Question 1

What method is used to measure the amount of heat given off by the body?

Accepted Answer

A) Bomb calorimetry 
B) Basal calorimetry 
C) Direct calorimetry 
D) Indirect calorimetry 
A) Bomb calorimetry 
B) Basal calorimetry 
C) Direct calorimetry 
D) Indirect calorimetry

Question 2

Jim is a 45 year old who eats fast food at least 3 times a week and smokes a pack of cigarettes each day.He just had a physical examination and was told that his body mass index is 24.In what category would Jim's BMI be classified?

Accepted Answer

A) Obesity 
B) Overweight 
C) Underweight 
D) Healthy weight 
A) Obesity 
B) Overweight 
C) Underweight 
D) Healthy weight

Question 3

Which of the following is a characteristic associated with using weight measures to assess risk of disease?

Accepted Answer

A) They are expensive to perform 
B) They are complicated to perform 
C) They are able to quantitate total body fat 
D) They cannot reveal fat distribution and central obesity 
A) They are expensive to perform 
B) They are complicated to perform 
C) They are able to quantitate total body fat 
D) They cannot reveal fat distribution and central obesity

Question 4

In what region of the body is the storage of excess body fat associated with the highest risks for cardiovascular disease and diabetes?

Accepted Answer

A) Neck 
B) Abdomen 
C) Hips and thighs 
D) Arms and shoulders 
A) Neck 
B) Abdomen 
C) Hips and thighs 
D) Arms and shoulders

Question 5

What term best describes a failure of the body's cells to respond to secretion of insulin?

Accepted Answer

A) Central obesity 
B) Insulin resistance 
C) Thyroid insufficiency 
D) Hypothalamic impedance 
A) Central obesity 
B) Insulin resistance 
C) Thyroid insufficiency 
D) Hypothalamic impedance

Question 6

Why does use of the BMI overestimate the prevalence of obesity in the African-American population?

Accepted Answer

A) Blacks have a higher average height than whites 
B) Blacks have denser bones and higher body protein concentrations than whites 
C) Blacks tend to have different proportions of brown and white adipose tissue than whites 
D) The fat pads in blacks are situated primarily around the hips, whereas in whites the pads are primarily abdominal 
A) Blacks have a higher average height than whites 
B) Blacks have denser bones and higher body protein concentrations than whites 
C) Blacks tend to have different proportions of brown and white adipose tissue than whites 
D) The fat pads in blacks are situated primarily around the hips, whereas in whites the pads are primarily abdominal

Question 7

Which of the following is a feature of the basal metabolic rate (BMR)?

Accepted Answer

A) Fever decreases the BMR 
B) Fasting increases the BMR 
C) Pregnancy increases the BMR 
D) Females have a higher BMR than males on a body weight basis 
A) Fever decreases the BMR 
B) Fasting increases the BMR 
C) Pregnancy increases the BMR 
D) Females have a higher BMR than males on a body weight basis

Question 8

Which of the following is not a known side effect of having insufficient fat stores?

Accepted Answer

A) Infertility 
B) Clinical depression 
C) Elevated body temperature 
D) Abnormal hunger regulation 
A) Infertility 
B) Clinical depression 
C) Elevated body temperature 
D) Abnormal hunger regulation

Question 9

What instrument is used to measure the energy content of foods?

Accepted Answer

A) Energy chamber 
B) Exothermic meter 
C) Bomb calorimeter 
D) Combustion chamber 
A) Energy chamber 
B) Exothermic meter 
C) Bomb calorimeter 
D) Combustion chamber

Question 10

What is the approximate daily basal metabolism of a 110-pound woman?

Accepted Answer

A) 500 kcal 
B) 1000 kcal 
C) 1500 kcal 
D) 2000 kcal 
A) 500 kcal 
B) 1000 kcal 
C) 1500 kcal 
D) 2000 kcal

Question 11

What is the primary factor that differentiates bulimia nervosa from binge eating?

Accepted Answer

A) Purging is rarely practiced in binge-eating disorder 
B) Higher rates of depression are reported in bulimia nervosa 
C) More food is consumed at one setting in binge-eating disorders 
D) Uncontrollable cravings for high-fat foods are seen only in bulimia nervosa 
A) Purging is rarely practiced in binge-eating disorder 
B) Higher rates of depression are reported in bulimia nervosa 
C) More food is consumed at one setting in binge-eating disorders 
D) Uncontrollable cravings for high-fat foods are seen only in bulimia nervosa

What method is used to measure the amount of heat given off by the body?

Jim is a 45 year old who eats fast food at least 3 times a week and smokes a pack of cigarettes each day.He just had a physical examination and was told that his body mass index is 24.In what category would Jim's BMI be classified?

Which of the following is a characteristic associated with using weight measures to assess risk of disease?

In what region of the body is the storage of excess body fat associated with the highest risks for cardiovascular disease and diabetes?

What term best describes a failure of the body's cells to respond to secretion of insulin?

Why does use of the BMI overestimate the prevalence of obesity in the African-American population?

Which of the following is a feature of the basal metabolic rate (BMR)?

Which of the following is not a known side effect of having insufficient fat stores?

What instrument is used to measure the energy content of foods?

What is the approximate daily basal metabolism of a 110-pound woman?

What is the primary factor that differentiates bulimia nervosa from binge eating?

An Overview of Nutrition

Planning a Healthy Diet

Digestion, Absorption, and Transport

The Carbohydrates: Sugars, Starches and Fibers

The Lipids: Triglycerides, Phospholipids, and Sterols

Protein: Amino Acids

Metabolism: Transformations and Interactions

Weight Management: Overweight, Obesity, and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins: A, D, E, and K

Water and the Major Minerals

The Trace Minerals

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, Childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Nutrition Care and Assessment

Nutrition Intervention

Medications, Diet-Drug Interactions, and Herbal Products

Enteral Nutrition Support

Parenteral Nutrition Support

Metabolic and Respiratory Stress

Upper Gastrointestinal Disorders

Lower Gastrointestinal Disorders

Liver Disease and Gallstones

Diabetes Mellitus

Cardiovascular Diseases

Kidney Diseases

Cancer and Hiv Infection

Filters

Exam 8: Energy Balance and Body Composition

What method is used to measure the amount of heat given off by the body?

Jim is a 45 year old who eats fast food at least 3 times a week and smokes a pack of cigarettes each day.He just had a physical examination and was told that his body mass index is 24.In what category would Jim's BMI be classified?

Which of the following is a characteristic associated with using weight measures to assess risk of disease?

In what region of the body is the storage of excess body fat associated with the highest risks for cardiovascular disease and diabetes?

What term best describes a failure of the body's cells to respond to secretion of insulin?

Why does use of the BMI overestimate the prevalence of obesity in the African-American population?

Which of the following is a feature of the basal metabolic rate (BMR)?

Which of the following is not a known side effect of having insufficient fat stores?

What instrument is used to measure the energy content of foods?

What is the approximate daily basal metabolism of a 110-pound woman?

What is the primary factor that differentiates bulimia nervosa from binge eating?

An Overview of Nutrition

Planning a Healthy Diet

Digestion, Absorption, and Transport

The Carbohydrates: Sugars, Starches and Fibers

The Lipids: Triglycerides, Phospholipids, and Sterols

Protein: Amino Acids

Metabolism: Transformations and Interactions

Weight Management: Overweight, Obesity, and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins: A, D, E, and K

Water and the Major Minerals

The Trace Minerals

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, Childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Nutrition Care and Assessment

Nutrition Intervention

Medications, Diet-Drug Interactions, and Herbal Products

Enteral Nutrition Support

Parenteral Nutrition Support

Metabolic and Respiratory Stress

Upper Gastrointestinal Disorders

Lower Gastrointestinal Disorders

Liver Disease and Gallstones

Diabetes Mellitus

Cardiovascular Diseases

Kidney Diseases

Cancer and Hiv Infection

Filters