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UKY Stephenson DHN 212 Exam 3 questions and answers.
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UKY Stephenson DHN 212 Exam 3 questions and answers.
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UKY StephensonDHN 212 Exam 3
questions and
answers
How have overweight and obesity rates changed in
the US between 1988 and 2012? - answer They
have both increased (Especially obesity rates)
List health problems associated with obesity? -
answer Heart disease, gallbladder disease,
arthritis, sleep apnea, type II diabetes and some
types of cancer
Be able to calculate a person's BMI and identify if
that person is underweight, normal, overweight, or
obese. - answer BMI = Weight(kg)/Height (m^2)
,<18.5 = Underweight, 18.5-24.9 = Normal, 25-29.5
= Overweight, 30-34.9 = Obese Class I, 35-39.5 =
Obese Class II, <40 = Obese Class III
Differentiate Obese Classes I, II, and III - answer I
= 30-34.9
II = 35-39.5
III = >40
What is the major limitation of BMI? - answer BMI
does not take into account the muscle mass of a
person (Muscle weighs more than fat!)
Contrast subcutaneous fat and visceral fat - answer
Subcutaneous fat - Under the skin/cellulite
Visceral - More dangerous; embedded deeper in
the body and increases risk of chronic disease
Which is more dangerous from a health standpoint?
- answer Visceral fat is more dangerous than
subcutaneous fat
List two ways that body fat can be measured -
answer "Bod Pod" and skin fold thickness test
, What are healthy body fat percentages for males
and females? - answer Males - 13-21%
Females - 23-31%
What can waist circumference tell you about a
person's health? - answer Assesses android
obesity (extra fat stored in the abdominal area);
greater waist circumference = more visceral fat
and more chance of developing a chronic disease
Are males more likely to have an "apple" or "pear"
shape? Females? - answer Males - apple
Females - pear
Remember that if energy input is equal to energy
output, a person should maintain their current
body weight. - answer Know this concept
What are the four components of energy output? -
answer Basal metabolic rate, physical exercise,
thermic effect of food, and non-exercise activity
thermogenesis (NEAT)
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