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Williams’ Nutrition for Health, Fitness and Sport 12Th Edition By Eric Rawson – Test Bank
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Nutrition for Health, Fitness & Sport, 12e (Williams)
Chapter 2 Healthful Nutrition for Fitness and Sport
1) Three keys to a healthy diet are moderation, balance, and ________.
- A) availability
- B) variety
- C) quality
- D) complementarity
Answer: B
Section: Introduction
Topic: Nutrition Basics
Bloom’s: 1. Remember
Learning Outcome: 02.03 Discuss the concept of a balanced diet and the basic components and recommendations of the MyPlate food guide.
2) Nutrients that the body needs, but cannot produce at all, or in adequate amounts, are called ________.
- A) essential nutrients
- B) dispensable nutrients
- C) nonessential nutrients
- D) nondispensable nutrients
Answer: A
Section: Essential Nutrients and Recommended Nutrient Intakes
Topic: Nutrition Basics
Bloom’s: 1. Remember
Learning Outcome: 02.01 List the six major classes of nutrients that are essential for human nutrition and identify specific nutrients within each class.
3) Macronutrients ________.
- A) may provide energy, but do not support growth and development of body tissues
- B) have a daily requirement that is less than a few grams
- C) include carbohydrates, fats, and proteins
- D) provide no kcals
Answer: C
Section: Essential Nutrients and Recommended Nutrient Intakes
Topic: Nutrition Basics
Bloom’s: 1. Remember
Learning Outcome: 02.01 List the six major classes of nutrients that are essential for human nutrition and identify specific nutrients within each class.
4) Which of the following is an example of a micronutrient?
- A) Vitamin C
- B) Protein
- C) Carbohydrates
- D) Fats
Answer: A
Section: Essential Nutrients and Recommended Nutrient Intakes
Topic: Nutrition Basics
Bloom’s: 1. Remember
Learning Outcome: 02.01 List the six major classes of nutrients that are essential for human nutrition and identify specific nutrients within each class.
Activity Type: New
5) Which of the following is an example of a macronutrient?
- A) Protein
- B) Water
- C) Vitamin D
- D) Sodium
Answer: A
Section: Essential Nutrients and Recommended Nutrient Intakes
Topic: Nutrition Basics
Bloom’s: 1. Remember
Learning Outcome: 02.01 List the six major classes of nutrients that are essential for human nutrition and identify specific nutrients within each class.
Activity Type: New
6) Of the water-soluble vitamins, only folic acid and vitamin B12 are considered essential nutrients.
Answer: FALSE
Section: Essential Nutrients and Recommended Nutrient Intakes
Topic: Nutrition Basics
Bloom’s: 2. Understand
Learning Outcome: 02.01 List the six major classes of nutrients that are essential for human nutrition and identify specific nutrients within each class.
Activity Type: New
7) What is the term used to describe the average daily dietary intake that is sufficient to meet the nutrient requirement of nearly all (97–98%) healthy individuals of a given life-stage/sex group?
- A) Tolerable Upper Intake Limit (UL)
- B) Estimated Average Requirement (EAR)
- C) Daily Value (DV)
- D) Recommended Dietary Allowance (RDA)
Answer: D
Section: Essential Nutrients and Recommended Nutrient Intakes
Topic: Nutrition Basics; Dietary Requirements
Bloom’s: 1. Remember
Learning Outcome: 02.02 Explain the development of the DRIs and explain the meaning of their various components, including the RDA, AI, AMDR, UL, EAR, and EER.
8) The ________ represents the average need for a particular nutrient for healthy adults in a given life-stage/sex group.
- A) estimated average requirement
- B) adequate intake
- C) tolerable upper intake level
- D) recommended dietary allowance
Answer: A
Section: Essential Nutrients and Recommended Nutrient Intakes
Topic: Nutrition Basics; Dietary Requirements
Bloom’s: 2. Understand
Learning Outcome: 02.02 Explain the development of the DRIs and explain the meaning of their various components, including the RDA, AI, AMDR, UL, EAR, and EER.
Activity Type: New
9) Which of the following are components of the Dietary Reference Intakes (DRI’s)?
- A) RDA, AI, UL
- B) RDA, AMDR, and DV
- C) DV, RDA, and AI
- D) DV, EAR, UL
Answer: A
Section: Essential Nutrients and Recommended Nutrient Intakes
Topic: Nutrition Basics; Dietary Requirements
Bloom’s: 1. Remember
Learning Outcome: 02.02 Explain the development of the DRIs and explain the meaning of their various components, including the RDA, AI, AMDR, UL, EAR, and EER.
Activity Type: New
10) You are working with a friend to plan her diet and are wanting to determine how much vitamin K is recommended for a 20-year-old, healthy female. Using the Dietary Reference Intakes, you should look at the Adequate Intake for vitamin K for 20-year-old females. This will tell you about how much vitamin K your friend should consume daily.
Answer: TRUE
Section: Essential Nutrients and Recommended Nutrient Intakes
Topic: Nutrition Basics; Dietary Requirements
Bloom’s: 2. Understand
Learning Outcome: 02.02 Explain the development of the DRIs and explain the meaning of their various components, including the RDA, AI, AMDR, UL, EAR, and EER.
Activity Type: New
11) According to the Acceptable Macronutrient Distribution Ranges (AMDR’s), healthy adults should consume ________ percent of total daily kcals from carbohydrates.
- A) 45–65
- B) 20–35
- C) 10–35
- D) 50–70
Answer: A
Section: Essential Nutrients and Recommended Nutrient Intakes
Topic: Nutrition Basics; Dietary Requirements
Bloom’s: 1. Remember
Learning Outcome: 02.02 Explain the development of the DRIs and explain the meaning of their various components, including the RDA, AI, AMDR, UL, EAR, and EER.
Activity Type: New
12) According to the Acceptable Macronutrient Distribution Ranges (AMDR’s), healthy adults should consume ________ percent of total daily kcals from protein.
- A) 10–35
- B) 20–35
- C) 45–65
- D) 30–50
Answer: A
Section: Essential Nutrients and Recommended Nutrient Intakes
Topic: Nutrition Basics; Dietary Requirements
Bloom’s: 1. Remember
Learning Outcome: 02.02 Explain the development of the DRIs and explain the meaning of their various components, including the RDA, AI, AMDR, UL, EAR, and EER.
Activity Type: New
13) Hazel consumes approximately 1,600 kcals daily. If she would like to consume 30% of her total daily kcals from fat, Hazel should eat approximately ________ grams of fat daily.
- A) 53
- B) 480
- C) 120
- D) 69
Answer: A
Section: Essential Nutrients and Recommended Nutrient Intakes
Topic: Nutrition Basics; Dietary Requirements
Bloom’s: 3. Apply
Learning Outcome: 02.02 Explain the development of the DRIs and explain the meaning of their various components, including the RDA, AI, AMDR, UL, EAR, and EER.
Activity Type: New
14) Bo is a 25-year-old healthy male who eats approximately 3,000 daily kcals. He maintains an active lifestyle, exercising 5–6 days per week. According to the AMDR’s, Bo could follow a diet that is 50% carbohydrates, 25% fat, and 25% protein and be within the AMDR guidelines for adults.
Answer: TRUE
Section: Essential Nutrients and Recommended Nutrient Intakes
Topic: Nutrition Basics; Dietary Requirements
Bloom’s: 2. Understand
Learning Outcome: 02.02 Explain the development of the DRIs and explain the meaning of their various components, including the RDA, AI, AMDR, UL, EAR, and EER.
Activity Type: New
15) The MyPlate recommendations emphasize all of the following except ________.
- A) weight loss
- B) variety in food choices
- C) regular physical activity
- D) balanced nutrient intake
Answer: A
Section: The Balanced Diet and Nutrient Density
Topic: Nutrition Basics; Healthy Diet Guidelines
Bloom’s: 2. Understand
Learning Outcome: 02.03 Discuss the concept of a balanced diet and the basic components and recommendations of the MyPlate food guide.
Activity Type: New
16) Nutrient density ________.
- A) is an important concept based on food processing and fortification
- B) will automatically increase by increasing the amount of dietary fat and sugar consumed
- C) is when a food possesses a significant amount of specific nutrients per serving relative to its caloric content
- D) is an indicator of food irradiation
Answer: C
Section: The Balanced Diet and Nutrient Density
Topic: Nutrition Basics; Healthy Diet Guidelines
Bloom’s: 1. Remember
Learning Outcome: 02.03 Discuss the concept of a balanced diet and the basic components and recommendations of the MyPlate food guide.
17) When considering the key-nutrient concept, which of the following statements is false?
- A) The theory is based on the eight nutrients central to human nutrition
- B) Highly processed foods to which some vitamins have been added are acceptable to this concept
- C) If the key nutrients are adequate in your diet, you will probably receive an ample supply of all nutrients essential to humans
- D) MyPlate can be a useful guide to securing the key nutrients, if one keeps in mind that there is some variation in the proportion of the nutrients within each food group
Answer: B
Section: The Balanced Diet and Nutrient Density
Topic: Nutrition Basics; Healthy Diet Guidelines
Bloom’s: 2. Understand
Learning Outcome: 02.03 Discuss the concept of a balanced diet and the basic components and recommendations of the MyPlate food guide.
18) According to MyPlate guidelines, consuming ________ will provide 1 ounce of grains.
- A) 1 slice of bread
- B) 1/2 cup ready-to-eat cereal
- C) 1 cups cooked pasta
- D) 2 tortillas
Answer: A
Section: The Balanced Diet and Nutrient Density
Topic: Nutrition Basics; Healthy Diet Guidelines
Bloom’s: 2. Understand
Learning Outcome: 02.03 Discuss the concept of a balanced diet and the basic components and recommendations of the MyPlate food guide.
Activity Type: New
19) According to MyPlate guidelines, consuming ________ will provide 1 ounce of protein foods.
- A) 1 Tbsp peanut butter
- B) 2 eggs
- C) 2 ounces lean meat
- D) 1 ounce nuts
Answer: A
Section: The Balanced Diet and Nutrient Density
Topic: Nutrition Basics; Healthy Diet Guidelines
Bloom’s: 2. Understand
Learning Outcome: 02.03 Discuss the concept of a balanced diet and the basic components and recommendations of the MyPlate food guide.
Activity Type: New
20) According to the MyPlate guidelines, healthy adults should avoid low-fat or fat-free dairy products and focus on whole-fat dairy products, including whole milk and cheese.
Answer: FALSE
Section: The Balanced Diet and Nutrient Density
Topic: Nutrition Basics; Healthy Diet Guidelines
Bloom’s: 2. Understand
Learning Outcome: 02.03 Discuss the concept of a balanced diet and the basic components and recommendations of the MyPlate food guide.
Activity Type: New
21) According to the MyPlate guidelines, which of the following recommendations is false?
- A) Choose solid fats, such as butter, instead of oils
- B) Eat at least half of all grains as whole grains
- C) Choose a variety of lean protein-rich foods
- D) Select fresh, frozen, or dried fruit more than juice
Answer: A
Section: The Balanced Diet and Nutrient Density
Topic: Nutrition Basics; Dietary Requirements
Bloom’s: 2. Understand
Learning Outcome: 02.03 Discuss the concept of a balanced diet and the basic components and recommendations of the MyPlate food guide.
Activity Type: New
22) Which statement about the typical American diet is FALSE?
- A) Many Americans eat too much saturated fat.
- B) Many Americans eat too many kcals.
- C) Many Americans consume too much calcium.
- D) Many Americans do not eat enough fiber-rich foods.
Answer: C
Section: The Balanced Diet and Nutrient Density
Topic: Nutrition Basics; Healthy Diet Guidelines
Bloom’s: 1. Remember
Learning Outcome: 02.03 Discuss the concept of a balanced diet and the basic components and recommendations of the MyPlate food guide.
23) Which of the following would be considered a source of empty kcals?
- A) Solid fats and added sugars
- B) Oils and starchy vegetables
- C) Berries and oils
- D) Grains and added sugars
Answer: A
Section: The Balanced Diet and Nutrient Density
Topic: Nutrition Basics; Dietary Requirements
Bloom’s: 2. Understand
Learning Outcome: 02.03 Discuss the concept of a balanced diet and the basic components and recommendations of the MyPlate food guide.
Activity Type: New
24) Which of the following statements about the Exchange System is true?
- A) The Exchange System is a guide that helps consumers estimate the kcal, protein, carbohydrate, and fat in common food sources.
- B) The Exchange System is widely used by health professionals in meal planning.
- C) Like MyPlate, the Exchange System groups foods as fruits, vegetables, protein foods, grains, and dairy foods.
- D) The Exchange System was developed in 2018 by the US Food and Drug Administration.
- E) All of these statements about the Exchange System are true.
Answer: A
Section: The Balanced Diet and Nutrient Density
Topic: Nutrition Basics; Healthy Diet Guidelines
Bloom’s: 2. Understand
Learning Outcome: 02.03 Discuss the concept of a balanced diet and the basic components and recommendations of the MyPlate food guide.
Activity Type: New
25) According to the key-nutrient concept, if eight key nutrients are consumed in adequate amounts in the diet, a person will probably be meeting their need for all essential nutrients.
Answer: TRUE
Section: The Balanced Diet and Nutrient Density
Topic: Nutrition Basics; Dietary Requirements
Bloom’s: 1. Remember
Learning Outcome: 02.05 Describe key principles of healthy eating and provide examples for how food might be selected or prepared in order to adhere to these guidelines.
Activity Type: New
26) According to the key-nutrient concept, each of the following nutrients are considered “key” except ________.
- A) fiber
- B) iron
- C) calcium
- D) thiamin
Answer: A
Section: The Balanced Diet and Nutrient Density
Topic: Nutrition Basics; Healthy Diet Guidelines
Bloom’s: 1. Remember
Learning Outcome: 02.05 Describe key principles of healthy eating and provide examples for how food might be selected or prepared in order to adhere to these guidelines.
Activity Type: New
27) Which of the following foods would be considered most nutrient-dense with regard to calcium?
8 oz Greek yogurt: 100 kcals, 400 mg calcium
1 cup low-fat milk: 100 kcals, 300 mg calcium
1 cup ice cream: 400 kcals, 200 mg calcium
1 oz Brie cheese: 90 kcals, 50 mg calcium
- A) Greek yogurt
- B) Low-fat milk
- C) Ice cream
- D) Brie cheese
Answer: A
Section: The Balanced Diet and Nutrient Density
Topic: Nutrition Basics; Dietary Requirements
Bloom’s: 3. Apply
Learning Outcome: 02.05 Describe key principles of healthy eating and provide examples for how food might be selected or prepared in order to adhere to these guidelines.
Activity Type: New
28) According to the 2015–2020 Dietary Guidelines for Americans, less than ________ percent of total daily kcals should be provided by added sugars.
- A) 10
- B) 20
- C) 30
- D) 5
Answer: A
Section: Healthful Dietary Guidelines
Topic: Nutrition Basics; Healthy Diet Guidelines; Dietary Requirements
Bloom’s: 1. Remember
Learning Outcome: 02.04 Explain the key recommendations of the 2015-2020 Dietary Guidelines for Americans, including recommendations for saturated fat, added sugars, and sodium intake.
Activity Type: New
29) To meet the recommendations of the 2015–2020 Dietary Guidelines for Americans, healthy adults should consume less than ________ percent of total daily kcals from saturated fats.
- A) 10
- B) 20
- C) 30
- D) 5
Answer: A
Section: Healthful Dietary Guidelines
Topic: Nutrition Basics; Healthy Diet Guidelines; Dietary Requirements
Bloom’s: 1. Remember
Learning Outcome: 02.04 Explain the key recommendations of the 2015-2020 Dietary Guidelines for Americans, including recommendations for saturated fat, added sugars, and sodium intake.
Activity Type: New
30) Karlie has been planning her dietary according to the recommendations of the 2015–2020 Dietary Guidelines for Americans. Based on these guidelines, Karlie should consume less than 3,000 mg of sodium daily.
Answer: FALSE
Section: Healthful Dietary Guidelines
Topic: Nutrition Basics; Healthy Diet Guidelines; Dietary Requirements
Bloom’s: 1. Remember
Learning Outcome: 02.04 Explain the key recommendations of the 2015-2020 Dietary Guidelines for Americans, including recommendations for saturated fat, added sugars, and sodium intake.
Activity Type: New
31) Which of the following statements about the Mediterranean diet is FALSE?
- A) Red meats are emphasized in the diet.
- B) The diet includes significant amounts of olive oil.
- C) The diet emphasizes enjoying meals with family and friends.
- D) The diet has been associated with reducing one’s risk for heart disease, diabetes, and obesity.
- E) Plant-based foods are important in the diet.
Answer: A
Section: Healthful Dietary Guidelines
Topic: Nutrition Basics; Healthy Diet Guidelines
Bloom’s: 2. Understand
Learning Outcome: 02.05 Describe key principles of healthy eating and provide examples for how food might be selected or prepared in order to adhere to these guidelines.
Activity Type: New
32) Which of the following statements are in line with the recommendations of the Prudent Healthy Diet?
- A) Limit consumption of added sugars from sugar-sweetened beverages
- B) Prepare foods with less salt
- C) Emphasize fruits, vegetables, whole-grains, legumes, and other plant-based foods
- D) Select lean sources of protein
- E) All of these statements are in line with the Prudent Healthy Diet recommendations
Answer: E
Section: Healthful Dietary Guidelines
Topic: Nutrition Basics; Healthy Diet Guidelines; Dietary Requirements
Bloom’s: 2. Understand
Learning Outcome: 02.05 Describe key principles of healthy eating and provide examples for how food might be selected or prepared in order to adhere to these guidelines.
Activity Type: New
33) Which of the following is NOT a recommended dietary guideline associated with the Prudent Healthy Diet?
- A) Maintain a healthy body weight
- B) Eat a variety of wholesome, natural foods
- C) Choose a diet rich in whole grains
- D) Choose a diet low in total fat and saturated fat
- E) Take a daily one-a-day multivitamin/mineral tablet with at least twice the RDA for all vitamins and minerals
Answer: E
Section: Healthful Dietary Guidelines
Topic: Nutrition Basics; Healthy Diet Guidelines
Bloom’s: 2. Understand
Learning Outcome: 02.05 Describe key principles of healthy eating and provide examples for how food might be selected or prepared in order to adhere to these guidelines.
34) Recommendations of both the Prudent Healthy Diet and MyPlate are to consume at least ________ of grains from whole grain sources.
- A) half
- B) one-third
- C) two-thirds
- D) one-quarter
Answer: A
Section: Healthful Dietary Guidelines
Topic: Nutrition Basics; Healthy Diet Guidelines; Dietary Requirements
Bloom’s: 2. Understand
Learning Outcome: 02.05 Describe key principles of healthy eating and provide examples for how food might be selected or prepared in order to adhere to these guidelines.
Activity Type: New
35) One of the recommendations of the Prudent Healthy Diet is to “Choose a diet adequate in calcium and iron.” Consuming enough calcium and iron is particularly important to males given their larger body frame size and muscle mass.
Answer: FALSE
Section: Healthful Dietary Guidelines
Topic: Nutrition Basics; Healthy Diet Guidelines; Dietary Requirements
Bloom’s: 2. Understand
Learning Outcome: 02.05 Describe key principles of healthy eating and provide examples for how food might be selected or prepared in order to adhere to these guidelines.
Activity Type: New
36) Adrianna prepares most of the meals at home for her family and wants to ensure she is using good food safety practices. All of the following are recommended except ________.
- A) refrigerate foods within three hours to a temperature of 45 degrees F
- B) separate ready-to-eat foods from foods that will need to be prepared
- C) use a food thermometer to check internal cooking temperatures when preparing cooked foods
- D) wash cutting boards, cooking utensils, and dishes regularly
Answer: A
Section: Healthful Dietary Guidelines
Topic: Nutrition Basics; Healthy Diet Guidelines
Bloom’s: 2. Understand
Learning Outcome: 02.05 Describe key principles of healthy eating and provide examples for how food might be selected or prepared in order to adhere to these guidelines.
Activity Type: New
37) If foods are not selected carefully, strict vegetarians may consume inadequate amounts of ________.
- A) vitamin A
- B) vitamin C
- C) calcium
- D) potassium
Answer: C
Section: Vegetarianism
Topic: Nutrition Basics; Healthy Diet Guidelines
Bloom’s: 1. Remember
Learning Outcome: 02.06 Describe the various classes of vegetarians, what foods may be consumed in vegetarian diets, and the potential health benefits of following a vegetarian diet.
38) To obtain protein complementarity, you would combine rice with ________.
- A) wheat
- B) oats
- C) corn
- D) black beans
Answer: D
Section: Vegetarianism
Topic: Nutrition Basics; Healthy Diet Guidelines
Bloom’s: 1. Remember
Learning Outcome: 02.06 Describe the various classes of vegetarians, what foods may be consumed in vegetarian diets, and the potential health benefits of following a vegetarian diet.
39) Of the following statements, which is true of a healthy vegetarian diet?
- A) A vegetarian diet is always healthier than a diet that includes animal foods.
- B) The major nutritional difference between a nonvegetarian and a vegetarian diet appears to be the higher content of saturated fats and cholesterol in the latter.
- C) A vegetarian diet generally provides more than adequate amounts of nutrients and tends to be lower in kcals than a typical nonvegetarian diet.
- D) Vitamin B12 deficiencies are very rare in a vegan diet.
Answer: C
Section: Vegetarianism
Topic: Nutrition Basics; Healthy Diet Guidelines
Bloom’s: 1. Remember
Learning Outcome: 02.06 Describe the various classes of vegetarians, what foods may be consumed in vegetarian diets, and the potential health benefits of following a vegetarian diet.
40) A/An ________ is a vegetarian who eats no animal products at all.
- A) vegan
- B) ovovegetarian
- C) lactovegetarian
- D) pescovegetarian
Answer: A
Section: Vegetarianism
Topic: Nutrition Basics
Bloom’s: 1. Remember
Learning Outcome: 02.06 Describe the various classes of vegetarians, what foods may be consumed in vegetarian diets, and the potential health benefits of following a vegetarian diet.
Activity Type: New
41) Charlie eats eggs and foods from the dairy group, but does not consume any other animal food products. This type of diet is considered a/an ________ diet.
- A) ovolactovegetarian
- B) vegan
- C) ovovegetarian
- D) lactovegetarian
- E) semivegetarian
Answer: A
Section: Vegetarianism
Topic: Nutrition Basics
Bloom’s: 2. Understand
Learning Outcome: 02.06 Describe the various classes of vegetarians, what foods may be consumed in vegetarian diets, and the potential health benefits of following a vegetarian diet.
Activity Type: New
42) For a vegan, which of the following would NOT be an example of protein complementarity to get a proper mixture of amino acids?
- A) Kidney beans and rice
- B) Bread and navy beans
- C) Kidney beans in a taco shell made from corn and wheat
- D) Pasta with tomato sauce and Italian bread
- E) Pasta e fagioli (pasta fazool) or pasta cooked with navy beans
Answer: D
Section: Vegetarianism
Topic: Nutrition Basics; Healthy Diet Guidelines
Bloom’s: 3. Apply
Learning Outcome: 02.06 Describe the various classes of vegetarians, what foods may be consumed in vegetarian diets, and the potential health benefits of following a vegetarian diet.
43) Which of the following foods would NOT be consumed by a lactovegetarian?
- A) Scrambled eggs
- B) Skim milk
- C) Cheese
- D) Yogurt
- E) Ice cream
Answer: A
Section: Vegetarianism
Topic: Nutrition Basics; Healthy Diet Guidelines
Bloom’s: 1. Remember
Learning Outcome: 02.06 Describe the various classes of vegetarians, what foods may be consumed in vegetarian diets, and the potential health benefits of following a vegetarian diet.
44) A vegetarian-type diet, particularly a vegan diet, may be more healthful than the typical American diet for all of the following reasons except ________.
- A) a vegan diet is higher in easily absorbed iron
- B) a vegan diet is higher in fiber
- C) a vegan diet is lower in saturated fats
- D) a vegan diet usually contains more phytonutrients
- E) a vegan diet is typically lower in cholesterol
Answer: A
Section: Vegetarianism
Topic: Nutrition Basics; Healthy Diet Guidelines
Bloom’s: 2. Understand
Learning Outcome: 02.06 Describe the various classes of vegetarians, what foods may be consumed in vegetarian diets, and the potential health benefits of following a vegetarian diet.
45) Of the following nutrients, the one LEAST likely to be deficient in a vegetarian diet is ________.
- A) fiber
- B) vitamin B-12
- C) calcium
- D) iron
Answer: A
Section: Vegetarianism
Topic: Nutrition Basics; Healthy Diet Guidelines
Bloom’s: 2. Understand
Learning Outcome: 02.06 Describe the various classes of vegetarians, what foods may be consumed in vegetarian diets, and the potential health benefits of following a vegetarian diet.
46) Antioxidant nutrients and phytonutrients that may provide a medical or health benefit are referred to, collectively, as ________.
- A) pharmaceuticals
- B) nutraceuticals
- C) saturated fats
- D) enzymes
Answer: B
Section: Vegetarianism
Topic: Nutrition Basics; Dietary Supplements
Bloom’s: 1. Remember
Learning Outcome: 02.06 Describe the various classes of vegetarians, what foods may be consumed in vegetarian diets, and the potential health benefits of following a vegetarian diet.
47) Which of the following foods is the BEST source of lycopene?
- A) Tomatoes
- B) Onions
- C) Spinach
- D) Blackberries
Answer: A
Section: Vegetarianism
Topic: Nutrition Basics
Bloom’s: 3. Apply
Learning Outcome: 02.06 Describe the various classes of vegetarians, what foods may be consumed in vegetarian diets, and the potential health benefits of following a vegetarian diet.
Activity Type: New
48) Ahmad is a collegiate athlete who follows a vegan diet. A well-planned, appropriately supplemented, vegan diet can support Ahmad’s athletic performance, even at the elite level.
Answer: TRUE
Section: Vegetarianism
Topic: Nutrition Basics; Nutrition Basics; Sports and Exercise Nutrition
Bloom’s: 2. Understand
Learning Outcome: 02.06 Describe the various classes of vegetarians, what foods may be consumed in vegetarian diets, and the potential health benefits of following a vegetarian diet.
Activity Type: New
49) Each of the following nutrients MUST be listed on the Nutrition Facts Panel (2018 food label) except ________.
- A) vitamin C
- B) cholesterol
- C) added sugars
- D) calcium
Answer: A
Section: Consumer Nutrition-Food Labels and Health Claims
Topic: Nutrition Basics
Bloom’s: 1. Remember
Learning Outcome: 02.07 List the nutrients that must be included on a nutrition facts panel and explain how reading food labels may help one consume a healthier diet.
Activity Type: New
50) Which of the following statements about food labels is FALSE?
- A) Food labels are optional in the United States.
- B) The Food and Drug Administration (FDA) provides guidance on nutritional labeling.
- C) Serving sizes on the nutrition facts panel are based on provided standards.
- D) Kcals provided per serving are emphasized as part of the nutrition facts panel.
Answer: A
Section: Consumer Nutrition-Food Labels and Health Claims
Topic: Nutrition Basics
Bloom’s: 2. Understand
Learning Outcome: 02.07 List the nutrients that must be included on a nutrition facts panel and explain how reading food labels may help one consume a healthier diet.
Activity Type: New
51) An ingredient list for a granola bar reads: Brown rice syrup, rolled oats, soy protein isolate, cane syrup, rice flour, sunflower oil, sea salt, cinnamon. Which ingredient is found in the highest concentration in the granola bar?
- A) Brown rice syrup
- B) Cinnamon
- C) Rolled oats
- D) Soy protein isolate
- E) There is not enough information provided to tell.
Answer: A
Section: Consumer Nutrition-Food Labels and Health Claims
Topic: Nutrition Basics
Bloom’s: 2. Understand
Learning Outcome: 02.07 List the nutrients that must be included on a nutrition facts panel and explain how reading food labels may help one consume a healthier diet.
Activity Type: New
52) The new Nutrition Facts Panel (2018) requires the label to provide the grams of dietary fiber, total sugars, and added sugars provided per serving in a particular food or beverage.
Answer: TRUE
Section: Consumer Nutrition-Food Labels and Health Claims
Topic: Nutrition Basics
Bloom’s: 2. Understand
Learning Outcome: 02.07 List the nutrients that must be included on a nutrition facts panel and explain how reading food labels may help one consume a healthier diet.
Activity Type: New
53) Daily values ________.
- A) are required on nutrition facts panels
- B) are the same as RDAs and AIs
- C) are used to determine how much of a micronutrient a person should consume per day
- D) are provided based on a person’s age, gender, and ethnicity
Answer: A
Section: Consumer Nutrition-Food Labels and Health Claims
Topic: Nutrition Basics
Bloom’s: 2. Understand
Learning Outcome: 02.07 List the nutrients that must be included on a nutrition facts panel and explain how reading food labels may help one consume a healthier diet.
Activity Type: New
54) A reduced fat food ________.
- A) provides at least 25% less fat per serving than the regular-fat product
- B) provides at least 50% less fat per serving than the regular-fat product
- C) provides less than 3 grams of fat per serving
- D) provides less than 5 grams of fat per serving
Answer: A
Section: Consumer Nutrition-Food Labels and Health Claims
Topic: Nutrition Basics
Bloom’s: 1. Remember
Learning Outcome: 02.07 List the nutrients that must be included on a nutrition facts panel and explain how reading food labels may help one consume a healthier diet.
Activity Type: New
55) A cereal is being marketed as “high fiber.” To be called high fiber, the cereal must contain ________ grams of fiber or more per serving and be low fat.
- A) 5
- B) 2
- C) 10
- D) 15
Answer: A
Section: Consumer Nutrition-Food Labels and Health Claims
Topic: Nutrition Basics
Bloom’s: 1. Remember
Learning Outcome: 02.07 List the nutrients that must be included on a nutrition facts panel and explain how reading food labels may help one consume a healthier diet.
Activity Type: New
56) Which of the following statements about health claims is false?
- A) Health claims are approved by the United States Department of Agriculture (USDA).
- B) Health claims are approved only if there is significant scientific agreement supporting a relationship between consuming a certain nutrient and prevention of a certain chronic disease.
- C) Approved health claims can be listed by food manufacturers on food labels.
- D) Health claims include language that certain nutrients “may” or “might” impact a specific aspect of health.
Answer: A
Section: Consumer Nutrition-Food Labels and Health Claims
Topic: Nutrition Basics; Dietary Requirements
Bloom’s: 2. Understand
Learning Outcome: 02.07 List the nutrients that must be included on a nutrition facts panel and explain how reading food labels may help one consume a healthier diet.
Activity Type: New
57) Which of the following is an example of a functional food?
- A) Blueberries, soybeans, salmon, and Greek yogurt are all considered functional foods.
- B) Blueberries
- C) Soybeans
- D) Salmon
- E) Greek yogurt
Answer: A
Section: Consumer Nutrition-Food Labels and Health Claims
Topic: Nutrition Basics
Bloom’s: 2. Understand
Learning Outcome: 02.07 List the nutrients that must be included on a nutrition facts panel and explain how reading food labels may help one consume a healthier diet.
Activity Type: New
58) According to the DSHEA, which of the following is NOT considered a dietary supplement?
- A) Tobacco
- B) Vitamin
- C) Mineral
- D) Amino acid
- E) Herb or plant product
Answer: A
Section: Consumer Nutrition-Dietary Supplements and Health
Topic: Nutrition Basics; Dietary Supplements
Bloom’s: 2. Understand
Learning Outcome: 02.08 Identify the various types of dietary supplements and discuss, in general, the potential benefits and risks associated with taking dietary supplements.
Activity Type: New
59) Which of the following individuals could most likely benefit from a vitamin/mineral supplement?
- A) A woman who is pregnant or of child-bearing age
- B) A teenager playing on the high school men’s soccer team
- C) A semivegetarian
- D) An adult under the age of 50
Answer: A
Section: Consumer Nutrition-Dietary Supplements and Health
Topic: Nutrition Basics; Dietary Supplements
Bloom’s: 2. Understand
Learning Outcome: 02.08 Identify the various types of dietary supplements and discuss, in general, the potential benefits and risks associated with taking dietary supplements.
Activity Type: New
60) The Supplement Facts panel on a multivitamin/multimineral and the Nutrition Facts panel on a food product have the same requirements and structural organization to make it easy for consumers.
Answer: FALSE
Section: Consumer Nutrition-Dietary Supplements and Health
Topic: Nutrition Basics; Dietary Supplements
Bloom’s: 2. Understand
Learning Outcome: 02.08 Identify the various types of dietary supplements and discuss, in general, the potential benefits and risks associated with taking dietary supplements.
Activity Type: New
61) In general, a solid precompetition meal should ________.
- A) be eaten about 1 hour prior to competition
- B) provide adequate kcals, primarily from carbohydrates
- C) restrict fluid intake in order to prevent body water retention
- D) contribute to a reverse osmotic effect
Answer: B
Section: Healthful Nutrition: Recommendations for Better Physical Performance
Topic: Nutrition Basics; Sports and Exercise Nutrition
Bloom’s: 1. Remember
Learning Outcome: 02.09 Provide practical recommendations to athletes in relation to optimal nutrition for training and competition to maximize sports performance.
62) Which of the following foods would make a good choice to include in a precompetition meal?
- A) Whole grain pasta
- B) Bean soup
- C) French fries
- D) Spicy shrimp casserole
Answer: A
Section: Healthful Nutrition: Recommendations for Better Physical Performance
Topic: Nutrition Basics; Sports and Exercise Nutrition
Bloom’s: 1. Remember
Learning Outcome: 02.09 Provide practical recommendations to athletes in relation to optimal nutrition for training and competition to maximize sports performance.
63) Caroline goes for a 3–4 mile run nearly every morning before she goes to work. Lately, she has been increasing her distance in preparation for running her first half-marathon in a few months. Caroline normally just drinks a glass of water before she heads out on her run. However, now that she has been going a further distance with each run, she has been feeling sluggish those last couple of miles of the run. To optimize her athletic performance and maintain energy levels, Caroline might consider all of the following except ________.
- A) eat a high-sugar breakfast, such as a bowl of refined cereal, before exercising
- B) eat a breakfast with a moderate amount of protein, such as almonds and fresh berries mixed in with Greek yogurt
- C) eat a breakfast low in fat to avoid GI upset
- D) avoid high-fiber breakfast foods, such as bran cereal
Answer: A
Section: Healthful Nutrition: Recommendations for Better Physical Performance
Topic: Nutrition Basics; Sports and Exercise Nutrition
Bloom’s: 3. Apply
Learning Outcome: 02.09 Provide practical recommendations to athletes in relation to optimal nutrition for training and competition to maximize sports performance.
Activity Type: New
64) Kent belongs to a local cycling club that goes on long bike rides (4–5 hours) two or three days per week. As an endurance athlete, Kent should particularly emphasize ________ in his diet.
- A) carbohydrates
- B) fats
- C) protein
- D) vitamins
Answer: A
Section: Healthful Nutrition: Recommendations for Better Physical Performance
Topic: Nutrition Basics; Sports and Exercise Nutrition
Bloom’s: 2. Understand
Learning Outcome: 02.09 Provide practical recommendations to athletes in relation to optimal nutrition for training and competition to maximize sports performance.
Activity Type: New
65) Nick is a competitive basketball player who generally plays almost the entire game (40 minutes total) each game. He does a lot of running each game, which involves intermittent high-intensity activity. During the game, what dietary advice do you have for Nick to maximize his athletic performance?
- A) Focus on hydration and carbohydrate intake, drinking water and/or a sports drink throughout the game
- B) Focus on protein intake, consuming a protein shake at half-time of the game
- C) Focus on intake of complex carbohydrates, snacking on pretzels or whole-grain crackers during time-outs
- D) Focus on electrolyte intake, taking a salt supplement at half-time
Answer: A
Section: Healthful Nutrition: Recommendations for Better Physical Performance
Topic: Nutrition Basics; Sports and Exercise Nutrition
Bloom’s: 2. Understand
Learning Outcome: 02.09 Provide practical recommendations to athletes in relation to optimal nutrition for training and competition to maximize sports performance.
Activity Type: New
66) For athletes, a precompetition solid meal should typically be eaten about 3 to 4 hours prior to competition to allow the stomach to be relatively empty during the competition, yet hunger sensations minimized and energy levels sufficient.
Answer: TRUE
Section: Healthful Nutrition: Recommendations for Better Physical Performance
Topic: Nutrition Basics; Sports and Exercise Nutrition
Bloom’s: 2. Understand
Learning Outcome: 02.09 Provide practical recommendations to athletes in relation to optimal nutrition for training and competition to maximize sports performance.
Activity Type: New
67) Alana is traveling to Europe to compete in an international alpine skiing competition. Which of the following snack foods could she bring with her that would provide a good source of protein while at the competition venue all day?
- A) Peanut butter
- B) Carrots
- C) Pita bread
- D) Graham crackers
Answer: A
Section: Healthful Nutrition: Recommendations for Better Physical Performance
Topic: Nutrition Basics; Sports and Exercise Nutrition
Bloom’s: 2. Understand
Learning Outcome: 02.09 Provide practical recommendations to athletes in relation to optimal nutrition for training and competition to maximize sports performance.
Activity Type: New
68) For athletes over the age of 50 years, particular attention should be paid to ________ intake as, in some older adults, supplements may be needed to obtain adequate amounts. A deficiency of this nutrient can impact both exercise performance and health.
- A) vitamin B12
- B) sodium
- C) protein
- D) fiber
Answer: A
Section: Healthful Nutrition: Recommendations for Better Physical Performance
Topic: Nutrition Basics; Sports and Exercise Nutrition
Bloom’s: 2. Understand
Learning Outcome: 02.09 Provide practical recommendations to athletes in relation to optimal nutrition for training and competition to maximize sports performance.
Activity Type: New
Nutrition for Health, Fitness & Sport, 12e (Williams)
Chapter 4 Carbohydrates: The Main Energy Food
1) The three major monosaccharides are ________.
- A) glucose, fructose, and glycogen
- B) glucose, glycogen, and sucrose
- C) glucose, fructose, and sucrose
- D) glucose, fructose, and galactose
Answer: D
Section: Dietary Carbohydrates
Topic: Carbohydrates
Bloom’s: 1. Remember
Learning Outcome: 04.01 List the different types of dietary carbohydrates and identify foods typically rich in the different types.
2) Lactose is considered a ________.
- A) disaccharide
- B) monosaccharide
- C) polysaccharide
- D) starch
Answer: A
Section: Dietary Carbohydrates
Topic: Carbohydrates
Bloom’s: 1. Remember
Learning Outcome: 04.01 List the different types of dietary carbohydrates and identify foods typically rich in the different types.
Activity Type: New
3) Complex carbohydrates are primarily found in ________.
- A) starchy vegetables and whole grains
- B) fresh, but not frozen, fruits and vegetables
- C) green, leafy vegetables and fruits
- D) whole grains and citrus fruits
Answer: A
Section: Dietary Carbohydrates
Topic: Carbohydrates
Bloom’s: 1. Remember
Learning Outcome: 04.01 List the different types of dietary carbohydrates and identify foods typically rich in the different types.
4) Amylose is considered a type of ________.
- A) plant starch
- B) dietary fiber
- C) disaccharide
- D) monosaccharide
Answer: A
Section: Dietary Carbohydrates
Topic: Carbohydrates
Bloom’s: 2. Understand
Learning Outcome: 04.01 List the different types of dietary carbohydrates and identify foods typically rich in the different types.
Activity Type: New
5) According to the 2015–2020 Dietary Guidelines for Americans, added sugars should provide no more than 20 percent of a person’s total daily kcal intake.
Answer: FALSE
Section: Dietary Carbohydrates
Topic: Carbohydrates; Healthy Diet Guidelines
Bloom’s: 1. Remember
Learning Outcome: 04.01 List the different types of dietary carbohydrates and identify foods typically rich in the different types.; 04.02 Calculate the approximate number of kcal from carbohydrate that should be included in your daily diet.
Activity Type: New
6) Based on the Adequate Intake (AI) recommendations, a 25-year-old male should consume ________ gram of fiber daily.
- A) 38
- B) 30
- C) 25
- D) 21
Answer: A
Section: Dietary Carbohydrates
Topic: Carbohydrates
Bloom’s: 1. Remember
Learning Outcome: 04.01 List the different types of dietary carbohydrates and identify foods typically rich in the different types.; 04.02 Calculate the approximate number of kcal from carbohydrate that should be included in your daily diet.
Activity Type: New
7) According to the AMDR’s, carbohydrate intake should be ________ percent of total daily kcal intake.
- A) 65–70
- B) 45–65
- C) 10–25
- D) 30–45
Answer: B
Section: Dietary Carbohydrates
Topic: Carbohydrates; Healthy Diet Guidelines
Bloom’s: 1. Remember
Learning Outcome: 04.02 Calculate the approximate number of kcal from carbohydrate that should be included in your daily diet.
Activity Type: New
8) One-half of a bagel provides about 30 grams of carbohydrate. The carbohydrate in the bagel supplies about ________ kcal.
- A) 120
- B) 210
- C) 90
- D) 270
Answer: A
Section: Dietary Carbohydrates
Topic: Carbohydrates; Healthy Diet Guidelines
Bloom’s: 3. Apply
Learning Outcome: 04.02 Calculate the approximate number of kcal from carbohydrate that should be included in your daily diet.
Activity Type: New
9) Which of the following foods has the highest glycemic index (GI)?
- A) 1 medium baked potato
- B) 1 cup brown rice
- C) 1 cup baked beans
- D) 1 medium grapefruit
Answer: A
Section: Metabolism and Function
Topic: Carbohydrates
Bloom’s: 2. Understand
Learning Outcome: 04.01 List the different types of dietary carbohydrates and identify foods typically rich in the different types.
Activity Type: New
10) Which of the following is true of fructose?
- A) It is absorbed more slowly than glucose
- B) It is absorbed more quickly than glucose
- C) Provides more carbohydrate per gram than glucose
- D) Recommendations are for consumption of a 8–10% solution during exercise
Answer: A
Section: Carbohydrates for Exercise
Topic: Carbohydrates; Physical Activity and Exercise
Bloom’s: 2. Understand
Learning Outcome: 04.06 Understand the mechanisms whereby various dietary strategies involving carbohydrate intake (amount, type, and timing) before, during, and after exercise may help to optimize training for and competition in sport.
11) Which of the following statements concerning the fates of blood glucose is FALSE?
- A) Blood glucose may be used as energy
- B) Liver glycogen may be reconverted directly to blood glucose
- C) Muscle glycogen may be reconverted directly to blood glucose
- D) Blood glucose may be converted to and stored as fat
Answer: C
Section: Metabolism and Function
Topic: Carbohydrates; Metabolism
Bloom’s: 2. Understand
Learning Outcome: 04.04 Explain the role of carbohydrate in human energy systems during exercise.
12) It has been three hours since she had anything to eat and Karla’s blood glucose level is 165 mg/dL. This blood glucose level is considered ________.
- A) hyperglycemia
- B) normal
- C) hypoglycemia
- D) euglycemia
Answer: A
Section: Metabolism and Function
Topic: Carbohydrates; Metabolism
Bloom’s: 1. Remember
Learning Outcome: 04.03 Describe how dietary carbohydrate is absorbed, how it is distributed in the body, and what its major functions are in human metabolism.
Activity Type: New
13) If blood glucose levels decrease, gluconeogenesis is a process in the body that produces glucose internally by ________.
- A) converting fatty acids to glucose
- B) converting amino acids to glucose during the glucose-alanine cycle
- C) chemical reactions that occur in the villi of the small intestine
- D) utilizing substrates obtained only from glycerol
Answer: B
Section: Carbohydrates for Exercise
Topic: Carbohydrates; Metabolism
Bloom’s: 2. Understand
Learning Outcome: 04.05 Describe the various mechanisms whereby inadequate amounts of dietary carbohydrate may contribute to fatigue during exercise.
14) One reason why carbohydrate is the most important energy food for exercise is that ________.
- A) it is the only food that can be used for aerobic energy production
- B) it is a more efficient fuel than fat
- C) it produces ATP for muscle contraction more slowly than fat, but for a longer period of time
- D) All of these choices are correct.
Answer: B
Section: Carbohydrates for Exercise
Topic: Carbohydrates; Physical Activity and Exercise; Metabolism
Bloom’s: 2. Understand
Learning Outcome: 04.04 Explain the role of carbohydrate in human energy systems during exercise.
15) The hormone ________ is secreted following consumption of a meal. This hormone stimulates the uptake and utilization of glucose by cells.
- A) insulin
- B) glucagon
- C) gastrin
- D) amylase
Answer: A
Section: Metabolism and Function
Topic: Carbohydrates; Metabolism
Bloom’s: 1. Remember
Learning Outcome: 04.03 Describe how dietary carbohydrate is absorbed, how it is distributed in the body, and what its major functions are in human metabolism.
Activity Type: New
16) During several months of endurance training, all of the following have been noted to occur EXCEPT ________.
- A) you may be able to perform at 70 percent or higher of your VO2max, without excess lactic acid accumulation
- B) the enzymes that metabolize carbohydrates in muscle cells will increase
- C) there is more reliance on carbohydrate oxidation during submaximal exercise
- D) you will be able to work at a greater percentage of your VO2max without fatigue
Answer: C
Section: Carbohydrates for Exercise
Topic: Carbohydrates; Physical Activity and Exercise; Metabolism
Bloom’s: 2. Understand
Learning Outcome: 04.10 Describe the effects of chronic endurance exercise training on the subsequent use of carbohydrate as an energy source during exercise, including underlying mechanisms and potential health benefits.
17) Enzymatic digestion of starch begins in the mouth through the action of salivary ________.
- A) amylase
- B) maltase
- C) lipase
- D) sucralase
Answer: A
Section: Metabolism and Function
Topic: Carbohydrates
Bloom’s: 1. Remember
Learning Outcome: 04.03 Describe how dietary carbohydrate is absorbed, how it is distributed in the body, and what its major functions are in human metabolism.
Activity Type: New
18) The majority of carbohydrates are stored as ________ in the average adult.
- A) muscle glycogen
- B) liver glycogen
- C) blood glucose
- D) fat
Answer: A
Section: Metabolism and Function
Topic: Carbohydrates; Metabolism
Bloom’s: 2. Understand
Learning Outcome: 04.03 Describe how dietary carbohydrate is absorbed, how it is distributed in the body, and what its major functions are in human metabolism.
Activity Type: New
19) The dietary technique designed to increase the glycogen content in both the liver and the muscles in an attempt to delay the onset of fatigue is referred to as all of the following EXCEPT ________.
- A) carbohydrate loading
- B) glycogen loading
- C) glycogen super compensation
- D) glucose loading
Answer: D
Section: Carbohydrate Loading
Topic: Carbohydrates; Physical Activity and Exercise
Bloom’s: 1. Remember
Learning Outcome: 04.07 Identify athletes for whom carbohydrate loading may be appropriate and describe the full carbohydrate loading protocol, highlighting dietary intake and exercise training considerations.
20) The most practical way to determine if muscles have increased their glycogen stores would be ________.
- A) to keep an accurate record of your body weight
- B) to have a muscle biopsy taken
- C) to keep an accurate record of carbohydrates ingested and convert this to caloric intake
- D) to strictly follow the classic program and assume that the stores have increased
Answer: A
Section: Carbohydrate Loading
Topic: Carbohydrates; Physical Activity and Exercise
Bloom’s: 2. Understand
Learning Outcome: 04.07 Identify athletes for whom carbohydrate loading may be appropriate and describe the full carbohydrate loading protocol, highlighting dietary intake and exercise training considerations.
21) The ________ refers to the process by which lactate that has accumulated in the muscles is transported to the liver, the lactate is converted to glucose, and the glucose can then be transported back to the muscles.
- A) Cori Cycle
- B) Lactate Circulation
- C) Lactic Acid Conversion Process
- D) Gluconeogenesis
Answer: A
Section: Metabolism and Function
Topic: Carbohydrates; Metabolism
Bloom’s: 2. Understand
Learning Outcome: 04.04 Explain the role of carbohydrate in human energy systems during exercise.; 04.03 Describe how dietary carbohydrate is absorbed, how it is distributed in the body, and what its major functions are in human metabolism.
Activity Type: New
22) What is the recommended amount of carbohydrate that should be consumed 4 hours prior to exercise for an individual participating in intense training?
- A) 8–10 g/kg body weight
- B) 4–5 g/kg body weight
- C) 1–2 g/kg body weight
- D) There are no such recommendations
Answer: B
Section: Carbohydrates for Exercise
Topic: Carbohydrates; Physical Activity and Exercise
Bloom’s: 1. Remember
Learning Outcome: 04.06 Understand the mechanisms whereby various dietary strategies involving carbohydrate intake (amount, type, and timing) before, during, and after exercise may help to optimize training for and competition in sport.
23) Although more research is needed, which of the following carbohydrate substrates have been shown to have the potential for ergogenic effects?
- A) Fructose 1, 6-diphosphate salts
- B) Dihydroxyacetone and pyruvate
- C) Lactate salts
- D) All of these choices are correct.
Answer: B
Section: Carbohydrates: Ergogenic Aspects
Topic: Carbohydrates; Physical Activity and Exercise; Metabolism
Bloom’s: 2. Understand
Learning Outcome: 04.08 Evaluate the efficacy of metabolic by-products of carbohydrate metabolism as ergogenic aids.
24) Julie will be playing in a competitive soccer match at 11 am tomorrow. She plans on eating breakfast at around 7 a.m. If Julie weighs 150 lbs, how much carbohydrate should she consume as part of that pre-game meal?
- A) 204–272 grams of carbohydrate
- B) 156–194 grams of carbohydrate
- C) 60–80 grams of carbohydrate
- D) 302–334 grams of carbohydrate
Answer: A
Section: Carbohydrates for Exercise
Topic: Carbohydrates; Physical Activity and Exercise
Bloom’s: 3. Apply
Learning Outcome: 04.06 Understand the mechanisms whereby various dietary strategies involving carbohydrate intake (amount, type, and timing) before, during, and after exercise may help to optimize training for and competition in sport.
Activity Type: New
25) CJ just finished running in a 10K road race. How much carbohydrate should CJ consume after the 10K run?
- A) 60–80 grams per hour for 3–4 hours
- B) 20–25 grams immediately after the race
- C) 30–60 grams within an hour of finishing the race
- D) CJ should not consume any carbohydrate right after the race, but should wait until 3–4 hours after the race and have a high-fiber meal.
Answer: A
Section: Carbohydrates for Exercise
Topic: Carbohydrates; Physical Activity and Exercise
Bloom’s: 2. Understand
Learning Outcome: 04.06 Understand the mechanisms whereby various dietary strategies involving carbohydrate intake (amount, type, and timing) before, during, and after exercise may help to optimize training for and competition in sport.
Activity Type: New
26) When a person is at rest, carbohydrate supplies approximately ________ percent of the body’s energy needs.
- A) 85
- B) 70
- C) 60
- D) 40
Answer: D
Section: Metabolism and Function
Topic: Carbohydrates; Metabolism
Bloom’s: 1. Remember
Learning Outcome: 04.04 Explain the role of carbohydrate in human energy systems during exercise.
27) The maximal amount of energy that may be derived from exogenous carbohydrate is approximately ________ grams per minute.
- A) 1–2
- B) 2–3
- C) 3–4
- D) 4–5
Answer: A
Section: Carbohydrates for Exercise
Topic: Carbohydrates; Physical Activity and Exercise
Bloom’s: 2. Understand
Learning Outcome: 04.10 Describe the effects of chronic endurance exercise training on the subsequent use of carbohydrate as an energy source during exercise, including underlying mechanisms and potential health benefits.
28) How much carbohydrate per kilogram body weight should be consumed daily in order to restore muscle glycogen levels to normal after intense training?
- A) 1–3
- B) 4–6
- C) 7–10
- D) 11–13
Answer: C
Section: Carbohydrates for Exercise
Topic: Carbohydrates; Physical Activity and Exercise
Bloom’s: 2. Understand
Learning Outcome: 04.06 Understand the mechanisms whereby various dietary strategies involving carbohydrate intake (amount, type, and timing) before, during, and after exercise may help to optimize training for and competition in sport.
29) Twenty-year-old Jewell was a high school athlete who is now in her sophomore year of college. The transition from high school to college was challenging for Jewell and she rarely exercised her freshman year of college. Jewell has now started a training program with a goal of running in a 10K race in three months. Which of the following adaptations have been found following several months of endurance training?
- A) Increase in GLUT-4 receptors
- B) Decrease in VO2max
- C) Increased use of muscle glycogen as an energy source
- D) Decrease in muscle cell mitochondria density
Answer: A
Section: Carbohydrates for Exercise
Topic: Carbohydrates; Physical Activity and Exercise; Metabolism
Bloom’s: 2. Understand
Learning Outcome: 04.06 Understand the mechanisms whereby various dietary strategies involving carbohydrate intake (amount, type, and timing) before, during, and after exercise may help to optimize training for and competition in sport.; 04.04 Explain the role of carbohydrate in human energy systems during exercise.; 04.05 Describe the various mechanisms whereby inadequate amounts of dietary carbohydrate may contribute to fatigue during exercise.
Activity Type: New
30) The Food and Drug Administration, Consumer Union and other researchers have concluded that artificial sweeteners ________.
- A) are a definitive risk for cancer
- B) appear to be safe to use in small amounts
- C) are not very effective in weight-control programs
- D) All of these choices are correct.
Answer: B
Section: Dietary Carbohydrates: Health Implications
Topic: Carbohydrates; Healthy Diet Guidelines
Bloom’s: 1. Remember
Learning Outcome: 04.09 Identify carbohydrate-containing foods that are considered to be more healthful and explain why.
31) Approximately one in nine American adults experiences bloating, gas, abdominal pain, and diarrhea after consuming ________.
- A) lactose
- B) sucrose
- C) resistant starches
- D) amylopectin
Answer: A
Section: Dietary Carbohydrates: Health Implications
Topic: Carbohydrates
Bloom’s: 1. Remember
Learning Outcome: 04.09 Identify carbohydrate-containing foods that are considered to be more healthful and explain why.
Activity Type: New
32) Which organ secretes the major enzymes for digestion of carbohydrates?
- A) Pancreas
- B) Gall bladder
- C) Kidney
- D) Liver
- E) Stomach
Answer: A
Section: Metabolism and Function
Topic: Carbohydrates
Bloom’s: 1. Remember
Learning Outcome: 04.03 Describe how dietary carbohydrate is absorbed, how it is distributed in the body, and what its major functions are in human metabolism.
Activity Type: New
33) During exercise, which of the following carbohydrate solutions is recommended for active individuals?
- A) 2–4%
- B) 4–6%
- C) 6–10%
- D) 10–18%
Answer: C
Section: Carbohydrates for Exercise
Topic: Carbohydrates; Physical Activity and Exercise
Bloom’s: 2. Understand
Learning Outcome: 04.06 Understand the mechanisms whereby various dietary strategies involving carbohydrate intake (amount, type, and timing) before, during, and after exercise may help to optimize training for and competition in sport.
34) During the week before an endurance event, an athlete may chose to carbohydrate load. While carbohydrate loading, the athlete should gradually ________ their exercise intensity and duration and ________ their carbohydrate intake.
- A) decrease; increase
- B) decrease; decrease
- C) increase; decrease
- D) increase; increase
Answer: A
Section: Carbohydrate Loading
Topic: Carbohydrates; Physical Activity and Exercise
Bloom’s: 2. Understand
Learning Outcome: 04.10 Describe the effects of chronic endurance exercise training on the subsequent use of carbohydrate as an energy source during exercise, including underlying mechanisms and potential health benefits.; 04.07 Identify athletes for whom carbohydrate loading may be appropriate and describe the full carbohydrate loading protocol, highlighting dietary intake and exercise training considerations.
Activity Type: New
35) Which of the following hormones is involved in reducing the amount of glucose in the blood in reaction to hyperglycemia?
- A) Epinephrine
- B) Cortisol
- C) Glucagon
- D) Insulin
Answer: D
Section: Carbohydrates for Exercise
Topic: Carbohydrates; Metabolism
Bloom’s: 2. Understand
Learning Outcome: 04.04 Explain the role of carbohydrate in human energy systems during exercise.; 04.05 Describe the various mechanisms whereby inadequate amounts of dietary carbohydrate may contribute to fatigue during exercise.
36) Which of the following athletes would benefit most from carbohydrate loading?
- A) Long-distance cyclist
- B) Sprint swimmer
- C) Competitive basketball player
- D) Bodybuilder
Answer: A
Section: Carbohydrate Loading
Topic: Carbohydrates; Physical Activity and Exercise
Bloom’s: 2. Understand
Learning Outcome: 04.07 Identify athletes for whom carbohydrate loading may be appropriate and describe the full carbohydrate loading protocol, highlighting dietary intake and exercise training considerations.
37) Which of the following statements relative to carbohydrate loading is false?
- A) It is beneficial primarily for athletes involved in prolonged endurance events, such as the typical marathon (26.2 miles)
- B) It involves the intake of about 500–600 grams of carbohydrate each day for several days prior to competition
- C) Although some, but not all, research generally supports its effectiveness as a means to help delay the onset of fatigue in the latter stages of prolonged exercise tasks, its use by endurance athletes, such as marathoners, appears to be prudent
- D) The major advantage of carbohydrate loading is the increased storage of glycogen in the adipose cells for use during exercise
- E) The increase in carbohydrate stores in the body may be detected by the increased body weight attributed to the water-binding effect of stored glycogen
Answer: D
Section: Carbohydrate Loading
Topic: Carbohydrates; Physical Activity and Exercise
Bloom’s: 3. Apply
Learning Outcome: 04.05 Describe the various mechanisms whereby inadequate amounts of dietary carbohydrate may contribute to fatigue during exercise.; 04.10 Describe the effects of chronic endurance exercise training on the subsequent use of carbohydrate as an energy source during exercise, including underlying mechanisms and potential health benefits.; 04.07 Identify athletes for whom carbohydrate loading may be appropriate and describe the full carbohydrate loading protocol, highlighting dietary intake and exercise training considerations.
38) Which of the following statements relative to the intake of carbohydrates and physical performance is FALSE?
- A) If an individual has normal glycogen levels in the muscle and liver, carbohydrate feedings are usually not necessary if the exercise task is only about 30–60 minutes
- B) The intake of concentrated sugar solutions may actually impair performance if it leads to osmosis of fluids into the intestines and precipitates gastrointestinal distress
- C) Carbohydrate intake may help delay the onset of fatigue in prolonged exercise by either preventing the early onset of hypoglycemia or delaying the depletion of muscle glycogen levels
- D) Carbohydrate intake prior to and during endurance exercise tasks lasting more than two hours may be helpful as a means to enhance performance
- E) If consumed during exercise, it takes approximately 60–90 minutes for the carbohydrate to find its way into the muscle and be used as an energy source
Answer: E
Section: Carbohydrates for Exercise; Metabolism and Function
Topic: Carbohydrates; Physical Activity and Exercise; Metabolism
Bloom’s: 2. Understand
Learning Outcome: 04.06 Understand the mechanisms whereby various dietary strategies involving carbohydrate intake (amount, type, and timing) before, during, and after exercise may help to optimize training for and competition in sport.; 04.04 Explain the role of carbohydrate in human energy systems during exercise.; 04.05 Describe the various mechanisms whereby inadequate amounts of dietary carbohydrate may contribute to fatigue during exercise.; 04.08 Evaluate the efficacy of metabolic by-products of carbohydrate metabolism as ergogenic aids.
39) Which of the following is the LEAST likely metabolic fate of glucose intake following a prolonged aerobic exercise task?
- A) It is taken into the muscles to help reform muscle glycogen
- B) It is taken into the adipose cells to help form body fat
- C) It is taken into the liver to help restore liver glycogen
- D) It helps to restore the blood glucose levels, if low, to normal
Answer: B
Section: Carbohydrates for Exercise; Metabolism and Function
Topic: Carbohydrates; Physical Activity and Exercise; Metabolism
Bloom’s: 2. Understand
Learning Outcome: 04.06 Understand the mechanisms whereby various dietary strategies involving carbohydrate intake (amount, type, and timing) before, during, and after exercise may help to optimize training for and competition in sport.; 04.04 Explain the role of carbohydrate in human energy systems during exercise.; 04.05 Describe the various mechanisms whereby inadequate amounts of dietary carbohydrate may contribute to fatigue during exercise.
40) Georgiana consumed a breakfast of corn flake cereal with milk, strawberries, and coffee sweetened with table sugar. Which of the following is most likely to occur in the 1–2 hours after Georgiana eats her breakfast?
- A) Suppression of insulin with a resultant hyperglycemia
- B) Hyperglycemia, which stimulates insulin secretion followed by a possible hypoglycemia
- C) Hypoglycemia, which stimulates insulin secretion and a return to normal blood glucose levels
- D) Hyperglycemia with a suppression of insulin secretion and movement of blood glucose into the liver and muscle tissues
- E) No change in blood glucose level
Answer: B
Section: Metabolism and Function
Topic: Carbohydrates; Metabolism
Bloom’s: 3. Apply
Learning Outcome: 04.03 Describe how dietary carbohydrate is absorbed, how it is distributed in the body, and what its major functions are in human metabolism.
41) Zander has heard that eating a diet rich in fiber can protect against chronic disease. All of the following are potential health benefits of eating fiber EXCEPT ________.
- A) preventing osteoporosis
- B) reducing risk for heart disease
- C) controlling body weight
- D) preventing hypertension
Answer: A
Section: Dietary Carbohydrates: Health Implications
Topic: Carbohydrates; Healthy Diet Guidelines
Bloom’s: 2. Understand
Learning Outcome: 04.01 List the different types of dietary carbohydrates and identify foods typically rich in the different types.; 04.09 Identify carbohydrate-containing foods that are considered to be more healthful and explain why.
Activity Type: New
42) Which of the following is NOT a recommendation you might make to someone trying to increase their fiber intake?
- A) Consume more foods from the protein foods group
- B) Consume more whole grains
- C) Consume raw vegetables, such as carrots or celery
- D) Eat the skin on an apple or baked potato
Answer: A
Section: Dietary Carbohydrates: Health Implications
Topic: Carbohydrates; Healthy Diet Guidelines
Bloom’s: 3. Apply
Learning Outcome: 04.01 List the different types of dietary carbohydrates and identify foods typically rich in the different types.; 04.09 Identify carbohydrate-containing foods that are considered to be more healthful and explain why.
Activity Type: New
43) Which hormone secreted during exercise, particularly intense exercise, is the key hormone for mobilizing glucose from the liver and fatty acids from the adipose tissue to provide blood sources of energy to the muscle?
- A) Insulin
- B) Epinephrine
- C) Cortisol
- D) Thyroxin
- E) Testosterone
Answer: B
Section: Metabolism and Function
Topic: Carbohydrates; Metabolism
Bloom’s: 2. Understand
Learning Outcome: 04.04 Explain the role of carbohydrate in human energy systems during exercise.; 04.03 Describe how dietary carbohydrate is absorbed, how it is distributed in the body, and what its major functions are in human metabolism.
44) Which of the following statements concerning carbohydrate use as an energy source is FALSE?
- A) It supplies about 40 percent of the body’s energy at rest
- B) It is the main fuel during exercise of high intensity
- C) Most athletes should consume large amounts just prior to performance for quick energy
- D) Intake during performance may help to prolong endurance capacity in very prolonged events
- E) The major source of carbohydrate energy during exercise is muscle glycogen and a well-fed athlete will have enough for over an hour of exercise
Answer: C
Section: Carbohydrates for Exercise; Metabolism and Function
Topic: Carbohydrates; Physical Activity and Exercise; Metabolism
Bloom’s: 2. Understand
Learning Outcome: 04.04 Explain the role of carbohydrate in human energy systems during exercise.; 04.05 Describe the various mechanisms whereby inadequate amounts of dietary carbohydrate may contribute to fatigue during exercise.
45) Which of the following CANNOT be used to form new glucose in the body?
- A) Amino acids
- B) Pyruvate
- C) Fatty acids
- D) Protein
- E) Glycerol
Answer: C
Section: Metabolism and Function
Topic: Carbohydrates; Metabolism
Bloom’s: 2. Understand
Learning Outcome: 04.05 Describe the various mechanisms whereby inadequate amounts of dietary carbohydrate may contribute to fatigue during exercise.
46) Where is the majority of glycogen found in the human body?
- A) Liver and muscles
- B) Kidneys and liver
- C) Muscles and adipose tissue
- D) Muscles and kidney
- E) Adipose tissue and muscles
Answer: A
Section: Metabolism and Function
Topic: Carbohydrates; Metabolism
Bloom’s: 2. Understand
Learning Outcome: 04.03 Describe how dietary carbohydrate is absorbed, how it is distributed in the body, and what its major functions are in human metabolism.
Activity Type: New
47) The glycemic index represents ________.
- A) the degree to which an athlete suffers from hypoglycemia
- B) the amount of glucose released into the blood in response to exercise
- C) the effect a particular food has on the rate and amount of increase in the blood glucose level
- D) the amount of stored glycogen in the muscle and liver
- E) the total amount of insulin released in response to food intake
Answer: C
Section: Dietary Carbohydrates; Metabolism and Function
Topic: Carbohydrates; Healthy Diet Guidelines
Bloom’s: 1. Remember
Learning Outcome: 04.01 List the different types of dietary carbohydrates and identify foods typically rich in the different types.; 04.03 Describe how dietary carbohydrate is absorbed, how it is distributed in the body, and what its major functions are in human metabolism.; 04.09 Identify carbohydrate-containing foods that are considered to be more healthful and explain why.
48) Which hormone is secreted from the pancreas as a result of low blood glucose levels?
- A) Glucagon
- B) Cortisol
- C) Epinephrine
- D) Insulin
Answer: A
Section: Metabolism and Function
Topic: Carbohydrates; Metabolism
Bloom’s: 1. Remember
Learning Outcome: 04.05 Describe the various mechanisms whereby inadequate amounts of dietary carbohydrate may contribute to fatigue during exercise.; 04.03 Describe how dietary carbohydrate is absorbed, how it is distributed in the body, and what its major functions are in human metabolism.
Activity Type: New
49) A diet in which added sugars provide more than 10 percent of a person’s total kcal intake may contribute to chronic disease risk, including obesity, type 2 diabetes, and heart disease.
Answer: TRUE
Section: Dietary Carbohydrates: Health Implications
Topic: Carbohydrates; Healthy Diet Guidelines
Bloom’s: 2. Understand
Learning Outcome: 04.09 Identify carbohydrate-containing foods that are considered to be more healthful and explain why.
Activity Type: New
50) Carbohydrates are organic nutrients that contain carbon, oxygen, hydrogen, and nitrogen.
Answer: FALSE
Section: Dietary Carbohydrates
Topic: Carbohydrates
Bloom’s: 2. Understand
Learning Outcome: 04.01 List the different types of dietary carbohydrates and identify foods typically rich in the different types.
51) Strawberries, raspberries, and watermelon naturally contain fructose.
Answer: TRUE
Section: Dietary Carbohydrates
Topic: Carbohydrates
Bloom’s: 1. Remember
Learning Outcome: 04.01 List the different types of dietary carbohydrates and identify foods typically rich in the different types.
Activity Type: New
52) Dietary fiber is found only in plant foods, can be classified based on solubility, and is nondigestible by enzymes in humans.
Answer: TRUE
Section: Dietary Carbohydrates; Dietary Carbohydrates: Health Implications
Topic: Carbohydrates; Healthy Diet Guidelines
Bloom’s: 1. Remember
Learning Outcome: 04.01 List the different types of dietary carbohydrates and identify foods typically rich in the different types.; 04.09 Identify carbohydrate-containing foods that are considered to be more healthful and explain why.
Activity Type: New
53) Maltose is a disaccharide made from one molecule of glucose and one molecule of fructose.
Answer: FALSE
Section: Dietary Carbohydrates
Topic: Carbohydrates
Bloom’s: 1. Remember
Learning Outcome: 04.01 List the different types of dietary carbohydrates and identify foods typically rich in the different types.
Activity Type: New
54) Insulin facilitates the uptake and utilization of sucrose by various tissues in the body.
Answer: FALSE
Section: Metabolism and Function
Topic: Carbohydrates; Metabolism
Bloom’s: 1. Remember
Learning Outcome: 04.03 Describe how dietary carbohydrate is absorbed, how it is distributed in the body, and what its major functions are in human metabolism.
55) The sole function of carbohydrates in the body is for energy production.
Answer: FALSE
Section: Metabolism and Function
Topic: Carbohydrates; Metabolism
Bloom’s: 2. Understand
Learning Outcome: 04.04 Explain the role of carbohydrate in human energy systems during exercise.
56) John-Paul is a runner with his high-school cross-country team. The team regularly goes on 1- to 1.5-hour training runs in preparation for the cross-country meets. Carbohydrates are the most important fuel for the high-intensity runs lasting over an hour.
Answer: TRUE
Section: Carbohydrates for Exercise
Topic: Carbohydrates; Physical Activity and Exercise
Bloom’s: 2. Understand
Learning Outcome: 04.06 Understand the mechanisms whereby various dietary strategies involving carbohydrate intake (amount, type, and timing) before, during, and after exercise may help to optimize training for and competition in sport.; 04.04 Explain the role of carbohydrate in human energy systems during exercise.; 04.05 Describe the various mechanisms whereby inadequate amounts of dietary carbohydrate may contribute to fatigue during exercise.
Activity Type: New
57) The body relies on muscle glycogen as a main source of energy during prolonged physical activity, such as cross-country skiing for 2 hours.
Answer: TRUE
Section: Carbohydrates for Exercise
Topic: Carbohydrates; Physical Activity and Exercise
Bloom’s: 3. Apply
Learning Outcome: 04.06 Understand the mechanisms whereby various dietary strategies involving carbohydrate intake (amount, type, and timing) before, during, and after exercise may help to optimize training for and competition in sport.; 04.04 Explain the role of carbohydrate in human energy systems during exercise.; 04.05 Describe the various mechanisms whereby inadequate amounts of dietary carbohydrate may contribute to fatigue during exercise.
Activity Type: New
58) Epinephrine, glucagon, and cortisol are hormones that help to maintain and even increase blood glucose levels during exercise.
Answer: TRUE
Section: Carbohydrates for Exercise; Metabolism and Function
Topic: Carbohydrates; Physical Activity and Exercise; Metabolism
Bloom’s: 2. Understand
Learning Outcome: 04.04 Explain the role of carbohydrate in human energy systems during exercise.; 04.03 Describe how dietary carbohydrate is absorbed, how it is distributed in the body, and what its major functions are in human metabolism.
59) Carbohydrate loading is necessary for the vast majority of athletes.
Answer: FALSE
Section: Carbohydrate Loading
Topic: Carbohydrates; Physical Activity and Exercise
Bloom’s: 2. Understand
Learning Outcome: 04.07 Identify athletes for whom carbohydrate loading may be appropriate and describe the full carbohydrate loading protocol, highlighting dietary intake and exercise training considerations.
60) A healthy diet provides at least 70 percent of kcal from carbohydrates.
Answer: FALSE
Section: Dietary Carbohydrates
Topic: Carbohydrates; Healthy Diet Guidelines
Bloom’s: 1. Remember
Learning Outcome: 04.02 Calculate the approximate number of kcal from carbohydrate that should be included in your daily diet.
Activity Type: New
61) If an endurance athlete follows a carbohydrate loading protocol correctly, the loading should increase glycogen content in the muscle two to three times beyond normal and nearly double liver glycogen content.
Answer: TRUE
Section: Carbohydrates for Exercise; Carbohydrate Loading
Topic: Carbohydrates; Physical Activity and Exercise
Bloom’s: 2. Understand
Learning Outcome: 04.06 Understand the mechanisms whereby various dietary strategies involving carbohydrate intake (amount, type, and timing) before, during, and after exercise may help to optimize training for and competition in sport.; 04.07 Identify athletes for whom carbohydrate loading may be appropriate and describe the full carbohydrate loading protocol, highlighting dietary intake and exercise training considerations.
62) Athletes participating in high-intensity activities, such as sprinting, often benefit from supplementation with carbohydrate by-products, such as Kreb’s cycle intermediates.
Answer: FALSE
Section: Carbohydrates: Ergogenic Aspects
Topic: Carbohydrates; Physical Activity and Exercise
Bloom’s: 2. Understand
Learning Outcome: 04.08 Evaluate the efficacy of metabolic by-products of carbohydrate metabolism as ergogenic aids.
Activity Type: New
63) The amino acids phenylalanine and aspartic acid are found in aspartame.
Answer: TRUE
Section: Dietary Carbohydrates: Health Implications
Topic: Carbohydrates
Bloom’s: 1. Remember
Learning Outcome: 04.09 Identify carbohydrate-containing foods that are considered to be more healthful and explain why.
Activity Type: New
64) Foods containing high amounts of refined sugars typically have a high glycemic index.
Answer: TRUE
Section: Dietary Carbohydrates; Dietary Carbohydrates: Health Implications
Topic: Carbohydrates; Healthy Diet Guidelines
Bloom’s: 1. Remember
Learning Outcome: 04.03 Describe how dietary carbohydrate is absorbed, how it is distributed in the body, and what its major functions are in human metabolism.; 04.09 Identify carbohydrate-containing foods that are considered to be more healthful and explain why.
65) The ________ of a food is determined based on the effects of consuming 50 g of a particular carbohydrate food on blood glucose response over 2 hours.
- A) glycemic index
- B) glycemic load
- C) glucose chart
- D) glycemia
Answer: A
Section: Metabolism and Function
Topic: Carbohydrates
Bloom’s: 1. Remember
Learning Outcome: 04.03 Describe how dietary carbohydrate is absorbed, how it is distributed in the body, and what its major functions are in human metabolism.
66) Legumes, such as pinto or black beans, are a good source of dietary fiber.
Answer: TRUE
Section: Dietary Carbohydrates; Dietary Carbohydrates: Health Implications
Topic: Carbohydrates
Bloom’s: 1. Remember
Learning Outcome: 04.01 List the different types of dietary carbohydrates and identify foods typically rich in the different types.; 04.09 Identify carbohydrate-containing foods that are considered to be more healthful and explain why.
Activity Type: New
67) If an athlete consumes more carbohydrate than is needed to support their physical activity, the extra carbohydrate may be converted into ________.
- A) fat
- B) protein
- C) liver glycogen
- D) muscle glycogen
Answer: A
Section: Dietary Carbohydrates; Carbohydrates for Exercise; Metabolism and Function
Topic: Carbohydrates; Physical Activity and Exercise; Metabolism
Bloom’s: 2. Understand
Learning Outcome: 04.04 Explain the role of carbohydrate in human energy systems during exercise.; 04.03 Describe how dietary carbohydrate is absorbed, how it is distributed in the body, and what its major functions are in human metabolism.
Activity Type: New
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