Ch. 12 Energy Balancing Act

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Across
  1. 3. A calculation of body weight relative to height used to assess body weight categories; formula: (Weight in lbs ÷ Height in inches²) × 703.
  2. 5. The energy required to support internal body systems at rest, including breathing, blood circulation, nerve activity, hormone secretion, and body temperature maintenance.
  3. 9. The sum of basal metabolism, physical activity energy, and thermic effect of food; total calories burned daily.
  4. 10. Energy expended during planned exercise and structured movement; accounts for 25–35% of total daily energy expenditure.
  5. 11. The concentration of energy in a food; high fat, low water foods have high calorie density, while high water, low fat foods have low calorie density.
  6. 13. A method of measuring the energy in food by burning it completely in a bomb calorimeter and measuring the heat produced.
  7. 15. The principle that weight stability occurs when calories consumed (energy in) equals calories burned (energy out).
  8. 17. A method of assessing body composition using calipers to measure the thickness of subcutaneous fat (fat under the skin).
  9. 20. Compounds formed when the body converts fat into energy during prolonged energy deficiency or very low carbohydrate diets.
  10. 22. A state in which energy intake exceeds energy expenditure, resulting in excess calories being stored as body fat.
  11. 25. A BMI classification indicating excess body weight; BMI between 25–29.9.
  12. 27. The average number of calories needed daily to maintain energy balance, based on age, gender, weight, height, and physical activity level.
  13. 29. A device used in direct calorimetry that burns food completely to measure the energy released as heat.
  14. 30. The energy required for digestion, absorption, and metabolism of food; represents 5–10% of total daily energy expenditure.
Down
  1. 1. A BMI classification indicating insufficient body weight; BMI below 18.5.
  2. 2. A body composition assessment tool calculated by dividing waist measurement by hip measurement; health standards are <0.90 for men and <0.85 for women.
  3. 4. A BMI classification indicating significant excess body weight with increased health risks; BMI of 30 or higher.
  4. 6. The number of calories the body burns at rest to maintain basic physiological functions; accounts for 60–65% of total daily energy expenditure.
  5. 7. A unit of measurement for energy in food; 1 calorie = the energy needed to raise the temperature of 1 gram of water by 1°C.
  6. 8. The ability to do work; exists in forms including chemical energy (from food), mechanical energy (from movement), and heat energy (body temperature).
  7. 12. Weight appropriate to a person's gender, height, and body frame that is associated with health and longevity and reduces disease risk.
  8. 14. A measurement of abdominal fat; health standards are <40 inches for men and <35 inches for women.
  9. 16. A method of measuring body composition by assessing how the body conducts electrical current; lean tissue conducts better than fat.
  10. 18. The proportion of lean body tissue (muscle, bone, organs) to fat tissue in the body.
  11. 19. Similar to BMR but measured 4 hours after eating or exercise (rather than after a 12 hour fast); slightly higher than BMR and more practical for research.
  12. 21. A state in which energy intake is less than energy expenditure, leading to weight loss, fat depletion, and potentially muscle breakdown.
  13. 23. Body tissue that is not fat, including water, protein, minerals, organs, muscle, and bone.
  14. 24. Body fat; the tissue where excess calories are stored; 3,500 excess calories = approximately 1 pound of adipose tissue.
  15. 26. An abnormal buildup of ketone bodies in the bloodstream, which can alter the acid base balance of blood and pose health risks.
  16. 28. Nonexercise Activity Thermogenesis; energy expended during daily living activities like walking, fidgeting, and using a keyboard (not planned exercise).