The set-point theory suggests that
A. the human body has evolved to maintain its weight within a narrow range.
B. some people possess a gene that allows them to expend the same amount of energy whether they are at rest or engaging in physical activity.
C. all people maintain a certain average body temperature that is unique to each individual.
D. our appetite and satiety are predetermined by genes regulating the hypothalamic feeding and satiety centers.
Answer: A
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Excess intake of dietary fat is:
a. converted into glucose. b. converted into cholesterol. c. stored in blood vessels. d. stored in adipose tissue.
Which of the following is a feature of vitamin E in foods?
a. Vitamin E is fairly stable to heat. b. Most convenience foods are poor sources of vitamin E. c. Saturated oils are the major dietary sources of vitamin E. d. The amount of alpha-tocopherol in foods is underestimated. e. Lean meats are better sources than fatty meats.
Consider the following menu from the point of view of the USDA Food Patterns. Breakfast 2 eggs 1 tsp margarine 2 slices enriched white bread 1 c whole milk coffee Lunch 2 oz tuna fish lettuce 1 tbsp mayonnaise 2 slices enriched white bread 1 apple Supper 3 oz hamburger meat 1 oz cheese 1/2 c cooked rice 1/2 c carrots coffee Which of the following describes the nutritional value of the fruits and
vegetables in this menu? a. A source of vitamin A is missing b. A source of vitamin C is marginal c. The daily amounts recommended for a 2000-kcalorie diet are met d. The daily amounts recommended for a 2000-kcalorie diet are exceeded
According to MyPlate, fat from which source should be limited in the diet?
a. fish b. nuts c. dairy products d. vegetable oils e. peanut butter