Week 3 Fuel Homeostasis Module Flashcards Preview

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Flashcards in Week 3 Fuel Homeostasis Module Deck (28)
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1
Q

1 Calorie=

A

1000 calories; 1 kcal; 4,180 J; 4.18 kJ

2
Q

what is direct calorimetry?

A

the heat released from hte total physical combustion of a food

3
Q

rank the following macromolecules in terms of energy released when burned

A

Fat>Carbs=Proteins

4
Q

why does fat release more energy than carbs or porteins when burned

A

fats are highly reduced (all C-H bonds). this means their complete oxidation will release more total energy

5
Q

which macromolecule is the most efficient fuel in terms of calories produced/amount of O2 consumed?

A

carbohydrates

6
Q

what is indirect calorimetry?

A

estimates caloric yield by measuring the oxygen consumed, CO2 produced and nitrogen eliminated

7
Q

how do you calculate the amount of protein in the body from nitrogen elimination?

A

16% of protein is nitrogen, multiply the nitrogen excreted by 6.25

8
Q

what is a calorie?

A

energy needed to raise temperature of one gram of water from 15 to 16DC

9
Q

what is the respiratory quotient

A

the ratio of the volume of CO2 produced: volume of O2 utilized

10
Q

what is the value of RQ for carbs, protein, fat?

A

Carbs: 1

protein: .8
fat: .7

11
Q

what will RQ values tell us about feul usage?

A

the closer the RQ values is to the RQ of a certain fuel source (carbs, protein, fats) the more that fuel source is being used.

12
Q

Ex; if a runner has an RQ of 0.97 at the beginning of a race and then 0.79 towards the end of the race what can be said about his fuel source?

A

at the start carbs were a major fuel source, towards the end he was using lipids (proteins generally only come into play during starvation)

13
Q

what explains how blood glucose levels are maintained druing exercise?

A

gluconeogenesis is occuring as well as tapping into glycogen stores

14
Q

As exercise duration progresses from 0 to greater than two hours, what is the change seen in where our bodies are getting energy?

A

glycogen in skeletal muscle is used first–>glycogen within the liver is used–>fatty acids are oxidized

15
Q

what occurs after glycogen stores are depleted and gluconeogenesis is stopped?

A

the brain shuts down because glucose is its only form of energy

16
Q

what is energy density?

A

the amount of energy in a gram of a food item

17
Q

in what three ways do our bodies expend energy?

A

thermic effect of food energy needed to process food), physical activity (energy needed to move), basal metabolism (energy needed for basic life functions)

18
Q

what percent of out energy goes to basal metabolism?

A

50-70% (BIGGEST ENERGY EXPENDATURE OF BODY)

19
Q

how is BMR (basal metabolic rate) related to body mass?

A

BMR is most closely related to lean body mass (muscle), as lean body mass increase the BMR increases

20
Q

what is the BMR when asleep?

A

10% decrease

21
Q

how much of out energy goes to processing of food (thermic effect of food):

A

10%

22
Q

how much of our energy goes to physical activity

A

15-30%

23
Q

what is the difference between resting metabolic rate and basal metabolic rate?

A

RMR is easier to measure, does not require fasting, and only requires a brief resting period

24
Q

what is the resting energy expenditure?

A

the resting metabolic rat over 24 hours

25
Q

what is the BMR of males? females?

A

males: BMR= 1.0 kcal/hour/kg
female: BMR=0.9 kcal/hour/kg

26
Q

how does age, sex, growth, body weight, stress impact BMR

A

increased age decreases BMR, males have higher BMR, increased weight/height increases BMR, stress increases BMR

27
Q

what is total energy expenditure?

A

the total (thermogenic effects of food+exercise+basal metabolism) energy used by the body

28
Q

what are the steps for determining total caloric needs of the body?

A
  1. calculate basal energy needs when awake: BMR (kcal/kg/hr)weighthours awake
  2. calculate basal energy need when asleep: ten percent decrease in BMRweighthours asleep
  3. calculate energy expenditure during exercise Xkcal/kg/hrweighttime
  4. calculate thermic effects of food: 10% caloric intake until this point
  5. add them together

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