Exam 3

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  ​satiety

B  ​increased metabolic rate

C  ​satiation

D  hunger

E  ​appetite

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

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  she is obese and at risk for developing chronic diseases​

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 has a large amount of subcutaneous fat.

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

A  ​being able to eat high-calorie snacks.

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

C  ​a significant reduction in food cravings.

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

E  ​an increase in appetite immediately after exercise.

A  ​nutrient density

B  ​plant proteins

C  ​energy density

D  ​nonnutritive sweeteners

E  ​carbohydrates

A  ​ketosis.

B  ​increased appetite, initially.

C  ​slow weight loss.

D  ​greater long-term weight loss.

E  accelerated metabolism.

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  protein stores andglycogen.

B  ​ethanol.

C  ​lean tissue.

D  ​glycogen and fat.

E  ​triglycerides and lean tissue.

A  ​glucose

B  ​ketones

C  ​protein

D  ​carbohydrate

E  ​fat

A  ​a rural area where only local supermarkets are available

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

C  ​an area where only large chain supermarkets sell food

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

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

A  ​high in fiber

B  ​high in digestible starch

C  lowin protein

D  ​high in sugar

E  ​low in fat

A  ​obesity.

B  hunger.

C  ​satiety.

D  ​satiation.

E  ​appetite.

A  youth.

B  ​greater height.

C  ​starvation.

D  ​fever.

E  ​stress.

A  4200

B  2500

C  3000

D  3500

E  4000

A  overweight.

B  ​normal weight.

C  ​morbid obesity.

D  ​underweight.

E  ​obesity.

A  visceral fatness

B  ​subcutaneous fat

C  ​lean tissue

D  ​gynoid obesity

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  TRUE

B  FALSE

A  TRUE

B  FALSE

A  TRUE

B  FALSE

A  FALSE

B  TRUE

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

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

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

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

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

A  ​nitrogen deficiency

B  ​positive nitrogen balance

C  ​negative nitrogen balance

D  ​nitrogen equilibrium

E  nitrogen excess

A  64 grams/day

B  ​140 grams/day

C  ​86 grams/day

D  ​46 grams/day

E  ​175 grams/day

A  ​converts it to fat to provide more concentrated energy

B  ​removes the nitrogen portion and uses the remaining fragments for 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  ​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 has only a limited capacity to store extra amino acids.

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

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  ​supporting growth and maintenance.

B  ​maintaining acid-base balance.

C  ​maintaining pH balance.

D  ​building enzymes and hormones.

E  maintaining fluid and electrolyte balance.

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

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

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

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

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

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

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

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

A  ​grains

B  ​vegetables

C  ​fruits

D  ​legumes

E  milk, yogurt, and cheese

A  ​folate

B  ​vitamin A

C  ​vitamin C

D  serotonin

E  vitamin B12​

A  ​a low intake of vitamin B12.

B  ​a low intake of all vitamins.

C  ​an excessive intake of vitamin C.

D  a low intake of iron.

E  ​a low intake of folate.

A  smoking​

B  frying

C  ​baking

D  ​grilling

E  ​stewing

A  grains

B  ​vegetables

C  ​legumes

D  ​poultry

E  ​fruits

A  ​complete

B  ​complementary

C  ​whole-grain

D  ​indigestible

E  high-tryptophan

A  a casual exerciser.

B  ​a surgery patient.

C  ​lactating women.

D  ​pregnant women.

E  ​growing children.

A  2.0

B  0.8

C  0.5

D  1.0

E  1.5

A  35

B  20

C  5

D  15

E  10

A  ​small doses of protein supplements after workouts.

B  extra protein to allow for less physical exertion.

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

D  ​vigorous physical training with balanced nutrition.

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

A  ​gender.

B  ​age.

C  the diet.

D  ​sex.

E  ​genes

A  ​hormone

B  ​antibody

C  ​lipoprotein

D  ​enzyme

E  amino acid

A  ​sulfur

B  ​peptide

C  denatured

D  ​carbon

E  ​amino acid

A  ​the side chain

B  ​the presence or absence of nitrogen

C  ​the amine group

D  the type of bonds

E  ​the acid group

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  TRUE

B  FALSE