Exam 3

A  FALSE

B  TRUE

A  FALSE

B  TRUE

A  FALSE

B  TRUE

A  ​increased metabolic rate

B  ​satiation

C  ​satiety

D  ​appetite

E  hunger

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

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

C  ​she has a high level of visceral fat accumulation

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

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

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

B  she has a large amount of subcutaneous fat.

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

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

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

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

B  ​an increase in appetite immediately after exercise.

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

D  ​a significant reduction in food cravings.

E  ​being able to eat high-calorie snacks.

A  ​energy density

B  ​nutrient density

C  ​nonnutritive sweeteners

D  ​plant proteins

E  ​carbohydrates

A  accelerated metabolism.

B  ​ketosis.

C  ​slow weight loss.

D  ​increased appetite, initially.

E  ​greater long-term weight loss.

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

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

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

D  Alcohol delivers calories and encourages fat storage.

E  Excess amino acids are stored in muscle.

A  ​triglycerides and lean tissue.

B  ​ethanol.

C  ​lean tissue.

D  protein stores andglycogen.

E  ​glycogen and fat.

A  ​glucose

B  ​fat

C  ​ketones

D  ​carbohydrate

E  ​protein

A  ​an area where only large chain supermarkets sell food

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

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

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

E  ​a rural area where only local supermarkets are available

A  ​high in digestible starch

B  ​low in fat

C  ​high in fiber

D  lowin protein

E  ​high in sugar

A  ​appetite.

B  ​satiation.

C  ​satiety.

D  ​obesity.

E  hunger.

A  ​fever.

B  ​greater height.

C  ​starvation.

D  youth.

E  ​stress.

A  4000

B  2500

C  3500

D  3000

E  4200

A  ​normal weight.

B  ​obesity.

C  ​underweight.

D  overweight.

E  ​morbid obesity.

A  ​lean tissue

B  ​gynoid obesity

C  ​subcutaneous fat

D  visceral fatness

E  ​total body fatness

A  ​deep within the abdomen

B  ​under the skin of the chest

C  ​deep within the shoulders

D  ​in the extremities

E  under the skin around the hips

A  FALSE

B  TRUE

A  FALSE

B  TRUE

A  FALSE

B  TRUE

A  TRUE

B  FALSE

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

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

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

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

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

A  nitrogen excess

B  ​nitrogen deficiency

C  ​nitrogen equilibrium

D  ​negative nitrogen balance

E  ​positive nitrogen balance

A  ​175 grams/day

B  ​46 grams/day

C  ​86 grams/day

D  ​140 grams/day

E  64 grams/day

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

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

C  ​converts it to fat to provide more concentrated energy

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

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

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

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

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

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  ​providing immunity from foreign substances that invade the body.

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

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

A  ​maintaining acid-base balance.

B  ​building enzymes and hormones.

C  maintaining fluid and electrolyte balance.

D  ​supporting growth and maintenance.

E  ​maintaining pH balance.

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

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

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

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

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

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  ​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  ​legumes

B  ​grains

C  ​fruits

D  milk, yogurt, and cheese

E  ​vegetables

A  vitamin B12​

B  ​vitamin C

C  ​vitamin A

D  serotonin

E  ​folate

A  ​an excessive intake of vitamin C.

B  a low intake of iron.

C  ​a low intake of folate.

D  ​a low intake of all vitamins.

E  ​a low intake of vitamin B12.

A  smoking​

B  ​baking

C  ​grilling

D  frying

E  ​stewing

A  ​fruits

B  ​vegetables

C  grains

D  ​legumes

E  ​poultry

A  high-tryptophan

B  ​whole-grain

C  ​indigestible

D  ​complementary

E  ​complete

A  ​lactating women.

B  ​pregnant women.

C  a casual exerciser.

D  ​growing children.

E  ​a surgery patient.

A  2.0

B  1.0

C  0.5

D  0.8

E  1.5

A  35

B  5

C  10

D  20

E  15

A  ​vigorous physical training with balanced nutrition.

B  ​small doses of protein supplements after workouts.

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

D  extra protein to allow for less physical exertion.

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

A  ​age.

B  the diet.

C  ​genes

D  ​sex.

E  ​gender.

A  ​lipoprotein

B  ​enzyme

C  ​antibody

D  ​hormone

E  amino acid

A  ​sulfur

B  ​amino acid

C  ​carbon

D  ​peptide

E  denatured

A  ​the presence or absence of nitrogen

B  the type of bonds

C  ​the side chain

D  ​the amine group

E  ​the acid group

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  TRUE

B  FALSE