Navigation » List of Schools » Los Angeles City College » Family and Consumer Studies » Family and Consumer Studies 21- Marriage and Family Life » Summer 2020 » Exam 3
Below are the questions for the exam with the choices of answers:
Question #1
A TRUE
B FALSE
Question #2
A FALSE
B TRUE
Question #3
A FALSE
B TRUE
Question #4
A satiation
B hunger
C appetite
D satiety
E increased metabolic rate
Question #5
A she is within recommendations for waist circumference and percent body fat
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 obese and at risk for developing chronic diseases
E her performance will be affected by her body fat accumulation
Question #6
A she has a large amount of subcutaneous fat.
B she is at an increased risk for chronic disease.
C she is at very low risk for insulin resistance.
D she exhibits an unhealthful “pear-like” body shape.
E she is probably between and 25 and 35 years old.
Question #7
A a significant reduction in food cravings.
B an increase in appetite immediately after exercise.
C being able to eat high-calorie snacks.
D an increase in lean muscle tissue, which burns more energy.
E significantly raising the BMR for several hours after exercise.
Question #8
A carbohydrates
B nonnutritive sweeteners
C plant proteins
D nutrient density
E energy density
Question #9
A accelerated metabolism.
B greater long-term weight loss.
C slow weight loss.
D ketosis.
E increased appetite, initially.
Question #10
A Alcohol delivers calories and encourages fat storage.
B Excess amino acids are stored in muscle.
C Excess carbohydrate is converted to glycogen or fat and stored.
D Any food can make you fat if you eat enough of it.
E Protein is used to build muscles in response to exercise.
Question #11
A glycogen and fat.
B protein stores andglycogen.
C lean tissue.
D ethanol.
E triglycerides and lean tissue.
Question #12
A protein
B fat
C ketones
D carbohydrate
E glucose
Question #13
A an urban area where people live with no access to any foods for purchase
B an area where only large chain supermarkets sell food
C an area where no fast-food restaurants are available for quick and easy meals
D an area where only convenience stores and fast-food restaurants sell food
E a rural area where only local supermarkets are available
Question #14
A high in digestible starch
B high in fiber
C low in fat
D lowin protein
E high in sugar
Question #15
A satiation.
B hunger.
C obesity.
D satiety.
E appetite.
Question #16
A fever.
B greater height.
C starvation.
D stress.
E youth.
Question #17
A 2500
B 3500
C 4000
D 4200
E 3000
Question #18
A normal weight.
B overweight.
C obesity.
D underweight.
E morbid obesity.
Question #19
A subcutaneous fat
B lean tissue
C total body fatness
D gynoid obesity
E visceral fatness
Question #20
A deep within the shoulders
B in the extremities
C under the skin around the hips
D deep within the abdomen
E under the skin of the chest
Question #21
A FALSE
B TRUE
Question #22
A FALSE
B TRUE
Question #23
A TRUE
B FALSE
Question #24
A FALSE
B TRUE
Question #25
A Intakes of fruit and vegetables decrease when meat consumption decreases.
B Substituting soy for meat proteins has resulted in a large decrease in heart disease risk.
C Lung cancer never develops in people eating plant-based diets.
D Vegetarian diets contain greater amounts of heart-protective omega-3 fatty acids.
E Plant-based diets are usually lower in saturated fat and higher in fiber, which reduces risk of heart disease.
Question #26
A negative nitrogen balance
B nitrogen deficiency
C nitrogen excess
D positive nitrogen balance
E nitrogen equilibrium
Question #27
A 46 grams/day
B 64 grams/day
C 140 grams/day
D 175 grams/day
E 86 grams/day
Question #28
A strips off its acid groups so that they can be used elsewhere for energy
B stores amino acids in the cells to be used later for energy
C converts it to fat to provide more concentrated energy
D removes the nitrogen portion and uses the remaining fragments for energy
E decreases the breakdown of food proteins for energy and uses stored glycogen
Question #29
A the body has only a limited capacity to store extra amino acids.
B a diet high in protein does not provide enough total energy to support growth.
C the body will dismantle its tissue proteins in this situation.
D the body uses excess amino acids as fuel or stores them as fat.
E meat does not provide sufficient amino acids to build muscle tissue.
Question #30
A providing immunity from foreign substances that invade the body.
B making sure that sodium is transported outside the cells.
C ensuring that blood glucose is maintained within a specific range.
D ensuring that too much fluid in the cells doesn’t cause edema.
E picking up and releasing hydrogens in the blood to balance its pH.
Question #31
A maintaining pH balance.
B maintaining acid-base balance.
C supporting growth and maintenance.
D building enzymes and hormones.
E maintaining fluid and electrolyte balance.
Question #32
A Taking amino acid supplements helps keep the digestive system from overworking while you recover from illness.
B He should also do plenty of exercise to promote muscle regain.
C Extra carbohydrate, but never extra protein, is needed for recovery.
D Whole protein is better handled by the digestive system and will better promote recovery.
E Amino acid supplements are an excellent way to quickly provide energy to muscles for rebuilding.
Question #33
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 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.
Question #34
A vegetables
B milk, yogurt, and cheese
C fruits
D legumes
E grains
Question #35
A vitamin B12
B vitamin A
C serotonin
D folate
E vitamin C
Question #36
A a low intake of vitamin B12.
B a low intake of all vitamins.
C a low intake of iron.
D an excessive intake of vitamin C.
E a low intake of folate.
Question #37
A grilling
B baking
C stewing
D smoking
E frying
Question #38
A grains
B vegetables
C poultry
D legumes
E fruits
Question #39
A high-tryptophan
B complementary
C complete
D indigestible
E whole-grain
Question #40
A lactating women.
B pregnant women.
C a casual exerciser.
D a surgery patient.
E growing children.
Question #41
A 0.5
B 0.8
C 1.0
D 2.0
E 1.5
Question #42
A 15
B 35
C 10
D 5
E 20
Question #43
A small doses of protein supplements after workouts.
B less protein and more carbohydrate than is recommended for non-athletes.
C well-timed meals to directly stimulate protein synthesis.
D vigorous physical training with balanced nutrition.
E extra protein to allow for less physical exertion.
Question #44
A gender.
B genes
C sex.
D age.
E the diet.
Question #45
A amino acid
B enzyme
C antibody
D lipoprotein
E hormone
Question #46
A sulfur
B peptide
C denatured
D amino acid
E carbon
Question #47
A the side chain
B the presence or absence of nitrogen
C the amine group
D the acid group
E the type of bonds
Question #48
A TRUE
B FALSE
Question #49
A FALSE
B TRUE
Question #50
A FALSE
B TRUE