Navigation » List of Schools » Los Angeles City College » Family and Consumer Studies » Family and Consumer Studies 21- Marriage and Family Life » Summer 2020 » Exam 3
Below are the questions for the exam with the choices of answers:
Question #1
A FALSE
B TRUE
Question #2
A TRUE
B FALSE
Question #3
A TRUE
B FALSE
Question #4
A increased metabolic rate
B appetite
C hunger
D satiety
E satiation
Question #5
A she is obese and at risk for developing chronic diseases
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 has a high level of visceral fat accumulation
E her BMI puts her in the overweight category,which trumps waist circumference and body fat percentage
Question #6
A she is at very low risk for insulin resistance.
B she is at an increased risk for chronic disease.
C she exhibits an unhealthful “pear-like” body shape.
D she has a large amount of subcutaneous fat.
E she is probably between and 25 and 35 years old.
Question #7
A an increase in lean muscle tissue, which burns more energy.
B being able to eat high-calorie snacks.
C an increase in appetite immediately after exercise.
D significantly raising the BMR for several hours after exercise.
E a significant reduction in food cravings.
Question #8
A carbohydrates
B nutrient density
C nonnutritive sweeteners
D energy density
E plant proteins
Question #9
A slow weight loss.
B ketosis.
C increased appetite, initially.
D accelerated metabolism.
E greater long-term weight loss.
Question #10
A Any food can make you fat if you eat enough of it.
B Alcohol delivers calories and encourages fat storage.
C Protein is used to build muscles in response to exercise.
D Excess amino acids are stored in muscle.
E Excess carbohydrate is converted to glycogen or fat and stored.
Question #11
A triglycerides and lean tissue.
B lean tissue.
C protein stores andglycogen.
D glycogen and fat.
E ethanol.
Question #12
A protein
B carbohydrate
C fat
D ketones
E glucose
Question #13
A an area where only convenience stores and fast-food restaurants sell food
B a rural area where only local supermarkets are available
C an urban area where people live with no access to any foods for purchase
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
Question #14
A lowin protein
B high in digestible starch
C high in fiber
D high in sugar
E low in fat
Question #15
A appetite.
B satiation.
C obesity.
D satiety.
E hunger.
Question #16
A youth.
B stress.
C fever.
D greater height.
E starvation.
Question #17
A 3500
B 3000
C 4200
D 4000
E 2500
Question #18
A morbid obesity.
B underweight.
C overweight.
D obesity.
E normal weight.
Question #19
A visceral fatness
B lean tissue
C total body fatness
D gynoid obesity
E subcutaneous fat
Question #20
A in the extremities
B under the skin around the hips
C deep within the abdomen
D deep within the shoulders
E under the skin of the chest
Question #21
A TRUE
B FALSE
Question #22
A FALSE
B TRUE
Question #23
A TRUE
B FALSE
Question #24
A FALSE
B TRUE
Question #25
A Lung cancer never develops in people eating plant-based diets.
B Plant-based diets are usually lower in saturated fat and higher in fiber, which reduces risk of heart disease.
C Intakes of fruit and vegetables decrease when meat consumption decreases.
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.
Question #26
A nitrogen equilibrium
B nitrogen excess
C nitrogen deficiency
D positive nitrogen balance
E negative nitrogen balance
Question #27
A 175 grams/day
B 46 grams/day
C 86 grams/day
D 64 grams/day
E 140 grams/day
Question #28
A decreases the breakdown of food proteins for energy and uses stored glycogen
B strips off its acid groups so that they can be used elsewhere for energy
C removes the nitrogen portion and uses the remaining fragments for energy
D stores amino acids in the cells to be used later for energy
E converts it to fat to provide more concentrated energy
Question #29
A meat does not provide sufficient amino acids to build muscle tissue.
B a diet high in protein does not provide enough total energy to support growth.
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 the body will dismantle its tissue proteins in this situation.
Question #30
A ensuring that blood glucose is maintained within a specific range.
B providing immunity from foreign substances that invade the body.
C ensuring that too much fluid in the cells doesn’t cause edema.
D picking up and releasing hydrogens in the blood to balance its pH.
E making sure that sodium is transported outside the cells.
Question #31
A maintaining fluid and electrolyte balance.
B supporting growth and maintenance.
C maintaining pH balance.
D maintaining acid-base balance.
E building enzymes and hormones.
Question #32
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 Whole protein is better handled by the digestive system and will better promote recovery.
D He should also do plenty of exercise to promote muscle regain.
E Taking amino acid supplements helps keep the digestive system from overworking while you recover from illness.
Question #33
A our bodies cannot make any amino acids needed for proteins.
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 we need essential amino acids that can only be provided by foods.
E protein is a good source of the essential nutrients iron, zinc, and B12.
Question #34
A grains
B fruits
C milk, yogurt, and cheese
D vegetables
E legumes
Question #35
A folate
B vitamin A
C serotonin
D vitamin B12
E vitamin C
Question #36
A a low intake of all vitamins.
B a low intake of vitamin B12.
C an excessive intake of vitamin C.
D a low intake of folate.
E a low intake of iron.
Question #37
A frying
B stewing
C grilling
D baking
E smoking
Question #38
A vegetables
B fruits
C legumes
D poultry
E grains
Question #39
A high-tryptophan
B whole-grain
C complementary
D complete
E indigestible
Question #40
A a casual exerciser.
B a surgery patient.
C growing children.
D pregnant women.
E lactating women.
Question #41
A 0.5
B 1.0
C 1.5
D 0.8
E 2.0
Question #42
A 5
B 20
C 15
D 35
E 10
Question #43
A well-timed meals to directly stimulate protein synthesis.
B vigorous physical training with balanced nutrition.
C small doses of protein supplements after workouts.
D less protein and more carbohydrate than is recommended for non-athletes.
E extra protein to allow for less physical exertion.
Question #44
A genes
B gender.
C sex.
D age.
E the diet.
Question #45
A antibody
B lipoprotein
C amino acid
D hormone
E enzyme
Question #46
A denatured
B sulfur
C amino acid
D carbon
E peptide
Question #47
A the amine group
B the side chain
C the presence or absence of nitrogen
D the acid group
E the type of bonds
Question #48
A FALSE
B TRUE
Question #49
A FALSE
B TRUE
Question #50
A FALSE
B TRUE