The gradual loss of muscle strength and function that accompanies aging is known as:
a. neutropenia.
b. sarcopenia.
c. degeneration.
d. cachexia.
B
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Which of the following statements is MOST characteristic of body composition changes associated with aging?
A. Men experience a greater increase in percentage of body fat than women. B. In the decades between age 60 and 70, both men and women lose about 25% of their lean body mass. C. With aging, body fat storage shifts from subcutaneous stores to visceral sites. D. In a large sample of older Americans, about 85% of males and females were diagnosed with sarcopenia.
Which of the following describes the quality that fat adds to food?
a. Americans reduced their percentage of kilocalories from fat. b. reduced-fat products taste better than the original product c. high fat muffins and croissants replace eggs for breakfast d. fat imparts flavor, aroma, and texture to foods.
In the early stages of a low-carbohydrate diet, much of the lost weight is:
a. adipose tissue and lean tissue. b. water and lean tissue. c. adipose tissue and bone. d. bone and water.
Traditional foods make up less than 25 percent of the daily diet among the Hopi
a. True b. False Indicate whether the statement is true or false