1Obesity increases risk of
hypertension, diabetes, cardiovascular disease and some cancers
2Which of the following statements about obesity trends in the US is true?
A. The majority of the U.S. population was obese in 1985
B. Fewer Americans are obese now compared to the 1950s
C. Rates of obesity vary considerably in states and regions of the U.S.
D. The increasing prevalence of obesity is unlikely to affect lifespan of today's 20 year oldsE. The prevalence of obesity should be considered a normal variant, like hair or eye color
C
3Body fat can
provide the energy needed to live for weeks or longer
4Activities that increase lean body mass will make it easier to lose weight or keep it off, because lean tissue burns calories even in the resting state
true
5Definition of obesity
excess accumulation of body fat
6Diseases associated with obesity
- Diabetes
- Heart disease
- Hypertension
- Reproductive cancer
- Gall bladder disease
- Joint Problems
7Foods correlated with obesity
Sugary drinks
Refined grains
High fat foods
8diabetes
disorder in which the body cannot produce enough insulin
9type 2 diabetes
pancreas makes less insulin than used to +insulin resistance
10type 1 diabetes
pancreas does not make insulin
11different types of body fat
essential, brown, white, beige, subcutaneous and visceral
12essential fat
fat incorporated in various tissues of the body that is critical for normal body functioning
13brown fat
a dark-colored adipose tissue with many blood vessels, involved in the rapid production of heat in hibernating animals and human babies.
14white fat
Most common
Stores fat
Absorbs shocks
Slows heat loss (insulation)
15beige fat
during exercise, receives messages from muscles to morph into brown fat
16subcutaneous fat
fat stored directly under the skin
17visceral fat
fat located around major organs; also called intra-abdominal fat
18metabolic syndrome
A syndrome marked by the presence of usually three or more of a group of factors (as high blood pressure, abdominal obesity, high triglyceride levels, low HDL levels, and high fasting levels of blood sugar) that are linked to increased risk of cardiovascular disease and Type 2 diabetes.
19what is nutrition studies?
impact of nutrients/dietary chemicals on the health of living organisms
20what do nutrients provide?
energy, heat, structure, and regulatory/signaling molecules
21dietary phytochemicals
trace chemicals with biological activity in foods (affect health and disease risk)
22how many common amino acids in protein
20
23body proteins cannot be synthesized unless
diet contains all of the essential amino acids
24carbohydrates consist of
simple sugars and complex carbs
25CHO and AA have less inherent energy than
fat
26Fats are a type of
lipid
27fatty acids
Building Blocks of Lipids
28fats bound to glycerol are called
triacylglyceral (TAG or TG)
29human body can store more ____ than other nutrients
fat
30vitamins are micronutrients because
they are required in small amounts
31vitamins serve as
coenzymes to signaling molecules
32signaling molecules
hormones
33vitamins regulate
metabolism, normal growth and cell function
34vitamins are classified as
fat soluble and water soluble
35Minerals are divided into two categories, _____ and _______.
trace and major
36Water is the solvent of
biological systems
37Water regulates
body temperature
39normal BMI consists mostly of
water
40difference in nutritional disorders today vs early 20th century
used to be nutrient deficient, now it's excessive weight gain
41obesity relation to cardiovascular disease
increases risk
42energy balance
the relationship between energy intake and energy expenditure
43how is energy balance maintained
body adjusts to intake or regulated intake/exercise
44what happens in a caloric deficit
eventual weight loss
45relation between lead body mass and energy expenditure
energy expenditure depends on amount of lean body mass and activity
46why do most diets fail?
They do not incorporate lifetime changes in food selection and daily increases in physical activity.
47high carbohydrate diet
high energy source diet, lowers fat intake
48low carbohydrate diet
makes body use fat for energy
49macronutrients
carbs proteins fats
50micronutrients
vitamins and minerals
51bmr is affected by
lean body mass
52percent of calories from fat
20-35%
53trans fat
liquid oils turned into solid fats (not healthy)
54percent of calories from added sugars
10%
55% daily values are based on
a 2000 calorie diet
56what is the 494 rule
carbs: 4kcal, fats: 9kcal, proteins: 4kcal