Exam 1 Chapters 1 to 4

A  mitosis.

B  photosynthesis.

C  respiration.

D  acceleration.

A  Cone

B  Brain

C  Skin

D  Basal

A  glycogenolysis

B  ketoacidosis

C  ketosis

D  gluconeogenesis

A  hydrogen

B  fiber

C  glucagon

D  glycogen

A  glycemic index

B  diabetic index

C  anemia-prevention index

D  glucose capacity

A  Molasses

B  Honey

C  Brown sugar

D  High-fructose corn syrup

A  maltose

B  glucose

C  sucrose

D  lactose

A  fiber

B  glycogen

C  glucose

D  starch

A  malt syrup

B  lignin

C  high-fructose corn syrup

D  dextrose

A  Eating sugar causes hyperactivity in children.

B  Eating sugar can contribute to dental caries.

C  Eating sugar makes one gain weight.

D  Eating sugar is a direct cause of diabetes.

A  muscle protein

B  the brain

C  liver glycogen

D  stored fat

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

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

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  milk sugar.

B  starch.

C  table sugar.

D  fiber.

A  bran

B  germ

C  husk

D  endosperm

A  create membrane structures in plants.

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

C  store energy in plants.

D  store glucose in humans and animals.

A  glucose

B  fructose

C  glycogen

D  triglycerides

A  mouth.

B  small intestine.

C  large intestine.

D  stomach.

A  FALSE

B  TRUE

A  HCl

B  bile

C  bicarbonate

D  saliva

A  bile production

B  fat emulsification

C  protein absorption

D  movement of food to the stomach

A  fiber

B  protein

C  carbohydrates

D  fats

A  eggs

B  pasta

C  broccoli

D  milk

A  avoiding drinking alcohol

B  avoiding lying down after meals

C  eating smaller meals

D  drinking milk with your meals

A  small intestine

B  stomach

C  large intestine

D  pancreas

A  pancreas; bladder

B  gallbladder; liver

C  liver; gallbladder

D  gallbladder; pancreas

A  small intestine.

B  stomach.

C  large intestine.

D  mouth.

A  chewing

B  grinding

C  peristaltic movement of food

D  enzymes

A  FALSE

B  TRUE

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  nutrient density.

B  a food guidance system.

C  proportionality.

D  energy density.

A  moderation.

B  proportionality.

C  variety.

D  personalization.

A  paleo diet.

B  moderate diet.

C  balanced diet.

D  varied diet.

A  20 percent or more of the Daily Value.

B  5 percent or more of the Daily Value.

C  10 percent or more of the Daily Value.

D  15 percent or more of the Daily Value.

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

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 fat.

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

A  2.5

B  4

C  1

D  3.5

A  lean meat

B  carrots

C  nonfat yogurt

D  fruit drinks

A  grains

B  oils

C  vegetables and fruits

D  protein

A  Dietary Reference Intakes (DRI).

B  Tolerable Upper Intake Level (UL).

C  Adequate Intake (AI).

D  Recommended Dietary Allowance (RDA).

A  TRUE

B  FALSE

A  FALSE

B  TRUE

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

B  an idea generated by scientists based on their observations.

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

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

A  Alaskan

B  Native American

C  Indian

D  Chinese

A  Alaskan

B  Native American

C  Mexican

D  Chinese

A  minerals

B  alcohol

C  water

D  fats

A  the recommended daily amount of vitamin D

B  a sugar pill that does not contain vitamin C

C  half the recommended daily amount of vitamin C

D  the recommended daily amount of vitamin C

A  cost

B  culture

C  advertising

D  emotions

A  All of these are important questions to ask.

B  How does the site choose links to other sites?

C  Where does the information come from?

D  Who pays for the site?

A  .com

B  .gov

C  They are all equally reliable.

D  .edu

A  meat and refined grains.

B  meat and saltier foods.

C  fruits and vegetables.

D  oils and fewer vegetables.

A  carrots

B  eggs

C  skim milk

D  salmon

A  lipids

B  vitamins

C  proteins

D  carbohydrates

A  proteins

B  carbohydrates

C  lipids

D  vitamins

A  food trends

B  convenience

C  food color

D  culture

A  cancer

B  respiratory diseases

C  diabetes

D  stroke

A  water

B  minerals

C  vitamins

D  protein