Exam 1

A  ​raise the pH of chyme

B  ​lower the pH of chyme

C  ​reduce risk of vomiting

D  ​increase peristalsis

E  ​hydrolyze large peptides

A  ​Natural sugars

B  ​Iron-rich foods

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

D  ​A portion of food swallowed at one time

E  ​An enzyme that hydrolyzes starch

A  ​hiccups

B  ​hemorrhoids

C  ​reflux

D  ​vomiting

E  ​peptic ulcers

A  ​one

B  five

C  ​seven​

D  three

E  ​two

A  postbiotics

B  ​abiotics

C  ​symbiotics

D  ​prebiotics

E  probiotics​

A  Cilia

B  ​Mitochondria

C  ​Mesenteric vessels

D  ​Villi

E  ​Vascular projectiles

A  ​Goblet cells

B  ​Cecum

C  ​Crypt

D  Macrovillus

E  ​Microvillus

A  ​produce bile

B  ​Removes toxins from the blood

C  ​perform enzymatic digestion

D  ​store bile

E  reabsorb water and salts

A  ​phosphorylation

B  ​condensation

C  ​emulsification

D  inhibition

E  ​enzymification

A  ​stabilize pancreatic enzymes

B  ​protect the stomach walls from digestion

C  enhance absorption of vitamin B12

D  ​facilitate peristalsis

E  ​help solubilize bile

A  ​Stomach

B  ​Duodenum

C  ​Colon

D  Rectum

E  ​Ileum

A  control peristalsis

B  ​trigger hormone release

C  ​secrete digestive juices into the GI tract

D  ​control the passage of food through the GI tract

E  ​grind large food particles

A  Gastric retainer

B  ​Lower sphincter

C  ​Pylorus

D  ​Rectal sphincter

E  ​Ileocecal valve

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

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

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

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

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

A  ​secretes acid into the stomach

B  ​secretes hormones into the stomach

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

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

E  ​initiates peristalsis

A  ​Pyloric sphincter

B  Epiglottis

C  ​Chyme

D  ​Mouth

E  ​Upper esophageal sphincter

A  ​digestion

B  ​mastication

C  ​adsorption

D  ​absorption

E  excretion

A  1800

B  ​2400

C  ​1500

D  ​1200

E  ​2000

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

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

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

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

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

A  ​multi-grain

B  ​stone-ground

C  ​100% wheat

D  high fiber

E  ​whole-wheat

A  ​enriched

B  ​whole grain

C  ​super-fine

D  ​white

E  ​refined

A  ​chaff

B  bran

C  ​husk

D  ​germ

E  ​endosperm

A  adulteration

B  ​fortification

C  ​restoration

D  ​mineralization

E  ​enrichment

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  ​diabetes

B  life-threatening obesity

C  ​cardiovascular disease

D  ​neurological impairments

E  ​cancer

A  ​discretionary-calorie foods

B  dairy

C  ​fat

D  ​micronutrients

E  ​carbohydrate

A  watermelon

B  ​jam

C  ​brussels sprouts

D  ​raw carrots

E  ​green beans

A  ​oils

B  ​protein

C  ​grains

D  ​fruits

E  dairy

A  undernutrition

B  ​variety

C  ​conservatism

D  ​safety

E  ​moderation

A  ​carry the USDA nutrition labeling

B  provide more nutrients relative to kcalories

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

D  ​are higher in weight relative to volume

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

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

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

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

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

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

A  nutrient density

B  ​variety

C  ​adequacy

D  ​moderation

E  ​kcalorie control

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

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

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

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

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

A  diagnose and treat simple malnutrition

B  ​treat people with diet-related disorders

C  ​assess adequacy of only vitamins and minerals

D  ​plan and evaluate diets for healthy people

E  diagnose diet-related disorders​

A  ​5-10%

B  ​15-25%

C  ​30-40%

D  45-65%

E  70-80%​

A  ​The maximum amount allowed for fortifying a food

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

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 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.​

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

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

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

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  ​Experimenter bias is less likely to have an effect.

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

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

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

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

E  ​Both subject groups take turns getting each treatment.

A  ​conclusion.

B  ​anecdote

C  ​theory.

D  hypothesis

E  ​interpretation

A  ​animal proteins

B  ​animal carbohydrates

C  ​plant proteins

D  plant fats

E  ​plant carbohydrates

A  ​fats

B  vitamins and minerals​

C  ​carbohydrates

D  ​alcohols

E  ​proteins

A  substances with carbon-carbon or carbon-hydrogen bonds

B  substances that contain water​

C  ​foods having superior nutrient qualities

D  ​products grown without use of pesticides

E  ​products sold at health food stores

A  ​water-soluble vitamins

B  minerals

C  ​fat-soluble vitamins

D  ​proteins

E  ​water

A  phytonutrient.

B  ​metabolic nutrient

C  nutraceutical.​

D  essential nutrient​

E  ​organic nutrient

A  nonnutritive additives​

B  inorganic fibers

C  ​phytochemicals

D  ​bioenhancements

E  ​phytoactive chemicals

A  ​functional association

B  ​ethnic heritage

C  values

D  ​body image

E  ​comfort

A  ​body image

B  environmental concerns

C  ​habit

D  ​availability

E  ​cultural values

A  ​social interaction

B  comfort eating​

C  ​negative association

D  ​habit

E  emotional turmoil