Exam 3

A  FALSE

B  TRUE

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  ​appetite

B  ​satiety

C  ​increased metabolic rate

D  hunger

E  ​satiation

A  ​she has a high level of visceral fat accumulation

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

C  ​her performance will be affected by her body 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 has a large amount of subcutaneous fat.

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

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

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

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

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

B  ​an increase in appetite immediately after exercise.

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

D  ​a significant reduction in food cravings.

E  ​being able to eat high-calorie snacks.

A  ​plant proteins

B  ​carbohydrates

C  ​nonnutritive sweeteners

D  ​energy density

E  ​nutrient density

A  ​ketosis.

B  accelerated metabolism.

C  ​slow weight loss.

D  ​greater long-term weight loss.

E  ​increased appetite, initially.

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

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

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

D  Alcohol delivers calories and encourages fat storage.

E  Excess amino acids are stored in muscle.

A  ​lean tissue.

B  ​glycogen and fat.

C  protein stores andglycogen.

D  ​triglycerides and lean tissue.

E  ​ethanol.

A  ​protein

B  ​glucose

C  ​carbohydrate

D  ​fat

E  ​ketones

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

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

C  ​an area where only large chain supermarkets sell food

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

E  ​a rural area where only local supermarkets are available

A  ​high in sugar

B  ​low in fat

C  lowin protein

D  ​high in fiber

E  ​high in digestible starch

A  ​satiety.

B  ​appetite.

C  ​obesity.

D  ​satiation.

E  hunger.

A  ​stress.

B  ​fever.

C  ​starvation.

D  ​greater height.

E  youth.

A  4000

B  3500

C  2500

D  4200

E  3000

A  ​normal weight.

B  ​obesity.

C  ​morbid obesity.

D  overweight.

E  ​underweight.

A  ​gynoid obesity

B  ​lean tissue

C  visceral fatness

D  ​total body fatness

E  ​subcutaneous fat

A  ​deep within the shoulders

B  ​under the skin of the chest

C  ​deep within the abdomen

D  under the skin around the hips

E  ​in the extremities

A  TRUE

B  FALSE

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  TRUE

B  FALSE

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

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

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

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

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

A  ​nitrogen deficiency

B  ​positive nitrogen balance

C  nitrogen excess

D  ​nitrogen equilibrium

E  ​negative nitrogen balance

A  ​46 grams/day

B  ​140 grams/day

C  ​86 grams/day

D  64 grams/day

E  ​175 grams/day

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

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

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

D  ​converts it to fat to provide more concentrated energy

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

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

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

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

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

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

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

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

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

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

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

A  maintaining fluid and electrolyte balance.

B  ​maintaining pH balance.

C  ​supporting growth and maintenance.

D  ​building enzymes and hormones.

E  ​maintaining acid-base balance.

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

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

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

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

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

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

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

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

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

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

A  ​grains

B  milk, yogurt, and cheese

C  ​fruits

D  ​legumes

E  ​vegetables

A  ​vitamin A

B  ​vitamin C

C  vitamin B12​

D  serotonin

E  ​folate

A  ​an excessive intake of vitamin C.

B  ​a low intake of folate.

C  a low intake of iron.

D  ​a low intake of all vitamins.

E  ​a low intake of vitamin B12.

A  frying

B  smoking​

C  ​baking

D  ​grilling

E  ​stewing

A  ​poultry

B  grains

C  ​legumes

D  ​vegetables

E  ​fruits

A  high-tryptophan

B  ​complete

C  ​complementary

D  ​indigestible

E  ​whole-grain

A  ​lactating women.

B  ​growing children.

C  ​pregnant women.

D  a casual exerciser.

E  ​a surgery patient.

A  2.0

B  1.0

C  1.5

D  0.5

E  0.8

A  10

B  20

C  15

D  35

E  5

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

B  ​vigorous physical training with balanced nutrition.

C  extra protein to allow for less physical exertion.

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

E  ​small doses of protein supplements after workouts.

A  ​sex.

B  ​genes

C  ​age.

D  ​gender.

E  the diet.

A  ​antibody

B  ​lipoprotein

C  ​hormone

D  ​enzyme

E  amino acid

A  ​sulfur

B  ​carbon

C  ​peptide

D  ​amino acid

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  FALSE

B  TRUE

A  FALSE

B  TRUE

A  FALSE

B  TRUE