Nutrition Ch 9

ghrelin

a hormone released by the stomach that signals the hypothalamus to stimulate eating

energy density

a measure of the energy provided by a food relative to its weight

bioelectrical impedance

a technique to measure body fatness by measuring the body's degree of electrical conductivity

ketone bodies

acidic compounds derived from fat and certain amino acids

wasting

the progressive, relentless loss of the body's tissues that accompanies certain diseases and shortens survival time

body composition

the proportions of muscle, bone, fat, and other tissue that make up a person's total body weight

appetite

the psychological desire to eat; a learned motivation and a positive sensation that accompanies the sight, smell, or thought of appealing foods

set-point theory

the theory that the body tends to maintain a certain weight by means of its own internal controls

adipose tissue

the body's fat tissue, which performs several functions

thermic effect of food

the body's speeded-up metabolism in response to having eaten a meal

extreme obesity

the condition of having a BMI of 40 or above

thermogenesis

the generation and release of body heat associated with the breakdown of body fuels

satiation

the perception of fullness that builds throughout a meal, eventually reaching the degree of fullness and satisfaction that halts eating

hunger

the physiological need to eat, experienced as a drive for obtaining food; an unpleasant sensation that demands relief

Leptin

an appetite-suppressing hormone produced in the fat cells that conveys information about body fatness to the brain

lipoprotein lipase

an enzyme mounted on the surfaces of fat cells that splits triglycerides in the blood into fatty acids and glycerol to be absorbed into the cells for reassembly

overweight

having a BMI of 25-29.9

underweight

having a BMI of less than 18.5