Test Bank For Principles and Labs for Fitness and Wellness 12th Edition Hoeger

Description

Test Bank For Principles and Labs for Fitness and Wellness 12th Edition Hoeger

Test Bank for Principles & Labs for Fitness & Wellness 12e

Chapter 3 – Nutrition for Wellness

Chapter Learning Objectives

1. Define nutrition and describe its relationship to health and well-being.

2. Learn to use the U.S. Department of Agriculture MyPlate guidelines for healthier eating.

3. Describe the functions of the nutrients, carbohydrates, fiber, fats, proteins, vitamins, minerals, and water in the human body.

4. Define the various energy production mechanisms of the human body.

5. Be able to conduct a comprehensive nutrient analysis and implement changes to meet the Dietary Reference Intakes.

6. Identify myths and fallacies regarding nutrition.

7. Become aware of guidelines for nutrient supplementation.

8. Learn the Dietary Guidelines for Americans 2010.

True/False

LO# An. Question

1 F 1.   The more the nutrients a person has, the healthier he or she is.

3 F 2.   Vitamins and minerals are used by the body to supply energy.

3 T 3.   Excess glucose in the blood is converted to fat and stored in adipose tissue.

3 T 4.   Increased fiber intake decreases the risk for cardiovascular disease.

3 F 5.   Other than supplying energy, fat has no functional value in our bodies.

3 F 6.   Essential amino acids are manufactured in the body.

5 T 7.   The RDA is the daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people in the U.S.

6 T 8.   Excessive intake of vitamin A and beta-carotene can be detrimental to health.

4 F 9.   Fat is a primary fuel for the ATP-CP system.

7 T 10. Protein (amino acid) supplements will not increase muscle mass.

Multiple Choice

LO# An. Question

1 a 11.  Proper nutrition means that a person’s diet:

a. supplies all the essential nutrients.

b. has enough fruits and vegetables.

c. has enough vitamins and protein.

d. supplies a sufficient amount of energy.

1 d 12.  Essential nutrients include:

a. meat and dairy products, grains, fruits, and vegetables.

b. substrates, protein, calcium, iron, and multiple vitamins.

c. water, whole grains, white meat, fruits, and vegetables.

d. carbohydrates, fat, protein, vitamins, minerals, and water.  

2 b 13.  MyPlate nutrition guidelines recommend that you should:

a. consume your grains sparsely.

b. make half of your grains whole.

c. not worry about the types of grains.

d. limit your grains to whole grains.

2 d 14.  MyPlate nutrition guidelines recommend that you should consume _____ sparsely.

a. fruits and vegetables

b. meat and beans

c. whole grains

d. whole milk

2 d 15.  Which of the following is a good example of whole-grain food?

a. bleached flour

b. degermed cornmeal

c. white rice

d. brown rice

2 c 16.  When increasing the intake of whole grains, vegetables, fruits, and milk, it is important to decrease the intake of _____ foods to balance caloric intake with energy needs effectively.

a. low-calorie

b. high-calorie

c. low-nutrient 

d. high-nutrient 

3 c 17.  The primary function of carbohydrates is to:

a. serve as an important component of muscle.

b. provide texture and flavor to foods.

c. supply energy to body cells.

d. promote chemical reactions within cells.

3 a 18.  Excess glucose in the blood is:

a. converted to fat and stored in adipose tissue.

b. converted to protein and used by the body.

c. converted to fiber and discharged from the body.

d. not important in controlling body fat.

# 3 b 19.  Fruit sugar, fructose, occurring naturally in fruits and honey:

a. is a better source of sugar than table sugar.

b. is converted to glucose and used by the body.

c. is more unlikely to cause health problems than table sugar.

d. can be consumed more than other sugars without causing obesity.

3 b 20.  Glycogen is:

a. made from amino acids and vitamins.

b. stored in the liver and skeletal muscles.

c. supplied from adipose tissue breakdown.

d. mainly obtained through food consumed.

3 c 21.  Soluble fiber:

a. binds water in the digestive tract.

b. creates a bulkier stool.

c. lowers blood cholesterol.

d. improves the texture of food.

3 a 22.  Insoluble fiber:

a. lowers the risk for colon cancer.

b. lowers blood sugar level.

c. lowers blood cholesterol level.

d. binds and excretes fat from the body.

3 a 23.  The most concentrated energy source in the body is:

a. fat.

b. protein.

c. vitamins.

d. carbohydrates.

3 b 24.  More than 90 percent of the weight of fat in foods and more than 95 percent of the stored fat in the human body are in the form of:

a. compound fats. 

b. triglycerides.

c. hydrogenated fats.

d. unsaturated fats.

3 c 25.  Hydrogenation of fats:

a. causes fats to be burned as energy faster.

b. makes fats a healthier source of nutrients.

c. transforms fats into trans fatty acids.

d. causes fats to be excreted from the body faster.

3 b 26.  Trans fatty acids:

a. are essential to human health.

b. have no known health benefit.

c. are as good as omega-3 fatty acids.

d. are better than saturated fat.

3 a 27.  Consuming _____ reduces abnormal heart rhythms and blood clotting.

a. omega-3 fatty acids 

b. omega-6 fatty acids 

c. polyunsaturated fat

d. trans fatty acids

3 a 28.  Lipoproteins are a:

a. combination of lipids and proteins.

b. good source of complete proteins.

c. combination of fatty acids and nitrogen.

d. healthier liquid form of proteins.

3 a 29.  Which of the following is associated with lower risk for coronary heart disease?

a. HDL

b. LDL

c. VLDL

d. cholesterol

3 a 30.  The primary function of proteins is to:

a. serve as an important component of muscle.

b. provide favorable texture and flavor to foods.

c. supply a high level of energy to body cells.

d. promote chemical reactions within cells.

3 a 31.  Complete protein sources:

a. supply all essential amino acids.

b. supply more energy than incomplete sources.

c. are stored in the body as adipose tissue.

d. do not raise serum cholesterol levels. 

3, 4 d 32.  The higher the intake of animal protein:

a. the more blood enzymes are produced to prevent precancerous cells from developing into tumors.

b. the lower the intake of saturated fat and cholesterol, so the risk of cardiovascular diseases is decreased.

c. the more protein is used by the body to build muscles, repair injured cells, and produce blood cells.

d. the more protein is converted to glucose or fat by the body, or even excreted in the urine.

3 a 33.  Minerals:

a. help regulate body functions.

b. are found only in animal products.

c. are a good source of energy for the body.

d. make up about 70 percent of total body weight. 

3 b 34.  The National Academy of Sciences recommends that daily fat intake _____ percent of total caloric intake for individuals with normal insulin response to carbohydrates.

a. can be up to 35

b. should not exceed 30

c. should be between 50 and 60

d. should not exceed 20

5 a 35.  The amount of a nutrient that is estimated to meet the nutrient requirement of half the healthy people in specific age and gender groups is known specifically as the:

a. Estimated Average Requirement.

b. Recommended Dietary Allowance.

c. Adequate Intake.

d. Dietary Reference Intake.

5 c 36.  Fat intake provides _____ percent of total calories for an individual who on a given day consumes 2,385 calories with 106 grams of fat. 

a. 18

b. 31 

c. 40 

d. 44 

5 b 37.  The daily amount of a nutrient that is considered adequate to meet the known nutrient needs of nearly all healthy people in the United States is known specifically as the:

a. Estimated Average Requirement.

b. Recommended Dietary Allowance.

c. Adequate Intake.

d. Dietary Reference Intake.

5 a 38.  If a diet has enough of protein, calcium, iron, vitamin A, thiamin, riboflavin, niacin, and vitamin C, the foods consumed in natural form to provide these nutrients typically _____ the human body needs.

a. contain all the other nutrients

b. lack many essential nutrients

c. contain more calories than

d. contain fewer calories than

5 b 39.  The current average daily fat consumption in the U.S. diet is about _____ percent of the total caloric intake.

a. 37

b. 34

c. 25

d. 20

6 d 40.  Which of the following statements is TRUE?

a. Daily intake of fat-soluble vitamins is crucial.

b. Antioxidant supplements prevent free radical damage.

c. Amino acid supplements will increase muscle mass.

d. Antioxidant supplements increase the risk of death.

6 b 41.  Vegetarian diets:

a. are the key measure one should use to manage weight.

b. can be consistent with the Dietary Guidelines for Americans.

c. cannot meet the DRIs for nutrients even with proper planning.

d. can avoid nutritional deficiencies without proper planning.

6 a 42.  Multivitamins provide:

a. antioxidants.

b. phytonutrients.

c. real energy.

d. soluble fiber.

2 d 43.  The MyPlate healthy food plan contains the following five major food groups:

a. protein, carbohydrate, water, vitamins, and minerals.

b. grains, vegetables, fruits, dairy, and meats and beans.

c. pasta/rice, cheese, poultry, eggs, and green veggies.

d. veggies, fruits, grains, protein, and dairy.

1 b 44.  In humans, phytonutrients seem to have a powerful ability to: 

a. protect the skin from the powerful sunlight.

b. block the formation of cancerous tumors.

c. supply sufficient amount of vitamins.

d. provide energy for normal body function. 

5 b 45.  _____ do not eat red meat but do eat fish, poultry, milk products, and eggs.

a. Ovolactovegetarians

b. Semivegetarians

c. Lactovegetarians

d. Ovovegetarians

1 a 46.  Because most plant-based products lack one or more essential amino acids, the key to a healthful vegan diet is to: 

a. eat foods that possess complementary proteins.

b. eat animal-based products at least once a week.

c. take daily multiple vitamins and minerals.

d. avoid eating too many plant-based products.

1 a 47.  Eating nuts several times a week may lead to the: 

a. reduced incidence of heart disease.

b. reduced level of blood antioxidants.

c. increased level of homocysteine.

d. increased risk for many cancers.

1 a 48.  Soy products are linked to lower risk for:

a. breast cancer.

b. colon cancer.

c. lung cancer.

d. stomach cancer.

1 d 49.  Probiotics have been found to:

a. cause gastrointestinal infections and disorders.

b. decrease the immune activity of their host.

c. increase the risks for certain types of cancers.

d. prevent disease-causing organisms from settling in.

7 a 50.  Nutritional supplementation:

a. may benefit individuals who are strict vegetarians.

b. provides benefits to healthy people who eat a balanced diet.

c. helps prevent chronic diseases and cure a common cold.

d. helps people run faster, jump higher, or boost energy levels.