Invitation to Health Canadian 4th

Edition Hales Solutions Manual

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Chapter 6—Healthy Eating for Weight Management

MULTIPLE CHOICE

1. What proportion of individuals who lose weight on a diet regain the weight within five years?
a. 25 to 30 percent
b. 50 to 60 percent
c. 75 to 85 percent
d. 90 to 95 percent
ANS: D PTS: 1 DIF: 2 REF: 130
BLM: Remember

2. Which of the following has contributed to over half the increase in caloric intake?
a. fat
b. pop
c. potato chips
d. donuts
ANS: B PTS: 1 DIF: 2 REF: 130
BLM: Remember

3. What is the term for the psychological drive to consume food?

a. hunger
b. satiety
c. caloric need
d. appetite
ANS: D PTS: 1 DIF: 2 REF: 130
BLM: Remember

4. What is the term for the ratio between height and weight that correlates with body fat?
a. body mass index
b. percent body fat index
c. basal mass index
d. body ratio index
ANS: A PTS: 1 DIF: 2 REF: 131
BLM: Remember

5. What degree of risk does an individual with a weight to height ratio of 28.0 kg/m2 have of
developing health problems?
a. very high
b. high
c. increased
d. low
ANS: C PTS: 1 DIF: 2 REF: 131-132
BLM: Higher order
 6. A body mass index above what number indicates an individual who is considered obese?
a. 15 kg/m2
b. 20 kg/m2
c. 25 kg/m2
d. 30 kg/m2
ANS: D PTS: 1 DIF: 2 REF: 131-132
BLM: Higher order

7. Which of the following statements about the body mass index (BMI) is NOT true?
a. BMI accurately assesses the health risk of muscular individuals.
b. A BMI of less than 17 may indicate malnutrition.
c. BMI does not reliably reflect body fat in the elderly.
d. The BMI is not appropriate to use for pregnant women.
ANS: A PTS: 1 DIF: 2 REF: 131-132
BLM: Higher order

8. What other method of body measurement is used along with body mass index as a practical
indicator of risk that is associated with excess abdominal fat?
a. skinfold measurement
b. hydrostatic weighing
c. waist–height ratio
d. waist circumference
ANS: D PTS: 1 DIF: 2 REF: 132-133
BLM: Remember

9. Which factor does NOT affect the number of calories that you need every day?
a. age
b. weight
c. heredity
d. sex
ANS: C PTS: 1 DIF: 2 REF: 134
BLM: Remember

10. What is the term for the number of calories needed to sustain the body at complete rest?
a. inactive metabolic rate
b. metabolic rate
c. resting metabolic rate
d. basal metabolic rate
ANS: D PTS: 1 DIF: 2 REF: 134
BLM: Remember
11. Which of the following accounts for most of our daily energy expenditure?
a. exercise metabolic rate
b. resting metabolic rate
c. thermic effect of feeding
d. excess post-exercise oxygen consumption
ANS: B PTS: 1 DIF: 2 REF: 134
BLM: Remember

12. Which of the following is the basic premise for the set-point theory?
a. An unconscious control system regulates appetite and satiety.
b. The feeling of fullness is related to how much food we see on our plate.
c. An unconscious control system regulates body size.
d. Our appetite is consciously controlled.
ANS: A PTS: 1 DIF: 2 REF: 134-135
BLM: Higher order

13. According to the set-point theory, which of the following is a cause for regaining weight after
weight loss?
a. Metabolic rate returns to normal when people stop exercising.
b. Metabolic rate increases, making a person eat more.
c. Metabolic rate decreases with weight loss.
d. Metabolic rate returns to normal when people stop restricting calories.
ANS: D PTS: 1 DIF: 2 REF: 134-135
BLM: Remember

14. What term is related to the idea that calories consumed in excess will be converted to fat
tissue?
a. energy-balance equation
b. eat-less–move-more theory
c. dietary-balance equation
d. weight maintenance theory
ANS: A PTS: 1 DIF: 2 REF: 135
BLM: Remember

15. Which statement best defines the energy-balance equation?

a. Weight is lost when energy input is equal to energy output.
b. Weight is lost when energy output is less than energy input.
c. Weight is stable when energy input is equal to output.
d. Weight is gained when energy input is less than energy output.
ANS: C PTS: 1 DIF: 2 REF: 135-136
BLM: Remember
16. Which of the following is one of the basic principles of the dietary fat theory?
a. Eating high-fat foods help with weight loss.
b. Eating low-fat foods help with weight loss.
c. All calories are the same.
d. All calories are not the same.
ANS: D PTS: 1 DIF: 2 REF: 136
BLM: Higher order

17. Which essential nutrient in our diet is the primary component of cell membranes?
a. amino acids
b. fat
c. protein
d. carbohydrate
ANS: B PTS: 1 DIF: 2 REF: 136
BLM: Remember

18. What is the main reason why people go on diets?

a. to improve their health
b. to feel better
c. to cut back on the food they eat
d. to look better
ANS: D PTS: 1 DIF: 2 REF: 136
BLM: Remember

19. Which of the following is most likely to result in successful weight management?
a. sustainable and enjoyable diet
b. low carbohydrate diet
c. low-fat diet
d. high-protein diet
ANS: A PTS: 1 DIF: 2 REF: 137
BLM: Remember

20. Which term refers to the condition of a person whose body mass index is above 40, and who
may require medical treatments, including surgery?
a. mild obesity
b. moderate obesity
c. extreme obesity
d. excessive overweigh
ANS: C PTS: 1 DIF: 2 REF: 137
BLM: Remember
21. Which technique for losing weight would you recommend to individuals who tend to eat a lot
of food?
a. Eat all meals at the same time each day.
b. Eat only vegetables and fruits until suppertime.
c. Eat all the same foods that their skinny friends eat.
d. Keep a daily log of everything that they eat and drink, then look for areas to
decrease.
ANS: D PTS: 1 DIF: 2 REF: 138
BLM: Higher order

22. You notice that one of your friends tends to consume a lot of foods that have “low calorie” on
the package. What is an important piece of information your friend should know about these
types of foods?
a. They will be a good start to help with weight loss.
b. They tend to be high in sugar and calories.
c. They tend to be more nutritious.
d. They cost much more than non-diet foods.
ANS: B PTS: 1 DIF: 2 REF: 139
BLM: Higher order

23. You observe that your new roommate has a pattern of on-and-off again dieting. What would
you advise your roommate to do to overcome the negative effects of this type of dieting?
a. Weigh themselves every day to monitor their weight gain.
b. Keep busy to keep their mind off eating.
c. Try to exercise regularly to preserve muscle tissue.
d. Do not have cookies in the house.
ANS: C PTS: 1 DIF: 2 REF: 139
BLM: Higher order

24. What does the weight-cycling effect that results from repeated dieting usually lead to?
a. decreased ability to lose body weight
b. thirst and dehydration
c. decrease in body weight
d. decreased ability to put on muscle mass
ANS: A PTS: 1 DIF: 2 REF: 139
BLM: Higher order

25. Which of the following may result from a very low-calorie diet?
a. improved health because of the weight loss
b. increased loss of fluid
c. regulation of the menstrual cycle
d. increased muscle mass
ANS: B PTS: 1 DIF: 2 REF: 140
BLM: Remember
26. Which age group of women are the highest users of over-the-counter diet pills?
a. 15- to 17-year-olds
b. 18- to 34-year-olds
c. 35- to 44-year-olds
d. 45- to 50-year-olds
ANS: B PTS: 1 DIF: 2 REF: 140
BLM: Remember

27. What is one of the causes of the substitution effect?

a. education
b. location
c. income
d. technology
ANS: D PTS: 1 DIF: 2 REF: 142
BLM: Remember

28. Which of the following is NOT one of the common characteristics of those who most often
develop eating disorders?
a. They are between the ages of 14 and 25 years.
b. They are wealthy.
c. They live in large cities.
d. They have perfectionist personalities.
ANS: C PTS: 1 DIF: 2 REF: 145
BLM: Higher order

29. Which of the following describes the term “anorexia”?

a. loss of appetite
b. loss of hunger
c. increased appetite
d. increased hunger
ANS: A PTS: 1 DIF: 2 REF: 146
BLM: Remember

30. What is the name of the condition that people who engage in obsessive exercise to deal with
body image issues likely suffer from?
a. exercise addiction
b. anorexia athletica
c. bulimia athletica
d. binge exercise disorder
ANS: B PTS: 1 DIF: 2 REF: 147
BLM: Higher order
31. Which condition does an individual suffer from who repeatedly consumes large amounts of
food rapidly?
a. bulimia nervosa
b. anorexia nervosa
c. eat-and-repeat syndrome
d. excessive consumption syndrome
ANS: A PTS: 1 DIF: 2 REF: 147
BLM: Remember

32. What is the term for rapidly consuming abnormally large amounts of food in a short time?
a. purging disorder
b. extreme eating disorder
c. compulsive eating disorder
d. binge eating disorder
ANS: D PTS: 1 DIF: 2 REF: 147
BLM: Remember

33. Which of the following is NOT a recognized treatment for binge eaters?
a. psychotherapy
b. medication
c. education
d. behaviour therapy
ANS: B PTS: 1 DIF: 2 REF: 147
BLM: Remember

34. Which of the following is characteristic of extreme dieting?

a. becoming preoccupied with food and weight
b. decreasing calories and physical activity
c. fasting twice a week for six months
d. purging with laxatives after eating
ANS: A PTS: 1 DIF: 2 REF: 147
BLM: Remember

35. What is the term for individuals who cannot stop putting food in their mouths, and who eat
continuously even when they are full?
a. obese
b. bulimics
c. compulsive overeaters
d. anorexics
ANS: C PTS: 1 DIF: 2 REF: 147
BLM: Remember
COMPLETION

1. A feeling of fullness that tells us when to stop eating is known as __________.

ANS: satiety

PTS: 1 DIF: 2 REF: 130 BLM: Remember

2. The _______________ ratio takes into consideration differences in body structure when
assessing health risk.

ANS: waist-to-hip

PTS: 1 DIF: 2 REF: 133 BLM: Remember

3. When an individual has a body mass index above 30 they are considered __________.

ANS: obese

PTS: 1 DIF: 2 REF: 133 BLM: Remember

4. Individuals who tend to store fat in their ___________ region giving are at a higher risk of
developing Type 2 diabetes.

ANS: abdomen

PTS: 1 DIF: 2 REF: 133 BLM: Higher order

5. The cut-off points for waist circumference for ______________ men and women are lower
than for those of Caucasian men and women.

ANS: Asian

PTS: 1 DIF: 2 REF: 133 BLM: Remember

6. The type of fat that is important for physiological function is known as ______________ fat.

ANS: essential

PTS: 1 DIF: 2 REF: 133 BLM: Remember

7. One technique of assessing body fat uses _____________ to measure folds of skin.

ANS: callipers

PTS: 1 DIF: 2 REF: 134 BLM: Remember

 8. ______________________________ technique passes an electric current through the body to
measure the impedance or opposition to the flow of current, which is used to determine body
fat percentage.

ANS: Bioelectrical impedance analysis

PTS: 1 DIF: 2 REF: 134 BLM: Remember

9. The amount of dietary energy predicted to maintain energy balance is known as the
______________________________.

ANS:
estimated energy requirement (EER)
estimated energy requirement
EER

PTS: 1 DIF: 2 REF: 134 BLM: Remember

10. Repeated cycles of rapid weight loss followed by weight gain is called ________ syndrome.

ANS: yo-yo

PTS: 1 DIF: 2 REF: 139 BLM: Remember

11. Individuals who tap their feet while studying could be burning calories through
______________________________.

ANS: non-exercise activity thermogenesis

PTS: 1 DIF: 2 REF: 141 BLM: Higher order

12. A company that hires a thin individual in preference to an overweight or obese individual
chooses their employee because of ______________________.

ANS: weight discrimination

PTS: 1 DIF: 2 REF: 141 BLM: Higher order

13. An individual who is trying to lose weight by avoiding fatty foods may be suffering from
_____________ anorexia.

ANS: restricting

PTS: 1 DIF: 2 REF: 146 BLM: Higher order

 14. The eating disorder characterized by bingeing and purging is known as
____________________.

ANS: bulimia nervosa

PTS: 1 DIF: 2 REF: 147 BLM: Remember

15. An individual who consumes a large amount of food and then exercises to try to burn off the
calories may be suffering from ____________ bulimia.

ANS: nonpurging
PTS: 1 DIF: 2 REF: 147 BLM: Higher order

MATCHING

Match the following definitions to each term.

a. increase in size of fat cells
b. 90 percent of energy expenditure
c. 30 to 39.9 kg/m2
d. 25 to 29.9 kg/m2
e. feeling of fullness
f. increase in number of fat cells
g. hormone that plays a role in weight regulation
h. psychological desire to eat
i. protein that may play a role in obesity
j. 10 percent of energy expenditure

1. mild-to-moderate obesity
2. appetite
3. satiety
4. overweight
5. leptin
6. exercise metabolic rate (EMR)
7. ghrelin
8. hypertrophy
9. resting metabolic rate (RMR)
10. hyperplasia

1. ANS: C PTS: 1
2. ANS: H PTS: 1
3. ANS: E PTS: 1
4. ANS: D PTS: 1
5. ANS: I PTS: 1
6. ANS: J PTS: 1
7. ANS: G PTS: 1
8. ANS: A PTS: 1
9. ANS: B PTS: 1
10. ANS: F PTS: 1
ESSAY

1. List any six of the factors that play a role in the increased numbers of individuals becoming
overweight or obese.

ANS:
A. More calories
B. Bigger portions
C. Fast food
D. Hunger and satiety
E. Physical inactivity
F. Passive entertainment
G. Prenatal factors
H. Developmental factors
I. Genetics
J. Emotional influences
K. Social networks
L. Social determinants

PTS: 1 DIF: 2 REF: 130-131 BLM: Remember

2. Explain why women tend to have a higher percentage of overall body fat compared to men.

ANS:
Women have a higher percentage of body fat because of genetic differences, including size of
bones, muscle mass, fat fluctuation during menstruation, pregnancy, and menopause.

PTS: 1 DIF: 2 REF: 133 BLM: Remember

3. Describe three different techniques for determining body composition.

ANS:
A. Skinfold measurement—callipers used to measure amount of skinfold at various sites on the body

B. Hydrostatic weighing—weighing under water; measures the weight of displaced fluid

C. Bioelectrical impedance analysis—low-level current is passed through the body, and the opposition
to the flow of current is measured with greater resistance in those with larger amounts of body fat

D. Dual-energy X-ray absorptiometry (DXA)—X-ray used to quantify the skeletal and soft tissue
components of body mass

E. Air displacement plethysmography—estimate of body fat is determined by measuring total body

volume from air displacement using the formula, density = mass ÷ volume

PTS: 1 DIF: 2 REF: 134 BLM: Remember

4. Briefly explain the three diet theories outlined in the text.

ANS:
A. Set-point theory—every individual has an unconscious control system for regulating appetite and
satiety, keeping body fat at a predetermined level

B. Energy-balance equation theory—weight will remain stable by maintaining balance of energy

intake and energy output; increased energy in will result in weight gain, while decreased energy will
result in weight loss

C. Dietary fat theory—all calories are not the same; diet high in fat calories will result in overweight or
obesity

PTS: 1 DIF: 2 REF: 134-136 BLM: Remember

5. Briefly explain the health dangers associated with excess weight

ANS:
There is an increased risk of diabetes, gallstones, hypertension, heart disease, and colon cancer with
increased weight in both males and females. Also, overweight individuals who have surgery are more
likely to develop complications.

PTS: 1 DIF: 2 REF: 136 BLM: Remember

6. Describe three different types of diet traps and explain how they can be harmful to your
health.

ANS:
A. Diet foods—may be low in fat but high in sugar and calories

B. Yo-yo syndrome—on-and-off dieting, especially on diets less than 800 calories, can lead to weight
cycling, making it more difficult to lose weight and keep it off

C. Very low-calorie diets—less than 800 calories per day; up to 50 percent of weight loss may be
muscle; may weaken heart; may lower blood pressure, causing dizziness and fatigue; hair loss

D. Fad diets—promise quick and easy weight loss with no effort and little physical activity;
high-protein diets may increase risk of heart disease, stroke, diabetes, and kidney and liver disease

E. Diet pills—appetite suppressants; heart problems

PTS: 1 DIF: 3 REF: 139-140 BLM: Remember

7. Describe benefits of exercise for weight loss and weight maintenance.

ANS:
Exercise can increase energy expenditure, build muscle tissue, burn off fat stores, and
stimulate the immune system. It may also reprogram metabolism so more calories are burned
during and after workouts.

PTS: 1 DIF: 3 REF: 140-141 BLM: Remember

8. Provide four examples of policies designed to improve access to quality food and decrease
availability of unhealthy food.

ANS:
Improve serving size and nutrition labelling
Ban certain foods and ingredients
Regulate sodium consumption
Limit access to junk food in schools and community centres
Design walkable communities, towns, and cities
Build partnerships between nutrition, physical activity, health, economic, medical school, and
community leaders

PTS: 1 DIF: 3 REF: 142 BLM: Remember

9. Define and briefly describe the following: A) anorexia nervosa, B) bulimia nervosa.

ANS:
A. Anorexia nervosa: An eating disorder in which individuals view food as an enemy, a threat
to their sense of self, identity, and autonomy. They see themselves as fat or flabby even at a
normal or below-normal body weight. Some individuals simply feel fat; others think they are
thin in some places and too fat in others, such as the abdomen, buttocks, or thighs.

B. Bulimia nervosa: An eating disorder in which individuals go on repeated eating binges and
rapidly consume large amounts of food. Those with purging bulimia induce vomiting or take
large doses of laxatives to relieve guilt and control their weight. In nonpurging bulimia,
individuals use other means, such as fasting or excessive exercise, to compensate for binges.

PTS: 1 DIF: 2 REF: 145-146 BLM: Remember