Which of the following does not define a "healthful body weight." |
A weight that you can achieve and maintain with continual dieting |
Which of the following statements about a healthful body weight is true. |
There is no one body types that can be defined as healthful. |
which of the following is a limitation of body mass index |
BMI has a limited consideration of body composition |
A healthful body weight can and should |
be achieved and sustained without severely curtailing food or constantly dieting |
In terms of body functioning compatibility, a healthful body weight should be primarily compatible with normal blood pressure, lipid levels, and |
blood glucose |
Waist and hip circumference measurements can determine |
fat distribution pattern |
a body mass index (BMI) of 19.5 is considered |
healthy weight |
in the video, the group that watched a fast-paced action movie instead of a talk show consumed |
65 percent more calories than those in the talk show group |
one health-related danger related to eating while watching television or movies is |
mindless eating, which leads to overeating |
which hormone-driven signal tends to get lost when we are distracted by watching television or a movie |
satiety |
which of the following would not contribute to mindless eating |
drinking water while driving |
the cerebral cortex is the part of the brain that is responsible for satiety, or feeling full |
false |
which of the following statements is/are true regarding satiety and hunger |
all statements are true |
which of the following statements is false |
leptin is a satiety hormone secreted from the pancreas |
the type and amount of food you eat can stimulate appetite |
true |
a body weight that exceeds 100% of the normal standard for a given height is called |
morbid obesity |
body mass index is best describes as |
a ratio of an individual’s body weight to height, squared. |
an apple-shaped fat pattern increases a person’s risk for which kind of disease |
cardiovascular |
Justin is an offensive lineman on his college football team. he is 6’3" and weighs 335 pounds, with a BMI of 42. Which of the following statements about Justin is most likely true |
muscle weight is probably responsible for his high BMI |
The thrifty gene theory suggests that some people have a gene (or genes) that causes them to be |
energetically thrifty |
overeating is known to increase by |
easy access to food |
according to the video, the palm of your hand can be used to visualize an appropriate serving size for which two macronutrients |
carbs and proteins |
genetics, hormones, environment, and level of physical activity are factors that |
influence weight management |
the video states that one of the larger problems contributing to the obesity epidemic is |
we tend to eat what we are served |
one negative factor related to eating restaurant meals is |
portions are usually large |
in a state of energy balance |
energy consumed is equal to energy expended |
which of the following is NOT considered a basal function |
walking up stairs |
the primary determinant of basal metabolic rate is an individual’s |
lean body mass |
the three components of total energy expenditure are |
basal metabolic rate, physical activity, and the thermic effect of food |
the amount of energy expended by the body in digesting, absorbing, transporting, metabolizing, and storing nutrients is called |
the thermic effect of food |
which nutrient requires the least amount of energy to digest, transport, and store. |
fat |
when you consume more protein than you need, the surplus will |
be converted to and stored as fat |
popular diets emphasizing low-carbohydrate intake are controversial partly because |
limited evidence about possible long-term health benefits |
obesity is defined as a BMI, or body mass index, greater or equal to 30 |
true |
obesity has been associated with an increased risk for |
cancer, diabetes, and heart disease/stroke |
which agency reports data on the trends in adult obesity in the US |
the CDC |
which is the correct equation to use when calculating body mass index |
weight (kg)/ height (m)^2 |
leptin is a hormone that tends to reduce food intake. it is produced by what kind of cells |
adipose cells |
which of the following decreases food intake |
serotonin |
which of the following is most likely to promote healthy increases in muscle mass |
resistance training |
which of the following would be good advice for someone who is trying to gain weight |
aim to eat an additional 500 to 1000 kcal a day |
being underweight increases a person’s risk of developing |
infections and illness |
which of the following best exemplifies mindful eating |
kathrin notices how it warms her mouth and how the fragrances and flavors of garlic and thyme feel comforting to her |
which of the following is an effective dietary strategy for reducing chronic disease risks |
increase intake of unsaturated fats and decrease intake of added sugars |
which of these is the MOST important dietary aspect to modify for weight loss |
calories |
which body composition assessment is based on a person’s height relative to their body weight |
body mass index |
according to the video, which person would have the lowest risk for developing cardiovascular disease |
overweight and active on a regular basis |
a weight above the recommended level for health is classified as |
focus on fitness, not thinness |
which of the following is not an example of a low-carbohydrate, high protein diet |
the DASH diet |
which of the following is NOT one of the primary components of a sound weight change plan |
reduction in the number of restaurant meals eaten per week |
what type of weight loss will an individual experience by restricting calories but not increasing his or her level of physical activity |
lean body tissue |
which of the following best describes exercise |
leisure physical activity that is purposeful, planned, and structured. |
Physical activity not related to a person’s occupation is known as |
leisure time physical activity |
which of the following is not a physiological benefit of regular physical activity |
decreases high-density lipoprotein (HDL) cholesterol |
how is physical activity related to physical fitness |
physical activity promotes physical fitness |
the main components of physical fitness are cardiorespiratory fitness, flexibility, body composition, and |
musculoskeletal fitness |
any leisure-time physical activity that is purposeful, planned, and structured is considered |
exercise |
which of the following is one of the components of physical fitness |
body composition |
what is meant by the overload principle |
improving fitness by placing extra physical demand on the body |
the FITT principle is |
the principle following to achieve an appropriate overload for physical training |
which of the following is traditionally used to evaluate the level of intensity of aerobic activity |
heart rate |
which of the following is not true about cool-down exercise after an exercise session |
causes fatigue |
national guidelines recommending 60 minutes of physical activity each day are based on the amount of exercise needed to |
maintain a healthy body mass index |
which of the following is one of the ways in which regular physical activity can reduce the risks for heart disease, stroke, and high blood pressure |
it limits the progression of atherosclerosis |
intensity of activity refers to |
the amount of effort expended |
competitive athletes train at _______ of estimated maximal heart rate |
80-95% |
how do warm-up exercises prepare the muscles for exertion |
increasing blood flow and temperature |
Frequency, as a component of the FITT principle, refers to |
the number of activity sessions per week |
proper recovery from an exercise program includes this type of activity |
cool-down |
time of activity, part of the FITT principle, refers to |
how long each session last |
the FITT principle stands for |
frequency, intensity, time, and type of activity. |
the primary end product of glycolysis is |
pyruvic acid |
which of the following is a characteristic of aerobic metabolism of carbohydrates |
It yields more ATP than anaerobic metabolism of carbohydrates. |
glycolysis can occur in either aerobic or anaerobic conditions |
true |
which statement regarding glycolysis is true |
when oxygen is limited in the cell, pyruvic acid is converted to lactic acid. |
where in the cell is the majority of ATP produced |
mitochondria |
energy used by the body to perform muscular contractions is called adenosine diphosphate, or ADP |
false |
which of the following statements regarding ATP is incorrect |
the enzyme ATPase hydrolyzes the first phosphate group from the ATP molecule when energy is needed |
the phosphate from the compound phosphocreatine can be used to synthesize more ATP from ADP |
true |
which of the following activities requires ATP to function |
All of the answers are correct. nerve conduction, muscular work, and secretions of the endocrine system |
the breakdown of glucose to ATP and pyruvic acid is called |
glycolysis |
the common currency of energy for cells is |
ATP |
1. aerobic exercise uses oxygen, typically involves using large muscle groups during continuous activities, and promotes cardiovascular health. |
5. When participating in low-intensity activities over a long period of time, the body primarily uses fat for energy. 6. A small amount of amino acids from protein can be utilized for energy production during endurance events, but their primary role is to promote muscle growth and help with repair. 7. Your body burns carbohydrates for energy during every type of exercise that lasts longer than three seconds. Intensity and duration of exercise will affect the percentage of energy that is derived from this source. 8. Endurance athletes may use a training strategy known as carbohydrate loading to maximize their body’s glycogen stores. 9. The body’s preferred carbohydrate source during very vigorous-intensity exercise for energy is muscle glycogen. |
ATP-CP |
a block start in 50-M freestyle |
Carbohydrates |
a marathon a 5KM run a soccer match |
Fat |
an allday walkathon |
foods rich in simple carbs |
orange juice |
foods rich in complex carbohydrates |
spaghetti w marinara sauce brown rice with veggies whole-wheat pancakes |
non-carbohydrate food |
grilled salmon roasted chicken breast |
The more intense your workout, the more your body relies on carbohydrates to fuel it. Duration and intensity affect the degree to which carbohydrates and fat contribute to overall energy production. Review the following statements on the effect that intensity and duration have on glucose and glycogen use and select all those that apply. |
The body cannot store unlimited amounts of glycogen lactic acid can be used for energy |
review the following statements regarding training and glycogen and select the one that properly reflects the relationship between the two |
training your muscles to store glycogen results in improved endurance |
which of the following does NOT explain why people who engage in vigorous physical physical activity have an increased ability to burn fat |
increased metabolism of carbohydrates during prolonged, intense training |
in which of the following events would carbohydrate loading not be beneficial |
weight lifting |
eating frequent small meals is called |
grazing |
this group of vitamins is directly involved in energy metabolism |
b-vitamins |
which of the following is recommended to ensure adequate hydration after completing an exercise session |
consume a drink with water and sodiium |
in physical activity lasting less than one hour, the MOST appropriate fluid replacement is |
plain water |
why are the b vitamins especially important to an athlete |
the b vitamins are directly involved in energy metabolism |
substances used to improve overall exercise and athletic performance are known as |
ergogenic acids |
the optimal window for post-exercise recovery to replenish nutrients lost during training begins |
within 30 minutes after a workout |
Chocolate milk may beneficial as a post-workout drink for some individuals because __________. |
it contains amino acids utilized for repairing and building muscle mass, water to rehydrate the body, and carbohydrates for glycogenesis |
Athletes participating in an intense competition lasting more than one hour should drink __________. |
a beverage containing protein, carbohydrate, and fluid, such as chocolate milk, after a workout |
For recovery after an intense workout, a trained athlete should |
consume fluids or foods that contain more carbohydrate than protein, fluid, and minerals including calcium and electrolytes to replenish nutrients lost during exercise |
which of the following is true about anabolic steroids |
they are associated with an increased risk for cancer |
some athletes use caffeine to enhance their athletic performance because it has been shown to |
increase the use of fat as a fuel source |
the increase in muscle strength and size that occurs with strength training is known as |
hypertrophy |
the new food safety rules proposed by the FDA are to completely prevent |
food-borne illness |
Dr. RIchard Besser stated that congress must fund what specific action to make sure new food preparation rules are followed by manufacturers |
inspections of companies manufacturing or preparing foods |
what is the most common source of food-borne illness that the FDA food safety rules are trying to prevent |
bacterial infectiond |
the new FDA food safety rules require testing as the food leaves the field, processing food at high temperatures, covering stored food, and |
retesting food before sending to stores |
According to the CDC, food poisoning sickens how many Americans yearly |
1 in 6 |
According to the Centers for Disease Control and Prevention (CDC), what ratio of Americans experience foodborne illness annually |
one in six |
which of the following is NOT one of the body’s protective responses after encountering foodborne microbes |
increased blood glucose levels |
which of the following is NOT a reason that foodborne illness has become a major U.S. public health threat in recent years |
lack of food safety legistration |
which of the following is NOT a characteristic of a foodborne illness |
an illness caused by an allergic reaction to a food |
a multistep protocol used to identify and control potential threats to food-safety is the |
Hazard analysis critical control point system |
the temperature danger zone is a range between |
40 to 140 degrees F |
which of the following is the leading cause of foodborne illness in the US |
norovirus |
which of the following environmental conditions would increase the survival and reproduction of most food microorganisms |
a temp between 40 and 140 |
which of the following produces a neurotoxin |
Clostridium botulinum |
infection with the hepatitis A virus can result in damage to |
the liver |
A severe consequence of ingestion of the Clostridium botulinum toxin is |
paralysis |
Mycotoxins are most commonly found in |
grains |
which of the following is NOT a type of fungi |
prions |
which of the following does not explain why norovirus is highly contagious |
norovirus releases a toxin that cannot be destroyed by heating contaminated foods |
which of the following is an example of a parasite |
a tapeworm |
microorganisms that benefit from and harm their host are called |
parasites |
potatoes that have turned green likely contain the toxin |
solanine |
three common types of fungi are yeast, mushrooms, and |
molds |
which microorganism is the leading cause of foodborne infection in the US |
norovirus |
for a memorial day barbeque, friends agree to meet at a lakeside park. The temp is a mild 75 degree F. Which of the following practices should they avoid In order to prevent an outbreak of foodborne illness |
grill hamburgers to medium rare |
which of the following is a false statement regarding the proper refrigeration and freezing of food |
discard fresh eggs in shell if not consumed within 3 to 5 days |
which of the following is false concerning the safe storage leftovers at home |
you can safely eat leftovers during your 1230-1 lunch break if you packed them in an airtight glass container before you left your apartment at 8AM |
to wash your hands properly |
scrub for at least 20 seconds |
when preparing foods at home, you should always try to do the following: wash your hands and kitchen surfaces often, chill or freeze foods in storage, and |
separate raw foods |
dour factors affecting survival and reproduction of food microorganisms include temperature, humidity, acidity, and |
oxygen content |
flash pasteurization destroys microorganisms in a beverage or other food by |
heating the food to 162 for 15 seconds |
which of the following food preservation limits spoilage by drawing water out of foods, making them inhospitable to bacterial growth |
cooling |
smoking a ham preserves the food by drawing water out of the cells through a process called |
dehydration |
a process that uses gamma rays to eliminate harmful bacteria In foods is called |
irradiation |
monosodium glutamate in soup, iodine in table salt, and beet extract in strawberry ice cream are all examples of |
additives |
the addition of iodine to table salt has decreased the incidence of |
goiter |
which of the following is used as an antioxidant in many foods |
vitamin C |
which of the following best describes the Generally Recognized as Safe list |
catalogue of food additives generally regarded as safe; established in 958 by the US Congress |
chemicals used to help retain moisture in foods are called |
humectants |
a form of genetic modification practiced for centuries is known as |
selective breeding |
the risks and benefits of the use of genetically modified organisms is a topic of much debate. which of the following is a benefit of GMOs |
higher crop yields |
a potential benefit of genetic modification is |
faster-growing crops |
a potential concern about genetic modification is |
production of antibiotic-resistant bacteria |
Genetic modification alters the ______ of an organism to bring about specific changes |
DNA |
Pesticides are a family of chemicals |
used in the field and in storage areas to decrease destruction caused by weeds, insects, and microorganisms |
Chemicals that accumulate in soil and water as a result of car emissions, improperly disposed waste, industry, and agriculture are known as |
persistent organic pollutions |
which of the following would NOT help reduce exposure to bisphenol A |
using plastics marked with recycling codes 3 to 7 when microwaving foods |
Pheromones are one type of |
biopesticide |
which of the following statements about organic foods is NOT consistently supported by recent research |
organic food is more nutritious than conventionally grown food. |
A severe consequence of ingestion of the Clostridium botulinum toxin is |
… |
which of the following is a species of bacteria responsible for the greatest number of deaths from foodborne illness |
Salmonella |
A common side effect of prescription weight-losss medications that reduce appetite and increase feelings of fullness is |
increased heart rate |
where in the body do we find the greatest storage of potential energy to fuel long-term activities |
body fat |
which of the following is not an effective long-term treatment for obesity |
liposuction |
which human organ system is MOST affected by toxic levels of mercury |
nervous |
which of the following are substances intentionally put in foods to enhance appearance, palatability, safety, and/or quality |
food additives |
Which of the following factors exemplifies the role of the food environment in influencing the risk for obesity? |
government subsidies keep the price of corn chips below the cost of strawberries (guessed) |
carbohydrate loading involves altering |
exercise duration and carbohydrate intake |
which of the following statements about body image is true |
body image is reflected in part by the thoughts you have about your body when you look in the mirror (guessed) |
which of the following is a characteristic of anorexia nervosa |
refusal to maintain body weight at a minimally normal level for age and height |
marco wants to improve his cardiorespiratory fitness. which type of activity would be the MOST effective to achieve this goal |
swimming three times a week |
which of the following symptoms is characteristic of bulimia nervosa |
frequent episodes of extreme overeating followed by purging |
the accumulation of high levels of mercury in large predatory fish is a result of |
biomagnification |
which of the following BEST explains why adolescents are moe vulnerable to the unrealistic media images of the "perfect body" than are adults |
adolescents are still developing a sense of their identity. |
what type of weight loss will an individual experience by restricting calories but not increasing his or her level of physical activity |
the individual will lose lean body mass |
which of the following most accurately describes disordered eating |
general term that describes a variety of abnormal or atypical eating behaviors people use to control their weight |
many ergogenic aids claim to be anabolic, meaning that they |
… |
Nutrition Chapter 10, 11, 12
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