nutrition chapter 8

indirect calorimetry

A means of estimating energy expenditures by measurement of rate of oxygen

thermic effect of food

An estimation of the energy required to process food (digest, absorb, transport, metabolize, and store ingested nutrients)

central obesity

Excess fat around the trunk of the body

intra-abdominal fat

Fat stored within the abdominal cavity in association with the internal abdominal organs

thermogenesis

The generation of heat, used in physiology and nutrition studies as an index of how much energy the body is expending

hypothalamus

a brain center that controls activities such as maintenance of water balance, regulation of body temperature and control of appetite

hydrodensitometry

a method of measuring body density in which the person is weighed and then weighed while submerged in water

body mass index

an index of weight in relation to height that is used to assess healthy body weight

bomb calorimeter

an instrument used to determine the energy content of food. it measures the heat energy released when a dried food is combusted

adaptive thermogenesis

describes adjustments in energy expenditure related to changes in environment such as cold and to physiological events such as underfeeding or trauma.

basal metabolism

energy needed to maintain life when a body is at complete rest after a 12 hour fast

bioelectrical impedance

estimates body fat by sending electrical current through the body

satiety

feeling of satisfaction that halts eating. how much time until next meal

hunger

food seeking behavior

direct calorimetry

measures the body's heat production to estimate energy expenditure

satiation

the feeling of satisfaction that halts eating. how much food is consumed

body composition

the proportion of body weight that is made up of fat tissue compared to lean tissue

basal metabolic rate

the rate at which heat is produced by an individual in a resting state