Exam 1

A  ​hydrolyze large peptides

B  ​reduce risk of vomiting

C  ​raise the pH of chyme

D  ​increase peristalsis

E  ​lower the pH of chyme

A  ​Fish

B  ​Natural sugars

C  ​Iron-rich foods

D  ​Poultry

E  Yogurt

A  ​A portion of food swallowed at one time

B  A sphincter muscle separating the stomach from the small intestine

C  ​A food item that has passed through the small intestine into the colon

D  ​An enzyme that hydrolyzes starch

E  ​A device used to analyze the contents of the stomach

A  ​reflux

B  ​vomiting

C  ​hemorrhoids

D  ​hiccups

E  ​peptic ulcers

A  ​two

B  ​one

C  five

D  three

E  ​seven​

A  ​symbiotics

B  ​abiotics

C  ​prebiotics

D  probiotics​

E  postbiotics

A  ​Mesenteric vessels

B  ​Mitochondria

C  ​Villi

D  ​Vascular projectiles

E  Cilia

A  Macrovillus

B  ​Microvillus

C  ​Crypt

D  ​Goblet cells

E  ​Cecum

A  ​perform enzymatic digestion

B  ​produce bile

C  ​store bile

D  ​Removes toxins from the blood

E  reabsorb water and salts

A  inhibition

B  ​emulsification

C  ​condensation

D  ​enzymification

E  ​phosphorylation

A  ​stabilize pancreatic enzymes

B  enhance absorption of vitamin B12

C  ​help solubilize bile

D  ​facilitate peristalsis

E  ​protect the stomach walls from digestion

A  ​Stomach

B  ​Duodenum

C  Rectum

D  ​Ileum

E  ​Colon

A  ​secrete digestive juices into the GI tract

B  ​trigger hormone release

C  control peristalsis

D  ​control the passage of food through the GI tract

E  ​grind large food particles

A  ​Pylorus

B  ​Rectal sphincter

C  ​Ileocecal valve

D  Gastric retainer

E  ​Lower sphincter

A  ​a semiliquid mass of partially digested food released by the stomach into the small intestine.

B  the mixture of pancreatic juices containing enzymes for digestion of the macronutrients.​

C  ​a thick, viscous material synthesized by mucosal cells for protection against digestive juices.

D  the semisolid mass of undigested food that passes through the ileocecal valve.

E  ​chewed food combined with saliva that has passed from the esophagus into the stomach.

A  ​secretes acid into the stomach

B  ​prevents the contents of the small intestine from backing up into the stomach

C  ​initiates peristalsis

D  ​secretes hormones into the stomach

E  prevents the contents of the small intestine from emptying too quickly into the colon

A  ​Upper esophageal sphincter

B  ​Pyloric sphincter

C  ​Chyme

D  ​Mouth

E  Epiglottis

A  ​digestion

B  excretion

C  ​mastication

D  ​adsorption

E  ​absorption

A  ​1500

B  ​2000

C  ​2400

D  1800

E  ​1200

A  ​puffed wheat, sugar, dry milk powder, salt, red food coloring

B  ​sugar, salt, puffed wheat, dry milk powder, red food coloring

C  ​red food coloring, salt, dry milk powder, puffed wheat, sugar

D  ​dry milk powder, puffed wheat, red food coloring, salt, sugar

E  ​sugar, puffed wheat, dry milk powder, salt, red food coloring

A  ​100% wheat

B  ​stone-ground

C  high fiber

D  ​whole-wheat

E  ​multi-grain

A  ​whole grain

B  ​super-fine

C  ​white

D  ​enriched

E  ​refined

A  bran

B  ​endosperm

C  ​germ

D  ​husk

E  ​chaff

A  adulteration

B  ​mineralization

C  ​restoration

D  ​enrichment

E  ​fortification

A  Foods are sorted by their vitamin and mineral content.

B  Adequate intakes of minerals and vitamins are virtually guaranteed.

C  All foods are grouped according to their content of carbohydrate, protein, and fats.

D  Cheeses are grouped with milk and salt pork is grouped with other meats.

E  Foods are grouped according to their source.

A  ​diabetes

B  ​cancer

C  ​cardiovascular disease

D  life-threatening obesity

E  ​neurological impairments

A  dairy

B  ​micronutrients

C  ​discretionary-calorie foods

D  ​fat

E  ​carbohydrate

A  ​jam

B  ​green beans

C  watermelon

D  ​brussels sprouts

E  ​raw carrots

A  ​fruits

B  ​protein

C  dairy

D  ​oils

E  ​grains

A  undernutrition

B  ​safety

C  ​conservatism

D  ​moderation

E  ​variety

A  ​contain a mixture of carbohydrate, fat, and protein

B  ​give the most protein for the consumer’s food dollar

C  ​carry the USDA nutrition labeling

D  provide more nutrients relative to kcalories

E  ​are higher in weight relative to volume

A  ​abundance, adequacy, nutrient density, aerobics, and kcalorie control

B  ​abundance, balance, conservative, diversity, moderation, and vitamins

C  ​adequacy, bone development, correction, vitamin density, master, and variety

D  ​abundance, B vitamins, kcalories, diet control, minerals, and variety

E  adequacy, balance, kcalorie control, nutrient density, moderation, and variety

A  ​moderation

B  ​adequacy

C  nutrient density

D  ​kcalorie control

E  ​variety

A  All people with the risk factor will develop the disease.

B  ​The presence of a factor such as heredity can be modified to lower the risk of degenerative diseases.

C  ​The more risk factors for a disease, the greater the chance of developing that disease.

D  ​Risk factors tend to be short-lived, so their presence does not predict long-term risk of disease.

E  ​The absence of a risk factor guarantees freedom from the disease.

A  ​assess adequacy of only vitamins and minerals

B  ​treat people with diet-related disorders

C  diagnose and treat simple malnutrition

D  ​plan and evaluate diets for healthy people

E  diagnose diet-related disorders​

A  45-65%

B  70-80%​

C  ​5-10%

D  ​30-40%

E  ​15-25%

A  ​The maximum amount allowed for fortifying a food

B  The amount that can be absorbed from a typical diet.​

C  ​The maximum allowable amount available in supplement form

D  A number calculated by taking twice the RDA or three times the AI

E  ​The maximum amount from all sources that appears safe for most healthy people

A  ​The Estimated Energy Requirement, because it represents what will maintain energy balance and good health in a person of a given age, gender, weight, height, and level of physical activity

B  The Tolerable Upper Intake levels, because they are the maximum daily amount of a nutrient that appears safe for most healthy people

C  ​The Estimated Average Requirements, because they reflect the average daily amount of a nutrient that will maintain a specific function in half of the healthy people of a population

D  The Recommended Dietary Allowances, because they represent the average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people.​

E  ​The Dietary Reference Intakes, because they are a set of nutrient intake values for healthy people in the United States and Canada

A  ​The possibility of a placebo effect is eliminated.

B  ​Chance variation is less likely to affect the results.

C  The experiment will be double-blind.

D  ​The control group will be similar to the experimental group.

E  ​Experimenter bias is less likely to have an effect.

A  ​Both subject groups know whether they are in the control or experimental group, but the researchers do not know.

B  Neither group of subjects knows whether they are in the control or experimental group, but the researchers do know.

C  ​Neither the subjects nor the persons having contact with the subjects know the true purpose of the experiment.

D  ​Neither subjects nor researchers know which subjects are in the control or experimental group

E  ​Both subject groups take turns getting each treatment.

A  ​interpretation

B  hypothesis

C  ​anecdote

D  ​conclusion.

E  ​theory.

A  ​plant proteins

B  plant fats

C  ​plant carbohydrates

D  ​animal carbohydrates

E  ​animal proteins

A  vitamins and minerals​

B  ​alcohols

C  ​carbohydrates

D  ​fats

E  ​proteins

A  substances with carbon-carbon or carbon-hydrogen bonds

B  ​foods having superior nutrient qualities

C  substances that contain water​

D  ​products grown without use of pesticides

E  ​products sold at health food stores

A  minerals

B  ​proteins

C  ​fat-soluble vitamins

D  ​water-soluble vitamins

E  ​water

A  ​metabolic nutrient

B  phytonutrient.

C  ​organic nutrient

D  essential nutrient​

E  nutraceutical.​

A  ​bioenhancements

B  nonnutritive additives​

C  inorganic fibers

D  ​phytochemicals

E  ​phytoactive chemicals

A  ​body image

B  values

C  ​ethnic heritage

D  ​comfort

E  ​functional association

A  environmental concerns

B  ​availability

C  ​cultural values

D  ​body image

E  ​habit

A  ​habit

B  comfort eating​

C  emotional turmoil

D  ​social interaction

E  ​negative association