Test Bank For Principles and Labs for Fitness and Wellness 12th Edition Hoeger
Test Bank for Principles & Labs for Fitness & Wellness 12e
Chapter 3 – Nutrition for Wellness
Chapter Learning Objectives
1. Define nutrition and describe its relationship to health and well-being.
2. Learn to use the U.S. Department of Agriculture MyPlate guidelines for healthier eating.
3. Describe the functions of the nutrients, carbohydrates, fiber, fats, proteins, vitamins, minerals, and water in the human body.
4. Define the various energy production mechanisms of the human body.
5. Be able to conduct a comprehensive nutrient analysis and implement changes to meet the Dietary Reference Intakes.
6. Identify myths and fallacies regarding nutrition.
7. Become aware of guidelines for nutrient supplementation.
8. Learn the Dietary Guidelines for Americans 2010.
LO# An. Question
1 F 1. The more the nutrients a person has, the healthier he or she is.
3 F 2. Vitamins and minerals are used by the body to supply energy.
3 T 3. Excess glucose in the blood is converted to fat and stored in adipose tissue.
3 T 4. Increased fiber intake decreases the risk for cardiovascular disease.
3 F 5. Other than supplying energy, fat has no functional value in our bodies.
3 F 6. Essential amino acids are manufactured in the body.
5 T 7. The RDA is the daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people in the U.S.
6 T 8. Excessive intake of vitamin A and beta-carotene can be detrimental to health.
4 F 9. Fat is a primary fuel for the ATP-CP system.
7 T 10. Protein (amino acid) supplements will not increase muscle mass.
LO# An. Question
1 a 11. Proper nutrition means that a person’s diet:
a. supplies all the essential nutrients.
b. has enough fruits and vegetables.
c. has enough vitamins and protein.
d. supplies a sufficient amount of energy.
1 d 12. Essential nutrients include:
a. meat and dairy products, grains, fruits, and vegetables.
b. substrates, protein, calcium, iron, and multiple vitamins.
c. water, whole grains, white meat, fruits, and vegetables.
d. carbohydrates, fat, protein, vitamins, minerals, and water.
2 b 13. MyPlate nutrition guidelines recommend that you should:
a. consume your grains sparsely.
b. make half of your grains whole.
c. not worry about the types of grains.
d. limit your grains to whole grains.
2 d 14. MyPlate nutrition guidelines recommend that you should consume _____ sparsely.
a. fruits and vegetables
b. meat and beans
c. whole grains
d. whole milk
2 d 15. Which of the following is a good example of whole-grain food?
a. bleached flour
b. degermed cornmeal
c. white rice
d. brown rice
2 c 16. When increasing the intake of whole grains, vegetables, fruits, and milk, it is important to decrease the intake of _____ foods to balance caloric intake with energy needs effectively.
3 c 17. The primary function of carbohydrates is to:
a. serve as an important component of muscle.
b. provide texture and flavor to foods.
c. supply energy to body cells.
d. promote chemical reactions within cells.
3 a 18. Excess glucose in the blood is:
a. converted to fat and stored in adipose tissue.
b. converted to protein and used by the body.
c. converted to fiber and discharged from the body.
d. not important in controlling body fat.
# 3 b 19. Fruit sugar, fructose, occurring naturally in fruits and honey:
a. is a better source of sugar than table sugar.
b. is converted to glucose and used by the body.
c. is more unlikely to cause health problems than table sugar.
d. can be consumed more than other sugars without causing obesity.
3 b 20. Glycogen is:
a. made from amino acids and vitamins.
b. stored in the liver and skeletal muscles.
c. supplied from adipose tissue breakdown.
d. mainly obtained through food consumed.