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Chapter 9 – Weight Management: Overweight, Obesity, and Underweight
Multiple Choice
1.
According to body mass index values, what
fraction of the U.S. adult population is
considered overweight or obese?
a. 1/10
b. 1/6
c. 1/3
d. 2/3
2.
According to body mass index figures, what
percentage of people aged 2-19 years are
overweight or obese?
a. 12
b. 34
c. 48
d. 68
3.
Which of the following describes a trend of
worldwide obesity?
a. Nowadays, obesity is not seen in developing
countries
b. Prevalence of obesity has leveled out in the
last few years in the U.S.
c. The cut-off figure of the BMI for obesity
varies from country to country
d. The obesity in other countries does not seem
to increase risks for chronic diseases
4.
What is the classification of a person who is 6
feet 4 inches tall and 202 lbs?
a. Underweight
b. Healthy weight
c. Overweight
d. Obese
5.
Which of the following is a characteristic of fat
cell development?
a. The amount of fat in the body is
substantially determined by the size of the
fat cells
b. More and larger fat cells are found in obese
people compared with healthy-weight
persons
c. Fat cell number increases most readily
during early adulthood, when energy
expenditure declines
d. Fat cells may enlarge but not increase in
number upon reaching the age of 50 in
males and reaching menopause in women
6.
Which of the following does NOT describe the
behavior of fat cells?
a. The number decreases when fat is lost from
the body
b. The size is larger in obese people than in
normal-weight people
c. The storage capacity for fat depends on both
cell number and cell size
d. The number increases most rapidly in late
childhood and early puberty
7.
Tom was overweight when he was 13. During
puberty he continued to gain weight steadily
until at age 23, when he decided to lose weight.
Tom successfully lost 50 pounds. Which of the
following most likely happened to Tom’s fat
cells?
a. They shrank in size but did not decrease in
number
b. They melted away when he burned all the
excess fat
c. They decreased in number but did not
decrease in size
d. They changed very little since fat cells
shrink only with a weight loss greater than
100 pounds
8.
In the quest for achieving desirable body weight,
adults have control over all of the following
EXCEPT
a. diet.
b. behavior.
c. physical activity.
d. adipocyte number.
9.
What is the rationale for the fat cell theory of
obesity?
a. Fat cell number increases dramatically after
puberty
b. Fat cell number in an adult can decrease
only by fasting
c. Fat cell number increases most readily in
late childhood and early puberty
d. Weight gain from overeating in adults takes
place primarily by increasing the number of
fat cells
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133
10. Which of the following is known to promote fat
storage in adipocytes?
a. Glucagon
b. Lipoprotein lipase
c. Cellulite synthetase
d. Lipoprotein synthetase
11. The major function of lipoprotein lipase is to
a. assist bile in the digestion of dietary lipids.
b. remove triglycerides from blood for storage.
c. trigger adipokine release from adipose
tissue.
d. release triglycerides from storage within
adipocytes.
12. Which of the following is a characteristic of the
lipoprotein lipase enzyme?
a. In men, the enzyme activity is high in
abdominal fat cells
b. Obese people who lose weight show
markedly higher enzyme activity
c. Obese people have less enzyme activity in
their adipocytes than lean people do
d. In women, the enzyme activity is low in fat
cells within the breasts, hips, and thighs
13. The most likely explanation for why women
readily store fat around the hips whereas men
readily store fat around the abdomen is gender
differences in
a. blood insulin levels.
b. the activity of lipoprotein lipase.
c. circulating lipid transport proteins.
d. the activity of lipoprotein synthetase.
14. Which of the following is NOT a feature of fat
cell metabolism in men and women?
a. The rate of fat breakdown is higher in
women than in men
b. The release of lower-body fat is more active
in men than in women
c. Lipoprotein lipase enzyme activity is
regulated by a gene that responds to weight
loss
d. Fat storage in men develops primarily across
the abdomen whereas in women it is found
chiefly around the hips and thighs
15. Which of the following is a feature of the
lipoprotein lipase enzyme?
a. Its activity decreases after weight loss but
then rebounds quickly after resuming
normal food intake
b. Its activity can always increase but cannot
decrease and is, in part, controlled by the
ratchet effect of metabolism
c. Its activities in men and women are sexrelated and explain the differences in major
fat storage regions of the body
d. Its low activity in obese people explains, in
part, the inability to mobilize storage fat for
energy when following an energy-restricted
diet
16. Obesity resulting from an increase in the size of
fat cells is termed
a. hyperplastic obesity.
b. hypertrophic obesity.
c. idiopenthic leptinemia.
d. anaplastic hypometabolism.
17. Adverse effects on organs such as the liver from
the presence of excess body fat is known as
a. lipotoxicity.
b. hyperplastic lipase.
c. set point susceptibility.
d. hyper-responsive ghrelin.
18. Hyperplastic obesity is related to a(n)
a. increase in fat absorption.
b. decrease in ketone formation.
c. increase in the size of fat cells.
d. increase in the number of fat cells.
19. Obesity resulting from an increase in the
number of fat cells is termed
a. hyperplastic obesity.
b. hypertrophic obesity.
c. idiopenthic leptinemia.
d. anaplastic hypometabolism.
20. Which of the following defines the body’s set
point?
a. Minimum weight of a person
b. Maximum weight of a person
c. Point at which a person’s weight plateaus
before dropping again quickly
d. Point above which the body tends to lose
weight and below which it tends to gain
weight
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21. Which of the following is a characteristic of the
rate of dietary fat oxidation?
a. It is lower in obese people
b. It is independent of LPL activity
c. It is higher in females than males
d. It is independent of the body’s set point
27. What are the observed effects of sleep
deprivation on leptin and ghrelin?
a. Leptin and ghrelin both increase
b. Leptin and ghrelin both decrease
c. Leptin decreases while ghrelin increases
d. Leptin increases while ghrelin decreases
22. Which of the following is a characteristic of the
risk for obesity?
a. It is higher in fraternal than identical twins
b. It is associated more with environment than
genetics
c. It is usually higher in people with more
brown adipose tissue
d. It is higher in people who have obese
friends, siblings, or a spouse
28. As a new assistant in a weight-loss research
laboratory, you are given a tour of the mouse
laboratory. Why is the leptin-deficient mouse
much larger than its leptin-sufficient
counterpart?
a. Leptin deficiency causes lower levels of
ghrelin
b. Leptin deficiency enhances appetite and
decreases energy expenditure
c. Leptin deficiency causes psychological
depression, which leads to increased food
intake
d. Leptin deficiency reduces the desire to do
physical activity, resulting in more excess
energy available for fat storage
23. What is Prader-Willi syndrome?
a. Altered receptor activity for leptin
b. A genetic disorder resulting in obesity
c. Fat accumulation in the liver of gastric
bypass patients
d. A failure to adapt to alternating periods of
excess and inadequate energy intake
24. Which of the following is a feature of weight
gain and genetics?
a. Obese people can change their genome but
not their epigenome
b. Exercise has little, if any, effect on the
genetic influence on weight gain
c. Identical twins are half as likely to weigh the
same compared with fraternal twins
d. Adopted children tend to have body weights
more like their biological parents than their
adoptive parents
25. On which organ or tissue does leptin primarily
act?
a. Pancreas
b. Intestines
c. Adipocytes
d. Hypothalamus
26. Which of the following is known to cause a
reduction in fat cell number in mice?
a. Injection of leptin
b. Supplements of ghrelin
c. Long-term resistance exercise
d. Consumption of high-protein diets
29. Which of the following describes a relationship
between leptin and energy balance?
a. Fat cell sensitivity to leptin is higher in
obese people
b. A deficiency of leptin is characteristic of all
obese people
c. Blood levels of leptin usually correlate
directly with body fat
d. Major functions of leptin include an increase
in hunger and a decrease in metabolic rate
30. Which of the following is a feature of leptin?
a. It is an enzyme
b. It is a satiety signal
c. It is usually deficient in obese people
d. It is secreted by the brain and acts on fat
cells
31. Which of the following is a feature of ghrelin?
a. It is a metabolic antagonist of leptin
b. It stimulates appetite and energy storage
c. The blood level in the fasting state correlates
directly with body weight
d. It is released in high amounts from
adipocytes during periods of excess energy
intake
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135
32. Why, in part, is weight loss more successful with
exercise and also after bypass surgery?
a. Ghrelin levels are relatively low
b. Adiponectin levels are relatively high
c. PYY release from the hypothalamus is
suppressed
d. Leptin release from subcutaneous fat stores
is enhanced
33. Which of the following is a feature of ghrelin?
a. High blood levels are found in obese people
b. Its major role in the body is in suppressing
appetite
c. It is secreted by adipocytes and promotes
negative energy balance
d. Its blood concentration is very high in
people with anorexia nervosa
34. What serves as the body’s chief storage site for
lipids?
a. Yellow fat
b. Brown adipose tissue
c. White adipose tissue
d. High-density lipoproteins
35. What is the significance of the uncoupling
proteins in adipose tissue?
a. Increased loss of energy as heat
b. Reduction of fat cell number
c. Lowering of basal metabolism
d. Proliferation of fat cell number
36. Kirima is a Native Eskimo who lives in one of
the coldest regions in the world. What type of
adipose tissue is most effective at helping her to
maintain warm body temperatures during the
coldest parts of the year?
a. Black
b. White
c. Brown
d. Yellow
37. Which of the following is a characteristic of the
body’s major types of adipose tissue?
a. Very little brown fat is found in adults,
whereas more is seen in infants
b. White adipose is especially important in
infants as a moderator of temperature
extremes
c. The uncoupled reactions in brown and white
adipose are the result of LPL-induced
hydrolysis of ATP
d. Among the three types of adipose, namely,
white, yellow, and brown, the white
adipocytes account for the greatest amount
of heat expenditure
38. What primarily determines a person’s
susceptibility to obesity?
a. Heredity only
b. Environment only
c. Fat content of diet
d. Heredity and environment
39. Which of the following is the best evidence that
environment must play a role in obesity?
a. The rate of obesity has been rising while the
gene pool has remained relatively constant
b. The recognition that identical twins reared
apart have body weights similar to their
biological parents
c. The development of precise body
composition methodologies that define
adipose storage sites based on gender
d. The discovery of uncoupling proteins that
explain the variations in energy metabolism
among lean and overweight people
40. Which of the following is NOT a characteristic
of food portion sizes?
a. They are both high in fat and large in size at
restaurants
b. They have increased in general and this
change parallels the increasing prevalence of
obesity
c. Reducing portion size has a bigger impact
than reducing energy density as a means of
lowering total energy intake
d. They have increased most notably at fastfood restaurants compared with
conventional eating establishments
41. Which of the following is a feature of taking diet
histories to gauge energy intake?
a. They correlate strongly with current and past
energy intakes
b. Their accuracy correlates strongly with an
obesogenic environment
c. Only overweight and obese people report
inaccurate energy intakes
d. Both normal and obese people commonly
misreport actual energy intakes
42. Which of the following is a feature of NEAT?
a. It is the kcal expended in vigorous activity
b. It is the time (minutes/day) spent in vigorous
exercise
c. It is about 350 kcal/day higher in lean than
obese people
d. It activates brown adipose tissue in response
to moderate but sustained physical activity
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136
43. Compared with non-obese people, obese people
have a lower
a. basal metabolic rate.
b. thermic effect of food.
c physical activity level.
d. metabolic response to exercise.
44. Which of the following is a feature of physical
inactivity and energy balance?
a. There is a strong genetic component to
reduced physical activity of overweight
people
b. Differences in the time obese and lean
people spend lying, sitting, standing, and
moving account for about 350 kcalories per
day
c. Although watching television correlates with
weight gain, playing video games does not,
presumably due to the heightened
excitement engendered by action games
d. Extraordinarily inactive people who lower
their food intakes below that of their lean
counterparts activate brown adipose tissue
uncoupling proteins that stimulate
hyperthermic weight loss
45. Television watching contributes to obesity for all
of the following reasons EXCEPT
a. it promotes inactivity.
b. it promotes between-meal snacking.
c. it replaces time that could be spent eating.
d. it gives high exposure to energy-dense foods
featured in the commercial advertisements.
46. To help prevent body fat gain, the DRI suggests
daily, moderately intense, physical activities
totaling
a. 20 minutes.
b. 60 minutes.
c. 1 1/2 hours.
d. 3 hours.
47. At any given time, approximately what
percentage of all U.S. adults are attempting to
lose weight?
a. 10
b. 20
c. 40
d. 60
48. Aggressive treatment should be introduced in
overweight people if they have which of the
following risk factors?
a. Hypertension only
b. Cigarette smoking only
c. High LDL and low HDL
d. Impaired glucose tolerance only
49. Which of the following is NOT a characteristic
of obese people?
a. Most obese people maintain their weight
losses
b. Obese people often have feelings of
rejection
c. In many cultures, obesity is viewed as a sign
of robust health
d. Most weight-loss programs emphasize
willpower and hard work to achieve longterm weight loss
50. What percentage of people in the United States
who use nonprescription weight-loss products
have a normal weight?
a. 5
b. 10
c. 20
d. 35
51. A popular eating plan that promises quick weight
loss is known as a(n)
a. fad diet.
b. discretionary diet.
c. spot reduction program.
d. aggressive bariatric program.
52. Which of the following is NOT a feature of
nonprescription weight-loss products?
a. Few are effective
b. Many are shown to be dangerous
c. By law, all of them must explain the risks
associated with their plans
d. They lead to physical, metabolic, and
psychosocial problems in their customers
53. What is the principal reason that the FDA has
banned the sale of products containing
ephedrine?
a. The costs are prohibitive
b. The products were found to be ineffective
for weight loss
c. The products were implicated in several
cases of heart attacks and seizures
d. The products were found to contain
contaminants that were believed to be
responsible for inducing liver failure
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137
54. Which of the following is a feature of weightloss remedies?
a. Dietary supplements are not necessarily
tested for safety or effectiveness
b. Body wraps and creams that have FDA
approval are helpful for weight-reduction
regimes
c. Sauna baths may reach temperatures high
enough to melt visceral but not
subcutaneous fat stores
d. Hot baths raise the metabolic rate by 5-10%
for 1-2 hours and may serve as part of a
general weight-loss program
55. Clinically severe obesity is also known as
a. morbid obesity.
b. metabolic syndrome.
c. leptin-resistant obesity.
d. psychological-resistant syndrome.
56. Which of the following is a feature of
prescription drug use for treatment of obesity?
a. Most drugs may be safely prescribed even in
otherwise healthy obese people
b. Most experts believe that drugs should not
be used because obesity is not a disease
c. Most currently available drugs are highly
effective in both the short and long term
d. The use of "off-label" drugs is common to
take advantage of their modest weight loss
effects
57. The prescription drug phentermine acts by
regulating the utilization of
a. blood insulin.
b. norepinephrine.
c. hormone-sensitive lipase.
d. adipocyte lipoprotein lipase.
58. Your patient, Mr. Sinclair, has a BMI of 43 and
is taking drugs to lose weight. He has heard that
some drugs cause lots of gastrointestinal
discomfort and would prefer to take one that
doesn’t give him any of these side effects. Which
of the following should be prescribed for Mr.
Sinclair?
a. Olestra
b. Orlistat
c. Serotonin
d. Phentermine
59. What is the primary action of orlistat, a weightloss drug?
a. It reduces taste sensation
b. It inhibits lipoprotein lipase
c. It inhibits pancreatic lipase
d. It alters circulating leptin concentrations
60. Which of the following is NOT one of the
factors that meet the conditions for surgical
intervention for weight loss in obese people?
a. BMI of at least 40
b. Absence of psychological problems
c. Ability to tolerate phendimetrazine, orlistat,
or phentermine
d. Failure of diet and exercise to promote
acceptable weight loss
61. All of the following are characteristics of the
results of weight-loss surgery EXCEPT
a. hunger is suppressed.
b. deficiencies of vitamins and minerals are
common in the long term.
c. dramatic improvements are seen in blood
lipids, diabetes, and blood pressure.
d. medical supervision in the postsurgery
period is required only for the first 6-9
months.
62. Which of the following is a feature of gastric
surgery for the treatment of clinically severe
obesity?
a. Weight regain almost never occurs
b. It is always an irreversible medical
procedure
c. It is less effective than traditional
liposuction
d. It diminishes the amount of food that can be
eaten without GI distress
63. Which of the following is a characteristic of
liposuction?
a. It often improves blood pressure and insulin
sensitivity
b. The typical loss of body weight ranges from
25 to 50 lbs
c. Within a year, body fat returns, primarily to
the abdomen
d. It is considered a valid but slightly less
effective alternative to gastric bypass
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138
64. Which of the following describes the research
results regarding obese women in weight-loss
programs?
a. They were mostly satisfied with a 15%
reduction in weight
b. They initially expected to lose unrealistic
amounts of weight
c. They typically lost about 30% more weight
than researchers predicted
d. They experienced fewer psychological
benefits than expected after losing weight
65. In a weight reduction regimen, the most realistic
time frame for losing 10% of initial body weight
is
a. 6 weeks.
b. 3 months.
c. 6 months.
d. 1 year.
66. What is a safe rate of weight loss on a long-term
basis for most overweight people?
a. 0.5-2 lbs/week
b. 3-4 lbs/week
c. 5% body weight/month
d. 10% body weight/month
67. What minimum amount of body weight loss (lbs)
is shown to improve physical capabilities and
quality of life?
a. 5-10
b. 20-25
c. 35-40
d. 55-60
68. Which of the following is NOT a sensible
guideline for diet plans?
a. Consume low-fat foods regularly
b. Eat rapidly to avoid prolonged contact with
food
c. Adjust energy intake downward as weight
loss progresses
d. Include vegetables, fruits, and grains as the
mainstay of the diet
69. As a general rule, what minimum number of
kcalories per day is necessary to ensure
nutritional adequacy in an eating plan for
reducing body weight in women?
a. 500
b. 800
c. 1200
d. 1600
70. As a general rule, what minimum number of
kcalories per day is necessary to ensure
nutritional adequacy in an eating plan for
reducing body weight in men?
a. 500
b. 800
c. 1200
d. 1600
71. Which of the following is a characteristic of
breakfast eating?
a. Breakfast skippers have higher BMRs up
until their first meal of the day
b. Eating breakfast once per week conveys the
same benefits as 5 times per week
c. People who eat breakfast frequently have a
lower BMI than breakfast skippers
d. People who skip breakfast have lower 24hour energy intakes than breakfast eaters
72. Which of the following would be most effective
at lowering energy intake in a person on a weight
reduction program?
a. Decrease portion sizes
b. Select less energy-dense foods
c. Restrict fiber intake as a means to reduce
excess water retention
d. Consume a small high-fat snack before each
meal to reduce appetite
73. The feeling of satiety from weight-loss diets is
best achieved by diets rich in
a. long-chain fats only.
b. short-chain fats only.
c. simple carbohydrates.
d. complex carbohydrates.
74. Which of the following is a feature of meal
eating?
a. Taking large bites helps to reduce food
intake
b. Faster eating correlates with higher body
weight
c. Total kcal intake in higher when meals are
eaten more slowly
d. Satiety hormones are blunted when meals
are eaten more slowly
75. What is the best approach to weight loss?
a. Avoid foods containing carbohydrates
b. Eliminate all fats from the diet and decrease
water intake
c Greatly increase protein intake to prevent
body protein loss
d Reduce daily energy intake and increase
energy expenditure
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139
76. An important aid in any weight-loss diet
program is to
a. decrease water intake.
b. increase physical activity.
c. speed up thyroid activity with metabolic
enhancers.
d. develop ketosis by keeping carbohydrate
intake as low as possible.
77. Which of the following describes a connection
between physical activity and energy
expenditure?
a. Walking a mile uses about the same energy
as running a mile
b. Walking a mile uses about half as much
energy as running a mile
c. Exercising the leg muscles is effective at
burning away fat primarily around the thighs
and hips
d. Exercising the abdominal muscles is
effective at burning away fat primarily
around the abdomen
78. Which of the following is a feature of the use of
artificial sweeteners to control body weight?
a. They may lead to weight gain in some
people
b. They automatically lower a person’s daily
energy intake
c. They delay gastric emptying time, leading to
enhanced satiety
d. They trigger epinephrine secretion, which
suppresses appetite
79. A person who weighs 150 lbs. and walks at a
pace of 3 miles/hr expends about how many
kcalories in that hour?
a. 115
b. 270
c. 410
d. 850
80. Which of the following is a feature of the body’s
response to engaging in physical activity?
a. After an intense and vigorous workout,
metabolism remains elevated for several
hours
b. Lower body fat is more readily lost from
vigorous exercises that work primarily the
hip and leg muscles
c. Blood glucose and fatty acid levels are low
immediately after working out, but
thereafter recover on their own
d. After an intense workout, most people
immediately feel the urge to eat a large
carbohydrate meal to replace glycogen
stores
81. A typical person who burns 200 kcalories during
a 2-mile run would, in the postexercise period,
burn an additional
a. 30 kcalories.
b. 75 kcalories.
c. 150 kcalories.
d. 300 kcalories.
82. What is the principal reason that appetite is
turned off immediately after a person finishes an
intense workout?
a. The feeling of thirst overpowers the desire
for food
b. The elevated blood lactate level antagonizes
ghrelin
c. Glucose and fatty acids are still abundant in
the blood
d. The senses of smell and taste are suppressed
for at least one hour
83. Which of the following is NOT a feature of the
adaptive response to regular physical exercise?
a. It curbs appetite
b. It stimulates digestive function in the
postexercise period
c. It increases energy expenditure in the
postexercise period
d. It triggers release of lipids from adipocytes
from all over the body
84. What is the chief reason that health-care
professionals advise people to engage only in
low-to-moderate intensity activities for
prolonged duration rather than more intense,
shorter routines?
a. Cost is lower
b. Boredom is reduced
c. Compliance is better
d. Monitoring time is diminished
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85. Which of the following is a relation of “spot
reducing” to exercise?
a. No exercise can target fat removal from any
specific area of the body
b. Upper body fat is mostly unaffected by
exercising lower body muscles
c. Lower body fat in women is depleted at a
faster rate than abdominal fat
d. Abdominal fat in men is released more
readily with anaerobic exercise
86. Approximately how many kcalories are
expended per kilogram body weight when
walking a mile at a moderate pace?
a. 0.1
b. 1
c. 2.5
d. 5
87. Approximately how many kcalories per week
should be expended in physical activity in order
to maintain a weight loss?
a. 2000
b. 4000
c. 6000
d. 9000
88. Which of the following does NOT represent a
common environmental influence on eating
behaviors?
a. Eating while viewing television promotes
overconsumption
b. Socializing with strangers during a meal
often leads to reduced food intake
c. The mere sight of food can signal a person
to commence eating, regardless of hunger
d. Being in a pleasant atmosphere often
lengthens the time of the meal but not the
amount of food eaten
89. Which of the following is NOT a common
behavior modification for losing weight?
a. Shopping only when not hungry
b. Eating only in one place and in one room
c. Participating in activities such as television
viewing only when not eating
d. Taking smaller portions of food but always
eating everything on the plate quickly
90. To help maximize the long-term success of a
person’s weight-loss program, which of the
following personal attitudes should be
encouraged in the individual?
a. Strongly believing that weight can be lost
b. Viewing the body realistically as being fat
rather than thin
c. Refraining from expressing overconfidence
in ability to lose weight
d. Accepting that little or no exercise is a part
of the lifestyle of most overweight people
91. Which of the following is NOT a feature of the
effect of food accessibility on food intake?
a. Keeping food out of sight is an effective
way to eat less
b. People underestimate the amount of a snack
eaten when it is a short distance away
c. People eat more of a snack when it is on
their desk than when situated only 6 feet
away
d. People at home would rather travel to the
store to obtain new food than eat the
leftovers
92. Which of the following is NOT an association
between the environment and food intake?
a. Distractions generally appear to reduce food
intake
b. The greater the number of foods at a meal,
the more likely people will overeat
c. The mere sight or smell of food prompts
people to commence eating even if they are
not hungry
d. Small portions of food on large plates lead
people to underestimate the amount of food
eaten
93. An example of a behavior modification
technique for weight control is to
a. feel guilty after you overeat.
b. keep a record of your eating habits.
c. always clean your plate when you eat.
d. have someone watch you to prevent
overeating.
94. Which of the following is a feature of smoking
and weight maintenance?
a. Smokers on average weigh about 5 lbs more
than nonsmokers
b. Smoking a cigarette increases the appetite
for energy-dense foods
c. People who give up smoking gain an
average of 10 lbs in the first year
d. Psychotherapy is effective at reducing either
smoking or body weight but not both
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141
95. Approximately what percentage of overweight
people in the United States have NOT been
successful at maintaining ≥10% weight loss for
≥1 year?
a. 5
b. 25
c. 55
d. 85
96. Which of the following is generally NOT a
strategy associated with successful weight loss
efforts?
a. Eating breakfast
b. Weighing yourself infrequently
c. Consulting a support person or group
d. Limiting television viewing time to <10
hrs/week
97. Which of the following is a feature of energy
metabolism in formerly obese people who have
lost weight?
a. Their basal metabolic rates are higher after
weight loss than during the obese state
b. Energy expenditure is the same as in people
who were never obese
c. Energy requirements are lower than
expected for their current body weight
d. Energy expenditure is the same per kg body
weight as compared with the obese state
98. Approximately what percentage of overweight
people who intentionally lose weight are able to
maintain at least a 10% weight loss for at least
one year?
a. 5
b. 17
c. 50
d. 85
99. To qualify for successful weight-loss
maintenance, a 200-pound person who
intentionally lost 20 lbs must hold the loss for at
least
a. 3 months.
b. 6 months.
c. 1 year.
d. 2 years.
100. Because obesity apparently has many causes,
even in a single individual, the best approach
seems to be
a. fasting.
b. medicines.
c. prevention.
d. genetic counseling.
101. Approximately what percentage of U.S. adults
are classified as underweight?
a. 0.2
b. 2
c. 5
d. 10
102. The classification of underweight is achieved
when the BMI first drops below
a. 14.
b. 18.5.
c. 20.
d. 22.5.
103. Among the following, which is the most
important strategy for an underweight person
who wishes to achieve a healthy body weight?
a. A high-kcalorie diet plus regular exercise
b. A high-kcalorie diet and minimal exercise
c. A high-protein diet plus regular exercise
d. Total elimination of alcohol and exercise
104. Of the following, which is NOT among the
recommended strategies for weight gain in an
underweight person?
a. Behavior modification training
b. Increased physical activity, especially
strength training
c Forced awakening during the night for
supplemental meals and snacks
d. Consumption of regular meals and snacks
that provide high-kcalorie foods in small
volumes
105. All of the following are meal-planning strategies
for underweight people who desire to gain
weight EXCEPT
a. they should eat at least 3 healthy meals
daily.
b. they should eat meaty appetizers rather than
salads.
c. they should refrain from between-meal
snacking, especially energy drinks.
d. they should increase the amount of food
consumed within the first 20 minutes of a
meal.
106. Which of the following would NOT be part of a
successful program of weight gain in an
underweight individual?
a. Eat energy-dense foods
b. Drink energy-dense beverages
c. Eat a large number of small meals
d. Engage in regular physical exercise
© 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
142
107. Fad diets often produce weight loss, at least
initially, because
a. they dictate the correct distribution of
energy among the macronutrients.
b. they prevent rapid spikes and declines in
one’s blood glucose level.
c. they don’t require people to count kcal, and
are thus easier to stick to.
d. they are designed to limit energy intake to
around 1200 kcal/day.
108. Which of the following is a characteristic of
most fad diets?
a. They produce long-lasting results just like
healthy diets
b. They limit food choices, thereby reducing
energy intake
c. They are balanced and therefore do not
require a dietary supplement
d. Their success depends on the ratios of
macronutrients more so than the total energy
value
109. Jody is taking a nutrition class, and has been
assigned to evaluate a popular diet plan. She
finds a description of a plan for her assignment
in a magazine at the grocery store. Which of the
following statements in the magazine would
suggest that this plan is an unsound, fad diet?
a. “On this plan, you can lose up to 2 pounds
per week!”
b. “Once you complete this 6-month plan,
you’ll never have to diet again.”
c. “Keep fresh fruit or carrot sticks in the
fridge at work so you won’t be tempted to
raid the vending machine for a snack.”
d. “Starting an aerobic exercise plan may seem
daunting, but you can start out with shorter,
easier sessions and then build up to 3 or
more hours a week.”
Matching
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
Percentage of U.S. adults considered overweight or obese
An enzyme that promotes fat storage
A term that describes environmental influences that promote weight gain
A theory that the body tends to maintain a certain weight by internal controls
Substitution of positive, supportive thoughts for negative, self-defeating thoughts
Hormone that regulates appetite in response to body fat levels
Hormone that stimulates appetite
Name of a low-fat diet
Type of adipose that primarily stores fat
Type of adipose that primarily produces heat
Percentage of nonprescription weight-loss product users in the United States who are at a normal weight
Substance in some herbs that may cause heart attacks and seizures
Name of a high-fat diet
Surgical procedure on the stomach
Inhibitor of pancreatic lipase
Minimum BMI of a clinically severe obese person
A cosmetic surgical procedure
Safe rate of weight loss, in pounds per week
Recommended minimum number of minutes per day of moderately intense physical activity to prevent weight
gain
20. Percentage of U.S. adults classified as underweight
A.
B.
C.
D.
E.
F.
G.
1
2
10
40
60
68
Leptin
H.
I.
J.
K.
L.
M.
N.
Orlistat
Ghrelin
Atkins
Set point
White fat
Ornish
Brown fat
O.
P.
Q.
R.
S.
T.
Ephedrine
Liposuction
Bypass
Lipoprotein lipase
Cognitive restructuring
Obesogenic
© 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
143
Essay
1.
Summarize the trends in overweight and obesity in the United States and worldwide.
2.
Discuss differences in fat cell metabolism between males and females.
3.
Explain the role of lipoprotein lipase enzyme in fat cell metabolism.
4.
Explain the set point theory of weight change.
5.
Discuss the role of genetics and epigenetics in promoting excess weight gain and in discouraging weight loss.
6.
List the major factors involved in obesity. Which ones can be controlled by dietary changes or behavior
modification?
7.
Discuss the roles of leptin and ghrelin in the regulation of food intake and energy storage.
8.
Discuss the interactive roles of leptin and ghrelin in food intake control.
9.
Explain the significance and models of action of uncoupling reactions in energy metabolism.
10. Explain the association between ghrelin secretion and sleep.
11. Contrast the metabolic roles of white adipose tissue and brown adipose tissue.
12. Discuss the meaning and significance of the term “obesogenic environment.”
13. Explain the factors involved in the promotion of obesity by high-fat diets and food portion sizes.
14. Discuss the role of the restaurant industry in promoting excess food consumption.
15. Discuss the various factors related to the role of insufficient physical activity in energy balance.
16. What is “nonexercise activity thermogenesis” and what role does it play in energy balance regulation?
17. Discuss the recommendations for losing weight in population groups who are either overweight in good health,
obese or overweight with risk factors, or obese or overweight with a life-threatening condition.
18. Describe psychological problems encountered by obese people in their attempts to lose weight.
19. Explain the attraction of unsound weight-loss procedures and plans to obese people.
20. List several factors that help identify inappropriate, unsound, and possibly dangerous commercial weight-loss
programs.
21. Outline several weight-loss strategies that are considered dangerous.
22. Discuss the use of prescription drugs for the treatment of obesity, including modes of action and adverse side
effects.
23. Discuss the safety and efficacy of liposuction as a means of body fat reduction.
24. Describe the approaches for weight loss by surgery. What are the benefits and what are the adverse side effects
of these procedures?
25. In obese people, what are the physical and metabolic advantages from as little as a 5- to 10-lb loss of weight?
26. Describe a good weight-reduction diet in relation to energy content, meal size, carbohydrate and fat levels, and
water intake.
27. Outline the recommendations for a successful weight-loss diet.
28. What are the findings from studies of people on weight-loss diets who skip meals?
29. Discuss ways in which an increase in the water content of the diet plays an important role in body weight
management.
30. Explain the role of fiber in assisting weight loss.
© 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
144
31. What are the results of research studies concerning the importance of low-energy-dense diets in weightreduction regimes?
32. Discuss the importance of carbohydrate selection and of sugar alternatives in a weight-loss program.
33. Describe the benefits of regular physical activity as an aid to weight-loss dieting.
34. Explain the relationship of physical activity and appetite control.
35. Explain what is meant by “spot reducing” and discuss its effectiveness in altering body fat content.
36. Describe the effects of socializing during meal times on quantity of food consumed.
37. Provide an explanation for the higher food consumption of people who eat in the presence of others.
38. Discuss the role of environmental influences on food intake.
39. How do package sizes and serving containers influence food intake?
40. Explain the role of behavior modification in weight reduction programs.
41. Why is cognitive behavior therapy an effective approach in helping overweight smokers?
42. Discuss the reasons why formerly overweight people may require less energy intake to maintain body weight
than their counterparts who were never overweight.
43. List 5 strategies common to people who have beers successful at maintaining their weight loss.
44. Present a sound diet plan for weight gain in the underweight person.
45. Why are fad diets so popular?
46. Compare and contrast the theory, strong points, and weak points of the Atkins diet with those of the Ornish diet.
47. List 5 guidelines each for identifying a fad diet and a healthy diet.
Answer Key (ANS = correct answer, REF = page reference, DIF = difficulty, OBJ = learning objective)
Multiple Choice
1. ANS: d
2. ANS: b
3. ANS: b
4. ANS: b
5. ANS: b
6. ANS: a
7. ANS: a
8. ANS: d
9. ANS: c
10. ANS: b
11. ANS: b
12. ANS: a
13. ANS: b
14. ANS: a
15. ANS: c
16. ANS: b
17. ANS: a
18. ANS: d
19. ANS: a
20. ANS: d
21. ANS: a
22. ANS: d
23. ANS: b
REF: 262
REF: 262
REF: 262
REF: 263
REF: 262
REF: 262
REF: 262
REF: 262
REF: 262
REF: 262
REF: 262
REF: 262-263
REF: 262-263
REF: 262-263
REF: 262-263
REF: 262
REF: 262
REF: 262
REF: 262
REF: 263
REF: 263
REF: 264|266
REF: 264
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Application-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Application-level
DIF: Application-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Application-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
OBJ: 9.1
OBJ: 9.1
OBJ: 9.1
OBJ: 9.1
OBJ: 9.1
OBJ: 9.1
OBJ: 9.1
OBJ: 9.1
OBJ: 9.1
OBJ: 9.1
OBJ: 9.1
OBJ: 9.1
OBJ: 9.1
OBJ: 9.1
OBJ: 9.1
OBJ: 9.1
OBJ: 9.1
OBJ: 9.1
OBJ: 9.1
OBJ: 9.1
OBJ: 9.1
OBJ: 9.2
OBJ: 9.2
© 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
145
24.
25.
26.
27.
28.
29.
30.
31.
32.
33.
34.
35.
36.
37.
38.
39.
40.
41.
42.
43.
44.
45.
46.
47.
48.
49.
50.
51.
52.
53.
54.
55.
56.
57.
58.
59.
60.
61.
62.
63.
64.
65.
66.
67.
68.
69.
70.
71.
72.
73.
74.
75.
76.
77.
78.
79.
ANS: d
ANS: d
ANS: a
ANS: c
ANS: b
ANS: c
ANS: b
ANS: b
ANS: a
ANS: d
ANS: c
ANS: a
ANS: c
ANS: a
ANS: d
ANS: a
ANS: c
ANS: d
ANS: c
ANS: c
ANS: b
ANS: c
ANS: b
ANS: d
ANS: c
ANS: a
ANS: b
ANS: a
ANS: c
ANS: c
ANS: a
ANS: a
ANS: d
ANS: b
ANS: d
ANS: c
ANS: c
ANS: d
ANS: d
ANS: c
ANS: b
ANS: c
ANS: a
ANS: a
ANS: b
ANS: c
ANS: c
ANS: c
ANS: b
ANS: d
ANS: b
ANS: d
ANS: b
ANS: a
ANS: a
ANS: b
REF: 264
REF: 264
REF: 264
REF: 265
REF: 264-265
REF: 264-265
REF: 264
REF: 265
REF: 265
REF: 265
REF: 266
REF: 265-266
REF: 266
REF: 266
REF: 266
REF: 266
REF: 267
REF: 266
REF: 267
REF: 267
REF: 267
REF: 267
REF: 267
REF: 268
REF: 268
REF: 269
REF: 269
REF: 269
REF: 269-270
REF: 269-270
REF: 270
REF: 270
REF: 270-271
REF: 271
REF: 271
REF: 271
REF: 271
REF: 271
REF: 271-272
REF: 271
REF: 273
REF: 273
REF: 273
REF: 273
REF: 274-277|284
REF: 274
REF: 276
REF: 274
REF: 274-275
REF: 275-276
REF: 275
REF: 274-278
REF: 275-278
REF: 278|280
REF: 277
REF: 278|279
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Application-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Application-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Application-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Application-level
DIF: Knowledge-level
DIF: Application-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Application-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Application-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Application-level
DIF: Application-level
DIF: Application-level
DIF: Knowledge-level
DIF: Application-level
OBJ: 9.2
OBJ: 9.2
OBJ: 9.2
OBJ: 9.2
OBJ: 9.2
OBJ: 9.2
OBJ: 9.2
OBJ: 9.2
OBJ: 9.2
OBJ: 9.2
OBJ: 9.2
OBJ: 9.2
OBJ: 9.2
OBJ: 9.2
OBJ: 9.2
OBJ: 9.2
OBJ: 9.2
OBJ: 9.2
OBJ: 9.2
OBJ: 9.2
OBJ: 9.2
OBJ: 9.2
OBJ: 9.2
OBJ: 9.3
OBJ: 9.3
OBJ: 9.3
OBJ: 9.3
OBJ: 9.3
OBJ: 9.3
OBJ: 9.3
OBJ: 9.3
OBJ: 9.4
OBJ: 9.4
OBJ: 9.4
OBJ: 9.4
OBJ: 9.4
OBJ: 9.4
OBJ: 9.4
OBJ: 9.4
OBJ: 9.4
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
© 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
146
80. ANS: a
81. ANS: a
82. ANS: c
83. ANS: b
84. ANS: c
85. ANS: a
86. ANS: b
87. ANS: a
88. ANS: d
89. ANS: d
90. ANS: a
91. ANS: d
92. ANS: a
93. ANS: b
94. ANS: c
95. ANS: d
96. ANS: b
97. ANS: c
98. ANS: b
99. ANS: c
100. ANS: c
101. ANS: b
102. ANS: b
103. ANS: a
104. ANS: c
105. ANS: c
106. ANS: c
107. ANS: d
108. ANS: b
109. ANS: b
REF: 279
REF: 279
REF: 279
REF: 279
REF: 279
REF: 280
REF: 279
REF: 279
REF: 280
REF: 281
REF: 281-282
REF: 280
REF: 280-281
REF: 281
REF: 282
REF: 283
REF: 284
REF: 284
REF: 283
REF: 283
REF: 284
REF: 285
REF: 285
REF: 286
REF: 286
REF: 286
REF: 286
REF: 294
REF: 294
REF: 295
DIF: Knowledge-level
DIF: Application-level
DIF: Application-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Application-level
DIF: Application-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Application-level
DIF: Knowledge-level
DIF: Application-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Application-level
DIF: Application-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Application-level
DIF: Application-level
DIF: Application-level
DIF: Application-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Application-level
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.6
OBJ: 9.6
OBJ: 9.6
OBJ: 9.6
OBJ: 9.6
OBJ: 9.6
OBJ: 9.7
OBJ: 9.7
OBJ: 9.7
Matching
1. ANS: F
2. ANS: R
3. ANS: T
4. ANS: K
5. ANS: S
6. ANS: G
7. ANS: I
8. ANS: M
9. ANS: L
10. ANS: N
11. ANS: C
12. ANS: O
13. ANS: J
14. ANS: Q
15. ANS: H
16. ANS: D
17. ANS: P
18. ANS: A
19. ANS: E
20. ANS: B
REF: 262
REF: 262|263
REF: 266
REF: 263
REF: 282
REF: 264
REF: 265
REF: 293
REF: 266
REF: 266
REF: 269
REF: 269-270
REF: 292
REF: 272
REF: 271
REF: 270
REF: 271
REF: 273
REF: 267
REF: 285
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
OBJ: 9.1
OBJ: 9.1
OBJ: 9.2
OBJ: 9.1
OBJ: 9.5
OBJ: 9.2
OBJ: 9.2
OBJ: 9.7
OBJ: 9.2
OBJ: 9.2
OBJ: 9.3
OBJ: 9.3
OBJ: 9.7
OBJ: 9.4
OBJ: 9.4
OBJ: 9.4
OBJ: 9.4
OBJ: 9.5
OBJ: 9.2
OBJ: 9.6
DIF: Knowledge-level
DIF: Knowledge-level
OBJ: 9.1
OBJ: 9.1
Essay
1. REF: 261-262
2. REF: 262-263
© 2013 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a
license distributed with a certain product or service or otherwise on a password-protected website for classroom use.
147
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
25.
26.
27.
28.
29.
30.
31.
32.
33.
34.
35.
36.
37.
38.
39.
40.
41.
42.
43.
44.
45.
46.
47.
REF: 262-263
REF: 263
REF: 264-266
REF: 262-268
REF: 264-265
REF: 264-265
REF: 265-266
REF: 265
REF: 265-266
REF: 266-267
REF: 266-267
REF: 266-267
REF: 267
REF: 267
REF: 268
REF: 269
REF: 269-270
REF: 269-270|295
REF: 269-270
REF: 270-271
REF: 271
REF: 271-272
REF: 273
REF: 274-277
REF: 274-277
REF: 274
REF: 275-276
REF: 275-276
REF: 275-276
REF: 277
REF: 277-279
REF: 279
REF: 280
REF: 280
REF: 280
REF: 280-281
REF: 281
REF: 281-283
REF: 282
REF: 283-284
REF: 284
REF: 286
REF: 292-294
REF: 292-293|294
REF: 294-295
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
DIF: Knowledge-level
OBJ: 9.1
OBJ: 9.1
OBJ: 9.2
OBJ: 9.2
OBJ: 9.2
OBJ: 9.2
OBJ: 9.2
OBJ: 9.2
OBJ: 9.2
OBJ: 9.2
OBJ: 9.2
OBJ: 9.2
OBJ: 9.2
OBJ: 9.2
OBJ: 9.3
OBJ: 9.3
OBJ: 9.3
OBJ: 9.3|9.7
OBJ: 9.3
OBJ: 9.4
OBJ: 9.4
OBJ: 9.4
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.5
OBJ: 9.6
OBJ: 9.7
OBJ: 9.7
OBJ: 9.7
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