Exam 1

A  ​increase peristalsis

B  ​raise the pH of chyme

C  ​hydrolyze large peptides

D  ​lower the pH of chyme

E  ​reduce risk of vomiting

A  ​Natural sugars

B  Yogurt

C  ​Poultry

D  ​Fish

E  ​Iron-rich foods

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

B  A sphincter muscle separating the stomach from the small intestine

C  ​A portion of food swallowed at one time

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

E  ​An enzyme that hydrolyzes starch

A  ​hiccups

B  ​reflux

C  ​hemorrhoids

D  ​vomiting

E  ​peptic ulcers

A  ​two

B  five

C  three

D  ​one

E  ​seven​

A  ​abiotics

B  ​prebiotics

C  ​symbiotics

D  probiotics​

E  postbiotics

A  ​Mitochondria

B  Cilia

C  ​Villi

D  ​Mesenteric vessels

E  ​Vascular projectiles

A  ​Cecum

B  ​Crypt

C  ​Microvillus

D  ​Goblet cells

E  Macrovillus

A  reabsorb water and salts

B  ​Removes toxins from the blood

C  ​store bile

D  ​perform enzymatic digestion

E  ​produce bile

A  inhibition

B  ​enzymification

C  ​condensation

D  ​emulsification

E  ​phosphorylation

A  ​help solubilize bile

B  ​facilitate peristalsis

C  ​stabilize pancreatic enzymes

D  enhance absorption of vitamin B12

E  ​protect the stomach walls from digestion

A  Rectum

B  ​Colon

C  ​Duodenum

D  ​Ileum

E  ​Stomach

A  ​trigger hormone release

B  ​secrete digestive juices into the GI tract

C  control peristalsis

D  ​control the passage of food through the GI tract

E  ​grind large food particles

A  ​Rectal sphincter

B  Gastric retainer

C  ​Pylorus

D  ​Ileocecal valve

E  ​Lower sphincter

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

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

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

A  ​secretes acid into the stomach

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

C  ​initiates peristalsis

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

E  ​secretes hormones into the stomach

A  ​Mouth

B  ​Pyloric sphincter

C  ​Chyme

D  ​Upper esophageal sphincter

E  Epiglottis

A  ​digestion

B  excretion

C  ​mastication

D  ​adsorption

E  ​absorption

A  ​2400

B  ​2000

C  ​1500

D  ​1200

E  1800

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

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

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

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

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

A  ​100% wheat

B  high fiber

C  ​whole-wheat

D  ​stone-ground

E  ​multi-grain

A  ​white

B  ​enriched

C  ​refined

D  ​whole grain

E  ​super-fine

A  bran

B  ​germ

C  ​husk

D  ​chaff

E  ​endosperm

A  ​mineralization

B  ​fortification

C  adulteration

D  ​enrichment

E  ​restoration

A  Foods are grouped according to their source.

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

C  Adequate intakes of minerals and vitamins are virtually guaranteed.

D  Foods are sorted by their vitamin and mineral content.

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

A  ​cardiovascular disease

B  ​cancer

C  ​diabetes

D  ​neurological impairments

E  life-threatening obesity

A  ​carbohydrate

B  ​fat

C  ​discretionary-calorie foods

D  ​micronutrients

E  dairy

A  watermelon

B  ​green beans

C  ​raw carrots

D  ​jam

E  ​brussels sprouts

A  dairy

B  ​protein

C  ​fruits

D  ​oils

E  ​grains

A  undernutrition

B  ​conservatism

C  ​safety

D  ​moderation

E  ​variety

A  ​carry the USDA nutrition labeling

B  provide more nutrients relative to kcalories

C  ​are higher in weight relative to volume

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

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

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

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

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

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

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

A  nutrient density

B  ​moderation

C  ​kcalorie control

D  ​variety

E  ​adequacy

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

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

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

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

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

A  ​assess adequacy of only vitamins and minerals

B  ​treat people with diet-related disorders

C  ​plan and evaluate diets for healthy people

D  diagnose and treat simple malnutrition

E  diagnose diet-related disorders​

A  70-80%​

B  45-65%

C  ​15-25%

D  ​30-40%

E  ​5-10%

A  ​The maximum amount allowed for fortifying a food

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

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

D  ​The maximum allowable amount available in supplement form

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

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

B  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.​

C  ​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

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

E  ​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

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

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

C  The experiment will be double-blind.

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

E  ​The possibility of a placebo effect is eliminated.

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

D  ​Both subject groups take turns getting each treatment.

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

A  ​theory.

B  ​conclusion.

C  ​anecdote

D  ​interpretation

E  hypothesis

A  ​plant proteins

B  ​animal carbohydrates

C  plant fats

D  ​plant carbohydrates

E  ​animal proteins

A  ​proteins

B  ​carbohydrates

C  vitamins and minerals​

D  ​alcohols

E  ​fats

A  substances with carbon-carbon or carbon-hydrogen bonds

B  ​products sold at health food stores

C  ​products grown without use of pesticides

D  ​foods having superior nutrient qualities

E  substances that contain water​

A  ​fat-soluble vitamins

B  ​water-soluble vitamins

C  ​proteins

D  minerals

E  ​water

A  ​metabolic nutrient

B  nutraceutical.​

C  ​organic nutrient

D  essential nutrient​

E  phytonutrient.

A  ​phytochemicals

B  ​phytoactive chemicals

C  ​bioenhancements

D  nonnutritive additives​

E  inorganic fibers

A  ​functional association

B  ​comfort

C  ​ethnic heritage

D  values

E  ​body image

A  ​availability

B  ​habit

C  ​body image

D  environmental concerns

E  ​cultural values

A  emotional turmoil

B  comfort eating​

C  ​social interaction

D  ​habit

E  ​negative association