Question 1

Which is not a typical consequence of weight stigmatization?

Accepted Answer

A) Depression 
B) Positive self-image 
C) Social isolation 
D) Suicidal thoughts 
A) Depression 
B) Positive self-image 
C) Social isolation 
D) Suicidal thoughts

Question 2

When a diet is very low in kcalories and carbohydrate for a long period of time,what is likely to develop?

Accepted Answer

A) diabetes 
B) hepatitis 
C) hyperglycemia 
D) ketosis 
A) diabetes 
B) hepatitis 
C) hyperglycemia 
D) ketosis

Question 3

With respect to diet-induced thermogenesis,dietary fat has a lower metabolic cost than protein.What does this mean?

Accepted Answer

A) It requires more energy to oxidize or store dietary fat than protein. 
B) Fat metabolism generates more toxic metabolic wastes than protein metabolism. 
C) It requires less energy to oxidize and store dietary fat than protein. 
D) Fat metabolism generates less  toxic metabolic wastes than protein metabolism. 
A) It requires more energy to oxidize or store dietary fat than protein. 
B) Fat metabolism generates more toxic metabolic wastes than protein metabolism. 
C) It requires less energy to oxidize and store dietary fat than protein. 
D) Fat metabolism generates less  toxic metabolic wastes than protein metabolism.

Question 4

"Cardiovascular disease is more likely when body weight is elevated." What is being described?

Accepted Answer

A) comorbidity 
B) a consequence of low serum triglycerides 
C) a consequence of low LDL cholesterol 
D) thermogenesis 
A) comorbidity 
B) a consequence of low serum triglycerides 
C) a consequence of low LDL cholesterol 
D) thermogenesis

Question 5

After eating a large dinner,we feel full and satisfied.Which term describes this feeling?

Accepted Answer

A) appetite suppression. 
B) caloric equilibrium. 
C) energy balance. 
D) satiety. 
A) appetite suppression. 
B) caloric equilibrium. 
C) energy balance. 
D) satiety.

Question 6

Which hormone,produced in the stomach,stimulates food intake?

Accepted Answer

A) ghrelin. 
B) serotonin. 
C) peptide PYY. 
D) cholecystokinin. 
A) ghrelin. 
B) serotonin. 
C) peptide PYY. 
D) cholecystokinin.

Question 7

According to BMI criteria,an individual with a BMI of 22 would fall into which weight category?

Accepted Answer

A) underweight. 
B) healthy weight. 
C) overweight. 
D) obese. 
A) underweight. 
B) healthy weight. 
C) overweight. 
D) obese.

Question 8

An individual does not participate in any other physical activity except that required for day-to-day.Which term best describes this individual?

Accepted Answer

A) sedentary. 
B) low active. 
C) active. 
D) very active. 
A) sedentary. 
B) low active. 
C) active. 
D) very active.

Question 9

"Malnourished mothers give birth to small babies.If these babies are exposed to an environment,after birth,where food is plentiful their risk of becoming obese is greater than that of normal-sized babies." What is being described?

Accepted Answer

A) Fetal programming 
B) Developmental origins of health and disease 
C) Impact of the environment in utero to influence future health 
D) All of the above 
A) Fetal programming 
B) Developmental origins of health and disease 
C) Impact of the environment in utero to influence future health 
D) All of the above

Question 10

What is the total energy content of a serving of granola that contains 7 grams of fat,40 grams of carbohydrate,and 4 grams of protein?

Accepted Answer

A) 51 kcalories 
B) 145 kcalories 
C) 176 kcalories 
D) 239 kcalories 
A) 51 kcalories 
B) 145 kcalories 
C) 176 kcalories 
D) 239 kcalories

Question 11

Which statement about dumping syndrome is FALSE?

Accepted Answer

A) It occurs when food moves too rapidly through the small intestine. 
B) It causes nausea,sweating,weakness,faintness,and diarrhea after eating. 
C) It is avoided by eating small frequent meals. 
D) It is a very rare side effect of gastric bypass surgery. 
A) It occurs when food moves too rapidly through the small intestine. 
B) It causes nausea,sweating,weakness,faintness,and diarrhea after eating. 
C) It is avoided by eating small frequent meals. 
D) It is a very rare side effect of gastric bypass surgery.

Question 12

Which is the best explanation for why low-carbohydrate diets work?

Accepted Answer

A) Low-carbohydrate foods are generally lower in calories than low-fat foods 
B) Low carbohydrate diets reduce the secretion of insulin;insulin promotes the storage of fat 
C) Low carbohydrate diets include lots of vegetables. 
D) Low carbohydrate diets have a high glycemic index. 
A) Low-carbohydrate foods are generally lower in calories than low-fat foods 
B) Low carbohydrate diets reduce the secretion of insulin;insulin promotes the storage of fat 
C) Low carbohydrate diets include lots of vegetables. 
D) Low carbohydrate diets have a high glycemic index.

Question 13

Consider the following: PERSON A: weight 60 kg & height: 165 cm
PERSON B: weight 60 kg & height: 170 cm
Which statement about BMI is correct?

Accepted Answer

A) Person A has a lower BMI than person B. 
B) Person B has a lower BMI than person A. 
C) More information is needed to calculate BMI than just height and weight. 
D) BMI is unchanged because both person A & B have the same weight. 
A) Person A has a lower BMI than person B. 
B) Person B has a lower BMI than person A. 
C) More information is needed to calculate BMI than just height and weight. 
D) BMI is unchanged because both person A & B have the same weight.

Question 14

What best helps to maintain normal blood glucose levels between meals?

Accepted Answer

A) The mobilization of fat stores to make glucose. 
B) The breakdown of glycogen in the liver. 
C) The digestion of starch to produce glucose. 
D) The release of fatty acids from adipose tissue. 
A) The mobilization of fat stores to make glucose. 
B) The breakdown of glycogen in the liver. 
C) The digestion of starch to produce glucose. 
D) The release of fatty acids from adipose tissue.

Question 15

In order to calculate a person's body mass index (BMI),what information about the person must be known?

Accepted Answer

A) height and weight 
B) lean body mass and weight 
C) lean body mass and fat stores 
D) waist circumference and height 
A) height and weight 
B) lean body mass and weight 
C) lean body mass and fat stores 
D) waist circumference and height

Question 16

The energy (kcalories)provided by one gram each of protein,fat,carbohydrate,and alcohol is:

Accepted Answer

A) Protein - 9;Fat - 9;Carbohydrate - 4;Alcohol - 4. 
B) Protein - 4;Fat - 4;Carbohydrate - 4;Alcohol - 9. 
C) Protein - 7;Fat - 4;Carbohydrate - 9;Alcohol - 4. 
D) Protein - 4;Fat - 9;Carbohydrate - 4;Alcohol - 7. 
A) Protein - 9;Fat - 9;Carbohydrate - 4;Alcohol - 4. 
B) Protein - 4;Fat - 4;Carbohydrate - 4;Alcohol - 9. 
C) Protein - 7;Fat - 4;Carbohydrate - 9;Alcohol - 4. 
D) Protein - 4;Fat - 9;Carbohydrate - 4;Alcohol - 7.

Question 17

Which hormone,produced by adipocytes,functions to maintain the amount of fat in the body at a constant or stable level?

Accepted Answer

A) ephinephrine 
B) leptin. 
C) hormone-sensitive lipase 
D) insulin. 
A) ephinephrine 
B) leptin. 
C) hormone-sensitive lipase 
D) insulin.

Question 18

What is the change in energy expenditure induced by changes in ambient temperature and food intake?

Accepted Answer

A) adaptive thermogenesis. 
B) gluconeogenesis. 
C) physical activity factor. 
D) non-exercise activity thermogenesis. 
A) adaptive thermogenesis. 
B) gluconeogenesis. 
C) physical activity factor. 
D) non-exercise activity thermogenesis.

Question 19

What piece of equipment is used to determine the energy content of a food?

Accepted Answer

A) a bomb calorimeter. 
B) calipers. 
C) a scale. 
D) underwater weighing. 
A) a bomb calorimeter. 
B) calipers. 
C) a scale. 
D) underwater weighing.

Question 20

What are the two major energy-storing compounds of the body?

Accepted Answer

A) glycogen;triglycerides. 
B) glucose;triglycerides. 
C) muscle;glycogen. 
D) protein;glucose. 
A) glycogen;triglycerides. 
B) glucose;triglycerides. 
C) muscle;glycogen. 
D) protein;glucose.

Exam 7: Energy Balance and Weight Management

Which is not a typical consequence of weight stigmatization?

When a diet is very low in kcalories and carbohydrate for a long period of time,what is likely to develop?

With respect to diet-induced thermogenesis,dietary fat has a lower metabolic cost than protein.What does this mean?

"Cardiovascular disease is more likely when body weight is elevated." What is being described?

After eating a large dinner,we feel full and satisfied.Which term describes this feeling?

Which hormone,produced in the stomach,stimulates food intake?

According to BMI criteria,an individual with a BMI of 22 would fall into which weight category?

An individual does not participate in any other physical activity except that required for day-to-day.Which term best describes this individual?

"Malnourished mothers give birth to small babies.If these babies are exposed to an environment,after birth,where food is plentiful their risk of becoming obese is greater than that of normal-sized babies." What is being described?

What is the total energy content of a serving of granola that contains 7 grams of fat,40 grams of carbohydrate,and 4 grams of protein?

Which statement about dumping syndrome is FALSE?

Which is the best explanation for why low-carbohydrate diets work?

Consider the following: PERSON A: weight 60 kg & height: 165 cm PERSON B: weight 60 kg & height: 170 cm Which statement about BMI is correct?

What best helps to maintain normal blood glucose levels between meals?

In order to calculate a person's body mass index (BMI),what information about the person must be known?

The energy (kcalories)provided by one gram each of protein,fat,carbohydrate,and alcohol is:

Which hormone,produced by adipocytes,functions to maintain the amount of fat in the body at a constant or stable level?

What is the change in energy expenditure induced by changes in ambient temperature and food intake?

What piece of equipment is used to determine the energy content of a food?

What are the two major energy-storing compounds of the body?

Nutrition: Food for Health

Nutrition Guidelines: Applying the Science of Nutrition

Digestion, Absorption, and Metabolism

Carbohydrates: Sugars, Starches, and Fibre

Lipids

Proteins and Amino Acids

A: the Water-Soluble Vitamins

The Fat-Soluble Vitamins

Water and the Electrolytes

Major Minerals and Bone Health

The Trace Elements

Nutrition and Physical Activity

Nutrition During Pregnancy and Lactation

Nutrition From Infancy to Adolescence

Nutrition and Aging: the Adult Years

Food Safety

World Hunger and Malnutrition

Focus 1: Focus on Beyond the Basics

Focus 2: Focus on Alcohol

Focus 3: Focus on Obesity, Metabolism, and Disease Risk

Focus 4: Focus on Phytochemicals

Focus5:focus on Natural Health Products

Focus 6: Focus on Integrating Nutrient Function in the Body

Focus 7: Focus on Eating Disorders

Focus 8: Focus on Biotechnology

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