Q1. How many Calories (kcals) are equivalent to one pound of adipose tissue (fat tissue)?:

Q2. What does a bomb calorimeter measure? Briefly describe how it works.:

Q3. The heat generated in a bomb calorimeter for protein is 5.6 kcal/g, yet on a food label it tells me that protein is 4 kcal/gram. Why are these values different?:

Q4. List the physiological fuel values for carbohydrate, protein, alcohol and fat:

Q5. You just ate 2 slices of a medium pizza for lunch. Here is the nutrient analysis: 21 g of protein, 75 g of carbohydrates, 18 g of fat, and 4 g of fiber. How many kcals is in this meal? Calculate the percent kcals coming from fat.:

Q6. Briefly, what is the difference between hunger, satiation, satiety, and appetite?

Q7. Does the phrase "feeling fuller for longer" refers to satiety or satiation?:

Q8. Define low energy density.

Q9. Explain the difference between dietary fat having a low satiation in the stomach, verses fat producing satiety signals when in the small intestine.

Q10. What nutrient is considered most satiating?:

Q11. Describe INDIRECT CALORIMETRY in measuring energy expenditure in humans.:

Q12. You expend energy in three categories. List these categories and define them.

Q13. For the average semi-sedentary American, what category is responsible for the most calorie expenditure?:

Q14. If Sonia ate the same amount of kcalories from her flounder, her olive oil, and her rice, which would have the highest thermic effect of food?:

Q15. What does BMR stand for?:

Q16. What factors or characteristics can raise basal metabolic rate (BMR) and what factors can lower basal metabolic rate?:

Q17. What variables are accounted for in the DRI equation for calculating Total Energy Expenditure (this is called Estimated Energy Requirement in the text)?:

Q18. What variable that could contribute to a teenager's Total Energy Expenditure (TEE), is not accounted for in the TEE for adults?:

Q19. What are two other criteria (besides BMI) which should be used to determine healthy body status in an individual?

Q20. Why is BMI not a perfect indicator of health risks?:

Q21. Is your body an apple or a pear? So what; why is this important?

Q22. What are the cut-offs in terms of adult waist circumferences and risk for increased chronic diseases?:

Q23. What is the approximate prevalence of adult overweight plus obesity combined for US adults?

Q24. What is the prevalence of obesity alone?:

Q24. Sonia has struggled with being overweight throughout her childhood and adult life. Zoom ahead 20 years and Sarah becomes obese in her 30's.

Q25. Explain the differences between fat cell development between Sonia and Sarah. Explain why Sonia will likely have more difficulty losing weight than Sarah will.

Q26. Compare hyperplastic vs hypertrophic obesity.:

Q27. Describe the Set-Point Theory. Does this mean that no one can ever lose weight and keep it off?:

Q28. What is the misconception in this student quote? "The less dietary fat I take in, the less body fat I will have.":

Q29. Sonia wants to lose weight and David has decided he wants to gain weight. Both have decided to throw caution to the wind and are going to get drugs from the black-market "they" say impact the regulation of food intake via known hormones and proteins. They have heard about leptin, neuropeptide Y, and cholecystokinin (CCK). From a purely speculative point of view, which of these might help each to either reduce or increase their appetite and food intake, as wished? What would health experts say about the usefulness of taking such drugs for long term weight control and maintenance?:

Q30. What is healthy weight less per week?:

Q31. Describe components of the Weight Maintenance Wheel.

Q32. Now list factors identified as important when developing eating plans for weight loss and maintenance of a healthy weight. (Chpt 9, pp. 272-77, Table 9-3). What is a reasonable reduction is kcals/day (either from food or exercise) for a healthy weight loss diet?: