Exam 3

A  FALSE

B  TRUE

A  FALSE

B  TRUE

A  FALSE

B  TRUE

A  ​satiation

B  ​satiety

C  hunger

D  ​appetite

E  ​increased metabolic rate

A  ​she has a high level of visceral fat accumulation

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

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

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

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

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

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 has a large amount of subcutaneous fat.

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

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  ​a significant reduction in food cravings.

A  ​carbohydrates

B  ​plant proteins

C  ​nonnutritive sweeteners

D  ​energy density

E  ​nutrient density

A  ​slow weight loss.

B  ​increased appetite, initially.

C  ​ketosis.

D  ​greater long-term weight loss.

E  accelerated metabolism.

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  Protein is used to build muscles in response to exercise.

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

A  ​glycogen and fat.

B  ​ethanol.

C  ​triglycerides and lean tissue.

D  protein stores andglycogen.

E  ​lean tissue.

A  ​fat

B  ​carbohydrate

C  ​ketones

D  ​protein

E  ​glucose

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

B  ​a rural area where only local supermarkets are available

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  ​an area where only large chain supermarkets sell food

A  ​high in fiber

B  ​low in fat

C  lowin protein

D  ​high in digestible starch

E  ​high in sugar

A  ​obesity.

B  ​satiation.

C  hunger.

D  ​appetite.

E  ​satiety.

A  ​fever.

B  youth.

C  ​starvation.

D  ​greater height.

E  ​stress.

A  4000

B  3000

C  2500

D  4200

E  3500

A  ​morbid obesity.

B  overweight.

C  ​obesity.

D  ​normal weight.

E  ​underweight.

A  ​lean tissue

B  ​subcutaneous fat

C  visceral fatness

D  ​gynoid obesity

E  ​total body fatness

A  ​in the extremities

B  ​deep within the abdomen

C  ​deep within the shoulders

D  ​under the skin of the chest

E  under the skin around the hips

A  FALSE

B  TRUE

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

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

A  ​nitrogen deficiency

B  ​negative nitrogen balance

C  nitrogen excess

D  ​nitrogen equilibrium

E  ​positive nitrogen balance

A  ​175 grams/day

B  ​46 grams/day

C  64 grams/day

D  ​140 grams/day

E  ​86 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 has only a limited capacity to store extra amino acids.

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

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

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

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

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

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

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

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

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

A  maintaining fluid and electrolyte balance.

B  ​maintaining acid-base balance.

C  ​building enzymes and hormones.

D  ​supporting growth and maintenance.

E  ​maintaining pH balance.

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

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

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

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  ​legumes

B  milk, yogurt, and cheese

C  ​fruits

D  ​vegetables

E  ​grains

A  ​vitamin C

B  vitamin B12​

C  ​folate

D  serotonin

E  ​vitamin A

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  ​baking

B  ​grilling

C  smoking​

D  frying

E  ​stewing

A  ​vegetables

B  ​poultry

C  grains

D  ​legumes

E  ​fruits

A  ​complementary

B  high-tryptophan

C  ​complete

D  ​whole-grain

E  ​indigestible

A  ​pregnant women.

B  ​growing children.

C  ​a surgery patient.

D  a casual exerciser.

E  ​lactating women.

A  2.0

B  1.0

C  1.5

D  0.5

E  0.8

A  35

B  10

C  5

D  15

E  20

A  extra protein to allow for less physical exertion.

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  ​small doses of protein supplements after workouts.

A  ​sex.

B  ​genes

C  ​age.

D  ​gender.

E  the diet.

A  ​antibody

B  ​enzyme

C  ​hormone

D  amino acid

E  ​lipoprotein

A  ​peptide

B  ​sulfur

C  ​carbon

D  ​amino acid

E  denatured

A  ​the presence or absence of nitrogen

B  ​the amine group

C  the type of bonds

D  ​the acid group

E  ​the side chain

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  FALSE

B  TRUE