1
Q
- Which of the following is an example of an essential amino acid?
- Cysteine
- Leucine
- Alanine
- Glycine
A
Leucine
2
Q
- Approximately how many amino acids does the body use?
- 8
- 20
- 10
- 30
A
20
3
Q
Which of the following compounds are considered the CHIEF source of energy for all bodily functions and muscular exertion? • Fats • Proteins • Carbohydrates • Water
A
Carbs
4
Q
- Consumption of which of the following are associated with lower incidence of heart disease, lower incidence of cancer, maintaining good intestinal motility, and helps regulate the body’s absorption of glucose?
- Fiber
- Water
- Protein
- Lipids
A
fiber
5
Q
- Which of the following nutrients are responsible for acting as transports for vitamins A, D, E, and K?
- Glycine
- Proteins
- Monosaccharide
- Fats
A
Fats
6
Q
How many calories does one gram of fat yield? • 12 • 4 • 10 • 9
A
9
7
Q
- True or false, by 2015, public health experts expect that 75% of all US adults will be either overweight or obese?
- True
- False
A
Truw
8
Q
The minimal amount of energy required to sustain vital bodily functions such as blood circulation, respiration, and temperature regulation is known as \_\_\_\_\_. A. calorific value B. protein efficiency ratio C. biological value D. resting metabolic rate
A
D
9
Q
There are \_\_\_\_\_ essential amino acids in the body. A. twelve B. eight C. ten D. fifteen
A
B
10
Q
The human body can manufacture nonessential amino acids from dietary \_\_\_\_\_ and fragments of carbohydrate and fat. A. nitrogen B. sulfur C. carbon D. phosphorous
A
A
11
Q
Identify the amino acids that are called semiessential amino acids because they cannot be manufactured by the body at a rate that will support growth. A. Methionine and valine B. Lysine and leucine C. Proline and serine D. Arginine and histidine
A
D
12
Q
As ingested proteins enter the stomach, they encounter hydrochloric acid that \_\_\_\_\_ the protein so that digestive enzymes can begin dismantling the peptide bonds. A. precipitates B. uncoils C. petrifies D. agglutinates
A
B
13
Q
During digestion, the enzyme \_\_\_\_\_ cleaves protein strands into smaller polypeptides and single amino acids. A. amylase B. renin C. pepsin D. lipase
A
C
14
Q
If carbohydrate or total energy intake is too low, amino acids are \_\_\_\_\_, allowing the remaining carbon skeleton to be used for the production of glucose or ketones to be used for energy. A. deaminated B. hydroxylated C. hydrolysed D. decarboxylated
A
A
15
Q
If protein intake exceeds the need for synthesis and energy needs are met, then amino acids from dietary protein are deaminated, and their carbon fragments may be stored as \_\_\_\_\_. A. glycerol B. phosphocreatine C. glycogen D. fat
A
D
16
Q
The essential amino acid that is missing or present in the smallest amount in an incomplete protein is called the \_\_\_\_\_ of that protein. A. incomplete factor B. minimal factor C. limiting factor D. semiessential factor
A
C
17
Q
\_\_\_\_\_ is a measure of protein quality, or how well it satisfies the body’s essential amino acid needs. A. Chemical score B. Net Protein Utilization C. Protein efficiency ratio D. Biologic value
A
D
18
Q
Which of the following is a major source of incomplete proteins? A. Barley B. Beef C. Eggs D. Milk
A
A
19
Q
During a negative energy balance, amino acids are used to assist in energy production, a term referred to as \_\_\_\_\_. A. glycogenesis B. the Kreb’s cycle C. the Cori cycle D. gluconeogenesis
A
D
20
Q
Consumption of \_\_\_\_\_ within an hour after heavy resistance training appears to inhibit muscle-protein breakdown, resulting in a positive protein balance. A. vitamin B. carbohydrate C. protein D. fat
A
B
21
Q
The Recommended Dietary Allowance (RDA) for a protein is \_\_\_\_\_ per day. A. 1.2 g/kg B. 1 g/kg C. 0.8 g/kg D. 1.7 g/kg
A
C
22
Q
Research has proven that people who follow a high-protein diet have an increase in intestinal \_\_\_\_\_ absorption. A. iron B. calcium C. zinc D. potassium
A
B
23
Q
Chronic consumption of a high-protein diet is generally associated with low \_\_\_\_\_, which increases the likelihood of heart disease. A. saturated fat intake B. intestinal calcium absorption C. fiber intake D. urea production
A
C
24
Q
\_\_\_\_\_ are neutral compounds of carbon, hydrogen, and oxygen (such as sugars, starches, and celluloses), which make up a large portion of animal foods. A. Nucleic acids B. Carbohydrates C. Proteins D. Minerals
A
B
25
```
_____ is the storage form of carbohydrates in humans, made from many monosaccharides connected together.
A. Starch
B. Cellulose
C. Glycogen
D. Trehalose
```
C
26
```
Identify a disaccharide.
A. Sucrose
B. Mannose
C. Galactose
D. Raffinose
```
A
27
```
Polysaccharides are often called complex carbohydrates and they primarily include:
A. cane sugar and milk sugar.
B. kestose and trehalose.
C. brown sugar and fruit sugar.
D. starch and fiber.
```
D
28
```
Identify an example of a food item that is rich in soluble dietary fiber.
A. Bell pepper
B. Broccoli
C. Barley
D. Wheat bran
```
C
29
```
Which of following is rich in insoluble fiber?
A. Lettuce
B. Uncooked carrots
C. Lentils
D. Wheat bran
```
D
30
```
The Acceptable Macronutrient Distribution Range for _____ intake for an adult is 45 to 65 percent of total caloric intake.
A. protein
B. carbohydrate
C. fat
D. nucleic acid
```
B
31
```
Maximal fat utilization cannot occur without sufficient _____ to continue Krebs cycle activity.
A. carbohydrate
B. vitamin E
C. insulin
D. niacin
```
A
32
```
Carbohydrate loading is a technique used to increase muscle _____ before an endurance event.
A. glucose
B. creatine
C. ribose
D. glycogen
```
D
33
```
A drawback of the glycogen supercompensation method is that it can cause _____.
A. hay fever and eczema
B. body tremors and rashes
C. numbness and double vision
D. hypoglycemia and irritabilit
```
D
34
```
Unsaturated fats are associated with increases in _____.
A. melanocytes
B. HDL cholesterol
C. LDL cholesterol
D. chylomicrons
```
B
35
```
_____ and other polyunsaturated fatty acids are considered to have favorable effects on blood lipid profiles and may play a role in the treatment and prevention of heart disease, hypertension, arthritis, and cancer.
A. Omega-3 fatty acids
B. Myristic acid
C. Trans-fatty acids
D. Palmitic acid
```
A
36
```
Trans-fatty acids are formed as a result of _____, the process of rendering unsaturated fatty acids harder at room temperature and increase food shelf-life.
A. decarboxylation
B. oxygenation
C. hydrogenation
D. hydrolysis
```
C
37
```
Dietary fats initiate the release of _____, a hormone that signals satiety.
A. aldosterone
B. renin
C. cholecystokinin
D. pepsin
```
C
38
```
In the presence of high _____ concentrations, the body will favor their use as energy, decreasing glucose oxidation and thereby resulting in hyperglycemia.
A. albumin
B. free fatty acid
C. cholesterol
D. alpha-tocopherol
ANSWER: B
```
B
39
```
_____ constitutes approximately 60 percent of the adult human body by weight.
A. Chyle
B. Protein
C. Lymph
D. Water
```
D
40
```
Identify a function of water.
A. It helps maintain blood sugar levels.
B. It delays gastric emptying.
C. It acts as a precursor to hormones.
D. It helps improve endocrine gland function.
```
D
41
```
Identify an effect of dehydration.
A. Increased sodium excretion
B. Decreased core temperature
C. Increased heart rate
D. Decreased use of muscle glycogen
```
C
42
Which of the following is a guideline that an athlete should follow for fluid replacement?
A. Consume 10 to 15 ounces of fluid an hour before exercise.
B. Ingest 6 to 12 ounces of fluid for every pound of body weight lost after an exercise bout.
C. Drink 16 to 24 ounces of fluid for every 15 to 20 minutes of exercise.
D. Use a sports drink to replace fluid and dwindling muscle glycogen stores if exercise exceeds 60 minutes.
D
CPT exam prep
flashcards
Decks in class (20)
# Cards
-
Chapter 1 prep6
-
Chapter 3 Prep(cardio respiratory)28
-
Chapter 4 prep(bioenergetics)21
-
Chapter 5 prep(human movement)37
-
Chapter 6 Prep(Assesments)58
-
Chapter 7 (Flexibility)64
-
Compensations, Imbalances, and Corrective Strategies7
-
Chapter 8 (Cardio Respiratory fitness training)37
-
Chapter 9 (Core)35
-
Chapter 10 (Balance)27
-
Chapter 11 (plyometric)45
-
Chapter 12 ( Speed, Agility, Quickness)42
-
Chapter 13 Resistance Training55
-
Chapter 14 Integrate Program Design86
-
Chapter 1556
-
Chapter 1610
-
Chapter 1742
-
Chapter 1842
-
Chapter 1940
-
Chapter 2033
