Exam 1 Chapters 1 to 4

A  photosynthesis.

B  respiration.

C  mitosis.

D  acceleration.

A  Basal

B  Cone

C  Brain

D  Skin

A  glycogenolysis

B  ketoacidosis

C  gluconeogenesis

D  ketosis

A  fiber

B  hydrogen

C  glucagon

D  glycogen

A  diabetic index

B  glucose capacity

C  glycemic index

D  anemia-prevention index

A  High-fructose corn syrup

B  Molasses

C  Brown sugar

D  Honey

A  sucrose

B  lactose

C  maltose

D  glucose

A  starch

B  glucose

C  fiber

D  glycogen

A  dextrose

B  high-fructose corn syrup

C  lignin

D  malt syrup

A  Eating sugar is a direct cause of diabetes.

B  Eating sugar causes hyperactivity in children.

C  Eating sugar can contribute to dental caries.

D  Eating sugar makes one gain weight.

A  muscle protein

B  the brain

C  stored fat

D  liver glycogen

A  The last few decades have shown a steady decrease of diabetes among those under the age of 20.

B  Children with diabetes have fewer medical complications from the disease because they are able to adapt to the changes in glucose metabolism.

C  Type 1 is not the only type of diabetes seen in children.

D  Obesity is not a risk factor for diabetes in children.

A  table sugar.

B  fiber.

C  starch.

D  milk sugar.

A  endosperm

B  husk

C  germ

D  bran

A  create membrane structures in plants.

B  lower blood glucose levels when they rise after a meal.

C  store glucose in humans and animals.

D  store energy in plants.

A  triglycerides

B  glycogen

C  fructose

D  glucose

A  stomach.

B  small intestine.

C  mouth.

D  large intestine.

A  FALSE

B  TRUE

A  saliva

B  HCl

C  bile

D  bicarbonate

A  movement of food to the stomach

B  bile production

C  protein absorption

D  fat emulsification

A  protein

B  fiber

C  fats

D  carbohydrates

A  pasta

B  milk

C  eggs

D  broccoli

A  avoiding drinking alcohol

B  eating smaller meals

C  drinking milk with your meals

D  avoiding lying down after meals

A  stomach

B  small intestine

C  pancreas

D  large intestine

A  liver; gallbladder

B  pancreas; bladder

C  gallbladder; pancreas

D  gallbladder; liver

A  large intestine.

B  stomach.

C  mouth.

D  small intestine.

A  chewing

B  peristaltic movement of food

C  grinding

D  enzymes

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  TRUE

B  FALSE

A  TRUE

B  FALSE

A  energy density.

B  proportionality.

C  nutrient density.

D  a food guidance system.

A  moderation.

B  proportionality.

C  personalization.

D  variety.

A  balanced diet.

B  varied diet.

C  moderate diet.

D  paleo diet.

A  15 percent or more of the Daily Value.

B  10 percent or more of the Daily Value.

C  5 percent or more of the Daily Value.

D  20 percent or more of the Daily Value.

A  one cup of milk provides 8 percent of the total calories allowed for the day.

B  8 percent of the calories in the milk are from saturated fat.

C  8 percent of the calories in the milk are from fat.

D  one cup of milk provides 8 percent of the total fat allowed for the day.

A  2.5

B  4

C  1

D  3.5

A  carrots

B  lean meat

C  nonfat yogurt

D  fruit drinks

A  vegetables and fruits

B  oils

C  protein

D  grains

A  Dietary Reference Intakes (DRI).

B  Tolerable Upper Intake Level (UL).

C  Adequate Intake (AI).

D  Recommended Dietary Allowance (RDA).

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  an idea generated by scientists based on their observations.

B  a stepwise process used by scientists to identify effective placebos.

C  research in which neither the subjects nor the scientists know which group received the treatment and which group received a placebo.

D  research that involves looking at factors in two or more groups of subjects to see if there is a relationship to certain outcomes.

A  Chinese

B  Native American

C  Indian

D  Alaskan

A  Alaskan

B  Mexican

C  Native American

D  Chinese

A  fats

B  alcohol

C  minerals

D  water

A  the recommended daily amount of vitamin D

B  a sugar pill that does not contain vitamin C

C  the recommended daily amount of vitamin C

D  half the recommended daily amount of vitamin C

A  culture

B  cost

C  emotions

D  advertising

A  How does the site choose links to other sites?

B  All of these are important questions to ask.

C  Where does the information come from?

D  Who pays for the site?

A  .com

B  .edu

C  They are all equally reliable.

D  .gov

A  meat and refined grains.

B  fruits and vegetables.

C  meat and saltier foods.

D  oils and fewer vegetables.

A  carrots

B  eggs

C  salmon

D  skim milk

A  lipids

B  proteins

C  carbohydrates

D  vitamins

A  proteins

B  vitamins

C  lipids

D  carbohydrates

A  food trends

B  convenience

C  culture

D  food color

A  cancer

B  stroke

C  respiratory diseases

D  diabetes

A  water

B  minerals

C  vitamins

D  protein