6-1 (perman done) Flashcards
DRI reference standard 1
MN: ERAU; if you don’t adhere to this you will be going to ER and saying AU
standard 1: E: estimated average requirement (EAR)
read: it is dif based on age and gender
DRI RS 2
-presumed sufficient for % of ppl
2: R: recommended daily allowance (RDA)
95%
DRI RS 3
-when is it used
3: A: adequate intake
- used if data to set EAR or RDA are inadequate
DRS RS 4
4: U: tolerable upper intake level
read: highest intake that is unlikely to pose health risk
Rec daily values for 2,000 calorie diet
- total carb (300 g) -> within that, fiber (25 g)
- total fat (65 g) -> within that, saturated fatty acids (20 g)
- protein (50 g)
- potassium (3500 mg)
- sodium (2400 mg)
- cholesterol (300 mg)
new rec daily limit for added sugar
no more than 10% of 2,000 cal diet
20 oz soft drink would be about % of proposed limit
130%
energy balance concept (eq)
energy intake should equal energy expenditure
energy balance official def
energy intake that results in no net weight gain or loss
energy balance def is influenced by what factors
1 weight 2 age 3 sex 4 daily activity level read: pregnancy, alcohol, tobacco, etc
energy balance is affected by what hormone
thyroid hormone
formula for estimating daily caloric expenditure based on weight
100 C/kg for first 10 kg
50 C/kg for second 10 kg
20 C/kg thereafter
daily energy expenditure
of young woman
5’5
110 kg
divide up her expenditure into a pie chart
60% = resting energy expenditure
30% = physical activity
10% = thermic effect of food
for food labeling purposes, “” or “” is converted to what number
RDA (rec daily allowance) or EAR (estimated average req)
converted TO RDV (recommended daily value)
food labels were revised in May 2016 in WHAT WAYS
1) # of servings in container is a definite #
2) added sugars are now included (mg and %)
3) vitamins and minerals MG or grams are shown (not just %)
4) chart based on 2000 calorie diet, not 2500 c
direct vs indirect calorimetry
direct - measure heat generated when person is in sealed chamber
in - calculate calorie expenditure by measuring 02 consumed, C02 produced, and respiratory quotient (RQ)
use indirect calorimetry to calculate resting energy ex
[ V02 (3.9) + VC02 (1.1) ]
multiply this with 1440 min/day
250x4 + 200x1
multiple product with 1440
final # is 1700 kilo calories / day
How calculate RQ (respiratory quotient)
C02 produced / 02 consumed
what’s the RQ for oxidation of glucose
6 C02 / 6 02 = 1.0
what’s the RQ for oxidation of palmitate (fatty acid)
0.7
RQ for proteins depends on what
RQ for albumin is what
AA composition
0.8
read: BMR (basal metabolic rate) decreases with age and is higher in lean ppl
-
BMR is increased by what
1 illness
2 stress
mean BMR is what
variance from 5th to 95th percentiles is about % of the mean
60% of the variance is due to dif in what
but % of variance is unexplained
1500 kcal / day
30%
free fat
25%
thermic effect of food is about % of calorie intake
10%
thermic effect of food for
- carb
- protein
- fat
carb: 10%
protein: 35%
fat: 15%
processed/bad food - (more/less) energy is expended in breaking it down
LESS
what is NEAT
non exercise activity thermogenesis
NOT eating, sleeping, or intentional exercise
BMI depends on what factors (two off the top of head)
age and sex
BMI eq (2 of them)
BMI = kg / M^2
BMI = (lb x 703) / in^2
BMI is most useful when it is used to calculate which of these (fat/protein/carb)
fat
x: height
y: weight
is this a traditional way of measuring BMI
NO
what’s the trad BMI chart
give me the axes
how about to calculate BMI
x: age
y: BMI
BMI
x: weight
y: height
waist
- women
- men
for excess intra ab fat
w: above 35
men: above 40 in
malnutrition is defined as faulty nutrition due to inadequate intake of nutrients OR to what
impaired utilization
read: malnutrition can be under OR over nutrition
-
is saturated fat good or bad
BAD
HFCS has been processed to convert what to fructose
glucose -> fructose
refined sugar consumption has gone (up/down) over the years
down
read: compensated by increased HFCS
”” is the principal sweetener used in processed stuff
HFCS
Use of HFCS has/has not increased fructose consumption
has NOT
rel of insecurity and obesity
why
greater food insecurity -> greater rate of obesity
1) calorically dense foods are less expensive
2) obesity is associated with increased hunger (read: disregulation)
3) marketing by food industry
per year, a person gains # lbs bc they consume the average # of carbonated beverages
15 pounds
BMI ranges for underweight
normal
overweight
obese
underweight: below 18.50
(severe thinness: below 16)
normal: 18.50 to 24.99
overweight: 25 to 29.99
obese: above 30
obese class 3 = above 40
