CHapter 5 & 6



Chapter 5 & 6

Multiple Choice

Identify the letter of the choice that best completes the statement or answers the question.

____ 1. Hunger is

|a. |a desire for food. |

|b. |a response to stretched stomach walls. |

|c. |a physical need for food. |

|d. |a learned response. |

____ 2. People’s food choices are NOT affected by

|a. |cultural and ethnic background. |c. |hunger. |

|b. |convenience. |d. |family and friends. |

____ 3. Complex carbohydrates are found in

|a. |fruit. |c. |sugarcane. |

|b. |milk. |d. |potatoes. |

____ 4. The nine essential amino acids are

|a. |not found in foods. |c. |all present in incomplete proteins. |

|b. |not made by the body. |d. |made by the body. |

____ 5. Fats are a type of

|a. |lipid. |c. |vitamin. |

|b. |mineral. |d. |protein. |

____ 6. Fat-soluble vitamins

|a. |do not build up in the body. |c. |are not needed by the body. |

|b. |are absorbed by fat. |d. |pass easily into the bloodstream. |

____ 7. Animal fats and tropical oils are

|a. |usually liquid at room temperature. |

|b. |thought to be more healthful than vegetable oils. |

|c. |higher in unsaturated fatty acids. |

|d. |higher in saturated fatty acids. |

____ 8. Coach Hiett has no desire to consume black beans. This food choice is affected by her ______.

|a. |Environment |c. |Appetite |

|b. |Hunger |d. |Emotions |

____ 9. If I study all week, I can go to CiCi’s with my friends on Saturday, is an example of eating for which reason?

|a. |Positive Punishment |c. |Negative Punishment |

|b. |Positive Reinforcement |d. |Negative Reinforcement |

____ 10. The Nutrition Facts panel on food labels includes information on

|a. |the number of calories per serving. |c. |the expiration date. |

|b. |the price per unit. |d. |the cooking process used. |

____ 11. Fiber is an indigestible complex carbohydrate that helps to keep you ________.

|a. |Fat-free |c. |Awesome |

|b. |Regular |d. |Normal |

____ 12. What will happen if you take in more calories than you burn?

|a. |Your metabolism will increase. |

|b. |Your amount of stored body fat may increase. |

|c. |Your body will excrete the excess calories. |

|d. |You will maintain your current weight. |

____ 13. This type of cholesterol helps prevents build up in arteries and lowers the risk of heart disease.

|a. |LDL |

|b. |MCL |

|c. |ACL |

|d. |HDL |

____ 14. Body mass index is a way to measure body content by using which information?

|a. |Skin fold measurements |c. |Weight/Height |

|b. |Hip/Waist Ratio |d. |Weight/ Hip Measurement |

____ 15. An ectomorph somatotype can be represented by which of the following?

|a. |O |

|b. |¦ |

|c. |l l |

|d. |▼ |

____ 16. An easy way to add variety to your meal is to ______________.

|a. |“Taste the rainbow” |c. |“Don’t let hunger get to you” |

|b. |“Don’t have to eliminate, just limit” |d. |Eliminate your fat intake |

____ 17. It is important to drink plenty of water before and during a heavy workout because keeping hydrated

|a. |helps you to perspire more. |c. |prevents you from perspiring. |

|b. |causes an electrolyte imbalance. |d. |prevents an electrolyte imbalance. |

____ 18. Which contributes to obesity?

|a. |avoiding fast food |

|b. |a sedentary lifestyle |

|c. |having excess muscle tissue |

|d. |a balance of high-fat and low-fat foods in the diet |

____ 19. Anorexia nervosa

|a. |is not as serious as bulimia. |

|b. |usually goes away on its own. |

|c. |has consequences similar to malnutrition and starvation. |

|d. |is serious, but not life threatening. |

____ 20. Which of the following describes a person who is obese?

|a. |a person with a large amount of body fat |

|b. |a person who weighs more than what is appropriate for his or her height |

|c. |a person who has excess muscle tissue |

|d. |a person who weighs less than what is appropriate for his or her height |

True/False

Indicate whether the sentence or statement is true or false.

____ 21. Calories are the substances in food that your body needs to grow.

____ 22. Proteins are broken down into glucose.

____ 23. Fiber cannot be digested.

____ 24. A gram of protein provides the same number of calories as a gram of carbohydrates.

____ 25. Good nutrition can help lower your risk of developing chronic diseases.

____ 26. Most food labels list the ingredients by weight in descending order.

____ 27. A saturated fatty acid holds all the hydrogen atoms it can.

____ 28. It is recommended that fats should make up less than 10 percent of your daily calories.

____ 29. Adults usually need more calories than children and teens.

____ 30. Liquid protein diets are a safe way to lose weight permanently.

____ 31. Dehydration causes an imbalance of electrolytes.

____ 32. Vegetables, fruits, and whole grains provide all the nutrients that animal products do.

____ 33. Weight cycling is an effective way to maintain weight.

____ 34. Athletes should eat a meal that is high in carbohydrates immediately before competing.

____ 35. Genetic factors do not play a part in a person’s weight.

Matching

Match each term with the best definition below.

|a. |food additives |f. |minerals |

|b. |proteins |g. |lipid |

|c. |calories |h. |carbohydrates |

|d. |nutrition |i. |pasteurization |

|e. |food allergy |j. |fiber |

____ 36. process of treating a substance with heat to destroy or slow the growth of pathogens

____ 37. complex carbohydrates found in the tough, stringy parts of some foods

____ 38. a fatty substance that does not dissolve in water

____ 39. substances intentionally added to food to produce a desired effect

____ 40. nutrients that help build and maintain body cells and tissues

____ 41. a condition in which the body’s immune system reacts to substances in some foods

____ 42. starches and sugars in foods

____ 43. the process by which the body takes in and uses food

Match each term with the best definition below.

|a. |underweight |f. |obesity |

|b. |herbal supplement |g. |dietary supplement |

|c. |binge eating disorder |h. |megadose |

|d. |weight cycling |i. |electrolytes |

|e. |vegetarian |j. |eating disorder |

____ 44. a person who eats mostly or only foods that come from plant sources

____ 45. a very large amount of a dietary supplement

____ 46. compulsive overeating

____ 47. having a large amount of body fat

____ 48. the repeated pattern of loss and regain of body weight

____ 49. minerals that help maintain the body’s fluid balance

Essay

50. How do the ideas of variety, moderation, and balance apply to healthful eating?

CHapter 5 & 6

Answer Section

MULTIPLE CHOICE

1. ANS: C STO: 6A MSC: Bloom's Taxonomy 1

2. ANS: C STO: 4B MSC: Bloom's Taxonomy 2

3. ANS: D STO: 1C MSC: Bloom's Taxonomy 1

4. ANS: B STO: 1C MSC: Bloom's Taxonomy 1

5. ANS: A STO: 1C MSC: Bloom's Taxonomy 1

6. ANS: B STO: 1C MSC: Bloom's Taxonomy 2

7. ANS: D STO: 1C MSC: Bloom's Taxonomy 1

8. ANS: C STO: 1C MSC: Bloom's Taxonomy 1

9. ANS: B MSC: Bloom's Taxonomy 1

10. ANS: A STO: 4A MSC: Bloom's Taxonomy 1

11. ANS: B STO: 2A MSC: Bloom's Taxonomy 1

12. ANS: B STO: 1C MSC: Bloom's Taxonomy 2

13. ANS: D STO: 1C MSC: Bloom's Taxonomy 2

14. ANS: C STO: 1C MSC: Bloom's Taxonomy 1

15. ANS: C STO: 1C MSC: Bloom's Taxonomy 1

16. ANS: A STO: 1B MSC: Bloom's Taxonomy 1

17. ANS: D STO: 1C MSC: Bloom's Taxonomy 2

18. ANS: B STO: 2A MSC: Bloom's Taxonomy 2

19. ANS: C STO: 1D MSC: Bloom's Taxonomy 1

20. ANS: A STO: 1B MSC: Bloom's Taxonomy 1

TRUE/FALSE

21. ANS: F STO: 1C MSC: Bloom's Taxonomy 1

22. ANS: F STO: 1C MSC: Bloom's Taxonomy 2

23. ANS: T STO: 1C MSC: Bloom's Taxonomy 2

24. ANS: T STO: 1C MSC: Bloom's Taxonomy 2

25. ANS: T STO: 2A MSC: Bloom's Taxonomy 2

26. ANS: T STO: 1B MSC: Bloom's Taxonomy 2

27. ANS: T STO: 1C MSC: Bloom's Taxonomy 1

28. ANS: F STO: 1C MSC: Bloom's Taxonomy 1

29. ANS: F STO: 1B MSC: Bloom's Taxonomy 1

30. ANS: F STO: 1B MSC: Bloom's Taxonomy 1

31. ANS: T STO: 1C MSC: Bloom's Taxonomy 1

32. ANS: F STO: 1C MSC: Bloom's Taxonomy 1

33. ANS: F STO: 1C MSC: Bloom's Taxonomy 1

34. ANS: F STO: 1C MSC: Bloom's Taxonomy 2

35. ANS: F STO: 1B MSC: Bloom's Taxonomy 2

MATCHING

36. ANS: I MSC: Bloom's Taxonomy 1

37. ANS: J MSC: Bloom's Taxonomy 1

38. ANS: G MSC: Bloom's Taxonomy 1

39. ANS: A MSC: Bloom's Taxonomy 1

40. ANS: B MSC: Bloom's Taxonomy 1

41. ANS: E MSC: Bloom's Taxonomy 1

42. ANS: H MSC: Bloom's Taxonomy 1

43. ANS: D MSC: Bloom's Taxonomy 1

44. ANS: E MSC: Bloom's Taxonomy 1

45. ANS: H MSC: Bloom's Taxonomy 1

46. ANS: C MSC: Bloom's Taxonomy 1

47. ANS: F MSC: Bloom's Taxonomy 1

48. ANS: D MSC: Bloom's Taxonomy 1

49. ANS: I MSC: Bloom's Taxonomy 1

ESSAY

50. ANS:

Answers will vary. Possible answer: Variety applies to eating a wide range of foods. Variety is necessary because no single food contains all the necessary nutrients. Moderation means controlling the amounts of fat, saturated fat, cholesterol, sugars, and sodium as well as controlling portion size. Moderation is necessary because various nutrients are needed in certain amounts, and in many instances, too much of one can be harmful. Balance refers to eating the recommended number of daily servings for each food group in the Food Guide Pyramid. Following these ideas of variety, moderation, and balance will help a person develop a healthful eating style.

STO: 1C MSC: Bloom's Taxonomy 2, Bloom's Taxonomy 3

................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download