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