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NUTR251 > Chapter 10: Energy Balance And Body Composition > Flashcards

Chapter 10: Energy Balance And Body Composition Flashcards

1
Q

Energy balance/Energy Equilibrium

A

Intake matches expenditure

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2
Q

Positive energy balance

A

Intake exceeds expenditure
- good things during pregnancy and growth

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3
Q

Negative energy balance

A

Intake is less than expenditure
- good for losing weight

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4
Q

KCalories per g for carbs, protein and fat

A

Carbs: 4 kcal/g
Protein: 4 kcal/g
Fat: 9 kcal/g

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5
Q

Components of energy expenditure

A

Main purposes/Only way to burn calories:
1. Basal Metabolic rate
2. Physical activity
3. Thermic effect of food (digestion, absorption, processing of ingested nutrients)
Minor form of energy output is thermogenesis (shivering/fidgeting)

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6
Q

Basal Metabolic rate

A

Minimum amount of energy required in a fasting state to keep the resting body functioning
- largest component of energy expenditure

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7
Q

What organ has the highest usage of BMR while a person is at rest

A

Liver

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8
Q

What percent of energy expenditure does basal metabolic rate account for

A

60-70% of total energy expenditure

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9
Q

What is Resting metabolic rate (RMR)

A

If a person is not fasting or rested, we use RMR instead of BMR

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10
Q

How are BMR and RMR expressed

A

The number of calories burned per unit of time
Women: 0.9 kcal/kg per hour
Men: 1.0 kcal/kg per hour

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11
Q

What are some factors that may increase BMR

A

Muscle mass
Body surface area
Male gender
Body temperature
Secretions of thyroid hormone (hyperthyroidism)
Stress hormones
Growth stages
Caffeine, tobacco
Recent Exercise

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12
Q

What are factors that may decrease BMR

A

Hypothyroidism
Restricted calorie intake
Less muscle mass and body surface area
Aging declines 1-2% each decade after age 30

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13
Q

What happens to BMR with weight loss/gain?

A

Person who lost weight has a lower BMR compared to someone who maintains weight

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14
Q

What is the most variable component of expenditure

A

Physical activity

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15
Q

How much does physical activity increase kcal needs

A

25%-40% above BMR

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16
Q

How much does the thermic effect of food account for in kcal consumed

A

Generally accounts for 5-10% of kcal consumed

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17
Q

What is the thermic effect of food

A

The energy used to digest, absorb, transport, store and metabolize
- Ex: chewing
Varies by nutrient content
- Highest for protein
Also influenced by food composition and meal size

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18
Q

What is adaptive thermogenesis

A

Not a main component of expenditure, but may contribute a small amount
Triggered by cold, overfeeding, trauma, starvation
Non-voluntary physical activity or non-exercise activity thermogenesis
- Fidgeting, shivering, holding body upright
Varies by individual; may be dependent on brown adipose tissue

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19
Q

How can energy expenditure be measured

A

By direct or indirect calorimetry

20
Q

What is direct calorimetry

A

Estimates energy expenditure by measuring amount of heat released by the body

21
Q

What is indirect calorimetry

A

Collects air expired during specific time period
Considers oxygen consumed and carbon dioxide produced
Doubly-labeled water can also be used

22
Q

What is estimated energy requirements

A

Equations based on evidence gathered through direct and indirect calorimetry

23
Q

What are energy expenditure needs based on

A

Weight
Height
Sex
Age
Physical activity level

24
Q

Hunger definition

A

Physiological drive to find and eat food
- Controlled by internal mechanisms such as organs, hormones, hormone-like factors and the nervous system

25
Q

Appetite definition

A

Psychological drive to eat
- impacted by external factors

26
Q

What is satiety

A

The feeling of fullness following consumption of food
- suppresses further consumption
- influences time between meals
- regulated by hypothalamus

27
Q

What is the hypothalamus’s role in internal cues of eating behavior regulation

A

The hypothalamus communicates with endocrine system and nervous system
Integrates internal cues of blood glucose levels, hormone secretions and sympathetic nervous system

28
Q

Satiation vs. Satiety

A

Satiation causes us to stop eating
- secretion of hormones during digestion promotes satiation
Satiety occurs after eating has stopped

29
Q

What hormones during digestion promote satiation

A
  • Cholecystokinin
  • Glucagon-like-peptide-1
  • Peptide YY (PYY)
30
Q

What is satiety promoted by

A

Sensory aspects of food
Knowledge food has been consumed
Chewing
Expansion of stomach and intestines
Effects of digestion, absorption and metabolism
Decrease in hormone ghrelin (from stomach)

31
Q

What is ghrelin

A

Hormone
- acts in the hypothalamus
- promotes intake: increase appetite, increases smell sensitivity, promotes energy storage
- in stomach

32
Q

What is leptin

A

Hormone
- acts in hypothalamus
- signals brain to decrease intake
- rises when body fat increases
- leptin deficiency = constant hunger
- secreted by adipose tissue
- increase in adipose storage = increase in leptin levels

33
Q

What are the current recommendations to evaluate to assess weight status

A
  • total body fat (more important than weight)
  • location of body fat
  • weight-related medical complications
34
Q

What is Body Mass Index (BMI)

A

Preferred height-to-weight standard
- linked to body fat content
- body fat influences health more than body weight
- linked to longevity
- easy to assess
- does not measure body composition!!

35
Q

BMI for underweight

A

<18.5

36
Q

BMI for healthy weight

A

18.5-24.9

37
Q

BMI for overweight

A

25-29.9

38
Q

BMI for obesity

A

> 30

39
Q

Complications with BMI use

A
  • not necessarily appropriate for children, teens, older adults and pregnant or lactating women
  • those with very high levels of lean tissues or those less than 5’ tall may have inaccurate categorization
40
Q

How does underwater weighing measure body composition

A
  • body weight is measured under water and in air
  • formula accounts for differences in densities of fat and lean tissue
  • very accurate
    **body fat weights less under water
41
Q

How is body composition measured with the air displacement method

A

Determines body volume by measuring the volume of air displaces when a person sits in a sealed chamber for a few minutes (BodPod)
- accurate alternative to underwater weighing

42
Q

How is skinfold thickness used to measure body composition

A
  • measure fat layer directly under skin at multiple sites
  • accuracy - can be good; dependent on trained technician
  • commonly used because it is cheap
43
Q

How is bioelectrical impedance used to measure body composition

A
  • electrical current sent through body
  • takes <5 minutes
  • based on idea that fat resists the flow of electricity more than lean tissue
  • degree of resistance determines body fatness
44
Q

What is the best method to measure body composition

A

DXA

45
Q

How is DXA used to measure body composition

A
  • most accurate, very expensive, not widely available
  • body fat, fat-free soft tissue, and bone minerals assessed
46
Q

What is a healthy weight considered

A
  • a body weight that does not increase risk of developing weight-related health problems or diseases
  • a range that depends on gender, height and muscle mass
47
Q

What is the waist circumference related to android (abdominal) obesity

A

Males: >40 inches
Females: >35 inches
- more common in males, those with high glycemic diets, high alcohol consumption and smokers
- related to: CVD, Hypertension, T2DM

NUTR251 (7 decks)

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