BMI, which stands for Body Mass Index, is a measure of one’s weight against one’s height. It is found by dividing an individual’s weight in metric by the square of their height in metric units
BMI is often used as a way of determining if an individual is overly fat, although this usage is not always very accurate. For example, athletes with large amounts of muscle may be found to have an “obese” BMI, because muscle is very heavy and dense. However, for the general population, BMI is considered a reliable indicator of obesity, as it is strongly correlated with metabolic problems associated with being overweight
Basal metabolic rate (BMR) is the amount of energy expended while at rest in a neutrally temperate environment, in the post-absorptive state (meaning that the digestive system is inactive, which requires about twelve hours of fasting).
Basal metabolic rate (BMR) is the minimal rate of energy expenditure per unit time by endothermic animals at rest.[1] It is reported in energy units per unit time ranging from watt (joule/second) to ml O2/min or joule per hour per kg body mass J/(h·kg)). Proper measurement requires a strict set of criteria be met. These criteria include being in a physically and psychologically undisturbed state, in a thermally neutral environment, while in the post-absorptive state (i.e., not actively digesting food).
Metabolism refers to the processes that the body needs to function. Basal Metabolic Rate is the amount of energy expressed in calories that a person needs to keep the body functioning at rest. Some of those processes are breathing, blood circulation, controlling body temperature, cell growth, brain and nerve function, and contraction of muscles.
Basal metabolic rate (BMR) affects the rate that a person burns calories and ultimately whether that individual maintains, gains, or loses weight. The basal metabolic rate accounts for about 60 to 75% of the daily calorie expenditure by individuals. It is influenced by several factors. BMR typically declines by 1-2% per decade after age 20, mostly due to loss of fat-free mass, although the variability between individuals is high.