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Chapter 8: Energy Balance and Body Composition

Gertrudis Garcia

Follow the clues to complete the crossword. Some of the words may be two words written together as one (e.g. food intake = foodintake). You may use your text but you cannot ask for help from another classmate, this is an individual activity. There is a time frame of 10 minutes. The first person to complete the crossword recieves a prize.

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2.A brain center that controls activities such as maintenance of water balance, regulation of body temp., and control of appetite
4.The weight of the body minus the fat content
5.The integrated responce to the sight, smell, thought, or taste of food that initiates or delays eating
7.Body weight below some standard of acceptable weight that is usually defined in relation to height (such as BMI)
9.Also called Abdominal Fat or Upper-body fat
11.Body weight above some standard of acceptable weight that is usually defined in relation to height (such as BMI)
12.An index of a person's weight in relation to height; determined by dividing the weight (in kilograms) by the square of the height (in meters)
14.Adjustments in energy expenditure related to changes in environment such as extreme cold and to physiological events such as overfeeding, trauma, and changes in hormone status
15.A chemichal produces in the brain that stimulates appetite, diminishes energy expenditure, and increases fat storage
18.Fat stored within the abdominal cavity in association with the internal abdominal organs, as opposed to the fat stored under the skin
19.The reduced ability of insulin to regulate glucose metabolism
21.Also called th Specific Dynamic Effect of food or the Specific ynamic Activity of food.
22.An anthropometric measurement used to assess a person's abdominal fat.
23.Having the power to suppress hunger and inhibit eating
24.Measures the amount of heat releases
1.The rate of energy use for metabolism under specified conditions: after a 12-hour fast and restful sleep, without any physical activity or emotional excitement, and in a confortable setting. It is usually expressed as kcalories per kg body weight per hour
3.The number of kcalories that the body derives from a food, as acontrasted with the number of kcalories determined by calorimetry
6.The proportions of muscle, bone, fat, and other tissue that make up a person's total body weight
8.The painful sensation caused by a lack of food that initiates food-seeking behavior
10.The feeling of satisfaction that occurs after a meal and inhibits eating until the next meal. It determines how much time passes between meals.
13.Measures the amount of oxygen consumed
16.Similar to the BMR, a measure of the energy use od a person at rest in a confortable setting, but with less stringent criteria for recent food intake and physical activity. Consequently, it is slightly higher than the BRM
17.Eating in responce to arousal
20.The feeling of satisfaction and fullness that occurs during a meal and halts eating. It determines how much food is consumed during a meal.

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