UNIT 8 Flashcards
Metabolism of Nutrients and Energy Balance (29 cards)
Gross energy food values
This is a method of determining the energy in foods by measuring the heat released after complete burning of a food sample
Physiological food values
Also called energy nutrients
This is a food value that encompasses the realities of human digestion. Meaning that there is a small amount of energy lost during digestion, absorption and metabolism processes
What are calories?
This is a measurement of food energy. It is the amount of heat necessary to raise the temperature of one L of water by one degree Celsius
What are the calorie per g for Fat, Carbs, and Protein
Carb: 4 cal/g
Protein 4 cal/g
Fat: 9 cal/g
Non-nutrients
Compounds other than the six nutrients that are present in foods and have biological activity to the body
Phytochemicals
nonnutrient compounds in plant-derived foods that have biological activity in the body.
Adipose Tissue
The body’s fat tissue.
Performs several functions: including the synthesis and secretion of the hormone leptin involved in appetite regulation.
How many calories in 1 pound of body fat
3500 calories.
Estimated Energy Requirements
The DRI recomendation for energy intakes, accounting for age, gender, weight, height, and phyiscal activity.
basal metabolism
the sum of all the involuntary activities that are necessary to sustain life.
This includes circulation, respiration, nerve activity, etc.
Thermic effect of food
the body’s sped up metabolism in response to having eaten a meal.
also called “diet-induced thermogenesis”
Basal metabolic rate
the rate at which the body uses to support its basal metabolism
What are the three components of energy expenditure
Basal metabolism
Voluntary Activities
THermic effect of food.
How are gross food values measured
Typically measured in a bomb calorimeter.
This determines the food value by measuring the heat released after complete burning of a food sample.
What is direct calorimetry
This is the measurement of energy as heat.
It is released in kilocalories.
Indirect caloimetry
Measures oxygen consumption and carbon dioxide production.
Requires a portable respiration apparatus. Allows for the measurement of a variety of activities whereas direct calorimetry is restricted.
Differentiate between overweight and underweight
Overweight: overfatness of a moderate degree, defined as a BMI of 25- 29.9
Underweight: too little body fat for health; defined as having a BMI of less than 18.5
Body composition
the proportions of muscle, bone, fat, and other tissue that male up a person’s total body weight.
Obesity
Overfatness with adverse health effects, as determined by reliable measures and medical judgement.
BMI of 30 and above.
What is the concept of wasting?
Wasting is the progressive, relentless loss of the body’s tissues that accompanies certain diseases and shortens survival time
What are adipokines
protein hormones made and released by adipose tissues (fat cells)
Visceral Fat
Fat stored within the abdominal covaity in associated with the internal abdominal organs
metabolic syndrome
A combination of:
- central obesity
- diabetes or prediabetes
- high blood glucose (insulin resistance)
- high blood pressure
-altered blood lipids
Central obesity
excess fat in the abdomen and around the trunk
