Exam 3

A  FALSE

B  TRUE

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  ​appetite

B  ​increased metabolic rate

C  ​satiation

D  ​satiety

E  hunger

A  ​she has a high level of visceral fat accumulation

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

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

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

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

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

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

C  she has a large amount of subcutaneous fat.

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

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

A  ​a significant reduction in food cravings.

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

C  ​an increase in appetite immediately after exercise.

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

E  ​being able to eat high-calorie snacks.

A  ​energy density

B  ​nonnutritive sweeteners

C  ​plant proteins

D  ​nutrient density

E  ​carbohydrates

A  ​greater long-term weight loss.

B  accelerated metabolism.

C  ​ketosis.

D  ​slow weight loss.

E  ​increased appetite, initially.

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

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

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

D  Alcohol delivers calories and encourages fat storage.

E  Excess amino acids are stored in muscle.

A  ​glycogen and fat.

B  protein stores andglycogen.

C  ​ethanol.

D  ​lean tissue.

E  ​triglycerides and lean tissue.

A  ​fat

B  ​protein

C  ​glucose

D  ​ketones

E  ​carbohydrate

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  ​a rural area where only local supermarkets are available

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

A  lowin protein

B  ​low in fat

C  ​high in fiber

D  ​high in sugar

E  ​high in digestible starch

A  ​appetite.

B  ​obesity.

C  ​satiety.

D  hunger.

E  ​satiation.

A  ​stress.

B  youth.

C  ​starvation.

D  ​fever.

E  ​greater height.

A  4200

B  3500

C  3000

D  4000

E  2500

A  ​normal weight.

B  ​morbid obesity.

C  ​obesity.

D  overweight.

E  ​underweight.

A  ​lean tissue

B  ​total body fatness

C  ​gynoid obesity

D  visceral fatness

E  ​subcutaneous fat

A  ​deep within the abdomen

B  ​deep within the shoulders

C  ​under the skin of the chest

D  ​in the extremities

E  under the skin around the hips

A  TRUE

B  FALSE

A  TRUE

B  FALSE

A  TRUE

B  FALSE

A  TRUE

B  FALSE

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

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

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  ​140 grams/day

B  ​46 grams/day

C  64 grams/day

D  ​86 grams/day

E  ​175 grams/day

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

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

C  ​converts it to fat to provide more concentrated energy

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

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

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

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 has only a limited capacity to store extra amino acids.

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

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

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

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  ​making sure that sodium is transported outside the cells.

A  maintaining fluid and electrolyte balance.

B  ​maintaining pH balance.

C  ​maintaining acid-base balance.

D  ​building enzymes and hormones.

E  ​supporting growth and maintenance.

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

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

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

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

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

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

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

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

A  milk, yogurt, and cheese

B  ​vegetables

C  ​legumes

D  ​grains

E  ​fruits

A  ​vitamin C

B  vitamin B12​

C  ​folate

D  ​vitamin A

E  serotonin

A  ​a low intake of vitamin B12.

B  ​an excessive intake of vitamin C.

C  a low intake of iron.

D  ​a low intake of folate.

E  ​a low intake of all vitamins.

A  frying

B  ​grilling

C  ​baking

D  smoking​

E  ​stewing

A  ​vegetables

B  ​legumes

C  grains

D  ​poultry

E  ​fruits

A  ​whole-grain

B  ​complementary

C  ​indigestible

D  high-tryptophan

E  ​complete

A  ​growing children.

B  ​lactating women.

C  a casual exerciser.

D  ​pregnant women.

E  ​a surgery patient.

A  2.0

B  0.5

C  1.0

D  1.5

E  0.8

A  10

B  15

C  20

D  35

E  5

A  ​vigorous physical training with balanced nutrition.

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

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

D  extra protein to allow for less physical exertion.

E  ​small doses of protein supplements after workouts.

A  ​genes

B  ​age.

C  ​sex.

D  ​gender.

E  the diet.

A  amino acid

B  ​antibody

C  ​enzyme

D  ​hormone

E  ​lipoprotein

A  ​sulfur

B  ​peptide

C  ​carbon

D  ​amino acid

E  denatured

A  ​the side chain

B  ​the acid group

C  ​the presence or absence of nitrogen

D  the type of bonds

E  ​the amine group

A  TRUE

B  FALSE

A  TRUE

B  FALSE

A  FALSE

B  TRUE