Nutrition ISSA-Unit 3 UPDATED ACTUAL Questions and CORRECT
Answers
1. aerobic metabo- The breakdown of fuels to form ATP in the presence of oxygen. In the presence of
lism oxygen, the initial pyruvate moves into the mitochondria, interacts with acetyl-CoA,
enters the Krebs cycle, and moves through the electron transport chain.
2. Metabolism The process of converting ingested nutrients into energy in the body.
3. Energy The usable power derived from nutrient sources.
4. Energy Balance The symmetry between nutrient consumption and energy demands of the body.
5. How to measure Total calorie intake in a 24-hour period, as compared to total energy expenditure
energy balance? in the same time, is used to measure energy balance.
6. 6 basic forms of chemical, nuclear, electrical, mechanical, thermal, and radiant
energy
7. Chemical energy The energy stored in the bonds of atoms and molecules.
8. The two impor- Nutrients & Oxygen
tant aspects of
energy produc-
tion and energy
balance are
9. Calories In nutritional terms, energy is provided by a calorie (cal) (Technically written as a
kilocalorie ((kcal)). A calorie is the amount of energy needed to raise the temper-
ature of 1 gram of water by 1°C (4.184 joules) at a pressure of 1 atmosphere.
10. How are calories By macronutrients, micronutrients, vitamins, and minerals consumed in the diet.
provided? The breakdown of these nutrient sources yields a specific number of calories
individually.
11. 4 kcal/g
, Calorie con-
tent of carbohy-
drates:
12. Calorie content 4 kcal/g
of protein:
13. Calorie content 9 kcal/g
of fat:
14. Calorie content 3.27/g
of stored fat
from carbohy-
drate source (adi-
pose tissue):
15. Calorie content 7 kcal/g
of alcohol:
16. How many calo- F: 1600-2400 kcals/ day
ries does the av- M: 2000-3000 kcals/day
erage female v.s
male require?
17. How is energy ex- The classic method is a calorimeter, which measures heat production.
penditure mea-
sured?
18. What is the An insulated chamber to measure heat added to the ambient environment
method for direct
calorimetry?
19. Oxygen consumed and carbon dioxide produced.
, What is the
method for indi-
rect calorimetry?
20. Energy expendi- Resting metabolic rate (RMR), thermic effect of food (TEF), physical activity, and
ture is a result physical growth.
of the accumula-
tion of four main
processes in the
body:
21. RESTING META- -The energy expenditure of metabolic and physical processes when the body is
BOLIC RATE at rest.
(RMR) -It's the energy required to support cardiac function and respiration, repair
internal organs, maintain body temperature, and balance water and ion concen-
trations across cell membranes.
-It is also referred to as basal metabolic rate (BMR).
-It consumes about two-thirds of the body's total energy expenditure in a 24- hour
period and is the most influential of the physical processes consuming energy.
22. THERMIC EFFECT -The amount of energy it takes for your body to digest, absorb, and metabolise
OF FOOD (TEF) the food you eat.
(heat loss resulting from energy consumed when the body digests carbohydrate,
fat, and protein)
-Also referred to as diet-induced thermogenesis (heat production in organisms),
the thermic effect varies based on the macronutrient (e.g. fats have a lesser
thermic effect during digestion and absorption than protein and carbohydrates)
-The overall macronutrient composition of food consumed will also affect the
TEF (e.g. foods heavier in carbohydrates or protein will increase the body's heat
production more than meals heavier in fats)
23. What is second Physical activity
only to the RMR
Answers
1. aerobic metabo- The breakdown of fuels to form ATP in the presence of oxygen. In the presence of
lism oxygen, the initial pyruvate moves into the mitochondria, interacts with acetyl-CoA,
enters the Krebs cycle, and moves through the electron transport chain.
2. Metabolism The process of converting ingested nutrients into energy in the body.
3. Energy The usable power derived from nutrient sources.
4. Energy Balance The symmetry between nutrient consumption and energy demands of the body.
5. How to measure Total calorie intake in a 24-hour period, as compared to total energy expenditure
energy balance? in the same time, is used to measure energy balance.
6. 6 basic forms of chemical, nuclear, electrical, mechanical, thermal, and radiant
energy
7. Chemical energy The energy stored in the bonds of atoms and molecules.
8. The two impor- Nutrients & Oxygen
tant aspects of
energy produc-
tion and energy
balance are
9. Calories In nutritional terms, energy is provided by a calorie (cal) (Technically written as a
kilocalorie ((kcal)). A calorie is the amount of energy needed to raise the temper-
ature of 1 gram of water by 1°C (4.184 joules) at a pressure of 1 atmosphere.
10. How are calories By macronutrients, micronutrients, vitamins, and minerals consumed in the diet.
provided? The breakdown of these nutrient sources yields a specific number of calories
individually.
11. 4 kcal/g
, Calorie con-
tent of carbohy-
drates:
12. Calorie content 4 kcal/g
of protein:
13. Calorie content 9 kcal/g
of fat:
14. Calorie content 3.27/g
of stored fat
from carbohy-
drate source (adi-
pose tissue):
15. Calorie content 7 kcal/g
of alcohol:
16. How many calo- F: 1600-2400 kcals/ day
ries does the av- M: 2000-3000 kcals/day
erage female v.s
male require?
17. How is energy ex- The classic method is a calorimeter, which measures heat production.
penditure mea-
sured?
18. What is the An insulated chamber to measure heat added to the ambient environment
method for direct
calorimetry?
19. Oxygen consumed and carbon dioxide produced.
, What is the
method for indi-
rect calorimetry?
20. Energy expendi- Resting metabolic rate (RMR), thermic effect of food (TEF), physical activity, and
ture is a result physical growth.
of the accumula-
tion of four main
processes in the
body:
21. RESTING META- -The energy expenditure of metabolic and physical processes when the body is
BOLIC RATE at rest.
(RMR) -It's the energy required to support cardiac function and respiration, repair
internal organs, maintain body temperature, and balance water and ion concen-
trations across cell membranes.
-It is also referred to as basal metabolic rate (BMR).
-It consumes about two-thirds of the body's total energy expenditure in a 24- hour
period and is the most influential of the physical processes consuming energy.
22. THERMIC EFFECT -The amount of energy it takes for your body to digest, absorb, and metabolise
OF FOOD (TEF) the food you eat.
(heat loss resulting from energy consumed when the body digests carbohydrate,
fat, and protein)
-Also referred to as diet-induced thermogenesis (heat production in organisms),
the thermic effect varies based on the macronutrient (e.g. fats have a lesser
thermic effect during digestion and absorption than protein and carbohydrates)
-The overall macronutrient composition of food consumed will also affect the
TEF (e.g. foods heavier in carbohydrates or protein will increase the body's heat
production more than meals heavier in fats)
23. What is second Physical activity
only to the RMR
