Exam 1

A  ​raise the pH of chyme

B  ​increase peristalsis

C  ​reduce risk of vomiting

D  ​hydrolyze large peptides

E  ​lower the pH of chyme

A  ​Fish

B  ​Natural sugars

C  ​Poultry

D  ​Iron-rich foods

E  Yogurt

A  A sphincter muscle separating the stomach from the small intestine

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

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

D  ​A portion of food swallowed at one time

E  ​An enzyme that hydrolyzes starch

A  ​hemorrhoids

B  ​hiccups

C  ​vomiting

D  ​peptic ulcers

E  ​reflux

A  ​one

B  ​two

C  three

D  ​seven​

E  five

A  probiotics​

B  ​prebiotics

C  postbiotics

D  ​symbiotics

E  ​abiotics

A  ​Vascular projectiles

B  ​Mesenteric vessels

C  ​Villi

D  Cilia

E  ​Mitochondria

A  ​Goblet cells

B  Macrovillus

C  ​Crypt

D  ​Microvillus

E  ​Cecum

A  ​store bile

B  ​perform enzymatic digestion

C  ​Removes toxins from the blood

D  reabsorb water and salts

E  ​produce bile

A  inhibition

B  ​emulsification

C  ​enzymification

D  ​condensation

E  ​phosphorylation

A  ​facilitate peristalsis

B  ​stabilize pancreatic enzymes

C  ​protect the stomach walls from digestion

D  enhance absorption of vitamin B12

E  ​help solubilize bile

A  ​Stomach

B  Rectum

C  ​Duodenum

D  ​Ileum

E  ​Colon

A  ​trigger hormone release

B  control peristalsis

C  ​grind large food particles

D  ​control the passage of food through the GI tract

E  ​secrete digestive juices into the GI tract

A  ​Lower sphincter

B  ​Ileocecal valve

C  Gastric retainer

D  ​Pylorus

E  ​Rectal sphincter

A  ​a thick, viscous material synthesized by mucosal cells for protection against digestive juices.

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

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

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  ​initiates peristalsis

B  ​secretes acid into the stomach

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

D  ​secretes hormones into the stomach

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

A  ​Pyloric sphincter

B  ​Mouth

C  ​Upper esophageal sphincter

D  ​Chyme

E  Epiglottis

A  excretion

B  ​digestion

C  ​adsorption

D  ​mastication

E  ​absorption

A  ​1200

B  1800

C  ​2400

D  ​2000

E  ​1500

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

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

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

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

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

A  high fiber

B  ​100% wheat

C  ​stone-ground

D  ​whole-wheat

E  ​multi-grain

A  ​white

B  ​enriched

C  ​whole grain

D  ​refined

E  ​super-fine

A  ​endosperm

B  ​chaff

C  ​germ

D  ​husk

E  bran

A  ​fortification

B  ​mineralization

C  ​restoration

D  ​enrichment

E  adulteration

A  Adequate intakes of minerals and vitamins are virtually guaranteed.

B  Foods are grouped according to their source.

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

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

E  Foods are sorted by their vitamin and mineral content.

A  ​cancer

B  life-threatening obesity

C  ​cardiovascular disease

D  ​neurological impairments

E  ​diabetes

A  dairy

B  ​discretionary-calorie foods

C  ​carbohydrate

D  ​fat

E  ​micronutrients

A  ​green beans

B  ​brussels sprouts

C  ​raw carrots

D  watermelon

E  ​jam

A  ​protein

B  ​oils

C  ​grains

D  dairy

E  ​fruits

A  ​variety

B  ​conservatism

C  ​safety

D  ​moderation

E  undernutrition

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

B  provide more nutrients relative to kcalories

C  ​are higher in weight relative to volume

D  ​carry the USDA nutrition labeling

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

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

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

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

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

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

A  ​adequacy

B  ​variety

C  nutrient density

D  ​kcalorie control

E  ​moderation

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

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

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

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

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

A  diagnose diet-related disorders​

B  ​assess adequacy of only vitamins and minerals

C  ​plan and evaluate diets for healthy people

D  diagnose and treat simple malnutrition

E  ​treat people with diet-related disorders

A  ​15-25%

B  ​5-10%

C  ​30-40%

D  70-80%​

E  45-65%

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

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

C  ​The maximum allowable amount available in supplement form

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

E  ​The maximum amount allowed for fortifying a food

A  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.​

B  ​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

C  The Tolerable Upper Intake levels, because they are the maximum daily amount of a nutrient that appears safe for most healthy people

D  ​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

E  ​The Dietary Reference Intakes, because they are a set of nutrient intake values for healthy people in the United States and Canada

A  ​Experimenter bias is less likely to have an effect.

B  ​The possibility of a placebo effect is eliminated.

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

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

C  ​Both subject groups take turns getting each treatment.

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

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

A  ​interpretation

B  ​conclusion.

C  ​theory.

D  ​anecdote

E  hypothesis

A  ​animal proteins

B  ​plant carbohydrates

C  ​animal carbohydrates

D  ​plant proteins

E  plant fats

A  ​carbohydrates

B  ​alcohols

C  vitamins and minerals​

D  ​proteins

E  ​fats

A  ​foods having superior nutrient qualities

B  ​products sold at health food stores

C  ​products grown without use of pesticides

D  substances with carbon-carbon or carbon-hydrogen bonds

E  substances that contain water​

A  ​water

B  ​water-soluble vitamins

C  ​proteins

D  ​fat-soluble vitamins

E  minerals

A  ​organic nutrient

B  essential nutrient​

C  phytonutrient.

D  nutraceutical.​

E  ​metabolic nutrient

A  ​phytoactive chemicals

B  inorganic fibers

C  ​bioenhancements

D  ​phytochemicals

E  nonnutritive additives​

A  ​functional association

B  ​body image

C  ​comfort

D  values

E  ​ethnic heritage

A  ​habit

B  ​availability

C  ​body image

D  ​cultural values

E  environmental concerns

A  ​habit

B  emotional turmoil

C  ​social interaction

D  comfort eating​

E  ​negative association