light activity (sitting) 70
Standing 60
Walking 18
Running 10
FIBER
Fiber us not strictly a nutrient, but is an essential part of our food, for it
Helps to regulation absorption of nutrients, and in the elimination of body wastes.
The various types of fiber are cellulose, non-cellulose polysaccharides, such as pectin’s,
gums and mucilage, hemicelluloses, and lignin.
Functions:
Fiber is not absorbed by the digestive system and has no
nutrient value. They do however:
Slow the absorption of other nutrients, sugars and cholesterol,
Help to move, food mass along the intestines.
Absorb water and swell, thus slowing down the emptying of the stomach,
Provide fermentation material for intestinal bacteria,
Provide bulk to our waste.
Fibers contributes to our health through a positive, beneficial effect on obesity,
diabetes, heart disorders, constipation and rectal cancer.

Most processed foods have reduced quantities of fiber in the final packaged
product.
Self care requires that we use lesser amounts of processed food and
consume more of whole grains, fresh fruits and vegetables. these items contain fiber.
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