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Homework answers / question archive / San Jose State UniversityNUFS 9 1)All of the following contribute to total energy expenditure except a
San Jose State UniversityNUFS 9
1)All of the following contribute to total energy expenditure except
a. Basal metabolic rate
b. Thermic effect of food c. Energy content of food
d. Adaptive thermogenesis
2. Olive and Canola oils contain a high percentage of fatty acids
a. Omega-3
b. saturated
c. Monounsaturated
d. Polyunsaturated
3. The process removes double bonds from fatty acids, giving the fat a more solid consistency
a. Emulsification
b. Dehydrogenation
c. Saponification d. Hydrogenation
4. BEcause the diet is recognized as being low in meat, rich in fresh fruit and vegetables, low in added sugar and saturated fatty acids, it has been recommended as a sustainable alternative to the MyPlate dietary pattern
a. Canadian
b. Mediterranean
c. Asian
d. European
5. If a food does not contain the necessary amounts of a certain amino acid to meet a body need, that amino acid is referred to as a(n)
a. Complementary amino acid
b. Essential amino acid c. Limiting amino acid
d. Dispensable amino acid
6. Which of the following describes a fatty acid that has one double bond?
a. Saturated
b. Hydrogenated
c. Monounsaturated
d. Polyunsaturated
7. Which of following is not a major goal for weight control program a. 5-pound weight loss per week
b. Loss of stored fat
c. Sparing lean body mass
d. Reaching a healthy weight
8. As one finds his or height weight loss during a weight control program, the best practice is to
a. Restrict more food choice
b. Reduce food intake to 1,000 kilocalories
c. Go off the weight control program and take a break d. Increase physical activity
9. Which of the following is not characteristic of a fad diet
a. It promotes quick solutions
b. It uses scientific evidence, presenting pros and cons
c. It limits food selections
d. It recommends expensive supplements
10. Of the following which are risk factors for cardiovascular disease
a. Smoking
b. hypertension
c. Diabetes
d. HIgh cholesterol e. All of the above
11. The safest way to get measurable heart disease risk-reducing benefits from consuming omega 3 fatty acids, would be to
a. Consume fish oil capsules daily
b. Eat 3 to 5 servings of vegetables daily
c. Take cod liver oil 3 times a week
d. Eat oily fish, such as salmon, 2 times a week
12. For which of the following people are sport drinks with electrolytes most appropriate
a. A student who needs to stay up late to study for an exam b. An athlete who competes in a marathon
c. An athlete who competes in the 100-meter dash
d. An elderly adult
13. Water constitutes percent of body weight a. 10-20
b. 25-45
c. 50-70
d. 75-95
14. Which of the following statements does not describe the role of minerals of the body
a. They make possible the transfer of nerve impulses
b. They are constituents of important body compounds
c. They provide 4 kilocalories per gram
d. They help maintain water balance
15. Calium, phosphorus, magnesium and fluoride mainly serve as structural components of
a. Hair and fingernails
b. Skin
c. Central nervous system d. Bones and teeth
16. Which of the following is not a benefit of physical fitness
a. Better sleep habits
b. Less body fats
c. Less muscle mass
d. Lower blood pressure
17. To help maintain adequate glycogen stores, an endurance athlete should eat
a. Broccoli and cheese soup b. Bagels and oranges
c. Peanut butter and apples
d. Tuna sandwich and milk
18. How can determine your dietary protein needs if you are sedentary person
a. Multiply your weight in kilograms by .1
b. Multiply your weight in kilograms by 1.2 c. Multiply your weight in kilograms by .8
d. Multiply your weight in kilograms by 1.6
19. Where is the chief site of alcohol metabolism
a. Brain
b. Stomach c. Liver
d. Kidneys
20. The most long-term success in anorexia nervosa treatment has been with
a. Hospitalization and feeding via a tube
b. A multidisciplinary team of health care provides
c. Scare tactics
d. Outpatient treatment
21. Which of the following behaviors is NOT typical among people with binge-eating disorders
a. Eating until uncomfortably full
b. Eating alone
c. Feelings of guilt or self-disgust
d. Use of laxatives to purge excess kilocalories
22. Vitamin C is a soluble vitamin
a. Fat
b. Water
23. In general, excess amounts of water soluble vitamins are excreted via the a. Kidneys
b. Intestine
c. Lungs
d. Liver
24. The safest to meet vitamin A is by
a. Use of a vitamin A supplement
b. Consuming a variety of brightly colored fruits and vegetables
c. Consuming organ meats on a daily basis
d. Heavy use of fortified foods
25. To reduce exposure to pesticides
a. Wash and/or peel fruits and vegetables before eating
b. When fishing throw back small fish and keep only the large ones
c. Limit variety in fruit and vegetable consumption
d. Consume the outer leaves of leafy vegetables, which have the highest nutrient content
26. One of the major goals of using preservation methods such as smoking, slating, and drying is decreasing the in a food. This decrease the potential for bacterial growth
a. Acid content
b. Bacteria
c. Mold
d. Water content
