MATCHING
-Technique used to measure the amount of heat given off when a food burns
A) 2
B) 5
C) 18
D) 20
E) 25
F) 100
G) 7000
H) Fasting
I) Satiety
J) Hunger
K) Caffeine
L) Appetite
M) External cue
N) Stress eating
O) Thermic effect
P) Basal metabolism
Q) Direct calorimetry
R) Indirect calorimetry
S) Specific dynamic effect
T) Adaptive thermogenesis
Correct Answer:
Verified
Q83: MATCHING
-Lower range of body fat percentage in
Q84: MATCHING
-Approximate number of kcalories in 2 pounds
Q85: MATCHING
-Irritating sensation that initiates thoughts of food
A)2
B)5
C)18
D)20
E)25
F)100
G)7000
H)Fasting
I)Satiety
J)Hunger
K)Caffeine
L)Appetite
M)External
Q85: MATCHING
-Technique used to measure the amount of
Q86: MATCHING
-Changes in energy expenditure consequent to changes
Q87: MATCHING
-Eating in response to arousal
A)2
B)5
C)18
D)20
E)25
F)100
G)7000
H)Fasting
I)Satiety
J)Hunger
K)Caffeine
L)Appetite
M)External cue
N)Stress eating
O)Thermic
Q90: MATCHING
-The percentage decline in basal metabolism per
Q91: MATCHING
-Body mass index of an adult of
Q92: MATCHING
-Approximate number of kcalories per minute expended
Q93: MATCHING
-A factor that lowers basal metabolism
A)22
B)30
C)50
D)75
E)3500
F)Visceral fat
G)Subcutaneous
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