Chapter 4

Energy for red blood cells and brain

The red blood cells and brain are two body tissues that derive most of their energy from ____________.
fat
protein
glucose
iron
Type 1 diabetes characteristics
Which of the following is not characteristic of type 1 diabetes mellitus?
Arises most commonly in adulthood
Associated with a tendency to develop ketosis
Sometimes caused by viral infection
Has a genetic link
Limiting added sugar
The World Health Organization recommends limiting added sugar intake to ______ percent of our total kilocalories.
10
15
20
25
The major source of glucose released to elevate a low blood glucose level is _______________.
stored fat
glycogen
amino acids from muscle
ketones
Fiber in foods
Which of the following foods would have the most fiber?
Kidney beans
English muffins made with enriched flour
Orange juice
Corn flakes
Which of the following is not true of dietary fibers?
They are mostly polysaccharides.
The bonds between sugar units cannot be broken by human digestive enzymes.
They cannot be absorbed by the small intestine.
They are absorbed in the large intestine.
Beneficial nondigestible carbohydrates
Isolated nondigestible carbohydrates that are added to food because they have beneficial physiological effects in human beings are called
phytochemicals.
functional fiber.
dietary supplements.
amylopectin.
Important disaccharides
The disaccharides important in nutrition are sucrose, maltose, and _______________.
lactose
fructose
dextrose
galactose
Monosaccharides
Which of the following is not a monosaccharide?
Galactose
Fructose
Lactose
Glucose
Symptoms of lactose intolerance
The major symptoms of lactose intolerance are
gas, abdominal pain, and distention.
a rash, sneezing, and stuffy nose.
a headache and chest pain.
nausea and vomiting.
The red blood cells and brain are two body tissues that derive most of their energy from ____________.
The World Health Organization recommends limiting added sugar intake to ______ percent of our total kilocalories.
Isolated nondigestible carbohydrates that are added to food because they have beneficial physiological effects in human beings are called
Chapter 5
Plant oil
We need to consume only about 5% of our total calories per day from essential fatty acids, that corresponds to about _____________________ of plant oil each day.
2 to 4 teaspoons
2 to 4 tablespoons
1/4 to 1/2 cups
3/4 to 1 cup
Function of phospholipids
Phospholipids are the main components of ________________________________________.
lipoproteins.
cell membranes.
plaque.
adipose cells.
Triglyceride backbone
The three-carbon structure to which fatty acids are attached in triglycerides is called
glycerol.
glucose.
lipoprotein.
sterol.
Satiety value of triglycerides
Triglycerides in food are said to have satiety value primarily because
they are high in kilocalories.
they are readily stored in adipose tissue.
they provide bulk in foods.
they require bile to be digested.
Salad dressings
Sometimes phospholipids are used in commercial salad dressings to suspend vegetable oil in water. In this case, phospholipids are serving as _______________.
fat replacers
emulsifiers
thickeners
homogenizers
Phospholipids and triglycerides
Phospholipids differ from triglycerides in which of the following ways?
A compound containing phosphorus replaces at least one fatty acid.
Phospholipids do not contain glycerol.
Phospholipids do not contain fatty acids.
A compound containing nitrogen replaces at least one fatty acid.
Results of hydrogenation
Hydrogenation produces what kinds of fat?
High-Density Lipoprotein (HDL)
Cis fatty acids
Low-Density Lipoprotein (LDL)
Trans fatty acids
Lipoproteins with dietary fat
_______________ are lipoproteins made of dietary fat surrounded by a shell of cholesterol, phospholipids, and protein that act to transport absorbed fat.
Chylomicrons
Very-low-density lipoproteins
Low-density lipoproteins
High-density lipoproteins
Characteristics of fat cells
All of the following describe the characteristics of fat cells except
the number of fat cells decreases when fat is lost from the body.
the storage capacity for fat depends on both fat cell number and fat cell size.
the number increases when storage capacity has reached its limit.
the body's ability to store fat is limitless.
We need to consume only about 5% of our total calories per day from essential fatty acids, that corresponds to about _____________________ of plant oil each day.
Sometimes phospholipids are used in commercial salad dressings to suspend vegetable oil in water. In this case, phospholipids are serving as _______________.
_______________ are lipoproteins made of dietary fat surrounded by a shell of cholesterol, phospholipids, and protein that act to transport absorbed fat.
Chapter 6
Results of deficient protein intake
Johnny is 10 years old. He has had minimal protein intake for the last two years. He has just recently had surgery. What are the likely results of his deficient protein intake?
His surgical wound will heal quickly and effectively, but he won't grow effectively.
His surgical wound will not heal quickly and effectively, but he will grow effectively.
The size of his vital organs, including his heart, liver, and muscles, will decrease.
His surgical wound will heal effectively and he will grow normally because he can live off fat stores.
Positive protein balance
One would be likely to see positive protein balance in all of the following conditions except
growth.
pregnancy.
starvation.
recovery from surgery.
Anorexia nervosa
Maggie has anorexia nervosa and regularly starves herself. She is likely to be in a state of
protein equilibrium.
positive protein balance.
negative protein balance.
positive energy balance.
Amino acid bonds
In proteins, amino acids are joined by _______________ bonds.
amino
peptide
proteolytic
nitrogen
Sickle cell anemia
In the case of sickle cell anemia, the slight alterations in the DNA of red blood cells lead to
defects in the membranes of these cells.
changes in the structure of the protein hemoglobin.
poor use of glucose for energy.
inability of the cells to make protein.
Primary functions of protein
All of the following are primary functions of protein except to
repair tissues.
support growth of new tissue.
supply more than 40 percent of the kilocalories in the diet.
maintain body tissues.
Pepsin
Which of the following is not true about pepsin?
Amino acid chains are the digestive products of its action.
Pepsin works best in an alkaline environment.
Acid activates pepsin.
Pepsin acts on food in the stomach.
Many legumes, for example, are deficient in the essential amino-acid ________________ , while whereas grains are limited in _________________.
methionine; lysine
alanine; tyrosine
lysine; alanine
arginine; phenylalanine
Food protein use
Food proteins are used most efficiently when we
are eating a very low kilocalorie diet.
eat large quantities of protein even though our kilocalorie intake may be low.
are consuming enough carbohydrates and fats to meet our kilocalorie needs.
are eating enough fat even though carbohydrate intake may be low.
Protein RDA calculation
Jack weighs 176 pounds (80 kilograms). What would be his RDA for protein?
10 grams
64 grams
80 grams
27 grams
Protein RDA calculation
Jack weighs 176 pounds (80 kilograms). What would be his RDA for protein?
10 grams
64 grams
80 grams
27 grams
Johnny is 10 years old. He has had minimal protein intake for the last two years. He has just recently had surgery. What are the likely results of his deficient protein intake?
His surgical wound will not heal quickly and effectively, but he will grow effectively.
His surgical wound will heal effectively and he will grow normally because he can live off fat stores.
Many legumes, for example, are deficient in the essential amino-acid ________________ , while whereas grains are limited in _________________.
Chapter 7
Physical activity
Physical activity
contributes about 70 percent of total energy expenditure.
is only counted as a significant contributor if it is a formal, regular exercise program.
includes daily activities as seemingly insignificant as fidgeting.
contributes very little to overall energy expenditure.
Total energy expenditure
All of the following contribute to total energy expenditure except
basal metabolic rate.
thermic effect of food.
energy content of food.
adaptive thermogenesis.
Contributors to energy expenditure
All of the following are true about contributors to energy expenditure except
the thermic effect of food represents about 5 percent to 10 percent of total energy expenditure.
physical activity accounts for 25 percent to 40 percent of total energy expenditure.
basal metabolism accounts for 60 percent to 70 percent of total energy expenditure.
fidgeting accounts for 40 percent of total energy expenditure.
Physical activity for weight control
When considering physical activity for weight control, keep in mind that aerobic activity, including brisk walking, jogging, or cycling, burns more ___________________ than resistance activity.
fat
protein
glycogen
muscle
Body fat and obesity in men
When attempting to use body fat content to define obesity, body fat above ____ for men warrants an obesity diagnosis.
8%
20%
24%
30%
Altering the environment to minimize the stimuli for eating is called
chain-breaking.
stimulus control.
contingency management.
cognitive restructuring.
Very-low-calorie diet
A very-low-calorie diet (VLCD), also known as protein-sparing modified fast (PSMF), allows a person ______________ kcal per day, often in liquid form.
200 to 400
400 to 800
800 to 1000
1200 to 1400
Self-help groups
Two self-help groups that would be helpful with weight control efforts include
Jenny Craig and Slim Fast.
Nutri-System and Jenny Craig.
Weight Watchers and Take Off Pounds Sensibly.
Weight Watchers and Nutri-System.
Amount of oxygen
The method for determining energy expenditure in which the amount of oxygen a person uses is measured is called
direct calorimetry.
indirect calorimetry.
thermocalorimetry.
bomb calorimetry.
Insulated chamber
The method for determining energy expenditure that involves the measurement of heat given off by the body during a select period of time in an insulated chamber is
direct calorimetry.
indirect calorimetry.
thermocalorimetry.
bomb calorimetry.
is only counted as a significant contributor if it is a formal, regular exercise program.
the thermic effect of food represents about 5 percent to 10 percent of total energy expenditure.
physical activity accounts for 25 percent to 40 percent of total energy expenditure.
basal metabolism accounts for 60 percent to 70 percent of total energy expenditure.
When considering physical activity for weight control, keep in mind that aerobic activity, including brisk walking, jogging, or cycling, burns more ___________________ than resistance activity.
When attempting to use body fat content to define obesity, body fat above ____ for men warrants an obesity diagnosis.
A very-low-calorie diet (VLCD), also known as protein-sparing modified fast (PSMF), allows a person ______________ kcal per day, often in liquid form.
The method for determining energy expenditure in which the amount of oxygen a person uses is measured is called
The method for determining energy expenditure that involves the measurement of heat given off by the body during a select period of time in an insulated chamber is
Chapter 14
Energy for Short, Intense Exercise
Which of the following supplies energy for quick bursts of intense activity lasting up to one minute?
Phosphocreatine
Aerobic glucose breakdown
Lactic acid
Caffeine
Muscular Fitness
A free-weight workout that includes 8 to 10 different exercises performed for many repetitions with low resistance is designed mainly to enhance
range of motion.
muscular endurance.
muscular power.
muscular strength.
Calculation: Replenishing Lost Fluids
During his wrestling workout, Damon loses about 4 pounds. He should consume ______ of water during or after his workout.
4 to 8 cups
8 to 12 cups
1 gallon or more
12 to 16 cups
Carbohydrate Loading
Carbohydrate loading
involves loading up on carbohydrate-laden foods the day before an endurance event.
involves little exercise and a high-carbohydrate diet the first 3 days, followed by heavy exercise and a low-carbohydrate diet right before competition.
involves a tapering in the intensity of workouts with a corresponding increase in the percentage of carbohydrate intake.
does not increase glycogen stores to any significant degree.
Processes of Glucose Breakdown
The conversion of glucose to lactic acid is called
aerobic glucose breakdown.
anaerobic glucose breakdown.
aerobic glycogen breakdown.
anaerobic glycogen breakdown.
Maintaining Glycogen
To help maintain adequate glycogen stores, an endurance athlete should eat
broccoli and cheese soup.
bagels and oranges.
peanut butter and apples.
tuna sandwich and milk.
Effective Ergogenic Aids
Which of the following does NOT have a proven ergogenic effect according to your text?
Creatine
Carnitine
Baking soda
Caffeine
Preventing Iron Deficiency
To prevent iron deficiency, a female athlete should do all of the following EXCEPT
take high-dose iron supplements regularly.
have her blood hemoglobin level checked regularly.
consume plant sources of iron with a source of vitamin C.
eat iron-fortified breakfast cereals.
Utility of Carbohydrate Loading
For which of the following activities would carbohydrate loading be warranted?
Marathon
Weight lifting
Football
10-kilometer race
Timing of Pre-Event Meal
For a pre-event meal, foods such as bagels, muffins, and bread should be eaten ______ before an endurance event.
4 or more hours
1 hour
2 to 4 hours
30 minutes
Which of the following supplies energy for quick bursts of intense activity lasting up to one minute?
A free-weight workout that includes 8 to 10 different exercises performed for many repetitions with low resistance is designed mainly to enhance
During his wrestling workout, Damon loses about 4 pounds. He should consume ______ of water during or after his workout.
involves loading up on carbohydrate-laden foods the day before an endurance event.
involves little exercise and a high-carbohydrate diet the first 3 days, followed by heavy exercise and a low-carbohydrate diet right before competition.
involves a tapering in the intensity of workouts with a corresponding increase in the percentage of carbohydrate intake.
For a pre-event meal, foods such as bagels, muffins, and bread should be eaten ______ before an endurance event.