The majority of TEE is accounted for by:
a. thermic effect of food.
b. physical activity.
c. basal metabolism.
d. adaptive thermogenesis.
e. nonexercise activity thermogenesis.
Q. 2Dietary fiber has been shown to contribute to healthy bowel function and _____.
a. diminish blood glucose regulation
b. increase blood cholesterol levels
c. prevent colon cancer
d. promote satiety
Q. 3About how much of one's total energy expenditure is due to one's basal metabolic rate (BMR)?
a. 30-40 percent
b. 50-70 percent
c. 10-20 percent
d. 60-95 percent
Q. 4Liam sometimes suffers from constipation. What foods might he eat because they are the best sources of fiber with high water-holding capacity, and thus make the fecal matter easier to eliminate?
a. High-pectin fruits
b. Leafy green vegetables
c. Oat bran, barley, and legumes
d. Gelatin salads and grains
Q. 5Shivering when you are cold at an event outdoors is an example of:
a. thermic effect of food.
b. physical activity.
c. basal metabolism.
d. adaptive thermogenesis.
e. nonexercise activity thermogenesis.
Q. 6Which of the following is an FDA-approved health claim for fiber?
a. Diets low in fat and rich in high-fiber foods reduce the risk of heart disease..
b. Diets high in whole-grain foods and other plant foods and low in total fat, saturated fat, and cholesterol may help reduce the risk of heart disease and certain cancers..
c. Diets low in fat and rich in fruits and vegetables reduce the risk of most cancers..
d. Diets low in fat and rich in whole oats and psyllium seed husk reduce the incidence of heart disease..
Q. 7What are the three main components of total energy expenditure?
a. Thyroid activity, environmental temperature, and mental activity
b. Mental activity, basal metabolism, and thermic effect of food
c. Basal metabolism, physical activity, and thermic effect of food
d. Environmental temperature, basal metabolism, and thyroid activity
Q. 8What type of dietary fiber is most prevalent in whole-grain flour, seeds, carrots, and peppers?
a. Cellulose
b. Hemicellulose
c. Lignin
d. Pectin
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