Exam 1

A  ​reduce risk of vomiting

B  ​hydrolyze large peptides

C  ​lower the pH of chyme

D  ​increase peristalsis

E  ​raise the pH of chyme

A  Yogurt

B  ​Fish

C  ​Natural sugars

D  ​Poultry

E  ​Iron-rich foods

A  A sphincter muscle separating the stomach from the small intestine

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

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

D  ​A portion of food swallowed at one time

E  ​An enzyme that hydrolyzes starch

A  ​reflux

B  ​hemorrhoids

C  ​hiccups

D  ​peptic ulcers

E  ​vomiting

A  five

B  ​one

C  ​seven​

D  ​two

E  three

A  ​abiotics

B  ​symbiotics

C  probiotics​

D  ​prebiotics

E  postbiotics

A  Cilia

B  ​Mitochondria

C  ​Vascular projectiles

D  ​Villi

E  ​Mesenteric vessels

A  ​Crypt

B  ​Cecum

C  Macrovillus

D  ​Goblet cells

E  ​Microvillus

A  ​store bile

B  reabsorb water and salts

C  ​perform enzymatic digestion

D  ​Removes toxins from the blood

E  ​produce bile

A  ​condensation

B  ​phosphorylation

C  ​emulsification

D  ​enzymification

E  inhibition

A  ​protect the stomach walls from digestion

B  enhance absorption of vitamin B12

C  ​facilitate peristalsis

D  ​stabilize pancreatic enzymes

E  ​help solubilize bile

A  ​Duodenum

B  Rectum

C  ​Stomach

D  ​Colon

E  ​Ileum

A  ​control the passage of food through the GI tract

B  ​secrete digestive juices into the GI tract

C  ​grind large food particles

D  ​trigger hormone release

E  control peristalsis

A  ​Pylorus

B  Gastric retainer

C  ​Ileocecal valve

D  ​Lower sphincter

E  ​Rectal sphincter

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

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

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

A  ​initiates peristalsis

B  ​secretes hormones into the stomach

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

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

E  ​secretes acid into the stomach

A  ​Mouth

B  ​Chyme

C  ​Upper esophageal sphincter

D  ​Pyloric sphincter

E  Epiglottis

A  excretion

B  ​mastication

C  ​absorption

D  ​adsorption

E  ​digestion

A  ​2400

B  1800

C  ​1200

D  ​2000

E  ​1500

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

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

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

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

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

A  ​multi-grain

B  high fiber

C  ​100% wheat

D  ​whole-wheat

E  ​stone-ground

A  ​white

B  ​refined

C  ​enriched

D  ​super-fine

E  ​whole grain

A  ​germ

B  ​husk

C  ​chaff

D  ​endosperm

E  bran

A  ​restoration

B  ​fortification

C  adulteration

D  ​enrichment

E  ​mineralization

A  Foods are sorted by their vitamin and mineral content.

B  Foods are grouped according to their source.

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

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

E  Adequate intakes of minerals and vitamins are virtually guaranteed.

A  life-threatening obesity

B  ​diabetes

C  ​cancer

D  ​cardiovascular disease

E  ​neurological impairments

A  ​carbohydrate

B  dairy

C  ​fat

D  ​micronutrients

E  ​discretionary-calorie foods

A  ​green beans

B  ​jam

C  ​raw carrots

D  watermelon

E  ​brussels sprouts

A  dairy

B  ​grains

C  ​protein

D  ​fruits

E  ​oils

A  ​moderation

B  ​safety

C  undernutrition

D  ​conservatism

E  ​variety

A  ​are higher in weight relative to volume

B  ​carry the USDA nutrition labeling

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

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

E  provide more nutrients relative to kcalories

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

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

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

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

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

A  ​kcalorie control

B  nutrient density

C  ​moderation

D  ​adequacy

E  ​variety

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

A  diagnose diet-related disorders​

B  diagnose and treat simple malnutrition

C  ​assess adequacy of only vitamins and minerals

D  ​treat people with diet-related disorders

E  ​plan and evaluate diets for healthy people

A  ​5-10%

B  ​15-25%

C  45-65%

D  70-80%​

E  ​30-40%

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

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 allowable amount available in supplement form

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

A  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.​

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 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 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  ​Experimenter bias is less likely to have an effect.

C  ​The possibility of a placebo effect is eliminated.

D  The experiment will be double-blind.

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

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

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

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

A  ​conclusion.

B  ​anecdote

C  ​interpretation

D  hypothesis

E  ​theory.

A  ​animal proteins

B  plant fats

C  ​animal carbohydrates

D  ​plant carbohydrates

E  ​plant proteins

A  ​proteins

B  ​fats

C  ​alcohols

D  vitamins and minerals​

E  ​carbohydrates

A  ​products sold at health food stores

B  substances with carbon-carbon or carbon-hydrogen bonds

C  ​products grown without use of pesticides

D  substances that contain water​

E  ​foods having superior nutrient qualities

A  ​water

B  minerals

C  ​water-soluble vitamins

D  ​proteins

E  ​fat-soluble vitamins

A  essential nutrient​

B  phytonutrient.

C  ​metabolic nutrient

D  ​organic nutrient

E  nutraceutical.​

A  ​phytochemicals

B  ​phytoactive chemicals

C  inorganic fibers

D  nonnutritive additives​

E  ​bioenhancements

A  values

B  ​body image

C  ​comfort

D  ​functional association

E  ​ethnic heritage

A  ​habit

B  ​cultural values

C  ​body image

D  ​availability

E  environmental concerns

A  ​negative association

B  comfort eating​

C  ​habit

D  emotional turmoil

E  ​social interaction