Exam 3

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  ​appetite

B  ​satiation

C  ​increased metabolic rate

D  hunger

E  ​satiety

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

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

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

D  ​she has a high level of visceral fat accumulation

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

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

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

C  she has a large amount of subcutaneous fat.

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

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

A  ​a significant reduction in food cravings.

B  ​an increase in appetite immediately after exercise.

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

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

E  ​being able to eat high-calorie snacks.

A  ​carbohydrates

B  ​nutrient density

C  ​energy density

D  ​nonnutritive sweeteners

E  ​plant proteins

A  ​slow weight loss.

B  ​increased appetite, initially.

C  ​ketosis.

D  accelerated metabolism.

E  ​greater long-term weight loss.

A  Alcohol delivers calories and encourages fat storage.

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

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

D  Excess amino acids are stored in muscle.

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

A  protein stores andglycogen.

B  ​ethanol.

C  ​glycogen and fat.

D  ​triglycerides and lean tissue.

E  ​lean tissue.

A  ​protein

B  ​fat

C  ​carbohydrate

D  ​glucose

E  ​ketones

A  ​an area where only large chain supermarkets sell food

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

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

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 digestible starch

B  ​high in sugar

C  ​low in fat

D  ​high in fiber

E  lowin protein

A  ​obesity.

B  ​satiation.

C  ​satiety.

D  hunger.

E  ​appetite.

A  youth.

B  ​greater height.

C  ​fever.

D  ​stress.

E  ​starvation.

A  2500

B  3500

C  4200

D  4000

E  3000

A  ​obesity.

B  ​normal weight.

C  overweight.

D  ​morbid obesity.

E  ​underweight.

A  ​gynoid obesity

B  ​lean tissue

C  visceral fatness

D  ​subcutaneous fat

E  ​total body fatness

A  ​in the extremities

B  ​deep within the shoulders

C  under the skin around the hips

D  ​deep within the abdomen

E  ​under the skin of the chest

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  FALSE

B  TRUE

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

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

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

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

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

A  nitrogen excess

B  ​positive nitrogen balance

C  ​negative nitrogen balance

D  ​nitrogen equilibrium

E  ​nitrogen deficiency

A  ​86 grams/day

B  ​140 grams/day

C  64 grams/day

D  ​175 grams/day

E  ​46 grams/day

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

B  ​converts it to fat to provide more concentrated energy

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

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

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

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

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

A  ​maintaining acid-base balance.

B  ​building enzymes and hormones.

C  ​maintaining pH balance.

D  ​supporting growth and maintenance.

E  maintaining fluid and electrolyte balance.

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

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

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

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

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

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

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

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

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

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

A  ​grains

B  ​legumes

C  ​vegetables

D  milk, yogurt, and cheese

E  ​fruits

A  ​folate

B  serotonin

C  ​vitamin C

D  ​vitamin A

E  vitamin B12​

A  ​a low intake of folate.

B  ​a low intake of all vitamins.

C  ​a low intake of vitamin B12.

D  a low intake of iron.

E  ​an excessive intake of vitamin C.

A  smoking​

B  ​grilling

C  frying

D  ​stewing

E  ​baking

A  ​legumes

B  grains

C  ​vegetables

D  ​fruits

E  ​poultry

A  ​whole-grain

B  ​complementary

C  ​complete

D  ​indigestible

E  high-tryptophan

A  ​pregnant women.

B  a casual exerciser.

C  ​lactating women.

D  ​growing children.

E  ​a surgery patient.

A  0.5

B  0.8

C  1.0

D  2.0

E  1.5

A  5

B  15

C  35

D  10

E  20

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

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

C  ​small doses of protein supplements after workouts.

D  ​vigorous physical training with balanced nutrition.

E  extra protein to allow for less physical exertion.

A  the diet.

B  ​gender.

C  ​sex.

D  ​genes

E  ​age.

A  ​enzyme

B  ​lipoprotein

C  ​antibody

D  amino acid

E  ​hormone

A  ​peptide

B  ​amino acid

C  ​sulfur

D  ​carbon

E  denatured

A  the type of bonds

B  ​the side chain

C  ​the presence or absence of nitrogen

D  ​the acid group

E  ​the amine group

A  TRUE

B  FALSE

A  TRUE

B  FALSE

A  FALSE

B  TRUE