NUSCTX 10S TEST PAPER EXAM UPDATED QUESTIONS
AND ANSWERS GRADED A+
✔✔Minnesota Semi-Starvation Study - ✔✔--WWII
--Extreme dietary restrictions
--Psych distress and loss of control eating developed; binge eating + compensatory
purging
--Offered insights to psychological and biological effects of starvation
✔✔potential energy - ✔✔energy stores within an object; based on the state,
arrangement, or position of the object
✔✔gross energy - ✔✔total thermic energy in the foods released by complete oxidation
(unit = Kcal)
using bomb calorimeter, can estimate GE with direct calorimetry:
1. burn food
2. measure head given off
✔✔basal metabolic rate + ways to measure - ✔✔rate at which the body uses energy
while at rest to keep vital functions going
1. direct calorimetry
2. indirect calorimetry: amount of oxygen consumed and CO2 expelled
3. stable isotopes methods
✔✔surface law - ✔✔metabolic rate (heat production per unit time) of an animal is
proportion to their respective surface area
M = 70.5 W ^ 0.75
✔✔framework for human energy production (2) - ✔✔1. concentration gradient are
necessary to produce energy
2. formation of concentration gradients require energy
✔✔concentration gradient - ✔✔particles, called solutes, move from area of higher
number of particles to area of lower # ofparticles. areas typically separated by
membranes
✔✔hormone - ✔✔Chemical messengers, mostly those manufactured by the endocrine
glands, that are produced in one tissue and affect another
✔✔lysosome - ✔✔cell organelle filled with enzymes needed to break down certain
materials in the cell
,✔✔entropy - ✔✔A measure of disorder or randomness.
✔✔villi - ✔✔Fingerlike extensions of the intestinal mucosa that increase the surface
area for absorption
✔✔heat sums - ✔✔the total amount of heat produced or consumed when a chemical
system changes from an initial state to a final state is independent of the way in which
this change is brought about
✔✔metabolizable energy - ✔✔Digestible energy minus what is lost in urine and gases
✔✔constant heat sums - ✔✔the total amount of heat produced or consumed when a
chemical system changes from an initial state to a final state is independent of the way
in which this change is brought about
✔✔adaptive thermogenesis - ✔✔adjustments in energy expenditure related to changes
in environment such as extreme cold and to physiological events such as overfeeding,
trauma, and changes in hormone status
✔✔pair feeding - ✔✔the food intake between subjects on the control and test diet are
equal
✔✔dietary reference intakes (DRI) - ✔✔nutrient reference values that serve as a guide
for good nutrition and as the scientific basis for the development of food guidelines in
the US
✔✔Estimated average requirement (EAR) - ✔✔intake of a nutrient that maintains
adequacy in 50% of a healthy population
used to determine nutrient needs of POPULATIONS
✔✔Recommended Dietary Allowance (RDA) - ✔✔average daily intake of nutrient that
maintains adequacy in 97-98% of a healthy population
used to determine nutrient needs of individuals
✔✔adequate intake (AI) - ✔✔average daily intake of nutrient tha tis assumed to
maintain adequacy in health population
- observation based; lacks enough evidence to establish an RDA
✔✔Upper Level - ✔✔highest avg daily intake that hasn't been observed to have
adverse effects on a healthy population
!! not recommended; rather most tolerable level !!
, ✔✔estimated energy requirement - ✔✔average energy intake needed to maintain
energy balance
energy input = energy output
amount you eat compared to amount you exercise / exert energy
based on age, gender, weight, height, physical activity
✔✔acceptable macronutrient distribution range (AMDR) - ✔✔range of energy intake
from carbs, fat, protein associated with reduced risk of chronic disease
carb: 45-65
fats: 20-35
proteins: 10-35
✔✔respiration - ✔✔process in living organisms involving the production of energy,
typically with the intake of oxygen and the release of CO2 form the oxidation of complex
organic substances
✔✔glycolysis - ✔✔metabolic pathway that converts glucose into pyruvate. the free
energy released in this process is used to form high-energy molecules of ATP
✔✔factors affecting basal metabolic rate - ✔✔- age, growth
- heigh, % lean tissue
- fasting, starvation, malnutrition
- fever
- hormones: thyroxin
- sleep
✔✔turnover - ✔✔continuous process of loss and replacement of a constituent of a living
system
✔✔energy balance (+/-) - ✔✔= energy in - energy out
(+): you eat more energy than you use --> gain weight
(-): you eat less energy than you use --> lose weight
✔✔energy out - ✔✔1. basal metabolism
2. thermic effect of food: energy cost for digestion
3. adaptive thermogenesis
4. physical activity
AND ANSWERS GRADED A+
✔✔Minnesota Semi-Starvation Study - ✔✔--WWII
--Extreme dietary restrictions
--Psych distress and loss of control eating developed; binge eating + compensatory
purging
--Offered insights to psychological and biological effects of starvation
✔✔potential energy - ✔✔energy stores within an object; based on the state,
arrangement, or position of the object
✔✔gross energy - ✔✔total thermic energy in the foods released by complete oxidation
(unit = Kcal)
using bomb calorimeter, can estimate GE with direct calorimetry:
1. burn food
2. measure head given off
✔✔basal metabolic rate + ways to measure - ✔✔rate at which the body uses energy
while at rest to keep vital functions going
1. direct calorimetry
2. indirect calorimetry: amount of oxygen consumed and CO2 expelled
3. stable isotopes methods
✔✔surface law - ✔✔metabolic rate (heat production per unit time) of an animal is
proportion to their respective surface area
M = 70.5 W ^ 0.75
✔✔framework for human energy production (2) - ✔✔1. concentration gradient are
necessary to produce energy
2. formation of concentration gradients require energy
✔✔concentration gradient - ✔✔particles, called solutes, move from area of higher
number of particles to area of lower # ofparticles. areas typically separated by
membranes
✔✔hormone - ✔✔Chemical messengers, mostly those manufactured by the endocrine
glands, that are produced in one tissue and affect another
✔✔lysosome - ✔✔cell organelle filled with enzymes needed to break down certain
materials in the cell
,✔✔entropy - ✔✔A measure of disorder or randomness.
✔✔villi - ✔✔Fingerlike extensions of the intestinal mucosa that increase the surface
area for absorption
✔✔heat sums - ✔✔the total amount of heat produced or consumed when a chemical
system changes from an initial state to a final state is independent of the way in which
this change is brought about
✔✔metabolizable energy - ✔✔Digestible energy minus what is lost in urine and gases
✔✔constant heat sums - ✔✔the total amount of heat produced or consumed when a
chemical system changes from an initial state to a final state is independent of the way
in which this change is brought about
✔✔adaptive thermogenesis - ✔✔adjustments in energy expenditure related to changes
in environment such as extreme cold and to physiological events such as overfeeding,
trauma, and changes in hormone status
✔✔pair feeding - ✔✔the food intake between subjects on the control and test diet are
equal
✔✔dietary reference intakes (DRI) - ✔✔nutrient reference values that serve as a guide
for good nutrition and as the scientific basis for the development of food guidelines in
the US
✔✔Estimated average requirement (EAR) - ✔✔intake of a nutrient that maintains
adequacy in 50% of a healthy population
used to determine nutrient needs of POPULATIONS
✔✔Recommended Dietary Allowance (RDA) - ✔✔average daily intake of nutrient that
maintains adequacy in 97-98% of a healthy population
used to determine nutrient needs of individuals
✔✔adequate intake (AI) - ✔✔average daily intake of nutrient tha tis assumed to
maintain adequacy in health population
- observation based; lacks enough evidence to establish an RDA
✔✔Upper Level - ✔✔highest avg daily intake that hasn't been observed to have
adverse effects on a healthy population
!! not recommended; rather most tolerable level !!
, ✔✔estimated energy requirement - ✔✔average energy intake needed to maintain
energy balance
energy input = energy output
amount you eat compared to amount you exercise / exert energy
based on age, gender, weight, height, physical activity
✔✔acceptable macronutrient distribution range (AMDR) - ✔✔range of energy intake
from carbs, fat, protein associated with reduced risk of chronic disease
carb: 45-65
fats: 20-35
proteins: 10-35
✔✔respiration - ✔✔process in living organisms involving the production of energy,
typically with the intake of oxygen and the release of CO2 form the oxidation of complex
organic substances
✔✔glycolysis - ✔✔metabolic pathway that converts glucose into pyruvate. the free
energy released in this process is used to form high-energy molecules of ATP
✔✔factors affecting basal metabolic rate - ✔✔- age, growth
- heigh, % lean tissue
- fasting, starvation, malnutrition
- fever
- hormones: thyroxin
- sleep
✔✔turnover - ✔✔continuous process of loss and replacement of a constituent of a living
system
✔✔energy balance (+/-) - ✔✔= energy in - energy out
(+): you eat more energy than you use --> gain weight
(-): you eat less energy than you use --> lose weight
✔✔energy out - ✔✔1. basal metabolism
2. thermic effect of food: energy cost for digestion
3. adaptive thermogenesis
4. physical activity
