Health Psychology Fourth Edition Quiz Chapter 8 Nutrition, Obesity and Eating Disorders

1. Bodies require 46 nutrients which are grouped into six categories: proteins, fats, carbohydrates, mineral, vitamins and: (274) soy products carcinogens calories water ice cream

1. Bodies require 46 nutrients which are grouped into six categories: proteins, fats, carbohydrates, mineral, vitamins and: (274) soy products carcinogens calories water ice cream

2. Which of the following is likely to raise blood glucose quickly table sugar apples sweet potatoes lentils oatmeal

2. Which of the following is likely to raise blood glucose quickly table sugar apples sweet potatoes lentils oatmeal

3. Poor nutrition has been implicated in five of the top ten leading causes of death: heart disease, cancer, stroke, _____ and atherosclerosis. AIDS tuberculosis ulcers diabetes septis

3. Poor nutrition has been implicated in five of the top ten leading causes of death: heart disease, cancer, stroke, _____ and atherosclerosis. AIDS tuberculosis ulcers diabetes septis

4. For Bulemics, purging after binging is a strong source of: (304) happiness negative reinforcement punishment classical conditioning peer pressure Bee sting and ice boring professor and Ipod

4. For Bulemics, purging after binging is a strong source of: happiness negative reinforcement punishment classical conditioning peer pressure Bee sting and ice boring professor and Ipod

5. A (n)______ is a measure of food energy. adipocyte set-point calorie neuropeptide BMI http://images.google.com/imgres?imgurl=http://slohs.slcusd.org/pages/teachers/bsmith/ZZ%2520%2520Folder/Ron%27s%2520Biology%2520Web%2520Page/Biology/Basis%2520of%2520Life/cal.jpg&imgrefurl=http://slohs.slcusd.org/pages/teachers/bsmith/ZZ%2520%2520Folder/Ron%27s%2520Biology%2520Web%2520Page/Biology/Basis%2520of%2520Life/calorimetry2.html&h=230&w=164&sz=13&hl=en&start=6&sig2=nZQ7EuEjU2R5epSg7RJd5g&tbnid=UX9fKxDIStdVSM:&tbnh=108&tbnw=77&ei=oUo8R-T1KJ-SeMLnsMsK&prev=/images%3Fq%3Denergy%2Bcalorie%26gbv%3D2%26svnum%3D10%26hl%3Den%26sa%3DG

5. A (n)______ is a measure of food energy. adipocyte set-point calorie neuropeptide BMI http://images.google.com/imgres?imgurl=http://slohs.slcusd.org/pages/teachers/bsmith/ZZ%2520%2520Folder/Ron%27s%2520Biology%2520Web%2520Page/Biology/Basis%2520of%2520Life/cal.jpg&imgrefurl=http://slohs.slcusd.org/pages/teachers/bsmith/ZZ%2520%2520Folder/Ron%27s%2520Biology%2520Web%2520Page/Biology/Basis%2520of%2520Life/calorimetry2.html&h=230&w=164&sz=13&hl=en&start=6&sig2=nZQ7EuEjU2R5epSg7RJd5g&tbnid=UX9fKxDIStdVSM:&tbnh=108&tbnw=77&ei=oUo8R-T1KJ-SeMLnsMsK&prev=/images%3Fq%3Denergy%2Bcalorie%26gbv%3D2%26svnum%3D10%26hl%3Den%26sa%3DG

6. A ____is a collapsible body cell that stores fat. (284) adipocyte set-point calorie neuropeptide catecholamine

6. A ____is a collapsible body cell that stores fat. (284) adipocyte set-point calorie neuropeptide catecholamine

7. The opposite of hunger is: (283) homeostasis satiety disinhibition BMR BMI

7. The opposite of hunger is: (283) homeostasis satiety disinhibition BMR BMI

8. Research has shown that when people are given larger size portions they: (276) eat the same eat more eat less eat more only if it tastes good

8. Research has shown that when people are given larger size portions they: (276) eat the same eat more eat less eat more only if it tastes good

9. High dietary intake of cholesterol and _______ are linked with increased levels of LDL’s, the bad cholesterol. (278) calories saturated fat plant products sugar A & C

9. High dietary intake of cholesterol and _______ are linked with increased levels of LDL’s, the bad cholesterol. (278) calories saturated fat plant products sugar A & C

10. Hydrogenated and partially hydrogenated fats are found in margarine, crackers, cookies and snack food. They lead to increased levels of: trans fat saturated fat monounsaturated fat polyunsaturated fat all of the above Oils are hydrogenated to eliminate the double bonds in the carbon chain in order to improve oxidation stability and to increase melting point

10. Hydrogenated and partially hydrogenated fats are found in margarine, crackers, cookies and snack food. They lead to increased levels of: trans fat saturated fat monounsaturated fat polyunsaturated fat all of the above Oils are hydrogenated to eliminate the double bonds in the carbon chain in order to improve oxidation stability and to increase melting point

Bonus Question: Which is more efficient at the cost of flexibility? Automatic processes Reflective processes Both are the same

Bonus Question: Which is more efficient at the cost of flexibility? Automatic processes Reflective processes Both are the same

d a b c