Healthy Eating Habits

Instructions:

• Answer 50 questions in 15 minutes.
• If you are not ready to take this test, you can study here.
• Match each statement with the correct term.
• Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.

1. People who eat only once a day have very low resting
Low-fat - low calorie
Nutrition Facts and % Daily Values
metabolism
occurs because exercise causes blood plasma volume to expand. this results in dilution of the blood. Causes confusion between real and sports anemia


2. Use low-fat cooking methods such as....
A chamber containing a known volume of air
means that a food is raw or unprocessed and has never been frozen or reheated and no preservatives have been added.
means that a poduct has had its fat or sodium content lowered by 25%
poaching - roasting - barbecuing - grilling - and steaming


3. Exercise at least ___ at least most days.
30 mins
1.4 to 1.7
increase carbs to 70% of total calories; exercise intensity and duration must decrease
calories


4. Soy nuts
roasted soybeans and have a nutty - peanut flavor
the use of operant-conditioning techniques to eliminate unwanted behaviors and replace them with desirable ones
7
3500


5. Tofu
coagulated soymilk - similar to milk curd
what you eat
medicine
is a popular vegetarian meat substitute - compressed - fermented gluten (wheat protein)


6. Too much stored ____ can lead to obesity an obesity- related diseases
1.4 to 1.7
muscle
Ideal body weight
energy


7. The major source of energy should come from carbohydrates - with fat being a...
roasted soybeans and have a nutty - peanut flavor
secondary source
when a person is over 100 percent of his or her ideal body weight.
100 and 5


8. ____ is denser and weighs more than fat.
I'm full
secondary source
allows vegetarians or people who don't want to eat animal products to follow a high-protein - plant-based diet.
muscle


9. Reduced
meat
means that a poduct has had its fat or sodium content lowered by 25%
15 to 20 percent below ideal body weight.
diet


10. Women require more fatty tissue because of the physiological requirements of...
increase carbs to 70% of total calories; exercise intensity and duration must decrease
If you take in fewer calories than you need - you'll be in
childbearing
describe a color or texture - as in 'light wheat bread'. Food cntains 1/3 less calories or half the fat of a regular product. A low-fat - low-calorie food has had its sodium content reduced by half.


11. Signs of dehydration
If you take in fewer calories than you need - you'll be in
means that a poduct has had its fat or sodium content lowered by 25%
6 to 10
headache - inappropriate elevated heart rate - and infrequent urination.


12. Morbid Obesity
has no more than 360 milligrams of sodium per serving and an entree no more than 480 milligrams.
when a person is over 100 percent of his or her ideal body weight.
means a product contains only negligible amounts of fat - saturated fat - cholesterol - sodium - sugar - or calories.
A nonphysical response to eating - such as eating based on your mood - the time of day - or your cultural background


13. Low sodium

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14. Eating fats __________ -and eventually you might reduce the amount of food you're eating everyday.
A nonphysical response to eating - such as eating based on your mood - the time of day - or your cultural background
denotes a food is low in fat and saturated fat - has no more than 60 milligrams of cholesterol per serving - and atleast 10 percent of the RDA for vitamins A or C and for protein - calcium - iron - and fiber.
decreases your appetite
carbohydrates


15. Water displacement test
common way to calculate body density.
1 or 2
roasted soybeans and have a nutty - peanut flavor
increase carbs to 70% of total calories; exercise intensity and duration must decrease


16. Less
means there's no more than 40 calories per serving
means a food contains 20% or more of a particular nutrient in a serving of food.
ruler - scale - and a chart
100 and 5


17. Carb-loading
when the body redeposits fat in the abdominal area (stomach) when it can.
fruit sugar
increase carbs to 70% of total calories; exercise intensity and duration must decrease
can interfere with the ability or the desire to eat or interfere with the body's ability to absorb nutrients.


18. A hard training athlete can lose up to ___ to ___ cups of fluid per hour.
indicates that a food has at least 10 percent more of the RDA for a particular nutrient than a regular food.
what you burn up
gives you clues about when to start and stop eating
6 to 10


19. ____ just causes the body t crave high fat to replace the lost body fat.
when the body redeposits fat in the abdominal area (stomach) when it can.
the use of operant-conditioning techniques to eliminate unwanted behaviors and replace them with desirable ones
starvation
fats


20. The Soy Zone

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21. To create a weight range - you add or subtract ___.
10 percent
one-thirds
describe a color or texture - as in 'light wheat bread'. Food cntains 1/3 less calories or half the fat of a regular product. A low-fat - low-calorie food has had its sodium content reduced by half.
secondary source


22. isoflavones
poaching - roasting - barbecuing - grilling - and steaming
1.4 to 1.7
natural plant estrogens - found in soy can help to reduce cholesterol - decrease the risk of heart diease - and ease symptoms of menopause.
The basic physical response to the need for fuel


23. Air displacement
means that a food is raw or unprocessed and has never been frozen or reheated and no preservatives have been added.
indicates that a food has at least 10 percent more of the RDA for a particular nutrient than a regular food.
measures the aount of air displaced rather than the amount of water displaced.
estimate of the energy required to process the food you eat


24. Fresh
coagulated soymilk - similar to milk curd
what you burn up
means that a food is raw or unprocessed and has never been frozen or reheated and no preservatives have been added.
12 to 25


25. Lean muscle uses more energy than ___.
fat
fatty tissue
means that a poduct has had its fat or sodium content lowered by 25%
ruler - scale - and a chart


26. Energy output
cholesterol and saturated fats
means there's no more than 20 milligrams of cholesterol per serving.
A nonphysical response to eating - such as eating based on your mood - the time of day - or your cultural background
what you burn up


27. Dr. Robert Atkins

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28. Endurance -training athletes should consume approx ___ grams of carbs per kilograms of body weight.
rice milk
fat
15 to 20 percent below ideal body weight.
6


29. Negative energy balance

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30. Fruit that contain at least 8 important vitamins
kiwi - papaya - cantaloupe - strawberries - mangoes - lemons - oranges - and avocadoes
1 in 5
what you burn up
increase carbs to 70% of total calories; exercise intensity and duration must decrease


31. Women get ____ pounds for their first 5 feet of height.Every inch adds ___ pounds.
poaching - roasting - barbecuing - grilling - and steaming
cholesterol and saturated fats
100 and 5
10


32. ____ hold water
carbohydrates
increase carbs to 70% of total calories; exercise intensity and duration must decrease
diabetes and cancers
fat


33. More
metabolism
indicates that a food has at least 10 percent more of the RDA for a particular nutrient than a regular food.
poaching - roasting - barbecuing - grilling - and steaming
means a product contains only negligible amounts of fat - saturated fat - cholesterol - sodium - sugar - or calories.


34. Most training athletes require ___ to ___ grams of protein per kilogram of body weight.
meat
raw tomatoes and carrots
means that a food is raw or unprocessed and has never been frozen or reheated and no preservatives have been added.
1.4 to 1.7


35. Low calorie

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36. On average - moderately active adult female should consume about ____ calories and ___ grams of fat.
1 -800 and 60
Diuretic effect
Ideal body weight
what you eat


37. About ____% of all of the calories you eat go toward basic physiological functions.
feed me!
denotes a food is low in fat and saturated fat - has no more than 60 milligrams of cholesterol per serving - and atleast 10 percent of the RDA for vitamins A or C and for protein - calcium - iron - and fiber.
60
30 mins


38. A serving of ____ should be no bigger than a deck of cards.
meat
a series of diets followed by eventual weight gain; can lead to weight cycling
naurally high in protein - but low in calcium and vitamins A - D - and B12
means a product contains only negligible amounts of fat - saturated fat - cholesterol - sodium - sugar - or calories.


39. Behavior modification
kiwi - papaya - cantaloupe - strawberries - mangoes - lemons - oranges - and avocadoes
Nutrition Facts and % Daily Values
the use of operant-conditioning techniques to eliminate unwanted behaviors and replace them with desirable ones
the relationship between energy intake an energy output


40. Good Source
means a food contains 10 to 19% of the RDA for a particular nutrient.
created a 'diet revolution -' and sugar busters and protein power all preached the power of high-protein - high-fat - low carbohydrate - low-sugar diets.
6 to 10
means a meat product has fewer than 10 grams of fat and fewer than 95 milligrams of cholsterol.


41. It is dangerous to loose more than ___ or ___ per week.
overweight
1 or 2
1 -800 and 60
energy


42. Strength- -training athletes should consume approx ___ grams of carbs per kilograms of body weight.
roasted soybeans and have a nutty - peanut flavor
the use of operant-conditioning techniques to eliminate unwanted behaviors and replace them with desirable ones
7
poaching - roasting - barbecuing - grilling - and steaming


43. Low saturated fat

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44. Entree plates should be equally divided into ____ - with ____ for vegetables - ____ for carbohydrates - and _____ for the entree.
one-thirds
One measure of how much fat a person is carrying - it has ranges for height and takes other factors into consideration. Can be used for all ages.
medicine
a series of diets followed by eventual weight gain; can lead to weight cycling


45. Satiety

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46. Light

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47. Anything over ___ percent body fat should set off an alarm.
I'm full
fats
25
build up


48. 'Thermic effect of food'
estimate of the energy required to process the food you eat
decreases your appetite
gives you clues about when to start and stop eating
carbohydrates


49. Glycogen

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50. Healthy side dish
starvation
when the body redeposits fat in the abdominal area (stomach) when it can.
has no more than 360 milligrams of sodium per serving and an entree no more than 480 milligrams.
poaching - roasting - barbecuing - grilling - and steaming