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Chapter 8 – Energy Balance and Body Composition
An. Page(s)/difficulty K = knowledge-level, A = application level
Multiple Choice
Questions for Section 8.1 Energy Balance
kcalories daily for one month?
a. 0.5 lb
b. 2 lbs
c. 3 lbs
d. 4 lbs
weight is fat?
a. 5 lbs
b. 7.5 lbs
c. 9.5 lbs
d. 10 lbs
a. 0
b. 20
c. 35
d. 50
tissue?
a. 0 lbs
b. 2 lbs
c. 5 lbs
d. 10 lbs
Questions for Section 8.2 Energy In: The kCalories Foods Provide
a. Energy chamber
b. Exothermic meter
c. Bomb calorimeter
d. Combustion chamber
a. Indirect calorimetry cannot be used to determine the energy value of alcohol
b. A bomb calorimeter measures the amount of oxygen released when a food is
oxidized
c. Direct calorimetry and indirect calorimetry of the same food rarely give similar
values
d. The physiological fuel value of a food is almost always lower than the energy value
of that food as determined by bomb calorimetry
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from food?
a. The increase in heat given off when the food is burned
b. Quantity of oxygen consumed when the food is burned
c. Quantity of carbon dioxide consumed when the food is burned
d. The increase in heat retained by the food when it is slowly brought to 100° C
sensation of
a. hunger.
b. appetite.
c. stress eating.
d. neuropeptide Y suppression.
a. A physiological need to eat is called satiety
b. A pleasurable desire for food is called hunger
c. An intense feeling of hunger is called insatiable nervosa
d. A desire to eat without feelings of hunger is called appetite
example of behavior known as
a. satiety.
b. hunger.
c. appetite.
d. pigging out.
a. stress eating.
b. sensory influences.
c. physiological influences.
d. postabsorptive influences.
a. satiety.
b. appetite.
c. postabsorptive hunger.
d. resting postabsorptive increment.
the following except
a. TV commercials.
b. outdoor exercises.
c. availability of food.
d. “time of day” patterns.
reducing food intake during a meal?
a. Gastrin
b. Adipokines
c. Neuropeptide Y
d. Cholecystokinin
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a. 30 minutes
b. 1.5 hours
c. 4 hours
d. 8 hours
a. Satiety suppresses hunger
b. Satiation signals the cessation of eating
c. Satiation develops as food enters the GI tract
d. Satiety but not hunger may be overridden by stress
a. to relieve boredom.
b. to ward off depression.
c. in preference to socializing.
d. to satisfy energy needs only.
a. Apples
b. Peanuts
c. Doughnuts
d. Potato chips
c 244(K) 19. What is the most satiating macronutrient?
a. Fat
b. Water
c. Protein
d. Carbohydrate
leftovers before going shopping. Which of the following foods would most readily satisfy
the feeling of hunger?
a. Turkey
b. Pecan pie
c. Mashed potatoes
d. Noodle casserole
a. high-fat foods are energy dense.
b. fat has a weak effect on satiation.
c. eating high-fat foods typically leads to underconsumption of kcalories.
d. in the small intestine fat triggers release of a hormone that inhibits food intake.
a. fat.
b. salt.
c. protein.
d. carbohydrate.
a. it stimulates appetite.
b. it reduces fat storage.
c. it is synthesized in the brain.
d. it increases carbohydrate cravings.
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Questions for Section 8.3 Energy Out: The kCalories the Body Expends
a. Burning of fat
b. Synthesis of fat
c. Generation of heat
d. Generation of water
than her basal metabolic rate?
a. She was mildly malnourished
b. She slept through the procedure
c. She was wearing shorts and a tank top
d. She ate right before the measurement was done
basal metabolism?
a. About 1/10
b. Up to 1/2
c. About 2/3
d. Over 9/10
a. 500 kcal
b. 1000 kcal
c. 1500 kcal
d. 2000 kcal
a. Age
b. Gender
c. Amount of fat tissue
d. Amount of lean body tissue
body?
a. Oxygen consumed
b. Total air exchanged
c. Intestinal gas expelled
d. Carbon dioxide consumed
a. Bomb calorimetry
b. Basal calorimetry
c. Direct calorimetry
d. Indirect calorimetry
a. Body fat, height, and age
b. Body weight, height, and age
c. Physical activity level, body weight, and height
d. Energy intake, physical activity level, and body weight
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a. Fever
b. Fasting
c. Sleeping
d. Malnutrition
activity because both of his legs are broken and he will be bedridden for 6 weeks. Which
of the following would best assess the patient’s energy expenditure?
a. Body composition
b. Basal metabolic rate
c. Physical activity level
d. Adaptive thermogenesis
a. Fever decreases the BMR
b. Fasting increases the BMR
c. Pregnancy increases the BMR
d. Females have a higher BMR than males on a body weight basis
a. High fat, low protein
b. High protein, low fat
c. High carbohydrate, low fat
d. Balanced protein, fat, and carbohydrate
fractures a leg?
a. Febrile hyperthermia
b. Physical hyperthermia
c. Specific thermogenesis
d. Adaptive thermogenesis
a. 25 kcal
b. 250 kcal
c. 400 kcal
d. 500 kcal
calculating energy requirements?
a. It is too costly to measure
b. It is too variable to measure
c. The value is too low to be meaningful
d. The value is highly influenced by the dietary ratio of protein, fat, and carbohydrate
a. Females
b. Older individuals
c. Younger individuals
d. People with smaller surface areas
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dancer will be heavier because she has
a. more body fat.
b. stronger bones.
c. stronger muscles.
d. more muscle mass.
and females of the same body weight?
a. Males are usually taller than females
b. Females have lower levels of thyroid hormones
c. Males have a higher percentage of lean body mass
d. Females have a lower percentage of adipose tissue
total kcalories?
a. 2
b. 5
c. 10
d. 15
would be her expected output when she reaches 60 years of age?
a. 1210 kcal
b. 1450 kcal
c. 1885 kcal
d. 2275 kcal
equations?
a. Weight
b. Fat intake
c. Surface area
d. Fatfold thickness
Requirements, the actual values fall within a range of plus or minus
a. 50-100 kcal.
b. 125-200 kcal.
c. 320-400 kcal.
d. 500-750 kcal.
Questions for Section 8.4 Body Weight, Body Composition, and Health
a. cherubic index.
b. lean body mass.
c. body mass index.
d. ideal body weight.
a. It has remained steady at 19.0
b. It has increased into the normal range
c. It has continued a decline first recognized in 1975
d. It has decreased slightly into the borderline-low range
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a. body mass index.
b. height to weight index.
c. ideal body weight index.
d. desirable body weight index.
first drops below
a. 12
b. 14
c. 17
d. 18.5
cigarettes each day. He just had a physical examination and was told that his body mass
index is 24. In what category would Jim’s BMI be classified?
a. Obesity
b. Overweight
c. Underweight
d. Healthy weight
composition values?
a. The values include fat and protein but not water
b. It is rare that sedentary, normal-weight people are overfat
c. It is possible that muscular people may be classified as overweight
d. Body composition can be accurately assessed by measuring body weight
a. It correlates with disease risks
b. It decreases by 1 unit for every 10 years of life
c. It provides an estimate of the fat level of the body
d. It is defined as the person’s height divided by the square of the weight
a. 5-10%
b. 13-21%
c. 22-30%
d. 32-40%
a. 21
b. 26
c. 31
d. 36
BMI to be 27.5. She recognizes that her body weight is unhealthy and vows to improve
her eating habits and begin a regular program of physical fitness. Her goal is to achieve a
BMI of 22. Approximately how much weight (lbs) must she lose?
a. 21
b. 27
c. 33
d. 41
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risk except
a. they are easy to administer.
b. they are inexpensive to obtain.
c. they reveal the location of excess body fat.
d. they are predictive of risk of degenerative diseases.
American population?
a. Blacks have a higher average height than whites
b. Blacks have denser bones and higher body protein concentrations than whites
c. Blacks tend to have different proportions of brown and white adipose tissue than
whites
d. The fat pads in blacks are situated primarily around the hips, whereas in whites the
pads are primarily abdominal
young men with 20% body fat?
a. Obese
b. Normal
c. Mildly overweight
d. Slightly underweight
a. 9-17%
b. 23-31%
c. 33-37%
d. 38-44%
a. Infertility
b. Clinical depression
c. Elevated body temperature
d. Abnormal hunger regulation
like.” John is 55 years old with a BMI of 28, and a body type that is “apple–like.” Why is
John more likely than Jenny to be at risk for degenerative diseases?
a. He is male
b. He is older
c. He weighs more
d. He has central obesity
a. It is more common in women than men
b. It is not as good an indicator of degenerative diseases as the BMI
c. It is found in smokers more often than nonsmokers even though smokers have a
lower BMI
d. It is associated with increased risk for heart disease and diabetes in men but not in
women
a. Accumulation of fat during the mid-years of life
b. Storage of excess fat around the trunk of the body
c. Overfatness due to a large number of interacting behavioral problems
d. Overfatness due to reliance on high-fat foods as a central part of the diet
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problems provided that the excess body fat is distributed around the
a. stomach.
b. arms and chest.
c. hips and thighs.
d. neck and shoulders.
a. BMI
b. Essential body fat
c. Hydrodensitometry
d. Waist circumference
a. waist fat.
b. visceral fat.
c. lipid profile fat.
d. subcutaneous fat.
a. BMI.
b. total body water.
c. abdominal fat stores.
d. subcutaneous fat stores.
risks for cardiovascular disease and diabetes?
a. Neck
b. Abdomen
c. Hips and thighs
d. Arms and shoulders
circumference begins to exceed
a. 24 inches.
b. 28 inches.
c. 35 inches.
d. 42 inches.
begins to exceed
a. 40 inches.
b. 45.5 inches.
c. 50 inches.
d. 52.5 inches.
around the abdomen?
a. It is related directly to exercise
b. Its presence lowers the risk for diabetes
c. It is less common in women past menopause
d. It is associated with increased mortality for both sexes
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assess risk of disease?
a. They are expensive to perform
b. They are complicated to perform
c. They are able to quantitate total body fat
d. They cannot reveal fat distribution and central obesity
a. Weighing people underwater to assess body density is called flotation mass index
b. Bombardment of the body with x-rays can differentiate between fat mass and lean
body mass
c. Bioelectric impedance cannot be used in subjects under 18 years old due to the risk
of nerve damage
d. Sitting inside a chamber to displace the air within the chamber as a means of
determining body composition is a discredited technique
like a(n)
a. J.
b. S.
c. backslash.
d. inverted U.
a. diabetes.
b. infertility in women.
c. giving birth to unhealthy infants.
d. increased cancer-induced wasting.
a. 27.
b. 30.
c. 32.
d. 35.
a. 300,000.
b. 1 million.
c. 10 million.
d. 20 million.
except
a. obesity is classified as a disease.
b. obese women have elevated levels of estrogen.
c. the risks are higher in black women than in white women.
d. people with a BMI higher than 35 have twice the risk of dying prematurely.
at very high risk for developing cardiovascular disease. What would a clinician advise
Ben to help lower his risk?
a. Take steps to raise the LDL and lower the HDL
b. Consider liposuction surgery for removing extra abdominal fat
c. Lose weight as it can lower both blood cholesterol and blood pressure
d. Obtain genetic testing to determine the exact percent chance of developing
cardiovascular disease
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a. adipocytes.
b. stress eating.
c. immune cells.
d. subcutaneous fat stores.
a. It increases the risk for obesity by 50%
b. It promotes the development of metabolic syndrome
c. It is commonly found in people with a BMI less than 24
d. It enhances insulin sensitivity leading to periodic bouts of hypoglycemia
a. people with the disease often have central obesity rather than lower-body obesity.
b a woman who has gained 12 pounds since age 18 has doubled her risk of developing
the disease.
c. an obese person is 3 times more likely to develop the disease than is a nonobese
individual.
d. overweight people with the disease who lose weight show no improvement in
glucose tolerance and insulin resistance.
a. Central obesity
b. Insulin resistance
c. Thyroid insufficiency
d. Hypothalamic impedance
a. low-protein diets.
b. high-protein diets.
c. excess body weight.
d. prolonged excess carbohydrate intake.
a. Obesity is the fourth leading cause of premature death
b. Overweight men who are physically fit have a lower mortality risk than normal-
weight, unfit men
c. Normal-weight men who are physically unfit have a similar mortality risk versus
normal-weight fit men
d. The amount of weight gain in adulthood that is not associated with increased
mortality is 20 pounds or less
higher risk for cancers of the female reproductive system?
a. Obese women are more sedentary, which promotes cancer development
b. The higher levels of body fat act as a reservoir of carcinogenic substances
c. Excess body fat produces more estrogen, which may promote tumor development
d. The greater food consumption of obese women provides a higher intake of naturally–
occurring carcinogens
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Questions for Section 8.5 Eating Disorders
develops amenorrhea and osteoporosis?
a. Female athlete triad
b. Triathlete medical disorder
c. High stress tertiary disorder
d. Nonadaptable training syndrome
a. 5
b. 15
c. 25
d. 50
a. Bulimia nervosa
b. Anorexia nervosa
c. Binge-eating disorder
d. Athlete triad
c 261;266(K) 90. What is an emetic?
a. An appetite-suppressant
b. An inhibitor of intestinal lipase
c. A substance that induces vomiting
d. An over-the-counter weight loss product
a. strong laxative.
b. drug that induces vomiting.
c. device to measure skinfold thickness.
d. device to measure the amount of intra-abdominal fat.
a. It induces prolonged bone loss
b. It is a risk factor for women with bulimia
c. It is a normal adaptation to strenuous physical training
d. It is precipitated by high serum estrogen concentrations
a. infertility.
b. bone mineral loss.
c. muscle dysmorphia.
d. low blood estrogen.
except
a. use of dietary supplements.
b. use of cathartics and emetics.
c. consumption of high-protein diets.
d. weight training for hours at a time.
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a. in those who recover, energy intakes return to normal.
b. treatment with prescription drugs plays only a limited role.
c. it has one of the highest mortality rates among psychiatric disorders.
d. only one-half of women who are treated can maintain body weight at a near healthy
level.
a. Most are aware of their condition and seek treatment
b. Fewer than 200 women die each year from the disease
c. Among those who are treated, many relapse into abnormal eating patterns
d. During initial treatment, metabolism slows and appetite increases but thereafter
subsides
maintenance of their weight gain?
a. 1/4
b. 1/2
c. 4/5
d. 9/10
following except
a. bread.
b. cookies.
c. ice cream.
d. vegetables.
nervosa?
a. Binge eating usually occurs during the daytime
b. Binge eating is frequently done at restaurant buffets
c. Binge eating typically occurs after a period of strict dieting
d. A binge eating episode is usually completed within 20 minutes
except
a. avoid skipping meals.
b. include fiber-rich foods.
c. eat cold foods to stimulate satiety.
d. avoid “finger” foods to minimize overeating.
a. Purging is rarely practiced in binge-eating disorder
b. Higher rates of depression are reported in bulimia nervosa
c. More food is consumed at one setting in binge-eating disorders
d. Uncontrollable cravings for high-fat foods are seen only in bulimia nervosa
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Matching
G 241 01. Approximate number of kcalories in 2 pounds of body fat
Q 242 02. Technique used to measure the amount of heat given off when a food burns
R 242 03. Technique used to measure the amount of oxygen consumed when a food burns
L 243 04. Response to the smell of favorite food
J 243 05. Irritating sensation that initiates thoughts of food
I 243 06. A feeling of fullness after eating
N 243 07. Eating in response to arousal
M 243 08. Eating in response to the time of day
P 246 09. Energy needed to maintain the body at rest
H 247 10. A factor that lowers basal metabolism
K 247 11. A factor that raises basal metabolism
A 247 12. Approximate number of kcalories per minute expended by a person with a total daily
energy need of 2900 kcalories
O 248 13. Term that describes the energy needed to process food
T 248 14. Changes in energy expenditure consequent to changes in environment
F 248 15. The amount of energy in a 1000-kcalorie meal that is expended as specific dynamic
activity
S 248 16. Synonymous with the thermic effect of food
D 248 17. Thermic effect of alcohol as percent
B 249 18. The percentage decline in basal metabolism per decade of adult life
E 252 19. Body mass index of an adult of 180 lbs and 5 ft 11 in
C 254 20. Lower range of body fat percentage in normal-weight men
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Essay
Page(s)
242;245-249 01. Discuss common methods for determining the energy content of foods and energy
expenditure of individuals.
243–244 02. Discuss factors that can override hunger and satiety.
243 03. Discuss factors that affect the sensations of hunger and appetite.
243–245 04. Explain the difference between satiety and satiation. Give examples of nutrients with
a high or low satiating index.
244 05. Diagram the interrelationships associated with hunger, satiation, and satiety.
244–245 06. How does consumption of fat, more so than protein and carbohydrate, induce
satiation and satiety?
246 07. Compare measurement of the basal metabolism with the resting metabolism.
246-247 08. Define basal metabolic rate and discuss factors that increase and decrease it.
246–249 09. List the major components that contribute to the body’s daily expenditure of energy.
Compare the relative contributions of each of these components in a sedentary
person with their contributions in a marathon runner of the same body weight.
248–249 10. In the estimation of energy requirements, discuss the contributions of gender, growth
rate, age, physical activity, and body composition.
248 11. Explain the meaning and significance of
A. the thermic effect of food.
B. adaptive thermogenesis.
249 12. What factors may account for the decline in BMR with age?
251 13. List 6 tips that promote a person’s acceptance of a healthy body weight.
252 14. Present the BMI figures that denote underweight, healthy weight, overweight, and
obese.
254 15. Discuss the importance of fat distribution in the body in relation to risk for
degenerative diseases.
254 16. Under what conditions or circumstances would it be desirable for people to have less
or more body fat than normal?
254–255 17. What factors should be considered in determining healthy body fat levels in people
or population groups?
257 18. What are some of the physiological consequences in a person who falls below a
certain threshold for body fat?
257–258 19. Explain the adverse effects of excess body fat deposited around the abdominal
region.
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254–255 20. Why do health care professionals prefer to use BMI and waist circumference in
preference to other measures of body composition for assessment of health risk?
256 21. Briefly explain the following techniques for the estimation of body composition:
a) skinfold measures, b) hydrodensitometry, c) bioelectrical impedance, d) air
displacement plethysmography, and e) dual energy X-ray absorptiometry.
257–258 22. List several health risks associated with being underweight and with being
overweight.
258 23. What is the association between chronic inflammation and the metabolic syndrome?
258 24. What are some possible explanations of the association between excess body fat and
cancer?
261–262 25. List four risk factors for eating disorders in athletes.
262 26. Explain the relationship between eating disorders and osteoporosis in female
athletes.
263–267 27. List the characteristics of anorexia nervosa and bulimia nervosa. Describe the typical
personality traits of individuals with these eating disorders.
267–268 28. Discuss the characteristics of binge eating disorder. What is known about its
treatment?
265–268 29. Compare and contrast the characteristics of binge-eating disorder and bulimia
nervosa.
266–267 30. Outline important diet strategies for helping overcome bulimia nervosa.
268;261 31. Explain the role that society plays in promoting eating disorders.
267 32. Discuss the general criteria for diagnosis and evaluation of unspecified eating
disorders.
267 33. Discuss the criteria for diagnosis and evaluation of binge-eating disorder.