Previous Exam/Kahoot Questions Flashcards
1
Q
- Which of the following can be used to measure aerobic exercise intensity?
a) Metabolic equivalents (METs)
b) Heart rate
c) Rating of perceived exertion (RPE)
d) All of the above
A
D)
2
Q
- The amount of blood pumped around the body each minute is called the _________.
a) Capillary load
b) Cardiac output
c) Stroke volume
d) Heart rate reserve
A
B)
3
Q
- Which hormone regulates the movement of glucose from the blood into cells?
a) Glucagon
b) Insulin
c) Thyroxine
d) Cortisol
A
B
4
Q
Which of the following is a monosaccharide?
a) Galactose
b) Maltose
c) Sucrose
d) Sorbitol
A
A
5
Q
- Vitamin C is also known as _________?
a) Citric acid
b) Pantothenic acid
c) Linoleic acid
d) Ascorbic acid
A
D
6
Q
Where does most digestion of dietary carbohydrate occur?
a) Mouth
b) Stomach
c) Small intestine
d) Large intestine
A
C - (in the Duodenum)
7
Q
- Which of the following is produced by bacterial fermentation in the large intestine and used for energy by the epithelial cells of the colon when dietary carbohydrate passes undigested through the small intestine?
a) Tyrosine
b) Butyrate
c) Glycerol
d) Lycopene
A
B -
Butyrate, a four-carbon short-chain fatty acid, is produced through microbial fermentation of dietary fibers in the lower intestinal tract
8
Q
- Which of the following is an essential fatty acid?
a) Arachidonic acid
b) Eicosapentaenoic acid
c) Alpha-Linolenic acid
d) Stearic acid
A
C
9
Q
- When prescribing exercise to enhance cardiorespiratory fitness, which of the following is the most appropriate exercise intensity for individuals that have good/excellent cardiorespiratory fitness.
a) 40-55% of heart rate reserve
b) 55-65% of heart rate reserve
c) 60-75% of heart rate reserve
d) 70-85% of heart rate reserve
A
C
10
Q
- How many carbon atoms in linoleic acid?
a) 12
b) 14
c) 16
d) 18
A
D
11
Q
- Which of the following dietary assessment methods involves asking participants how often they consume a specific list of food items?
a) 24hr recall
b) Food record
c) Diet history
d) Food frequency questionnaire
A
D
12
Q
- Which of the following biomarkers was collected in the most recent Australian Health Survey to estimate the prevalence of iron deficiency?
a) Fasting triglycerides
b) Glycated haemoglobin (HbA1c)
c) Serum folate
d) Serum ferritin
A
D
13
Q
- What is the acronym that refers to a food composition database commonly used in nutrition surveys in Australia?
a) FSANZ
b) AUSNUT
c) NUTTZ
d) NDAUS
A
B
14
Q
- According to the Australian Dietary Guidelines (2013), reduced fat milks are not suitable for which age group?
a) Pregnant women aged 20-35
b) Children under 2
c) Adults over 70
d) Adolescents aged 14-19
A
B
15
Q
- The current physical activity and sedentary behaviour guidelines for Australian adults recommend muscle strengthening activities on at least how many days of the week?
a) 1
b) 2
c) 3
d) 4
A
B
16
Q
- What is the term given to the gradual increase in heart rate during a steady state bout of aerobic exercise?
a) Cardiovascular slope
b) Cardiovascular drift
c) Coronary lag
d) Cardiovascular span
A
B
17
Q
- John’s maximum heart rate is 208 bpm and his resting heart rate is 75 bpm. What is his target heart rate when exercising at an intensity that corresponds to 65% of his heart rate reserve?
a) 86
b) 133
c) 161
d) 185
A
B
18
Q
- Oleic acid is a ___________ fatty acid?
a) Saturated
b) Monounsaturated
c) Polyunsaturated
d) None of the above
A
B
19
Q
- One slice of ham and pineapple pizza contains 6g fat, 30g carbohydrate and 10g protein. Approximately how many kilojoules are in one slice?
a) 710
b) 900
c) 1130
d) 1640
A
B
Remember
Fats 37kj
Carbs 17kj
Protein 17kj
20
Q
- Niacin can be synthesised from which amino acid?
a) Methionine
b) Tryptophan
c) Glycine
d) Alanine
A
B
21
Q
- Which of the following carotenoids is classed as provitamin A because it can be converted to retinol?
a) Lycopene
b) Lutein
c) Zeaxanthin
d) Alpha-cryptoxanthin
A
D
22
Q
- Which of the following are functions of vitamin C?
a) Synthesis of collagen
b) Vision
c) Fluid regulation
d) Calcium absorption
A
A
It’s involved in many body functions, including formation of collagen, absorption of iron, the immune system, wound healing, and the maintenance of cartilage, bones, and teeth
23
Q
- The condition beri beri is associated with deficiency of which vitamin?
a) Thiamin
b) Riboflavin
c) Niacin
d) Pantothenic acid
A
A
24
Q
- Which of the following is most likely to be TRUE about riboflavin?
a) Deficiency results in pellagra
b) It is involved in calcium absorption
c) It is highly unstable when exposed to ultra-violet light
d) Deficiency is associated with neural tube defects
A
C
25
Q
- Which of the following vitamins is essential for the formation of coenzyme A?
a) Thiamin
b) Riboflavin
c) Niacin
d) Pantothenic acid
A
D
26
Q
- Which form of vitamin A is involved in vision?
a) Retinoic acid
b) Beta-carotene
c) Retinal
d) Lycopene
A
B
27
Q
- How does vitamin C enhance iron absorption?
a) Converting iron from its ferric state (Fe3+) to its ferrous state (Fe2+)
b) Converting iron into the haem form
c) Opening up iron transport channels in the epithelial cells of the small intestine
d) All of the above
A
A
28
Q
- Vitamin D can be synthesised in the body from which of the following lipids?
a) Chylomicrons
b) Oleic acid
c) Linoleic acid
d) Cholesterol
A
D
29
Q
- Tocopherols and tocotrienols are forms of which vitamin?
a) A
b) C
c) D
d) E
A
E
30
Q
- The current dietary guidelines and Australian guide to healthy eating recommend how many serves of vegetables for women aged 19-50?
a) 5
b) 6
c) 7
d) 8
A
A
For men, it’s 6 for 19-50 and above 50 it’s 5.5 serves
31
Q
- The DASH diet was initially developed to address which condition?
a) Obesity
b) Stroke
c) Type 2 diabetes
d) Hypertension
A
D
32
Q
- Russell is 184cm tall and weighs 99kg. According to his body mass index (BMI), Russell falls into which weight classification?
a) Underweight
b) Healthy weight
c) Overweight
d) Obese
A
C
33
Q
- One serve of chicken curry with rice contains 15g fat, 64g carbohydrate and 23g protein. Approximately how many kilojoules are in one serve of chicken curry with rice?
a) 1330
b) 1680
c) 2030
d) 2450
A
C
34
Q
- What does the term ‘basal metabolic rate’ mean?
a) The amount of energy expended from consuming foods and drinks
b) The amount of energy expended in normal physiological processes at rest such as
digestion, cell transport and circulation
c) The amount of energy expended during physical activities such as walking,
running and cycling
d) The increase in the amount of energy expended to fight illness and disease
A
B
35
Q
- Which of the following statements is INCORRECT regarding the use of short questions as a method of dietary assessment?
a) They involve low respondent burden
b) They provide information about food patterns
c) They are often used in population based surveys
d) They can provide accurate information on nutrient intake
A
D
36
Q
- Which of the following statements is NOT included in the current Dietary Guidelines for Australian Adults?
a) Care for your food: prepare and store it safely
b) Encourage, support and promote breast feeding
c) Limit intake of foods and drinks containing added salt
d) Evenly distribute protein throughout the day
A
D
37
Q
- Jason consumes 160g of cooked chicken breast for dinner. How many serves of meat has Jason consumed?
a) 1
b) 1.5
c) 2
d) 2.5
A
C
80g of poultry per serve
65g of red meat per serve
38
Q
- How many different amino acids are incorporated into proteins in the human body?
a) 16
b) 20
c) 24
d) 28
A
B
39
Q
- Muscle actions that involve the muscle lengthening while exerting force are called __________ contractions.
a) Concentric
b) Eccentric
c) Isometric
d) Hypertrophic
A
B
40
Q
- Which element is found in protein, but not in fat or carbohydrate?
a) Nitrogen
b) Oxygen
c) Carbon
d) Hydrogen
A
A
41
Q
- Pectin is a type of ____________.
a) Essential amino acid
b) Polyunsaturated fatty acid
c) Dietary fibre
d) Water soluble vitamin
A
C
42
Q
- What percentage of a person’s body weight is typically made up of protein?
a) 16%
b) 33%
c) 50%
d) 66%
A
A
43
Q
- How much energy is derived from a gram of fat?
a) 9kJ
b) 17kJ
c) 29kJ
d) 37kJ
A
D
44
Q
- According to the Australian Health Survey, how many Australians aged 15 years and over reported that they were on a diet to lose weight or for other health reasons?
a) 1 million
b) 2.3 million
c) 3.4 million
d) 5.2 million
A
B
45
Q
- Timothy consumes 1 cup of baked beans for breakfast. This is equivalent to how many serves of meat?
a) 1
b) 1.5
c) 2
d) 2.5
A
A
46
Q
- Approximately what proportion of Australian adults consume the recommended number of serves of vegetables?
a) 80%
b) 50%
c) 30%
d) less than 10%
A
D
47
Q
- According to the Australian Health Survey, what proportion of total energy was consumed from ‘discretionary foods’?
a) 10%
b) 35%
c) 55%
d) 80%
A
B
48
Q
- Which method of dietary assessment is considered the most precise method available to estimate the food and nutrient intake of individuals?
a) Diet history interview
b) Food frequency questionnaire
c) Weighed food records
d) 24hr recall
A
C
49
Q
- One serve of beef lasagne contains 10g fat, 56g carbohydrate and 20g protein. Approximately how many kilojoules are in one serve of beef lasagne?
a) 1230
b) 1660
c) 2230
d) 2540
A
B
50
Q
- What percentage of individuals in the US National Weight Control Registry weigh themselves at least once a week?
a) 32%
b) 47%
c) 75%
d) 92%
A
C
51
Q
- Oxygen consumption during endurance exercise is rarely used as a measure of exercise intensity because ____________.
a) It is not accurate enough
b) It requires expensive equipment
c) It can only be conducted on elite athletes
d) It can have harmful side effects
A
B
52
Q
- Compared with a sedentary individual, an endurance athlete is likely to have which of the following?
a) A similar maximal heart rate
b) A lower stroke volume at rest
c) A higher cardiac output at rest
d) All of the above
A
A
53
Q
- Which of the following types of muscle actions is most likely to cause delayed onset muscle soreness (DOMS).
a) Concentric
b) Eccentric
c) Isometric
d) Isokinetic
A
B
54
Q
- The acronym FITT refers to which components of the exercise prescription?
a) Flexibility, intensity, time, type
b) Frequency, intensity, threshold, type
c) Flexibility, intermittent, threshold, time
d) Frequency, intensity, time, type
A
D
55
Q
- Which of the following is an unbranched polysaccharide that is digested relatively slowly?
a) Amylopectin
b) Galactose
c) Amylose
d) Fructose
A
A
56
Q
- Which of the following transport dietary fat around the body immediately after absorption?
a) Glycerol
b) Tryptophan
c) Amylase
d) Chylomicrons
A
D
57
Q
- Which of the following can occur when athletes have low energy availability?
a) Impaired menstrual function
b) Reduced bone density
c) Disruptions in the endocrine and immune systems
d) All of the above
A
D
58
Q
- The thin filaments in muscle are called _______.
a) Actin
b) Myosin
c) Globin
d) Adiponectin
A
A
59
Q
- Completing one set of seated back rows followed immediately by one set of barbell chest press during a resistance training session is an example of ___________.
a) Compound sets
b) Super-setting
c) Pre-exhaustive sets
d) Fartlek training
A
B
60
Q
- Which of the following factors influence flexibility?
a) Age
b) Previous injury
c) Tissue temperature
d) All of the above
A
D
61
Q
- Steven consumes I cup of cooked carrot and half a cup of cooked broccoli with dinner. How many serves of vegetables has Steven consumed?
a) 1.5
b) 2
c) 2.5
d) 3
A
D
62
Q
- Which of the following provides a good source of fluid, protein and carbohydrate for recovery after exercise?
a) Apple juice
b) Vegetable soup
c) Flavoured milk
d) Oranges
A
C
63
Q
- Which of the following soft-tissue factors provides most resistance to movement?
a) Muscle
b) Joint capsule
c) Tendons
d) Skin
A
B
64
Q
- What type of flexibility training involves stretching a muscle to the point of mild tension or discomfort and then holding it at that point for an extended period?
a) Static stretching
b) Proprioceptive neuromuscular facilitation (PNF)
c) Dynamic stretching
d) Myofascial release
A
B
65
Q
- Which of the following best describes the feelings of satiation and satiety?
a) Satiation tells us to ‘stop eating’ and satiety reminds us to ‘not start eating again’
b) Satiation tells us to ‘commence eating’ and satiety reminds us to ‘continue
eating’
c) Satiation tells us to ‘continue eating’ and satiety reminds us to ‘stop eating’
d) None of the above
A
A
66
Q
- Which of the following is a gastrointestinal hormone that is involved in the regulation of food intake?
a) Cortisol
b) Thyroxine
c) Noradrenaline
d) Cholecystokinin
A
D
67
Q
- Omega-3 fatty acids are named because?
a) They have three carbon atoms
b) They have the first double bond on the third carbon from the methyl end
c) They have double bonds on every third carbon atom
d) They were the third class of fatty acids to be discovered
A
B
68
Q
- Approximately how much does the thermic effect of food (TEF) contribute to total energy expenditure?
a) 10%
b) 25%
c) 50%
d) 75%
A
A
69
Q
- David is 188cm tall and weighs 92kg. What is the minimum number of kilograms that David would need to lose to get his body mass index (BMI) into the healthy weight rage?
a) 4
b) 8
c) 10
d) 12
A
A
70
Q
- Fat stored in which area of the body is most likely to cause health problems?
a) Arms
b) Hips
c) Thighs
d) Abdomen
A
D
71
Q
- Which enzyme promotes fat storage in adipose cells?
a) Phospholipase
b) Lipoprotein lipase
c) Linoleic acid
d) Adipose transferase
A
B
72
Q
- What percentage of individuals in the US National Weight Control Registry exercise for at least one hour each day?
a) 37%
b) 55%
c) 76%
d) 90%
A
D
73
Q
- Which of the following molecules acts as a hormone to promote negative energy balance by supressing appetite and increasing energy expenditure?
a) Ghrelin
b) Insulin
c) Oxytocin
d) Leptin
A
D
74
Q
- In sports nutrition, the term ‘energy availability’ is defined as _________.
a) Energy intake minus the energy expended in exercise
b) Energy intake minus total energy expenditure
c) Energy intake minus the thermic effect of feeding
d) Energy intake minus resting energy expenditure
A
A
75
Q
- Which of the following is used to measure body composition?
a) DEXA
b) MESA
c) METs
d) BXA
A
A
76
Q
- Which of the following is a disaccharide?
a) Fructose
b) Sucrose
c) Galactose
d) Glucose
A
B
The others are your three main monosaccharides
77
Q
- Carbohydrate ingestion during endurance exercise lasting 60 minutes or less is likely to enhance performance by which mechanism?
a) Prevention of muscle glycogen depletion
b) Prevention of liver glycogen depletion
c) Sensory effects associated with carbohydrate in the mouth
d) Increased blood glucose
A
D
78
Q
- Which of the following characterises observational research in nutrition?
a) Highly controlled experiments examining the mode of action in the biological context
b) All studies must be conducted in a controlled human context
c) Provision of indirect evidence on the relationships between dietary practices and
health outcomes
d) Provision of direct evidence of effects of food on health
A
C
79
Q
- Which of the following is most likely to result in optimal endurance performance when consumed during exercise tasks lasting longer than 3 hours?
a) 60g/hr glucose + 30g/hr fructose
b) 90g/hr glucose
c) 120g/hr glucose
d) 150g/hr glucose
A
A
90g of carbs; best to have a mixture
80
Q
- Fat oxidation during exercise can be as high as _____ in some individuals after adaptation to a high fat diet.
a) 10g/hr
b) 50g/hr
c) 75g/hr
d) 100g/hr
A
D
81
Q
- Optimal gains in muscle mass and strength after a resistance training program are achieved when daily protein intake is approximately _______.
a) 0.8-1.0g/kg body mass
b) 1.2-1.4g/kg body mass
c) 1.6-2.0g/kg body mass
d) 2.4-2.8g/kg body mass
A
C
82
Q
- Dietary carbohydrate digestion occurs by the action of which of the following enzymes?
a) Lipase
b) Amylase
c) Pepsin
d) Trypsin
A
B
83
Q
- Which of the following nutrients enhance fluid retention when added to beverages consumed after exercise?
a) Sodium
b) Carbohydrate
c) Protein
d) All of the above
A
D
84
Q
- What is the mechanism responsible for the ergogenic effect of dietary nitrate supplementation on endurance exercise performance?
a) More efficient use of oxygen during exercise
b) Buffering acid in the muscle
c) Increasing energy substrate stores
d) Enhancing phosphate turnover
A
A
85
Q
- The association between physical activity and the risk of developing cancer is strongest for which types of cancer?
a) Breast and endometrial
b) Breast and colon
c) Lung and prostate
d) Breast and prostate
A
B
86
Q
- How much of a reduction in diabetes incidence was achieved as a result of the lifestyle intervention in the diabetes prevention trial (Knowler et al., 2002)?
a) 26%
b) 47%
c) 58%
d) 73%
A
C
87
Q
- What is the mechanism responsible for the ergogenic effect of beta-alanine supplementation on high intensity exercise performance?
a) More efficient use of oxygen during exercise
b) Buffering acid in the muscle
c) Increasing energy substrate stores
d) Enhancing phosphate turnover
A
B
88
Q
- Exercise is defined as:
a) any movement that works larger muscles of the body such as the arm, leg and back muscles
b) planned, structured and repetitive bodily movement done to maintain or improve physical fitness
c) any activity that involves competition between two or more individuals or teams
d) the amount of energy expended during physical activity
A
B
89
Q
- Cohort studies, case-control studies and non-randomised experimental trials are categorised as which level of evidence?
a) Level I
b) Level II
c) Level III-2
d) Level IV
A
C
90
Q
- Flexibility training programs have been found to reduce:
a) The risk of diabetes
b) Blood glucose
c) Low back pain
d) LDL cholesterol
A
C
91
Q
- Which of the following is considered to be one serve of vegetables?
a) Half a cup of cooked zucchini
b) One cup of lettuce
c) Half a cup of baked beans
d) All of the above
A
D
92
Q
- Which of the following is TRUE about the RDI for a nutrient?
a) The RDI is an estimate of the average requirement of the nutrient
b) The RDI is set to be well above the average requirement of the nutrient
c) The RDI most likely underestimates that actual requirements for the nutrient
d) none of the above
A
B
93
Q
- Which of the following is true about protein requirements of athletes?
a) athletes don’t require additional protein compared with non-athletes
b) athletes can require twice as much protein as non-athletes
c) all athletes should take liquid protein supplements
d) none of the above
A
B
94
Q
- Which of the following molecules acts as a hormone to promote positive energy balance by stimulating appetite and promoting efficient energy storage?
a) Ghrelin
b) Cortisol
c) Thyroxine
d) Leptin
A
A
95
Q
- The initial increase in strength seen with resistance training is primarily due to:
a) Hypertrophy
b) Hyperplasia
c) Weight gain
d) Neural factors
A
D
96
Q
- The weakest level of evidence to support the use of a nutrition or exercise intervention comes from _____________.
a) Systematic reviews of randomised controlled trials
b) Cohort studies
c) Pseudo-randomised controlled trials
d) Expert opinion
A
D
