Sample Chapter

INSTANT DOWNLOAD COMPLETE TEST BANK WITH ANSWERS

 

Nutrition For Life 3rd Edition by Thompson – Test Bank 

 

SAMPLE QUESTIONS

 

Nutrition: An Applied Approach, 3e, My Plate Edition (Thompson/Manore)

Chapter 1  The Role of Nutrition in Our Health

 

Multiple-Choice Questions

 

1) Which statement is FALSE concerning the field of nutrition?

  1. A) Nutrition is the study of how food nourishes the body.
  2. B) Nutrition encompasses how we consume, digest, metabolize, and store food.
  3. C) Nutrition is an ancient science that dates back to the 14th century.
  4. D) Nutrition involves studying the factors that influence eating patterns.

Answer:  C

Page Ref: 4

Skill:  Factual

 

2) Which of the following chronic diseases is NOT strongly associated with dietary choices?

  1. A) Alzheimer’s disease
  2. B) cancer
  3. C) heart disease
  4. D) type 2 diabetes

Answer:  A

Page Ref: 4

Skill:  Factual

 

3) All nutrients are divided into how many classes?

  1. A) two
  2. B) four
  3. C) six
  4. D) eight

Answer:  C

Page Ref: 8

Skill:  Factual

 

4) To a scientist describing nutrients, the term “organic” means nutrients that

  1. A) contain both carbon and hydrogen.
  2. B) contain hydrogen and nitrogen.
  3. C) are natural, not synthetic.
  4. D) are synthetic, not natural.

Answer:  A

Page Ref: 8

Skill:  Factual

 

 

5) What is the primary source of fuel for the brain?

  1. A) proteins
  2. B) fats
  3. C) carbohydrates
  4. D) vitamins

Answer:  C

Page Ref: 9

Skill:  Factual

6) Of the following nutrients, which contains nitrogen?

  1. A) carbohydrates
  2. B) proteins
  3. C) lipids
  4. D) water

Answer:  B

Page Ref: 11

Skill:  Factual

 

7) Which of the following is an example of an inorganic nutrient?

  1. A) vitamin A (vitamin)
  2. B) stearic acid (fat)
  3. C) dietary fiber (carbohydrate)
  4. D) calcium (mineral)

Answer:  D

Page Ref: 12

Skill:  Conceptual

 

8) Jane consumed a breakfast that contained 85 grams of carbohydrate, 20 grams of protein, and 18 grams of fat. How many kilocalories did Jane eat at breakfast?

  1. A) 123 kilocalories
  2. B) 152 kilocalories
  3. C) 582 kilocalories
  4. D) 1,007 kilocalories

Answer:  C

Page Ref: 9

Skill:  Applied

 

 

9) For dinner, Carol consumes 250 grams of carbohydrate, 50 grams of protein, and 30 grams of fat. In addition, Carol decides that she wants a glass of wine with her meal. If she drinks one glass of wine containing 10 grams of alcohol, how many total kilocalories does she consume in this meal?

  1. A) 340 kilocalories
  2. B) 1,540 kilocalories
  3. C) 1,806 kilocalories
  4. D) 2,820 kilocalories

Answer:  B

Page Ref: 9

Skill:  Applied

 

10) Which of the following are examples of carbohydrate-rich foods?

  1. A) butter and corn oil
  2. B) beef and pork
  3. C) wheat and lentils
  4. D) bacon and eggs

Answer:  C

Page Ref: 9-10

Skill:  Conceptual

11) Which dietary standard, expressed as percentages of total energy, defines the recommended intake range for the macronutrients?

  1. A) Tolerable Upper Intake Level (UL)
  2. B) Recommended Dietary Allowance (RDA)
  3. C) Estimated Average Requirement (EAR)
  4. D) Acceptable Macronutrient Distribution Range (AMDR)

Answer:  D

Page Ref: 15

Skill:  Factual

 

12) Which of the following nutrients is NOT organic?

  1. A) vitamins
  2. B) carbohydrates
  3. C) proteins
  4. D) water

Answer:  D

Page Ref: 8

Skill:  Factual

 

 

13) Lauren’s friend has recommended that she take a vitamin C supplement before undergoing oral surgery. Lauren is concerned about consuming too much of the supplement. Which of the following nutrient standards would assist Lauren in determining the highest amount of the supplement that would be safe for her to consume?

  1. A) Tolerable Upper Intake Level (UL)
  2. B) Recommended Dietary Allowance (RDA)
  3. C) Estimated Average Requirement (EAR)
  4. D) Acceptable Macronutrient Distribution Range (AMDR)

Answer:  A

Page Ref: 15

Skill:  Applied

 

14) Which of the following nutrients is the MOST energy dense?

  1. A) carbohydrate
  2. B) fat
  3. C) protein
  4. D) vitamins

Answer:  B

Page Ref: 9

Skill:  Conceptual

 

15) Which of the following BEST describes minerals?

  1. A) micronutrients that are broken down easily during digestion
  2. B) micronutrients that are easily destroyed by heat and light
  3. C) inorganic micronutrients found in a variety of foods
  4. D) nutrients that are needed in large amounts by the body

Answer:  C

Page Ref: 12

Skill:  Conceptual

16) An important source of energy for muscles during times of rest and low-intensity exercise is

  1. A) protein.
  2. B) vitamins.
  3. C) fat.
  4. D) water.

Answer:  C

Page Ref: 10

Skill:  Factual

 

17) The building blocks of proteins are called

  1. A) fatty acids.
  2. B) amino acids.
  3. C) saccharides.
  4. D) nitrogen fragments.

Answer:  B

Page Ref: 11

Skill:  Factual

18) Which of the following is NOT a primary function of dietary protein?

  1. A) building new cells and tissues
  2. B) repairing damaged structures
  3. C) regulating metabolism and fluid balance
  4. D) serving as a primary source of energy for the body

Answer:  D

Page Ref: 11

Skill:  Factual

 

19) Proteins are NOT found in

  1. A) meats, fish, and poultry.
  2. B) dairy products.
  3. C) seeds, nuts, and legumes.
  4. D) water.

Answer:  D

Page Ref: 11

Skill:  Conceptual

 

20) What are the two groups that vitamins are classified into?

  1. A) fat soluble and water soluble
  2. B) macrosoluble and microsoluble
  3. C) nonnutritive and nutritive
  4. D) trace and major

Answer:  A

Page Ref: 12

Skill:  Factual

21) Vitamin C and the B vitamins are termed

  1. A) nonessential vitamins.
  2. B) water-soluble vitamins.
  3. C) fat-soluble vitamins.
  4. D) trace vitamins.

Answer:  B

Page Ref: 12

Skill:  Conceptual

 

22) Which of the following is FALSE?

  1. A) Fats are soluble in water.
  2. B) Fats are an important energy source for our bodies at rest and during low-intensity exercise.
  3. C) Fats are composed of carbon, hydrogen, and oxygen.
  4. D) Fats yield more calories per gram than carbohydrate or protein.

Answer:  A

Page Ref: 10

Skill:  Conceptual

 

 

23) Which of the following describes the vitamins A, D, E, and K?

  1. A) excreted via the urine
  2. B) potentially toxic
  3. C) soluble in water
  4. D) not stored to any extent in the body

Answer:  B

Page Ref: 12

Skill:  Factual

 

24) Inorganic nutrients that are NOT broken down by the human body or destroyed by heat or light are called

  1. A) vitamins.
  2. B) minerals.
  3. C) proteins.
  4. D) fats.

Answer:  B

Page Ref: 12

Skill:  Factual

 

25) Overconsumption of which nutrient has the greatest potential for toxicity?

  1. A) vitamin D
  2. B) vitamin C
  3. C) thiamin
  4. D) niacin

Answer:  A

Page Ref: 12

Skill:  Conceptual

26) What is the standard used to estimate the daily nutrient needs of half of all healthy individuals?

  1. A) Estimated Average Requirement (EAR)
  2. B) Adequate Intake (AI)
  3. C) Recommended Dietary Allowance (RDA)
  4. D) Tolerable Upper Intake Level (UI)

Answer:  A

Page Ref: 14

Skill:  Factual

 

27) Which of the following is NOT a function of water in the body?

  1. A) helps to regulate nervous impulses and muscle contraction
  2. B) helps to transport nutrients and oxygen
  3. C) helps to excrete waste products
  4. D) provides a source of energy to work and play

Answer:  D

Page Ref: 13

Skill:  Factual

 

28) According to the Acceptable Macronutrient Distribution Range (AMDR), up to what percentage of your daily calories should be provided by carbohydrate?

  1. A) 35%
  2. B) 65%
  3. C) 70%
  4. D) 75%

Answer:  B

Page Ref: 15

Skill:  Factual

 

29) The highest average amount of a nutrient that can be consumed without a risk of adverse health effects to almost all individuals in a particular age and gender group is called the

  1. A) Acceptable Macronutrient Distribution Range (AMDR).
  2. B) Recommended Daily Allowance (RDA).
  3. C) Adequate Intake (AI).
  4. D) Tolerable Upper Intake Level (UL).

Answer:  D

Page Ref: 15

Skill:  Factual

 

30) What is the leading federal agency in the United States that protects human health and safety?

  1. A) United States Department of Agriculture (USDA)
  2. B) American Dietetic Association (ADA)
  3. C) Centers for Disease Control and Prevention (CDC)
  4. D) National Institutes of Health (NIH)

Answer:  C

Page Ref: 23

Skill:  Factual

31) Your grandmother has recently been diagnosed with type 2 diabetes. Which of the following professionals is MOST likely to be qualified to offer your grandmother assistance in planning her diabetic diet?

  1. A) registered dietitian (RD)
  2. B) PhD in exercise science
  3. C) medical doctor (MD)
  4. D) nutritionist

Answer:  A

Page Ref: 22

Skill:  Applied

 

 

32) The BRFSS is the government

  1. A) survey that tracks lifestyle habits that increase risks for developing chronic diseases.
  2. B) survey that tracks nutrition education programs in the United States.
  3. C) agency that protects the health and safety of the American people.
  4. D) agency that conducts medical research in the United States.

Answer:  A

Page Ref: 23

Skill:  Factual

 

33) Which of the following professional titles has NO definition or laws regulating it?

  1. A) registered dietitian
  2. B) medical doctor
  3. C) nutritionist
  4. D) licensed nutritionist

Answer:  C

Page Ref: 22

Skill:  Factual

 

34) The type of study that compares a group of individuals with a disease to another similar but healthy group is called a(n)

  1. A) double-blind study.
  2. B) clinical trial.
  3. C) intervention study.
  4. D) case control study.

Answer:  D

Page Ref: 19-20

Skill:  Factual

 

35) The group given a specific treatment or intervention during an experiment is called what?

  1. A) the experimental group
  2. B) the control group
  3. C) the double-blind group
  4. D) the blind group

Answer:  A

Page Ref: 20

Skill:  Factual

 

36) Dr. Sullivan is conducting a clinical trial to determine if vitamin Z can improve test performance of students in an introductory college nutrition course. Dr. Sullivan puts all the students’ names in a hat and draws names to determine if they will be placed in the control or the experimental group. The experimental group receives a capsule of vitamin Z and the control group a “sugar pill” that tastes and looks identical to the vitamin Z capsule. Neither Dr. Sullivan nor the participants knows who is receiving which treatment. This experiment is BEST described as

  1. A) single-blind, random selection.
  2. B) double-blind, placebo-controlled.
  3. C) single-blind, random selection, placebo-controlled.
  4. D) double-blind, random selection, placebo-controlled.

Answer:  D

Page Ref: 20

Skill:  Applied

 

37) What is the first step of the scientific method?

  1. A) Formulate a hypothesis.
  2. B) Design and conduct an experiment.
  3. C) Collect and analyze data.
  4. D) Observe a phenomenon.

Answer:  D

Page Ref: 16

Skill:  Factual

 

38) National Health and Nutrition Examination Survey (NHANES) collects dietary information of Americans by using a

  1. A) website where individuals can self-report their dietary intake online.
  2. B) personal interview that collects information from a 24-hour diet recall.
  3. C) telephone survey that collects information using a food frequency questionnaire.
  4. D) written survey that collects information using a food likes and dislikes questionnaire.

Answer:  B

Page Ref: 23

Skill:  Factual

 

39) The chemicals found in foods that are critical to human growth and function are called

  1. A) antibodies.
  2. B) bacteria.
  3. C) nutrients.
  4. D) carcinogens.

Answer:  C

Page Ref: 8

Skill:  Conceptual

 

 

40) What term is commonly used to describe foods that are grown without the use of synthetic pesticides?

  1. A) organic
  2. B) inorganic
  3. C) genetically modified organism (GMO)
  4. D) vegetarian

Answer:  A

Page Ref: 8

Skill:  Factual

41) The primary source of fuel for the body is

  1. A) carbohydrates.
  2. B) fats and oils.
  3. C) proteins.
  4. D) vitamins and minerals.

Answer:  A

Page Ref: 9

Skill:  Conceptual

 

42) Amino acids are the smallest unit of a

  1. A) carbohydrate.
  2. B) lipid.
  3. C) protein.
  4. D) vitamin.

Answer:  C

Page Ref: 11

Skill:  Conceptual

 

43) In the United States and Canada, what set of standards defines the recommended intake values for various nutrients for healthy people?

  1. A) Estimated Average Requirement (EAR)
  2. B) Tolerable Upper Intake Level (UL)
  3. C) Dietary Reference Intakes (DRIs)
  4. D) Acceptable Macronutrient Distribution Range (AMDR)

Answer:  C

Page Ref: 13

Skill:  Factual

 

44) What is the term for an imitation treatment that has no known physical effect or therapeutic value on the subjects in a research study?

  1. A) theory
  2. B) placebo
  3. C) single-blind trial
  4. D) double-blind trial

Answer:  B

Page Ref: 20

Skill:  Factual

45) What is another name for an epidemiological study?

  1. A) a single-blind study
  2. B) a double-blind study
  3. C) a model study
  4. D) an observational study

Answer:  D

Page Ref: 19

Skill:  Factual

46) A hypothesis or group of related hypotheses that have been confirmed through repeated scientific experiments is known as a(n)

  1. A) phenomenon.
  2. B) experiment.
  3. C) theory.
  4. D) fact.

Answer:  C

Page Ref: 18

Skill:  Conceptual

 

True/False Questions

 

1) Nutrition is a relatively new scientific discipline.

Answer:  TRUE

Page Ref: 4

Skill:  Factual

 

2) The earliest discoveries in the field of nutrition focused on nutritional deficiencies and illness.

Answer:  TRUE

Page Ref: 4

Skill:  Factual

 

3) “Wellness” is a multidimensional process that includes one’s physical, emotional, social, occupational, and spiritual health.

Answer:  TRUE

Page Ref: 5

Skill:  Factual

 

4) Cryogenics is a new area of research that seeks to uncover the links between our genes, our environment, and our diet.

Answer:  FALSE

Page Ref: 4

Skill:  Factual

 

5) Macronutrients are nutrients that contain inorganic components.

Answer:  FALSE

Page Ref: 9

Skill:  Factual

6) Protein is the primary source of fuel for our brain.

Answer:  FALSE

Page Ref: 11

Skill:  Factual

 

7) Vitamins provide 4 kilocalories per gram.

Answer:  FALSE

Page Ref: 11

Skill:  Factual

8) Because water does not provide any calories to the body, scientists do not consider it a nutrient.

Answer:  FALSE

Page Ref: 13

Skill:  Conceptual

 

9) A beverage that contains 20 grams of alcohol mixed with a diet soda has approximately 140 kilocalories.

Answer:  TRUE

Page Ref: 9

Skill:  Applied

 

10) The macronutrients include carbohydrates, lipids, and proteins.

Answer:  TRUE

Page Ref: 9

Skill:  Factual

 

11) Fat is an important energy source for our bodies during low-intensity exercise.

Answer:  TRUE

Page Ref: 10

Skill:  Factual

 

12) Protein’s primary role is to provide energy for the body.

Answer:  FALSE

Page Ref: 11

Skill:  Factual

 

13) Protein is the only macronutrient that contains the element nitrogen.

Answer:  TRUE

Page Ref: 11

Skill:  Factual

 

14) Poor nutrition is strongly associated with three chronic diseases that are among the top ten causes of death in the United States.

Answer:  TRUE

Page Ref: 6

Skill:  Factual

15) Minerals maintain their chemical structure and are not broken down during digestion.

Answer:  TRUE

Page Ref: 12

Skill:  Conceptual

 

16) Because they are needed in relatively large quantities, vitamins and minerals are considered macronutrients.

Answer:  FALSE

Page Ref: 11

Skill:  Conceptual

17) The Dietary Reference Intakes (DRIs) are dietary standards that should be applied only to healthy individuals.

Answer:  TRUE

Page Ref: 13

Skill:  Conceptual

 

18) Rich sources of carbohydrate include legumes, milk, rice, wheat, fruits, and vegetables.

Answer:  TRUE

Page Ref: 9-10

Skill:  Conceptual

 

19) A double-blind experiment is one in which neither the researchers nor participants know which group is assigned to which treatment.

Answer:  TRUE

Page Ref: 20

Skill:  Factual

 

20) The term nutritionist has no precise definition or laws regulating it.

Answer:  TRUE

Page Ref: 22

Skill:  Factual

 

21) In the second half of the 20th century, nutrition researchers failed to find a link between nutrition and the development of chronic diseases.

Answer:  FALSE

Page Ref: 4, 6

Skill:  Conceptual

 

22) Nutrigenomics is an ancient specialty area of nutritional research.

Answer:  FALSE

Page Ref: 4

Skill:  Factual

 

 

23) For an experiment to be consistent with the principles of the scientific method, it must be repeatable.

Answer:  TRUE

Page Ref: 16

Skill:  Factual

 

24) The energy derived from food is expressed in units called kilocalories.

Answer:  TRUE

Page Ref: 9

Skill:  Factual

 

25) A placebo is the misrepresentation of a product, program, or service for financial gain.

Answer:  FALSE

Page Ref: 20

Skill:  Factual

26) The National Institutes of Health (NIH) plays a limited role in researching nutrition-related issues.

Answer:  FALSE

Page Ref: 23

Skill:  Factual

 

27) A Registered Dietitian is a health professional who has earned a bachelor’s degree, has completed extensive nutrition-related course work, and has successfully completed a national dietetics exam.

Answer:  TRUE

Page Ref: 22

Skill:  Factual

 

Essay Questions

 

1) The Dietary Reference Intakes (DRIs) for most nutrients consist of four separate values: Estimated Average Requirement (EAR), Recommended Dietary Allowance (RDA), Adequate Intake (AI), and Tolerable Upper Intake Level (UL). Explain what each of these values represents.

Answer:  Answers will vary.

Page Ref: 13-15

Skill:  Factual

 

2) List the six classes of nutrients. For each class of nutrients, note whether it is organic or inorganic and how many kilocalories per gram it provides, if any.

Answer:  Answers will vary.

Page Ref: 8-9, 11

Skill:  Factual

 

 

3) Describe why humans do not make very good experimental models.

Answer:  Answers will vary.

Page Ref: 19-20

Skill:  Conceptual

 

4) Describe how nutrition and physical activity influence wellness.

Answer:  Answers will vary.

Page Ref: 4-7

Skill:  Conceptual

 

Nutrition Debate Questions

 

1) Nutrigenomics is a scientific discipline that studies the genetic variations in plant and animal foods and the effect on nutrient composition.

Answer:  FALSE

Page Ref: 25

Skill:  Factual

2) Nutrition researchers studying agouti mice discovered a link between

  1. A) vitamin C deficiency and scurvy.
  2. B) level of physical activity and obesity.
  3. C) diet and gene expression.
  4. D) niacin deficiency and pellagra.

Answer:  C

Page Ref: 25

Skill:  Factual

 

3) What is the theory behind nutrigenomics? What evidence exists to support nutrigenomics?

Answer:  Answers will vary.

Page Ref: 25

Skill:  Factual

 

Questions from Chapter Boxes

 

1) Which of the following is an example of disease that is directly caused by a nutritional deficiency?

  1. A) pellagra
  2. B) cancer
  3. C) type 2 diabetes
  4. D) heart disease

Answer:  A

Page Ref: 5

Skill:  Factual

 

 

2) Prevalent among U.S. Southerners during the early 1900s, pellagra was first thought to be an infectious disease. Today we know that it is caused by a deficiency of

  1. A) vitamin A.
  2. B) vitamin C.
  3. C) protein.
  4. D) niacin.

Answer:  D

Page Ref: 5

Skill:  Factual

 

3) Joan’s dinner contains 210 grams of carbohydrate, 60 grams of protein, and 52 grams of fat. What percent of kilocalories in this meal comes from carbohydrate?

  1. A) 22%
  2. B) 25%
  3. C) 35%
  4. D) 54%

Answer:  D

Page Ref: 10

Skill:  Applied

4) A slice of pumpkin bread contains 5 grams of fat, 40 grams of carbohydrate, and 5 grams of protein. What percent of the bread’s calories are from fat?

  1. A) 10%
  2. B) 20%
  3. C) 40%
  4. D) 75%

Answer:  B

Page Ref: 10

Skill:  Applied

Nutrition: An Applied Approach, 3e, My Plate Edition (Thompson/Manore)

Chapter 3  The Human Body: Are We Really What We Eat?

 

Multiple-Choice Questions

 

1) Which pancreatic hormones are responsible for maintaining blood glucose levels?

  1. A) testosterone and estrogen
  2. B) leptin and ghrelin
  3. C) glucagon and insulin
  4. D) bicarbonate and chyme

Answer:  C

Page Ref: 74

Skill:  Factual

 

2) Appetite is triggered by

  1. A) a physiological drive.
  2. B) environmental cues such as the smell or taste of food.
  3. C) pancreatic enzymes.
  4. D) stomach enzymes.

Answer:  B

Page Ref: 74

Skill:  Factual

 

3) Which physiological trigger(s) will result in the sensation of hunger?

  1. A) low glucose levels
  2. B) high glucose levels
  3. C) release of the chemical messengers leptin and serotonin
  4. D) eating a meal with a high satiety value

Answer:  A

Page Ref: 74-75

Skill:  Factual

 

4) Hunger is BEST described as

  1. A) a physiological desire to consume food.
  2. B) a psychological desire to consume food.
  3. C) eating that is often driven by environmental cues.
  4. D) eating that is often driven by emotional cues.

Answer:  A

Page Ref: 74

Skill:  Factual

 

 

5) Assuming the calories and relative sizes are similar, which of the following snacks will have the highest satiety value?

  1. A) slice of whole-grain bread
  2. B) glass of skim milk
  3. C) glass of orange juice
  4. D) piece of cheese

Answer:  D

Page Ref: 75

Skill:  Applied

6) Hunger, as opposed to appetite, is BEST described as

  1. A) eating that is often driven by emotion.
  2. B) a physiological desire or need to consume food.
  3. C) eating that is often driven by environmental stress.
  4. D) a psychological desire to consume food.

Answer:  B

Page Ref: 74

Skill:  Factual

 

7) The smallest units of matter that normally CANNOT be broken down are

  1. A) atoms.
  2. B) molecules.
  3. C) cells.
  4. D) phospholipids.

Answer:  A

Page Ref: 79

Skill:  Factual

 

8) The human body is organized into the following structural levels (smallest to largest)

  1. A) molecules, atoms, organs, systems, tissues, cells.
  2. B) atoms, molecules, cells, tissues, organs, systems.
  3. C) organs, tissues, molecules, systems, atoms, organ.
  4. D) atoms, cells, systems, tissues, molecules, organs.

Answer:  B

Page Ref: 79-81

Skill:  Factual

 

9) Our genetic information, in the form of deoxyribonucleic acid (DNA), is located in the

  1. A) endoplasmic reticulum (ER).
  2. B) mitochondria.
  3. C) nucleus.
  4. D) cytoplasm.

Answer:  C

Page Ref: 80

Skill:  Factual

 

 

10) Cell membranes are primarily composed of

  1. A) sugars.
  2. B) phospholipids.
  3. C) proteins.
  4. D) sterols.

Answer:  B

Page Ref: 80

Skill:  Factual

11) The “powerhouse” of the cell that produces most of the ATP is/are the

  1. A) mitochondria.
  2. B) ribosome.
  3. C) nucleus.
  4. D) cytoplasm.

Answer:  A

Page Ref: 81

Skill:  Factual

 

12) The term used to describes the process in which foods are broken down into their component molecules is

  1. A) digestion.
  2. B) absorption.
  3. C) elimination.
  4. D) segmentation.

Answer:  A

Page Ref: 81

Skill:  Factual

 

13) What is the cephalic phase?

  1. A) earliest phase of digestion when the brain prepares the body in anticipation of food
  2. B) phase when the semi-digested food leaves the stomach and slowly enters the small intestine
  3. C) phase when the majority of absorption occurs, primarily occurring in the small intestine
  4. D) final phase of digestion when the large intestine and rectum prepare the undigested components of food for elimination

Answer:  A

Page Ref: 82

Skill:  Factual

 

14) When the stomach of an adult is full, it can expand to hold approximately

  1. A) 2 cups of food or water.
  2. B) 4 cups of food or water.
  3. C) 6 cups of food or water.
  4. D) 16 cups of food or water.

Answer:  B

Page Ref: 85

Skill:  Factual

 

15) The primary function of mucus in the stomach is to

  1. A) neutralize stomach acid.
  2. B) activate pepsinogen to pepsin.
  3. C) protect the stomach cells from gastric juices (e.g., HCl).
  4. D) emulsify fats.

Answer:  C

Page Ref: 85

Skill:  Factual

16) The contents of the stomach when food is present is

  1. A) very acidic.
  2. B) nearly neutral.
  3. C) slightly basic.
  4. D) strongly alkaline.

Answer:  A

Page Ref: 85

Skill:  Factual

 

17) Where in your body does the majority of the digestion and absorption of food occur?

  1. A) mouth
  2. B) stomach
  3. C) small intestine
  4. D) large intestine

Answer:  C

Page Ref: 86

Skill:  Conceptual

 

18) Bob eats his breakfast, and his GI tract will now begin the process of digesting and absorbing the nutrients from this meal. What is the order in which each of the organs of the GI tract will work to achieve this process?

  1. A) mouth, esophagus, small intestine, stomach, large intestine
  2. B) mouth, esophagus, stomach, small intestine, large intestine
  3. C) mouth, stomach, esophagus, small intestine, large intestine
  4. D) mouth, stomach, esophagus, large intestine, small intestine

Answer:  B

Page Ref: 81-91

Skill:  Applied

 

19) Salivary amylase beings the digestion of which nutrient in the mouth?

  1. A) protein
  2. B) fat
  3. C) carbohydrate
  4. D) iron

Answer:  C

Page Ref: 83

Skill:  Factual

 

20) What part of gastric juices in the stomach kills bacteria you may have consumed?

  1. A) pepsinogen
  2. B) gastric lipase
  3. C) mucus
  4. D) hydrochloric acid

Answer:  D

Page Ref: 85

Skill:  Conceptual

21) What is chyme?

  1. A) ulcerations of the esophageal lining
  2. B) healthy bacteria of the small intestine
  3. C) mixture of partially digested food, water, and gastric juices
  4. D) substance that allows for the emulsification of dietary lipid

Answer:  C

Page Ref: 85

Skill:  Factual

 

22) Which of the following does NOT occur in the acidic conditions of the stomach?

  1. A) pancreatic enzymes working effectively to digest carbohydrates, fats, and proteins
  2. B) protection of the human body from bacteria in food
  3. C) denaturing of protein to allow its breakdown and absorption
  4. D) activation of pepsin

Answer:  A

Page Ref: 85

Skill:  Conceptual

 

23) Sodium bicarbonate is secreted by the pancreas and functions to

  1. A) activate enzymes that begin protein digestion.
  2. B) neutralize stomach acid.
  3. C) regulate digestive activity and increase peristalsis.
  4. D) emulsify fat.

Answer:  B

Page Ref: 87

Skill:  Factual

 

24) The brush border is located in the

  1. A) esophagus.
  2. B) stomach.
  3. C) small intestine.
  4. D) large intestine.

Answer:  C

Page Ref: 87

Skill:  Factual

 

 

25) What is the name of the sphincter that separates the stomach from the small intestine?

  1. A) pyloric
  2. B) lower esophageal
  3. C) ileocecal
  4. D) gastroesophageal

Answer:  A

Page Ref: 86

Skill:  Factual

26) Bile is released into which body organ in response to the ingestion of fat in the diet?

  1. A) stomach
  2. B) esophagus
  3. C) large intestine
  4. D) small intestine

Answer:  D

Page Ref: 87

Skill:  Factual

 

27) Bile is made in the liver and stored in the

  1. A) stomach.
  2. B) gallbladder.
  3. C) pancreas.
  4. D) small intestine.

Answer:  B

Page Ref: 86-87

Skill:  Factual

 

28) Responding to the presence of protein and fat in our meal, cholecystokinin (CCK) signals the gallbladder to release a substance called

  1. A) lipase.
  2. B) pepsin.
  3. C) chyme.
  4. D) bile.

Answer:  D

Page Ref: 87

Skill:  Factual

 

29) Which organ is responsible for manufacturing and secreting digestive enzymes and bicarbonate?

  1. A) liver
  2. B) stomach
  3. C) pancreas
  4. D) gallbladder

Answer:  C

Page Ref: 87

Skill:  Factual

 

30) What is the function of the bicarbonate that is released into the duodenum during the process of digestion?

  1. A) to neutralize the acidic chyme
  2. B) to activate hormonal release of bile
  3. C) to digest fats/oils
  4. D) to lubricate the villi of the small intestine

Answer:  A

Page Ref: 87

Skill:  Factual

31) Immediately after absorption, most of the fat-soluble nutrients are carried through which system?

  1. A) the vascular
  2. B) the mesenteric
  3. C) the lymphatic
  4. D) the enterohepatic

Answer:  C

Page Ref: 88

Skill:  Factual

 

32) When blood leaves the small intestine, it is routed directly through the portal vein to the

  1. A) heart.
  2. B) lungs.
  3. C) pancreas.
  4. D) liver.

Answer:  D

Page Ref: 89

Skill:  Factual

 

33) After you eat a meal of a cheeseburger with French fries and a chocolate milk shake, the fat in the meal ultimately causes

  1. A) bile to be secreted into the small intestine to emulsify the fat.
  2. B) a slowing down of the entire digestive process.
  3. C) pancreatic lipase to be secreted into the stomach.
  4. D) indigestion.

Answer:  A

Page Ref: 86-87

Skill:  Applied

 

34) The enzyme pancreatic amylase continues the digestion of

  1. A) carbohydrate.
  2. B) protein.
  3. C) fat.
  4. D) vitamins.

Answer:  D

Page Ref: 87

Skill:  Factual

35) Which of the body’s systems directs and coordinates the interrelated activities of the gastrointestinal tract?

  1. A) the skeletal system
  2. B) the lymphatic system
  3. C) the cardiovascular system
  4. D) the neuromuscular system

Answer:  D

Page Ref: 91

Skill:  Factual

36) Collectively, the nerves of the gastrointestinal tract are referred to as

  1. A) the peptic nervous system.
  2. B) the hepatic nervous system.
  3. C) the enteric nervous system.
  4. D) the gastric nervous system.

Answer:  C

Page Ref: 91

Skill:  Factual

 

37) Which of the following would NOT be recommended for the treatment of GERD?

  1. A) waiting at least 3 hours after eating before lying down
  2. B) eating 2 large meals a day
  3. C) elevating the head 4 to 6 inches while sleeping
  4. D) taking an antacid before eating a meal

Answer:  B

Page Ref: 93

Skill:  Applied

 

38) Which of the following would be an appropriate treatment approach for someone suffering from GERD?

  1. A) surgical removal of the gallbladder
  2. B) omission of all lactose foods
  3. C) antibiotic therapy
  4. D) losing weight and quitting smoking

Answer:  D

Page Ref: 93

Skill:  Applied

 

39) The first part of the small intestine is the

  1. A) gallbladder.
  2. B) pancreas.
  3. C) ileocecal valve.
  4. D) duodenum.

Answer:  D

Page Ref: 86

Skill:  Factual

 

40) What is the region of the brain where physiological signals are translated into the message to seek food due to hunger?

  1. A) gallbladder
  2. B) pancreas
  3. C) hypothalamus
  4. D) liver

Answer:  C

Page Ref: 74

Skill:  Factual

41) What are the chemical messengers that trigger a physiological response, secreted from many glands of the body?

  1. A) hormones
  2. B) tissues
  3. C) minerals
  4. D) organelles

Answer:  A

Page Ref: 74

Skill:  Factual

 

42) Mechanical digestion begins in the

  1. A) mouth.
  2. B) stomach.
  3. C) small intestine.
  4. D) large intestine.

Answer:  A

Page Ref: 82

Skill:  Factual

 

43) Carbohydrate digestion begins in the

  1. A) mouth.
  2. B) stomach.
  3. C) small intestine.
  4. D) large intestine.

Answer:  A

Page Ref: 82

Skill:  Factual

 

44) Once food is swallowed, what is the tiny flap of tissue that keeps food from entering the trachea called?

  1. A) pyloric valve
  2. B) esophagus
  3. C) epiglottis
  4. D) upper esophageal sphincter

Answer:  C

Page Ref: 83

Skill:  Factual

45) The wavelike contractions that move food along the GI tract are called

  1. A) chime.
  2. B) peristalsis.
  3. C) lymph.
  4. D) diarrhea.

Answer:  B

Page Ref: 84

Skill:  Factual

46) The structure of the brush border aids digestion by

  1. A) increasing the small intestine’s absorptive capacity.
  2. B) increasing the large intestine’s absorptive capacity.
  3. C) releasing bile quickly into the duodenum.
  4. D) mechanically breaking down food.

Answer:  A

Page Ref: 87

Skill:  Factual

 

47) The small intestine is described as “small” because

  1. A) it is the shortest part of the gastrointestinal tract.
  2. B) it consists of only one section.
  3. C) not much digestion or absorption occurs there.
  4. D) it is only an inch in diameter.

Answer:  D

Page Ref: 86

Skill:  Factual

 

48) Inside each villus of the small intestine are capillaries and a small lymph vessel called a(n)

  1. A) lacteal.
  2. B) gluteal.
  3. C) chyme.
  4. D) organelle.

Answer:  A

Page Ref: 87

Skill:  Factual

 

49) A painful sensation in the chest that results from gastric juices seeping back up into the esophagus is called

  1. A) celiac disease.
  2. B) irritable bowel syndrome (IBS).
  3. C) gastroesophageal reflux (GER).
  4. D) peptic ulcer.

Answer:  C

Page Ref: 92

Skill:  Factual

 

 

50) Which component of the large intestine helps to synthesize certain vitamins?

  1. A) glucagon
  2. B) insulin
  3. C) gastric juice
  4. D) intestinal flora

Answer:  D

Page Ref: 91

Skill:  Factual

 

True/False Questions

 

1) Hunger and appetite are synonymous terms that mean the same thing.

Answer:  FALSE

Page Ref: 74

Skill:  Factual

2) Liquids have a higher satiety value than solid foods.

Answer:  FALSE

Page Ref: 75

Skill:  Factual

 

3) Our preference for certain foods is largely learned from the culture in which we were raised.

Answer:  TRUE

Page Ref: 77

Skill:  Conceptual

 

4) Cells are the smallest functional units of life that can grow, reproduce, and perform basic functions.

Answer:  TRUE

Page Ref: 79

Skill:  Factual

 

5) Often called the cell’s powerhouse, the ribosome produces the energy molecule ATP from basic food components.

Answer:  FALSE

Page Ref: 80-81

Skill:  Factual

 

6) The cell membrane is selectively permeable, allowing only some compounds to enter and leave the cell.

Answer:  TRUE

Page Ref: 80

Skill:  Factual

 

 

7) Overall, very little chemical digestion occurs in the human mouth.

Answer:  TRUE

Page Ref: 83

Skill:  Conceptual

 

8) Typically, ingested food remains in the stomach for 2 to 4 hours before traveling to the small intestine.

Answer:  TRUE

Page Ref: 85-86

Skill:  Factual

 

9) Peptic ulcers are areas of the gastrointestinal tract that have been eroded by insulin and glucagon.

Answer:  FALSE

Page Ref: 94

Skill:  Factual

 

10) Bile, the greenish fluid that emulsifies dietary fat, is made in your gallbladder.

Answer:  FALSE

Page Ref: 87

Skill:  Factual

11) The majority of nutrient absorption takes place in the pancreas.

Answer:  FALSE

Page Ref: 86

Skill:  Conceptual

 

12) Not requiring further digestion, dietary vitamins and minerals are small enough to be absorbed by the gastrointestinal tract.

Answer:  TRUE

Page Ref: 87

Skill:  Conceptual

 

13) The presence of any bacteria in the large intestine indicates a potentially serious systemic allergic reaction that can be fatal if left untreated.

Answer:  FALSE

Page Ref: 90

Skill:  Conceptual

 

14) The lining of the small intestine is smooth and flat, allowing for increased transit time of food material.

Answer:  FALSE

Page Ref: 87

Skill:  Conceptual

 

 

15) Most dietary fiber is absorbed in the small intestine.

Answer:  FALSE

Page Ref: 90

Skill:  Conceptual

 

16) Constipation can be treated by eating a high-fiber diet and staying well-hydrated.

Answer:  TRUE

Page Ref: 96

Skill:  Applied

 

17) Gastroesophageal reflux (GER) is more commonly known as heartburn.

Answer:  TRUE

Page Ref: 92

Skill:  Factual

 

18) Diarrhea, while unpleasant, represents the body’s way of ridding itself of some invasive agent.

Answer:  TRUE

Page Ref: 95

Skill:  Conceptual

 

19) Untreated diarrhea can be fatal in young children.

Answer:  TRUE

Page Ref: 95

Skill:  Factual

20) Irritable Bowel Syndrome (IBS) always manifests itself by diarrhea, bloating, and abdominal cramps.

Answer:  FALSE

Page Ref: 96

Skill:  Factual

 

21) The macronutrient with the highest satiety value is protein.

Answer:  TRUE

Page Ref: 75

Skill:  Factual

 

22) The atom is the smallest unit of matter that exhibits the properties of growth, reproduction, and metabolism.

Answer:  FALSE

Page Ref: 79

Skill:  Factual

 

23) Tiny units of matter that cannot be broken down by natural means are called cells.

Answer:  FALSE

Page Ref: 79

Skill:  Factual

24) A tissue is a functional grouping of similar cells that are joined together to form functional sheets or cords of cells.

Answer:  TRUE

Page Ref: 81

Skill:  Factual

 

25) Tight rings of muscles that control the movement of food through the organs of the gastrointestinal tract are villi.

Answer:  FALSE

Page Ref: 81

Skill:  Factual

 

26) The human GI tract is approximately 30 feet long.

Answer:  TRUE

Page Ref: 81

Skill:  Factual

 

Essay Questions

 

1) Describe the physiological factors that determine food intake.

Answer:  Answers will vary.

Page Ref: 74-75

Skill:  Factual

 

2) Describe how the stomach is involved in human digestion. Include enzyme and hormone actions that occur here and the role that the stomach plays in the breakdown of carbohydrate, protein, and fat.

Answer:  Answers will vary.

Page Ref: 85-86

Skill:  Applied

3) Describe the lining of the small intestine. How does its unique structure contribute to the process of nutrient absorption?

Answer:  Answers will vary.

Page Ref: 87

Skill:  Applied

 

4) You just ate a fried apple pie from a local fast food restaurant. Describe the pathway the apple pie takes, from start to finish, as it is digested.

Answer:  Answers will vary.

Page Ref: 81-91

Skill:  Applied

 

 

Nutrition Debate Questions

 

1) A body of evidence strongly suggests that colon cleansing using a colonic is necessary for good health.

Answer:  FALSE

Page Ref: 97

Skill:  Conceptual

 

2) According to many physicians, the primary danger of colon cleansing regimes is dehydration.

Answer:  TRUE

Page Ref: 97

Skill:  Factual

 

Questions from Chapter Boxes

 

1) Which of the following foods or beverages is considered safe to consume when traveling to high-risk foreign destinations?

  1. A) ice made from tap water
  2. B) coffee and tea
  3. C) salads and lettuce
  4. D) refrigerated shellfish

Answer:  B

Page Ref: 96

Skill:  Applied

 

2) What is the primary cause of peptic ulcers?

  1. A) stress
  2. B) Helicobacter pylori bacteria
  3. C) prolonged use of aspirin
  4. D) eating too many spicy foods

Answer:  B

Page Ref: 94

Skill:  Factual

Nutrition: An Applied Approach, 3e, My Plate Edition (Thompson/Manore)

Chapter 11  Achieving and Maintaining a Healthful Body Weight

 

Multiple-Choice Questions

 

1) A body weight that exceeds 100% of the normal standard for a given height is called

  1. A) overweight.
  2. B) obesity.
  3. C) morbid obesity.
  4. D) severe obesity.

Answer:  C

Page Ref: 371

Skill:  Factual

 

2) Which of the following does NOT define a “healthy body weight?”

  1. A) a weight appropriate for your age and physical development
  2. B) a weight compatible with normal blood pressure, lipid levels, and glucose tolerance
  3. C) a weight that is acceptable to you
  4. D) a weight that is acceptable to society

Answer:  D

Page Ref: 370

Skill:  Conceptual

 

3) Body mass index (BMI) is BEST described as

  1. A) the percentage of an individual’s body weight as compared to a reference standard.
  2. B) an individual’s body density squared.
  3. C) a ratio of an individual’s fat tissue to their lean tissue mass squared.
  4. D) a ratio of an individual’s body weight to their height squared.

Answer:  D

Page Ref: 370

Skill:  Conceptual

 

4) Research studies have shown that the risk for developing type 2 diabetes and hypertension begins to increase at a BMI greater than

  1. A) 24 kg/m2.
  2. B) 30 kg/m2.
  3. C) 35 kg/m2.
  4. D) 40 kg/m2.

Answer:  B

Page Ref: 371

Skill:  Factual

 

 

5) Serena is 5’8″ tall and weighs 180 pounds. Serena’s BMI indicates that she is

  1. A) underweight.
  2. B) at a healthy weight.
  3. C) overweight.
  4. D) obese.

Answer:  C

Page Ref: 371, 374

Skill:  Applied

6) A limitation in using the body mass index is that it

  1. A) is difficult to determine.
  2. B) does not take body composition into account.
  3. C) is not a good indicator of health risks.
  4. D) is not accurate when used on women.

Answer:  B

Page Ref: 372

Skill:  Conceptual

 

7) An apple-shaped fat pattern increases a person’s risk for which kind of disease?

  1. A) respiratory
  2. B) gastrointestinal
  3. C) liver
  4. D) heart

Answer:  D

Page Ref: 374

Skill:  Factual

 

8) In men, a waist-to-hip ratio higher than what is associated with an increased risk for chronic disease?

  1. A) 0.80
  2. B) 0.90
  3. C) 18.5
  4. D) 30.0

Answer:  B

Page Ref: 375

Skill:  Factual

 

9) Which of the following correctly describes the energy balance equation?

  1. A) energy consumed minus energy expended
  2. B) energy expended minus energy consumed
  3. C) energy expended plus energy consumed
  4. D) energy consumed equals energy expended

Answer:  D

Page Ref: 375

Skill:  Factual

 

 

10) Lance would like to lose two pounds a week. If his present energy intake is 4,200 kcal a day and his energy expenditure does not change, how many kilocalories should he consume each day to achieve his goal?

  1. A) 2,000
  2. B) 2,500
  3. C) 3,200
  4. D) 3,700

Answer:  C

Page Ref: 377

Skill:  Applied

11) The label on a ready-to-eat cereal box indicates that 1 cup contains 32 grams of carbohydrate, 4 grams of protein, and 2 grams of fat. How many kilocalories are there in two cups of this cereal?

  1. A) 162
  2. B) 187
  3. C) 256
  4. D) 324

Answer:  D

Page Ref: 377

Skill:  Applied

 

12) Which of the following is NOT considered a basal function?

  1. A) respiration (inhaling and exhaling air)
  2. B) circulation of your blood and lymph
  3. C) walking up stairs
  4. D) maintaining your body temperature

Answer:  C

Page Ref: 377

Skill:  Conceptual

 

13) Approximately what percentage of our total energy output is attributable to the thermic effect of food?

  1. A) 5 to 10 percent
  2. B) 5 to 20 percent
  3. C) 5 to 40 percent
  4. D) 5 to 60 percent

Answer:  A

Page Ref: 378

Skill:  Factual

 

 

14) The primary determinant of basal metabolic rate is an individual’s

  1. A) gender.
  2. B) fat body mass.
  3. C) lean body mass.
  4. D) age.

Answer:  C

Page Ref: 377

Skill:  Conceptual

 

15) Which of the following individuals would MOST likely have the lowest basal metabolic rate?

  1. A) a 28-year-old conditioned male athlete
  2. B) a 28-year-old overweight woman
  3. C) a 28-year-old normal weight male
  4. D) a 28-year-old pregnant woman

Answer:  B

Page Ref: 378

Skill:  Applied

16) Benjamin is an 18-year-old college student who is 5’10” tall and weighs 170 pounds. How many kilocalories does he expend each day for basal metabolism?

  1. A) 1,375 kcal
  2. B) 1,855 kcal
  3. C) 3,024 kcal
  4. D) 3,360 kcal

Answer:  B

Page Ref: 380

Skill:  Applied

 

17) The three components of total energy expenditure include

  1. A) basal metabolic rate, physical activity, and adaptive thermogenesis.
  2. B) basal metabolic rate, physical activity, and the thermic effect of food.
  3. C) basal metabolic rate, physical activity, and sleep activity.
  4. D) basal metabolic rate, the thermic effect of food, and adaptive thermogenesis.

Answer:  B

Page Ref: 377

Skill:  Factual

 

18) The amount of energy expended by the body in digesting, absorbing, transporting, metabolizing, and storing nutrients is called

  1. A) the basal metabolic rate.
  2. B) the nutrient expenditure quotient.
  3. C) the thermic effect of food.
  4. D) adaptive thermogenesis.

Answer:  C

Page Ref: 378

Skill:  Factual

19) Robin’s dinner contains 750 kilocalories. What is the minimum amount of kilocalories that Robin will expend in order to process this meal?

  1. A) 7 kcal
  2. B) 25 kcal
  3. C) 38 kcal
  4. D) 113 kcal

Answer:  C

Page Ref: 378

Skill:  Applied

 

20) Which nutrient requires the LEAST amount of energy to digest, transport, and store?

  1. A) carbohydrate
  2. B) alcohol
  3. C) fat
  4. D) protein

Answer:  C

Page Ref: 378

Skill:  Factual

21) One pound of body fat is equal to how many kilocalories?

  1. A) 2,500
  2. B) 3,000
  3. C) 3,500
  4. D) 4,000

Answer:  C

Page Ref: 377

Skill:  Factual

 

22) Miguel weighs 250 pounds and is trying to lose weight. He decides to start an exercise program and starts walking (2 mph) for 30 minutes, five days a week. This activity burns 0.044 kcal/kg body weight/minute. How many additional kilocalories will Miguel burn each week with this exercise regime?

  1. A) 290
  2. B) 560
  3. C) 750
  4. D) 980

Answer:  C

Page Ref: 379

Skill:  Applied

 

 

23) The thrifty gene theory suggests that

  1. A) our bodies are designed to maintain weight within a narrow range.
  2. B) some people possess a gene that causes them to expend less energy than other people.
  3. C) adult body weight is determined by the weight of our parents.
  4. D) our adult weight is determined by our weight at birth.

Answer:  B

Page Ref: 381

Skill:  Factual

 

24) Leptin is a hormone produced by what kind of cells?

  1. A) liver cells
  2. B) pancreatic cells
  3. C) muscle cells
  4. D) adipose cells

Answer:  D

Page Ref: 383

Skill:  Factual

 

25) Ghrelin is

  1. A) a gastric protein that stimulates appetite.
  2. B) an intestinal hormone that raises insulin concentrations.
  3. C) a hormone produced by fat cells that decreases appetite.
  4. D) an intestinal protein that decreases blood glucose levels.

Answer:  A

Page Ref: 383

Skill:  Factual

26) Which of the following is FALSE abut Peptide YY (PYY)?

  1. A) decreases appetite and inhibits food intake
  2. B) is a protein produced in the GI tract
  3. C) is released proportional to the number of calories eaten
  4. D) occurs in higher levels in obese people

Answer:  D

Page Ref: 383

Skill:  Factual

 

27) Which of the following is the part of the body in control of hunger regulation, by detecting and responding to the body’s physiological signals?

  1. A) the stomach
  2. B) the hypothalamus
  3. C) the small intestine
  4. D) the mouth

Answer:  B

Page Ref: 383

Skill:  Factual

 

 

28) Which of the following does NOT result in satiety?

  1. A) expansion of the stomach
  2. B) nutrient absorption from the small intestine
  3. C) decrease in blood sugar
  4. D) the release of PYY into the bloodstream

Answer:  C

Page Ref: 383

Skill:  Factual

 

29) On average, an individual’s BMR decreases approximately 3 to 5 percent per decade after they reach what age?

  1. A) 20
  2. B) 30
  3. C) 50
  4. D) 70

Answer:  B

Page Ref: 377

Skill:  Factual

 

30) Which of the following is NOT an example of a low-carbohydrate, high-protein diet?

  1. A) the Atkins diet
  2. B) Sugar Busters
  3. C) the DASH diet
  4. D) Protein Power

Answer:  C

Page Ref: 389

Skill:  Conceptual

31) Which of the following is NOT one of the primary components of a sound weight change plan?

  1. A) gradual change in energy intake
  2. B) incorporation of regular and appropriate physical activity
  3. C) application of behavior modification techniques
  4. D) a change of more than 2 pounds per week

Answer:  D

Page Ref: 393

Skill:  Factual

 

32) What type of weight loss will an individual experience by restricting calories but not increasing his or her level of physical activity?

  1. A) The individual will lose mostly adipose tissue.
  2. B) The individual will lose mostly lean body tissue.
  3. C) The individual will lose both adipose and lean body tissue.
  4. D) The individual will not lose any body weight.

Answer:  B

Page Ref: 394

Skill:  Factual

33) What is the National Weight Control Registry?

  1. A) a list of medical doctors specially trained at treating individuals with obesity
  2. B) a government agency that monitors fad diets for quackery
  3. C) recommendations from hundreds of registered dietitians suggesting ways to achieve a healthy body weight
  4. D) an ongoing project detailing the habits of people who have lost at least 30 pounds and maintained their weight for at least one year

Answer:  D

Page Ref: 395

Skill:  Factual

 

34) You weighed a team of football players and, according to their Body Mass Index, they are categorized as overweight and obese. Which of the following would you MOST LIKELY conclude?

  1. A) The majority are probably obese and should make efforts to lose weight.
  2. B) Their muscle weight is probably responsible for the elevated BMIs.
  3. C) Their bones may be well mineralized, which is responsible for their BMI.
  4. D) The BMI tables must be wrong; throw them out.

Answer:  B

Page Ref: 372

Skill:  Conceptual

 

35) Which of the following would NOT be good advice for someone who is trying to gain weight?

  1. A) Eat an additional 500 to 1,000 kcal a day.
  2. B) Do not exercise.
  3. C) Eat small, frequent meals.
  4. D) Eat approximately 25 to 30% of kilocalories from fat.

Answer:  B

Page Ref: 397-398

Skill:  Factual

36) Being underweight increases a person’s risk of developing

  1. A) infection and illness.
  2. B) high blood pressure.
  3. C) sleep apnea.
  4. D) type 1 diabetes.

Answer:  A

Page Ref: 397

Skill:  Factual

 

 

37) In theory, what would be the approximate weight gain of a person who consumes an excess of 500 kcal every day for four weeks (e.g., about 28 days)?

  1. A) 0.5 lbs
  2. B) 2 lbs
  3. C) 3 lbs
  4. D) 4 lbs

Answer:  D

Page Ref: 377

Skill:  Applied

 

38) Which of these is the MOST important dietary aspect to modify for weight loss?

  1. A) calories
  2. B) protein
  3. C) carbohydrates
  4. D) fat

Answer:  A

Page Ref: 377

Skill:  Conceptual

 

39) Which of the following does NOT increase food intake?

  1. A) beta-endorphins
  2. B) neuropeptide Y
  3. C) serotonin
  4. D) decreased blood glucose levels

Answer:  C

Page Ref: 384

Skill:  Factual

 

40) A protein hormone produced in the stomach that stimulates appetite is

  1. A) leptin.
  2. B) PYY.
  3. C) uncoupling protein.
  4. D) ghrelin.

Answer:  D

Page Ref: 383

Skill:  Factual

41) The cells in the hypothalamus that are triggered by low blood glucose and signal hunger are known as

  1. A) eating cells.
  2. B) feeding cells.
  3. C) adipose cells.
  4. D) hunger cells.

Answer:  B

Page Ref: 383

Skill:  Factual

 

42) Which of the following is NOT a function of uncoupling proteins?

  1. A) inhibit ATP formation
  2. B) improve resistance to weight gain and obesity
  3. C) stimulate appetite
  4. D) increase energy loss through body heat

Answer:  C

Page Ref: 383

Skill:  Factual

 

43) A person who is ill with a fever will experience

  1. A) an increased basal metabolic rate.
  2. B) a decreased basal metabolic rate.
  3. C) an increased thermic effect of food.
  4. D) a decreased thermic effect of food.

Answer:  A

Page Ref: 378

Skill:  Factual

 

44) Over winter break, Matthew returned home and celebrated the holidays with his extended family. With all of the rich meals he enjoyed at several holiday feasts, and the plentiful snacks while watching football games, he gained 5 pounds in twenty-one days. On average, how many Calories per day did he consume in excess of his body’s needs?

  1. A) 512
  2. B) 3,500
  3. C) 833
  4. D) 1,568

Answer:  C

Page Ref: 377

Skill:  Factual

 

45) Individuals with a body mass index less than 18.5 kg/m2 are classified as

  1. A) overweight.
  2. B) obese.
  3. C) at a healthy weight.
  4. D) underweight.

Answer:  D

Page Ref: 370

Skill:  Factual

46) People with a BMI between 25 and 29.9 kg/m2 are considered

  1. A) overweight.
  2. B) obese.
  3. C) at a healthy weight.
  4. D) morbidly obese.

Answer:  A

Page Ref: 371

Skill:  Factual

47) A person with which of the following BMI values has the highest increased risk for premature mortality?

  1. A) 30 kg/m2
  2. B) 35 kg/m2
  3. C) 16 kg/m2
  4. D) 5 kg/m2

Answer:  B

Page Ref: 371, 372

Skill:  Applied

 

True/False Questions

 

1) BMI is a measurement used to determine a person’s body composition.

Answer:  FALSE

Page Ref: 370-371

Skill:  Conceptual

 

2) Individuals with a BMI of less than 18.5 have an increased risk of health problems and death.

Answer:  TRUE

Page Ref: 371

Skill:  Factual

 

3) One distinct advantage of the BMI is that it is able to account for body composition.

Answer:  FALSE

Page Ref: 372

Skill:  Conceptual

 

4) Lower-body obesity significantly increases one’s risk for chronic disease.

Answer:  FALSE

Page Ref: 374

Skill:  Factual

 

5) Pear-shaped fat patterning is more common in men than in women.

Answer:  FALSE

Page Ref: 374

Skill:  Factual

 

6) Because minerals and vitamins have no energy value, they can be disregarded when calculating a day’s total energy intake.

Answer:  TRUE

Page Ref: 377

Skill:  Factual

7) The basal metabolic rate accounts for the majority of our total energy output each day.

Answer:  TRUE

Page Ref: 377

Skill:  Factual

8) The majority of obese people have a depressed basal metabolic rate.

Answer:  FALSE

Page Ref: 377

Skill:  Factual

 

9) A woman with a hip-to-waist ratio higher than .80 is at an increased risk for the development of some chronic diseases.

Answer:  TRUE

Page Ref: 375

Skill:  Factual

 

10) The primary determinant of basal metabolic rate is the amount of lean body mass one has.

Answer:  TRUE

Page Ref: 377

Skill:  Factual

 

11) The thermic effect of fat is higher than that of carbohydrate or protein.

Answer:  FALSE

Page Ref: 378

Skill:  Factual

 

12) Waist circumference alone can indicate one’s risk for chronic disease.

Answer:  TRUE

Page Ref: 374-375

Skill:  Factual

 

13) Over secretion of the hormone leptin will result in weight gain.

Answer:  FALSE

Page Ref: 383

Skill:  Factual

 

14) Appetite is a learned behavior.

Answer:  TRUE

Page Ref: 385

Skill:  Factual

 

15) Overweight and obesity result from an imbalance in energy intake versus energy expenditure.

Answer:  TRUE

Page Ref: 375-376

Skill:  Conceptual

 

16) People trying to gain weight should eat slightly more than half of their kilocalories from complex carbohydrates.

Answer:  TRUE

Page Ref: 398

Skill:  Factual

17) BMI is calculated by taking an individual’s body weight (in kilograms) divided by their height2 (in meters).

Answer:  TRUE

Page Ref: 370

Skill:  Factual

 

18) Cultural factors can influence both food choices and levels of physical activity, and thus contribute to weight gain.

Answer:  TRUE

Page Ref: 384

Skill:  Factual

 

19) Serotonin and cholecystokinin increase satiety in humans.

Answer:  TRUE

Page Ref: 384

Skill:  Factual

 

20) Heat-producing brown adipose tissue containing uncoupling proteins has been found only in animals and newborn humans.

Answer:  FALSE

Page Ref: 383-384

Skill:  Factual

 

21) An individual’s body composition refers to the amount of fat tissue mass as compared with lean tissue mass.

Answer:  TRUE

Page Ref: 372

Skill:  Factual

 

22) The type of fat distribution pattern associated with an increased risk of type 2 diabetes and heart disease is known as pear-shaped fat patterning.

Answer:  FALSE

Page Ref: 374

Skill:  Factual

 

23) The shoulder-to-hip ratio is useful to assess one’s fat distribution pattern and future chronic disease risk.

Answer:  FALSE

Page Ref: 374-375

Skill:  Factual

 

24) The energy we expend to maintain respiration and circulation is known as the energy cost of physical activity.

Answer:  FALSE

Page Ref: 378-379

Skill:  Factual

 

25) The set-point theory suggests that our bodies are designed to maintain our weight within a narrow range.

Answer:  TRUE

Page Ref: 381

Skill:  Factual

Essay Questions

 

1) Describe the methods that are presently used to determine body composition. What are the strengths and limitations of each?

Answer:  Answers will vary.

Page Ref: 373

Skill:  Conceptual

 

2) What physiological, social, and psychological factors contribute to obesity?

Answer:  Answers will vary.

Page Ref: 375-387

Skill:  Conceptual

 

3) Many popular fad diet plans do not result in long-term, healthful weight changes. Describe characteristics of a fad diet, and explain why they often fail.

Answer:  Answers will vary.

Page Ref: 388-389

Skill:  Applied

 

4) Describe the thrifty gene and set point theories and how they relate to the genetic influences on body weight.

Answer:  Answers will vary.

Page Ref: 381-382

Skill:  Applied

 

5) Scott wants to begin a weight-loss program. What specific and practical suggestions can you give him to reduce his energy intake?

Answer:  Answers will vary.

Page Ref: 387-397

Skill:  Applied

 

6) Describe how cultural and economic factors can influence food choices and body weight.

Answer:  Answers will vary.

Page Ref: 384-385

Skill:  Applied

 

 

Nutrition Debate Questions

 

1) High-protein diets are typically high in fat and low in carbohydrate.

Answer:  TRUE

Page Ref: 399

Skill:  Conceptual

 

2) The early weight loss often seen on a high-protein diet is actually a result of

  1. A) a loss of water that is released when glycogen stores are broken down.
  2. B) a loss of body muscle as the high protein stimulates proteolysis.
  3. C) a loss of adipose tissue and total fat stores.
  4. D) lower caloric intake.

Answer:  A

Page Ref: 399

Skill:  Factual

3) Which of the following is the MOST well-known high-protein diet?

  1. A) Ornish diet
  2. B) DASH diet
  3. C) Atkins diet
  4. D) grapefruit diet

Answer:  C

Page Ref: 399

Skill:  Factual

 

4) Which of the following is NOT a potential health risk associated with eating a low-carbohydrate diet?

  1. A) low blood glucose levels, leading to diminished cognitive functioning and ketoacidosis
  2. B) increased risk for heart disease caused by consuming too much saturated fat
  3. C) increased risk for type 2 diabetes
  4. D) increased risk of some forms of cancer

Answer:  C

Page Ref: 399

Skill:  Applied

 

Questions from Chapter Boxes

 

1) Jill is 5’10” tall and weighs 167 pounds. What is her BMI (body mass index)?

  1. A) 20 kg/m2
  2. B) 24 kg/m2
  3. C) 27 kg/m2
  4. D) 32 kg/m2

Answer:  B

Page Ref: 374

Skill:  Applied

 

 

2) Which of the following would NOT be useful advice to help a consumer save money when shopping for healthful foods?

  1. A) Buy whole grain cereals, brown rice, and pastas in bulk.
  2. B) Consume smaller amounts of leaner meats.
  3. C) Buy frozen vegetables when on sale and stock up.
  4. D) Buy organic foods whenever possible.

Answer:  D

Page Ref: 386

Skill:  Factual

 

3) Which of the following would NOT be practical advice to overcome the “I don’t have enough time!” barrier to physical activity?

  1. A) Force yourself to exercise at least 45 minutes every day.
  2. B) When you are talking on the phone, pace instead of sitting still.
  3. C) Meet your friends for a lunchtime walk, jog, or workout.
  4. D) Skip the elevator and take the stairs.

Answer:  A

Page Ref: 395

Skill:  Applied

4) Keeping a journal or log of daily food intake, including social or emotional cues that cause overeating, helps modify unhealthy eating behaviors.

Answer:  TRUE

Page Ref: 397

Skill:  Applied

 

5) The use of stimulants for weight loss is dangerous because the stimulants can

  1. A) lead to dangerous losses of calcium.
  2. B) cause hypercalcemia.
  3. C) cause iron-deficiency anemia.
  4. D) increase heart rate and blood pressure.

Answer:  D

Page Ref: 398

Skill:  Factual