AnswersSVLC LIFETIME FITNESS A 15500Body Image and Eating Disorders

Body Image and Eating Disorders — Unit test Answers

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1
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Since Claire rarely exercises, she should increase the number of calories she eats.

A
T
B
F
2
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Being realistic about one's flaws is the symptom of an unhealthy body image.

A
T
B
F
3

Which of the following is a healthy fat?

A
saturated fat
B
trans fat
C
polyunsaturated fat
D
enriched fat
4

Lisa complains that she has a slow metabolism, but it's her fault because people can control how quickly their metabolism works.

A
T
B
F
5

What's the BEST method of approaching a nutrition myth?

A
experimenting with it in your diet
B
doing your own research
C
talking to friends
D
trial and error
6

Why do most people begin a diet?

A
to lower their blood pressure
B
to raise their cholesterol
C
to lose weight
D
to avoid disease
7

Body image is harder to maintain during adolescent years because __________.

A
parent give positive comments about their child's body
B
everyone is more active
C
the body goes through puberty
D
metabolism slows
8

Describe the difference between a healthy diet and dieting to lose weight.

Answer not available
9

List 5 types of food that should be consumed daily in a healthy diet. Give an example of each type.

Answer not available
10

Error

Answer not available
11

Recall a time when you recognized a false body image in the media. Describe the event and highlight one or more methods the media used to create the unrealistic depiction.

Answer not available
12

Define the two types of carbohydrates important to proper nutrition and name two foods where they can be found for each.

Answer not available
13

Eating disorders are frequently accompanied by existing psychiatric and physical illness, including anxiety, obsessive behavior, depression, and __________.

A
substance abuse
B
stroke
C
hemorrhaging
D
risk taking
14

What is the purpose of a diet and why do most people diet?

Answer not available
15

Which of the following must be TRUE for a grain to be called whole?

A
The grain must consist of bran and the endosperm.
B
The grain has the full value of dietary fiber.
C
The grain has been refined.
D
The grain contains all three parts of the kernel.

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