Energy Balance 🏋️♀️ Flashcards
Mediterranean vs. Western Diet
A comparison between diets showing the differences in food choices and their impact on health. The Mediterranean diet is associated with lower rates of certain diseases.
Positive caloric balance
In > Out. Results in weight gain by increasing fat stores.
Estimation of daily total energy expenditure (TEE)
Estimated as the sum of BMR and an additional percentage. Helps determine daily energy needs.
Estimation of body muscle mass versus adipose tissue
Different methods like skinfold thickness and waist circumference help estimate muscle mass and fat distribution.
Diet Calculation
Determining the percentage of carbohydrates, fats, and proteins in a diet based on energy requirements
Dietary Fiber
Plant-derived component aiding in digestion by absorbing water, promoting bowel movement, and affecting gut bacteria
Carbohydrates
Main source of energy for the body, consisting of sugars, starches, and fiber.
Monounsaturated fatty acids
Healthy fats found in olive oil that can help reduce cardiovascular risk factors.
Micronutrients
Essential nutrients required in small quantities, including vitamins and minerals. They are significant for various physiological functions.
Energy output/expenditure
Total energy used daily, including RMR, diet-induced thermogenesis, and physical activity.
Positive Nitrogen Balance
When nitrogen intake exceeds nitrogen excretion, leading to tissue growth and observed in specific groups like infants and pregnant females
Glycemic Index
A scale measuring the impact of carbohydrates on blood glucose levels, with low GI foods providing sustained energy and better glucose control
Biochemical indicators of nutritional status
Serum albumin levels and other markers indicating nutritional deficiency or adequacy.
Nitrogen Balance
When nitrogen intake equals nitrogen loss in the body, indicating a balance in protein intake and utilization
Dietary Omega-3 Fatty Acids
Beneficial fats found in fish oil, EPA, and DHA, aiding in heart health, vision, and reducing cholesterol levels
Protein
Essential macronutrient for growth and repair in the body.
Fat
Storage form of energy, provides essential fatty acids, and helps with absorption of fat-soluble vitamins.
Macronutrient Ratios
The proportion of carbohydrates, proteins, and fats in a balanced diet. Carbohydrates include mono-, di-, and polysaccharides.
Dietary Cholesterol
The cholesterol present in the diet affects serum cholesterol levels in individuals. Healthy individuals have a relationship between dietary and serum cholesterol.
Resting metabolic rate (RMR)
Energy expended at rest for normal body functions. Affected by factors like age, gender, and thyroid function.
Respiratory Quotient (RQ)
Indicates the type of fuel being metabolized (carbohydrates vs. fats).
Body Mass Index (BMI)
Calculates weight in relation to height, used to categorize individuals into underweight, healthy, overweight, or obese.
Essential Amino Acids
Amino acids that cannot be synthesized by the human body and must be obtained from the diet, including phenylalanine, valine, tryptophan, and more
Saturated fats
Fats that are solid at room temperature and can increase cholesterol levels if consumed in excess.
Energy Equilibrium
Refers to the balance between energy intake and energy expenditure. A positive balance occurs when intake exceeds expenditure, while a negative balance is the opposite.
Negative caloric balance
In < Out. Results in weight loss by decreasing fat stores.
Leptin
Hormone that decreases appetite and increases energy expenditure, produced by adipose tissue.
High Dietary Nitrogen Intake
When dietary nitrogen intake is more than nitrogen loss, leading to positive nitrogen balance and typically seen in infants or individuals in recovery
PDCAAS
Protein digestibility corrected amino acid score, evaluating protein quality based on essential amino acid profile and digestibility
Dietary Lipids
Fats essential for energy, storage, membrane fluidity, and the synthesis of important compounds like eicosanoids
