Nutrition Chapter 15

The physical activity factor for a man who walks about 7 miles per day at 3 to 4 mph is A) 1.11. B) 1.25. C) 1.45. D) not enough information

1.25

Approximately what percent of the kilocalories in food is used for the thermic effect of food (TEF)? A) 5 percent B) 10 percent C) 15 percent D) 20 percent

10 percent

How many excess kilocalories per day are required for an average individual to gain about 10 pounds in one year? A) 240 B) 300 C) 100 D) 175

100

Approximately how much essential fat does a woman have? A) 9 percent B) 15 percent C) 12 percent D) 18 percent

12 percent

A BMI that is considered healthy is in the range of A) 17.4-20.4. B) 18.5-24.9. C) 25.4-29.9. D) 10.5-15.5

18.5-24.9

If you consume 55 grams of carbohydrates, how many kilocalories have been consumed? A) 250 B) 155 C) 220 D) not enough information

220

Approximately how many excess kilocalories are required to gain 1 pound of body weight? A) 3,500 B) 2,500 C) 2,750 D) 3,000

3,500

How many kilocalories are contained per gram of carbohydrate? A) 8 B) 7 C) 4 D) 9

4

How many kilocalories are contained per gram of protein? A) 4 B) 6 C) 8 D) 10

4

RMR is approximately how much higher than the BMR? A) 6 percent B) 8 percent C) 10 percent D) 3 percent

6 percent

How many kilocalories are contained per gram of alcohol? A) 8 B) 7 C) 4 D) 0

7

How many kilocalories are contained per gram of fat? A) 7 B) 4 C) 6 D) 9

9

Adaptive thermogenesis is influenced by A) stress. B) diet. C) temperature. D) all of the above

All of the above

Basal metabolic rate (BMR) is the energy spent to meet the body's basic physiological needs when it's at A) physical rest. B) emotional rest. C) digestive rest. D) all of the above

All of the above

Which of the following are problems that accompany the use of height-weight tables? A) not representative of the population as a whole; originally designed for 25-59-year-olds B) data not standardized; self-reported weight and height C) based on the assumption that weight is directly associated with body fat D) all of the above

All of the above

Which of the following health risks is not associated with obesity? A) congestive heart failure B) metabolic syndrome C) hyperlipidemia D) amenorrhea

Amenorrhea

Being underweight is associated with which of the following health risks? A) cancer B) anemia C) diabetes D) heart disease

Anemia

BMR is measured when the cellular activity of the body is A) at equilibrium. B) at its highest. C) at its lowest. D) equal to the TEE

At its lowest

The ratio of fat tissue to lean body mass is referred to as A) body mass. B) body composition. C) physical stature. D) physical composition

Body composition

Estimated energy requirement is based on all of the following except A) gender. B) age. C) activity level. D) body posture

Body posture

The thermic effect of exercise (TEE) depends on all of the following except A) breathing rate. B) type of physical activity. C) the time the activity is performed. D) body weight

Breathing rate

Which of the following is the most accurate method of determining body composition? A) bioelectrical impedance analysis (BIA) B) hydrostatic weighing C) dual-energy X-ray absorptiometry (DEXA) D) air displacement plethysmography (BodPod)

Dual-energy X-ray absorptiometry (DEXA)

RMR is used more often than BMR because it is A) more accurate. B) easier to obtain. C) taken after a longer fast. D) not influenced by food intake

Easier to obtain

All of the following activities are considered part of non-exercise activity thermogenesis (NEAT) except A) fidgeting. B) maintaining body posture. C) maintaining balance. D) eating

Eating

According to the textbook, energy balance can best be described using what five-word phrase? A) energy out versus energy in B) intake out versus energy expenditure C) energy in versus energy out D) None of these is correct

Energy in versus energy out

Which of the following types of fat is not stored in adipose tissue? A) essential fat B) visceral fat C) subcutaneous fat D) none of the above

Essential fat

Negative energy balance is described as a state when A) intake exceeds expenditure. B) expenditure exceeds intake. C) intake equals expenditure. D) none of the above happens

Expenditure exceeds intake

A high-fiber meal will increase TEF.

FALSE

Approximately 17 percent of the kilocalories in food are used for TEF or digestion.

FALSE

Body weight is not a contributing factor to TEE.

FALSE

Central obesity refers to an excessive storage of body fat in the thighs and hips.

FALSE

Direct calorimetry is the measurement of energy expenditure by the body by assessing oxygen consumption and carbon dioxide production.

FALSE

In terms of body fat distribution, women tend to have an "apple-shaped" distribution and men tend to have a "pear-shaped" distribution.

FALSE

Measuring the amount of oxygen consumed during food combustion provides a direct measurement of the energy content of a food.

FALSE

Positive energy balance is created when more energy is expended than is taken in.

FALSE

The body requires an excess 2,700 kilocalories to gain one pound of body weight.

FALSE

The kilocalorie content of food is calculated by multiplying the milligrams of a certain macronutrient by the kilocalories contained in each gram.

FALSE

The kilocalorie values obtained from a bomb calorimeter can be considered equivalent to the values obtained through human digestion and metabolism.

FALSE

The physical activity factor for a woman who is considered very active is 1.27.

FALSE

The physical activity factor for an active man is higher than it is for an active woman.

FALSE

The total kilocalories from 10 g carbohydrates, 10 g protein, and 10 g fat = 200 kilocalories.

FALSE

Visceral fat is fat stored under the skin and between the muscles.

FALSE

Lean body mass includes all of the following except A) bones. B) muscle. C) water. D) fat

Fat

Basal metabolism is the energy required to A) fuel the body's voluntary movements. B) fuel the vital functions of the body. C) fuel the body during activity. D) none of the above

Fuel the vital functions of the body

The food energy that isn't oxidized to yield carbon dioxide and water is stored as either A) glycogen or fat. B) glucagon or fat. C) glycogenin or fat. D) glycine or fat

Glycogen or fat

Direct calorimetry monitors energy expenditure by measuring the amount of A) sweat produced. B) oxygen consumed. C) heat produced. D) none of the above

Heat produced

What statement describes a positive energy balance? A) Intake is greater than energy expenditure. B) Energy expenditure is greater than energy intake. C) Energy intake is equal to energy expenditure. D) All of the above describe positive energy balance

Intake is greater than energy expenditure.

What factor is not considered when calculating EER using the Harris-Benedict equation? A) lean body mass B) age C) gender D) height

Lean body mass

According to the body composition reference standards for adult men, what percent of body fat is considered overfat? A) more than 20 percent B) more than 25 percent C) more than 30 percent D) more than 35 percent

More than 25 percent

Resting metabolic rate (RMR) is a measurement of energy expenditure when the body is A) motionless after a 12-hour fast. B) motionless after a 3- to 4-hour fast. C) sleeping. D) none of the above

Motionless after a 3- to 4-hour fast

A kilocalorie as measured using a bomb calorimeter is the amount of energy needed to raise the temperature of one kilogram of water A) one degree Fahrenheit. B) two degrees Fahrenheit. C) one degree Celsius. D) two degrees Celsius

One degree Celsius

The values obtained from the bomb calorimeter, adjusted to reflect the kilocalories actually transformed into energy in the human body, are called A) physical fuel values. B) physiological fuel values. C) calorimetric fuel values. D) all of the above

Physiological fuel values

Total daily energy expenditure (TDEE) is based on all of the following except A) sleep patterns. B) physical activity. C) basal metabolism. D) the thermic effect of food

Sleep patterns

A bomb calorimeter measures the kilocalorie content of food by measuring the heat released during combustion.

TRUE

A state of negative energy balance can eventually result in weight loss.

TRUE

Body composition is usually expressed as percent body fat.

TRUE

Body weight and body composition do not measure the same component.

TRUE

Brown adipose tissue (BAT) has more mitochondria than does white adipose tissue (WAT).

TRUE

Carbohydrates have more influence on TEF than fat does.

TRUE

Consuming a meal in a cold environment increases the TEF.

TRUE

Direct calorimetry measures the amount of heat produced by the body.

TRUE

EER is based on gender, height, age, weight, and activity level.

TRUE

Elite athletes have a lower TEF than that of untrained individuals.

TRUE

Obesity is strongly correlated to several leading causes of death.

TRUE

The Harris-Benedict equation for calculating EER will take into account an individual's RMR.

TRUE

The amount of energy spent to meet the body's basic physiological needs while at rest is referred to as BMR.

TRUE

The energy needed to fuel the body's vital organs (e.g., brain, lungs) is referred to as basal metabolism.

TRUE

The energy required to maintain body posture is categorized as non-exercise activity thermogenesis.

TRUE

The heat released from food during combustion is due to the breaking of chemical bonds within the food itself.

TRUE

The two types of fat that make up total body fat are essential fat and stored fat.

TRUE

To maintain a stable body weight, the amount of kilocalories in versus kilocalories out must be equal.

TRUE

Total daily energy expenditure (TDEE) is a sum total of TEE, TEF, and BMR.

TRUE

Using the Harris-Benedict equation for calculating the EER of a very muscular person will likely result in kilocalorie needs being underestimated.

TRUE

The energy used to extract kilocalories from foods and process the macronutrients is referred to as A) the energy effect of food. B) the thermic effect of food. C) the physiological effect of food. D) none of the above

The thermic effect of food

Which of the following measurements provides the best assessment of health risk? A) waist circumference B) BMI C) TEE D) all of the above

Waist circumference