A pre-competition meal or snack providing 1 to 4 g of carbohydrate per kilogram of body weight should be consumed approximately ________ before competing.
A. 30 minutes
B. 1 to 4 hours
C. 4 to 6 hours
D. 6 to 8 hours
Answer: B
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The physiological state reached in which there is no longer a desire to eat is referred to as
A. appetite. B. hunger. C. satiety. D. repletion.
The three types of body systems that maintain normal blood pressure are
a. muscular, autonomic, and homeostatic systems. b. emotional, psychological, and chemical systems. c. neuroendocrine, hormonal, and enzyme systems. d. cardiac, respiratory, and neural systems.
Which style of Chinese cooking is characterized by steaming and stir-frying, and therefore tends to be the lowest in fat? Szechwan or HunanSzechwan or Hunan
a. Cantonese b. Peking c. Shanghai d. Szechwan or Hunan e. Mongolian
The Academy of Nutrition and Dietetics suggests that properly planned vegetarian diets may reduce the risk of
a. heart disease. b. some cancers. c. diabetes mellitus. d. hypertension. e. all of the above answers are correct