Exam 3

A  TRUE

B  FALSE

A  TRUE

B  FALSE

A  TRUE

B  FALSE

A  hunger

B  ​increased metabolic rate

C  ​satiety

D  ​satiation

E  ​appetite

A  ​she has a high level of visceral fat accumulation

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

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 exhibits an unhealthful “pear-like” body shape.

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

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

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

E  she has a large amount of subcutaneous fat.

A  ​being able to eat high-calorie snacks.

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

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  ​energy density

B  ​nutrient density

C  ​carbohydrates

D  ​plant proteins

E  ​nonnutritive sweeteners

A  ​slow weight loss.

B  ​increased appetite, initially.

C  ​greater long-term weight loss.

D  accelerated metabolism.

E  ​ketosis.

A  Alcohol delivers calories and encourages fat storage.

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  Excess carbohydrate is converted to glycogen or fat and stored.

E  Excess amino acids are stored in muscle.

A  protein stores andglycogen.

B  ​lean tissue.

C  ​glycogen and fat.

D  ​ethanol.

E  ​triglycerides and lean tissue.

A  ​glucose

B  ​carbohydrate

C  ​fat

D  ​ketones

E  ​protein

A  ​an area where only large chain supermarkets sell food

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

C  ​a rural area where only local supermarkets are available

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

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

A  ​high in sugar

B  lowin protein

C  ​high in digestible starch

D  ​low in fat

E  ​high in fiber

A  hunger.

B  ​satiety.

C  ​appetite.

D  ​obesity.

E  ​satiation.

A  ​stress.

B  ​greater height.

C  ​fever.

D  youth.

E  ​starvation.

A  4000

B  3500

C  3000

D  2500

E  4200

A  ​underweight.

B  overweight.

C  ​normal weight.

D  ​morbid obesity.

E  ​obesity.

A  ​total body fatness

B  ​gynoid obesity

C  visceral fatness

D  ​lean tissue

E  ​subcutaneous fat

A  ​deep within the shoulders

B  ​deep within the abdomen

C  ​in the extremities

D  ​under the skin of the chest

E  under the skin around the hips

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  FALSE

B  TRUE

A  TRUE

B  FALSE

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

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

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

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

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

A  nitrogen excess

B  ​negative nitrogen balance

C  ​positive nitrogen balance

D  ​nitrogen deficiency

E  ​nitrogen equilibrium

A  ​175 grams/day

B  ​46 grams/day

C  ​140 grams/day

D  ​86 grams/day

E  64 grams/day

A  ​converts it to fat to provide more concentrated energy

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

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

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

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

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

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

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

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

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

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

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

A  maintaining fluid and electrolyte balance.

B  ​maintaining pH balance.

C  ​building enzymes and hormones.

D  ​maintaining acid-base balance.

E  ​supporting growth and maintenance.

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

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

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

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

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

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

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

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

A  ​fruits

B  milk, yogurt, and cheese

C  ​vegetables

D  ​legumes

E  ​grains

A  serotonin

B  ​vitamin C

C  ​folate

D  vitamin B12​

E  ​vitamin A

A  a low intake of iron.

B  ​a low intake of all vitamins.

C  ​a low intake of folate.

D  ​a low intake of vitamin B12.

E  ​an excessive intake of vitamin C.

A  smoking​

B  ​stewing

C  ​grilling

D  ​baking

E  frying

A  ​poultry

B  grains

C  ​fruits

D  ​vegetables

E  ​legumes

A  ​whole-grain

B  high-tryptophan

C  ​complete

D  ​complementary

E  ​indigestible

A  a casual exerciser.

B  ​lactating women.

C  ​growing children.

D  ​a surgery patient.

E  ​pregnant women.

A  1.5

B  0.8

C  2.0

D  0.5

E  1.0

A  5

B  15

C  20

D  35

E  10

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

B  ​vigorous physical training with balanced nutrition.

C  extra protein to allow for less physical exertion.

D  ​small doses of protein supplements after workouts.

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

A  ​sex.

B  the diet.

C  ​gender.

D  ​age.

E  ​genes

A  ​lipoprotein

B  ​hormone

C  amino acid

D  ​antibody

E  ​enzyme

A  denatured

B  ​carbon

C  ​amino acid

D  ​sulfur

E  ​peptide

A  ​the presence or absence of nitrogen

B  ​the amine group

C  ​the acid group

D  ​the side chain

E  the type of bonds

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  TRUE

B  FALSE