Chapter 10: Energy Balance, Weight Control, And Eating Disorders

Front 1

Energy Balance

Back 1

the relationship between energy intake and energy expenditure

Front 2

Energy Equilibrium

Back 2

When the calories consumed (intake) matches the amount of energy expended

Front 3

Positive Energy Balance

Back 3

if the energy intake is greater than the expenditure (weight gain)

In some stages of life this can be preferred (childhood/pregnancy)

Front 4

Negative Energy Balance

Back 4

The calories (energy) consumed is less than the energy expended

Fat loss as well as muscle loss

Front 5

bomb calorimeter

Back 5

how the amount of calories in food can be measured. This is expensive.

Most of the time its just an estimate using the standard number

carbs-4

protein-4

alcohol-7

fat-9

Front 6

Basal Metabolism Rate (BMR)

Back 6

the minimum amount of energy that is expended in a state of fasting. This keeps a resting body awake in a warm quiet environment.

For most people this represents around 60-70% of total energy expenditure.

It does not include energy required for digestion absorption and processing of nutrients consumed.

Front 7

Resting Metabolism Rate (RMR)

Back 7

This is the amount of energy expended when a person isnt fasting (so it includes the energy it takes to digest food)

The RMR is typically 6% higher than the BMR

Front 8

Convert Pounds to Kg

Back 8

2.2 lbs = 1 kg

Front 9

Rough estimates for RMR and BMR

Back 9

.9 kcal/hour for women

1 kcal/hour for men

Front 10

factors that increase BMR

Back 10

-greater muscle mass

-larger body surface area

-male gender

-body temperature

-higher than normal secretions of thyroid hormones

-nervous system activity

-growth stages of life cycle

-caffeine and tobacco use

-recent excercies

Front 11

Energy required for physical activity

Back 11

physical activity increases energy expenditure above and beyond basal energy needs by as much as 25 to 40%

Front 12

Thermic effect of food (TEF)

Back 12

the energy the body uses to digest, absorb, store, and metabolize the nutrients consumed i the diet. The TEF accounts for about 5 to 10% of the energy consumed a day.

Food composition influences TEF as it is higher for a protein rich meal and higher than that of a carbohydrate one.

Front 13

Thermogenesis

Back 13

The process of heat production by humans and other organisms. This makes up a small contribution to the overall energy expenditure.

Front 14

Adaptive Thermogenesis Heat

Back 14

this is produced when the body expends energy for nonvoluntary physical activity triggered by cold conditions or overeating.

fidgeting, shivering, maintaining muscle tone, and holding up the body when not lying down

Front 15

Brown adipose tissue

Back 15

a specialized form of fat tissue that participates in thermogenesis. It has a large number of capillaries and it is found in infants and hibernating animals. It contributes to thermogenesis beause it releases much of the energy from the energy-yeilding nutrients as heat.

Front 16

Direct Calorimetry

Back 16

This estimates energy expenditure by measuring the amount of body heat released by a person.

They place a person in an isolated chamber which is surrounded by a layer of water.

Front 17

Indirect Calorimetry

Back 17

this is the most commonly used method to determine energy used by the body as it involves collecting expired air from an individual during a specified amount of time. There is a relationship between the amount of energy the body uses and the oxygen consumed and carbon dioxide released.

Or another method is for a person to drink doubly labeled water and then examine either urine and blood sample.

Front 18

Estimated Energy Requirements

Back 18

they are measurements based on formulas developed by the food and nutrition board that can estimate energy needs using a person's weigh, height, gender, age, and physical activity level.

Front 19

Hunger

Back 19

the physiological drive to find and eat food, is controlled primarily by internal body mechanisms, such as organs, hormons, hormonelike factors, and the nervous system.

Front 20

Appetite

Back 20

the psychological drive to eat, is affected mostly by external factors that encourage us to eat, such as social custom, time of day, mood, memories of pleasant tastes, and the sight of a tempting dessert

Front 21

Satiety

Back 21

Fulfilling either or both drives by eating sufficient food normally brings this state where we feel satisfaction and no longer have the drive to eat

Front 22

Hypothalmus

Back 22

this is a key place for the regulation of satiety. It communicates with the endocrine and nervous systems and integrates many internal cues, including blood glucose levels, hormone secretions, and sympathetic nervous system activity that both inhibit and encourage food intake

It stimulates the need to eat and when to stop eating

Front 23

sympathetic nervous system

Back 23

part of the nervous system that regualtes involuntary vital functions, including the activity of the heart muscles, smooth muscle, and adrenal glands.

Front 24

Process of feeling satiated

Back 24

1. sensory aspect of finishing a meal

2. Chewing releases histamine

3. the stomach and intestines expand

4. the effects of digestion, absorption, and metabolism promote satiety - releases hormones

Front 25

Gherlin

Back 25

Hormone made by the stomach that increases food intake

Front 26

Leptin

Back 26

This is a protein made by adipose tissue that influence the long-term regulation of fat mass.

It may be a signal for low body fat stores and setting in motion adaptations that promote energy conservation delaying the effects of starvation

Front 27

Body Mass Index BMI

Back 27

this is the preferred weight-for-height standard because it is more closely related to body fat content

[Body Weight (kg)]/ [Height^2]

Front 28

Healthy BMI

Back 28

18.5 - 25

Front 29

Overweight BMI

Back 29

25-30

Front 30

Obese BMI

Back 30

<30

Front 31

Underwater Weighing

Back 31

This is one of the most accurate measurements

It determines the body volume by measuring body weight when underwater and body weigh tin air and entering these values into a formual that accounts for the difference sin the relative densities of fat tissue and lean tissue.

Front 32

Air Displacement

Back 32

It measures the space a person takes up inside a small chamber, such as the BodPod. This method has a small margin of error

Front 33

Body Density formula

Back 33

Body weight/Body Volume

Front 34

Skinfold Thinckness

Back 34

this is a common anthropometric method to estimate total body fat contenct.

Front 35

Bioelectrical Impedance

Back 35

This estimates body fat content by sending a painless, low-energy electrical current through the body.

Aidpose tissue resists electrical flow more than lean tissue because it has less electrolytes and water.

Front 36

Dual energy X-ray Absorptiometry (DEXA)

Back 36

this is the most accurate way to determine body fat, but the equipment is very expensive and not widely available. It requires a whole-boyd scan it can measure body fat, fat-free soft tisse and bone minerals.

Front 37

Upper-body (android) obesity

Back 37

this is more related to cardiovascular disease, hypertension, and type 2 diabetes

determined by a waist circumference of 40 or more inches for men and 35 or more for women

Front 38

Identical Twins

Back 38

Two offspring that develop from a single ovum and sperm, consequently, having the same genetic make-up

Front 39

set-point theory

Back 39

humans have a genetically predetermined body weight or body fat content, which the body closely regulates.

Front 40

Marfans Syndrome

Back 40

Genetic disroder affecting muscles and skeleton, characterized by tallness, long arms, and little subcutaneous fat.

Front 41

Prader-Willi Syndrome

Back 41

Genetic disorder characterized by shortness, mental retardation, and uncontrolled appetite caused by a dysfunction of the nervous system leading to extreme obesity

Front 42

3 components to a good weight-loss program

Back 42

1. Control of energy Intake

2. Regular physical activity

3. Control of problem behaviors

Front 43

Chain-Breaking

Back 43

separating the link between behaviors that tend to occur together - for example snacking on chips while watching tv

Front 44

Stimulus Control

Back 44

alters the environment to minimize the stimuli for eating

ex: storing foods out of sight

Front 45

Cognitive restructuring

Back 45

changing one's frame of mind regarding eating

Ex: instead of using a difficult day as an exucuse to overeat substitute it with another positive reward.

Front 46

Contingency Management

Back 46

prepares one for situations that may trgiger overeating (parties) or hinder physcial activity (rain)

Front 47

Self-Monitering

Back 47

Tracks which foods are eaten, when, why, how one feels, which physical activities are completed, and body weight

Front 48

Fad Diets

Back 48

they are diets that claim miraculous weight loss or improved health- they often are unhealthy

Front 49

Disordered Eating

Back 49

mild and short-term changes in eating patterns that occur in response to a stressful event, an illness, or desire to modify the diet for health and/ or personal appearance reasons.

Front 50

Eating disorders

Back 50

severe alterations in eating patterns linked to physiological changes, the alterations include food restriction, binge eating, pruging, weight fluctutaion's, and emptional and cognitive cahges in perceptions of ones body

Front 51

Anorexia Nervousa

Back 51

eating disorder involvng a psychological loss or denial of appetite followed by self-starvation, it is related, in part, to a distorted body image and to social pressures.

Front 52

Diagnosing Anorexia Nervosa

Back 52

1. Refusal to maintain body weight at or above a minimally normal weight for age and height

2. Intense fear of gaining weight or becoming fat, even if underweight

3. Disturbance in the way in which one's body weight or shape is experienced

4. Amenorrhea - absence of at least 3 consecutive menstrual cycles

Front 53

Physical effects of anorexia nervosa

Back 53

low body weigh t

lowered body temp

slower metabolic rate

decreased heart rate

iron deficiency anemia

rough dry, scaly and cold skin

low white blood cell count

loss of hair

constipation

low blood potassium

Front 54

Lanugo

Back 54

Downy hairs that appear on the body after a person has lost much body fat through semistarvation

It helps trap air, reducing heat loss that occurs with the loss of fat tissue

Front 55

Treatment of Anorexia Nervosa

Back 55

Eating disorder clinic

Nutrition Therapy

Psychological and Related therapy

Front 56

Bulimia Nervosa

Back 56

this is characterized by episodes of binge eating followed by attempts to purge the excess energy consumed by vomiting or misusing laxatives, diuretics, or enemas

bulimics turn to food when they are faced with problems

Front 57

Binge eating

Back 57

eating during a discrete period of time, such as 2 hours, an amount of food that is large than most people would eat during a similar time period and under similar circumstances and feeling of lack of control over what or how much one is eating

Front 58

Diagnosing Bulimia Nervosa

Back 58

1. Recurrent episodes of binge eating

2. recurrent inappropriate compensatory behavior to prevent weight gain

3. undue influence of body weight on self evaluation

Front 59

Physical Effect of Bulimia Nervosa

Back 59

1. Teeth sensitivity or decay

2. salivary glands swell

3. stomach ulcers

4. constipation

Front 60

Eating Disorders Not Otherwise Specified

Back 60

this is a broad category of eating disorders in which individuals have partial syndromes that do not meet the strict criteria for anorexia nervosa or bulima nervosa.