Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Nutrition > Chapter 4 - Energy > Flashcards

Chapter 4 - Energy Flashcards

0
Q

Energy needed to move a mass of 1g at a velocity of 1m/s

A

Joule

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
1
Q

Reveals the primary substrate used during exercise

A

Respiratory quotient

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Method of measuring exercise energy expenditure

A

Open-circuit spirometry

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Percentage of food energy that is absorbed

A

Coefficient of digestibility

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Example of a tracer method for measuring energy expenditure

A

Labeled bicarbonate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Represents the capacity to perform work

A

Energy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Force x Distance

A

Work

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Found in all animal protein sources

A

Nitrogen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Measurement of heat to determine energy expenditure

A

Direct calorimetry

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Energy needed to raise the temperature of 1g of water by 1 degree C

A

Calorie

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

_________is the ratio of total work to energy expended.

A

Gross Efficiency

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

True or false? Fiber reduces the coefficient of digestibility of a meal and promotes rapid transport of digested food through the intestines.

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Rank the following food products from highest (1) to lowest (5) in relation to their coefficient of digestibility

\_\_\_\_egg protein
\_\_\_\_vegetable protein
\_\_\_\_legume protein
\_\_\_\_dairy fat
\_\_\_\_vegetable fat
A

1, 4, 5, 2, 3

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Identify the caloric yield per gram consumed for the following macronutrients based on the Atwater factors.

_____Carbohydrates
_____Fats
_____Proteins

A

4, 9, 4

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

List three methods of measuring energy expenditure through indirect calorimetry

A

A. Closed circuit spirometry
B. Respiration chamber
C. Douglas bag technique

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

If _____ was the predominant fuel source during an exercise session, the measured respiratory quotient would be around 0.7

A

Fat

16
Q

List the three primary components of energy expenditure.

A

RMR
TEF
TEE

17
Q

True or false? The thermic effect of food can increase energy expenditure for up to 8 hours after ingestion of a meal.

A

True

18
Q

True/false? The thermic effect of exercise is normally between 15-30% but can account for up to 80% of daily energy expenditure during elite-level, heavy endurance training competitions

A

True

19
Q

If energy intake _______ energy expenditure, the body will be in a positive caloric balance and weight gain will occur.

A

Exceeds

20
Q

Which of the following selections is defined by mechanical work expressed per unit of time?

A. Energy
B. Joule
C. Power
D. Net efficiency

A

C

21
Q

Approximately how efficient is the human body when using energy produced during muscular contractions or other forms of mechanical work?

A. 20% efficient
B. 35% efficient
C. 70% efficient
D. 100% efficient

A

A

22
Q

Which of the following devices can be used to directly measure the caloric content of a food product in the clinical setting?

A. Spirometer
B. Direct calorimetry chamber
C. Douglas bag
D. Bomb calorimeter

A

D

23
Q

According to the Atwater energy values, fat provides approximately how many kilocalories per gram consumed?

A. 2kcal/g
B. 4kcal/g
C. 7kcal/g
D. 9kcal/g

A

D

24
Q

Which of the following food products has the highest coefficient of digestibility (COE)?

A. Plant source protein
B. Fat
C. Animal source protein
D. Sugar

A

D

25
Q

Which of the following would produce a respiratory quotient of 1.0 if it was the primary energy used during exercise?

A. Protein
B. Glucose
C. Glycogen
D. Fat

A

B

26
Q

Which of the following selections is the greatest component of energy expenditure among sedentary individuals?

A. Thermic effect of food (TEF)
B. Resting metabolic rate (RMR)
C. Thermic effect of exercise (TEE)
D. Hormonal actions related to emotion (HAE)

A

B

27
Q

Which of the following is incorrect as it relates to resting metabolic rate (RMR)?

A. Greater total muscle mass increases RMR
B. RMR increases with age
C. Actions of organs such as the liver, kidneys and heart account for up to 75% of the RMR
D. Genetics have a significant influence on RMR

A

B

28
Q

Which of the following nutrients would produce the greatest thermic effect and subsequent increase in energy expenditure hours after consumption?

A. Simple carbohydrates
B. Lean protein
C. Fat
D. Alcohol

A

B

29
Q

Well-trained endurance athletes have been documented expending calories at rates up to _________, making energy balance difficult.

A. 300 kcal/hour
B. 750 kcal/hour
C. 1000 kcal/hour
D. 1300 kcal/hour

A

C

Nutrition (4 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions