Today's recommendations for fat intake emphasize:
a. lowering the intake of all types of fat.
b. low-fat diets only for those at risk for heart disease.
c. replacing saturated and trans fats with unsaturated fats.
d. consuming no more than 20 grams of fat per day.
Q. 2A body mass index (BMI) greater than _____ kg/m2 is typically needed to sustain normal reproductive function in women.
a. 17
b. 20
c. 25
d. 30
e. 35
Q. 3Researchers are steering away from population-wide recommendations for low-fat diets because:
a. most people don't follow them anyway.
b. there have been reports of nutrient deficiencies associated with low-fat diets.
c. some sources of fat are valuable to health and should not be avoided.
d. low-fat diets really aren't beneficial after all.
Q. 4Pelvic inflammatory disease (PID) can _____.
a. cause less estrogen to be secreted, thus blocking ovulation
b. lead to scarring and blockage of the fallopian tubes
c. cause sperm to become less viable, when transferred to a male
d. increase the lining of the endometrium
e. decrease zinc absorption
Q. 5Recommendations for fat intake have changed over the years due to:
a. poor interpretation of the results of scientific research.
b. increased scientific understanding about types of fat and how they affect health.
c. misinterpretation of recommendations by the media.
d. disagreement between the medical community and government agencies.
Q. 6Which statement related to male and female fertility is true?
a. During a female's fertile years, approximately 1000 ova will mature and be released for possible fertilization.
b. For males, sperm numbers and viability decrease somewhat after age 30.
c. For both males and females, the quality of eggs and sperm decrease somewhat with age.
d. Females are born with mature eggs.
e. Males produce sperm from birth until death.
Q. 7Consumers should keep the following in mind about foods made with fat substitutes:
a. They are a weight-loss wonder.
b. They still provide kcalories.
c. They aid in the absorption of certain vitamins.
d. They adversely affect the taste and texture of foods.
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