Exam 3

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  TRUE

B  FALSE

A  ​increased metabolic rate

B  ​appetite

C  hunger

D  ​satiety

E  ​satiation

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

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

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

D  ​she has a high level of visceral fat accumulation

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

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

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

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

D  she has a large amount of subcutaneous fat.

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

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

B  ​being able to eat high-calorie snacks.

C  ​an increase in appetite immediately after exercise.

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

E  ​a significant reduction in food cravings.

A  ​carbohydrates

B  ​nutrient density

C  ​nonnutritive sweeteners

D  ​energy density

E  ​plant proteins

A  ​slow weight loss.

B  ​ketosis.

C  ​increased appetite, initially.

D  accelerated metabolism.

E  ​greater long-term weight loss.

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

B  Alcohol delivers calories and encourages fat storage.

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

D  Excess amino acids are stored in muscle.

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

A  ​triglycerides and lean tissue.

B  ​lean tissue.

C  protein stores andglycogen.

D  ​glycogen and fat.

E  ​ethanol.

A  ​protein

B  ​carbohydrate

C  ​fat

D  ​ketones

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  lowin protein

B  ​high in digestible starch

C  ​high in fiber

D  ​high in sugar

E  ​low in fat

A  ​appetite.

B  ​satiation.

C  ​obesity.

D  ​satiety.

E  hunger.

A  youth.

B  ​stress.

C  ​fever.

D  ​greater height.

E  ​starvation.

A  3500

B  3000

C  4200

D  4000

E  2500

A  ​morbid obesity.

B  ​underweight.

C  overweight.

D  ​obesity.

E  ​normal weight.

A  visceral fatness

B  ​lean tissue

C  ​total body fatness

D  ​gynoid obesity

E  ​subcutaneous fat

A  ​in the extremities

B  under the skin around the hips

C  ​deep within the abdomen

D  ​deep within the shoulders

E  ​under the skin of the chest

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  FALSE

B  TRUE

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

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

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

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 equilibrium

B  nitrogen excess

C  ​nitrogen deficiency

D  ​positive nitrogen balance

E  ​negative nitrogen balance

A  ​175 grams/day

B  ​46 grams/day

C  ​86 grams/day

D  64 grams/day

E  ​140 grams/day

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

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

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

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

E  ​converts it to fat to provide more concentrated energy

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

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

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

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

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

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

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

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

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

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

A  maintaining fluid and electrolyte balance.

B  ​supporting growth and maintenance.

C  ​maintaining pH balance.

D  ​maintaining acid-base balance.

E  ​building enzymes and hormones.

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

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

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

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

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

A  ​grains

B  ​fruits

C  milk, yogurt, and cheese

D  ​vegetables

E  ​legumes

A  ​folate

B  ​vitamin A

C  serotonin

D  vitamin B12​

E  ​vitamin C

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 folate.

E  a low intake of iron.

A  frying

B  ​stewing

C  ​grilling

D  ​baking

E  smoking​

A  ​vegetables

B  ​fruits

C  ​legumes

D  ​poultry

E  grains

A  high-tryptophan

B  ​whole-grain

C  ​complementary

D  ​complete

E  ​indigestible

A  a casual exerciser.

B  ​a surgery patient.

C  ​growing children.

D  ​pregnant women.

E  ​lactating women.

A  0.5

B  1.0

C  1.5

D  0.8

E  2.0

A  5

B  20

C  15

D  35

E  10

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

B  ​vigorous physical training with balanced nutrition.

C  ​small doses of protein supplements after workouts.

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

E  extra protein to allow for less physical exertion.

A  ​genes

B  ​gender.

C  ​sex.

D  ​age.

E  the diet.

A  ​antibody

B  ​lipoprotein

C  amino acid

D  ​hormone

E  ​enzyme

A  denatured

B  ​sulfur

C  ​amino acid

D  ​carbon

E  ​peptide

A  ​the amine group

B  ​the side chain

C  ​the presence or absence of nitrogen

D  ​the acid group

E  the type of bonds

A  FALSE

B  TRUE

A  FALSE

B  TRUE

A  FALSE

B  TRUE