DHO HEALTH SCIENCE UPDATED 8TH EDITION

SIMMERS

Full download link at:

Test Bank: https://testbankpack.com/p/test-bank-for-dho-health-science-updated-

8th-edition-by-simmers-nartker-kobelak-isbn-130550951x-9781305509511/

Solution Manual: https://testbankpack.com/p/solution-manual-for-dho-health-

science-updated-8th-edition-by-simmers-nartker-kobelak-isbn-130550951x-
9781305509511/
INSTRUCTOR’S MANUAL 43

CHAPTER 11 NUTRITION AND DIETS

SUGGESTED ANSWERS TO THE END OF CHAPTER REVIEW QUESTIONS
1. carbohydrates: provide heat and energy and supply fiber; lipids or fats: provide fatty acids, provide heat and
energy, carry fat-soluble vitamins to body cells; proteins: build and repair body tissue, provide heat and
energy, produce antibodies; vitamins: regulate body functions, build and repair body tissue; minerals: regulate
body functions, build and repair body tissues; water: carries nutrients and wastes to and from body cells,
regulates body functions
2. digestion is the process by which the body breaks down food into smaller parts, changes the food chemically,
and moves the food through the digestive system; absorption is the process in which blood or lymph capillar-
ies pick up the digested nutrients and carry them to body cells; metabolism is the process in which nutrients
are used by the cells for building tissue, providing energy, and regulating various body functions
3. BMR, or basal metabolic rate, is the rate at which the body uses energy just for maintaining its own tissue,
without doing any voluntary work
4. answers will be individualized but students must list all foods eaten in 1 day, compare the list with the
recommended daily intake of various foods from My Plate, and determine if their diet is adequate or deficient
and why
5. overweight is a body weight that is 10–20 percent greater than the average recommended weight for a person’s
height, or a BMI from 25 to 29.9; obesity is excessive body weight 20 percent or more above the average recom-
mended weight, or a BMI equal to or greater than 30; (any 6 of the following) hypertension, diabetes mellitus,
coronary heart disease, high cholesterol, sleep apnea, osteoarthritis, gallbladder disease, stroke, and certain
types of cancer such as colon or breast
6. BMI, or body mass index, is a calculation that measures weight in relation to height and correlates this with
body fat; answers will vary but students must calculate their BMI (see chart in Figure 11-6)
7. answers will vary but students should calculate the number of calories required to maintain their present
weight by using the general guideline that a person should consume 15 calories per pound per day; students
then calculate how to increase weight by 1 pound per week by adding 500 calories to the daily total; finally
students should calculate how to lose 1 pound per week by subtracting 500 calories from the daily total
8. a. fat-restricted diet
b. diabetic diet (carbohydrate-controlled diet)
c. low-cholesterol diet for heart disease; sodium-restricted diet for hypertension or congestive heart failure
d. bland diet
e. high-protein diet
f. low-fiber diet or liquid diet

© 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.
SUGGESTED ANSWERS TO THE WORKBOOK ASSIGNMENT
A. Matching
1. N 3. K 5. E 7. G 9. B 11. F
2. I 4. D 6. O 8. A 10. Q 12. M
B. Completion and Short Answer
1. (any 4 of the following) healthy appearance, well-developed body, good attitude, proper sleep and bowel hab-
its, high energy level, enthusiasm, freedom from anxiety
2. osteoporosis
3. cellulose
4. (any 4 of the following) provide the most concentrated form of energy, provide insulation, cushion organs and
bones, aid in absorption of fat-soluble vitamins, provide flavor
5. saturated are solid at room temperature, and polyunsaturated are soft or oily
a. (any 4 of the following) meats, eggs, whole milk, cream, butter, cheese
b. (any 3 of the following) vegetable oils, margarines, products made from vegetable oils, fish, peanuts
6. build and repair tissue, regulate body functions, produce energy and heat; complete proteins contain 9 essen-
tial amino acids, whereas incomplete proteins contain some of the 9 essential amino acids and any of the
remaining 13 amino acids
7. water soluble, fat soluble

© 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.
44 INSTRUCTOR’S MANUAL

8. a. vitamin C, b. vitamin K, c. vitamin B12, d. vitamin D, e. riboflavin, f. vitamin A, g. vitamin E, h. pyridoxine (B6)
9. a. iron; b. potassium; c. calcium; d. iodine; e. calcium, phosphorus, and fluorine; f. magnesium and sodium;
g. chlorine; h. zinc
10. digestion of food, makes up blood plasma, helps tissues absorb nutrients, moves waste material; six to eight
glasses
11. digestion breaks down food into smaller parts and changes food chemically
absorption is the process where blood capillaries pick up digested nutrients
12. calorie
13. (any 4 of the following) activity, age, size, sex, physical condition, climate
14. activity, caloric intake
15. calculation of calories will vary with student weight: weight should be multiplied by 15; 500; student subtracts
500 from daily calories; 500; student adds 500 to daily calories
16. answers will be individualized; students should explain why they think a religious dietary restriction could be
detrimental to good nutrition
17. answers will be individualized; ascertain that students have calculated their personal desired weight correctly
based on height
18. measures weight in relation to height and correlates this with body fat; calculation of BMI will be individual-
ized but ascertain that student’s graphic reading is accurate
19. underweight, overweight, obese
20. a. bulimarexia; b. anorexia nervosa; c. bulimia
21. (any 3 of the following) student must explain the importance of the guidelines chosen: balance calories to
manage weight; increase physical activity; reduce certain foods and food components; reduce daily sodium
intake to less than 2,300 milligrams; consume less than 10 percent of calories from saturated fatty acids; con-
sume less than 10 percent of calories from added sugars; increase certain foods and nutrients; limit red and
processed meats; eat unsaturated fats in place of saturated fats; build healthy eating patterns
22. answers will be individualized but student must choose one of the diets on Table 11-6 and provide reasons
why the diet would be a healthy way to lose weight based on USDA Dietary Guidelines
C. Menu Plans: Answers will be individualized. Make sure basic requirements have been met. A sample menu is
shown
Breakfast: fruit, cereal, milk
Lunch: fruit, meat/fish/poultry/beans, vegetable, 2 slices of bread, milk
Dinner: salad, meat/fish/poultry/beans, vegetable, rice/potato/pasta, milk, dessert
Snacks: raw vegetables, fruit, crackers, cereal
D. Therapeutic Diets: Students may list any four of the foods for each diet
1. Soft: meat and shellfish with tough connective tissue, coarse cereals, spicy foods, rich desserts, fried foods, raw
fruits and vegetables, nuts, coconut
2. Diabetic: candy, soft drinks, desserts, cookies, syrup, honey, condensed milk, chewing gum, jams and jellies
3. Low-calorie: butter, cream, whole milk, cream soups and gravies, sweet soft drinks, alcohol, salad dressings,
fatty meats, candy, rich desserts
4. High-calorie: green salads, watermelon, fibrous fruits, fried foods, rich pastries, cheesecake
5. Low-cholesterol: beef, liver, pork, lamb, egg yolk, cream cheese, natural cheeses, whole milk, coconut and palm
oil products, shellfish
6. Fat-restricted: cream, whole milk, cheese, fats, fatty meats, rich desserts, chocolate, fried foods, salad dress-
ings, nuts, coconut
7. Sodium-restricted: salt added to food, smoked meats/fish, processed foods, pickles, sauerkraut, processed
cheese, olives
8. Low-protein: meats, fish, milk, cheese, eggs
9. Bland: coarse foods, fried foods, highly seasoned foods, pastries, candies, raw fruits and vegetables, alcoholic
and carbonated beverages, smoked and salted meats/fish, nuts, olives, avocados, coconut, whole-grain breads
and cereals, coffee, tea
10. Low-fiber or low-residue: raw fruits and vegetables, whole-grain breads and cereals, nuts, seeds, beans, peas,
coconut, fried foods
© 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.