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The Harris–Benedict equation (also called the Harris-Benedict principle) is a method used to estimate an individual's basal metabolic rate (BMR).. The estimated BMR value may be multiplied by a number that corresponds to the individual's activity level; the resulting number is the approximate daily kilocalorie intake to maintain current body weight.
In the early 1970s, computer technology enabled on-site data processing, some real-time analysis, and even graphical displays of metabolic variables, such as O 2, CO 2, and air-flow, thereby encouraging academic institutions to test accuracy and precision in new ways.
The metabolic equivalent of task (MET) is the objective measure of the ratio of the rate at which a person expends energy, relative to the mass of that person, while performing some specific physical activity compared to a reference, currently set by convention at an absolute 3.5 mL of oxygen per kg per minute, which is the energy expended when sitting quietly by a reference individual, chosen ...
for women, = ( + +). The difference in BMR for men and women is mainly due to differences in body mass. For example, a 55-year-old woman weighing 130 pounds (59 kg) and 66 inches (168 cm) tall would have a BMR of 1,272 kilocalories (5,320 kJ) per day.
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Resting metabolic rate generally composes 60 to 75 percent of TDEE. [1] Because adipose tissue does not use much energy to maintain, fat free mass is a better predictor of metabolic rate. A taller person will typically have less fat mass than a shorter person at the same weight and therefore burn more energy.
A rock mass with a high RMR before the adjustment factors are applied has a high reinforcement potential, and can be reinforced by, for example, rock bolts, whatever the MRMR value might be after excavation. Contrariwise, rock bolts are not a suitable reinforcement for a rock mass with a low RMR (i.e. has a low reinforcement potential).
Specific dynamic action (SDA), also known as thermic effect of food (TEF) or dietary induced thermogenesis (DIT), is the amount of energy expenditure above the basal metabolic rate due to the cost of processing food for use and storage. [1]