The diet-planning principle that provides all the nutrients, fiber, and energy in amounts sufficient to maintain health is called
a. variety. b. adequacy.
c. moderation. d. kcalorie control.
Q. 2What term describes the increase in energy expenditure that occurs in a person who fractures a leg?
a. Febrile hyperthermia b. Physical hyperthermia
c. Specific thermogenesis d. Adaptive thermogenesis
Q. 3A person's customary intake of foods and beverages over time defines her or his
a. body weight. b. eating pattern.
c. genetic predisposition. d. risk for inherited diseases.
Q. 4Which of the following diets promotes the greatest loss of body heat?
a. High fat, low protein
b. High protein, low fat
c. High carbohydrate, low fat
d. Balanced protein, fat, and carbohydrate
Q. 5All of the following are recognized, credible sources of nutrition information EXCEPT
a. Who's Who in Nutrition.
b. the Food and Drug Administration.
c. the United States Department of Agriculture.
d. the Academy of Nutrition and Dietetics.
Q. 6Which of the following is a feature of the basal metabolic rate (BMR)?
a. Fever decreases the BMR
b. Fasting increases the BMR
c. Pregnancy increases the BMR
d. Females have a higher BMR than males on a body weight basis
Q. 7A person who assists registered dietitians has the formal title of
a. dietetic assistant. b. nutrition assistant.
c. dietetic technician. d. nutrition technician.
Q. 8You are planning a diet for a hospitalized patient who cannot participate in physical activity because both of his legs are broken and he will be bedridden for 6 weeks. Which of the following would best assess the patient's energy expenditure?
a. Body composition b. Basal metabolic rate
c. Physical activity level d. Adaptive thermogenesis
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