Exam 1

A  ​increase peristalsis

B  ​raise the pH of chyme

C  ​reduce risk of vomiting

D  ​hydrolyze large peptides

E  ​lower the pH of chyme

A  ​Iron-rich foods

B  ​Natural sugars

C  Yogurt

D  ​Fish

E  ​Poultry

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

B  A sphincter muscle separating the stomach from the small intestine

C  ​A portion of food swallowed at one time

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

E  ​An enzyme that hydrolyzes starch

A  ​peptic ulcers

B  ​hemorrhoids

C  ​vomiting

D  ​reflux

E  ​hiccups

A  ​seven​

B  five

C  ​one

D  three

E  ​two

A  postbiotics

B  ​symbiotics

C  probiotics​

D  ​abiotics

E  ​prebiotics

A  ​Mitochondria

B  ​Vascular projectiles

C  ​Mesenteric vessels

D  ​Villi

E  Cilia

A  ​Crypt

B  ​Goblet cells

C  ​Microvillus

D  Macrovillus

E  ​Cecum

A  ​Removes toxins from the blood

B  ​store bile

C  ​perform enzymatic digestion

D  ​produce bile

E  reabsorb water and salts

A  ​condensation

B  ​phosphorylation

C  ​emulsification

D  inhibition

E  ​enzymification

A  ​stabilize pancreatic enzymes

B  ​help solubilize bile

C  ​protect the stomach walls from digestion

D  ​facilitate peristalsis

E  enhance absorption of vitamin B12

A  ​Ileum

B  ​Duodenum

C  ​Stomach

D  ​Colon

E  Rectum

A  ​grind large food particles

B  control peristalsis

C  ​secrete digestive juices into the GI tract

D  ​control the passage of food through the GI tract

E  ​trigger hormone release

A  ​Ileocecal valve

B  ​Pylorus

C  ​Lower sphincter

D  ​Rectal sphincter

E  Gastric retainer

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

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

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

A  ​secretes hormones into the stomach

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

C  ​secretes acid into the stomach

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

E  ​initiates peristalsis

A  ​Chyme

B  ​Mouth

C  Epiglottis

D  ​Pyloric sphincter

E  ​Upper esophageal sphincter

A  ​digestion

B  excretion

C  ​adsorption

D  ​mastication

E  ​absorption

A  1800

B  ​2000

C  ​1500

D  ​2400

E  ​1200

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

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

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

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

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

A  ​whole-wheat

B  high fiber

C  ​multi-grain

D  ​100% wheat

E  ​stone-ground

A  ​white

B  ​refined

C  ​enriched

D  ​whole grain

E  ​super-fine

A  ​endosperm

B  ​germ

C  ​husk

D  bran

E  ​chaff

A  ​enrichment

B  ​restoration

C  adulteration

D  ​fortification

E  ​mineralization

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

B  Foods are sorted by their vitamin and mineral content.

C  Adequate intakes of minerals and vitamins are virtually guaranteed.

D  Foods are grouped according to their source.

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

A  ​cancer

B  ​diabetes

C  life-threatening obesity

D  ​cardiovascular disease

E  ​neurological impairments

A  ​carbohydrate

B  dairy

C  ​discretionary-calorie foods

D  ​fat

E  ​micronutrients

A  ​raw carrots

B  ​brussels sprouts

C  watermelon

D  ​jam

E  ​green beans

A  ​oils

B  ​grains

C  dairy

D  ​protein

E  ​fruits

A  ​variety

B  undernutrition

C  ​safety

D  ​conservatism

E  ​moderation

A  ​are higher in weight relative to volume

B  ​carry the USDA nutrition labeling

C  provide more nutrients relative to kcalories

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

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

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

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

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

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

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

A  ​moderation

B  ​variety

C  ​kcalorie control

D  ​adequacy

E  nutrient density

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

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

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

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

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

A  ​treat people with diet-related disorders

B  ​plan and evaluate diets for healthy people

C  diagnose diet-related disorders​

D  diagnose and treat simple malnutrition

E  ​assess adequacy of only vitamins and minerals

A  70-80%​

B  45-65%

C  ​30-40%

D  ​5-10%

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 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

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

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

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 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

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

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

C  ​The possibility of a placebo effect is eliminated.

D  The experiment will be double-blind.

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

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

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

C  ​Both subject groups take turns getting each treatment.

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

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

A  ​conclusion.

B  ​theory.

C  hypothesis

D  ​interpretation

E  ​anecdote

A  ​plant proteins

B  plant fats

C  ​plant carbohydrates

D  ​animal carbohydrates

E  ​animal proteins

A  ​alcohols

B  ​carbohydrates

C  vitamins and minerals​

D  ​proteins

E  ​fats

A  ​products sold at health food stores

B  substances with carbon-carbon or carbon-hydrogen bonds

C  ​products grown without use of pesticides

D  ​foods having superior nutrient qualities

E  substances that contain water​

A  ​fat-soluble vitamins

B  ​water-soluble vitamins

C  minerals

D  ​water

E  ​proteins

A  ​metabolic nutrient

B  nutraceutical.​

C  essential nutrient​

D  ​organic nutrient

E  phytonutrient.

A  ​phytochemicals

B  ​bioenhancements

C  inorganic fibers

D  ​phytoactive chemicals

E  nonnutritive additives​

A  ​body image

B  ​ethnic heritage

C  ​comfort

D  values

E  ​functional association

A  environmental concerns

B  ​body image

C  ​habit

D  ​availability

E  ​cultural values

A  comfort eating​

B  emotional turmoil

C  ​habit

D  ​negative association

E  ​social interaction