Most dietary energy is needed to maintain oxygenation, blood supply and ionic gradients across membrane in all tissues. This is termed the Basal Metabolic Rate.
Basal Metabolic Rate or BMR is the rate at which a body uses up energy when completely at rest just to maintain vital function such as breathing, circulation, heartbeat, digestion and nervous activity. It is measured immediately after at least 8 hours of sleep and at least of fasting.
A key regulator of BMR is thyroxin, a hormone produced by the thyroid gland.
BMR varies from person to person depending on how much energy a person uses when resting with a change in circumstance or physical condition. Because muscle has high metabolic activity, the BMR is directly related to an individual fat free mass and is generally reported in calorie per pound of body weight per hour.
For most part, the BMR is highest in people who are growing e.g. children, adolescent and pregnant women and in those with considerable lean body mass such as physically fit people and males.
The more a person weighs, the more total energy is expended on basal metabolic, but the amount of energy per pound of body weight may be lower.
One way to increase the BMR is to maximize lean body tissue by participating regularly in endurance and strength building activities.
BMR gradually decreases with increasing age, generally because of a decrease in fat free mass.
BMR or Basal Metabolic Rate
Nutrition is a scientific discipline that encompasses a structured body of knowledge. It includes various fields such as clinical nutrition, community nutrition, public health, food policy, and food science. At its core, nutrition is the study of how the body utilizes food. It is essential to life. Understanding nutrition enables us to make better dietary choices by determining the necessary nutrient intake, identifying optimal food sources, and recognizing beneficial or harmful food components.
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