Exam 1

A  ​reduce risk of vomiting

B  ​lower the pH of chyme

C  ​hydrolyze large peptides

D  ​raise the pH of chyme

E  ​increase peristalsis

A  ​Iron-rich foods

B  ​Fish

C  ​Natural sugars

D  ​Poultry

E  Yogurt

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

B  ​An enzyme that hydrolyzes starch

C  ​A portion of food swallowed at one time

D  A sphincter muscle separating the stomach from the small intestine

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

A  ​peptic ulcers

B  ​hiccups

C  ​reflux

D  ​hemorrhoids

E  ​vomiting

A  five

B  ​seven​

C  ​two

D  ​one

E  three

A  probiotics​

B  ​abiotics

C  postbiotics

D  ​prebiotics

E  ​symbiotics

A  Cilia

B  ​Mesenteric vessels

C  ​Mitochondria

D  ​Villi

E  ​Vascular projectiles

A  ​Goblet cells

B  Macrovillus

C  ​Crypt

D  ​Cecum

E  ​Microvillus

A  reabsorb water and salts

B  ​store bile

C  ​produce bile

D  ​perform enzymatic digestion

E  ​Removes toxins from the blood

A  ​enzymification

B  ​condensation

C  ​emulsification

D  ​phosphorylation

E  inhibition

A  enhance absorption of vitamin B12

B  ​stabilize pancreatic enzymes

C  ​facilitate peristalsis

D  ​protect the stomach walls from digestion

E  ​help solubilize bile

A  ​Stomach

B  ​Colon

C  ​Duodenum

D  ​Ileum

E  Rectum

A  ​control the passage of food through the GI tract

B  control peristalsis

C  ​secrete digestive juices into the GI tract

D  ​trigger hormone release

E  ​grind large food particles

A  Gastric retainer

B  ​Lower sphincter

C  ​Pylorus

D  ​Ileocecal valve

E  ​Rectal sphincter

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

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

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

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

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

A  ​secretes acid into the stomach

B  ​initiates peristalsis

C  ​secretes hormones into the stomach

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

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

A  Epiglottis

B  ​Upper esophageal sphincter

C  ​Chyme

D  ​Mouth

E  ​Pyloric sphincter

A  ​absorption

B  excretion

C  ​adsorption

D  ​mastication

E  ​digestion

A  ​1500

B  ​1200

C  ​2400

D  ​2000

E  1800

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

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

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

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

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

A  ​stone-ground

B  ​multi-grain

C  ​100% wheat

D  high fiber

E  ​whole-wheat

A  ​super-fine

B  ​enriched

C  ​refined

D  ​whole grain

E  ​white

A  ​husk

B  bran

C  ​endosperm

D  ​germ

E  ​chaff

A  ​restoration

B  ​mineralization

C  adulteration

D  ​enrichment

E  ​fortification

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  ​cardiovascular disease

C  ​cancer

D  life-threatening obesity

E  ​neurological impairments

A  ​fat

B  ​discretionary-calorie foods

C  ​micronutrients

D  dairy

E  ​carbohydrate

A  ​brussels sprouts

B  ​green beans

C  ​raw carrots

D  watermelon

E  ​jam

A  ​protein

B  ​fruits

C  ​grains

D  dairy

E  ​oils

A  ​moderation

B  ​conservatism

C  undernutrition

D  ​safety

E  ​variety

A  provide more nutrients relative to kcalories

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

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

D  ​are higher in weight relative to volume

E  ​carry the USDA nutrition labeling

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

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

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

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

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

A  ​moderation

B  ​variety

C  ​kcalorie control

D  ​adequacy

E  nutrient density

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

B  ​The absence of a risk factor guarantees freedom from the 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 more risk factors for a disease, the greater the chance of developing that disease.

A  diagnose and treat simple malnutrition

B  diagnose diet-related disorders​

C  ​plan and evaluate diets for healthy people

D  ​assess adequacy of only vitamins and minerals

E  ​treat people with diet-related disorders

A  ​15-25%

B  45-65%

C  70-80%​

D  ​30-40%

E  ​5-10%

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 maximum allowable amount available in supplement form

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

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

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

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 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 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 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  ​Experimenter bias is less likely to have an effect.

B  The experiment will be double-blind.

C  ​The possibility of a placebo effect is eliminated.

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

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 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  ​Both subject groups take turns getting each treatment.

A  ​theory.

B  ​interpretation

C  ​anecdote

D  hypothesis

E  ​conclusion.

A  plant fats

B  ​animal carbohydrates

C  ​animal proteins

D  ​plant proteins

E  ​plant carbohydrates

A  ​fats

B  ​proteins

C  ​alcohols

D  ​carbohydrates

E  vitamins and minerals​

A  ​products sold at health food stores

B  substances that contain water​

C  ​foods having superior nutrient qualities

D  ​products grown without use of pesticides

E  substances with carbon-carbon or carbon-hydrogen bonds

A  ​proteins

B  ​fat-soluble vitamins

C  minerals

D  ​water

E  ​water-soluble vitamins

A  ​metabolic nutrient

B  nutraceutical.​

C  ​organic nutrient

D  essential nutrient​

E  phytonutrient.

A  inorganic fibers

B  ​bioenhancements

C  nonnutritive additives​

D  ​phytoactive chemicals

E  ​phytochemicals

A  ​functional association

B  ​comfort

C  values

D  ​ethnic heritage

E  ​body image

A  environmental concerns

B  ​cultural values

C  ​availability

D  ​body image

E  ​habit

A  emotional turmoil

B  ​social interaction

C  ​negative association

D  comfort eating​

E  ​habit