2. Energy Balance Susan Algert

3. Indirect calorimetry Measuring energy use without measuring heat production O2 uptake and CO2 output Doubly labeled water method Gas exchange

4. Bomb Calorimeter Energy is released in form of heat when food is burned. The amount of heat generated provides a direct measure of the amount of energy stored in the food’s chemical bonds. Direct versus indirect calorimetry

5. Appetite, Hunger, Satiety Hunger—physiological response to a need for food triggered by chemical messengers in the brain Appetite-response to sight, smell, taste of food that initiates or delays eating Satiety—The feeling of satisfaction that occurs after a meal

6. Factors influencing eating Physiological Sensory Cognitive Postingestive and Postabsorptive influences

7. Components of Energy Expenditure Basal Metabolism Physical Activity Thermic Effect of Food Adaptive Thermogenesis

8. Factors that Affect BMR-increase or decrease? Age Height Growth Body Composition Fever Stresses

9. Resting Energy Expenditure Harris Benedict equation used to calculate REE based on person’s age, weight, height and sex.

10. Energy Expenditure of Organs in adult Brain—19% of REE Liver—29% of REE Heart—10% of REE Skeletal Muscles—18% of REE

11. Factors that affect BMR Environmental temperature Fasting/starvation Malnutrition Hormones Smoking Caffeine Sleep

12. Healthy Body Weight Tables BMI Overweight Underweight Body composition

13. Assessing Body Fat Densiometry such as underwater weighing Dual energy x-ray absorptiometry Skinfold thickness Bioelectrical impedance analysis CT and MRI

14. Health Risks Associated with Body Weight Hypertension Heart Disease and Stroke Diabetes Cancer Sleep Apnea Osteoarthritis Gout

15. Current Thinking on Obesity Obesity gene codes for protein leptin Produced by fat cells Leptin acts as a hormone Promotes negative energy balance

16. White versus Brown Adipose Tissue White adipose tissue stores fat for other cells to use for energy Brown adipose tissue releases stored energy as heat

17. Neuropeptide Y Neurotransmitter produced in the brain Stimulates appetite Diminishes energy expenditure Increases fat storage

18. Dietary fat promotes obesity because It is palatable It produces little satiety It provides 9 kcals per gram Increases body fat stores in excess

19. Components of successful weight loss Low fat diet; cut back one fourth to one third on calories Activity; 250cals/day, 5-6 X/wk Behavior Modification including food records Be realistic

20. Drugs and Surgery for Obesity Prescription Over the counter Surgery

21. Weight Gain Takes time Eat energy dense foods Eat snacks Exercise to eat and gain muscle— strength training and an extra 700- 1,000 calories per day