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132
1. According to body mass index values, what 6. Which of the following does NOT describe the
fraction of the U.S. adult population is behavior of fat cells?
considered overweight or obese? a. The number decreases when fat is lost from
a. 1/10 the body
b. 1/6 b. The size is larger in obese people than in
c. 1/3 normal-weight people
d. 2/3 c. The storage capacity for fat depends on both
cell number and cell size
2. According to body mass index figures, what d. The number increases most rapidly in late
percentage of people aged 2-19 years are childhood and early puberty
overweight or obese?
a. 12 7. Tom was overweight when he was 13. During
b. 34 puberty he continued to gain weight steadily
c. 48 until at age 23, when he decided to lose weight.
d. 68 Tom successfully lost 50 pounds. Which of the
following most likely happened to Tom’s fat
3. Which of the following describes a trend of cells?
worldwide obesity? a. They shrank in size but did not decrease in
a. Nowadays, obesity is not seen in developing number
countries b. They melted away when he burned all the
b. Prevalence of obesity has leveled out in the excess fat
last few years in the U.S. c. They decreased in number but did not
c. The cut-off figure of the BMI for obesity decrease in size
varies from country to country d. They changed very little since fat cells
d. The obesity in other countries does not seem shrink only with a weight loss greater than
to increase risks for chronic diseases 100 pounds
4. What is the classification of a person who is 6 8. In the quest for achieving desirable body weight,
feet 4 inches tall and 202 lbs? adults have control over all of the following
a. Underweight EXCEPT
b. Healthy weight a. diet.
c. Overweight b. behavior.
d. Obese c. physical activity.
d. adipocyte number.
5. Which of the following is a characteristic of fat
cell development? 9. What is the rationale for the fat cell theory of
a. The amount of fat in the body is obesity?
substantially determined by the size of the a. Fat cell number increases dramatically after
fat cells puberty
b. More and larger fat cells are found in obese b. Fat cell number in an adult can decrease
people compared with healthy-weight only by fasting
persons c. Fat cell number increases most readily in
c. Fat cell number increases most readily late childhood and early puberty
during early adulthood, when energy d. Weight gain from overeating in adults takes
expenditure declines place primarily by increasing the number of
d. Fat cells may enlarge but not increase in fat cells
number upon reaching the age of 50 in
males and reaching menopause in women
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133
10. Which of the following is known to promote fat 15. Which of the following is a feature of the
storage in adipocytes? lipoprotein lipase enzyme?
a. Glucagon a. Its activity decreases after weight loss but
b. Lipoprotein lipase then rebounds quickly after resuming
c. Cellulite synthetase normal food intake
d. Lipoprotein synthetase b. Its activity can always increase but cannot
decrease and is, in part, controlled by the
11. The major function of lipoprotein lipase is to ratchet effect of metabolism
a. assist bile in the digestion of dietary lipids. c. Its activities in men and women are sex-
b. remove triglycerides from blood for storage. related and explain the differences in major
c. trigger adipokine release from adipose fat storage regions of the body
tissue. d. Its low activity in obese people explains, in
d. release triglycerides from storage within part, the inability to mobilize storage fat for
adipocytes. energy when following an energy-restricted
diet
12. Which of the following is a characteristic of the
lipoprotein lipase enzyme? 16. Obesity resulting from an increase in the size of
a. In men, the enzyme activity is high in fat cells is termed
abdominal fat cells a. hyperplastic obesity.
b. Obese people who lose weight show b. hypertrophic obesity.
markedly higher enzyme activity c. idiopenthic leptinemia.
c. Obese people have less enzyme activity in d. anaplastic hypometabolism.
their adipocytes than lean people do
d. In women, the enzyme activity is low in fat 17. Adverse effects on organs such as the liver from
cells within the breasts, hips, and thighs the presence of excess body fat is known as
a. lipotoxicity.
13. The most likely explanation for why women b. hyperplastic lipase.
readily store fat around the hips whereas men c. set point susceptibility.
readily store fat around the abdomen is gender d. hyper-responsive ghrelin.
differences in
a. blood insulin levels. 18. Hyperplastic obesity is related to a(n)
b. the activity of lipoprotein lipase. a. increase in fat absorption.
c. circulating lipid transport proteins. b. decrease in ketone formation.
d. the activity of lipoprotein synthetase. c. increase in the size of fat cells.
d. increase in the number of fat cells.
14. Which of the following is NOT a feature of fat
cell metabolism in men and women? 19. Obesity resulting from an increase in the
a. The rate of fat breakdown is higher in number of fat cells is termed
women than in men a. hyperplastic obesity.
b. The release of lower-body fat is more active b. hypertrophic obesity.
in men than in women c. idiopenthic leptinemia.
c. Lipoprotein lipase enzyme activity is d. anaplastic hypometabolism.
regulated by a gene that responds to weight
loss 20. Which of the following defines the body’s set
d. Fat storage in men develops primarily across point?
the abdomen whereas in women it is found a. Minimum weight of a person
chiefly around the hips and thighs b. Maximum weight of a person
c. Point at which a person’s weight plateaus
before dropping again quickly
d. Point above which the body tends to lose
weight and below which it tends to gain
weight
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134
21. Which of the following is a characteristic of the 27. What are the observed effects of sleep
rate of dietary fat oxidation? deprivation on leptin and ghrelin?
a. It is lower in obese people a. Leptin and ghrelin both increase
b. It is independent of LPL activity b. Leptin and ghrelin both decrease
c. It is higher in females than males c. Leptin decreases while ghrelin increases
d. It is independent of the body’s set point d. Leptin increases while ghrelin decreases
22. Which of the following is a characteristic of the 28. As a new assistant in a weight-loss research
risk for obesity? laboratory, you are given a tour of the mouse
a. It is higher in fraternal than identical twins laboratory. Why is the leptin-deficient mouse
b. It is associated more with environment than much larger than its leptin-sufficient
genetics counterpart?
c. It is usually higher in people with more a. Leptin deficiency causes lower levels of
brown adipose tissue ghrelin
d. It is higher in people who have obese b. Leptin deficiency enhances appetite and
friends, siblings, or a spouse decreases energy expenditure
c. Leptin deficiency causes psychological
23. What is Prader-Willi syndrome? depression, which leads to increased food
a. Altered receptor activity for leptin intake
b. A genetic disorder resulting in obesity d. Leptin deficiency reduces the desire to do
c. Fat accumulation in the liver of gastric physical activity, resulting in more excess
bypass patients energy available for fat storage
d. A failure to adapt to alternating periods of
excess and inadequate energy intake 29. Which of the following describes a relationship
between leptin and energy balance?
24. Which of the following is a feature of weight a. Fat cell sensitivity to leptin is higher in
gain and genetics? obese people
a. Obese people can change their genome but b. A deficiency of leptin is characteristic of all
not their epigenome obese people
b. Exercise has little, if any, effect on the c. Blood levels of leptin usually correlate
genetic influence on weight gain directly with body fat
c. Identical twins are half as likely to weigh the d. Major functions of leptin include an increase
same compared with fraternal twins in hunger and a decrease in metabolic rate
d. Adopted children tend to have body weights
more like their biological parents than their 30. Which of the following is a feature of leptin?
adoptive parents a. It is an enzyme
b. It is a satiety signal
25. On which organ or tissue does leptin primarily c. It is usually deficient in obese people
act? d. It is secreted by the brain and acts on fat
a. Pancreas cells
b. Intestines
c. Adipocytes 31. Which of the following is a feature of ghrelin?
d. Hypothalamus a. It is a metabolic antagonist of leptin
b. It stimulates appetite and energy storage
26. Which of the following is known to cause a c. The blood level in the fasting state correlates
reduction in fat cell number in mice? directly with body weight
a. Injection of leptin d. It is released in high amounts from
b. Supplements of ghrelin adipocytes during periods of excess energy
c. Long-term resistance exercise intake
d. Consumption of high-protein diets
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135
32. Why, in part, is weight loss more successful with 38. What primarily determines a person’s
exercise and also after bypass surgery? susceptibility to obesity?
a. Ghrelin levels are relatively low a. Heredity only
b. Adiponectin levels are relatively high b. Environment only
c. PYY release from the hypothalamus is c. Fat content of diet
suppressed d. Heredity and environment
d. Leptin release from subcutaneous fat stores
is enhanced 39. Which of the following is the best evidence that
environment must play a role in obesity?
33. Which of the following is a feature of ghrelin? a. The rate of obesity has been rising while the
a. High blood levels are found in obese people gene pool has remained relatively constant
b. Its major role in the body is in suppressing b. The recognition that identical twins reared
appetite apart have body weights similar to their
c. It is secreted by adipocytes and promotes biological parents
negative energy balance c. The development of precise body
d. Its blood concentration is very high in composition methodologies that define
people with anorexia nervosa adipose storage sites based on gender
d. The discovery of uncoupling proteins that
34. What serves as the body’s chief storage site for explain the variations in energy metabolism
lipids? among lean and overweight people
a. Yellow fat
b. Brown adipose tissue 40. Which of the following is NOT a characteristic
c. White adipose tissue of food portion sizes?
d. High-density lipoproteins a. They are both high in fat and large in size at
restaurants
35. What is the significance of the uncoupling b. They have increased in general and this
proteins in adipose tissue? change parallels the increasing prevalence of
a. Increased loss of energy as heat obesity
b. Reduction of fat cell number c. Reducing portion size has a bigger impact
c. Lowering of basal metabolism than reducing energy density as a means of
d. Proliferation of fat cell number lowering total energy intake
d. They have increased most notably at fast-
36. Kirima is a Native Eskimo who lives in one of food restaurants compared with
the coldest regions in the world. What type of conventional eating establishments
adipose tissue is most effective at helping her to
maintain warm body temperatures during the 41. Which of the following is a feature of taking diet
coldest parts of the year? histories to gauge energy intake?
a. Black a. They correlate strongly with current and past
b. White energy intakes
c. Brown b. Their accuracy correlates strongly with an
d. Yellow obesogenic environment
c. Only overweight and obese people report
37. Which of the following is a characteristic of the inaccurate energy intakes
body’s major types of adipose tissue? d. Both normal and obese people commonly
a. Very little brown fat is found in adults, misreport actual energy intakes
whereas more is seen in infants
b. White adipose is especially important in 42. Which of the following is a feature of NEAT?
infants as a moderator of temperature a. It is the kcal expended in vigorous activity
extremes b. It is the time (minutes/day) spent in vigorous
c. The uncoupled reactions in brown and white exercise
adipose are the result of LPL-induced c. It is about 350 kcal/day higher in lean than
hydrolysis of ATP obese people
d. Among the three types of adipose, namely, d. It activates brown adipose tissue in response
white, yellow, and brown, the white to moderate but sustained physical activity
adipocytes account for the greatest amount
of heat expenditure
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136
43. Compared with non-obese people, obese people 48. Aggressive treatment should be introduced in
have a lower overweight people if they have which of the
a. basal metabolic rate. following risk factors?
b. thermic effect of food. a. Hypertension only
c physical activity level. b. Cigarette smoking only
d. metabolic response to exercise. c. High LDL and low HDL
d. Impaired glucose tolerance only
44. Which of the following is a feature of physical
inactivity and energy balance? 49. Which of the following is NOT a characteristic
a. There is a strong genetic component to of obese people?
reduced physical activity of overweight a. Most obese people maintain their weight
people losses
b. Differences in the time obese and lean b. Obese people often have feelings of
people spend lying, sitting, standing, and rejection
moving account for about 350 kcalories per c. In many cultures, obesity is viewed as a sign
day of robust health
c. Although watching television correlates with d. Most weight-loss programs emphasize
weight gain, playing video games does not, willpower and hard work to achieve long-
presumably due to the heightened term weight loss
excitement engendered by action games
d. Extraordinarily inactive people who lower 50. What percentage of people in the United States
their food intakes below that of their lean who use nonprescription weight-loss products
counterparts activate brown adipose tissue have a normal weight?
uncoupling proteins that stimulate a. 5
hyperthermic weight loss b. 10
c. 20
45. Television watching contributes to obesity for all d. 35
of the following reasons EXCEPT
a. it promotes inactivity. 51. A popular eating plan that promises quick weight
b. it promotes between-meal snacking. loss is known as a(n)
c. it replaces time that could be spent eating. a. fad diet.
d. it gives high exposure to energy-dense foods b. discretionary diet.
featured in the commercial advertisements. c. spot reduction program.
d. aggressive bariatric program.
46. To help prevent body fat gain, the DRI suggests
daily, moderately intense, physical activities 52. Which of the following is NOT a feature of
totaling nonprescription weight-loss products?
a. 20 minutes. a. Few are effective
b. 60 minutes. b. Many are shown to be dangerous
c. 1 1/2 hours. c. By law, all of them must explain the risks
d. 3 hours. associated with their plans
d. They lead to physical, metabolic, and
47. At any given time, approximately what psychosocial problems in their customers
percentage of all U.S. adults are attempting to
lose weight? 53. What is the principal reason that the FDA has
a. 10 banned the sale of products containing
b. 20 ephedrine?
c. 40 a. The costs are prohibitive
d. 60 b. The products were found to be ineffective
for weight loss
c. The products were implicated in several
cases of heart attacks and seizures
d. The products were found to contain
contaminants that were believed to be
responsible for inducing liver failure
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137
54. Which of the following is a feature of weight- 59. What is the primary action of orlistat, a weight-
loss remedies? loss drug?
a. Dietary supplements are not necessarily a. It reduces taste sensation
tested for safety or effectiveness b. It inhibits lipoprotein lipase
b. Body wraps and creams that have FDA c. It inhibits pancreatic lipase
approval are helpful for weight-reduction d. It alters circulating leptin concentrations
regimes
c. Sauna baths may reach temperatures high 60. Which of the following is NOT one of the
enough to melt visceral but not factors that meet the conditions for surgical
subcutaneous fat stores intervention for weight loss in obese people?
d. Hot baths raise the metabolic rate by 5-10% a. BMI of at least 40
for 1-2 hours and may serve as part of a b. Absence of psychological problems
general weight-loss program c. Ability to tolerate phendimetrazine, orlistat,
or phentermine
55. Clinically severe obesity is also known as d. Failure of diet and exercise to promote
a. morbid obesity. acceptable weight loss
b. metabolic syndrome.
c. leptin-resistant obesity. 61. All of the following are characteristics of the
d. psychological-resistant syndrome. results of weight-loss surgery EXCEPT
a. hunger is suppressed.
56. Which of the following is a feature of b. deficiencies of vitamins and minerals are
prescription drug use for treatment of obesity? common in the long term.
a. Most drugs may be safely prescribed even in c. dramatic improvements are seen in blood
otherwise healthy obese people lipids, diabetes, and blood pressure.
b. Most experts believe that drugs should not d. medical supervision in the postsurgery
be used because obesity is not a disease period is required only for the first 6-9
c. Most currently available drugs are highly months.
effective in both the short and long term
d. The use of "off-label" drugs is common to 62. Which of the following is a feature of gastric
take advantage of their modest weight loss surgery for the treatment of clinically severe
effects obesity?
a. Weight regain almost never occurs
57. The prescription drug phentermine acts by b. It is always an irreversible medical
regulating the utilization of procedure
a. blood insulin. c. It is less effective than traditional
b. norepinephrine. liposuction
c. hormone-sensitive lipase. d. It diminishes the amount of food that can be
d. adipocyte lipoprotein lipase. eaten without GI distress
58. Your patient, Mr. Sinclair, has a BMI of 43 and 63. Which of the following is a characteristic of
is taking drugs to lose weight. He has heard that liposuction?
some drugs cause lots of gastrointestinal a. It often improves blood pressure and insulin
discomfort and would prefer to take one that sensitivity
doesn’t give him any of these side effects. Which b. The typical loss of body weight ranges from
of the following should be prescribed for Mr. 25 to 50 lbs
Sinclair? c. Within a year, body fat returns, primarily to
a. Olestra the abdomen
b. Orlistat d. It is considered a valid but slightly less
c. Serotonin effective alternative to gastric bypass
d. Phentermine
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138
64. Which of the following describes the research 70. As a general rule, what minimum number of
results regarding obese women in weight-loss kcalories per day is necessary to ensure
programs? nutritional adequacy in an eating plan for
a. They were mostly satisfied with a 15% reducing body weight in men?
reduction in weight a. 500
b. They initially expected to lose unrealistic b. 800
amounts of weight c. 1200
c. They typically lost about 30% more weight d. 1600
than researchers predicted
d. They experienced fewer psychological 71. Which of the following is a characteristic of
benefits than expected after losing weight breakfast eating?
a. Breakfast skippers have higher BMRs up
65. In a weight reduction regimen, the most realistic until their first meal of the day
time frame for losing 10% of initial body weight b. Eating breakfast once per week conveys the
is same benefits as 5 times per week
a. 6 weeks. c. People who eat breakfast frequently have a
b. 3 months. lower BMI than breakfast skippers
c. 6 months. d. People who skip breakfast have lower 24-
d. 1 year. hour energy intakes than breakfast eaters
66. What is a safe rate of weight loss on a long-term 72. Which of the following would be most effective
basis for most overweight people? at lowering energy intake in a person on a weight
a. 0.5-2 lbs/week reduction program?
b. 3-4 lbs/week a. Decrease portion sizes
c. 5% body weight/month b. Select less energy-dense foods
d. 10% body weight/month c. Restrict fiber intake as a means to reduce
excess water retention
67. What minimum amount of body weight loss (lbs) d. Consume a small high-fat snack before each
is shown to improve physical capabilities and meal to reduce appetite
quality of life?
a. 5-10 73. The feeling of satiety from weight-loss diets is
b. 20-25 best achieved by diets rich in
c. 35-40 a. long-chain fats only.
d. 55-60 b. short-chain fats only.
c. simple carbohydrates.
68. Which of the following is NOT a sensible d. complex carbohydrates.
guideline for diet plans?
a. Consume low-fat foods regularly 74. Which of the following is a feature of meal
b. Eat rapidly to avoid prolonged contact with eating?
food a. Taking large bites helps to reduce food
c. Adjust energy intake downward as weight intake
loss progresses b. Faster eating correlates with higher body
d. Include vegetables, fruits, and grains as the weight
mainstay of the diet c. Total kcal intake in higher when meals are
eaten more slowly
69. As a general rule, what minimum number of d. Satiety hormones are blunted when meals
kcalories per day is necessary to ensure are eaten more slowly
nutritional adequacy in an eating plan for
reducing body weight in women? 75. What is the best approach to weight loss?
a. 500 a. Avoid foods containing carbohydrates
b. 800 b. Eliminate all fats from the diet and decrease
c. 1200 water intake
d. 1600 c Greatly increase protein intake to prevent
body protein loss
d Reduce daily energy intake and increase
energy expenditure
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139
76. An important aid in any weight-loss diet 80. Which of the following is a feature of the body’s
program is to response to engaging in physical activity?
a. decrease water intake. a. After an intense and vigorous workout,
b. increase physical activity. metabolism remains elevated for several
c. speed up thyroid activity with metabolic hours
enhancers. b. Lower body fat is more readily lost from
d. develop ketosis by keeping carbohydrate vigorous exercises that work primarily the
intake as low as possible. hip and leg muscles
c. Blood glucose and fatty acid levels are low
77. Which of the following describes a connection immediately after working out, but
between physical activity and energy thereafter recover on their own
expenditure? d. After an intense workout, most people
a. Walking a mile uses about the same energy immediately feel the urge to eat a large
as running a mile carbohydrate meal to replace glycogen
b. Walking a mile uses about half as much stores
energy as running a mile
c. Exercising the leg muscles is effective at 81. A typical person who burns 200 kcalories during
burning away fat primarily around the thighs a 2-mile run would, in the postexercise period,
and hips burn an additional
d. Exercising the abdominal muscles is a. 30 kcalories.
effective at burning away fat primarily b. 75 kcalories.
around the abdomen c. 150 kcalories.
d. 300 kcalories.
78. Which of the following is a feature of the use of
artificial sweeteners to control body weight? 82. What is the principal reason that appetite is
a. They may lead to weight gain in some turned off immediately after a person finishes an
people intense workout?
b. They automatically lower a person’s daily a. The feeling of thirst overpowers the desire
energy intake for food
c. They delay gastric emptying time, leading to b. The elevated blood lactate level antagonizes
enhanced satiety ghrelin
d. They trigger epinephrine secretion, which c. Glucose and fatty acids are still abundant in
suppresses appetite the blood
d. The senses of smell and taste are suppressed
79. A person who weighs 150 lbs. and walks at a for at least one hour
pace of 3 miles/hr expends about how many
kcalories in that hour? 83. Which of the following is NOT a feature of the
a. 115 adaptive response to regular physical exercise?
b. 270 a. It curbs appetite
c. 410 b. It stimulates digestive function in the
d. 850 postexercise period
c. It increases energy expenditure in the
postexercise period
d. It triggers release of lipids from adipocytes
from all over the body
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140
85. Which of the following is a relation of “spot 90. To help maximize the long-term success of a
reducing” to exercise? person’s weight-loss program, which of the
a. No exercise can target fat removal from any following personal attitudes should be
specific area of the body encouraged in the individual?
b. Upper body fat is mostly unaffected by a. Strongly believing that weight can be lost
exercising lower body muscles b. Viewing the body realistically as being fat
c. Lower body fat in women is depleted at a rather than thin
faster rate than abdominal fat c. Refraining from expressing overconfidence
d. Abdominal fat in men is released more in ability to lose weight
readily with anaerobic exercise d. Accepting that little or no exercise is a part
of the lifestyle of most overweight people
86. Approximately how many kcalories are
expended per kilogram body weight when 91. Which of the following is NOT a feature of the
walking a mile at a moderate pace? effect of food accessibility on food intake?
a. 0.1 a. Keeping food out of sight is an effective
b. 1 way to eat less
c. 2.5 b. People underestimate the amount of a snack
d. 5 eaten when it is a short distance away
c. People eat more of a snack when it is on
87. Approximately how many kcalories per week their desk than when situated only 6 feet
should be expended in physical activity in order away
to maintain a weight loss? d. People at home would rather travel to the
a. 2000 store to obtain new food than eat the
b. 4000 leftovers
c. 6000
d. 9000 92. Which of the following is NOT an association
between the environment and food intake?
88. Which of the following does NOT represent a a. Distractions generally appear to reduce food
common environmental influence on eating intake
behaviors? b. The greater the number of foods at a meal,
a. Eating while viewing television promotes the more likely people will overeat
overconsumption c. The mere sight or smell of food prompts
b. Socializing with strangers during a meal people to commence eating even if they are
often leads to reduced food intake not hungry
c. The mere sight of food can signal a person d. Small portions of food on large plates lead
to commence eating, regardless of hunger people to underestimate the amount of food
d. Being in a pleasant atmosphere often eaten
lengthens the time of the meal but not the
amount of food eaten 93. An example of a behavior modification
technique for weight control is to
89. Which of the following is NOT a common a. feel guilty after you overeat.
behavior modification for losing weight? b. keep a record of your eating habits.
a. Shopping only when not hungry c. always clean your plate when you eat.
b. Eating only in one place and in one room d. have someone watch you to prevent
c. Participating in activities such as television overeating.
viewing only when not eating
d. Taking smaller portions of food but always 94. Which of the following is a feature of smoking
eating everything on the plate quickly and weight maintenance?
a. Smokers on average weigh about 5 lbs more
than nonsmokers
b. Smoking a cigarette increases the appetite
for energy-dense foods
c. People who give up smoking gain an
average of 10 lbs in the first year
d. Psychotherapy is effective at reducing either
smoking or body weight but not both
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141
95. Approximately what percentage of overweight 101. Approximately what percentage of U.S. adults
people in the United States have NOT been are classified as underweight?
successful at maintaining ≥10% weight loss for a. 0.2
≥1 year? b. 2
a. 5 c. 5
b. 25 d. 10
c. 55
d. 85 102. The classification of underweight is achieved
when the BMI first drops below
96. Which of the following is generally NOT a a. 14.
strategy associated with successful weight loss b. 18.5.
efforts? c. 20.
a. Eating breakfast d. 22.5.
b. Weighing yourself infrequently
c. Consulting a support person or group 103. Among the following, which is the most
d. Limiting television viewing time to <10 important strategy for an underweight person
hrs/week who wishes to achieve a healthy body weight?
a. A high-kcalorie diet plus regular exercise
97. Which of the following is a feature of energy b. A high-kcalorie diet and minimal exercise
metabolism in formerly obese people who have c. A high-protein diet plus regular exercise
lost weight? d. Total elimination of alcohol and exercise
a. Their basal metabolic rates are higher after
weight loss than during the obese state 104. Of the following, which is NOT among the
b. Energy expenditure is the same as in people recommended strategies for weight gain in an
who were never obese underweight person?
c. Energy requirements are lower than a. Behavior modification training
expected for their current body weight b. Increased physical activity, especially
d. Energy expenditure is the same per kg body strength training
weight as compared with the obese state c Forced awakening during the night for
supplemental meals and snacks
98. Approximately what percentage of overweight d. Consumption of regular meals and snacks
people who intentionally lose weight are able to that provide high-kcalorie foods in small
maintain at least a 10% weight loss for at least volumes
one year?
a. 5 105. All of the following are meal-planning strategies
b. 17 for underweight people who desire to gain
c. 50 weight EXCEPT
d. 85 a. they should eat at least 3 healthy meals
daily.
99. To qualify for successful weight-loss b. they should eat meaty appetizers rather than
maintenance, a 200-pound person who salads.
intentionally lost 20 lbs must hold the loss for at c. they should refrain from between-meal
least snacking, especially energy drinks.
a. 3 months. d. they should increase the amount of food
b. 6 months. consumed within the first 20 minutes of a
c. 1 year. meal.
d. 2 years.
106. Which of the following would NOT be part of a
100. Because obesity apparently has many causes, successful program of weight gain in an
even in a single individual, the best approach underweight individual?
seems to be a. Eat energy-dense foods
a. fasting. b. Drink energy-dense beverages
b. medicines. c. Eat a large number of small meals
c. prevention. d. Engage in regular physical exercise
d. genetic counseling.
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142
107. Fad diets often produce weight loss, at least 109. Jody is taking a nutrition class, and has been
initially, because assigned to evaluate a popular diet plan. She
a. they dictate the correct distribution of finds a description of a plan for her assignment
energy among the macronutrients. in a magazine at the grocery store. Which of the
b. they prevent rapid spikes and declines in following statements in the magazine would
one’s blood glucose level. suggest that this plan is an unsound, fad diet?
c. they don’t require people to count kcal, and a. “On this plan, you can lose up to 2 pounds
are thus easier to stick to. per week!”
d. they are designed to limit energy intake to b. “Once you complete this 6-month plan,
around 1200 kcal/day. you’ll never have to diet again.”
c. “Keep fresh fruit or carrot sticks in the
108. Which of the following is a characteristic of fridge at work so you won’t be tempted to
most fad diets? raid the vending machine for a snack.”
a. They produce long-lasting results just like d. “Starting an aerobic exercise plan may seem
healthy diets daunting, but you can start out with shorter,
b. They limit food choices, thereby reducing easier sessions and then build up to 3 or
energy intake more hours a week.”
c. They are balanced and therefore do not
require a dietary supplement
d. Their success depends on the ratios of
macronutrients more so than the total energy
value
Matching
A. 1 H. Orlistat O. Ephedrine
B. 2 I. Ghrelin P. Liposuction
C. 10 J. Atkins Q. Bypass
D. 40 K. Set point R. Lipoprotein lipase
E. 60 L. White fat S. Cognitive restructuring
F. 68 M. Ornish T. Obesogenic
G. Leptin N. Brown fat
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143
Essay
1. Summarize the trends in overweight and obesity in the United States and worldwide.
2. Discuss differences in fat cell metabolism between males and females.
3. Explain the role of lipoprotein lipase enzyme in fat cell metabolism.
4. Explain the set point theory of weight change.
5. Discuss the role of genetics and epigenetics in promoting excess weight gain and in discouraging weight loss.
6. List the major factors involved in obesity. Which ones can be controlled by dietary changes or behavior
modification?
7. Discuss the roles of leptin and ghrelin in the regulation of food intake and energy storage.
8. Discuss the interactive roles of leptin and ghrelin in food intake control.
9. Explain the significance and models of action of uncoupling reactions in energy metabolism.
10. Explain the association between ghrelin secretion and sleep.
11. Contrast the metabolic roles of white adipose tissue and brown adipose tissue.
12. Discuss the meaning and significance of the term “obesogenic environment.”
13. Explain the factors involved in the promotion of obesity by high-fat diets and food portion sizes.
14. Discuss the role of the restaurant industry in promoting excess food consumption.
15. Discuss the various factors related to the role of insufficient physical activity in energy balance.
16. What is “nonexercise activity thermogenesis” and what role does it play in energy balance regulation?
17. Discuss the recommendations for losing weight in population groups who are either overweight in good health,
obese or overweight with risk factors, or obese or overweight with a life-threatening condition.
18. Describe psychological problems encountered by obese people in their attempts to lose weight.
19. Explain the attraction of unsound weight-loss procedures and plans to obese people.
20. List several factors that help identify inappropriate, unsound, and possibly dangerous commercial weight-loss
programs.
21. Outline several weight-loss strategies that are considered dangerous.
22. Discuss the use of prescription drugs for the treatment of obesity, including modes of action and adverse side
effects.
23. Discuss the safety and efficacy of liposuction as a means of body fat reduction.
24. Describe the approaches for weight loss by surgery. What are the benefits and what are the adverse side effects
of these procedures?
25. In obese people, what are the physical and metabolic advantages from as little as a 5- to 10-lb loss of weight?
26. Describe a good weight-reduction diet in relation to energy content, meal size, carbohydrate and fat levels, and
water intake.
27. Outline the recommendations for a successful weight-loss diet.
28. What are the findings from studies of people on weight-loss diets who skip meals?
29. Discuss ways in which an increase in the water content of the diet plays an important role in body weight
management.
30. Explain the role of fiber in assisting weight loss.
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144
31. What are the results of research studies concerning the importance of low-energy-dense diets in weight-
reduction regimes?
32. Discuss the importance of carbohydrate selection and of sugar alternatives in a weight-loss program.
33. Describe the benefits of regular physical activity as an aid to weight-loss dieting.
34. Explain the relationship of physical activity and appetite control.
35. Explain what is meant by “spot reducing” and discuss its effectiveness in altering body fat content.
36. Describe the effects of socializing during meal times on quantity of food consumed.
37. Provide an explanation for the higher food consumption of people who eat in the presence of others.
38. Discuss the role of environmental influences on food intake.
39. How do package sizes and serving containers influence food intake?
40. Explain the role of behavior modification in weight reduction programs.
41. Why is cognitive behavior therapy an effective approach in helping overweight smokers?
42. Discuss the reasons why formerly overweight people may require less energy intake to maintain body weight
than their counterparts who were never overweight.
43. List 5 strategies common to people who have beers successful at maintaining their weight loss.
44. Present a sound diet plan for weight gain in the underweight person.
45. Why are fad diets so popular?
46. Compare and contrast the theory, strong points, and weak points of the Atkins diet with those of the Ornish diet.
47. List 5 guidelines each for identifying a fad diet and a healthy diet.
Answer Key (ANS = correct answer, REF = page reference, DIF = difficulty, OBJ = learning objective)
Multiple Choice
1. ANS: d REF: 262 DIF: Knowledge-level OBJ: 9.1
2. ANS: b REF: 262 DIF: Knowledge-level OBJ: 9.1
3. ANS: b REF: 262 DIF: Knowledge-level OBJ: 9.1
4. ANS: b REF: 263 DIF: Application-level OBJ: 9.1
5. ANS: b REF: 262 DIF: Knowledge-level OBJ: 9.1
6. ANS: a REF: 262 DIF: Knowledge-level OBJ: 9.1
7. ANS: a REF: 262 DIF: Application-level OBJ: 9.1
8. ANS: d REF: 262 DIF: Application-level OBJ: 9.1
9. ANS: c REF: 262 DIF: Knowledge-level OBJ: 9.1
10. ANS: b REF: 262 DIF: Knowledge-level OBJ: 9.1
11. ANS: b REF: 262 DIF: Knowledge-level OBJ: 9.1
12. ANS: a REF: 262-263 DIF: Knowledge-level OBJ: 9.1
13. ANS: b REF: 262-263 DIF: Application-level OBJ: 9.1
14. ANS: a REF: 262-263 DIF: Knowledge-level OBJ: 9.1
15. ANS: c REF: 262-263 DIF: Knowledge-level OBJ: 9.1
16. ANS: b REF: 262 DIF: Knowledge-level OBJ: 9.1
17. ANS: a REF: 262 DIF: Knowledge-level OBJ: 9.1
18. ANS: d REF: 262 DIF: Knowledge-level OBJ: 9.1
19. ANS: a REF: 262 DIF: Knowledge-level OBJ: 9.1
20. ANS: d REF: 263 DIF: Knowledge-level OBJ: 9.1
21. ANS: a REF: 263 DIF: Knowledge-level OBJ: 9.1
22. ANS: d REF: 264|266 DIF: Knowledge-level OBJ: 9.2
23. ANS: b REF: 264 DIF: Knowledge-level OBJ: 9.2
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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
145
24. ANS: d REF: 264 DIF: Knowledge-level OBJ: 9.2
25. ANS: d REF: 264 DIF: Knowledge-level OBJ: 9.2
26. ANS: a REF: 264 DIF: Knowledge-level OBJ: 9.2
27. ANS: c REF: 265 DIF: Knowledge-level OBJ: 9.2
28. ANS: b REF: 264-265 DIF: Application-level OBJ: 9.2
29. ANS: c REF: 264-265 DIF: Knowledge-level OBJ: 9.2
30. ANS: b REF: 264 DIF: Knowledge-level OBJ: 9.2
31. ANS: b REF: 265 DIF: Knowledge-level OBJ: 9.2
32. ANS: a REF: 265 DIF: Knowledge-level OBJ: 9.2
33. ANS: d REF: 265 DIF: Application-level OBJ: 9.2
34. ANS: c REF: 266 DIF: Knowledge-level OBJ: 9.2
35. ANS: a REF: 265-266 DIF: Knowledge-level OBJ: 9.2
36. ANS: c REF: 266 DIF: Application-level OBJ: 9.2
37. ANS: a REF: 266 DIF: Knowledge-level OBJ: 9.2
38. ANS: d REF: 266 DIF: Knowledge-level OBJ: 9.2
39. ANS: a REF: 266 DIF: Knowledge-level OBJ: 9.2
40. ANS: c REF: 267 DIF: Knowledge-level OBJ: 9.2
41. ANS: d REF: 266 DIF: Knowledge-level OBJ: 9.2
42. ANS: c REF: 267 DIF: Knowledge-level OBJ: 9.2
43. ANS: c REF: 267 DIF: Knowledge-level OBJ: 9.2
44. ANS: b REF: 267 DIF: Knowledge-level OBJ: 9.2
45. ANS: c REF: 267 DIF: Knowledge-level OBJ: 9.2
46. ANS: b REF: 267 DIF: Knowledge-level OBJ: 9.2
47. ANS: d REF: 268 DIF: Knowledge-level OBJ: 9.3
48. ANS: c REF: 268 DIF: Knowledge-level OBJ: 9.3
49. ANS: a REF: 269 DIF: Knowledge-level OBJ: 9.3
50. ANS: b REF: 269 DIF: Knowledge-level OBJ: 9.3
51. ANS: a REF: 269 DIF: Knowledge-level OBJ: 9.3
52. ANS: c REF: 269-270 DIF: Knowledge-level OBJ: 9.3
53. ANS: c REF: 269-270 DIF: Knowledge-level OBJ: 9.3
54. ANS: a REF: 270 DIF: Knowledge-level OBJ: 9.3
55. ANS: a REF: 270 DIF: Knowledge-level OBJ: 9.4
56. ANS: d REF: 270-271 DIF: Knowledge-level OBJ: 9.4
57. ANS: b REF: 271 DIF: Knowledge-level OBJ: 9.4
58. ANS: d REF: 271 DIF: Application-level OBJ: 9.4
59. ANS: c REF: 271 DIF: Knowledge-level OBJ: 9.4
60. ANS: c REF: 271 DIF: Application-level OBJ: 9.4
61. ANS: d REF: 271 DIF: Knowledge-level OBJ: 9.4
62. ANS: d REF: 271-272 DIF: Knowledge-level OBJ: 9.4
63. ANS: c REF: 271 DIF: Knowledge-level OBJ: 9.4
64. ANS: b REF: 273 DIF: Knowledge-level OBJ: 9.5
65. ANS: c REF: 273 DIF: Knowledge-level OBJ: 9.5
66. ANS: a REF: 273 DIF: Knowledge-level OBJ: 9.5
67. ANS: a REF: 273 DIF: Knowledge-level OBJ: 9.5
68. ANS: b REF: 274-277|284 DIF: Application-level OBJ: 9.5
69. ANS: c REF: 274 DIF: Knowledge-level OBJ: 9.5
70. ANS: c REF: 276 DIF: Knowledge-level OBJ: 9.5
71. ANS: c REF: 274 DIF: Knowledge-level OBJ: 9.5
72. ANS: b REF: 274-275 DIF: Application-level OBJ: 9.5
73. ANS: d REF: 275-276 DIF: Knowledge-level OBJ: 9.5
74. ANS: b REF: 275 DIF: Knowledge-level OBJ: 9.5
75. ANS: d REF: 274-278 DIF: Application-level OBJ: 9.5
76. ANS: b REF: 275-278 DIF: Application-level OBJ: 9.5
77. ANS: a REF: 278|280 DIF: Application-level OBJ: 9.5
78. ANS: a REF: 277 DIF: Knowledge-level OBJ: 9.5
79. ANS: b REF: 278|279 DIF: Application-level OBJ: 9.5
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license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
146
80. ANS: a REF: 279 DIF: Knowledge-level OBJ: 9.5
81. ANS: a REF: 279 DIF: Application-level OBJ: 9.5
82. ANS: c REF: 279 DIF: Application-level OBJ: 9.5
83. ANS: b REF: 279 DIF: Knowledge-level OBJ: 9.5
84. ANS: c REF: 279 DIF: Knowledge-level OBJ: 9.5
85. ANS: a REF: 280 DIF: Knowledge-level OBJ: 9.5
86. ANS: b REF: 279 DIF: Knowledge-level OBJ: 9.5
87. ANS: a REF: 279 DIF: Knowledge-level OBJ: 9.5
88. ANS: d REF: 280 DIF: Knowledge-level OBJ: 9.5
89. ANS: d REF: 281 DIF: Application-level OBJ: 9.5
90. ANS: a REF: 281-282 DIF: Application-level OBJ: 9.5
91. ANS: d REF: 280 DIF: Knowledge-level OBJ: 9.5
92. ANS: a REF: 280-281 DIF: Knowledge-level OBJ: 9.5
93. ANS: b REF: 281 DIF: Application-level OBJ: 9.5
94. ANS: c REF: 282 DIF: Knowledge-level OBJ: 9.5
95. ANS: d REF: 283 DIF: Application-level OBJ: 9.5
96. ANS: b REF: 284 DIF: Knowledge-level OBJ: 9.5
97. ANS: c REF: 284 DIF: Knowledge-level OBJ: 9.5
98. ANS: b REF: 283 DIF: Application-level OBJ: 9.5
99. ANS: c REF: 283 DIF: Application-level OBJ: 9.5
100. ANS: c REF: 284 DIF: Knowledge-level OBJ: 9.5
101. ANS: b REF: 285 DIF: Knowledge-level OBJ: 9.6
102. ANS: b REF: 285 DIF: Knowledge-level OBJ: 9.6
103. ANS: a REF: 286 DIF: Application-level OBJ: 9.6
104. ANS: c REF: 286 DIF: Application-level OBJ: 9.6
105. ANS: c REF: 286 DIF: Application-level OBJ: 9.6
106. ANS: c REF: 286 DIF: Application-level OBJ: 9.6
107. ANS: d REF: 294 DIF: Knowledge-level OBJ: 9.7
108. ANS: b REF: 294 DIF: Knowledge-level OBJ: 9.7
109. ANS: b REF: 295 DIF: Application-level OBJ: 9.7
Matching
1. ANS: F REF: 262 DIF: Knowledge-level OBJ: 9.1
2. ANS: R REF: 262|263 DIF: Knowledge-level OBJ: 9.1
3. ANS: T REF: 266 DIF: Knowledge-level OBJ: 9.2
4. ANS: K REF: 263 DIF: Knowledge-level OBJ: 9.1
5. ANS: S REF: 282 DIF: Knowledge-level OBJ: 9.5
6. ANS: G REF: 264 DIF: Knowledge-level OBJ: 9.2
7. ANS: I REF: 265 DIF: Knowledge-level OBJ: 9.2
8. ANS: M REF: 293 DIF: Knowledge-level OBJ: 9.7
9. ANS: L REF: 266 DIF: Knowledge-level OBJ: 9.2
10. ANS: N REF: 266 DIF: Knowledge-level OBJ: 9.2
11. ANS: C REF: 269 DIF: Knowledge-level OBJ: 9.3
12. ANS: O REF: 269-270 DIF: Knowledge-level OBJ: 9.3
13. ANS: J REF: 292 DIF: Knowledge-level OBJ: 9.7
14. ANS: Q REF: 272 DIF: Knowledge-level OBJ: 9.4
15. ANS: H REF: 271 DIF: Knowledge-level OBJ: 9.4
16. ANS: D REF: 270 DIF: Knowledge-level OBJ: 9.4
17. ANS: P REF: 271 DIF: Knowledge-level OBJ: 9.4
18. ANS: A REF: 273 DIF: Knowledge-level OBJ: 9.5
19. ANS: E REF: 267 DIF: Knowledge-level OBJ: 9.2
20. ANS: B REF: 285 DIF: Knowledge-level OBJ: 9.6
Essay
1. REF: 261-262 DIF: Knowledge-level OBJ: 9.1
2. REF: 262-263 DIF: Knowledge-level OBJ: 9.1
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147
3. REF: 262-263 DIF: Knowledge-level OBJ: 9.1
4. REF: 263 DIF: Knowledge-level OBJ: 9.1
5. REF: 264-266 DIF: Knowledge-level OBJ: 9.2
6. REF: 262-268 DIF: Knowledge-level OBJ: 9.2
7. REF: 264-265 DIF: Knowledge-level OBJ: 9.2
8. REF: 264-265 DIF: Knowledge-level OBJ: 9.2
9. REF: 265-266 DIF: Knowledge-level OBJ: 9.2
10. REF: 265 DIF: Knowledge-level OBJ: 9.2
11. REF: 265-266 DIF: Knowledge-level OBJ: 9.2
12. REF: 266-267 DIF: Knowledge-level OBJ: 9.2
13. REF: 266-267 DIF: Knowledge-level OBJ: 9.2
14. REF: 266-267 DIF: Knowledge-level OBJ: 9.2
15. REF: 267 DIF: Knowledge-level OBJ: 9.2
16. REF: 267 DIF: Knowledge-level OBJ: 9.2
17. REF: 268 DIF: Knowledge-level OBJ: 9.3
18. REF: 269 DIF: Knowledge-level OBJ: 9.3
19. REF: 269-270 DIF: Knowledge-level OBJ: 9.3
20. REF: 269-270|295 DIF: Knowledge-level OBJ: 9.3|9.7
21. REF: 269-270 DIF: Knowledge-level OBJ: 9.3
22. REF: 270-271 DIF: Knowledge-level OBJ: 9.4
23. REF: 271 DIF: Knowledge-level OBJ: 9.4
24. REF: 271-272 DIF: Knowledge-level OBJ: 9.4
25. REF: 273 DIF: Knowledge-level OBJ: 9.5
26. REF: 274-277 DIF: Knowledge-level OBJ: 9.5
27. REF: 274-277 DIF: Knowledge-level OBJ: 9.5
28. REF: 274 DIF: Knowledge-level OBJ: 9.5
29. REF: 275-276 DIF: Knowledge-level OBJ: 9.5
30. REF: 275-276 DIF: Knowledge-level OBJ: 9.5
31. REF: 275-276 DIF: Knowledge-level OBJ: 9.5
32. REF: 277 DIF: Knowledge-level OBJ: 9.5
33. REF: 277-279 DIF: Knowledge-level OBJ: 9.5
34. REF: 279 DIF: Knowledge-level OBJ: 9.5
35. REF: 280 DIF: Knowledge-level OBJ: 9.5
36. REF: 280 DIF: Knowledge-level OBJ: 9.5
37. REF: 280 DIF: Knowledge-level OBJ: 9.5
38. REF: 280-281 DIF: Knowledge-level OBJ: 9.5
39. REF: 281 DIF: Knowledge-level OBJ: 9.5
40. REF: 281-283 DIF: Knowledge-level OBJ: 9.5
41. REF: 282 DIF: Knowledge-level OBJ: 9.5
42. REF: 283-284 DIF: Knowledge-level OBJ: 9.5
43. REF: 284 DIF: Knowledge-level OBJ: 9.5
44. REF: 286 DIF: Knowledge-level OBJ: 9.6
45. REF: 292-294 DIF: Knowledge-level OBJ: 9.7
46. REF: 292-293|294 DIF: Knowledge-level OBJ: 9.7
47. REF: 294-295 DIF: Knowledge-level OBJ: 9.7
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