1. Why is monitoring body fat important?

1. Why is monitoring body fat important? How do we measure it? 2. Why would an individual with a high BMI have a decreased risk of osteoporosis? 3. What is ” Successful weight loss “? We see adds all of the time about it. How is it truly defined 4. What is the different between aerobic and anaerobic exercise? When are them most beneficial? 5. John is an athlete. He is also says he is a “vegetarian “. After a workout, he takes his various supplements. GNC says he can take whey protein and Casein to help with recovery. Is he still a vegetarian? 6. A body weight that exceeds 100% of the normal standard for a given height is categorized as A. overweight. B. obese. C. morbidly obese. D. severely obese. 7. Body mass index (BMI) is determined from A. the percentage of an individual’s body weight as compared to a reference standard. B. an individual’s body density. C. the ratio of an individual’s fat tissue to their lean tissue mass. D. the ratio of an individual’s body weight to their height. 8. In women, a waist-to-hip ratio greater than 0.80 indicates A. an increased risk for chronic disease. B. no increased risk for chronic disease. C. pear-shaped fat patterning. D. hourglass-shaped fat patterning. 9. Which of the following is considered the most accurate method for determining body composition? A. skinfold measurements B. underwater weighing C. bioelectrical impedance analysis (BIA) D. Bod Pod 10. An apple-shaped fat pattern increases a person’s risk for A. type 2 diabetes. B. infections. C. osteoporosis. D. lung cancer. 11. Hepatitis A is a foodborne virus that can typically result in what kind of damage? A. nerve B. intestinal C. liver D. muscle 12. Which of the following can be potentially contaminated with Clostridium botulinum toxin? A. green potatoes B. poisonous mushrooms C. raw honey D. raw milk 13. Eating undercooked pork can cause trichenellosis when it contains A. mycotoxins. B. helminth larvae. C. Shigella bacteria. D. prions. 14. The vitamin that is often added to fat-based products in order to prevent rancidity is A. vitamin A . B. thiamin. C. vitamin C. D. vitamin E. 15. The main symptom associated with Clostridium botulinum intoxication is A. diarrhea. B. paralysis. C. anemia. D. jaundice.

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