Question 1

Research shows less susceptibility to health problems when excess body fat is distributed around the ________.

Accepted Answer

A)  stomach 
B)  arms and chest 
C)  hips and thighs 
D)  face and neck 
E)  shoulders 
A)  stomach 
B)  arms and chest 
C)  hips and thighs 
D)  face and neck 
E)  shoulders

Question 2

Imagine an adult who loses 20 pounds of excess body weight through a starvation diet. About how much of this weight loss is lean tissue?

Accepted Answer

A)  2 lb 
B)  4 lb 
C)  5 lb 
D)  10 lb 
E)  15 lb 
A)  2 lb 
B)  4 lb 
C)  5 lb 
D)  10 lb 
E)  15 lb

Question 3

Which part of the brain is the primary center for appetite control?

Accepted Answer

A)  cerebellum 
B)  cerebral cortex 
C)  medulla 
D)  hypothalamus 
E)  hippocampus 
A)  cerebellum 
B)  cerebral cortex 
C)  medulla 
D)  hypothalamus 
E)  hippocampus

Question 4

What is the reason for excluding the value for adaptive thermogenesis when calculating energy requirements?

Accepted Answer

A)  It is expensive to measure. 
B)  It is too variable to measure. 
C)  T he value is too low to be utilized in calculations . 
D)  The value is highly influenced by the dietary ratio of protein, fat, and carbohydrate. 
E)  All of these are correct 
A)  It is expensive to measure. 
B)  It is too variable to measure. 
C)  T he value is too low to be utilized in calculations . 
D)  The value is highly influenced by the dietary ratio of protein, fat, and carbohydrate. 
E)  All of these are correct

Question 5

Which energy-yielding nutrient is the most satiating?

Accepted Answer

A)  fat 
B)  water 
C)  protein 
D)  carbohydrate 
E)  alcohol 
A)  fat 
B)  water 
C)  protein 
D)  carbohydrate 
E)  alcohol

Question 6

Which statement accurately describes the energy measurement of foods?

Accepted Answer

A)  The amount of carbon dioxide consumed gives an indirect measure of energy released. 
B)  A bomb calorimeter measures the amount of oxygen released when a food is oxidized. 
C)  Bomb calorimetry provides precise amounts of energy a person derives from the foods consumed. 
D)  Bomb calorimetry typically overstates the physiological fuel value. 
E)  In general, the fuel value of protein foods will exceed their energy value as measured by bomb calorimetry. 
A)  The amount of carbon dioxide consumed gives an indirect measure of energy released. 
B)  A bomb calorimeter measures the amount of oxygen released when a food is oxidized. 
C)  Bomb calorimetry provides precise amounts of energy a person derives from the foods consumed. 
D)  Bomb calorimetry typically overstates the physiological fuel value. 
E)  In general, the fuel value of protein foods will exceed their energy value as measured by bomb calorimetry.

Question 7

What is the range of body fat content for normal-weight women 20-39 years of age?

Accepted Answer

A)  5-10% 
B)  18-22% 
C)  23-26% 
D)  28-32% 
E)  31-34% 
A)  5-10% 
B)  18-22% 
C)  23-26% 
D)  28-32% 
E)  31-34%

Question 8

Why are overweight or obese women at higher risk for cancer of the female reproductive system?

Accepted Answer

A)  Obese women are more sedentary, which promotes cancer development. 
B)  Adipose tissue stores carcinogens in the body. 
C)  Excess body fat produces more estrogen, which may promote the development of cancer. 
D)  Obese women eat more food; therefore, they are exposed to more naturally occurring carcinogens. 
E)  Obese women have impaired immune function, so their ability to deal with cancer-causing viruses is diminished. 
A)  Obese women are more sedentary, which promotes cancer development. 
B)  Adipose tissue stores carcinogens in the body. 
C)  Excess body fat produces more estrogen, which may promote the development of cancer. 
D)  Obese women eat more food; therefore, they are exposed to more naturally occurring carcinogens. 
E)  Obese women have impaired immune function, so their ability to deal with cancer-causing viruses is diminished.

Question 9

Which term refers to a relatively new food practice that uses restrictive diets, ritualized eating patterns, and rigid food avoidance?

Accepted Answer

A)  amenorrhea 
B)  bulimia 
C)  cathartic disordered eating 
D)  muscle dysmorphia 
E)  orthorexia nervosa 
A)  amenorrhea 
B)  bulimia 
C)  cathartic disordered eating 
D)  muscle dysmorphia 
E)  orthorexia nervosa

Question 10

Explain why a person might override feelings of hunger and satiety.

Accepted Answer

Eating can be triggered by signals other

Question 11

Which of the following is a metabolic consequence of obesity that precedes type 2 diabetes?

Accepted Answer

A)  subcutaneous fat 
B)  insulin resistance 
C)  thyroid insufficiency 
D)  hypothalamic impedance 
E)  islet cell pathology 
A)  subcutaneous fat 
B)  insulin resistance 
C)  thyroid insufficiency 
D)  hypothalamic impedance 
E)  islet cell pathology

Question 12

Which of the following factors raises the BMR?

Accepted Answer

A)  sleep 
B)  a growing body 
C)  fasting 
D)  obesity 
E)  aging 
A)  sleep 
B)  a growing body 
C)  fasting 
D)  obesity 
E)  aging

Question 13

What hormone becomes active in the stomach and causes satiation?

Accepted Answer

A)  gastrin 
B)  adipokines 
C)  neuropeptide Y 
D)  cholecystokinin 
E)  pepsin 
A)  gastrin 
B)  adipokines 
C)  neuropeptide Y 
D)  cholecystokinin 
E)  pepsin

Question 14

Which term reflects the proportions of muscle, bone, fat, and other tissue that make up a person's total body weight?

Accepted Answer

A)  metabolic syndrome 
B)  body weight distribution 
C)  body mass index 
D)  body composition 
E)  relative energy index 
A)  metabolic syndrome 
B)  body weight distribution 
C)  body mass index 
D)  body composition 
E)  relative energy index

Question 15

Which of the following statements describes the thermic effect of foods (TEF)?

Accepted Answer

A)  TEF is estimated at 25% of energy intake. 
B)  TEF plus an increase in the metabolic rate due to overeating is called diet-induced thermogenesis (DIT). 
C)  A meal eaten all at once has a lower TEF than one spread out over hours. 
D)  TEF is higher for high-fat foods than for high-carbohydrate foods. 
E)  TEF must be considered when estimating energy expenditure because its contribution to total energy output is substantial. 
A)  TEF is estimated at 25% of energy intake. 
B)  TEF plus an increase in the metabolic rate due to overeating is called diet-induced thermogenesis (DIT). 
C)  A meal eaten all at once has a lower TEF than one spread out over hours. 
D)  TEF is higher for high-fat foods than for high-carbohydrate foods. 
E)  TEF must be considered when estimating energy expenditure because its contribution to total energy output is substantial.

Question 16

Which of the following represents the BMI of a person classified as overweight?

Accepted Answer

A)  15 
B)  18.5 
C)  22 
D)  27 
E)  34 
A)  15 
B)  18.5 
C)  22 
D)  27 
E)  34

Question 17

Imagine that, over time, an adult gains an extra 20 pounds of body weight. About how much of this weight gain is fat?

Accepted Answer

A)  5 lb 
B)  10 lb 
C)  12.5 lb 
D)  15 lb 
E)  18.5 lb 
A)  5 lb 
B)  10 lb 
C)  12.5 lb 
D)  15 lb 
E)  18.5 lb

Question 18

Which method to assess body fat weighs a person on land and then again while submerged in water?

Accepted Answer

A)  hydrodensitometry 
B)  skinfold measures 
C)  bioelectrical impedance 
D)  air-displacement plethysmography 
E)  DXA scan 
A)  hydrodensitometry 
B)  skinfold measures 
C)  bioelectrical impedance 
D)  air-displacement plethysmography 
E)  DXA scan

Question 19

Which term refers to a psychiatric disorder characterized by a preoccupation with building body mass?

Accepted Answer

A)  amenorrhea 
B)  bulimia 
C)  cathartic disordered eating 
D)  muscle dysmorphia 
E)  orthorexia nervosa 
A)  amenorrhea 
B)  bulimia 
C)  cathartic disordered eating 
D)  muscle dysmorphia 
E)  orthorexia nervosa

Question 20

What is binge-eating disorder and how is it treated?

Accepted Answer

People with binge-eating disorder typica

Exam 8: Energy Balance and Body Composition

Research shows less susceptibility to health problems when excess body fat is distributed around the ________.

Imagine an adult who loses 20 pounds of excess body weight through a starvation diet. About how much of this weight loss is lean tissue?

Which part of the brain is the primary center for appetite control?

What is the reason for excluding the value for adaptive thermogenesis when calculating energy requirements?

Which energy-yielding nutrient is the most satiating?

Which statement accurately describes the energy measurement of foods?

What is the range of body fat content for normal-weight women 20-39 years of age?

Why are overweight or obese women at higher risk for cancer of the female reproductive system?

Which term refers to a relatively new food practice that uses restrictive diets, ritualized eating patterns, and rigid food avoidance?

Explain why a person might override feelings of hunger and satiety.

Which of the following is a metabolic consequence of obesity that precedes type 2 diabetes?

Which of the following factors raises the BMR?

What hormone becomes active in the stomach and causes satiation?

Which term reflects the proportions of muscle, bone, fat, and other tissue that make up a person's total body weight?

Which of the following statements describes the thermic effect of foods (TEF)?

Which of the following represents the BMI of a person classified as overweight?

Imagine that, over time, an adult gains an extra 20 pounds of body weight. About how much of this weight gain is fat?

Which method to assess body fat weighs a person on land and then again while submerged in water?

Which term refers to a psychiatric disorder characterized by a preoccupation with building body mass?

What is binge-eating disorder and how is it treated?

An Overview of Nutrition

Planning a Healthy Diet

Digestion, Absorption, and Transport

The Carbohydrates: Sugar, Starches, and Fibers

The Lipids: Triglycerides, Phospholipids, and Sterols

Protein: Amino Acids

Energy Metabolism

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

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