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Q:
which of the following is a characteristic of excess intra-abdominal fat? 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
Q:
jenny is 34 years old and has a bmi of 28. her body type could be described as pear-like. john is 55 years old with a bmi of 28, and a body type that is apple-like. why is john more likely than jenny to be at risk for degenerative diseases? a.he is male b.he is older c.he weighs more d.he has central obesity
Q:
which of the following is not a known side effect of having insufficient fat stores? a.infertility b.clinical depression c.elevated body temperature d.abnormal hunger regulation
Q:
what is the range of body fat content for normal-weight women? a.9-17% b.23-34% c.33-37% d.38-44%
Q:
what is the weight classification assigned both to young women with 30% body fat and young men with 20% body fat? a.obese b.normal c.mildly overweight d.slightly underweight
Q:
why does use of the bmi overestimate the prevalence of obesity in the african-american population? a.blacks have a higher average height than whites b.blacks have denser bones and higher body protein concentrations than whites c.blacks tend to have different proportions of brown and white adipose tissue than whites d.the fat pads in blacks are situated primarily around the hips, whereas in whites the pads are primarily abdominal
Q:
all of the following are features of using weight measures for the assessment of disease risk except a.they are easy to administer b.they are inexpensive to obtain c.they reveal the location of excess body fat d.they are predictive of risk of degenerative diseases
Q:
jacki, who has a sedentary lifestyle, is 55 tall and weighs 165 lbs. she calculated her bmi to be 27.5. she recognizes that her body weight is unhealthy and vows to improve her eating habits and begin a regular program of physical fitness. her goal is to achieve a bmi of 22. approximately how much weight (lbs) must she lose? a.21 b.27 c.33 d.41
Q:
what is the approximate body mass index of a woman who is 55 and 125 lbs? a.21 b.26 c.31 d.36
Q:
what is the range of body fat content for normal-weight men 20-39 years of age? a.5-10% b.18-21% c.22-30% d.32-40%
Q:
which of the following is a feature of the body mass index? a.it correlates with disease risks b.it decreases by 1 unit for every 10 years of life c.it provides an estimate of the fat level of the body d.it is defined as the persons height divided by the square of the weight
Q:
which of the following is a significant factor associated with interpretation of body composition values? a.the values include fat and protein but not water b.it is rare that sedentary, normal-weight people are overfat c.it is possible that muscular people may be classified as overweight d.body composition can be accurately assessed by measuring body weight
Q:
jim is a 45 year old who eats fast food at least 3 times a week and smokes a pack of cigarettes each day. he just had a physical examination and was told that his body mass index is 24. in what category would jims bmi be classified? a.obesity b.overweight c.underweight d.healthy weight
Q:
a person is at high risk for signs of illness and diminished work capacity when the bmi first drops below a.12 b.14 c.17 d.18.5
Q:
an index of a persons weight in relation to height is called a.body mass index b.height to weight index c.ideal body weight index d.desirable body weight index
Q:
the weight of the body less the fat content is known as the a.cherubic index b.lean body mass c.body mass index d.ideal body weight
Q:
to estimate the energy requirements of individuals, which of the following is used in the equations? a.weight b.fat intake c.surface area d.fatfold thickness
Q:
if a normal 30-year-old woman has a daily energy expenditure of 2200 kcalories, what would be her expected output when she reaches 60 years of age? a.1210 kcal b.1450 kcal c.1885 kcal d.2275 kcal
Q:
for every decade beyond the age of 30, what is the percentage decrease in the need for total kcalories? a.2 b.5 c.10 d.15
Q:
what is the main explanation for the difference in basal metabolic rates between males and females of the same body weight? a.males are usually taller than females b.females have lower levels of thyroid hormones c.males have a higher percentage of lean body mass d.females have a lower percentage of adipose tissue
Q:
if a dancer and a typist are the same height and have the exact same body build, the dancer will be heavier because she has a.more body fat b.stronger bones c.stronger muscles d.more muscle mass
Q:
among the following groups, which has the highest metabolic rate? a.females b.older individuals c.younger individuals d.people with smaller surface areas
Q:
what is the primary reason for not including the value for adaptive thermogenesis when calculating energy requirements? a.it is too costly to measure b.it is too variable to measure c.the value is too low to be meaningful d.the value is highly influenced by the dietary ratio of protein, fat, and carbohydrate
Q:
what is the approximate value for the thermic effect of a 2500-kcalorie diet? a.25 kcal b.250 kcal c.400 kcal d.500 kcal
Q:
what term describes the increase in energy expenditure that occurs in a person who fractures a leg? a.febrile hyperthermia b.physical hyperthermia c.specific thermogenesis d.adaptive thermogenesis
Q:
which of the following diets promotes the greatest loss of body heat? a.high fat, low protein b.high protein, low fat c.high carbohydrate, low fat d.balanced protein, fat, and carbohydrate
Q:
which of the following is a feature of the basal metabolic rate (bmr)? a.fever decreases the bmr b.fasting increases the bmr c.pregnancy increases the bmr d.females have a higher bmr than males on a body weight basis
Q:
you are planning a diet for a hospitalized patient who cannot participate in physical activity because both of his legs are broken and he will be bedridden for 6 weeks. which of the following would best assess the patients energy expenditure? a.body composition b.basal metabolic rate c.physical activity level d.adaptive thermogenesis
Q:
which of the following does not decrease the metabolic rate? a.fever b.fasting c.sleeping d.malnutrition
Q:
which of the following are all used to compute a womans bmr? a.body fat, height, and age b.body weight, height, and age c.physical activity level, body weight, and height d.energy intake, physical activity level, and body weight
Q:
what method is used to measure the amount of heat given off by the body? a.bomb calorimetry b.basal calorimetry c.direct calorimetry d.indirect calorimetry
Q:
which of the following may be used to calculate the amount of energy expended by the body? a.oxygen consumed b.total air exchanged c.intestinal gas expelled d.carbon dioxide consumed
Q:
which of the following factors has the most influence on the bodys metabolic rate? a.age b.gender c.amount of fat tissue d.amount of lean body tissue
Q:
what is the approximate daily basal metabolism of a 110-pound woman? a.500 kcal b.1000 kcal c.1500 kcal d.2000 kcal
Q:
what fraction of the days energy expenditure of the average person is represented by the basal metabolism? a.about 1/10 b.up to 1/2 c.about 2/3 d.over 9/10
Q:
why might the measurement of the resting metabolic rate in a person be somewhat higher than her basal metabolic rate? a.she was mildly malnourished b.she slept through the procedure c.she was wearing shorts and a tank top d.she ate right before the measurement was done
Q:
which of the following describes the process of thermogenesis? a.burning of fat b.synthesis of fat c.generation of heat d.generation of water
Q:
all of the following are characteristics of neuropeptide y except a.it stimulates appetite b.it reduces fat storage c.it is synthesized in the brain d.it increases carbohydrate cravings
Q:
the brain chemical neuropeptide y is known to specifically enhance the craving for a.fat b.salt c.protein d.carbohydrate
Q:
high-fat foods stimulate the appetite because they a.are satiating b.are flavorful c.suppress salivary gland secretion d.trigger the release of oxyntomodulin
Q:
which of the following is not a typical characteristic related to the fat content in food? a.high-fat foods are energy dense b.fat has a weak effect on satiation c.eating high-fat foods typically leads to underconsumption of kcalories d.in the small intestine fat triggers release of a hormone that inhibits food intake
Q:
the day after thanksgiving, you and your sisters are a little hungry and want to eat leftovers before going shopping. which of the following foods would most readily satisfy the feeling of hunger? a.turkey b.pecan pie c.mashed potatoes d.noodle casserole
Q:
what is the most satiating macronutrient? a.fat b.water c.protein d.carbohydrate
Q:
among the following, which has the greatest power to suppress hunger? a.apples b.peanuts c.doughnuts d.potato chips
Q:
which of the following is not a reason that an emotionally insecure person might overeat? a.to relieve boredom b.to ward off depression c.in preference to socializing d.to satisfy energy needs only
Q:
which of the following is not a characteristic of satiety or satiation? a.satiety suppresses hunger b.satiation signals the cessation of eating c.satiation develops as food enters the gi tract d.satiety but not hunger may be overridden by stress
Q:
about how long does it take for a meal to be completely eliminated from the stomach? a.30 minutes b.1.5 hours c.4 hours d.8 hours
Q:
which of the following hormones is most responsible for signaling satiety as well as reducing food intake during a meal? a.gastrin b.adipokines c.neuropeptide y d.cholecystokinin
Q:
which of the following is not a typical external cue that may cause an obese person to respond to food? a.tv commercials b.outdoor exercises c.availability of food d.time of day patterns
Q:
the feeling of satisfaction resulting from consumption of a meal is termed a.satiety b.appetite c.post absorptive hunger d.resting post absorptive increment
Q:
a person who eats in response to arousal is most likely experiencing a.stress eating b.sensory influences c.physiological influences d.postabsorptive influences
Q:
the desire to eat a slice of chocolate cake after consuming a very large meal is an example of behavior known as a.satiety b.hunger c.appetite d.pigging out
Q:
which of the following correctly identifies a specific food intake behavior? a.a physiological need to eat is called satiety b.a pleasurable desire for food is called hunger c.an intense feeling of hunger is called insatiable nervosa d.a desire to eat without feelings of hunger is called appetite
Q:
a person who exhibits a physiological need to eat is most likely experiencing the sensation of a.hunger b.appetite c.stress eating d.neuropeptide y suppression
Q:
the amount of energy that the body derives from foods is known as the a.basal metabolism b.food combustion value c.bomb calorimetry value d.physiological fuel value
Q:
which of the following represents an indirect measure of the amount of energy released from food? a.the increase in heat given off when the food is burned b.quantity of oxygen consumed when the food is burned c.quantity of carbon dioxide consumed when the food is burned d.the increase in heat retained by the food when it is slowly brought to 100 c
Q:
which of the following describes an association between energy measurement and foods? a.indirect calorimetry cannot be used to determine the energy value of alcohol b.a bomb calorimeter measures the amount of oxygen released when a food is oxidized c.direct calorimetry and indirect calorimetry of the same food rarely give similar values d.the physiological fuel value of a food is almost always lower than the energy value of that food as determined by bomb calorimetry
Q:
what instrument is used to measure the energy content of foods? a.energy chamber b.exothermic meter c.bomb calorimeter d.combustion chamber
Q:
in an adult who gains 20 pounds of excess body weight, about how much of this is lean tissue? a.0 lbs b.2 lbs c.5 lbs d.10 lbs
Q:
approximately what percentage of weight loss during starvation is lean body mass? a.0 b.20 c.35 d.50
Q:
when an adult gains an extra 10 pounds of body weight, approximately how much of this weight is fat? a.5 lbs b.7.5 lbs c.9.5 lbs d.10 lbs
Q:
what would be the approximate weight gain of a person who consumes an excess of 500 kcalories daily for one month? a.0.5 lb b.2 lbs c.3 lbs d.4 lbs
Q:
list six common myths concerning alcohol use and discuss ways to dispel them.
Q:
describe the interactions related to alcohol-containing beverages spiked with caffeine.
Q:
describe specific effects of alcohol on each of the following organs: heart, kidney, and brain.
Q:
describe the effects of excess alcohol intake on folate utilization.
Q:
discuss ways in which alcohol interferes with metabolism of proteins, fats, carbohydrates, vitamins, minerals, and water.
Q:
describe the two major pathways for metabolism of alcohol in the liver. how does the liver adapt when forced to metabolize high quantities of alcohol on a daily basis?
Q:
compare and contrast the metabolism of alcohol in men versus women.
Q:
how does the body respond to a low-carbohydrate diet?
Q:
what is ketosis and how can it be identified? what conditions typically induce a state of ketosis? what are the adverse effects of this condition?
Q:
discuss ways in which the bodys metabolism adapts to conditions of fasting/starvation. how do these adaptations affect the rate of weight loss when a person follows a low-kcalorie diet?
Q:
describe interactions among the energy nutrients when each is consumed in excess.
Q:
how does the electron transport chain function in the synthesis of atp?
Q:
explain the roles of protein and fat as nutrients for gluconeogenesis. what are the circumstances that favor low and high rates of gluconeogenesis?
Q:
what are the major differences between aerobic and anaerobic metabolism? give an example of an aerobic reaction and an anaerobic reaction.
Q:
list four of the livers functions in the metabolism of each of these nutrients: carbohydrates, fats, and proteins.
Q:
compare and contrast the various ways in which the body metabolizes carbohydrate, fat, and amino acids.
Q:
matching: 1>example of an anabolic reaction 2>example of a catabolic reaction 3>a protein that accelerates a chemical reaction 4>a small non-protein organic substance that promotes optimal activity of an enzyme 5>a product of glycolysis 6>a product of pyruvate metabolism when oxygen is limited 7>the oxidation product of pyruvate 8>a recycling process of converting lactate to glucose 9>an irreversible reaction 10>the part of a triglyceride that is convertible to glucose 11>a product of deamination 12>a compound synthesized from acetyl coa when atp is plentiful 13>the principal nitrogen-containing waste product 14>waste product of the electron transport chain 15>a storage form of carbohydrate 16>the major energy fuel for the central nervous system 17>a ketone 18>an enzyme with activity levels related to a persons sex 19>a coenzyme required for metabolism of alcohol 20>a system for metabolizing drugs and alcohol a.nad b.urea c.meos d.water e.glucose f.enzyme g.glycogen h.glycerol i.ammonia j.coenzyme k.cori cycle l.lactate m.acetoacetate n.acetyl coa o.pyruvate p.triglyceride q.gastric alcohol dehydrogenase r.synthesis of pyruvate from glycogen s.synthesis of cholesterol from acetate t.synthesis of acetyl coa from glucose
Q:
which of the following is a characteristic of alcohol use? a.ingestion of alcohol cools the body b.alcohol stimulates the appetite in most people c.since alcohol is legal, it is not classified as a drug d.intake of alcohol along with raw seafood reliably prevents hepatitis