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Fat substitutes


A) do not contribute any nutrients or calories.
B) can be carbohydrate- or protein-based.
C) generally have the same number of calories per gram as fat.
D) are used only in dessert foods and snacks.

E) A) and D)
F) B) and C)

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Define essential fat and percent body fat.Identify and describe three methods for assessing body weight and body composition.

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Essential fat is the minimum amount of b...

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Body mass index is a direct measure of a body's fat-free mass.

A) True
B) False

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The safe approach to weight loss is to lose 2.0-5.0 pounds per week.

A) True
B) False

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