Exam 1

A  ​hydrolyze large peptides

B  ​increase peristalsis

C  ​raise the pH of chyme

D  ​lower the pH of chyme

E  ​reduce risk of vomiting

A  ​Natural sugars

B  ​Iron-rich foods

C  Yogurt

D  ​Fish

E  ​Poultry

A  ​A portion of food swallowed at one time

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  ​An enzyme that hydrolyzes starch

E  A sphincter muscle separating the stomach from the small intestine

A  ​reflux

B  ​vomiting

C  ​peptic ulcers

D  ​hiccups

E  ​hemorrhoids

A  ​one

B  three

C  ​seven​

D  ​two

E  five

A  postbiotics

B  ​prebiotics

C  ​abiotics

D  probiotics​

E  ​symbiotics

A  Cilia

B  ​Mesenteric vessels

C  ​Vascular projectiles

D  ​Villi

E  ​Mitochondria

A  Macrovillus

B  ​Crypt

C  ​Goblet cells

D  ​Cecum

E  ​Microvillus

A  reabsorb water and salts

B  ​perform enzymatic digestion

C  ​produce bile

D  ​Removes toxins from the blood

E  ​store bile

A  ​phosphorylation

B  ​emulsification

C  ​enzymification

D  inhibition

E  ​condensation

A  ​help solubilize bile

B  ​stabilize pancreatic enzymes

C  enhance absorption of vitamin B12

D  ​protect the stomach walls from digestion

E  ​facilitate peristalsis

A  ​Duodenum

B  Rectum

C  ​Ileum

D  ​Stomach

E  ​Colon

A  ​trigger hormone release

B  ​control the passage of food through the GI tract

C  ​secrete digestive juices into the GI tract

D  control peristalsis

E  ​grind large food particles

A  Gastric retainer

B  ​Rectal sphincter

C  ​Pylorus

D  ​Lower sphincter

E  ​Ileocecal valve

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

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

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

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

C  ​secretes hormones into the stomach

D  ​initiates peristalsis

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

A  ​Upper esophageal sphincter

B  ​Chyme

C  ​Pyloric sphincter

D  Epiglottis

E  ​Mouth

A  ​absorption

B  ​mastication

C  ​digestion

D  ​adsorption

E  excretion

A  ​1500

B  ​2400

C  ​1200

D  ​2000

E  1800

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

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

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

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

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

A  ​100% wheat

B  ​multi-grain

C  high fiber

D  ​whole-wheat

E  ​stone-ground

A  ​whole grain

B  ​super-fine

C  ​enriched

D  ​white

E  ​refined

A  ​endosperm

B  ​germ

C  ​chaff

D  bran

E  ​husk

A  ​enrichment

B  ​fortification

C  adulteration

D  ​restoration

E  ​mineralization

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

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

C  Foods are grouped according to their source.

D  Foods are sorted by their vitamin and mineral content.

E  Adequate intakes of minerals and vitamins are virtually guaranteed.

A  ​neurological impairments

B  ​cardiovascular disease

C  life-threatening obesity

D  ​cancer

E  ​diabetes

A  ​carbohydrate

B  ​fat

C  ​micronutrients

D  dairy

E  ​discretionary-calorie foods

A  ​jam

B  ​green beans

C  watermelon

D  ​raw carrots

E  ​brussels sprouts

A  ​grains

B  ​oils

C  dairy

D  ​protein

E  ​fruits

A  ​moderation

B  ​safety

C  ​conservatism

D  undernutrition

E  ​variety

A  ​are higher in weight relative to volume

B  ​carry the USDA nutrition labeling

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

D  provide more nutrients relative to kcalories

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

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

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

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

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

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

A  ​kcalorie control

B  ​variety

C  ​adequacy

D  nutrient density

E  ​moderation

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

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

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

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

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

A  diagnose and treat simple malnutrition

B  ​plan and evaluate diets for healthy people

C  ​assess adequacy of only vitamins and minerals

D  diagnose diet-related disorders​

E  ​treat people with diet-related disorders

A  45-65%

B  ​30-40%

C  ​15-25%

D  ​5-10%

E  70-80%​

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

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 maximum allowable amount available in supplement form

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 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 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

E  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.​

A  The experiment will be double-blind.

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

C  ​The possibility of a placebo effect is eliminated.

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

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

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

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

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  hypothesis

B  ​conclusion.

C  ​theory.

D  ​interpretation

E  ​anecdote

A  ​plant carbohydrates

B  ​animal carbohydrates

C  ​animal proteins

D  plant fats

E  ​plant proteins

A  vitamins and minerals​

B  ​fats

C  ​proteins

D  ​alcohols

E  ​carbohydrates

A  substances that contain water​

B  substances with carbon-carbon or carbon-hydrogen bonds

C  ​foods having superior nutrient qualities

D  ​products grown without use of pesticides

E  ​products sold at health food stores

A  ​water

B  ​proteins

C  ​water-soluble vitamins

D  ​fat-soluble vitamins

E  minerals

A  ​metabolic nutrient

B  essential nutrient​

C  nutraceutical.​

D  phytonutrient.

E  ​organic nutrient

A  nonnutritive additives​

B  ​phytochemicals

C  ​phytoactive chemicals

D  inorganic fibers

E  ​bioenhancements

A  ​comfort

B  values

C  ​body image

D  ​functional association

E  ​ethnic heritage

A  ​body image

B  ​availability

C  environmental concerns

D  ​cultural values

E  ​habit

A  ​negative association

B  comfort eating​

C  emotional turmoil

D  ​habit

E  ​social interaction