19 Jan •Question 33 Which of the following

NTR101 Fundamentals Nutrition

Test 4A

•Question 1 The first symptom of dehydration (besides thirst) is:

•Question 2 A female athlete weighs 120 pounds before a race and 115 pounds after the race. How much fluid should she consume?

•Question 3 What is the intensity level of a physical activity that causes some increase in breathing, is a perceived exertion of 5 or 6, and allows you to have a conversation while doing the activity?

•Question 4 Which of the following is the best fluid for an athlete working out in a cold climate?

•Question 5 Protein is needed by the body to support an exercise program because of its role in:

•Question 6 Moderate use of caffeine by athletes:

•Question 7 Which of the following statements is correct for a female long distance runner who is considering whether or not to begin taking an iron supplement?

•Question 8 One thing to consider when attempting to increase daily physical activity for health is to:

•Question 9 A person who continues exercising moderately for longer than _____ minutes begins to use less glucose and more fat for fuel.

•Question 10 The amount of protein needed for physical activity varies depending on:

•Question 11 In the early minutes of an activity, _____ provides the majority of energy the muscles use to go into action.

•Question 12 A benefit of cardiorespiratory endurance training is that:

•Question 13 The American Dietetic Association recommends _____ grams protein per kilogram of body weight each day for an endurance athlete.

•Question 14 A 45-year-old man who is overweight and has several family members with heart disease is concerned about developing it. Which risk factor does he have the ability to improve or change?

•Question 15 Resting blood pressure should ideally be _____ or lower.

•Question 16 To minimize risks of CVD you would:

•Question 17 Which of the following appears to help prevent and treat hypertension in certain populations?

•Question 18 An atherogenic diet is characterized as one that is:

•Question 19 The role of inflammation in development of atherosclerosis includes:

•Question 20 Which of the following must be given careful attention when feeding the person with a compromised immune system?

•Question 21 Heart disease in women is characterized by:

•Question 22 A man with pre-hypertension is trying to keep his blood pressure from going higher. Which of the following dietary changes might help?

•Question 23 At what weight can a 165-lb. woman with hypertension who plans to lose weight first expect to see a significantly lower blood pressure value?

•Question 24 The epigenome on the DNA strand has the responsibility of:

•Question 25 To help control blood cholesterol you would:

•Question 26 Salt-sensitive individuals are likely to include:

•Question 27 Dietary guidelines for cancer prevention include:

•Question 28 The difference between foodborne infection and foodborne intoxication is that:

•Question 29 To avoid cross-contamination of foods:

•Question 30 A processing technique that preserves food by boiling it and sealing it in an impervious container is called:

•Question 31 Which of the following statements can be said about fresh produce and foodborne illness?

•Question 32 The best way to reduce the possibility of incidental contaminants getting into foods while microwaving is to:

•Question 33 Which of the following artificial sweeteners is made from sucrose?

•Question 34 Organic foods reduce harm to the environment because they are produced by sustainable agriculture methods such as:

•Question 35 The foodborne infection that is most commonly a result of eating contaminated eggs or poultry is caused by:

•Question 36 If you are preparing a potato for dinner and see a layer of green just under the skin, you should:

•Question 37 To control the safety of additives in foods the FDA has rules manufacturers must follow, which include:

•Question 38 What is a beneficial reason for purchasing organic fresh fruits and vegetables rather than conventionally grown foods?

•Question 39 Which of the following method should NOT be used to thaw frozen meats?

•Question 40 Which of the following is NOT used as an antioxidant in foods?