Exam 3

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  ​increased metabolic rate

B  hunger

C  ​satiety

D  ​satiation

E  ​appetite

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

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  she is obese and at risk for developing chronic diseases​

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

B  she has a large amount of subcutaneous fat.

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

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

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

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

B  ​a significant reduction in food cravings.

C  ​an increase in appetite immediately after exercise.

D  ​being able to eat high-calorie snacks.

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

A  ​carbohydrates

B  ​nonnutritive sweeteners

C  ​nutrient density

D  ​energy density

E  ​plant proteins

A  accelerated metabolism.

B  ​slow weight loss.

C  ​greater long-term weight loss.

D  ​increased appetite, initially.

E  ​ketosis.

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

B  Alcohol delivers calories and encourages fat storage.

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

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

E  Excess amino acids are stored in muscle.

A  ​lean tissue.

B  protein stores andglycogen.

C  ​triglycerides and lean tissue.

D  ​glycogen and fat.

E  ​ethanol.

A  ​carbohydrate

B  ​protein

C  ​glucose

D  ​ketones

E  ​fat

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

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

C  ​an area where only large chain supermarkets sell food

D  ​a rural area where only local supermarkets are available

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

A  ​high in fiber

B  ​high in digestible starch

C  lowin protein

D  ​high in sugar

E  ​low in fat

A  ​satiation.

B  ​appetite.

C  ​obesity.

D  ​satiety.

E  hunger.

A  ​greater height.

B  ​starvation.

C  ​stress.

D  youth.

E  ​fever.

A  4200

B  4000

C  2500

D  3000

E  3500

A  ​obesity.

B  overweight.

C  ​morbid obesity.

D  ​normal weight.

E  ​underweight.

A  ​total body fatness

B  visceral fatness

C  ​gynoid obesity

D  ​lean tissue

E  ​subcutaneous fat

A  ​under the skin of the chest

B  under the skin around the hips

C  ​deep within the shoulders

D  ​deep within the abdomen

E  ​in the extremities

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  TRUE

B  FALSE

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

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

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

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

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

A  ​nitrogen deficiency

B  ​negative nitrogen balance

C  ​nitrogen equilibrium

D  ​positive nitrogen balance

E  nitrogen excess

A  ​46 grams/day

B  64 grams/day

C  ​175 grams/day

D  ​86 grams/day

E  ​140 grams/day

A  ​converts it to fat to provide more concentrated 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  ​removes the nitrogen portion and uses the remaining fragments for energy

E  ​stores amino acids in the cells to be used later 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  ​providing immunity from foreign substances that invade the body.

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

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

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

A  ​supporting growth and maintenance.

B  ​maintaining acid-base balance.

C  ​building enzymes and hormones.

D  ​maintaining pH balance.

E  maintaining fluid and electrolyte balance.

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

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

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

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

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

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

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

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

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

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

A  milk, yogurt, and cheese

B  ​grains

C  ​legumes

D  ​fruits

E  ​vegetables

A  ​folate

B  vitamin B12​

C  ​vitamin C

D  serotonin

E  ​vitamin A

A  ​a low intake of folate.

B  a low intake of iron.

C  ​an excessive intake of vitamin C.

D  ​a low intake of vitamin B12.

E  ​a low intake of all vitamins.

A  ​baking

B  ​stewing

C  ​grilling

D  frying

E  smoking​

A  ​poultry

B  ​vegetables

C  ​legumes

D  ​fruits

E  grains

A  ​complete

B  ​whole-grain

C  high-tryptophan

D  ​indigestible

E  ​complementary

A  ​pregnant women.

B  ​a surgery patient.

C  a casual exerciser.

D  ​lactating women.

E  ​growing children.

A  1.0

B  0.8

C  1.5

D  2.0

E  0.5

A  5

B  15

C  35

D  20

E  10

A  ​small doses of protein supplements after workouts.

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

C  ​vigorous physical training with balanced nutrition.

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

E  extra protein to allow for less physical exertion.

A  ​gender.

B  ​sex.

C  ​genes

D  the diet.

E  ​age.

A  ​enzyme

B  amino acid

C  ​hormone

D  ​lipoprotein

E  ​antibody

A  denatured

B  ​amino acid

C  ​sulfur

D  ​carbon

E  ​peptide

A  ​the acid group

B  ​the amine group

C  ​the side chain

D  ​the presence or absence of nitrogen

E  the type of bonds

A  FALSE

B  TRUE

A  FALSE

B  TRUE

A  FALSE

B  TRUE