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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

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
Indirect calorimetry
estimate of energy expend. based on o2 consumption and co2 production - less expensive, accesible
26
Double labelled water
- 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
What determines a healthy body weight? (3)
1) BMI 2) Body composition 3) Fat distribution
28
calculate bmi
weight kg/height M^2
29
BMI obese
>30
30
BMI underweight
31
BM overweight
25-29.9
32
Limitations of BMI
- under 19, over 65 - pregnant or nursing - lots of muscle mass
33
What does body composition assess
the lean body mass and % of body fat
34
Ways to assess body composition (4)
Bioelectrical Underwater weighing Dual Energy Skinfolds
35
Body comp | old and new gold standard
Underwater weighing | Dual Energy
36
Skin fold measures is | Limitations?
thickness of subq fat reflects the total body fat | limits of the eqn used and the skills of observer
37
Fat distribution pattern - what to measure - different shapes and what they indicate
Waist to hip ratio and waist circumference Pear - lower body/peripheral, no increased risk Apple - abd/central, increased risk
38
Summary of strengths and weaknesses of evaluating healthy body weight
...
39
Gaining or losing weight depends on (4)
1. Energy balance 2. Genetics 3. Physiological Factors 4. Behavioural and social Factors
40
Thrifty gene theory
- thrifty gene for the hunter-gatherer population | - gene is needed because we have lots of resources
41
Set Point theory
- weight range which our body can function - fights to keep it within that range - when intake increases, bmr increases
42
What happens when you go below set point
- metabolism slows down to conserve energy
43
Physiological Factors | 3 Proteins
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
Health body weight change requires (3)
Gradual change in body weight Application of behaviour modification techniques Regular and consistant hysical activity
45
Gradual change in body weight involves 3 things
1) change in body weight of 5-10% 2) maintain change over a period of years 3) prevention of further changes in weight
46
Application of behaviour modification techniques involves 3 things
1) Timing 2) Group based motivation 3) Food group distribution
47
Physical activity and physical fitness definition
any voluntary muscle movement that increases energy expend above basal rate state of being created by interaction between nutrition and physical activity
48
Physical fitness program requires (3)
variety and consistency appropriate overload proper nutrition
49
3 modalities in physical fitness programs
cardio strength flexibility - has to incorporate the FIT principle
50
overload principle
additional demand on the body to improve fitness
51
Explain the process of ATP
``` ATP CpR Mitochondria resupplies Anaerobic Aerobic ```

Nutrition (6 decks)

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