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Nutrition > chapter 7 > Flashcards

chapter 7 Flashcards

1
Q

BMI

A
  • weight/height

- worst method to assess body weight

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2
Q

obesity trends in canada

A
  • increasing over the years
  • higher in older people
  • higher in us than canada
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3
Q

chances of being obese lower with

A
  • more fruits and veg

- more physical activity

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4
Q

limits of BMI

A
  • doesnt represent body composition

- inaccurate for those: with lots or little muscle mass, pregnant, under 18 or over 65

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5
Q

body composition

A
  • can measure % body fat
  • men and women differ on what % is excessive
  • increased risk of health problems
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6
Q

skin folds

A
  • 2 compartmental
  • not accurate for obese
  • not accurate for seniors
  • requires skill and training
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7
Q

underwater weighing

A
  • can be accurate
  • fat less dense than lean tissue
  • uses equations
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8
Q

air displacement plethsymography

A
  • bod pod
  • similar to underwater
  • uses air instead of water
  • accurate
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9
Q

bioelectrical impedence

A
  • low energy current to body measures resistance to electrical flow
  • fat resistant to flow
  • varies by hydration
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10
Q

waist to hip

A
  • greater disease risk with an apple shapped body, excess fat around abdomen than pear shape
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11
Q

waist circumference

A
  • just as good as waist to hip
  • better than just bmi
  • men +102 cm = health risk
  • women +88cm = health risk
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12
Q

thigh circumference

A
  • small (<60cm) assocaited with increased risk of cardiovascular and coronary heart diseases
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13
Q

DXA

A
  • dual energy x ray absorptiometry

- most accurate

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14
Q

hyperplasia

A
  • increase in total number of cells
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15
Q

hypertrophy

A

increase in cell size

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16
Q

weight loss

A
  • number of adipocytes stays the same

- body wants to refill fat cells so must excersie lots post weight loss

17
Q

obesithy environmental factors

A
  • socioeconomic status
  • social factors
  • urbaniation - vehicle use
  • mechanization
18
Q

metabolic syndrom

A
  • large waist
  • high triglyceride levles
  • reduced hdl levels
  • increased bc
  • elevating fasting blood glucose
19
Q

obesity lifestyle factors

A
  • lack of physical activity
  • psychological factors encouraging overeating
  • smoking
20
Q

obesity biological factors

A
  • genetics
  • sex and age
  • race and ethnicity
21
Q

health risks of obesity

A
  • hypertension
  • heart disease
  • diabetes
  • cancer
  • joint diseases
  • gout
  • gallbladder disease
  • sleep apnea
22
Q

weight loss surgury risks

A
  • increased infections
  • blood clots
  • adverse reactions
  • staples may loosen
23
Q

components of energy expenditure

A
  • physical activity
  • thermic effect of food (easy to digest and absorb)
  • resting energy expenditure
24
Q

resting energy expenditure (REE)

A
  • energy for body functions

- affected by body size, composition, age, M/F

25
Q

thermic effect of food

A
  • energy used to digest, absorb, metabolize food

- higher for CHO and protien than fat

26
Q

estimated energy requirement (EER)

A
  • to figure out how many k cals someone needs
  • takes into account age, weight, gneder, height, ohysia activity
  • overestimates seniors and underestimates kids
  • predicts total energy expenditure
27
Q

estimating energy expenditure method 1

A

resting energy expenditure: - men = weight x 1 x 2, women = weight x .9 x 24

  • physical acitivty: add a % of REE
  • TEF: 5-10% of ree and physical activity
28
Q

estimating energy expenditure method 2 haris benedict

A
  • estimates resting energy needs (REE)
  • considers height, weight age and gender
  • men: 66.5 + (13.8) x weight) + (5 x height) - (6.8 x (age in y)
  • women 66.1 + (9.6) x weight) + (1.5 x height) - (4.7 x (age in y)
29
Q

thrifty gene theory

A
  • genes cause people to be energetically thrifty
  • gain weight m ore easily
  • no gene has been identified
30
Q

set point theory

A
  • each persons weight predetermined to stay within a range
  • body compensates for changes in energy balance and keeps weight at set point
  • explains why dieting doesnt work
31
Q

leptin theory

A
  • hormone produced by fat cells
  • causes reduced food intake, reduced weight, decreased body fat
  • if mutation in ob levels (gene that controls leptin), reduced levels lead to increased food intake and reduced energy outptu
32
Q

regulation of intake

A
  • hungre
  • satiation - signal to stop eating
  • satiety - lack of hunger
  • appetitte
33
Q

macronutrient best for satiety

A
  • protein then fat
34
Q

environmental factros

A
  • hypothalamis reglates temp
  • cold eat more than when hot
  • increases metabolic rate
  • eat more = insulation
35
Q

neurological and hormonal factors

A
  • neuropeptide Y stimulates apetite

Nutrition (13 decks)

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