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Nutrition Exam 3 > Chapter 10 Part A > Flashcards

Chapter 10 Part A Flashcards

1
Q

Energy equilibrium

A

energy intake = energy expenditure

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2
Q

Positive energy balance

A

(weight gain)

energy intake > energy expenditure

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3
Q

Negative energy balance

A

(use more & lose fat)

energy intake < energy expenditure

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4
Q

Current state of obesity

A

Increase in percentage of obese individuals over the last 20 years
Westernized diet patterns (high in fat & calories)
in 1990 - no state had obesity >15%
in 2010 - 49 states had obesity >22%

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5
Q

Energy intake

A

amount of heat it takes to raise 1g of water 1 degrees Celsius
estimated via nutrient databases
calories based on bomb calorimeter

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6
Q

Fat = ___ kcal/g

A

9

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7
Q

Carbs = ___ kcal/g

A

4

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8
Q

Protein = ___ kcal/g

A

4

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9
Q

Alcohol = ___ kcal/g

A

7

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10
Q

The 3 main purposes that the body uses energy:

A

1) Basal metabolism
2) Physical activity
3) Thermic effect of food (digestion, absorption, transportation)

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11
Q

Thermogenesis/ thermoregulation

A

(4th use of energy)

increases body temp through shivering or fidgeting

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12
Q

Basal Metabolic Rate (BMR)

A

Minimum amount of energy in a fasting state
~60-70% of energy expenditure - includes HR, RR, and ongoing organ activity
BMR is only an estimate - it can vary 20-30%

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13
Q

Factors that increase basal metabolism

A 
muscle mass
body surface
gender
body temp
thyroid (basal metabolic regulator) hormone level
stress
stimulants (caffeine, tobacco)
recent exercise
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14
Q

Factors that decrease basal metabolism

A

restricted calorie intake

aging after 30 yo (decreases 1-2% each decade r/t loss of lean body mass)

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15
Q

Physical activity

A

Increases energy expenditure beyond BM as much as 25-40%

Choices made - active or inactive

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16
Q

Thermic effect of food (TEF)

A

Energy body uses to digest, absorb, transport, store, and metabolize nutrients consumed in the diet
5-10% of energy intake (varies among individuals)
Influenced by food composition (whether it’s rich in protein, CHO, fat)

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17
Q

% of energy used in protein rich meals

A

20-30% (use the most energy out of macronutrients)

18
Q

% of energy used in CHO rich meals

A

5-10%

19
Q

% of energy used in fat rich meals

A

0-3% (use least energy out of macronutrients)

20
Q

Adaptive thermogenesis (thermoregulation)

A

Process of heat production
In non-voluntary activity
Varies between individuals

21
Q

Brown fat

A

(Thermogenesis/ thermoregulation)
Appearance from increased capillaries
Protein creates energy rather than ATP

22
Q

Direct calorimetry

A 
(measuring energy expenditure)
put person in room for 24h, measure heat
-continuous measurements of heat output
-accurate
-expensive and complex
-rarely used
23
Q

Indirect calorimetry

A

(measuring energy expenditure)

  • collect expired air
  • predictable relationship btwn O2 consumed and CO2 expired
  • accurate
  • most common method
24
Q

Doubly Labeled Water Technique

A

(Indirect measurement of energy expenditure)

  • stable isotopes of H used tracers
  • analyze blood and urine samples over days and weeks
  • requires only periodic sampling
  • does not require special arrangements or equipment
25
Q

What’s better, a lower BMR or higher BMR?

A

-A person w/ a lower BMR burns calories slower and is at higher risk for gaining weight than people w/ higher BMRs

26
Q

Estimated Energy Requirements (EERs)

A
  • based on weight, height, gender, age, and phys. activity level
  • estimates only
27
Q

Harris-Benedict equation

A
  • used in clinical settings
  • nonactive estimate of E requirements
  • based on weight, height, gender, and age (filling in with other numbers in equation)
28
Q

Weight-for-height tables

A

(Body weight and composition Dx methods)

  • for men & women
  • assumes you’re in 1” heels
29
Q

Body Mass Index (BMI)

A

(Body weight and composition Dx methods)

  • function of your weight and height comparison
  • exception: extremely athletic people
  • cannot give Dx (of obesity, underweight, overweight) from BMI alone
30
Q

Obesity related health conditions

A

(table 10-2 in book)

T2DM, surgical risks, skin disorders, CVD, gallstones, bone & joint disorders, shorter stature, pregnancy risks, etc.

31
Q

Underwater weighing

A

(method to measuring body fat)

  • accurate ~ 2-3% margin of error
  • fat is less dense than lean tissue
  • expensive
  • possibly traumatic
32
Q

“BodPod”

A

(method to measuring body fat)

  • accurate ~ 2-3% margin of error
  • determines the body volume
  • air displacement (displace air in a sealed chamber)
  • requires specialized equipment
33
Q

Caliper test

A

(methods to estimate body fat)
-tool that pinches skin on back of the right forearm
-inexpensive, common
~3-4% margin of error

34
Q

Bioelectrical impedance

A

(methods to estimate body fat)

  • low-energy current that measures the resistance of electrical flow (fat is resistant to electrical flow)
  • more resistance = more body fat
35
Q

DEXA (dual x-ray photon absorptometry)

A

(methods to estimate body fat)

  • x-ray body scan determines body fat
  • most accurate, but expensive and not widely available
36
Q

Upper body fat distribution

A

Android (apple shape)

  • increased heath risk
  • related to CVD, HTN, & T2DM
  • men waist > 40”
  • women waist > 35”
37
Q

Lower body fat distribution

A

Gynoid (pear shape)

-lower heath risks

38
Q

Hunger

A

Physiological drive for food

Controlled by internal body mechanisms

39
Q

Apetite

A

Psychological drive for food

40
Q

Satiety

A

(satisfied)

  • Brought about when either hunger drive or appetite drive is fulfilled
  • Hypothalamus is the integration site, regulating food intake
  • Involves endocrine and nervous systems as well as BG levels & hormone secretions
41
Q

Satiety is effected by (theres a lot)

A
  • knowledge food has been eaten
  • histamine from chewing
  • stomach & intestinal expansion
  • low energy dense foods provide expansion more than lighter foods
  • digestive hormones
  • filled nutrient receptors in GI tract
  • CHOs increase serotonin (calmness)
  • protein - decreases ghrelin (stimulates eating)
  • macronutrient levels in the blood
  • endorphins (pain killers), cortisol & ghrelin (increase appetite)
  • leptin (signals satiety when fat mass is increasing)
42
Q

Bottom line w/ energy and weight control

A

Energy intake must balance energy output for weight control

Nutrition Exam 3 (4 decks)

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