Exam 3

A  TRUE

B  FALSE

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  ​satiety

B  ​satiation

C  hunger

D  ​increased metabolic rate

E  ​appetite

A  ​she has a high level of visceral fat accumulation

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

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

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

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

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

B  she has a large amount of subcutaneous fat.

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

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

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

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  ​a significant reduction in food cravings.

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

A  ​plant proteins

B  ​nonnutritive sweeteners

C  ​carbohydrates

D  ​nutrient density

E  ​energy density

A  ​slow weight loss.

B  accelerated metabolism.

C  ​increased appetite, initially.

D  ​greater long-term weight loss.

E  ​ketosis.

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

B  Excess amino acids are stored in muscle.

C  Alcohol delivers calories and encourages fat storage.

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

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

A  protein stores andglycogen.

B  ​triglycerides and lean tissue.

C  ​glycogen and fat.

D  ​lean tissue.

E  ​ethanol.

A  ​fat

B  ​ketones

C  ​glucose

D  ​protein

E  ​carbohydrate

A  ​an area where only large chain supermarkets 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 convenience stores and fast-food restaurants sell food

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

A  ​low in fat

B  ​high in sugar

C  lowin protein

D  ​high in fiber

E  ​high in digestible starch

A  ​obesity.

B  ​appetite.

C  ​satiety.

D  hunger.

E  ​satiation.

A  ​starvation.

B  ​fever.

C  ​greater height.

D  ​stress.

E  youth.

A  3000

B  4200

C  3500

D  4000

E  2500

A  ​normal weight.

B  ​obesity.

C  ​underweight.

D  overweight.

E  ​morbid obesity.

A  visceral fatness

B  ​subcutaneous fat

C  ​lean tissue

D  ​gynoid obesity

E  ​total body fatness

A  ​deep within the shoulders

B  ​under the skin of the chest

C  under the skin around the hips

D  ​in the extremities

E  ​deep within the abdomen

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  TRUE

B  FALSE

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

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

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

A  ​negative nitrogen balance

B  ​nitrogen equilibrium

C  ​positive nitrogen balance

D  nitrogen excess

E  ​nitrogen deficiency

A  ​175 grams/day

B  ​46 grams/day

C  ​140 grams/day

D  ​86 grams/day

E  64 grams/day

A  ​converts it to fat to provide more concentrated energy

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

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

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

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

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

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

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

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

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

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

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

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

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

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

A  ​supporting growth and maintenance.

B  maintaining fluid and electrolyte balance.

C  ​maintaining acid-base balance.

D  ​building enzymes and hormones.

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

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

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

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

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

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

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

A  ​vegetables

B  ​grains

C  ​legumes

D  milk, yogurt, and cheese

E  ​fruits

A  ​vitamin C

B  ​folate

C  serotonin

D  vitamin B12​

E  ​vitamin A

A  a low intake of iron.

B  ​a low intake of folate.

C  ​an excessive intake of vitamin C.

D  ​a low intake of vitamin B12.

E  ​a low intake of all vitamins.

A  frying

B  ​grilling

C  smoking​

D  ​baking

E  ​stewing

A  ​fruits

B  ​vegetables

C  ​legumes

D  grains

E  ​poultry

A  ​complete

B  ​indigestible

C  ​complementary

D  ​whole-grain

E  high-tryptophan

A  a casual exerciser.

B  ​lactating women.

C  ​growing children.

D  ​a surgery patient.

E  ​pregnant women.

A  1.0

B  0.8

C  1.5

D  0.5

E  2.0

A  5

B  15

C  20

D  35

E  10

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

B  extra protein to allow for less physical exertion.

C  ​small doses of protein supplements after workouts.

D  ​vigorous physical training with balanced nutrition.

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

A  ​sex.

B  ​genes

C  ​gender.

D  ​age.

E  the diet.

A  ​lipoprotein

B  ​hormone

C  ​enzyme

D  ​antibody

E  amino acid

A  denatured

B  ​peptide

C  ​amino acid

D  ​carbon

E  ​sulfur

A  ​the amine group

B  ​the acid group

C  ​the presence or absence of nitrogen

D  ​the side chain

E  the type of bonds

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  TRUE

B  FALSE