Understanding Nutrition Whitney 13th Edition Solutions Manual

Understanding Nutrition Whitney 13th Edition
Solutions Manual
To download the complete and accurate content document, go to:

https://testbankbell.com/download/understanding-nutrition-whitney-13th-edition-soluti
ons-manual/
Understanding Nutrition Whitney 13th Edition Solutions Manual
131
Chapter 8 – Energy Balance and Body Composition

Learning Objectives
After completing Chapter 8, the student will be able to:
8.1 Describe energy balance and the consequences of not being in balance.
8.2 Discuss some of the physical, emotional, and environmental influences on food intake.
8.3 List the components of energy expenditure and factors that might influence each.
a. Explain the basal metabolic rate and the factors that affect it.
b. Discuss the role of physical activity in balancing the energy budget.
c. Use equations and tables to determine energy requirements.
8.4 Distinguish between body weight and body composition, including methods to assess each.
a. Define healthy body weight.
b. Explain the methods used to assess body composition, including BMI and waist circumference.
8.5 Identify relationships between body weight and chronic diseases.
a. Identify the health risks for underweight.
b. Discuss the health risks for overweight, including heart disease, diabetes, and cancer.
8.6 Compare and contrast the diagnoses, characteristics, and treatments of the different eating disorders.
a. Identify eating disorders in the athlete including the female athlete triad and disordered eating.
b. Discuss the characteristics and the treatment of the eating disorders anorexia nervosa and bulimia
nervosa.
Assignments and Other Instructional Materials

The following ready-to-use assignments are available in this chapter of the instructor’s manual:
• Case Study 8: Improving Body Composition
• Worksheet 8-1: Energy Calculation1
• Worksheet 8-2: Energy Balance (Internet Exercise)
• Worksheet 8-3: Body Mass Index (BMI): Reality vs. Myths
• New! Worksheet 8-4: Chapter 8 Crossword Puzzle2
• New! Critical thinking questions with answers
Other instructional materials in this chapter of the instructor’s manual include:
• Answer key for How To (pp. 240, 244) activities and study card questions
• Classroom activities
• Worksheet answer keys (as appropriate)
• New! Handout 8-1: The Declining Weight of Miss America3
• Handout 8-2: How To Determine Body Weight Based on BMI
Visit the book’s instructor companion website to download:
• Handout 8-3: Medical Problems Associated with Obesity
Lecture Presentation Outline4

Key to instructor resource annotations (shown to the right of or below outline topics):
TRA = Transparency acetates: 13e = 13th edition, 12e = 12th edition, 11e = 11th edition, 10e = 10th edition
Website = Available for download from book companion website: HN = student handout
IM = Included in this instructor’s manual: CS = case study, WS = worksheet, CA = classroom activity
Introductory/whole chapter resources: PL figure JPEGs; Test Bank; IM CS 8, WS 8-4
1 Worksheets 8-1, 8-2, and 8-3 contributed by Daryle Wane.

2 Contributed by Carrie King.
3 Handouts 8-1 and 8-2 contributed by Sharon Rady Rolfes.
4 Contributed by Melissa Langone.
© 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.
Visit TestBankBell.com to get complete for all chapters

132
I. Energy Balance 10e TRA 88
A. Energy balance and weight are maintained when energy in = energy out
B. Imbalances lead to weight changes over time
C. Weight loss or gain represents changes in various tissues, not simply fat stores
II. Energy In: The kCalories Foods Provide
A. Food Composition – Define and explain the following:
1. Bomb calorimeter (Figure 8-1)
2. Direct calorimetry
3. Indirect calorimetry
4. Physiological fuel value
B. Food Intake – Define and explain the following: 10e TRA 89
1. Appetite
2. Hunger – Role of the hypothalamus
3. Satiation
4. Satiety (Figure 8-2)
5. Overriding Hunger and Satiety – How individuals can override hunger and satiety
a. Stress eating
b. Cognitive influences
6. Sustaining Satiation and Satiety – How to sustain satiation and satiety
a. Protein is the most satiating
b. High-fat foods stimulate the appetite (Figure 8-3)
7. Message Central—The Hypothalamus
a. Integrates messages about energy intake, expenditure, and storage
b. Neuropeptide Y
III. Energy Out: The kCalories the Body Expends IM WS 8-1
A. Components of Energy Expenditure – Explain the following: 10e TRA 90
1. Basal Metabolism (basal metabolic rate, BMR)
a. Approximately 2/3 of energy expenditure (Figure 8-4)
b. Supports the basic processes of life
c. Resting metabolic rate (RMR)
d. Factors affecting BMR
1. Age
2. Height
3. Growth
4. Body composition
5. Fever
6. Stress
7. Environmental temperature
8. Fasting/starvation
9. Malnutrition.
10. Hormones
11. Smoking
12. Caffeine
13. Sleep
2. Physical Activity IM WS 8-2
a. Most variable and changeable factor with regard to energy expenditure
b. Voluntary
c. It can be significant in weight loss and weight gain
d. Duration, frequency, and intensity influence energy expenditure
3. Thermic Effect of Food (TEF)
a. Carbohydrate: 5-10%
b. Fat: 0-5%
c. Protein: 20-30%
133
d. Alcohol: 15-20%
4. Adaptive Thermogenesis
B. Estimating Energy Requirements – Estimation of energy requirements is affected by many factors,
including:
1. Gender
2. Growth
3. Age
4. Physical activity
5. Body composition and body size (Figure 8-5)
IV. Body Weight and Body Composition
A. Defining Healthy Body Weight
1. The Criterion of Fashion 11e TRA 19; IM HN 8-1
2. The Criterion of Health
3. Body Mass Index (BMI) (Figure 8-6) 10e TRA 92; 13e TRA 12; IM WS 8-3, HN 8-2
a. Underweight is a BMI below 18.5
b. Overweight is a BMI above 25
c. Obese is a BMI above 30
B. Body Fat and Its Distribution (Figure 8-7) – Explain: IM CA 8-1
1. Some People Need Less Body Fat – Explain why some people need less body fat
2. Some People Need More Body Fat – Explain why some people need more body fat 10e TRA 93
3. Fat Distribution (Figure 8-8)
a. Visceral fat 11e TRA 20
b. Central obesity (Figure 8-9) 10e TRA 94
c. Subcutaneous fat
4. Waist Circumference
a.  35” is considered high risk for women
b.  40” is considered high risk for men
5. Other Measures of Body Composition (Figure 8-10) 10e TRA 95
a. Skinfold measures.
b. Hydrodensitometry.
c. Bioelectrical impedance. IM CA 8-2
d. Air displacement plethysmography.
e. Dual energy X-ray absorptiometry (DEXA).
V. Health Risks Associated with Body Weight and Body Fat (Figure 8-11) 10e TRA 96
A. Health Risks of Underweight
1. Cannot handle medical stresses
2. Menstrual irregularities and infertility
3. Pregnancy problems
4. Osteoporosis and bone fractures
B. Health Risks of Overweight Website HN 8-3
1. Risks of obesity include:
a. Diabetes
b. Hypertension
c. Cardiovascular disease
d. Sleep apnea
e. Osteoarthritis
f. Some cancers
g. Gallbladder disease
h. Kidney disease
i. Respiratory problems – Pickwickian syndrome
j. Infertility
k. Complications in pregnancy and surgery
134
2. Cardiovascular Disease – Cardiovascular disease and obesity have a strong relationship
3. Type 2 Diabetes
a. Diabetes and obesity have a strong relationship
b. Insulin resistance
4. Inflammation and the Metabolic Syndrome
a. High blood pressure
b. High blood glucose
c. High blood triglycerides
d. Low HDL cholesterol
e. High waist circumference
5. Cancer – Cancer risk increases with weight gain
C. Fit and Fat versus Sedentary and Slim
1. Healthy weight is important
2. Cardiorespiratory fitness is important
VI. Highlight: Eating Disorders
A. The Female Athlete Triad (Figure H8-1) – Explain the following conditions: 10e TRA 103
1. Disordered eating
2. Amenorrhea
a. Primary amenorrhea
b. Secondary amenorrhea
3. Osteoporosis
a. Stress hormones
b. Stress fractures
B. Other Dangerous Practices of Athletes
1. Food and fluid restrictions
2. Muscle dysmorphia
C. Preventing Eating Disorders in Athletes
1. Educate about inappropriate dietary habits
2. Focusing on weight can affect self-esteem
D. Anorexia Nervosa – Discuss:
1. Characteristics of Anorexia Nervosa
2. Treatment of Anorexia Nervosa – Treatment is multidisciplinary
E. Bulimia Nervosa – Discuss: 10e TRA 104
1. Characteristics of Bulimia Nervosa
2. Treatment of Bulimia Nervosa
F. Binge-Eating Disorder – Discuss:
1. Characteristics of binge-eating disorder
2. Treatment of binge-eating disorder
G. Eating Disorders in Society
1. Occur more commonly in developed nations
2. Learning to appreciate uniqueness
Case Study 8: Improving Body Composition5

Rick is a healthy 17-year-old high school student who is 5 feet 10 inches tall and weighs 205 pounds. He has
decided to “get a six-pack” over the summer with a diet and exercise program. As part of his new plan, he has
stopped drinking soda and is eating more salads in addition to his usual diet. Besides these changes, he is unclear on
how to proceed to reach his fitness goal. Rick’s mother wants to make sure his approach will not interfere with his
normal growth and development and has asked him to seek reliable information to help him make a reasonable plan.
1. Use the “How to” feature on page 244 to calculate Rick’s BMI. Then use Table 8-4 to determine his weight
category.
5 Contributed by Barbara Quinn.
135
2. Using the BMI table (Table 8-4) and information in the “How to” feature on page 244, what would be a
reasonable BMI for Rick to initially target? What is his initial weight goal based on this desired BMI? How
many pounds will Rick need to lose to reach this goal? Explain how you arrived at your answer.
3. Use the formula provided in this chapter (p. 236) to calculate Rick’s basal metabolic rate (BMR) at his current
weight of 205 pounds. Remember to convert his weight to kilograms and his height to centimeters (see the
“How to” on p. 240 for conversion factors; recall that 1 m = 100 cm).
4. Rick plans to begin light to moderate weight lifting for an hour 3 days a week and swim at a moderate pace for
30 minutes another 3 days a week. Use Table 8-2 to calculate the kcalories he can expect to expend doing each
of these activities at his current weight. Based on these numbers and assuming Rick takes one day off from
exercise each week, calculate the average number of daily calories that Rick can expect to expend doing these
activities.
5. Rick’s Estimated Energy Requirement (EER) is approximately 3550 kcalories per day. How would you use this
information along with the calculations you made for his BMR and daily kcalorie expenditure from physical
activity to help him set a reasonable daily kcalorie goal for weight loss? Explain your answer.
6. As Rick proceeds to lose weight and increase his muscle mass with exercise, what other measurements besides
BMI and weight may more accurately reflect his progress? Explain your answer.
Answer Key
1. BMI = (205 pounds  703 ) ÷ 70 inches ÷ 70 inches = 29.4. Rick is at the high end of the overweight category.
2. A reasonable initial target BMI is 27, which is approximately 2 units below Rick’s current BMI of 29.4. This
corresponds to a weight of 188 pounds for his height on the BMI chart (Table 8-4). Based on his current weight
of 205 pounds, Rick will need to lose 17 pounds to reach this initial goal weight.
3. Weight in kg = 205 pounds ÷ 2.2 lb/kg = 93 kg; Height in centimeters = 70 inches ÷ 39.37 in/m  100 cm/m =
177.8 cm.
BMR = (10  93) + (6.25  177.8) – (5  17) + 5 = 930 + 1111.25 – 85 + 5 = 1961 kcalories per day
4. Weight lifting (light to moderate effort): 0.024  205 pounds = 4.92 kcal per minute  60 minutes = 295 kcal for
each hour of weight lifting. Swimming 45 yards per minute: 0.058  205 = 11.89 kcal per minute  30 minutes
= 356.7 kcal. Average daily kcalories expended in physical activity = (295  3 days) + (356.7  3 days) = 885 +
1070 = 1955 / 7 days = 279 average daily kcalories expended in physical activity.
5. Answers will vary and should reflect the student’s understanding of daily energy balance. For example: Rick’s
BMR (1961 kcal) + his average daily expenditure from physical activity (279 kcal) = 2240 kcalories per day.
His EER is 3550 kcalories per day. A reasonable kcalorie goal for weight loss would be at least 2240 kcalories a
day for basal needs and activity and less than his EER of 3550 kcalories.
6. Waist circumference and methods to assess body composition may be more accurate. BMI and weight do not
reflect body composition. If Rick is increasing muscle mass, the BMI may indicate that he is overweight even
though he may not be overfat.
Suggested Classroom Activities

This chapter provides an opportunity to discuss concepts regarding body weight and body composition and often
generates student interest and questions. These topics seem to spark much discussion.
Classroom Activity 8-1: Visual Demonstration of Body Fat

Key concept: Negative effects of fat; adipose tissue Class size: Any
Materials needed: Fat models (equivalent of 5-10 lb. body fat)
Instructions: Purchase fat models that demonstrate visually the appearance of 5 or 10 pounds of body fat. Display in
class when discussing negative health effects of excess body fat.
136
Classroom Activity 8-2: Body Composition Assessment: Bioelectrical Impedance6
Key concept: Assessment of body composition Class size: Any
Materials needed: Scale, height measuring tool, BIA tool, fatfold calipers (optional)
Instructions: In an attempt to demonstrate the difference between body weight and body fat, body composition tools
can be brought into the classroom. If available, obtain a bioelectrical impedance analysis (BIA) tool. This instrument
is simple enough to be used in the classroom. It appears to be high-tech and, as a result, fascinates students. Student
interest often generates questions and discussion and opens informal teachable moments.
To begin the procedure, ask students to volunteer to have their body composition examined. It is wise to make this
voluntary rather than required (be sensitive to issues of privacy in the event that a student declines). Next, determine
the student’s height and weight and enter that information into the device. Follow the instructions provided with the
device to estimate body fatness. To enhance accuracy, the student should be well hydrated, should not have
exercised within the previous 6 hours, and should not have eaten in the previous 2 hours. Body fat measurements
can also be taken with fatfold calipers for comparison purposes. Limitations within all methods of determining body
composition can be discussed. The strengths of BIA include that it can be performed quickly, is noninvasive, and is
easy to transport. Unfortunately, the equipment can be expensive.
How To “Try It” Activities Answer Key

How to Estimate Energy Requirements
The student should first determine his/her weight in kg (weight in lb./2.2) and height in m (height in in./39.37) and
select the appropriate EER equation to use: EER = 662 – (9.53  age) + PA x [(15.91  wt) + (539.6  ht)] for
males, or EER = 354 – (6.91  age) + PA  [(9.36  wt) + (726  ht)] for females. The student must also select an
appropriate physical activity factor (PA) using the brief descriptions given in the How To. Finally, the student must
plug the numbers into the EER equation and correctly perform the calculation.
For example, for a 5’6”, 115-lb. female who is 33 years old and exercises 60 min. or more each day:
Wt = 52.27 kg, ht = 1.676 m, age = 33, PA = 1.27
EER = 354 – (6.91  33) + 1.27  [(9.36  52.27) + (726  1.676)] = 2,293 kcal
How to Determine BMI

The student should plug her/his weight and height into one of the equations provided in the How To box to calculate
BMI, evaluate the BMI based on the categories listed in the chapter, and, if the BMI is outside the healthy range,
determine how much she/he should weigh to have a BMI 2 units closer to the normal range. (The weight can be
looked up in a BMI table or calculated: weight = [BMI  height in inches2]/703 or BMI  height in m2.) For
example, a person who is 5’6” and weighs 115 lb. would have a BMI of (115  703)/662, or 18.6, which is within
the normal range. A person who is 5’1” and weighs 152 lb. would have a BMI of (152  703)/612, or 28.7, would be
overweight, and would need to reduce his/her weight to (26.7  612)/703, or 141 lb., to achieve a BMI of 26.6.
Study Card 8 Answer Key

1. c 2. b 3. c 4. a 5. a 6. c 7. b
8. Ideally, a person has enough fat to meet basic needs but not so much as to incur health risks. This range of
healthy body weights has been identified using a common measure of weight and height—the body mass index.
However, because BMI reflects height and weight measures and not body composition, it may classify very lean
people as overweight or overfat people with little muscle mass as underweight. Because body composition
usually has a greater bearing on health than body weight, it is not possible to set an “ideal” weight that is
appropriate for everyone. In addition, individuals may have different ideal weights based on their
circumstances. Athletes may need to be lighter or heavier than non-athletes depending on their sport; some
women trying to conceive may need more body fat to ensure fertility than others.
9. Visceral fat that is stored around the organs of the abdomen is referred to as central obesity or upper-body fat.
Much research supports the widely held belief that central obesity—significantly and independently of BMI—
6Adapted from L.O. Schulz, C. F. Douthitt, C. F., Bioelectrical impedance analysis: A research tool useful for
classroom teaching, Journal of Nutrition Education, 22 (1990): 182D.
137
contributes to heart disease and related deaths. Some research, however, casts doubt and suggests that all types
of obesity are linked to heart disease; central obesity is no riskier than other shapes. A person’s waist
circumference is a good indicator of central obesity. In general, women with a waist circumference of greater
than 35 inches (88 centimeters) and men with a waist circumference of greater than 40 inches (102 centimeters)
have a high risk of central obesity–related health problems. As waist circumference increases, disease risks
increase.
10. b 11. a 12. d
Critical Thinking Questions7

1. The expression “You are what you eat” is used extensively to explain the concept of energy balance and weight
gain. Based on your understanding of nutrition gathered from reading this textbook, does this phrase accurately
explain the concept of energy balance and weight gain? Consider daily dietary intake pattern as compared with
long-term dietary intake patterns.
2. A person has gone out to dinner with a group of friends, stating that he is “not really hungry.” The restaurant
chosen has a buffet for their food service. The individual goes up to the buffet and fills a large plate with
multiple food choices. What factors would account for this given his initial statement that he is “not really
hungry”?
3. Explain why basal metabolic rate is higher in infants than in adults, and in normal-weight adults as compared to
obese adults.
4. The textbook provides information related to the “criterion of fashion” and the “criterion of health.” Briefly
compare and contrast these two criterions, addressing how they influence perceptions of body weight in society.
5. BMI is used as the main indicator of weight status, yet certain individuals can have high BMIs without being
considered fat. How can this occur?
6. Explain how one’s body composition and fat distribution pattern influence the potential for the development of
chronic disease.
Answer Key
1. Although weight status is reflective of energy obtained from caloric intake, the phrase “You are what you eat”
only provides a glimpse into the concept of energy balance and weight gain. Daily dietary intake patterns are
not in themselves supportive of energy balance, for individuals do not typically eat the same foods each day.
Rather, long-term dietary intake in excess of needs results in alterations in energy balance and ultimately weight
gain. Although caloric values for foods are obtained through specific nutrient calculations (1 gram of
carbohydrate or protein provides 4 kcalories, etc.), simple energy calculation does not account for differences in
the way individuals process these sources in their respective metabolic pathways. Energy balance and weight
gain are reflective not only of dietary intake patterns but also of the contributions of exercise, individual body
composition, and genetic and environmental factors as well as the overall health status of the individual.
2. There are multiple factors that influence an individual’s food selections. In this scenario, the individual initially
may have been influenced by the social interaction environment that uses food as an accompaniment to social
communication. Sight, aroma, and appearance may have all contributed to food choice. Hormonal release
triggered by the introduction of food into the body can further contribute to food selection. An individual can
override hunger and appetite control in response to psychological motivation as well as environmental factors.
The time of day may prove to be a competing factor here, as the individual may associate this experience with a
usual dining pattern if this is his “dinner time.” Thus, eating when not hungry now becomes acceptable based on
associated issues such as time and place.
3. Although much smaller than adults, infants have a higher BMR based on their proportional body surface area.
Infants have a higher proportion of metabolically active body tissues. Their respiratory rate is higher and their
energy needs per kg are higher than those of adults. Normal-weight adults have a larger proportion of lean body
7 Contributed by Daryle Wane.
138
tissue as compared to obese adults. Therefore, as BMR is influenced by the amount of lean body tissue, a
normal-weight adult will have a higher BMR.
4. The “criterion of fashion” is based on how society defines beauty. It is influenced over time by societal
concepts of what is “in” or fashionable. As such, it changes to incorporate body image perceptions that can have
considerable impact on an individual’s ability to accept being in his or her skin. The “criterion of health” as a
concept provides evidence associating body weight with disease risk. Evidence clearly supports the relationship
between the occurrence of disease and obesity and the concept of malnutrition applies equally to both over- and
underweight conditions. To be considered healthy, an individual must have enough nutritional stores to sustain
metabolic activities.
5. BMI is based on the calculated ratio of measured weight to height. As noted in the text, it is not reflective of
body composition but does provide a statistical indicator of mortality risk. The presence of muscular tissue
influences the calculation of BMI such that athletes will have higher BMIs but not be considered to be
overweight or fat by societal standards. BMI provides a first step in the evaluation of weight. BMI ranges are
correlated with increased likelihood of diseases based on statistical comparisons. They provide an initial basis
for comparison but must also be evaluated in light of the individual’s body composition and/or fat distribution.
6. One’s overall weight can be a factor in the potential development of chronic disease. Individuals who are
obese/overweight as well as those who are underweight are more likely to develop co-morbid conditions.
However, the pattern of body fat deposition may predispose an individual to developing certain chronic diseases
such as heart disease and diabetes. Central obesity is considered to be an independent risk factor that is
associated with increased visceral fat stores. The presence of this fat distribution pattern places stress on internal
organs, thus impeding normal metabolic mechanisms to sustain energy. Carrying around additional weight
places stress on joints that contributes to osteoarthritis. Additional weight can increase respiratory effort as well,
leading to ineffective respiratory balance, which further affects metabolic pathways. Thus, one’s body
composition can have a direct influence on the potential development of chronic disease processes.
IM Worksheet Answer Key

Worksheet 8-1: Energy Calculation
1. 0.048  175 = 8.4 kcal/min; 8.4  15 = 126 total kcal spent per day; 126  3 = 378 kcal spent per week
2. 0.045  138 = 6.2 kcal/min; 6.2  120 = 744 total kcal spent per week
3. 0.097  75 = 7.3 kcal/min; 7.3  45 = 328.5 total kcal spent per day; 328.5  3 = 985.5 kcal spent per week
4. 0.076  115 = 8.7 kcal/min; 8.7  20 = 174 total kcal spent per day; 174  7 = 1,218 kcal spent per week
5. 0.030  189 = 5.7 kcal/min; 5.7  15 = 85.5 total kcal spent
Worksheet 8-2: Energy Balance (Internet Exercise)

1. b 2. a 3. b 4. c 5. d
Worksheet 8-3: Body Mass Index (BMI): Reality vs. Myths

1. BMI = 24.3; healthy 4. BMI = 25.7; overweight
2. BMI = 28.2; overweight 5. BMI = 34.4; obese
3. BMI = 27.9; overweight
Worksheet 8-4: Chapter 8 Crossword Puzzle

1. anorexia nervosa 4. Visceral 7. underweight 10. overweight
2. weight maintenance 5. one 8. basal metabolism 11. hypothalamus
3. Insulin resistance 6. waist circumference 9. increase 12. energy balance
139
Worksheet 8-1: Energy Calculation
Using Table 8-2 in your textbook, calculate the amount of expended kcalories for each of the identified activities.
Show each step of the calculation process.
1. Male client weighing 175 pounds who does weight lifting (vigorous effort) for 15 minutes three times a week.
2. Female client weighing 138 pounds who plays golf once a week carrying her clubs and averages 120 minutes on
the golf course.
3. Male client weighing 75 pounds who plays soccer (vigorously) three times a week for 45 minutes at each
attempt.
4. Female client weighing 115 pounds who rides a bicycle (averaging 19 mph) each day for 20 minutes.
5. Male client weighing 189 pounds who is wheeling himself in a wheelchair for 15 minutes.
140
Worksheet 8-2: Energy Balance (Internet Exercise)

Go to the following web site to answer the following questions:
http://www.nhlbi.nih.gov/health/public/heart/obesity/wecan/healthy-weight-basics/balance.htm.
1. The energy balance equation to facilitate weight loss is more in then out over time.
a. True
b. False
2. In order to maintain body weight, one’s energy intake and output must be balanced over time but not
necessarily equal on a daily basis.
a. True
b. False
3. A 38-year-old male who walks 2 miles per day at a rate of 3 miles per hour would require which caloric intake
to sustain energy?
a. 2000 calories (kcal)
b. 2500 calories (kcal)
c. 2700 calories (kcal)
d. 2200 calories (kcal)
4. Which statement is true regarding a potential weight gain of 10 pounds per year?
a. If you take in 150 extra kcalories per day but are physically active, this can lead to a weight gain of 10
pounds per year.
b. If you take in 150 extra kcalories over a two-month time frame, regardless of your activity level, this could
potentially lead to a weight gain of 10 pounds per year.
c. If you take in 150 extra kcalories a day and are unable to burn off the excess, this can lead to a weight gain
of 10 pounds per year.
d. Consumption of extra calories does not contribute towards increased weight gain per year unless one has an
underlying medical condition.
5. Which option could lead to cutting 150 kcalories from one’s diet?
a. Eat a two-egg omelet
b. Order a salad with oil and vinaigrette dressing
c. Order a small soda
d. Drink water
141
Worksheet 8-3: Body Mass Index (BMI): Reality vs. Myths
Reality Myth
If your BMI > 25 you are considered to be overweight. Only a high BMI affects health status.
If your BMI > 30 you are considered to be clinically You only have to worry when your BMI > 40 because
obese. only then you are considered to be morbidly obese.
If your BMI is within a healthy range, then you are If your BMI is within a healthy range (18.5 – 24.9) then
considered to be at the right weight for your given you don’t have to worry about any health problems.
height.
If your BMI < 18.5 you are considered to be Only a low BMI affects health status.
underweight.
Using the following data, calculate the client’s BMI and determine whether they are considered to be underweight,
healthy, overweight, or obese.
1. 5 foot 8 inches, 160 pounds
BMI = _______________; client is considered to be ____________________________.
142
Worksheet 8-4: Chapter 8 Crossword Puzzle

1
8 9
10
11
12
Across: Down:
3. _____ is associated with obesity and is a risk factor 1. Distorted body image and amenorrhea are
for developing type 2 diabetes. associated with the eating disorder _____.
6. Weight and _____ are often used together to assess 2. The goal of treatment for bulimia nervosa is _____.
body composition. 4. _____ fat is associated with the most health
7. Being _____ is associated with the development of complications.
osteoporosis. 5. 3500 kcalories are equivalent to _____ pound(s) of
8. Accounts for the majority of daily energy body fat.
expenditure 9. Physical activity and pregnancy _____ energy
10. A BMI of 27 kg/m2 is considered _____. expenditure.
11. Primary body organ that regulates feelings of
hunger
12. When energy intake equals energy output the body
is said to be in _____.
143
Handout 8-1: The Declining Weight of Miss America

As explained in Chapter 8, the body mass index (BMI) describes relative weight for height. Between the
1930s and 1990s, the BMI of Miss America declined steadily. After the mid-1960s, most fell below 18.5,
the cutoff point indicating underweight with its associated health problems. In the 2000s, fortunately, the
BMI of Miss America rose into the healthy weight range again.
Understanding Nutrition Whitney 13th Edition Solutions Manual
144
Handout 8-2: How To Determine Body Weight Based on BMI

A person whose BMI reflects an unacceptable health risk can choose a desired BMI and then calculate an
appropriate body weight. For example, a woman who is 5 feet 5 inches (1.65 meters) tall and weighs 180
pounds (82 kilograms) has a BMI of 30:
BMI = 82 kg = 30
1.65 m2
or
BMI = 180 lb x 703 = 30

65 in2
A reasonable target for most overweight people is a BMI 2 units below their current one. To determine a
desired goal weight based on a BMI of 28, for example, the woman could divide the desired BMI by the
factor appropriate for her height from the table below:
desired BMI ÷ factor = goal weight
28 ÷ 0.166 = 169 lb
To reach a BMI of 28, this woman would need to lose 11 pounds. Such a calculation can help a person to
determine realistic weight goals using health risk as a guide. Alternatively, a person could search the table
on the inside back cover for the weight that corresponds to his or her height and the desired BMI.
Height Factor Height Factor Height Factor

4’7” (1.40 m) 0.232 5’3” (1.60 m) 0.177 5’11” (1.80 m) 0.139
4’8” (1.42 m) 0.224 5’4” (1.63 m) 0.172 6’0” (1.83 m) 0.136
4’9” (1.45 m) 0.216 5’5” (1.65 m) 0.166 6’1” (1.85 m) 0.132
4’10” (1.47 m) 0.209 5’6” (1.68 m) 0.161 6’2” (1.88 m) 0.128
4’11” (1.50 m) 0.202 5’7” (1.70 m) 0.157 6’3” (1.90 m) 0.125
5’0” (1.52 m) 0.195 5’8” (1.73 m) 0.152 6’4” (1.93 m) 0.122
5’1” (1.55 m) 0.189 5’9” (1.75 m) 0.148 6’5” (1.96 m) 0.119
5’2” (1.57 m) 0.183 5’10” (1.78 m) 0.143 6’6” (1.98 m) 0.116
Visit TestBankBell.com to get complete for all chapters

Understanding Nutrition Whitney 13th Edition Solutions Manual

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Understanding Nutrition Whitney 13th Edition Solutions Manual

Uploaded by

Copyright:

Available Formats

Understanding Nutrition Whitney 13th Edition

To download the complete and accurate content document, go to:

Chapter 8 – Energy Balance and Body Composition

Assignments and Other Instructional Materials

Lecture Presentation Outline4

Introductory/whole chapter resources: PL figure JPEGs; Test Bank; IM CS 8, WS 8-4

1 Worksheets 8-1, 8-2, and 8-3 contributed by Daryle Wane.

Visit TestBankBell.com to get complete for all chapters

Case Study 8: Improving Body Composition5

5 Contributed by Barbara Quinn.

Suggested Classroom Activities

Classroom Activity 8-1: Visual Demonstration of Body Fat

How To “Try It” Activities Answer Key

How to Determine BMI

Study Card 8 Answer Key

Critical Thinking Questions7

7 Contributed by Daryle Wane.

IM Worksheet Answer Key

Worksheet 8-2: Energy Balance (Internet Exercise)

Worksheet 8-3: Body Mass Index (BMI): Reality vs. Myths

Worksheet 8-4: Chapter 8 Crossword Puzzle

Worksheet 8-1: Energy Calculation

Worksheet 8-2: Energy Balance (Internet Exercise)

Worksheet 8-3: Body Mass Index (BMI): Reality vs. Myths

1. 5 foot 8 inches, 160 pounds

BMI = _______________; client is considered to be ____________________________.

2. 6 foot 2 inches, 220 pounds

BMI = _______________; client is considered to be ____________________________.

3. 4 foot 11 inches, 138 pounds

BMI = _______________; client is considered to be ____________________________.

4. 5 foot 4 inches, 150 pounds

BMI = _______________; client is considered to be ____________________________.

5. 5 foot 10 inches, 240 pounds

BMI = _______________; client is considered to be ____________________________.

Worksheet 8-4: Chapter 8 Crossword Puzzle

Handout 8-1: The Declining Weight of Miss America

Handout 8-2: How To Determine Body Weight Based on BMI

BMI = 180 lb x 703 = 30

desired BMI ÷ factor = goal weight

Height Factor Height Factor Height Factor

Visit TestBankBell.com to get complete for all chapters

You might also like

BMI = _; client is considered to be ______________.

BMI = _; client is considered to be ______________.

BMI = _; client is considered to be ______________.

BMI = _; client is considered to be ______________.

BMI = _; client is considered to be ______________.