UNIT 8

Question 1

Gross energy food values

Answer 1

This is a method of determining the energy in foods by measuring the heat released after complete burning of a food sample

Question 2

Physiological food values

Answer 2

Also called energy nutrients

This is a food value that encompasses the realities of human digestion. Meaning that there is a small amount of energy lost during digestion, absorption and metabolism processes

Question 3

What are calories?

Answer 3

This is a measurement of food energy. It is the amount of heat necessary to raise the temperature of one L of water by one degree Celsius

Question 4

What are the calorie per g for Fat, Carbs, and Protein

Answer 4

Carb: 4 cal/g
Protein 4 cal/g
Fat: 9 cal/g

Question 5

Non-nutrients

Answer 5

Compounds other than the six nutrients that are present in foods and have biological activity to the body

Question 6

Phytochemicals

Answer 6

nonnutrient compounds in plant-derived foods that have biological activity in the body.

Question 7

Adipose Tissue

Answer 7

The body’s fat tissue.
Performs several functions: including the synthesis and secretion of the hormone leptin involved in appetite regulation.

Question 8

How many calories in 1 pound of body fat

Answer 8

3500 calories.

Question 9

Estimated Energy Requirements

Answer 9

The DRI recomendation for energy intakes, accounting for age, gender, weight, height, and phyiscal activity.

Question 10

basal metabolism

Answer 10

the sum of all the involuntary activities that are necessary to sustain life.

This includes circulation, respiration, nerve activity, etc.

Question 11

Thermic effect of food

Answer 11

the body’s sped up metabolism in response to having eaten a meal.

also called “diet-induced thermogenesis”

Question 12

Basal metabolic rate

Answer 12

the rate at which the body uses to support its basal metabolism

Question 13

What are the three components of energy expenditure

Answer 13

Basal metabolism
Voluntary Activities
THermic effect of food.

Question 14

How are gross food values measured

Answer 14

Typically measured in a bomb calorimeter.

This determines the food value by measuring the heat released after complete burning of a food sample.

Question 15

What is direct calorimetry

Answer 15

This is the measurement of energy as heat.

It is released in kilocalories.

Question 16

Indirect caloimetry

Answer 16

Measures oxygen consumption and carbon dioxide production.

Requires a portable respiration apparatus. Allows for the measurement of a variety of activities whereas direct calorimetry is restricted.

Question 17

Differentiate between overweight and underweight

Answer 17

Overweight: overfatness of a moderate degree, defined as a BMI of 25- 29.9

Underweight: too little body fat for health; defined as having a BMI of less than 18.5

Question 18

Body composition

Answer 18

the proportions of muscle, bone, fat, and other tissue that male up a person’s total body weight.

Question 19

Obesity

Answer 19

Overfatness with adverse health effects, as determined by reliable measures and medical judgement.

BMI of 30 and above.

Question 20

What is the concept of wasting?

Answer 20

Wasting is the progressive, relentless loss of the body’s tissues that accompanies certain diseases and shortens survival time

Question 21

What are adipokines

Answer 21

protein hormones made and released by adipose tissues (fat cells)

Question 22

Visceral Fat

Answer 22

Fat stored within the abdominal covaity in associated with the internal abdominal organs

Question 23

metabolic syndrome

Answer 23

A combination of:
- central obesity
- diabetes or prediabetes
- high blood glucose (insulin resistance)
- high blood pressure
-altered blood lipids

Question 24

Central obesity

Answer 24

excess fat in the abdomen and around the trunk

Question 25

subcutaneous fat

Answer 25

fat stored directly under the skin

Question 26

What is BMI

Answer 26

Body Mass Index

An indicator of obesity related to someones weight and height

Question 27

Ketone bodies

Answer 27

acidic compounds derived from fat and certain amino acids. There are normally at low levels in the blood

During times of fasting they help feed the brain.

Question 28

What is gluconeogenesis

Answer 28

The process where the body creates glucose from protein in the diet or from muscle.

Question 29

What is Ketosis?

Answer 29

This occurs when ketone bodies reach a high concentration in the blood and urine