Deck 13: Food Energy

Question 1

The energy required for all body cells depends on:

A) its storage as glycogen
B) its availability as ATP
C) gluconeogenesis
D) muscle contraction
E) the Atwater factor of the fuel

Answer 1

B

Question 2

Which can NOT be said about basal metabolic rate (BMR):

A) BMR is measured at the lowest rate of energy expenditure under conditions with a strict set of criteria.
B) Men tend to have a larger body than women, and therefore have a higher BMR.
C) A lean person has a lower BMR than a person with the same weight but more body fat; this is because fat tissue has a high metabolic rate.
D) Hypermetabolic conditions such as burns and liver disease can increase BMR.
E) People living in tropical environments may have higher BMR than those in temperate environments.

Answer 2

C

Question 3

BMR generally accounts for about half of total energy expenditure. What are the two main factors that account for the other half of energy expenditure?

A) growth and physical activity
B) physical activity and thermic effect of food
C) thermic effect of food and controlling body temperature
D) growth and muscle contraction
E) controlling body temperature and functioning of brain and nerves

Answer 3

B

Question 4

Which of the following statements about energy expenditure and requirements is FALSE?

A) Energy expenditure can be expressed as kJ per minute or a multiple of BMR.
B) Energy expenditure rises steeply from just after birth through early childhood due to growth and development.
C) Thermic effect of food can add about 5-10 percent, depending on meal size and types of foods eaten, to the total energy expenditure.
D) Dietary fat has a higher energy value compared to protein and carbohydrates, and because of that, its thermic effect tends to be larger too.
E) Increase in energy requirement in those who have illness, infection or injury can lead to rapid weight loss.

Question 5

Which of the following statements about energy balance is FALSE?

A) Food energy intake is usually regulated by the body to cope with the demands of basal metabolism and other energy expenditure.
B) Energy balance is the difference between energy input and energy output.
C) Positive energy balance is common in pregnant women and growing children.
D) Negative energy balance can be achieved by reduce energy intake or increase physical activity or both.
E) The most achievable method for negative energy balance is a drastic reduction in food intake.

Question 6

A 23-year-old female has an average intake of 7,860 kJ energy and 70 g total fat. What information is needed in the calculation of % energy contributed by total fat?

A) The Atwater factor for fat is 37 kJ/g.
B) Her average intake of protein is 78
C) Her average intake of dietary fibre is 20
D) Calculation is not possible without information on the types of fat in the diet.
E) Calculation is not possible without information on her body weight and BMI.

Question 7

Food energy density can be:

A) increased by a greater water content
B) decreased by a greater dietary fibre content
C) unchanged by a greater protein content
D) increased by a decreased fat content
E) decreased by a greater alcohol content

Question 8

Which of the following statements about energy density of food is FALSE?

A) Energy density is the amount of energy per gram of food.
B) All macronutrient contents in a food are equally important in the determination of its energy content.
C) 100 g of apple (energy density 2 kJ/g) can provide the same energy as 10g of sweet biscuit (energy density 20 kJ/g).
D) Butter has a higher energy density than fruit jam.
E) Vegetables have lower energy density than cereals.

Question 9

Based on the information below, which of the following statements is FALSE?
One serve of Food A (5 g) provides energy 124 kJ (fat 2 g, carbohydrate 2.6 g and protein 0.3 g).
One serve of Food B (100 g) provides energy 121 kJ (fat 0 g, carbohydrate 4.7 g and protein 2.4 g).

A) Fat in Food A contributes about 58% of energy.
B) Carbohydrate in Food B contributes about 65% of energy.
C) Food A and B have the same or similar energy density.
D) Food A has lower water content than Food
E) Food B is likely to be a vegetable.

Question 10

Which of the following statements is FALSE?

A) The brain can use only glucose and fatty acids as its energy sources.
B) During the first 24 hours of fasting, blood glucose level is maintained by the breakdown of glycogen (glycogenolysis) in the liver and skeletal muscle.
C) Conversion of amino acid into glucose (gluconeogenesis) occurs if fasting continues for more than two days.
D) During prolonged starvation, triglycerides are broken down to fatty acids (lipolysis), which will undergo a series of processes to produce ATP via the TCA cycle.
E) In ketogenesis, ketone bodies are produced through the breakdown of fatty acids and ketogenic amino acids.

Question 11

What are the consequences of prolonged fasting and starvation? Explain how the body copes with these conditions in terms of energy expenditure, to conserve life.

Question 12

Apart from basal metabolic rate, what else can affect energy expenditure?

Question 13

13 Use the information provided to answer the following questions about Food C.
Food C 100 g provides energy 1,110 kJ (fat 3.3 g, carbohydrate 49 g and protein 8.9 g).
1. What is the % energy contribution of each macronutrient?
2. What is its energy density?
3. Would you recommend this food to those who wants to lose weight? Why?