Nutrition, An Applied Approach - Chapter 11
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Created by:
oliviamarion on May 25, 2011
Subjects:
nutrition, health, general education, science
Description:
Achieving and Maintaining a Healthful Body Weight
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19 terms
Terms | Definitions |
|---|---|
 body mass index (BMI) | a measurement representing the ratio of a person's body weight to his or her height |
| underweight | having too little body fat to maintain health, causing a person to weigh less than an acceptably defined standard for a given height |
| overweight | having a moderate amount of excess body fat, resulting in a person weighing more than an accepted standard for a given height, but not considered obese |
| obesity | having an excess of body fat that adversely affects health, resulting in a person weighing substantially more than an accepted standard for a given height |
| morbid obesity | a condition in which a person's body weight exceeds 100% of normal, putting him or her at very high risk for serious health consequences |
| body composition | the ratio of a person's body fat to lean body mass |
| energy intake | the amount of food a person eats; in other words, it is the number of kilocalories consumed |
| energy expenditure | the energy the body expends to maintain its basic functions and to perform all levels of movement and activity |
| basal metabolic rate (BMR) | the energy the body expends to maintain its fundamental physiologic functions |
| thermic effect of food (TEF) | the energy expended as a result of processing food consumed |
| energy cost of physical activity | the energy that is expended on body movement and muscular work above basal levels |
| thrifty gene theory | the theory that some people possess a gene (or genes) that causes them to be energetically thrifty, resulting in their expending less energy at rest and during physical activity |
| set-point theory | the theory that the body raises or lowers energy expenditure in response to increased or decreased food intake and physical activity; this action maintains an individual's body weight within a narrow range |
| leptin | a hormone, produced by body fat, that acts to reduce food intake and to decrease body weight and body fat |
| ghrelin | a protein, synthesized in the stomach, that acts as a hormone and plays an important role in appetite regulation by stimulating appetite |
| peptide YY (PYY) | a protein, produced in the gastrointestinal tract, that is released after a meal in amounts proportional to the energy content of the meal; it decreases appetite and inhibits food intake |
| brown adipose tissue | a type of adipose tissue that has more mitochondria than white adipose tissue, and which can increase energy expenditure by uncoupling oxidation from ATP production; it is found in significant amounts in animals and newborn humans |
| multifactorial disease | any disease that many be attributable to one or more of a variety of causes |
| metabolic syndrome | a cluster of risk factors that increase one's risk for heart disease, type 2 diabetes, and stroke, including abdominal obesity, higher than normal triglyceride levels, lower than normal HDL-cholesterol levels, higher than normal blood pressure (greater than or equal to 130/85 mm Hg), and elevated fasting blood glucose levels |
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