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GI Week 1 > Nutrition Energy > Flashcards

Nutrition Energy Flashcards

1
Q

How do you calculate BMI?

A

Weight (kg) / Height^2 (cm)

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2
Q

How do you calculate BMI?

A

Weight (kg) / Height^2 (cm)

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3
Q

What BMI is underweight?

A
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4
Q

What BMI is overweight?

A

> 25

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5
Q

What BMI is underweight?

A
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6
Q

What BMI is overweight?

A

> 25

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7
Q

Ideally, the amount of energy we consume should match…

A

…our daily energy expenditure (DEE).

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8
Q

What are the components the Daily Energy Expenditure (DEE)?

A
  • Basal metabolism
  • Physical activity
  • Thermic effect of food
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9
Q

How is Basal metabolism expressed?

A

As the (1) Basal Metabolic Rate (BMR) or the (2) closely related Resting Metabolic Rate (RMR)

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10
Q

What does basal metabolism include?

A

Energy needed to sustain cellular and organ function while at rest.

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11
Q

What does BMR represent?

A

Ratio of metabolically active tissue to metabolically inactive adipose.

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12
Q

Factors that affect BMR are:

A
  • Gender (males have a higher BMR)
  • Body temperature (fever increases BMR)
  • Environmental temperature (BMR increases with cold exposure)
  • Thyroid hormone (BMR is increased with Hyperthyroidism)
  • Reproduction (BMR is increased with pregnancy & lactation)
  • Age (BMR decreases with age)
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13
Q

What rate remains relatively stable?

A

Basal Metabolic Rate (BMR)

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14
Q

What rate varies widely from person to person, and day to day?

A

The amount of energy dedicated to physical activity

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15
Q

How is the energy of physical activity often expressed?

A

As a ‘multiplier’ over the BMR.

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16
Q

What is the range of the multiplier of physical activity?

A

The multiplier ranges from 1.0 for supine rest to 7.0 for heavy exertion.

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17
Q

What is DIT or TEF?

A

DIT - diet induced thermogenesis
TEF - thermic effect of food
The energy required to digest, absorb, distribute and store nutrients is referred to as DIT or TEF.

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18
Q

What varies according to the composition of someone’s diet?

A

DIT

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19
Q

How much potential energy is dedicated to DIT in a typical western diet?

A

About 10%

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20
Q

What is often ignored?

A

DIT

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21
Q

Why can DIT be ignored?

A

Using the rough estimates of 9 kcals/g for fat, 4 kcals/g carbs, and 4 kcal/g protein slightly overstates their actual caloric value.

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22
Q

How is metabolism quantified?

A

BMR or RMR

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23
Q

What is Basal Metabolic Rate measured in?

A

kcal/day

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24
Q

What is RMR measured in?

A

kcal/unit of time

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25
Q

RMR is similar to. . .

A

. . .BMR, but under less standardized conditions.

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26
Q

What is REE measured in?

A

Resting Energy Expenditure - kcal/day

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27
Q

What is REE composed of?

A

REE is BMR + DIT (DIT may be ignored, or may be estimated as 0.1 x BMR)

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28
Q

What is DEE measured in?

A

kcal/day

29
Q

What is DEE?

A

REE plus energy expended in physical activity, wound repair, etc.

30
Q

What is DEE for a healthy sedentary adult?

A

REE x 1.2

31
Q

What is DEE for a healthy active adult?

A

REE x 1.4

32
Q

What is DEE for an adult recovering from trauma?

A

REE x 1.6

33
Q

What is usually “a wash”?

A

Thermoregulation.

-Sometimes we get energy from our environment and sometimes we have to use energy to maintain temperature.

34
Q

What four components make up DEE?

A
  • Basal metabolic rate
  • Thermic effect of food
  • Energy expenditure of exercise
  • Thermoregulation
35
Q

What two components make up REE?

A
  • Basal metabolic rate

- Thermic effect of food

36
Q

What is the difference between BEE and BMR?

A

BEE is measured under stringent, standardized conditions.

BMR is slightly higher and accounts for upright posture, being non-fasted.

37
Q

What are the three components of human energy expenditure?

A
  • EEPA
  • TEF
  • BMR
38
Q

What does TEF and EEPA stand for?

A

TEF - thermic effect of food

EEPA - Energy expenditure of physical activity

39
Q

How is metabolism measured (gold standard)?

A

Direct calorimetry is gold standard.

40
Q

How is metabolism measured (more practical)?

A

Indirect calorimetry

41
Q

What does Indirect Calorimetry measure?

A
  • Volume of inspired and expired air

- Concentrations of O2 and CO2 in the inspired and respired air

42
Q

What is RQ (reparatory quotient)?

A

[Volume of CO2 exhaled]/[Volume of O2 inhaled]

43
Q

How do you calculate Indirect Calorimetry?

A

RQ = Volume of CO2 exhaled/Volume of O2 inhaled

44
Q

What material has the highest, mid range and lowest RQ?

A 
Fat = lowest RQ
Protein = between carb. and fat
Carb = highest RQ
45
Q

What is the least oxidized (most reduced) dietary fuel?

A

Fat

46
Q

What does Fat require in terms of CO2 and O2?

A

Requires more O2 inhaled for each CO2 exhaled

47
Q

What is the oxidation state between carbohydrate and fat?

A

Protein

48
Q

What is the most oxidized (least reduced) dietary fueL?

A

Carbohydrate

49
Q

What does carbohydrate require in terms of CO2 and O2?

A

Requires less O2 inhaled for each CO2 exhaled.

50
Q

What is the RQ for complete oxidation of two molecules of tristearin?

A

2 C57H110O6 + 163 O2 –> 114 CO2 + 110 H2O

RQ = 114 CO2/163 O2 = 0.70

51
Q

How many kcal does fat contain?

A

9 kcal/g

52
Q

What is the RQ of the complete oxidation of one molecule of glucose?

A

C6H12O6 + 6O2 –> 6CO2 + 6H2O

RQ = 6 CO2/6O2 = 1.00

53
Q

How many kcal do carbs contain?

A

4 kcal/g

54
Q

What is the RQ of the oxidation of protein to carbon dioxide, water, sulfur dioxide and urea?

A

C72H112N18O22S + 77O2 –> 63 CO2 + 38 H2O + SO3 + 9 CO(NH2)2
RQ = 63 CO2/77 O2 = 0.818

55
Q

How many kcal does protein contain?

A

4 kcal/g

56
Q

What can RQ be used to measure?

A

Substrate utilization

57
Q

How does RQ change with food type?

A

Fat

58
Q

What states increases RQ?

A

Hyperventilation, Overfeeding, Acidosis

59
Q

What states decrease RQ?

A

Hypoventilation, Underfeeding, Alkalosis, Ketosis, Ethanol

60
Q

What is the RQ for utilizing a typical meal of fat, carb and protein?

A

0.85

61
Q

What molecule is the least oxidized?

A

Stearate (fats) –> totally saturated 18C fatty acid

62
Q

What if you want to account for protein when doing indirect calorimetry?

A

Collect urine

63
Q

For every gram of nitrogen excreted. . .

A

. . .6L of O2 are consumed and 4.8 L of CO2 are produced.

–> This value can then be subtracted from inhaled and exhaled volumes.

64
Q

28 yr old research subject. 77 kg, 173 cm tall. In fasted state, consumed 15.7 L of oxygen per hour and expired 12.0 L of carbon dioxide. What is his basal metabolic rate (BMR)?

A

RQ = 12/15.7 = 0.7643
Consult table.
Multiply: LO2/hr24hourskcal/L or LCO2/hr24hourskcal/L.
About 1800 kcal/day.

65
Q

What is equivalent to the caloric requirement of our major organs and resting muscle?

A

Basal metabolic rate (BMR)

66
Q

What dietary therapy is most helpful?

A

Decreased intake of total calories.

67
Q

At non-protein RQs above 0.85, the primary fuel of respiration is:

A

Carbohydrates

68
Q

When a person is using fat for the majority of his energy his RQ will be lower than if he were using mostly carbohydrates. This is because fat is more…

A

…Reduced

69
Q

If a woman ate on Monday and then did not eat for three days, what would happen to her RQ by Thursday?

A

It would decrease.

GI Week 1 (14 decks)

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