NHM 101 1st Edition Lecture 15 Outline of Last Lecture I. AlcoholOutline of Current Lecture II. Energy Balance and Body CompositionIII. Body Weight and Body Composition Current LectureEnergy Balance- Intake of food and beverages to equal the output or energy expenditure - Intake/ Calories from food = Output/ calories used to maintain body functions and physical activity- For maintaining weight. May need to change if trying to gain or lose weight Wight Fluctuations- Quick weight gain or losso Some fat, a lot of fluid, some lean tissue- Slow weight gain or losso 75% fat and 25% lean Energy Intake- How do they determine calories in a food product?o Bomb calorimeter- What tools can we use to determine our calorie intake?o Calculationso Food recordso Exchange listso Dietary analysis programs AppsEnergy ExpenditureThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.- Total energy expenditureo Basal metabolism (BMR) Energy burned from life-sustained activitieso Physical activity Most variableo Thermic effect of food Body using energy to digest and absorb food you ate.What affects BMR- Age- Height- Rate of growth- Gender- Body composition - Fever - Stress- Environmental temperature- Fasting/starvation- Hormones- Smoking- Caffeine- Sleep Measuring Energy Expenditure- Indirect calorimetry- Direct calorimetry- Accelerometry Body Weight- Body composition: proportion of muscle, bone, fat and other tissues that make up total weighto Impossible to directly measure body composition in a living human- Weight changes alone may not be a good picture of body composition changesMeasuring Body Composition- Skinfold measurements- Underwater weighing- Bioelectrical impedance- Air displacement plethysmography (bod pod)- Dual energy X-ray absorptiometry (DEXA)Body Fat- Womeno Ideal is 15-22% for young womeno Range increases as age increases- Meno Ideal is 7-16% for young meno Range increases as age increases- Need a minimum amount of body fatBody Mass Index- BMI: measure of a persons weight relative to a persons heighto BMI= weight (kg)/ height (m^2)o BMI under 18.5 considered underweight o BMI of 18.5-25 considered healthy weighto BMI of 25-30 considered overweighto BMI over 30 considered obese- More than 2/3 of American adults have a BMI greater than 25Waist Circumference- Womeno Over 35 inches= greater risk of chronic diseases- Meno Over 40 inches= greater risk of chronic diseasesBody Fat Distribution- Central obesity (like an apple shape); the weight is carried in midsection which is not good- Visceral fat: fat you have surrounding your organs - Subcutaneous fat: fat right under your skin Health Risks of Weight Extremes- Underweighto Osteoporosis o Bone fractureso Menstrual irregularitieso Infertility- Overweighto Diabeteso Hypertensiono CVDo Sleep apnea; trouble breathing at night o Osteoarthritiso Cancero Infertilityo Pregnancy
View Full Document
Unlocking...