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CPT > weight management and energy balance > Flashcards

weight management and energy balance Flashcards

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1
Q

each of the following factors can have an impact on weight loss program adherence or success

A

social, economic, physiological, psychological, emotional

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2
Q

social settings can create major obstacles to weight loss due to

A

pressure to eat when calories are not needed

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3
Q

obstacles to weight loss

A

over consumption
large portions
boredom/social eating
location eating
pressure to try food
multiple/large dishes at restaurants
not knowing caloric densities
throwing out restrictive habits
alcohol
peer pressure

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4
Q

___ calorie ___ cost foods have become a staple of many American diets

A

high, low

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5
Q

food desserts

A

lack fresh healthy food options, reflect areas with impoverished population segments where the risk is intensified

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6
Q

___ is the primary physiological determinant for eating behaviors

A

hunger

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7
Q

hunger is stimulated by

A

hypothalamus

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8
Q

hunger stems from the

A

physiological need to eat based on body signals

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9
Q

hunger is feeling that

A

does not indicate exact caloric need

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10
Q

satiation is experienced when

A

the body indicates it has consumed enough food, shutting off the hunger response

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11
Q

ignoring hunger can result in

A

heightened psychological perception of energy needs termed appetite, which usually results in overeating

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12
Q

the psychological pleasure of eating contributes to

A

calorically dense diets

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13
Q

people find pleasure in taste, texture and sensations associated with

A

certain food or environments

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14
Q

_____ foods rich in ____, ___ and ____ have the most desirable tastes and therefore present major problems in a diet aimed at weight loss

A

high calorie, fat, sugar, salt

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15
Q

psychological considerations can also include

A

behavioral patterns
environmental cues
learned eating behaviors
perception of the monetary value o food

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16
Q

learned eating behaviors include

A

eating everything on the plate regardless of hunger, eating patterns learned from parents/family and cultural habits

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17
Q

______ can drive people to eat when they are not hungry, such as

A

certain emotions or mental states
stress, sadness, loneliness or boredom

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18
Q

when individuals routinely consume food excess of the body’s caloric requirements,

A

energy balance becomes uneven

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19
Q

energy balance=

A

calories consumed vs calories expended

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20
Q

calories consumed > expended

A

potential weight gain from positive caloric balance

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21
Q

calories expended > consumed

A

potential weight loss from negative caloric balance

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22
Q

calories consumed=expended

A

weight should remain unchanged, isocaloric balance

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23
Q

significant caloric restriction causes

A

weight loss

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24
Q

significant caloric restriction weight loss results from

A

water and lean mass reductions, especially with inadequate protein intake and aerobic exercise

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25
Q

cutting calories below what is needed for the ___ causes the ____ to create strong signals to consume food

A

RMR, hypothalamus

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26
Q

RMR

A

the energy required to supply bodily functions during resting conditions

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27
Q

for severely obese individuals, some physicians may prescribe

A

very low calorie diets

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28
Q

VLCD

A

contain 800-1200 kcals/day

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29
Q

VLCD should only be prescribed by

A

medical doctor and require closely-monitored food selections for nutrient density

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30
Q

minimum recommended caloric intake for adequate nutrient consumption

A

1200 kcal/day

31
Q

yo-yo dieting without appropriate exercise can

A

negatively affect metabolism over time

32
Q

yo-yo dieting

A

cyclical loss and gain of weight associated with failing to adhere to strict healthy eating plans

33
Q

effects of yo-yo dieting

A

weight loss through diet, weight gain when diet ends

34
Q

intermittent fasting appears to promote

A

weight loss, improve metabolic health

35
Q

intermittent fasting evidence is particularly strong when

A

the eating pattern reduces to eliminates nighttime feeding

36
Q

intermittent fasting

A

umbrella term for several patterns of fasting and non-fasting over defined periods of independent caloric restriction (often eating occurs over a period of 3-8 hours per day)

37
Q

to appropriately manage weight

A

the correct balance between food timing, caloric expenditure, and caloric intake must be attained routinely

38
Q

determining caloric intake requires

A

some method of dietary energy assessment, such as a food log

39
Q

___ days of dietary consumption assessment is best

A

3

40
Q

basic nutrients to evaluate

A

percentage of calories
carbs
sugar
fats
protein
saturated fat

41
Q

additional nutrients to evaluate

A

cholesterol
fiber
sodium
calcium
iron
water

42
Q

common errors in food recall/log

A
  • incorrect serving size or portion
  • limited familiarity with container sizes or measurements
  • forgotten items
  • falsifying quantities or purposely leaving items out
  • temporarily changing eating habits
  • overlooking use of condiments
  • guessing rather than recalling
  • assessing a non-typical eating pattern
43
Q

steps to improve recall accuracy

A
  • recall the activities in sequence from when they woke up until when they went to bed
  • demonstrate the quantity using a tangible measuring model
  • describe the eating experience to improve detail
  • identify what was added to the food
  • recall beverages separately
  • recall snacks consumed outside of main meals
  • ask the client if they have recalled everything, or if there is anything they aren’t sure of
44
Q

food log data should be evaluated for

A

energy content, energy nutrient distribution, quality food choice, variety, nutrient balance

45
Q

identifying caloric intake provides information for half of the energy-balance equation. the next step involves

A

determining total daily energy expenditure

46
Q

TDEE

A

physical activity, RMR, thermic effect of food

47
Q

thermic effect of food

A

caloric cost above RMR sue to digestion and processing of food

48
Q

daily caloric expenditure
___% physical activity
___% thermal effect of food
___% resting metabolism

A

15-35
up to 10%
60-70%

49
Q

RMR

A

rate at which the body expends energy to support vital functions, including heart contractions, digestion, and various cellular activities

50
Q

RMR is affected by

A

genetics, sex, age, body size, lean mass, hormone activity

51
Q

RMR is proportionate to ___, decreases with ___, impacted by _____

A

body size, age, total quantity of muscle

52
Q

common RMR equations include

A

Cunningham lean mass equation, revised Harris-benedict equations, mifflin-st jeor equation

53
Q

when body composition is known, the _____ equation for RMR is preferred

A

Cunningham lean mass

54
Q

cunningham lean mass equation

A

RMR= (21.6 x fat free mass kg) + 370

55
Q

cummingham lean mass equation:
42 year old female weighing 143 lbs with 24% body fat

A

142 lb x .24=34lb fat mass
142-34=108lb fat free mass
107/2.2=49kg
RMR=(21.6 x 49)+370= 1428cal

56
Q

physical activity usually accounts for ___% of TDEE, but can vary greatly

A

20-30

57
Q

____ multipliers have been developed to estimate caloric expenditure and needs

A

activity

58
Q

____, ____, _____, _____, ____ can cause increases in metabolism

A

complex carbohydrates, food rich in fiber, digestion-resistant starch, lean protein, foods high in capsaicin (pepper)

59
Q

eating a diet rich in ____, ____, ____ with minimal processed products maximizes TEF (up to 12% TDEE)

A

complex grains, fruits/vegetables, lean meat

60
Q

Hunger is the primary physiological determinant for eating behaviors and is stimulated by the:
a. Pancreas
b. Lymph nodes
c. Hypothalamus
d. Thyroid

A

c

61
Q

Which of the following statements is incorrect?
a. Rapid, significant weight loss can result in notable losses of body water and lean mass
b. Very-low calorie diets should only be prescribed by a physician
c. Yo-yo dieting has a negative impact on metabolism over time
d. The minimum recommended caloric intake is 800 kcals/day

A

d

62
Q

which of the following is accurate concerning the resting metabolic rate
a. RMR is impacted by body size and genetics
b. RMR decreases with age
c. the Cunningham lean mass equation can be used to estimate RMR
d. all of the above are correct

A

d

63
Q

Which of the following foods would have the lowest impact on metabolism from thermic effect (TEF)?
a. Hot peppers
b. A lean chicken breast
c. Ramen noodles
d. Mixed frozen vegetables

A

c

64
Q

____has been shown to promote weight loss and improve metabolic health; especially when it results in an elimination of late night eating.

A

intermittent fasting

65
Q

____is experienced when sufficient food has been consumed to meet energy needs; shutting off the hunger response.

A

satiety

66
Q

_____are localities which lack fresh, healthy and affordable food options for most people in the area.

A

food desert

67
Q

True or False? High-calorie, low-cost foods have become a staple of many American diets, particularly for those in the lower socioeconomic income bracket.

A

true

68
Q

True or False? Ignoring hunger (meal skipping) increases the psychological perception of energy needs, known as satiety.

A

false

69
Q

True or False? Certain emotions, stress or mental states can drive an individual to consume food when they do not need calories.

A

true

70
Q

identify at least three categorical factors that can impact weight management efforts

A

a. social factors
b. economic factors
c. physiological factors
d. psychological factors
e. emotional factors

71
Q

identify at least four obstacles to weight loss potentially created by social settings

A

a. Over-consumption of food in attempts to try all the food dishes presented , b. eating large portions by loading the plate at a buffet or self-serve bar , c. consuming food and drink in response to boredom or social nervousness , d. location eating: close proximity to food increases likelihood of consumption , e. pressures to try dishes to acknowledge preparation effort by the party host , f. ordering multiple dishes or very large portions based on appetite at restaurants , g. not realizing the caloric density of foods prepared by others , h. throwing out restrictive habits due to the environment , i. allowing alcohol to skew judgment , j. eating or drinking in response to peer pressure

72
Q

identify at least three common errors during food recalls or food log assessments

A

a. Incorrect serving size or portion , b. limited familiarity with container sizes or measurements , c. forgotten items , d. falsifying quantities or purposely leaving items out , e. temporarily changing eating habits , f. limited knowledge of mixed food contents or restaurant prepared foods , g. overlooking use of condiments , h. guessing rather than recalling , i. assessing a non-typical eating pattern

73
Q

identify the three major components that contribute to total daily energy expenditure

A

RMR, physical activity, thermal effect of food

CPT (41 decks)

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