Nutrition 109 Study Guide Test 3 Gurzzell
Nutrition 109 Study Guide Test 3 Gurzzell nutrition 109
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This 4 page Study Guide was uploaded by Donnetta Shanklin on Sunday April 3, 2016. The Study Guide belongs to nutrition 109 at Western Illinois University taught by Mr. Gurzell in Winter 2016. Since its upload, it has received 21 views. For similar materials see Nutrition 109 in Nutrition and Food Sciences at Western Illinois University.
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Date Created: 04/03/16
Nutrition Study Guide: How Do You Measure Someone’s Diet? 1. How do you measure someone’s diet? 2. What is the downfall to Food Frequency Questionnaires? 3. What is a 24 Hour Food Recall? 4. What is the benefit of a 24 Hour Food Recall? 5. What is a food diary? 6. What does BMI stand for? 7. True or False: Obesity was recently classified as a disease? 8. What is the major health problem in the US? 9. What are the at risks populations for being overweight and obesity? 10. What happened on 1995? 11.What happened in 2000? 12.What happened in 2005? 13.What happened in 2010? 14. What are the BMI considerations? 15.What are the Pros of BMI? 16.What are the Cons of BMI? 17.What are the BMI cutoffs? 18.What are the risks of being underweight? 19.What are the prevalences of being overweight and obesity? 20. What are the risks the risks of being overweight? 21.What are the risks from Central Obesity? 22.What are the basic principals for being healthy? 23.What are the components of Energy Expenditure? Answers 1.Evaluate food, consumption by validated tools: Food Diary 24 H Food Recall Food Frequency Questionnaire 2. Not incredibly detailed… no day to day variation. 3. Sit down with someone and ask them to recall everything they ate in the past 24 hours. 4. Provides great detail for a short period of time 5. A journal that keeps track of everything you consume on a daily basis (often for 3days at a time). 6. Body Mass Index 7. True, Obesity is a disease. 8. Overweight and obesity 9. Low socioeconomic status, Minority (heavily tied to the SES) Women/children 10. In 1995, no state had a prevalence rate less than 10%, all states had prevalence rates between 1019% =, and no state had a prevalence rate greater than or equal to 20% 11. Only Colorado had a prevalence rate less than 15%, the other states had prevalence rates between 1524%, and no state had a prevalence rate greater than or equal to 25% 12. No state had a prevalence rate less than 15%, most states had a prevalence rates between 2029%, and 3 states had a prevalence rate greater than or equal to 30% 13. No state had a prevalence rate less than 20%, most states had a prevalence rates between 2029%, and 12 states had a prevalence rate greater than or equal to 30%. 14. No shoes, stand straight up (against the wall), look forward heels together and legs straight measure with flat board on head. 15. Pros: easy to measure easy to standardize useful for ‘most’ people 16. Cons: no information on body composition weight can easily fluctuate (unique considerations here!) agerestrictive 17. underweight is less than 18.5 healthy weight is 18.525 overweight is 2530 obese is greater than 30 18. People without fat reserves are more susceptible to wasting ( much like cancer patients) Heart disease is more severe (but less common) 19. Being overweight is more common ⅔ of the US has a BMI greater than 25 ⅓ of the US is Overweight ⅓ of the US is Obese 20. Increased risk of Obesityrelated illness, hypertension cardiovascular disease increased inflammation (not just when you’re sick) many other problems 21. Visceral fat is more associated with disease (compared to subcutaneous) we suggest that a person is better off looking like a ‘pear’ than an ‘apple’ 22. to lose weight ( calories in< calories out) to maintain weight ( calories in= calories out) to gain weight (calories in> calories out) calories in: food and drinks calories out: physical activity metabolism can vary from person to person some people have a very efficient fast metabolism, whereas other have a very slow metabolism 23. Basic metabolic rate:(normal energy needs to functions of life; breathing, making blood cells, normal metabolism). Thermic Effect Of Food: energy required to digest food physical activity (most variable) 2550% physical activity 510% thermic effect of food 5056%BMI For a sedentary person,physical activities may account for less than half as much energy as basal metabolism, whereas a very acute person’s activities may equal the energy cost of basal metabolism
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