Weekly Assignment #10 Chapter 8 PDF

Preview

Summary

assignment for chapter 8...

Description

Weekly Assignment #10 FCS 157 Fall 2020 Directions: Answer the following questions regarding information from the reading and PowerPoint lecture for Chapter 8. Matching: Type the letter of the correct word/ phrase in the blank. a) b) c) d) e) f) g) h) i) j) k) l) m) n) o)

22 25 7000 Fasting Satiety Hunger Caffeine Appetite External cue Stress Thermic effect Basal metabolism Bomb calorimetry Neuropeptide Y Adaptive thermogenesis

1. 7000 Approximate number of kcalories in 2 pounds of body fat 2. Bomb calorimetry Technique used to measure the amount of heat given off when a food burns 3. Neuropeptide Y Chemical produced in the brain that stimulates appetite, diminishes energy expenditure, and increases fat storage 4. Appetite Response to the smell of favorite food 5. Hunger Irritating sensation that initiates thoughts of food 6. Satiety A feeling of fullness after eating 7. Stress A common trigger for eating that is not related to hunger 8. External cue Trigger for eating in response to the time of day 9. Basal metabolism Energy needed to maintain the body at rest 10. Fasting A factor that lowers basal metabolism 11. Caffeine A factor that raises basal metabolism 12. Thermic effect Term that describes the energy needed to process food 13. Adaptive thermogenesis Changes in energy expenditure consequent to changes in environment 14. 25 Body mass index of an adult of 180 lbs and 5 ft 11 in 15. 22 Body mass index of an adult of 145 lbs and 5 ft 8 in Short Response: Answer in complete sentences.

1. What is basal metabolic rate. Discuss factors that increase and decrease basal metabolic rate. What factors may account for the decline in BMR with age? Basal metabolic rate is the number of calories needed to maintain basic body functions. Age decreases basal metabolic due to muscle loss, while gaining muscle increases basal metabolic rate because muscle needs more energy to function.

2. List six tips that promote a person's acceptance of a healthy body weight. A person can accept their body weight by; look at body weight as a reflection of one’s health rather than appearance, get active, follow the USDA Food Patterns, use positive descriptions for the body, stop dieting, and value yourself.

3. What is the difference between visceral and subcutaneous fat. Discuss the importance of fat distribution in the body in relation to risk for degenerative diseases. Visceral fat is a type of body fat primarily found in the abdominal cavity and covers organs, while subcutaneous fat is a type of fat typically visible under the skin. Fat distributed more in the upper body is made up of visceral fat that makes one with this body type more likely to have chronic disease....