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FNN303 Chapter 10

by: Megan Notetaker
Megan Notetaker

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Notes for Pearson
FNN 303
Joann Burnett
Class Notes
25 ?




Popular in FNN 303

Popular in Nutrition and Food Sciences

This 2 page Class Notes was uploaded by Megan Notetaker on Thursday April 14, 2016. The Class Notes belongs to 303 at Indiana University Purdue University - Fort Wayne taught by Joann Burnett in Spring 2016. Since its upload, it has received 13 views. For similar materials see FNN 303 in Nutrition and Food Sciences at Indiana University Purdue University - Fort Wayne.

Similar to 303 at IPFW

Popular in Nutrition and Food Sciences


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Date Created: 04/14/16
Megan Shuff FNN 303  Notes Chapter 10: Weight Management & Energy Balance      A healthy weight is...      A body weight that does not increase your risk of developing weight related  health problems or diseases.  2.) What is the best approach to losing weight?      To reduce daily energy intake and increase daily energy expenditure. 3.) The term central obesity refers to the…      Accumulation of excess fat in your stomach area. 4.) What instrument is used to measure the thickness of fat located just under the skin?      Calipers 5.) The average healthy adult female between 20 and 49 years of age caries ___ of her  body weight as fat.      22­26% 6.) All of the following are considered to be a part of basal metabolism except?      Walking up the stairs 7.) Which are examples of low­energy­density, high­volume foods that aid in weight  loss?      All options are correct; raw vegetables & salsa, cottage cheese and fruit salad.  8.) Approximately ___% of your total energy need is determined by your basal metabolic rate (BMR).      50­70% 9.) Kyle has a BMI of 27, he is considered…      overweight 10.) A BMI of 16.9 for either a man or woman indicates the person is…       underweight


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