Understanding Nutrition CANADIAN

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Chapter 8 – Energy Balance and Body Composition

MULTIPLE CHOICE

1. What would be the approximate weight gain of a person who consumes an excess of 500 kcalories
daily for 1 month?
a. 0.25 kg
b. 1 kg
c. 1.4 kg
d. 1.8 kg
ANS: D REF: p. 241-242, Section 8.1 Energy Balance
MSC: Application

2. When an adult gains an extra 4.5 kg of body weight, approximately how much of this weight is fat?
a. 2.3 kg
b. 3.4 kg
c. 4.3 kg
d. 4.5 kg
ANS: B REF: p. 241-242, Section 8.1 Energy Balance
MSC: Application

3. Approximately what percentage of weight loss during starvation is lean body mass?
a. 0 percent
b. 20 percent
c. 35 percent
d. 50 percent
ANS: D REF: p. 242, Section 8.1 Energy Balance
MSC: Application

4. In an adult who gains 9 kg of excess body weight, about how much of this is lean tissue?
a. 0 kg
b. 1 kg
c. 2.3 kg
d. 4.5 kg
ANS: C REF: p. 242, Section 8.1 Energy Balance
MSC: Application

5. Which of these instruments is used to measure the energy content of foods?

a. energy chamber
b. exothermic meter
c. bomb calorimeter
d. combustion chamber
ANS: C REF: p. 242, Section 8.2 Energy In: The kCalories Foods Provide
MSC: Knowledge

6. Which of the following terms describes the number of kcalories that the body obtains from a food, in
contrast to the number of kcalories that are determined by burning the food in a bomb calorimeter?
a. direct calorimetry
b. indirect calorimetry
 c. psychological food value
d. physiological food value
ANS: D REF: p. 242, Section 8.2 Energy In: The kCalories Foods Provide
MSC: Application

7. Which of the following represents an indirect measure of the amount of energy released from food?
a. the increase in heat given off when the food is burned
b. quantity of oxygen consumed when the food is burned
c. quantity of carbon dioxide consumed when the food is burned
d. the increase in heat retained by the food when it is slowly brought to 100°C
ANS: B REF: p. 242, Section 8.2 Energy In: The kCalories Foods Provide
MSC: Application

8. A person who exhibits a physiological need to eat is most likely experiencing the sensation of which of
the following?
a. hunger
b. appetite
c. stress eating
d. neuropeptide Y suppression
ANS: A REF: p. 243, Section 8.2 Energy In: The kCalories Foods Provide
MSC: Application

9. Which part of the brain triggers the hunger sensation?

a. hippocampus
b. amygdala
c. cerebellum
d. hypothalamus
ANS: D REF: p. 243, Section 8.2 Energy In: The kCalories Foods Provide
MSC: Knowledge

10. After consuming a very large meal, the desire to eat a slice of chocolate cake is an example of
behaviour known as which of the following?
a. satiety
b. hunger
c. appetite
d. pigging out
ANS: C REF: p. 243, Section 8.2 Energy In: The kCalories Foods Provide
MSC: Application

11. A person who eats in response to arousal is most likely experiencing which of the following?
a. stress eating
b. sensory influences
c. physiological influences
d. postabsorptive influences
ANS: A REF: p. 243, Section 8.2 Energy In: The kCalories Foods Provide
MSC: Application

12. The feeling of satisfaction resulting from consumption of a meal is termed which of the following?
a. satiety
b. appetite
 c. postabsorptive hunger
d. resting postabsorptive increment
ANS: A REF: p. 243, Section 8.2 Energy In: The kCalories Foods Provide
MSC: Knowledge

13. An example of an external cue that may cause an obese person to respond to food typically is which of
the following?
a. TV commercials
b. outdoor exercises
c. satiation
d. lack of sleep
ANS: A REF: p. 243, Section 8.2 Energy In: The kCalories Foods Provide
MSC: Knowledge

14. Which of the following hormones is most responsible for signalling satiety as well as reducing food
intake during a meal?
a. gastrin
b. adipokines
c. epinephrine
d. cholecystokinin
ANS: D REF: p. 243, Section 8.2 Energy In: The kCalories Foods Provide
MSC: Knowledge

15. About how long does it take for a meal to be completely eliminated from the stomach?
a. 30 minutes
b. 1.5 hours
c. 4 hours
d. 8 hours
ANS: C REF: p. 243, Section 8.2 Energy In: The kCalories Foods Provide
MSC: Knowledge

16. Which of the following is a characteristic of satiety or satiation?

a. Satiety activates hunger.
b. Satiation signals the commencement of eating.
c. Satiation develops as food enters the GI tract.
d. Satiety but not hunger may be overridden by stress.
ANS: C REF: p. 243-244, Section 8.2 Energy In: The kCalories Foods Provide
MSC: Knowledge

17. Which of the following foods would have a weakened effect on satiation?
a. watermelon and strawberries
b. toast and jam
c. skim milk and an oatmeal cookie
d. cheese dip and crackers
ANS: D REF: p. 243-245, Section 8.2 Energy In: The kCalories Foods Provide
MSC: Application

18. Among the following foods, which has the greatest power to suppress hunger?
a. apples
b. peanuts
 c. doughnuts
d. potato chips
ANS: A REF: p. 244, Section 8.2 Energy In: The kCalories Foods Provide
MSC: Application

19. Which of these is the most satiating macronutrient?

a. fat
b. water
c. protein
d. carbohydrate
ANS: C REF: p. 244, Section 8.2 Energy In: The kCalories Foods Provide
MSC: Knowledge

20. The day after Thanksgiving, you and your sisters are a little hungry and want to eat leftovers before
going shopping. Which of the following foods would most readily satisfy the feeling of hunger?
a. turkey
b. pecan pie
c. mashed potatoes
d. noodle casserole
ANS: A REF: p. 244-245, Section 8.2 Energy In: The kCalories Foods Provide
MSC: Application

21. Which of the following hormones is released into the intestine after a person eats a high fat food?
a. norepinephrine
b. serotonin
c. cholecystokinin
d. adiponectin
ANS: C REF: p. 244-245, Section 8.2 Energy In: The kCalories Foods Provide
MSC: Application

22. The brain chemical neuropeptide Y is known to specifically enhance the craving for which of the
following nutrients?
a. fat
b. salt
c. protein
d. carbohydrate
ANS: D REF: p. 245, Section 8.2 Energy In: The kCalories Foods Provide
MSC: Knowledge

23. Which of the following is a function of neuropeptide Y?

a. It stimulates hunger.
b. It reduces fat storage.
c. It is synthesized in the liver.
d. It increases fat cravings.
ANS: B REF: p. 245, Section 8.2 Energy In: The kCalories Foods Provide
MSC: Knowledge

24. Which of the following describes the process of thermogenesis?

a. burning of fat
b. synthesis of fat
 c. generation of heat
d. generation of water
ANS: C REF: p. 245, Section 8.3-Energy Out: The kCalories the Body Expends
MSC: Knowledge

25. Why might the measurement of the resting metabolic rate in a person be somewhat higher than her
basal metabolic rate?
a. She was mildly malnourished.
b. She slept through the procedure.
c. She was dehydrated.
d. She ate right before the measurement was done.
ANS: D REF: p. 246, Section 8.3-Energy Out: The kCalories the Body Expends
MSC: Application

26. What fraction of the day’s energy expenditure of the average person is represented by the basal
metabolism?
a. about 1/10
b. up to 1/2
c. about 2/3
d. over 9/10
ANS: C REF: p. 246, Section 8.3-Energy Out: The kCalories the Body Expends
MSC: Application

27. What is the approximate daily basal metabolism of a 50 kg woman?

a. 500 kcal
b. 1000 kcal
c. 1500 kcal
d. 2000 kcal
ANS: B REF: p. 246, Section 8.3-Energy Out: The kCalories the Body Expends
MSC: Application

28. Which of the following factors has the most influence on the body’s metabolic rate?
a. age
b. gender
c. amount of fat tissue
d. amount of lean body tissue
ANS: D REF: p. 246, Section 8.3-Energy Out: The kCalories the Body Expends
MSC: Knowledge

29. Which of the following measures may be used to calculate the amount of energy expended by the
body?
a. oxygen consumed
b. total air exchanged
c. intestinal gas expelled
d. carbon dioxide consumed
ANS: A REF: p. 246, Section 8.3-Energy Out: The kCalories the Body Expends
MSC: Knowledge

30. Which of these methods is used to measure the amount of heat given off by the body?
a. bomb calorimetry
 b. basal calorimetry
c. direct calorimetry
d. indirect calorimetry
ANS: C REF: p. 246, Section 8.3-Energy Out: The kCalories the Body Expends
MSC: Knowledge

31. Which of the following measures are all used to compute a woman’s BMR?
a. Body fat, height, and age
b. Body weight, height, and age
c. Physical activity level, body weight, and height
d. Energy intake, physical activity level, and body weight
ANS: B REF: p. 246, Section 8.3-Energy Out: The kCalories the Body Expends
MSC: Application

32. Which of the following would best assess the energy expenditure of a bedridden patient?
a. body composition
b. basal metabolic rate
c. physical activity level
d. adaptive thermogenesis
ANS: B REF: p. 246, 248, Section 8.3-Energy Out: The kCalories the Body Expends
MSC: Application

33. Thyroid hormone activity can speed up or slow down the rate of metabolism by which of the following
percentages?
a. 10 percent
b. 15 percent
c. 20 percent
d. 25 percent
ANS: A REF: p. 247, Section 8.3-Energy Out: The kCalories the Body Expends
MSC: Knowledge

34. Which of the following is an example of a moderate equivalent task (MET) activity?
a. stretching
b. sleeping
c. golfing
d. weight lifting
ANS: C REF: p. 248, Section 8.3-Energy Out: The kCalories the Body Expends
MSC: Knowledge

35. Which of the following diets promotes the greatest loss of body heat?
a. high fat, low protein
b. high protein, low fat
c. high carbohydrate, low fat
d. balanced protein, fat, and carbohydrate
ANS: B REF: p. 248, Section 8.3-Energy Out: The kCalories the Body Expends
MSC: Application

36. Which of these terms describes the increase in energy expenditure that occurs in a person who
fractures a leg?
a. febrile hyperthermia
 b. physical hyperthermia
c. specific thermogenesis
d. adaptive thermogenesis
ANS: D REF: p. 248, Section 8.3-Energy Out: The kCalories the Body Expends
MSC: Application

37. What is the approximate value for the thermic effect of a 2500-kcalorie diet?
a. 25 kcal
b. 250 kcal
c. 400 kcal
d. 500 kcal
ANS: B REF: p. 248, Section 8.3-Energy Out: The kCalories the Body Expends
MSC: Application

38. What is the primary reason for avoiding the value for adaptive thermogenesis when calculating energy
requirements?
a. It is too costly to measure.
b. It is too variable to measure.
c. The value is too low to be meaningful.
d. The value is highly influenced by the dietary ratio of protein, fat, and carbohydrate.
ANS: B REF: p. 248, Section 8.3-Energy Out: The kCalories the Body Expends
MSC: Knowledge

39. Among the following groups, which has the highest metabolic rate?
a. females
b. older individuals
c. younger individuals
d. people with smaller surface areas
ANS: C REF: p. 248-249, Section 8.3-Energy Out: The kCalories the Body Expends
MSC: Knowledge

40. If a dancer and a typist are the same height and have the exact same body build, the dancer will be
heavier because she has which of the following?
a. more body fat
b. stronger bones
c. stronger muscles
d. more muscle mass
ANS: D REF: p. 248-249, Section 8.3-Energy Out: The kCalories the Body Expends
MSC: Application

41. What is the main explanation for the difference in basal metabolic rates between males and females of
the same body weight?
a. Males are usually taller than females.
b. Females have lower levels of thyroid hormones.
c. Males have a higher percentage of lean body mass.
d. Females have a lower percentage of adipose tissue.
ANS: C REF: p. 248-249, Section 8.3-Energy Out: The kCalories the Body Expends
MSC: Knowledge

42. For every decade beyond the age of 30, what is the percentage decrease in the need for total kcalories?
 a. 2 percent
b. 5 percent
c. 10 percent
d. 15 percent
ANS: B REF: p. 249, Section 8.3-Energy Out: The kCalories the Body Expends
MSC: Knowledge

43. If a normal 30-year-old woman has a daily energy expenditure of 2200 kcalories, what would be her
expected output when she reaches 60 years of age?
a. 1210 kcal
b. 1450 kcal
c. 1885 kcal
d. 2275 kcal
ANS: C REF: p. 249, Section 8.3-Energy Out: The kCalories the Body Expends
MSC: Application

44. To estimate the energy requirements of individuals, which of the following factors is used in the
equations?
a. weight
b. fat intake
c. surface area
d. fat-fold thickness
ANS: A REF: p. 249-250, Section 8.3-Energy Out: The kCalories the Body Expends
MSC: Knowledge

45. For almost all people who use the equations for calculating Estimated Energy Requirements, the actual
values fall within a range of plus or minus which of these amounts?
a. 50–100 kcal
b. 125–200 kcal
c. 320–400 kcal
d. 500–750 kcal
ANS: C REF: p. 250, Section 8.3-Energy Out: The kCalories the Body Expends
MSC: Knowledge

46. The weight of the body less the fat content is known as which of the following terms?
a. cherubic index
b. lean body mass
c. body mass index
d. ideal body weight
ANS: B REF: p. 249, Section 8.4-Body Weight, Body Composition, and Health
MSC: Knowledge

47. What is the approximate percentage of Canadian adults with a BMI over 25.0?
a. 30 percent
b. 40 percent
c. 50 percent
d. 60 percent
ANS: D REF: p. 251, Section 8.4-Body Weight, Body Composition, and Health
MSC: Knowledge
48. An index of a person’s weight in relation to height is called which of these terms?
a. body mass index
b. height-to-weight index
c. ideal body weight index
d. desirable body weight index
ANS: A REF: p. 251, Section 8.4-Body Weight, Body Composition, and Health
MSC: Application

49. A person is at high risk for signs of illness and diminished work capacity when the BMI first drops
below which of these values?
a. 12
b. 14
c. 17
d. 18.5
ANS: C REF: p. 252, Section 8.4-Body Weight, Body Composition, and Health
MSC: Application

50. Jim is a 45 year old who eats fast food at least 3 times a week and smokes a pack of cigarettes each
day. He just had a physical examination and was told that his body mass index is 24. In what category
would Jim’s BMI be classified?
a. Obesity
b. Overweight
c. Underweight
d. Healthy weight
ANS: D REF: p. 252, Section 8.4-Body Weight, Body Composition, and Health
MSC: Application

51. Why does use of the BMI overestimate the prevalence of obesity in Canadians of African descent?
a. Blacks have a higher average height than whites.
b. Blacks have denser bones and higher body protein concentrations than whites.
c. Blacks tend to have different proportions of brown and white adipose tissue than whites.
d. The fat pads in blacks are situated primarily around the hips, whereas in whites the pads
are primarily abdominal.
ANS: B REF: p. 252, Section 8.4-Body Weight, Body Composition, and Health
MSC: Knowledge

52. What is the range of body fat content for normal-weight women?
a. 9–17 percent
b. 23–31 percent
c. 33–37 percent
d. 38–44 percent
ANS: B REF: p. 252, Section 8.4-Body Weight, Body Composition, and Health
MSC: Knowledge

53. What is the approximate body mass index of a woman who is 165 centimeters tall and weighs 57 kg?
a. 21
b. 26
c. 31
d. 36
ANS: A REF: p. 252, 253, Section 8.4-Body Weight, Body Composition, and Health
 MSC: Application

54. Which of the following types of athlete may be classified as overweight by BMI standards, even
though he/she is not overfat?
a. cyclists
b. gymnasts
c. football players
d. marathon runners
ANS: C REF: p. 252-253, Section 8.4-Body Weight, Body Composition, and Health
MSC: Knowledge

55. Jacki, who has a sedentary lifestyle, is 165 cm tall and weighs 75 kg. She calculated her BMI to be
27.5. She recognizes that her body weight is unhealthy and vows to improve her eating habits and
begin a regular program of physical fitness. Her goal is to achieve a BMI of 22. Approximately how
much weight must she lose?
a. 9.5 kg
b. 12.3 kg
c. 15 kg
d. 18.6 kg
ANS: C REF: p. 252-253, Section 8.4-Body Weight, Body Composition, and Health
MSC: Application

56. What is the weight classification assigned both to young women with 30 percent body fat and young
men with 20% body fat?
a. obese
b. normal
c. mildly overweight
d. slightly underweight
ANS: B REF: p. 252-254, Section 8.4-Body Weight, Body Composition, and Health
MSC: Application

57. Which of the following percentages of body fat can be present in excessively obese adults?
a. 55 percent
b. 60 percent
c. 65 percent
d. 70 percent
ANS: D REF: p. 253, Section 8.4-Body Weight, Body Composition, and Health
MSC: Knowledge

58. What is the range of body fat content for normal-weight men?
a. 5–10 percent
b. 13–21 percent
c. 22–30 percent
d. 32–40 percent
ANS: B REF: p. 254, Section 8.4-Body Weight, Body Composition, and Health
MSC: Knowledge

59. Which of the following conditions may occur in an individual whose body fat falls below a certain
threshold?
a. gallbladder disease
 b. diabetes
c. hormone synthesis failure
d. dehydration
ANS: C REF: p. 254, Section 8.4-Body Weight, Body Composition, and Health
MSC: Knowledge

60. Central obesity is associated with an increased risk for which of the following conditions?
a. infertility
b. clinical depression
c. hypertension
d. abnormal hunger regulation
ANS: C REF: p. 254, Section 8.4-Body Weight, Body Composition, and Health
MSC: Application

61. Jenny is 34 years old and has a BMI of 28. Her body type could be described as “pear-like.” John is 55
years old with a BMI of 28, and a body type that is “apple-like.” Why is John more likely than Jenny
to be at risk for degenerative diseases?
a. He is male.
b. He is older.
c. He weighs more.
d. He has central obesity.
ANS: D REF: p. 254, Section 8.4-Body Weight, Body Composition, and Health
MSC: Application

62. Which of the following defines central obesity?

a. accumulation of fat during the mid-years of life
b. storage of excess fat around the trunk of the body
c. over-fatness due to a large number of interacting behavioural problems
d. over-fatness due to reliance on high-fat foods as a central part of the diet
ANS: B REF: p. 254, Section 8.4-Body Weight, Body Composition, and Health
MSC: Knowledge

63. Research in obese people seems to show that there is less susceptibility to health problems provided
that the excess body fat is distributed around which of these areas?
a. stomach
b. arms and chest
c. hips and thighs
d. neck and shoulders
ANS: C REF: p. 254, Section 8.4-Body Weight, Body Composition, and Health
MSC: Application

64. Which of the following measures can be used to gauge the amount of a person’s abdominal fat?
a. BMI
b. essential body fat
c. hydrodensitometry
d. waist circumference
ANS: D REF: p. 254, Section 8.4-Body Weight, Body Composition, and Health
MSC: Application

65. Intra-abdominal fat is the same as which of the following?

 a. waist fat
b. visceral fat
c. lipid profile fat
d. subcutaneous fat
ANS: B REF: p. 254, Section 8.4-Body Weight, Body Composition, and Health
MSC: Knowledge

66. Waist circumference can best be used to assess which of the following amounts?
a. BMI
b. total body water
c. abdominal fat stores
d. subcutaneous fat stores
ANS: C REF: p. 254, Section 8.4-Body Weight, Body Composition, and Health
MSC: Application

67. A high risk of weight-related health problems is seen in women whose waist circumference begins to
exceed which of these measurements?
a. 61 cm
b. 71 cm
c. 88 cm
d. 107 cm
ANS: C REF: p. 254, Section 8.4-Body Weight, Body Composition, and Health
MSC: Knowledge

68. There is a high risk of obesity-related health problems when a man’s waist circumference begins to
exceed which of these measurements?
a. 102 cm
b. 116 cm
c. 127 cm
d. 133 cm
ANS: A REF: p. 254, Section 8.4-Body Weight, Body Composition, and Health
MSC: Knowledge

69. Storage of excess body fat in which of these regions of the body is associated with the highest risks for
cardiovascular disease and diabetes?
a. neck
b. abdomen
c. hips and thighs
d. arms and shoulders
ANS: B REF: p. 254-255, Section 8.4-Body Weight, Body Composition, and Health
MSC: Knowledge

70. Which of the following fruits is commonly linked to upper body fat levels as the fruit typifies the
body's shape?
a. pineapple
b. grape
c. pear
d. apple
ANS: D REF: p. 255, Section 8.4-Body Weight, Body Composition, and Health
MSC: Knowledge
71. Which of the following methods measures body density by first weighing an individual on land and
then weighing him/her again while submerged in water?
a. air displacement plethysmography
b. dual energy x-ray absorptiometry
c. hydrodensitometry
d. bioelectrical impedance
ANS: C REF: p. 256, Section 8.4-Body Weight, Body Composition, and Health
MSC: Knowledge

72. Which of the following methods assesses body fat by examining the thickness of a fold of body tissue
on the arm, below the shoulder blade and in other areas of the body?
a. dual energy x-ray absorptiometry
b. BMI
c. air displacement plethysmography
d. skinfold measures
ANS: D REF: p. 256, Section 8.4-Body Weight, Body Composition, and Health
MSC: Knowledge

73. A graph of the relationship between mortality (left axis) and body mass index is shaped like a(n)
a. J
b. S
c. backslash
d. inverted U
ANS: A REF: p. 256, Section 8.4-Body Weight, Body Composition, and Health
MSC: Application

74. A known health risk for being underweight includes which of the following?
a. diabetes
b. respiratory infections
c. headaches
d. increased cancer-induced wasting
ANS: D REF: p. 256-257, Section 8.4-Body Weight, Body Composition, and Health
MSC: Knowledge

75. In terms of preventable illnesses and early deaths, where does obesity rank?
a. first
b. second
c. third
d. fourth
ANS: B REF: p. 257, Section 8.4-Body Weight, Body Composition, and Health
MSC: Knowledge

76. The risks for dying prematurely are doubled when the body mass index first rises above what value?
a. 27
b. 30
c. 32
d. 35
ANS: D REF: p. 257, Section 8.4-Body Weight, Body Composition, and Health
MSC: Knowledge
77. Central obesity and weight gains of more than how many kg during early and middle adulthood
correlate with increased disease risks?
a. 3 kg
b. 6 kg
c. 9 kg
d. 12 kg
ANS: C REF: p. 257, Section 8.4-Body Weight, Body Composition, and Health
MSC: Knowledge

78. Which of the following is a health risk associated with excessive body fat?
a. osteoporosis
b. fractures
c. gallbladder disease
d. lupus
ANS: C REF: p. 257, Section 8.4-Body Weight, Body Composition, and Health
MSC: Knowledge

79. Ben is worried that his family history of heart disease and his BMI of 28 are putting him at very high
risk for developing cardiovascular disease. What would a clinician advise Ben to help lower his risk?
a. Take steps to raise the LDL and lower the HDL.
b. Consider liposuction surgery for removing extra abdominal fat.
c. Lose weight as it can lower both blood cholesterol and blood pressure.
d. Obtain genetic testing to determine the exact percent chance of developing cardiovascular
disease.
ANS: C REF: p. 257-258, Section 8.4-Body Weight, Body Composition, and Health
MSC: Application

80. Why is chronic inflammation a concern for overweight and obese individuals?
a. It increases the risk for obesity by 50 percent.
b. It promotes the development of metabolic syndrome.
c. It is commonly found in people with a BMI less than 24.
d. It enhances insulin sensitivity leading to periodic bouts of hypoglycemia.
ANS: B REF: p. 257-258, Section 8.4-Body Weight, Body Composition, and Health
MSC: Knowledge

81. Inflammation is characterized by an increase in which of the following factors?

a. adipocytes
b. leukocytes
c. immune cells
d. subcutaneous fat stores
ANS: C REF: p. 258, Section 8.4-Body Weight, Body Composition, and Health
MSC: Knowledge

82. Which of the following statements illustrates the association between type 2 diabetes and body fat?
a. People with the disease often have central obesity rather than lower-body obesity.
b. A woman who has gained 5.5 kg since age 18 has doubled her risk of developing the
disease.
c. An obese person is 3 times more likely to develop the disease than is a nonobese
individual.
 d. Overweight people with the disease who lose weight show no improvement in glucose
tolerance and insulin resistance.
ANS: D REF: p. 258, Section 8.4-Body Weight, Body Composition, and Health
MSC: Knowledge

83. What is the resulting condition for a person who suffers from insulin resistance?
a. type 1 diabetes
b. type 2 diabetes
c. metabolic syndrome
d. pancreatic failure
ANS: B REF: p. 258, Section 8.4-Body Weight, Body Composition, and Health
MSC: Knowledge

84. The major cause of insulin resistance is related to which of these factors?
a. low-protein diets
b. high-protein diets
c. excess body weight
d. prolonged excess carbohydrate intake
ANS: C REF: p. 258, Section 8.4-Body Weight, Body Composition, and Health
MSC: Knowledge

85. Which of the following statements describes an association between body weight and mortality?
a. Obesity is the fourth leading cause of premature death.
b. Overweight men who are physically fit have a lower mortality risk than normal-weight,
unfit men.
c. Normal-weight men who are physically unfit have a similar mortality risk versus
normal-weight fit men.
d. The amount of weight gain in adulthood that is not associated with increased mortality is 9
kg or less.
ANS: B REF: p. 258, Section 8.4-Body Weight, Body Composition, and Health
MSC: Knowledge

86. Which of the following statements may best explain the relationship between excess body fat and
higher risk for cancers of the female reproductive system?
a. Obese women are more sedentary, which promotes cancer development.
b. The higher levels of body fat act as a reservoir of carcinogenic substances.
c. Excess body fat produces more estrogen, which may promote tumour development.
d. The greater food consumption of obese women provides a higher intake of
naturally-occurring carcinogens.
ANS: C REF: p. 258, Section 8.4-Body Weight, Body Composition, and Health
MSC: Knowledge

87. Which of these terms is given to the condition of a female athlete who has an eating disorder and
develops amenorrhea and osteoporosis?
a. female athlete triad
b. triathlete medical disorder
c. high stress tertiary disorder
d. non-adaptable training syndrome
ANS: A REF: p. 261, Section 8.5-Eating Disorders
MSC: Knowledge
88. Among people with binge-eating disorder, approximately what percentage are females?
a. 5 percent
b. 15 percent
c. 25 percent
d. 50 percent
ANS: A REF: p. 261, Section 8.5-Eating Disorders
MSC: Knowledge

89. What is the most prevalent eating disorder?

a. bulimia nervosa
b. anorexia nervosa
c. binge-eating disorder
d. athlete triad
ANS: A REF: p. 261, Section 8.5-Eating Disorders
MSC: Knowledge

90. What is an emetic?

a. an appetite-suppressant
b. an inhibitor of intestinal lipase
c. a substance that induces vomiting
d. an over-the-counter weight loss product
ANS: C REF: p. 261, 266, Section 8.5-Eating Disorders
MSC: Knowledge

91. What is a cathartic?

a. a strong laxative
b. a drug that induces vomiting
c. a device to measure skinfold thickness
d. a device to measure the amount of intra-abdominal fat
ANS: A REF: p. 261, 266, Section 8.5-Eating Disorders
MSC: Knowledge

92. Why is amenorrhea a concern for women?

a. It induces prolonged bone loss.
b. It is a risk factor for women with bulimia.
c. It is a normal adaptation to strenuous physical training.
d. It is precipitated by high serum estrogen concentrations.
ANS: A REF: p. 262, Section 8.5-Eating Disorders
MSC: Knowledge

93. Which of the following is a typical characteristic of amenorrhea?

a. infertility
b. increased body fat
c. muscle dysmorphia
d. high blood estrogen
ANS: A REF: p. 262, Section 8.5-Eating Disorders
MSC: Knowledge
94. John is a weightlifter who abuses steroids and eats a high protein diet. Although he is large and
muscular, he continues to have a distorted body image of himself. From which of the following
conditions does John suffer?
a. acromegaly
b. muscle dysmorphia
c. anorexia nervosa
d. bulimia musculara
ANS: B REF: p. 263, Section 8.5-Eating Disorders
MSC: Application

95. Which of the following is critical to the diagnosis of anorexia nervosa?

a. slight weight loss
b. continuous binge eating
c. distorted body image
d. lack of control over eating
ANS: C REF: p. 263-264, Section 8.5-Eating Disorders
MSC: Knowledge

96. Which of the following is a characteristic of people with anorexia nervosa?

a. In those who recover, energy intakes return to normal almost all of the time.
b. Treatment with prescription drugs plays only a limited role.
c. It has one of the lowest mortality rates among psychiatric disorders.
d. Only 25 percent of men who are treated can maintain weight at a near healthy level.
ANS: B REF: p. 264-265, Section 8.5-Eating Disorders
MSC: Knowledge

97. Approximately what fraction of people treated for anorexia nervosa show reasonable maintenance of
their weight gain?
a. 1/4
b. 1/2
c. 4/5
d. 9/10
ANS: B REF: p. 265, Section 8.5-Eating Disorders
MSC: Knowledge

98. A typical food chosen by a person with bulimia nervosa during a binge includes which of the
following?
a. bread
b. cookies
c. yogurt
d. vegetables
ANS: B REF: p. 266, Section 8.5-Eating Disorders
MSC: Application

99. Which of the following is the primary goal for the treatment of bulimia nervosa?
a. immediate discontinuation of purging
b. restriction of food intake to3 meals per day
c. maintenance of weight
d. suppression of sweet and high-fat food intake
ANS: C REF: p. 266, Section 8.5-Eating Disorders
 MSC: Knowledge

100. Diet recommendations for people with bulimia nervosa include which one of the following?
a. Avoid skipping meals.
b. Include foods that are low in fibre.
c. Eat cold foods to stimulate satiety.
d. Eat large amounts of finger foods.
ANS: A REF: p. 266-267, Section 8.5-Eating Disorders
MSC: Knowledge

101. What is the primary factor that differentiates bulimia nervosa from binge eating?
a. Purging is rarely practiced in binge-eating disorder.
b. Higher rates of depression are reported in bulimia nervosa.
c. More food is consumed at one setting in binge-eating disorders.
d. Uncontrollable cravings for high-fat foods are seen only in bulimia nervosa.
ANS: A REF: p. 267-268, Section 8.5-Eating Disorders
MSC: Knowledge

MATCHING

a. 2
b. 5
c. 13
d. 20
e. 25
f. 100
g. 7000
h. Fasting
i. Satiety
j. Hunger
k. Caffeine
l. Appetite
m. External cue
n. Stress eating
o. Thermic effect
p. Basal metabolism
q. Direct calorimetry
r. Indirect calorimetry
s. Specific dynamic effect
t. Adaptive thermogenesis
1. Approximate number of kcalories in 1 kg of body fat
2. Technique used to measure the amount of heat given off when a food burns
3. Technique used to measure the amount of oxygen consumed when a food burns
4. Response to the smell of favourite food
5. Irritating sensation that initiates thoughts of food
6. A feeling of fullness after eating
7. Eating in response to arousal
8. Eating in response to the time of day
9. Energy needed to maintain the body at rest
 10. A factor that lowers basal metabolism
11. A factor that raises basal metabolism
12. Approximate number of kcalories per minute expended by a person with a total daily energy need of
2900 kcalories
13. Term that describes the energy needed to process food
14. Changes in energy expenditure consequent to changes in environment
15. The amount of energy in a 1000-kcalorie meal that is expended as specific dynamic activity
16. Synonymous with the thermic effect of food
17. Thermic effect of alcohol as percent
18. The percentage decline in basal metabolism per decade of adult life
19. Body mass index of an adult of 82 kg and 180 cm
20. Lower range of body fat percentage in normal-weight men

1. ANS: G REF: p. 241

2. ANS: Q REF: p. 242
3. ANS: R REF: p. 242
4. ANS: L REF: p. 243
5. ANS: J REF: p. 243
6. ANS: I REF: p. 243
7. ANS: N REF: p. 243
8. ANS: M REF: p. 243
9. ANS: P REF: p. 246
10. ANS: H REF: p. 247
11. ANS: K REF: p. 247
12. ANS: A REF: p. 247
13. ANS: O REF: p. 248
14. ANS: T REF: p. 248
15. ANS: F REF: p. 248
16. ANS: S REF: p. 248
17. ANS: D REF: p. 248
18. ANS: B REF: p. 249
19. ANS: E REF: p. 252
20. ANS: C REF: p. 252

ESSAY

1. Discuss common methods for determining the energy content of foods and energy expenditure of
individuals.

ANS:
Answers may vary.

REF: p. 242, 245-249

2. Discuss factors that affect the sensations of hunger and appetite.

ANS:
Answers may vary.

REF: p. 243
 3. Discuss factors that can override hunger and satiety.

ANS:
Answers may vary.

REF: p. 243-244

4. Explain the difference between satiety and satiation. Give examples of nutrients with a high or low
satiating index.

ANS:
Answers may vary.

REF: p. 243-245

5. Diagram the interrelationships associated with hunger, satiation, and satiety.

ANS:
Answers may vary.

REF: p. 244

6. How does consumption of fat, more so than protein and carbohydrate, induce satiation and satiety?

ANS:
Answers may vary.

REF: p. 244-245

7. Compare measurement of the basal metabolism with the resting metabolism.

ANS:
Answers may vary.

REF: p. 246

8. Define basal metabolic rate and discuss factors that increase and decrease it.

ANS:
Answers may vary.

REF: p. 246-247

9. List the major components that contribute to the body’s daily expenditure of energy. Compare the
relative contributions of each of these components in a sedentary person with their contributions in a
marathon runner of the same body weight.

ANS:
Answers may vary.

REF: p. 246-249

10. Explain the meaning and significance of

 A. the thermic effect of food.
B. adaptive thermogenesis.

ANS:
Answers may vary.

REF: p. 248

11. What factors may account for the decline in BMR with age?

ANS:
Answers may vary.

REF: p. 249

12. In the estimation of energy requirements, discuss the contributions of gender, growth rate, age,
physical activity, and body composition.

ANS:
Answers may vary.

REF: p. 249

13. List 6 tips that promote a person’s acceptance of a healthy body weight.

ANS:
Answers may vary.

REF: p. 251

14. Present the BMI figures that denote underweight, healthy weight, overweight, and obese.

ANS:
Answers may vary.

REF: p. 252

15. Discuss the importance of fat distribution in the body in relation to risk for degenerative diseases.

ANS:
Answers may vary.

REF: p. 254

16. Under what conditions or circumstances would it be desirable for people to have less or more body fat
than normal?

ANS:
Answers may vary.

REF: p. 253-254

17. What factors should be considered in determining healthy body fat levels in people or population
groups?
 ANS:
Answers may vary.

REF: p. 254-255

18. Why do health care professionals prefer to use BMI and waist circumference in preference to other
measures of body composition for assessment of health risk?

ANS:
Answers may vary.

REF: p. 254-255

19. Explain the adverse effects of excess body fat deposited around the abdominal region.

ANS:
Answers may vary.

REF: p. 254-256

20. What are some of the physiological consequences in a person who falls below a certain threshold for
body fat?

ANS:
Answers may vary.

REF: p. 256-257

21. Briefly explain the following techniques for the estimation of body composition:
a) skinfold measures,
b) hydrodensitometry,
c) bioelectrical impedance,
d) air displacement plethysmography, and
e) dual energy X-ray absorptiometry.

ANS:
Answers may vary.

REF: p. 256

22. List several health risks associated with being underweight and with being overweight.

ANS:
Answers may vary.

REF: p. 256-258

23. What is the association between chronic inflammation and the metabolic syndrome?

ANS:
Answers may vary.

REF: p. 257-258
24. What are some possible explanations of the association between excess body fat and cancer?

ANS:
Answers may vary.

REF: p. 258

25. List 4 risk factors for eating disorders in athletes.

ANS:
Answers may vary.

REF: p. 261-262

26. Explain the role that society plays in promoting eating disorders.

ANS:
Answers may vary.

REF: p. 261, 268

27. Explain the relationship between eating disorders and osteoporosis in female athletes.

ANS:
Answers may vary.

REF: p. 262

28. List the characteristics of anorexia nervosa and bulimia nervosa. Describe the typical personality traits
of individuals with these eating disorders.

ANS:
Answers may vary.

REF: p. 263-267

29. Compare and contrast the characteristics of binge-eating disorder and bulimia nervosa.

ANS:
Answers may vary.

REF: p. 265-268

30. Outline important diet strategies for helping overcome bulimia nervosa.

ANS:
Answers may vary.

REF: p. 266-267

31. Discuss the general criteria for diagnosis and evaluation of unspecified eating disorders.

ANS:
 Answers may vary.

REF: p. 267

32. Discuss the criteria for diagnosis and evaluation of binge-eating disorder.

ANS:
Answers may vary.

REF: p. 267

33. Discuss the characteristics of binge eating disorder. What is known about its treatment?

ANS:
Answers may vary.

REF: p. 267-268
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 Emergency Camp Stoves Quickly Made

Boys at a Summer Camp Kept Themselves Busy during a Cold Spell by

Making These Stoves

While conducting a boys’ camp in summer we experienced a

severe sleet storm. Our tents were not equipped with stoves and I
faced a double problem: to keep the boys warm and to keep them
contented. The difficulty was solved by having them construct
emergency camp stoves, as shown, using iron stovepipe, and other
material at hand. One length of pipe is laid under the side of the tent
about 4 in. in the ground, as in Fig. 1. An elbow mounted in sod
connects with the chimney. A stone at the front of the stove regulates
the draft, and stones placed upon the pipe hold the heat. The
arrangement diagrammed in Fig. 2 is built with one length of pipe or
a stone conduit. A hole is dug into the ground, about 10 in. deep.
Over this is placed a pan, and an opening is made at the front for the
fuel. The chimney is made of stones and sticks picked up around the
camp, and plastered with mud. Coffee may be boiled or small
cooking done on this stove.—William H. Leach, Alden, N. Y.
 Pruning and Brush-Cutting Knife

With the blade of an old beef cutter and a stout wood handle, I
fashioned a brush knife that is superior to a sickle for cutting down
heavy weeds. The blade was secured in a slotted handle by a screw
and rivet, and the top of the handle wired as an additional security. A
blade of this sort is handy, also, for pruning purposes.—J. M. Kane,
Doylestown, Pa.
 Plier Drives Nails in Backing Picture Frame

The fastening of a picture into a frame by the use of brads, or

tacks, driven into the frame behind the backing is often done
carelessly, because it is difficult to do a neat job with an ordinary
hammer. A much better way of driving in these nails is to use a plier,
as shown. Protect the edge of the frame with a layer or two of
cardboard, and start the nail carefully, forcing it in by steady pressure
on the plier handles.
 Clip Holds Flash Lamp on Handlebar as
Headlight

An ordinary pocket flash light makes a satisfactory headlight for a

bicycle if fitted to the handlebar with a suitable clip. The arrangement
shown makes it possible to remove the light quickly for use in the
usual manner. The clip, as detailed, is of spring brass and is
clamped over the post of the handlebar.—P. P. Avery, Garfield, N. J.
 A Backwoodsman’s Nutcracker

Most persons know what a difficult job it is to crack hickory nuts,

unless provided with a suitable hammer, or other tool, for the
purpose. When nut hunting, such tools are usually not at hand, and a
method used by an old backwoodsman will be of interest. First he
cut a hickory limb, about 2 in. thick and 3 ft. long. In the center of the
limb, he cut a square notch, about halfway through, and just large
enough to admit a nut. Then placing one end of the limb on the
ground, the other end held in the left hand, he placed a nut in the
notch, and bent the limb slightly. This brought the edges of the notch
closer together, and cracked the nut neatly.—C. M. Vaiden, Portland,
Ore.
Handy Tool for Tightening Wire Spokes in Wheels

The wire spokes in bicycle and similar wheels often become loose,
and a small pocket device for tightening them on the road is handy.
A satisfactory one can be made quickly from a washer, 2 in. in
diameter, cut as shown. A tapering slot is cut to the center of the
washer to engage the nipples of various-sized spokes. The outer
circumference of the washer is filed with a triangular file to provide a
good finger grip.—H. E. Randell, Boston, Mass.
 Bottle Economizes Spray Liquid in Atomizer

Atomizers are sometimes provided with delivery tubes the lower

ends of which are ¹⁄₄ in. or more above the bottom of the reservoir,
thus rendering useless considerable of the spraying liquid. To
overcome this waste, in the case of expensive sprays, a small
homeopathic vial was filled with the liquid from the bottom of the
reservoir, and lowered into the bottle, as shown. The delivery tube of
the atomizer was set into the vial, and the cap screwed on. By this
means almost every drop of the spraying fluid was utilized.—Carl L.
Hartshorn, West Haven, Conn.
 A Small Rotary Pump Easily Made

The Rotating Spools Press against the Water Hose and Force the Water from
It at Increased Pressure

This small power pump is made from a block of wood, a piece of

rubber hose, and a 5-arm rotor of brass, with small spools attached
to it. The base of the casing is 6 in. square, and of ⁷⁄₈-in. wood. A ³⁄₄-
in. triangular block is set at each corner, and a ¹⁄₈-in. cover of wood,
fastened at the four corners with screws. A large nail is used as a
shaft for the rotor, which is cut from brass, ¹⁄₃₂ to ¹⁄₁₆ in. thick. Small
spools are mounted on the arms of the rotor, and the small pulley
wheel is fixed on the end of the axle. The action is simple: As the
rollers on the arms revolve against the hose, the force of the stream
at the discharge end is increased, the device acting as a pump. Such
an arrangement was used for moving targets in a rifle range, and
can be built on a larger scale if desired. A small water, or electric,
motor is used to drive the pump.—S. A. Hardy, St. Paul, Minn.
 Cleaning Type Cases with Bicycle Pump
Type cases can be cleaned easily by using a bicycle pump, which
will blow the dust out. Typewriters and other small machinery can
also be cleaned this way. A long hose used with a foot pump is often
preferable to the hand pump.
 Weighted Rope Holds Flag Upright

This Weighted Rope Permits the Flag to Fly in Its Natural Position

A householder devised a simple and effective method of keeping

the flag upright when displayed from a nearly horizontal flagstaff.
The cord which held the flag was run through pulleys, as indicated,
and weighted with a pulley weight.—M. T. Kanary, Chicago, Illinois.
 Homemade Gate Sign with Metal Letters

The Metal Letters were Quickly Made and Are Durable as Well as Neat

Needing a permanent sign to be mounted on an iron gate, I made

one of metal, which is more durable and better-looking than most
wooden or other common signs that the home mechanic can make. I
used sheet metal and marked out the letters to cut them from the
smallest possible strip, by reversing some of them. They were cut
out with snips and chisels, and the edges filed smooth. The letters
were then soldered to heavy wires, which were bolted to the gate by
means of sheet-metal straps and bolts, as shown. The letters should
be polished from time to time, especially if made from brass or
copper.—Hugo Kretschmar, Brooklyn, N. Y.
Reinforcing the Ends of Rubber Handlebar Grips
The flexible rubber grips used on bicycles and motorcycles have
good shock-absorbing qualities, but they have a tendency to break
off at the end of the handlebar. They may be reinforced by a small
stick projecting from the end of the handlebar tubing. One end of the
stick is cut to fit tightly in the opening, and the other to fit the flexible
end of the grip.—George M. Zimmerman, Fort Sumner, N. M.
 Film Holder for Photographic Developing

The amateur photographer who uses roll film and who does his
developing by the tray method, will find this device a simple and
reliable means for holding the film spool while removing the film,
duplex paper, autographic carbon paper, gummed labels, etc. Once
the spool is properly placed in the holder, there is little danger of its
dropping. The holder takes various sizes of film spools. The side
fingers are ³⁄₁₆ by ³⁄₄ by 23 in. long. A small peg is set in each finger,
1¹⁄₈ in. from the end, to engage the spool. The upper ends of the
fingers are nailed to a tapered block of wood, ⁷⁄₈ by 3¹⁄₄ and 2¹⁄₂ in.
wide, and 8 in. long. The holder can be conveniently fastened to a
wall, door casing, or to the under side of a shelf in the dark room.—
John Hoeck, Alameda, Calif.
 Old Sink Installed as Dish-Draining Basin

The Extra Sink Replaces the Drain Board and Does Its Work More Effectively

An added convenience for the housewife is the installation, in the

place of the drain board customarily attached to the kitchen sink, of a
second sink, with waste connections. Light wooden slats in the sink
bottom give it all the utility of a drain board, without the danger of
dishes slipping off onto the floor. A sink, of the old-fashioned kind
used, can be purchased about as cheaply as a good drain board.—
E. C. Blomeyer, Waco, Tex.
 Desk-Light Arm Folds into Pigeonhole

This Desk Lamp and Holder Folds Up into a Pigeonhole When Not in Use

The extension arm for an electric lamp shown in the illustration

was made of strips from steel building toys. I installed it in my writing
desk, and fastened it with one screw to the back of the desk inside
the pigeonhole. When collapsed the arm measures 7¹⁄₂ in. from the
fastened end to the front end of the socket, leaving only the globe
protruding. Extended, it measures 16¹⁄₂ in. The lamp cord is taken
through a hole in the back of the desk. If a very rigid arm is wanted,
the strips can be doubled. I used screws with two nuts, but rivets can
be used also, leaving the joints to move freely. The sliding feature at
the inner end adds about 2 in. to the length of the arm when
extended.—A. J. Viken, Waterloo, Ia.
 A Soldier’s or Traveler’s Kit for Sundries and
Toilet Articles

The Soldier Appreciates a Handy Folding Kit, Especially If the Girl He Left
Behind Made It

A soldier’s kit approved by a colonel of the national guard because

of its compactness, can be made easily of a band of khaki cloth. The
kit, including the “housewife,” requires cloth, 27 in. wide. Cut 12 in.
from one end for the housewife, which is 12 by 5 in. wide. To make
the housewife, fold under the edges ¹⁄₄ in., and fold one end over 2¹⁄₂
in. and the other 1¹⁄₂ in. for pockets. In the larger center pocket can
be placed court plaster, adhesive tape, photographs, letters, etc.
Bind the edges ¹⁄₄ in., and form other pockets, as shown. The entire
kit weighs 1¹⁄₄ lb. and can be carried by the soldier in his army
blanket. The housewife, if necessary, can be removed and taken to
the firing line. Handy articles to be fitted in the kit are mirror that can
be hung up, comb, box of talcum powder, cold cream, tooth paste,
pencil, wash cloth, soaps, shaving brush, toothbrush, and scissors.
Three safety pins at the top of the bag enable it to be hung up in the
tent. Strong binding tapes are sewed to the bag, and it can be folded
handily in three sections.—Kate Thomen, Topeka, Kans.