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Food and Nutrition > Energy > Flashcards

Energy Flashcards

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Gourmet Food flashcards
1
Q

Energy definition

A

Metabolic fuel needed for ALL bodily functions, provided from the macronutrients in our food

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2
Q

2 ways energy is measured

A
  • Calorie
  • Joule
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3
Q

Energy balance

A

Energy expenditure = Energy intake

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4
Q

Negative energy balance

A

Energy expenditure > Energy intake

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5
Q

Positive energy balance

A

Energy expenditure < Energy intake

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6
Q

Energy intake

A

Study of both the quantity of food eaten and its energy content

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7
Q

What is the energy per macronutrient for CARBOHYDRATES

A

4 kcal/g

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8
Q

What is the energy per macronutrient for PROTEIN

A

4 kcal/g

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9
Q

What is the energy per macronutrient for FAT

A

9 kcal/g

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10
Q

What is the energy per macronutrient for ALCOHOL

A

7 kcal/g

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11
Q

Basal Metabolic Rate definition

A

The amount of the energy required by the body at rest

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12
Q

Non-exercise thermogenesis definition

A

Energy used during day-to-day tasks

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13
Q

Exercise activity thermogenic definition

A

The energy used during exercise and for recovery from exercise

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14
Q

Total daily energy expenditure definition

A

All added together

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15
Q

Conditions of measurements of BMR

A
  • After 12 hours of eating
  • No vigorous exercise 24 hours prior
  • Minimal emotional disturbance
  • Awake
  • Thermoneutrality
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16
Q

What are the 4 factors affecting BMR

A
  1. Body size
  2. Age
  3. Pregnancy/lactation
  4. Disease/trauma/treatment
17
Q

Body size affecting BMR

A

More energy needed for bigger people

18
Q

Age affecting BMR

A

More energy is early years (growth and activity)

19
Q

Pregnancy affecting BMR

A

More energy required to produce and express breast milk

20
Q

Disease affecting BMR

A
  • Fever/stress etc. increases metabolic rate
  • Medications may increase or decrease rate
21
Q

2 ways to measure energy expenditure

A
  1. Direct calorimetry
  2. Indirect calorimetry
22
Q

Direct calorimetry

A
  • Strictly controlled conditions
  • Extreme technical complexity
  • High cost
  • Changing temperature of the water direct equivalent to energy expenditure
23
Q

Indirect calorimetry

A
  • Measurement of heat production by assessing oxygen consumption and carbon dioxide production
  • Knowledge of oxygen consumed, the heat production can be calculated
24
Q

Douglas bag

A
  • Estimation of energy expenditure
  • Breathes via a mouthpiece and one way valve so that the expired gas is collected in a large bag over a certain period
  • Volume is measured for oxygen and carbon dioxide content
25
Q

Doubly labelled water

A
  • Ingestion of “heavy” water that is isotopically labelled with deuterium and oxygen-18
  • Urine sample collected for ~2 weeks
  • Precise but expensive technique
26
Q

Thermic Effect of Food (TEF)

A

Need to generate heat to maintain the constantly body temperature all macronutrients contribute towards heat production

27
Q

Non-exercise activity thermogenesis

A

The amount of energy expended through non-exercise related movements

28
Q

Exercise Activity Thermogenesis (EAT)

A

The amount of energy expended during exercise

29
Q

How are DRVs set (2 ways)

A
  1. Energy expenditure measure
  2. Energy intake data from surveys
30
Q

Caloric deficit fat LOSS

A

Energy in 2000 kcals – Energy out 2500 kcals

31
Q

Caloric deficit fat GAIN

A

Energy in 2500 kcals – Energy out 2000 kcals

32
Q

Fat mass and obesity related gene (FTO)

A

A cluster of single nucleotide polymorphisms (SNPs) in the first intron of the fat mass and obesity related (FTO) gene were the first common variants discovered to be associated with body mass

33
Q

How to calculate energy expenditure

A

Henry equation

34
Q

Physical activity ratio

A
  • Energy use of physical activity
  • A ratio of BMR
35
Q

Physical activity level

A
  • PAR x time spent in each activity over 24 hours
  • Also, as a ratio of BMR

Food and Nutrition (10 decks)

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