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NBCD > Chapter 6: Energy Balance > Flashcards

Chapter 6: Energy Balance Flashcards

(70 cards)

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1
Q

defined as the capacity to do work

A

energy

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2
Q

primary energy source of all living organism is from sun, through the process of _____

it allows green plants to synthesize glucose where other nutritive biomolecules such as proteins, fats, and complex carbohydrates are derived

A

photosynthesis

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3
Q

humans obtain nutrients by consuming foods

in the body, the energy is made available by oxidation of nutrients from food

the stored energy potential of consumed food is referred as

A

energy intake (energy in)

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4
Q

the energy from food is converted to various forms and is utilized in the body to support daily functions (voluntary and involuntary)

the set of used energy is called? which determines weight gain, loss, or maintenance

A

energy expenditure (energy out)

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5
Q

each individual requires a certain level of dietary energy intake called? to meet his/her nutritional needs necessary to support growth and development

this requirement include: sex, age, height, weight, level os physical activity

A

energy requirement

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6
Q

energy - measurement

measurement of heat or energy produced by food in the body

A

calorimetry

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7
Q

gold standard to measure energy expenditure to optimize the energy prescription

A

indirect calorimetry

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8
Q

energy - measurement

standard unit of measuring heat is in terms of _____

defined as amount of energy required to raise the temp of 1 ml of water at 15c by 1c

A

calorie

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9
Q

energy - measurement

since amounts are too high, _____ is often used which is equivalent to 1000 kcal

A

kilocalorie

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10
Q

energy - measurement

in the metric system _____ is used as the measure of energy in terms of mechanical work with the equivalence of 4.184 per calorie

A

joule

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11
Q

conversion of joule to kcal

A

4.138

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12
Q

calorimetry - methods

makes use of a bomb calorimeter or a respiration chamber as instruments to measure heat production directly

A

direct calorimetry

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13
Q

calorimetry - methods (direct)

a well-insulated container used to measure the heat produced by a known amount of food when it is burned

A

bomb calorimeter

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14
Q

calorimetry - methods (direct)

*bomb calorimeter

the amount of heat released by the burning of food is called?

A

heat of combustion or gross energy value of food

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15
Q

calorimetry - methods (direct)

*bomb calorimeter
provides an estimate of the potential of food, it overstates the amount of energy derived from the food by the body

reason: the human body is not as efficient as the bomb calorimeter in releasing all the potential energy of food since it cannot metabolize all of the energy-yielding nutrients (macros)

A

-

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16
Q

calorimetry - methods (direct)

*bomb calorimetry

to correct discrepancies, the _____ (number of kcal that the body derives from food) are used

4 kcal cho
4 kcal chon
9 kcal fat

A

atwater’s physiologic fuel values

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17
Q

calorimetry - methods (direct)

refers to a small well-insulated room that operates on the same principle as the bomb calorimeter

ex: heat is directly measured and used to measure energy expenditure in humans. the heat given off by the subject in the chamber is directly proportional to the energy expended but it does not provide information on the kind of fuel being oxidized

A

respiration chamber

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18
Q

calorimetry - methods (indirect)

gold standard method

more common method of measuring energy expenditure in humans, measure oxygen consumption and carbon dioxide production to estimate expenditure

A

indirect calorimetry

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19
Q

calorimetry - methods (indirect)

is an important concept when measuring oxygen consumption and carbon dioxide production

is the ratio between the expired carbon dioxide and inspired oxygen

A

respiratory quotient (rq)

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20
Q

calorimetry - methods (indirect)

RQ formula

A

RQ = volume of co2 expired/volume of o2 inspired

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21
Q

calorimetry - methods (indirect)

useful in determining the type of fuel being metabolized

under normal conditions and usual diet, when both cho and fat are being use for energy, RQ is usually _____

A

0.82

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22
Q

calorimetry - methods (indirect)

RQ of energy-yielding nutrients if used as sole energy source (cho)

A

1.0

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23
Q

calorimetry - methods (indirect)

RQ of energy-yielding nutrients if used as sole energy source (fat)

A

0.7

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24
Q

calorimetry - methods (indirect)

RQ of energy-yielding nutrients if used as sole energy source (chon)

A

0.8

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25
calorimetry - methods (indirect) RQ of energy-yielding nutrients if used as sole energy source (mixed diet)
0.85
26
calorimetry - methods (indirect) the source of oxygen is known like in the case of the Benedict Roth Respiration Apparatus for measuring energy expenditure at rest
closed circuit
27
calorimetry - methods (indirect) the source of oxygen is outside air-like in the case of Kofranyi-Michaelis Respirometer, suitable for measuring energy during activity measures inhaled air
open circuit
28
calorimetry - methods (indirect) heart rate monitoring method
-
29
calorimetry - methods (indirect) considered as the gold standard in measuring energy requirements and energy balance in humans based on the principle that c02 production can be estimated from the different in the elimination rates of body hydrogen and oygen
doubly labeled water (DLW) technique
30
calorimetry - methods (indirect) measures hydrogen atoms of the body water through water losses and oxygen atoms of the body as c02 gas use stable isotopes of water label with deuterium oxide
doubly labeled water (DLW) technique
31
energy balance equation when energy intake = energy expenditure, the individual is said to be in state of _____
energy balance
32
energy balance equation in energy balance, its results in _____ and maintenance of body composition that normally is about 15% and 25% body fat for males and females, respectively
weight maintenance
33
energy balance equation when energy intake > energy expenditure, the individual is in _____ this indicated tissue synthesis (anabolism) and is seen in growing children and pregnant women and adult males and femailes gaining weight; excess energy is stores as adipose tissue (body fat)
positive energy balance
34
energy balance equation when energy intake < expenditure, individual is in _____ means that the body tissues, particularly body fat, are broken down (catabolism) to provide the needed energy results in growth failure in children and weight loss in adults
negative energy balance
35
energy intake refers to the maximum amount of energy that can be derived in direct calorimetry because of the incomplete utilization of food in the body
metabolizable fuel value
36
energy intake considers the average digestibility (coefficient of digestibility) of cho, chon, and fats in a mixed diet cho 98% chon 93% fat 95%
physiologic fuel value (pfv)
37
energy intake - factors that affect food intake refers to the irritating feeling that motivated a person to eat painful sensation caused by a lack of food that initiates food-seeking behavior
hunger
38
energy intake - factors that affect food intake physiologic desire to eat an integrated response to the sight, smell, thought, or taste of food that initiated or delays eating
appetite
39
energy intake - factors that affect food intake stops one from eating suppresses hunger and determines how much time passes between meals
satiety
40
energy intake - factors that affect food intake maintains the signal not to start eating again determines how much food is consumed during a meal
satiation
41
energy intake - factors that control food intake responsible for feeding and satiety centers that control food intake
hypothalamus
42
energy intake - factors that control food intake refers to a chemical produced in the brain that stimulates appetite, diminishes energy expenditure, and increases fat storage
neuropeptide y
43
energy intake - factors that control food intake refers to the hormone encoded by the ob gene in the adipose tissues that diminishes appetite and increases energy expenditure
leptin
44
energy expenditure comprises about 2/3 of the daily energy expenditure of an average person
basal metabolism
45
energy expenditure essential metabolic process required by the body at rest also defined as the minimum amount of energy required to carry out vital processes
basal metabolism
46
energy expenditure - basal metabolism is amount of energy require for basal metabolic processes per unit of body weight per unit time ex: kcal/kg/hour
basal metabolic rate
47
energy expenditure - basal metabolism similar to basal metabolism, however, it is measured under actual (not standardized) conditions, and subjects who do not have to be in post-absorptive state include TEF
resting metabolism
48
energy expenditure - basal metabolism amount of energy required for the basal metabolic processes and TEF per unit weight per unit time; also called resting energy expenditure
resting metabolic rate
49
factors affecting BMR muscles, brain, liver, and various glands and organs are relatively more active metabolically the higher the proportion of muscles to fat and bone, the higher the BMR is
body composition
50
factors affecting BMR a tall, lean person has a greater _____ than a short stocky person of the same weight
body surface area
51
factors affecting BMR sex: _____ have higher proportion of muscle to fat than females
males
52
factors affecting BMR the BMR of women is 10-12% lower than males of the same age, height, and weight
10-12%
53
factors affecting BMR BMR changes with _____ because of changes in physiologic processes as well as metabolic activity
age
54
factors affecting BMR *age BMR is highest at _____ up to _____ years old, gradually declines throughout life except for a short-term rise during puberty
birth - 2 y/o
55
factors affecting BMR hormones secreted by the adrenal and thyroid glands have a significant effect on basal energy needs
endocrine secretion
56
factors affecting BMR hormones that cause increase in BMR
thyroxine, adrenaline, and stress hormones
57
factors affecting BMR prolonged calorie undernutrition can cause a 20-30% decrease in bmr habitual high-energy intake can increase bmr
nutritional status
58
factors affecting BMR prolonged calorie undernutrition
privo conservation
59
factors affecting BMR prolonged decrease consumption
luxus consumption
60
factors affecting BMR BMR increases by 20% during the _____ trimesters of pregnancy due to increased metabolic rate of the fetus, placenta, and other maternal tissues
2nd and 3rd trimesters
61
factors affecting BMR a decrease in environmental temp (ET) can cause shivering and thus increase production of _____ an increase in ET causes sweating, producing a cooling effect
cold-induced thermogenesis
62
factors affecting BMR slightly reduced during sleep
bmr
63
factors affecting BMR refers to the voluntary movement of the muscles and the support system
physical activity
64
pertains to energy cost of the physical activity
thermic effect of exercise
65
1. number and type of muscles involved 2. intensity and duration of the activity -physical activities can be classified as sedentary, moderately active, or very active
factors affecting TEE
66
estimates energy requirements of processing of food refers to direct or indirect calorimetry
thermic effect of food (TEF)
67
other effect of thermic effect of food (TEF)
Diet-Induced Thermogenesis (DIT)
68
methods - determining TEF 6-10% of total energy expenditure for basal and physical activity
on usual mixed diet
69
methods - determining TEF 15% of total energy expenditure for basal and physical activity
high protein diet
70
methods - determining TEF 5% total of energy expenditure for basal and physical activity
high fat and carbohydrate diet

NBCD (89 decks)

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