health psychology third edition quiz chapter 7 nutrition obesity and eating disorders
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Health Psychology Third Edition Quiz Chapter 7 Nutrition, Obesity and Eating Disorders. soy products carcinogens calories water ice cream. 1. Bodies require 46 nutrients which are grouped into six categories: proteins, fats, carbohydrates, mineral, vitamins and: (190). soy products

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slide2
soy products

carcinogens

calories

water

ice cream

1. Bodies require 46 nutrients which are grouped into six categories: proteins, fats, carbohydrates, mineral, vitamins and: (190)
slide3
soy products

carcinogens

calories

water

ice cream

1. Bodies require 46 nutrients which are grouped into six categories: proteins, fats, carbohydrates, mineral, vitamins and: (190)
2 which of the following is likely to raise blood glucose quickly 191
2. Which of the following is likely to raise blood glucose quickly? (191)
  • table sugar
  • apples
  • sweet potatoes
  • lentils
  • oatmeal
2 which of the following is likely to raise blood glucose quickly 1911
2. Which of the following is likely to raise blood glucose quickly? (191)
  • table sugar
  • apples
  • sweet potatoes
  • lentils
  • oatmeal
slide6

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
slide7

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
4. For Bulemics, purging after binging is a strong source of:
  • happiness
  • negative reinforcement
  • punishment
  • classical conditioning
  • peer pressure
4 for bulemics purging after binging is a strong source of1
4. For Bulemics, purging after binging is a strong source of:
  • happiness
  • negative reinforcement
  • punishment
  • classical conditioning
  • peer pressure
5 a n is a measure of food energy 191
5. A (n)______ is a measure of food energy. (191)
  • adipocyte
  • set-point
  • calorie
  • neuropeptide
  • BMI
5 a n is a measure of food energy 1911
5. A (n)______ is a measure of food energy. (191)
  • adipocyte
  • set-point
  • calorie
  • neuropeptide
  • BMI
7 the opposite of hunger is
7. The opposite of hunger is:
  • homeostasis
  • satiety
  • disinhibition
  • BMR
  • BMI
7 the opposite of hunger is1
7. The opposite of hunger is:
  • homeostasis
  • satiety
  • disinhibition
  • BMR
  • BMI
8 research has shown that when people are given larger size portions they
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:
8 research has shown that when people are given larger size portions they1
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:
slide18
9. Consumption of ______ is a contributing factor in many adverse health conditions including coronary heart disease.
  • calories
  • saturated fat
  • plant products
  • sugar
  • A & C
slide19
9. Consumption of ______ is a contributing factor in many adverse health conditions including coronary heart disease.
  • calories
  • saturated fat
  • plant products
  • sugar
  • A & C
slide20
trans fat

saturated fat

monounsaturated fat

polyunsaturated fat

all of the above

10. Hydrogenated and partially hydrogenated fats are found in margarine, crackers, cookies and snack food. They lead to increased levels of:

Oils are hydrogenated to eliminate the double bonds in the carbon chain in order to improve oxidation stability and to increase melting point

slide21
trans fat

saturated fat

monounsaturated fat

polyunsaturated fat

all of the above

10. Hydrogenated and partially hydrogenated fats are found in margarine, crackers, cookies and snack food. They lead to increased levels of:

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
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 flexibility1
Bonus Question: Which is more efficient at the cost of flexibility?
  • Automatic processes
  • Reflective processes
  • Both are the same
slide25
d
  • a
  • a
  • b
  • c
  • a
  • b
  • b
  • b
  • a
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