Energy Balance 🏋️‍♀️

Question 1

Mediterranean vs. Western Diet

Answer 1

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.

Question 2

Positive caloric balance

Answer 2

In > Out. Results in weight gain by increasing fat stores.

Question 3

Estimation of daily total energy expenditure (TEE)

Answer 3

Estimated as the sum of BMR and an additional percentage. Helps determine daily energy needs.

Question 4

Estimation of body muscle mass versus adipose tissue

Answer 4

Different methods like skinfold thickness and waist circumference help estimate muscle mass and fat distribution.

Question 5

Diet Calculation

Answer 5

Determining the percentage of carbohydrates, fats, and proteins in a diet based on energy requirements

Question 6

Dietary Fiber

Answer 6

Plant-derived component aiding in digestion by absorbing water, promoting bowel movement, and affecting gut bacteria

Question 7

Carbohydrates

Answer 7

Main source of energy for the body, consisting of sugars, starches, and fiber.

Question 8

Monounsaturated fatty acids

Answer 8

Healthy fats found in olive oil that can help reduce cardiovascular risk factors.

Question 9

Micronutrients

Answer 9

Essential nutrients required in small quantities, including vitamins and minerals. They are significant for various physiological functions.

Question 10

Energy output/expenditure

Answer 10

Total energy used daily, including RMR, diet-induced thermogenesis, and physical activity.

Question 11

Positive Nitrogen Balance

Answer 11

When nitrogen intake exceeds nitrogen excretion, leading to tissue growth and observed in specific groups like infants and pregnant females

Question 12

Glycemic Index

Answer 12

A scale measuring the impact of carbohydrates on blood glucose levels, with low GI foods providing sustained energy and better glucose control

Question 13

Biochemical indicators of nutritional status

Answer 13

Serum albumin levels and other markers indicating nutritional deficiency or adequacy.

Question 14

Nitrogen Balance

Answer 14

When nitrogen intake equals nitrogen loss in the body, indicating a balance in protein intake and utilization

Question 15

Dietary Omega-3 Fatty Acids

Answer 15

Beneficial fats found in fish oil, EPA, and DHA, aiding in heart health, vision, and reducing cholesterol levels

Question 16

Protein

Answer 16

Essential macronutrient for growth and repair in the body.

Question 17

Fat

Answer 17

Storage form of energy, provides essential fatty acids, and helps with absorption of fat-soluble vitamins.

Question 18

Macronutrient Ratios

Answer 18

The proportion of carbohydrates, proteins, and fats in a balanced diet. Carbohydrates include mono-, di-, and polysaccharides.

Question 19

Dietary Cholesterol

Answer 19

The cholesterol present in the diet affects serum cholesterol levels in individuals. Healthy individuals have a relationship between dietary and serum cholesterol.

Question 20

Resting metabolic rate (RMR)

Answer 20

Energy expended at rest for normal body functions. Affected by factors like age, gender, and thyroid function.

Question 21

Respiratory Quotient (RQ)

Answer 21

Indicates the type of fuel being metabolized (carbohydrates vs. fats).

Question 22

Body Mass Index (BMI)

Answer 22

Calculates weight in relation to height, used to categorize individuals into underweight, healthy, overweight, or obese.

Question 23

Essential Amino Acids

Answer 23

Amino acids that cannot be synthesized by the human body and must be obtained from the diet, including phenylalanine, valine, tryptophan, and more

Question 24

Saturated fats

Answer 24

Fats that are solid at room temperature and can increase cholesterol levels if consumed in excess.

Question 25

Energy Equilibrium

Answer 25

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.

Question 26

Negative caloric balance

Answer 26

In < Out. Results in weight loss by decreasing fat stores.

Question 27

Leptin

Answer 27

Hormone that decreases appetite and increases energy expenditure, produced by adipose tissue.

Question 28

High Dietary Nitrogen Intake

Answer 28

When dietary nitrogen intake is more than nitrogen loss, leading to positive nitrogen balance and typically seen in infants or individuals in recovery

Question 29

PDCAAS

Answer 29

Protein digestibility corrected amino acid score, evaluating protein quality based on essential amino acid profile and digestibility

Question 30

Dietary Lipids

Answer 30

Fats essential for energy, storage, membrane fluidity, and the synthesis of important compounds like eicosanoids