Nutrition Your Life Science 1st Edition Turley Test Bank 1

Module 4 Test Bank ~ 1
Nutrition Your Life Science 1st

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Test Bank1 for Nutrition: Your Life Science 1e

Module 4 – The Science of Nutrition in Energy Balance,
Body Composition, Weight Control, and Fitness
Question Information Key
ANS = correct answer REF = page reference TOP = module section
Exam A
True/False
1. Science is enduring because scientists continue to ask questions and test by conducting
experiments.
ANS: T REF: 171 TOP: 4.1
2. A scientific theory is accepted as scientific fact.
ANS: F REF: 172 TOP: 4.1
3. Clinical trials are a type of population study design.
ANS: F REF: 172|173 TOP: 4.1
4. As fat mass increases in an obese person, fat cell hypertrophy and fat cell hyperplasia
occur.
1 By Jennifer Turley and Joan Thompson of Weber State University. Two alternate forms of the
standard exam for this module (A and B), each with unique questions, are included in this
document. Ready-to-print versions of each (without answers) follow. An alternative take-home
exam that is in a diet project (primarily essay) format is also provided.
© 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
2 ~ Module 4 Test Bank
5. The state of energy balance is determined by subtracting the Calories expended from the
Calories consumed.
ANS: T REF: 176-177 TOP: 4.2
6. The resting energy expenditure (REE) is a metabolic rate averaged over 24 hours.
7. Positive energy balance is associated with weight loss.
8. Aerobic exercise targets the skeletal-muscular system.
9. Resistive exercise targets the cardiovascular system.
10. As the intensity of an aerobic exercise increases, so does the working heart rate.
11. Lifting at 80% of one’s 1-rep-max increases muscular endurance.
12. The FIT classification for fitness is based on the frequency, intensity, and duration of
weekly aerobic exercise.
ANS: T REF: 193-194 TOP: 4.4
13. Logging physical activity is useful for monitoring the impact of exercise on one’s fitness and
health.
14. The citric acid cycle is a critical part of the pathways needed to produce ATP.
15. The three goals for carbohydrate management for exercise performance include blood sugar
stability and liver and muscle glycogen repletion.
ANS: T REF: 201-202 TOP: 4.5
16. Protein needs for a collegiate athlete are met by the adult DRI for protein.
17. Recovery nutrition should begin two hours after exercise.
18. The Mifflin-St. Jeor equation is used to determine a person’s resting energy expenditure
(REE).
19. Energy balance is maintained when the Calories consumed equal the Calories expended.
20. Weight change can be calculated by taking a person’s Calorie difference from intake verses
expenditure and dividing the difference by 3,500.
Matching
Match the short phrase or term with the associated short phrase or term. Choose the best
answer. You may use some answers more than once or not at all.
A. A genetic make-up that influences disease susceptibility
B. An increase in cell number
C. A disease epidemic that began in the 20th century
D. Clinical trial
1. Nutrigenomics
2. Scientific design
3. Obesity
4. Hyperplasia
Answers:
1. ANS: A REF: 171 TOP: 4.1
2. ANS: D REF: 172 TOP: 4.1
3. ANS: C REF: 175 TOP: 4.1
4. ANS: B REF: 174 TOP: 4.1
A. Three percent of body weight
B. Twelve percent of body weight
C. Four percent of body weight
D. 3,500 Calories per pound
5. Essential body fat (female)

6. Essential body fat (male)
7. Stored body fat
8. Mineral mass
Answers:
5. ANS: B REF: 181 TOP: 4.3
6. ANS: A REF: 181 TOP: 4.3
7. ANS: D REF: 177 TOP: 4.2
8. ANS: C REF: 181 TOP: 4.3
A. Percent body fat
B. Seventy percent water by weight
C. Skin-fold calipers
D. Sixty percent of body weight
9. Average percent body water

10. Body composition
11. Lean body mass
12. Body composition technique
Answers:
9. ANS: D REF: 181 TOP: 4.3
10. ANS: A REF: 181 TOP: 4.3
11. ANS: B REF: 181 TOP: 4.3
12. ANS: C REF: 183 TOP: 4.3
Multiple Choice
1. Which of the following is an attribute of a scientifically literate person?

A. Creates templates for understanding
B. Constructs hypothetical arguments for discussion
C. Respects the rights of self determination
D. Uses scientific evidence to understand the natural world
E. Reports on social phenomena consistently
ANS: D REF: 171 TOP: 4.1
2. Which of the following does not contribute to the Calorie intake of a person?
A. Protein
B. Carbohydrate
C. Fat
D. Alcohol
E. Water
ANS: E REF: 177 TOP: 4.2
3. Which of the following is not a technique used to measure body composition?

A. Skin-fold calipers
B. Bod Pod
C. Body mass index
D. Hydrostatic weighing
E. Light absorption technique
ANS: C REF: 182-183 TOP: 4.3
4. Which of the following behavioral techniques supports healthy body weight changes?
A. Feasting
B. Fasting
C. Goal setting and a plan
D. Eating vegetables and meat
E. Regularly measuring body composition
ANS: C REF: 188 TOP: 4.3
5. The purpose of the warm-up is to:

A. Slowly increase the pulse rate to an aerobic level.
B. Facilitate vascular changes (splenic shunt) to accommodate aerobic exercise.
C. Gear up the energy metabolism, i.e., increase the delivery of oxygen and nutrients to the
working muscle, and raise the temperature to an optimal level for energy production.
D. Increase the elasticity of the muscle fibers, which helps to prevent muscle, tendon,
ligament, and joint injuries, as well as improve muscle contraction and preserve muscle
glycogen in addition to reducing the amount of lactic acid build-up in the muscles.
E. All of the above
6. Which of the following reflects an improvement in cardiovascular health resulting from

regular engagement in aerobic exercise?
A. Increased lean body mass
B. Increase in high-density lipoprotein cholesterol (HDL)
C. Stress relief
D. Improvement in sleep pattern
E. Reduced risk for developing certain types of cancer
ANS: B REF: 191 TOP: 4.4
7. The purpose of a cool-down is to:

A. slowly decrease pulse rate.
B. decrease core body temperature.
C. slowly constrict blood vessels.
D. continue adequate supply of blood to the brain, and facilitate removal of metabolic
waste products from the muscles.
E. All of the above
8. A person trying to gain lean body mass has:

A. increased fluid needs.
B. decreased fat needs.
C. altered fitness needs.
D. increased protein and strength training needs.
E. decreased electrolyte needs.
Answer questions 9-18 based on the case study “Maya” information below.
Maya is a 23-year-old star basketball player. She is 5 feet 10 inches tall and weighs 155
pounds. She currently has 18% body fat as measured by hydrostatic weighing. She is currently
trying to gain weight. She supplements with fish oil and whey protein. She dislikes drinking
water so she tanks down the diet soda. Her teammate worries about Maya’s energy and
hydration during practice and games so she frequently brings her low-fat, king-size candy bars
containing 80 grams of carbohydrate per bar. Maya usually eats the whole thing and gives her
friend lots of hugs for caring for her. Her team training begins with a warm-up, then moves into
sprint conditioning drills and shooting practice, and ends with a cool-down. After the team
practice, individual strength training is mandatory 3 days a week.
9. Which type of exercise could Maya do to fulfill the mandatory strength training
requirement?
A. Jog on the track
B. Isometric exercise
C. Bench and leg presses
D. Stretching
E. Jumping rope
10. True or false: Maya’s body composition is consistent with being physically fit.
A. True
B. False
ANS: A REF: 181-182 TOP: 4.3
11. True or false: The king-size candy bar provides Maya with 1.5 grams of carbohydrate per
kilogram body weight.
A. True
B. False
12. True or false: Hydrostatic weighing is an accurate method of determining Maya’s body fat
percentage.
A. True
B. False
ANS: A REF: 182 TOP: 4.3
13. True or false: Fish oil and whey protein are great pre-workout supplements to take as
ergogenic aids.
A. True
B. False
ANS: B REF: 203|204 TOP: 4.5
14. Which energy-producing nutrient ratio should Maya make an effort to consume after a
workout?
A. 1:3 carbohydrate to protein
B. 3:1 carbohydrate to protein
C. 1:2 carbohydrate to fat
D. 2:1 protein to fat
E. 1:1 carbohydrate to protein
15. True or false: Aerobic activity is missing from Maya’s exercise program.
A. True
B. False
16. True or false: When Maya refuses to drink water to support optimal hydration, this is
increasing her risk of thermal injury.
A. True
B. False
17. True or false: As Maya gains weight (lean body mass), she will experience cellular
hypertrophy.
A. True
B. False
18. True or false: To meet her weight gain goal Maya needs to be in negative energy balance.
A. True
B. False
ANS: B REF: 177|185 TOP: 4.2|4.3
Exam B
True/False
1. Science is a way of knowing about nature and understanding how the natural world
interrelates.
2. How the biologically active components in food affect disease in individuals is the study of
nutritional genomics.
3. Laboratory experiments are retrospective study designs.
ANS: F REF: 172|173 TOP: 4.1
4. Obesity is defined by gender and age.
5. The state of positive energy balance is achieved when the number of Calories consumed is
less than the number of Calories expended.
6. One’s basal metabolic rate (BMR) can be calculated using one of the Mifflin-St. Jeor
mathematical equations.
7. The Specific Dynamic Action of food counts toward Calorie intake.
8. The age and gender of a person affect resting energy expenditure (REE).
9. The Bod Pod measures total body minerals.
10. Essential body fat is the amount of body fat one must maintain for proper structure and
function.
11. One pound of body fat weighs more than one pound of lean body mass.
ANS: F REF: 181-182 TOP: 4.3
12. One pound of body fat mass provides more Calories than one pound of lean body mass.
13. Central adiposity indicates subcutaneous fat.
ANS: F REF: 183|184 TOP: 4.3
14. The body mass index is a weight-for-height calculation that is used to determine an
interpretation of body weight.
15. A four-pound-per-week weight loss will cause the loss of lean body mass.
16. Spot reduction of body fat can be achieved with exercise.
17. As the intensity of the exercise increases, so does the percentage of carbohydrate used to
produce ATP.
18. The pre-exercise meal should be rich in protein.
ANS: F REF: 201|203 TOP: 4.5
19. Essential fatty acids combined with amino acids support muscle glycogen repletion.
20. As core body temperature rises, thermal injury occurs.
ANS: T REF: 204-205 TOP: 4.5
Matching
A. The range of body weight that is easy to maintain
B. The most basic unit of life
C. Research that is hypothesis driven
D. The change in inheritable genetic traits
1. Evolution
2. Cell
3. Set point
4. Science
Answers:
1. ANS: D REF: 172 TOP: 4.1
2. ANS: B REF: 172 TOP: 4.1
3. ANS: A REF: 172 TOP: 4.1

4. ANS: C REF: 172 TOP: 4.1
A. Stored energy
B. Energy Intake
C. Weight loss
D. Hours x REE x activity factor divided by 24
5. Grams of protein
6. Fat mass
7. Calories burnt
8. Negative energy balance
Answers:
5. ANS: B REF: 177 TOP: 4.2
6. ANS: A REF: 181 TOP: 4.3
7. ANS: D REF: 179 TOP: 4.2
8. ANS: C REF: 177 TOP: 4.2
A. Jogging
B. Weight lifting
C. 70 to 85% of MHR
D. Yoga
9. Resistive exercise
10. Aerobic exercise
11. Flexibility exercise
12. Safe aerobic training zone
Answers:
9. ANS: B REF: 194 TOP: 4.4
10. ANS: A REF: 192 TOP: 4.4
11. ANS: D REF: 192 TOP: 4.4
12. ANS: C REF: 193 TOP: 4.4
A. Overload principal
B. Antagonistic muscle exercise
C. 60% of 1-rep-max
D. 80% of 1-rep-max
13. Strength gain load

14. Muscular endurance development
15. Balanced lift
16. Improved fitness
Answers:
13. ANS: D REF: 195 TOP: 4.4
14. ANS: C REF: 195 TOP: 4.4
15. ANS: B REF: 194-195 TOP: 4.4
16. ANS: A REF: 196 TOP: 4.4
Multiple Choice
1. Which of the following is a study design used in the field of nutrition science?
A. Single-blinded conditions
B. Intervention trials
C. Repeated measures
D. Critical thinking
E. Data analysis
ANS: B REF: 172|173 TOP: 4.1
2. Which of the following medical conditions is associated with obesity?

A. Heart disease
B. Cancer
C. Type 2 diabetes
D. Hypertension
E. All of the above
ANS: E REF: 175-176 TOP: 4.1
3. Which of the following contributes to the highest percentage of energy expenditure?

A. Specific Dynamic Action of food
B. Physical activity
C. Voluntary muscle movement
D. Resting energy expenditure (REE)
E. Thermic effect of food
4. Which of the following statements is false?

A. Feasting promotes weight gain.
B. Fasting promotes weight loss.
C. A very low-Calorie diet provides less than 800 Calories per day.
D. A rate of weight loss of one pound per week promotes fat weight loss.
E. Metabolic rate is increased by fasting.
5. Which of the following systems is most affected by dehydration?

A. The lymphatic system
B. The skeletal system
C. The cardiovascular system
D. The immune system
E. The integumentary system
6. The component(s) of a total fitness program include:

A. cardiovascular exercise.
B. muscular endurance.
C. muscular strength.
D. flexibility.
E. All of the above
7. Recovery nutrition supports:

A. muscle glycogen repletion.
B. muscle fiber repair.
C. fluid and electrolyte repletion.
D. liver glycogen repletion.
E. All of the above
ANS: E REF: 201-202|205-206 TOP: 4.5
Answer questions 8-14 based on the case study “LeBron” information below.
LeBron is a 22-year-old intramural addict who plays volleyball, rugby, and basketball, and
occasionally loves to run ½ marathons and go to spin class. He is 6 feet tall and weighs 195
pounds. He currently has 15% body fat as measured by the Bod Pod. He was testing the “Go
Max” 100 grams carbohydrate sport goo supplement as part of his training for an upcoming
running event because his friend Jocko said it was fantastic and helped him win a recent
triathlon. Usually LeBron’s fitness program centers on showing up at the gym and jumping
right in to the sport’s play taking place there.
8. True or false: Volleyball is an anaerobic activity.

A. True
B. False
9. True or false: LeBron’s body composition is consistent with being physically fit.
A. True
B. False
ANS: A REF: 181-182 TOP: 4.3
10. True or false: The “Go Max” goo provides LeBron with 1.5 grams carbohydrate per kilogram
body weight.
A. True
B. False
11. True or false: The Bod Pod is an accurate method of determining LeBron’s body fat
percentage.
A. True
B. False
12. True or false: The information source LeBron used to validate the “Go Max” goo was
scientifically sound.
A. True
B. False
ANS: B REF: 171|173 TOP: 4.1
13. Which energy-producing nutrient should LeBron make an effort to consume with carbs
after a workout?
A. Linoleic acid and alpha-linolenic acid
B. Alcohol
C. Protein
D. MCT oils
E. None of the above
14. True or false: A warm-up would help enhance LeBron’s play and reduce his risk for injury.
A. True
B. False
Ready-to-Print Module 4 Exam A

True/False
1. Science is enduring because scientists continue to ask questions and test by conducting
experiments.
2. A scientific theory is accepted as scientific fact.
3. Clinical trials are a type of population study design.
4. As fat mass increases in an obese person, fat cell hypertrophy and fat cell hyperplasia
occur.
5. The state of energy balance is determined by subtracting the Calories expended from the
Calories consumed.
6. The resting energy expenditure (REE) is a metabolic rate averaged over 24 hours.
7. Positive energy balance is associated with weight loss.
8. Aerobic exercise targets the skeletal-muscular system.
9. Resistive exercise targets the cardiovascular system.
10. As the intensity of an aerobic exercise increases, so does the working heart rate.
11. Lifting at 80% of one’s 1-rep-max increases muscular endurance.
12. The FIT classification for fitness is based on the frequency, intensity, and duration of
weekly aerobic exercise.
13. Logging physical activity is useful for monitoring the impact of exercise on one’s fitness and
health.
14. The citric acid cycle is a critical part of the pathways needed to produce ATP.
15. The three goals for carbohydrate management for exercise performance include blood sugar
stability and liver and muscle glycogen repletion.
16. Protein needs for a collegiate athlete are met by the adult DRI for protein.
17. Recovery nutrition should begin two hours after exercise.
18. The Mifflin-St. Jeor equation is used to determine a person’s resting energy expenditure
(REE).
19. Energy balance is maintained when the Calories consumed equal the Calories expended.
20. Weight change can be calculated by taking a person’s Calorie difference from intake verses
expenditure and dividing the difference by 3,500.
Matching
A. A genetic make-up that influences disease susceptibility
B. An increase in cell number
C. A disease epidemic that began in the 20th century
D. Clinical trial
1. Nutrigenomics
2. Scientific design
3. Obesity
4. Hyperplasia
A. Three percent of body weight
B. Twelve percent of body weight
C. Four percent of body weight
D. 3,500 Calories per pound
5. Essential body fat (female)

6. Essential body fat (male)
7. Stored body fat
8. Mineral mass
A. Percent body fat
B. Seventy percent water by weight
C. Skin-fold calipers
D. Sixty percent of body weight
9. Average percent body water

10. Body composition
11. Lean body mass
12. Body composition technique
Multiple Choice
1. Which of the following is an attribute of a scientifically literate person?

A. Creates templates for understanding
B. Constructs hypothetical arguments for discussion
C. Respects the rights of self determination
D. Uses scientific evidence to understand the natural world
E. Reports on social phenomena consistently
2. Which of the following does not contribute to the Calorie intake of a person?
A. Protein
B. Carbohydrate
C. Fat
D. Alcohol
E. Water
3. Which of the following is not a technique used to measure body composition?

A. Skin-fold calipers
B. Bod Pod
C. Body mass index
D. Hydrostatic weighing
E. Light absorption technique
4. Which of the following behavioral techniques supports healthy body weight changes?
A. Feasting
B. Fasting
C. Goal setting and a plan
D. Eating vegetables and meat
E. Regularly measuring body composition
5. The purpose of the warm-up is to:

A. Slowly increase the pulse rate to an aerobic level.
B. Facilitate vascular changes (splenic shunt) to accommodate aerobic exercise.
C. Gear up the energy metabolism, i.e., increase the delivery of oxygen and nutrients to the
working muscle, and raise the temperature to an optimal level for energy production.
D. Increase the elasticity of the muscle fibers, which helps to prevent muscle, tendon,
ligament, and joint injuries, as well as improve muscle contraction and preserve muscle
glycogen in addition to reducing the amount of lactic acid build-up in the muscles.
E. All of the above
6. Which of the following reflects an improvement in cardiovascular health resulting from

regular engagement in aerobic exercise?
A. Increased lean body mass
B. Increase in high-density lipoprotein cholesterol (HDL)
C. Stress relief
D. Improvement in sleep pattern
E. Reduced risk for developing certain types of cancer
7. The purpose of a cool-down is to:

A. slowly decrease pulse rate.
B. decrease core body temperature.
C. slowly constrict blood vessels.
D. continue adequate supply of blood to the brain, and facilitate removal of metabolic
waste products from the muscles.
E. All of the above
8. A person trying to gain lean body mass has:

A. increased fluid needs.
B. decreased fat needs.
C. altered fitness needs.
D. increased protein and strength training needs.
E. decreased electrolyte needs.
Answer questions 9-18 based on the case study “Maya” information below.
Maya is a 23-year-old star basketball player. She is 5 feet 10 inches tall and weighs 155
pounds. She currently has 18% body fat as measured by hydrostatic weighing. She is currently
trying to gain weight. She supplements with fish oil and whey protein. She dislikes drinking
water so she tanks down the diet soda. Her teammate worries about Maya’s energy and
hydration during practice and games so she frequently brings her low-fat, king-size candy bars
containing 80 grams of carbohydrate per bar. Maya usually eats the whole thing and gives her
friend lots of hugs for caring for her. Her team training begins with a warm-up, then moves into
sprint conditioning drills and shooting practice, and ends with a cool-down. After the team
practice, individual strength training is mandatory 3 days a week.
9. Which type of exercise could Maya do to fulfill the mandatory strength training
requirement?
A. Jog on the track
B. Isometric exercise
C. Bench and leg presses
D. Stretching
E. Jumping rope
10. True or false: Maya’s body composition is consistent with being physically fit.
A. True
B. False
11. True or false: The king-size candy bar provides Maya with 1.5 grams of carbohydrate per
kilogram body weight.
A. True
B. False
12. True or false: Hydrostatic weighing is an accurate method of determining Maya’s body fat
percentage.
A. True
B. False
13. True or false: Fish oil and whey protein are great pre-workout supplements to take as
ergogenic aids.
A. True
B. False
14. Which energy-producing nutrient ratio should Maya make an effort to consume after a
workout?
A. 1:3 carbohydrate to protein
B. 3:1 carbohydrate to protein
C. 1:2 carbohydrate to fat
D. 2:1 protein to fat
E. 1:1 carbohydrate to protein
15. True or false: Aerobic activity is missing from Maya’s exercise program.
A. True
B. False
16. True or false: When Maya refuses to drink water to support optimal hydration, this is
increasing her risk of thermal injury.
A. True
B. False
17. True or false: As Maya gains weight (lean body mass), she will experience cellular
hypertrophy.
A. True
B. False
18. True or false: To meet her weight gain goal Maya needs to be in negative energy balance.
A. True
B. False
Ready-to-Print Module 4 Exam B

True/False
1. Science is a way of knowing about nature and understanding how the natural world
interrelates.
2. How the biologically active components in food affect disease in individuals is the study of
nutritional genomics.
3. Laboratory experiments are retrospective study designs.
4. Obesity is defined by gender and age.
5. The state of positive energy balance is achieved when the number of Calories consumed is
less than the number of Calories expended.
6. One’s basal metabolic rate (BMR) can be calculated using one of the Mifflin-St. Jeor
mathematical equations.
7. The Specific Dynamic Action of food counts toward Calorie intake.
8. The age and gender of a person affect resting energy expenditure (REE).
9. The Bod Pod measures total body minerals.
10. Essential body fat is the amount of body fat one must maintain for proper structure and
function.
11. One pound of body fat weighs more than one pound of lean body mass.
12. One pound of body fat mass provides more Calories than one pound of lean body mass.
13. Central adiposity indicates subcutaneous fat.
14. The body mass index is a weight-for-height calculation that is used to determine an
interpretation of body weight.
15. A four-pound-per-week weight loss will cause the loss of lean body mass.
16. Spot reduction of body fat can be achieved with exercise.
17. As the intensity of the exercise increases, so does the percentage of carbohydrate used to
produce ATP.
18. The pre-exercise meal should be rich in protein.
19. Essential fatty acids combined with amino acids support muscle glycogen repletion.
20. As core body temperature rises, thermal injury occurs.
Matching
A. The range of body weight that is easy to maintain
B. The most basic unit of life
C. Research that is hypothesis driven
D. The change in inheritable genetic traits
1. Evolution
2. Cell
3. Set point
4. Science
A. Stored energy
B. Energy Intake
C. Weight loss
D. Hours x REE x activity factor divided by 24
5. Grams of protein
6. Fat mass
7. Calories burnt
8. Negative energy balance
A. Jogging
B. Weight lifting
C. 70 to 85% of MHR
D. Yoga
9. Resistive exercise
10. Aerobic exercise
11. Flexibility exercise
12. Safe aerobic training zone
A. Overload principal
B. Antagonistic muscle exercise
C. 60% of 1-rep-max
D. 80% of 1-rep-max
13. Strength gain load

14. Muscular endurance development
15. Balanced lift
16. Improved fitness
Multiple Choice
1. Which of the following is a study design used in the field of nutrition science?
A. Single-blinded conditions
B. Intervention trials
C. Repeated measures
D. Critical thinking
E. Data analysis
2. Which of the following medical conditions is associated with obesity?

A. Heart disease
B. Cancer
C. Type 2 diabetes
D. Hypertension
E. All of the above
3. Which of the following contributes to the highest percentage of energy expenditure?

A. Specific Dynamic Action of food
B. Physical activity
C. Voluntary muscle movement
D. Resting energy expenditure (REE)
E. Thermic effect of food
4. Which of the following statements is false?

A. Feasting promotes weight gain.
B. Fasting promotes weight loss.
C. A very low-Calorie diet provides less than 800 Calories per day.
D. A rate of weight loss of one pound per week promotes fat weight loss.
E. Metabolic rate is increased by fasting.
5. Which of the following systems is most affected by dehydration?

A. The lymphatic system
B. The skeletal system
C. The cardiovascular system
D. The immune system
E. The integumentary system
6. The component(s) of a total fitness program include:

A. cardiovascular exercise.
B. muscular endurance.
C. muscular strength.
D. flexibility.
E. All of the above
7. Recovery nutrition supports:

A. muscle glycogen repletion.
B. muscle fiber repair.
C. fluid and electrolyte repletion.
D. liver glycogen repletion.
E. All of the above
Answer questions 8-14 based on the case study “LeBron” information below.
LeBron is a 22-year-old intramural addict who plays volleyball, rugby, and basketball, and
occasionally loves to run ½ marathons and go to spin class. He is 6 feet tall and weighs 195
pounds. He currently has 15% body fat as measured by the Bod Pod. He was testing the “Go
Max” 100 grams carbohydrate sport goo supplement as part of his training for an upcoming
running event because his friend Jocko said it was fantastic and helped him win a recent
triathlon. Usually LeBron’s fitness program centers on showing up at the gym and jumping
right in to the sport’s play taking place there.
8. True or false: Volleyball is an anaerobic activity.

A. True
B. False
9. True or false: LeBron’s body composition is consistent with being physically fit.
A. True
B. False
10. True or false: The “Go Max” goo provides LeBron with 1.5 grams carbohydrate per kilogram
body weight.
A. True
B. False
11. True or false: The Bod Pod is an accurate method of determining LeBron’s body fat
percentage.
A. True
B. False
12. True or false: The information source LeBron used to validate the “Go Max” goo was
scientifically sound.
A. True
B. False
13. Which energy-producing nutrient should LeBron make an effort to consume with carbs
after a workout?
A. Linoleic acid and alpha-linolenic acid
B. Alcohol
C. Protein
D. MCT oils
E. None of the above
14. True or false: A warm-up would help enhance LeBron’s play and reduce his risk for injury.
A. True
B. False
Take-Home Exam: The Science of Nutrition Applied

Overview
Content: Applying life science principles and scientific inquiry from Modules 1-5 to a personal
assessment of intake and expenditure.
This exam is worth 100 points. For this exam:

• Use all of the information in Modules 1, 2, 3, 4, and 5 and homework assessments.
• Use the same information learned from assessment 4.
• Use the food and activity records provided to record your diet and activity for two
consecutive days.
• Use the Diet Analysis Plus (DA+) online software to track your food and activity for 2 days.
To access the software online, refer to your web access card that came with your textbook
and the course code that your instructor may provide to you so you are a part of the “class”
in Diet Analysis Plus online.
• Use Appendix B for facts, formulas, and conversions.
• Use Appendix C to pattern your oil intake.
• Answer the fill-in-the-blank questions for your diet and energy expenditure analysis.
• Submit your essay responses work online.
• Submit your one-page compilation report and MyPlate report for an average of the 2 days to
your professor.
Instructions
Details on the personal 2-day diet and activity analysis. For this exam, you will be
conducting an experiment. You will be using the knowledge and skills that you have developed
from assessments 1-4, and adding some new skills needed in order to more meaningfully and
completely analyze your diet and activity. You will be applying basic scientific methodology. To
do this, you will test several hypotheses by collecting and analyzing data on your dietary intake
and energy expenditure. You will produce results from your own data by tracking your food
intake and activity information, and using the Diet Analysis Plus (DA+) software program. You
will draw conclusions based on objectively interpreting the results. There are four sections that
need to be completed for this study. The four sections are described below.
1. Collecting the Data

Dietary Records. Record your diet for two consecutive days. You need to record accurately
the measured amounts of everything that you eat and drink for two 24-hour time periods.
Please eat your usual diet and do not underestimate your food intake. Try not to
inadvertently omit food items such as snacks and extras (butter, margarine, sugar, jelly,
mayonnaise, sauces, etc.). Take care to appropriately determine the quantity of food eaten.
Use a measuring device, such as measuring cups and spoons or a food scale for more
accurate data collection. You can also use the food gallery from MyPlate online
(http://www.choosemyplate.gov) to get a visual display of precise amounts of food. And
consider these size-wise tips from the American Cancer Society (2006): One ounce of meat
looks like the size of a matchbox; three ounces of meat looks like the size of a deck of cards
or bar of soap; eight ounces of meat looks like the size of a thin paperback book; three
ounces of fish looks like the size of a checkbook; one ounce of cheese looks like the size of 4
dice; one medium potato looks like the size of a computer mouse; two tablespoons of
peanut butter look like the size of a ping pong ball; one-half cup pasta, one medium apple,
or one medium orange looks like the size of a tennis ball; one cup chopped raw vegetables
or fruit looks like the size of a baseball; one-fourth cup dried fruit (raisins, apricots, mango)
looks like a small handful; and one cup of lettuce looks like four lettuce leaves.
Use the following personal use food record and patterning forms to record your dietary
intake for two consecutive days (see Tables 1 and 2, pages 16-17). Critically evaluate the
information you have recorded in these records for the consumption of: whole grains, low-
fat milk or alternatives, antioxidant-rich fruits and vegetables, low-fat choices from the
protein foods group, the quality of protein as well as the complementation of plant proteins,
and sources of solid fat and sugar. Additionally, use the information you recorded in the
records to pattern your intake of oils according to the MyPlate food guidance system (use
Appendix C).
Activity Records. Record your activity for the same two consecutive days as the diet. You
need to record accurately all the activity you do for two 24-hour time periods. Then add
time spent in similar activities together (see Tables 3 and 4, page 18). Then, you can
efficiently enter the activity information for the respective two days along with your dietary
intake. Be sure that 24 hours of activity are accounted for in your activity records. Your
total hours of activities include: time spent sleeping, sitting, standing, walking, etc., and
engaged in exercise. Please undergo your usual activities and take care not to overestimate
your energy expenditure. This is easily and erroneously done by ignoring levels of effort and
exertion throughout a chunk of time. For example: It would be wrong to enter 120 minutes
(2 hours) of weight lifting as an activity when in reality you were in the gym for 120 minutes
but only actually lifted weights for 45 minutes and spent 15 minutes stretching, 30
minutes resting in between sets, 20 minutes talking to your friends, and 10 minutes taking
notes on your workout. You can see how your energy expenditure data would be
significantly overestimated and incorrect. If the data that you enter are inaccurate, then the
entire analysis and interpretation are inaccurate.
Table 1: Personal Use Food Record Form, Day 1

(Record and pattern the food that you will analyze using DA+)
Food and Drink Consumed Number of Servings in the Food Groups

Food and Drink Amount G V F D P O EC
(oz eq) (cup eq) (cup eq) (cup eq) (oz eq) (tsp eq) (Calories)
Breakfast:
Lunch:
Dinner:
Snacks:
Gender: M F Total
Age: Recommended
Pregnant: Y N Evaluation A or D A or D A or D A or D A or D A or D NE or E
Lactating: Y N (circle one) or E or E or E
• G (Grains), V (Vegetables), F (Fruit), D (Dairy), P (Protein Foods), O (Oils), EC (Empty

Calories)
• Indicate whole grains (WG)
• Evaluation: “A” is adequate; “D” is deficient; “E” is excessive; “NE” is not excessive
according to MyPlate
• Put an asterisk by foods that provide high-biological value protein
• Circle foods that that are high in beta-carotene
• Highlight foods that are high in vitamin C
Table 2: Personal Use Food Record Form, Day 2

(Record and pattern the food that you will analyze using DA+)
Food and Drink Consumed Number of Servings in the Food Groups

Food and Drink Amount G V F D P O EC
(oz eq) (cup eq) (cup eq) (cup eq) (oz eq) (tsp eq) (Calories)
Breakfast:
Lunch:
Dinner:
Snacks:
Gender: M F Total
Age: Recommended
Pregnant: Y N Evaluation A or D A or D A or D A or D A or D A or D NE or E
Lactating: Y N (circle one) or E or E or E
• G (Grains), V (Vegetables), F (Fruit), D (Dairy), P (Protein Foods), O (Oils), EC (Empty

Calories)
• Indicate whole grains (WG)
• Evaluation: “A” is adequate; “D” is deficient; “E” is excessive; “NE” is not excessive
according to MyPlate
• Put an asterisk by foods that provide high-biological value protein
• Circle foods that that are high in beta-carotene
• Highlight foods that are high in vitamin C
Table 3: Personal Use Activity Records, Day 1

(Record the activities to be entered into the DA+ software program for analysis)
Type of Activity Time Spent
Table 4: Personal Use Activity Records, Day 2

(Record the activities to be entered into the DA+ software program for analysis)
Type of Activity Time Spent
2. Entering the Data: Use the Diet Analysis Plus (DA+) online software. To access the
software online, refer to your web access card that came with your textbook. From the
home page, create your personal profile. This requires you to enter your name, age, sex,
height, weight, and other lifestyle factors and complete questionnaire information. You
should also enter your student information including the course code that your instructor
may provide to you so you are a part of the “class” in Diet Analysis Plus online. Now, track
your diet and activity for two consecutive days. Enter foods (Track Diet) and activities
(Track Activity). If needed, use the tutorial in the upper right area of the software webpage.
Make sure that you have entered 24 hours of information each day under Track Activity.
Verify that your data entry is correct. Correct any data entry errors using the Track Diet
and Track Activity tabs before generating the reports.
3. Print & Submit Data Reports: After all your day one and day two diet and activity data are
entered/tracked, it is time to build reports and create a one-page compilation report that
will be turned in. Please note that if this report is not submitted, your exam answers
cannot be graded and this will result in a 0 grade. Please follow these instructions
exactly to create the one-page compilation report:
1. Select the “reports” tab
2. Select the advanced report option, then “custom averages”
3. Choose the correct “start” and “end” dates for a 2-day average report
4. Uncheck the box next to these report types: Profile DRI Goals, Source Analysis,
Intake Spreadsheet, Exchanges Spreadsheet, and Activities Spreadsheet.
5. Leave the box checked next to the following report types:
a. Macronutrient Ranges
b. Fat Breakdown
c. Intake vs. Goals
d. MyPlate Analysis
e. Energy Balance
6. Print the 2-day average reports to a PDF file by selecting print custom report. Be
sure to pay attention to the Internet information bar to allow the content to be
downloaded as a PDF document. (You may need to download Java, tune your web
browser to allow add-ons, and/or use a browser like Mozilla Firefox instead of Internet
Explorer.) Alternatively you can choose to e-mail reports to yourself as PDF files. Please
do not e-mail reports to your professor. You will use this information to create your
one-page compilation report.
7. From the PDF file, print only the Intake vs. Goals and MyPlate reports to paper.
Using the sample provided on the following pages (Figures 1 and 2, pages 20-21),
compile the Macronutrient Ranges, Fat Breakdown, and Energy Balance report
information on the Intake vs. Goals report (neatly by hand). Include also your name,
calculated % of Calories from sugar, calculated personalized DRI and % DRI for fiber,
and interpretation of adequate, inadequate, deficient, or excess intakes for the vitamins
and minerals. The one-page compilation, Intake vs. Goals report, and the MyPlate
report (only 2 pages of paper) will be submitted to your professor so your essay answers
can be graded.
Figure 1: Sample Compilation Diet Analysis Report

Profile: Star Sample, Intake vs Goals Report for Jan 1, 2012 – Jan 2, 2012
Profile information: 19 year old male, 6 foot, 2 inches tall, 260 pounds, low active
Nutrient DRI Intake %
Energy
Kilocalories 3845 kcal 3,892.84 kcal 101%
13% Protein 65.32 g 128.2 g 196%
55% Carbohydrate 427.0 - 617.0 g 535.3 g
32% Fat, Total 84.0 - 147.0 g 137.82 g
Fat (2% unspecified)
9% Saturated Fat < 38 g 47.14 g 124%
10% Monounsaturated Fat * 55.28 g
10% Polyunsaturated Fat * 31.53 g
Trans Fatty Acid * 0.29 g
Cholesterol < 300 mg 328.71 mg 110%
Essential Fatty Acids
A Omega-6 Linoleic 17 g 28.76 g 169%
A Omega-3 Linolenic 1.6 g 1.67 g 104%
3893 Calories ÷ 100 X 1.4 g/100 Calories = 54.5 g
Carbohydrates 23.7 g ÷ 54.5 g x 100 = 43.5%
D Dietary Fiber, Total 38 g 54.5 g 23.73 g 62% 43.5%
Sugar, Total * 273.29 g
Other
IA Water 3.7 L 2.85 L 77%
Alcohol * 0g
Vitamins
A Thiamin 1.2 mg 3.06 mg 255%
A Riboflavin 1.3 mg 4.9 mg 377%
Niacin 16 mg 46.94 mg 293%
E
A Vitamin B6 1.3 mg 3.75 mg 288%
Vitamin B12 2.4 µg 11.11 µg 463%
Folate (DFE) 400 µg 1,579.46 µg 395%
E
A Vitamin C 90 mg 47.31 mg 53%
A Vitamin D (ug) 5 µg 14.06 µg 281%
A Vitamin A (RAE) 900 µg 1,081.16 µg 120%
A Vitamin A (IU) * 4,259.31 IU
IA alpha-tocopherol (Vit E) 15 mg 12.58 mg 84%
Minerals
A Calcium 1000 mg 1,999.49 mg 200%
A Iron 8 mg 31.23 mg 390%
A Magnesium 400 mg 494.33 mg 124%
IA Potassium 4700 mg 4,344.75 mg 92%
A Zinc 11 mg 28.26 mg 257%
Sodium 1500 mg 4,377.28 mg 292%
E
Figure 2: Sample MyPlate Report

Profile: Star Sample, MyPlate Analysis for Jan 1, 2012 – Jan 2, 2012
Goal* Actual % Goal

Grains 10.0 oz. eq. tips 14 oz. eq. 139.6%
Vegetables 4.0 cup eq. tips 1.1 cup eq. 27.3%
Fruits 2.5 cup eq. tips 0.7 cup eq. 26.5%
Dairy 3.0 cup eq. tips 4 cup eq. 133.3%
Protein Foods 7.0 oz. eq. tips 8.4 oz. eq. 120.4%
Empty Calories 648.0 1,672.9 258.2%
Your results are based on a 3200 calorie pattern.
Make Half Your Grains Whole! Aim for at least 5.0 oz. eq. whole grains.
Vary Your Veggies! Aim for this much every week:
• Dark Green Vegetables = 3.0 cups weekly

• Orange Vegetables = 2.0 cups weekly
• Dry Beans &Peas = 3.0 cups weekly
• Starchy Vegetables = 3.0 cups weekly
• Other Vegetables = 6.5 cups weekly
Oils: Aim for 11.0 teaspoons of oil a day.
*MyPlate contains recommendations only for calorie levels up to 3,200 per day. If Diet Analysis Plus recommends
more than 3,200 calories per day for you, talk to your instructor for guidance on how to use MyPlate.
**CAUTION! Recipes are not included on the MyPlate Report, as plate values for these cannot be calculated.
4. Interpreting the Data, Drawing Conclusions, Answering Questions:

Respond to the following fourteen areas of questions that pertain to your dietary and
activity analyses. Work through the details of organizing your data by topic as follows. Then
thoughtfully, analytically, and skillfully write your essay answer responses and make sure
that:
1. You restated the given hypothesis(ses).
2. The incorporation of every numerical value filled in for each of the fourteen areas of
dietary investigation is included in your essay answer.
3. The correct interpretations have been made from your data and analyses.
4. There is clear mention of dietary (food choice) changes you need to make to improve
your nutritional intake.
5. You have addressed your diet’s impact on your personal health risks.
6. There a statement that either supports or refutes the hypothesis(ses).
Submit your essay responses to each of the 14 areas online. It is wise to type your answers
in an electronic file, save the file for your records, then copy and paste each response into
the appropriate submission box online.
Part of being an educated person is applying writing and mathematical skills across
disciplines or to any subject. Take-Home Exam 4 is a great opportunity to do this!
Students should thoughtfully, analytically, and skillfully write their Exam 4 essay answers.
The answers will be typed and submitted online and graded for answering every question
component.
There are two sample Exam 4 answers (for questions 3 and 8) on pages 26-27 with grading
criteria. These samples are meant to help you synthesize your data into comprehensive and
meaningful essay answers. Grades may be deducted up to 20% for poor writing. As stated
above, it may be helpful to scribe your answers to each of the 14 hypotheses using a word
processing package, then simply copy and paste your written responses into the
appropriate submission box associated with each question.
Questions
Answer the following 14 questions (worth 100 points total) based on your 2-day average
reports.
1. Hypothesis: I maintained a positive state of energy balance.
Problem: Determine your DRI for Calories, average caloric intake, average energy
expenditure, state of energy balance, and weight change assuming that the weight change
is body fat.
Procedure: Use the Profile Information, Intake vs. Goals, and Energy Balance reports.
Use the average net gain/loss from the Energy Balance report for your Calorie difference.
Calculate your theoretical weight change as follows: Divide the Calorie difference by 3,500
Calories per pound of fat. Give your answer in (+ or -) tenths of a pound.
A. Result. My DRI for Calories is: ____________ Calories

B. Result. My average Calorie intake was: ____________ Calories
C. Result. My average expenditure was: ____________ Calories
D. Result. My Calorie difference was: ____________Calories
E. Result. My state of energy balance was: ______________
F. Result. My theoretical weight change was: _____________ lbs
Draw your conclusion about the hypothesis: In the essay you submit for grading,
summarize the data collected (in sections A-F above). Discuss your Calorie needs, Calorie
intake, energy expenditure, state of energy balance, and body weight. In your discussion,
include the recommendations for exercise that would support your health and wellbeing.
Relate your energy balance to your fitness program. Indicate whether your data support or
refute the hypothesis. Use the guidance given in Appendix B to interpret your state of
energy balance. (10 points)
2. Hypothesis: My intake of protein was adequate and in range.
Problem: Determine the gram amount of protein, the percent of the DRI for protein, the
percent of Calories from protein, and the selection of protein-rich foods consumed.
Procedure: Evaluate the selection of protein choices consumed from the Intake vs. Goals
report and Macronutrient Ranges report. Evaluate the quality of protein consumed each
day. Remember that high-quality protein of various fat levels comes from animal food
sources and that fiber-rich, low-fat, low-quality protein comes from plant food sources.
Determine whether protein complementation occurred in regards to your intake of plant
proteins.
A. Result. My average protein intake was: ____________ g/day

B. Result. My average protein intake was: ____________ % of the DRI
C. Result. My percent of Calories from protein was: _____________%
D. Result. My protein intake met the AMDR: yes or no
E. Result. I practice protein complementation: yes or no
Draw your conclusion about the hypothesis. In the essay you submit for grading,
summarize the data collected (in sections A-E above). Discuss your dietary protein
adequacy in terms of your DRI, the AMDR, and health implications. Specifically discuss
any changes you should make regarding your protein-rich food choices and provide specific
food recommendations to improve and/or support your health and wellbeing. Relate your
answer to exercise nutrition if applicable. Indicate whether your data support or refute the
hypothesis. Use the guidance provided in Modules 1 and 2 and Appendix A to interpret
your results. (10 points)
3. Hypotheses: My intake of total carbohydrate was adequate and in range. My intake of

sugar was excessive. My intake of fiber was inadequate.
Problem: Determine the gram amount of total carbohydrate, the gram amount of sugar, the
gram amount of fiber, the percent of Calories from carbohydrate, the percent of Calories
from sugar, and the percent of the calculated DRI for fiber.
Procedure: Evaluate carbohydrate including total carbohydrate, sugar, and fiber intake
from the Intake vs. Goals and Macronutrient Ranges reports.
• Calculate your % of Calories from simple sugar as follows: grams of sugar intake x 4
Calories/gram ÷ total Calories consumed x 100 = % of Calories from simple sugar.
• Calculate your DRI for fiber based on Calorie intake using this formula: Calories
consumed ÷ 100 x 1.4 = calculated fiber DRI
• Calculate your % DRI for fiber using this formula: fiber intake ÷ calculated fiber DRI x
100 = % DRI
A. Result. My average total carbohydrate intake was: ____________ g

B. Result. My average total sugar intake was: ____________ g
C. Result. My calculated % Calories from sugar was: ____________%
D. Result. My average dietary fiber intake was: ____________ g
E. Result. My calculated DRI for fiber was: ____________ g
F. Result. My % DRI intake for fiber was: ____________%
summarize the data collected (in sections A-F above). Discuss your dietary carbohydrate
adequacy in terms of meeting the minimum DRI of 130 grams/day, the AMDR, your fiber
DRI, and the AMDR for sugar. Comment on the healthiness of your carbohydrate-rich food
choices. Provide specific recommendations for carbohydrate-rich food choices (fruit,
vegetable, whole-grain choices versus refined or sugar-laden food choices) to improve
and/or support your health and wellbeing. Relate your answer to exercise nutrition if
applicable. Indicate whether your data support or refute the hypothesis. Use the guidance
provided in Modules 1 and 2 and Appendix A to interpret your results. (10 points)
4. Hypothesis: My total fat, fatty acids, and cholesterol intakes were healthy.
Problem: Determine the % of Calories from total fat and saturated, polyunsaturated, and
monounsaturated fatty acids. Determine the gram intake of the essential fatty acids (EFAs)
linoleic acid and alpha-linolenic acid. Determine the milligram intake of cholesterol.
Procedure: Evaluate fat, fatty acids, and cholesterol from the Intake vs. Goals,
Macronutrient Ranges, and Fat Breakdown reports.
A. Result. My total fat intake provided: __________% of Calories

B. Result. My saturated fat intake provided: __________% of Calories
C. Result. My monounsaturated fat intake provided: __________% of Calories
D. Result. My polyunsaturated fat intake provided: __________% of Calories
E. Result. I met my AMDR for total fat: yes or no
F. Result. My average linoleic acid intake was: ____________ g/d
G. Result. My average linolenic acid intake was: ____________ g/d
H. Result. My cholesterol intake was: ____________ mg/d
summarize the data collected (in sections A-H above). Discuss your lipid intake in terms of
the AMDR for total fat, the fatty acid breakdown of saturated, monounsaturated, and
polyunsaturated fatty acids, the adequacy of the essential fatty acids, and your intake of
dietary cholesterol. Provide comments on the healthiness of the fat-rich foods you consume
and give specific food recommendations to improve your level of total fat intake, fatty acid
distribution, essential fatty acid intake, and cholesterol intake to achieve and/or support
your health (consider the 2010 Dietary Guidelines) and wellbeing. Relate your answer to
exercise nutrition if applicable. Indicate whether your data support or refute the
5. Hypothesis: My diet was adequate in the essential vitamins.
Problem: Determine the % DRI for each vitamin consumed.
Procedure: Use the Intake vs. Goals report. The diet is considered deficient (D) in a
nutrient if <66% of the DRI is consumed. The diet is considered inadequate (IA) in a
nutrient if 66% to <100% of the DRI is consumed. The diet is considered adequate (A) in a
nutrient if 100% of the DRI to 100% the UL is consumed. The diet is considered excessive
(E) in a nutrient if >UL (as indicated by a red ! on the Intake vs. Goals report) is consumed.
You can summarize your results here.
A. For, thiamin my diet was (circle one): D IA A E

B. For riboflavin, my diet was (circle one): D IA A E
C. For niacin, my diet was (circle one): D IA A E
D. For vitamin B6, my diet was (circle one): D IA A E
E. F or vitamin B12, my diet was (circle one): D IA A E
F. For folate, my diet was (circle one): D IA A E
G. For vitamin C, my diet was (circle one): D IA A E
H. For vitamin D, my diet was (circle one): D IA A E
I. For vitamin A, my diet was (circle one): D IA A E
J. For vitamin E, my diet was (circle one): D IA A E
summarize the data collected (in sections A-J above). You must interpret your nutrient
values on your Goals vs. Intake report for grading purposes by writing an A (adequate), IA
(inadequate), D (deficient), or E (excessive) to the left of each nutrient on the Intake vs.
Goals report printout. Summarize the findings by discussing the nutrients that were
adequate, inadequate, deficient, or excessive in your written answer. For each inadequate
or deficient nutrient, provide specific food sources to include in your diet to provide the
nutrient. For each excessive nutrient, provide food solutions to bring the intake level to
normal and adequate. Ultimately provide specific recommendations to improve and/or
support your health and wellbeing. Relate your answer to exercise nutrition if applicable.
Indicate whether your data support or refute the hypothesis. Use the guidance provided in
Modules 4 and 5 and Appendix A to interpret your results. (10 points)
6. Hypothesis: My diet was adequate in the essential minerals.
Problem: Determine the % DRI for each mineral consumed.
Procedure: Use the Intake vs. Goals report. The diet is considered deficient (D) in a
nutrient if <66% of the DRI is consumed. The diet is considered inadequate (IA) in a
nutrient if 66% to <100% of the DRI is consumed. The diet is considered adequate (A) in a
nutrient if 100% of the DRI to 100% of the UL is consumed. The diet is considered
excessive (E) in a nutrient if >UL (as indicated by a red ! on the Intake vs. Goals report) is
consumed. You can summarize your results here.
A. For calcium, my diet was (circle one): D IA A E

B. For iron, my diet was (circle one): D IA A E
C. For magnesium, my diet was (circle one): D IA A E
D. For potassium, my diet was (circle one): D IA A E
E. For zinc, my diet was (circle one): D IA A E
F. For sodium, my diet was (circle one): D IA A E
summarize the data collected (in sections A-F above). Interpret your nutrient values for
grading purposes on the Goals vs. Intake report by writing an A (adequate), IA (inadequate),
D (deficient), or E (excessive) to the left of each nutrient on the report printout. Summarize
the findings by discussing the nutrients that were adequate, inadequate, deficient, or
excessive in your answer. For each inadequate or deficient nutrient, provide specific food
sources to include in your diet to provide the nutrient. For each excessive nutrient, provide
food solutions to bring the intake level to normal and adequate. Ultimately provide specific
recommendations to improve and/or support your health and wellbeing. Relate your
answer to exercise nutrition if applicable. Indicate whether your data support or refute the
7. Hypothesis: My fluid intake was adequate.
Problem: Determine the adequacy of your fluid intake.
Procedure: Use the Intake vs. Goals report for water.
Draw your conclusion about the hypothesis. In the essay you submit for grading, give
your fluid intake amount. Correlate your fluid intake with achieving water balance and
supporting optimal health. Provide specific recommendations for strategies to improve fluid
intake choices and volume to support your health and wellbeing by the need to void every
2-3 hours while awake, and the production of dilute urine. Relate your answer to exercise
nutrition if applicable. Indicate whether your data support or refute the hypothesis. (5
points)
8.-14. Hypothesis: My diet met my personalized MyPlate food guidance plan.
Problem: Determine whether your diet complies with your MyPlate plan.
Procedure: Use your MyPlate report and consider the foods and beverages you consumed.
Use Appendix C to pattern your oil intake.
Draw your conclusion about the hypothesis: In each MyPlate essay you submit for
grading, compare your need and your intake for each food group. Provide a summary of
how your dietary choices do or do not comply with each MyPlate food group. If your diet is
deficient in any food group, or provided an excess of Dairy, Protein Foods, Oils, or Empty
Calories, then provide a solution to improve your food intake pattern. Address the nutrients
and health benefits provided by the food group recommendations and give details for the
food choices germane to each food group that will enable you to become healthier. Indicate
whether your data support or refute the hypothesis. Use the guidance provided in Appendix
C.
Answer in complete sentences. 5 points each (35 points total).
Food Group My Need My Intake My Recommendations

8. Grains (address
whole grains)
9. Vegetables
(address vegetable
subgroups)
10. Fruits (address

vitamin C- and
vitamin A-rich foods)
11. Dairy (address

vegetarian sources if
applicable; address
high-biological value
protein sources)
12. Protein Foods
(address vegetarian
sources if applicable;
address high-
biological value
protein sources)
13. Oils (address
omega-3 and omega-
6 fatty acids and
essential fatty acid
adequacy)
14. Empty Calories
(address sugar,
alcohol, and solid
fats - saturated,
hydrogenated, trans,
& tropical)
Sample Answer for 3. Carbohydrates
I hypothesized that my intake of total carbohydrate would be adequate and in range of the
AMDR while my intake of sugar would be excessive and my fiber inadequate. My results
revealed an average total carbohydrate intake of 256 grams, which met and exceeded the
minimum DRI of 130 grams. However, my total carbohydrate intake of 44% of Calories did not
meet the AMDR of 45-65%. Further, the type of carbohydrate consumed was not health
promoting. I calculated my percent of Calories from sugars and found it to be 26%. According
to the AMDR for sugars, it should be less than 25%. Along with the sugar excess was a
shortage of fiber. My total Calorie intake was 2330 on an average over the 2 days. Based on
this, I calculated a fiber need of 33 grams of fiber. I consumed only 12 grams of fiber, which
was only 36% of my calculated DRI. Overall, my results do support my hypothesis with the
exception of my total carbohydrate intake, which was not in range of the AMDRs. My
carbohydrate intake is not promoting optimal health. Though my overall intake supports brain
and central nervous system function, my excess sugar intake does not support stable blood
sugar dynamics and my deficient fiber intake can lead to constipation, diverticulitis,
hemorrhoids, and colon cancer. To improve my overall carbohydrate profile (increase total
carbohydrate, reduce added sugars, and increase fiber) and my health, I should replace sugary
processed foods like the candy that I ate with whole fruit (like apples, bananas, melons, and
oranges) and processed grain products that I ate like the white bread and rice with whole-grain
alternatives like whole-wheat bread and brown rice. My diet would also be healthier and within
the AMDR guidelines and DRI for fiber if I added 1 more ounce equivalent servings of whole
grains, 1 more cup equivalent of fruit, and 1 more cup equivalent of vegetables (especially foods
from the legume sub-list like kidney beans) while reducing empty Calories.
Grading Criteria for Questions 1-7

• -0.5: For every data point not included (for question 3, 6 data points are needed: total
carbohydrate g, sugar g, % Calories from sugar, fiber intake g, calculated DRI for fiber g, %
DRI for fiber)
• -1: No discussion of whether results support or refute the hypothesis
• -1 to -2: Poor spelling and/or grammar
• -1 to -3: Incorrect interpretations
• -2: No discussion of dietary/food changes needed
• -2: No discussion of health implications related to data
• -1 : Essay is based on 1 day of data
• -10: No diet analysis data submitted to support essay answer validity
Sample Answer for 8. MyPlate Grains
I hypothesized that my diet would meet the MyPlate food guidance system recommendations.
My need was 7 ounces with half whole grains. My average intake was 6 ounce equivalents. I did
not consume enough grains and did not reach the half whole grains requirement because I
chose to eat white bread and white rice. Thus, my results do not support my hypothesis for the
grain group. I could improve my intake by eating whole-grain bread, brown rice, or whole-grain
cereals like oats. This would also improve my intake of several B vitamins, some minerals like
magnesium, selenium, and iron, carbohydrate, and fiber, as well as provide some protein. I
should also reduce my empty Calorie intake such as from added sugars and solid fats to make
room in my energy budget for Calories from these whole-grain foods. By doing this, I will
reduce my risk for heart disease, constipation, and obesity.
Grading Criteria for Questions 8-14

• -0.5: No discussion of whether results support or refute the hypothesis
• -1: No intake amount given in ounce equivalents
• -1: No need amount given in ounce equivalents
• -1: No mention of health implications
• -1: No mention of nutrients provided
• -1: No mention of specific food sources or when applicable ½ whole grains, vegetable sub-
groups, low-fat choices, etc.
• -1 to -3: Incorrect interpretations
• -1: Essay is based on 1 day of data

Nutrition Your Life Science 1st Edition Turley Test Bank 1

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Nutrition Your Life Science 1st Edition Turley Test Bank 1

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Module 4 Test Bank ~ 1

Nutrition Your Life Science 1st

Test Bank1 for Nutrition: Your Life Science 1e

ANS = correct answer REF = page reference TOP = module section

ANS: T REF: 171 TOP: 4.1

2. A scientific theory is accepted as scientific fact.

ANS: F REF: 172 TOP: 4.1

3. Clinical trials are a type of population study design.

ANS: F REF: 172|173 TOP: 4.1

ANS: T REF: 174 TOP: 4.1

ANS: T REF: 176-177 TOP: 4.2

ANS: T REF: 178 TOP: 4.2

7. Positive energy balance is associated with weight loss.

ANS: F REF: 177 TOP: 4.2

8. Aerobic exercise targets the skeletal-muscular system.

ANS: F REF: 192 TOP: 4.4

9. Resistive exercise targets the cardiovascular system.

ANS: F REF: 192 TOP: 4.4

ANS: T REF: 193 TOP: 4.4

11. Lifting at 80% of one’s 1-rep-max increases muscular endurance.

ANS: F REF: 195 TOP: 4.4

ANS: T REF: 193-194 TOP: 4.4

ANS: T REF: 196 TOP: 4.4

ANS: T REF: 199 TOP: 4.5

ANS: T REF: 201-202 TOP: 4.5

ANS: F REF: 203 TOP: 4.5

17. Recovery nutrition should begin two hours after exercise.

ANS: F REF: 201 TOP: 4.5

ANS: T REF: 178 TOP: 4.2

ANS: T REF: 176 TOP: 4.2

ANS: T REF: 177 TOP: 4.2

5. Essential body fat (female)

9. Average percent body water

1. Which of the following is an attribute of a scientifically literate person?

ANS: D REF: 171 TOP: 4.1

ANS: E REF: 177 TOP: 4.2

3. Which of the following is not a technique used to measure body composition?

ANS: C REF: 182-183 TOP: 4.3

ANS: C REF: 188 TOP: 4.3

5. The purpose of the warm-up is to:

ANS: E REF: 191 TOP: 4.4

6. Which of the following reflects an improvement in cardiovascular health resulting from

ANS: B REF: 191 TOP: 4.4

7. The purpose of a cool-down is to:

ANS: E REF: 191 TOP: 4.4

8. A person trying to gain lean body mass has:

ANS: D REF: 185 TOP: 4.3

ANS: C REF: 195 TOP: 4.4

ANS: A REF: 181-182 TOP: 4.3

ANS: B REF: 201 TOP: 4.5

ANS: A REF: 182 TOP: 4.3

ANS: B REF: 203|204 TOP: 4.5

ANS: B REF: 201 TOP: 4.5

ANS: A REF: 192 TOP: 4.4

ANS: A REF: 205 TOP: 4.5

ANS: A REF: 185 TOP: 4.3

ANS: B REF: 177|185 TOP: 4.2|4.3

ANS: T REF: 171 TOP: 4.1

ANS: T REF: 171 TOP: 4.1

3. Laboratory experiments are retrospective study designs.

ANS: F REF: 172|173 TOP: 4.1

4. Obesity is defined by gender and age.

ANS: F REF: 174 TOP: 4.1

ANS: F REF: 177 TOP: 4.2