Exam 1

A  ​lower the pH of chyme

B  ​reduce risk of vomiting

C  ​hydrolyze large peptides

D  ​raise the pH of chyme

E  ​increase peristalsis

A  ​Fish

B  ​Natural sugars

C  Yogurt

D  ​Poultry

E  ​Iron-rich foods

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

B  ​A portion of food swallowed at one time

C  ​An enzyme that hydrolyzes starch

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

E  A sphincter muscle separating the stomach from the small intestine

A  ​hiccups

B  ​hemorrhoids

C  ​vomiting

D  ​reflux

E  ​peptic ulcers

A  ​one

B  ​two

C  ​seven​

D  three

E  five

A  postbiotics

B  probiotics​

C  ​symbiotics

D  ​abiotics

E  ​prebiotics

A  ​Mitochondria

B  ​Villi

C  Cilia

D  ​Vascular projectiles

E  ​Mesenteric vessels

A  ​Goblet cells

B  ​Crypt

C  Macrovillus

D  ​Microvillus

E  ​Cecum

A  reabsorb water and salts

B  ​Removes toxins from the blood

C  ​perform enzymatic digestion

D  ​store bile

E  ​produce bile

A  ​emulsification

B  inhibition

C  ​condensation

D  ​enzymification

E  ​phosphorylation

A  ​stabilize pancreatic enzymes

B  ​protect the stomach walls from digestion

C  ​help solubilize bile

D  ​facilitate peristalsis

E  enhance absorption of vitamin B12

A  Rectum

B  ​Stomach

C  ​Colon

D  ​Ileum

E  ​Duodenum

A  ​secrete digestive juices into the GI tract

B  ​grind large food particles

C  control peristalsis

D  ​control the passage of food through the GI tract

E  ​trigger hormone release

A  ​Ileocecal valve

B  Gastric retainer

C  ​Lower sphincter

D  ​Rectal sphincter

E  ​Pylorus

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

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

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

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

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

A  ​initiates peristalsis

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

C  ​secretes acid into the stomach

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

E  ​secretes hormones into the stomach

A  ​Mouth

B  ​Pyloric sphincter

C  ​Upper esophageal sphincter

D  ​Chyme

E  Epiglottis

A  ​mastication

B  ​adsorption

C  ​digestion

D  ​absorption

E  excretion

A  ​1200

B  ​2000

C  1800

D  ​1500

E  ​2400

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

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

A  ​whole-wheat

B  ​multi-grain

C  ​stone-ground

D  ​100% wheat

E  high fiber

A  ​enriched

B  ​whole grain

C  ​super-fine

D  ​white

E  ​refined

A  ​chaff

B  bran

C  ​endosperm

D  ​husk

E  ​germ

A  adulteration

B  ​mineralization

C  ​restoration

D  ​fortification

E  ​enrichment

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

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

C  Foods are sorted by their vitamin and mineral content.

D  Foods are grouped according to their source.

E  Adequate intakes of minerals and vitamins are virtually guaranteed.

A  ​cardiovascular disease

B  ​diabetes

C  ​cancer

D  life-threatening obesity

E  ​neurological impairments

A  ​micronutrients

B  ​fat

C  ​carbohydrate

D  dairy

E  ​discretionary-calorie foods

A  ​brussels sprouts

B  ​raw carrots

C  ​jam

D  ​green beans

E  watermelon

A  ​oils

B  ​fruits

C  ​protein

D  dairy

E  ​grains

A  ​safety

B  ​variety

C  ​moderation

D  ​conservatism

E  undernutrition

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

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

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

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

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

A  nutrient density

B  ​adequacy

C  ​variety

D  ​kcalorie control

E  ​moderation

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

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

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

A  ​treat people with diet-related disorders

B  ​assess adequacy of only vitamins and minerals

C  diagnose and treat simple malnutrition

D  ​plan and evaluate diets for healthy people

E  diagnose diet-related disorders​

A  ​30-40%

B  70-80%​

C  ​15-25%

D  45-65%

E  ​5-10%

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

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

C  ​The maximum amount allowed for fortifying a food

D  ​The maximum allowable amount available in supplement form

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

A  ​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

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

C  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.​

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  ​The possibility of a placebo effect is eliminated.

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

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

D  The experiment will be double-blind.

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

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

B  ​Both subject groups take turns getting each treatment.

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

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

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

A  ​interpretation

B  ​conclusion.

C  ​theory.

D  ​anecdote

E  hypothesis

A  plant fats

B  ​animal proteins

C  ​animal carbohydrates

D  ​plant carbohydrates

E  ​plant proteins

A  ​alcohols

B  ​carbohydrates

C  ​fats

D  ​proteins

E  vitamins and minerals​

A  substances that contain water​

B  ​products grown without use of pesticides

C  ​foods having superior nutrient qualities

D  substances with carbon-carbon or carbon-hydrogen bonds

E  ​products sold at health food stores

A  ​water

B  ​proteins

C  minerals

D  ​fat-soluble vitamins

E  ​water-soluble vitamins

A  essential nutrient​

B  phytonutrient.

C  ​organic nutrient

D  nutraceutical.​

E  ​metabolic nutrient

A  ​phytoactive chemicals

B  inorganic fibers

C  ​bioenhancements

D  ​phytochemicals

E  nonnutritive additives​

A  ​ethnic heritage

B  ​comfort

C  ​body image

D  ​functional association

E  values

A  ​habit

B  environmental concerns

C  ​body image

D  ​cultural values

E  ​availability

A  ​habit

B  ​social interaction

C  comfort eating​

D  emotional turmoil

E  ​negative association