Deck 6: Measurement of Energy in Food

Question 1

BTU.

A) British thermal unit
B) Heat of combustion of sugar
C) Same as Kelvin measures
D) Measure of energy transfer from one body to another

Answer 1

British thermal unit

Question 2

Two factors that affect energy release from protein combustion.

A) Type of protein in the food and relative sulfur content of the protein
B) Relative nitrogen content of the protein and relative sulfur content of the protein
C) Relative sulfur content of the protein and the source of the protein
D) Type of protein in the food and relative nitrogen content of the protein

Answer 2

Type of protein in the food and relative nitrogen content of the protein

Question 3

Macronutrient with the highest average heats of combustion.

A) Proteins
B) Vitamins
C) Lipids
D) Carbohydrates

Answer 3

Lipids

Question 4

Represents the percentage of ingested food that is digested and absorbed.

A) Coefficient of digestibility
B) Digestion index
C) Absorption index
D) Digestion:absorption quotient

Question 5

Dietary fiber reduces the amount of food absorbed by __________.

A) wrapping tightly around other macronutrients
B) speeding transit time through the gastrointestinal tract
C) deactivating digestive enzymes
D) neutralizing pancreatic lipase

Question 6

All energy-releasing reactions in the body ultimately depend on __________ use.

A) oxygen
B) iron
C) nitrogen
D) calcium

Question 7

Which of the following is not a method of indirect calorimetry?

A) Open-circuit spirometry
B) Human calorimeter
C) Doubly labeled water technique
D) Bag technique

Question 8

Represents the ultimate fate of all of the body's metabolic processes.

A) Water
B) Oxygen
C) Hydrogen
D) Heat

Question 9

Permits considerable freedom of movement for estimating energy expenditure in diverse activities.

A) Portable spirometer
B) Closed-circuit spirometer
C) Bomb calorimeter
D) Human calorimeter

Question 10

The respiratory quotient (RQ).

A) O₂ produced/CO₂ consumed
B) CO₂ produced/N₂ consumed
C) O₂ produced/O₂ consumed
D) CO₂ produced/O₂ consumed

Question 11

The oxygen consumed relative to carbon dioxide produced for fat catabolism.

A) Greater
B) Less
C) Significantly less
D) The same

Question 12

RQ = 0.70:

A) carbohydrate metabolism
B) dietary fiber metabolism
C) lipid metabolism
D) protein metabolism

Question 13

The Atwater general factor for lipid.

A) 2
B) 4
C) 7
D) 9

Question 14

An individual's caloric intake equals the sum of __________.

A) energy from fats and carbohydrates
B) all energy consumed
C) energy from protein and fat
D) all nonnutrients consumed

Question 15

Before protein oxidation.

A) Carbon dioxide excretion
B) Creation of a water molecule
C) Lipolysis
D) Deamination

Question 16

A high-fiber meal has __________ total energy absorbed than a fiber-free meal of equivalent caloric content.

A) less
B) an equal amount of
C) significantly greater
D) slightly higher

Question 17

Bomb calorimetry.

A) CO₂ liberated
B) Heat liberated
C) O₂ consumed
D) H₂O produced

Question 18

Indirect calorimetry includes all of the following except:

A) bomb calorimeter
B) closed-circuit spirometry
C) open-circuit spirometry
D) doubly labeled water technique

Question 19

Measuring oxygen uptake to estimate energy expenditure.

A) Inaccurate compared to closed-circuit spirometry estimates
B) Same as bomb calorimetry estimates
C) Indirect calorimetry
D) Significantly lower than direct estimates

Question 20

Estimates total daily energy expenditure of humans in free-living conditions without the normal constraints imposed by laboratory procedures.

A) Closed-circuit spirometry
B) Doubly labeled water technique
C) Weir technique
D) Douglas-bag technique

Question 21

Heat of combustion.

A) Determined by a food's water content
B) The same for each macronutrient
C) Highest for protein
D) A food's total energy value

Question 22

A bomb calorimeter's principle of operation.

A) Atwater factors
B) Direct calorimetry
C) Indirect calorimetry
D) Digestive efficiency

Question 23

Closed-circuit spirometry.

A) Carbon dioxide measurement
B) Oxygen uptake measurement
C) Best used during physical activity
D) Direct calorie measurement

Question 24

The coefficient of digestibility.

A) Reveals energy content of a meal
B) Reveals fiber content of a meal
C) Reveals digestive efficiency for a food
D) Reveals meal's nutritive value

Question 25

The relative percentage of carbohydrates completely digested and absorbed.

A) 10%
B) 50%
C) 75%
D) 97%

Question 26

Net metabolizable energy value of typically consumed foods.

A) Wingate
B) Krebs
C) Cori
D) Atwater

Question 27

One British thermal unit (BTU):

A) measurement of energy value of 1 gram protein
B) 1 ton
C) represents the quantity of heat necessary to raise the temperature of 1 pound of water 1°F from 63°F to 64°F
D) represents the quantity of heat necessary to raise the temperature of 1 gram of carbohydrate 1°F from 63°F to 64°F

Question 28

In a bomb calorimeter, __________.

A) water absorbs the liberated heat
B) the food being tested must first be transaminated
C) the food being tested must first be oxidized
D) hydrogen is released and captured in the bomb

Question 29

Heat of combustion of 1 gram pure carbohydrate.

A) 5.0
B) 4.20
C) 9.0
D) 5.45

Question 30

Heat liberated by a food's complete oxidation.

A) Same as metabolic equivalent
B) Same as energy cost factor
C) Same as heat of combustion
D) Same as the Atwater factor

Question 31

Complete oxidation of lipid in the bomb calorimeter.

A) 50% more energy than carbohydrate
B) 75% more energy than carbohydrate
C) 90% more energy than carbohydrate
D) 120% more energy than carbohydrate

Question 32

Highest number of hydrogen atoms available for oxidation to supply energy?

A) Carbohydrates
B) Lipids
C) Proteins
D) Water

Question 33

Which of the following equivalents is accurate?

A) 1 foot-pound (ft-lb) = 0.23889 kcal
B) 1 foot-pound (ft-lb) = 1000 J
C) 1 kcal = 9.8066 J
D) 1 J = 1 Newton-meter (Nm)

Question 34

Net energy value.

A) Heat of combustion determined by direct calorimetry
B) Sum of the energy liberated from the heat of combustion and the amount of available energy
C) Difference between the energy liberated from the heat of combustion and the amount of energy available to the body
D) Amount of energy actually available to the body

Question 35

Accurately estimates the net energy typically metabolized for consumed foods.

A) Heat of combustion factors
B) Net energy values
C) Atwater general factors
D) Bomb calorimeters

Question 36

Not an approach to accurately quantifying the energy generated during rest and physical activity?

A) Bomb calorimeter
B) Direct calorimetry
C) Indirect calorimetry
D) Doubly labeled water technique

Question 37

An airtight chamber with an oxygen supply where a person lives and works for an extended time period.

A) Bomb calorimeter
B) Human calorimeter
C) Closed-circuit spirometer
D) Open-circuit spirometer

Question 38

Benefits of indirect calorimetry.

A) Measures anaerobic oxygen use
B) Directly measures oxygen output
C) No benefits to using this method
D) Relatively simple to operate

Question 39

Indirect calorimetry procedures that measure oxygen uptake during physical activity include all of the following except __________.

A) portable spirometry
B) bag technique
C) closed-circuit spirometer
D) computerized instrumentation

Question 40

Indirect calorimetry.

A) Computerized instrumentation
B) Ability to directly measure heat dissipation
C) Closed-circuit spirometry
D) Doubly labeled water technique

Question 41

RQ calculation.

A) CO₂ produced × O₂ consumed
B) CO₂ produced × O₂ consumed × N₂ correction factor
C) CO₂ produced ÷ O₂ consumed
D) O₂ consumed ÷ CO₂ produced

Question 42

Limitation of the doubly labeled water technique.

A) Too expensive
B) Too many constraints
C) Can only assess individuals, not groups
D) Too inaccurate

Question 43

Method to calculate the metabolic mixture during physical activity.

A) Portable spirometer
B) Atwater factor
C) Respiratory exchange ratio
D) Respiratory quotient

Question 44

Respiratory quotient.

A) Applies to vitamin and combustion
B) Approximately 0.70 for lipid combustion
C) Only infers macronutrient metabolism during intense activity
D) Averages approximately 1.20 for carbohydrate combustion

Question 45

Nitrogen excretion.

A) Measured when carbohydrate metabolizes
B) Measured when protein metabolizes
C) Only occurs in steady-rate activity
D) Does not occur in humans

Question 46

Not a component of total daily energy expenditure.

A) Energy expended from vitamin and mineral metabolism
B) Energy expended during physical activity and recovery
C) Thermogenic influence of food consumed
D) Resting metabolic rate

Question 47

Directly affects total daily energy expenditure.

A) Food pH
B) Amount of water consumed
C) Dietary-induced thermogenesis
D) Gender

Question 48

Generally accounts for 15% to 30% of total daily energy expenditure.

A) DIT
B) Physical activity
C) RMR
D) BMR

Question 49

Energy required for digesting, absorbing, and assimilating nutrients.

A) Basal metabolic rate
B) Resting energy expenditure
C) Dietary-induced thermogenesis
D) Physical energy expenditure

Question 50

Has the highest resting metabolic rate.

A) An individual living in a cold climate performing activity in the cold
B) An individual living in a cold climate performing activity in the heat
C) An individual living in a tropical climate performing activity in the heat
D) An individual living in a tropical climate performing activity in the cold

Question 51

Considered a non-weight-bearing activity?

A) Walking
B) Stationary cycling
C) Jogging
D) Tennis

Question 52

Two types of indirect calorimetry.

A) Nitrogen analysis and oxygen analysis
B) Closed-circuit and direct
C) Closed-circuit and open-circuit
D) Bomb and closed-circuit

Question 53

During closed-circuit spirometry:

A) the person rebreathes CO₂, and O₂ is absorbed
B) VO₂ and VCO₂ are measured
C) soda lime absorbs CO₂ in exhaled air
D) the RQ equals 1.00

Question 54

Precisely determines the body's heat production.

A) RQ and lactate formed
B) RQ and amount of oxygen uptake
C) RQ and amount of carbon dioxide produced
D) Blood lactate level and oxygen consumed

Question 55

Nonprotein RQ assumption.

A) Protein is only used during rest.
B) Protein contributes 25% to total energy expenditure.
C) The metabolic mixture comprises only carbohydrate and fat.
D) High-intensity exercise causes excess CO₂ production.

Question 56

RQ for a mixed diet.

A) Assumes combustion of 12% protein, 35% carbohydrate, and 53% fat
B) Assumes combustion of 40% carbohydrate and 60% fat
C) Equals RQ for carbohydrate combustion
D) Assumes combustion of an equal mixture of fat and protein

Question 57

Dietary fiber reduces the coefficient of digestibility.

Question 58

Major differences exist in digestive efficiency between obese and lean individuals.

Question 59

Carbohydrates are readily available and easily metabolized by muscle.

Question 60

During activities ranging from rest to moderate aerobic activity, the RQ always reflects the oxidation of pure carbohydrate or pure fat.

Question 61

Application of the RQ assumes that oxygen and carbon dioxide exchange measured at the lungs reflects the actual gas exchange from macronutrient metabolism in the cell.

Question 62

The closed-circuit spirometer provides an ideal way to assess total energy expenditure of groups over prolonged time periods, including bed rest and during extreme activities like climbing.

Question 63

A general value for the gross heat of combustion for protein is 5.65 kcal·g^-1.

Question 64

The bomb calorimeter requires an external supply of carbon dioxide.

Question 65

Carbohydrate can be used to form ATP.

Question 66

To adjust for the effects of variations in body size on oxygen consumption, researchers frequently express oxygen consumption in terms of body mass known as relative oxygen consumption.

Question 67

Excessive fat catabolism produces excessive urea.

Question 68

Thermic effect of feeding is the minimum energy requirement to sustain the body's functions.

Question 69

Only indirect calorimetry can directly estimate the power and capacity of the different energy systems.

Question 70

The value 4.2 kilocalorie represents the gross heat of combustion for a gram of carbohydrate.

Question 71

Plant protein has a relatively low coefficient of digestibility.

Question 72

The loss of hydrogen in protein metabolism represents a 19% loss of the protein molecule's potential energy.

Question 73

The basal metabolic rate is the minimum energy requirement to sustain the body's functions during physical activity.

Question 74

A lower total energy absorption occurs with a high-fiber meal compared with a fiber-free meal of equivalent caloric content.

Question 75

Obese individuals usually exhibit greater digestive efficiency compared with lean counterparts.

Question 76

Regular physical activity blunts an age-related decrease in basal metabolic rate (BMR).

Question 77

The BMR is usually decreased with aging.

Question 78

A woman's larger percent body fat and smaller muscle mass relative to body size help explain her lower metabolic rate per unit surface area.

Question 79

The coefficient of digestibility for protein exceeds that of lipid and carbohydrate.

Question 80

Most common proteins contain approximately 16% nitrogen.