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HNF exam 3 > HNF Exam 2 > Flashcards

HNF Exam 2 Flashcards

1
Q

Vitamin E serves as:

A

an antioxidant

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2
Q

Examples of aerobic physical activity include all of the following except:

A

using weight machines

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3
Q

True statements concerning the water-soluble vitamins include:

A

They are easily excreted in the urine.

They can be leached out of foods by cooking in water

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4
Q

Which of these B vitamins is (are) present only in foods of animal origin?

A

Vitamin B12

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5
Q

The hormone produced by adipose tissue in response to a gain in body fatness that helps to control obesity is:

A

leptin

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6
Q

Anaerobic glucose breakdown produces a compound called _____ that accumulates in the tissues and blood.

A

lactate

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7
Q

Which of the following nutrients is important for athletes because it is needed for the formation of collagen?

A

vitamin C

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8
Q

The active form of vitamin A stored in the liver is:

A

retinol.

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9
Q

Which of the following is found in protein but not in carbohydrate or fat?

A

nitrogen

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10
Q

Older people generally need less energy than younger people due to:

A

slowed basal metabolic rate.

declines in lean body mass.

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11
Q

Sickle-cell disease is an example of an inherited mistake in the amino acid sequence. T/F

A

True

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12
Q

Which of the following types of foods sustain satiety longer than other foods?

A

high in fiber

high in protein

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13
Q

If amino acids are oversupplied:

A

the body removes and excretes their amine groups.

the body converts amino acid residues to glycogen or fat.

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14
Q

A person who continues exercising moderately for longer than _____ minutes begins to use less glucose and more fat for fuel.

A

20

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15
Q

Foods rich in beta-carotene include:

A

cantaloupe

sweet potatoes.

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16
Q

A(n) _____ bond is formed between the amine group end of one amino acid and the acid group end of the next amino acid in a protein.

A

peptide

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17
Q

The Academy of Nutrition and Dietetics recommends _____ grams protein per kilogram of body weight each day for an endurance athlete.

A

1.2 to 1.4

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18
Q

Which of the following factors does not influence how much glucose a person uses during physical activity?

A

age of the person exercising

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19
Q

For athletes, the path to bigger muscles includes

A

vigorous physical training.

well-timed meals.

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20
Q

The psychological desire to eat is referred to as:

A

appetite

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21
Q

All of the following are fat-soluble vitamins except:

A 
a.
vitamin A.
c.
vitamin C.
b.
vitamin D.
d.
vitamin K.
****Vitamin C
22
Q

Which of the following accounts for the differences among the various amino acids?

A

the side chain

23
Q

Important roles of vitamin D include all of the following

A

cell growth and specialization.

influence over hair follicles.

influence over reproductive system cells.

24
Q

Vitamin A, C, and E serve as:

A

an antioxidant

25
Q

Strategies that help endurance athletes maintain their blood glucose concentrations for as long as they can include:

A

eating a high-carbohydrate diet regularly.

taking in glucose during endurance activities

26
Q

By definition, a vitamin is all of the following except:

A 
a.
an organic compound.
c.
needed in minute amounts.
b.
indispensable to body function.
****d.a non-essential nutrient.
27
Q

Negative nitrogen balance occurs in:

A

a surgery patient

28
Q

Which one of the following foods is a good source of vitamin C?:

A

Red bell peppers

29
Q

Which of the following is based on weight and height and used in clinical settings to assess weight status?

A

BMI

30
Q

The B vitamins work together with enzymes in the metabolism of energy nutrients and in the making of new cells. T/F

A

True

31
Q

Any disease that produces _____ malabsorption can bring about deficiencies of vitamins A, D, E, and K.

A

fat

32
Q

Vitamin A plays an important role in:

A

maintenance of body linings

reproduction

33
Q

When amino acids are degraded for energy, their amine groups are stripped off and used elsewhere or incorporated by the liver into:

A

Urea

34
Q

All of the following are involved in signaling satiation except:

A 
a.
the stomach.
c.
the brain's hypothalamus.
b.
the small intestine.
d.
****the heart.d
35
Q

The body normally makes tyrosine from the essential amino acid:

A

phenylalanine.

36
Q

In the early minutes of an activity, _____ provides the majority of energy the muscles use to go into action

A

muscle glycogen

37
Q

No single body composition or weight suits everyone; needs vary by gender, lifestyle, and stage of life T/F?

A

True

38
Q

All of the following factors are associated with a higher basal metabolic rate except:

A 
a.
stress.
c.
fever.
b.
*******starvation.
d.
youth
39
Q

Proteins attract water and hold it within blood vessels, preventing it from freely flowing into the spaces between the cells. This is an example of how protein is used for:

A

maintaining fluid and electrolyte balance

40
Q

Vitamin D deficiency in children can cause bowed legs, an abnormality seen in the disease rickets t/f?

A

True

41
Q

What is one symptom of a beta-carotene toxicity?

A

bright yellow skin

42
Q

All of the following are significant food sources of vitamin D except:

A 
a.
salmon.
c.
sardines.
b.
*******rolled oats.
d.
fortified milk.
43
Q

A body mass index of 25.0 to 29.9 in an adult indicates:

A

overweight

44
Q

The vitamin D deficiency disease in adults is known as

A

osteomalacia.

45
Q

How many amino acids are considered to be essential amino acids?

A

9

46
Q

According to the movie about the Starvation Study conducted during WWII, all of the following were challenging symptoms of semi-starvation, except?

A 
a.
depression
c.
physical symptoms such as coldness
b.
*****increased sex drive
d.
obsession with food
47
Q

Excess fat _____ represents a greater risk to health than excess fat elsewhere on the body.

A

deep within the abdomen

48
Q

The main function of vitamin K is:

A

to help activate proteins that help clot the blood.

49
Q

Which of the following B vitamins is especially important for women of childbearing age to prevent neural tube defects?

A

Folate

50
Q

According to the lecture on Health at Every size, competent eating is described as;

A

balanced between permission to eat desired food with discipline to plan structured meals and snacks

HNF exam 3 (4 decks)

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