Accounting
Anthropology
Archaeology
Art History
Banking
Biology & Life Science
Business
Business Communication
Business Development
Business Ethics
Business Law
Chemistry
Communication
Computer Science
Counseling
Criminal Law
Curriculum & Instruction
Design
Earth Science
Economic
Education
Engineering
Finance
History & Theory
Humanities
Human Resource
International Business
Investments & Securities
Journalism
Law
Management
Marketing
Medicine
Medicine & Health Science
Nursing
Philosophy
Physic
Psychology
Real Estate
Science
Social Science
Sociology
Special Education
Speech
Visual Arts
Philosophy
Q:
what is meant by the bioavailability of a vitamin in food? a.the total amount available from plant and animal food b.the amount absorbed and subsequently used by the body c.the amount that escapes destruction from food processing d.the number of different chemical forms of the same vitamin
Q:
what is a precursor? a.a conditionally essential vitamin b.a sign or symptom of a vitamin deficiency disorder c.a substance that is used to synthesize another compound d.a substance that is recycled through the liver and intestines
Q:
which of the following is a feature of vitamins? a.many serve in the role of enzyme inhibitors b.structurally, many are found linked together c.several may be oxidized to yield 4 kcalories per gram d.the quantities present in foods are measured in micrograms or milligrams
Q:
which of the following is a general feature of a vitamin? a.it is inorganic b.it may contain nitrogen c.it may be required in large amounts d.it may support growth but not maintenance
Q:
list 5 guidelines each for identifying a fad diet and a healthy diet.
Q:
compare and contrast the theory, strong points, and weak points of the atkins diet with those of the ornish diet.
Q:
why are fad diets so popular?
Q:
present a sound diet plan for weight gain in the underweight person.
Q:
list 5 strategies common to people who have beers successful at maintaining their weight loss.
Q:
discuss the reasons why formerly overweight people may require less energy intake to maintain body weight than their counterparts who were never overweight.
Q:
why is cognitive behavior therapy an effective approach in helping overweight smokers?
Q:
explain the role of behavior modification in weight reduction programs.
Q:
how do package sizes and serving containers influence food intake?
Q:
discuss the role of environmental influences on food intake.
Q:
provide an explanation for the higher food consumption of people who eat in the presence of others.
Q:
describe the effects of socializing during meal times on quantity of food consumed.
Q:
explain what is meant by spot reducing and discuss its effectiveness in altering body fat content.
Q:
explain the relationship of physical activity and appetite control.
Q:
describe the benefits of regular physical activity as an aid to weight-loss dieting.
Q:
discuss the importance of carbohydrate selection and of sugar alternatives in a weight-loss program.
Q:
what are the results of research studies concerning the importance of low-energy-dense diets in weight-reduction regimes?
Q:
explain the role of fiber in assisting weight loss.
Q:
discuss ways in which an increase in the water content of the diet plays an important role in body weight management.
Q:
what are the findings from studies of people on weight-loss diets who skip meals?
Q:
outline the recommendations for a successful weight-loss diet.
Q:
describe a good weight-reduction diet in relation to energy content, meal size, carbohydrate and fat levels, and water intake.
Q:
in obese people, what are the physical and metabolic advantages from as little as a 5- to 10-lb loss of weight?
Q:
describe the approaches for weight loss by surgery. what are the benefits and what are the adverse side effects of these procedures?
Q:
discuss the safety and efficacy of liposuction as a means of body fat reduction.
Q:
discuss the use of prescription drugs for the treatment of obesity, including modes of action and adverse side effects.
Q:
outline several weight-loss strategies that are considered dangerous.
Q:
list several factors that help identify inappropriate, unsound, and possibly dangerous commercial weight-loss programs.
Q:
explain the attraction of unsound weight-loss procedures and plans to obese people.
Q:
describe psychological problems encountered by obese people in their attempts to lose weight.
Q:
discuss the recommendations for losing weight in population groups who are either overweight in good health, obese or overweight with risk factors, or obese or overweight with a life-threatening condition.
Q:
what is nonexercise activity thermogenesis and what role does it play in energy balance regulation?
Q:
discuss the various factors related to the role of insufficient physical activity in energy balance.
Q:
discuss the role of the restaurant industry in promoting excess food consumption.
Q:
explain the factors involved in the promotion of obesity by high-fat diets and food portion sizes.
Q:
discuss the meaning and significance of the term obesogenic environment.
Q:
contrast the metabolic roles of white adipose tissue and brown adipose tissue.
Q:
explain the association between ghrelin secretion and sleep.
Q:
explain the significance and models of action of uncoupling reactions in energy metabolism.
Q:
discuss the interactive roles of leptin and ghrelin in food intake control.
Q:
discuss the roles of leptin and ghrelin in the regulation of food intake and energy storage.
Q:
list the major factors involved in obesity. which ones can be controlled by dietary changes or behavior modification?
Q:
discuss the role of genetics and epigenetics in promoting excess weight gain and in discouraging weight loss.
Q:
explain the set point theory of weight change.
Q:
explain the role of lipoprotein lipase enzyme in fat cell metabolism.
Q:
discuss differences in fat cell metabolism between males and females.
Q:
summarize the trends in overweight and obesity in the united states and worldwide.
Q:
matching: 1>percentage of u.s. adults considered overweight or obese 2>an enzyme that promotes fat storage 3>a term that describes environmental influences that promote weight gain 4>a theory that the body tends to maintain a certain weight by internal controls 5>substitution of positive, supportive thoughts for negative, self-defeating thoughts 6>hormone that regulates appetite in response to body fat levels 7>hormone that stimulates appetite 8>name of a low-fat diet 9>type of adipose that primarily stores fat 10>type of adipose that primarily produces heat 11>percentage of nonprescription weight-loss product users in the united states who are at a normal weight 12>substance in some herbs that may cause heart attacks and seizures 13>name of a high-fat diet 14>surgical procedure on the stomach 15>inhibitor of pancreatic lipase 16>minimum bmi of a clinically severe obese person 17>a cosmetic surgical procedure 18>safe rate of weight loss, in pounds per week 19>recommended minimum number of minutes per day of moderately intense physical activity to prevent weight gain 20>percentage of u.s. adults classified as underweight a.1 b.2 c.10 d.40 e.60 f.68 g.leptin h.orlistat i.ghrelin j.atkins k.set point l.white fat m.ornish n.brown fat o.ephedrine p.liposuction q.bypass r.lipoprotein lipase s.cognitive restructuring t.obesogenic
Q:
jody is taking a nutrition class, and has been assigned to evaluate a popular diet plan. she finds a description of a plan for her assignment in a magazine at the grocery store. which of the following statements in the magazine would suggest that this plan is an unsound, fad diet? a.on this plan, you can lose up to 2 pounds per week! b.once you complete this 6-month plan, youll never have to diet again c.keep fresh fruit or carrot sticks in the fridge at work so you wont be tempted to raid the vending machine for a snack d.starting an aerobic exercise plan may seem daunting, but you can start out with shorter, easier sessions and then build up to 3 or more hours a week
Q:
which of the following is a characteristic of most fad diets? a.they produce long-lasting results just like healthy diets b.they limit food choices, thereby reducing energy intake c.they are balanced and therefore do not require a dietary supplement d.their success depends on the ratios of macronutrients more so than the total energy value
Q:
fad diets often produce weight loss, at least initially, because a.they dictate the correct distribution of energy among the macronutrients b.they prevent rapid spikes and declines in ones blood glucose level c.they dont require people to count kcal, and are thus easier to stick to d.they are designed to limit energy intake to around 1200 kcal/day
Q:
which of the following would not be part of a successful program of weight gain in an underweight individual? a.eat energy-dense foods b.drink energy-dense beverages c.eat a large number of small meals d.engage in regular physical exercise
Q:
all of the following are meal-planning strategies for underweight people who desire to gain weight except a.they should eat at least 3 healthy meals daily b.they should eat meaty appetizers rather than salads c.they should refrain from between-meal snacking, especially energy drinks d.they should increase the amount of food consumed within the first 20 minutes of a meal
Q:
of the following, which is not among the recommended strategies for weight gain in an underweight person? a.behavior modification training b.increased physical activity, especially strength training cforced awakening during the night for supplemental meals and snacks d.consumption of regular meals and snacks that provide high-kcalorie foods in small volumes
Q:
among the following, which is the most important strategy for an underweight person who wishes to achieve a healthy body weight? a.a high-kcalorie diet plus regular exercise b.a high-kcalorie diet and minimal exercise c.a high-protein diet plus regular exercise d.total elimination of alcohol and exercise
Q:
the classification of underweight is achieved when the bmi first drops below a.14 b.18.5 c.20 d.22.5
Q:
approximately what percentage of u.s. adults are classified as underweight? a.0.2 b.2 c.5 d.10
Q:
because obesity apparently has many causes, even in a single individual, the best approach seems to be a.fasting b.medicines c.prevention d.genetic counseling
Q:
to qualify for successful weight-loss maintenance, a 200-pound person who intentionally lost 20 lbs must hold the loss for at least a.3 months b.6 months c.1 year d.2 years
Q:
approximately what percentage of overweight people who intentionally lose weight are able to maintain at least a 10% weight loss for at least one year? a.5 b.17 c.50 d.85
Q:
which of the following is a feature of energy metabolism in formerly obese people who have lost weight? a.their basal metabolic rates are higher after weight loss than during the obese state b.energy expenditure is the same as in people who were never obese c.energy requirements are lower than expected for their current body weight d.energy expenditure is the same per kg body weight as compared with the obese state
Q:
which of the following is generally not a strategy associated with successful weight loss efforts? a.eating breakfast b.weighing yourself infrequently c.consulting a support person or group d.limiting television viewing time to <10 hrs/week
Q:
approximately what percentage of overweight people in the united states have not been successful at maintaining 10% weight loss for 1 year? a.5 b.25 c.55 d.85
Q:
which of the following is a feature of smoking and weight maintenance? a.smokers on average weigh about 5 lbs more than nonsmokers b.smoking a cigarette increases the appetite for energy-dense foods c.people who give up smoking gain an average of 10 lbs in the first year d.psychotherapy is effective at reducing either smoking or body weight but not both
Q:
an example of a behavior modification technique for weight control is to a.feel guilty after you overeat b.keep a record of your eating habits c.always clean your plate when you eat d.have someone watch you to prevent overeating
Q:
which of the following is not an association between the environment and food intake? a.distractions generally appear to reduce food intake b.the greater the number of foods at a meal, the more likely people will overeat c.the mere sight or smell of food prompts people to commence eating even if they are not hungry d.small portions of food on large plates lead people to underestimate the amount of food eaten
Q:
which of the following is not a feature of the effect of food accessibility on food intake? a.keeping food out of sight is an effective way to eat less b.people underestimate the amount of a snack eaten when it is a short distance away c.people eat more of a snack when it is on their desk than when situated only 6 feet away d.people at home would rather travel to the store to obtain new food than eat the leftovers
Q:
to help maximize the long-term success of a persons weight-loss program, which of the following personal attitudes should be encouraged in the individual? a.strongly believing that weight can be lost b.viewing the body realistically as being fat rather than thin c.refraining from expressing overconfidence in ability to lose weight d.accepting that little or no exercise is a part of the lifestyle of most overweight people
Q:
which of the following is not a common behavior modification for losing weight? a.shopping only when not hungry b.eating only in one place and in one room c.participating in activities such as television viewing only when not eating d.taking smaller portions of food but always eating everything on the plate quickly
Q:
which of the following does not represent a common environmental influence on eating behaviors? a.eating while viewing television promotes overconsumption b.socializing with strangers during a meal often leads to reduced food intake c.the mere sight of food can signal a person to commence eating, regardless of hunger d.being in a pleasant atmosphere often lengthens the time of the meal but not the amount of food eaten
Q:
approximately how many kcalories per week should be expended in physical activity in order to maintain a weight loss? a.2000 b.4000 c.6000 d.9000
Q:
approximately how many kcalories are expended per kilogram body weight when walking a mile at a moderate pace? a.0.1 b.1 c.2.5 d.5
Q:
which of the following is a relation of spot reducing to exercise? a.no exercise can target fat removal from any specific area of the body b.upper body fat is mostly unaffected by exercising lower body muscles c.lower body fat in women is depleted at a faster rate than abdominal fat d.abdominal fat in men is released more readily with anaerobic exercise
Q:
what is the chief reason that health-care professionals advise people to engage only in low-to-moderate intensity activities for prolonged duration rather than more intense, shorter routines? a.cost is lower b.boredom is reduced c.compliance is better d.monitoring time is diminished
Q:
which of the following is not a feature of the adaptive response to regular physical exercise? a.it curbs appetite b.it stimulates digestive function in the postexercise period c.it increases energy expenditure in the postexercise period d.it triggers release of lipids from adipocytes from all over the body
Q:
what is the principal reason that appetite is turned off immediately after a person finishes an intense workout? a.the feeling of thirst overpowers the desire for food b.the elevated blood lactate level antagonizes ghrelin c.glucose and fatty acids are still abundant in the blood d.the senses of smell and taste are suppressed for at least one hour