Bundle: Nutrition: Concepts and Controversies, Loose-leaf Version, 14th + LMS Integrated for MindTap Nutrition, 1 term (6 months) Printed Access Card
14th Edition
ISBN: 9781337127547
Author: Frances Sizer, Ellie Whitney
Publisher: Cengage Learning
expand_more
expand_more
format_list_bulleted
Question
Chapter 9, Problem 4SC
Summary Introduction
To determine:
Whether the statement ‘the thermic effect of food plays a major role in energy expenditure’, is true or false.
Introduction:
Energy expenditure is the energy amount which is required by the body to perform physical functions, such as blood circulation, breathing, and digestion of food. It is a component of
Expert Solution & Answer
Trending nowThis is a popular solution!
Students have asked these similar questions
Concerning the energy expenditure:
Thermic effect of food is an
important and significant
component of the total energy
expenditure
The most controllable energy
O expenditure is the one spent in
physical activity
The more fat mass the person has,
O the higher would be the energy
expenditure
O It increases with age
. Does the penguin or the mouse expend a greater proportion ofits energy budget on thermoregulation? Why?
Of the 3 components of one's daily Estimated Energy Requirement (EER),
which one is possible to increase significantly on a day-to-day basis?
O thermic effect of food
basal energy expenditure
you cannot change any of the components of the EER on a day to day basis
O physical activities (thermic effect of exercise)
Chapter 9 Solutions
Bundle: Nutrition: Concepts and Controversies, Loose-leaf Version, 14th + LMS Integrated for MindTap Nutrition, 1 term (6 months) Printed Access Card
Ch. 9 - Prob. 1RQCh. 9 - Prob. 2RQCh. 9 - Prob. 3RQCh. 9 - Prob. 1CTCh. 9 - Prob. 2CTCh. 9 - Prob. 1SCCh. 9 - Prob. 2SCCh. 9 - Prob. 3SCCh. 9 - Prob. 4SCCh. 9 - Prob. 5SC
Ch. 9 - Prob. 6SCCh. 9 - Prob. 7SCCh. 9 - Prob. 8SCCh. 9 - When the brain receives signals that enough food...Ch. 9 - Prob. 10SCCh. 9 - Prob. 11SCCh. 9 - Prob. 12SCCh. 9 - Prob. 13SCCh. 9 - Prob. 14SCCh. 9 - Prob. 15SCCh. 9 - Prob. 16SCCh. 9 - Prob. 17SCCh. 9 - Prob. 18SCCh. 9 - Prob. 19SCCh. 9 - Prob. 20SCCh. 9 - Prob. 21SC
Knowledge Booster
Similar questions
- 1. What happen when your dietary intake of the metabolic fuels (fats, carbohydrates, proteins) is greater than the energy expenditure? or less than the energy expenditure? Explain in not more than 50 words ANSWER: Intake is less than the Intake is greater than the energy expenditurelenergy expenditurearrow_forwardHow much of the energy we consume goes towards supporting the body’s basic functions? a 20% b 10% c 70% d 35%arrow_forward80% Physiological hunger motivates you to eat when* O you feel depressed O you are growing rapidly O you are stressed O you are uncomfortable A food label is required by law to include OO OOarrow_forward
- How long we can continuously consume Co Q10 supplementary. Does it can be dangerous?arrow_forwardConsider a 96 kg adult, who is overweight. Weight loss would improve their general health and wellbeing. If 35 % of the body mass of this 96 kg adult consists of TGs (in adipose tissue), what is the total available fuel reserve, in kJ and kcal, in the form of TGs? 2. This 96 kg adult decides to begin a starvation diet to lose weight. They aim to reduce their weight to 75 kg, which will be a weight loss of 21 kg. If the only source of nutrient energy for this 96 kg adult is the oxidation of fatty acids stored at TGs, how long (in days plus hours) will it take for this person to lose 21 kg of their body weight under starvation conditions? The daily energy expenditure for this 96 kg adult is 8700 kJ. This is equivalent to the recommended Australian average daily energy intake of 8700 kJ. 3. Calculate the weight loss in kg/day under such starvation conditions if the oxidation of fatty acids stored as TGs were the…arrow_forwarddecreasing food intake Foods that claim to be 'fresh'* O may contain preservatives for texture and to delay spoilage must be raw and unprocessed and never have been frozen or heated must be low in total fat and saturated fat O must supply 20 percent or more of the Percent Daily Value of most nutrients Guidelines to follow when eating out include* asking food to be prepared in healthful ways O O Oarrow_forward
- If a person consume their average kcalorie intake per day over a month, assuming no change in activity level, would you expect them to lose, gain, or maintain their body weight BMI of person= 24.5 daily kcal intake- 2035 kcal DRI of person- 2835 kcalarrow_forward1. What happen when your dietary intake of the metabolic fuels (fats, carbohydrates, proteins) is greater than the energy expenditure? or less than the energy expenditure? 2. What and how are the metabolic fuels consumed during fed state? during fasted state?arrow_forwardWhich nutrients have only upper limit of intake without estimated RDA? Select one or more: a. Cadmium b. PUFAS c. Copper d. Starch e. Proteins f. Beta-carotene g. Zinc h. Vitamin E i. Ascorbic acid j. Cholesterol k. Sugarsarrow_forward
- The preferred energy sources for the body are ________.arrow_forwardMaintaining normal body weight requires that __________ intake be balanced by _________ output.arrow_forwardPhysiologists usually use kilocalories per minutes for .? * O All the above rate of heat production food energyarrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
NutritionHealth & NutritionISBN:9781337906371Author:Sizer, Frances Sienkiewicz., WHITNEY, ElliePublisher:Cengage Learning,
Human Physiology: From Cells to Systems (MindTap ...BiologyISBN:9781285866932Author:Lauralee SherwoodPublisher:Cengage LearningNutritional Sciences: From Fundamentals to Food, ...Health & NutritionISBN:9781337486415Author:McGuirePublisher:Cengage
Nutrition: Concepts and Controversies - Standalo...Health & NutritionISBN:9781305627994Author:Frances Sizer, Ellie WhitneyPublisher:Brooks Cole
Nutrition
Health & Nutrition
ISBN:9781337906371
Author:Sizer, Frances Sienkiewicz., WHITNEY, Ellie
Publisher:Cengage Learning,
Human Physiology: From Cells to Systems (MindTap ...
Biology
ISBN:9781285866932
Author:Lauralee Sherwood
Publisher:Cengage Learning
Nutritional Sciences: From Fundamentals to Food, ...
Health & Nutrition
ISBN:9781337486415
Author:McGuire
Publisher:Cengage
Nutrition: Concepts and Controversies - Standalo...
Health & Nutrition
ISBN:9781305627994
Author:Frances Sizer, Ellie Whitney
Publisher:Brooks Cole