関連する実験動画

Updated: Jul 12, 2026

Palatable Western-style Cafeteria Diet as a Reliable Method for Modeling Diet-induced Obesity in Rodents
09:10

Palatable Western-style Cafeteria Diet as a Reliable Method for Modeling Diet-induced Obesity in Rodents

Published on: November 1, 2019

食品関連のエネルギー要件

E Hirst

    Science (New York, N.Y.)
    |April 12, 1974
    PubMed
    まとめ

    米国食品システムは,全国のエネルギー消費量の12%を消費し,家庭が最もエネルギー密集的である. 消費量を減らすには,家庭でのエネルギー使用,食生活,農業の習慣の変更が必要です.

    さらに関連する動画

    Quantification of Macronutrients Intake in a Thermogenetic Neuronal Screen using Drosophila Larvae07:24

    Quantification of Macronutrients Intake in a Thermogenetic Neuronal Screen using Drosophila Larvae

    Published on: June 11, 2020

    関連する概念動画

    Energy Balance01:19

    Energy Balance

    The human body gets energy from the three macronutrients: carbohydrates, proteins, and fats. Energy is released when the chemical bonds in the organic compounds present in the food are broken down. The energy content of food is measured in kilocalories (kcal), defined as the amount of heat required to raise the temperature of one kilogram of water by one degree Celsius. This value is determined by measuring the temperature change of the water surrounding a calorimeter after the complete...
    Production Efficiency01:01

    Production Efficiency

    Net production efficiency (NPE) is the efficiency at which organisms assimilate energy into biomass for the next trophic level. Due to low metabolic rates and less energy spent on thermoregulatory processes, the NPE of ectotherms (cold-blooded animals) is 10 times higher than endotherms (warm-blooded animals).
    Proteins: Dietary Sources and Requirements01:28

    Proteins: Dietary Sources and Requirements

    Consuming animal-based products offers high-quality proteins that contain optimal levels and combinations of essential amino acids, crucial for tissue repair and growth. Foods like eggs, milk, fish, and most meats are a source of complete proteins. Legumes and cereals are abundant in proteins; however, they typically lack a full range of essential amino acids. As a result, they are considered incomplete protein sources. Some plant sources like soybeans, quinoa, and amaranth do contain complete...
    Lipids: Dietary Sources and Requirements01:18

    Lipids: Dietary Sources and Requirements

    Lipids are an essential component of a balanced human diet. Triglycerides, which make up the majority of dietary lipids, are found in both saturated fats—commonly present in meat, dairy products, and certain tropical plants like coconut, and hydrogenated oils such as margarine and baking shortenings (trans fats)—and unsaturated fats, which are abundant in seeds, nuts, olive oil, and most vegetable oils. The main sources of cholesterol include egg yolks, various meats and organ meats, shellfish,...
    Trophic Efficiency00:46

    Trophic Efficiency

    Trophic level transfer efficiency (TLTE) is a measure of the total energy transfer from one trophic level to the next. Due to extensive energy loss as metabolic heat, an average of only 10% of the original energy obtained is passed on to the next level. This pattern of energy loss severely limits the possible number of trophic levels in a food chain.
    Carbohydrates: Dietary Sources and Requirements01:15

    Carbohydrates: Dietary Sources and Requirements

    Carbohydrates are predominantly obtained from plant sources. With the exception of lactose found in milk and insignificant glycogen amounts in meat, most consumed carbohydrates have plant origins. Monosaccharides and disaccharides, or sugars, can be sourced from fruits, honey, milk, sugar cane, and sugar beets. Grains and vegetables are rich in the polysaccharide starch. Two types of polysaccharides provide fiber: cellulose, which is abundant in many vegetables, forms undigestible roughage or...