Health Science-1Exam Two

There are 80 questions on this exam worth 1.25 points each for a total of 100pts.

You CAN write on this exam. Please put a W (in pencil) on the top of this page if you do.

Multiple Choice Questions. Choose the letter that provides the best answer for each question.

  1. 90% of nutrients from digested foodstuffs are absorbed in the ______.
  1. mouthb. stomachc. small intestinesd. large intestines e. rectum
  1. Chemical digestion refers to the use of ______to breakdown food material.
  1. enzymesb. oxygenc. carbon dioxided. chewinge. muscles
  1. Chemical and mechanical digestion of food begins in the______.
  1. mouthb. esophagus c. stomachd. small intestines e. large intestines
  1. The process in which foods you eat are broken down and absorbed, while indigestible or unwanted material is eliminated as waste is called,
  2. respirationb. metabolismc. digestiond. mastication e. circulation
  1. The esophagus is a tube that extends from the pharynx (throat) to the ______.
  1. small intestinesb. large intestinesc. stomachd. livere. rectum
  1. The digestive system contains enzymes that digest proteins and carbohydrates. If both enzymes are actively breaking down

these two substances, what types of molecules would be found in the digestive tract?

  1. fatty acidsb. amino acidsc. monosaccharidesd. a and ce. b and c only
  1. A calorie is
  2. a unit of heat energy
  3. the amount of energy required to raise one liter of water 1 Cº
  4. equal to 3500 pounds
  5. equal to 1500 pounds
  6. a and b only
  1. All essential nutrients
  2. must be obtained through the digestive system
  3. are not made fast enough by the body to meet its physiological needs or not made by the body at all
  4. supply energy
  5. are lipids, proteins or carbohydrates
  6. a and b only
  1. Which of the following macronutrient distributions is consistent with the Acceptable Macronutrient Distribution Ranges (AMDR) set by the Food and Nutrition board?
  2. 40% of daily calories as protein, 40% of daily calories as carbohydrate, 20% of daily calories as fat
  3. 30% of daily calories as protein, 35% of daily calories as carbohydrate, 35% of daily calories as fat
  4. 10% of daily calories as protein, 65% of daily calories as carbohydrate, 25% of daily calories as fat
  5. 15% of daily calories as protein, 45% of daily calories as carbohydrate, 40% of daily calories as fat
  6. none of the above
  1. Omega-3 fatty acids are a type of lipid that,
  2. increases total cholesterol levels
  3. regulates various biochemical reactions
  4. increases blood pressure
  5. reduces blood clotting
  6. increases triglyceride levels
  1. Food additives,
  2. are used to maintain the freshness of foods
  3. enhance the flavor of foods
  4. help in processing or preparation of foods
  5. all of the above
  6. none of the above
  7. A by-product of hydrogenation is/are
  8. monounsaturated fats
  9. trans fatty acids
  10. cholesterol
  11. triglycerides
  12. none of the above
  1. Fiber is an example of
  2. a simple carbohydrate
  3. a complex carbohydrate
  4. a protein
  5. a lipid
  6. none of the above
  1. If a package of spaghetti noodles lists that it contains functional fiber this means that
  2. it contains the natural fiber that is found in the grain used to make the spaghetti noodles
  3. fiber has been hydrogenated
  4. fiber has been isolated from a natural source and added to the spaghetti noodles
  5. the fiber has been removed and replaced with an artificial substance similar to fiber
  6. a and b only
  1. Triglycerides:
  2. are composed of glycerol attached to three fatty acid chains
  3. supply more calories per gram than carbohydrates do
  4. aid in the absorption of fat soluble vitamins
  5. insulate and support body tissues
  6. all of the above
  1. Leading sources of saturated fats in the American diet include all of the following EXCEPT
  1. red meatsb. peeled fruitc. poultryd. hot dogs e. pork chops
  1. Types of lipids include:
  2. steroidsb. phospholipidsc. triglyceridesd. amino acids e. a, b and c only
  1. The form of cholesterol that carries cholesterol out from the liver to other parts of the body and leads to cholesterol deposits on the artery walls is/are
  1. LDL’s b. HDL’sc.VLDL’s d.triglyceridese.none of the above
  1. High-density lipoproteins (HDLs)
  2. are bad cholesterol because they shuttle unused cholesterol back to the liver for recycling
  3. are bad cholesterol because they deposit the cholesterol they are carrying in blood vessels
  4. are good cholesterol because they pick up cholesterol from places in the body where it can cause damage
  5. have nothing to do with transporting cholesterol around the body
  6. none of the above statements characterize HDL’s
  1. A high fat diet is dangerous because,
  2. it increases caloric intake
  3. it can lead to severe chronic diseases
  4. it can lead to obesity
  5. it makes it difficult to manage weight
  6. all of the above
  1. Which of the following are richest in complex carbohydrates?
  2. grains and legumes
  3. fruits, milk, and cheese
  4. milk and vegetables
  5. fruits and honey
  6. none of the above
  1. Carbohydrates
  2. provide 4 calories/gram
  3. are the main source of fuel for cells
  4. are sugars
  5. can be simple or complex
  6. are all of the above
  1. Fiber
  2. can help prevent constipation by increasing fecal bulk
  3. is readily broken down by the body
  4. is found in high amounts in all animal products
  5. is not a recommended for ones diet
  6. a and b only
  1. Which of the following statements is TRUE regarding vitamins?
  2. vitamins are required by the body in large amounts
  3. the human body does not manufacture most vitamins
  4. vitamins provide direct energy to the body
  5. vitamins are best taken in the form of vitamin supplements
  6. none of the above are true
  7. Foods with a high glycemic index,
  8. are foods such as whole grains and vegetables
  9. are mainly fruits
  10. cause a sharp rise in cortisol
  11. cause a sharp rise in glucose and insulin
  12. a and b only
  1. To control your blood cholesterol levels, the most important action you can take is to limit the amount of ______in your diet.
  2. polyunsaturated fat
  3. saturated and trans fats
  4. monounsaturated fat
  5. omega-3 fat
  6. alpha linolenic acid
  1. When grains are refined,
  2. the bran and germ are removed
  3. it transforms whole-wheat flour to white flour
  4. fiber, vitamins and antioxidants are lost
  5. they retain their calorie content
  6. all of these are correct
  1. The extent to which the body can respond or adapt to the demands and stress of physical effort is called,
  2. physical fitness
  3. physical activity
  4. peak workload
  5. anaerobic capacity
  6. none of the above
  1. All of the following are health-related components of physical fitness EXCEPT
  2. cardiorespiratory endurance
  3. flexibility
  4. coordination
  5. muscular strength
  6. body composition
  1. Which one of the following is an example of physical fitness?
  2. exercising for thirty minutes while at home
  3. lifting a 25 lb weight 10 times for 3 repetitions
  4. building muscle tissue in response to a weight training program
  5. swimming seven laps in 20 minutes
  6. playing a game of tennis
  1. To gain maximum cardiorespiratory endurance benefits which of the following should one consider?
  2. How quickly the body temperature rises
  3. The amount of sweat being produced/minute
  4. Maximal oxygen consumption (VO2)
  5. The amount of tension generated in the large muscle groups
  6. C and D are correct
  1. The ability of your lungs to extract oxygen from the environment and for your heart to pump this oxygenated blood around the body illustrates ______.
  2. cardiorespiratory endurance
  3. muscular endurance
  4. muscular strength
  5. flexibility
  6. body composition
  1. Cardiorespiratory endurance depends on
  2. how well you can move your joints through their full range of motion
  3. the amount of lean tissue to body fat
  4. the ability of your body to divert blood to muscles during exercise
  5. the ability of the lungs to deliver oxygen from the environment to the bloodstream
  6. c and d only
  7. Stretching exercises should ideally be performed
  8. with a swinging, bouncing motion
  9. to the point of intense pain
  10. 5 to 7 days a week
  11. within a 5-minute time period
  12. none of the above
  1. Flexibility is,
  2. beneficial because it reduces the stiffening of joints with age
  3. the ability to move joints through their full range of motion
  4. the ability to run long distances without your muscles fatiguing
  5. achieved by weight training
  6. a and b only
  7. Which of the following statements is FALSE regarding the effects of exercise on metabolism and body composition?
  8. exercisecan reduce the incidence of depression and anxiety
  9. over time, exercise lowers the resting heart rate
  10. exercise increases caloric expenditure and thus helps regulate body weight
  11. over time, exercise increases the strength of bones, ligaments and tendons
  12. exercise or physical activity always results in physical fitness
  1. What is the recommendation by the American College of Sports Medicine in order to develop muscular strength?
  2. 1 day /week
  3. 2 nonconsecutive days/week
  4. 2 consecutive days/week
  5. 3 to 4consecutive days/week
  6. 5 to 6 days/week (nonconsecutive)
  7. When the bodyadjusts to lower levels of physical activity in the same way it adjusts to higher levels this is called______.
  1. reversibility b. overloadc. duration d. flexibility e. intensity
  1. Stored fat is most dangerous in terms of an increased risk of developing cardiovascular disease when it is stored in the,
  2. hipsb. buttocks c. subcutaneous layerd. abdomen e. hypodermis
  1. Visceral fat is
  2. stored fat in the abdomen
  3. mainly composed of cholesterol
  4. fat that is just below the skin
  5. a and b only
  6. b and c only
  1. A hormone thought to be linked to obesity is
  1. leptin b. adrenalin c. epinephrine d. norepinephrine e. none of the above
  1. Characteristics of the condition called the “female athlete triad” are
  2. muscle pain, osteoporosis, obesity
  3. osteoporosis, amenorrhea, low self-esteem
  4. osteoporosis, amenorrhea, abnormal eating patterns
  5. binge eating, low-self esteem, excessive physical activity
  6. abnormal sleeping patterns, amenorrhea, excessive physical activity
  1. Which of the following are health risks that are associated with obesity?
  2. Type II diabetes
  3. CVD
  4. hypertension
  5. impaired immune function
  6. all of the above health risks are associated with obesity
  1. Compulsive behaviors, excessive exercise and a failure to eat enough food to maintain a reasonable body weight are all characteristics of
  2. binge eating
  3. body dysmorphic disorder
  4. voluntary starvation
  5. anorexia nervosa
  6. bulimia nervosa
  1. An eating disorder characterized primarily by alternating binge eating and self-induced purging is
  2. anorexia nervosa
  3. bulimia nervosa
  4. binge eating
  5. body dysmorphic disorder
  6. mania
  1. Skinfold measurements measure
  2. visceral fat
  3. fat underneath the skin
  4. the amount of lean tissue a person has
  5. the waist circumference
  6. all of the above
  1. Insulin resistance (as in type II diabetes) is a term that refers to
  2. a condition where body tissues are extremely sensitive to insulin
  3. a condition where insulin is not produced in the body
  4. an excessive amount of insulin in the bloodstream
  5. a condition where body tissues do not respond to insulin
  6. none of the above
  1. Hydrostatic (underwater weighing) is used to predict percent body fat based on
  2. body mass index
  3. body density
  4. height
  5. height and total body weight
  6. how quickly electricity flows through the body
  1. To calculate body mass index (BMI) one must,
  2. consider their height and gender
  3. consider their height and weight
  4. consider skinfold measurements and height
  5. consider their age and their height
  6. none of the above
  1. A person with the least risk of developing cardiovascular disease based on their body mass index is
  2. a person with a BMI between 30 and 40
  3. a person with a BMI between 18.6 and 24.9
  4. a person with a BMI greater than 40
  5. a person with a BMI between 25 and 30
  6. all of the above individuals are at an increased risk of developing CVD
  1. A person with a BMI of ______is considered overweight.
  2. 18.5b. 23.5c. 26d. 31e. 33
  3. If Mary is at a healthy weight, where she doesn’t want to lose or gain any weight over time, she needs to make sure that
  4. she maintains a positive energy balance
  5. she maintains a negative energy balance
  6. her caloric intake and caloric expenditure are equal
  7. she is burning more energy than what she is taking in
  8. none of the above
  1. Researchers frequently use BMI in conjunction with ______to examine the health risks associated with body weight.
  2. caloric intake estimates
  3. activity assessments
  4. resting metabolic rate
  5. waist circumference
  6. gender
  1. Which of the following is the most accurate way to measure percent body fat?
  2. Skinfold measurements
  3. Body mass index (BMI)
  4. Electrical impedance
  5. Hydrostatic (underwater weighing)
  6. Height-weight charts
  1. The basis for the electrical impedance method of determining percent body fat is based on
  2. the fact that electricity prefers fat tissue over lean tissue
  3. the fact that electricity prefers lean tissue over fat tissue
  4. the amount of subcutaneous fat that can be pinched on the surface of the skin
  5. body density
  6. images can be created by powerful magnets
  1. Percent body fat
  2. is not important when considering a person’s risk for developing certain chronic diseases
  3. can only be determined by measuring the fat beneath the skin
  4. the proportion of the total body weight that is due to fat
  5. is the same as body mass index (BMI)
  6. is none of the above
  1. It is important to have powerful muscles because
  2. they prevent injuries from occurring
  3. they keep the skeleton aligned properly
  4. they maintain posture
  5. you can compare them with other people to show them how strong you are
  6. a, b and c only
  1. If John wants to increase his muscular endurance, it is recommended that he
  2. weight trains five days/week
  3. performs cardiorespiratory exercises for 30 minutes 3 days/week
  4. weight train with a lighter weight, doing many repetitions
  5. weight train with a heavier weight, doing fewer repetitions
  6. does stretching exercises 2 days/week
  7. Exercise intensity refers to
  8. the number of times per week you exercise
  9. how hard you work
  10. the length of your exercise session
  11. the quantity of exercise you get
  12. none of the above
  1. The ability of muscle to sustain a given level of muscle tension and to resist fatigue is
  2. cardiorespiratory endurance
  3. muscular strength
  4. muscular endurance
  5. flexibility
  6. body composition
  1. Any movement using skeletal muscles and requiring energy is called,
  2. physical fitness
  3. physical activity
  4. peak workload
  5. flexibility
  6. cardiorespiratory endurance
  7. Resting metabolic rate is
  8. the energy required to maintain vital body functions
  9. the sum of all the processes by which food energy is used by the body
  10. the body’s daily energy expenditure
  11. the energy required to digest food
  12. none of the above
  1. Calories are lost through
  2. resting metabolism
  3. physical activity
  4. digestion
  5. doing thirty minutes of exercise each day
  6. all of the above
  1. Recommended treatment of minor soft tissue injuries such as bruises includes all of the following, EXCEPT
  2. rest
  3. elevation
  4. ice
  5. massage
  1. In order to construct a healthy lifestyle for successful weight management one must consider
  2. portion sizes
  3. limiting their total daily caloric intake of protein and carbohydrates
  4. the energy density of the foods they consume
  5. their eating habits such as making sure that they are not eating to cope with stress
  6. all of the above must be considered

True or False Questions. If any portion of the statement is false, the entire statement is false.

  1. Vitamins A and D are water soluble vitamins.
  2. trueb. false
  1. Lean meats are a good source of phytochemicals.
  2. trueb. false
  1. Hydrogenation is used to increase the stability of lipids, but also increases the degree of saturation in foods.
  2. trueb. false
  1. Gastroenteritis due to a food borne illness is most often due to exposure to bacteria rather than viruses.
  2. trueb. false
  3. A person with an apple shape is at a greater risk for developing diabetes and heart disease than a person with a pear shape.
  4. trueb. false
  1. Consumption of refined carbohydrates causes a slower rise in blood glucose levels than does consumption of unrefined carbohydrates.
  2. trueb. false
  1. Sodium and potassium are trace minerals.
  2. trueb. false
  1. Whole grain bread is more nutrient-dense than are most white breads.
  2. trueb. false
  1. Foods containing large amounts of saturated fatty acids are usually solid at room temperature.
  2. Trueb. false
  1. Genes influence body size, shape and where fat is distributed on your body.
  2. trueb. false
  1. Footwear is an important piece of equipment for almost any activity.
  2. trueb. false
  1. Strength training can help improve body composition by increasing muscle mass.
  2. trueb.false
  1. Your muscles consume more oxygen and produce more energy shortly after you begin a workout.
  2. trueb. false
  1. If a man has a waist circumference of 42 inches, this is considered a health risk for chronic diseases.
  2. trueb. false
  1. Regular exercise improves learning and memory and metabolic rate.
  2. trueb. false

1