Principles Of Nutrition Chapter 8

Front 1

Bomb Calorimeter

Back 1

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

Front 2

Appetite

Back 2

the integrated response to the sight, smell, thought, and taste of food that initiates or delays eating

Front 3

Hunger

Back 3

the painful sensation caused by lack of food that initiates food seeking behavior

Front 4

Hypothalamus

Back 4

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

Front 5

Satiation

Back 5

the feeling of satisfaction and fullness that occurs during a meal and halts eating. It determines how much food is consumed during a meal

Front 6

Satiety

Back 6

The feeling of fullness and satisfaction that occurs after a meal and inhibits eating until the next meal. It determines how much time passes between meals

Front 7

Satiating

Back 7

having the power to suppress hunger and inhibit eating

Front 8

Neuropeptide Y

Back 8

a chemical produced in the brain that stimulates appetite, diminishes energy expenditure, and increases fat storage

Front 9

Thermogenesis

Back 9

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

Front 10

Basal Metabolism

Back 10

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

Front 11

Basal Metabolic Rate (BMR)

Back 11

the rate of energy use for metabolism under specified conditions: after a 12-hour fast and restful sleep, without any physical activity or emotional excitement, and in a comfortable setting. It is usually expressed as kcalories per kilogram body weight per hour

Front 12

Resting Metabolic Rate (RMR)

Back 12

similar to the basal metabolic rate (BMR), a measure of the energy use of a person at rest in a comfortable setting, but with less stringent criteria for recent food intake and physical activity. This rate is slightly higher than the BMR

Front 13

Lean Body Mass

Back 13

the body minus it fat content

Front 14

Thermic Effect of Food (TEF)

Back 14

an estimation of the energy required to process food (digest, absorb, transport, metabolize, and store ingested nutrients)

Front 15

Specific Dynamic Effect (SDE)

Back 15

another name for Thermic Effect of Food (TEF)

Front 16

Specific Dynamic Activity (SDA)

Back 16

another name for the Thermic Effect of Food (TEF)

Front 17

Diet-Induced Thermogenesis (DIT)

Back 17

the sum of the TEF and any increase in the metabolic rate due to overeating

Front 18

Adaptive Thermogenesis

Back 18

adjustments in energy expenditure related to changes in environment such as extreme cold and to physiological events such as overfeeding, trauma, and changes in hormone status

Front 19

Body Composition

Back 19

the proportions of muscle, bone, fat, and other tissue that make up a person's total body weight

Front 20

Body Mass Index (BMI)

Back 20

an index of a persons weight in relation to height, determined by dividing the weight (in kilograms) by the square of the height (in meters)

Front 21

Underweight

Back 21

Body weight below some standard of acceptable weight that is usually defined in relation to height (such as BMI); a BMI below 18.5

Front 22

Overweight

Back 22

body weight above some standard of acceptable weight that is usually defined in relation to height (such as BMI); BMI 25 to 29.9

Front 23

Obese

Back 23

overweight with adverse health effects; BMI 30 or higher

Front 24

Intra-abdominal Fat

Back 24

fat stored within the abdominal cavity in association with the internal abdominal organs, as opposed to the fat stored directly under the skin (subcutaneous fat)

Front 25

Central Obesity

Back 25

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

Front 26

Waist Circumference

Back 26

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

Front 27

Insulin Resistance

Back 27

the condition in which a normal amount of insulin produces a subnormal effect in muscle, adipose, and liver cells, resulting in an elevated fasting glucose; a metabolic consequence of obesity that precedes type 2 diabetes

Front 28

Inflammation

Back 28

an immunological response to cellular injury characterized by an increase in white blood cells

Front 29

Amenorrhea

Back 29

the absence of or cessation of menstruation

Front 30

Anorexia Nervosa

Back 30

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

Front 31

Binge-eating Disorder

Back 31

An eating disorder with criteria similar to those of bulimia nervosa, excluding purging or other compensatory behaviors

Front 32

Bulimia Nervosa

Back 32

an eating disorder characterized by repeated episodes of binge eating usually followed by self-induced vomiting, misuse of laxatives or diuretics, fasting, or excessive exercise

Front 33

Cathartic

Back 33

a strong laxative

Front 34

Disordered eating

Back 34

eating behaviors that are neither normal nor healthy, including restrained eating, fasting, binge eating, and purging

Front 35

Eating Disorder

Back 35

disturbances in eating behavrior that jeopardize a person's physical or psychological health

Front 36

Emetic

Back 36

an agent that causes vomiting

Front 37

Female Athlete Triad

Back 37

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

Front 38

Muscle Dysmorphia

Back 38

a psychiatric disorder characterized by a preoccupation with building muscle mass

Front 39

Stress Fractures

Back 39

bone damage or breaks caused by stress on bone surfaces during exercise

Front 40

Unspecified eating disorders

Back 40

eating disorders that do not meet the defined criteria for specific eating disorders

Front 41

How is food intake regulated in the human body?

Back 41

1) Appetite - initiate eating
2) Hunger - initiate eating
3) Satiation - stops eating
4) Satiety - delays eating

Front 42

What are the components of energy expenditure?

Back 42

1) basal metabolism
2) physical activity
3) food consumption
4) sometimes a fourth category is involved for adaptation

Front 43

What constitutes energy balance?

Back 43

when energy consumed equals the energy expended, body weight is stable

Front 44

How is a healthy weight established?

Back 44

1) the criterion of fashion
2) the criterion of health
3) Body Mass Index - today's standard

Front 45

Name the various methods used to diagnose overweight and obesity.

Back 45

1) BMI - 25-30= Overweight, .30= Obese
2) Fat Distribution - central obesity vs lower body fat
3) Waist Circumference - women >35", men>40"
4) Skinfold measures
5) Hydrodensitometry
6) Bioelectrical impedance
7) Air displacement plethysmography
8) Dual energy x-ray absorptiometry (DEXA)

Front 46

What factors affect energy balance in overweight and obesity

Back 46

1) Genetics - proteins leptin and ghrelin, other uncoupled proteins
2) Environment - overeating, physical inactivity

Front 47

What practical strategies may aid in weight loss?

Back 47

1) be realistic about energy intake
2) emphasize nutritional adequacy
3) eat small portions
4) lower energy density
5) remember water
6) focus on fiber
7) choose fats sensibly
8) watch other empty kcals
9) include physical activity regularly

Front 48

What factors are used to estimate energy requirements?

Back 48

1) gender
2) growth
3) age
4) physical activity
5) body composition and body size

Front 49

Name the 3 main eating disorders

Back 49

1) anorexia nervosa
2) bulimia nervosa
3) eating disorder not specified including binge-eating disorder and compulsive overeating