OSU HHS 231 Final Questions With Complete Solutions
Can you calculate the amount of energy from a food label?
Practice on a food label you have available to you. Correct
Answer 1 gram Protein and carbs= 4 cals
1 gram fat Fat= 9 cals
Add totals together
Define a food desert and describe why limiting food deserts is
important. Correct Answer Food Deserts. Food deserts can be
described as geographic areas where residents' access to
affordable, healthy food options (especially fresh fruits and
vegetables) is restricted or nonexistent due to the absence of
grocery stores within convenient traveling distance. People need
access.
Define and give an example of the following: Stress, stressor,
eustress, distress, stress response, homeostasis, and allostatic
load. Correct Answer stress- disturbance in physical or
emotional state due to perceived threat
stressor- something causing stress
stress response- how your body reacts
homeostasis- physiological equlibrium
allostatic load- prolonged wear and tear on body
eustress- positive stress
distress-negative stress
Define serving size, portion size. What is the difference between
these two terms? What are some practical ways to estimate your
portion size Correct Answer A serving size is the amount of
,food that is used to show the dietary guidelines for that food,
whereas a portion size is how much of the food one eats.
Fist (cup)= Drinks, cereal, soups, fruit vegetables and salad.
Cupped hand (half cup)= Pasta, rice, beans, potatoes, cooked
veggies, pudding and ice cream.
2 cupped hands (1 cup)= chips, crackers and pretzels.
Palm (3 to 4 oz)= Beef, pork, poultry and fish.
Thumb (1-2 tablespoons)= salad dressing, sour cream, cream
cheese, peanut butter and hard cheeses.
Thumb Tip (1 teaspoon)= Butter, margarine, mayonnaise, oil.
Define: Hypertrophy, atrophy, agonist, antagonist, static
(isometric) exercise, dynamic (isotonic) exercise, plyometrics,
and contraindicated. Correct Answer Hypertrophy
An increase in the size and number of myofibrils, or muscle
fibers, that typically occurs after about six to eight weeks of
strength training.
Atrophy
A decrease in the mass or size of the muscle that starts to occur
after about four to six weeks of inactivity.
Agonist
The target muscle.
Antagonist
a muscle moving the joint opposite direction of the agonist (the
tricep when working the bicep)
Static (Isometric) Exercise
Muscle contractions with no movement for 6 seconds or more.
, Dynamic (Isotonic) Exercise
Muscle contractions with movement. The lengthening and
shortening of muscles.
Plyometrics
Focuses on explosive movements through jumping or bounding.
Contraindicated
The exercise is more harmful to you than beneficial. (too low on
squats may cause bad wear and tear on ligaments and tissue)
Describe and explain the variables/steps (3 total) to consider
when designing a muscle fitness program. Correct Answer 1.
Needs/Wants Analysis- what you want to get from your
exercise, can help you create a SMART goal
2. Exploring Training Variables- FIRST principle used to select
training goals
3. Evaluation and Review- used to assess how your program has
been going
Describe at least 3 other creative options for managing stress
Correct Answer 1-Socialize/Communicate
2-Pet a dog
3-Go for a walk
Describe the 3 types of label claims. Give an example of each.
Correct Answer 1) Nutrient content claims: are a descriptor of
the quantity of nutrients in the food: "good source of" = 10-19%
DV of nutrient.
Can you calculate the amount of energy from a food label?
Practice on a food label you have available to you. Correct
Answer 1 gram Protein and carbs= 4 cals
1 gram fat Fat= 9 cals
Add totals together
Define a food desert and describe why limiting food deserts is
important. Correct Answer Food Deserts. Food deserts can be
described as geographic areas where residents' access to
affordable, healthy food options (especially fresh fruits and
vegetables) is restricted or nonexistent due to the absence of
grocery stores within convenient traveling distance. People need
access.
Define and give an example of the following: Stress, stressor,
eustress, distress, stress response, homeostasis, and allostatic
load. Correct Answer stress- disturbance in physical or
emotional state due to perceived threat
stressor- something causing stress
stress response- how your body reacts
homeostasis- physiological equlibrium
allostatic load- prolonged wear and tear on body
eustress- positive stress
distress-negative stress
Define serving size, portion size. What is the difference between
these two terms? What are some practical ways to estimate your
portion size Correct Answer A serving size is the amount of
,food that is used to show the dietary guidelines for that food,
whereas a portion size is how much of the food one eats.
Fist (cup)= Drinks, cereal, soups, fruit vegetables and salad.
Cupped hand (half cup)= Pasta, rice, beans, potatoes, cooked
veggies, pudding and ice cream.
2 cupped hands (1 cup)= chips, crackers and pretzels.
Palm (3 to 4 oz)= Beef, pork, poultry and fish.
Thumb (1-2 tablespoons)= salad dressing, sour cream, cream
cheese, peanut butter and hard cheeses.
Thumb Tip (1 teaspoon)= Butter, margarine, mayonnaise, oil.
Define: Hypertrophy, atrophy, agonist, antagonist, static
(isometric) exercise, dynamic (isotonic) exercise, plyometrics,
and contraindicated. Correct Answer Hypertrophy
An increase in the size and number of myofibrils, or muscle
fibers, that typically occurs after about six to eight weeks of
strength training.
Atrophy
A decrease in the mass or size of the muscle that starts to occur
after about four to six weeks of inactivity.
Agonist
The target muscle.
Antagonist
a muscle moving the joint opposite direction of the agonist (the
tricep when working the bicep)
Static (Isometric) Exercise
Muscle contractions with no movement for 6 seconds or more.
, Dynamic (Isotonic) Exercise
Muscle contractions with movement. The lengthening and
shortening of muscles.
Plyometrics
Focuses on explosive movements through jumping or bounding.
Contraindicated
The exercise is more harmful to you than beneficial. (too low on
squats may cause bad wear and tear on ligaments and tissue)
Describe and explain the variables/steps (3 total) to consider
when designing a muscle fitness program. Correct Answer 1.
Needs/Wants Analysis- what you want to get from your
exercise, can help you create a SMART goal
2. Exploring Training Variables- FIRST principle used to select
training goals
3. Evaluation and Review- used to assess how your program has
been going
Describe at least 3 other creative options for managing stress
Correct Answer 1-Socialize/Communicate
2-Pet a dog
3-Go for a walk
Describe the 3 types of label claims. Give an example of each.
Correct Answer 1) Nutrient content claims: are a descriptor of
the quantity of nutrients in the food: "good source of" = 10-19%
DV of nutrient.
