Question 1

An individual with a BMI of ____________________ or more is said to be obese.

Accepted Answer

30, thirty

Question 2

What is the ideal range of body fat content for women between 20 and 39 years of age?

Accepted Answer

A) 15-17% 
B) 18-21% 
C) 23-26% 
D) 28-32% 
E) 33-37% 
A) 15-17% 
B) 18-21% 
C) 23-26% 
D) 28-32% 
E) 33-37% C

Question 3

Research in obese people seems to show that there is less susceptibility to health problems provided that the excess body fat is distributed around the ____.

Accepted Answer

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

Question 4

The desire to eat a slice of chocolate cake after consuming a very large meal best illustrates which state?

Accepted Answer

A) satiety 
B) hunger 
C) appetite 
D) depression 
E) bulimia 
A) satiety 
B) hunger 
C) appetite 
D) depression 
E) bulimia

Question 5

_____ is second only to _____ in causing premature deaths.

Accepted Answer

A) Underweight; obesity 
B) Tobacco; underweight 
C) Tobacco; obesity 
D) Obesity; tobacco 
E) Alcohol; obesity 
A) Underweight; obesity 
B) Tobacco; underweight 
C) Tobacco; obesity 
D) Obesity; tobacco 
E) Alcohol; obesity

Question 6

Which diet promotes the greatest loss of body heat?

Accepted Answer

A) High fat and low protein 
B) High protein and low fat 
C) High carbohydrate and low fat 
D) Balanced protein, fat, and carbohydrate 
E) High protein and high carbohydrate 
A) High fat and low protein 
B) High protein and low fat 
C) High carbohydrate and low fat 
D) Balanced protein, fat, and carbohydrate 
E) High protein and high carbohydrate

Question 7

Which measurement can be used to gauge the amount of a person's abdominal fat?

Accepted Answer

A) BMI 
B) Essential body fat 
C) Hydrodensitometry 
D) Waist circumference 
E) Adaptive thermogenesis efficiency 
A) BMI 
B) Essential body fat 
C) Hydrodensitometry 
D) Waist circumference 
E) Adaptive thermogenesis efficiency

Question 8

Explain the difference between satiety and satiation. Give examples of nutrients with a high or low satiating index.

Accepted Answer

During the course of a meal, as food ent

Question 9

What is an emetic?

Accepted Answer

A) An appetite suppressant 
B) An inhibitor of intestinal lipase 
C) A substance that induces vomiting 
D) An over-the-counter weight loss product 
E) A stimulant laxative 
A) An appetite suppressant 
B) An inhibitor of intestinal lipase 
C) A substance that induces vomiting 
D) An over-the-counter weight loss product 
E) A stimulant laxative

Question 10

Discuss factors that affect the sensations of hunger and appetite.

Accepted Answer

Appetite prompts a person to eat-or not

Question 11

What is a characteristic of excess intra-abdominal fat?

Accepted Answer

A) It is more common in women than men. 
B) It has been proven to be a poorer indicator of degenerative diseases than the BMI. 
C) Some (but not all) research suggests that it is more harmful than fat in other locations. 
D) It is associated with increased risk for heart disease and diabetes in men but not in women. 
E) It bears very little relationship to heart disease or diabetes but is importantly associated with certain cancers. 
A) It is more common in women than men. 
B) It has been proven to be a poorer indicator of degenerative diseases than the BMI. 
C) Some (but not all) research suggests that it is more harmful than fat in other locations. 
D) It is associated with increased risk for heart disease and diabetes in men but not in women. 
E) It bears very little relationship to heart disease or diabetes but is importantly associated with certain cancers.

Question 12

About how long does it take for a meal to be completely eliminated from the stomach?

Accepted Answer

A) 30 minutes 
B) 1.5 hours 
C) 4 hours 
D) 8 hours 
E) 12 hours 
A) 30 minutes 
B) 1.5 hours 
C) 4 hours 
D) 8 hours 
E) 12 hours

Question 13

Why might the measurement of the resting metabolic rate in a person be somewhat higher than her basal metabolic rate?

Accepted Answer

A) She is mildly malnourished. 
B) She sleeps through the procedure. 
C) She is wearing shorts and a tank top. 
D) She has eaten right before the measurement is performed. 
E) She is morbidly obese. 
A) She is mildly malnourished. 
B) She sleeps through the procedure. 
C) She is wearing shorts and a tank top. 
D) She has eaten right before the measurement is performed. 
E) She is morbidly obese.

Question 14

An index of a person's weight in relation to height is called ____.

Accepted Answer

A) body mass index 
B) height to weight index 
C) ideal body weight index 
D) desirable body weight index 
E) weight to height ratio 
A) body mass index 
B) height to weight index 
C) ideal body weight index 
D) desirable body weight index 
E) weight to height ratio

Question 15

What is a significant factor associated with the interpretation of body composition values?

Accepted Answer

A) The values include fat and protein but not water. 
B) Sedentary, normal-weight people are rarely over-fat. 
C) Muscular people may be classified as overweight. 
D) Body composition can be accurately assessed by measuring body weight. 
E) In middle-aged people, body composition is unrelated to morbidity and mortality. 
A) The values include fat and protein but not water. 
B) Sedentary, normal-weight people are rarely over-fat. 
C) Muscular people may be classified as overweight. 
D) Body composition can be accurately assessed by measuring body weight. 
E) In middle-aged people, body composition is unrelated to morbidity and mortality.

Question 16

MATCHING
-Technique used to measure the amount of heat given off when a food burns

Accepted Answer

A) 2 
B) 5 
C) 18 
D) 20 
E) 25
F)100
G)7000
H)Fasting
I)Satiety
J)Hunger
K)Caffeine
L)Appetite
M)External cue
N)Stress eating
O)Thermic effect
P)Basal metabolism
Q)Direct calorimetry
R)Indirect calorimetry
S)Specific dynamic effect
T)Adaptive thermogenesis 
A) 2 
B) 5 
C) 18 
D) 20 
E) 25
F)100
G)7000
H)Fasting
I)Satiety
J)Hunger
K)Caffeine
L)Appetite
M)External cue
N)Stress eating
O)Thermic effect
P)Basal metabolism
Q)Direct calorimetry
R)Indirect calorimetry
S)Specific dynamic effect
T)Adaptive thermogenesis

Question 17

Within what range would a young women with 30% body fat and young men with 20% body fat be found?

Accepted Answer

A) Obese 
B) Average 
C) Mildly overweight 
D) Slightly underweight 
E) Morbidly obese 
A) Obese 
B) Average 
C) Mildly overweight 
D) Slightly underweight 
E) Morbidly obese

Question 18

Among the following, which has the greatest power to suppress hunger?

Accepted Answer

A) Apples 
B) French fries 
C) Doughnuts 
D) Potato chips 
E) Cookies 
A) Apples 
B) French fries 
C) Doughnuts 
D) Potato chips 
E) Cookies

Question 19

MATCHING
-The amount of energy in a 1000-kcalorie meal that is expended as specific dynamic activity

Accepted Answer

A) 2 
B) 5 
C) 18 
D) 20 
E) 25
F)100
G)7000
H)Fasting
I)Satiety
J)Hunger
K)Caffeine
L)Appetite
M)External cue
N)Stress eating
O)Thermic effect
P)Basal metabolism
Q)Direct calorimetry
R)Indirect calorimetry
S)Specific dynamic effect
T)Adaptive thermogenesis 
A) 2 
B) 5 
C) 18 
D) 20 
E) 25
F)100
G)7000
H)Fasting
I)Satiety
J)Hunger
K)Caffeine
L)Appetite
M)External cue
N)Stress eating
O)Thermic effect
P)Basal metabolism
Q)Direct calorimetry
R)Indirect calorimetry
S)Specific dynamic effect
T)Adaptive thermogenesis

Question 20

____________________ refers to the energy (kcalories) consumed from foods and beverages compared with the energy expended through metabolic processes and physical activities.

Accepted Answer

The answer of ____________________ refers to the energy (kcalories) consumed...

An individual with a BMI of ____________________ or more is said to be obese.

What is the ideal range of body fat content for women between 20 and 39 years of age?

Research in obese people seems to show that there is less susceptibility to health problems provided that the excess body fat is distributed around the ____.

The desire to eat a slice of chocolate cake after consuming a very large meal best illustrates which state?

_ is second only to _ in causing premature deaths.

Which diet promotes the greatest loss of body heat?

Which measurement can be used to gauge the amount of a person's abdominal fat?

Explain the difference between satiety and satiation. Give examples of nutrients with a high or low satiating index.

What is an emetic?

Discuss factors that affect the sensations of hunger and appetite.

What is a characteristic of excess intra-abdominal fat?

About how long does it take for a meal to be completely eliminated from the stomach?

Why might the measurement of the resting metabolic rate in a person be somewhat higher than her basal metabolic rate?

An index of a person's weight in relation to height is called ____.

What is a significant factor associated with the interpretation of body composition values?

MATCHING -Technique used to measure the amount of heat given off when a food burns

Within what range would a young women with 30% body fat and young men with 20% body fat be found?

Among the following, which has the greatest power to suppress hunger?

MATCHING -The amount of energy in a 1000-kcalorie meal that is expended as specific dynamic activity

____________________ refers to the energy (kcalories) consumed from foods and beverages compared with the energy expended through metabolic processes and physical activities.

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

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 123 the Major Minerals

The Trace Minerals

Fitness: Physical Activity, Nutrients, and Body Adaptations

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, Childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Diet and Health

Consumer Concerns About Foods and Water

Hunger and the Global Environment

Filters

Exam 8: Energy Balance and Body Composition

An individual with a BMI of ____________________ or more is said to be obese.

What is the ideal range of body fat content for women between 20 and 39 years of age?

Research in obese people seems to show that there is less susceptibility to health problems provided that the excess body fat is distributed around the ____.

The desire to eat a slice of chocolate cake after consuming a very large meal best illustrates which state?

_____ is second only to _____ in causing premature deaths.

Which diet promotes the greatest loss of body heat?

Which measurement can be used to gauge the amount of a person's abdominal fat?

Explain the difference between satiety and satiation. Give examples of nutrients with a high or low satiating index.

What is an emetic?

Discuss factors that affect the sensations of hunger and appetite.

What is a characteristic of excess intra-abdominal fat?

About how long does it take for a meal to be completely eliminated from the stomach?

Why might the measurement of the resting metabolic rate in a person be somewhat higher than her basal metabolic rate?

An index of a person's weight in relation to height is called ____.

What is a significant factor associated with the interpretation of body composition values?

MATCHING -Technique used to measure the amount of heat given off when a food burns

Within what range would a young women with 30% body fat and young men with 20% body fat be found?

Among the following, which has the greatest power to suppress hunger?

MATCHING -The amount of energy in a 1000-kcalorie meal that is expended as specific dynamic activity

____________________ refers to the energy (kcalories) consumed from foods and beverages compared with the energy expended through metabolic processes and physical activities.

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

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 123 the Major Minerals

The Trace Minerals

Fitness: Physical Activity, Nutrients, and Body Adaptations

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, Childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Diet and Health

Consumer Concerns About Foods and Water

Hunger and the Global Environment

Filters

_ is second only to _ in causing premature deaths.