Nutr 2

Front 1

Energy Balance

Back 1

the energy (cal) consumed from foods and beverages compared with the energy expended through metabolic processes and physical activities

Front 2

Bomb Calorimeter

Back 2

an instrument that measures the heat energy released when foods are burned, thus providing an estimate of the potential energy in foods

Front 3

physiological fuel value

Back 3

the number of calories that the body derives from a food, in contrast to the number of calories determined by calorimetry

Front 4

appetite

Back 4

prompts a person to eat or not eat\

somehow the body decides how much and how often to eat, when to start eating and when to stop

Front 5

hunger

Back 5

the painful sensation cause by lack of food that initiates food-seeking behavior

Front 6

hypothalmus

Back 6

brain center that controls activities such as maintenance of water balance, regulation of body temperature, and control of appetite

Front 7

satiation

Back 7

the feeling of satisfaction and fullness that occurs during a meal and halts eating

Front 8

satiety

Back 8

the feeling of fullness and satisfaction that occurs after a meal and inhibits eating until the next meal

Front 9

satiating

Back 9

having the power to suppress hunger and inhibit eating

Front 10

thermogenesis

Back 10

the generation of heat; used physiology and nutrition studies as an index of how much energy the body is expending

Front 11

basal metabolism

Back 11

the energy needed to maintain life when a body is at complete digestive, physical and emotional rest

Front 12

basal metabolic rate

Back 12

is the rate at which the body expends energy for these life-sustaining activities, the rate may vary from person to person and may vary for the same individual with a change in circumstances of physical condition

Front 13

physical activity

Back 13

voluntary movement of the skeletal muscles and support systems. Most changeable and variable component of energy expenditure

Front 14

thermic effect of food

Back 14

an estimation of the energy required to process food

Front 15

adaptive thermogenesis

Back 15

additional energy is expended when circumstances of the body are dramatically changed. Example: weather, physical conditioning, starvation, trauma, stress)

Front 16

body composition

Back 16

the portions of muscle, bone, fat, and other tissue that make up a persons total body weight

Front 17

visceral fat

Back 17

fat stored within the abdominal cavity in association with the internal abdominal organs

Front 18

central obesity

Back 18

excess fat around the trunk of the body, also called abdominal fat or upper body fat

Front 19

subcutaneous fat

Back 19

fat stored directly under skin

Front 20

waist circumference

Back 20

an anthropometric measurement used to assess a person's abdominal fat

Front 21

anorexia nervosa

Back 21

characterized by refusal to maintain a minimally normal body weight and a distortion in perception of body shape and weight

Front 22

bulimia nervosa

Back 22

repeated episodes of binge eating followed by self-induced vomiting, misuse of laxatives, fasting or excessive exercise

Front 23

binge eating

Back 23

criteria similar to those of bulimia, excluding purging or other compensatory behaviors

Front 24

emetic

Back 24

agent that causes vomiting

Front 25

female athlete triad

Back 25

potentially fatal combination of three medical problems-disordered eating, amenorrhea and osteoporosis

Front 26

weight management

Back 26

maintaining body weight in a healthy range by preventing gradual weight gains over time and losing weight if overweight, and by preventing weight losses and gaining weight if underweight

Front 27

epidemic

Back 27

appearance of disease or condition that attacks many people at the same time in the same region

Front 28

Lipoprotein lipase (lpl)

Back 28

its role is to remove triglycerides from the blood for storage in both andipose tissue and muscle cells

Front 29

set point

Back 29

the point at which controls are set. The set theory that relates to body weight proposes that the body tends to maintain a certain weight by means of its own internal controls

Front 30

leptin

Back 30

protein produced by fat cells under direction of the OB gene that decreases appetite and increases energy expenditure

Front 31

ghrelin

Back 31

protein produced by stomach cells that enhances appetite and decreases energy expenditure

Front 32

brown adipose disease

Back 32

masses of specialized fat cells packed with pigmented mitochondria that produce heat instead of ATP

Front 33

gene pool

Back 33

all the genetic information of population at a given time

Front 34

obesogenic

Back 34

all the factors surrounding a person that promote weight gain, such as increased food intake, especially of unhealthy choices and decreased physical activities

Front 35

fad diets

Back 35

popular eating plans that promise quick weight loss. Most severely limit certain food and overemphasize others

Front 36

clinically severe obesity

Back 36

a BMI of 40 or higher or 35 or greater with additional medical problems. Same as morbid obesity

Front 37

behavior modification

Back 37

changing behavior by the manipulation of antecedents, the behavior itself, and consequences

Front 38

succesful weight loss management

Back 38

achieving a weight loss of at least 10% of initial body weight and maintaining the loss for at least 1 year

Front 39

secondary structure

Back 39

determined between the amino acids but by weak electrical attractions within the polypeptide chain

Front 40

tertiary structure

Back 40

polypeptide tangles; occurs as long as polypeptide chain twist and turn

Front 41

quaternary structure

Back 41

multiple polypeptide interactions

Front 42

hemoglobin

Back 42

globular protein of the red blood cells that carries oxygen from the lungs to the cells throughout the body

Front 43

denaturation

Back 43

the change in proteins shape and consequent loss of its function brought about by heat, agitation, acid, base, alcohol, heavy metals

Front 44

pepsin

Back 44

gastric enzyme the hydrolyzes protein (activated by hydrochloric acid in the stomach)

Front 45

proteases`

Back 45

hydrolyze proteins into tri-, di-peptides, and single amino acids

Front 46

peptidase

Back 46

hydrolyzes proteins into single amino acids

Front 47

sickle cell anemia

Back 47

hereditary, characterized by abnormal sickle or crescent shaped blood cells (interfere with oxygen and blood flow)

Front 48

acidosis

Back 48

higher than normal acidity in the body fluids and blood stream

Front 49

alkalosis

Back 49

higher than normal base in blood and body fluids

Front 50

antigens

Back 50

illicit the formation of antibodies or an inflammation reaction from the immune system

Front 51

protein turnover

Back 51

the degradation and synthesis of protein

Front 52

amino acid pools

Back 52

the supply of amino acids derived from either food proteins or body proteins that collect in cells, circulate blood and stand ready to be incorporated in proteins

Front 53

nitrogen balance

Back 53

the amount of nitrogen consumed as compared with the amount of nitrogen excreted

Front 54

neurotransmitters

Back 54

chemicals released at the end of a nerve cell when a nerve impulse arrives there

Front 55

serotonin

Back 55

neurotransmitter important in sleep regulation, appetite, and sensory perception. synthesized from tryptophan

Front 56

deamination

Back 56

removal of amino acid group from a compound such as amino acids

Front 57

transamination

Back 57

transfer of amino acid group from one amino acid to keto acid

Front 58

urea

Back 58

principle nitrogen excretion product of proteins metabolism

Front 59

liver disease

Back 59

high ammonia

Front 60

kidney disease

Back 60

low ammonia

Front 61

digestibility

Back 61

animal proteins digest well while plant proteins digestive less

Front 62

heart disease

Back 62

too much protein

Front 63

cancer

Back 63

associated with red meat protein

Front 64

ideal protein intake

Back 64

10-35%, 50-175 g