Exam 1 Chapters 1 to 4

A  mitosis.

B  acceleration.

C  respiration.

D  photosynthesis.

A  Brain

B  Basal

C  Skin

D  Cone

A  ketoacidosis

B  glycogenolysis

C  gluconeogenesis

D  ketosis

A  hydrogen

B  glycogen

C  glucagon

D  fiber

A  anemia-prevention index

B  glycemic index

C  glucose capacity

D  diabetic index

A  High-fructose corn syrup

B  Molasses

C  Honey

D  Brown sugar

A  glucose

B  maltose

C  lactose

D  sucrose

A  fiber

B  glycogen

C  starch

D  glucose

A  high-fructose corn syrup

B  lignin

C  malt syrup

D  dextrose

A  Eating sugar is a direct cause of diabetes.

B  Eating sugar makes one gain weight.

C  Eating sugar can contribute to dental caries.

D  Eating sugar causes hyperactivity in children.

A  stored fat

B  the brain

C  muscle protein

D  liver glycogen

A  The last few decades have shown a steady decrease of diabetes among those under the age of 20.

B  Children with diabetes have fewer medical complications from the disease because they are able to adapt to the changes in glucose metabolism.

C  Obesity is not a risk factor for diabetes in children.

D  Type 1 is not the only type of diabetes seen in children.

A  fiber.

B  table sugar.

C  milk sugar.

D  starch.

A  bran

B  germ

C  endosperm

D  husk

A  lower blood glucose levels when they rise after a meal.

B  store energy in plants.

C  store glucose in humans and animals.

D  create membrane structures in plants.

A  glycogen

B  fructose

C  triglycerides

D  glucose

A  large intestine.

B  small intestine.

C  mouth.

D  stomach.

A  TRUE

B  FALSE

A  bile

B  saliva

C  bicarbonate

D  HCl

A  protein absorption

B  bile production

C  movement of food to the stomach

D  fat emulsification

A  fats

B  protein

C  fiber

D  carbohydrates

A  milk

B  eggs

C  broccoli

D  pasta

A  eating smaller meals

B  avoiding drinking alcohol

C  avoiding lying down after meals

D  drinking milk with your meals

A  stomach

B  pancreas

C  small intestine

D  large intestine

A  gallbladder; pancreas

B  liver; gallbladder

C  gallbladder; liver

D  pancreas; bladder

A  stomach.

B  large intestine.

C  small intestine.

D  mouth.

A  enzymes

B  peristaltic movement of food

C  grinding

D  chewing

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  nutrient density.

B  energy density.

C  proportionality.

D  a food guidance system.

A  personalization.

B  moderation.

C  proportionality.

D  variety.

A  varied diet.

B  paleo diet.

C  moderate diet.

D  balanced diet.

A  15 percent or more of the Daily Value.

B  20 percent or more of the Daily Value.

C  5 percent or more of the Daily Value.

D  10 percent or more of the Daily Value.

A  8 percent of the calories in the milk are from fat.

B  one cup of milk provides 8 percent of the total calories allowed for the day.

C  8 percent of the calories in the milk are from saturated fat.

D  one cup of milk provides 8 percent of the total fat allowed for the day.

A  1

B  2.5

C  3.5

D  4

A  lean meat

B  carrots

C  nonfat yogurt

D  fruit drinks

A  oils

B  protein

C  vegetables and fruits

D  grains

A  Adequate Intake (AI).

B  Tolerable Upper Intake Level (UL).

C  Recommended Dietary Allowance (RDA).

D  Dietary Reference Intakes (DRI).

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  an idea generated by scientists based on their observations.

B  research that involves looking at factors in two or more groups of subjects to see if there is a relationship to certain outcomes.

C  research in which neither the subjects nor the scientists know which group received the treatment and which group received a placebo.

D  a stepwise process used by scientists to identify effective placebos.

A  Native American

B  Alaskan

C  Chinese

D  Indian

A  Native American

B  Mexican

C  Alaskan

D  Chinese

A  water

B  minerals

C  alcohol

D  fats

A  the recommended daily amount of vitamin C

B  half the recommended daily amount of vitamin C

C  a sugar pill that does not contain vitamin C

D  the recommended daily amount of vitamin D

A  culture

B  cost

C  emotions

D  advertising

A  Who pays for the site?

B  Where does the information come from?

C  All of these are important questions to ask.

D  How does the site choose links to other sites?

A  .com

B  .gov

C  .edu

D  They are all equally reliable.

A  meat and saltier foods.

B  meat and refined grains.

C  oils and fewer vegetables.

D  fruits and vegetables.

A  eggs

B  carrots

C  salmon

D  skim milk

A  proteins

B  vitamins

C  lipids

D  carbohydrates

A  vitamins

B  lipids

C  carbohydrates

D  proteins

A  food color

B  convenience

C  food trends

D  culture

A  stroke

B  diabetes

C  respiratory diseases

D  cancer

A  vitamins

B  water

C  minerals

D  protein