Exam #4

Question 1

An advantage of using sport drinks for fluid replacement during exercise is that:
a.) they provide triglycerides that are lost in sweat
b.) they are high in sugar to quickly replace losses in sweat
c.) they have a pleasant taste that encourages consumption
d.) they easily create a calorie deficit in the body
e.) they contain double the carbohydrate concentration of soft drinks

Answer 1

c.) they have a pleasant taste that encourages consumption

Question 2

A 58-year old woman complains that she suddenly feels very tired, dizzy, and weak. What would you advise her to do?
a.) See her doctor to have her lungs checked.
b.) Call “Poison Control” because she may have ingested a toxic chemical
c.) Lie down and rest for a short time until she feels better
d.) Eat a light snack to help relieve her nausea
e.) Seek immediate medical care because she may be having a heart attack.

Answer 2

e.) Seek immediate medical care because she may be having a heart attack.

Question 3

A college student who is on a weight-loss diet that restricts fruits and vegetables contracts a viral infection. What may have made her more susceptible to the infection?
a.) Excess saturated fat from meat, which increases blood cholesterol levels.
b.) Protein deficiency, which affects the cells of the immune system
c.) Dehydration, which affects the health of intestinal cells
d.) Vitamin C deficiency, which affects the production of white blood cells
e.) Excess protein, which disrupts the functioning of beneficial gut bacteria.

Answer 3

d.) Vitamin C deficiency, which affects the production of white blood cells

Question 4

A diet rich in _______, fish, fruits, and vegetables reduces blood cholesterol levels and the risk of heart disease.
a.) complex carbohydrate
b.) simple carbohydrate
c.) sodium
d.) saturated fat
e.) unsaturated fat

Answer 4

e.) unsaturated fat

Question 5

A man is at risk of developing colon cancer because he has a family history of the disease. Which of the following foods can reduce the risk?
a.) Grilled chicken
b.) Baked potato chips
c.) Diet cola
d.) Steamed broccoli
e.) Protein shake

Answer 5

d.) Steamed broccoli

Question 6

Alcohol intake in smokers is strongly associated with cancers of the:
a.) kidneys
b.) endometrium
c.) head and neck
d.) prostate
e.) stomach

Answer 6

c.) head and neck

Question 7

All of the following dietary factors protect us against CVD except:
a.) fish oils
b.) legumes
c.) omega- 3 fatty acids
d.) fruits and vegetables
e.) a low-carbohydrate diet

Answer 7

e.) a low-carbohydrate diet

Question 8

An atherogenic diet is characterized as one that is:
a.) high in polyunsaturated fats
b.) low in refined carbohydrates
c.) high in monosaturated fats
d.) high in saturated fats
e.) low in trans fats

Answer 8

d.) high in saturated fats

Question 9

An overweight 45-year old man has several family members with heart disease. He is concerned about inheriting the disease from his family members. Which of the following risk factors can he alter to reduce his chances of developing heart disease?
a.) Weight
b.) Genetics
c.) Family history
d.) Age
e.) Gender

Answer 9

a.) Weight

Question 10

Both of the parents of your friend have heart disease. She is considering genetic profiling for herself so that she can see what changes she can make in her lifestyle to reduce her risk of developing the disease. What advice would you give her?
a.) Genetic profiling is an unreliable way to understand your medical profile.
b.) Genetic profiling cannot predict whether or not a person will develop heart disease.
c.) Genetic profiling can help her develop a personalized prevention program.
d.) Genetic profiling is not advisable as per medical ethics.
e.) Genetic profiling fails to suggest specific lifestyle changes that can prevent heart disease.

Answer 10

c.) Genetic profiling can help her develop a personalized prevention program.

Question 11

A food manufacturer is packaging a food product that is susceptible to mold and bacterial growth. The food additive he is most likely to use to prevent this growth is:
a.) vitamin E
b.) carrageenan
c.) propyl gallate
d.) acetic acid
e.) citric acid

Answer 11

d.) acetic acid

Question 12

A legitimate reason to buy organic foods is to:
a.) increase nutrient intake without eating a variety of foods
b.) eat healthier candy bars and snack chips
c.) support sustainable agriculture
d.) avoid imported foods
e.) consume higher amounts of pesticides

Answer 12

c.) support sustainable agriculture

Question 13

After cooking, foods should be held at a minimum temperature of ______ until served.
a.) 180 degrees F
b.) 140 degrees F
c.) 130 degrees F
d.) 120 degrees F
e.) 110 degrees F

Answer 13

b.) 140 degrees F

Question 14

Chelating agents are used to:
a.) add color to foods
b.) maintain emulsions
c.) prevent discoloration
d.) whiten foods such as cheese
e.) improve nutritional value

Answer 14

c.) prevent discoloration

Question 15

How does modified atmosphere packaging (MAP) affect packaged foods?
a.) Increases the oxidative browning of vegetables.
b.) It promotes rancidity in foods rich in fat.
c.) It inhibits the growth of oxygen-dependent bacteria.
d.) It causes the enzyme-induced breakdown of cut fruits.
e.) It hastens the ripening of fruits and vegetables.

Answer 15

c.) It inhibits the growth of oxygen-dependent bacteria.

Question 16

Identify a strategy that helps ensure that your home-canned foods do not contain the botulinum toxin.
a.) Freeze the canned foods.
b.) Test the soil in which the foods were grown.
c.) Add an antioxidant before canning.
d.) Consume the canned foods within a month.
e.) Follow proper canning techniques.

Answer 16

e.) Follow proper canning techniques.

Question 17

Identify the bacterium that causes foodborne infection as a result of eating contaminated eggs or poultry.
a.) Listeria
b.) Staphylococcus aureus
c.) Salmonella
d.) Clostridium botulinum
e.) Escherichia coli

Answer 17

c.) Salmonella

Question 18

If you are preparing a potato for dinner and you notice a layer of green just under the skin, you should:
a.) peel the green layer and cook the potato.
b.) wash the potato in hoot water to remove the green-colored layer
c.) immediately throw away the potato.
d.) dispose of all potatoes that came in contact with this potato.
e.) bake the potato because it will get rid of the green layer.

Answer 18

a.) peel the green layer and cook the potato.

Question 19

In the case of ________, which only enhance the appearance of foods without improving their health value or safety, no amount of risk may b deemed worth taking.
a.) antimicrobial agents
b.) chelating agents
c.) flavoring agents
d.) color additives
e.) antioxidants

Answer 19

d.) color additives

Question 20

Nitrites are added to foods to:
a.) improve their nutritive value
b.) improve their texture
c.) change their color
d.) inhibit rancidity
e.) prevent the formation of carcinogens

Answer 20

d.) inhibit rancidity

Question 21

One purpose of genetic engineering is to:
a.) promote all types of pests that attack specific plants
b.) make crops resistant to diseases
c.) clone animals that are raised as sources of meat
d.) mix genes from different members of the same species
e.) remove unwanted nutrients levels from foods

Answer 21

b.) make crops resistant to diseases

Question 22

An athlete in the early weeks of an aerobic training program develops a decreases hemoglobin concentration but does not report disproportionate fatigue. Which of the following statements is true of the athlete’s decreased hemoglobin levels?
a.) The athlete has an iron deficiency
b.) The athlete has a low blood volume.
c.) Decreased hemoglobin concentrations are never a cause for concern.
d.) Vitamin and mineral supplements are necessary to reverse this condition.

Answer 22

d.) Vitamin and mineral supplements are necessary to reverse this condition.

Question 23

Athletes often use why products to prepare for competition because whey proteins:
a.) produce free radicals that promote many of the body’s beneficial responses to exercise.
b.) provide all the essential amino acids needed to build new muscle tissue.
c.) are mild stimulants that produce alertness and reduce reaction time.
d.) elevate testosterone and estrogen in the blood of male and female athletes, respectively.
e.) produce rapid weight loss by burning excess body fat and sparing glycogen.

Answer 23

b.) provide all the essential amino acids needed to build new muscle tissue.

Question 24

Athletes who lose a great deal of sodium in their sweat may be prone to:
a.) heat cramps
b.) hyperthermia
c.) headache
d.) heat stroke
e.) hypothermia

Answer 24

a.) heat cramps

Question 25

Calculate the calories needed from fat each day for a triathlete who requires 4500 calories a day.
a.) 1500-3550
b.) 900-1575
c.) 1580-1650
d.) 750-875
e.) 550-700

Answer 25

b.) 900-1575

Question 26

Carbonated beverages are not a good choice for meeting an athlete’s fluid needs because they:
a.) speed up the use of glycogen
b.) alter perceptions and slow reaction time
c.) cause electrolyte imbalances as they contain excess salt
d.) have a potentially hazardous diuretic effect
e.) make a person feel full quickly and may limit fluid intake

Answer 26

e.) make a person feel full quickly and may limit fluid intake

Question 27

Cardiorespiratory endurance is characterized by:
a.) increased strength of the heart muscles
b.) decreased stroke volume of the heart
c.) increased blood glucose levels
d.)reduced blood HDL cholesterol
e.) a faster resting pulse

Answer 27

a.) increased strength of the heart muscles

Question 28

Characteristics of cardiorespiratory endurance include:
a.) increased recovery time after exertion
b.) increased LDL cholesterol
c.) increased cardiac output and oxygen delivery
d.) increased blood pressure
e.) increased resting pulse

Answer 28

c.) increased cardiac output and oxygen delivery

Question 29

Examples of aerobic physical activity include all of the following except:
a.) bicycling
b.) swimming
c.) strength exercise
d.) brisk walking
e.) climbing stairs

Answer 29

c.) strength exercise

Question 30

For athletic performance, the diet should consist of all of the following except:
a.) high-fat foods
b.) fried food products
c.) carbohydrate-rich foods
d.) protein-rich sources
e.) grilled foods

Answer 30

b.) fried food products

Question 31

Which of the following is considered a form of resistance training?
a.) Running
b.) Climbing stairs
c.) Lifting free weights
d.) Swimming
e.) Brisk walking

Answer 31

c.) Lifting free weights

Question 32

Sports drinks offer advantages over plain water for athletes who:
a.) prefer flavored drinks.
b.) need to replenish their electrolytes
c.) lose muscle agility with age.
d.) exercise outdoors in cold weather.
e.) need to replenish their protein levels.

Answer 32

b.) need to replenish their electrolytes

Question 33

Your friend is participating in a strenuous world-class competition that lasts for over four hours. What advice would you give your friend?
a.) Don’t worry about electrolyte losses.
b.) Take electrolyte or salt tablets.
c.) Drink plenty of plain water.
d.) Consume sports drinks and pretzels
e.) Drink a fluid that contains sucrose, not fructose.

Answer 33

d.) Consume sports drinks and pretzels

Question 34

The hormone that signal the liver to release stored glucose molecules into the bloodstream is ____________.
a.) insulin
b.) glucagon
c.) testosterone
d.) thyroxine
e.) serotonin

Answer 34

b.) glucagon

Question 35

Cardiovascular endurance activities improve posture by strengthening the muscles of the back and abdomen.
a.) True
b.) False

Answer 35

b.) False

Question 36

Why would you advise someone not to drink alcohol before participating in an athletic event?
a.) It enhances fluid loss from the body.
b.) It enhances temperature regulation.
c.) It makes people nervous or jittery.
d.) It promotes water retention
e.) It speeds up basal metabolism

Answer 36

a.) It enhances fluid loss from the body.

Question 37

Muscle endurance is the ability of a muscle to contract repeatedly within a given time without becoming exhausted.
a.) True
b.) False

Answer 37

a.) True

Question 38

Which of the following statements is true of creatine?
a.) It is usually lacking in the diet.
b.) It causes weight loss in endurance athletes.
c.) It causes muscles to hold water.
d.) It decreases an athlete’s ability to perform high-intensity exercise.
e.) It enhances the long-term performance of endurance athletes.

Answer 38

c.) It causes muscles to hold water.

Question 39

The Physical Activity Guidelines for Americans recommend:
a.) a sedentary lifestyle two to three days a week.
b.) muscle-strengthening activities of moderate to high intensity for 2 or more days a week.
c.) sessions of at least 75 minutes of vigorous aerobic activity per day.
d.) endurance sessions of at least 50 minutes each for health benefits.
e.) stretching activities to increase muscle strength.

Answer 39

b.) muscle-strengthening activities of moderate to high intensity for 2 or more days a week.

Question 40

What nutrient may reduce tissue inflammation?
a.) Glucose
b.) Vitamin D
c.) Omega-3 fatty acid
d.) Leucine
e.) Vitamin C

Answer 40

c.) Omega-3 fatty acid

Question 41

Taking aspirin every day for six months is most likely to impact the absorption of __________.
a.) Folate
b.) Magnesium
c.) Vitamin A
d.) Zinc
e.) Vitamin E

Answer 41

a.) Folate

Question 42

To maintain blood glucose levels, those with type 1 diabetes must take daily injections of __________.
a.) glucagon
b.) insulin
c.) adrenaline
d.) thyroxine
e.) epinephrine

Answer 42

b.) insulin

Question 43

In general, studies suggest that low cancer rates are associated with____________-.
a.) high red meat intakes
b.) high iron intakes
c.) high dietary fiber intakes
d.) low folate intakes
e.) low cruciferous vegetable intakes

Answer 43

c.) high dietary fiber intakes

Question 44

The best way to decrease the risk of cancer is to:
a.) consume a diet high in fat.
b.) consume sufficient amount of vegetables and fruits.
c.) consume foods that are grilled, smoked, and charbroiled.
d.) take vitamin supplements.
e.) eat fatty fish less than once a week.

Answer 44

b.) consume sufficient amount of vegetables and fruits.

Question 45

Which is the best meal to reduce LDL levels in the blood?
a.) Grilled salmon, wild rice, steamed broccoli, and whole-wheat roll
b.) Pinto beans and ham, corn on the cob with margarine, and cornbread
c.) Roast chicken, sweat potatoes, green peas, and biscuits
d.) Roast beef, mashed potatoes, tossed salad with ranch dressing, and sourdough bread
e.) Fried fish, and ice cream

Answer 45

a.) Grilled salmon, wild rice, steamed broccoli, and whole-wheat roll

Question 46

What is the root cause of most forms of CVD?
a.) Low LDL, which prevents the oxidation of fat in the arteries
b.) Plaque formation in the arteries
c.) Macrophages which clear blood clots away from artery walls
d.) Heavy medals circulating in the blood and causing damge
e.) Defective red blood cells, which reduce blood flow to the heart

Answer 46

b.) Plaque formation in the arteries

Question 47

Heart disease is characterized by _______.
a.) low blood LDL cholesterol
b.) low blood pressure
c.) low body fatness
d.) high blood HDL cholesterol
e.) high blood VLDL cholesterol

Answer 47

e.) high blood VLDL cholesterol

Question 48

For stuffed poultry to be sage to eat, the center of the stuffing should reach a minimum temperature of ________ during cooking.
a.) 140 degrees F
b.) 165 degrees F
c.) 150 degrees F
d.) 100 degrees F
e.) 325 degrees F

Answer 48

b.) 165 degrees F

Question 49

The potato salad you brought to the picnic potluck at the park has bee sitting out for four hours on a hot sunny day. What should you do with the leftover servings once the meal is finished?
a.) Heat it briefly in the microwave; then refrigerate to eat later.
b.) Refrigerate the salad; discard if not consumed within 3 days.
c.) Throw away the leftovers because they have been at an unsafe temperature too long.
d.) Take the salad home, transfer into a new container, and freeze it.
e.) Check the salad to see if it has a spoiled smell; throw it away if it does.

Answer 49

c.) Throw away the leftovers because they have been at an unsafe temperature too long.

Question 50

Which of the following food additives is used as a flavor enhancer?
a.) Citric acid
b.) Monosodium glutamate
c. ) Dextrins
d.) Propionic acid
e.) Tartaric acid

Answer 50

b.) Monosodium glutamate

Question 51

What foodborne infection is most commonly found in foods such as deli meats and hot dogs?
a.) Escherichia coli
b.) Listeria
c.) Staphylococcus aureus
d.) Salmonella
e.) Clostridium botulinum

Answer 51

b.) Listeria

Question 52

Food additives used to prevent discoloration are ___________.
a.) stabilizing agents
b.) chelating agents
c.) bleaching agents
d.) artificial colors
e.) dextrins

Answer 52

b.) chelating agents

Question 53

What is the best way to avoid toxin poisoning?
a.) Always consume raw cabbage
b.) Consume excess water.
c.) Eat only “natural” foods.
d.) Store potatoes on the windowsill.
e.) Consume a variety of foods in moderation.

Answer 53

e.) Consume a variety of foods in moderation.

Question 54

No amount of risk may be deemed worth taking if food additives only enhance the appearance of foods without improving their health value or safety; these include ___________.
a.) flavoring agents
b.) antimicrobial agents
c.) chelating agents
d.) color additives
e.) antioxidants

Answer 54

d.) color additives

Question 55

To prevent contracting a serious illness from consuming oysters , you should:
a.) eat them with another variety of cooked seafood.
b.) consume them once cooked.
c.) consume them raw only if they come from a reputable source.
d.) consume them with hot sauce if eating them raw.
e.) wash the oysters with an alcoholic beverage before consuming them raw.

Answer 55

b.) consume them once cooked.

Question 56

A person who frequently eats raw seafood runs the risk of suffering from __________.
a.) botulism
b.) bovine spongiform encephalopathy
c.) hemolytic-uremic syndrome
d.) kidney disease
e.) parasitic infection

Answer 56

e.) parasitic infection