Chapter 8

Question 1

Energy Balance

Answer 1

Energy balance: Equilibrium of energy intake (from food/drinks) and expenditure (via metabolism and activities).

Weight changes result from imbalance; excess energy is stored as fat.
Classic rule: 1 lb of fat ≈ 3500 kcal excess, but varies by gender, weight, and body composition.

Question 2

Bomb Calorimeter

Measuring Food Energy

Answer 2

Bomb Calorimeter: Measures heat energy released from burning food.

Question 3

Physiological value

Measuring Food Energy

Answer 3

Physiological value – kcalories the body actually derives from food
– Body unable to metabolize all the macronutrients completely

Question 4

Hunger

Food Intake Mechanisms

Answer 4

Hunger: Physiological need triggered by the hypothalamus.

Question 5

Satiety

Food Intake Mechanisms

Answer 5

Satiety: Fullness post-meal; regulates intervals between meals.

Question 6

Satiation

Food Intake Mechanisms

Answer 6

Satiation: Fullness during eating; controls meal size.

Question 7

Appetite

Food Intake Mechanisms

Answer 7

Appetite: Desire for food, triggered by sensory cues.

Question 8

Psychological triggers

Factors Influencing Eating

Answer 8

Psychological triggers: Boredom, stress.

Question 9

External cues

Factors Influencing Eating

Answer 9

External cues: Meal timing, food availability.

Question 10

Environmental and cognitive factors

Factors Influencing Eating

Answer 10

Environmental and cognitive factors: Portion sizes, social events, memories.

Question 11

Protein

Nutrients & Satiety

Answer 11

Protein: Most satiating.

Question 12

Fructose

Nutrients & Satiety

Answer 12

Fructose: Stimulates appetite.

Question 13

High-fiber foods

Nutrients & Satiety

Answer 13

High-fiber foods: Enhance satiety.

Question 14

High-fat foods

Nutrients & Satiety

Answer 14

High-fat foods: Flavorful and increase satiety when digested, releasing hormones (e.g., cholecystokinin).

Question 15

BMR

Energy Expenditure Components

Answer 15

Basal Metabolism (BMR): Energy for basic functions; influenced by weight, lean mass, age.

Question 16

Physical Activity

Energy Expenditure Components

Answer 16

Physical Activity: Most variable; affected by weight, muscle mass, activity type.

Question 17

Thermic Effect of Food

Energy Expenditure Components

Answer 17

Thermic Effect of Food: Energy for digestion, transport, storage; varies by meal composition.

Question 18

Factors Affecting BMR

Answer 18

Includes body composition, age, gender, growth status, physical activity levels.

Question 19

Adaptation

Adaptive Thermogenesis

Answer 19

Adaptation: Body’s response to extreme conditions (e.g., burns, cold, overeating).

Question 20

Variable energy costs

Adaptive Thermogenesis

Answer 20

Variable energy costs: Not typically factored in for most people.

Question 21

Estimating Energy Requirements

Answer 21

Factors: Gender, growth, age, activity level, body composition (height/weight).

Question 22

Healthy Body Weight

Healthy Body

Answer 22

Reflects not just societal standards but personal health.
Acceptance of individual healthy weights is encouraged.

Question 23

Disease risks

Body Fat and Distribution

Answer 23

Disease risks: Linked to amount and location of body fat.

Question 24

Visceral vs. Subcutaneous Fat

Body Fat and Distribution

Answer 24

Visceral vs. Subcutaneous Fat:

Visceral fat (around organs): Linked to heart disease, diabetes (central obesity).
Subcutaneous fat (around hips/thighs): Lower risk.

Question 25

Waist Circumference

Answer 25

Risk indicators: >40 inches (men), >35 inches (women) signal central obesity.
Waist-to-hip ratio is a valuable measure for health risk.

Question 26

Methods of Assessing Body Fat

Answer 26

Common Techniques: Includes BMI, waist circumference, and other body composition methods.

Question 27

Underweight risks

Health Risks of Body Weight and Fat

Answer 27

Underweight risks: Increased vulnerability to illness, infertility, osteoporosis.

Question 28

Overweight/Obese risks

Health Risks of Body Weight and Fat

Answer 28

Obesity classified as a disease, correlating with health issues, disability, medical costs.

Disease risks include cardiovascular disease, Type II diabetes, and cancer risk proportional to obesity duration and level.