chapter 3

Question 1

Which statement about the coefficient of digestibility for the macronutrients is TRUE?
A) 97% for carbohydrates, 95% for lipids, 92% for proteins
B) 97% for lipids, 95% for carbohydrates, 92% for proteins
C) 97% for proteins, 95% for carbohydrates, 92% for lipids
D) 97% for lipids, 95% for proteins, 92% for carbohydrates
E) None of the answer choices are true.

Answer 1

A

Question 2

he bomb calorimeter is used:
A) to produce Atwater Factors
B) in direct calorimetry
C) in indirect calorimetry
D) to determine the digestive efficiency of food

Answer 2

B

Question 3

Direct calorimetry involves burning food and measuring the amount of:
A) CO2 liberated
B) heat liberated
C) O2 consumed
D) H2O produced

Answer 3

B

Question 4

he average coefficient of digestibility for lipid is:
A) 80%
B) 90%
C) 95%
D) 97%

Answer 4

C

Question 5

o convert kcal to kJ, multiply the kcal value by:
A) 4.825
B) 5.0
C) 4.7
D) 10.0
E) None of the answer choices are correct

Answer 5

E

Question 6

kcal is defined as the amount of heat necessary to raise the temperature of:
A) 2 L of water 1°C
B) 1 g of water 1°C
C) 1 kg of water 1°C
D) 10 mL of water 1°C

Answer 6

C

Question 7

he heat of combustion is:
A) determined by a food’s water content
B) the same for each of the macronutrients
C) highest for protein
D) a food’s gross energy content
E) None of the answer choices are correct.

Answer 7

D

Question 8

Respectively, the net kcal values for one gram of carbohydrate, lipid, and protein, are:
A) 4.2, 5.65, 9.45
B) 4.2, 9.45, 5.65
C) 5.65, 9.45, 4.2
D) 5.65, 4.2, 9.45
E) 9.45, 5.65, 4.2

Answer 8

B

Question 9

The coefficient of digestibility represents the:
A) energy content of meal
B) fiber content of meal
C) digestive efficiency for a macronutrient
D) nutritive value of a mea

Answer 9

C

Question 10

the lipid molecule is dense in terms of:
A) oxygen
B) energy
C) nitrogen
D) carbon
E) None of the answer choices are correct.

Answer 10

B

Question 11

Which factor is commonly used in caloric computations of a meal’s energy content?
A) Wingate
B) Krebs
C) Cori
D) Atwater

Answer 11

D

Question 12

The Atwater caloric values determine the:
A) energy cost of physical activity
B) energy cost of breathing
C) RDA for specific nutrients
D) SDA for specific nutrients
E) None of the answer choices are correct.

Answer 12

E

Question 13

The total kcal value of one gram of a substance containing 5% protein, 20% lipid, 30%
carbohydrate, and 45% water is:
A) 3.2 kcal
B) 2.3 kcal
C) 9.0 joules
D) 17.0 kcal
E) None of the answer choices are correct.

Answer 13

A

Question 14

Drinking a carbohydrate-containing beverage during exercise benefits performance:
A) only at an intensity above 30% VO2max
B) only at an intensity above 60% VO2max
C) only during anaerobic events
D) because it inhibits fluid uptake by the intestine

Answer 14

B

Question 15

Compared to ingesting a concentrated glucose solution, ingesting a solution of
polymerized glucose during endurance exercise could be beneficial because it:
A) reduces the osmolality of the ingested fluid, thereby retarding fluid replacement
B) increases the osmolarity of the ingested fluid, thereby facilitating fluid replacement
C) reduces the osmolality of the ingested fluid, thereby facilitating fluid replacement
D) increases the osmolality of the ingested fluid, thereby retarding fluid replacement

Answer 15

C

Question 16

In intense training, daily carbohydrate intake should be:
A) 50% of total caloric intake
B) largely in the form of high glycemic foods
C) no more than 60% of total caloric intake
D) about 8 to 10 g per kg body mass

Answer 16

D

Question 17

hich of the following plans of action is optimal to reestablish glycogen reserves after
exhaustive exercise?
A) rest and immediate high-glycemic carbohydrate intake
B) rest and immediate protein intake
C) moderate exercise with a well-balanced diet
D) rest and immediate low-glycemic carbohydrate intake

Answer 17

A

Question 18

The _________ approach to food consumption is nutritionally sound for both the
inactive and physically active individuals.
A) Four-Food Group
B) Energy Equilibrium Triangle
C) Eat More, Weigh Less
D) MyPlat

Answer 18

D

Question 19

Muscle glycogen can become significantly depleted following:
A) two days on a low fat diet.
B) two or three minutes of all-out exercise
C) one hour of high intensity aerobic exercise
D) two days on a high carbohydrate diet

Answer 19

C

Question 20

he pre-exercise meal should be high in:
A) carbohydrates and lipids
B) carbohydrates and proteins
C) lipids and water
D) carbohydrates and water

Answer 20

D

Question 21

he Dietary Reference Intake (DRI) includes which of the following?
A) Estimated Average Requirements (EAR)
B) Recommended Dietary Allowances (RDA)
C) Adequate Intake (AI)
D) Tolerable Upper Intake Levels (UL)
E) All of the answer choices are correct

Answer 21

E

Question 22

Which of the following is a characteristic of the MyPlate Healthy Eating Guide?
A) MyPlate emphasizes plant-based eating from a variety of vegetables from all five
subgroups.
B) MyPlate has fruits and vegetables occupying half the plate, with vegetables
predominating.
C) MyPlate’s protein category includes meat, poultry, seafood, eggs, and vegetarian
sources such as beans, peas, nuts, seeds, and tofu.
D) MyPlate omits recommendations for daily caloric intake.
E) All of the answer choices are correct

Answer 22

E

Question 23

True or false? Addition of fiber to a meal increases the meal’s coefficient of digestibility.
A) True
B) Fals

Answer 23

FALSE

Question 24

rue or false? The modified carbohydrate loading procedure provides for almost the
same high-level of glycogen storage as the classic loading procedure.
A) True
B) False

Answer 24

TRUE

Question 25

rue or false? Fasting 24 hours prior to exercise is beneficial if you have “carbo-loaded”
the week before competition.
A) True
B) False

Answer 25

FALSE

Question 26

True or false? Carbohydrate loading produces an equal percentage increase in glycogen
content of all major muscle groups.
A) True
B) False

Answer 26

FALSE

Question 27

rue or false? The “staleness” that endurance athletes sometimes report occurs because
protein reserves are depleted.
A) True
B) False

Answer 27

FALSE

Question 28

rue or false? A one-hour period generally is adequate to digest and absorb a meal.
A) True
B) False

Answer 28

FALSE

Question 29

rue or false? The ideal precompetition meal maximizes muscle and liver glycogen.
A) True
B) False

Answer 29

TRUE

Question 30

rue or false? The American College of Sports Medicine recommends that sports drinks
contain 0.5 to 0.7 g of sodium per liter of fluid consumed during exercise exceeding 1
hour.
A) True
B) False

Answer 30

TRUE