nutrition2 Flashcards

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1
Q

what is energy

A

the capacity to do work

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2
Q

what is energy balance

A

energy intake - energy expenditure
the amount of dietary energy added to or lost from the body’s energy store after the body’s physiological systems have done all their work for the day

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3
Q

energy balance concept

A

in balance- energy in = energy out - stable body mass
positive balance- energy in > energy out - body mass gain
negative balance - energy in < energy out - body mass loss

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4
Q

what is energy intake ?

A

the metabolizeable energy content of food expressed as kcal

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5
Q

what is energy expenditure?

A

fuels metabolized to support resting metabolic rate 60-80 %, thermic effect of food 6-10% and physical activity 10-30 %

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6
Q

what is energy availability?

A

energy intake - exercise energy expenditure
45 kcal/kg/day available to support non-exercise physiological functions
if EA <30 health status compromised
during weight/fat loss EA should be at 30-45

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7
Q

what do prospective methods do ?

A

provide information on dietary intake but rely on motivation and accurateness of subjects

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8
Q

different prospective methods are …

A
  • diet surveys
  • weighed food record
  • duplicate food collections
  • use of food analysis software/database
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9
Q

food records strengths

A
  • simple
  • fairly accurate (weighed foods more accurate )
  • inexpensive
  • longer periods needed for intake of fats, cholesterol and some micronutrients
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10
Q

food records weakness

A
  • accuracy requires training
  • highly motivated participant
  • errors in estimating portion size when using household measures
  • if unweighed: energy intake underestimated by 50 % and nutrients by 20 %
  • after a week, bored less accurate
  • women more competent
  • dietary change when aware
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11
Q

what are retrospective methods?

A

provide information on past dietary intake

  • diet history
  • food frequency questionnaires
  • dietary recall
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12
Q

strengths of dietary recall 24 h

A

-easy to administer
-time efficient
-inexpensive
low respondent burden

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13
Q

weakness of dietary recall

A
  • may not represent usual food intake ( more accurate if repeated)
  • underreporting
  • memory bias
  • underestimating energy and nutrient intake
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14
Q

types of gas exchange measurement

A
  • resting
  • activity
  • whole room
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15
Q

what is the doubly labelled technique ?

A

subject ingests 2^H2^18O- 2^H excreted as H2O independent of metabolic rate
O18 as water and CO2 dependent on metabolic rate
urine analysis- difference btw excretion rates gives CO2 production
VO2=VCO2/RQ

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16
Q

what is the factorial approach?

A

estimate basal or resting EE with an equation

depending on age sex height weight and activity

17
Q

How can using MET throughout the day be even more specific to the activity level

A

1 MET = 3.5 ml O2/kg/min = 1 kcal/kg/min

sum of METs for the day convert to kcal to BasalEE predicted to ThermicEE

18
Q

Other methods to measure EE

A
  • HR monitoring
  • accelerometry
  • questionnaire