Human Nutrition 210 Final Exam

105 Questions  I  By Sugarplume
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Nutrition Quizzes & Trivia
Review of test questions from tests I-IV in Dr. Andrews' Human Nutrition 210 course.

  
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  • 1. 
    Legumes (dry beans) are in which Food Guide Pyramid group? 
    • A. 

      Fruit/vegetable

    • B. 

      Bean/bread

    • C. 

      Meat/protein

    • D. 

      Bread/cereal


  • 2. 
    All of the following are characteristic of cholesterol except 
    • A. 

      It is used for making estrogen and testosterone.

    • B. 

      It is incorporated into cell membranes.

    • C. 

      It is converted to bile.

    • D. 

      It is an essential nutrient.


  • 3. 
    The body energy that can be stored in almost unlimited amounts is 
    • A. 

      Glycogen

    • B. 

      Protein

    • C. 

      Glucose

    • D. 

      Triglyceride.


  • 4. 
    Where does digestion begin? 
    • A. 

      Small intestine

    • B. 

      Mouth

    • C. 

      Stomach

    • D. 

      Esophagus


  • 5. 
    If a fat contains mostly saturated fatty acids, it is likely to be 
    • A. 

      Solid at room temperature.

    • B. 

      Soft at room temperature.

    • C. 

      Rancid at room temperature.

    • D. 

      Liquid at room temperature.


  • 6. 
    When looking at the ingredient label of a bottled spaghetti sauce, you see that olive oil is the second ingredient. This means that 
    • A. 

      Olive oil is the second ingredient by weight.

    • B. 

      Olive oil is the second ingredient by alphabetical listing.

    • C. 

      Olive oil is the second ingredient by amount present in the sauce.

    • D. 

      Olive oil is just one of the ingredients present in the sauce.


  • 7. 
    The function of thick mucus in the stomach is to 
    • A. 

      Promote fat digestion.

    • B. 

      Protect stomach cells from acid and enzymes.

    • C. 

      Activate stomach enzymes.

    • D. 

      Keep the stomach bacteria-free.


  • 8. 
    To be transported throughout the body, fats are packaged in structures called 
    • A. 

      Phospholipids.

    • B. 

      Micelles.

    • C. 

      Lipoproteins.

    • D. 

      Tryglycerides.


  • 9. 
    Which of the following is a major source of lactose? 
    • A. 

      Buttermilk

    • B. 

      Broccoli

    • C. 

      Honey

    • D. 

      Lactose


  • 10. 
    Nutrient density can be defined as 
    • A. 

      The amount of kcalories in a food divided by the amount of kcalories needed in a day.

    • B. 

      The amount of a particular nutrient in a serving of food divided by the number of kcalories in that serving.

    • C. 

      The amount of a particular nutrient in a serving of food divided by the number of grams of protein.

    • D. 

      The amount of a nutrient in a serving of food divided by the amount of the nutrient needed for that day.


  • 11. 
    A saturated fatty acid contains 
    • A. 

      2 to 12 double bonds.

    • B. 

      No double bonds

    • C. 

      14 to 24 double bonds.

    • D. 

      One double bond.


  • 12. 
    Which of the following hormones corrects a hyperglycemic state? 
    • A. 

      Insulin

    • B. 

      Glucagon

    • C. 

      Epinephrine

    • D. 

      Cortisol


  • 13. 
    Which of the following is not true about water? 
    • A. 

      Provides a way to transport nutrients and waste

    • B. 

      Dietary need of approximately 8 cups per day

    • C. 

      Provides energy

    • D. 

      By-product of cell chemical reactions


  • 14. 
    Which of the following are substances in plant foods that are not digested in the stomach or small intestine? 
    • A. 

      Dietary fiber

    • B. 

      Dextrose

    • C. 

      Disaccharides

    • D. 

      Simple sugars


  • 15. 
    A kcalorie is a measure of 
    • A. 

      Sugar and fat in food.

    • B. 

      Nutrients in food

    • C. 

      Fat in food

    • D. 

      Heat energy


  • 16. 
    Starch is comprised of hundreds and perhaps thousands of which molecule? 
    • A. 

      Glucose

    • B. 

      Galactose

    • C. 

      Fructose

    • D. 

      Glycerol


  • 17. 
    What structure prevents food from entering the trachea when you swallow?
    • A. 

      Esophagus

    • B. 

      Tonsils

    • C. 

      Epiglottis

    • D. 

      Tongue


  • 18. 
    The muscular contractions that move food through the digestive tract are called 
    • A. 

      Peristalsis

    • B. 

      Compression

    • C. 

      Propulsion

    • D. 

      Regurgitation


  • 19. 
    Which of the following is characteristic of lipids? 
    • A. 

      Supply 4 kcalories per gram

    • B. 

      Supply a concentrated form of fuel for the body

    • C. 

      Add structural strength to bones and muscles

    • D. 

      Add sweetness to food


  • 20. 
    Which of the following contains a rich supply of omega-3 fatty acids? 
    • A. 

      Sirloin

    • B. 

      Chicken

    • C. 

      Broccoli

    • D. 

      Salmon


  • 21. 
    Which of the following nutrients can directly supply energy for human use? 
    • A. 

      Lipids and oils

    • B. 

      Fiber

    • C. 

      Minerals

    • D. 

      Vitamins


  • 22. 
    Which of the following is not a monosaccharide? 
    • A. 

      Glucose

    • B. 

      Fructose

    • C. 

      Galactose

    • D. 

      Lactose


  • 23. 
    Most digestion takes place in the 
    • A. 

      Pancreas

    • B. 

      Small intestine

    • C. 

      Large intestine

    • D. 

      Stomach


  • 24. 
    All the following are sources of cholesterol except 
    • A. 

      Peanut butter

    • B. 

      Turkey meat

    • C. 

      Whole milk

    • D. 

      Butter


  • 25. 
    Healthy People 2010 was designed to 
    • A. 

      Promote healthful lifestyles and reduce preventable death and disability in all Americans.

    • B. 

      Prevent chronic disease.

    • C. 

      Eliminate dietary inadequacies and excesses, and to encourage healthful practices.

    • D. 

      Disclose dietary practices that best support health.


  • 26. 
    Fibers belong to the class of nutrients known as 
    • A. 

      Minerals

    • B. 

      Proteins

    • C. 

      Lipids

    • D. 

      Carbohydrates


  • 27. 
    In which form are most dietary lipids found? 
    • A. 

      Monoglycerides

    • B. 

      Sterols

    • C. 

      Triglycerides

    • D. 

      Phospholipids


  • 28. 
    Constipation can best be prevented by 
    • A. 

      Restricting fluids.

    • B. 

      Using laxatives.

    • C. 

      Engaging in little physical exercise.

    • D. 

      Eating dietary fiber.


  • 29. 
    What is the major monosaccharide found in the body? 
    • A. 

      Fructose

    • B. 

      Glucose

    • C. 

      Galactose

    • D. 

      Sucrose


  • 30. 
    Which of the following is true about the way we should eat to achieve good nutritional status? 
    • A. 

      Eat only plant products because animal products are bad and generally filled with hormones for animal growth

    • B. 

      Eat fruits and vegetables because we can get all the nutrients we need from these

    • C. 

      Eat a wide variety of foods because no single natural food meets all human nutrient needs

    • D. 

      Do the best we can but take supplements to fill in the deficient areas


  • 31. 
    Which of the following is true about carbohydrate digestion? 
    • A. 

      Carbohydrate digestion begins in the stomach

    • B. 

      Saliva production does not influence starch digestion

    • C. 

      Carbohydrate digestion is assisted by cooking; softens tough skins

    • D. 

      Chewing food does not assist in carbohydrate digestion


  • 32. 
    The RDA for nutrients generally are 
    • A. 

      Designed to be adequate for almost all healthy people.

    • B. 

      More than twice the requirements.

    • C. 

      The minimum amounts the average adult male requires.

    • D. 

      Designed to prevent deficiency disease in half the population.


  • 33. 
    Which statement best describes nutrient density? 
    • A. 

      Choose a number of different foods within any given food group rather than the "same old thing"

    • B. 

      Consume foods that have the most nutrition for their kcalories

    • C. 

      Plan your entire day's diet so that you don't overconsume nutrient sources

    • D. 

      Consume a variety of foods from the five major food groups every day


  • 34. 
    Lactose intolerance is caused by 
    • A. 

      Lactase deficiency.

    • B. 

      Intestinal bacteria.

    • C. 

      Milk bacteria.

    • D. 

      A milk allergy.


  • 35. 
    Margaret, an elderly woman, needs to limit her kcalorie intake without sacrificing needed nutrients. Keeping in mind the Food Guide Pyramid, which of the following could she do? 
    • A. 

      Eliminate carbohydrate

    • B. 

      Count kcalories and not worry about the food groups

    • C. 

      Eliminate Dairy foods.

    • D. 

      Carefully select foods rich in nutrients but low in kcalories


  • 36. 
    Acquiring sufficient vitamin B12 from the diet may be a problem to vegans because 
    • A. 

      Phytic acid in vegetable proteins may inhibit its absorption.

    • B. 

      It is only found in animal products.

    • C. 

      They lack the R-protein in the stomach.

    • D. 

      Deficiency may result from high intakes of legumes.


  • 37. 
    The major chloride source in the diet is 
    • A. 

      Milk

    • B. 

      Salt

    • C. 

      Nuts

    • D. 

      Cheese


  • 38. 
    Which statement about vitamins is true? 
    • A. 

      Are inorganic

    • B. 

      Directly supply energy

    • C. 

      Help regulate chemical reactions in the body

    • D. 

      Cannot be stored by the body


  • 39. 
    If the diet is lacking an essential amino acid, what will be the course of action? 
    • A. 

      Body cells will synthesize it

    • B. 

      Health will not be affected as long as other nutrients are adequate

    • C. 

      Protein synthesis will be limited

    • D. 

      Proteins will be made but they will lack that particular amino acid


  • 40. 
    Which of the following vitamins has been helpful in large doses as a treatment for acne? 
    • A. 

      E

    • B. 

      A

    • C. 

      D

    • D. 

      C


  • 41. 
    The B vitamins generally function as 
    • A. 

      Coenzymes

    • B. 

      Emulsifiers

    • C. 

      Antioxidants

    • D. 

      Reducing agents


  • 42. 
    Most vitamin A is stored in the 
    • A. 

      Adipose tissue.

    • B. 

      Liver

    • C. 

      Small intestine.

    • D. 

      Kidneys


  • 43. 
    This vitamin, when consumed during pregnancy, can help prevent neural tube defects like spina bifida. 
    • A. 

      B6

    • B. 

      Niacin

    • C. 

      Riboflavin

    • D. 

      Folate/Folic Acid


  • 44. 
    Niacin is necessary to prevent the disease 
    • A. 

      Pernicious anemia.

    • B. 

      Beriberi

    • C. 

      Pellagra

    • D. 

      Scurvy


  • 45. 
    Vitamin E functions as a(n) 
    • A. 

      Antioxidant

    • B. 

      Hormone

    • C. 

      Coenzyme

    • D. 

      Enzyme


  • 46. 
    The childhood disease rickets is due to a deficiency. 
    • A. 

      Vitamin D

    • B. 

      Vitamin E

    • C. 

      Vitamin A

    • D. 

      Vitamin K


  • 47. 
    Water constitutes ______ percent of body weight. 
    • A. 

      50-65

    • B. 

      10-20

    • C. 

      25-45

    • D. 

      75-95


  • 48. 
    Which of the following statements does not describe the role of minerals in the body? 
    • A. 

      They make possible the transfer of nerve impulses

    • B. 

      They provide 4 kcalories per gram

    • C. 

      They help maintain water balance

    • D. 

      They are constituents of important body compounds


  • 49. 
    The nitrogen from amino acid breakdown is 
    • A. 

      Stored in the liver

    • B. 

      Converted to urea

    • C. 

      Converted to fat.

    • D. 

      Oxidised to carbohydrate.


  • 50. 
    The nutrient essential for synthesis of several blood clotting factors is 
    • A. 

      K

    • B. 

      E

    • C. 

      A

    • D. 

      C


  • 51. 
    A suboptimal intake of chromium in individuals in the U.S. may be linked to 
    • A. 

      Impaired glucose tolerance.

    • B. 

      Elevated blood pressure.

    • C. 

      Elevated calcitriol levels.

    • D. 

      Lowered serum cholesterol levels.


  • 52. 
    Scurvy can be prevented with adequate intakes of 
    • A. 

      Niacin

    • B. 

      Vitamin C

    • C. 

      Thiamin

    • D. 

      Riboflavin


  • 53. 
    One would be likely to see positive protein balance in all of the following conditions except 
    • A. 

      Recovery from surgery.

    • B. 

      Growth.

    • C. 

      Starvation.

    • D. 

      Pregnancy.


  • 54. 
    The nutrient that can be considered both a vitamin and a hormone is 
    • A. 

      Vitamin A

    • B. 

      Vitamin D

    • C. 

      Niacin

    • D. 

      Vitamin E.


  • 55. 
    Which of the following statements is true about iron? 
    • A. 

      Excess dietary iron is excreted readily via the kidneys

    • B. 

      An iron-deficient individual absorbs less iron

    • C. 

      Iron deficiency anemia is found among young children, adolescents, and menstruating women

    • D. 

      65 percent of dietary iron is absorbed


  • 56. 
    If you wanted to add significant quantities of vitamins and minerals to your diet from the food you eat, a good choice would be 
    • A. 

      A doughnut made with enriched white flour.

    • B. 

      A fortified breakfast cereal such as Total Raisin Bran.

    • C. 

      A banana.

    • D. 

      Apple juice.


  • 57. 
    Lowering blood pressure is associated with which of the following minerals? 
    • A. 

      Potassium

    • B. 

      Sodium

    • C. 

      Chloride

    • D. 

      Cadmium


  • 58. 
    A goiter may form as a consequence of an inadequate intake of 
    • A. 

      Sodium

    • B. 

      Magnesium

    • C. 

      Iodide

    • D. 

      Copper


  • 59. 
    This mineral can be protective for the teeth when introduced into the water supply; however it can cause tooth mottling when consumed in high quantities. 
    • A. 

      Fluoride

    • B. 

      Selenium

    • C. 

      Iron

    • D. 

      Copper


  • 60. 
    Cooking an egg alters its appearance due to 
    • A. 

      Denaturation

    • B. 

      Esterification.

    • C. 

      Detoxification.

    • D. 

      Emulsification.


  • 61. 
    Which of the following is true about the absorption, transport, and storage of fat-soluble vitamins? 
    • A. 

      They are not stored to any great extent

    • B. 

      After absorption, they are transported in the bloodstream to body cells and or stored in the liver and fatty tissue

    • C. 

      They enter the bloodstream directly after absorption

    • D. 

      Fat in the digestive contents is not important for their absorption


  • 62. 
    An essential amino acid 
    • A. 

      Can be synthesized if there is a nitrogen source.

    • B. 

      Cannot be synthesized in sufficient quantity to meet body needs.

    • C. 

      Can be synthesized if caloric intake is adequate.

    • D. 

      Can be formed from semiessential amino acids.


  • 63. 
    A rich source of vitamin E is 
    • A. 

      Corn oil

    • B. 

      Prime rib

    • C. 

      Orange

    • D. 

      Chicken breast


  • 64. 
    What disease is caused by a thiamin deficiency? 
    • A. 

      Kwashiorkor

    • B. 

      Pellagra

    • C. 

      Scurvy

    • D. 

      Beriberi


  • 65. 
    What is magnesium's primary function? 
    • A. 

      It is important in hemoglobin synthesis

    • B. 

      It maintains mucus production in the digestive tract

    • C. 

      It is important for nerve and heart function

    • D. 

      It acts as the carrier for calcium absorption


  • 66. 
    Which of the following is converted to vitamin A in the body? 
    • A. 

      Retinol

    • B. 

      Carotene

    • C. 

      Cholesterol

    • D. 

      Phenylanine


  • 67. 
    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 amino acids in the liver.

    • B. 

      Stored as glycogen and/or fat.

    • C. 

      Stored as amino acids in muscle.

    • D. 

      Excreted in the urine.


  • 68. 
    Vitamins involved in red blood cell synthesis are 
    • A. 

      Vitamin B12 and folate.

    • B. 

      Folate and thiamin.

    • C. 

      Folate and pantothenic acid.

    • D. 

      Thiamin and niacin.


  • 69. 
    The basic building block of a protein is called a(n) 
    • A. 

      Monosaccharide

    • B. 

      Keto acid

    • C. 

      Amino acid

    • D. 

      Fatty acid


  • 70. 
    The chemical element found in all amino acids but not found in either carbohydrates or fats is 
    • A. 

      Carbon.

    • B. 

      Hydrogen.

    • C. 

      Nitrogen.

    • D. 

      Oxygen.


  • 71. 
    All the following are true of anorexia nervosa except 
    • A. 

      Increased body temperature

    • B. 

      Decreased heart rate.

    • C. 

      Denial of appetite

    • D. 

      Distorted body image


  • 72. 
    Loss of menstrual periods associated with anorexia nervosa is caused by 
    • A. 

      Loss of lean body mass.

    • B. 

      Low body fat content.

    • C. 

      Low thyroid hormone synthesis.

    • D. 

      Lanugo.


  • 73. 
    Which of the following is not associated with an increase in basal metabolism? 
    • A. 

      An increase in lean body mass

    • B. 

      A low kcalorie intake

    • C. 

      Caffeine use

    • D. 

      An increase in body temperature


  • 74. 
    Which of the following is not characteristic of individuals who develop eating disorders? 
    • A. 

      Highly competitive

    • B. 

      From middle- and upper-class families

    • C. 

      From families with unrealistic expectations

    • D. 

      Have high self-esteem


  • 75. 
    The method for determining energy expenditure in which the amount of oxygen a person uses is measured is called 
    • A. 

      Thermocalorimetry.

    • B. 

      Direct calorimetry.

    • C. 

      Indirect calorimetry.

    • D. 

      Bomb calorimetry.


  • 76. 
    The semistarvation of anorexia nervosa results in all the following physiological changes except 
    • A. 

      Increased heart rate.

    • B. 

      Lanugo hair.

    • C. 

      Iron-deficiency anemia.

    • D. 

      Dry, scaly, cold skin.


  • 77. 
    All the following statements about many popular diets are true except 
    • A. 

      They often recommend expensive supplements.

    • B. 

      They help people make permanent changes in eating habits.

    • C. 

      They use testimonials from famous people.

    • D. 

      They promote quick weight loss that ends up being primarily water and lean muscle mass.


  • 78. 
    Burt is a wrestler. His weight is regularly higher than the weight class he would like to wrestle in. What should he do? 
    • A. 

      Restrict fluids before weigh-in

    • B. 

      Sit in a sauna

    • C. 

      Gradually reduce food intake before wrestling season begins

    • D. 

      Take diuretics to lose weight


  • 79. 
    Basal metabolism is 
    • A. 

      The energy expended when resting, but awake, and in a fasting state.

    • B. 

      The energy expended when doing moderate activity.

    • C. 

      The energy expended to make food available to the body.

    • D. 

      The energy expended when sleeping.


  • 80. 
    What is the name of the condition characterized by disordered eating, lack of menstrual periods, and osteoporosis? 
    • A. 

      Female bulimia

    • B. 

      Female anorexia

    • C. 

      Binge eating disorder

    • D. 

      Female athlete triad


  • 81. 
    The issue of sports drinks and their use is critical for 
    • A. 

      Activities lasting 5 to 60 seconds.

    • B. 

      Activities lasting 30 minutes.

    • C. 

      Activities lasting 1 to 5 minutes.

    • D. 

      Activities lasting 60 to 90 minutes.


  • 82. 
    As one finds his or her weight loss slowing during a weight control program, the best practice is to 
    • A. 

      Increase physical activity.

    • B. 

      Go off the weight control program and take a break.

    • C. 

      Restrict more food choices.

    • D. 

      Reduce food intake to 1,000 kcalories.


  • 83. 
    The most long-term success in anorexia nervosa treatment has been with 
    • A. 

      Scare tactics

    • B. 

      Outpatient treatment

    • C. 

      A multidisciplinary team of health care providers.

    • D. 

      Hospitilization and feeding via a tube


  • 84. 
    The thermic effect of food 
    • A. 

      Represents the Kcalories 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.


  • 85. 
    A daily deficit of 500 kcalories should result in a weight loss of about how many pounds per week? 
    • A. 

      3

    • B. 

      1

    • C. 

      4

    • D. 

      2


  • 86. 
    Body weight in kilograms divided by height squared in meters yields 
    • A. 

      The obesity index.

    • B. 

      Relative weight.

    • C. 

      Body mass index.

    • D. 

      Percent body fat.


  • 87. 
    Which of the following testing methods is considered the most accurate way of measuring percent body fat? 
    • A. 

      Infrared light

    • B. 

      Skinfolds

    • C. 

      Bioelectrical impedance

    • D. 

      Underwater weighing


  • 88. 
    Which of the following is characteristic of bulimics? 
    • A. 

      Have obvious symptoms

    • B. 

      Binge eating

    • C. 

      Tend to be very thin

    • D. 

      Are almost never male


  • 89. 
    Most weight loss programs result in 
    • A. 

      Weight gain

    • B. 

      Temporary weight loss.

    • C. 

      Permanent weight loss.

    • D. 

      No weight change.


  • 90. 
    The most significant factor promoting eating disorders in North American culture is 
    • A. 

      The fatty foods emphasized in our culture.

    • B. 

      Societal emphasis on being thin and the link between thinness and social value.

    • C. 

      Food availability.

    • D. 

      The current focus on physical fitness.


  • 91. 
    Which characteristic is more indicative of bulimia than anorexia nervosa? 
    • A. 

      Rigid, disciplined dieting

    • B. 

      Fluctuating weight

    • C. 

      Lack of menstruation

    • D. 

      Feeling a sense of power because of strict discipline and self-denial


  • 92. 
    Carbohydrate loading 
    • A. 

      Involves a tapering in the intensity of workouts with a corresponding increase percentage of carbohydrate intake.

    • B. 

      Involves loading up on carbohydrate-laden foods the day before an endurance event

    • C. 

      Involves little exercise and a high-carbohydrate diet the first 3 days, followed by heavy exercise and a low-carbohydrate diet right before competition.

    • D. 

      Does not increase glycogen stores to any significant degree.


  • 93. 
    For every pound lost during a workout, cup(s) of water should be consumed during or after exercise. 
    • A. 

      1

    • B. 

      3

    • C. 

      2

    • D. 

      1/2


  • 94. 
    A person with anorexia nervosa is likely to 
    • A. 

      Have a mother with a healthy view of the body and food habits.

    • B. 

      Come from a loose, flexible home.

    • C. 

      Grow up in a perfectionistic home with very high expectations.

    • D. 

      Come from a low socioeconomic class.


  • 95. 
    The best way to determine how much fluid must be replaced as a result of a workout is to 
    • A. 

      Rely on thirst.

    • B. 

      Estimate how much you sweated.

    • C. 

      Drink various amounts of fluid during the workout and see how much makes you feel best.

    • D. 

      Weigh before and after the workout.


  • 96. 
    Which of the following is true about the protein intake for athletes? 
    • A. 

      Bodybuilders need more protein than endurance athletes

    • B. 

      Most athletes eating a variety of foods will easily meet their protein needs

    • C. 

      Most athletes must take protein supplements to get enough protein

    • D. 

      Amino acid supplements are a better way to deliver amino acids because they do not need to be digested


  • 97. 
    Which of the following is not a benefit of physical fitness? 
    • A. 

      Lower blood pressure

    • B. 

      Better sleep habits

    • C. 

      Less muscle mass

    • D. 

      Less body fat


  • 98. 
    Aerobic glucose breakdown provides most of the energy for sports activities lasting 
    • A. 

      2 minutes to 4 hours.

    • B. 

      30 seconds to 1 minute.

    • C. 

      Up to 30 seconds.

    • D. 

      1 to 2 minutes.


  • 99. 
    A difference between anorectics and bulimics is that 
    • A. 

      Anorectics turn away from food during a crisis, whereas bulimics turn toward food.

    • B. 

      Anorectics come from loosely organized families, whereas bulimics come from overly-organized families.

    • C. 

      Bulimics tend to be methodical, whereas anorectics tend to be impulsive.


  • 100. 
    Most of the health problems in bulimia arise from 
    • A. 

      Binge eating

    • B. 

      Eating sweets

    • C. 

      Vomiting

    • D. 

      Using laxatives


  • 101. 
    If a woman athlete is not menstruating regularly, she should do all the following except 
    • A. 

      Exercise more intensely.

    • B. 

      Increase her kcalorie intake.

    • C. 

      Get adequate calcium in the diet.

    • D. 

      Have her body fat percentage checked.


  • 102. 
    A major characteristic of an anorectic that significantly inhibits successful treatment is 
    • A. 

      Projection.

    • B. 

      Rationalization of the problem.

    • C. 

      Denial of the problem.

    • D. 

      Suppression of feelings.


  • 103. 
    Physical activity 
    • A. 

      Contributes very little to overall energy expenditure.

    • B. 

      Contributes about 70 percent of total energy expenditure.

    • C. 

      Includes daily activities as seemingly insignificant as fidgeting.

    • D. 

      is only counted as a significant contributor if it is a formal, regular exercise program.


  • 104. 
    A disorder in which frequent bingeing and possibly purging occurs is called 
    • A. 

      Compulsive overeating.

    • B. 

      Anorexia nervosa.

    • C. 

      Hypoglycemia

    • D. 

      Bulimia


  • 105. 
    Thermogenesis refers to all of the following except   
    • A. 

      Brown adipose tissue contributes to thermogenesis especially in hibernating animals.

    • B. 

      The ability to regulate body temperature within narrow limits.

    • C. 

      Shivering when cold and fidgeting are examples of thermogenesis.

    • D. 

      The energy you require during sleep at night.


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