| Popis: |
The chapter begins with discussing the energetics of food and the Atwater factors discovered by direct calorimetry. The use of indirect calorimetry to determine the use of fats, proteins, and carbohydrates for energy is then dealt with, introducing the concept of energy equivalence of O 2 . The components of metabolic rate are then looked at. Regulation of food intake is then discussed, using the early notions of a “satiety center” and “feeding center,” since supplanted by a more complex picture of multiple centers and a more diffuse regulation of food intake. The notion of short-term and long-term satiety signals is introduced. An integrated picture of food intake regulation is attempted, combining gastrointestinal and humoral short-term signals and long-term signals of body adiposity. The role of nervous efferents in adjusting energy expenditure is included. |
