Energy Balance and Food Energy Quiz
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Questions and Answers

Energy balance is achieved when energy intake is equal to energy expenditure.

True (A)

Energy balance can only be achieved at a healthy weight.

False (B)

What is the unit of measurement for energy?

Kilocalories (kcal) or Kilojoules (kJ)

What are the three energy-yielding nutrients?

<p>Carbohydrates, Lipids, and Proteins</p> Signup and view all the answers

Which of the following is NOT a factor affecting basal metabolic rate?

<p>Height (D)</p> Signup and view all the answers

The [BLANK] measures the total energy content of a food.

<p>Bomb Calorimeter</p> Signup and view all the answers

What is the primary function of ATP in the body?

<p>To provide energy for cellular processes</p> Signup and view all the answers

Non-exercise Activity Thermogenesis (NEAT) refers to energy expenditure during planned exercise.

<p>False (B)</p> Signup and view all the answers

What is meant by the 'Thermic Effect of Food'?

<p>The energy required to digest, absorb, and process food.</p> Signup and view all the answers

Resting energy expenditure (REE) is generally higher than basal metabolic rate (BMR).

<p>True (A)</p> Signup and view all the answers

BMR is typically higher in women compared to men.

<p>False (B)</p> Signup and view all the answers

How does an increase in body temperature affect BMR?

<p>It increases BMR</p> Signup and view all the answers

Low-energy diets can lead to a decrease in resting metabolic rate.

<p>True (A)</p> Signup and view all the answers

Which of the following is a good example of Non-exercise Activity Thermogenesis (NEAT)?

<p>Walking to work (A)</p> Signup and view all the answers

Flashcards

Energy Balance

The principle where energy consumed equals energy expended, leading to stable body weight.

Kilocalorie (kcal)

A unit of heat energy, equal to the amount of heat needed to raise the temperature of 1 kg of water by 1°C.

Energy-Yielding Nutrients

Carbohydrates, lipids, and proteins that provide energy for the body.

Bomb Calorimeter

A device used to measure the total energy content of food through combustion.

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Basal Metabolic Rate (BMR)

The rate of energy expenditure at rest to maintain basic bodily functions.

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Resting Energy Expenditure (REE)

Estimate of basal metabolism, measured after several hours without food or exercise.

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Total Energy Expenditure (TEE)

The total energy needed for all bodily functions (basal, activity, digestion).

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Basal Energy Expenditure (BEE)

All involuntary energy used to stay alive.

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Physical Activity

Planned exercise and daily activities that burn energy.

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Non-Exercise Activity Thermogenesis (NEAT)

Energy used for everyday activities outside of planned exercise.

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ATP

Adenosine triphosphate; energy currency of the cell for all bodily processes.

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Calories from Carbohydrates

4 kcal per gram of carbohydrates.

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Calories from Protein

4 kcal per gram of protein.

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Calories from Fat

9 kcal per gram of fat.

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Calories from Alcohol

7 kcal per gram of alcohol.

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Nutrient Composition

The relative amounts of carbohydrates, proteins, fats, and alcohol in food.

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Energy Content of Food

The amount of energy (kilocalories) available in a food item.

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Feeding Experiments

Experiments done to calculate the amount of energy retained by the body during digestion and absorption.

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Body Weight

The mass of the body.

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Energy Balance at any Weight

Achieving energy balance while maintaining any body weight.

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Energy definition

The ability to do work.

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Study Notes

Energy Balance

  • Energy balance is maintained when energy consumed equals energy expended, maintaining constant body weight.
  • Energy balance can be achieved at any weight.
  • Energy is the ability to do work, measured in kilocalories (kcal) or kilojoules (kJ).
    • 1 kcal is the heat needed to raise 1 kg of water by 1°C.

Energy In

  • Energy intake comes from carbohydrates, lipids, proteins, and alcohol.
  • Food provides essential energy for bodily functions.
  • Food energy content is measured precisely using a bomb calorimeter or estimated from nutrient composition.

Determining Food Energy

  • Bomb calorimetry measures total energy content of food.
  • Feeding experiments determine available energy, accounting for losses in urine and feces.
  • Estimated energy content can be calculated from nutrient composition using these formulas:
    • Carbohydrates: 4 kcal/gram
    • Protein: 4 kcal/gram
    • Fat: 9 kcal/gram
    • Alcohol: 7 kcal/gram

Converting Food Energy to ATP

  • Energy from food is converted into ATP via metabolic reactions.

Energy Out

  • Total energy expenditure (TEE) includes energy for basic functions, activity, and digestion.
  • TEE varies based on age and factors like pregnancy.
    • Children and pregnant individuals have increased TEE due to tissue/milk production.
  • Body temperature regulation also uses energy.

Basal Metabolism

  • Basal metabolism accounts for 60-75% of daily energy expenditure.
  • Basal energy expenditure (BEE) is the energy needed for involuntary functions like breathing and blood circulation.
  • Basal metabolic rate (BMR) is the energy expenditure at rest.
    • Measured in a warm environment, 12+ hours post-meal.
  • Resting energy expenditure (REE) or resting metabolic rate (RMR) estimates BMR after 5-6 hours without food/activity.
    • RMR is usually 10-20% higher than BMR.
  • BMR is affected by body weight, sex, growth rate, and age,
  • BMR is generally higher in males.
  • BMR is influenced by body temperature, thyroid hormones, and low-energy diets.

Physical Activity

  • Physical activity is a major component of energy expenditure.
  • This includes planned exercise and daily activities (NEAT).
  • NEAT accounts for a large portion of energy expenditure and varies greatly.
  • Energy needed for activity depends on intensity and duration.

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Description

Test your knowledge on energy balance, food energy sources, and how energy is measured in our diets. This quiz covers concepts such as kilocalories, nutrient composition, and methods of measuring food energy. Ideal for students studying nutrition or health sciences.

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