| A | B |
|---|
| adaptive thermogenesis | adjustments in energy expenditure related to changes in enviromnent such as cold and to physiological events |
| appetite | the psychological desire to eat or interest in food (accompanied by sight, smell, or thought of food) |
| basal metabolic rate (BMR) | the rate of energy use for metabolism under basal conditions, usually expressed as kcal/kg body weight per hour. |
| basal metabolism | the energy needed to maintain life when a body is at complete rest after a 12 hour fast |
| bioelectrical impedance | a method of estimating body fat using low-intensity electrical current |
| body composition | the proportions of muscle, bone, fat, and other tissue that makes up a person's total body weight |
| body mass index (BMI) | an index of a person's weight in relation to height |
| BMI is calculated by | dividing the weight (Kg) by the square of the height (m) |
| bomb calorimetry | the measurement of energy output as heat energy |
| central obesity | excess fat around the trunk of the body |
| direct calorimetry | the measurement of energy output as heat energy |
| external cue theory | the theory that some people eat in response to external factors such as time of day |
| fatfold measure | a clinical estimate of total body fatness in which the thickness of a fold of skin on the back of the arm |
| frame size | the size of a person's bones and masculature |
| hunger | the physiological need to eat, experienced as a drive to obtain food |
| hydrodensitometry | a method of measuring body density in which the person is first weighed and then submerged in water |
| indirect calorimetry | the estimation of energy output from measures of the amount of oxygen used and carbon dioxide eliminated |
| intra-abdominal fat | fat stored within the abdominal cavity in association with the internal abdominal organs |
| overfat | an excess of body fat |
| overweight | body weight above some standard of acceptable weight that is usually defined in relation to height |
| physiological fuel value | the number of kcalories that the human body derives from a food, as contrasted with the number of kcal determined by calorimetry |
| resting energy expenditure (REE) | a measure of energy output that is usually less precise than the BMR |
| satiety | the feeling of satisfaction and fullness that food brings |
| stress eating | eating in response to arousal |
| thermic effect of food (TEF) | an est. of the energy required to process food |
| thermogensis | the generation of heat; used in physiology and nutrition studies as an index of how much energy the body is spending |
| underweight | body weight below some standard of acceptable weight that is usually defined in relation to height |
| voluntary activities | the component of a person's daily energy expenditures that involves conscious and deliberate muscular work |
