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Nutrition > Energy Balance and Composition > Flashcards

Energy Balance and Composition Flashcards

1
Q

What is BMI

A

energy used for basal/resting functions of the body

highest use of total energy expenditure

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2
Q

What is BMI

A

energy used for basal/resting functions of the body

highest use of total energy expenditure

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3
Q

What is BMI r/t

A

lean body mass

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4
Q

If you don’t eat for a long time what happens to your bmi

A

decreases

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5
Q

Direct Calorimetry

A
  • measuring heat the body releases

- 1kcal = the amount of energy it takes to raise 1kg/1l of water 1 degree Celsius at sea level

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6
Q

Indirect calorimetry

A

estimate of energy expend. based on o2 consumption and co2 production
- less expensive, accesible

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7
Q

Double labelled water

A
  • calibrates to body water
  • estimate of how much in the last 24 hours
  • measures saliva, urine any water
  • elim 02 (water + Co2) - elim h2 (water) = co2 production
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8
Q

What determines a healthy body weight? (3)

A

1) BMI
2) Body composition
3) Fat distribution

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9
Q

calculate bmi

A

weight kg/height M^2

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10
Q

BMI obese

A

> 30

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11
Q

BMI underweight

A
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12
Q

BM overweight

A

25-29.9

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13
Q

Limitations of BMI

A
  • under 19, over 65
  • pregnant or nursing
  • lots of muscle mass
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14
Q

What does body composition assess

A

the lean body mass and % of body fat

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15
Q

Ways to assess body composition (4)

A

Bioelectrical
Underwater weighing
Dual Energy
Skinfolds

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16
Q

Body comp

old and new gold standard

A

Underwater weighing

Dual Energy

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17
Q

Skin fold measures is

Limitations?

A

thickness of subq fat reflects the total body fat

limits of the eqn used and the skills of observer

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18
Q

Fat distribution pattern

  • what to measure
  • different shapes and what they indicate
A

Waist to hip ratio and waist circumference
Pear - lower body/peripheral, no increased risk
Apple - abd/central, increased risk

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19
Q

Summary of strengths and weaknesses of evaluating healthy body weight

A

…

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20
Q

Gaining or losing weight depends on (4)

A
  1. Energy balance
  2. Genetics
  3. Physiological Factors
  4. Behavioural and social Factors
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21
Q

Thrifty gene theory

A
  • thrifty gene for the hunter-gatherer population

- gene is needed because we have lots of resources

22
Q

What is BMI r/t

A

lean body mass

23
Q

If you don’t eat for a long time what happens to your bmi

A

decreases

24
Q

Direct Calorimetry

A
  • measuring heat the body releases

- 1kcal = the amount of energy it takes to raise 1kg/1l of water 1 degree Celsius at sea level

25
Q

Indirect calorimetry

A

estimate of energy expend. based on o2 consumption and co2 production
- less expensive, accesible

26
Q

Double labelled water

A
  • calibrates to body water
  • estimate of how much in the last 24 hours
  • measures saliva, urine any water
  • elim 02 (water + Co2) - elim h2 (water) = co2 production
27
Q

What determines a healthy body weight? (3)

A

1) BMI
2) Body composition
3) Fat distribution

28
Q

calculate bmi

A

weight kg/height M^2

29
Q

BMI obese

A

> 30

30
Q

BMI underweight

A
31
Q

BM overweight

A

25-29.9

32
Q

Limitations of BMI

A
  • under 19, over 65
  • pregnant or nursing
  • lots of muscle mass
33
Q

What does body composition assess

A

the lean body mass and % of body fat

34
Q

Ways to assess body composition (4)

A

Bioelectrical
Underwater weighing
Dual Energy
Skinfolds

35
Q

Body comp

old and new gold standard

A

Underwater weighing

Dual Energy

36
Q

Skin fold measures is

Limitations?

A

thickness of subq fat reflects the total body fat

limits of the eqn used and the skills of observer

37
Q

Fat distribution pattern

  • what to measure
  • different shapes and what they indicate
A

Waist to hip ratio and waist circumference
Pear - lower body/peripheral, no increased risk
Apple - abd/central, increased risk

38
Q

Summary of strengths and weaknesses of evaluating healthy body weight

A

…

39
Q

Gaining or losing weight depends on (4)

A
  1. Energy balance
  2. Genetics
  3. Physiological Factors
  4. Behavioural and social Factors
40
Q

Thrifty gene theory

A
  • thrifty gene for the hunter-gatherer population

- gene is needed because we have lots of resources

41
Q

Set Point theory

A
  • weight range which our body can function
  • fights to keep it within that range
  • when intake increases, bmr increases
42
Q

What happens when you go below set point

A
  • metabolism slows down to conserve energy
43
Q

Physiological Factors

3 Proteins

A

Ghrelin - from stomach cells, stimulates appetite and storage
Adiponectin - from adipose tissues, more body fat = less adiponectin –> inhibits inflammation and protection of insulin resistance

Leptin - from fat cells r/t to amount of fat stored
fat storage increased, leptin increases, appetite decreases

44
Q

Health body weight change requires (3)

A

Gradual change in body weight
Application of behaviour modification techniques
Regular and consistant hysical activity

45
Q

Gradual change in body weight involves 3 things

A

1) change in body weight of 5-10%
2) maintain change over a period of years
3) prevention of further changes in weight

46
Q

Application of behaviour modification techniques involves 3 things

A

1) Timing
2) Group based motivation
3) Food group distribution

47
Q

Physical activity and physical fitness definition

A

any voluntary muscle movement that increases energy expend above basal rate

state of being created by interaction between nutrition and physical activity

48
Q

Physical fitness program requires (3)

A

variety and consistency
appropriate overload
proper nutrition

49
Q

3 modalities in physical fitness programs

A

cardio
strength
flexibility
- has to incorporate the FIT principle

50
Q

overload principle

A

additional demand on the body to improve fitness

51
Q

Explain the process of ATP

A 
ATP 
CpR
Mitochondria resupplies
Anaerobic
Aerobic

Nutrition (6 decks)

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