Exam 1

A  ​hydrolyze large peptides

B  ​raise the pH of chyme

C  ​reduce risk of vomiting

D  ​increase peristalsis

E  ​lower the pH of chyme

A  ​Natural sugars

B  ​Fish

C  Yogurt

D  ​Iron-rich foods

E  ​Poultry

A  ​A portion of food swallowed at one time

B  ​An enzyme that hydrolyzes starch

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

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  ​hiccups

B  ​vomiting

C  ​peptic ulcers

D  ​reflux

E  ​hemorrhoids

A  ​seven​

B  five

C  three

D  ​one

E  ​two

A  probiotics​

B  postbiotics

C  ​prebiotics

D  ​abiotics

E  ​symbiotics

A  ​Villi

B  ​Mesenteric vessels

C  ​Mitochondria

D  ​Vascular projectiles

E  Cilia

A  ​Crypt

B  ​Microvillus

C  Macrovillus

D  ​Goblet cells

E  ​Cecum

A  ​produce bile

B  ​store bile

C  reabsorb water and salts

D  ​Removes toxins from the blood

E  ​perform enzymatic digestion

A  ​enzymification

B  ​condensation

C  ​phosphorylation

D  inhibition

E  ​emulsification

A  enhance absorption of vitamin B12

B  ​protect the stomach walls from digestion

C  ​stabilize pancreatic enzymes

D  ​facilitate peristalsis

E  ​help solubilize bile

A  ​Ileum

B  ​Duodenum

C  ​Colon

D  ​Stomach

E  Rectum

A  ​trigger hormone release

B  ​grind large food particles

C  control peristalsis

D  ​secrete digestive juices into the GI tract

E  ​control the passage of food through the GI tract

A  ​Ileocecal valve

B  ​Rectal sphincter

C  Gastric retainer

D  ​Pylorus

E  ​Lower sphincter

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

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

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

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

B  ​initiates peristalsis

C  ​secretes hormones 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  ​Chyme

B  Epiglottis

C  ​Upper esophageal sphincter

D  ​Mouth

E  ​Pyloric sphincter

A  ​digestion

B  ​adsorption

C  excretion

D  ​mastication

E  ​absorption

A  ​1500

B  ​2400

C  1800

D  ​1200

E  ​2000

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

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

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

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

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

A  ​whole-wheat

B  ​multi-grain

C  ​stone-ground

D  ​100% wheat

E  high fiber

A  ​super-fine

B  ​white

C  ​enriched

D  ​whole grain

E  ​refined

A  ​husk

B  bran

C  ​germ

D  ​chaff

E  ​endosperm

A  adulteration

B  ​fortification

C  ​restoration

D  ​enrichment

E  ​mineralization

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

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

A  life-threatening obesity

B  ​diabetes

C  ​cardiovascular disease

D  ​cancer

E  ​neurological impairments

A  ​carbohydrate

B  ​fat

C  ​micronutrients

D  ​discretionary-calorie foods

E  dairy

A  watermelon

B  ​brussels sprouts

C  ​green beans

D  ​raw carrots

E  ​jam

A  ​fruits

B  ​grains

C  ​oils

D  dairy

E  ​protein

A  ​safety

B  undernutrition

C  ​conservatism

D  ​variety

E  ​moderation

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

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

C  ​are higher in weight relative to volume

D  ​carry the USDA nutrition labeling

E  provide more nutrients relative to kcalories

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

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

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

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

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

A  nutrient density

B  ​variety

C  ​adequacy

D  ​kcalorie control

E  ​moderation

A  ​Risk factors tend to be short-lived, so their presence does not predict long-term risk of 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  ​The absence of a risk factor guarantees freedom from the disease.

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

A  diagnose and treat simple malnutrition

B  ​assess adequacy of only vitamins and minerals

C  ​treat people with diet-related disorders

D  ​plan and evaluate diets for healthy people

E  diagnose diet-related disorders​

A  ​15-25%

B  ​30-40%

C  45-65%

D  ​5-10%

E  70-80%​

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

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

C  ​The maximum amount allowed for fortifying a food

D  ​The maximum allowable amount available in supplement form

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

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 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 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  ​Experimenter bias is less likely to have an effect.

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

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

D  The experiment will be double-blind.

E  ​The possibility of a placebo effect is eliminated.

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

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

C  ​Both subject groups take turns getting each treatment.

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

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

A  ​anecdote

B  hypothesis

C  ​interpretation

D  ​conclusion.

E  ​theory.

A  ​plant proteins

B  ​animal carbohydrates

C  ​animal proteins

D  plant fats

E  ​plant carbohydrates

A  ​alcohols

B  ​carbohydrates

C  vitamins and minerals​

D  ​fats

E  ​proteins

A  substances that contain water​

B  ​foods having superior nutrient qualities

C  substances with carbon-carbon or carbon-hydrogen bonds

D  ​products grown without use of pesticides

E  ​products sold at health food stores

A  minerals

B  ​water-soluble vitamins

C  ​water

D  ​fat-soluble vitamins

E  ​proteins

A  essential nutrient​

B  nutraceutical.​

C  ​metabolic nutrient

D  ​organic nutrient

E  phytonutrient.

A  ​phytoactive chemicals

B  inorganic fibers

C  nonnutritive additives​

D  ​phytochemicals

E  ​bioenhancements

A  ​functional association

B  ​comfort

C  ​ethnic heritage

D  ​body image

E  values

A  ​cultural values

B  ​availability

C  environmental concerns

D  ​body image

E  ​habit

A  ​habit

B  ​negative association

C  comfort eating​

D  emotional turmoil

E  ​social interaction