Test Bank For Principles and Labs for Physical Fitness 10th Edition by Wener W.K. Hoeger
Original price was: $75.00.$28.00Current price is: $28.00.
Digital item No Waiting Time Instant Download
ISBN-13: 978-1305251403 ISBN-10: 1305251407
Description
Test Bank For Principles and Labs for Physical Fitness 10th Edition by Wener W.K. Hoeger
Chapter 03 – Nutrition for Wellness
|
True / False |
|
1. The more nutrients a person has, the healthier he or she is. a. True b. False ANSWER: False REFERENCES: Introduction LEARNING OBJECTIVES: PLPF.HOEG.16.3.1 – Define nutrition and describe its relationship to health and well-being. OTHER: Bloom’s: Understand |
|
2. Vitamins, minerals, and water are the fuel nutrients for the body. a. True b. False ANSWER: False REFERENCES: Nutrients LEARNING OBJECTIVES: PLPF.HOEG.16.3.3 – Describe the functions of the nutrients, carbohydrates, fiber, fats, proteins, vitamins, minerals, and water in the human body. OTHER: Bloom’s: Remember |
|
3. Excess glucose in the blood is converted to fat and stored in adipose tissue. a. True b. False ANSWER: True REFERENCES: Carbohydrates LEARNING OBJECTIVES: PLPF.HOEG.16.3.3 – Describe the functions of the nutrients, carbohydrates, fiber, fats, proteins, vitamins, minerals, and water in the human body. OTHER: Bloom’s: Remember |
|
4. Increased fiber intake decreases the risk for cardiovascular disease. a. True b. False ANSWER: True REFERENCES: Fiber LEARNING OBJECTIVES: PLPF.HOEG.16.3.3 – Describe the functions of the nutrients, carbohydrates, fiber, fats, proteins, vitamins, minerals, and water in the human body. OTHER: Bloom’s: Remember |
|
5. Other than supplying energy, fat has no functional value in our bodies. a. True b. False ANSWER: False REFERENCES: Fats (Lipids) LEARNING OBJECTIVES: PLPF.HOEG.16.3.3 – Describe the functions of the nutrients, carbohydrates, fiber, fats, proteins, vitamins, minerals, and water in the human body. OTHER: Bloom’s: Understand |
|
6. Essential amino acids are manufactured by the body. a. True b. False ANSWER: False REFERENCES: Proteins LEARNING OBJECTIVES: PLPF.HOEG.16.3.3 – Describe the functions of the nutrients, carbohydrates, fiber, fats, proteins, vitamins, minerals, and water in the human body. OTHER: Bloom’s: Remember |
|
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. a. True b. False ANSWER: True REFERENCES: Nutrition Standards LEARNING OBJECTIVES: PLPF.HOEG.16.3.5 – Be able to conduct a comprehensive nutrient analysis and implement changes to meet the Dietary Reference Intakes. OTHER: Bloom’s: Remember |
|
8. Beta-carotene supplements can help ward off heart disease. a. True b. False ANSWER: False REFERENCES: Nutrient Supplementation LEARNING OBJECTIVES: PLPF.HOEG.16.3.6 – Identify myths and fallacies regarding nutrition. OTHER: Bloom’s: Understand |
|
9. The body stores enough ATP to provide energy for 10 seconds. a. True b. False ANSWER: False REFERENCES: Energy Substrates for Physical Activity LEARNING OBJECTIVES: PLPF.HOEG.16.3.4 – Define the various energy production mechanisms of the human body. OTHER: Bloom’s: Understand |
|
10. Creatine supplementation is popular among bodybuilders. a. True b. False ANSWER: True REFERENCES: Nutrition for Athletes LEARNING OBJECTIVES: PLPF.HOEG.16.3.7 – Become aware of guidelines for nutrient supplementation. OTHER: Bloom’s: Apply |
|
Multiple Choice |
|
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. e. has more calories from grain than sugar. ANSWER: a REFERENCES: Introduction LEARNING OBJECTIVES: PLPF.HOEG.16.3.1 – Define nutrition and describe its relationship to health and well-being. OTHER: Bloom’s: Understand |
|
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. e. water, sugar, sodium, simple carbohydrates, and soluble fiber. ANSWER: d REFERENCES: Nutrients LEARNING OBJECTIVES: PLPF.HOEG.16.3.1 – Define nutrition and describe its relationship to health and well-being. OTHER: Bloom’s: Remember |
|
13. Healthy eating guidelines say ____ of the plate should be taken up by fruits, vegetables, and grains. a. two-thirds b. three-quarters c. one-half d. one-half e. four-fifths ANSWER: b REFERENCES: Achieving a Balanced Diet LEARNING OBJECTIVES: PLPF.HOEG.16.3.2 – Learn to use the U.S. Department of Agriculture MyPlate guidelines for healthier eating. OTHER: Bloom’s: Remember |
|
14. Fruits and vegetables are the sole source of: a. glycogen. b. probiotics. c. sterols. d. creatine. e. phytonutrients. ANSWER: e REFERENCES: Achieving a Balanced Diet LEARNING OBJECTIVES: PLPF.HOEG.16.3.2 – Learn to use the U.S. Department of Agriculture MyPlate guidelines for healthier eating. OTHER: Bloom’s: Remember |
|
15. Which product is a good example of whole-grain food? a. bleached flour b. degermed cornmeal c. white rice d. brown rice e. white bread ANSWER: d REFERENCES: Achieving a Balanced Diet LEARNING OBJECTIVES: PLPF.HOEG.16.3.2 – Learn to use the U.S. Department of Agriculture MyPlate guidelines for healthier eating. OTHER: Bloom’s: Apply |
|
16. A well-balanced diet entails eating a variety of ____ foods and monitoring total daily caloric intake. a. soluble b. complex carbohydrate c. nutrient-dense d. protein-rich e. complementary ANSWER: c REFERENCES: Achieving a Balanced Diet LEARNING OBJECTIVES: PLPF.HOEG.16.3.2 – Learn to use the U.S. Department of Agriculture MyPlate guidelines for healthier eating. OTHER: Bloom’s: Understand |
|
17. A primary function of carbohydrates is to: a. store energy in body cells. b. provide texture and flavor to foods. c. supply energy to body cells. d. build muscle tissue. e. maintain water and acid balance. ANSWER: c REFERENCES: Carbohydrates LEARNING OBJECTIVES: PLPF.HOEG.16.3.3 – Describe the functions of the nutrients, carbohydrates, fiber, fats, proteins, vitamins, minerals, and water in the human body. OTHER: Bloom’s: Understand |
|
18. What substance occurs naturally in fruits and honey and is converted to glucose in the body? a. fructose b. galactose c. lactose d. starch e. glycogen ANSWER: a REFERENCES: Carbohydrates LEARNING OBJECTIVES: PLPF.HOEG.16.3.3 – Describe the functions of the nutrients, carbohydrates, fiber, fats, proteins, vitamins, minerals, and water in the human body. OTHER: Bloom’s: Remember |
|
19. What disaccharide comprises glucose and galactose? a. adipose b. lactose c. sucrose d. galactose e. fructose ANSWER: b REFERENCES: Carbohydrates LEARNING OBJECTIVES: PLPF.HOEG.16.3.3 – Describe the functions of the nutrients, carbohydrates, fiber, fats, proteins, vitamins, minerals, and water in the human body. OTHER: Bloom’s: Remember |
|
20. What part(s) of the body store(s) glycogen? a. adipose tissue b. liver and skeletal muscles c. kidneys and pancreas d. abdomen e. skin, hair, and nails ANSWER: b REFERENCES: Carbohydrates LEARNING OBJECTIVES: PLPF.HOEG.16.3.3 – Describe the functions of the nutrients, carbohydrates, fiber, fats, proteins, vitamins, minerals, and water in the human body. OTHER: Bloom’s: Remember |
|
21. What function does soluble fiber serve? a. binds water in the digestive tract b. creates a bulkier stool c. lowers blood cholesterol d. improves the texture of food e. raises blood sugar ANSWER: c REFERENCES: Fiber LEARNING OBJECTIVES: PLPF.HOEG.16.3.3 – Describe the functions of the nutrients, carbohydrates, fiber, fats, proteins, vitamins, minerals, and water in the human body. OTHER: Bloom’s: Apply |
|
22. What function does insoluble fiber appear to serve? a. lowers the risk for colon cancer b. lowers blood sugar c. lowers blood cholesterol d. slows the excretion of food residues e. slows the metabolism ANSWER: a REFERENCES: Fiber LEARNING OBJECTIVES: PLPF.HOEG.16.3.3 – Describe the functions of the nutrients, carbohydrates, fiber, fats, proteins, vitamins, minerals, and water in the human body. OTHER: Bloom’s: Apply |
|
23. The body’s most concentrated energy source is: a. fat. b. protein. c. vitamins. d. carbohydrates. e. lipoproteins. ANSWER: a REFERENCES: Fats (Lipids) LEARNING OBJECTIVES: PLPF.HOEG.16.3.3 – Describe the functions of the nutrients, carbohydrates, fiber, fats, proteins, vitamins, minerals, and water in the human body. OTHER: Bloom’s: Remember |
|
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. e. insoluble fibers. ANSWER: b REFERENCES: Fats (Lipids) LEARNING OBJECTIVES: PLPF.HOEG.16.3.3 – Describe the functions of the nutrients, carbohydrates, fiber, fats, proteins, vitamins, minerals, and water in the human body. OTHER: Bloom’s: Remember |
|
25. What element can be added to monounsaturated and polyunsaturated fats to increase shelf life? a. iron b. calcium c. hydrogen d. nitrogen e. magnesium ANSWER: c REFERENCES: Fats (Lipids) LEARNING OBJECTIVES: PLPF.HOEG.16.3.3 – Describe the functions of the nutrients, carbohydrates, fiber, fats, proteins, vitamins, minerals, and water in the human body. OTHER: Bloom’s: Apply |
|
26. The American Journal of Clinical Nutrition has associated a high intake of trans-fatty acids with an increased risk of: a. general malaise. b. all-cause mortality. c. low-grade body inflammation. d. osteoporosis. e. extreme peristalsis. ANSWER: b REFERENCES: Fats (Lipids) LEARNING OBJECTIVES: PLPF.HOEG.16.3.3 – Describe the functions of the nutrients, carbohydrates, fiber, fats, proteins, vitamins, minerals, and water in the human body. OTHER: Bloom’s: Remember |
Related Products
Be the first to review “Test Bank For Principles and Labs for Physical Fitness 10th Edition by Wener W.K. Hoeger”