Nutrition Review Test 3

Question 1

To ensure the client is retaining any shared information, it is important that the content presented is perceived to be important and what other quality?

a. Reviewed several times
b. Based on prior experience
c. Easy to understand
d. Delivered slowly

Answer 1

b. Based on prior experience

Question 2

With which client would it be most appropriate for the Nutrition Coach to work?

a. Clients who want advice on supplements
b. Clients considering training for a half-Ironman
c. Issues with consistent weight loss
d. Clients who want to go vegan

Answer 2

c. Issues with consistent weight loss

Question 3

Which statement is within the scope of practice for a Nutrition Coach?

a. Provide general advice on a 3-day detox plan.
b. Recommend a diet that consists of 250% protein.
c. Design a 5-day meal plan for a healthy client.
d. Recommend the client discuss supplement usage and dosing with their pharmacist or physician.

Answer 3

d. Recommend the client discuss supplement usage and dosing with their pharmacist or physician.

Question 4

A Nutrition Coach is sitting down with a new client for her initial evaluation. She noted on her Health History Questionnaire that she has never been able to maintain permanent weight loss and confides that she has made herself throw up after eating large meals. What is the best course of action?

a. Tell her she may have anorexia and refer her to a Certified Eating Disorder Specialist.
b. Move forward with the client sessions but monitor her closely for any more self-induced vomiting.
c. Tell her she has bulimia and refer her to a Certified Eating Disorder Specialist.
d. Refer her to a clinical psychologist.

Answer 4

d. Refer her to a clinical psychologist.

Question 5

A Nutrition Coach has been working with an overweight client for 6 weeks. During the most recent weigh-in, they discover that she has lost 27 pounds. What is the best course of action for the Nutrition Coach?

a. Suggest she limit her exercise two twice per week.
b. Informally question her about common eating disorder traits/habits.
c. Congratulate her for a job well done.
d. Add an additional 300 - 500 cal to her daily intake.

Answer 5

b. Informally question her about common eating disorder traits/habits.

Question 6

Scientists perform a study looking at the effects of caffeine on vertical jump performance. On one day, they give all the subjects caffeine followed by vertical jump tests. Two weeks later, they give all the subjects a placebo followed by the same vertical jump tests. Which term best describes this study design?

a. Parallel
b. Factorial
c. Crossover
d. Observational

Answer 6

c. Crossover

Question 7

Fructose has been shown in studies to have adverse effects on blood triglycerides when consumed in excess of calorie needs. However, moderate doses of fructose have been shown to have no effect. Which of the following items best describes the conclusion that should be drawn from this data?

a. There is no reason to ever restrict fructose intake.
b. There is insufficient evidence to draw conclusions as to the impact of fructose intake on triglycerides.
c. Fructose intake poses no risk to triglycerides when consumed with an energy needs, but caution is warranted if calorie intake is high.
d. Fruit toast should be limited in the diet as much as possible.

Answer 7

c. Fructose intake poses no risk to triglycerides when consumed with an energy needs, but caution is warranted if calorie intake is high.

Question 8

Numerous studies, including genetic studies, randomized controlled trials on lipid lowering medication, and observational studies point to LDL having a causal role in heart disease. Which term best describes the concept that LDL plays a causal role in heart disease?

a. Prediction
b. Conclusion
c. Theory
d. Hypothesis

Answer 8

c. Theory

Question 9

“I tried this diet and lost 30 pounds.” What type of evidence is this?

a. Anecdote
b. Expert opinion
c. Observational research
d. Randomized controlled trial

Answer 9

a. Anecdote

Question 10

Changing seasons have which of the following?

a. Limited application in western society
b. A significant impact on food choices
c. Extensive government tracking
d. A little impact on food choices

Answer 10

b. A significant impact on food choices

Question 11

The association between diet and disease is which of the following?

a. Not well understood
b. Lacking correlation
c. The subject of controversy
d. Well understood

Answer 11

d. Well understood

Question 12

Non-communicable diseases are also known as which of the following?

a. Chronic diseases
b. Preventative diseases
c. Infectious diseases
d. Palliative diseases

Answer 12

a. Chronic diseases

Question 13

Which of the following best describes chronic diseases?

a. They are of short duration.
b. They are infectious and transmitted through the air.
c. They are of long duration.
d. They are isolated in the body.

Answer 13

c. They are of long duration.

Question 14

The process of generating energy (in the form of ATP) from nutrients we consume in our diet is referred to as which of the following?

a. Energy requirement
b. Energy adaption
c. Energy metabolism
d. Energy restriction

Answer 14

c. Energy metabolism

Question 15

What are shorter sleep cycles associated with?

a. Weight gain
b. Muscle wasting
c. Weight loss
d. Atrophy

Answer 15

a. Weight gain

Question 16

The storage form of glucose is known as which of the following?

a. Glycogen
b. Triglyceride
c. Glycose
d. Glycerol

Answer 16

a. Glycogen

Question 17

Which organ produces and releases both insulin and glucagon?

a. Kidney
b. Thyroid
c. Pancreas
d. Liver

Answer 17

c. Pancreas

Question 18

Can post-workout protein consumption increase muscle glycogen synthesis?

a. No, only carbohydrate alone increases glycogen synthesis.
b. No, it never enhances glycogen synthesis.
c. Yes, it enhances glycogen synthesis on its own.
d. Yes, when consumed with carbohydrate.

Answer 18

d. Yes, when consumed with carbohydrate.

Question 19

For an individual engaged in vigorous resistance training 5 - 6 days per week, what would be the most optimal protein prescription?

a. 0.4 g/kg body weight
b. 0.8 g/kg body weight
c. 5.0 g/kg body weight
d. 2.0 g/kg body weight

Answer 19

d. 2.0 g/kg body weight

Question 20

Which of the following may be the most optimal protein distribution pattern for an 70 kg client with a goal to build muscle?

a. 2 meals with 42 g protein
b. 3 meals, each with 28 g protein
c. 4 meals, each with 21 g protein
d. 4 meals, each with 15 g protein

Answer 20

c. 4 meals, each with 21 g protein

Question 21

Is it ever okay for a sedentary person to eat a high protein diet?

a. No, a sedentary person should never consume a high protein diet.
b. Yes, but only a moderately high protein diet up to 1.6 g/kg body weight.
c. Yes, but only a little over the RDA, up to 1.2 g/kg body weight.
d. Yes, there is usually no issue with a sedentary person consuming a diet high in protein up to 2.2 g/kg body weight.

Answer 21

d. Yes, there is usually no issue with a sedentary person consuming a diet high in protein up to 2.2 g/kg body weight.

Question 22

What are the essential amino acids?

a. Histidine, lysine, methionine, proline, tyrosine, tryptophan, leucine, isoleucine, valine
b. Histidine, lysine, methionine, phenylalanine, threonine, tryptophan, leucine, isoleucine, valine
c. Histidine, lysine, methionine, phenylalanine, threonine, tryptophan, aspartic acid, glutamic acid, serine
d. Histidine, lysine, methionine, proline, aspartic acid, carnosine, leucine, isoleucine, valine

Answer 22

b. Histidine, lysine, methionine, phenylalanine, threonine, tryptophan, leucine, isoleucine, valine

Question 23

What is the current daily fiber intake recommendation for women in the U.S.?

a. 20 grams of fiber daily
b. 15 grams of fiber daily
c. 25 grams of fiber daily
d. 30 grams of fiber daily

Answer 23

c. 25 grams of fiber daily

Question 24

What glycemic score ranks a carbohydrate food as a high GI food?

a. GI score between 70 - 75
b. GI score over 69
c. GI score between 35 - 55
d. GI score under 55

Answer 24

b. GI score over 69

Question 25

What term is defined as the combined effect of both a carbohydrate's glycemic index (GI) score and the amount of that carbohydrate consumed? a. Glycemic load b. Glycemic effect c. Insulin affect d. Insulin load

Answer 25

a. Glycemic load

Question 26

Which of the following combine to make maltose? a. Glucose and maltose b. Glucose and galactose c. Glucose and glucose d. Glucose and fructose

Answer 26

c. Glucose and glucose

Question 27

From the options provided, which carbohydrate food has the lowest glycemic index (GI) score? a. Hummus b. Orange juice c. White bread d. Hard candy

Answer 27

a. Hummus

Question 28

What are both chylomicrons and very low-density lipoproteins responsible for transporting in the blood stream? a. Ketone bodies b. Amino acids c. Water-soluble vitamins d. Triglycerides

Answer 28

d. Triglycerides

Question 29

A client tells his Nutrition Coach he is on a 2,100 kcal/day diet. If he is trying to consume 30% of his calories from fat, how many grams of fat should he be consuming? a. 367 grams of fat b. 156 grams of fat c. 163 grams of fat d. 70 grams of fat

Answer 29

d. 70 grams of fat

Question 30

What is an example of saturated fat? a. Palm oil b. Almonds c. Olive oil d. Salmon

Answer 30

a. Palm oil

Question 31

What is eicosatetraenoic acid (EPA)? a. An omega-6 fatty acid found in nuts and seeds. b. A thin, soft, pliable layer that acts as a lining around a cell. c. An omega-3 fatty acid found in the oil of cold-water fish. d. An acid released by the stomach to aid in digestion of food.

Answer 31

c. An omega-3 fatty acid found in the oil of cold-water fish.

Question 32

Which term best describes a glycerol molecule and three fatty acids which are insoluble in blood and water and which are the main lipid in food supply, providing energy as stored fat in the body? a. Glycogen b. Triglycerides c. Enzymes d. Amino acids

Answer 32

b. Triglycerides

Question 33

According to the Dietary Guidelines for Americans, how many standard drinks per day are recommended for females to ensure that alcohol consumption is moderate? a. Three b. One c. Four d. Two

Answer 33

b. One

Question 34

Alcoholics often suffer from structural and functional damage to their brain as a result of a deficiency in which vitamin? a. Thiamine b. Riboflavin c. Niacin d. Vitamin C

Answer 34

a. Thiamine

Question 35

Why are females more susceptible to the effects of alcohol? a. They have less body water than males, so alcohol is more concentrated in the tissues it enters. b. Females prefer to drink wine and spirits, which are high in alcohol content. c. Ethanol metabolism by the liver in females is less effective than males. d. Females eat less food, so ethanol is absorbed faster than in males.

Answer 35

a. They have less body water than males, so alcohol is more concentrated in the tissues it enters.

Question 36

Approximately how much ethanol is metabolized per hour? a. 2 grams b. 10 grams c. 14 grams d. 7 grams

Answer 36

d. 7 grams

Question 37

What is the definition of Estimated Average Requirement for a nutrient? a. The average daily dietary intake level that is sufficient to meet the nutrient requirement of nearly all (97 to 98%) healthy individuals in a group. b. The highest level of daily nutrient intake that is likely to pose no risk of adverse health effects to almost all individuals in the general population. c. A nutrient intake value that is estimated to meet the requirement of half the healthy individuals in a group. d. A value based on observed or experimentally determined approximations of nutrient intake by a group (or groups) of healthy people.

Answer 37

c. A nutrient intake value that is estimated to meet the requirement of half the healthy individuals in a group.

Question 38

What is the recommended serving amount of fruit per day based on USDA Guidelines? a. 1 b. 4 c. 3 d. 6

Answer 38

b. 4

Question 39

What medical therapy is used to remove metals from the body, specifically things like iron, mercury, arsenic, and/or lead? a. Chemotherapy b. Chelation c. Ultrasound d. Phlebotomy

Answer 39

b. Chelation

Question 40

What family of compounds are the vitamin K1 compounds called? a. Menaquinones b. Phylloquinones c. Retinoids d. Tocopherols

Answer 40

b. Phylloquinones

Question 41

Which of the following electrolytes is found in the greatest concentration in the extracellular fluid? a. Potassium b. Magnesium c. Calcium d. Sodium

Answer 41

d. Sodium

Question 42

A client's pre-exercise weight is 75.0 kg. Their post-exercise weight is 73.5 kg. They consumed 0.25 liters of fluid during training. What was the volume of their sweat loss? a. 1.25 liters b. 2.0 liters c. 1.5 liters d. 1.75 liters

Answer 42

d. 1.75 liters

Question 43

What signaling mechanism triggers thirst due to a significant loss in total body water from sweating? a. Golgi tendon organ b. Baroreceptor c. Osmoreceptor d. Muscle spindle

Answer 43

b. Baroreceptor

Question 44

A client has repeatedly exhibited a pre-exercise USG (urine specific gravity) range between 1.028 and 1.032. How would a Nutrition Coach interpret this finding? a. The client needs to increase their fluid and take between training bouts. b. The client is drinking an appropriate amount of water. c. The client is severely over consuming fluids during recovery. d. The client is drinking too many sport drinks.

Answer 44

a. The client needs to increase their fluid and take between training bouts.

Question 45

What is the working definition of nutrient timing? a. It is the temporal positioning of nutrients throughout the day and/or relative to the exercise bout in order to maximize performance or improve body composition. b. It is the time it takes for a person to feel satiated after eating a meal due to the release of the hormone leptin from fat cells signaling the brain. c. It is a type of diet plan in which individuals eat normally five days a week, while the remaining two days involve severe calorie restriction. d. It is the body's ability to digest and absorb nutrients in the intestinal tract and deliver those nutrients to the liver and working muscle.

Answer 45

a. It is the temporal positioning of nutrients throughout the day and/or relative to the exercise bout in order to maximize performance or improve body composition.

Question 46

An endurance athlete in an exercise session lasting more than 60 minutes should replace electrolytes with foods or sports drinks that are high in which of the following? a. Calcium and vitamin D b. Sodium and potassium c. Mercury and iron d. Vitamin A and vitamin K

Answer 46

b. Sodium and potassium

Question 47

What type of nourishment should a strength athlete consume in their pre-exercise meal? a. Fiber (15 - 20 g/kg), 20 - 30 g complex carbohydrates, high unsaturated fats b. Carbohydrate (6 - 10 g/kg), 6 - 10 g lean protein, high fiber and fat c. Fiber (5 - 10 g'/kg), 5 - 10 g complex carbohydrates, high saturated fats d. Carbohydrate (1 - 4 g/kg), 20 - 30 g lean protein, low fiber and fat

Answer 47

d. Carbohydrate (1 - 4 g/kg), 20 - 30 g lean protein, low fiber and fat

Question 48

What are the most abundant sources of endogenous energy in the body? a. Disaccharides b. Monosaccharides c. Hydrochloric acid d. Fatty acids

Answer 48

d. Fatty acids

Question 49

What is the usefulness of a multivitamin and mineral formula? a. They fill the needs of special populations only. b. They can help meet the recommended intakes and avoiding common insufficiencies. c. They make up for poor food choices. d. They are not particularly useful except for over deficiencies.

Answer 49

b. They can help meet the recommended intakes and avoiding common insufficiencies.

Question 50

All independent testing agencies provide which services? a. Annual audits of the supplement companies to ensure compliance to Good Manufacturing Practices b. Effectiveness of the supplement c. Identify ingredient forms and amounts d. Tests for anabolic steroids

Answer 50

c. Identify ingredient forms and amounts

Question 51

The Food & Drug Administration's role in the manufacturing of supplements includes which of the following? a. Screening of all dietary supplements for banned substances, illegal drugs, and prescription drugs b. Maintaining a database of supplements found to be contaminated with illegal drugs and prescription medication c. Review of label claims by supplement manufacturers for accuracy and truthfulness d. Mandatory annual audits of supplement manufacturers

Answer 51

b. Maintaining a database of supplements found to be contaminated with illegal drugs and prescription medication

Question 52

Which term refers to the synthesizing of amino acids into skeletal muscle tissue? a. Muscle hypertrophy b. Protein balance c. Muscle protein synthesis d. Essential amino acids

Answer 52

c. Muscle protein synthesis

Question 53

A regular client has indicated that a close family member suffered a serious heart attack and that she believes that changing her diet would be beneficial for her own long-term health. Which step is appropriate to take with this client following this statement? a. Have the client immediately reduce carbohydrates. b. Do nothing, the client is clearly in the Precontemplation stage. c. Hold the client accountable to eating more fruits and vegetables each day. d. Find out about food preferences and general goals.

Answer 53

d. Find out about food preferences and general goals.

Question 54

A client is part of a peer-group that has shared the same struggles with eating properly and trying to lose weight but is now in the Action stage; of which of the following is this an example of? a. Psychological facilitation b. Mastery experience c. Emotional well-being d. Social modeling

Answer 54

d. Social modeling

Question 55

How one sits, stands, or places their arms is an example of which type of non-verbal communication? a. Spatial awareness b. Gestures c. Posture d. Body position

Answer 55

c. Posture

Question 56

Physical, mental, and social well-being collectively encompass which of the following? a. Ideal image b. Psychological wellness c. Positive affect d. Quality of life

Answer 56

d. Quality of life

Question 57

During which stage of listening must the coach ask clarifying questions and be careful not to make assumptions? a. Remembering stage b. Receiving stage c. Understanding stage d. Evaluation stage

Answer 57

c. Understanding stage

Question 58

Which of the following stages of listening is defined by having intentional focus on what the client is sharing? a. Understanding stage b. Evaluation stage c. Remembering stage d. Receiving stage

Answer 58

d. Receiving stage

Question 59

In using supportive language as part of effective communication, which of the following is true? a. Humor should be used as the key. b. The focus should be on avoiding why a client has not succeeded in the past. c. Supportive language should be implemented once report is already established. d. The focus should be on goal behaviors, not behaviors that need to be avoided.

Answer 59

d. The focus should be on goal behaviors, not behaviors that need to be avoided.

Question 60

Which of the following is one primary goal of using supportive words? a. Decrease emotional response b. Minimize ambiguity c. Create purpose d. Build efficacy

Answer 60

d. Build efficacy

Question 61

Empathy is known to be an important component of building a successful coach-client relationship. Which of the following best describes being empathetic in communication? a. Being empathetic takes practice and intentional effort. b. Empathy is primarily related to nonverbal communication and body language. c. Empathy is primarily related to verbal communication and word choice. d. Being empathetic must be balanced with the coach's knowledge of programming.

Answer 61

a. Being empathetic takes practice and intentional effort.

Question 62

Discrepancies drive behavior change most of the time. That being said, which example of a discrepancy would likely be the most demotivating rather than motivating? a. A client who weighs 180 pounds and wants to weigh 150 pounds b. A client who weighs 220 pounds and wants to weigh 140 pounds c. A client who weighs 180 pounds and wants to wait 160 pounds d. A client who weighs 160 pounds and wants to 155 pounds

Answer 62

b. A client who weighs 220 pounds and wants to weigh 140 pounds

Question 63

Which of the following varies along a continuum and is reflective of the level to which a behavior is integrated into an individual's values or identity? a. Self-efficacy b. Intentions c. Motivational regulation d. Behavior

Answer 63

c. Motivational regulation

Question 64

Which of the following is true in regards to Motivational Interviewing? a. It is a directive approach for enhancing autonomous motivation. b. It is a client-centered approach for enhancing intrinsic motivation. c. It is a consequence-driven approach for enhancing controlled motivation. d. It is a confrontational approach for enhancing external motivation.

Answer 64

b. It is a client-centered approach for enhancing intrinsic motivation.

Question 65

A client improves their self-efficacy by successfully food prepping. Which of the following are they using to improve their self-efficacy? a. Verbal persuasion b. Performance accomplishments c. Physiological states d. Various experience

Answer 65

b. Performance accomplishments

Question 66

What kind of goal involves a weight loss competition amongst friends? a. Outcome goal b. Performance goal c. Subjective goal d. Process goal

Answer 66

a. Outcome goal

Question 67

Why does the Nutrition Coach need information about goal setting if many individuals already set goals? a. Individuals tend to set process goals versus outcome goals. b. Individuals generally do not set goals that maximize positive outcomes. c. Individuals tend to set SMART goals instead of outcome goals. d. Individuals generally set objective versus subjective goals.

Answer 67

b. Individuals generally do not set goals that maximize positive outcomes.

Question 68

"I want to eat more vegetables," is an example of which kind of goal? a. Objective goal b. Process goal c. Subjective goal d. Outcome goal

Answer 68

c. Subjective goal

Question 69

"I want to reduce my calorie intake from 3,000 to 2,000 calories per day," is an example of which kind of goal? a. Performance goal b. Do your best goal c. Subjective goal d. Outcome goal

Answer 69

a. Performance goal

Question 70

Which body composition assessment method measures whole-body and regional (arms, legs, and trunk) body composition using low-energy x-rays? a. Bioelectrical impedance analysis b. Infrared 3-dimensional scanning c. Skinfolds d. Dual-energy x-ray absorptiometry

Answer 70

d. Dual-energy x-ray absorptiometry

Question 71

Which of the following is true about the number of calories an individual needs to consume each day? a. It is usually not impacted by activity level. b. It varies based on body size and sex. c. It stays constant across different ages in adult populations. d. It always ranges between 1,600 and 3,000 per day.

Answer 71

b. It varies based on body size and sex.

Question 72

The Dietary Guidelines for Americans recommend limiting the consumption of certain food groups in the general population. Which of the following is one of the groups that should be limited? a. Plant protein sources b. Animal protein sources c. Trans fats d. Fruits

Answer 72

c. Trans fats

Question 73

The amount of energy (i.e. number of calories) an individual uses at rest in order to sustain basic processes in the body is known as the which of the following? a. Total daily energy expenditure b. Energy intake c. Activity level d. Resting metabolic rate

Answer 73

d. Resting metabolic rate

Question 74

The new/revised Nutrition Facts label requires the nutrient content of four micronutrients to be listed. These micronutrients are listed in which of the following groups? a. Potassium, Calcium, Iron, Vitamin C b. Potassium, Vitamin C, Vitamin D, Iron c. Calcium, Vitamin D, Potassium, Iron d. Vitamin C, Calcium, Vitamin D, Iron

Answer 74

c. Calcium, Vitamin D, Potassium, Iron

Question 75

Which of the following components is not required on the new/revised Nutrition Facts label? a. Added Sugars b. Total Calories c. Calories from Fat d. Total Sugars

Answer 75

c. Calories from Fat

Question 76

What is an appropriate visual approximation for starch at a meal for an average adult male who requires approximately 2,200 - 2,800 calories per day? a. One cupped palm-sized portion b. One finger-sized portion c. Two finger-sized portions d. Two cupped palm-sized portions

Answer 76

d. Two cupped palm-sized portions

Question 77

A client wants to know how to determine if a product has a low amount of saturated fat. At what value(s) would the Nutrition Coach recommend they look to determine this? a. Look for the RDA for fat in the product. b. Look for a % Daily Value of 20 or less. c. Look for a % Daily Value of 5 or less. d. Look for the total amount of fat in the product

Answer 77

c. Look for a % Daily Value of 5 or less.

Question 78

What is one strategy that a client could use to avoid the risk of making impulse purchases at the grocery store? a. Go grocery shopping at night. b. Avoid grocery shopping when hungry. c. Avoid shopping during the day. d. Go grocery shopping after breakfast.

Answer 78

b. Avoid grocery shopping when hungry.

Question 79

B. J. Fogg's behavior model argues for the idea of "designing for behaviors that lead to an outcome" versus designing for an outcome itself. What does this mean? a. Make large-scale changes to achieve the outcome. b. Make small, healthy changes that eventually bring about the desired outcome. c. Change all existing behaviors immediately to achieve the desired outcome. d. Over-haul old habits to obtain the desired outcome.

Answer 79

b. Make small, healthy changes that eventually bring about the desired outcome.

Question 80

Which of the following foods might be the best choice for a snack from a convenience store or gas station when traveling by road? a. Tortilla chips and cheese dip b. Coffee drink and a muffin c. Iced tea and a bag of trail mix d. Cheese stick or Greek yogurt

Answer 80

d. Cheese stick or Greek yogurt

Question 81

Where should consumers focus the bulk of their shopping at the grocery store in order to buy mostly whole, unprocessed foods? a. The bottom shelves b. The perimeter of the store c. The top shelves d. The center isles

Answer 81

b. The perimeter of the store

Question 82

A client expresses that he is planning on meal prepping and is going to cook enough chicken to last him for the whole week ahead. What might a Nutrition Coach suggest for food safety reasons? a. Suggest that he only cook enough chicken for one day's worth of meals to avoid risk of food poisoning. b. Suggest that he only cook enough for five days worth of meals to avoid risk of food poisoning. c. Suggest that he freeze some portions since cooked chicken only lasts for 1 or 2 days in the refrigerator. d. Suggest that he freeze some portions since cooked chicken only lasts for 3 to 4 days in the refrigerator.

Answer 82

d. Suggest that he freeze some portions since cooked chicken only lasts for 3 to 4 days in the refrigerator.

Question 83

What is an accurate description of a lacto-ovo vegetarian diet? a. No animal products at all b. No animal products except for dairy products and eggs c. Dairy, eggs, and fish are allowed, but no meat is allowed d. Primarily vegetarian with occasional inclusion of meat or fish

Answer 83

b. No animal products except for dairy products and eggs

Question 84

How can losses of lean body mass while dieting be prevented to the greatest extent? a. Integrate aerobic training and a high-carbohydrate diet. b. Integrate resistance training and a high-protein diet. c. Follow intermittent fasting strategies. d. Use fish oil and multivitamin supplementation.

Answer 84

b. Integrate resistance training at a high-protein diet

Question 85

What is the scientific consensus of genetically modified (GM) foods? a. Unsustainable and bad for the economy b. Safe to consume c. Carcinogenic d. Extremely hazardous to human health and should be avoided

Answer 85

b. Safe to consume

Question 86

Which factor ultimately prevents an individual from losing body fat? a. Not being in a calorie deficit (negative energy balance) b. Eating foods high in cholesterol in salt c. Elevating insulin levels through carbohydrate consumption d. A diet with > 40% of calories coming from dietary fat

Answer 86

a. Not being in a calorie deficit (negative energy balance)

Question 87

High consumption of processed meat products has been associated most strongly with which disease? a. Dementia b. Grave's disease c. Colon cancer d. Atherosclerosis

Answer 87

c. Colon cancer

Question 88

The greatest concern of consumers of organic foods is the perception that organic foods are which of the following? a. Environmentally friendly b. Healthy c. Socially accepted d. Economically beneficial

Answer 88

b. Healthy

Question 89

Celiac disease is best described as which of the following? a. Allergic reaction b. Gluten intolerance c. Food sensitivity d. Autoimmune condition

Answer 89

d. Autoimmune condition

Question 90

Switching from conventional to organic produce significantly reduces biomarkers of pesticide exposure in as little as how many days? a. 9 - 11 days b. 1 - 3 days c. 5 - 7 days d. 13 - 15 days

Answer 90

c. 5 - 7 days

Question 91

Which of the following is produced in the greatest quantity during fructose metabolism? a. Fat b. Lactate c. Glucose d. Glycogen

Answer 91

c. Glucose

Question 92

What two components are fundamental variables of energy balance? a. Calories consumed and exercise b. Calories consumed and energy intake c. Calories expended and resting metabolic rate d. Calories consumed and calories expended

Answer 92

d. Calories consumed and calories expended

Question 93

A client's weight loss has stalled after about 12 weeks of weight loss. Which item is most likely to be true? a. The client has decreased physical activity. b. (Client) has decreased calories too much and has gone into "starvation mode." c. The client has lost some adherence to the diet. d. The client has experienced a reduction in metabolism.

Answer 93

c. The client has lost some adherence to the diet.

Question 94

A client has been under a lot of stress which has been leading to incidents of overeating. On which characteristic of successful long-term weight maintenance should this client work? a. Managing cravings b. Self efficacy c. Coping capacity d. Flexible dietary control

Answer 94

c. Coping capacity

Question 95

Which item represents a method for cognitively reframing a weight loss plateau? a. Consider a plateau as an indicator that the program is not working and needs to be corrected. b. View a plateau as a sign of a slow down in metabolism. c. View a plateau as an obstacle that needs to be overcome. d. Consider plateaus as "maintenance practice" or "opportunities to test program sustainability".

Answer 95

d. Consider plateaus as "maintenance practice" or "opportunities to test program sustainability".

Question 96

Modest deficits, flexibility dieting approaches, and avoiding dichotomous thinking around food and diets all represent which technique for improving adherence? a. Self-monitoring b. Managing feelings of deprivation c. Rigid restraint d. Education

Answer 96

b. Managing feelings of deprivation

Question 97

What is an appropriate range of carbohydrates for the general population and athletes who partake in low volume training or mostly skill-based training? a. 2 - 3 g/kg/day b. 1 - 1.5 g/kg/day c. 3 - 5 g/kg/day d. 5 - 7 g/kg/day

Answer 97

c. 3 - 5 g/kg/day

Question 98

What activity factor adjustment should be made for people who engage in a moderate level of physical activity? a. 1.9 b. 1.375 c. 1.55 d. 1.2

Answer 98

c. 1.55

Question 99

Which of the following accounts for the smallest percentage of total daily energy expenditure? a. Resting metabolic rate b. Thermic effect of food c. Exercise activity d. Non-exercise activity thermogenesis (NEAT)

Answer 99

b. Thermic effect of food

Question 100

What type of data is considered hard data? a. Emotions about food b. Calorie intake c. Subjective feelings d. Taste profiles

Answer 100

b. Calorie intake