ENERGY Flashcards
how much kj in 1 kcal?
4.2 kj or 4.184 kj
direct method of measuring energy in food
calorimeter
indirect method of measuring energy in food
food composition tables and oxycalorimetry
principle: energy value of food is amount of energy produced in the body as a result of food metabolism
bomb calorimeter
when the energy consumed is equal to the energy expended
energy balance
prompts eating
hunger
signals to stop eating
satiation
lack of hunger
satiety
components of energy expenditure
energy out
bmr percentage
60-65%
Thermal effect of food percentage
10%
measurement of heat production as an estimate of metabolic rate
Direct calorimetry
measured by determining with a respirometer the oxygen consumption and carbon dioxide production of the body in a given period of time
indirect calorimetry
defined by the ratio of co2 production (VCO2) over oxygen (VO2) consumption
Respiratory quotient
t/f: underfeeding promotes use of endogenous fat & causes decreases in the RQ
true
t/f: overfeeding results in lipogenesis, which increases the rq
true
RQ of macronutrients
cho - 1
chon - .82
fats - .70
energy metabolism: glucose to glycogen
glycogenesis
energy metabolism: glycogen to glucose
glycogenolysis
energy metabolism: amino acids to glucose
gluconeogenesis
energy metabolism: glucose to FAAs to Fats
lipogenesis
energy metabolism: fats to FAAs & glycerol
Lipolysis
