Final part 4 Flashcards
different methods of determining calories in foods and caloric output from the body
Bomb calorimeter to determine the calories in food. Indirect calorimetry measures O2 consumption and CO2 production
Identify three major categories of caloric output and factors influencing energy requirements in each category
BMR 60-65% PA: 25-35% thermic effect of food: 5-10%
pre-ingestion
Increased ghrelin on an empty stomach, plasma nutrients; decrease glucose and amino acids, hypothalamus: increases orexin, sight, smell, availability, learned preferences and portions all lead to eating
post-ingestion
Stomach: stretch receptors, small intestines: increased CCK and PYY. These don’t lead to hunger
post-absorptive
Pancreas: increased insulin, Plasma nutrients: increases glucose and amino acids. These don’t lead to hunger
components of fitness
Cardiorespiratory endurance, muscle strength and endurance, flexibility and the proportion of your body that is lean tissue VS fat
Explain why researchers say you can be fat and fit
You could have a high BMI due to large amounts of muscle
anaerobic energy
muscle glycogen and blood glucose break down into glucose that can be used for anaerobic and aerobic creation
aerobic energy
amino acids from protein and fatty acids in adipose tissue and triglycerides in muscle
reason for wanting increased glycogen stores
Increases the amount of O2 gets to your muscles and how long you can do an activity without being tired
stages of pregnancy
Implantation: 0-2 weeks, Embryo/ organogenesis: 2-8 weeks Fetal period: last 7 months
Critical: 3-8 weeks
low-birth weight
birth weight less than 5.5 lbs
large for gestational age
weight more than 8.8 lbs at birth
small for gestational age
infants who are born on time but have failed to grow will in the uterus
Identify factors associated with low birth weight
Being African American, smoking mothers, gaining a small amount of weight during pregnancy
