Download HPER 334 Nutrition Exam 2

HPER 334 Nutrition
Exam 2
1. Which of the following is a component of all three dietary disaccharides?
a. Sucrose
b. Glucose
c. Fructose
d. Lactose
2. The end product of carbohydrate digestion and absorption in the body is:
a. Sucrose
b. Glucose
c. Lactose
d. Maltose
3. Which of the following is not considered a simple sugar or simple carbohydrate?
a. Starch
b. Sucrose
c. Fructose
d. Lactose
4. Glycogen is stored mainly in which of the following tissues?
a. Muscle and liver
b. Pancreas and kidneys
c. Stomach and intestine
d. Brain and red blood cells
5. The process by which an amino acid is used to make glucose is termed
a. glycation.
b. ketogenesis.
c. protein sparing.
d. gluconeogenesis.
6. What does the glycemic index (GI) measure?
a. Degree of sweet taste
b. Potential for oxidation as a fuel source
c. Level of gastrointestinal distress
d. Extent of blood glucose and insulin elevation
7. One gram of carbohydrate yields approximately how many Calories?
a. 4
b. 8
c. 7
d. 9
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8. Which condition(s) favor glycogen storage?
a. Being in a fed state
b. Elevated blood insulin concentration
c. Glycogen depletion via exercise
d. all of the above
9. The recommended carbohydrate concentration in a sports beverage consumed during exercise is
approximately:
a. 6 to 8 %
b. 12 to 14 %
c. 14 to 16 %
d. 20 to 22 %
10. The minimum recommended amount of daily carbohydrate for athletes to replenish muscle
glycogen stores to pre-exercise levels is:
a. 5 g/kg
b. 5-7 g/kg
c. 6-8 g/kg
d. 8+ g/kg
11. What is the primary function of insulin?
a. Raises blood glucose levels
b. Lowers blood glucose levels
c. Stimulates glycogen breakdown
d. Stimulates intestinal carbohydrate absorption
12. As a “rule of thumb” 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 athlete’s usual carbohydrate intake
d. No “rule of thumb” as pre-event carbohydrate intake must be calculated precisely
13. The basic component of all proteins is:
a. creatine
b. amino acids
c. purines
d. glucose
14. What element is found in proteins but not in carbohydrates and fats?
a. Carbon
b. Oxygen
c. Calcium
d. Nitrogen
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15. A food protein that contains all of the essential amino acids in the proper amounts and
proportions to support growth is termed a(n):
a. complete protein
b. complementary protein
c. incomplete protein
16. Which of the following is the primary factor that differentiates one amino acid from another?
a. The side group
b. The central carbon atom
c. The number of oxygen atoms
d. The number of nitrogen atoms
17. The organ considered the clearinghouse for most amino acids:
a. liver
b. kidney
c. heart
d. brain
18. Protein sparing in the body is best achieved when a person ingests
a. proteins of plant origin only.
b. proteins of animal origin only.
c. adequate levels of carbohydrate, fat and energy.
d. mixed protein sources on alternate days
19. Protein is ideally used:
a. as a source of glucose
b. as a concentrated source of energy
c. for growth and repair of tissue
d. for metabolic regulation of fat
20. Which of the following food proteins has the best assortment of essential amino acids and is
highly digestible for the human body?
a. Corn
b. Rice
c. Egg
d. Gelatin
21. The amount of protein recommended daily for strength athletes on a kg of body weight basis:
a. 0.8 to 1.0 g/kg
b. 1.2 to 1.4 g/kg
c. 1.6 to 1.7 g/kg
d. more than 2.0 g/kg
22. 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 protein and glycogen recovery and growth.
d. Any time that plasma insulin levels are low.
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23. The maximum amount of protein that can be absorbed from the intestinal tract at one time:
a. Unknown
b. 10 g
c. 20 g
d. 30 g
24. Long-term high protein intake may negatively affect the health of which organ?
a. Stomach
b. Intestinal tract
c. Kidney
d. Brain
25. Which of the following proteins inactivates foreign bacteria and viruses?
a. Enzymes
b. Collagen
c. Hormones
d. Antibodies
26. The three major lipids in human nutrition:
a. Glycerol, cholesterol, and ketones
b. Medium chain triglycerides, carnitine, and sterols
c. Cholesterol, lecithin, and phospholipids
d. Triglycerides, sterols, and phospholipids
27. An example of a food containing predominantly monounsaturated fat:
a. Olive oil
b. Corn oil
c. Hamburger
d. Butter
28. An example of a food containing predominantly omega-3 polyunsaturated fat:
a. Red meat
b. Beans and legumes
c. Fish and fish oils
d. Non-fat milk
29. Which of the following is a factor that determines the hardness of a fat at a given temperature?
a. Origin of the fat
b. Degree of saturation
c. Number of acid groups
d. Number of oxygen atoms
30. The type of fat that appears to have no nutritional health benefit and has been implicated in
elevating LDL cholesterol levels:
a. Monounsaturated fat
b. Omega-3 fatty acids
c. Omega-6 fatty acids
d. Trans fatty acids
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31. Which of the following is a characteristic of cholesterol?
a. It is found in polyunsaturated oils such as flaxseed oil
b. It is a precursor for bile, vitamin D, and sex hormone synthesis
c. It is not formed in the body when provided by the diet
d. It is found in abundance in tropical fats such as palm oil
32. Which of the following cannot be found in plants?
a. Cholesterol
b. Triglycerides
c. Essential fatty acids
d. Nonessential fatty acids
33. A compound composed of carbon, hydrogen, and oxygen with 3 fatty acids attached to
molecule of glycerol would be known as a
a. diglyceride.
b. triglyceride.
c. phospholipid.
d. monoglyceride.
34. What is the function of beta oxidation in the oxidative phosphorylation system?
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
35. What is the most important factor is weight (fat) loss?
a. Eating only low fat foods
b. Total caloric expenditure
c. Use of fat as a fuel source during exercise
d. Elimination of calories derived from alcohol
36. Recent research suggests that the mechanism by which caffeine most likely improves
endurance performance is that it:
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
37. Given the current body of research, are carnitine supplements effective for improving endurance
performance?
a. No. Evidence of improved endurance performance is lacking.
b. Yes. There is scientific consensus that endurance performance is improved.
38. Fat is stored in adipocytes and muscle cells primarily as:
a. amino acids
b. glycogen
c. triglycerides
d. glucocorticoids
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39. In general, the amount of fat recommended daily to athletes in training who are not trying to
lose weight:
a. 0.5 g/kg
b. 1.0 to 3.0 g/kg
c. 3.0 to 5.0 g/kg
d. 5.0 to 7.0 g/kg
40. When the body is stressed by exercise, fat stored in adipocytes is:
a. mobilized
b. demobilized
c. unaffected
True/False
41. In general, the use of artificial sweeteners has been shown to be effective in reducing total
caloric intake, preventing weight gain, and promoting weight loss.
42. It is recommended that endurance athletes consume 30-60 g of carbohydrate per hour during
exercise.
43. Exercise has a very strong insulin-like effect.
44. An example of a food that contains a complete protein is peanut butter.
45. The catabolism of protein can produce ammonia, a product that is toxic to the body.
46. It has been proven that protein supplements are more effective than food proteins for increasing
muscle size and strength.
47. Endurance exercise training results in an enhanced ability to oxidize fat.
48. Health-healthy fats such as nuts, fatty fish, and olive, canola and flaxseed oils should be
emphasized in diet planning for athletes.
49. Beta oxidation is a series of four chemical steps during which two-carbon segments of fatty
acids are cleaved from the fatty acid chain in preparation for the Krebs Cycle.
50. Hydrogenation is a chemical process, which causes a liquid fat to become more solid.
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