Contemporary Nutrition 9th Edition by Gordon Wardlaw – Anne Smith  – Test Bank

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INSTANT DOWNLOAD COMPLETE TEST BANK WITH ANSWERS

 

Contemporary Nutrition 9th Edition by Gordon Wardlaw – Anne Smith  – Test Bank

 

Sample  Questions

 

 

Chapter 06

Proteins

 

 

Fill in the Blank Questions

  1. _______________ are the building blocks of protein.
    Amino acids

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.02 Describe how amino acids form proteins.
Section: 06.01 Protein – An Introduction
Topic: Proteins

  1. The one element that protein contains that carbohydrate and fats do not is _______________.
    nitrogenor  
    N

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.01 Distinguish between essential and nonessential amino acids and explain why adequate amounts of each of the essential amino acids are required for protein synthesis.
Section: 06.01 Protein – An Introduction
Topic: Proteins

 

  1. Amino acids the body cannot make are known as _______________ amino acids.
    essentialor  
    indispensable

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.01 Distinguish between essential and nonessential amino acids and explain why adequate amounts of each of the essential amino acids are required for protein synthesis.
Section: 06.01 Protein – An Introduction
Topic: Proteins

  1. Plant proteins do not match our needs for essential amino acids and therefore are called _______________ proteins.
    incompleteor  
    lower-quality  or  
    low-quality

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.03 Distinguish between high-quality and low-quality proteins, identify examples of each, and describe the concept of complementary proteins.
Section: 06.03 Protein in Foods
Topic: Proteins

  1. Short chain proteins and _______________ are the end products of protein digestion that can be taken up by the absorptive cells of the small intestine.
    amino acids

 

Bloom’s Level: 2. Understand
Learning Outcome: 06.04 Describe how protein is digested and absorbed in the body.
Section: 06.04 Protein Digestion and Absorption
Topic: Proteins

 

  1. Amino acids are transported via the _______________ vein to the liver.
    portal

 

Bloom’s Level: 2. Understand
Learning Outcome: 06.04 Describe how protein is digested and absorbed in the body.
Section: 06.04 Protein Digestion and Absorption
Topic: Proteins

  1. In proteins, amino acids are joined by _______________ bonds.
    peptideor  
    chemical

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.02 Describe how amino acids form proteins.
Section: 06.02 Proteins – Amino Acids Bonded Together
Topic: Proteins

  1. Treating a protein with acid, heat, or agitation will cause _______________, meaning that the three-dimensional structure of the protein has been altered.
    denaturation

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.04 Describe how protein is digested and absorbed in the body.
Section: 06.02 Proteins – Amino Acids Bonded Together
Topic: Proteins

 

  1. Insulin is one example of a protein that acts as a ____________.
    hormone

 

Bloom’s Level: 2. Understand
Learning Outcome: 06.05 List the primary functions of protein in the body.
Section: 06.05 Putting Proteins to Work in the Body
Topic: Proteins

  1. An illness that results from a malfunction of the red blood cell because of an incorrect structure in parts of the hemoglobin protein chain is called _______________.
    sickle cell anemiaor  
    sickle cell disease  or  
    sickle cell

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.02 Describe how amino acids form proteins.
Section: 06.02 Proteins – Amino Acids Bonded Together
Topic: Proteins

  1. The best estimate for the amount of protein required for nearly all adults is _______________ g/kg/day.
    0.8or  
    eight-tenths

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.06 Calculate the RDA for protein for an adult when a healthy weight is given.
Section: 06.06 Protein Needs
Topic: Proteins

 

  1. Three dietary advantages of plant protein sources over animal sources are: 1) they are a good source of dietary fiber, 2) they are low in saturated fat, and 3) they contain no _______________.
    cholesterol

 

Bloom’s Level: 2. Understand
Learning Outcome: 06.03 Distinguish between high-quality and low-quality proteins, identify examples of each, and describe the concept of complementary proteins.
Section: 06.03 Protein in Foods
Topic: Proteins

  1. _______________ is the name of the condition resulting from regularly consuming insufficient amounts of calories and protein.
    Protein-calorie malnutritionor  
    Protein-energy malnutrition  or  
    PEM  or  
    PCM  or  
    Marasmus

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.08 Describe how protein-calorie malnutrition eventually can lead to disease in the body.
Section: 06.08 Protein-Calorie Malnutrition
Topic: Proteins

  1. _______________ is a type of malnutrition that results primarily from not consuming enough calories.
    Marasmus

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.08 Describe how protein-calorie malnutrition eventually can lead to disease in the body.
Section: 06.08 Protein-Calorie Malnutrition
Topic: Proteins

 

  1. _______________ is the name of the disease in which children may be getting adequate calories, but not enough protein.
    Kwashiorkor

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.08 Describe how protein-calorie malnutrition eventually can lead to disease in the body.
Section: 06.08 Protein-Calorie Malnutrition
Topic: Proteins

  1. A _______________ does not eat any animal foods and consumes only plant products.
    veganor  
    total vegetarian

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.09 Develop vegetarian diet plans that meet the body’s nutritional needs.
Section: Nutrition and Your Health
Topic: Proteins

  1. A _______________ does not eat animal flesh, but consumes both plant and dairy products.
    lactovegetarian

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.09 Develop vegetarian diet plans that meet the body’s nutritional needs.
Section: Nutrition and Your Health
Topic: Proteins

 

  1. How many grams of protein are needed per day by a male non-athlete, weighing 87 kilograms?
    70or  
    69.6  or  
    seventy

87 kg x 0.8 g protein/kg/day = 69.6 g protein/day, rounded up to 70 g/day

 

Bloom’s Level: 3. Apply
Learning Outcome: 06.06 Calculate the RDA for protein for an adult when a healthy weight is given.
Section: 06.06 Protein Needs
Topic: Proteins

 

Multiple Choice Questions

  1. The basic building block of a protein is called a(n)
    A.fatty acid.
    B. monosaccharide.
    C. amino acid.
    D. keto acid.

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.02 Describe how amino acids form proteins.
Section: 06.01 Protein – An Introduction
Topic: Proteins

 

  1. The chemical element found in all amino acids but not found in either carbohydrates or fats is
    A.carbon.
    B. nitrogen.
    C. oxygen.
    D. hydrogen.

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.02 Describe how amino acids form proteins.
Section: 06.01 Protein – An Introduction
Topic: Proteins

  1. Which of the following is true about protein?
    A.It is unique in that it is the only dietary component that contains selenium.
    B. It is important primarily for increasing bone density.
    C. It is made up of combinations of approximately 20 amino acids.
    D. It is made up of combinations of amino acids and fatty acids.

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.02 Describe how amino acids form proteins.
Section: 06.01 Protein – An Introduction
Topic: Proteins

  1. An essential amino acid
    A.can be synthesized in the body if there is a nitrogen source.
    B. can be synthesized in the body if caloric intake is adequate.
    C. cannot be synthesized in the body in sufficient quantity to meet body needs.
    D. can be formed in the body from semiessential amino acids.

 

Bloom’s Level: 2. Understand
Learning Outcome: 06.01 Distinguish between essential and nonessential amino acids and explain why adequate amounts of each of the essential amino acids are required for protein synthesis.
Section: 06.01 Protein – An Introduction
Topic: Proteins

 

  1. The nitrogen from amino acid breakdown is
    A.stored in the liver.
    B. oxidized to carbohydrate.
    C. converted to urea.
    D. converted to fat.

 

Bloom’s Level: 2. Understand
Learning Outcome: 06.04 Describe how protein is digested and absorbed in the body.
Section: 06.07 Does Eating a High-Protein Diet Harm You?
Topic: Proteins

  1. All of the following are true of high-quality protein except
    A. it contains all essential amino acids.
    B.  it provides 7 kcal/g of energy.
    C.  it can support body maintenance.
    D.  it can support body growth.

 

Bloom’s Level: 2. Understand
Learning Outcome: 06.03 Distinguish between high-quality and low-quality proteins, identify examples of each, and describe the concept of complementary proteins.
Section: 06.03 Protein in Foods
Topic: Proteins

 

  1. Which of the following is not true about an incomplete protein source?
    A.It lacks one or more essential amino acids.
    B. It cannot support body growth and maintenance by itself.
    C. To adequately meet protein needs from incomplete protein sources, a person would have to eat two complementary proteins.
    D. Lower quantities of this source could be eaten to get adequate quantities of essential amino acids.

 

Bloom’s Level: 2. Understand
Learning Outcome: 06.03 Distinguish between high-quality and low-quality proteins, identify examples of each, and describe the concept of complementary proteins.
Section: 06.03 Protein in Foods
Topic: Proteins

  1. Which of the following is a food that provides all of the essential amino acids?
    A.Wheat
    B. Peanut butter
    C. Navy beans
    D. Milk

 

Bloom’s Level: 4. Analyze
Learning Outcome: 06.03 Distinguish between high-quality and low-quality proteins, identify examples of each, and describe the concept of complementary proteins.
Section: 06.03 Protein in Foods
Topic: Proteins

 

  1. Proteins are digested in which areas of the body?
    A.Mouth and stomach
    B. Mouth and small intestine
    C. Stomach and small intestine
    D. Small and large intestines

 

Bloom’s Level: 2. Understand
Learning Outcome: 06.04 Describe how protein is digested and absorbed in the body.
Section: 06.04 Protein Digestion and Absorption
Topic: Proteins

  1. What enzyme is released by the stomach to digest protein?
    A.Pepsin
    B. Lipoprotein lipase
    C. Amylase
    D. Trypsin

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.04 Describe how protein is digested and absorbed in the body.
Section: 06.04 Protein Digestion and Absorption
Topic: Proteins

  1. Which of the following is not true about pepsin?
    A.Amino acid chains are the digestive products of its action.
    B. Pepsin works best in an alkaline environment.
    C. Acid activates pepsin.
    D. Pepsin acts on food in the stomach.

 

Bloom’s Level: 2. Understand
Learning Outcome: 06.04 Describe how protein is digested and absorbed in the body.
Section: 06.04 Protein Digestion and Absorption
Topic: Proteins

 

  1. If the diet is lacking an essential amino acid, what will be the course of action?
    A.Body cells will synthesize it.
    B. Protein synthesis will be limited.
    C. Health will not be affected as long as other nutrients are adequate.
    D. Proteins will be made but they will lack that particular amino acid.

 

Bloom’s Level: 2. Understand
Learning Outcome: 06.01 Distinguish between essential and nonessential amino acids and explain why adequate amounts of each of the essential amino acids are required for protein synthesis.
Section: 06.01 Protein – An Introduction
Topic: Proteins

  1. If a food does not contain the necessary amounts of a certain amino acid to meet a body need, that amino acid is referred to as a(n)
    A. complementary amino acid.
    B.  essential amino acid.
    C.  limiting amino acid.
    D.  dispensable amino acid.

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.02 Describe how amino acids form proteins.
Section: 06.01 Protein – An Introduction
Topic: Proteins

 

  1. When protein consumption is in excess of body needs and energy needs are met, the excess amino acids are metabolized and the energy in the molecule is
    A.stored as glycogen and/or fat.
    B. excreted in the urine.
    C. stored as amino acids in muscle.
    D. stored as amino acids in the liver.

 

Bloom’s Level: 2. Understand
Learning Outcome: 06.04 Describe how protein is digested and absorbed in the body.
Section: 06.06 Protein Needs
Topic: Proteins

  1. Approximately how many different amino acids are used in the synthesis of body proteins?
    A.5
    B. 9
    C. 20
    D. 29

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.01 Distinguish between essential and nonessential amino acids and explain why adequate amounts of each of the essential amino acids are required for protein synthesis.
Section: 06.01 Protein – An Introduction
Topic: Proteins

 

  1. If the carbohydrate content of the diet is insufficient to meet the body’s needs for glucose, which of the following can be converted to glucose?
    A.Urea
    B. Fatty acids
    C. Amino acids
    D. Ketones

 

Bloom’s Level: 2. Understand
Learning Outcome: 06.05 List the primary functions of protein in the body.
Section: 06.05 Putting Proteins to Work in the Body
Topic: Proteins

  1. What is meant by the amino acid sequence of a protein?
    A.Number of side chains in the protein
    B. Folding arrangement of the peptide chain
    C. Order of appearance of amino acids in the peptide chain
    D. Order of appearance of only the essential amino acids in the protein

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.02 Describe how amino acids form proteins.
Section: 06.02 Proteins – Amino Acids Bonded Together
Topic: Proteins

  1. Which of the following is not true about the events during and after absorption of the products of protein digestion?
    A. Most protein eaten ends up as individual amino acids in the blood.
    B.  Small peptides are digested further to amino acids inside the absorptive cells of the small intestine.
    C.  Many whole proteins are absorbed and enter the blood.
    D.  Amino acids travel to the liver via the portal vein.

 

Bloom’s Level: 2. Understand
Learning Outcome: 06.04 Describe how protein is digested and absorbed in the body.
Section: 06.04 Protein Digestion and Absorption
Topic: Proteins

 

  1. A hereditary condition caused by an incorrect amino acid in the amino acid sequence of a protein chain is
    A.kwashiorkor.
    B. sickle cell anemia.
    C. marasmus.
    D. edema.

 

Bloom’s Level: 2. Understand
Learning Outcome: 06.02 Describe how amino acids form proteins.
Section: 06.02 Proteins – Amino Acids Bonded Together
Topic: Proteins

  1. The chemical bond joining adjacent amino acids is called a(n) _____________ bond.
    A.glycosidic
    B. ionic
    C. amino
    D. peptide

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.02 Describe how amino acids form proteins.
Section: 06.02 Proteins – Amino Acids Bonded Together
Topic: Proteins

  1. All of the following are true of the alteration of the three-dimensional structure of a protein except
    A. it tends to be rigid and retains its structure.
    B. it can be caused by heat, acid, or base.
    C. it is called denaturation.
    D. it usually destroys its physiological function.

 

Bloom’s Level: 2. Understand
Learning Outcome: 06.02 Describe how amino acids form proteins.
Section: 06.02 Proteins – Amino Acids Bonded Together
Topic: Proteins

 

  1. In the case of sickle cell anemia, the slight alterations in the DNA of red blood cells lead to
    A.defects in the membranes of these cells.
    B. changes in the structure of the protein hemoglobin.
    C. poor use of glucose for energy.
    D. inability of the cells to make protein.

 

Bloom’s Level: 2. Understand
Learning Outcome: 06.02 Describe how amino acids form proteins.
Section: 06.02 Proteins – Amino Acids Bonded Together
Topic: Proteins

  1. Cooking an egg alters its appearance due to
    A.denaturation.
    B. emulsification.
    C. esterification.
    D. detoxification.

 

Bloom’s Level: 2. Understand
Learning Outcome: 06.02 Describe how amino acids form proteins.
Section: 06.02 Proteins – Amino Acids Bonded Together
Topic: Proteins

  1. Food proteins are used most efficiently when we
    A. are eating a very low kilocalorie diet.
    B.  eat large quantities of protein even though our kilocalorie intake may be low.
    C.  are consuming enough carbohydrates and fats to meet our kilocalorie needs.
    D.  are eating enough fat even though carbohydrate intake may be low.

 

Bloom’s Level: 2. Understand
Learning Outcome: 06.04 Describe how protein is digested and absorbed in the body.
Section: 06.05 Putting Proteins to Work in the Body
Topic: Proteins

 

  1. All of the following are primary functions of protein except to
    A. repair tissues.
    B.  support growth of new tissue.
    C.  supply more than 40 percent of the kilocalories in the diet.
    D.  maintain body tissues.

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.05 List the primary functions of protein in the body.
Section: 06.05 Putting Proteins to Work in the Body
Topic: Proteins

  1. Which of the following is not true about body proteins?
    A.They are in a state of breakdown, rebuilding, and repair.
    B. They are static and change little after achievement of adult status.
    C. Those in the bone marrow and intestine undergo the most change, in terms of breakdown and synthesis.
    D. Their breakdown products, especially amino acids, can be recycled.

 

Bloom’s Level: 2. Understand
Learning Outcome: 06.07 Describe what is meant by positive protein balance, negative protein balance, and protein equilibrium.
Section: 06.05 Putting Proteins to Work in the Body
Topic: Proteins

 

  1. Johnny is 10 years old. He has had minimal protein intake for the last two years. He has just recently had surgery. What are the likely results of his deficient protein intake?
    A.His surgical wound will heal quickly and effectively, but he won’t grow effectively.
    B. His surgical wound will not heal quickly and effectively, but he will grow effectively.
    C. The size of his vital organs, including his heart, liver, and muscles, will decrease.
    D. His surgical wound will heal effectively and he will grow normally because he can live off fat stores.

 

Bloom’s Level: 3. Apply
Learning Outcome: 06.07 Describe what is meant by positive protein balance, negative protein balance, and protein equilibrium.
Section: 06.06 Protein Needs
Topic: Proteins

  1. Wilma is an alcoholic. Her liver has been damaged to such a degree that it cannot produce the appropriate blood proteins for fluid balance. She develops a condition called edema, which is
    A.extreme thirst.
    B. the build up of fluids in extracellular spaces.
    C. loss of muscle mass.
    D. cardiovascular disease.

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.05 List the primary functions of protein in the body.
Section: 06.05 Putting Proteins to Work in the Body
Topic: Proteins

 

  1. Edema appears when there is a severe lack of dietary protein because
    A.sodium is retained in the body.
    B. blood protein levels fall and fluid shifts to the tissues.
    C. blood protein levels increase and force fluid into the tissues.
    D. increased protein synthesis occurs in tissues causing fluid to flow into them from the blood.

 

Bloom’s Level: 2. Understand
Learning Outcome: 06.05 List the primary functions of protein in the body.
Section: 06.05 Putting Proteins to Work in the Body
Topic: Proteins

  1. Proteins regulate the acid-base balance of the blood by
    A.acting as buffers.
    B. releasing nitrogen.
    C. releasing an acid.
    D. binding sodium ions.

 

Bloom’s Level: 2. Understand
Learning Outcome: 06.05 List the primary functions of protein in the body.
Section: 06.05 Putting Proteins to Work in the Body
Topic: Proteins

  1. A protein that acts as a hormone is
    A.insulin.
    B. trypsin.
    C. pepsin.
    D. hemoglobin.

 

Bloom’s Level: 2. Understand
Learning Outcome: 06.05 List the primary functions of protein in the body.
Section: 06.05 Putting Proteins to Work in the Body
Topic: Proteins

 

  1. The typical American diet supplies approximately what percentage of protein as essential amino acids?
    A. 10%
    B.  25%
    C.  40%
    D.  50%

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.01 Distinguish between essential and nonessential amino acids and explain why adequate amounts of each of the essential amino acids are required for protein synthesis.
Section: 06.01 Protein – An Introduction
Topic: Proteins

  1. Proteins that bind to foreign proteins in the body are
    A.enzymes.
    B. antibodies.
    C. hormones.
    D. collagen.

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.05 List the primary functions of protein in the body.
Section: 06.05 Putting Proteins to Work in the Body
Topic: Proteins

  1. Antibodies are
    A.hormones.
    B. enzymes.
    C. lipoproteins.
    D. proteins.

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.05 List the primary functions of protein in the body.
Section: 06.05 Putting Proteins to Work in the Body
Topic: Proteins

 

  1. If a person does not eat enough carbohydrate to supply the glucose the body needs, which of the following will happen?
    A.Fatty acids will be converted to glucose.
    B. The pancreas will convert insulin to glucose.
    C. The liver will convert amino acids to glucose.
    D. The pancreas will convert protein to glucose.

 

Bloom’s Level: 2. Understand
Learning Outcome: 06.05 List the primary functions of protein in the body.
Section: 06.05 Putting Proteins to Work in the Body
Topic: Proteins

  1. The RDA for protein translates into approximately what percentage of total daily kilocalorie needs?
    A. 5%
    B.  10%
    C.  15%
    D.  20%

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.06 Calculate the RDA for protein for an adult when a healthy weight is given.
Section: 06.06 Protein Needs
Topic: Proteins

 

  1. Maggie has anorexia nervosa and regularly starves herself. She is likely to be in a state of
    A.protein equilibrium.
    B. positive protein balance.
    C. negative protein balance.
    D. positive energy balance.

 

Bloom’s Level: 4. Analyze
Learning Outcome: 06.07 Describe what is meant by positive protein balance, negative protein balance, and protein equilibrium.
Section: 06.06 Protein Needs
Topic: Proteins

  1. Donovan has been consuming large quantities of food and in violation of safe rules of athletic training is injecting testosterone. He has been seeing large temporary gains in muscle mass. He is in a state of
    A.negative protein balance.
    B. positive protein balance.
    C. energy equilibrium.
    D. excess protein balance.

 

Bloom’s Level: 4. Analyze
Learning Outcome: 06.07 Describe what is meant by positive protein balance, negative protein balance, and protein equilibrium.
Section: 06.06 Protein Needs
Topic: Proteins

 

  1. One would be likely to see positive protein balance in all of the following conditions except
    A. growth.
    B. pregnancy.
    C. starvation.
    D. recovery from surgery.

 

Bloom’s Level: 2. Understand
Learning Outcome: 06.07 Describe what is meant by positive protein balance, negative protein balance, and protein equilibrium.
Section: 06.06 Protein Needs
Topic: Proteins

  1. Currently, the best estimate for the amount of protein required for nearly all adults is _____ grams per kilogram of body weight per day.
    A. 2
    B.  0.6
    C.  0.8
    D.  1.5

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.06 Calculate the RDA for protein for an adult when a healthy weight is given.
Section: 06.06 Protein Needs
Topic: Proteins

 

  1. Jack weighs 176 pounds (80 kilograms). What would be his RDA for protein?
    A.10 grams
    B. 64 grams
    C. 80 grams
    D. 27 grams

 

Bloom’s Level: 3. Apply
Learning Outcome: 06.06 Calculate the RDA for protein for an adult when a healthy weight is given.
Section: 06.06 Protein Needs
Topic: Proteins

  1. Which of the following is true about protein intake of people in the United States?
    A.Most do not consume enough protein.
    B. Most consume approximately the amount needed to balance losses.
    C. Athletes generally do not get enough protein without supplements.
    D. Most consume more than is needed.

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.06 Calculate the RDA for protein for an adult when a healthy weight is given.
Section: 06.06 Protein Needs
Topic: Proteins

  1. All of the following describe the fate of excess protein except
    A. used for energy.
    B.  made into glucose.
    C.  made into fat.
    D.  stored as muscle protein.

 

Bloom’s Level: 2. Understand
Learning Outcome: 06.04 Describe how protein is digested and absorbed in the body.
Section: 06.06 Protein Needs
Topic: Proteins

 

  1. High protein diets may be harmful for
    A.those with kidney disease.
    B. athletes.
    C. the elderly.
    D. body builders.

 

Bloom’s Level: 2. Understand
Learning Outcome: 06.06 Calculate the RDA for protein for an adult when a healthy weight is given.
Section: 06.07 Does Eating a High-Protein Diet Harm You?
Topic: Proteins

  1. When comparing plant sources of protein to animal sources, we could say
    A. plant sources tend to be higher in saturated fat.
    B.  plant sources tend to be higher in cholesterol.
    C.  animal sources tend to be higher in polyunsaturated fat.
    D.  plant sources tend to be higher in dietary fiber.

 

Bloom’s Level: 4. Analyze
Learning Outcome: 06.03 Distinguish between high-quality and low-quality proteins, identify examples of each, and describe the concept of complementary proteins.
Section: 06.03 Protein in Foods
Topic: Proteins

  1. Which of the following is true about protein intake in the United States?
    A. Plant sources of protein predominate in the United States.
    B.  We eat less animal sources of protein than people in Asia and Africa.
    C.  About 70 percent of the protein we eat in the United States comes from animal products.
    D.  Chicken is our main animal source of protein.

 

Bloom’s Level: 2. Understand
Learning Outcome: 06.03 Distinguish between high-quality and low-quality proteins, identify examples of each, and describe the concept of complementary proteins.
Section: 06.03 Protein in Foods
Topic: Proteins

 

  1. All of the following are essential amino acids except
    A. alanine.
    B. lysine.
    C. methionine.
    D. threonine.

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.01 Distinguish between essential and nonessential amino acids and explain why adequate amounts of each of the essential amino acids are required for protein synthesis.
Section: 06.01 Protein – An Introduction
Topic: Proteins

  1. When there is a need for increased dietary protein during pregnancy or lactation, which foodstuff would be least desirable?
    A.Eggs
    B. Dried beans
    C. Gelatin
    D. Beef

 

Bloom’s Level: 5. Evaluate
Learning Outcome: 06.03 Distinguish between high-quality and low-quality proteins, identify examples of each, and describe the concept of complementary proteins.
Section: 06.03 Protein in Foods
Topic: Proteins

 

  1. If Betty wants to eat the most nutrient-dense source of protein, she would eat
    A.chicken.
    B. beef.
    C. tuna.
    D. egg yolks.

 

Bloom’s Level: 3. Apply
Learning Outcome: 06.03 Distinguish between high-quality and low-quality proteins, identify examples of each, and describe the concept of complementary proteins.
Section: 06.03 Protein in Foods
Topic: Proteins

  1. The combination of plant foods that most often is used to provide complete protein is
    A.legumes and nuts.
    B. legumes and grains.
    C. vegetables and nuts.
    D. vegetables and seeds.

 

Bloom’s Level: 3. Apply
Learning Outcome: 06.03 Distinguish between high-quality and low-quality proteins, identify examples of each, and describe the concept of complementary proteins.
Section: Nutrition and Your Health
Topic: Proteins

  1. All of the following describe kwashiorkor and marasmus except
    A. forms of protein-energy malnutrition.
    B. common in developing nations.
    C. created by political, economic, geographic, social, and dietary factors.
    D. diseases that are troublesome but not life threatening.

 

Bloom’s Level: 2. Understand
Learning Outcome: 06.08 Describe how protein-calorie malnutrition eventually can lead to disease in the body.
Section: 06.08 Protein-Calorie Malnutrition
Topic: Proteins

 

  1. Marasmus usually is associated with a deficiency of
    A. kilocalories.
    B.  protein.
    C.  carbohydrate.
    D.  fat.

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.08 Describe how protein-calorie malnutrition eventually can lead to disease in the body.
Section: 06.08 Protein-Calorie Malnutrition
Topic: Proteins

  1. Kwashiorkor usually is associated with a deficiency of
    A. carbohydrates.
    B.  fat.
    C.  protein.
    D.  kilocalories.

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.08 Describe how protein-calorie malnutrition eventually can lead to disease in the body.
Section: 06.08 Protein-Calorie Malnutrition
Topic: Proteins

  1. The edema in children with kwashiorkor is the result of fluid leaking into
    A.body tissues from the bloodstream because of decreased blood protein levels.
    B. body tissues from the bloodstream because of decreased energy levels.
    C. the bloodstream from body tissues because of decreased cellular proteins.
    D. the bloodstream from body tissues because of decreased energy.

 

Bloom’s Level: 2. Understand
Learning Outcome: 06.08 Describe how protein-calorie malnutrition eventually can lead to disease in the body.
Section: 06.08 Protein-Calorie Malnutrition
Topic: Proteins

 

  1. Kwashiorkor appears in children between the ages of 2 and 5 years. The reason is that
    A. growth needs are low.
    B.  children have been weaned from breast milk to starchy gruels.
    C.  by this time, adequate exposure to other children allows them to catch it.
    D.  protein intake has been high for a long enough time to cause kidney damage.

 

Bloom’s Level: 2. Understand
Learning Outcome: 06.08 Describe how protein-calorie malnutrition eventually can lead to disease in the body.
Section: 06.08 Protein-Calorie Malnutrition
Topic: Proteins

  1. The child with kwashiorkor has all the following conditions except
    A. moderate weight deficit.
    B. some visible fat stores.
    C. edema in the abdomen and legs.
    D. a skin-and-bones appearance.

 

Bloom’s Level: 2. Understand
Learning Outcome: 06.08 Describe how protein-calorie malnutrition eventually can lead to disease in the body.
Section: 06.08 Protein-Calorie Malnutrition
Topic: Proteins

  1. The child with marasmus has all of the following conditions except
    A. skin-and-bones appearance.
    B. often less than age 2.
    C. can suffer impaired brain growth and development.
    D. edema in the abdomen and legs.

 

Bloom’s Level: 2. Understand
Learning Outcome: 06.08 Describe how protein-calorie malnutrition eventually can lead to disease in the body.
Section: 06.08 Protein-Calorie Malnutrition
Topic: Proteins

 

  1. A vegetarian who excludes animal flesh but consumes such products as milk and eggs is referred to as a(n)
    A. lactovegetarian.
    B.  lactoovovegetarian.
    C.  vegan.
    D.  ovovegetarian.

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.09 Develop vegetarian diet plans that meet the body’s nutritional needs.
Section: Nutrition and Your Health
Topic: Proteins

  1. A vegetarian who eats only plant foods is a(n)
    A. lactoovovegetarian.
    B.  lactovegetarian.
    C.  vegan.
    D.  ovovegetarian.

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.09 Develop vegetarian diet plans that meet the body’s nutritional needs.
Section: Nutrition and Your Health
Topic: Proteins

 

  1. The most reliable source of vitamin B12 for the vegan would be
    A.fortified soybean milk.
    B. milk.
    C. cheese.
    D. eggs.

 

Bloom’s Level: 3. Apply
Learning Outcome: 06.09 Develop vegetarian diet plans that meet the body’s nutritional needs.
Section: Nutrition and Your Health
Topic: Proteins

  1. The American Institute for Cancer Research promotes “The New American Plate,” which includes plant-based foods covering __________________ of the plate and meat, fish, poultry, or low-fat dairy covering __________________ of the plate.
    A. one-half; one-half
    B.  three-quarters (or more); one-quarter (or less)
    C.  two-thirds (or more); one-third (or less)
    D.  one-third (or less); two-thirds (or more)

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.06 Calculate the RDA for protein for an adult when a healthy weight is given.
Section: Nutrition and Your Health
Topic: Proteins

 

 

 

Matching Questions

  1. Match the following with the descriptions below
1.  Complementary proteins       Amino acids that can be synthesized by a healthy body in sufficient amounts   5
2.  Kwashiorkor       Amino acids that cannot be synthesized by humans in sufficient amounts and therefore must be included in the diet   10
3.  Limiting amino acid       Dietary proteins that contain ample amounts of all nine essential amino acids   9
4.  Incomplete protein       Dietary proteins that are low in or lack one or more essential amino acids   4
5.  Nonessential amino acids       The essential amino acid in lowest concentration in a food relative to body needs   3
6.  Edema       Two food protein sources that make up for each other’s inadequate supply of specific essential amino acids   1
7.  Protein equilibrium       A buildup of fluids in extracellular spaces   6
8.  Marasmus       A physical state in which protein intake is equal to related protein losses   7
9.  Complete protein       A disease that results from consuming an insufficient amount of protein and energy   8
10.  Essential amino acids       A disease that results from consuming marginal energy and considerably insufficient protein despite high needs   2

 

 

Bloom’s Level: 1. Remember
Learning Outcome: 06.01 Distinguish between essential and nonessential amino acids and explain why adequate amounts of each of the essential amino acids are required for protein synthesis.
Learning Outcome: 06.03 Distinguish between high-quality and low-quality proteins, identify examples of each, and describe the concept of complementary proteins.
Learning Outcome: 06.07 Describe what is meant by positive protein balance, negative protein balance, and protein equilibrium.
Learning Outcome: 06.08 Describe how protein-calorie malnutrition eventually can lead to disease in the body.
Section: 06.01 Protein – An Introduction
Section: 06.03 Protein in Foods
Section: 06.05 Putting Proteins to Work in the Body
Section: 06.06 Protein Needs
Section: 06.08 Protein-Calorie Malnutrition
Topic: Proteins

 

Chapter 07

Energy Balance and Weight Control

 

 

Fill in the Blank Questions

  1. The name for minimum energy expended to keep a resting, awake body alive is _______________. This represents about 60% to 70% of total energy expenditure.
    basal metabolismor  
    basal metabolic rate

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.01 Describe energy balance and the uses of energy by the body.
Section: 07.01 Energy Balance
Topic: Energy Balance and Weight Control

  1. ____________ increases energy expenditure above basal energy needs by about 25% to 40%.
    Physical activityor  
    Exercise  or  
    Activity

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.01 Describe energy balance and the uses of energy by the body.
Section: 07.01 Energy Balance
Topic: Energy Balance and Weight Control

 

  1. The energy expended to digest, absorb, and further process nutrients in food is called the _______________. This equals approximately 5% to 10% of energy intake.
    thermic effect of foodor  
    TEF

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.01 Describe energy balance and the uses of energy by the body.
Section: 07.01 Energy Balance
Topic: Energy Balance and Weight Control

  1. The expenditure of energy to produce heat in response to a cold environment and as a result of overfeeding is called _______________.
    adaptive thermogenesisor  
    thermogenesis

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.01 Describe energy balance and the uses of energy by the body.
Section: 07.01 Energy Balance
Topic: Energy Balance and Weight Control

  1. A technique for estimating energy expenditure by measuring body heat released by a person is called _______________.
    direct calorimetry

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.02 Compare methods to determine energy use by the body.
Section: 07.02 Determination of Energy Use by the Body
Topic: Energy Balance and Weight Control

 

  1. A technique for estimating energy expenditure by measuring oxygen used by a person is called _______________.
    indirect calorimetry

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.02 Compare methods to determine energy use by the body.
Section: 07.02 Determination of Energy Use by the Body
Topic: Energy Balance and Weight Control

  1. Bob is a 34-year-old male who weighs 150 pounds and is a long distance cycler. He is engaged in vigorous activity. Based on the MyPlate Calorie Guidelines, Bob needs approximately _______________ kcal/day.
    3,000or  
    3000  or  
    Three thousand

 

Bloom’s Level: 3. Apply
Learning Outcome: 07.02 Compare methods to determine energy use by the body.
Section: 07.02 Determination of Energy Use by the Body
Topic: Energy Balance and Weight Control

  1. A body fat level of _______________% or greater for men warrants a diagnosis of obesity.
    24or  
    twenty-four

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.03 Discuss methods for assessing body composition and determining whether body weight and composition are healthy.
Section: 07.04 Energy Imbalance
Topic: Energy Balance and Weight Control

 

  1. A body fat level of ______% or greater for women warrants a diagnosis of obesity.
    35or  
    thirty-five

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.03 Discuss methods for assessing body composition and determining whether body weight and composition are healthy.
Section: 07.04 Energy Imbalance
Topic: Energy Balance and Weight Control

  1. John weighs 80 kilograms and is 1.6 meters tall. His body mass index is _______________ kg/m2.
    31or  
    thirty-one  or  
    31.25  or  
    31.3

80 kg / (1.6 m x 1.6 m) = 80 kg / 2.56 m = 31.25 kg/m2

 

Bloom’s Level: 3. Apply
Learning Outcome: 07.03 Discuss methods for assessing body composition and determining whether body weight and composition are healthy.
Section: 07.03 Estimation of a Healthy Weight
Topic: Energy Balance and Weight Control

 

  1. _______________ obesity is a pattern of body fat distribution that is associated with an increased incidence of cardiovascular disease, diabetes mellitus, and hypertension.
    Androidor  
    Upper-body  or  
    Central

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.04 Outline the risks to health posed by overweight and obesity.
Section: 07.04 Energy Imbalance
Topic: Energy Balance and Weight Control

  1. Cycles of loss and regain of weight are called _______________. With each cycle, it is easier to gain weight and harder to lose.
    yo-yo dietingor  
    yo-yo diets  or  
    yo-yo diet  or  
    weight cycling

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.09 Describe why and how behavior modification fits into a weight-loss program.
Section: Nutrition and Your Health
Topic: Energy Balance and Weight Control

 

  1. The professional qualified to assist individuals with their weight-loss goals is a _______________.
    registered dietitianor  
    registered dietician  or  
    dietitian  or  
    dietician  or  
    RD

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.06 List and discuss characteristics of a sound weight-loss program.
Section: 07.10 Professional Help for Weight Loss
Topic: Energy Balance and Weight Control

  1. A group of medications that induce stimulation of the central nervous system are _______________.
    amphetaminesor  
    amphetamine

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.10 Outline the benefits and hazards of various weight-loss methods for severe obesity.
Section: 07.10 Professional Help for Weight Loss
Topic: Energy Balance and Weight Control

 

  1. An example of a bariatric surgical procedure used today for treating severely obese individuals is ____________.
    adjustable gastric bandingor  
    AGB  or  
    gastroplasty  or  
    gastric bypass  or  
    gastric banding  or  
    LAP-BAND  or  
    vertical-banded gastroplasty  or  
    VBG  or  
    roux-en-Y gastric bypass  or  
    RYGB

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.10 Outline the benefits and hazards of various weight-loss methods for severe obesity.
Section: 07.10 Professional Help for Weight Loss
Topic: Energy Balance and Weight Control

  1. Underweight is defined as a body mass index below _______________ kg/m2.
    18.5or  
    eighteen and five-tenths

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.11 Discuss the causes and treatment of underweight.
Section: 07.11 Treatment of Underweight
Topic: Energy Balance and Weight Control

 

  1. Restricting food and beverage intake by ______ kcal per day below calorie needs typically leads to weight loss of 1 pound per week.
    500or  
    five hundred

 

Bloom’s Level: 2. Understand
Learning Outcome: 07.07 Describe why reduced calorie intake is the main key to weight loss and maintenance.
Section: 07.06 Treatment of Overweight and Obesity
Topic: Energy Balance and Weight Control

 

Multiple Choice Questions

  1. Basal metabolism is the energy expended
    A. when sleeping.
    B.  when doing moderate activity.
    C.  when resting, but awake, and in a fasting state.
    D.  to make food available to the body.

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.01 Describe energy balance and the uses of energy by the body.
Section: 07.01 Energy Balance
Topic: Energy Balance and Weight Control

 

  1. Which of the following is true about basal metabolism?
    A. It represents about 30 percent of total energy expenditure.
    B.  It is energy expenditure to maintain heartbeat, respiration, other basic functions, and daily activities.
    C.  It represents about 60 percent to 70 percent of total calories used by a sedentary person during each day.
    D.  It includes the energy used to digest food.

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.01 Describe energy balance and the uses of energy by the body.
Section: 07.01 Energy Balance
Topic: Energy Balance and Weight Control

  1. Which of the following is not associated with an increase in basal metabolism?
    A. An increase in body temperature
    B.  A low calorie intake
    C.  An increase in lean body mass
    D.  Caffeine use

 

Bloom’s Level: 2. Understand
Learning Outcome: 07.01 Describe energy balance and the uses of energy by the body.
Section: 07.01 Energy Balance
Topic: Energy Balance and Weight Control

 

  1. Carol eats 800 kilocalories a day to lose weight. She is 40 years old. Carol has been walking briskly 60 minutes daily for the past 2 months. In her younger days she lifted weights, but she has lost considerable lean body mass over the years because of inactivity. Recently, Carol was diagnosed with hypothyroidism, which lowers metabolism. Which of the following factors increases Carol’s energy output and promotes weight loss?
    A. Her 800-kilocalorie diet
    B.  Her age
    C.  Her loss of lean body mass
    D.  Her walking routine

 

Bloom’s Level: 4. Analyze
Learning Outcome: 07.01 Describe energy balance and the uses of energy by the body.
Section: 07.01 Energy Balance
Topic: Energy Balance and Weight Control

  1. All of the following contribute to total energy expenditure except
    A. basal metabolic rate.
    B.  thermic effect of food.
    C.  energy content of food.
    D.  adaptive thermogenesis.

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.01 Describe energy balance and the uses of energy by the body.
Section: 07.01 Energy Balance
Topic: Energy Balance and Weight Control

 

  1. Physical activity
    A. contributes about 70 percent of total energy expenditure.
    B.  is only counted as a significant contributor if it is a formal, regular exercise program.
    C.  includes daily activities as seemingly insignificant as fidgeting.
    D.  contributes very little to overall energy expenditure.

 

Bloom’s Level: 2. Understand
Learning Outcome: 07.01 Describe energy balance and the uses of energy by the body.
Section: 07.01 Energy Balance
Topic: Energy Balance and Weight Control

  1. The thermic effect of food
    A. represents the calories needed to digest, absorb, and process ingested food.
    B.  represents approximately 20 percent of total energy expenditure.
    C.  is included in the measurement of basal metabolism.
    D.  refers to energy expended to produce heat in response to a cold environment.

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.01 Describe energy balance and the uses of energy by the body.
Section: 07.01 Energy Balance
Topic: Energy Balance and Weight Control

  1. All of the following are true about contributors to energy expenditure except
    A. the thermic effect of food represents about 5 percent to 10 percent of total energy expenditure.
    B.  physical activity accounts for 25 percent to 40 percent of total energy expenditure.
    C.  basal metabolism accounts for 60 percent to 70 percent of total energy expenditure.
    D.  fidgeting accounts for 40 percent of total energy expenditure.

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.01 Describe energy balance and the uses of energy by the body.
Section: 07.01 Energy Balance
Topic: Energy Balance and Weight Control

 

  1. The calorie cost of the thermic effect of food is ___ of energy consumed.
    A. 1% to 2%
    B.  5% to 10%
    C.  15% to 20%
    D.  20% to 25%

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.01 Describe energy balance and the uses of energy by the body.
Section: 07.01 Energy Balance
Topic: Energy Balance and Weight Control

  1. Bill expends 2,500 kilocalories per day. What amount of kilocalories will be from basal metabolism?
    A. 250 to 375
    B.  500 to 1,050
    C.  1,200 to 1,500
    D.  1,500 to 1,750

 

Bloom’s Level: 3. Apply
Learning Outcome: 07.01 Describe energy balance and the uses of energy by the body.
Section: 07.01 Energy Balance
Topic: Energy Balance and Weight Control

  1. Bill consumes 2,500 kilocalories per day. What would be his energy expenditure, in kilocalories, from the thermic effect of food?
    A. 125 to 250
    B.  250 to 375
    C.  300 to 550
    D.  425 to 600

 

Bloom’s Level: 3. Apply
Learning Outcome: 07.01 Describe energy balance and the uses of energy by the body.
Section: 07.01 Energy Balance
Topic: Energy Balance and Weight Control

 

  1. Thermogenesis refers to all of the following except
    A. the ability to regulate body temperature within narrow limits.
    B.  shivering when cold and fidgeting are examples of thermogenesis.
    C.  brown adipose tissue contributes to thermogenesis, especially in hibernating animals.
    D.  the energy you require during sleep at night.

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.01 Describe energy balance and the uses of energy by the body.
Section: 07.01 Energy Balance
Topic: Energy Balance and Weight Control

  1. The method for determining energy expenditure that involves the measurement of heat given off by the body during a select period of time in an insulated chamber is
    A.direct calorimetry.
    B. indirect calorimetry.
    C. thermocalorimetry.
    D. bomb calorimetry.

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.02 Compare methods to determine energy use by the body.
Section: 07.02 Determination of Energy Use by the Body
Topic: Energy Balance and Weight Control

  1. The method for determining energy expenditure in which the amount of oxygen a person uses is measured is called
    A.direct calorimetry.
    B. indirect calorimetry.
    C. thermocalorimetry.
    D. bomb calorimetry.

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.02 Compare methods to determine energy use by the body.
Section: 07.02 Determination of Energy Use by the Body
Topic: Energy Balance and Weight Control

 

  1. Joe is getting his energy expenditure measured by direct calorimetry. The 1 liter of water surrounding the chamber has an initial reading of 15 degrees Celsius. The final reading is 2,015 degrees Celsius. How many kilocalories did he expend?
    A. 1,000
    B.  1,500
    C.  2,000
    D.  2,500

 

Bloom’s Level: 3. Apply
Learning Outcome: 07.02 Compare methods to determine energy use by the body.
Section: 07.02 Determination of Energy Use by the Body
Topic: Energy Balance and Weight Control

  1. The MyPlate calorie guideline for a 19- to 30-year-old active woman is
    A. 1600.
    B.  2000.
    C.  2400.
    D.  2800.

 

Bloom’s Level: 3. Apply
Learning Outcome: 07.02 Compare methods to determine energy use by the body.
Section: 07.02 Determination of Energy Use by the Body
Topic: Energy Balance and Weight Control

  1. Xenical is a weight-loss drug that works in the digestive system
    A. to substitute xylose for glucose.
    B.  to block digestion of about one-third of the fat in the food we eat.
    C.  to produce a full feeling that decreases hunger.
    D.  as an artificial fat.

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.10 Outline the benefits and hazards of various weight-loss methods for severe obesity.
Section: 07.10 Professional Help for Weight Loss
Topic: Energy Balance and Weight Control

 

  1. When attempting to use body fat content to define obesity, body fat above ____ for men warrants an obesity diagnosis.
    A.8%
    B. 20%
    C. 24%
    D. 30%

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.03 Discuss methods for assessing body composition and determining whether body weight and composition are healthy.
Section: 07.04 Energy Imbalance
Topic: Energy Balance and Weight Control

  1. When attempting to use body fat content to define obesity, body fat above ____ for women warrants an obesity diagnosis.
    A.25%
    B. 20%
    C. 35%
    D. 30%

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.03 Discuss methods for assessing body composition and determining whether body weight and composition are healthy.
Section: 07.04 Energy Imbalance
Topic: Energy Balance and Weight Control

 

  1. Body weight in kilograms divided by height squared in meters yields
    A.the obesity index.
    B. the body mass index.
    C. relative weight.
    D. percent body fat.

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.03 Discuss methods for assessing body composition and determining whether body weight and composition are healthy.
Section: 07.03 Estimation of a Healthy Weight
Topic: Energy Balance and Weight Control

  1. For a woman who is 1.63 meters tall and weighs 72 kilograms, the body mass index would be
    A.18.
    B. 23.
    C. 27.
    D. 32.

 

Bloom’s Level: 3. Apply
Learning Outcome: 07.03 Discuss methods for assessing body composition and determining whether body weight and composition are healthy.
Section: 07.03 Estimation of a Healthy Weight
Topic: Energy Balance and Weight Control

 

  1. How would you interpret the body mass index for a woman who is 1.63 meters tall and weighs 72 kilograms?
    A. The value does not exceed the value at which health risks begin.
    B.  Her health risks due to obesity would be high.
    C.  This indicates significant android obesity and high health risk.
    D.  She slightly exceeds the value at which health risks begin.

 

Bloom’s Level: 5. Evaluate
Learning Outcome: 07.03 Discuss methods for assessing body composition and determining whether body weight and composition are healthy.
Section: 07.03 Estimation of a Healthy Weight
Topic: Energy Balance and Weight Control

  1. Men with body fat levels greater than _____ run health risks.
    A. 20%
    B.  24%
    C.  30%
    D.  35%

 

Bloom’s Level: 2. Understand
Learning Outcome: 07.03 Discuss methods for assessing body composition and determining whether body weight and composition are healthy.
Section: 07.04 Energy Imbalance
Topic: Energy Balance and Weight Control

 

  1. Which of the following is not a way to estimate body fat?
    A.Body mass index
    B. Bioelectrical impedance
    C. Skinfolds
    D. Underwater weighing

 

Bloom’s Level: 2. Understand
Learning Outcome: 07.03 Discuss methods for assessing body composition and determining whether body weight and composition are healthy.
Section: 07.03 Estimation of a Healthy Weight
Section: 07.04 Energy Imbalance
Topic: Energy Balance and Weight Control

  1. Which of the following testing methods is considered the most accurate way of measuring percent body fat?
    A.Underwater weighing
    B. Skinfolds
    C. Infrared light
    D. Bioelectrical impedance

 

Bloom’s Level: 5. Evaluate
Learning Outcome: 07.03 Discuss methods for assessing body composition and determining whether body weight and composition are healthy.
Section: 07.04 Energy Imbalance
Topic: Energy Balance and Weight Control

 

  1. Android obesity is associated with a higher incidence of all the following except
    A. heart disease.
    B.  diabetes mellitus.
    C.  hypertension.
    D.  lung cancer.

 

Bloom’s Level: 2. Understand
Learning Outcome: 07.04 Outline the risks to health posed by overweight and obesity.
Section: 07.04 Energy Imbalance
Topic: Energy Balance and Weight Control

  1. Which of the following is not true about android obesity?
    A.It is upper body obesity.
    B. High testosterone levels encourage it.
    C. A low waist-to-hip ratio is indicative of it.
    D. It is related to heart disease, hypertension, and diabetes mellitus.

 

Bloom’s Level: 2. Understand
Learning Outcome: 07.04 Outline the risks to health posed by overweight and obesity.
Section: 07.04 Energy Imbalance
Topic: Energy Balance and Weight Control

  1. All of the following statements about many popular diets are true except
    A. they promote quick weight loss that ends up being primarily water and lean muscle mass.
    B. they help people make permanent changes in eating habits.
    C. they often recommend expensive supplements.
    D. they use testimonials from famous people.

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.12 Evaluate popular weight-reduction diets and determine which are unsafe, doomed to fail, or both.
Section: Nutrition and Your Health
Topic: Energy Balance and Weight Control

 

  1. Margaret’s parents are both obese. She has dieted six times, each time losing a considerable amount of weight and subsequently regaining it. Margaret has an aversion to exercise. Which of the following is true about Margaret’s situation?
    A.Her frequent weight loss attempts have most likely led to greater amounts of lean body mass.
    B. Her problem is genetic and there is no reason for her to attempt to lose weight.
    C. When she ends the diet she regains additional body fat.
    D. Her problem results from poor habits, with studies showing genetics as an insignificant contributor.

 

Bloom’s Level: 4. Analyze
Learning Outcome: 07.06 List and discuss characteristics of a sound weight-loss program.
Section: 07.05 Why Some People Are Obese – Nature Versus Nurture
Section: 07.06 Treatment of Overweight and Obesity
Topic: Energy Balance and Weight Control

  1. Orlistat (Xenical) is a medication approved by the FDA for weight loss that reduces fat
    A.storage by inhibiting lipase activity in fat cells.
    B. digestion by inhibiting lipase enzyme action in the small intestine.
    C. absorption by decreasing bile secretion.
    D. circulation by inhibiting lipoprotein production.

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.10 Outline the benefits and hazards of various weight-loss methods for severe obesity.
Section: 07.10 Professional Help for Weight Loss
Topic: Energy Balance and Weight Control

 

  1. Which of the following is not a major goal for weight control programs?
    A. 5-pound weight loss per week
    B.  Loss of stored fat
    C.  Sparing lean body mass
    D.  Reaching a healthy weight

 

Bloom’s Level: 2. Understand
Learning Outcome: 07.06 List and discuss characteristics of a sound weight-loss program.
Section: 07.06 Treatment of Overweight and Obesity
Topic: Energy Balance and Weight Control

  1. Mary Sue wishes to lose 5 pounds before her vacation in approximately 5 weeks. Her average consumption is 2,100 kilocalories. How many kilocalories should she consume daily to lose this weight, assuming her activity pattern remains unchanged?
    A. 1,800 to 1,900
    B.  1,600 to 1,700
    C.  1,400 to 1,500
    D.  1,100 to 1,200

 

Bloom’s Level: 3. Apply
Learning Outcome: 07.01 Describe energy balance and the uses of energy by the body.
Section: 07.01 Energy Balance
Topic: Energy Balance and Weight Control

  1. A daily deficit of 500 kilocalories should result in a weight loss of about how many pounds per week?
    A. 2
    B.  1
    C.  3
    D.  4

 

Bloom’s Level: 2. Understand
Learning Outcome: 07.01 Describe energy balance and the uses of energy by the body.
Section: 07.01 Energy Balance
Topic: Energy Balance and Weight Control

 

  1. What would be the approximate weight gain, in pounds, of a person who consumes an excess of 500 kilocalories daily for one month?
    A. 4
    B.  6
    C.  3
    D.  2

 

Bloom’s Level: 3. Apply
Learning Outcome: 07.01 Describe energy balance and the uses of energy by the body.
Section: 07.01 Energy Balance
Topic: Energy Balance and Weight Control

  1. A weight-loss program should have all of the following characteristics except
    A. use MyPlate as a pattern for food choices.
    B.  the plan should adapt to habits and tastes.
    C.  the plan should have a weight loss goal of 3 to 5 pounds per week.
    D.  the plan should be socially acceptable, allowing attendance at parties and restaurants.

 

Bloom’s Level: 2. Understand
Learning Outcome: 07.06 List and discuss characteristics of a sound weight-loss program.
Section: 07.06 Treatment of Overweight and Obesity
Topic: Energy Balance and Weight Control

 

  1. As one finds his or her weight loss slowing during a weight control program, the best practice is to
    A. restrict more food choices.
    B.  reduce food intake to 1,000 kilocalories.
    C.  go off the weight control program and take a break.
    D.  increase physical activity.

 

Bloom’s Level: 5. Evaluate
Learning Outcome: 07.08 Discuss why physical activity is a key to weight loss and especially important for later weight maintenance.
Section: 07.08 Regular Physical Activity – A Second Key to Weight Loss and Especially Important for Later Weight Maintenance
Topic: Energy Balance and Weight Control

  1. Which of the following is an important aspect of behavior modification used for weight control?
    A.Severely restricting intake after overeating
    B. Avoiding planned eating so you can be ready to handle spontaneous changes in the situation
    C. Recording eating behavior to identify situations that contribute to overeating
    D. Weighing at the same time each day

 

Bloom’s Level: 2. Understand
Learning Outcome: 07.09 Describe why and how behavior modification fits into a weight-loss program.
Section: 07.09 Behavior Modification – A Third Strategy for Weight Loss and Management
Topic: Energy Balance and Weight Control

 

  1. Altering the environment to minimize the stimuli for eating is called
    A.chain-breaking.
    B. stimulus control.
    C. contingency management.
    D. cognitive restructuring.

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.09 Describe why and how behavior modification fits into a weight-loss program.
Section: 07.09 Behavior Modification – A Third Strategy for Weight Loss and Management
Topic: Energy Balance and Weight Control

  1. An example of cognitive restructuring for weight control is
    A.planning what to eat for breakfast.
    B. decreeing candy bars off limits.
    C. replacing eating reactions to stress with helpful relaxing alternatives.
    D. keeping a food intake diary to identify triggers for eating.

 

Bloom’s Level: 2. Understand
Learning Outcome: 07.09 Describe why and how behavior modification fits into a weight-loss program.
Section: 07.09 Behavior Modification – A Third Strategy for Weight Loss and Management
Topic: Energy Balance and Weight Control

  1. The best formal weight loss program for the average dieter is
    A.Weight Watchers.
    B. Jenny Craig.
    C. Nutri-System.
    D. Diet Center.

 

Bloom’s Level: 5. Evaluate
Learning Outcome: 07.06 List and discuss characteristics of a sound weight-loss program.
Section: 07.10 Professional Help for Weight Loss
Topic: Energy Balance and Weight Control

 

  1. Currently, the most common and effective surgical procedure for morbid obesity is
    A.intestinal bypass.
    B. gastric bypass.
    C. gastric balloons.
    D. gastrectomy.

 

Bloom’s Level: 2. Understand
Learning Outcome: 07.10 Outline the benefits and hazards of various weight-loss methods for severe obesity.
Section: 07.10 Professional Help for Weight Loss
Topic: Energy Balance and Weight Control

  1. The best way to treat an underweight person is to advise him or her to
    A. eat high-fat foods such as cream, cheeses, ice cream, and ground beef.
    B.  stop exercising.
    C.  eat calorie-dense foods higher in vegetable fat like nuts and seeds.
    D.  eat high-calorie foods at the beginning of a meal.

 

Bloom’s Level: 3. Apply
Learning Outcome: 07.11 Discuss the causes and treatment of underweight.
Section: 07.11 Treatment of Underweight
Topic: Energy Balance and Weight Control

  1. Which of the following is not characteristic of a fad diet?
    A.It promotes quick solutions.
    B. It uses scientific evidence, presenting pros and cons.
    C. It limits food selections.
    D. It recommends expensive supplements.

 

Bloom’s Level: 2. Understand
Learning Outcome: 07.12 Evaluate popular weight-reduction diets and determine which are unsafe, doomed to fail, or both.
Section: Nutrition and Your Health
Topic: Energy Balance and Weight Control

 

  1. Which of the following is true about fat?
    A. It has a high thermic effect.
    B.  It is less calorie-dense than carbohydrates or proteins.
    C.  It is a concentrated source of calories.
    D.  It is better to eliminate carbohydrates rather than fat when cutting calories.

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.07 Describe why reduced calorie intake is the main key to weight loss and maintenance.
Section: 07.07 Control of Calorie Intake – The Main Key to Weight Loss and Weight Maintenance
Topic: Energy Balance and Weight Control

  1. The body’s set point has been suggested to be
    A. a weight to which the body closely regulates.
    B.  one’s desirable body weight.
    C.  one’s minimum body weight.
    D.  the weight that is reached and maintained during mid-life.

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.05 Explain factors associated with the development of obesity.
Section: 07.05 Why Some People Are Obese – Nature Versus Nurture
Topic: Energy Balance and Weight Control

  1. Which of the following is true about use of diet pills for weight reduction?
    A.Diet pills do not lead to long-term changes in weight and tend to have side effects.
    B. Amphetamines are not addictive.
    C. Oral cholecystokinin is absorbed and suppresses hunger.
    D. Diuretics lead to significant fat loss.

 

Bloom’s Level: 2. Understand
Learning Outcome: 07.10 Outline the benefits and hazards of various weight-loss methods for severe obesity.
Section: 07.10 Professional Help for Weight Loss
Topic: Energy Balance and Weight Control

 

  1. When individuals lose weight quickly, most of the weight lost is from
    A. fat, water, and glycogen.
    B.  water, muscle tissue, and bone.
    C.  water, glycogen, and muscle tissue.
    D.  fat, water, and muscle tissue.

 

Bloom’s Level: 2. Understand
Learning Outcome: 07.12 Evaluate popular weight-reduction diets and determine which are unsafe, doomed to fail, or both.
Section: Nutrition and Your Health
Topic: Energy Balance and Weight Control

  1. Martha is maintaining her current weight by eating 2,500 kilocalories per day. To lose 1 pound of fat per week, she would have to decrease her intake to how many kilocalories per day?
    A. 2,200 to 2,300
    B.  1,900 to 2,000
    C.  1,500 to 1,600
    D.  1,000 to 1,200

 

Bloom’s Level: 3. Apply
Learning Outcome: 07.01 Describe energy balance and the uses of energy by the body.
Section: 07.01 Energy Balance
Topic: Energy Balance and Weight Control

 

  1. Changing one’s frame of mind related to weight control and nutrition is called
    A. stimulus control.
    B.  self-monitoring.
    C.  chain-breaking.
    D.  cognitive restructuring.

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.09 Describe why and how behavior modification fits into a weight-loss program.
Section: 07.09 Behavior Modification – A Third Strategy for Weight Loss and Management
Topic: Energy Balance and Weight Control

  1. Two self-help groups that would be helpful with weight control efforts include
    A.Jenny Craig and Slim Fast.
    B. Nutri-System and Jenny Craig.
    C. Weight Watchers and Take Off Pounds Sensibly.
    D. Weight Watchers and Nutri-System.

 

Bloom’s Level: 5. Evaluate
Learning Outcome: 07.06 List and discuss characteristics of a sound weight-loss program.
Section: 07.10 Professional Help for Weight Loss
Topic: Energy Balance and Weight Control

 

 

 

Matching Questions

  1. Match the following with the descriptions below
1.  Cognitive restructuring       Minimal energy the body requires to support itself when resting and awake   14
2.  Lean body mass       Body weight minus fat storage weight   2
3.  Lower-body obesity       A method of determining a body’s energy use by measuring heat that emanates from the body   10
4.  Upper-body obesity       A method of measuring a body’s energy use by measuring its oxygen uptake and then using formulas to convert that gas exchange into energy use   11
5.  Stimulus control       Breaking the link between two or more behaviors that encourage overeating, such as snacking while watching television   12
6.  Obesity       Altering the environment to minimize the stimuli for eating—for example, removing foods from sight   5
7.  Thrifty metabolism       Tracking foods eaten and conditions affecting eating   13
8.  Underweight       Changing one’s frame of mind regarding eating—for example, instead of using a difficult day as an excuse to overeat, substitute other pleasures for rewards, such as a walk with a friend   1
9.  Very-low-calorie diet       A condition characterized by a body mass index of 30 or more   6
10.  Direct calorimetry       Also called android obesity; associated with a high risk of heart disease, hypertension, and diabetes   4
11.  Indirect calorimetry       Gynoid obesity; estrogen and progesterone encourage body fat storage in the buttocks and thighs   3
12.  Chain-breaking       Metabolism that characteristically conserves more energy than normal so that it increases the risk of weight gain and obesity   7
13.  Self-monitoring       Also known as protein-sparing modified fast; calories generally are consumed in liquid form   9
14.  Basal metabolism       A condition characterized by a body mass index below 18.5   8

 

 

Bloom’s Level: 1. Remember
Learning Outcome: 07.01 Describe energy balance and the uses of energy by the body.
Learning Outcome: 07.02 Compare methods to determine energy use by the body.
Learning Outcome: 07.04 Outline the risks to health posed by overweight and obesity.
Learning Outcome: 07.05 Explain factors associated with the development of obesity.
Learning Outcome: 07.09 Describe why and how behavior modification fits into a weight-loss program.
Learning Outcome: 07.10 Outline the benefits and hazards of various weight-loss methods for severe obesity.
Section: 07.01 Energy Balance
Section: 07.02 Determination of Energy Use by the Body
Section: 07.04 Energy Imbalance
Section: 07.05 Why Some People Are Obese – Nature Versus Nurture
Section: 07.09 Behavior Modification – A Third Strategy for Weight Loss and Management
Section: 07.10 Professional Help for Weight Loss
Topic: Energy Balance and Weight Control