Exam 3

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  TRUE

B  FALSE

A  ​satiety

B  ​satiation

C  ​appetite

D  ​increased metabolic rate

E  hunger

A  she is obese and at risk for developing chronic diseases​

B  ​she has a high level of visceral fat accumulation

C  her BMI puts her in the overweight category,which trumps waist circumference and body fat percentage

D  ​she is within recommendations for waist circumference and percent body fat

E  ​her performance will be affected by her body fat accumulation

A  ​she is at an increased risk for chronic disease.

B  ​she is at very low risk for insulin resistance.

C  ​she exhibits an unhealthful “pear-like” body shape.

D  ​she is probably between and 25 and 35 years old.

E  she has a large amount of subcutaneous fat.

A  ​significantly raising the BMR for several hours after exercise.

B  ​being able to eat high-calorie snacks.

C  ​a significant reduction in food cravings.

D  an increase in lean muscle tissue, which burns more energy.

E  ​an increase in appetite immediately after exercise.

A  ​nutrient density

B  ​energy density

C  ​nonnutritive sweeteners

D  ​plant proteins

E  ​carbohydrates

A  ​ketosis.

B  accelerated metabolism.

C  ​greater long-term weight loss.

D  ​increased appetite, initially.

E  ​slow weight loss.

A  Any food can make you fat if you eat enough of it.

B  Protein is used to build muscles in response to exercise.

C  Alcohol delivers calories and encourages fat storage.

D  Excess amino acids are stored in muscle.

E  Excess carbohydrate is converted to glycogen or fat and stored.

A  ​ethanol.

B  ​glycogen and fat.

C  ​lean tissue.

D  ​triglycerides and lean tissue.

E  protein stores andglycogen.

A  ​fat

B  ​protein

C  ​ketones

D  ​carbohydrate

E  ​glucose

A  ​an area where only convenience stores and fast-food restaurants sell food

B  ​a rural area where only local supermarkets are available

C  an urban area where people live with no access to any foods for purchase

D  ​an area where only large chain supermarkets sell food

E  ​an area where no fast-food restaurants are available for quick and easy meals

A  ​low in fat

B  ​high in digestible starch

C  ​high in sugar

D  ​high in fiber

E  lowin protein

A  ​obesity.

B  ​appetite.

C  ​satiety.

D  ​satiation.

E  hunger.

A  ​greater height.

B  ​starvation.

C  ​fever.

D  youth.

E  ​stress.

A  2500

B  3500

C  4200

D  4000

E  3000

A  ​obesity.

B  ​normal weight.

C  ​morbid obesity.

D  overweight.

E  ​underweight.

A  visceral fatness

B  ​subcutaneous fat

C  ​lean tissue

D  ​total body fatness

E  ​gynoid obesity

A  ​deep within the shoulders

B  ​in the extremities

C  under the skin around the hips

D  ​under the skin of the chest

E  ​deep within the abdomen

A  TRUE

B  FALSE

A  TRUE

B  FALSE

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  Substituting soy for meat proteins has resulted in a large decrease in heart disease risk.

B  ​Plant-based diets are usually lower in saturated fat and higher in fiber, which reduces risk of heart disease.

C  ​Lung cancer never develops in people eating plant-based diets.

D  ​Intakes of fruit and vegetables decrease when meat consumption decreases.

E  ​Vegetarian diets contain greater amounts of heart-protective omega-3 fatty acids.

A  ​negative nitrogen balance

B  nitrogen excess

C  ​positive nitrogen balance

D  ​nitrogen deficiency

E  ​nitrogen equilibrium

A  ​46 grams/day

B  64 grams/day

C  ​86 grams/day

D  ​140 grams/day

E  ​175 grams/day

A  ​stores amino acids in the cells to be used later for energy

B  ​decreases the breakdown of food proteins for energy and uses stored glycogen

C  strips off its acid groups so that they can be used elsewhere for energy

D  ​converts it to fat to provide more concentrated energy

E  ​removes the nitrogen portion and uses the remaining fragments for energy

A  the body has only a limited capacity to store extra amino acids.

B  ​the body uses excess amino acids as fuel or stores them as fat.

C  ​the body will dismantle its tissue proteins in this situation.

D  ​meat does not provide sufficient amino acids to build muscle tissue.

E  ​a diet high in protein does not provide enough total energy to support growth.

A  ​ensuring that blood glucose is maintained within a specific range.

B  ensuring that too much fluid in the cells doesn’t cause edema.

C  ​picking up and releasing hydrogens in the blood to balance its pH.

D  ​making sure that sodium is transported outside the cells.

E  ​providing immunity from foreign substances that invade the body.

A  ​building enzymes and hormones.

B  ​maintaining pH balance.

C  ​maintaining acid-base balance.

D  maintaining fluid and electrolyte balance.

E  ​supporting growth and maintenance.

A  ​Amino acid supplements are an excellent way to quickly provide energy to muscles for rebuilding.

B  ​He should also do plenty of exercise to promote muscle regain.

C  Extra carbohydrate, but never extra protein, is needed for recovery.

D  ​Whole protein is better handled by the digestive system and will better promote recovery.

E  ​Taking amino acid supplements helps keep the digestive system from overworking while you recover from illness.

A  we need essential amino acids that can only be provided by foods.

B  ​protein is broken down quickly during digestion and lost from the body.

C  ​the function of protein is to maintain our muscle strength.

D  ​protein is a good source of the essential nutrients iron, zinc, and B12. 

E  ​our bodies cannot make any amino acids needed for proteins.

A  ​vegetables

B  milk, yogurt, and cheese

C  ​fruits

D  ​legumes

E  ​grains

A  vitamin B12​

B  ​vitamin C

C  serotonin

D  ​vitamin A

E  ​folate

A  ​a low intake of all vitamins.

B  ​a low intake of vitamin B12.

C  ​an excessive intake of vitamin C.

D  a low intake of iron.

E  ​a low intake of folate.

A  smoking​

B  ​grilling

C  frying

D  ​stewing

E  ​baking

A  ​fruits

B  grains

C  ​legumes

D  ​vegetables

E  ​poultry

A  ​complementary

B  ​complete

C  ​indigestible

D  high-tryptophan

E  ​whole-grain

A  a casual exerciser.

B  ​growing children.

C  ​a surgery patient.

D  ​lactating women.

E  ​pregnant women.

A  1.5

B  2.0

C  1.0

D  0.8

E  0.5

A  35

B  10

C  5

D  15

E  20

A  extra protein to allow for less physical exertion.

B  ​vigorous physical training with balanced nutrition.

C  ​well-timed meals to directly stimulate protein synthesis.

D  ​small doses of protein supplements after workouts.

E  ​less protein and more carbohydrate than is recommended for non-athletes.

A  the diet.

B  ​age.

C  ​gender.

D  ​sex.

E  ​genes

A  ​antibody

B  ​lipoprotein

C  ​hormone

D  amino acid

E  ​enzyme

A  denatured

B  ​peptide

C  ​sulfur

D  ​amino acid

E  ​carbon

A  ​the amine group

B  ​the acid group

C  the type of bonds

D  ​the presence or absence of nitrogen

E  ​the side chain

A  TRUE

B  FALSE

A  TRUE

B  FALSE

A  TRUE

B  FALSE