Exam 4

Question 1

what is muscle atrophy

Answer 1

loss of muscle size/strength

Question 2

effect of regular exercising on heart and lung function is known as what

Answer 2

cardiorespiratory conditioning/endurance

Question 3

what kind of exercise is resistance training

Answer 3

lifting free weights

Question 4

primary fuel for low to moderate exercise

Answer 4

fat

Question 5

high energy reservoir provided that is a steady source of ATP

Answer 5

creatine phosphate

Question 6

dietary supplement best able to replace muscle glycogen stores

Answer 6

carbohydrate

Question 7

common product of anaerobic activity

Answer 7

lactate

Question 8

marathon runner “hits the wall” what is depleted

Answer 8

glucose

Question 9

which will best decelerate glycogen storage after exercise

Answer 9

high carbohydrate meal taken within 2 hours after

Question 10

cellular organelles responsible for making ATP aerobically

Answer 10

mitochondria

Question 11

in immediate post exercise period what type of diet enhances muscle synthesis

Answer 11

carbohydrate + protein

Question 12

nutrient important to supply oxygen to blood and muscles

Answer 12

iron

Question 13

current knowledge for the use of vitamins and minerals for physical performance

Answer 13

maybe beneficial for athletes that struggle to meet energy requirements but food is best

Question 14

characteristic of exercise anemia

Answer 14

temporary condition requiring no treatment

Question 15

maximum water loss in sweat as % of body weight

Answer 15

2%

Question 16

first sign of dehydration

Answer 16

fatigue

Question 17

how can fluid loss in sweat be quickly estimated

Answer 17

difference in body weight in lbs before and after an event and multiply by 2 to get cups of water lost

Question 18

hyponatremia refers to low levels of what in blood

Answer 18

sodium

Question 19

chief adverse effect of carbonated beverages for hydration

Answer 19

bubbles induce fullness quickly so it limits fluid intake

Question 20

use of caffeine for an athlete

Answer 20

stimulates fatty acid release

Question 21

of 10 leading causes of death how many are related to nutrition

Answer 21

four

Question 22

which risk factor for chronic disease can be modified/improved by diet

Answer 22

low HDL level

Question 23

most common form of cardiovascular disease

Answer 23

coronary heart disease

Question 24

in development of plaque what is thought to be responsible for oxidation

Answer 24

free radicals

Question 25

obstruction of blood vessels due to breaking away arterial plaque

Answer 25

embolism

Question 26

disease accounts for deaths of US women

Answer 26

coronary heart disease

Question 27

prehypertension

Answer 27

slightly high blood pressure

Question 28

cholesterol carrier is greatest concern in atherosclerosis

Answer 28

LDL

Question 29

produces enough insulin but cells show suboptimal response

Answer 29

insulin resistant

Question 30

desirable HDL cholesterol

Answer 30

greater than or equal to 60 mg per deciliter

Question 31

first action taken to lower cholesterol

Answer 31

achieve/maintain appropriate body weight

Question 32

how does obesity increase risk of hypertension

Answer 32

associated with altered kidney function/fluid retention leading to high blood pressure

Question 33

lifestyle modifications to treat high blood pressure

Answer 33

sodium intake should be reduced to 1500mg in people 51+

Question 34

primary cause of type 1 diabetes

Answer 34

defect in immune system

Question 35

pancreas unable to produce insulin

Answer 35

type 1 diabetes molitis

Question 36

most people with type 2 diabetes have what

Answer 36

excess body fat

Question 37

substances that cause cancer

Answer 37

carcinogen

Question 38

dietary component protective against types of cancer

Answer 38

fiber

Question 39

international agency that has adopted standards for pesticides

Answer 39

FAO

Question 40

leading cause of food contamination

Answer 40

food poisoning from microbes

Question 41

example of food intoxication

Answer 41

illness produced with food contamination contaminated with natural toxins such as spores

Question 42

application of heat to inactive most but not all bacteria in food

Answer 42

pasteurization

Question 43

botulism is a hazard associated with what

Answer 43

improperly canned vegetables

Question 44

food major cause of jejune

Answer 44

raw poultry

Question 45

foods associated with salmonella

Answer 45

raw meats, poultry, eggs

Question 46

primary source of dietary mercury

Answer 46

seafood

Question 47

factor related to solanine concentration in potatoes

Answer 47

improper storage conditions

Question 48

when a sliced apple turns brown it is most likely because of what

Answer 48

oxidation

Question 49

MSG represents a dietary source of what

Answer 49

sodium

Question 50

risk factor for cardiovascular disease

Answer 50

high C reactive protein level