Exam 3

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  TRUE

B  FALSE

A  ​satiation

B  ​appetite

C  ​satiety

D  hunger

E  ​increased metabolic rate

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

A  she has a large amount of subcutaneous fat.

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

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

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

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

A  ​being able to eat high-calorie snacks.

B  ​an increase in appetite immediately after exercise.

C  ​a significant reduction in food cravings.

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

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

A  ​carbohydrates

B  ​energy density

C  ​nonnutritive sweeteners

D  ​plant proteins

E  ​nutrient density

A  ​greater long-term weight loss.

B  accelerated metabolism.

C  ​ketosis.

D  ​increased appetite, initially.

E  ​slow weight loss.

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

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

C  Alcohol delivers calories and encourages fat storage.

D  Excess amino acids are stored in muscle.

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

A  ​triglycerides and lean tissue.

B  protein stores andglycogen.

C  ​lean tissue.

D  ​glycogen and fat.

E  ​ethanol.

A  ​glucose

B  ​fat

C  ​protein

D  ​ketones

E  ​carbohydrate

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  ​a rural area where only local supermarkets are available

D  ​an area where only large chain supermarkets sell food

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

A  ​high in digestible starch

B  ​high in fiber

C  ​high in sugar

D  ​low in fat

E  lowin protein

A  ​satiety.

B  ​satiation.

C  hunger.

D  ​appetite.

E  ​obesity.

A  ​starvation.

B  ​stress.

C  ​fever.

D  youth.

E  ​greater height.

A  4000

B  2500

C  3000

D  3500

E  4200

A  ​obesity.

B  overweight.

C  ​normal weight.

D  ​underweight.

E  ​morbid obesity.

A  visceral fatness

B  ​gynoid obesity

C  ​total body fatness

D  ​subcutaneous fat

E  ​lean tissue

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  FALSE

B  TRUE

A  FALSE

B  TRUE

A  FALSE

B  TRUE

A  FALSE

B  TRUE

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

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

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

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

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

A  ​negative nitrogen balance

B  ​positive nitrogen balance

C  nitrogen excess

D  ​nitrogen equilibrium

E  ​nitrogen deficiency

A  ​175 grams/day

B  ​140 grams/day

C  ​46 grams/day

D  ​86 grams/day

E  64 grams/day

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

B  ​converts it to fat to provide more concentrated energy

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

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

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

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

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

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

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

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

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

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

A  maintaining fluid and electrolyte balance.

B  ​supporting growth and maintenance.

C  ​maintaining acid-base balance.

D  ​maintaining pH balance.

E  ​building enzymes and hormones.

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

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

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

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

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

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

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

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

A  ​fruits

B  ​legumes

C  milk, yogurt, and cheese

D  ​grains

E  ​vegetables

A  serotonin

B  ​vitamin A

C  vitamin B12​

D  ​vitamin C

E  ​folate

A  ​a low intake of all vitamins.

B  ​an excessive intake of vitamin C.

C  ​a low intake of folate.

D  ​a low intake of vitamin B12.

E  a low intake of iron.

A  ​stewing

B  frying

C  smoking​

D  ​grilling

E  ​baking

A  grains

B  ​fruits

C  ​vegetables

D  ​poultry

E  ​legumes

A  ​indigestible

B  ​complementary

C  high-tryptophan

D  ​whole-grain

E  ​complete

A  ​lactating women.

B  a casual exerciser.

C  ​growing children.

D  ​pregnant women.

E  ​a surgery patient.

A  0.5

B  1.0

C  1.5

D  2.0

E  0.8

A  20

B  15

C  10

D  5

E  35

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

B  extra protein to allow for less physical exertion.

C  ​vigorous physical training with balanced nutrition.

D  ​small doses of protein supplements after workouts.

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

A  ​gender.

B  ​age.

C  the diet.

D  ​sex.

E  ​genes

A  ​antibody

B  ​hormone

C  ​enzyme

D  amino acid

E  ​lipoprotein

A  ​peptide

B  denatured

C  ​sulfur

D  ​amino acid

E  ​carbon

A  the type of bonds

B  ​the side chain

C  ​the acid group

D  ​the presence or absence of nitrogen

E  ​the amine group

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  FALSE

B  TRUE