Recommendations for fat intake for physically active individuals are

Recommendations for fat intake for physically active individuals are
 
 A. to consume 40 of calories as fat.
  B. to consume equal amounts of saturated and unsaturated fatty acids.
  C. to consume a diet rich in mono- and polyunsaturated fatty acids.
  D. to eat anything they want because they expend so much energy.

Q. 2

While the protein RDA for a healthy adult protein is 0.8 g per kg body weight per day, some experts believe that athletes should consume more. These experts contend that endurance athletes should consume _____ g protein per kg per day and strength training athletes should consume _____ g protein per kg per day.
 
 A. 0.2-0.4, 0.6-0.7
  B. 1.2-1.4, 1.6-1.7
  C. 2.2-2.4, 2.6-2.7
  D. 3.2-3.4, 4.6-3.7

Q. 3

A technique used to maximize the amount of glycogen stored in muscle prior to an exercise activity is called
 
 A. glucose loading.
  B. aerobic conditioning.
  C. carbohydrate loading.
  D. creatine loading.

Q. 4

Maximal oxygen consumption or VO2 max
 
 A. is a measure of the cardiovascular system's capacity to deliver oxygen to muscles.
  B. cannot be changed because it is genetically determined.
  C. when high results in early fatigue.
  D. is only important in anaerobic activities.

Q. 5

The glycolytic system operates under
 
 A. conditions when creatine phosphate is operating.
  B. conditions when available oxygen is plentiful.
  C. anaerobic conditions.
  D. aerobic conditions.

Q. 6

The three systems used to generate ATP are the creatine phosphate system, glycolytic system, and _____.
 
 A. adipose tissue system
  B. VO2 max
  C. oxidative system
  D. anaerobic system

Q. 7

The creatine phosphate system is
 
 A. the first system to be utilized to generate ATP needs.
  B. the second system to be utilized to generate ATP.
  C. the final system utilized to generate ATP.
  D. the only system utilized to generate ATP.

Q. 8

The relative contributions of anaerobic and aerobic metabolic pathways to muscular energy production are determined by
 
 A. the intensity and duration of activity.
  B. the amounts of metabolic fuels consumed at the previous meal.
  C. the amount of rest a person has achieved.
  D. body composition.