Question 1

Which of the following is a true statement regarding diabetes?

Accepted Answer

A)  Being diagnosed does not stop one from excelling in athletics. 
B)  There is no difference in insulin secretion between type 1 and type 2. 
C)  Individuals with diabetes should increase their intake of high-glycemic index foods.. 
D)  Diabetes does not involve insulin resistance.
Enter the appropriate word(s) to complete the statement. 
A)  Being diagnosed does not stop one from excelling in athletics. 
B)  There is no difference in insulin secretion between type 1 and type 2. 
C)  Individuals with diabetes should increase their intake of high-glycemic index foods.. 
D)  Diabetes does not involve insulin resistance.
Enter the appropriate word(s) to complete the statement.

Question 2

Which pre-competition goal is not directly associated with carbohydrate intake?

Accepted Answer

A)  Avoiding hunger 
B)  Delaying fatigue 
C)  Minimizing gastrointestinal distress 
D)  Preventing hypohydration 
A)  Avoiding hunger 
B)  Delaying fatigue 
C)  Minimizing gastrointestinal distress 
D)  Preventing hypohydration

Question 3

How is carbohydrate consumed in excess converted to fat?

Accepted Answer

A)  Directly, by incorporating the glucose into the triglyceride 
B)  Directly, by converting glucose to fatty acid molecules 
C)  Indirectly, by converting glucose to acetyl CoA 
D)  Indirectly, as a by-product of gluconeogenesis 
A)  Directly, by incorporating the glucose into the triglyceride 
B)  Directly, by converting glucose to fatty acid molecules 
C)  Indirectly, by converting glucose to acetyl CoA 
D)  Indirectly, as a by-product of gluconeogenesis

Question 4

As a "rule of thumb," which of the following best describes pre-event carbohydrate recommendations?

Accepted Answer

A)  100 g 2 hours prior 
B)  1 g/kg 1 hour prior, 2 g/kg 2 hours prior, 3 g/kg 3 hours prior 
C)  50% of the athlete's usual carbohydrate intake 
D)  No "rule of thumb" as pre-event carbohydrate intake must be calculated precisely 
A)  100 g 2 hours prior 
B)  1 g/kg 1 hour prior, 2 g/kg 2 hours prior, 3 g/kg 3 hours prior 
C)  50% of the athlete's usual carbohydrate intake 
D)  No "rule of thumb" as pre-event carbohydrate intake must be calculated precisely

Question 5

A food that has a high glycemic index (GI) produces a ____.

Accepted Answer

A)  rapid rise in blood glucose and a slow insulin response 
B)  rapid rise in both blood glucose and insulin concentrations 
C)  slow rise in both blood glucose and insulin concentrations 
D)  slow rise in blood glucose and a rapid rise in insulin 
A)  rapid rise in blood glucose and a slow insulin response 
B)  rapid rise in both blood glucose and insulin concentrations 
C)  slow rise in both blood glucose and insulin concentrations 
D)  slow rise in blood glucose and a rapid rise in insulin

Question 6

Beta cells of the pancreas secrete glucagon.

Accepted Answer

A) True 
 B)False

Question 7

Carbohydrates are composed of carbon, nitrogen, and hydrogen.

Accepted Answer

A) True 
 B)False

Question 8

What is the primary benefit to consuming a high-carbohydrate meal three hours prior to competition?

Accepted Answer

A)  Enhanced liver glycogen 
B)  Enhanced muscle glycogen 
C)  Enhanced fat oxidation 
D)  Enhanced fat mobilization 
A)  Enhanced liver glycogen 
B)  Enhanced muscle glycogen 
C)  Enhanced fat oxidation 
D)  Enhanced fat mobilization

Question 9

a. Glucagon
b. Glycogen
c. Insulin
d. Glucose
e. Hyperglycemia
f. Hypoglycemia
g. Glycemic response
h. Glycemic index
-The effect that carbohydrate foods have on blood glucose concentration and insulin secretion

Accepted Answer

The answer of a. Glucagon
b. Glycogen
c. Insulin
d. Glucose
e. Hyperglycemia
f. Hypoglycemia
g....

Question 10

Blood glucose of 80 mg/dl is considered ____.

Accepted Answer

A)  hypoglycemia 
B)  hyperglycemia 
C)  within the normal range 
D)  counterregulatory 
A)  hypoglycemia 
B)  hyperglycemia 
C)  within the normal range 
D)  counterregulatory

Question 11

Some nondiabetic endurance athletes may experience __________, which decreases blood glucose concentration and impairs performance.

Accepted Answer

exercise-induced hyp

Question 12

Endurance exercise creates a physiological state that is similar to __________.

Accepted Answer

The answer of Endurance exercise creates a physiological state that...

Question 13

The term "quality carbohydrates" typically refers to a carbohydrate-containing food that is not highly processed.

Accepted Answer

A) True 
 B)False

Question 14

Why might a food with a high glycemic index and glycemic load be advantageous for athletic performance but disadvantageous for health?

Accepted Answer

A food with a high glycemic index (GI) a

Question 15

Reactive hypoglycemia refers to low blood glucose concentration that follows food intake.

Accepted Answer

A) True 
 B)False

Question 16

Polysaccharides are chains of glucose and include starchy foods and muscle glycogen.

Accepted Answer

A) True 
 B)False

Question 17

Under normal circumstances, ____ is used to restore fallen blood glucose levels.

Accepted Answer

A)  muscle glycogen 
B)  liver glycogen 
C)  glucose provided by the oxidation of fat 
D)  glucose provided by the oxidation of muscle protein 
A)  muscle glycogen 
B)  liver glycogen 
C)  glucose provided by the oxidation of fat 
D)  glucose provided by the oxidation of muscle protein

Question 18

Why is the caloric value of some sugar alcohols less than 4 kcal/g?

Accepted Answer

A)  They are not completely absorbed. 
B)  They are not completely metabolized by cells for energy. 
C)  They cannot be transported into the mitochondria. 
D)  None remains in the digestive tract. 
A)  They are not completely absorbed. 
B)  They are not completely metabolized by cells for energy. 
C)  They cannot be transported into the mitochondria. 
D)  None remains in the digestive tract.

Question 19

Which of the following is considered a functional fiber?

Accepted Answer

A)  Cellulose 
B)  Glycogen 
C)  Glucose 
D)  Maltose 
A)  Cellulose 
B)  Glycogen 
C)  Glucose 
D)  Maltose

Question 20

An example of a disaccharide is ____.

Accepted Answer

A)  glucose 
B)  lactose 
C)  cellulose 
D)  starch 
A)  glucose 
B)  lactose 
C)  cellulose 
D)  starch

Which of the following is a true statement regarding diabetes?

Which pre-competition goal is not directly associated with carbohydrate intake?

How is carbohydrate consumed in excess converted to fat?

As a "rule of thumb," which of the following best describes pre-event carbohydrate recommendations?

A food that has a high glycemic index (GI) produces a ____.

Beta cells of the pancreas secrete glucagon.

Carbohydrates are composed of carbon, nitrogen, and hydrogen.

What is the primary benefit to consuming a high-carbohydrate meal three hours prior to competition?

a. Glucagon b. Glycogen c. Insulin d. Glucose e. Hyperglycemia f. Hypoglycemia g. Glycemic response h. Glycemic index -The effect that carbohydrate foods have on blood glucose concentration and insulin secretion

Blood glucose of 80 mg/dl is considered ____.

Some nondiabetic endurance athletes may experience __________, which decreases blood glucose concentration and impairs performance.

Endurance exercise creates a physiological state that is similar to __________.

The term "quality carbohydrates" typically refers to a carbohydrate-containing food that is not highly processed.

Why might a food with a high glycemic index and glycemic load be advantageous for athletic performance but disadvantageous for health?

Reactive hypoglycemia refers to low blood glucose concentration that follows food intake.

Polysaccharides are chains of glucose and include starchy foods and muscle glycogen.

Under normal circumstances, ____ is used to restore fallen blood glucose levels.

Why is the caloric value of some sugar alcohols less than 4 kcal/g?

Which of the following is considered a functional fiber?

An example of a disaccharide is ____.

Introduction to Sports Nutrition

Defining and Measuring Energy

Energy Systems and Exercise

Proteins

Fats

Water and Electrolytes

Vitamins

Minerals

Diet Planning: Food First, Supplements Second

Weight and Body Composition

Disordered Eating and Exercise Patterns in Athletes

Diet and Exercise for Lifelong Fitness and Health

Filters

Exam 4: Carbohydrates

Which of the following is a true statement regarding diabetes?

Which pre-competition goal is not directly associated with carbohydrate intake?

How is carbohydrate consumed in excess converted to fat?

As a "rule of thumb," which of the following best describes pre-event carbohydrate recommendations?

A food that has a high glycemic index (GI) produces a ____.

Beta cells of the pancreas secrete glucagon.

Carbohydrates are composed of carbon, nitrogen, and hydrogen.

What is the primary benefit to consuming a high-carbohydrate meal three hours prior to competition?

a. Glucagon b. Glycogen c. Insulin d. Glucose e. Hyperglycemia f. Hypoglycemia g. Glycemic response h. Glycemic index -The effect that carbohydrate foods have on blood glucose concentration and insulin secretion

Blood glucose of 80 mg/dl is considered ____.

Some nondiabetic endurance athletes may experience __________, which decreases blood glucose concentration and impairs performance.

Endurance exercise creates a physiological state that is similar to __________.

The term "quality carbohydrates" typically refers to a carbohydrate-containing food that is not highly processed.

Why might a food with a high glycemic index and glycemic load be advantageous for athletic performance but disadvantageous for health?

Reactive hypoglycemia refers to low blood glucose concentration that follows food intake.

Polysaccharides are chains of glucose and include starchy foods and muscle glycogen.

Under normal circumstances, ____ is used to restore fallen blood glucose levels.

Why is the caloric value of some sugar alcohols less than 4 kcal/g?

Which of the following is considered a functional fiber?

An example of a disaccharide is ____.

Introduction to Sports Nutrition

Defining and Measuring Energy

Energy Systems and Exercise

Proteins

Fats

Water and Electrolytes

Vitamins

Minerals

Diet Planning: Food First, Supplements Second

Weight and Body Composition

Disordered Eating and Exercise Patterns in Athletes

Diet and Exercise for Lifelong Fitness and Health

Filters