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Food energy. Food energy is chemical energy that animals (including humans) derive from their food to sustain their metabolism, including their muscular activity. [ 1] Most animals derive most of their energy from aerobic respiration, namely combining the carbohydrates, fats, and proteins with oxygen from air or dissolved in water. [ 2]
Macronutrients that provide energy. There are three principal classes of macronutrients: carbohydrate, protein and fat. [ 1] Macronutrients are defined as a class of chemical compounds which humans consume in relatively large quantities compared to vitamins and minerals which provide humans with energy. Fat has a food energy content of 38 ...
An autotroph is an organism that can convert abiotic sources of energy into energy stored in organic compounds, which can be used by other organisms. Autotrophs produce complex organic compounds (such as carbohydrates, fats, and proteins) using carbon from simple substances such as carbon dioxide, [ 1] generally using energy from light or ...
Phototroph. Phototrophs (from Ancient Greek φῶς, φωτός (phôs, phōtós) 'light' and τροφή (trophḗ) 'nourishment') are organisms that carry out photon capture to produce complex organic compounds (e.g. carbohydrates) and acquire energy. They use the energy from light to carry out various cellular metabolic processes.
Primary nutritional groups are groups of organisms, divided in relation to the nutrition mode according to the sources of energy and carbon, needed for living, growth and reproduction. The sources of energy can be light or chemical compounds; the sources of carbon can be of organic or inorganic origin. [ 1] The terms aerobic respiration ...
The term heterotroph arose in microbiology in 1946 as part of a classification of microorganisms based on their type of nutrition. [ 6] The term is now used in many fields, such as ecology, in describing the food chain . Heterotrophs may be subdivided according to their energy source. If the heterotroph uses chemical energy, it is a ...
The dominant staple foods in different parts of the world are a function of weather patterns, local terrain, farming constraints, acquired tastes and ecosystems. For example, the main energy source staples in the average African diet are cereals (46 percent), roots and tubers (20 percent) and animal products (7 percent).
The food chain is an energy source diagram. The food chain begins with a producer, which is eaten by a primary consumer. The primary consumer may be eaten by a secondary consumer, which in turn may be consumed by a tertiary consumer. The tertiary consumers may sometimes become prey to the top predators known as the quaternary consumers.