Nutrition Test #2

Which of the following is not a function of fats? A. They provide essential fatty acids for normal physiological functioning. B. They serve as the primary source of energy during moderate to high-intensity exercise. C. They add flavor and texture to foods. D. They provide 9 calories per gram, helping athletes meet their daily energy needs.

Which of the following are the three categories of lipids? A. Fatty acids, phospholipids, sterols B. Diglycerides, glycerols, phospholipids C. Fatty acids, glycerols, sterols D. Triglycerides, phospholipids, sterols

Which of the following is the predominant form of fats found in the human diet? A. Phospholipids B. Glycerols C. Triglycerides D. Free fatty acids

Which of the following is not true of sterols? A. They contain fatty acids. B. They are hydrophobic and lipophilic. C. They are found in both plants and animals. D. Cholesterol is an example of a sterol

Which of the following is the RDA for fats? A. 20 grams B. 65 grams C. 100 grams D. An RDA has not been established for fats.

What is the predominate form of fat in fish, walnuts, and flaxseed? A. Monounsaturated fats B. Polyunsaturated fats C. Saturated fats D. Trans fats

. If a product contains 100 calories and 5 grams of fat per serving, what is the percentage of calories from fat in the product? A. 5% B. 20% C. 35% D. 45%

Which of the following adaptations to endurance training does not improve an athlete's ability to utilize fats for energy? A. Increased muscle blood flow B. Larger and more numerous mitochondria C. Increased quantities of enzymes involved in fat metabolism D. Improved transport of fat into adipose tissue

Which of the following converts fats into energy? A. The anaerobic system B. The aerobic system C. The phosphogen system D. Transamination

When should athletes consume a high-fat diet (~60 to 70% of total calories)? A. During a single meal immediately prior to training/competition B. During the 2 weeks leading up to an important training session/competition C. During the 2 months leading up to an important training session/competition D. Athletes should never consume a high-fat diet.

Which of the following is a difference between long chain triglycerides (LCTs) and medium chain triglycerides (MCTs)? A. MCTs consist of a glycerol backbone and only two fatty acids. B. MCTs are dietary fats widely found in foods. C. MCTs can be absorbed into the portal vein. D. MCTs are oxidized slowly.

Which molecule makes up the backbone of all triglycerides? A. Eicosanoid B. Glycerol C. Phospholipid D. Fatty acid

Which of the following statements is true? A. The omega end of a fatty acid molecule is the acid portion of the molecule. B. A fatty acid is a polymer of glucose molecules. C. A fatty acid has a chain of carbons bonded to each other and to hydrogen atoms. D. Most fatty acids in food are water-soluble.

When she prepares food, Felicia wants to use more sources of unsaturated fat than saturated fats. Which of the following fats supplies more unsaturated fat than saturated fat? A. Butter B. Cream cheese C. Olive oil D. All of the choices

Which of the following statements is true? A. Food fat is not a source of essential nutrients. B. In foods, fats add taste and contribute to satiety. C. Fatty meals empty more rapidly from the stomach than high-carbohydrate meals. D. Liquid oils can be made into solid fats by the process of emulsification.

Solid fats generally have a high proportion of ____ fatty acids. A. Unsaturated B. Saturated C. Polyunsaturated D. Monounsaturated

Which of the following foods naturally contains cholesterol? A. Corn oil B. Cashew nuts C. Unsalted butter D. All of the above

Which of the following foods is a naturally rich source of polyunsaturated fatty acids? A. Raw cherries B. Whole milk C. Corn oil D. Ground beef

Which of the following statements is true? A. LDL transports cholesterol to tissues. B. High levels of HDL cholesterol are associated with increased risk of heart disease. C. Foods that contain cholesterol should be avoided because the substance is toxic to human cells. D. A diet that is high in saturated fat helps reduce high blood cholesterol levels.

Which of the following is a good example of a fat? A. A piece of chicken B. A banana C. A pat of margarine D. Some green beans

Which of the following lists the correct sequence of metabolic pathways to aerobically break down fats for energy? A. Glycolysis, citric acid cycle, electron transport chain B. Beta oxidation, glycolysis, citric acid cycle, electron transport chain C. Beta oxidation, citric acid cycle, electron transport chain D. Deamination, citric acid cycle, beta oxidation, electron transport chain

MCT may enhance endurance performance because: A. They do not cause gastrointestinal distress. B. They are oxidized at a lower rate than LCT. C. They can be absorbed rapidly. D. They increase the utilization of protein for energy

Fat oxidation decreases as exercise intensity increases because: A. The phosphagen system has an unlimited capacity to produce ATP. B. The aerobic system can only use carbohydrate for energy. C. The anaerobic system is a very complex, multi-process pathway. D. The aerobic system has a slow rate of ATP production.

The aerobic breakdown of fats occurs in the ___________ of cells. A. Nucleus B. Ribosomes C. Mitochondria D. Golgi apparatus

Lipids are hydrophobic and lipophilic

Carbohydrates, proteins, and fats consumed in excess of daily needs will be converted into lipids within the body.

Phospholipids are found in both plants and animals and have a unique molecular structure that allows them to be both fat- and water-soluble.

When the carbons in a fatty acid chain are all linked by single bonds, the fatty acid is termed unsaturated.

Omega fatty acid classification signifies the location of the first double bond from the carboxyl acid end of a fatty acid chain.

Linolenic acid is a common omega-3 fatty acid found in seafood, nuts, seeds, and green leafy vegetables.

Linoleic acid is the most common omega-6 fatty acid; it is found mainly in safflower, corn, and sunflower oils.

Cholesterol is considered to be an essential nutrient

It is not essential to replace fats used during exercise by consuming certain quantities or types of fat immediately following training or competition.

Linoleic acid and linolenic acid are essential fatty acids.

Substances that are fat-soluble are termed lipophilic.

Trans fatty acids are not common in nature but are formed during the process of hydrogenation.

VLDL are made in the lacteal of the small intestine.

n-3 fatty acids make group 3 prostanoids

The lipoxygenase pathway makes leukotrienes.

. LPL is an enzyme in the blood vessel wall.

HDL increase with alcohol consumption

Which of the following constitutes the basic structure of an amino acid? A. An amino group B. A carboxylic acid group C. A carbon side chain D. All of the above

Which of the following elements is found within the molecular structure of amino acids? A. Hydrogen B. Carbon C. Oxygen D. Nitrogen E. All of the above

What type of bond is formed between the amino acids of proteins? A. Peptide B. Condensation C. Essential D. Catabolic E. None of the above

Which of the following is a chemical process that results in the formation of water? A. Dehydration B. Condensation C. Matriculation D. Substitution E. None of the above

Which of the following is true of amino acids? A. Essential amino acids are produced by the body. B. Conditionally essential amino acids become essential under unusual circumstances. C. Nonessential amino acids are not needed to make proteins and thus serve little purpose in the body. D. There are 11 essential amino acids. E. All of the above

A polypeptide has how many amino acids? A. 2 B. 3 C. 10 D. More than 10

Which of the following is true of high-quality proteins? A. They are also complete proteins. B. They are derived primarily from animal sources. C. They contain extra amino acids that can be used for making other amino acids. D. They are more easily digested by the body compared to lower-quality proteins. E. All of the above

Which of the following best describes "complementing proteins"? A. Proteins that provide a full complement of nonessential amino acids. B. Proteins that cannot be made by the body and thus must be consumed in the diet. C. Protein sources that when mixed together supply all of the essential amino acids. D. Proteins that come only from plant sources. E. All of the above

Which athletes should be most concerned about "complementing proteins"? A. Athletes who do not eat red meat, but do eat fish and chicken B. Athletes who consume no red meat, but do eat eggs and consume dairy products C. Athletes who eat red meat at every meal D. Athletes who are strict vegetarians and eat only plant foods E. Athletes who are vegetarians but consume dairy products

Which of the following types of protein is composed of the shortest chain of amino acids? A. Oligopeptides B. Dipeptides C. Tripeptides D. Polypeptides E. Monopeptides

Which of the following is not true regarding protein intake? A. The RDA for protein is 1.0 gram/kilogram of body weight. B. Athletes involved in intense training appear to require more than the RDA. C. Sport nutritionists recommend that most athletes consume approximately 1.2 to 2.0 grams/kg of body weight. D. The total number of calories consumed in the form of proteins should not exceed 30 to 35% of total daily calories.

Proteins that function to catalyze biochemical reactions in the body are known as A. limiting proteins. B. complementing proteins. C. essential amino acids. D. enzymes. E. extracellular proteins.

Which of the following is true if an athlete is in a state of positive nitrogen balance? A. Their protein consumption is greater than their protein excretion. B. Their protein consumption is less than their protein excretion. C. Their protein consumption equals their protein excretion. D. It indicates that lean body tissue is being broken down by the body. E. None of the above

Jack is a 220-pound high school shot putter who reports that he is consuming 350 grams of protein a day. Which of the following statements is true? A. Jack should consider increasing his protein intake to 400 grams per day. B. Jack is consuming more than the recommended amount of protein for strength/power athletes. C. Jack's protein intake is within the recommended range for strength/power athletes. D. Jack should strive to get at least 40% of his total daily calories from protein. E. None of the above

. Jill is a 115-pound marathoner who is training hard for her next race. She is concerned about her protein intake and has come to you for help. Which of the following would be a prudent recommendation regarding protein intake? A. Jill should consume approximately 35 to 40% of her total daily calories from proteins. B. Jill doesn't really need to concern herself with protein intake because she is an endurance athlete. C. Jill should buy a good protein supplement and supplement her diet three times per day. D. Jill should try to consume at least 62 grams of protein per day. E. All of the above

Which of the following dietary and training factors does not affect protein recommendations? A. Quality of dietary protein B. Exercise intensity and duration C. Carbohydrate availability D. Gender E. Age

Which of the following food sources provides the most dietary protein? A. Black beans B. Bananas C. Broccoli D. Skim milk E. Brown rice

John is a soccer player who is trying to gain weight during the off season. His total daily caloric intake is 3,500 calories. Currently, he is consuming, on average, about 100 grams of protein per day. Approximately what percent of his daily calories are coming from protein? A. 45% B. 25% C. 11% D. 5% E. 32%

Compared to a polysaccharide molecule, a protein molecule A. is comprised of amino acids. B. has nitrogen in its chemical structure. C. provides about the same amount of energy per gram. D. All of the choices

Jacob is a healthy, active 14-year-old boy. Recently, he began to experience a growth spurt. Based on this information, his body is in: A. Positive nitrogen balance B. Activated nitrogen balance C. Nitrogen balance D. Negative nitrogen balance

Which of the following foods is a source of incomplete protein? A. Cottage cheese B. Pistachio nuts C. Chicken D. Eggs

What element is found in protein but not in carbohydrates or fats? A. Oxygen B. Hydrogen C. Carbon D. Nitrogen

The primary functions of protein in the human body include the following, except: A. Providing energy to cells B. Synthesizing hormones C. Repairing damaged tissue D. Maintaining fluid balance

Tony is a 180-pound Olympic weightlifter. How much protein should he be consuming daily? A. 60 grams B. 82 grams C. 98 grams D. 130 grams

If an athlete is eating a low-carbohydrate diet, protein needs: A. Stay the same B. Decrease C. Increase D. Will vary based on age

If an athlete wants to gain lean body mass, he/she should: A. Consume adequate calories and carbohydrate, while exercising regularly B. Consume conditionally essential amino acids and essential fatty acids C. Consume high-glycemic-index foods and exercise regularly D. Consume adequate calories and protein, while exercising regularly

The branched chain amino acids include all of the following except: A. Leucine B. Lysine C. Valine D. Isoleucine

Amino acids that can be made by the body are called: A. Essential B. Conditionally essential C. Nonessential D. Conditionally nonessential

What is the % of calories from protein in one serving of a food product that has 145 calories and 6 grams of protein per serving? A. 10.5% B. 13 % C. 17% D. 37%

Proteins are composed of amino acids linked together via peptide bonds.

Essential amino acids cannot be made by the body and must come from the diet.

The carbon side chain of an amino acid is what makes it different from other amino acids.

Dipeptides are proteins composed of 3 to 10 amino acids

The primary structure of a protein refers to the sequence of amino acids forming that protein.

The vast majority of plant proteins can be classified as incomplete proteins.

When consumed together, grains and legumes are good complementing protein sources.

An "incomplete protein" is a protein that contains amino acids that cannot be used by the body.

A "positive nitrogen balance" indicates that dietary protein intake is greater than protein loss.

The nutritional goal for most athletes should be to achieve a positive nitrogen balance.

Current research supports the idea that athletes have higher protein needs than nonathletes.

Vegetarian athletes have slightly higher protein needs compared to nonvegetarian athletes, due to the intake of incomplete protein food sources.

Athletes should strive to maintain adequate intake of carbohydrates due to the fact that carbohydrate availability spares proteins.

The excessive consumption of proteins offers athletes more benefits than risks with regard to health and sport performance.

Research indicates that ingesting proteins prior to training can decrease muscle catabolism and increase muscle synthesis.

Athletes should experiment ahead of time with pregame meals, particularly those with a higher protein content, to minimize the risk of abdominal discomfort during actual games.

Foods high in protein take longer to digest and absorb than those high in carbohydrates.

Leucine, isoleucine, and valine are all branched chain amino acids.

Deaminases move amino groups from one carbon skeleton to another.