Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

BPK 311 > Final (everything but MT2) > Flashcards

Final (everything but MT2) Flashcards

(88 cards)

Start Studying
1
Q

what is the energy balance equation

A

output>input = negative balance; weight loss

input>output = positive balance; weight gain

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

What is energy input

A

calories that or body gets from foods we eat

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

what are the 3 main macronutrients that are sources of energy

A

4kcal/g for carbs
4kcal/g for protein
9kcal/g for fats
(alcohol can also be a source, @7kcal/g)

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

What are some factors that affect energy input

A

neuroendocrine factors (hormones, neurotransmitters, etc like leptin)

filling/distention of stomach

social/psychological factors

food availability/appeal

genetics

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

What happens when there is a lack of leptin?

A

sends satiety signals to stop eating; lack of leptin leads to weight gain

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

What is satiety

A

neural state that leads to stopping of food intake (things like loss of desire to eat, is the opposite of hunger)

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

What is hunger

A

physiological drive to eat

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

what is appetite

A

psychological desire to eat (more conditional than hunger)

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

What are some hormones that impact the energy balance

A

Leptin - lowers food intake
NPY (neuropeptide Y) - increases food intake
Ghrelin - increases food intake
PYY (peptide YY) - lowers food intake
CCK (cholecystokinin) - lowers food intake
apoA IV (apolipoprotein A4) - lowers food intake

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

How does the hypothalamus impact hormones and neural signals in relation to energy balance

A

is the central integrator of circulatory signals (hormones)

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

Describe the pathway of PYY

A

digestion of food stimulates PYY and CCK production, resulting in the hypothalamus lowering NPY activity to increase satiety

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

Describe the pathway of leptin

A

as nutrients are stored in fat cells, leptin release is stimulated that signals the hypothalamus to lower NPY activity

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

describe the pathway of ghrelin

A

an empty stomach secretes ghrelin, which signals to the hypothalamus to increase the activity of NPY, while the fat cells stop secreting leptin

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

What are the 3 ways energy is outputed

A

REE - resting energy expenditure (65% of total output, minimum calories used by the body to maintain homeostasis)
TEF - thermic effect of food (10%, acute rise in energy use after meal, influenced by the meal size and macronutrient composition)
PA - physical activity (25%, highly variable)

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

WHat is BMI

A

measure of weight (kg)/height (cm squared)

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

what are two ways to measure Bodyfat

A

skinfold thickness
underwater weight

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

WHat is lean body mass (LBM)

A

body muscle

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

what is fat free mass (FFM)

A

LBM + water/minerals

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

What are the BMI ranges?

A

under 18.5 - underweight
18.5-24.9 - normal (lowest mortality risk from 21-24)
25-29.9 - overweight
30-34.99 - obesity1
35-39.9 - obesity 2
over 40 - obesity 3

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

Why is there a large increase in obesity over the last few decades?

A

high availability of high energy foods
lower physical activity

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

how many canadians are overweight

A

1 in 3

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

how many canadians dont get enough exercise

A

8 in 10

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

WHat are the 2 circumference measurements

A

waist to hip ratio - good indicator of obesity and co-morbidities

waist circumference - if larger than 100cm for men and 90 cm for women, 50% of this population have health problems related to metabolic syndrome which is a combination of the following three

-atherogenic dyslipidemia (high cholesterol
-hypertension
-high blood glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What are the 2 types of fat

A

essential - around vital organs and breasts in women (3% in men, 12% in women)

Storage - non essential fat that can be mobilized for energy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
How is fat distributed
visceral - intra abdominal and associated with metabolic syndrome (men usually have more) Upper subcutaneous - (apple shaped, high waist-hip ratio) lower subcutaneous- (pear shaped)
26
WHat are some health risks with obesity (BMI>30)
-type 2 diabetes -hypertension -heart disease & stroke -cancer -joint disease (e.g., knee) -INFLAMMATION chronic low-level....contributes to increased risk of some cancer
27
WHat is white adipose tissue
fat/energy storage
28
what is brown adipose tissue
regulatory functions and energy balance (heat production)
29
how do adipocytes grow
hypertrophy and hyperplasia, with weight loss the cell size decreases but not the number
30
How is fat mobilized in the body
Hormone sensitive lipase mobilizes TG into Fatty acids in adipocytes, and lipoprotein lipase converts free floating TG into fatty acids , both for use in the muscles and cells as energy
31
WHat are the 3 components most strategies use to manage obesity
diet control physical activity behaviour (slow eating)
32
what are the general principles behind energy restricted diets
intake should be lower than output adequate nutrient intake and physical activity should be ensured should all be combined with lifestyle changes
33
WHat are some diet categories
-moderate calorie deficient (1200-1500) -low calorie diet (1000-1100) very low calorie diet (800) - only when BMI is above 32 the greater the caloric restriction, the greater risk of micronutrient deficiencies
34
What are some issues with FAD diets
unbalanced macronutrients exclusion of major food group micronutrient deficiencies replacement of foods with supplements lack of emphasis on physical activity
35
What are 4 complex interactions that can offset energy balance and promote obesity
psychology (social/individual) food (production/consumption) Physical activity (environment and individual) Physiology
36
How does childhood obesity treatment differ to adult obesity treatment
low physical activity problem involves controlled weight gain, not loss formula for estimated weight gain per year is: estimated weight gain = [(est adult weight +/- 10%) - current child weight] / years to adulthood
37
What are the 3 types of coronary heart disease
Atherosclerosis thrombosis inflammation
38
WHat is atherosclerosis
buildup of plaque in blood vessel promoted by factors that increase serum cholesterol (LDL to HDL ratio), TG concentration, and chronic inflammation
39
What are some factors that can have an impact on CHD risk
smoking low physical activity diabetes and visceral obesity age/gender family history hypertension stress
40
WHat are the dietary fatty acids
Saturated (no double bonds) (raises CHD risk by promoting LDL) - butter, cheese, meats unsaturated (double bond) (good for you, found in olive/canola oil and butter) Essential fatty acids (omega-6 - linoleic, proinflammatory, found in sunflower, peanuts, corn) (Omega-3 - alpha-linolenic, anti-inflammatory, found in canola oils and fish) Trans-fatty acids (meats/dairy and chemical partial hydrogenation (heating)) - have double bond with no kink (non-cis)
41
What are prostaglandins, prostacyclins, and thromboxanes
autocrine/paracrine signalling lipids derived from fatty acids
42
What are dietary oils
most abundant fatty acid, olive oil is monounsaturated with the main component being oleic acid
43
WHat are chylomicrons
made in enterocytes, enter blood via lymph and assist with lipid delivery (High TG)
44
What are VLDL
very low density lipoprotein produced by liver lipid delivery to tissues (high in TG)
45
WHat is LDL
Low density lipoprotein produced through metabolism of VLDL major source of exogenous cholesterol tissues
46
what is HDL
High density lipoprotein produced by liver anti-atherogenic, reverses cholesterol transport good for health
47
How do you calculate the total change in cholesterol?
total change (mg/dl) = 2.1 (change in SFA intake) + 0.07 (change in dietary intake in mg/day) - 1.2 (change in dietary intake in percentage)
48
WHat are some antioxidant vitamins
vitamin E
49
what are some anti-homocysteine b-vitamins
folate, B12, and B6
50
How much fiber intake is recommended
25-30g per day, lowers LDL by 10%
51
What do plant sterols do
lower cholesterol and bile absorption in GI tract
52
What are the dietary guidelines for CVD prevention
Lowering plasma cholesterol less saturated and trans fat foods lower energy intake for weight loss more fiber, fruits, and veggies more omega 3
53
What are some factors involved with hypertension
body fat/weight (most important) salt intake alcohol intake physical inactivity genetics old age metabolic syndrome
53
What is the Dash Diet
Dietary Approaches to Stop Hypertension emphasizes plant foods and restricts processed meats and foods high in salt and saturated fat
54
WHat is nutrition in adulthood primarily aimed at
preventing age related disease development
55
what are some nutrition related challenges that may be more relevant to adulthood
lack of time for food prep/planning leading to more processed and fast foods
56
What are some general nutritional recommendations for adults
increase intake of fruits/veggies due to high phytochemicals and nutrient density consume less saturated fats and more omega 3 fats replace simple sugars with complex carbs take supplements to avoid deficiencies (should not replace servings of fruits and should not lower motivation to make other changes)
57
What are nutraceuticals
dietary supplements where the active compound is taken at high doses for pharmacological effects
58
WHat are probiotics
beneficial live bacteria consumed with fermented foods (yogurt) or taken as pill form
59
What are prebiotics
food components (fiber/phytochemicals) that promote beneficial bacteria growth in the gut by creating a healthy microbiota
60
What is the function of the human microbiome
to metabolize dietary components like fiber
61
What are some functions of fiber
increased rate of transit thru colon prevention of constipation prebiotic effect decreased LDL decreased glucose absorption rate increased satiety
62
What are some examples of soluble fiber
pectins psyllium inulin
63
what are some examples of insoluble fiber
cellulose chitin lignins
64
what are xenobiotics
compounds not made by the body, they are modified by cytochrome P450 (CYP) and metabolized to eliminate xenobiotics from the body. Phytochemicals (like naringenin - lowers, or hyperforin - increases) can affect CYP activity and can affect elimination of xenobiotics
65
What are antinutrients
substances that interfere with nutrient absorption exampkes include - phytic acid (from seeds/grain, interferes with absorption of positively charged minerals) Oxalic acid (tea, spinnich, interferes with calcium absorption) amylase inhibitors (kidney beans, interfere with starch digestion) protease inhibitors (soy, interferes with protein digestion) Lectins (plant foods, interferes with nutrients)
66
What are phytochemicals
found in plants, have antioxidant properties but are not efficiently absorbed in the gut.
67
what are flavonoids
large group of phytochemicals that have potent antioxidant activities, and can reduce the risk of cancer and CVD
68
WHat are carotenoids
antioxidant phytochemicals that reduce risk of disease (like beta-carotene in fruits)
69
what are phytoestrogens
hormone related effects and lowers risk of cancer and disease, found in pumpkin and flax
70
what benefits does Garlic have
active compound - thiols alliin -> allicin anticoagulant and antibacterial
71
WHat benefits does tea have
Camella sinesis green - unoxidized black - oxidized rich in flavonoids and catechins lowers risk of CVD
72
What does Vaccinium do
Berries (like blue berries) rich in anthocyanin flavonoids higher bioactivity
73
What benefits does soy have
lowers risk of chronic diseases high quality protein source source of isoflaones however can be allergenic and can contain substances that lower absorption of micronutrients
74
How much weight should mothers gain during pregnancy
12-16kg, lower weight gain recommended with higher BMI women
75
What are the most common deficiencies associated with pregnancy
iron, calcium, and folate recommended higher intakes of magnesium, calcium, and phosphorus
76
What are some general recommendations regarding nutrition during pregnancy
sufficient macro/micro nutrients avoid all alcohol and high caffeine normal sodium intake for fluid balance increase energy intake by 15-20% for energy 50% higher protein intake for tissue synthesis 50% higher vitamin B6 intake for protein synthesis support 30% higher vitamin B3, B1, and B2 intake for metabolic purposes 50% higher vitamin B9 intake (DNA synthesis support) 50% higher Iron intake for more red blood cell production 40% higher zinc intake for metabolic reactions and developmental defect reduction 50% higher iodine for prevention of mental retardation 10-15% more magnesium to lower risk of pre-eclampsia
77
WHat do deficiencies of folate lead to in pregnancy
severe - megaloblastic anemia (large blood cells due to blocked DNA synthesis) Mild - premature/low birth weight risk, as well as neural tube defects
78
How much vitamin A is needed for pregnant women
same as normal, excess retinoids can cause higher risk of developmental abnormalities
79
What is pre-eclamsia
high BP high urinary protein edema low uterine blood flow loss of placental size occurs in 5% of pregnancies, often in the 3rd trimester associated with low vitamin D and magnesium, obesity, hypertension, and diabetes
80
what is eclampsia
progression of pre-eclampsia seizures dizziness disturbed eyesight can be fatal often requires immediate c-section
81
WHat are 3 other issues with pregnancy
nausea/vomiting (very common, recommended to eat smaller meals and more snacks) constipation and hemorrhoids (increased fluid and fibre-rich foods) gastric reflux (heartburn) -recommended to slow eating process and avoid large fluid volumes
82
What are some foods you should eat during pregnancy
milk and other high protein foods fish for omega 3 fats (low in mercury) increased veggies increased high nutrient density foods minimize exposure to pesticides from non-organic plants (apples,strawberries, grapes, celery, peaches, spinich, bell peppers, nectarines, cucumbers, tomatoes, snap peas, and potatoes) minimize mercury exposure (ocean fish) minimize BPA
83
WHat are the benefits for lactation
nutritionally balanced anti infection factors non allergenic can lower risk of diseases and cancers
84
what is the compensation of lactated milk
depends on mothers diet, contains trans fat along with vitamins and minerals,cholesterol and calcium not affected by diet
85
WHat are the dietary recommendations for a lactating mother
increase calories by 300-400 per day increase protein by 50% increase zinc by 50%, iodine by 90% decrease iron by 50% increase vitamin A by 90% increase vitamin C by 80% increase essential fatty acid intake
86
WHat are the diet recommendations for infancy/childhood
sufficient energy intake is critical to maintain normal growth higher protein recommendations iron / amino acid deficiency is common cow milk not recommended til age of 1 due to immature kidney function require more water per kg iron fortified cereal is usually the first food fruit juices not recommended before 6 months due to high sugar iodine deficiency is a global issue with low marine food consumption and iodized table salt
87
what are the dietary recommendations for adolescence
more concerns involving eating disorders sufficient energy and high quality protein for body growth reduce sugar (common problem of excessive added sugar and fats) conditions of overweight and obesity is a growing issue, relates to lack of activity and excessive energy intake calcium recommendations are highest in teens alongside vitamin D for calcium absorption and bone health

BPK 311 (2 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions