Exam 3

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  hunger

B  ​increased metabolic rate

C  ​appetite

D  ​satiation

E  ​satiety

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 exhibits an unhealthful “pear-like” body shape.

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

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

D  she has a large amount of subcutaneous fat.

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

A  ​a significant reduction in food cravings.

B  ​being able to eat high-calorie snacks.

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

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

E  ​an increase in appetite immediately after exercise.

A  ​nonnutritive sweeteners

B  ​carbohydrates

C  ​nutrient density

D  ​energy density

E  ​plant proteins

A  ​increased appetite, initially.

B  ​ketosis.

C  ​slow weight loss.

D  accelerated metabolism.

E  ​greater long-term weight loss.

A  Alcohol delivers calories and encourages fat storage.

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

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

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

E  Excess amino acids are stored in muscle.

A  ​glycogen and fat.

B  ​ethanol.

C  ​triglycerides and lean tissue.

D  protein stores andglycogen.

E  ​lean tissue.

A  ​protein

B  ​carbohydrate

C  ​glucose

D  ​ketones

E  ​fat

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

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

C  ​a rural area where only local supermarkets are available

D  ​an area where only large chain supermarkets sell food

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

A  ​high in digestible starch

B  ​low in fat

C  lowin protein

D  ​high in sugar

E  ​high in fiber

A  ​obesity.

B  ​appetite.

C  hunger.

D  ​satiety.

E  ​satiation.

A  youth.

B  ​stress.

C  ​starvation.

D  ​fever.

E  ​greater height.

A  3500

B  3000

C  4200

D  2500

E  4000

A  ​underweight.

B  ​obesity.

C  overweight.

D  ​normal weight.

E  ​morbid obesity.

A  ​subcutaneous fat

B  visceral fatness

C  ​gynoid obesity

D  ​lean tissue

E  ​total body fatness

A  ​deep within the abdomen

B  ​in the extremities

C  ​under the skin of the chest

D  under the skin around the hips

E  ​deep within the shoulders

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  TRUE

B  FALSE

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

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

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

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 equilibrium

B  ​nitrogen deficiency

C  ​negative nitrogen balance

D  nitrogen excess

E  ​positive nitrogen balance

A  ​175 grams/day

B  64 grams/day

C  ​86 grams/day

D  ​140 grams/day

E  ​46 grams/day

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

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

C  ​converts it to fat to provide more concentrated energy

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

E  ​stores amino acids in the cells to be used later 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  ​the body uses excess amino acids as fuel or stores them as fat.

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

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

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

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

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

A  ​maintaining acid-base balance.

B  ​maintaining pH balance.

C  ​building enzymes and hormones.

D  ​supporting growth and maintenance.

E  maintaining fluid and electrolyte balance.

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

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

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

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

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

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

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

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

A  ​grains

B  ​legumes

C  milk, yogurt, and cheese

D  ​fruits

E  ​vegetables

A  ​vitamin A

B  ​folate

C  vitamin B12​

D  ​vitamin C

E  serotonin

A  ​a low intake of all vitamins.

B  ​an excessive intake of vitamin C.

C  ​a low intake of vitamin B12.

D  ​a low intake of folate.

E  a low intake of iron.

A  ​grilling

B  ​baking

C  ​stewing

D  frying

E  smoking​

A  ​legumes

B  ​poultry

C  grains

D  ​vegetables

E  ​fruits

A  ​complete

B  ​whole-grain

C  high-tryptophan

D  ​indigestible

E  ​complementary

A  a casual exerciser.

B  ​a surgery patient.

C  ​growing children.

D  ​lactating women.

E  ​pregnant women.

A  2.0

B  0.8

C  0.5

D  1.0

E  1.5

A  15

B  20

C  10

D  35

E  5

A  extra protein to allow for less physical exertion.

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

C  ​vigorous physical training with balanced nutrition.

D  ​small doses of protein supplements after workouts.

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

A  the diet.

B  ​age.

C  ​gender.

D  ​sex.

E  ​genes

A  ​hormone

B  ​lipoprotein

C  amino acid

D  ​antibody

E  ​enzyme

A  ​carbon

B  ​amino acid

C  denatured

D  ​sulfur

E  ​peptide

A  the type of bonds

B  ​the side chain

C  ​the acid group

D  ​the amine group

E  ​the presence or absence of nitrogen

A  FALSE

B  TRUE

A  FALSE

B  TRUE

A  TRUE

B  FALSE