Chapter 4 - Energy

Question 0

Energy needed to move a mass of 1g at a velocity of 1m/s

Answer 0

Joule

Question 1

Reveals the primary substrate used during exercise

Answer 1

Respiratory quotient

Question 2

Method of measuring exercise energy expenditure

Answer 2

Open-circuit spirometry

Question 3

Percentage of food energy that is absorbed

Answer 3

Coefficient of digestibility

Question 4

Example of a tracer method for measuring energy expenditure

Answer 4

Labeled bicarbonate

Question 5

Represents the capacity to perform work

Answer 5

Energy

Question 6

Force x Distance

Answer 6

Work

Question 7

Found in all animal protein sources

Answer 7

Nitrogen

Question 8

Measurement of heat to determine energy expenditure

Answer 8

Direct calorimetry

Question 9

Energy needed to raise the temperature of 1g of water by 1 degree C

Answer 9

Calorie

Question 10

_________is the ratio of total work to energy expended.

Answer 10

Gross Efficiency

Question 11

True or false? Fiber reduces the coefficient of digestibility of a meal and promotes rapid transport of digested food through the intestines.

Answer 11

True

Question 12

Rank the following food products from highest (1) to lowest (5) in relation to their coefficient of digestibility

\_\_\_\_egg protein
\_\_\_\_vegetable protein
\_\_\_\_legume protein
\_\_\_\_dairy fat
\_\_\_\_vegetable fat

Answer 12

1, 4, 5, 2, 3

Question 13

Identify the caloric yield per gram consumed for the following macronutrients based on the Atwater factors.

_____Carbohydrates
_____Fats
_____Proteins

Answer 13

4, 9, 4

Question 14

List three methods of measuring energy expenditure through indirect calorimetry

Answer 14

A. Closed circuit spirometry
B. Respiration chamber
C. Douglas bag technique

Question 15

If _____ was the predominant fuel source during an exercise session, the measured respiratory quotient would be around 0.7

Answer 15

Fat

Question 16

List the three primary components of energy expenditure.

Answer 16

RMR
TEF
TEE

Question 17

True or false? The thermic effect of food can increase energy expenditure for up to 8 hours after ingestion of a meal.

Answer 17

True

Question 18

True/false? The thermic effect of exercise is normally between 15-30% but can account for up to 80% of daily energy expenditure during elite-level, heavy endurance training competitions

Answer 18

True

Question 19

If energy intake _______ energy expenditure, the body will be in a positive caloric balance and weight gain will occur.

Answer 19

Exceeds

Question 20

Which of the following selections is defined by mechanical work expressed per unit of time?

A. Energy
B. Joule
C. Power
D. Net efficiency

Answer 20

C

Question 21

Approximately how efficient is the human body when using energy produced during muscular contractions or other forms of mechanical work?

A. 20% efficient
B. 35% efficient
C. 70% efficient
D. 100% efficient

Answer 21

A

Question 22

Which of the following devices can be used to directly measure the caloric content of a food product in the clinical setting?

A. Spirometer
B. Direct calorimetry chamber
C. Douglas bag
D. Bomb calorimeter

Answer 22

D

Question 23

According to the Atwater energy values, fat provides approximately how many kilocalories per gram consumed?

A. 2kcal/g
B. 4kcal/g
C. 7kcal/g
D. 9kcal/g

Answer 23

D

Question 24

Which of the following food products has the highest coefficient of digestibility (COE)? A. Plant source protein B. Fat C. Animal source protein D. Sugar

Answer 24

D

Question 25

Which of the following would produce a respiratory quotient of 1.0 if it was the primary energy used during exercise? A. Protein B. Glucose C. Glycogen D. Fat

Answer 25

B

Question 26

Which of the following selections is the greatest component of energy expenditure among sedentary individuals? A. Thermic effect of food (TEF) B. Resting metabolic rate (RMR) C. Thermic effect of exercise (TEE) D. Hormonal actions related to emotion (HAE)

Answer 26

B

Question 27

Which of the following is incorrect as it relates to resting metabolic rate (RMR)? A. Greater total muscle mass increases RMR B. RMR increases with age C. Actions of organs such as the liver, kidneys and heart account for up to 75% of the RMR D. Genetics have a significant influence on RMR

Answer 27

B

Question 28

Which of the following nutrients would produce the greatest thermic effect and subsequent increase in energy expenditure hours after consumption? A. Simple carbohydrates B. Lean protein C. Fat D. Alcohol

Answer 28

B

Question 29

Well-trained endurance athletes have been documented expending calories at rates up to _________, making energy balance difficult. A. 300 kcal/hour B. 750 kcal/hour C. 1000 kcal/hour D. 1300 kcal/hour

Answer 29

C