6-1 (perman done) Flashcards

1
Q

DRI reference standard 1

A

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

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2
Q

DRI RS 2

-presumed sufficient for % of ppl

A

2: R: recommended daily allowance (RDA)

95%

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3
Q

DRI RS 3

-when is it used

A

3: A: adequate intake

- used if data to set EAR or RDA are inadequate

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4
Q

DRS RS 4

A

4: U: tolerable upper intake level
read: highest intake that is unlikely to pose health risk

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5
Q

Rec daily values for 2,000 calorie diet

A
  • 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)
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6
Q

new rec daily limit for added sugar

A

no more than 10% of 2,000 cal diet

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7
Q

20 oz soft drink would be about % of proposed limit

A

130%

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8
Q

energy balance concept (eq)

A

energy intake should equal energy expenditure

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9
Q

energy balance official def

A

energy intake that results in no net weight gain or loss

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10
Q

energy balance def is influenced by what factors

A
1 weight 
2 age 
3 sex 
4 daily activity level 
read: pregnancy, alcohol, tobacco, etc
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11
Q

energy balance is affected by what hormone

A

thyroid hormone

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12
Q

formula for estimating daily caloric expenditure based on weight

A

100 C/kg for first 10 kg
50 C/kg for second 10 kg
20 C/kg thereafter

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13
Q

daily energy expenditure
of young woman
5’5
110 kg

divide up her expenditure into a pie chart

A

60% = resting energy expenditure

30% = physical activity

10% = thermic effect of food

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14
Q

for food labeling purposes, “” or “” is converted to what number

A

RDA (rec daily allowance) or EAR (estimated average req)

converted TO RDV (recommended daily value)

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15
Q

food labels were revised in May 2016 in WHAT WAYS

A

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

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16
Q

direct vs indirect calorimetry

A

direct - measure heat generated when person is in sealed chamber

in - calculate calorie expenditure by measuring 02 consumed, C02 produced, and respiratory quotient (RQ)

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17
Q

use indirect calorimetry to calculate resting energy ex

A

[ V02 (3.9) + VC02 (1.1) ]

multiply this with 1440 min/day

250x4 + 200x1
multiple product with 1440

final # is 1700 kilo calories / day

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18
Q

How calculate RQ (respiratory quotient)

A

C02 produced / 02 consumed

19
Q

what’s the RQ for oxidation of glucose

A

6 C02 / 6 02 = 1.0

20
Q

what’s the RQ for oxidation of palmitate (fatty acid)

A

0.7

21
Q

RQ for proteins depends on what

RQ for albumin is what

A

AA composition

0.8

22
Q

read: BMR (basal metabolic rate) decreases with age and is higher in lean ppl

A

-

23
Q

BMR is increased by what

A

1 illness

2 stress

24
Q

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

A

1500 kcal / day

30%

free fat

25%

25
Q

thermic effect of food is about % of calorie intake

A

10%

26
Q

thermic effect of food for

  • carb
  • protein
  • fat
A

carb: 10%
protein: 35%
fat: 15%

27
Q

processed/bad food - (more/less) energy is expended in breaking it down

A

LESS

28
Q

what is NEAT

A

non exercise activity thermogenesis

NOT eating, sleeping, or intentional exercise

29
Q

BMI depends on what factors (two off the top of head)

A

age and sex

30
Q

BMI eq (2 of them)

A

BMI = kg / M^2

BMI = (lb x 703) / in^2

31
Q

BMI is most useful when it is used to calculate which of these (fat/protein/carb)

A

fat

32
Q

x: height
y: weight

is this a traditional way of measuring BMI

A

NO

33
Q

what’s the trad BMI chart
give me the axes

how about to calculate BMI

A

x: age
y: BMI

BMI

x: weight
y: height

34
Q

waist

  • women
  • men

for excess intra ab fat

A

w: above 35
men: above 40 in

35
Q

malnutrition is defined as faulty nutrition due to inadequate intake of nutrients OR to what

A

impaired utilization

36
Q

read: malnutrition can be under OR over nutrition

A

-

37
Q

is saturated fat good or bad

A

BAD

38
Q

HFCS has been processed to convert what to fructose

A

glucose -> fructose

39
Q

refined sugar consumption has gone (up/down) over the years

A

down

read: compensated by increased HFCS

40
Q

”” is the principal sweetener used in processed stuff

A

HFCS

41
Q

Use of HFCS has/has not increased fructose consumption

A

has NOT

42
Q

rel of insecurity and obesity

why

A

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

43
Q

per year, a person gains # lbs bc they consume the average # of carbonated beverages

A

15 pounds

44
Q

BMI ranges for underweight
normal
overweight
obese

A

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