Exam 1

A  ​raise the pH of chyme

B  ​increase peristalsis

C  ​reduce risk of vomiting

D  ​lower the pH of chyme

E  ​hydrolyze large peptides

A  ​Fish

B  ​Iron-rich foods

C  Yogurt

D  ​Natural sugars

E  ​Poultry

A  A sphincter muscle separating the stomach from the small intestine

B  ​An enzyme that hydrolyzes starch

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

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

E  ​A portion of food swallowed at one time

A  ​hiccups

B  ​hemorrhoids

C  ​vomiting

D  ​peptic ulcers

E  ​reflux

A  five

B  ​one

C  ​two

D  ​seven​

E  three

A  ​symbiotics

B  probiotics​

C  postbiotics

D  ​prebiotics

E  ​abiotics

A  Cilia

B  ​Villi

C  ​Mesenteric vessels

D  ​Mitochondria

E  ​Vascular projectiles

A  ​Microvillus

B  ​Cecum

C  ​Crypt

D  Macrovillus

E  ​Goblet cells

A  ​store bile

B  ​perform enzymatic digestion

C  ​Removes toxins from the blood

D  reabsorb water and salts

E  ​produce bile

A  ​emulsification

B  ​condensation

C  inhibition

D  ​enzymification

E  ​phosphorylation

A  ​help solubilize bile

B  ​protect the stomach walls from digestion

C  ​facilitate peristalsis

D  ​stabilize pancreatic enzymes

E  enhance absorption of vitamin B12

A  ​Ileum

B  ​Stomach

C  ​Duodenum

D  ​Colon

E  Rectum

A  ​trigger hormone release

B  control peristalsis

C  ​grind large food particles

D  ​secrete digestive juices into the GI tract

E  ​control the passage of food through the GI tract

A  ​Lower sphincter

B  Gastric retainer

C  ​Rectal sphincter

D  ​Ileocecal valve

E  ​Pylorus

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

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

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

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

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

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

B  ​secretes acid into the stomach

C  ​secretes hormones into the stomach

D  ​initiates peristalsis

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

A  ​Mouth

B  ​Pyloric sphincter

C  ​Chyme

D  Epiglottis

E  ​Upper esophageal sphincter

A  ​absorption

B  ​adsorption

C  ​mastication

D  excretion

E  ​digestion

A  ​1200

B  ​2400

C  1800

D  ​2000

E  ​1500

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

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

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

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

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

A  ​stone-ground

B  ​multi-grain

C  ​100% wheat

D  high fiber

E  ​whole-wheat

A  ​refined

B  ​whole grain

C  ​super-fine

D  ​white

E  ​enriched

A  ​germ

B  ​husk

C  bran

D  ​endosperm

E  ​chaff

A  ​mineralization

B  ​enrichment

C  adulteration

D  ​fortification

E  ​restoration

A  Foods are grouped according to their source.

B  Adequate intakes of minerals and vitamins are virtually guaranteed.

C  Foods are sorted by their vitamin and mineral content.

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

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

A  ​cancer

B  ​neurological impairments

C  ​cardiovascular disease

D  life-threatening obesity

E  ​diabetes

A  ​fat

B  ​micronutrients

C  dairy

D  ​carbohydrate

E  ​discretionary-calorie foods

A  ​jam

B  ​raw carrots

C  watermelon

D  ​green beans

E  ​brussels sprouts

A  ​grains

B  ​fruits

C  ​oils

D  dairy

E  ​protein

A  ​variety

B  undernutrition

C  ​conservatism

D  ​moderation

E  ​safety

A  provide more nutrients relative to kcalories

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

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

D  ​carry the USDA nutrition labeling

E  ​are higher in weight relative to volume

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

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

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

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

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

A  ​adequacy

B  nutrient density

C  ​variety

D  ​moderation

E  ​kcalorie control

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

B  ​Risk factors tend to be short-lived, so their presence does not predict long-term risk of 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  ​The more risk factors for a disease, the greater the chance of developing that disease.

A  ​plan and evaluate diets for healthy people

B  ​assess adequacy of only vitamins and minerals

C  diagnose diet-related disorders​

D  ​treat people with diet-related disorders

E  diagnose and treat simple malnutrition

A  ​5-10%

B  45-65%

C  ​30-40%

D  70-80%​

E  ​15-25%

A  ​The maximum amount allowed for fortifying a food

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

C  ​The maximum allowable amount available in supplement form

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

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

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 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

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 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

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

A  ​The possibility of a placebo effect is eliminated.

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

C  The experiment will be double-blind.

D  ​Chance variation is less likely to affect the results.

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

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

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

C  ​Neither the subjects nor the persons having contact with the subjects know the true purpose of the experiment.

D  ​Both subject groups take turns getting each treatment.

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

A  ​conclusion.

B  ​theory.

C  hypothesis

D  ​anecdote

E  ​interpretation

A  ​plant carbohydrates

B  ​animal proteins

C  ​plant proteins

D  plant fats

E  ​animal carbohydrates

A  ​carbohydrates

B  vitamins and minerals​

C  ​proteins

D  ​fats

E  ​alcohols

A  ​products grown without use of pesticides

B  substances with carbon-carbon or carbon-hydrogen bonds

C  ​products sold at health food stores

D  substances that contain water​

E  ​foods having superior nutrient qualities

A  ​water

B  minerals

C  ​proteins

D  ​water-soluble vitamins

E  ​fat-soluble vitamins

A  ​metabolic nutrient

B  phytonutrient.

C  nutraceutical.​

D  essential nutrient​

E  ​organic nutrient

A  ​phytochemicals

B  ​bioenhancements

C  ​phytoactive chemicals

D  inorganic fibers

E  nonnutritive additives​

A  ​ethnic heritage

B  ​comfort

C  ​body image

D  values

E  ​functional association

A  ​habit

B  ​body image

C  ​availability

D  ​cultural values

E  environmental concerns

A  emotional turmoil

B  ​social interaction

C  comfort eating​

D  ​negative association

E  ​habit