Question 1

______________ is produced by adipocytes and functions to maintain the amount of fat in the body at a constant or stable level.

Accepted Answer

A) Thyroxine 
B) Leptin 
C) Ghrelin 
D) Insulin 
A) Thyroxine 
B) Leptin 
C) Ghrelin 
D) Insulin

Question 2

Obesity is associated with an increased risk of:

Accepted Answer

A) gallbladder disease. 
B) sleep apnea. 
C) arthritis. 
D) All of these choices are correct. 
A) gallbladder disease. 
B) sleep apnea. 
C) arthritis. 
D) All of these choices are correct.

Question 3

Obesity increases the risk of some cancers because:

Accepted Answer

A) the high fat foods typically consumed have abundant cancer-promoting substances. 
B) adipose tissue produces hormones which promote cell proliferation. 
C) high blood triglycerides commonly seen in obesity damage DNA in cells lining the major blood vessels. 
D) obese individuals tend to be sedentary. 
A) the high fat foods typically consumed have abundant cancer-promoting substances. 
B) adipose tissue produces hormones which promote cell proliferation. 
C) high blood triglycerides commonly seen in obesity damage DNA in cells lining the major blood vessels. 
D) obese individuals tend to be sedentary.

Question 4

An individual's actual weight is:

Accepted Answer

A) determined solely by genetics,which is why identical twins gain similar amounts of fat over time. 
B) determined by lifestyle. 
C) determined by inherited genes and lifestyle/environment. 
D) determined by the climate in which you live. 
A) determined solely by genetics,which is why identical twins gain similar amounts of fat over time. 
B) determined by lifestyle. 
C) determined by inherited genes and lifestyle/environment. 
D) determined by the climate in which you live.

Question 5

The energy expended to digest and store nutrients is called:

Accepted Answer

A) basal metabolic rate. 
B) digestive capacity thermogenesis. 
C) consumptive heat capacity. 
D) thermic effect of food. 
A) basal metabolic rate. 
B) digestive capacity thermogenesis. 
C) consumptive heat capacity. 
D) thermic effect of food.

Question 6

The three components of energy expenditure are:

Accepted Answer

A) basal metabolism,energy consumption and protein metabolism. 
B) basal metabolism,physical activity and diet-induced thermogenesis. 
C) basal metabolism,resting heat conductance and consumptive capacity. 
D) physical activity,sleeping and eating. 
A) basal metabolism,energy consumption and protein metabolism. 
B) basal metabolism,physical activity and diet-induced thermogenesis. 
C) basal metabolism,resting heat conductance and consumptive capacity. 
D) physical activity,sleeping and eating.

Question 7

A higher incidence of heart disease,high blood pressure,stroke and diabetes is associated with:

Accepted Answer

A) fat on hips and thighs. 
B) subcutaneous fat. 
C) visceral fat. 
D) Any fat,no matter where it is deposited. 
A) fat on hips and thighs. 
B) subcutaneous fat. 
C) visceral fat. 
D) Any fat,no matter where it is deposited.

Question 8

Energy is stored in the body primarily as __________ and ___________.

Accepted Answer

A) glycogen,triglycerides 
B) protein,glucose 
C) muscle,glycogen 
D) glucose,triglycerides 
A) glycogen,triglycerides 
B) protein,glucose 
C) muscle,glycogen 
D) glucose,triglycerides

Question 9

Body fat is stored in cells called:

Accepted Answer

A) adipocytes. 
B) enterocytes. 
C) hepatocytes. 
D) β cells. 
A) adipocytes. 
B) enterocytes. 
C) hepatocytes. 
D) β cells.

Question 10

Alli is an over-the-counter weight loss drug that:

Accepted Answer

A) reduces appetite. 
B) increases energy expenditure. 
C) prevents triglyceride digestion and absorption. 
D) activates brown adipose tissue. 
A) reduces appetite. 
B) increases energy expenditure. 
C) prevents triglyceride digestion and absorption. 
D) activates brown adipose tissue.

Question 11

Which statement about obesity is true?

Accepted Answer

A) Obesity rates have remained constant over the last 50 years. 
B) Obesity is defined as having a BMI >25. 
C) Obesity rates tend to be constant across racial and ethnic groups. 
D) Obesity is defined as having a BMI >30. 
A) Obesity rates have remained constant over the last 50 years. 
B) Obesity is defined as having a BMI >25. 
C) Obesity rates tend to be constant across racial and ethnic groups. 
D) Obesity is defined as having a BMI >30.

Question 12

What is the function of a bomb calorimeter?

Accepted Answer

A) It determines how much energy is spent when performing a specific exercise. 
B) It is utilized to "burn off" excess kcals. 
C) It determines the energy content of a particular food. 
D) It accurately measures percent body fat. 
A) It determines how much energy is spent when performing a specific exercise. 
B) It is utilized to "burn off" excess kcals. 
C) It determines the energy content of a particular food. 
D) It accurately measures percent body fat.

Question 13

The distribution of body fat can be an indicator of health risk.Which of the following is associated with a higher risk of heart disease,diabetes and breast cancer?

Accepted Answer

A) Subcutaneous fat deposited in the hips and thighs 
B) Visceral fat deposited around the waist 
C) A pear shaped body 
D) Brown fat tissue in the upper arms 
A) Subcutaneous fat deposited in the hips and thighs 
B) Visceral fat deposited around the waist 
C) A pear shaped body 
D) Brown fat tissue in the upper arms

Question 14

Which nutrient(s),when consumed in excess of energy needs,is/are preferentially used to produce body adipose tissue?

Accepted Answer

A) Carbohydrates 
B) Proteins 
C) Fats 
D) Individual amino acids 
A) Carbohydrates 
B) Proteins 
C) Fats 
D) Individual amino acids

Question 15

To provide glucose to the body between meals:

Accepted Answer

A) fat is broken down. 
B) glycogen is broken down. 
C) internal organs are liquified. 
D) snacks must be consumed. 
A) fat is broken down. 
B) glycogen is broken down. 
C) internal organs are liquified. 
D) snacks must be consumed.

Question 16

To determine how many kcalories are in a food item,the food undergoes combustion in a chamber surrounded by water.What information is most important to know in order to establish the caloric content of the food item?

Accepted Answer

A) Change in temperature of the water surrounding the chamber 
B) Volume of the food item 
C) Surface area of the food item 
D) Density of water surrounding the chamber 
A) Change in temperature of the water surrounding the chamber 
B) Volume of the food item 
C) Surface area of the food item 
D) Density of water surrounding the chamber

Question 17

Which individual would have the lowest recommended energy intake,per unit of body weight?

Accepted Answer

A) A 2-month old infant 
B) An 80-year old female 
C) A 26- year old woman,in the 3rd trimester of pregnancy 
D) An adolescent male 
A) A 2-month old infant 
B) An 80-year old female 
C) A 26- year old woman,in the 3rd trimester of pregnancy 
D) An adolescent male

Question 18

For people who want to gain weight,which of the following is NOT a recommendation?

Accepted Answer

A) Eat more frequently 
B) Drink more milk and fruit juices 
C) Exercise 
D) Eat more low-fat,bulky foods 
A) Eat more frequently 
B) Drink more milk and fruit juices 
C) Exercise 
D) Eat more low-fat,bulky foods

Question 19

One reason body weight increases as people age is:

Accepted Answer

A) EER declines. 
B) higher fat food choices are more common. 
C) exercise increases. 
D) EER increases. 
A) EER declines. 
B) higher fat food choices are more common. 
C) exercise increases. 
D) EER increases.

Question 20

Which guideline about weight loss is correct?

Accepted Answer

A) All individuals with a BMI >25 should lose weight. 
B) If a child is obese,weight should be lost as quickly as possible so it doesn't interfere with development. 
C) Most people can reduce health risks with a 5-15% weight loss. 
D) The health benefits of weight loss do not begin to accrue until normal weight is achieved. 
A) All individuals with a BMI >25 should lose weight. 
B) If a child is obese,weight should be lost as quickly as possible so it doesn't interfere with development. 
C) Most people can reduce health risks with a 5-15% weight loss. 
D) The health benefits of weight loss do not begin to accrue until normal weight is achieved.

Exam 7: Energy Balance and Weight Management

______________ is produced by adipocytes and functions to maintain the amount of fat in the body at a constant or stable level.

Obesity is associated with an increased risk of:

Obesity increases the risk of some cancers because:

An individual's actual weight is:

The energy expended to digest and store nutrients is called:

The three components of energy expenditure are:

A higher incidence of heart disease,high blood pressure,stroke and diabetes is associated with:

Energy is stored in the body primarily as __________ and ___________.

Body fat is stored in cells called:

Alli is an over-the-counter weight loss drug that:

Which statement about obesity is true?

What is the function of a bomb calorimeter?

The distribution of body fat can be an indicator of health risk.Which of the following is associated with a higher risk of heart disease,diabetes and breast cancer?

Which nutrient(s),when consumed in excess of energy needs,is/are preferentially used to produce body adipose tissue?

To provide glucose to the body between meals:

To determine how many kcalories are in a food item,the food undergoes combustion in a chamber surrounded by water.What information is most important to know in order to establish the caloric content of the food item?

Which individual would have the lowest recommended energy intake,per unit of body weight?

For people who want to gain weight,which of the following is NOT a recommendation?

One reason body weight increases as people age is:

Which guideline about weight loss is correct?

Nutrition: Food for Health

Nutrition Guidelines: Applying the Science of Nutrition

Digestion, absorption, and Metabolism

Carbohydrates: Sugars, starches, and Fiber

Lipids: Triglycerides, phospholipids, and Cholesterol

Proteins and Amino Acids

The Water-Soluble Vitamins

The Fat-Soluble Vitamins

Water and the Electrolytes

Major Minerals and Bone Health

The Trace Minerals

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 On Alcohol

Focus On Eating Disorders

Focus On Phytochemicals

Focus on Nonvitamin/Nonmineral Supplements

Focus on Biotechnology

Filters

Energy is stored in the body primarily as and _.