Exam 3

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  TRUE

B  FALSE

A  ​satiation

B  ​appetite

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  ​her performance will be affected by her body fat accumulation

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

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

E  ​she has a high level of visceral fat accumulation

A  she has a large amount of subcutaneous fat.

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

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

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

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

A  ​a significant reduction in food cravings.

B  ​an increase in appetite immediately after exercise.

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

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

E  ​being able to eat high-calorie snacks.

A  ​plant proteins

B  ​carbohydrates

C  ​nutrient density

D  ​nonnutritive sweeteners

E  ​energy density

A  ​ketosis.

B  ​increased appetite, initially.

C  ​slow weight loss.

D  ​greater long-term weight loss.

E  accelerated metabolism.

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

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

C  Alcohol delivers calories and encourages fat storage.

D  Excess amino acids are stored in muscle.

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

A  ​ethanol.

B  ​triglycerides and lean tissue.

C  ​lean tissue.

D  ​glycogen and fat.

E  protein stores andglycogen.

A  ​ketones

B  ​carbohydrate

C  ​glucose

D  ​fat

E  ​protein

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 convenience stores and fast-food restaurants sell food

D  ​an area where only large chain supermarkets sell food

E  ​a rural area where only local supermarkets are available

A  ​high in sugar

B  ​high in digestible starch

C  ​high in fiber

D  ​low in fat

E  lowin protein

A  ​appetite.

B  ​satiation.

C  hunger.

D  ​obesity.

E  ​satiety.

A  ​stress.

B  ​greater height.

C  ​starvation.

D  ​fever.

E  youth.

A  2500

B  3500

C  4200

D  4000

E  3000

A  ​obesity.

B  ​morbid obesity.

C  overweight.

D  ​underweight.

E  ​normal weight.

A  ​subcutaneous fat

B  ​total body fatness

C  visceral fatness

D  ​gynoid obesity

E  ​lean tissue

A  ​deep within the abdomen

B  ​in the extremities

C  ​under the skin of the chest

D  ​deep within the shoulders

E  under the skin around the hips

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  FALSE

B  TRUE

A  FALSE

B  TRUE

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

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

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

A  ​positive nitrogen balance

B  ​nitrogen deficiency

C  nitrogen excess

D  ​negative nitrogen balance

E  ​nitrogen equilibrium

A  ​140 grams/day

B  ​46 grams/day

C  ​86 grams/day

D  64 grams/day

E  ​175 grams/day

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

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

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

D  ​converts it to fat to provide more concentrated energy

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

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

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

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

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

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

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

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

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

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

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

A  ​supporting growth and maintenance.

B  ​maintaining pH balance.

C  maintaining fluid and electrolyte balance.

D  ​building enzymes and hormones.

E  ​maintaining acid-base balance.

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

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

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

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.

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

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

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

A  ​vegetables

B  ​grains

C  ​legumes

D  ​fruits

E  milk, yogurt, and cheese

A  serotonin

B  ​folate

C  ​vitamin A

D  ​vitamin C

E  vitamin B12​

A  ​a low intake of vitamin B12.

B  a low intake of iron.

C  ​a low intake of all vitamins.

D  ​an excessive intake of vitamin C.

E  ​a low intake of folate.

A  frying

B  smoking​

C  ​baking

D  ​grilling

E  ​stewing

A  ​legumes

B  ​poultry

C  ​vegetables

D  grains

E  ​fruits

A  ​complete

B  high-tryptophan

C  ​indigestible

D  ​complementary

E  ​whole-grain

A  ​growing children.

B  ​lactating women.

C  ​pregnant women.

D  ​a surgery patient.

E  a casual exerciser.

A  1.5

B  0.8

C  2.0

D  1.0

E  0.5

A  35

B  10

C  20

D  15

E  5

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

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

C  ​vigorous physical training with balanced nutrition.

D  extra protein to allow for less physical exertion.

E  ​small doses of protein supplements after workouts.

A  ​gender.

B  ​genes

C  ​age.

D  ​sex.

E  the diet.

A  ​hormone

B  ​lipoprotein

C  amino acid

D  ​antibody

E  ​enzyme

A  ​peptide

B  ​sulfur

C  denatured

D  ​amino acid

E  ​carbon

A  ​the presence or absence of nitrogen

B  the type of bonds

C  ​the amine group

D  ​the side chain

E  ​the acid group

A  FALSE

B  TRUE

A  FALSE

B  TRUE

A  TRUE

B  FALSE