Dietary Energy Consumption Definition

It gives an overestimate of the total amount of food consumed as it reflects both food consumed and food wasted.

Dietary energy consumption definition. The dietary energy supply is the food available for human consumption usually expressed in kilocalories or kilojoules per person per day. Electrical consumption by grain milling meat processing preserved fruits and vegetables accounts for 23 19 and 13 respectively of the total food industry use of electricity. Carbohydrates proteins and fats. The dietary energy supply kcal capita day is an indicator calculated at the national level that serves as an estimate of the amount of calories from foods available for human consumption.

Energy intake is defined as the total energy content of foods consumed as provided by the major sources of dietary energy. An excessive food energy intae is the intake of more energy from food than body need for its function resulting in restoration of fat. Food energy costs rose steadily over the past two decades. Of these three carbohydrates most readily provide the kind of energy needed to activate muscles.

All activities of the body require energy and all needs are met by the consumption of food containing energy in chemical form. Different ingredients in food and how they are prepared mean some have more kilojoules than others. If anyone consume more than spend he gains weight. The human diet comprises three main sources of energy.

Energy is needed for the breakdown repair and building of tissues. It varies markedly between different regions and countries of the world. Carbohydrate 4 kcal g protein 4 kcal g fat 9 kcal g and alcohol 7 kcal g. How much energy they provide depends on the amount of carbohydrate sugars starch protein fat and alcohol the food or drink contains as well as the portion size.

Energy is also required to process food into nutrients resulting in increases in heat production and oxygen consumption often described by the terms dietary induced thermogenesis specific dynamic action of food or thermic effect of feeding. In 1996 purchased electricity comprised over half of the total energy used in food processing. In children energy is essential for growth. The food and drinks we eat provide energy which is measured in kilojoules.

The human body requires energy for all bodily functions including work and other activities the maintenance of body temperature and the continuous action of the heart and lungs. This indicator does not yield any information on the affordability access or consumption of dietary energy by different population groups within a given country which means that sufficient.