The energy used for internal chemical activities of all the cells and vital organs is called:
a. thermic effect of food.
b. nonshivering thermogenesis.
c. basal metabolism.
d. indirect calorimetry.
Ans: c. basal metabolism.
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The Nutrition Facts panel on a granola bar indicates that one bar provides 140 kcal. The bar contains 6 grams of fat. Approximately ________ percent of the kcal in the granola bar are derived from fat.
A. 54 B. 47 C. 25 D. 39
A medical researcher reads an article in "Today's Health-Conscious Woman" magazine about the benefits of using the phytochemical capsaicin to treat knee pain. She asks 10 people with arthritic knees to rub a cream that contains the phytochemical on their knee joints for two weeks. At the end of the two weeks, the researcher asks the subjects whether their knee pain improved, stayed about the same, or worsened during the treatment period. After collecting responses from the people, the researcher reports the results of her study during a popular TV show that is hosted by a doctor. Based on this information, which of the following statements is true?
A. The researcher reviewed scientific literature regarding the use of capsaicin to treat knee pain. B. The researcher subjected the results of her study to peer-review. C. The researcher did not divide the subjects of her study into control and treatment groups. D. The researcher used a standard scientific design for research involving human subjects.
Which of the following is not an effective strategy for improving a person's diet?
A) Setting broad goals for change B) Making small, acceptable modifications to the diet C) Making changes that are simple and easy to remember D) Setting specific goals for change
The difference between French and American omelets is that
A. French omelets have a little color on the outside, while American omelets are never allowed to brown. B. French omelets have texture lines, while American omelets never have texture lines. C. American omelets are folded in thirds, while French omelets are folded in half. D. American omelet centers are fully cooked, while the centers of French omelets are still soft.