Which of the following statements about gluten formation is incorrect?
A. Gluten is formed from the combination of gliadin and glutenin.
B. Gluten is both plastic and elastic.
C. Gliadin is elastic, while glutenin exhibits fluidity and stickiness.
D. Gluten forms such a solid structure that it can be physically separated from the flour mixture by kneading dough under cold running water.
E. All of these are correct.
Answer: C
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Match the correct answer with the appropriate term.
_______ 1. The body’s ability to meet routine physical demands and to withstand stresses of all kinds _______ 2. Allows the joints to move freely and through a full range of motion _______ 3. Decrease in muscle size and strength _______ 4. A high-energy compound in muscle cells that can provide immediate energy _______ 5. Required for sustained physical activity in addition to a fuel source _______ 6. The product of anaerobic glycolysis _______ 7. It is released into the bloodstream when the liver breaks down glycogen _______ 8. The ability of a muscle to contract repeatedly without becoming exhausted _______ 9. Stored form of fuel in the muscles and liver _______ 10. Increase in muscle size and strength _______ 11. Signaling proteins secreted by the skeletal muscles _______ 12. Temporary state of low blood hemoglobin in athletes _______ 13. Build-up of heat that increases the body’s temperature _______ 14. Training principle that involves incrementally increasing intensity, frequency, and/or duration _______ 15. Concern for athletes in cold weather _______ 16. Regularly providing the body adequate fluids _______ 17. The accepted measure of a person’s cardiorespiratory fitness _______ 18. A stimulant used to enhance performance during exercise _______ 19. A depressant and diuretic _______ 20 The amount of blood pumped out of the heart each minute a. VO2max b. Cardiac output c. Hypertrophy d. Muscle endurance e. Myokines f. Overload g. Oxygen h. Fitness i. Alcohol j. Caffeine k. Glucose l. Creatine m. Glycogen n. Hydration o. Flexibility p. Lactate q. Atrophy r. Hypothermia s. Hyperthermia t. Sports anemia
Which hormone(s) trigger(s) the production of testosterone by the testes?
a. follicle-stimulating hormone only b. luteinizing hormone only c. progesterone only d. luteinizing hormone and progesterone e. follicle-stimulating hormone and luteinizing hormone
How does the diet of the centenarians from the islands of Okinawa compare to that of most U.S. adults?
a. U.S. adults consume more seafood but fewer saturated fats. b. Okinawans consume more vegetables but fewer calories. c. U.S. adults consume more fruits but fewer calories. d. Okinawans consume more calories but fewer sweets. e. U.S. adults consume more foods with high antioxidant levels.
Which statement describes an association between protein intake and kidney function??
A) ?Low-protein diets increase the risk for kidney stone formation. B) ?Restricting protein intake may slow the progression of kidney disease. C) ?High protein intakes over the long term represent a risk factor for kidney disease. D) ?Liberal protein intakes result in high urea production, which increases the long-term efficiency of the kidneys.