DIET TRENDS Flashcards
WHAT IS A CALORIE?
A UNIT OF ENERGY; ENERGY NEEDED TO RAISE 1 g OF WATER BY 1 DEGREE CELSIUS (IN NUTRITION IT IS KILOCALORIES; I.E. ENERGY NEEDED TO RAISE 1kg OF WATER BY 1 DEGREE CELSIUS)
HOW IS FOOD ENERGY CONTENT MEASURED’
IN A BOMB CALORIMETER BY MEASURING THE AMOUNT OF HEAT THAT THE FOOD PRODUCES WHEN IT IS COMPLETELY BURNED IN PRESENCE OF O2
WHAT IS TOTAL ENERGY EXPENDITURE (TEE)?
TOTAL AMOUNT OF ENERGY USED TO PERFORM DAILY TASKS
3 COMPONENTS OF TOTAL ENERGY EXPENDITURE?
- BASAL METABOLIC RATE (BMR); AMOUNT OF ENERGY THE BODY NEEDS TO CONDUCT ITS BASIC FUNCTIONS
- DIET INDUCED THERMOGENESIS
- PHYSICAL ACTIVITY
WHAT IS THE OTHER NAME FOR BASAL METABOLIC RATE?
RESTING METABOLIC RATE
WHAT IS THE OTHER NAME FOR DIET-INDUCED THERMOGENESIS?
THERMIC EFFECT OF FOOD
WHICH MACRONUTRIENT GIVES LEAST AND WHICH MOST DIT (DIET INDUCED THERMOGENESIS)?
FATS LESS
PROTEINS THE MOST
HOW CAN ENERGY EXPENDITURE BE MEASURED?
INDIRECT CALORIMETRY
EXPLAIN INDIRECT CALORIMETRY:
- CONCEPT IS TO MEASURE O2 USED AND CO2 PRODUCED TO ESTIMATE ENERGY CONSUMPTION (EXPENDITURE)
- VOLUME CO2/VOLUME O2 IS CALCULATED; GIVES US THE RESPIRATORY QUOTIENT (RQ), WHICH REFERS TO METABOLISM AT THE CELLULAR LEVEL
- WHEN THE RATIO IS ASSESSED BY RESPIRATORY GAS, IT IS CALLED RESPIRATORY EXCHANGE RATIO (RER)
- GIVEN THAT WE KNOW RER/RQ VALUES FOR DIFFERENT SUBSTRATES, THE NUMBER GOTTEN THROUGH THIS METHOD WILL ASSESS A PERSON’S PREFERRED SUBSTRATE/THE ONE THE USE UP THE MOST
IS GLYCOLYSIS AEROBIC OR ANAEROBIC?
ANAEROBIC
WHICH GAS IS PRODUCED DURING THE CITRIC ACID CYCLE?
CO2
WHAT IS THE RQ OF CARBOHYDRATES?
1 (CO2 PRODUCED AND 02 CONSUMED ARE EQUAL)
IS FATTY ACID OXIDATION AEROBIC OR ANAEROBIC?
AEROBIC
RQ FOR FATS?
0.71; MORE O2 CONSUMED THAN CO2 PRODUCED
RQ OF PROTEINS?
0.82
ON A MIXED DIET, RQ NUMBER IS ALWAYS?
LESS THAN 1
RER DETERMINED IN INDIRECT CALORIMETRY DOESN’T ACCOUNT FOR METABOLISM OF WHICH MACRONUTRIENT AND WHY?
PROTEIN, BECAUSE IN ORDER TO ACCURATELY MEASURE PROTEIN OXIDATION, URINARY AND SWEAT UREA ANALYSIS IS NEEDED
IF RER NUMBER IS LOW (CLOSER TO 0.7) THE INDIVIDUAL IS LIKELY BURNING MORE FATS OR CARBS?
FATS
CLASSIFICATION OF DIETS INTO CATEGORIES CAN BE DONE BASED ON:
- DIETARY RECOMMENDATIONS FOR MEDICAL REASONS
- DIET BASED ON BELIEFS
- DIETS FOR WEIGHT CONTROL
- FAD DIETS
DIFFERENCE BETWEEN FASTING AND CALORIE RESTRICTION AND MAIN SIMILARITIY?
CR IS A CONSISTENT PATTERN OF REDUCING AVERAGE DAILY CALORIC INTAKE, WHILE FASTING FOCUSES MORE ON THE FREQUENCY OF EATING AND IT MAY OR MAY NOT INVOLVE RESTRICTING CALORIES DURING NON FASTING TIMES
IN BOTH CASES THERE IS NO MALNUTRITION OR DEPRIVATION IF ESSENTIAL NUTRIENTS!
APART FROM WEIGHT CONTROL, WHAT ARE SOME OTHER BENEFITS OF FASTING AND CALORIE RESTRICTION?
IMPROVEMENT OF HORMONAL BALANCE, BETTER CV FUNCTION, BETTER IMMUNE RESPONSE
MAJOR PROBLEM IN THE FIELD OF FASTING?
LACK OF STANDARDIZATION OF THE FASTING PERIOD
THE MOST IMPORTANT DIFFERENCE BETWEEN CALORIC RESTRICTION AND INTERMITTENT FASTING IN TERMS OF THEIR BENEFITS?
CR IS THE ONLY INTERVENTION KNOWN TO DATE THAT CONSISTENTLY DECREASES THE BIOLOGICAL RATE OF AGEING AND INCREASES BOTH AVERAGE AND MAX LIFESPAN
WHAT WAS THE FIRST RANDOMISED CONTROL TRIAL OF CALORIC RESTRICTION IN HUMANS?
THE CALERIE STUDY
- IN THE USA, LASTED ONLY 2 YRS
- THE CR GROUP WAS ASKED TO REDUCE INTAKE BY 25%, IN REALITY THEY DID IT BY 12%
- BENEFITS OBSERVED IN CR GROUP: LOWER CHOLESTEROL AND BP, IMPROVED INSULIN SENSITIVITY INDEX
