Quiz Five Flashcards

1
Q

What are the inputs and outputs of the body’s energy balance?

A

The energy inputs are carbohydrates, proteins, and fats while the energy outputs are physical activity energy expenditure, resting energy expenditure, and the thermic effect of a meal.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

How does obesity occur?

A

Obesity occurs with only a 2% error between the energy inputs and the energy outputs.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are the main components of the total energy expenditure? Give percentages.

A

The main components of the body’s total energy expenditure are basal energy expenditure (60-70%), physical activity energy expenditure (15-35%), thermic effect of meal (5-10%), and the adaptive thermogenesis - homeostasis (unknown).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Compare and contrast basal metabolic rate and resting metabolic rate.

A

BMR is harder to get an accurate measurement. It is rarely used because the body must be at a fasted state, absolute rest, and in a thermoneutral environment. RMR is more frequently used. The body must be in a rested state and thermoneutral environment. It about 10% higher than BMR.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are some factors that affect BMR and RMR?

A

BMR and RMR are affected by factors such as lean mass composition, body size, genetics, age, sex, health status, hormonal status, sympathetic nervous system activity, and medications.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

How is RMR measured?

A

RMR can be measured directly or indirectly. Direct measurement occurs by measuring the amount of body heat released by an individual in an insulated metabolic chamber. Indirect measurement uses oxygen consumption and carbon dioxide production to measure RMR.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is the Harris-Benedict equation?

A

The Harris-Benedict equation is used to measure the resting energy expenditure. It accounts weight, height, age, and sex.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

How is total energy expenditure calculated?

A

Total energy expenditure can be calculated by multiplying the resting energy expenditure by a specific physical activity level.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is the difference between physical activity and exercise?

A

Physical activity is any movement that engages the muscular system while exercise is a voluntary planned physical activity often having a desired goal or associated benefit or physical outcome.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What are some effects of exercise?

A

Exercise is important in weight maintenance, loss of body fat, decrease in visceral adipose tissue, increase in lean body mass/bone density/insulin sensitivity, reduction in chronic disease risk, and improvements in depression.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Differentiate between an osteoblast, osteoclast, and osteocyte.

A

An osteoblast are cells that lay down new bone material - strengthens. An osteoclast are cells that dissolve old bone material - malfunction here may lead to osteoporosis. Osteocytes are former osteoblasts that have become absorbed into the bone material.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is the female athlete triad?

A

The female athlete triad occurs when a woman loses too much body fat. Menstruation stops, bone loss occurs, and overall lower energy levels happen as a result of lower estrogen levels.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What are some examples of bone building and non bone building exercises?

A

Bone building exercises gives electrical stimuli to osteoblast - causing increase in bone density. They are weight bearing exercises such as resistance training, running, and gymastics. Non bone building exercises are easier on the body. They are swimming, cycling, yoga, and pilates.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Differentiate between anaerobic and aerobic exercise.

A

Anaerobic exercise uses less than 85% of max oxygen volume while aerobic exercise uses more than 85% max oxygen volume.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is carbohydrate loading? What are the three stages?

A

Carbohydrate loading is the concept of timing the depletion of glycogen and subsequent repletion to elicit an “overshoot” in the amount of stored glycogen. It results in higher muscle glycogen stores. The three stages are depletion, loading, and competition.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What percentage should carbohydrates take up of daily food intake?

A

Carbohydrates should be about 55-70% of the daily food intake.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

How is the amount of daily fluid required calculated?

A

Fluid needs are calculated by multiplying body weight by 0.67 oz.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What is nutrient timing?

A

Nutrient timing is used to maximize muscle growth by timing nutrients around anabolic phases.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What are the goals after exercise?

A

The goals after exercise are to replace fluids, replace electrolytes, and replace glycogen.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What are the three phases?

A

The three phases are the energy phase (pre/during exercise), anabolic phase (post exercise), and the growth phase (end of anabolic phase until next workout).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What does JERF stand for?

A

JERF stands for “Just eat real food”

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What are some reasons for processing?

A

Some reasons for processing are to extend shelf life, improve safety, provide variety, and give consumers what they’re looking for

23
Q

What are some traditional processes?

A

Some traditional processes are fermentation, pickling, drying, salting, and smoking

24
Q

What are some modern processes?

A

Some modern processes are canning, packaging, aseptic packaging, pasteurization, refrigeration/freezing, controlled storage conditions, and freeze drying

25
Q

What is the goal of processing?

A

The goal of processing is to minimize the nutritional impact the process has on the food while maximizing processing benefits

26
Q

How are vitamins affected by processing?

A

Vitamins can be damaged through processing by thermal degradation, oxidation, and leaching

27
Q

How are minerals affected by processing?

A

Minerals are virtually indestructible. Since they are only one element they are not as reactive. They can be lost by physical separation, alteration of bio availability, and leaching

28
Q

How are polyunsaturated fatty acids affected by peroxides?

A

Polyunsaturated fats are highly susceptible to oxidation due to the double bonds on the oxygen

29
Q

Describe the primary and secondary products produced in non enzymatic lipid oxidaton.

A

Primary products react with transition metals to form an alkoxyl radical which will undergo beta scission and release volatile aldehydes and ketones

30
Q

What are phenolics?

A

Phenolics are secondary metabolites found in plants. They can be used for color, plant defense, etc. They are not essential in the human diet but they are however very beneficial.

31
Q

How do phenolics react to processing?

A

Phenolics are very sensitive. The enzyme polyphenol oxidase turns colorless compounds to brown compounds (defect). They can polymerize and fall out of solution

32
Q

Explain why vitamin C content in tomatoes reaches a peak then begins to lower.

A

Vitamin C is very common in tomatoes. The content flucculates mainly because of the size of the fruit

33
Q

What is the purpose of ethylene?

A

Ethylene causes ripening and vitamin loss

34
Q

Compare and contrast the difference between a hot break and a cold break.

A

A hot break occurs when the tomato is heated whole. This denatures enzymes so there is no tomato smell. A cold break occurs when the tomato is cut first then heated. This allows the enzymes to stay in tact so the smells are produced.

35
Q

Compare and contrast between cis and trans isomers in tomatoes.

A

Trans isomers are lycopene’s natural state. Through isomerization it is converted to cis isomers making them more edible

36
Q

What is one pro oxidant?

A

One pro oxidant is chlorophyll

37
Q

Why is there a difference in color between olive oil and canola oil?

A

The difference is the removal of the proxidation compounds in canola oil

38
Q

What are some reasons for roasting chocolate?

A

Some reasons for roasting chocolate are to darken the color, develop flavor (Maillard browning), sterilize, and remove the bean from the husk

39
Q

What is alkalization?

A

Alkalization is the process of adding a base to lower the acidity.

40
Q

What is the change in total polyphenol content after roasting and alkalization?

A

Total polyphenol content decreases. Large molecular weight polymers increases/ Small monomers decrease and low molecular weight polymers decrease

41
Q

Which part of the brain is a key part of regulation and homeostasis?

A

The hypothalamus is the key part of the brain that plays an important role in homeostasis and regulation.

42
Q

Which is more important in weight regulation macronutrients or calories?

A

In weight loss and weight regulation the amount of calories consumed is more important than the type of macronutrients consumed

43
Q

What is BMI?

A

BMI is the body mass index. It is not that accurate because it only takes height and weight into consideration.

44
Q

What did Eliot Stellar study?

A

Eliot Stellar studied the hypothalamus as the feeding center. He learned that one area of the hypothalamus is important for feeling full and one controls when to eat

45
Q

Which part of the brain controls the homeostatic region of the brain and which part controls the “reward” feeding part of the brain?

A

The lower regions of the brain control homeostasis while the higher regions of the brain control eating as a reward

46
Q

What is the largest endocrine organ in the body?

A

The gastrointestinal tract is the largest endocrine organ in the body

47
Q

What is satiety?

A

Satiety is the feelings of fullness that persist after eating and suppress further consumption

48
Q

What is satiation?

A

Satiation is the process that causes one to stop eating. Signals are in response to food ingestion. Act within the time frame of a single meal. It reduces meal size and inhibiting their secretion or activity increases meal size.

49
Q

What is ghrelin?

A

Ghrelin is the peptide hormone produced primarily by gastric cells of the stomach. The levels decrease after food intake. It plays a key role in motivation to eat by increasing expression of NPY in the brain.

50
Q

What are the results of increased/decreased ghrelin?

A

Increased ghrelin means energy restriction, anorexia, cancer, prader-willi syndrome, and sleep deprivation. Decreased ghrelin means obesity and gastric bypass.

51
Q

How does the gut brain communication?

A

Gastric and intestinal cells detect nutrient contents of gut and secrete satiation signals. Satiation signals act peripherally as hormones. Satiation signals stimulate vagus nerve to communicate with CNS

52
Q

What is CCK?

A

CCK is cholecystokinin is released throughout the GI tract particularly upper small intestines. It is responsive to fat and protein intake. It rapidly reduces meal size and duration.

53
Q

What is PYY?

A

PYY is peptide tyrosine tyrosine is released by cells in lower intestines. It is more responsive to fat intake.