Exam (elaborations)
Body Composition – Questions And Detailed Solutions
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- BODY COMPOSITION
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- BODY COMPOSITION
Body Composition – Questions And Detailed Solutions
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Body Composition – Questions And Detailed Solutions1. Body Composition: The relative proportions of fat and lean mass in an
individual
2. Importance of BC: Assess health
risk Assess effectiveness of
interventions
To set weight classifications for athletes
3. Fat Mass (FM): The absolute amount of body fat
Includes all extractable lipids from adipose and
other tissue
4. Fat-free Mass (FFM): Lipid-free chemicals and
tissues Water, muscle, bone, connective tissue,
organs
5. Relative Body Fat Percentage (%BF): FM as a percentage of total body
mass (TBM)
6. Muscle vs. Fat Tissue: Muscle tissue may comprise up to 50% of TBM,
fat tissue can expand to 80% TBM
7. Adipose Tissue: Specialized for storage of energy in the form of
triglycerides (fat) Fat accounts for 80% of energy stored in the body
Adipocytes = fat cells
8. Two Types of Fat Cells: White and Brown
Adipocytes 30-50 billion fat cells in an adult of
normal weight.
9. White Adipose Cells: Most fat is stored here in one large fat droplet,
nuclei are flat and on the outer rim of cell. Can expand in size until fat
is used.
10.Brown Adipose Cells: Contain small fat droplets, more vascularized,
nuclei are more centrally located, more mitochondria
Better for heat generation
Plays trivial role in weight maintenance
11.Hypertrophy: Increase in cell size
12.Overweight Characteristics: Adipocytes reach capacity and new ones
form, usually occurs when TBF exceeds 30 kg.
13.Hyperplasia: Increase in cell number
14.Obese Person: 75-80 billion fat cells
15.Adipocytes: Once they are created they cannot be destroyed, the
size can only decrease.
16.Cellulite: An enlarged fat cell can cause buldging between connective
fibers that keeps skin attached to the body, creates a dimply effect
17.Body Fat Regulation: Sex hormones, local factors, genetics regulate
1/
, Body Composition – Questions And Detailed Solutions
. Fat is continually flowing in and out of cells at all times regardless
of nutritional state.
18.Fatty Acids: Fat flows in and out of cells in the form of molecules
called
.
19.Triglycerides: We store fat in the form of . These are too big to
pass in and out of cells.
20.Triglyceride Components: Glycerol + 3 fatty acids = .
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