PET 3361 C - Nutrition in Health and Exercise - Ch 4, 5, 6
Chapter 4: Carbohydrates
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Chapter 5: Proteins
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Chapter 6: Fats
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58 : The amount of protein recommended daily for recreational athletes who do not train is ____. A : 0.8 to 1.0 g per kg of body weight. B : 1.2 to 1.4 g per kg of body weight. C : 1.2 to 1.7 g per kg of body weight. D : more than 2.0 g per kg of body weight.
A : 0.8 to 1.0 g per kg of body weight.
67 : The recommended carbohydrate concentration in a beverage consumed during exercise is approximately ____. A : 6 to 8 percent B : 12 to 14 percent C : 14 to 16 percent D : 20 to 22 percent
A : 6 to 8 percent
53 : A food item contains 20 grams of carbohydrate; approximately how many kcal does it yield? A : 80 B : 100 C : 140 D : 160
A : 80
80 : Is a 1,500 mg/day glucosamine supplement considered safe? A : A 1,500 mg/day dose is thought to be safe. B : Glucosamine is thought to be safe at doses less than 500 mg/day. C : Glucosamine is not safe at any dose. D : The evidence is inconclusive.
A : A 1,500 mg/day dose is thought to be safe.
73 : Is a 5 g/day glutamine supplement considered safe? A : A 5 g/day dose is thought to be safe. B : Glutamine is thought to be safe at doses less than 1 g/day. C : Glutamine is not safe at any dose. D : The evidence is inconclusive.
A : A 5 g/day dose is thought to be safe.
66 : What is the most common transport protein for fatty acids that have been mobilized from adipose tissue? A : Albumin B : Branch chained amino acids C : Carnitine D : Glycerol
A : Albumin
79 : Which of the following is a true statement regarding diabetes? A : Being diagnosed does not stop one from excelling in athletics. B : There is no difference in insulin secretion between type 1 and type 2. C : Individuals with diabetes should increase their intake of high-glycemic index foods. D : Diabetes does not involve insulin resistance.
A : Being diagnosed does not stop one from excelling in athletics.
30 : The primary (1st level) structure of the protein determines its ____. A : function B : shape C : rigidity or stability D : ability to bind with other compounds
A : function
68 : The expected outcome if too high a carbohydrate concentration is consumed during endurance exercise is ____. A : gastrointestinal distress B : lightheadedness C : a substantial decline in blood glucose D : gluconeogenesis
A : gastrointestinal distress
64 : When the body is stressed by exercise, fat stored in adipocytes ____. A : is mobilized B : is demobilized C : is unaffected D : depends on types of fat
A : is mobilized
37 : The organ considered the clearinghouse for most amino acids is the ____. A : liver B : kidney C : heart D : brain
A : liver
47 : The appropriate amount of fat for training and performance depends, in part, upon ____. A : overall energy need B : micronutrient balance C : proportion of monounsaturated to polyunsaturated fats D : omega fatty acids to trans fatty acids
A : overall energy need
55 : The largest amount of glycogen is stored in ____. A : skeletal muscle B : nonskeletal muscle (heart, kidneys) C : the liver D : the brain and neurological tissues
A : skeletal muscle
57 : Fat storage in skeletal muscle primarily occurs in ____. A : slow-twitch muscle fibers B : fast-twitch muscle fibers C : subcutaneous muscle fibers D : visceral muscle fibers
A : slow-twitch muscle fibers
35 : Trans fatty acids are typically described as being ____. A : straight B : bent C : ringed D : steroid-like
A : straight
27 : Sucrose is also known as ____. A : table sugar B : milk sugar C : blood sugar D : honey
A : table sugar
55 : The amount of protein recommended daily for adults is ____. A : 0.5 g/kg of body weight B : 0.8 g/kg of body weight C : 1.2 g/kg of body weight D : 1.4 g/kg of body weight
B : 0.8 g/kg of body weight
64 : As a rule, which of the following best describes pre-event carbohydrate recommendations? A : 100 g 2 hours prior B : 1 g/kg 1 hour prior, 2 g/kg 2 hours prior, 3 g/kg 3 hours prior C : 50% of the athletes usual carbohydrate intake D : No rule because pre-event carbohydrate intake must be calculated precisely
B : 1 g/kg 1 hour prior, 2 g/kg 2 hours prior, 3 g/kg 3 hours prior
76 : A very general guideline for daily fat intake by athletes is approximately how much? A : 0.5 g/kg B : 1.0 g/kg C : 3.0 g/kg D : 5.0 g/kg
B : 1.0 g/kg
57 : The amount of protein recommended daily for endurance athletes is _____ per kg of body weight. A : 0.8 to 1.0 g B : 1.2 to 1.4 g C : 1.2 to 1.7 g D : more than 2.0 g
B : 1.2 to 1.4 g
60 : With the onset of moderate-intensity, steady-state exercise, approximately how long does it take for fat oxidation to reach its maximal rate of activity? A : 1 to 2 minutes B : 10 to 20 minutes C : 30 to 45 minutes D : At least one hour
B : 10 to 20 minutes
40 : On average, the amino acid pool contains about how many grams of amino acids? A : 10 B : 150 C : 500 D : 1000
B : 150
66 : The recommendation for athletes engaged in prolonged exercise is to consume ____ of carbohydrate each hour. A : 10 to 30 g B : 30 to 60 g C : 60 to 90 g D : 100 g
B : 30 to 60 g
44 : One gram of protein yields approximately how many kcal? A : 1 B : 4 C : 7 D : 9
B : 4
74 : What is the recommended carbohydrate intake for good health for adults in the United States? A : 30 to 40 percent of total energy intake B : 45 to 65 percent of total energy intake C : 50 to 70 percent of total energy intake D : 70 percent or more of total energy intake
B : 45 to 65 percent of total energy intake
44 : It is recommended that the ratio of omega-6 to omega-3 fatty acids be approximately ____. A : 1:4 B : 4:1 C : 1:15 D : 15:1
B : 4:1
61 : The recommended amount of daily carbohydrate for athletes engaged in high-intensity, short-duration exercise is ____. A : 5 g/kg of body weight B : 57 g/kg of body weight C : 68 g/kg of body weight D : > 8 g/kg of body weight
B : 57 g/kg of body weight
33 : ____ contains only one double bond between carbons. A : A saturated fatty acid B : A monounsaturated fatty acid C : A polyunsaturated fatty acid D : Cholesterol
B : A monounsaturated fatty acid
62 : Which is a slow-acting protein? A : Soy B : Casein C : Tofu D : Whey
B : Casein
70 : How do whey and casein differ? A : Whey is a milk protein; casein is a plant protein. B : Each is comprised of different amino acids. C : Whey has fewer kcal. D : There is no difference.
B : Each is comprised of different amino acids.
35 : Absorption of amino acids requires which of the following? A : Bile B : Energy from ATP C : Chylomicrons D : Albumin
B : Energy from ATP
54 : Which of the following will metabolize glucose exclusively or preferentially via anaerobic glycolysis? A : Mitochondria B : Fast-twitch muscle fibers C : Slow-twitch muscle fibers D : Heart muscle cells
B : Fast-twitch muscle fibers
54 : _____ is the production of glucose from a non-carbohydrate source, such as amino acids. A : Glycolysis B : Gluconeogenesis C : Lipolysis D : Ketosis
B : Gluconeogenesis
41 : What is an end product of carbohydrate digestion? A : Sucrose B : Glucose C : Lactose D : Maltose
B : Glucose
41 : Which amino acid is found in the greatest concentration in the amino acid pool? A : Alanine B : Glutamine C : Leucine D : No one amino acid predominates.
B : Glutamine
49 : Which of the following can be broken down into glucose? A : Leucine B : Glycine C : Lysine D : Alpha-keto acid
B : Glycine
68 : What is ketosis? A : Medical condition associated with severe obesity B : Increased fatty acid oxidation resulting in an abnormal increase in ketone bodies C : Alternative term for anaerobic glycolysis D : Production of amino acids from fatty acids under stressful conditions
B : Increased fatty acid oxidation resulting in an abnormal increase in ketone bodies
70 : What is the advantage of consuming a drink with glucose polymers during endurance exercise? A : It provides electrolytes as well as carbohydrate. B : It provides a slow, steady supply of glucose into the blood. C : It provides glucose to the blood more rapidly than other carbohydrates. D : It provides more kcal/g than other carbohydrates.
B : It provides a slow, steady supply of glucose into the blood.
32 : What is the composition of sucrose? A : Two fructose units B : One glucose and one fructose unit C : One glucose and one galactose unit D : One galactose and one fructose unit
B : One glucose and one fructose unit
36 : What happens to oils when they are hydrogenated? A : The carbon chains become longer. B : The oils become more solid. C : Off odors are removed. D : Digestion is faster but absorption is slower.
B : The oils become more solid.
77 : According to the current body of scientific research, is a branched chain amino acid supplement effective for improving immune system response? A : There is strong evidence of effectiveness. B : There is some evidence of effectiveness but the number of studies is small. C : There is no evidence of effectiveness in humans. D : The evidence is inconclusive.
B : There is some evidence of effectiveness but the number of studies is small.
49 : Why would an endurance athlete limit the amount of fat in a pre-competition meal? A : To contribute to faster dehydration. B : To delay gastric emptying. C : To slow the metabolism of carbohydrate. D : To avoid feeling hungry
B : To delay gastric emptying.
74 : What is the most important factor in weight (fat) loss? A : Exercise intensity B : Total caloric expenditure C : Use of fat as a fuel source during exercise D : Elimination of calories derived from alcohol
B : Total caloric expenditure
The Respiratory Exchange Ratio (RER) gives an indication of ____. a. the lactate threshold b. absolute fat oxidation c. protein (amino acid) oxidation d. relative fat oxidation
d. relative fat oxidation
80 : What is the mechanism by which Olestra (Olean®) works? A : Cannot be absorbed because of its chemical structure B : Cannot be metabolized because of its chemical structure C : Cannot be stored in adipose tissue because of its chain length D : Can be broken down by the liver and eventually excreted
A : Cannot be absorbed because of its chemical structure
35 : Which of the following is considered a functional fiber? A : Cellulose B : Glycogen C : Glucose D : Maltose
A : Cellulose
29 : Which of the following is an example of a complete protein? A : Egg whites B : Legumes C : Whole grains D : Vegetables
A : Egg whites
63 : What is the primary benefit to consuming a high-carbohydrate meal 3 hours prior to competition? A : Enhanced liver glycogen B : Enhanced muscle glycogen C : Enhanced fat oxidation D : Enhanced fat mobilization
A : Enhanced liver glycogen
73 : As exercise intensity increases, what happens to fat utilization for energy? A : Fat utilization decreases B : Fat utilization increases C : Fat utilization doesnt change D : Fat utilization depends on protein utilization
A : Fat utilization decreases
49 : What hormone is responsible for stimulating the breakdown of liver glycogen and its release as glucose? A : Glucagon B : Insulin C : Thyroid-stimulating hormone D : Pancreatic lipase
A : Glucagon
29 : Lactose is composed of what monosaccharides? A : Glucose and galactose B : Two glucose molecules C : Three glucose molecules D : Galactose and fructose
A : Glucose and galactose
65 : How quickly should an athlete replace muscle glycogen after exercise? A : Immediately and up to 2 hours after exercise B : Between 1 and 3 hours after exercise C : Up to 4 hours after exercise D : Up to 8 hours after exercise
A : Immediately and up to 2 hours after exercise
53 : What effect does insufficient energy (kcal) intake have on protein need? A : Increases protein need B : Decreases protein need C : No effect on protein need D : Spares protein need
A : Increases protein need
47 : Which athlete would likely use protein as an energy source during competition? A : Marathon runner B : 800 meter runner C : Body builder D : Rower
A : Marathon runner
51 : ____ unchanged as they pass through the intestinal mucosa. A : Medium-chain triglycerides are B : Long-chain triglycerides are C : Low-density lipoprotein is D : Cholesterol is
A : Medium-chain triglycerides are
40 : In general, foods high in saturated fatty acids are found in which food groups? A : Milk and meat B : Fruits and vegetables C : Vegetables oils D : Starches and breads
A : Milk and meat
59 : Why do athletes who restrict their energy intakes need more protein? A : More protein will be burned for energy. B : Protein is converted to muscle glycogen when carbohydrate intake is restricted. C : Protein maintains fluid balance. D : Protein spares muscle glycogen from being used during exercise.
A : More protein will be burned for energy.
41 : ____ is an example of a food containing predominantly monounsaturated fat. A : Olive oil B : Corn oil C : Hamburger D : Butter
A : Olive oil
48 : Which organ controls blood glucose by secreting insulin and glucagon? A : Pancreas B : Liver C : Kidney D : Adrenal gland
A : Pancreas
75 : Which of the following is a true statement regarding vegetarian diets? A : Some vegetarians consume milk or yogurt. B : Obtaining an adequate amount of carbohydrates is difficult. C : It is also known as a vegan diet. D : It does not meet sports nutrition recommendations.
A : Some vegetarians consume milk or yogurt.
57 : What is gluconeogenesis? A : The production of glucose from non-carbohydrate sources. B : The oxidation of glucose under anaerobic conditions. C : The maximum amount of glycogen that can be stored. D : The use of ketone bodies for glucose by the brain.
A : The production of glucose from non-carbohydrate sources.
38 : Why is the caloric value of some sugar alcohols less than 4 kcal/g? A : They are not completely absorbed. B : They are not completely metabolized by cells for energy. C : They cannot be transported into the mitochondria. D : None remains in the digestive tract.
A : They are not completely absorbed.
60 : How do epinephrine and norepinephrine raise blood glucose concentration? A : They stimulate the conversion of glycogen to glucose. B : They stimulate amino acid transport to the liver. C : They mobilize fat stores. D : They stimulate the conversion of glucose to glycogen.
A : They stimulate the conversion of glycogen to glucose.
72 : In the original carbohydrate loading protocol, why does the athlete reduce carbohydrate intake and engage in exhaustive exercise? A : To deplete muscle glycogen stores as much as possible B : To be mentally challenged before the race C : To force the body to use more fat during the race D : To reduce body fat prior to competition
A : To deplete muscle glycogen stores as much as possible
81 : What role does carnitine play in fat metabolism? A : Transports fatty acids into the mitochondria B : Cleaves 2-unit carbons during beta-oxidation C : Activates lipoprotein lipase D : Carries free fatty acids in the blood
A : Transports fatty acids into the mitochondria
34 : What is the composition of maltose? A : Two glucose units B : One glucose and one fructose unit C : One glucose and one galactose unit D : One galactose and one fructose unit
A : Two glucose units
45 : On a gram for gram basis, protein has approximately the same amount of energy as ____. A : carbohydrate B : fat C : alcohol D : minerals
A : carbohydrate
32 : The combining of two incomplete proteins to make a complete protein refers to ____. A : complementary proteins B : two incomplete proteins C : essential amino acids D : enzymes
A : complementary proteins
28 : A food protein that contains all of the indispensable amino acids in the proper amounts and proportions to support growth is known as a(n) ____. A : complete protein B : complementary protein C : incomplete protein D : indispensable protein
A : complete protein
33 : What do whole grains contain that make have more fiber than refined grains? A : Whole grains and refined grains have the same amount of fiber B : Whole grains contain the endosperm, the germ and the bran, while refined grains do not C : Whole grains contain psyllium and refined grains do not D : Whole grains contain more glycogen than refined grains
B : Whole grains contain the endosperm, the germ and the bran, while refined grains do not
24 : The basic component of all proteins is ____. A : creatine B : amino acids C : purines D : glucose
B : amino acids
53 : Blood enters tissues through ____ and leaves through ____. A : arteries, capillaries B : arteries, veins C : veins, arteries D : capillaries, veins
B : arteries, veins
47 : The physiological response to hyperglycemia resulting from the consumption of carbohydrate-containing foods involves the stimulation of ____. A : alpha cells in the pancreas and secretion of insulin B : beta cells in the pancreas and the secretion of insulin C : alpha cells in the pancreas and secretion of glucagon D : beta cells in the pancreas and secretion of glucagon
B : beta cells in the pancreas and the secretion of insulin
42 : The metabolic process that breaks down complex molecules into simpler molecules is ____. A : anabolism B : catabolism C : deamination D : transamination
B : catabolism
26 : Amino acids that can be manufactured by the body are best described as ____. A : essential B : dispensable C : indispensable D : complete
B : dispensable
46 : One of the sterols found in plants is ____. A : cholesterol B : estrogen C : testosterone D : lecithin
B : estrogen
66 : The _____ system is highly dependent on protein because of rapid cell turnover. A : renal B : immune C : neurological D : cardiovascular
B : immune
59 : Regular aerobic exercise training affects carbohydrate (CHO) usage by ____. A : increasing the enzymatic activity associated with glycolysis B : increasing the number and size of mitochondria C : decreasing liver glycogen storage so more CHO is stored as muscle glycogen D : decreasing the oxidative capacity of muscle
B : increasing the number and size of mitochondria
63 : When insulin levels are elevated, fat storage ____. A : is inhibited B : is enhanced C : unaffected D : depends on types of fat
B : is enhanced
26 : An example of a disaccharide is ____. A : glucose B : lactose C : cellulose D : starch
B : lactose
52 : The enzyme ____ stimulates the release of the fatty acids from the triglyceride in the blood so uptake by adipose and muscle cells can take place. A : pancreatic lipase B : lipoprotein lipase C : hormone-sensitive lipase (HSL) D : carnitine acyl transferase (CAT)
B : lipoprotein lipase
46 : Under normal circumstances, ____ is used to restore fallen blood glucose levels. A : muscle glycogen B : liver glycogen C : glucose provided by the oxidation of fat D : glucose provided by the oxidation of muscle protein
B : liver glycogen
40 : Digestion begins in the ____. A : stomach B : mouth C : small intestine D : large intestine
B : mouth
48 : From a performance perspective, fat intake is important because fat provides energy for ____. A : all exercise B : primarily low- to moderate-intensity exercise C : primarily moderate- to high-intensity exercise D : primarily ultra-endurance exercise
B : primarily low- to moderate-intensity exercise
51 : A food that has a high glycemic index (GI) produces a ____. A : rapid rise in blood glucose and a slow insulin response B : rapid rise in both blood glucose and insulin concentrations C : slow rise in both blood glucose and insulin concentrations D : slow rise in blood glucose and a rapid rise in insulin
B : rapid rise in both blood glucose and insulin concentrations
33 : An enzyme is a protein that ____. A : regulates metabolic processes B : speeds up (catalyzes) chemical reactions C : helps the body to achieve acid-base balance and optimal pH D : helps maintain fluid balance
B : speeds up (catalyzes) chemical reactions
24 : The sweetest monosaccharide is ___. A : glucose B : sucrose C : galactose D : fructose
B : sucrose
80 : Hypoglycemia ____. A : refers to high blood glucose concentration B : symptoms include hunger, shakiness, light-headedness, and loss of concentration C : is only associated with diabetes D : can be treated by consuming large meals
B : symptoms include hunger, shakiness, light-headedness, and loss of concentration
70 : The Respiratory Exchange Ratio (RER) is a measure of _____. A : the ratio of fat oxidation to protein utilization B : the ratio of carbon dioxide produced to the amount of oxygen consumed C : the lactate threshold D : VO2max
B : the ratio of carbon dioxide produced to the amount of oxygen consumed
32 : The predominant fat in food and in the body is ____. A : cholesterol B : triglycerides C : lipoproteins D : lecithin
B : triglycerides
71 : How much carbohydrate should an athlete consume after exercise? A : 150 g within the first hour B : 1 g/kg 1 hour after, 2 g/kg 2 hours after, 3 g/kg 3 hours after exercise C : 0.751.5 g/kg/hour beginning immediately after exercise D : 0.751.5 g/kg/hour beginning 12 hours after exercise
C : 0.751.5 g/kg/hour beginning immediately after exercise
56 : The amount of protein recommended daily for strength athletes is ____ per kg of body weight. A : 0.8 to 1.0 g B : 1.2 to 1.4 g C : 1.2 to 1.7 g D : more than 2.0 g
C : 1.2 to 1.7 g
65 : Low-calorie diets produce a _____ percent weight loss from lean body mass. A : 35 B : 1015 C : 2030 D : 4050
C : 2030
64 : Maximum protein synthesis takes place with an intake of _____ of high-quality protein postexercise. A : an unknown quantity B : 15 grams C : 25 grams D : 30 grams
C : 25 grams
61 : What is the anabolic window? A : Amount of time between the ingestion of protein and its absorption B : Amount of time between the absorption of protein and its metabolism C : A post-exercise state that favors muscle recovery and growth D : Any time that plasma insulin levels are low
C : A post-exercise state that favors muscle recovery and growth
50 : Which of the following statements is true about ammonia? A : Ammonia is not toxic to the body. B : Ammonia is converted to urea in the kidneys. C : Ammonia is produced by the catabolism of amino acids. D : Ammonia is produced in the muscle as a result of the breakdown of ATP.
C : Ammonia is produced by the catabolism of amino acids.
50 : How are dietary triglycerides absorbed from the gastrointestinal tract? A : Intact since they cross the mucosal cells easily B : As long chains of fatty acids because chain length enhances absorption C : As small components that will be re-packaged as triglycerides in the mucosal cell D : By attaching to lipoprotein carriers
C : As small components that will be re-packaged as triglycerides in the mucosal cell
76 : Which amino acid supplement has been shown to be effective for buffering muscle pH in athletes performing high-intensity exercise lasting up to 4 minutes? A : Nitric oxide B : Glucosamine C : Beta-alanine D : HMB
C : Beta-alanine
77 : When calculating a dietary prescription, why is fat intake determined after carbohydrate and protein? A : Fat is easier to calculate B : Fat is not an essential nutrient C : Carbohydrate and protein play critical roles in training and recovery D : Low-fat diets are associated with improved performance
C : Carbohydrate and protein play critical roles in training and recovery
39 : What is the intended meaning of the marketing term low-impact carbs? A : Carbohydrate foods that are burned for energy rather than stored as fat. B : Carbohydrate foods with fewer kilocalories than similar products. C : Carbohydrate foods that result in a slow rise in blood glucose and insulin. D : Carbohydrate foods that contain both simple and complex carbohydrates.
C : Carbohydrate foods that result in a slow rise in blood glucose and insulin.
68 : Which of the following foods contains primarily proteins and little carbohydrates or fats? A : Whole-wheat pasta B : Plain baked potato C : Egg whites D : Beef
C : Egg whites
79 : What does the term hidden fat refer to? A : Fat not included on the food label B : The amount of trans fat found in the food C : Fat in a processed food that may not be easily recognized D : The use of fat substitutes in processed foods
C : Fat in a processed food that may not be easily recognized
44 : How do fructose and glucose absorption and uptake differ? A : The carrier is the same but absorption is slower when loaded with fructose. B : Glucose appears in the blood rapidly but fructose appears in the blood slowly. C : Fructose absorption depends on a concentration gradient while glucose absorption requires active transport. D : There are no differences between fructose and glucose absorption.
C : Fructose absorption depends on a concentration gradient while glucose absorption requires active transport.
65 : After lipolysis, what happens to the glycerol portion of the triglyceride? A : Remains in the adipose tissue B : Goes to muscle cells to be used as energy C : Goes to liver to be used in gluconeogenesis or triglyceride re-synthesis D : Goes to the kidney to be excreted in urine
C : Goes to liver to be used in gluconeogenesis or triglyceride re-synthesis
78 : Which of the following is a known effect of an inadequate intake of dietary fat in endurance and ultraendurance athletes? A : Increased dietary cholesterol production in the liver B : Decreased muscle and liver glycogen stores C : Inability to adequately replenish muscle triglycerides D : Improved performance
C : Inability to adequately replenish muscle triglycerides
63 : What effect does insulin have on amino acids? A : Inhibits protein synthesis B : Blocks nitrogen excretion C : Increases amino acid uptake D : No effect on amino acids
C : Increases amino acid uptake
56 : How is carbohydrate consumed in excess converted to fat? A : Directly, by incorporating the glucose into the triglyceride B : Directly, by converting glucose to fatty acid molecules C : Indirectly, by converting glucose to acetyl CoA D : Indirectly, as a by-product of gluconeogenesis
C : Indirectly, by converting glucose to acetyl CoA
43 : To distinguish eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) from alphalinolenic acid (ALA), what term is often used? A : Animal-based omega-3 B : Fish-based omega-3 C : Marine omega-3 D : Aquatic omega-3
C : Marine omega-3
38 : All of the following are branched chain amino acids (BCAA) except: A : Leucine B : Isoleucine C : Phenylalanine D : Valine
C : Phenylalanine
79 : What is the purported mechanism for glucosamine supplementation? A : Increased rate of skeletal muscle synthesis B : Attenuation of the bodys inflammatory response C : Prevention of the breakdown of cartilage D : Suppression of the immune system
C : Prevention of the breakdown of cartilage
36 : On a protein supplement label, what does the term pre-digested mean? A : A carrier is not needed for absorption B : Absorption will be faster when compared to food proteins C : Proteins have been exposed to enzymes during processing D : Caloric content is lower than food proteins
C : Proteins have been exposed to enzymes during processing
73 : Which of the following best describes the carbohydrate (CHO) loading protocol currently used by nearly all endurance athletes? A : Severe depletion stage (protein/fat diet) for 3 days followed by a very high-CHO diet (10 g/kg/day) for 3 days B : Severe depletion stage (3 g CHO/kg/day) for 3 days followed by a very high-CHO diet (10 g/kg/day) for 3 days C : Reduced-CHO diet for 3 days (5 g/kg/day) followed by a high-CHO diet (10 g/kg/day) D : High CHO intake (68 g/kg/day) for the week before competition
C : Reduced-CHO diet for 3 days (5 g/kg/day) followed by a high-CHO diet (10 g/kg/day)
71 : Which of the following statements is true regarding amino acid supplementation? A : The supplements appear to be effective at recommended dose. B : Amino acid supplementation is not safe. C : Supplementation typically raises the concentration of amino acids above the normal level. D : Possible contamination is not an issue.
C : Supplementation typically raises the concentration of amino acids above the normal level.
69 : Why is a carbohydrate-restricted diet that results in ketosis not recommended for nondiabetic athletes? A : The risk of developing ketoacidosis is too great and potentially fatal B : The majority of weight lost would be lost as water and skeletal muscle C : The ability to train would be diminished due to inadequate replenishment of glycogen stores D : Loss of weight as fat would inhibit training at higher intensities
C : The ability to train would be diminished due to inadequate replenishment of glycogen stores
51 : What is nitrogen balance? A : The amount of muscle protein synthesized compared to the amount degraded. B : The amount and rate of protein turnover. C : The difference between nitrogen intake and loss. D : The difference between the amount of protein absorbed and the amount incorporated into skeletal muscle.
C : The difference between nitrogen intake and loss.
27 : The factors that determine protein quality include ____. A : amount and rate of absorption B : rate and degree of metabolism/oxidation C : amount and type of amino acids D : digestibility and rate of turnover
C : amount and type of amino acids
77 : Individuals who maldigest lactose ____. A : have very low activity of the enzyme lipase B : typically cannot digest fermented milk products C : can experience gas, bloating, or abdominal pain D : are lactose tolerant
C : can experience gas, bloating, or abdominal pain
54 : The majority of the dietary fat consumed will be incorporated into ____ for transport. A : interstitial fluid B : lipoprotein-lipases C : chylomicrons D : albumin
C : chylomicrons
42 : An example of a food(s) containing predominantly omega-3 polyunsaturated fat would be ____. A : red meat B : beans and legumes C : fish and fish oils D : non-fat milk
C : fish and fish oils
34 : The use of the word trans to describe double bonds between carbons refers to ____. A : a constant state of flux or transfer B : instability of the bonds resulting in chemical transitions C : groups that are on opposite sides D : groups that are on the same side
C : groups that are on opposite sides
61 : The enzyme that stimulates the breakdown of triglycerides and the release of fatty acids from adipocytes is ____. A : pancreatic lipase B : lipoprotein lipase C : hormone-sensitive lipase D : carnitine acyl transferase
C : hormone-sensitive lipase
43 : Fructose does not appear in the blood after absorption because it is ____. A : used immediately by the intestinal cells for energy B : transported via the lymphatic system and taken up by cells immediately C : immediately trapped by the liver and converted to glucose D : absorbed by epithelial cells and remains there
C : immediately trapped by the liver and converted to glucose
25 : An example of a polysaccharide is ____. A : glucose B : sucrose C : muscle glycogen D : galactose
C : muscle glycogen
58 : Exercising muscle prefers to use carbohydrate from ____. A : blood glucose B : liver glycogen C : muscle glycogen D : any carbohydrate source available (no preference)
C : muscle glycogen
25 : The chemical composition of proteins differs from carbohydrate or fat because of the presence of ____. A : sodium B : carbon C : nitrogen D : hydrogen
C : nitrogen
28 : Starch is a ____. A : monosaccharide B : disaccharide C : polysaccharide D : sugar alcohol
C : polysaccharide
30 : Fiber is a ____. A : monosaccharide B : disaccharide C : polysaccharide D : sugar alcohol
C : polysaccharide
31 : Cellulose is a ____. A : monosaccharide B : disaccharide C : polysaccharide D : sugar alcohol
C : polysaccharide
52 : To achieve increased muscle size (hypertrophy), athletes must be in ____. A : negative nitrogen balance B : negative net protein balance C : positive nitrogen balance D : protein imbalance
C : positive nitrogen balance
31 : The secondary (2nd level) structure of the protein determines its ____. A : function B : shape C : rigidity or stability D : ability to bind with other compounds
C : rigidity or stability
34 : Gastric juices denature proteins and cause a change in the ____. A : function B : nitrogen content C : structure D : amino acid sequence
C : structure
62 : Fat is stored in adipocytes and muscle cells primarily as ____. A : amino acids B : glycogen C : triglycerides D : glucocorticoids
C : triglycerides
75 : Based on physiological function, the type of athlete who would likely benefit the most from supplemental branched chain amino acids is a(n) ____. A : recreational athlete B : body builder C : ultraendurance athlete D : stop-and-go athlete
C : ultraendurance athlete
52 : An example of a food that has a high glycemic index (GI) is ____. A : a fructose-sweetened sports beverage B : beans and legumes C : white bread D : unsweetened applesauce
C : white bread
45 : Blood glucose of 80 mg/dl is considered ____. A : hypoglycemia B : hyperglycemia C : within the normal range D : counterregulatory
C : within the normal range
59 : The human body normally stores approximately how much energy as fat in adipocytes and as intramuscular triglycerides? A : 100 kcal B : 1,000 kcal C : 10,000 kcal D : 100,000 kcal
D : 100,000 kcal
58 : How many kilocalories are in each gram of fat? A : 2 B : 4 C : 7 D : 9
D : 9
76 : Which of the following is a true statement regarding artificial sweeteners? A : Their use has had a substantial effect on preventing weight gain in adults. B : Diet quality and nutrient intake is improved with their use. C : There is a large amount of evidence that they are unsafe. D : Americans report that they use them to reduce caloric intake.
D : Americans report that they use them to reduce caloric intake.
39 : What is the amino acid pool? A : Total amount of amino acids in the body B : Total amount of amino acids in the skeletal muscles C : Amino acids recently absorbed that are in need of transport D : Amino acids circulating in the blood or fluid between cells
D : Amino acids circulating in the blood or fluid between cells
55 : Because fat does not mix well with water, what substance is needed for fat digestion in the gastrointestinal tract? A : Chylomicron B : Low-density lipoprotein C : Interstitial fluid D : Bile
D : Bile
78 : Which of the following is a true statement regarding fructose intolerance? A : The symptoms are different from lactose intolerance. B : Sugar-free foods with sorbitol are an alternative. C : Soft drinks and fruit juice are fine to consume. D : Bloating results because unabsorbed fructose draws water into the gastrointestinal tract.
D : Bloating results because unabsorbed fructose draws water into the gastrointestinal tract.
39 : ____ is an example of a food containing predominantly saturated fat. A : Skim milk B : Corn oil C : Olive oil D : Butter
D : Butter
69 : What two factors are needed to optimize muscle glycogen resynthesis after exercise? A : Carbohydrate and excessive caloric intake B : Carbohydrate and lactate C : Carbohydrate and protein D : Carbohydrate and insulin
D : Carbohydrate and insulin
78 : What is glucosamine? A : An alternative name for chondroitin B : Type of oil that can interact with water C : Amino acid compound that can be stored in muscle glycogen D : Compound made up of glucose and glutamine
D : Compound made up of glucose and glutamine
75 : What is the mechanism by which caffeine most likely improves endurance performance? A : Spares muscle glycogen B : Enhances the release of muscle and liver glycogen C : Increases the oxidation of fatty acids during exercise D : Decreases perception of exertion
D : Decreases perception of exertion
50 : What does the glycemic index (GI) measure? A : Degree of sweetness B : Potential for oxidation as a fuel source C : Level of gastrointestinal distress D : Extent of blood glucose elevation
D : Extent of blood glucose elevation
72 : What is the product of anaerobic glycolysis that inhibits the carrier mechanism of fatty acids, causing them to become stuck in the fat cells? A : ATP B : Electrons C : Albumin D : Lactate
D : Lactate
48 : Which of the following correctly describes the glucose-alanine cycle? A : Muscle converts alanine to glucose for use as immediate energy. B : Muscle converts alanine to pyruvate or lactate and converts them to glucose when muscle glycogen stores are low. C : Glucose is converted to alanine in the muscle in the post-exercise period. D : Muscle converts pyruvate to alanine, which is transported to the liver for potential conversion to glucose.
D : Muscle converts pyruvate to alanine, which is transported to the liver for potential conversion to glucose.
67 : Which of the following foods contain(s) both proteins and carbohydrates but limited fat? A : Whole eggs B : Beef C : Poultry D : Nonfat dairy
D : Nonfat dairy
67 : Why is beta-oxidation important? A : Allows excess fatty acids to be dissipated as heat B : Activates enzymes and hormones that are needed for fat metabolism C : Stimulates the release of glucose from muscle glycogen D : Prepares fatty acids for ATP production
D : Prepares fatty acids for ATP production
62 : Which pre-competition goal is not directly associated with carbohydrate intake? A : Avoiding hunger B : Delaying fatigue C : Minimizing gastrointestinal distress D : Preventing hypohydration
D : Preventing hypohydration
60 : Why is it commonly recommended that vegetarian athletes consume approximately 10 percent more protein than non-vegetarian athletes? A : More protein is burned for energy by vegetarian athletes. B : Vegetarians have a more difficult time synthesizing skeletal muscle protein. C : Protein maintains fluid balance. D : Protein accounts for lower digestibility of plant proteins.
D : Protein accounts for lower digestibility of plant proteins.
69 : Which of the following is NOT an example of complementary proteins? A : Red beans and rice B : Pinto beans and corn tortillas C : Tofu and rice D : Scrambled eggs with non-fat milk
D : Scrambled eggs with non-fat milk
37 : Which food is likely to contain hydrogenated oil? A : Whole milk B : Corn on the cob C : Baked potato D : Stick margarine
D : Stick margarine
56 : What is esterification? A : Another term for beta-oxidation B : The production of ketones from fat C : The utilization of fat by slow-twitch muscle fibers D : The process of triglyceride formation
D : The process of triglyceride formation
74 : According to the current body of scientific research, are glutamine supplements effective for reducing the number of infections in endurance athletes? A : There is strong evidence of effectiveness. B : There is some evidence of effectiveness. C : There is not enough evidence to conclusively state that they are effective. D : There is no evidence of effectiveness.
D : There is no evidence of effectiveness.
42 : Why are many people unable to digest milk sugar? A : They lack pancreatic amylase. B : They lack the proper intestinal bacteria. C : They were not breast-fed. D : They have a lactase deficiency.
D : They have a lactase deficiency.
31 : Name the three major lipids in human nutrition. A : Glycerol, cholesterol, ketones B : Medium chain triglycerides, carnitine, cholesterol C : Cholesterol, lecithin, phospholipids D : Triglycerides, cholesterol, phospholipids
D : Triglycerides, cholesterol, phospholipids
38 : Triglycerides found in food contain ____. A : saturated fatty acids B : monounsaturated fatty acids C : polyunsaturated fatty acids D : a combination of fatty acids
D : a combination of fatty acids
71 : As exercise intensity increases ____. A : relative fat oxidation increases B : absolute fat oxidation decreases C : relative fat oxidation increases to a point, then decreases D : absolute fat oxidation increases to a point, then decreases
D : absolute fat oxidation increases to a point, then decreases
72 : Beta-hydroxy-beta-methylbutyrate (HMB) is a metabolite of ____. A : alanine B : phenylalanine C : glutamine D : leucine
D : leucine
46 : The point of entry for an amino acid into the Krebs cycle is determined by its ____. A : nitrogen content B : caloric content C : potential to produce ammonia D : structure
D : structure
36 : Glycerol is a ____. A : monosaccharide B : disaccharide C : polysaccharide D : sugar alcohol
D : sugar alcohol
37 : Xylitol is a ____. A : monosaccharide B : disaccharide C : polysaccharide D : sugar alcohol
D : sugar alcohol
43 : The process that involves the transfer of an amino group to another carbon skeleton forming an amino acid is ____. A : anabolic B : catabolic C : deamination D : transamination
D : transamination
45 : The person that would likely get the greatest benefit from taking an omega-3 supplement for the anti-inflammatory properties is a(n) ____. A : athlete engaged in ultra-endurance activities B : athlete engaged in high-intensity activities C : person trained for moderate-intensity workouts D : untrained person
D : untrained person
One gram of carbohydrate yields approximately how many kcal? a. 4 b. 5 c. 7 d. 9
a. 4
Which is a branched chain amino acid (BCAA)? a. Glycine b. Isoleucine c. Phenylalanine d. Proline
b. Isoleucine
The process that builds complex molecules from simple molecules is ____. a. catabolic b. anabolic c. deamination d. transamination
b. anabolic
