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Men with body fat levels greater than _____ have increased health risks.


A) 20%
B) 24%
C) 30%
D) 35%

E) B) and C)
F) A) and B)

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The MyPlate Calorie Guideline for a 19- to 30-year-old active woman is


A) 1600 kilocalories per day.
B) 2000 kilocalories per day.
C) 2400 kilocalories per day.
D) 2800 kilocalories per day.

E) B) and C)
F) A) and D)

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The Physical Activity Guidelines recommend that adults should do the equivalent of ______ minutes of moderate-intensity physical activity each week to achieve and maintain a healthy body weight.


A) 60
B) 90
C) 150
D) 250

E) B) and C)
F) C) and D)

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Changing one's frame of mind related to weight control and nutrition is called


A) stimulus control.
B) self-monitoring.
C) chain-breaking.
D) cognitive restructuring.

E) A) and D)
F) A) and C)

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Xenical is a weight-loss drug that works in the digestive system


A) to substitute xylose for glucose.
B) to block digestion of about one-third of the fat in the food we eat.
C) to produce a full feeling that decreases hunger.
D) as an artificial fat.

E) A) and B)
F) A) and C)

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When individuals lose weight quickly,most of the weight lost is from


A) fat,water,and glycogen.
B) water,muscle tissue,and bone.
C) water,glycogen,and muscle tissue.
D) fat,water,and muscle tissue.

E) B) and D)
F) A) and B)

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Restricting food and beverage intake by ______ kilocalories per day below calorie needs typically leads to a weight loss of about1 pound per week.


A) 100
B) 250
C) 500
D) 1000

E) C) and D)
F) None of the above

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Which of the following is not true in terms of contributing to energy expenditure?


A) The thermic effect of food represents about 5% to 10% of total energy expenditure.
B) Physical activity accounts for 25% to 40% of total energy expenditure.
C) Basal metabolism accounts for 60% to 70% of total energy expenditure.
D) Fidgeting accounts for 40% of total energy expenditure.

E) B) and D)
F) B) and C)

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The principles of _______ include being aware of the entire eating experience from food preparation to consumption,including recognizing and respecting the physical hunger and satiety cues,and being wise in eating decisions.


A) awareness eating
B) mindless eating
C) mindful eating
D) stimulus control

E) B) and C)
F) All of the above

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