HUN2000 EXAM 3

what is a calorie?

a unit of energy used to measure the amount of heat or energy contained in food. 1 degree C = 1 Kcal

what is the name of an instrument used to measure heat/energy released from food during combustion of the food ?

calorimeter

What is the equation for energy balance (constant weight)

Energy In = BMR + TEF + PA

What is the equation for positive energy balance (gaining weight)

Energy intake > BMR + TEF + PA

What is the equation for negative energy balance (loosing weight)

energy in < BMR + TEF + PA

What is included in total human energy expenditure?

BMA (basal metabolic rate) + TEF (thermic effect of food) + PA (Physical activity)

what does BMR depend on?

lean body mass, age, gender, body weught,

if you weight train, what happens?

lean body mass AND basal metabolic rate increases

what is the bmi range of a healthy weight

18.5-24.9

what is the bmi range of a overweight

25-29.9

what is the bmi range of obesity

30 +

what does indirect calorimetry measure

oxygen and carbon dioxide

who is bmi less suitable for?

children, athletes, older adults, and pregnant women

what measures is a body mass index (BMI) composed of ?

height to weight ratio

what is the term used to describe feeling full after a meal

satiety

the method to measure % of body fat with a low-level electrical current is called what?

bioelectrical impedance

excess of visceral fat (in the stomach, around the organs) increased, decreased, or doesn’t affect cardiovascular disease?

increases risk of cardiovascular disease

if you overeat what happens to the extra calories? what are they stored?

extra calories are converted into fat and stored in adipocytes (fat cells) as triglycerides

what increases BMR (basal metabolic rate)

increased lean body mass, resistance exercise, being a male, fever, hyperthyroid function

what decreases BMR (basal metabolic rate)

loss of lean body mass, starvation, malnutrition, aging

in what form is excess energy eaten from carbohydrate, stored

glycogen and triglycerides

which nutrient are stores in the adipose tissue when food is consumed in excess of energy needs

carbohydrates, protein, fat

which hormone is produced by adipocytes and acts on hypothalamus. hormones produced by fat cells

leptin

how many calories per gram of carbohydrate

4 calories per gram

how many calories per gram of protein

4 calories per gram

how many calories per gram of fat

9 calories per gram

what are the components of fitness

cardiorespiratory endurance, muscle strength, flexibility, body composition

how many minutes of exercise per day are recommended to reduce risk of chronic diseases

30 min a day

when cardiorespiratory endurance is improved what happens to stroke volume and resting heart rate

stroke volume increases and resting heart rate decreases

what activities improve muscle strength and endurance

weightlifting, running, strength training

what happens when you stop training? you maintain, increase or decrease your muscles?

your muscles and strength decreases

what improves the range of motion and decreases risk of injury

flexibility training

what is the maximum heart rate for 20, 40, and 60 yr old?

20 = 200 beats per min

40 = 180 beats per min

60 = 160 beats per min

to calculate maximum heart rate you substract the age from 220

what are the benefits of regular exercise

increased lean body mass, increased basal metabolic rate, lower risk of CVD and osteoporosis

what provides energy for the first 10-15 second of exercise

ATP, creatine phosphate

when one wants to lose weight should this be done quickly or slowly

slowly and steadily

what is the only ergogenic aid that studies showed was beneficial for sprinting , and weightlifting but not for long distance athletes

creatine

when is lactic acid produced

during anaerobic conditions it produces fatigue

why is drinking water important during exercise

regulates body temperate, transports oxygen and nutrients to muscles

who is most likely to have iron deficiency

pregnant teenagers, vegans, menstruating women, consuming low calorie diets

which foods contain vitamin C

strawberries, kiwi, lemons

what are the functions of vitamin C

collagen synthesis, wound healing, antioxidant

which foods contain vitamin B12? what are the functions

eggs, lamb, and chicken . brain and nerve function

what is difference in absorption, transportation, and intake between vitamins

water-soluble are easily absorbed. transported and excreted - have to be consumed daily. fat soluble have to be absorbed with bile, transported with phospholipids and protein and stored in the liver

which vitamin is used to fortify mild and breakfast cereals

Vitamin D

where is vitamin D made in the body? where else can we get it?

primarily made in the skin when exposed to sun. can get it from food or supplements as well

what is the function of Vitamin D

bone health, immune support, cell growth and regulation

what causes rickets?

vitamin d, calcium, phosphate deficiency

for which organs is vitamin A needed

eyes, skin, lungs, immune system, reproductive system

what are foodborne illnesses in the US caused by

microorganisms, toxins, chemical and physical contaminants

what are the methods used to eliminate microorganisms and pests from food

pasteurization, low temps - freezing, aseptic processing - heating above 140 degrees

what is the difference between foodborne infection and foodborne intoxication

foodborne infection -
illness produced by the ingestion of food containing
microorganisms that can multiply inside the body

foodborne intoxication -
illness caused by consuming a food containing a toxin
(only a few bacteria can produce toxins)

what is “danger zone”

refers to temperate range in which bacteria grow most rapidly in food. this range is 40-140 F

what is cross contamination

transfer of contaminants from one food to another or from equipment

how would you know if food is infected with clostridium botulinum

can is bulging

where should foods be defrosted why

refrigerator, keeps food at a safe cold temp and prevents bacteria from growing during thawing

what are the different condition that favor or prevent food borne infection

warm temps, high moisture, improper cooking

which groups of individuals are more likely to suffer from foodborne illness

pregnant women, young children, weak immune systems

is eating fruit that turned brown sitting outside safe to eat? what is the process called and why is it safe or not safe to eat?

it is called enzymatic browning, happens due to reaction with oxygen. if left out too long not safe (warm temps, bacteria can grow; weird smell or looks weird NO). safe if no mold, sour smell, or slimy texture was kept in clean environment hasnt been out for too long

this form of energy is captured in ATP

catabolic

this form of energy is captured in ATP

chemical energy

when someone doesn't eat for a period of hours or days

fasting

when food intake is severely reduced over a long period of time

starvation

the fat found around internal organs

visceral fat

the part of the body that is not made of fat or bone

lean body mass

the energy required for the digestion and processing of food

thermic effect

an energy requiring reaction that combines simple molecules into more complex molecules

anabolic

this compound is a normal part of the catabolism of fat

ketone

Caused by too little blood to both cool the body and deliver oxygen

heat exhaustion

Found in the feces of animals and a common contaminant of ground beef

e coli

Found in raw meats, poultry, eggs, milk and dairy products

salmonella

A food preservation techniques that works by making the food too acidic for bacterial growth

pickling

A food preservation technique historically used to preserve fruits

heavily sugaring

When unrelated animals are bred to reduce undesirable traits

outbreeding

When closely related animals are bred to intensify desirable traits

inbreeding

Chemical substances added specifically to maintain freshness and inhibit the growth of microorganisms

preservatives