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  ​Poultry

C  ​Natural sugars

D  Yogurt

E  ​Fish

A  A sphincter muscle separating the stomach from the small intestine

B  ​A portion of food swallowed at one time

C  ​An enzyme that hydrolyzes starch

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

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

A  ​hiccups

B  ​hemorrhoids

C  ​peptic ulcers

D  ​vomiting

E  ​reflux

A  ​seven​

B  ​one

C  ​two

D  five

E  three

A  ​prebiotics

B  ​abiotics

C  postbiotics

D  probiotics​

E  ​symbiotics

A  ​Villi

B  Cilia

C  ​Mitochondria

D  ​Mesenteric vessels

E  ​Vascular projectiles

A  ​Crypt

B  ​Cecum

C  Macrovillus

D  ​Goblet cells

E  ​Microvillus

A  ​produce bile

B  ​perform enzymatic digestion

C  ​Removes toxins from the blood

D  ​store bile

E  reabsorb water and salts

A  ​enzymification

B  ​condensation

C  ​emulsification

D  ​phosphorylation

E  inhibition

A  ​stabilize pancreatic enzymes

B  ​protect the stomach walls from digestion

C  ​help solubilize bile

D  ​facilitate peristalsis

E  enhance absorption of vitamin B12

A  Rectum

B  ​Ileum

C  ​Colon

D  ​Stomach

E  ​Duodenum

A  ​grind large food particles

B  ​secrete digestive juices into the GI tract

C  ​control the passage of food through the GI tract

D  control peristalsis

E  ​trigger hormone release

A  ​Rectal sphincter

B  Gastric retainer

C  ​Pylorus

D  ​Lower sphincter

E  ​Ileocecal valve

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

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

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

A  ​secretes hormones into the stomach

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

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

D  ​secretes acid into the stomach

E  ​initiates peristalsis

A  Epiglottis

B  ​Chyme

C  ​Mouth

D  ​Pyloric sphincter

E  ​Upper esophageal sphincter

A  excretion

B  ​adsorption

C  ​absorption

D  ​digestion

E  ​mastication

A  ​1200

B  ​1500

C  ​2000

D  ​2400

E  1800

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

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

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

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

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

A  ​100% wheat

B  high fiber

C  ​multi-grain

D  ​stone-ground

E  ​whole-wheat

A  ​white

B  ​super-fine

C  ​enriched

D  ​whole grain

E  ​refined

A  ​endosperm

B  bran

C  ​germ

D  ​chaff

E  ​husk

A  ​fortification

B  adulteration

C  ​restoration

D  ​mineralization

E  ​enrichment

A  Foods are grouped according to their source.

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

C  Foods are sorted by their vitamin and mineral content.

D  Adequate intakes of minerals and vitamins are virtually guaranteed.

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

A  life-threatening obesity

B  ​cardiovascular disease

C  ​cancer

D  ​neurological impairments

E  ​diabetes

A  dairy

B  ​micronutrients

C  ​carbohydrate

D  ​fat

E  ​discretionary-calorie foods

A  ​green beans

B  ​raw carrots

C  ​brussels sprouts

D  watermelon

E  ​jam

A  ​fruits

B  ​grains

C  dairy

D  ​oils

E  ​protein

A  ​variety

B  ​conservatism

C  undernutrition

D  ​moderation

E  ​safety

A  ​carry the USDA nutrition labeling

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

C  provide more nutrients relative to kcalories

D  ​are higher in weight relative to volume

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

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

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

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

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

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

A  ​variety

B  ​moderation

C  ​adequacy

D  ​kcalorie control

E  nutrient density

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

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

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

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

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

A  diagnose diet-related disorders​

B  ​assess adequacy of only vitamins and minerals

C  diagnose and treat simple malnutrition

D  ​plan and evaluate diets for healthy people

E  ​treat people with diet-related disorders

A  ​5-10%

B  ​30-40%

C  ​15-25%

D  70-80%​

E  45-65%

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

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 amount that can be absorbed from a typical diet.​

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 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.​

C  ​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

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  ​Experimenter bias is less likely to have an effect.

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  ​Chance variation is less likely to affect the results.

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

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 the subjects nor the persons having contact with the subjects know the true purpose of the experiment.

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

A  ​conclusion.

B  ​interpretation

C  ​anecdote

D  hypothesis

E  ​theory.

A  ​animal carbohydrates

B  ​animal proteins

C  ​plant proteins

D  ​plant carbohydrates

E  plant fats

A  vitamins and minerals​

B  ​alcohols

C  ​fats

D  ​proteins

E  ​carbohydrates

A  ​foods having superior nutrient qualities

B  ​products grown without use of pesticides

C  substances that contain water​

D  ​products sold at health food stores

E  substances with carbon-carbon or carbon-hydrogen bonds

A  ​water-soluble vitamins

B  ​water

C  ​fat-soluble vitamins

D  minerals

E  ​proteins

A  ​metabolic nutrient

B  ​organic nutrient

C  nutraceutical.​

D  phytonutrient.

E  essential nutrient​

A  inorganic fibers

B  ​phytoactive chemicals

C  nonnutritive additives​

D  ​bioenhancements

E  ​phytochemicals

A  ​functional association

B  values

C  ​ethnic heritage

D  ​comfort

E  ​body image

A  environmental concerns

B  ​cultural values

C  ​body image

D  ​habit

E  ​availability

A  comfort eating​

B  emotional turmoil

C  ​habit

D  ​negative association

E  ​social interaction