Term
List some of the uses of fat in the body
[Ch. 5, LO 1] |
|
Definition
Body Fats
- Energy stores
- Muscle fuel
- Padding (protect internal organs from shocks)
- Cell membranes
-Raw materials (converted to hormones, vitamin D, etc. as needed)
Food Fat:
- nutrient (fatty acids)
-satiety (helps with feeling full)
-transport
-energy
-texture (make food tender)
-appetite |
|
|
Term
| Recommendations for dietary fats [Ch. 5, LO 1] |
|
Definition
-20-35% energy from fat, less than 10% from saturated fat
- 5-10% energy from linoleic acid (omega-6)
- 0.6-1.2% energy from linolenic acid (omega-3) |
|
|
Term
| Name the 3 classes of lipids [Ch. 5, LO 3] |
|
Definition
-Triglycerides: fat found in food (glycerol chains)
-Phospholipids: cell membranes
-Sterols: cholesterol |
|
|
Term
| How are fatty acids classified? [Ch. 5, LO 4] |
|
Definition
a. Chain length
b. degree of saturation (C=C) |
|
|
Term
| What are the differences between saturated, unsaturated and trans fats? (and food source) [Ch. 5, LO 4] |
|
Definition
-Saturated fats: no points of saturation, so they will be solid at room temperature. (ex: butter, coconut oil)
-Unsaturated: Double bonds between the carbon atoms. (ex: sunflower oil)
-Trans fats: Occur usually after processing. (ex: commercial cookies, cakes, margarine, milk, meat) |
|
|
Term
| Describe the process of fat digestion [Ch. 5, LO 5] |
|
Definition
-Minor amount occurs in the mouth
-In the stomach, fats separate from other food components (non soluble). In the small intestine, bile emulsifies the fats, enzymes digest them, and the intestinal cells absorb them |
|
|
Term
| Describe fat transport [Ch.5, LO 5] |
|
Definition
| -Small lipids travel unassisted in the bloodstream. Larger ones are incorporated into chylomicrons (carrier proteins) for transport in lymph and blood. |
|
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Term
| Differentiate LDL and HDL [Ch.5, LO 5] |
|
Definition
LDL (low-density lipoprotein): larger, lighter and richer in cholesterol
HDL (high-density lipoprotein: smaller, denser and packaged with more protein (H = healthy!) |
|
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Term
|
Definition
| Biologically active compounds that regulate body functions. They act somewhat like hormones. |
|
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Term
|
Definition
| phospholipid found in egg yolk. In mayonnaise, it blends the vinegar with the oil and keeps it from separating. It has NO special health promoting abilities. It is non-essential. |
|
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Term
| Name some beneficial uses of cholesterol, i.e. it is necessary to make what? [Ch.5] |
|
Definition
-Bile
-Vitamin D
-sex hormones (estrogen, testosterone)
-stress hormones (epinephrine) |
|
|
Term
| What does it mean for fat digestion when someone has their gall bladder removed? [Ch.5] |
|
Definition
| Their system can only handle small amounts of fat at a time. |
|
|
Term
| Name 4 lipoproteins [Ch.5 LO 5] |
|
Definition
Chylomicrons- transport dietart fat through the water body fluids to liver
VLDL-transport triglycerids and other lipids from the liver to various tissus
LDL- transport cholesterol from liver to muscles
HDL- critical in carrying cholesterol away from body cells to the liver for disposal |
|
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Term
|
Definition
| products of incomplete fat breakdown that develop when fat is broken down for energy but no carbohydrates are available |
|
|
Term
| Atherosclerosis [Ch.5, LO 8] |
|
Definition
| Most common form of CVD, characterized by plaques along the inner walls of the arteries (of which cholesterol is a big component). |
|
|
Term
| List the 3 main risk factors for CVD that CANNOT be modified by lifestyle choice.[Ch.5, LO 8] |
|
Definition
| Age, Gender (male), Family History. |
|
|
Term
| Name modifiable factors that increase the risk of heart disease [Ch.5, LO 8] |
|
Definition
-High LDL cholesterol
-Low HDL cholesterol
-High blood pressure
-Diabetes
-Smoking
-Obesity
-Physical inactivity |
|
|
Term
| Discuss dietary cholesterol [Ch.5, LO 7] |
|
Definition
Dietary = comes from foods (diet)
-Dietary cholesterol plays a smaller role in contribution to blood cholesterol values. Eggs, meats, and cheese are all high in this. We do not want to completely eliminate these nutritious foods from the diet. |
|
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Term
|
Definition
| Mounds of lipid materials mixed with smooth muscle cells and calcium. Can block arteries. |
|
|
Term
| Sickle-cell disease [Ch.6] |
|
Definition
A condition where hemoglobin is abnormally shaped and therefore loses its function to carry and release oxygen.
-Due to one of the protein strands containing Val instead of Glutamate |
|
|
Term
| Name a reason to take caution against taking single amino acids as supplements [Ch. 6, LO 2] |
|
Definition
| The cells of the intestine possess separate sites to absorb different types of amino acids. Amino acides of the same type compete for the same absorptive sites. Therefore, consuming a large dose of any a.a. may limit the absorption of other a.a. of the same general type. |
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Term
| Summarize the different functions of proteins [Ch. 6, LO 3] |
|
Definition
-Supporting growth and maintenance
-Enzymes, hormones, etc.
-Antibodies
-Clotting of Blood
-Providing NRG and glucose if necessary |
|
|
Term
|
Definition
| fluid buildup when too much fluid collects in the spaces between the cells of tissues |
|
|
Term
| Name 3 methods of amino acid utilization [Ch. 6, LO 4] |
|
Definition
1.It can be used to build part of a growing protein
2. It can be altered to make another needed compound (ex: Trp to niacin)
3. Dismantle the amino acid in order to build a different amino acid using the amine group |
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Term
| Amino acids are considered wasted when they are not used to build protein or other nitrogen-containing compounds. This occurs in 4 conditions: [Ch. 6, LO 4] |
|
Definition
1. When the body does not have enough NRG from other sources
2. When the diet provides more protein than the body needs
3. When the diet has too much of any single a.a.
4. When the diet supplies protein of low quality (too few essential a.a.) |
|
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Term
| To prevent the wasting of dietary protein, it must be: (3) [Ch. 6, LO 4] |
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Definition
1. Adequate in quantity
2. Supply all essential a.a. in the proper amounts
3. Be accompanied by adequante energy from CHO and fat |
|
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Term
| Dietary recommendation for protein (DRI) [Ch. 6, LO 5] |
|
Definition
| 10-35% total energy. Around 46g/day for women and 56g/day for men |
|
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Term
| Identify and explain two protein quality factors [Ch. 6, LO 6] |
|
Definition
1. Digestibility. A.a. from animal protein are most easily digested. Then legumes, then plants. Cooking with moist heat improves digestibility.
2. A.A. composition. High quality proteins have ample amounts of all essential a.a. |
|
|
Term
| Define positive and negative nitrogen balance [Ch. 6, LO 8] |
|
Definition
Positive: nitrogen in exceeds nitrogen out (pregnant women, children)
Negative: nitrogen out exceeds nitrogen in; protein tissue is being broken down and lost. (illness, injury, astronauts) |
|
|
Term
| Name and describe two forms of protein energy malnutrition [Ch. 6, LO 9] |
|
Definition
Marasmus: seen in children. Thin appearance.
Kwashiorkor: also in children, ages 1-3. Often seen with edema. Protuding belly. |
|
|
Term
| What is considered too much protein, and what are some risks of high intakes of animal protein? [Ch. 6, LO 10] |
|
Definition
No more than 35% of total calories.
-High intakes cause:
Weakened kidneys and Liver
Obesity
Bone mineral loss |
|
|
Term
| Pros of vegetarianism [Ch.6, LO 11] |
|
Definition
-Weight control
-Heart disease lowered
-Blood pressure lowered
-Cancer lower |
|
|
Term
| Pros of an onmivorous diet [Ch. 6, LO 11] |
|
Definition
-Optimal growth in children
-Easier to achieve needs during pregnancy
-Increased resistance to illness |
|
|
Term
| Poorly planned vegetarian and omnivorous diets can lack: [Ch.6, LO 12] |
|
Definition
Veg: protein, iron, zinc, calcium, b12, vitamin D, omega-3
Omni: Vitamin A, Vitamin C, folate and fibre |
|
|
Term
| What are the two classes of vitamins? List the types for each and some characteristics.. [Ch.7, LO 1] |
|
Definition
1. Fat soluble (A,D,E,K). Dissolve in lipid and require bile for absorption. Can build up to toxic levels
2. Water soluble (C,B). Dissolve in water, so then absorbed directly in the bloodstream. Most are not stored in the tissue so less risk of toxicities. |
|
|
Term
|
Definition
-3 types: retinol, retinal, retinoic
-Functions: gene expression, vision, immune defences, bone growth, reporduction
-Food sources: plant based foods
-Deficiency: eye degeneration, xerosis, impaired bone growth, lowered immune function, keratin lumps on skin
-Toxicity: (3000ug/d); Stunted growth, muscle/bone pain, edema, fatigue, abdominal pain, anorexia, rashes, itching, hair loss, liver damage |
|
|
Term
|
Definition
Functions: regulating blood Ca and P levels- thereby maintaining bone integrity. Functions as a hormone in the brain, heart, stomach
-Food sources: milk, eggs, butter, fish
-Found in sunlight
-Deficiency: Rickets - bones become too weak to support body weight. Osteomalacia - adult form of deficiency. Bones become misshapen
-Toxicity: MOST POTENTIALLY TOXIC; appetite loss, vomiting, increased thirst, severe depression |
|
|
Term
|
Definition
-Functions: antioxidant
-Food sources: many foods. Veg+fruit, cereals, meat, and milk. Although, heat processing destroys it so convenience foods have little
-Deficiency: RARE. Can be seen in infants. In adults, symptoms can be weakness, impaired reflexes, impaired vision/speech.
-Toxicity: RARE. Symptoms may be nausea, fatigue, GI distress, blurred vision |
|
|
Term
|
Definition
-Functions: help synthesize proteins that help clot blood.
-Food sources: Can be derived from non food source (bacteria residing in colon). Production is affected by antibiotic use.
-Deficiency: rare. Can be seen in those taking antibiotics or who have problems with fat absorption.
-Toxicity: rare. NO UPPER LIMIT. causes the breakage of red blood cells and the liver releases biliruben, which leads ro jaundice (yellowing of skin) |
|
|
Term
|
Definition
-Functions: maintenance of collagen/connective tissue, antioxidant protection and immune function, promotes iron absorption, assists with vitamin E recycling
-Food sources: fruits+veg (fresh, raw)
-Deficiency: scurvy. Symptoms: red spots, appetite losss, weakness, bleeding gums, swelling.
-Toxicity: Symptoms: nausea, abdominal cramping, gas, diarrhea, kidney stones. |
|
|
Term
| Roles of B vitamins [Ch.7] |
|
Definition
-Act as coenzymes
-NRG metabolism |
|
|
Term
|
Definition
-Functions: NRG metabolism of all cells
-Sources: legumes, whole grains, sunflower seeds, and pork
-Deficiency: Beriberi. Symptoms: loss of sensation in hands and feet, muscular weakess, paralysis, abnormal heart action. Can be wet (edema), or dry (no edema). In those who abuse alcohol, Vernicke-Korsakoff syndrome is observed (apathy, irritability, mental confusion)
-Toxicity: none so far |
|
|
Term
| Name the B vitamins (8) [Ch.7] |
|
Definition
Thiamin
Riboflavin
Niacin
Folate
B12
B6
Biotin
Pantothenic acid |
|
|
Term
|
Definition
-Functions: NRG metabolism. Also supports vision and skin health.
-Sources: enriched breads, cereals, pastas, and milk, eggs, meat.
-Deficiency: Ariboflavinosis. Symptoms: cracks and redness at corners of mouth, magenta coloured tongue, inflamed eyes, rashes, sore throat.
-Toxicity: None yet. |
|
|
Term
|
Definition
-Functions: NRG metabolism. Tryptophan can be converted to niacin in the body.
-Food sources: enriched & whole grains, cereals, legumes, leafy greens + shrooms, meat fish eggs, milk
-Deficiency: Pellagra. Symptoms are the 4D's: Diarrhea, dermatitis, dementia and death. Also see headaches, abdominal pain, tongue red or black.
-Toxicity: +35mg/d. Linked to supplement intake. *Niacin flush* tingly and painful. Hives, nausea, diarrhea. |
|
|
Term
| Folate (Folic Acid) [Ch.7, LO 2] |
|
Definition
-Functions: For new cells to be made, tissues must have folate. Helps synthesize DNA. Critical for metabolism of many amino acids.
-Sources: folate=foliage. Leafy greens, broccoli, orange fruite, legumes, seeds, and liver. Uncooked veg.
-Deficiency: anemia, lowered immunity, abnormal digestive function. Smooth red tongue, depression, mental confusion, fatigue, irritability. Birth defects.
-Toxicity: 1000ug/d (synthetic)
The concern is only that it can mask B12 deficiency symptoms |
|
|
Term
|
Definition
-Functions: maintain the myelin that surrounds the nerves. Acts also as a coenzyme
-Sources: only in foods of animal origin. Exception: algae. Vegetarian source: red star yeast.
-Deficiency: B12 and folate are closely related. Anemia. Can also cause malfunctioning of nerves and muscles.
-Toxicity. None yet |
|
|
Term
|
Definition
-Functions: NRG metabolism, synthesis of Hb and neurotransmitters, conversion of Trp to niacin, releasing glucose from glycogen, Immune function and steroid activity, Brain and nerve development in fetus.
-Sources: meats, fish, poultry. Potatoes, leafy greens. Legumes + peanuts = smaller sources
-Deficiency: weakness, depression, confusion, irritability, insomnia, anemia, greasy dermatitis. Connected to increased incidence of heart disease
-Toxicity: |
|
|
Term
|
Definition
-Functions: cofactor in NRG metabolism
-Sources: Widespread. Many foods.
-Deficiency: Rare
-Toxicity: No UL. Rare |
|
|
Term
| Pantothenic Acid [Ch.7, LO 2] |
|
Definition
-AL" 5mg/d
-Functions: cofactor in NRG metabolism
-Sources: Widespread
-Deficiency: rare
-Toxicity: Only symptom is water retention. No UL. |
|
|
Term
| Discuss B vitamins and heart disease [Ch.7] |
|
Definition
| homocysteine buildup in the blood can cause CVD. Deficiency in folate, B12 or B6 can cause this. |
|
|
Term
| Who benefits most from taking vitamin supplements? [Ch.7, LO 3] |
|
Definition
-Those who routinely fair to obtain recommended amounts of vitamins and minerals from the diet
-Special needs (pregnant, elderly) |
|
|
Term
| Name some requirements for NHP's [Ch.7, LO 4] |
|
Definition
-safe for over-the-counter sale
-not require a prescription
-available for self-care and self-selection |
|
|
Term
| What is the function of a NPN or DIN-HM? [Ch.7, LO 4] |
|
Definition
NPN: National Product Number
DIN-HM: Drug Identification Number - Homeopathic Medicine
-Both let the consumer know that the product has undergone and passed a review of its formulation, labeling and instructions for use, so it is a safe product to choose. |
|
|
Term
| List invalid reasons for taking supplements linked to false information circulating [Ch.7, LO 5] |
|
Definition
-You feat that foods grown on today's soils lack nutrients
-You feel tired and falsely believe that supplements provide NRG
-You hope they can help cope with stress
-You wish to build muscle without exercise
-Prevent or cure self-diagnosed illnesses
-You hope excess nutrients will produce unnamed mysterious beneficial reactions in your body |
|
|
Term
|
Definition
| Smokers should avoid these. Found in fruits+veg. Supplements a bad idea. |
|
|
Term
| Name some valid reasons for taking supplements [Ch.7, LO 5] |
|
Definition
-People with nutrient deficiencies
-Childbearing years
-Pregnant women
-Newborns
-Infants
-Lactose intolerant
-Elderly
-Victims of AIDS
-Drug addicts
-Strict vegetarians |
|
|
Term
| Functions of water in the body (5) [Ch.8, LO 1] |
|
Definition
1.Transport vehicle for nutrients and waste
2.Universal solvent: dissolves a.a., glucose, minerals, etc.
3.Body's cleansing agent: dissolves wastes such as N and the kidneys can then filter these in the blood, then excrete them as urine
4.Lubricant/cushion for joins and protection for sensitive tissue
5.Maintenance of body temperature: eg. sweat |
|
|
Term
| Describe water balance [Ch.8, LO 2] |
|
Definition
The body loses water everyday through urine, sweat, respiration; therefore we must consume as much as we lose to maintain an equilibrium.
-Hypothalamus plays an important role in monitoring blood [].
-Fluids and foods = ~90% water input
-Kidneys and skin = ~65-80% output |
|
|
Term
| How much water do women and men need? [Ch.8, LO 3] |
|
Definition
| 13 cups/d men, 9 cups/d women. |
|
|
Term
| List factors that can increase fluid needs [Ch.8, LO 5] |
|
Definition
-Sweating and physical activity
-alcohol consumption
-Cold weather
-Dietary fibre
-high altitude
-Increased protein,salt,sugar intake
(we can lose 8-18L of water in a day, and athlete can lose 2L/hour in sweat) |
|
|
Term
| Electrolytes [Ch.8, LO 5] |
|
Definition
| Compounds that partially dissociate in water to form ions (electrically charged particles) |
|
|
Term
| How do electrolytes control water flow in the body? [Ch.8, LO 5] |
|
Definition
| Water follows salt. When they are present in unequal [] on either side of a cell membrane, the water flows towards the more concentrated side to equal the [] (osmosis) |
|
|
Term
|
Definition
| Naturally occurring, inorganic, essential, chemical elements |
|
|
Term
| Name the 7 major minerals (minerals found in the human body in amounts larger than 5 grams) [Ch.8, LO 7] |
|
Definition
1.Calcium
2.Phosphorus
3.Magnesium
4.Sodium
5.Potassium
6.Chloride (Cl)
7.Sulphate (S) |
|
|
Term
| Identify 9 trace minerals (less than 5 grams in the body) [Ch.8, LO 7] |
|
Definition
iodine
iron
zinc
copper
selenium
fluoride
chromium
manganese
molybdenum (Mo) |
|
|
Term
|
Definition
DRI: 1000mg/d (higher for children)
-Functions: only 1% of calcium is outside of bones and teeth. They: regulate ion mvmt and nerve transmission, help maintain normal blood pressure levels, essential for muscle contraction (therefore, heartbeat), role in blood clotting, activates enzymes, allows secretion of hormones
-Sources: milk, broccoli, kale, cabbage (leafy greens), canned sardines, almond
-Deficiency: osteoporosis (brittle bones)
-Toxicity: UL: 2500mg/d. Symptoms: constipation, interference w/ the absorption of other minerals, increased kidney stone formation |
|
|
Term
| Osteoporosis [Ch.8, LO 10] |
|
Definition
| A reduction of the bone mass of older persons in which the bones become porous and fragile |
|
|
Term
|
Definition
DRI: 700mg/d
-Functions: DNA/RNA, NRG, maintain acid-base balance
-Sources: milk, animal sources (beef), some legumes
-Deficiency: rare. Symptoms may include muscle weakness, appetite loss
-Toxicity: 4000mg/d. Can cause calcification of non-skeletal tissues. |
|
|
Term
|
Definition
DRI: men-400mg/d, women-310mg/d
-Functions: Cell functions: assists in operation of over 300 enzymes, needed for release of NRG from CHO, protein and fat, works with Ca in proper functioning muscles (helps them relax after Ca causes contraction), tooth enamel
-Sources: nuts, legumes, seafood, dark green veg, chocolate, whole grains
-Deficiency: symptoms are rare but include weakness and confusion. May also be related to CVD.
-Toxicity: UL: 350mg/d supplements. Happens usually when abusing laxatives and antacids. Severe diarrhea, dehydration and acid-base inbalances |
|
|
Term
|
Definition
DRI: 1500mg/d
-Functions: maintaining acid-base balance, muscle contractions, nerve transmission, maintain fluid cell volume
-Sources: table salt (NaCl), fast food
-Deficiency: no known human diet lacks
-Toxicity: UL= 2300mg/d. Hypertension, CVD, hemorrhage (stroke) |
|
|
Term
|
Definition
Deals with sodium (Dietary Approaches to Stop Hypertension)
-It takes our bodies 3 weeks to adjust to the taste of less Na, but soon the natural flavour of the food will become the preferred taste |
|
|
Term
|
Definition
DRI: 4700mg/d
-Function: fluid+electrolyte balance, muscle contractions (heart beat)
-Sources: fresh, whole foods. Fruits+veg, and legumes
-Deficiency: muscle weakness, paralysis, confusion, death from heart failure
-Toxicity: Food K is safe, however injected into a vein K can stop the heart. |
|
|
Term
|
Definition
DRI: 2300mg/d
-Functions: THE major negative ion, acidity of the stomach
-Sources: salt
-Deficiency: none really
-Toxicity: normally harmless, though can cause vomiting |
|
|
Term
|
Definition
Sulfate is the oxidized form of sulfur.
-Functions: found in a.a.
-No DRI recommendation as protein deficiency would occur first
-Toxicity can only be seen if drinking water has too much sulfate |
|
|
Term
| Define cortical bone and trabecular bone [Ch.8, LO 10] |
|
Definition
Cortical: ivorylike outer layer that forms a shell surrounding trabecular bone
Trabecular: the weblike structure composed of calcium-containing crystans inside a bone's solid outer shell. Calcium storage bank. |
|
|
Term
|
Definition
DRI: 150ug/d
-Functions: a part of thyroxine, a hormone made by the thyroid gland responsible for regulating the basal metabolic rate.
-Sources: iodized salt, seafood, bread
-Deficiency: goitre (enlarged thyroid gland). Can cause cretinism in the infant (severe mental and physical impairment). Added to water.
-Toxicity: UL: 1100ug/d. Excessive intakes is a deadly poison. Can also cause enlargement of the thyroid gland. |
|
|
Term
|
Definition
DRI: 8mg/d men, 18mg/d women. Veggies = 1,8 x DRI
-Functions: Hb + Mb, stored in bone marrow
-Sources: meat, fish, poultry, legumes, eggs, leafy greens (less absorption)
-Deficiency: most common nutrient deficiency (anemia) = red blood cell shrinkage due to lower Hb content. Tiredness.
-Toxicity: UL: 45mg/d. Hemochromatosis. Symptoms: fatigue, depression, abdominal pain. Later on: liver damage, tissue damage. |
|
|
Term
| Two forms of Iron [Ch.8, LO 9] |
|
Definition
1. Heme : found in meat, fish, poultry
2. Nonheme: founds in plant foods. People absorb ~2-20% of nonheme Fe |
|
|
Term
| Dietary factors that can affect nonheme Fe absorption [Ch. 8, LO 9] |
|
Definition
-Increase absorption: Vitamin C, eating it with meat fish or poultry (MFP factor)
-Inhibit absorption: Tannins (tea, coffee), Ca and P (milk), Phylates (fibre)
NB: If a person had iron deficiency anemia, the recommendations given would be the opposite of someone with hemochromatosis. |
|
|
Term
|
Definition
DRI: 11mg/d men, 8mg/d women
-Functions: Make heme in Hb, metabolize CHO, protein,Fat, Free Vit. A from storage in liver, part of genetic material in cells, affects behavior and learning.
-Sources: meats, shellfish, poultry, milk.
-Deficiency: causes growth impairment, causes diarrhea, impaired immune system, slow wound healing, loss of appetite
-Toxicity: loss of appetite, impaired immunity, death. Blocks Cu absorption (degenerates heart muscle). May reduce HDL cholesterol levels. ONLY HAPPENS IN SUPPLEMENTS |
|
|
Term
| Risk factors for developing osteoporosis [Ch.8, LO 11] |
|
Definition
-Advanced age
-White race
-Alcoholism
-Steroid use
-Female gender
-Arthritis |
|
|
Term
| 3 chemical forms of Ca supplements [Ch.8, LO 12] |
|
Definition
1.Ca compounds: tend to be well absorbed
2.Mixtures of Ca w/ other compounds: absorbed less efficiently
3.Powdered, Ca rich materials: absorbed less efficiently |
|
|
Term
| Energy Balance [Ch.9, LO 1] |
|
Definition
| Occurs when the input of calories is equal to the output of calories. |
|
|
Term
| We expend NRG in 3 ways: [Ch.9, LO 1] |
|
Definition
1. To fuel the body's Basal Metabolic Rate (BMR); the sum of all involuntary activities necessary to maintain life (circulation, respiration)
2.To fuel voluntary activity (ex: walking, sitting)
3. Through the body's metabolic response to food (metabolism speeds up for 5 hrs after a meal) |
|
|
Term
| Describe factors that affect the body's BMR [Ch.9, LO 2] |
|
Definition
-Age: BMR is higher in youth
-Height: tall people's are higher
-Growth: children + pregnant women
-Body composition: the more lean tissue, the higher the BMR.
-Fever: raises BMR
-Stress: raises BMR
-Thyroxine: more thyroxine, higher BMR |
|
|
Term
| Factors that EER (energy requirement) calculations should take into account [Ch.9, LO 3] |
|
Definition
-Gender: body composition differs between men and women
-Age: NRG requirements decrease as we age
-Height&weight: NRG req. are higher for taller or heavier people
-Physical activity level |
|
|
Term
| Identify BMI categories [Ch.9, LO 4] |
|
Definition
Underweight: <18.5
Normal: 18.5-24.9
Overweight: 25-29.9
Obese: 30-34.9 (class I) |
|
|
Term
| Drawbacks to using BMI [Ch.9, LO 4] |
|
Definition
1-Fails to show how much weight is actually fat
2-Fails to show where fat is located
3-Not suitable for certain groups |
|
|
Term
| Identify 3 population groups the BMI is unsuitable for [Ch.9, LO 5] |
|
Definition
i- Some athletes; because muscle weighs more than fat
ii-Pregnant and lactating women
iii-Adults over 65 |
|
|
Term
| Anthropometry [Ch.9, LO 6] |
|
Definition
| Direct body measurements (eg. waist circumference, fat fold test). |
|
|
Term
| Waist circumference [Ch.9, LO 6] |
|
Definition
| Measures visceral fatness and disease risk. Healthy waist circumference, 88cm females, 102 cm males |
|
|
Term
| Fat fold test [Ch.9, LO 6] |
|
Definition
| Measures thickness of a fold of skin at areas on the body using calipers. |
|
|
Term
| Define Hunger and Appetite [Ch.9, LO 7] |
|
Definition
Hunger: a physiological need to eat. An unpleasant sensation that demands relief, a drive to obtain food.
Appetite: psychological desire to eat |
|
|
Term
| Define Satiation and Satiety [Ch.9, LO 7] |
|
Definition
Satiation: the perception of fullness that builds throughout a meal, eventually reaching the degree of fullness/satisfaction that stops eating
Satiety: the perception of fullness that lingers after a meal, inhibiting eating until the next meal. Determines the length of time between meals. |
|
|
Term
|
Definition
| Leptin is an appetite suppressing hormone that is produced in fat cells. It operates on a feedback mechanism. |
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Term
| Inside the body factors for Obesity [Ch.9, LO 8] |
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Definition
-Enzyme theory (lots of LPL)
-set-point theory: body stable |
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Term
| Outside the body factors for Obesity [Ch.9, LO 9] |
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Definition
-Food being a source of pleasure
-Food pricing, availability
-Physical inactivity
-Emotional reasons |
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Term
| Three lifestyle components required for weight loss [Ch.9, LO 10] |
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Definition
1-Diet
2-Physical activity
3-Behavior modification |
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Term
| Unsound approaches to weight loss [Ch.9, LO 12] |
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Definition
-Fasting
-Very low calorie diets
-High-protein, low carb diets |
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Term
| List the three medical problems that make up the female athlete triad: [Ch.9, LO 13] |
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Definition
-Disordered eating
-Amenorrhea (loss of period)
-Osteoporosis |
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