Reference no: EM131680023
1. What are the four components that make up the thermic effect of food? What percentage of food is attributed to this?
2. How long of a reserve of glycogen is in the body?
3. Using the most basic formula, a man who weighs 100 kg (220 pounds) needs how many calories in a day to maintain his body weight at rest?
4. Using the Mifflin-St. Jeor formula, calculate your TEE (total energy expenditure). Show your work.
5. What 3 categories of energy expenditure make up the Total Energy Requirement? Define each briefly.
6. What are the four functions of water in the body?
7. How many ounces should a woman and a man drink in fluids per day outside what they get in food? How many 16 ounce bottles would this be?
8. Why is thirst not a good indicator of fluid balance in the elderly?
9. Explain the capillary fluid shift mechanism.
10. More hydrogen ions in solution mean the fluid is a base or acid? With a ph higher or lower than 7?
11. What is food neophobia?
12. Jewish customs don't allow what type of land animal? Or this sea creature? And you can't mix what two food groups?
13. Muslim dietary law prohibits which meat? What about alcohol? Cheeseburger?
14. What dietary practices are practiced during Ramadan?
15. What are the 3 staple ingredients in the Mexican diet?
16. What percentage of American adults have a BMI over 30?
17. What is the most accurate way to measure body fat?
18. What are the ideal body fat ranges for adult men and women?
19. What would happen if a person received an infusion of ghrelin?
20. This question is worth 11 points. Describe 5 common diets and briefly list the pros/cons of each. You will get 2 points for each, with an additional point for a well-written response. Two or three sentences for each one is acceptable.