Food And Nutrition 3rd Edition - Chapter 25 Testbank

10 Questions | By Allenandunwin | Updated: Jun 5, 2023 | Attempts: 58

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Food And Nutrition 3rd Edition - Chapter 25 Testbank - Quiz

The Food and Nutrition testbanks consist of multiple choice questions that test your knowledge of the topics covered in the book. You can use these questions to check your understanding as you read through each chapter, or practise for your exam.

Questions and Answers

1.

An elite triathlete spoke of nutritional strategies for half ironman triathlons at a recent forum. He suggested popular sports drinks contain inadequate amounts of salt, and said current guidelines for fluid intake are overstated. He recommended athletes take salt supplements and drink when thirsty. Athletes following this advice may suffer from:
- A.
  
  Diminished performance
- B.
  
  Dehydration
- C.
  
  Gastric upset
- D.
  
  Heat stroke with risk of death
- E.
  
  All of the above 2nd & 3rd trimesters
2.

For athletes aiming at optimal performance, the most recent scientific knowledge identifies the ideal exercise fluid as:
- A.
  
  Water only
- B.
  
  2–5 %carbohydrate, high glycaemic index, high potassium
- C.
  
  2–5 % carbohydrate, low glycaemic index, no electrolytes
- D.
  
  5–10% carbohydrate, high glycaemic index, small amount of electrolytes, particularly sodium
- E.
  
  15–20 % carbohydrate, low glycaemic index, small amount of electrolytes, particularly sodium
3.

Athletes competing in moderate length events repeated in the same day e.g. basketball championships, will be better able to maintain glycogen stores if between events they consume:
- A.
  
  Low GI carbohydrate foods
- B.
  
  High GI carbohydrate foods
- C.
  
  A mix of high and low GI carbohydrate foods
- D.
  
  Water only
- E.
  
  Higher fat foods
4.

An ideal pre-event breakfast taken 1½ - 2 hours prior to a triathlon would include:
- A.
  
  Porridge, wholemeal toast with jam, apple
- B.
  
  White bread with jam/honey (no margarine)
- C.
  
  Baked beans on toast
- D.
  
  Bacon and eggs on toast
- E.
  
  Peaches with low fat yoghurt
5.

The most beneficial item to consume during 45 minutes of continuous heavy work output is:
- A.
  
  Juice
- B.
  
  Soft drink
- C.
  
  Water
- D.
  
  High GI sports drink
- E.
  
  High protein sports bar
6.

The skills and agility of gymnastics requires young gymnasts to be small, well-muscled with low body fat (<10%). In addition to the physical advantages, being small and light conveys aesthetic advantages. As training focuses on skill and technical rather than kilojoule-burning aerobic exercise, gymnasts severely limit intake to maintain physique. This practice may result in:
- A.
  
  Amenorrhoea
- B.
  
  Anaemia
- C.
  
  Stress fractures
- D.
  
  Stunted growth
- E.
  
  All of the above
7.

Which of the following has been shown to improve athletic performance by increasing the haematocrit or the oxygen carrying capacity of blood?
- A.
  
  Caffeine
- B.
  
  Creatine
- C.
  
  L-Carnitine
- D.
  
  Blood doping
- E.
  
  Branched-chain amino acids
8.

The level of fitness individuals need to attain before they reap substantial health benefits is referred to as metabolic fitness. The amount of exercise required to maintain metabolic fitness is:
- A.
  
  3 to 4 sessions per week of moderate intensity aerobic exercise e.g. jogging
- B.
  
  Half an hour of moderate intensity aerobic exercise on a daily basis
- C.
  
  Only gentle exercise on a daily basis e.g. brisk walking
- D.
  
  3 to 4 sessions per week of resistance weight training
- E.
  
  Short, daily sessions of high intensity exercise e.g. sprinting
9.

Lightweight emergency food supplies should contain foods which are ___________. An example of an appropriate food would be _________.
- A.
  
  Very high in carbohydrate, dried apricots
- B.
  
  Very high in fat, chocolate
- C.
  
  Low in carbohydrate, muesli
- D.
  
  Low in protein, beef jerky
- E.
  
  Avoid intake of large volumes of fruit juice, cordial and soft drinks High in salt, Vegemite
10.

The most critical requirements for survival after water (listed in order with most important first) are:
- A.
  
  Sodium, food energy, Vitamin C and certain of B-vitamins
- B.
  
  Food energy, carbohydrate, Vitamin D, sodium
- C.
  
  Potassium, sodium, iodine, phosphorus
- D.
  
  Food energy, sodium, iron, calcium
- E.
  
  Protein, sodium, iron, calcium