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35 Cards in this Set
- Front
- Back
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Underweight Risks
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No reserve of nutrients when starving,
More at risk during a disease like cancer |
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Overweight Risks
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Hypertension, Diabetes, Heart Disease
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Obese Risks
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Abdominal hernias
arthritis complications in pregnancy/surgery flat feet gallbladder disease gout high blood lipids kidney stones liver malfunction respiratory problems sleep disturbances sleep apnea cancers varicose veins high accident rate |
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Visceral Fat
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Higher risk of same diseases as obese people. Visceral fat more indicative than BMI
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Metabolic Fitness
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Overall health of individual:
Blood pressure Blood glucose Blood cholesterol levels as well as comfort in daily activities |
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BMR (Basal Metabolic Rate)
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Energy used unconsciously by individual. Age, height, growth, body composition, fever, stress, environmental temperature, fasting/starvation, malnutrition, and Thyroxine all affect BMR.
50-65% of caloric intake is used for BMR. (Voluntary movement is 25-33%, thermic effect of food is 5-10%) |
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BMI (Body Mass Index)
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Defines average relative weight for height in people older than 20 years.
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Waist Circumference
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Degree of visceral fatness, central obesity, in proportion to total fatness. Men > 40
Women > 35 |
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Anthropometry
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Skinfold Test - Direct body measurment
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Density
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Underwater weighing - uses comparison of body weight to body volume, the more dense, the leaner the tissue
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Conductivity
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Bioelectrical Impedance - Only lean tissue and water conduct electrical current.
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Radiographic techniquies (DEXA scan)
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Measures two beams of x-ray energy as they pass harmlessly through body tissues
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BMI Underweight
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<18.5
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BMI Normal
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18.5-24.9
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BMI Overweight
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25-29.9
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BMI Obese
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30+
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Chronic Disease Risk Waist size
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35+ for women
40 + men |
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Grehlin
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Appetite-stimulating hormone produced between meals
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Satiation
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Stomach stretches to accommodate a meal, nerve receptors in the stomach fire, sending signal that stomach is full
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Satiety
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Feeling after a meal that continues to suppress hunger and allows for a period of hours without hunger
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Sensory Influences
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senses, these all increase appetite and cause one to seek/start meal
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Cognitive Influences
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Social settings, perception to hunger, time of day, favorite foods, causes one to keep eating
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Postingestive influences
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food in stomach triggers stretch receptors, brain is informed that it is full from stomach
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High Satiety foods
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fiber, protein, water
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Low Satiety foods
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white flour, sugar, fat
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Appetite
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Psychological desire to eat
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Carbohydrates in the Body
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carbs to glucose to liver/muscle glycogen/fat
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Fat in the Body
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Fat to fat(ty acids)
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Protein
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protein to amino acids to body proteins or urine or fat
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Fasting
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fat is used first for energy mostly glycogen is broken down from liver and muscle.
proteins then broken down for energy/combined with fat into ketones |
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Weight Gain
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increases size of adipose tissue
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Rapid Weight Loss
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loss of water weight, protein from muscles
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Healthy Weight Loss
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Rate
Less than 2 pounds per week Weight is not regained Includes variety of foods from all groups promotes healthy relationship with food Doesn't lead to eating disorders |
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High protein/Low carb diets
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Lose weight due to caloric intake drop, not sustainable long-term
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Female Athlete Triad
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Disordered eating - amenorrhea (lack of menses) - osteoporosis
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