Energy Flashcards
Energy Efficiency is?
Efficiency is expressed as the total work accomplished after energy is expended.
(Can be applied to muscular contractions)
1 calorie equals?
4.186 Joules
Energy economy is?
Economy is expressed as the oxygen uptake required to exercise at a given intensity.
People with a lower exercise economy expand more calories in a given workload due to system in efficiency.
Energy
Energy represents the capacity to perform work
Open circuit spirometry
Is a method of measuring exercise energy expenditure
Direct calorimetry
Measurement of heat to determine energy expenditure
Coefficient of digestibility
Percentage of food energy that is absorbed
Nitrogen
Found in all animal protein sources
Calorie
Energy needed to raise the temperature of 1 g of water by 1°C
Respiratory quotient
Reveals the primary substrate used during exercise
Joule
Energy needed to move mass of 1 g at at the lost city of 1 m/s
Labeled bicarbonate
Example of a tracer method for measuring energy expenditure
Work
Force x distance
______ _________is the ratio of total work to energy expended
Gross efficiency
True or false
Fiber reduces the coefficient of digestibility of a meal and promotes rapid transport of digested food through the intestines
True
Rank the following food products from highest (1) to lowest (5) in relation to their coefficient of digestibility
Egg protein vegetable protein legume protein dairy fat vegetable fat
Egg protein - 1 dairy fat - 2 vegetable fat - 3 vegetable protein - 4 legume protein - 5
Identify the caloric yield per gram consumed for the following macronutrients based on that Atwater factors.
Carbohydrates
Fats
proteins
Carbohydrates - 4 kcal
Fats - 9 kcal
proteins - 4 kcal
List three methods of measuring energy expenditure through indirect calorimetry
Closed circuit spirometry
Open circuit spirometry
Use of respiration chamber
Douglas
True or false
The thermic affect of exercise is normally between 15-30% but can account for up to 80% of daily energy expenditure during elite level, heavy endurance training competitions.
True
If _________ was the predominant fuel source during an exercise session, the measured respiratory quotient would be around 0.7
Fat
List three primary components of energy expenditure
Resting metabolic rate (RMR)
Thermic effect of food (TEF)
Thermic effect of exercise (TEE)
True or false
The thermic effect of food can increase energy expenditure for up to eight hours after ingestion of a meal.
True
If energy intake _________ Energy expenditure, the body will be in a positive caloric balance and weight gain will occur.
Exceeds
Which of the following selections is defined by mechanical work expressed per unit of time?
A: Energy
B: Joule
C: power
D: net efficiency
C: power
Approximately how efficient is the human body when using energy produced during muscular contractions or other forms of mechanical work?
20% efficient
Which of the following devices can be used to directly measure the caloric content of a food product in the clinical setting?
A: Spirometer
B: Direct calorimetry chamber
C: Douglas bag
D: bomb Calorimeter
D: bomb calorimeter
According to the Atwater energy values, fat provides approximately how many kilocalories per gram consumed?
9 kcal/g
Which of the following food products has the highest coefficient of digestibility (COE)?
A: plant source protein
B: fat
C: animal source protein
D: sugar
D: sugar
Which of the following would produce a respiratory quotient of 1.0 if it was the primary energy used during exercise?
A: protein
B: glucose
C: glycogen
D: fat
B: glucose
Which of the following selections is the greatest component of energy expenditure among sedentary individuals?
A: thermic effect of food (TEF)
B: resting metabolic rate (RMR)
C: thermic affect of exercise (TEE)
D: hormonal actions related to emotion (HAE)
B: resting metabolic rate (RMR)
Which of the following is incorrect as it relates to resting metabolic rate (RMR)?
A: greater total muscle mass increases RMR
B: RMR Increases with age
C: actions of organs such as the liver, kidneys and heart account for up to 75% of the RMR
D: genetics have a significant influence on RMR
B: RMR increases with age
Which of the following nutrients would produce the greatest thermic effect and subsequent increase in energy expenditure hours after consumption?
A: simple carbohydrates
B: lean protein
C: fat
D: alcohol
B: lean protein
Well trained endurance athletes have been documented expending calories at rates up to ________, making energy balance difficult
A: 300 kcal per hour
B: 750 kcal per hour
C: 1,000 kcal per hour
D: 1,300 kcal per hour
C: 1,000 kcal per hour
