Chapter 9: Making Healthy Food Choices

Transcription

1 Chapter 9: Making Healthy Food Choices Multiple Choice Identify the choice that best completes the statement or answers the question. 1. What is your basal metabolic rate? a. the rate at which you use energy when your body is at rest b. the rate at which you breathe while performing physical activity c. the rate at which you eat 2. A feeling of physical discomfort that is caused by your body's need for nutrients is called a. appetite. b. obesity. c. hunger. 3. Generally, more calories are needed by people who a. have less muscle mass. b. have a higher basal metabolic rate. c. are older. 4. Daily values are calculated for the average person who consumes a total of a. 10,000 calories a day. b. 2,000 calories a day. c. 200 calories a day. 5. The best way to judge the nutritional value of a food is by a. reading the food label carefully. b. asking a friend. c. looking for nice-looking packages. 6. On a food label, food ingredients are listed in order by a. weight, from most to least. b. calorie content, from most to least. c. volume, from least to greatest. 7. The food label on a package of crackers indicates a percent Daily Value for iron of 15 percent. This means that a. one cracker provides 15 percent of the iron you need each meal. b. one serving of the crackers provides 15 percent of the iron that the average person needs each day. c. the entire package of crackers is made up of 15 percent iron. 8. The weight that is right for you is the weight that a. you have at the present time. b. your friends and family think you should be. c. does not present any health risks. 9. What equation is used to calculate body mass index? a. b.

2 c. 10. Your body mass index is a a. ratio of your height to your weight. b. comparison of your body fat to your height. c. ratio of your weight to your age. 11. How can you assess whether your weight falls within a healthy range? a. calculate your body mass index b. ask for the opinions of your friends c. determine your basal metabolic rate 12. Obesity refers specifically to a. teens who have a BMI of 30 or lower. b. adults who have a BMI of 22 or higher. c. adults who have a BMI of 30 or higher. 13. Which of the following is NOT a health risk due to being overweight? a. high blood pressure b. heart disease c. lack of glucose in the blood 14. Anemia, heart irregularities, and trouble regulating body temperature are health problems linked to being a. underweight. b. overweight. c. obese. 15. A diet that is likely to work a. promises rapid weight loss in a short amount of time. b. cuts out fats, carbohydrates, or proteins. c. includes regular exercise. 16. Which of the following is the safest, most sensible way to lose weight? a. exercise b. fad diets c. fasting 17. Which of the following is NOT a sensible weight loss strategy? a. Take a walk instead of eating when you are bored. b. Eat while watching TV or reading. c. If you overeat occasionally, do not become upset. 18. An inability to digest a particular food or food additive is called a a. fad diet. b. food intolerance. c. food allergy. True/False Indicate whether the statement is true or false. 19. Health claims are statements that link foods to certain health risks or benefits. 20. Overweight is a term used to describe a person who is lighter than the standard for the person's height. 21. The weight loss achieved with a fad diet is usually permanent.

3 22. A person who does not eat meat is called a vegetarian. Modified True/False Indicate whether the statement is true or false. If false, change the identified word or phrase to make the statement true. 23. Appetite is a learned desire for food that is based on emotional and other factors rather than nutritional need. _ 24. Hunger is an inborn response. _ 25. Basal metabolic rates are recommendations that specify the amounts of certain nutrients that the average person should obtain each day. _ 26. Body mass index is a measure of how much body fat you have, compared to the muscle and bone you have. _ 27. To maintain a healthy weight, the number of calories consumed must equal the number of calories burned. _ 28. Family history is less important than activity level in determining your weight. _ 29. Body mass index is a ratio of your age to your weight. _ 30. Obesity is a term used to describe a person who is heavier than the standard for the person's height. _ 31. A fad diet is a popular diet that may help a person lose or gain weight but without proper regard for nutrition and other health issues. _ 32. A "high-protein, low-carbohydrate" diet is an example of a(n) food allergy. _ 33. Some people fast, or refrain from eating, as a way to lose weight. _ 34. Vegans eat no food from any plant source. _ 35. Fasting is the practice of greatly increasing carbohydrate intake and decreasing exercise on the days immediately before a competition. 36. A food intolerance is a response by your immune system to the proteins in certain foods. _

4 Chapter 9: Making Healthy Food Choices Answer Section MULTIPLE CHOICE 1. ANS: A PTS: 1 DIF: L3 REF: p ANS: C PTS: 1 DIF: L2 REF: p ANS: B PTS: 1 DIF: L1 REF: p ANS: B PTS: 1 DIF: L1 REF: p ANS: A PTS: 1 DIF: L1 REF: p ANS: A PTS: 1 DIF: L2 REF: p ANS: B PTS: 1 DIF: L3 REF: p ANS: C PTS: 1 DIF: L1 REF: p. 226 OBJ: ANS: C PTS: 1 DIF: L3 REF: p. 227 OBJ: NAT: ANS: A PTS: 1 DIF: L2 REF: p. 227 OBJ: NAT: ANS: A PTS: 1 DIF: L1 REF: p. 227 OBJ: NAT: ANS: C PTS: 1 DIF: L2 REF: p. 228 OBJ: ANS: C PTS: 1 DIF: L2 REF: p. 228 OBJ: NAT: ANS: A PTS: 1 DIF: L2 REF: p. 229 OBJ: NAT: ANS: C PTS: 1 DIF: L3 REF: p. 230 OBJ: NAT: ANS: A PTS: 1 DIF: L1 REF: p. 231 OBJ: NAT: ANS: B PTS: 1 DIF: L2 REF: p. 231 OBJ: NAT: ANS: B PTS: 1 DIF: L2 REF: p. 235 OBJ: TRUE/FALSE 19. ANS: T PTS: 1 DIF: L1 REF: p. 222 OBJ: NAT: ANS: F PTS: 1 DIF: L1 REF: p. 229

5 OBJ: ANS: F PTS: 1 DIF: L1 REF: p. 230 OBJ: ANS: T PTS: 1 DIF: L1 REF: p. 234 OBJ: NAT: MODIFIED TRUE/FALSE 23. ANS: T PTS: 1 DIF: L2 REF: p ANS: T PTS: 1 DIF: L2 REF: p ANS: F, Daily Values PTS: 1 DIF: L2 REF: p. 223 OBJ: NAT: ANS: F, Body composition PTS: 1 DIF: L3 REF: p. 227 OBJ: ANS: T PTS: 1 DIF: L2 REF: p. 227 OBJ: NAT: ANS: T PTS: 1 DIF: L2 REF: p. 227 OBJ: NAT: ANS: F, height PTS: 1 DIF: L2 REF: p. 227 OBJ: NAT: ANS: F, Overweight PTS: 1 DIF: L3 REF: p. 228 OBJ: ANS: T PTS: 1 DIF: L2 REF: p. 230 OBJ: NAT: ANS: F, fad diet. PTS: 1 DIF: L3 REF: p. 230 OBJ: ANS: T PTS: 1 DIF: L2 REF: p. 231 OBJ: NAT: ANS: F, animal PTS: 1 DIF: L2 REF: p. 234 OBJ: NAT: ANS: F, Carbohydrate loading PTS: 1 DIF: L2 REF: p. 236 OBJ: ANS: F, allergy PTS: 1 DIF: L3 REF: p. 235 OBJ: 9.3.1