Exam 1 Chapters 1 to 4

A  acceleration.

B  mitosis.

C  photosynthesis.

D  respiration.

A  Skin

B  Cone

C  Basal

D  Brain

A  ketoacidosis

B  glycogenolysis

C  gluconeogenesis

D  ketosis

A  glycogen

B  fiber

C  glucagon

D  hydrogen

A  glucose capacity

B  glycemic index

C  diabetic index

D  anemia-prevention index

A  Honey

B  Brown sugar

C  High-fructose corn syrup

D  Molasses

A  sucrose

B  lactose

C  maltose

D  glucose

A  starch

B  glycogen

C  glucose

D  fiber

A  malt syrup

B  dextrose

C  lignin

D  high-fructose corn syrup

A  Eating sugar can contribute to dental caries.

B  Eating sugar is a direct cause of diabetes.

C  Eating sugar causes hyperactivity in children.

D  Eating sugar makes one gain weight.

A  the brain

B  muscle protein

C  liver glycogen

D  stored fat

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

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

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

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

A  fiber.

B  starch.

C  milk sugar.

D  table sugar.

A  endosperm

B  bran

C  husk

D  germ

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

B  store glucose in humans and animals.

C  create membrane structures in plants.

D  store energy in plants.

A  fructose

B  glycogen

C  glucose

D  triglycerides

A  mouth.

B  large intestine.

C  small intestine.

D  stomach.

A  TRUE

B  FALSE

A  bicarbonate

B  bile

C  HCl

D  saliva

A  protein absorption

B  movement of food to the stomach

C  bile production

D  fat emulsification

A  carbohydrates

B  fiber

C  fats

D  protein

A  broccoli

B  pasta

C  milk

D  eggs

A  eating smaller meals

B  avoiding lying down after meals

C  drinking milk with your meals

D  avoiding drinking alcohol

A  small intestine

B  pancreas

C  large intestine

D  stomach

A  gallbladder; pancreas

B  gallbladder; liver

C  liver; gallbladder

D  pancreas; bladder

A  stomach.

B  small intestine.

C  mouth.

D  large intestine.

A  chewing

B  peristaltic movement of food

C  grinding

D  enzymes

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  energy density.

B  nutrient density.

C  a food guidance system.

D  proportionality.

A  personalization.

B  variety.

C  moderation.

D  proportionality.

A  moderate diet.

B  paleo diet.

C  balanced diet.

D  varied 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 saturated fat.

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

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

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

A  1

B  3.5

C  2.5

D  4

A  carrots

B  fruit drinks

C  lean meat

D  nonfat yogurt

A  vegetables and fruits

B  grains

C  protein

D  oils

A  Tolerable Upper Intake Level (UL).

B  Adequate Intake (AI).

C  Recommended Dietary Allowance (RDA).

D  Dietary Reference Intakes (DRI).

A  FALSE

B  TRUE

A  FALSE

B  TRUE

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

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

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

D  an idea generated by scientists based on their observations.

A  Chinese

B  Alaskan

C  Indian

D  Native American

A  Mexican

B  Native American

C  Alaskan

D  Chinese

A  minerals

B  water

C  fats

D  alcohol

A  half the recommended daily amount of vitamin C

B  the recommended daily amount of vitamin D

C  a sugar pill that does not contain vitamin C

D  the recommended daily amount of vitamin C

A  advertising

B  cost

C  culture

D  emotions

A  Who pays for the site?

B  Where does the information come from?

C  How does the site choose links to other sites?

D  All of these are important questions to ask.

A  .com

B  .edu

C  They are all equally reliable.

D  .gov

A  oils and fewer vegetables.

B  meat and saltier foods.

C  fruits and vegetables.

D  meat and refined grains.

A  eggs

B  salmon

C  skim milk

D  carrots

A  carbohydrates

B  lipids

C  proteins

D  vitamins

A  lipids

B  vitamins

C  carbohydrates

D  proteins

A  food trends

B  culture

C  food color

D  convenience

A  cancer

B  respiratory diseases

C  diabetes

D  stroke

A  minerals

B  protein

C  vitamins

D  water