DOC PREVIEW
UB NTR 109 - Total Energy Expenditure

This preview shows page 1-2 out of 7 pages.

Save
View full document
View full document
Premium Document
Do you want full access? Go Premium and unlock all 7 pages.
Access to all documents
Download any document
Ad free experience
View full document
Premium Document
Do you want full access? Go Premium and unlock all 7 pages.
Access to all documents
Download any document
Ad free experience
Premium Document
Do you want full access? Go Premium and unlock all 7 pages.
Access to all documents
Download any document
Ad free experience

Unformatted text preview:

Total Energy ExpenditureEnergy BalancePositive energy balanceEnergy intake > energy expendedNegative energy balanceEnergy intake < energy expendedTotal Energy ExpenditureBased on three components1. Basal Metabolic Rate2. Physical Activity3. Thermic Effect of FoodBasal MetabolismThe minimum energy expended to keep a resting, awake body alive~60-70% of the total energy needsIncludes energy needed for maintaining a heartbeat, respiration, body temperatureAmount of energy needed varies between individualsExcludes digestion and voluntary activitiesLargest component of daily energy expenditurePhysical ActivityIncreases energy expenditure beyond BMRVaries widely among individualThermic Effect of FoodEnergy used in digestion, absorption and transfer of nutrients100-150 kcals/dayFactors that affect BMRHeight (up) bmrAge (down) bmrGrowth (up) bmr Lean Tissue (up) bmr Fever (up) bmr Stress (up) bmr Low calorie diet (down) bmrMalnutrition (down) bmr ObesityStatisticsThis is the 1st generation that will have worse health problems than the generation beforeHealth Risks Associated with Obesity- Hypertension - Type 2 diabetes - Cardiovascular disease- Cancer- Degenerative Joint Disease - Low self-esteem - Liver problems - Sleep apnea What is a Healthy Body Weight?- Based on how you feel, weight history, fat distribution, family history of obesity related disease, current health status, and lifestyle- Current height/weight standards only provide guidesEvaluating Body Weight- Body Mass Index (BMI)- Wt-for-ht standard most closely related to body fat content- May overestimate in individuals with more muscle tissue and short adults.- Calculationo Body weight (in kilograms/ Height2 (in meters)o Weight (pounds) X 703/ Height2 (inches)BMI: Overweight and ObesityUnderweight = BMI < 18.5Healthy weight = BMI 18.5-24.9Overweight = BMI 25-29.9Obese = BMI 30-39.9Severely obese = BMI >40Pros and Cons BMI- does not take muscles mass into account - athletes are considered obese, but more muscle - female breasts and hip size are not taken into account Body FatObesityExcessive amount of body fatWomen > 35% body fatMen > 25% body fatIncreased risk for health problems Estimation of Body FatUnderwater weighing- Most accurate- Fat is less dense than lean tissue- Fat floats – weigh less underwater with more fat- Difficult for obese individuals and those with fear of waterSkinfold Measurements- need trained technician - measures fat under skin- measure triceps, subscapular, waist, thigh, etc.- difficult in obese pts.Bioelectrical impedance- Low-energy current that measures the resistance of electrical flow- Fat is resistant to electrical flow; the more the resistance, the more body fat- Dehydration may also be a factor DEXA (dual x-ray photon absorptiometry)- X-ray body scan that allows for the determination of body fat- Very accurate, but expensive Body Fat DistributionUpper-body obesity, “Apple shape”Associated with Cvd disease, htn, type 2 diabetes Testosterone and excessive alcohol  Abdominal fat is released in to the liver and promotes inflammation in the body Visceral fat vs subcutaneous fatDefined as  Waist measurement of > 40” for men Waist measurement of > 35” for women Obesity and Nature Debate Identical twins - When raised apart still have similar weights- Genes o Affect metabolic rate, fuel use, brain chemistry, body shapeo Account for up to 70% of weight differences- Thrifty metabolism gene o More fat storage to protect against famine o Lower BMR Set-Point Theory- Weight is regulated by the body- Genetically predetermined body weight- Body resists weight change- Reduction in calorie intake results in lower metabolic rate- Ability to shift the set-point weight?Opponents of Set-Point Theory- Weight does not remain constant- Different environments can alter weight- People settle into a particular weight based on current circumstances Obesity and Nurture Debate- Environmental factors influence weight- Learned eating habits- Activity factor (or lack of)- Poverty and obesityNature and Nurture- Obesity is nurture allowing nature to express itself- Location of fat is influenced by genetics- Child of obese parents are especially at risk - Increased physical activity and moderate calorie intake can promote healthy weightEnvironmental Influences- Lack of exercise - No recess or gym in some schools - Safety – unable to go outside in some areas - Sedentary jobs - Busy schedule – exercise hard to fit in- Technology – lawn mowers, elevators, escalators, tv channels, drive-thru,email, remote control, telephones- TV, video games and shit - Infrastructure – have to drive to move around city- Serving sizes – (supersize) - Schools – soda machines in school - Fast-food, more fast food nowadays - Lack of sleep - Povertyo Cost of foodo Access to healthy food?- Food availability- Convenience stores, vending machines - Eating out more- Cooking less- Value meals - All you can eat buffets - Working longer hours Portion Size- Larger packages in grocery stores- Larger servings in restaurants- Larger dishware in homesPortion Sizes Examples:- 12 oz Soda = 10 tsp of sugar 140 kcals- 64 oz Soda = 53 tsp of sugar 742 kcalsMcDonalds- 1950’s = 1 size of fries = 200 kcals (2 oz)- 1970 = large = 320 kcals- 1980 = large = 400 kcals- 1990 = large = 450 kcals- Super size = 540 kcals- 2000 = super size = 610 kcals (70z)McDonalds- Original burger and fries + 12oz soda = 590 kcals- Super size value meal- Quarter pounder w/cheese, fries and coke = 1550 kcals- 6oz of pasta on an 8oz plate looks reasonable- 6oz of pasta on a 12oz plate looks like an appetizerPortion Size Negative Effects- Increase in the appropriate perceived portion size- Reduced ability to monitor food intake- Increase in the amount of food intake - Increase in the amount of food eaten during a single eating occasion What can we do?- buy smaller sizes - subdivide large size bags of food into smaller individual size bags - have ½ dinner packed away to take home - use smaller bowls, plates and cupsThe Built Environment- The built environment can both facilitate and hinder physical activity and healthful eatingIncludes- Safety- Urban design/neighborhoods – sidewalks, parks, pools, etc. - Available public transportation - Available options for people within that


View Full Document

UB NTR 109 - Total Energy Expenditure

Download Total Energy Expenditure
Our administrator received your request to download this document. We will send you the file to your email shortly.
Loading Unlocking...
Login

Join to view Total Energy Expenditure and access 3M+ class-specific study document.

or
We will never post anything without your permission.
Don't have an account?
Sign Up

Join to view Total Energy Expenditure 2 2 and access 3M+ class-specific study document.

or

By creating an account you agree to our Privacy Policy and Terms Of Use

Already a member?