Wardlaws Perspectives in Nutrition 9Th Edition Byrd Bredbenner Test Bank Full Chapter PDF

Wardlaws Perspectives In Nutrition 9th
Edition Byrd-Bredbenner Test Bank

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Chapter 10 - Energy Balance, Weight Control, & Eating Disorders
Chapter 10
Energy Balance, Weight Control, & Eating Disorders
Multiple Choice Questions
1. When the diet contains more energy than is expended, the excess energy
A. is stored as fat in adipose tissue.
B. increases the thermic effect of food.
C. increases the basal metabolic rate.
D. is excreted in the urine.
Bloom's: 2. Understand
Learning Outcome: 10.01 Describe energy balance and uses of energy by the body.
Section: 10.01
Topic: Energy Balance and Weight Control
2. When energy intake is greater than energy output, body weight

A. remains the same.
B. increases.
C. decreases.
D. None of these choices are correct.
Section: 10.01
3. For most adults, the greatest portion of their energy expenditure is for
A. physical activity.
B. basal metabolism.
C. thermic effect of food.
D. None of these choices are correct.
Bloom's: 1. Remember
Section: 10.01
10-1
4. The body's total daily energy expenditure includes

A. basal metabolic rate, thermal effect of food, and effects of physical activity.
B. basal metabolic rate, height and weight.
C. body mass index, food intake and number of hours a person sleeps.
D. none of these choices are correct.
Learning Outcome: 10.02 Compare methods used to measure energy expenditure by the body.
Section: 10.01
5. All the following are true statements about basal metabolism except
A. it supports the work that goes on in the body all the time.
B. it is the amount of calories you need to sustain life .
C. it is the sum total of all involuntary activities necessary to sustain life.
D. it accounts for the smallest component of the average person's daily energy expenditure.
Section: 10.01
6. Compared to men, the basal metabolic rate of women is

A. lower.
B. higher.
C. no different.
Section: 10.01
10-2
7. The energy spent in maintaining all involuntary processes in the body at rest, awake, and
in a non-absorptive state is called
A. resting metabolism.
B. thermogenesis.
C. thermic effect.
D. basal metabolism.
Section: 10.01
8. A factor that can decrease BMR is

A. consuming a low-energy diet.
B. having a high fever.
C. long endurance exercise.
D. being pregnant.
Section: 10.01
9. The best predictor of your basal metabolic rate is

A. your exercise pattern.
B. what you had for breakfast.
C. your lean body mass.
D. environmental temperature.
Section: 10.01
10-3
10. Of the following males, who would have the lowest BMR?
A. 6-year-old
B. 16-year-old
C. 46-year-old
D. 76-year-old
Section: 10.01
11. The thermic effect of food accounts for approximately ______ of energy consumed each
day.
A. 5% to 10%
B. 11% to 15%
C. 16% to 20%
D. 50%
Section: 10.01
12. Consumption of a very-low-calorie diet

A. increases BMR by about 10% to 20%.
B. decreases BMR by about 10% to 20%.
C. has no effect on BMR.
Section: 10.01
10-4
13. To calculate basal energy needs using the equations developed by the Food and Nutrition
Board, one needs information about the individual's
A. age.
B. weight.
C. height.
D. gender.
E. All of these choices are accurate.
Section: 10.02
14. A young man weighs 150 pounds. A rough estimate of his basal metabolic rate would be
A. 1469 kcal per day.
B. 68 kcal per hour.
C. 2500 kcal per day.
D. 61 kcal per hour.
150 lbs / 2.2 lbs/kg = 68 kg x 1.0 kcal/kg/hr = 68 kcal/hr

68 kcal/hr x 24 hr/day = 1632 kcal/day
Bloom's: 3. Apply
Section: 10.01
15. The ratio of body weight to height is represented as

A. body composition.
B. basal metabolic rate.
C. bioelectrical impedance.
D. body mass index.
Learning Outcome: 10.04 Discuss methods for assessing body composition and determining whether body weight and body composition are
healthy.
Section: 10.04
10-5
16. Hunger can be defined as

A. starvation.
B. a physiological drive to find and eat food.
C. a sensation caused by distension of the stomach and small intestine.
D. a psychological drive to eat.
Learning Outcome: 10.03 Explain internal and external regulation of hunger, appetite, and satiety.
Section: 10.03
17. Satiety is largely regulated by the

A. pituitary gland.
B. cerebral cortex.
C. hypothalamus.
D. liver.
Section: 10.03
18. Which hormone increases in the blood immediately following consumption of a meal?
A. Cholecystokinin
B. Ghrelin
C. Epinephrine
D. Glucagon
Section: 10.03
10-6
19. A man weighs 154 pounds and is 70 inches tall. His BMI is
A. 15.
B. 20.
C. 22.
D. 25.
(154 lb x 703) / (70 in)2 = 108,262 / 4900 = 22
Bloom's: 3. Apply
healthy.
Section: 10.04
20. A body mass index of 40 represents

A. no health risk.
B. possible health risk.
C. a high risk for health problems.
D. a value that is not on the nomogram.
healthy.
Section: 10.04
Topic: Nutrition and Disease
21. Underwater weighing assesses body composition based on the principle that
A. lean body tissue is more dense than adipose tissue.
B. adipose tissue is more dense than lean body tissue.
C. adipose tissue is composed of mostly water.
D. body fluids are not being weighed using this method.
healthy.
Section: 10.04
10-7
22. Bioelectrical impedance assesses body composition based on the principle that
A. atomic nuclei behave like magnets when an external magnetic field is applied across the
body.
B. adipose tissue is more dense than lean body tissue.
C. electrical conductivity is greater in lean tissue than in adipose tissue.
D. fat-free mass is proportional to total body potassium.
healthy.
Section: 10.04
23. Which of the following techniques for measuring body composition makes use of small
exposures to radiation?
A. MRI
B. DEXA
C. TOBEC
D. BIA
healthy.
Section: 10.04
24. Lee Brown is a 23-year-old college student. Which of these would indicate that he is at
risk for chronic diseases associated with obesity?
A. BMI of 22
B. BMI of 24
C. 41-inch waist
D. 31-inch waist
Bloom's: 3. Apply
healthy.
Section: 10.04
10-8
25. A "thrifty metabolism" is a genetic predisposition that

A. causes a person to expend higher-than-average energy at rest.
B. enables a person to store fat readily.
C. enables a person to expend fat readily.
D. None of these choices are accurate.
Learning Outcome: 10.05 Describe the impact of genetics and environment on body weight and composition.
Section: 10.05
26. The set-point theory proposes that

A. body temperature determines how many calories are burned.
B. humans have a genetically predetermined body weight or body fat.
C. metabolism can be reset at different stages of life.
D. None of these choices are accurate.
Section: 10.05
27. Before recommending treatment for obesity, the health professional should
A. assess current health status.
B. take a family history of obesity-related disease.
C. determine fat distribution in the patient.
D. All of these choices are accurate.
Learning Outcome: 10.06 Outline the key components of programs designed to treat overweight and obesity.
Section: 10.06
10-9
28. A healthy weight for an individual should not be based exclusively on weight, but on
A. amount of lean body tissue.
B. energy intake versus energy expenditure.
C. body size of family members.
D. total amount of body fat, location of body fat, and presence or absence of weight-related
medical problems.
Section: 10.06
29. The success (attain and maintain reduced weight for 3 to 5 years) of non-surgical weight
reduction programs has been reported to be approximately ________ for adults.
A. 40%
B. 5%
C. 25%
D. 0%
Section: 10.06
30. Based on results of long-term studies, people on weight-reduction diets should limit
A. high-fat foods.
B. breads and rolls.
C. potatoes.
D. meat.
Section: 10.06
10-10
31. How many calories are in one pound of fat?

A. 2500
B. 3500
C. 4500
D. 5500
Section: 10.06
32. The major goal for weight reduction in the treatment of obesity is the loss of
A. weight.
B. body fat.
C. body water.
D. body protein.
Section: 10.06
33. A daily deficit of 400 to 500 kcal should result in a loss of approximately ________ of
body fat per week.
A. 0.25 pound
B. 1 pound
C. 3 pounds
D. 4 pounds
Section: 10.06
10-11
34. A weight-reduction program can be considered successful only when the weight loss
A. exceeds 10% of starting weight.
B. is maintained.
C. results in a BMI of below 25.
D. All of these choices are correct.
Section: 10.06
35. A sound program for weight reduction should include

A. control of total energy intake.
B. increased physical activity.
C. modification of food habits.
Section: 10.06
36. An example of an appropriate weight-loss strategy would be a

A. food plan that meets the nutritional needs of the patient.
B. diet based on readily obtainable foods.
C. plan that encourages increased physical activity.
D. plan that helps the patient relinquish obesity-promoting beliefs.
Section: 10.06
10-12
37. Physical activity is most likely to lead to successful weight loss if it

A. is performed at high intensity.
B. is performed regularly.
C. leads to significant loss of body water.
D. causes muscle soreness.
Section: 10.06
38. Keeping tempting snack foods stashed in the cupboards or freezer instead of leaving them
in plain view is an example of
A. cognitive restructuring.
B. chain-breaking.
C. self-monitoring.
D. stimulus control.
Section: 10.06
39. Kevin wants to treat himself to a hot fudge sundae whenever he has a stressful day. He
decides that a more appropriate response to a stressful day would be a brisk walk. Which of
the following behavior modification techniques has he used?
A. Cognitive restructuring
B. Self-monitoring
C. Contingency management
D. Stimulus control
Section: 10.06
10-13
40. By keeping a detailed food diary, the individual who is trying to lose weight can discover
A. emotions that lead to poor eating habits.

B. social influences affecting eating and food choices.
C. external cues that lead to overeating.
Section: 10.06
41. All of the following are useful behavior modification principles for weight control
EXCEPT
A. eliminating favorite foods from one's diet.
B. working out with a friend.
C. recording eating behaviors to identify situations that contribute to overeating.
D. shopping from a grocery list.
Section: 10.06
42. The best way to handle a situation in which you "go off" your meal plan for weight loss is
to
A. go ahead and eat anything you want.
B. skip eating tomorrow.
C. assume lapses will occur and re-establish the program but feel guilty.
D. learn from the experience by identifying triggers so that a repeat can be avoided.
Bloom's: 3. Apply
Section: 10.06
10-14
43. Maintenance of weight loss is fostered by

A. eating breakfast.
B. having a regular exercise plan.
C. self-monitoring.
D. All of these responses are correct.
Section: 10.06
44. The highest rate of weight-loss success and maintenance among people with morbid
obesity is seen with
A. very-low-calorie diets (VLCDs).
B. jaw wiring.
C. gastroplasty.
D. commercial weight-loss programs.
Learning Outcome: 10.09 Describe treatments for severe obesity.
Section: Medical Perspective
45. The primary intent of gastroplasty is to

A. speed transit time.
B. limit stomach volume.
C. prevent snacking.
10-15
46. A fad diet for weight loss

A. can result in quick weight loss.
B. usually fails because habits are not changed.
C. may be nutritionally inadequate.
Learning Outcome: 10.07 Discuss the characteristics of fad diets.
Section: 10.07
47. A weight-loss program is probably a fad diet if it

A. recommends expensive nutrient supplements.
B. uses testimonials from famous people to promote the diet.
C. promotes quick weight loss.
D. guarantees weight-loss success for everyone.
Section: 10.07
48. Eating disorders frequently co-occur with which of the following psychological
disorders?
A. depression
B. substance abuse
C. anxiety disorders
Learning Outcome: 10.11 Describe the causes of, effects of, typical persons affected by, and treatment for anorexia nervosa, bulimia
nervosa, and binge-eating disorder.
Section: 10.08
10-16
49. Anorexia nervosa can be defined as

A. compulsive eating.
B. purging.
C. hyperactivity.
D. psychological denial of appetite.
Section: 10.08
50. A condition of self-induced semi-starvation is called

A. bulimia.
B. anorexia nervosa.
C. kwashiorkor.
D. baryophobia.
Section: 10.08
51. The semi-starvation of anorexia nervosa results in many physiological changes, such as
A. decreased basal metabolism.
B. lanugo.
C. iron-deficiency anemia.
D. dry, scaly, cold skin.
Section: 10.08
10-17
52. Anorexic individuals have trouble maintaining normal body temperature because of
A. loss of body fat as insulation.
B. lack of appropriate clothing as the person tries to show off his/her extreme thinness.
C. increased synthesis of the thyroid hormone.
D. wearing baggy clothes.
Section: 10.08
53. Lanugo is
A. a substitute for missing adipose tissue.
B. an insulator of body organs.
C. fine downy hair covering the body.
D. cessation of the menstrual cycle.
Section: 10.08
54. The most successful treatment for anorexia nervosa involves

A. isolation from the family and forced tube feeding.
B. dietary counseling on an outpatient basis by a registered dietitian.
C. inpatient psychological, nutritional, and medical therapy, often involving the whole family.
D. use of diuretics.
Section: 10.08
10-18
55. Bulimic patients often have a problem with

A. recognizing nutritious food choices.
B. eating enough food to maintain a healthy body weight.
C. obesity.
D. an inability to control responses to impulse and desire.
Section: 10.08
56. The essential difference between anorexia and bulimia

A. is age of onset. Bulimia begins in early childhood.
B. is gender. Men are far more likely to suffer from anorexia nervosa when they enter their
teens.
C. is that anorexic patients are much more secretive, while bulimia patients are much more
open about their eating disorder.
D. is that the bulimic turns to food during a crisis or problem, whereas the anorexic turns
away from food.
Section: 10.08
57. To counteract the binge, the bulimic patient may

A. induce vomiting.
B. take laxatives.
C. over-exercise.
Section: 10.08
10-19
58. Repeated self-induced vomiting may cause

A. tears in the esophagus.
B. stomach ulcers.
C. electrolyte imbalances.
D. tooth demineralization.
E. All of these choices are correct.
Section: 10.08
59. The major health risk from frequent vomiting due to bulimia nervosa is
A. potassium imbalance.
B. constipation.
C. lanugo.
D. swollen glands.
Section: 10.08
60. Eating disorders not otherwise specified

A. are not really an eating disorder but more of a perception of having one.
B. occur when a person can't decide whether to become an anorexic or bulimic.
C. refers to a broad category that includes symptoms from both anorexia and bulimia.
D. None of the answers are correct.
Section: 10.08
10-20
True / False Questions
61. Negative energy balance results from an energy deficit and weight loss occurs.
TRUE
Section: 10.01
62. The part of our energy expenditure that we have direct control over is voluntary physical
activity.
TRUE
Section: 10.01
63. As cholecystokinin secretion increases, appetite increases.

FALSE
Section: 10.03
64. Chewing contributes to satiety.

TRUE
Section: 10.03
10-21
65. Hunger signals change even while we eat.

TRUE
Section: 10.03
66. Stomach distention contributes to satiety.

TRUE
Section: 10.03
67. Metabolism of protein may promote satiety by decreasing the secretion of a hormone
called ghrelin.
TRUE
Section: 10.03
68. Being classified as overweight according to BMI does not necessarily equate to excess
health risks if a person makes wise food choices and exercises.
TRUE
healthy.
Section: 10.04
10-22
69. Women carry more body fat than men for reproductive purposes.
TRUE
healthy.
Section: 10.04
70. Weight loss should be the focus of a healthy lifestyle.

FALSE
healthy.
Section: 10.04
71. Identical twins raised in different environments tend to have different weight gain
patterns.
FALSE
Section: 10.05
72. Genes account for up to 20% of weight differences between people.

FALSE
Section: 10.05
10-23
73. Environmental factors are important influences on what we eat.

TRUE
Section: 10.05
74. Yo-yo dieters may eventually end up with more fat on their body, even if they end up
weighing the same on the scale.
TRUE
Learning Outcome: 10.08 Evaluate weight-loss programs to determine whether they are safe and likely to result in long-term weight loss.
Section: 10.07
75. Spot-reducing is a good way to lose weight in one area of the body.
FALSE
Section: 10.06
76. Losing weight is easier than keeping it off.

TRUE
Section: 10.06
10-24
77. Eating breakfast is a good strategy for losing weight.

TRUE
Section: 10.06
78. Setting a weight-loss goal of 10 pounds in six weeks is sound and attainable.
TRUE
Section: 10.06
79. Exercise leads to development of more lean tissue, which reduces basal metabolism.
FALSE
Section: 10.06
80. In treating morbid obesity with gastroplasty, the volume of the stomach is reduced to
approximately 30 milliliters.
TRUE
10-25
81. A VLCD may only supply 400 to 800 kcal per day.
TRUE
82. Most likely, a weight-reduction program that requires dieters to only eat 20 different
foods is a sound diet plan.
FALSE
Bloom's: 5. Evaluate
Section: 10.07
83. Fad diets rarely lead to lasting weight loss or positive changes in eating and exercise
habits.
TRUE
Section: 10.07
84. Treating physical and emotional problems early helps prevent eating disorders.
TRUE
Learning Outcome: 10.12 Explain methods for reducing the development of eating disorders, including the use of warning signs to identify
early cases.
Section: 10.08
Matching Questions
10-26
85. Match the term with its description.
1. Lean tissue All involuntary activity 5

2. Body Mass Index BMI > 30 4
3. Fat tissue Fat cells, adipose tissue 3
4. Obesity A method for evaluating health risk 2
5. Basal metabolism Muscles, liver, kidney, etc. 1
healthy.
Section: 10.01
Section: 10.04
86. Match the term with an example.
1. Contingency Separating the act of watching a movie with the act

management of eating buttered popcorn and sliced cheese 2
Taking the route home from work that does not go
2. Chain-breaking past a favorite fast food establishment 5
Taking a jog with a friend instead of raiding the
3. Self-monitoring refrigerator after a stressful final exam 4
4. Cognitive Planning to work out with an aerobics DVD if bad
restructuring weather prevents outdoor exercise 1
Keeping a record of diet and activity habits to
5. Stimulus control identify patterns that contribute to obesity 3
Section: 10.06
10-27
Essay Questions
87. How does leptin affect appetite?
Answers will vary.
Section: 10.03
88. Explain how hunger signals change as we eat.
Answers will vary.
Section: 10.03
89. Is a craving for chocolate a sign of hunger?
Answers will vary.
Section: 10.03
90. What everyday physical activities can help increase energy output?
Answers will vary.
Section: 10.06
10-28
91. What are the advantages and disadvantages of skinfold measurements as a technique for
assessing body composition?
Answers will vary.
Bloom's: 5. Evaluate
healthy.
Section: 10.04
92. Which body fat measurement is the most accurate?
Answers will vary.
healthy.
Section: 10.04
93. Describe two genetic disorders/diseases that can cause obesity.
Answers will vary.
Section: 10.05
94. Name the three important components of a successful weight-management program.
Answers will vary.
Section: 10.06
10-29
95. Why is quick weight loss usually a loss of fluid, protein, and glycogen?
Answers will vary.
Section: 10.07
96. What usually happens when someone begins eating again after following a fad diet?
Answers will vary.
Section: 10.07
97. Compare and contrast anorexia nervosa and bulimia. In what ways are they similar? In
what ways are they different?
Answers will vary.
Section: 10.08
98. How can family therapy help in the treatment of a patient with an eating disorder?
Answers will vary.
Section: 10.08
10-30
99. Someone you know is suspected of having an eating disorder. What are some of the steps
you can take to help this person?
Answers will vary.
Bloom's: 3. Apply
Learning Outcome: 10.12 Explain methods for reducing the development of eating disorders, including the use of warning signs to identify
early cases.
Section: 10.08
True / False Questions
100. Ghrelin is a protein that increases appetite

TRUE
Multiple Choice Questions
101. Which of the following represents a BMI range considered to be healthy for most adult
men and women
A. 10-14
B. 15-18
C. 19-24
D. 25-30
102. The thermic effect of food represents:

A. the BMR minus the energy used in physical activity
B. the decrease in food energy due to cooking
C. the increase in energy expenditure associated with the body's digestion of food
D. the body's storage of food as fat for insulation
10-31
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Wardlaws Perspectives in Nutrition 9Th Edition Byrd Bredbenner Test Bank Full Chapter PDF

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Wardlaws Perspectives In Nutrition 9th

Edition Byrd-Bredbenner Test Bank

Multiple Choice Questions

2. When energy intake is greater than energy output, body weight

4. The body's total daily energy expenditure includes

6. Compared to men, the basal metabolic rate of women is

8. A factor that can decrease BMR is

9. The best predictor of your basal metabolic rate is

12. Consumption of a very-low-calorie diet

150 lbs / 2.2 lbs/kg = 68 kg x 1.0 kcal/kg/hr = 68 kcal/hr

15. The ratio of body weight to height is represented as

16. Hunger can be defined as

17. Satiety is largely regulated by the

(154 lb x 703) / (70 in)2 = 108,262 / 4900 = 22

20. A body mass index of 40 represents

25. A "thrifty metabolism" is a genetic predisposition that

26. The set-point theory proposes that

31. How many calories are in one pound of fat?

35. A sound program for weight reduction should include

36. An example of an appropriate weight-loss strategy would be a

37. Physical activity is most likely to lead to successful weight loss if it

A. emotions that lead to poor eating habits.

43. Maintenance of weight loss is fostered by

45. The primary intent of gastroplasty is to

46. A fad diet for weight loss

47. A weight-loss program is probably a fad diet if it

49. Anorexia nervosa can be defined as

50. A condition of self-induced semi-starvation is called

54. The most successful treatment for anorexia nervosa involves

55. Bulimic patients often have a problem with

56. The essential difference between anorexia and bulimia

57. To counteract the binge, the bulimic patient may

58. Repeated self-induced vomiting may cause

60. Eating disorders not otherwise specified

True / False Questions

63. As cholecystokinin secretion increases, appetite increases.

64. Chewing contributes to satiety.

65. Hunger signals change even while we eat.

66. Stomach distention contributes to satiety.

70. Weight loss should be the focus of a healthy lifestyle.

72. Genes account for up to 20% of weight differences between people.

73. Environmental factors are important influences on what we eat.

76. Losing weight is easier than keeping it off.

77. Eating breakfast is a good strategy for losing weight.

85. Match the term with its description.

1. Lean tissue All involuntary activity 5

86. Match the term with an example.

1. Contingency Separating the act of watching a movie with the act

87. How does leptin affect appetite?

Answers will vary.

88. Explain how hunger signals change as we eat.

Answers will vary.

89. Is a craving for chocolate a sign of hunger?

Answers will vary.

Answers will vary.

Answers will vary.

92. Which body fat measurement is the most accurate?

Answers will vary.

93. Describe two genetic disorders/diseases that can cause obesity.

Answers will vary.

94. Name the three important components of a successful weight-management program.

Answers will vary.