Weight Management & Energy Balance

Question 1

Weight loss program adherence factors

Answer 1

Social
Economic
Psychological
Physiological
Emotional

Question 2

Social obstacles to weight loss

Answer 2

Over consumption/trying all dishes
Large portions at buffet/self serve
Eating out of boredom/anxiety
Location/proximity eating
Eating to acknowledge host effort
Ordering large portions based on appetite at restaurant
Not realizing caloric density
Throwing out restrictive habits because of environment
Allowing alcohol to skew judgement
Eating/drinking in response to peer pressure

Question 3

Economic factors of weight loss

Answer 3

High cal, low cost foods are prevalent in America
“Food desserts” restrict healthy options in low income communities

Question 4

Physiological factors of hunger

Answer 4

Hunger, stimulated by hypothalamus, is primary need to eat
Several variables can disregulate satiety signals (lack of sleep)

Question 5

Satiation is experienced when

Answer 5

The body indicates it has consumed enough food

Question 6

Ignoring hunger can lead to

Answer 6

Heightened appetite, resulting in overeating

Question 7

Appetite

Answer 7

Heightened psychological perception of energy needs

Question 8

Energy balance

Answer 8

Cal consumed v cal expended

Question 9

Significant calories restriction loses weight via

Answer 9

Water and lean body mass (catabolism)

Question 10

Cutting below needed calories for RMR causes

Answer 10

Hypothalamus to create strong hunger signals

Question 11

Resting Metabolic Rate (RMR)

Answer 11

Energy required to supply energy to body during resting conditions

Question 12

Very low cal diet (VLCD)

Answer 12

8-1200 kcal/day; should only be prescribed by doctor

Question 13

Minimum recommended cal intake for nutrient consumption

Answer 13

1200 kcal/day

Question 14

Yo-yo dieting

Answer 14

Cyclical loss/gain of weight over time due to failure to adhere to diet

Question 15

Intermittent fasting

Answer 15

Umbrella term for several patterns of fasting/non fasting over a defined period

Question 16

Basic nutrients to evaluate in a food log/recall

Answer 16

% of Cals
Carbs
Sugar
Fat
Protein
Saturated fat

Question 17

Additional nutrients to evaluate in a food recall

Answer 17

Cholesterol
Fiber
Sodium
Calcium
Iron
Water

Question 18

Food log can be completed over

Answer 18

24-72 hours

Question 19

Common errors in food log

Answer 19

Serving size
Unfamiliar with measurements
Forgotten items
Falsifying quantities/items
Temporarily changing habits
Limited knowledge of pre made foods
Overlooking condiments
Guessing

Question 20

Improving accuracy in food log

Answer 20

Recall in sequence of day
Quantify portion size w measurements
Describe eating experience
Identify what was added to food
Recall drinks seperately
Recall snacks outside of meals
Ask if they’ve forgotten anything or are unsure

Question 21

Identifying caloric intake provides info for

Answer 21

Half the energy-balance equation

Question 22

Total daily energy expenditure (TDEE)

Answer 22

Physical activity, RMR + thermic effect of food

Question 23

Cunningham Lean Mass equation is preferred when

Answer 23

Body composition is known

Question 24

RMR is affected by several factors

Answer 24

Genetics
Sex
Age
Body size
Lean body mass
Hormone activity

Question 25

RMR is proportionate to

Answer 25

Body size
Decreases with age
Impacted by total quantity of muscle

Question 26

Common RMR equations

Answer 26

Cunningham Lean Mass
Revised Harris-Benedict
Mifflin-St Jeor

Question 27

Cunningham Lean Mass Equation

Answer 27

RMR = (21.6 x Fat Free Mass in kg) + 370

Question 28

Physical activity accounts for

Answer 28

20-30% of TDEE

Question 29

Activity multipliers estimate

Answer 29

Caloric expenditure & need