Chapter 13 & 14.5 Flashcards
Healthy weight characteristics
- A weight compatible with normal blood pressure, lipid levels, and glucose
- A weight that promotes good eating habits
- A weight that is based on genetics
Body composition characteristics
- Can be assessed via skinfolds or underwater weighing
- Ratio of lean mass to body fat
BMI characteristics
- Anything from 18.5-24.9 classifies you as normal weight
- Ratio of weight to height
- Inaccurate for very athletic individuals
Fat distribution patterns that increase your risk of disease
- Upper-body obesity generally increases the risk for chronic diseases
- Apple-shaped fat patterning alters carbohydrate and lipids metabolism
- Waist circumference is a good indicator of disease risk
How many calories we expend each day is the sum of three things
Basal metabolism, physical activity, and thermic effect of food
The energy expended to maintain functions like respiration and circulation
Basal metabolism
Represents about 15-35% of our total energy output each day
Physical activity
The energy expended during food processing
Thermic effect of food
Factors that increase BMR
- Higher lean body mass
- Caffeine
Factors that decrease BMR
- Female gender
- Older age
- Starvation/fasting
Gherlin characteristics
- Protein produced by the stomach that stimulates appetite
- Levels of this protein seem to rise after weight loss making weight maintenance difficult
Leptin characteristics
- Hormone produced by the fat cells that reduces food intake
- Obese individuals appear to be insensitive to the effects of this hormone
Protein produced by the GI tract that decreases appetite and food intake
Peptide YY
Contributes to the development of an eating disorder
Association of slenderness with attractiveness and wealth, perfectionist or obsessive-compulsive type personality, and a family history of eating disorders
Bulimia nervosa characteristics
- Characterized by binge-purge episodes
- Causes tooth decay and possible esophageal rupture