Exam 1

A  ​lower the pH of chyme

B  ​hydrolyze large peptides

C  ​raise the pH of chyme

D  ​reduce risk of vomiting

E  ​increase peristalsis

A  ​Iron-rich foods

B  ​Poultry

C  ​Fish

D  Yogurt

E  ​Natural sugars

A  A sphincter muscle separating the stomach from the small intestine

B  ​An enzyme that hydrolyzes starch

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

D  ​A portion of food swallowed at one time

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

A  ​vomiting

B  ​reflux

C  ​peptic ulcers

D  ​hiccups

E  ​hemorrhoids

A  three

B  ​seven​

C  ​one

D  ​two

E  five

A  ​symbiotics

B  ​abiotics

C  ​prebiotics

D  postbiotics

E  probiotics​

A  ​Villi

B  Cilia

C  ​Vascular projectiles

D  ​Mesenteric vessels

E  ​Mitochondria

A  ​Microvillus

B  Macrovillus

C  ​Cecum

D  ​Goblet cells

E  ​Crypt

A  ​store bile

B  ​produce bile

C  ​Removes toxins from the blood

D  reabsorb water and salts

E  ​perform enzymatic digestion

A  ​emulsification

B  inhibition

C  ​enzymification

D  ​condensation

E  ​phosphorylation

A  ​stabilize pancreatic enzymes

B  ​protect the stomach walls from digestion

C  enhance absorption of vitamin B12

D  ​help solubilize bile

E  ​facilitate peristalsis

A  ​Colon

B  ​Stomach

C  Rectum

D  ​Duodenum

E  ​Ileum

A  ​control the passage of food through the GI tract

B  control peristalsis

C  ​trigger hormone release

D  ​secrete digestive juices into the GI tract

E  ​grind large food particles

A  ​Pylorus

B  ​Lower sphincter

C  Gastric retainer

D  ​Rectal sphincter

E  ​Ileocecal valve

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

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

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

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

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

A  ​secretes hormones into the stomach

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

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

D  ​secretes acid into the stomach

E  ​initiates peristalsis

A  Epiglottis

B  ​Upper esophageal sphincter

C  ​Chyme

D  ​Mouth

E  ​Pyloric sphincter

A  ​adsorption

B  ​mastication

C  ​digestion

D  ​absorption

E  excretion

A  1800

B  ​2000

C  ​1500

D  ​2400

E  ​1200

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

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

A  ​whole-wheat

B  ​100% wheat

C  ​stone-ground

D  ​multi-grain

E  high fiber

A  ​whole grain

B  ​white

C  ​super-fine

D  ​refined

E  ​enriched

A  ​germ

B  ​endosperm

C  ​chaff

D  ​husk

E  bran

A  ​mineralization

B  ​fortification

C  ​enrichment

D  ​restoration

E  adulteration

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

B  Adequate intakes of minerals and vitamins are virtually guaranteed.

C  Foods are sorted by their vitamin and mineral content.

D  Foods are grouped according to their source.

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

A  ​cardiovascular disease

B  ​diabetes

C  ​neurological impairments

D  life-threatening obesity

E  ​cancer

A  ​fat

B  ​micronutrients

C  ​carbohydrate

D  dairy

E  ​discretionary-calorie foods

A  ​raw carrots

B  ​brussels sprouts

C  watermelon

D  ​jam

E  ​green beans

A  ​grains

B  ​oils

C  dairy

D  ​protein

E  ​fruits

A  undernutrition

B  ​conservatism

C  ​safety

D  ​variety

E  ​moderation

A  provide more nutrients relative to kcalories

B  ​carry the USDA nutrition labeling

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

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

E  ​are higher in weight relative to volume

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

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

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

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

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

A  ​moderation

B  ​adequacy

C  ​variety

D  ​kcalorie control

E  nutrient density

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

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

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

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

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

A  diagnose and treat simple malnutrition

B  ​assess adequacy of only vitamins and minerals

C  ​plan and evaluate diets for healthy people

D  diagnose diet-related disorders​

E  ​treat people with diet-related disorders

A  70-80%​

B  45-65%

C  ​5-10%

D  ​30-40%

E  ​15-25%

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

B  ​The maximum amount allowed for fortifying a food

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

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

E  ​The maximum allowable amount available in supplement form

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 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

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

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

E  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.​

A  The experiment will be double-blind.

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

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

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

E  ​The possibility of a placebo effect is eliminated.

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  ​Both subject groups take turns getting each treatment.

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

A  ​theory.

B  ​anecdote

C  hypothesis

D  ​interpretation

E  ​conclusion.

A  ​animal carbohydrates

B  ​animal proteins

C  plant fats

D  ​plant carbohydrates

E  ​plant proteins

A  vitamins and minerals​

B  ​carbohydrates

C  ​alcohols

D  ​fats

E  ​proteins

A  ​products sold at health food stores

B  ​products grown without use of pesticides

C  substances that contain water​

D  ​foods having superior nutrient qualities

E  substances with carbon-carbon or carbon-hydrogen bonds

A  ​proteins

B  minerals

C  ​water-soluble vitamins

D  ​fat-soluble vitamins

E  ​water

A  essential nutrient​

B  nutraceutical.​

C  phytonutrient.

D  ​organic nutrient

E  ​metabolic nutrient

A  nonnutritive additives​

B  ​phytoactive chemicals

C  ​phytochemicals

D  ​bioenhancements

E  inorganic fibers

A  ​body image

B  ​comfort

C  values

D  ​functional association

E  ​ethnic heritage

A  ​availability

B  ​cultural values

C  environmental concerns

D  ​body image

E  ​habit

A  ​social interaction

B  ​habit

C  ​negative association

D  comfort eating​

E  emotional turmoil