Question 1

Skinfold measurements provide an inaccurate estimate of total body fat.

Accepted Answer

A) True 
 B)False

Question 2

Surplus dietary carbohydrate is first stored as:

Accepted Answer

A)  glycogen. 
B)  protein. 
C)  fat. 
D)  triglycerides. 
E)  cholesterol. 
A)  glycogen. 
B)  protein. 
C)  fat. 
D)  triglycerides. 
E)  cholesterol.

Question 3

Voluntary activities normally require less energy in a day than basal metabolism does.

Accepted Answer

A) True 
 B)False

Question 4

Given that EER for women = [354 - (6.91  x  age)] + PA  x ´ [(9.36  x ´ wt) + (726  x  ht)], estimate the energy requirements for Anne, an active 27 year old (PA = 1.27) who is 5 feet 4 inches tall and weighs 130 pounds.

Accepted Answer

A)  1700-1800 
B)  2300-2400 
C)  2600-2700 
D)  3200-3300 
E)  3500-3700 
A)  1700-1800 
B)  2300-2400 
C)  2600-2700 
D)  3200-3300 
E)  3500-3700

Question 5

The recommended range of body fat for a woman is:

Accepted Answer

A)  13-21%. 
B)  15-23%. 
C)  23-31%. 
D)  27-35%. 
E)  30-40%. 
A)  13-21%. 
B)  15-23%. 
C)  23-31%. 
D)  27-35%. 
E)  30-40%.

Question 6

The basal metabolic rate slows with increasing age because:

Accepted Answer

A)   the elderly are malnourished. 
B)  fat mass in the body decreases. 
C)  digestive efficiency declines. 
D)  lean body mass diminishes. 
E)  kidney function decreases. 
A)   the elderly are malnourished. 
B)  fat mass in the body decreases. 
C)  digestive efficiency declines. 
D)  lean body mass diminishes. 
E)  kidney function decreases.

Question 7

Energy is stored in the body as:

Accepted Answer

A)  nitrogen. 
B)  glycerol. 
C)  fatty acids. 
D)  lecithin. 
E)  body fat. 
A)  nitrogen. 
B)  glycerol. 
C)  fatty acids. 
D)  lecithin. 
E)  body fat.

Question 8

The body metabolically recognizes the difference between fasting and starving.

Accepted Answer

A) True 
 B)False

Question 9

The health risk associated with central obesity has to do with:

Accepted Answer

A)  an imbalance in adipokines. 
B)  the proximity of the excess fat to the gallbladder. 
C)  an imbalance in cytokines. 
D)  the proximity of excess fat to the small intestine. 
E)  an imbalance in estrogen. 
A)  an imbalance in adipokines. 
B)  the proximity of the excess fat to the gallbladder. 
C)  an imbalance in cytokines. 
D)  the proximity of excess fat to the small intestine. 
E)  an imbalance in estrogen.

Question 10

People can change their voluntary actions to spend more or less energy in a day, but they cannot change their basal metabolic rate.

Accepted Answer

A) True 
 B)False

Question 11

When carbohydrate consumption exceeds body needs, the excess glucose is:

Accepted Answer

A)  not absorbed from the small intestine. 
B)  excreted in the feces. 
C)  stored as glucose. 
D)  stored as glycogen only. 
E)  stored as glycogen and fat. 
A)  not absorbed from the small intestine. 
B)  excreted in the feces. 
C)  stored as glucose. 
D)  stored as glycogen only. 
E)  stored as glycogen and fat.

Question 12

Obesity is officially defined as a BMI of equal to or greater than which of the following?

Accepted Answer

A)  25 
B)  30 
C)  35 
D)  40 
E)  43 
A)  25 
B)  30 
C)  35 
D)  40 
E)  43

Question 13

Sara is a 22-year-old college student with a BMI of 17.5. She is very anxious and stress triggers binge eating episodes followed by self-induced vomiting. From which of the following disorders does Sara most likely suffer?

Accepted Answer

A)  bulimia nervosa 
B)  anorexia nervosa 
C)  clinical depression 
D)  binge eating disorder 
E)  relative energy deficiency in sport (RED-S) 
A)  bulimia nervosa 
B)  anorexia nervosa 
C)  clinical depression 
D)  binge eating disorder 
E)  relative energy deficiency in sport (RED-S)

Question 14

Ketones can meet some of the nervous system's energy needs.

Accepted Answer

A) True 
 B)False

Question 15

An individual can most easily alter his/her energy output by altering:

Accepted Answer

A)  the time of day he/she exercises. 
B)  the intensity, duration, and frequency of exercise. 
C)  his/her eating patterns. 
D)  the combination of foods eaten at a meal. 
E)  sleep patterns. 
A)  the time of day he/she exercises. 
B)  the intensity, duration, and frequency of exercise. 
C)  his/her eating patterns. 
D)  the combination of foods eaten at a meal. 
E)  sleep patterns.

Question 16

What body component has the greatest variability in quantity and quality?

Accepted Answer

A)  bone mass 
B)  muscle mass 
C)  fluid 
D)  fat mass 
E)  nervous tissue 
A)  bone mass 
B)  muscle mass 
C)  fluid 
D)  fat mass 
E)  nervous tissue

Question 17

Discuss three indicators used to identify and evaluate the health risks from overweight and obesity.

Accepted Answer

1 BMI- overweight is defined as BMI of 2

Question 18

Your client, Samantha, has been fasting to lose weight. Which of the following changes in her body would be least likely?

Accepted Answer

A)  loss of lean tissue 
B)  disturbances of fluid and electrolyte balance 
C)  impairment of disease resistance 
D)  increased body temperature 
E)  increased metabolic rate 
A)  loss of lean tissue 
B)  disturbances of fluid and electrolyte balance 
C)  impairment of disease resistance 
D)  increased body temperature 
E)  increased metabolic rate

Question 19

Describe how fat can be made from an excess of each of the energy nutrients-carbohydrate, protein, or fat.

Accepted Answer

Surplus carbohydrate can be first stored

Question 20

Which of the following are the three indicators established by obesity experts for evaluating health risks from overweight and obesity?

Accepted Answer

A)  disease risk profile, body fat percentage, and blood pressure 
B)  BMI, waist circumference, and blood pressure 
C)  waist circumference, blood pressure, and body fat percentage 
D)  diet history, BMI, and disease risk profile 
E)  disease risk profile, BMI, and waist circumference 
A)  disease risk profile, body fat percentage, and blood pressure 
B)  BMI, waist circumference, and blood pressure 
C)  waist circumference, blood pressure, and body fat percentage 
D)  diet history, BMI, and disease risk profile 
E)  disease risk profile, BMI, and waist circumference

Exam 6: Energy Balance and Body Composition

Skinfold measurements provide an inaccurate estimate of total body fat.

Surplus dietary carbohydrate is first stored as:

Voluntary activities normally require less energy in a day than basal metabolism does.

Given that EER for women = [354 - (6.91 x age)] + PA x ´ [(9.36 x ´ wt) + (726 x ht)], estimate the energy requirements for Anne, an active 27 year old (PA = 1.27) who is 5 feet 4 inches tall and weighs 130 pounds.

The recommended range of body fat for a woman is:

The basal metabolic rate slows with increasing age because:

Energy is stored in the body as:

The body metabolically recognizes the difference between fasting and starving.

The health risk associated with central obesity has to do with:

People can change their voluntary actions to spend more or less energy in a day, but they cannot change their basal metabolic rate.

When carbohydrate consumption exceeds body needs, the excess glucose is:

Obesity is officially defined as a BMI of equal to or greater than which of the following?

Sara is a 22-year-old college student with a BMI of 17.5. She is very anxious and stress triggers binge eating episodes followed by self-induced vomiting. From which of the following disorders does Sara most likely suffer?

Ketones can meet some of the nervous system's energy needs.

An individual can most easily alter his/her energy output by altering:

What body component has the greatest variability in quantity and quality?

Discuss three indicators used to identify and evaluate the health risks from overweight and obesity.

Your client, Samantha, has been fasting to lose weight. Which of the following changes in her body would be least likely?

Describe how fat can be made from an excess of each of the energy nutrients-carbohydrate, protein, or fat.

Which of the following are the three indicators established by obesity experts for evaluating health risks from overweight and obesity?

Overview of Nutrition and Health

Digestion and Absorption

Carbohydrates

Lipids

Protein

Weight Management

The Vitamins

Water and the Minerals

Nutrition Through the Life Span: Pregnancy and Lactation

Nutrition Through the Life Span: Infancy, Childhood, and Adolescence

Nutrition Through the Life Span: Later Adulthood

Nutrition Care and Assessment

Nutrition Intervention and Diet-Drug Interactions

Enteral and Parenteral Nutrition Support

Nutrition in Metabolic and Respiratory Stress

Nutrition and Upper Gastrointestinal Disorders

Nutrition and Lower Gastrointestinal Disorders

Nutrition and Liver Diseases

Nutrition and Diabetes Mellitus

Nutrition and Cardiovascular Diseases

Nutrition and Renal Diseases

Nutrition, Cancer, and Hiv Infection

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