Exam 1

A  ​reduce risk of vomiting

B  ​hydrolyze large peptides

C  ​raise the pH of chyme

D  ​lower the pH of chyme

E  ​increase peristalsis

A  ​Fish

B  Yogurt

C  ​Poultry

D  ​Iron-rich foods

E  ​Natural sugars

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

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

C  A sphincter muscle separating the stomach from the small intestine

D  ​A portion of food swallowed at one time

E  ​An enzyme that hydrolyzes starch

A  ​peptic ulcers

B  ​reflux

C  ​vomiting

D  ​hiccups

E  ​hemorrhoids

A  five

B  three

C  ​seven​

D  ​two

E  ​one

A  postbiotics

B  ​symbiotics

C  ​abiotics

D  ​prebiotics

E  probiotics​

A  ​Mitochondria

B  ​Vascular projectiles

C  Cilia

D  ​Villi

E  ​Mesenteric vessels

A  ​Crypt

B  ​Microvillus

C  Macrovillus

D  ​Goblet cells

E  ​Cecum

A  ​perform enzymatic digestion

B  ​Removes toxins from the blood

C  ​store bile

D  reabsorb water and salts

E  ​produce bile

A  inhibition

B  ​emulsification

C  ​phosphorylation

D  ​enzymification

E  ​condensation

A  ​protect the stomach walls from digestion

B  ​facilitate peristalsis

C  enhance absorption of vitamin B12

D  ​stabilize pancreatic enzymes

E  ​help solubilize bile

A  ​Ileum

B  ​Stomach

C  ​Duodenum

D  ​Colon

E  Rectum

A  ​control the passage of food through the GI tract

B  control peristalsis

C  ​trigger hormone release

D  ​grind large food particles

E  ​secrete digestive juices into the GI tract

A  ​Rectal sphincter

B  ​Ileocecal valve

C  ​Lower sphincter

D  Gastric retainer

E  ​Pylorus

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

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

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

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

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

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

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

C  ​secretes hormones into the stomach

D  ​secretes acid into the stomach

E  ​initiates peristalsis

A  Epiglottis

B  ​Chyme

C  ​Mouth

D  ​Pyloric sphincter

E  ​Upper esophageal sphincter

A  ​adsorption

B  ​mastication

C  ​digestion

D  excretion

E  ​absorption

A  ​1500

B  1800

C  ​1200

D  ​2400

E  ​2000

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

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

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  ​whole-wheat

B  high fiber

C  ​100% wheat

D  ​stone-ground

E  ​multi-grain

A  ​whole grain

B  ​white

C  ​super-fine

D  ​enriched

E  ​refined

A  ​germ

B  ​endosperm

C  bran

D  ​husk

E  ​chaff

A  adulteration

B  ​restoration

C  ​fortification

D  ​mineralization

E  ​enrichment

A  Adequate intakes of minerals and vitamins are virtually guaranteed.

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

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

D  Foods are sorted by their vitamin and mineral content.

E  Foods are grouped according to their source.

A  life-threatening obesity

B  ​cardiovascular disease

C  ​diabetes

D  ​neurological impairments

E  ​cancer

A  ​discretionary-calorie foods

B  ​fat

C  dairy

D  ​carbohydrate

E  ​micronutrients

A  ​raw carrots

B  ​jam

C  watermelon

D  ​green beans

E  ​brussels sprouts

A  ​grains

B  ​oils

C  ​fruits

D  ​protein

E  dairy

A  ​moderation

B  ​conservatism

C  ​safety

D  ​variety

E  undernutrition

A  ​carry the USDA nutrition labeling

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

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

D  provide more nutrients relative to kcalories

E  ​are higher in weight relative to volume

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

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

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

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

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

A  ​adequacy

B  nutrient density

C  ​moderation

D  ​variety

E  ​kcalorie control

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

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

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

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

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

A  ​plan and evaluate diets for healthy people

B  ​assess adequacy of only vitamins and minerals

C  diagnose diet-related disorders​

D  ​treat people with diet-related disorders

E  diagnose and treat simple malnutrition

A  ​30-40%

B  ​15-25%

C  45-65%

D  70-80%​

E  ​5-10%

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

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

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

D  ​The maximum allowable amount available in supplement form

E  ​The maximum amount allowed for fortifying a food

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  ​Experimenter bias is less likely to have an effect.

D  The experiment will be double-blind.

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

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

B  ​Both subject groups take turns getting each treatment.

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

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

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

A  ​interpretation

B  ​conclusion.

C  ​theory.

D  ​anecdote

E  hypothesis

A  ​animal proteins

B  ​animal carbohydrates

C  ​plant carbohydrates

D  ​plant proteins

E  plant fats

A  vitamins and minerals​

B  ​proteins

C  ​fats

D  ​alcohols

E  ​carbohydrates

A  ​products grown without use of pesticides

B  ​foods having superior nutrient qualities

C  substances with carbon-carbon or carbon-hydrogen bonds

D  ​products sold at health food stores

E  substances that contain water​

A  ​water

B  ​proteins

C  ​fat-soluble vitamins

D  ​water-soluble vitamins

E  minerals

A  ​organic nutrient

B  nutraceutical.​

C  phytonutrient.

D  essential nutrient​

E  ​metabolic nutrient

A  ​bioenhancements

B  nonnutritive additives​

C  ​phytochemicals

D  inorganic fibers

E  ​phytoactive chemicals

A  values

B  ​body image

C  ​comfort

D  ​functional association

E  ​ethnic heritage

A  ​habit

B  ​body image

C  ​availability

D  environmental concerns

E  ​cultural values

A  ​habit

B  ​social interaction

C  ​negative association

D  comfort eating​

E  emotional turmoil