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