Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

HLTH331 > Week 2: Energy balance, body composition, disease > Flashcards

Week 2: Energy balance, body composition, disease Flashcards

(70 cards)

Start Studying
1
Q

Energy IN

A

Food consumption

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

Energy OUT

A
  1. Basal metabolic rate (BMR)
  2. Exercise activity thermogenesis (EAT)
  3. Non-exercise activity thermogenesis (NEAT)
  4. Thermic effect of food (TEF)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

% of total daily energy expenditure from BMR

A

65

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

% of total daily energy expenditure from NEAT

A

20

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

% of total daily energy expenditure from EAT

A

10

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

% of total daily energy expenditure from TEF

A

5

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

Resting energy expenditure (RER)

A

Amount of energy required by the body in the resting condition (less accurate)

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

Basal metabolic rate

A

Amount of energy needed to maintain basic life metabolic processes at rest (more accurate)

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

Factors that affect BMR

A
  1. Sex
  2. Diet
  3. Pregnancy
  4. Age
  5. Fat free mass
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Sex and BMR

A

Females have lower BMR

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

Age and BMR

A

Lower BMR as you age

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

Fat free mass and BMR

A

More muscle you burn more calories

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

Thermic effect of food

A

Energy cost during food digestion, absorption and storage

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

Non-exercise activity thermogenesis (NEAT)

A

Portion of daily energy expenditure resulting from spontaneous physical activity that is NOT the result of voluntary exercise ex. fidgeting

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

Exercise activity thermogenesis (EAT)

A

Calories burned when engaging in purposeful physical activity

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

Metabolic equivalent of task (MET)

A

Ratio of the rate of energy expended during an activity to the rate of energy expended at rest

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

What is 1 MET?

A

Amount of O2 consumed while sitting at rest

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

Measuring energy expenditure

A

Indirect and direct calorimetry

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

Indirect calorimetry

A

Wear a mask that measures ratio of consumption of O2 and release of CO2

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

Direct calorimetry

A

Measures heat dissipation

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

Calorie

A

Energy required to increase temp of 1 g of water by 1 degree celcius

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

Obesity

A

Progressive chronic disease characterized by abnormal or excessive fat accumulation that impairs health

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

Body mass index (BMI)

A

Universal definition of overweight and obesity

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

BMI equation

A

Mass (kg)/height (m2)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
BMI- underweight
<18.5
26
BMI- normal weight
18.5-24.9
27
Overweight
25.0-29.9
28
BMI- obese class I
30-34.9
29
BMI- obese class II
35.0-39.9
30
BMI- obese class III
>40
31
BMI limitations
1. Body composition 2. Fat distribution 3. Ethnic groups and age
32
Direct methods of measuring BMI
MRI, CT, DXA
33
Indirect methods of measuring BMI
Lab based: hydrostatic weighing, BodPod Field methods: Skin folds, BIA
34
Subcutaneous adipose tissue
Makes up 80% of total body fat Energy storage, adrenergic stimulation and endocrine regulation
35
Visceral adipose tissue
Makes up 5-20% of total body fat Protects organs
36
Negative impacts of visceral body fat
Secretes proinflammatory cytokines Increased risk of metabolic and cardiovascular disease
37
Theories regarding how visceral adipocytes mediate insulin resistance
1. Pro-inflammatory cytokines 2. Spillover hypothesis 3. Portal hypothesis
38
Pro-inflammatory cytokines
Alter hepatic function, insulin sensitivity, cytokine production
39
Spillover hypothesis
When SAT reaches its limit for expansion, excess energy is stored as VAT resulting in the overdevelopment of ectopic fat stores and metabolic perturbations
40
Ectopic fat
Storage of fat in tissues other than adipose tissue such as the liver, heart, muscle and pancreas Interferes with organ function and is associated with insulin resistance
41
Portal hypothesis
Liver is directly exposed to FFA and cytokines released from visceral fat tissue leading to development of hepatic insulin resistance and T2D
42
Waist circumference of men
More likely to accumulate visceral fat leading to a greater risk of CVD (android obesity) >102cm =increased risk
43
Waist circumference of women
Gynoid obesity >88cm = increased risk
44
Why has obesity increased?
Energy in increased NEAT has decreased
45
Why has energy in increased ?
Bigger portion sizes Easier access
46
Why has NEAT decreased?
Occupations involving less PA and more sitting
47
Set point theory
Human body has a predetermined weight or fat mass set point range; there are compensatory physiological mechanisms that resist deviation from set point
48
Factors that alter set point
1. Genetics 2. Epigenetics 3. Obesogens 4. Diet and PA 5. Disease
49
Unregulated zone
When we are sedentary there is a mismatch btwn energy intake and energy expenditure resulting in high body weight
50
Regulated zone
When we increase energy expenditure our energy intake can increase while our body weight actually declines
51
Obligatory thermogenesis
Necessary accompaniment of all metabolic processes involved in maintenance of body in living state - decreased metabolically active tissue - reduced energy cost of movement - decreased postprandial response
52
Adaptive thermogenesis
Physiologicial mechanisms employed to maintain weight Underfeeding associated fall in resting and and non-resting energy expenditure independent of changes in FFM and FM
53
Spendthrift phenotype (compensators)
Subjects who respond to overfeeding with increased spontaneous PA (less susceptible to obesity)
54
Thrifty phenotype (non-compensators)
Subjects who do not respond to overfeeding with increased NEAT (more susceptible to weight gain)
55
Hard gainers
People who can eat whatever they want and not gain weight bc when they overeat their NEAT increases (ex. fidgeting can burn an extra 600kcals a day)
56
Why is protein important for maintaining weight?
Thermogenic effects Promotes fat loss Nutrient dense Poor lipogenic substance Preserves lean tissue Increased satiety
57
Roles of insulin
1. Stimulates glucose uptake from blood into tissues (lowers blood glucose) 2. Stimulates glycogen formation 3. Suppresses release of fatty acids from adipose tissue 4. Inhibits production of ketones in liver
58
Glucagon
Promotes an increase in blood glucose levels and stimulates glycogen breakdown
59
Carbs effect on insulin secretion
Potent effect
60
Protein effect on insulin and glucagon
Elevates both
61
Fat effect on insulin
NO effect
62
Carbohydrate insulin model- a calorie is not just a calorie
Dietary quality can change hormonal responses to shift partitioning of calories consumed in meal toward deposition of fat tissue, causing few calories to remain available in the blood stream for the rest of the body, driving hunger and overeating
63
Study 1- Insulin secretion
Only decreased in RC diet
64
Study 1- fat oxidation
Only increased w RC diet
65
Study 1- body fat loss
More cumulative body fat loss with RF diet
66
Study 1- energy expenditure
Only decreased in RC diet
67
Final conclusion of study 1
The effects of the RC and RF diet are statistically insignificant and therefore a calorie is just a calorie
68
Study 2- conclusions
Ultra-processes diet caused increased ad libitum (eat whatever) energy intake and weight and fat mass gain
69
Summary of the two studies
Both increased carbs and fats increase weight Refined carb intake may accelerate weight gain
70
When is a calorie just a calorie
When it comes to weight loss

HLTH331 (9 decks)

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