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BPK 311 > Unit 1; Nutrition & Energy Balance > Flashcards

Unit 1; Nutrition & Energy Balance Flashcards

1
Q

What are the two sides of the scale for energy balance?

A

Energy input vs energy output

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2
Q

If energy output > energy input, what happens to weight?

A

Weight Loss (Negative balance)

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3
Q

If energy input > energy output, what happens to weight?

A

Weight Gain (Positive balance)

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4
Q

What other aspects, other than energy input & energy output, can add to the complexity of energy balance? Give 4 examples.

A

Genetics, psycho social, food availability, environmental factors

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5
Q

Define Energy Input

A

The calories that our body needs that come from the food we eat.

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6
Q

List the 3 types of macronutrients that are sources of energy.

A

Carbohydrates, proteins, fats.

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7
Q

What other substance can also be an energy source and how many kcal/g does it contribute?

A

Alcohol = 7 kcal/g

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8
Q

How many kcal/g do carbohydrates have?

A

4 kcal/g

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9
Q

How many kcal/g do proteins have?

A

4 kcal/g

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10
Q

How many kcal/g do fats have?

A

9 kcal/g

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11
Q

How many calories per day is recommended for adults?

A

2000-3000

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12
Q

What are 4 factors that can affect energy input?

A

Neuro-endocrine factors (neurotransmitters, hormones, etc), filling/distention of stomach (effects of dietary fibre), social/psychological factors (anxiety, depression), food availability & appeal

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13
Q

Define Satiation/Satiety

A

Neural state that leads one to decrease or stop eating (loss of drive/desire to eat) [Occurs between meals]

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14
Q

Define Hunger

A

Physiological drive to get food & eat

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15
Q

Define Appetite

A

Psychological desire to eat (more conditional than hunger)

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16
Q

How do neuro-endocrine factors influence energy intake?

A

Feeding behaviour, energy balance, & the production/secretion of hormones

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17
Q

What hormones promote increased food intake?

A

Ghrelin, Neuropeptide Y (NPY/ NYP)

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18
Q

What hormones promote decreased food intake?

A

Leptin, Peptide YY (PYY), Cholecystokinin (CCK), Apolioprotein A4 (apoA IV)

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19
Q

What is the role of the hypothalamus in eating?

A

Central integrator of circulatory signals (hormones) & neural signals from other brain areas

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20
Q

What is the role of leptin & where is it produced?

A

It is a satiety signal which is produced by the adypocytes (fat cells) & signals brain which in turn lowers NPY signals.

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21
Q

What is the role of NPY & where is it produced?

A

Signals neurons to be more active which increases hunger signals and is produced in the brain.

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22
Q

What is the role of Ghrelin & where is it produced?

A

Activates NPY system in turn increasing hunger and produced in stomach.

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23
Q

What is the role of PYY & where is it produced?

A

Produced in the Gi tract in response to meal.

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24
Q

What is the role of CCK & where is it produced?

A

Produced in Gi tract in response to meal.

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25
Q

What is the role of apoA IV & where is it produced?

A

Produced in Gi tract in response to meal.

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26
Q

What do the hormones do when food is consumed and digested?

A

When food is consumed & digested the gut is stimulated to produce PYY & CKK which contribute to satiety signals in the brain leading to decreased activity of NPY

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27
Q

On the hormone level, what happens a couple hours after a meal?

A

Nutrients become stored in the fat cells (adipocytes), which increase secretion of leptin. Leptin signals to the hypothalamus to decrease activity of NPY reinforcing satiety.

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28
Q

What happens in the body on a hormonal level when one is feeling hungry?

A

Ghrelin is secreted by the empty stomach (gastric & duodenal cells) which signals the hypothalamus to increase activity of NPY. After a long time without food consumption, the adipocytes greatly decrease their secretion of leptin.

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29
Q

List the 3 ways that energy is used in the body (energy output).

A

Resting energy expenditure (REE), thermic effect of food (TEF), physical activity (PA).

30
Q

What is the approximate % total energy output for basal/resting energy expenditure?

A

65%

31
Q

Give examples of when your body uses a minimal amount of calories?

A

Awake, resting, fasting, & in warm, quiet low-stress environments

32
Q

Is REE or BEE easier to measure and why?

A

Resting energy expenditure (Only need to fast for 4 hours instead of 12hrs)

33
Q

What does BMR stand for?

A

Basal metabolic rate

34
Q

What does RMR stand for?

A

Resting metabolic rate

35
Q

What is the unit for BMR & RMR?

A

kcal/ kg body weight/ hour

36
Q

What period of time is BEE & REE measured over?

A

24hr period

37
Q

How does a greater body size affect REE?

A

Increases REE

38
Q

How does a greater proportion of lean body mass (more muscle) affect REE?

A

Increases REE

39
Q

How does older age affect REE?

A

Decreases REE

40
Q

How does gender affect REE?

A

Increased REE in men

41
Q

How does having higher thyroxine levels (thyroid hormone) affect REE?

A

Increased REE

42
Q

How does fasting affect REE?

A

Decreased REE

43
Q

How does a fever affect REE?

A

Increased REE

44
Q

How does pregnancy/lactation affect REE?

A

Increased REE

45
Q

How is % REE for each body system change for infants compared to adults?

A

Adults have an even % contribution to each body system (20% brain, 20% kidney & heart & adipose, 20% muscle, 20% liver, 20% other) compared to infants where the brain contributes a larger amount (44% brain, 15% kidney & heart & muscle, 15% liver, 25% other)

46
Q

What is the approximate % total energy output for thermic effect of food?

A

10%

47
Q

When is there an acute increase in energy expenditure due to the TEF?

A

After a meal

48
Q

What can influence the TEF energy expenditure?

A

Meal size, macronutrient composition, spices (mustard/peppers increase TEF of a meal by 10-30%)

49
Q

What is the relative ratio of TEF energy expenditure for each macronutrient?

A

1 fat: 1.5 carb: 3 protein

50
Q

What factor is associated w/ a lower TEF & why?

A

Obesity due to lower insulin sensitivity

51
Q

What is the approximate % total energy output for physical activity?

A

25% (Highly variable among individuals)

52
Q

What other things can diet influence & how?

A

Disease risk through chromatin modifications

53
Q

What are 3 methods to assess body mass and fat?

A

BMI, skin-fold thickness, underwater weight

54
Q

What contributes to Lean Body Mass?

A

Body muscle

55
Q

What contributes to Fat-Free Mass?

A

Lean body mass + water & minerals

56
Q

What contributes to Body Weight?

A

Fat-free mass + fat mass

57
Q

Define the ideal body weight

A

The weight range that maximizes health (minimizes risk of diseases that affect lifespan & quality of life)

58
Q

At which BMI range does the least risk for mortality occur?

A

18.5 - 24.9

59
Q

What are some reasons that obesity has increased in the past few decades?

A

Increased availability of high energy foods, decreased physical activity. Both in combination with genetic predisposition.

60
Q

What is the statistic for how many Canadians are overweight?

A

~1:3

61
Q

What is the statistic for how many Canadians aren’t getting enough exercise?

A

~8:10

62
Q

What is the statistic for how many people maintain weight loss over a 5 year period?

A

~1:20

63
Q

What BMI has weight-associated health risks, especially in males?

A

> 25

64
Q

What BMI is considered obese?

A

> 30

65
Q

What body fat % indicates obesity in each gender?

A

25% for men, 35% for women

66
Q

What measure is a good indicator of obesity & co-morbidites?

A

Waist to Hip Ratio

67
Q

Define metabolic syndrome

A

The condition in which a person has a combination of 3+ metabolic problems (often associated w/ obesity)

68
Q

What are the 3 conditions included in metabolic syndrome?

A

Atherogenic dyslipidemia (ex. high serum cholesterol), hypertension, abnormally high serum glucose

69
Q

What waist circumference indicates obesity in each gender?

A

> 100cm male, >90cm female

70
Q

What are the 2 types of fat?

A

Essential fat, & fat storage

BPK 311 (1 decks)

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