Nutri Courses

Advisory

Respiratory quotient

Respiratory quotient (RQ) is a value that indicates the type of fuel the body is using for its energy needs. It is the ratio between the amount of carbon dioxide produced in the body and the amount of oxygen consumed. RQ can be used to determine whether the body is predominantly burning fats, carbohydrates, or proteins.

From a nutrition and health perspective, RQ is important because it can provide information about an individual's metabolic state. For instance, if the RQ is close to 1, it means that the body is chiefly burning carbohydrates. If the RQ is close to 0.7, the body is primarily burning fats. If the RQ is between these two values, the body is burning a combination of fats and carbohydrates. This information can be useful for dietitians and doctors when planning diet and exercise for individuals with the goal of improving their health and achieving optimal weight.

Hello,
how is the respiratory quotient measured, please? I can't quite imagine it and Google hasn't given me a clear answer either.
Thank you

The respiratory quotient is measured using a gas exchange analyzer. A mouthpiece or mask, which the individual wears throughout the measurement, is connected to the analyzer, which thus monitors the ratio between the oxygen consumed and the carbon dioxide produced.

Questions answered by

Mgr. Martin Jelinek
Lecturer and author of the educational system

Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.

He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.

In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.

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