Understanding Nutrition: Energy Balance and Body Composition

Flashcards covering key terms and definitions related to energy balance and body composition for nutrition studies.

Energy Balance

The state of equilibrium where energy intake equals energy expenditure.

Basal Metabolism

The minimum amount of energy required to maintain basic physiological functions while at rest.

Thermic Effect of Food

The amount of energy required to digest, absorb, transport, and metabolize food.

Body Mass Index (BMI)

A measurement that determines relative weight for height, calculated as weight (kg)/(height (m))².

Satiation

The feeling of fullness that occurs during a meal and determines how much food is consumed.

Satiety

The physiological response of feeling full following a meal, affecting how long until the next meal.

Central Obesity

Excess fat around the abdomen, which increases the risk of diseases compared to fat stored in other areas.

Adaptive Thermogenesis

Increased energy expenditure that occurs when the body is dramatically challenged, such as during illness or injury.

Disordered Eating

Unhealthy eating behaviors that can arise from various influences including emotional stress and societal expectations.

Low-energy Density Foods

Foods that provide fewer calories per gram, often promoting satiation without high calorie intake.

Caloric Surplus

A state in which energy intake exceeds energy expenditure, leading to weight gain.

Caloric Deficit

A state in which energy expenditure exceeds energy intake, leading to weight loss.

Metabolism

The set of life-sustaining chemical reactions that convert food into energy.

Physical Activity Level (PAL)

A number that estimates a person's daily physical activity and energy expenditure based on their activity pattern.

Nutrition Labels

Labels on food packaging that provide information about the nutritional content of the food, including serving size, caloric value, and nutrients.

Daily Energy Expenditure

The total amount of energy expended daily through all activities, including basal metabolism, physical activity, and the thermic effect of food.

Essential Nutrients

Nutrients that the body cannot synthesize on its own, requiring consumption through food, such as vitamins, minerals, amino acids, and fatty acids.

Hydration

The process of providing adequate fluid to the body to maintain normal physiological functions.

Nutrient-Dense Foods

Foods that are high in vitamins and minerals relative to their calorie content, providing health benefits without excessive calories.

Glycemic Index

A ranking of carbohydrates based on their immediate effect on blood glucose levels.

Fiber

A type of carbohydrate that the body cannot digest, important for digestive health and maintaining stable blood sugar levels.

Food Exchange System

A method for categorizing foods based on their macronutrient content to help manage diet and nutrition.

Portion Control

The practice of managing the amount of food consumed during a meal to maintain a healthy weight.

Eating Disorders

Serious conditions related to persistent eating behaviors that negatively impact health, emotions, and quality of life.

Mindful Eating

An approach to eating that focuses on being fully present during meals, listening to hunger cues, and enjoying food.