Exam 1

A  ​lower the pH of chyme

B  ​raise the pH of chyme

C  ​hydrolyze large peptides

D  ​increase peristalsis

E  ​reduce risk of vomiting

A  ​Fish

B  ​Natural sugars

C  ​Poultry

D  ​Iron-rich foods

E  Yogurt

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

B  ​An enzyme that hydrolyzes starch

C  A sphincter muscle separating the stomach from the small intestine

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

E  ​A portion of food swallowed at one time

A  ​hemorrhoids

B  ​peptic ulcers

C  ​vomiting

D  ​reflux

E  ​hiccups

A  three

B  ​one

C  ​two

D  ​seven​

E  five

A  postbiotics

B  ​prebiotics

C  ​abiotics

D  probiotics​

E  ​symbiotics

A  ​Mitochondria

B  ​Vascular projectiles

C  Cilia

D  ​Villi

E  ​Mesenteric vessels

A  ​Crypt

B  ​Cecum

C  ​Microvillus

D  ​Goblet cells

E  Macrovillus

A  ​Removes toxins from the blood

B  ​perform enzymatic digestion

C  ​store bile

D  ​produce bile

E  reabsorb water and salts

A  ​condensation

B  ​emulsification

C  ​phosphorylation

D  inhibition

E  ​enzymification

A  enhance absorption of vitamin B12

B  ​help solubilize bile

C  ​stabilize pancreatic enzymes

D  ​protect the stomach walls from digestion

E  ​facilitate peristalsis

A  ​Ileum

B  Rectum

C  ​Duodenum

D  ​Stomach

E  ​Colon

A  ​trigger hormone release

B  ​secrete digestive juices into the GI tract

C  ​grind large food particles

D  control peristalsis

E  ​control the passage of food through the GI tract

A  ​Rectal sphincter

B  Gastric retainer

C  ​Pylorus

D  ​Lower sphincter

E  ​Ileocecal valve

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

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

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 emptying too quickly into the colon

C  ​initiates peristalsis

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

E  ​secretes hormones into the stomach

A  ​Pyloric sphincter

B  ​Chyme

C  Epiglottis

D  ​Mouth

E  ​Upper esophageal sphincter

A  ​mastication

B  ​adsorption

C  ​absorption

D  excretion

E  ​digestion

A  ​1200

B  ​1500

C  ​2400

D  1800

E  ​2000

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

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

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

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

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

A  ​100% wheat

B  ​whole-wheat

C  high fiber

D  ​stone-ground

E  ​multi-grain

A  ​enriched

B  ​super-fine

C  ​refined

D  ​whole grain

E  ​white

A  ​chaff

B  ​endosperm

C  ​husk

D  bran

E  ​germ

A  adulteration

B  ​enrichment

C  ​restoration

D  ​fortification

E  ​mineralization

A  Adequate intakes of minerals and vitamins are virtually guaranteed.

B  Foods are grouped according to their source.

C  Foods are sorted by their vitamin and mineral content.

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

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

A  ​cardiovascular disease

B  ​cancer

C  ​diabetes

D  ​neurological impairments

E  life-threatening obesity

A  ​discretionary-calorie foods

B  dairy

C  ​carbohydrate

D  ​fat

E  ​micronutrients

A  watermelon

B  ​green beans

C  ​jam

D  ​brussels sprouts

E  ​raw carrots

A  ​grains

B  ​fruits

C  ​oils

D  dairy

E  ​protein

A  ​safety

B  ​variety

C  ​conservatism

D  ​moderation

E  undernutrition

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

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

C  provide more nutrients relative to kcalories

D  ​are higher in weight relative to volume

E  ​carry the USDA nutrition labeling

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

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

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

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

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

A  ​kcalorie control

B  nutrient density

C  ​variety

D  ​moderation

E  ​adequacy

A  ​Risk factors tend to be short-lived, so their presence does not predict long-term risk of 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  All people with the risk factor will develop the disease.

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

A  ​assess adequacy of only vitamins and minerals

B  diagnose diet-related disorders​

C  diagnose and treat simple malnutrition

D  ​plan and evaluate diets for healthy people

E  ​treat people with diet-related disorders

A  ​5-10%

B  ​30-40%

C  70-80%​

D  45-65%

E  ​15-25%

A  ​The maximum allowable amount available in supplement form

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

C  ​The maximum amount allowed for fortifying a food

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

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

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

B  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.​

C  ​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

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 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

A  ​The possibility of a placebo effect is eliminated.

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

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

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

E  The experiment will be double-blind.

A  ​Both subject groups take turns getting each treatment.

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

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

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

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

A  hypothesis

B  ​interpretation

C  ​conclusion.

D  ​anecdote

E  ​theory.

A  ​animal proteins

B  ​plant carbohydrates

C  ​plant proteins

D  plant fats

E  ​animal carbohydrates

A  ​carbohydrates

B  ​alcohols

C  ​fats

D  vitamins and minerals​

E  ​proteins

A  ​foods having superior nutrient qualities

B  ​products sold at health food stores

C  ​products grown without use of pesticides

D  substances with carbon-carbon or carbon-hydrogen bonds

E  substances that contain water​

A  minerals

B  ​proteins

C  ​water-soluble vitamins

D  ​fat-soluble vitamins

E  ​water

A  essential nutrient​

B  ​organic nutrient

C  ​metabolic nutrient

D  phytonutrient.

E  nutraceutical.​

A  ​phytoactive chemicals

B  ​bioenhancements

C  ​phytochemicals

D  nonnutritive additives​

E  inorganic fibers

A  ​body image

B  ​functional association

C  values

D  ​comfort

E  ​ethnic heritage

A  ​habit

B  ​body image

C  ​cultural values

D  environmental concerns

E  ​availability

A  ​social interaction

B  ​negative association

C  ​habit

D  comfort eating​

E  emotional turmoil