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Tests and Quizes > Test 2 Ch. 4,5,8,15 > Flashcards

Test 2 Ch. 4,5,8,15 Flashcards

1
Q

Of the following, the factor that is most significant in determining a person’s basal metabolic rate (BMR) is:

a. amount of lean body mass
b. sex
c. age
d. amount of body fat

A

amount of lean body mass

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2
Q

One of the functions of essential fatty acids is to

a. control lipid digestion
b. improve skin integrity
c. reduce blood clotting time

A

improve skin integrity

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3
Q

One characteristic of an essential fatty acid is that it

a. comes from an animal source
b. is not manufactured by the body
c. comes from a plant source

A

is not manufactured by the body

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4
Q

Obesity is associated with increased risk of

a. peptic ulcer
b. hypertension
c. ulcerative colitis

A

hypertension

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5
Q

The effect of trans fatty acids on blood cholesterol is similar to that of

a. cis fatty acids
b. monounsaturated fatty acids
c. saturated fatty acids

A

saturated fatty acids

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6
Q

Proteins are built from simpler organic compounds called

a. amines
b. fatty acids
c. amino acids

A

amino acids

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7
Q

The nutrient that has a protein sparing effect is

a. fatty acids
b. carbohydrate
c. nitrogen

A

carbohydrate

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8
Q

Parents can help decrease the likelihood that their children will develop eating disorders by:

a. engaging in regular exercise together
b. ensuring that their school teaches good nutrition
c. eating family meals together several times per week

A

eating family meals together several times per week

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9
Q

Two types of diets that have been shown to have some long-term weigh loss success are

a. low-carb and high protein diets
b. low-fat and very low calorie diets
c. low-sodium and high-potassium diets

A

low-fat and very low calorie diets

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10
Q

The digestive enzyme lecithinase acts in the small intestine to digest

a. cholesterol
b. lipids
c. lecithin
d. fatty acids

A

lecithin

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11
Q

People with pre diabetes may avoid development of full-blown type 2 diabetes if they lose

a. 10 to 20 percent of their body weight
b. at least 10 Ib of essential body fat
c. 5 to 10 percent of their body weight

A

5 to 10 percent of their body weight

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12
Q

A triglyceride is composed of glycerol and

a. amino acids
b. polysaccharides
c. fatty acids

A

fatty acids

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13
Q

A period of the life cycle during which positive nitrogen balance is most likely to occur is

a. older adulthood
b. childhood
c. middle adulthood

A

childhood

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14
Q

The caloric values found in food composition tables have been determined by

a. indirect calorimetry
b. laboratory observation
c. direct calorimetry

A

direct calorimetry

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15
Q

Another name for conscious control of food intake to maintain stable weight is

a. anorexia nervosa
b. portion control
c. restrained eating

A

restrained eating

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16
Q

The factor that contributes most to the success of a diet plan is

a. education
b. fat intake
c. behavior modification
d. adherence

A

adherence

17
Q

The number of kilocalories provided by 35 g of fat is

A

315

18
Q

Proteins are absorbed primarily in the form of

a. amino acids
b. polypeptides
c. disaccharides
d. fatty acids

A

fatty acids

19
Q

Proteins are absorbed primarily in the form of

a. amino acids
b. polypeptides
c. disaccharides
d. fatty acids

A

amino acids

20
Q

The group that makes each amino acid unique is the

a. peptide bond
b. amino group
c. carboxyl group
d. radical group

A

amino group

21
Q

After digestion and absorption, food provides an available source of energy to tissue if it is converted into

a. glycogen
b. amino acids
c. glucose

A

glucose

22
Q

To promote weight loss, diet plans should be

a. individualized for each client
b. low in high-fructose corn syrup
c. less than 1200 kcal/day

A

individualized for each client

23
Q

An example of a complete protein is

a. seeds
b. milk
c. gelatin
d. sweet potato

A

milk

24
Q

Infections are common in people who have inadequate protein intake because of an insufficient quantity of

a. insulin
b. albumin
c. antibodies
d. lipoprotein

A

antibodies

25
Q

Deistic professionals working with clients who need to lose weight should work toward

a. rewarding the client for weight loss
b. permanent lifestyle changes
c. helping the client follow a specific diet plan

A

permanent lifestyle changes

26
Q

Attitudes toward people who are obese tend to be

a. negative
b. neutral
c. positive
d. mixed

A

negative

27
Q

An old high in saturated fatty acids is

a. coconut oil
b. olive oil
c. fish oil

A

coconut oil

28
Q

The prevalence of obesity is higher in

a. women than in men
b. those with high incomes than in those with lower incomes
c. children than in adults

A

women than in men

29
Q

Weight gain occurs when

a. the diet contains a high percentage of calories from fat
b. calories are eaten too late in the day
c. calorie intake exceeds energy expenditure

A

calorie intake exceeds energy expenditure

30
Q

One reason fat is important in the diet is because it

a. speeds up the digestive process
b. supplies constance source of vitamins
c. provides satiety

A

provides satiety

31
Q

Factors that increase BMR include

a. aging
b. muscle wasting
c. starvation
d. fever

A

fever

32
Q

Someone who is trying to gain weight should eat

a. three large meals each day
b. several small meals each day
c. commercial liquid nutritional supplements

A

several small meals each day

33
Q

If a diet plan results in weight loss, it is because it provides

a. enough variety to hold the clients interest
b. enough protein to spare lean body mass
c. few calories than the client expends

A

fewer calories than the client expends

34
Q

A characteristic of saturated fats is that they are

a. composed of many double bonds
b. found primarily in vegetable products
c. found primarily in animal products

A

found primarily in animal products

Tests and Quizes (4 decks)

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