Food And Nutrition 3rd Edition - Chapter 30 Testbank

11 Questions | Total Attempts: 93

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Food And Nutrition Quizzes & Trivia

The Food and Nutrition testbanks consist of multiple choice questions that test your knowledge of the topics covered in the book. You can use these questions to check your understanding as you read through each chapter, or practise for your exam. The Department of Nutrition and Dietetics at Monash University is acknowledged for its contribution to these questions.


Questions and Answers
  • 1. 
    Normal body fat for a young adult male is usually what proportion of body weight?
    • A. 

      5-10%

    • B. 

      10-18%

    • C. 

      20-25%

    • D. 

      25-30%

    • E. 

      30-50%

  • 2. 
    When estimating body composition, two indirect laboratory methods with a greater degree of uncertainty are:
    • A. 

      Underwater weighing and measurement of body potassium

    • B. 

      Underwater weighing and measurement of body water

    • C. 

      Measurement of body potassium and measurement of body water

    • D. 

      Dual energy X-ray absorptiometry (DEXA) and body impedance analysis (BIA)

    • E. 

      Skinfold thickness and body mass index

  • 3. 
    Which of the following would be considered to indicate the highest health risk for a Caucasian male?
    • A. 

      BMI 23, waist measurement of 95cm

    • B. 

      BMI 25, waist measurement of 93cm

    • C. 

      BMI 23, waist measurement of 105cm

    • D. 

      BMI 25, waist measurement of 93cm

    • E. 

      BMI 27, waist measurement of 90cm

  • 4. 
    Frank is 80 years old. What BMI would be considered healthy for his age?
    • A. 

      20kg/m2

    • B. 

      18kg/m2

    • C. 

      30kg/m2

    • D. 

      26kg/m2

    • E. 

      None of the above

  • 5. 
    Genetic and hormonal factors thought relevant in the development of obesity include:
    • A. 

      Leptin resistance

    • B. 

      The thrifty genotype

    • C. 

      Elevated adipokines

    • D. 

      Spontaneous activity

    • E. 

      All of the above

  • 6. 
    Visceral fat is thought to be:
    • A. 

      More of a health risk than subcutaneous fat

    • B. 

      Less of a health risk than subcutaneous fat

    • C. 

      Influenced very little by heredity

    • D. 

      The least readily available when energy is required from fat

    • E. 

      The least active metabolically

  • 7. 
    Studies have shown that:
    • A. 

      Fat loss can only be achieved with regular long sessions of walking (e.g. 30 minute sessions) as opposed to several short daily sessions (e.g. three ten minute sessions)

    • B. 

      Exercise programs are less effective than energy restriction programs in terms of weight loss in the long term

    • C. 

      Diets which markedly restrict food energy intake cause an increase in metabolic rate thus contributing to weight loss

    • D. 

      Those who maintain a lower plane of energy balance (less in and less out) live longer and have a lower coronary mortality

    • E. 

      Energy restriction without exercise results in both loss of fat and lean mass

  • 8. 
    When advising the majority of individuals on weight control, which of the following would be important to remember?
    • A. 

      Advice should address all aspects of diet, exercise and health

    • B. 

      Weight loss should be the main focus

    • C. 

      Energy intake should be reduced by 50% to allow weight loss of approximately two kilograms per week

    • D. 

      Fat intake should be limited to no more than ten percent of energy intake

    • E. 

      Low carbohydrate and food combining diets are useful and effective strategies

  • 9. 
    Skinfold measurements are used to measure body fat and are more accurate than BMI for individuals who are:
    • A. 

      Morbidly obese

    • B. 

      Exercising

    • C. 

      Body building

    • D. 

      Significantly underweight

    • E. 

      All of the above

  • 10. 
    Which foods have the lowest satiety value?
    • A. 

      High protein foods

    • B. 

      High fat foods

    • C. 

      Carbohydrate foods with a low glycaemic index

    • D. 

      High fibre foods

    • E. 

      Carbohydrate foods with a high glycaemic index

  • 11. 
    Which foods may have a negative effect with respect to weight loss:
    • A. 

      Artificially sweetened foods

    • B. 

      Probiotics/prebiotics

    • C. 

      Tea

    • D. 

      Fish high in omega three fatty acids

    • E. 

      None of the above

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