Exam 3

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  FALSE

B  TRUE

A  ​satiety

B  ​appetite

C  hunger

D  ​satiation

E  ​increased metabolic rate

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

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

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

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

E  ​she has a high level of visceral fat accumulation

A  she has a large amount of subcutaneous fat.

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

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

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

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

A  ​an increase in appetite immediately after exercise.

B  ​being able to eat high-calorie snacks.

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  ​nonnutritive sweeteners

C  ​energy density

D  ​plant proteins

E  ​nutrient density

A  ​increased appetite, initially.

B  accelerated metabolism.

C  ​ketosis.

D  ​greater long-term weight loss.

E  ​slow weight loss.

A  Alcohol delivers calories and encourages fat storage.

B  Excess amino acids are stored in muscle.

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

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

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

A  ​glycogen and fat.

B  ​triglycerides and lean tissue.

C  protein stores andglycogen.

D  ​ethanol.

E  ​lean tissue.

A  ​fat

B  ​protein

C  ​ketones

D  ​glucose

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 only convenience stores and fast-food restaurants sell food

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

E  ​a rural area where only local supermarkets are available

A  lowin protein

B  ​low in fat

C  ​high in sugar

D  ​high in fiber

E  ​high in digestible starch

A  ​satiation.

B  ​satiety.

C  hunger.

D  ​appetite.

E  ​obesity.

A  ​starvation.

B  ​greater height.

C  ​fever.

D  youth.

E  ​stress.

A  4000

B  3000

C  3500

D  2500

E  4200

A  ​normal weight.

B  ​underweight.

C  overweight.

D  ​obesity.

E  ​morbid obesity.

A  ​total body fatness

B  ​lean tissue

C  ​subcutaneous fat

D  ​gynoid obesity

E  visceral fatness

A  ​in the extremities

B  under the skin around the hips

C  ​deep within the abdomen

D  ​under the skin of the chest

E  ​deep within the shoulders

A  TRUE

B  FALSE

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

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

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

A  ​nitrogen equilibrium

B  ​negative nitrogen balance

C  nitrogen excess

D  ​positive nitrogen balance

E  ​nitrogen deficiency

A  ​46 grams/day

B  64 grams/day

C  ​140 grams/day

D  ​175 grams/day

E  ​86 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  ​decreases the breakdown of food proteins for energy and uses stored glycogen

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

E  ​converts it to fat to provide more concentrated energy

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

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

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

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

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

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

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

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

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

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

A  maintaining fluid and electrolyte balance.

B  ​building enzymes and hormones.

C  ​maintaining pH balance.

D  ​maintaining acid-base balance.

E  ​supporting growth and maintenance.

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

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

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

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

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

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

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  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. 

A  ​legumes

B  ​grains

C  milk, yogurt, and cheese

D  ​vegetables

E  ​fruits

A  vitamin B12​

B  ​vitamin A

C  ​vitamin C

D  serotonin

E  ​folate

A  ​a low intake of vitamin B12.

B  ​an excessive intake of vitamin C.

C  ​a low intake of folate.

D  ​a low intake of all vitamins.

E  a low intake of iron.

A  ​stewing

B  ​grilling

C  frying

D  smoking​

E  ​baking

A  ​legumes

B  ​poultry

C  ​fruits

D  ​vegetables

E  grains

A  high-tryptophan

B  ​whole-grain

C  ​complementary

D  ​complete

E  ​indigestible

A  ​a surgery patient.

B  a casual exerciser.

C  ​growing children.

D  ​pregnant women.

E  ​lactating women.

A  1.5

B  1.0

C  0.5

D  2.0

E  0.8

A  20

B  10

C  15

D  35

E  5

A  ​vigorous physical training with balanced nutrition.

B  ​small doses of protein supplements after workouts.

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

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

E  extra protein to allow for less physical exertion.

A  ​gender.

B  ​age.

C  ​genes

D  the diet.

E  ​sex.

A  ​lipoprotein

B  amino acid

C  ​hormone

D  ​antibody

E  ​enzyme

A  ​carbon

B  ​peptide

C  ​sulfur

D  ​amino acid

E  denatured

A  ​the acid group

B  ​the presence or absence of nitrogen

C  ​the side chain

D  the type of bonds

E  ​the amine group

A  FALSE

B  TRUE

A  FALSE

B  TRUE

A  FALSE

B  TRUE