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Core Concepts in Health, 9/e

Paul M. Insel, Stanford University School of Medicine
Walton T. Roth, Stanford University School of Medicine

Weight Management

Chapter 14 Weight Management

Multiple Choice


1	The most important factor in assessing a person's body composition is:
		A)	total body weight.
		B)	body weight relative to age.
		C)	proportion of body weight that is fat.
		D)	body weight relative to height.


2	Which of the following elements in the energy-balance equation is under an individual's control?
		A)	energy for food digestion
		B)	energy for resting metabolism
		C)	energy for basic body functions
		D)	energy intake from food


3	People are at greater risk for coronary heart disease if they tend to gain weight in the:
		A)	thighs.
		B)	hips.
		C)	abdomen.
		D)	buttocks.


4	Body image is determined by:
		A)	one's own thinking.
		B)	hydrostatic weighing.
		C)	height-weight charts.
		D)	calculation of body mass index.


5	Resting metabolic rate is:
		A)	the energy required to maintain basic body functions.
		B)	the sum of all the processes by which food energy is used by the body.
		C)	the body's total daily energy expenditure.
		D)	the energy required to digest food.


6	If you were trying to control your weight, you should increase your consumption of which of the following?
		A)	protein
		B)	complex carbohydrates
		C)	sugar
		D)	fat


7	Strength training can assist with weight loss because it:
		A)	can target specific areas of the body where you want to lose fat.
		B)	reduces appetite.
		C)	burns more calories than cardiorespiratory exercise.
		D)	Increases fat-free mass, which raises metabolic rate.


8	All of the following are good strategies for managing weight EXCEPT:
		A)	measuring portion sizes with a food scale.
		B)	eating more quickly.
		C)	planning your meals and snacks.
		D)	serving food in small bowls or plates.


9	Weight loss usually declines after the first phase of a diet because:
		A)	dieters generally start cheating after a few weeks.
		B)	metabolism starts to slow to compensate for weight changes.
		C)	most weight loss at the beginning is due to loss of body water.
		D)	most diets do not account for underlying problems, such as food combining or allergies.


10	Bulimia nervosa is characterized by:
		A)	refusal to eat enough food to maintain normal, healthy body weight.
		B)	high fat intake and low level of physical activity.
		C)	alternating binging and purging.
		D)	normal food consumption interrupted by episodes of binge eating.

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