Exam 3

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  TRUE

B  FALSE

A  ​satiation

B  ​increased metabolic rate

C  ​satiety

D  ​appetite

E  hunger

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

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

C  ​she has a high level of visceral fat accumulation

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

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

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

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

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

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

E  she has a large amount of subcutaneous fat.

A  ​being able to eat high-calorie snacks.

B  ​a significant reduction in food cravings.

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

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

E  ​an increase in appetite immediately after exercise.

A  ​carbohydrates

B  ​nutrient density

C  ​energy density

D  ​nonnutritive sweeteners

E  ​plant proteins

A  ​slow weight loss.

B  accelerated metabolism.

C  ​ketosis.

D  ​increased appetite, initially.

E  ​greater long-term weight loss.

A  Alcohol delivers calories and encourages fat storage.

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

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

D  Excess amino acids are stored in muscle.

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

A  ​ethanol.

B  ​lean tissue.

C  ​glycogen and fat.

D  ​triglycerides and lean tissue.

E  protein stores andglycogen.

A  ​fat

B  ​protein

C  ​glucose

D  ​carbohydrate

E  ​ketones

A  ​an area where only large chain supermarkets sell food

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

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

A  ​high in fiber

B  ​low in fat

C  ​high in sugar

D  ​high in digestible starch

E  lowin protein

A  ​appetite.

B  ​satiation.

C  hunger.

D  ​obesity.

E  ​satiety.

A  ​fever.

B  youth.

C  ​stress.

D  ​greater height.

E  ​starvation.

A  3500

B  3000

C  4200

D  4000

E  2500

A  overweight.

B  ​morbid obesity.

C  ​obesity.

D  ​normal weight.

E  ​underweight.

A  ​total body fatness

B  ​lean tissue

C  visceral fatness

D  ​subcutaneous fat

E  ​gynoid obesity

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  FALSE

B  TRUE

A  FALSE

B  TRUE

A  FALSE

B  TRUE

A  TRUE

B  FALSE

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

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

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

A  ​negative nitrogen balance

B  ​nitrogen deficiency

C  ​nitrogen equilibrium

D  nitrogen excess

E  ​positive nitrogen balance

A  ​46 grams/day

B  64 grams/day

C  ​140 grams/day

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

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

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

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

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

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

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

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

A  ​supporting growth and maintenance.

B  maintaining fluid and electrolyte balance.

C  ​maintaining pH balance.

D  ​maintaining acid-base balance.

E  ​building enzymes and hormones.

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

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

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

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. 

A  milk, yogurt, and cheese

B  ​fruits

C  ​vegetables

D  ​grains

E  ​legumes

A  ​vitamin C

B  ​vitamin A

C  ​folate

D  serotonin

E  vitamin B12​

A  ​an excessive intake of vitamin C.

B  ​a low intake of all vitamins.

C  ​a low intake of folate.

D  ​a low intake of vitamin B12.

E  a low intake of iron.

A  ​grilling

B  ​baking

C  ​stewing

D  frying

E  smoking​

A  ​poultry

B  grains

C  ​vegetables

D  ​fruits

E  ​legumes

A  high-tryptophan

B  ​whole-grain

C  ​indigestible

D  ​complementary

E  ​complete

A  ​lactating women.

B  ​growing children.

C  a casual exerciser.

D  ​a surgery patient.

E  ​pregnant women.

A  1.0

B  0.5

C  0.8

D  1.5

E  2.0

A  20

B  35

C  5

D  15

E  10

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

B  ​vigorous physical training with balanced nutrition.

C  extra protein to allow for less physical exertion.

D  ​small doses of protein supplements after workouts.

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

A  the diet.

B  ​age.

C  ​sex.

D  ​gender.

E  ​genes

A  ​enzyme

B  amino acid

C  ​hormone

D  ​antibody

E  ​lipoprotein

A  denatured

B  ​carbon

C  ​sulfur

D  ​peptide

E  ​amino acid

A  ​the side chain

B  ​the acid group

C  ​the amine group

D  ​the presence or absence of nitrogen

E  the type of bonds

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  TRUE

B  FALSE