Topic: Energy Balance

1. Validity refers to:

A. repeatability or reproducibility of results

B. whether the method measures what it is supposed to measure

C. if the answer that you received is the correct one

D. if the testing device is working correctly

2. Although weighted-food dietary records are considered by most to be highly accurate, some have found that:

A. caloric intake increases over time using this method

B. estimates of micronutrients are normally under-reported

C. caloric intake decreases over time using this method

D. estimates of macronutrients are normally over-reported

3. Which is not a weakness of the 24-hour food recall method:

A. portion size is difficult to estimate accurately

B. trained interviewers are required

C. intakes tend to be underreported compared with other methods

D. time period is defined

4. Which method of dietary intake was used primarily for the surveys conducted by the USDA and the USHHS:

5. A. 24-hour recall B. food frequency questionnaire C. food record D. diet history

6. Which is not a strength of the food frequency method:

A. procedure can be administered by mail

B. response rates are high

C. period of recall is precise

D. respondent burden is usually light

7. The discovery that the life-sustaining process of respiration was merely a form of chemical combustion was made by:

8. A. Rubner B. Lusk C. Lavoisier D. Ravussin

9. The greatest contributor to total daily energy expenditure is:

A. thermic effect of exercise

B. resting metabolic rate

C. facultative thermogenesis

D. thermic effect of food

10. The effect of sympathetic nervous system (SNS) on the thermic effect of food appears to be mediated through:

A. alpha1-adrenoreceptors  B. beta2-adrenoreceptors C. alpha2-adrenoreceptors D. beta3-adrenoreceptors

11. Any decrease in RMR with age can generally be explained by:

A. a decrease in FFM B. altered thyroid function C. altered SNS function  D. decreased thermic effect of food

12. Regarding facultative thermogenesis, it has been suggested that:

A. absolute energy intake is more important than energy balance

B. energy balance is more important than energy intake

C. energy intake is more important than energy expenditure

D. energy expenditure is more important than energy intake

13. What type of food intake measurement was used in the Continuing Survey of Food Intakes by Individuals (CSFII)?

14. A. 24-hour recall B. food record C. in person interviews D. food frequency

15. As consumption of reduced fat foods has been rising, so has calorie consumption.

16. True False

17. According to the CSFII, men and women:

A. consume more than the recommended intake of fiber.

B. consume less than the recommended intake of fiber.

C. consume about the recommended intake of fiber.

D. There is no recommendation for fiber intake.

18. Which factor is most consistently linked to long term weight loss and maintenance?

19. A. low-fat diet B. low-calorie diet C. low-carbohydrate diet D. physical activity

20. On any given day, about 79% of Americans eat fruit.

21. True False