Test Bank For Principles and Labs for Physical Fitness 10th Edition by Wener W.K. Hoeger

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ISBN-13: 978-1305251403 ISBN-10: 1305251407

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Test Bank For Principles and Labs for Physical Fitness 10th Edition by Wener W.K. Hoeger

Chapter 03 – Nutrition for Wellness

True / False

1. The more nutrients a person has, the healthier he or she is.​

  a.  True

  b.  False

ANSWER:   False

REFERENCES:   Introduction

LEARNING OBJECTIVES:   PLPF.HOEG.16.3.1 – Define nutrition and describe its relationship to health and well-being.

OTHER:   Bloom’s: Understand

2. Vitamins, minerals, and water are the fuel nutrients for the body.​

  a.  True

  b.  False

ANSWER:   False

REFERENCES:   Nutrients

LEARNING OBJECTIVES:   PLPF.HOEG.16.3.3 – Describe the functions of the nutrients, carbohydrates, fiber, fats, proteins, vitamins, minerals, and water in the human body.

OTHER:   Bloom’s: Remember

3. Excess glucose in the blood is converted to fat and stored in adipose tissue.​

  a.  True

  b.  False

ANSWER:   True

REFERENCES:   Carbohydrates

LEARNING OBJECTIVES:   PLPF.HOEG.16.3.3 – Describe the functions of the nutrients, carbohydrates, fiber, fats, proteins, vitamins, minerals, and water in the human body.

OTHER:   Bloom’s: Remember

4. Increased fiber intake decreases the risk for cardiovascular disease.​

  a.  True

  b.  False

ANSWER:   True

REFERENCES:   Fiber

LEARNING OBJECTIVES:   PLPF.HOEG.16.3.3 – Describe the functions of the nutrients, carbohydrates, fiber, fats, proteins, vitamins, minerals, and water in the human body.

OTHER:   Bloom’s: Remember

5. Other than supplying energy, fat has no functional value in our bodies.​

  a.  True

  b.  False

ANSWER:   False

REFERENCES:   Fats (Lipids)

LEARNING OBJECTIVES:   PLPF.HOEG.16.3.3 – Describe the functions of the nutrients, carbohydrates, fiber, fats, proteins, vitamins, minerals, and water in the human body.

OTHER:   Bloom’s: Understand

6. Essential amino acids are manufactured by the body.​

  a.  True

  b.  False

ANSWER:   False

REFERENCES:   Proteins

LEARNING OBJECTIVES:   PLPF.HOEG.16.3.3 – Describe the functions of the nutrients, carbohydrates, fiber, fats, proteins, vitamins, minerals, and water in the human body.

OTHER:   Bloom’s: Remember

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.​

  a.  True

  b.  False

ANSWER:   True

REFERENCES:   Nutrition Standards

LEARNING OBJECTIVES:   PLPF.HOEG.16.3.5 – Be able to conduct a comprehensive nutrient analysis and implement changes to meet the Dietary Reference Intakes.

OTHER:   Bloom’s: Remember

8. Beta-carotene supplements can help ward off heart disease.​

  a.  True

  b.  False

ANSWER:   False

REFERENCES:   Nutrient Supplementation

LEARNING OBJECTIVES:   PLPF.HOEG.16.3.6 – Identify myths and fallacies regarding nutrition.

OTHER:   Bloom’s: Understand

9. The body stores enough ATP to provide energy for 10 seconds.​

  a.  True

  b.  False

ANSWER:   False

REFERENCES:   Energy Substrates for Physical Activity

LEARNING OBJECTIVES:   PLPF.HOEG.16.3.4 – Define the various energy production mechanisms of the human body.

OTHER:   Bloom’s: Understand

10. Creatine supplementation is popular among bodybuilders.​

  a.  True

  b.  False

ANSWER:   True

REFERENCES:   Nutrition for Athletes

LEARNING OBJECTIVES:   PLPF.HOEG.16.3.7 – Become aware of guidelines for nutrient supplementation.

OTHER:   Bloom’s: Apply

Multiple Choice

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.

  e.  ​has more calories from grain than sugar.

ANSWER:   a

REFERENCES:   Introduction

LEARNING OBJECTIVES:   PLPF.HOEG.16.3.1 – Define nutrition and describe its relationship to health and well-being.

OTHER:   Bloom’s: Understand

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.

  e.  ​water, sugar, sodium, simple carbohydrates, and soluble fiber.

ANSWER:   d

REFERENCES:   Nutrients

LEARNING OBJECTIVES:   PLPF.HOEG.16.3.1 – Define nutrition and describe its relationship to health and well-being.

OTHER:   Bloom’s: Remember

13. Healthy eating guidelines say ____ of the plate should be taken up by fruits, vegetables, and grains.​

  a.  ​two-thirds

  b.  ​three-quarters

  c.  ​one-half

  d.  ​one-half

  e.  ​four-fifths

ANSWER:   b

REFERENCES:   Achieving a Balanced Diet

LEARNING OBJECTIVES:   PLPF.HOEG.16.3.2 – Learn to use the U.S. Department of Agriculture MyPlate guidelines for healthier eating.

OTHER:   Bloom’s: Remember

14. ​Fruits and vegetables are the sole source of:

  a.  ​glycogen.

  b.  ​probiotics.

  c.  ​sterols.

  d.  ​creatine.

  e.  ​phytonutrients.

ANSWER:   e

REFERENCES:   Achieving a Balanced Diet

LEARNING OBJECTIVES:   PLPF.HOEG.16.3.2 – Learn to use the U.S. Department of Agriculture MyPlate guidelines for healthier eating.

OTHER:   Bloom’s: Remember

15. Which product is a good example of whole-grain food?​

  a.  ​bleached flour

  b.  ​degermed cornmeal

  c.  ​white rice

  d.  ​brown rice

  e.  ​white bread

ANSWER:   d

REFERENCES:   Achieving a Balanced Diet

LEARNING OBJECTIVES:   PLPF.HOEG.16.3.2 – Learn to use the U.S. Department of Agriculture MyPlate guidelines for healthier eating.

OTHER:   Bloom’s: Apply

16. ​A well-balanced diet entails eating a variety of ____ foods and monitoring total daily caloric intake.

  a.  ​soluble

  b.  ​complex carbohydrate

  c.  ​nutrient-dense

  d.  ​protein-rich

  e.  ​complementary

ANSWER:   c

REFERENCES:   Achieving a Balanced Diet

LEARNING OBJECTIVES:   PLPF.HOEG.16.3.2 – Learn to use the U.S. Department of Agriculture MyPlate guidelines for healthier eating.

OTHER:   Bloom’s: Understand

17. A primary function of carbohydrates is to:​

  a.  ​store energy in body cells.

  b.  ​provide texture and flavor to foods.

  c.  ​supply energy to body cells.

  d.  ​build muscle tissue.

  e.  ​maintain water and acid balance.

ANSWER:   c

REFERENCES:   Carbohydrates

LEARNING OBJECTIVES:   PLPF.HOEG.16.3.3 – Describe the functions of the nutrients, carbohydrates, fiber, fats, proteins, vitamins, minerals, and water in the human body.

OTHER:   Bloom’s: Understand

18. What substance occurs naturally in fruits and honey and is converted to glucose in the body?​

  a.  ​fructose

  b.  ​galactose

  c.  ​lactose

  d.  ​starch

  e.  glycogen​

ANSWER:   a

REFERENCES:   Carbohydrates

LEARNING OBJECTIVES:   PLPF.HOEG.16.3.3 – Describe the functions of the nutrients, carbohydrates, fiber, fats, proteins, vitamins, minerals, and water in the human body.

OTHER:   Bloom’s: Remember

19. What disaccharide comprises glucose and galactose?​

  a.  ​adipose

  b.  ​lactose

  c.  ​sucrose

  d.  ​galactose

  e.  ​fructose

ANSWER:   b

REFERENCES:   Carbohydrates

LEARNING OBJECTIVES:   PLPF.HOEG.16.3.3 – Describe the functions of the nutrients, carbohydrates, fiber, fats, proteins, vitamins, minerals, and water in the human body.

OTHER:   Bloom’s: Remember

20. What part(s) of the body store(s) glycogen?​

  a.  ​adipose tissue

  b.  ​liver and skeletal muscles

  c.  ​kidneys and pancreas

  d.  ​abdomen

  e.  ​skin, hair, and nails

ANSWER:   b

REFERENCES:   Carbohydrates

LEARNING OBJECTIVES:   PLPF.HOEG.16.3.3 – Describe the functions of the nutrients, carbohydrates, fiber, fats, proteins, vitamins, minerals, and water in the human body.

OTHER:   Bloom’s: Remember

21. What function does soluble fiber serve?​

  a.  ​binds water in the digestive tract

  b.  ​creates a bulkier stool

  c.  ​lowers blood cholesterol

  d.  ​improves the texture of food

  e.  ​raises blood sugar

ANSWER:   c

REFERENCES:   Fiber

LEARNING OBJECTIVES:   PLPF.HOEG.16.3.3 – Describe the functions of the nutrients, carbohydrates, fiber, fats, proteins, vitamins, minerals, and water in the human body.

OTHER:   Bloom’s: Apply

22. What function does insoluble fiber appear to serve?​

  a.  ​lowers the risk for colon cancer

  b.  ​lowers blood sugar

  c.  ​lowers blood cholesterol

  d.  ​slows the excretion of food residues

  e.  ​slows the metabolism

ANSWER:   a

REFERENCES:   Fiber

LEARNING OBJECTIVES:   PLPF.HOEG.16.3.3 – Describe the functions of the nutrients, carbohydrates, fiber, fats, proteins, vitamins, minerals, and water in the human body.

OTHER:   Bloom’s: Apply

23. The body’s most concentrated energy source is:​

  a.  ​fat.

  b.  ​protein.

  c.  ​vitamins.

  d.  ​carbohydrates.

  e.  ​lipoproteins.

ANSWER:   a

REFERENCES:   Fats (Lipids)

LEARNING OBJECTIVES:   PLPF.HOEG.16.3.3 – Describe the functions of the nutrients, carbohydrates, fiber, fats, proteins, vitamins, minerals, and water in the human body.

OTHER:   Bloom’s: Remember

24. More than 90 percent of the weight of fat in foods and more than 95 percent of the stored fat in the human body are in the form of:​

  a.  ​compound fats.

  b.  ​triglycerides.

  c.  ​hydrogenated fats.

  d.  ​unsaturated fats.

  e.  ​insoluble fibers.

ANSWER:   b

REFERENCES:   Fats (Lipids)

LEARNING OBJECTIVES:   PLPF.HOEG.16.3.3 – Describe the functions of the nutrients, carbohydrates, fiber, fats, proteins, vitamins, minerals, and water in the human body.

OTHER:   Bloom’s: Remember

25. What element can be added to monounsaturated and polyunsaturated fats to increase shelf life?​

  a.  iron​

  b.  ​calcium

  c.  ​hydrogen

  d.  ​nitrogen

  e.  ​magnesium

ANSWER:   c

REFERENCES:   Fats (Lipids)

LEARNING OBJECTIVES:   PLPF.HOEG.16.3.3 – Describe the functions of the nutrients, carbohydrates, fiber, fats, proteins, vitamins, minerals, and water in the human body.

OTHER:   Bloom’s: Apply

26. ​The American Journal of Clinical Nutrition has associated a high intake of trans-fatty acids with an increased risk of:

  a.  ​general malaise.

  b.  ​all-cause mortality.

  c.  ​low-grade body inflammation.

  d.  ​osteoporosis.

  e.  ​extreme peristalsis.

ANSWER:   b

REFERENCES:   Fats (Lipids)

LEARNING OBJECTIVES:   PLPF.HOEG.16.3.3 – Describe the functions of the nutrients, carbohydrates, fiber, fats, proteins, vitamins, minerals, and water in the human body.

OTHER:   Bloom’s: Remember

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