Exam 1

A  ​raise the pH of chyme

B  ​lower the pH of chyme

C  ​hydrolyze large peptides

D  ​reduce risk of vomiting

E  ​increase peristalsis

A  ​Natural sugars

B  Yogurt

C  ​Iron-rich foods

D  ​Fish

E  ​Poultry

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

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

C  A sphincter muscle separating the stomach from the small intestine

D  ​A portion of food swallowed at one time

E  ​An enzyme that hydrolyzes starch

A  ​reflux

B  ​hemorrhoids

C  ​vomiting

D  ​hiccups

E  ​peptic ulcers

A  ​two

B  ​one

C  three

D  ​seven​

E  five

A  ​abiotics

B  probiotics​

C  ​symbiotics

D  ​prebiotics

E  postbiotics

A  ​Vascular projectiles

B  ​Mitochondria

C  ​Mesenteric vessels

D  ​Villi

E  Cilia

A  ​Goblet cells

B  ​Crypt

C  Macrovillus

D  ​Microvillus

E  ​Cecum

A  ​Removes toxins from the blood

B  ​produce bile

C  ​store bile

D  ​perform enzymatic digestion

E  reabsorb water and salts

A  ​phosphorylation

B  ​enzymification

C  inhibition

D  ​condensation

E  ​emulsification

A  ​protect the stomach walls from digestion

B  enhance absorption of vitamin B12

C  ​facilitate peristalsis

D  ​help solubilize bile

E  ​stabilize pancreatic enzymes

A  Rectum

B  ​Duodenum

C  ​Colon

D  ​Stomach

E  ​Ileum

A  ​control the passage of food through the GI tract

B  ​grind large food particles

C  ​trigger hormone release

D  control peristalsis

E  ​secrete digestive juices into the GI tract

A  ​Ileocecal valve

B  ​Pylorus

C  Gastric retainer

D  ​Lower sphincter

E  ​Rectal sphincter

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

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

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

A  ​secretes hormones into the stomach

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

C  ​secretes acid into the stomach

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

E  ​initiates peristalsis

A  ​Upper esophageal sphincter

B  ​Pyloric sphincter

C  ​Mouth

D  ​Chyme

E  Epiglottis

A  ​adsorption

B  ​mastication

C  ​digestion

D  ​absorption

E  excretion

A  ​2400

B  ​1500

C  ​2000

D  1800

E  ​1200

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

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

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

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

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

A  ​100% wheat

B  ​stone-ground

C  ​multi-grain

D  high fiber

E  ​whole-wheat

A  ​whole grain

B  ​enriched

C  ​white

D  ​refined

E  ​super-fine

A  ​husk

B  ​endosperm

C  bran

D  ​chaff

E  ​germ

A  ​restoration

B  ​enrichment

C  ​mineralization

D  ​fortification

E  adulteration

A  Foods are sorted by their vitamin and mineral content.

B  Adequate intakes of minerals and vitamins are virtually guaranteed.

C  Foods are grouped according to their source.

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

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

A  ​cardiovascular disease

B  life-threatening obesity

C  ​neurological impairments

D  ​cancer

E  ​diabetes

A  ​fat

B  dairy

C  ​discretionary-calorie foods

D  ​carbohydrate

E  ​micronutrients

A  ​jam

B  ​green beans

C  watermelon

D  ​brussels sprouts

E  ​raw carrots

A  ​oils

B  ​protein

C  ​grains

D  dairy

E  ​fruits

A  undernutrition

B  ​variety

C  ​conservatism

D  ​moderation

E  ​safety

A  ​are higher in weight relative to volume

B  ​carry the USDA nutrition labeling

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

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

E  provide more nutrients relative to kcalories

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

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

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

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

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

A  nutrient density

B  ​adequacy

C  ​variety

D  ​moderation

E  ​kcalorie control

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

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

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

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

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

A  diagnose diet-related disorders​

B  ​assess adequacy of only vitamins and minerals

C  ​treat people with diet-related disorders

D  ​plan and evaluate diets for healthy people

E  diagnose and treat simple malnutrition

A  ​30-40%

B  45-65%

C  ​5-10%

D  70-80%​

E  ​15-25%

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

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 amount from all sources that appears safe for most healthy people

E  ​The maximum allowable amount available in supplement form

A  ​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

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 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 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.​

A  ​The possibility of a placebo effect is eliminated.

B  The experiment will be double-blind.

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

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

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

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

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

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

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

E  ​Both subject groups take turns getting each treatment.

A  hypothesis

B  ​interpretation

C  ​theory.

D  ​conclusion.

E  ​anecdote

A  plant fats

B  ​plant proteins

C  ​animal proteins

D  ​animal carbohydrates

E  ​plant carbohydrates

A  ​alcohols

B  ​fats

C  vitamins and minerals​

D  ​carbohydrates

E  ​proteins

A  ​products grown without use of pesticides

B  substances with carbon-carbon or carbon-hydrogen bonds

C  ​foods having superior nutrient qualities

D  ​products sold at health food stores

E  substances that contain water​

A  ​fat-soluble vitamins

B  minerals

C  ​proteins

D  ​water

E  ​water-soluble vitamins

A  essential nutrient​

B  phytonutrient.

C  nutraceutical.​

D  ​organic nutrient

E  ​metabolic nutrient

A  nonnutritive additives​

B  ​phytochemicals

C  ​phytoactive chemicals

D  inorganic fibers

E  ​bioenhancements

A  ​ethnic heritage

B  ​comfort

C  values

D  ​functional association

E  ​body image

A  ​body image

B  environmental concerns

C  ​habit

D  ​availability

E  ​cultural values

A  ​habit

B  ​social interaction

C  ​negative association

D  emotional turmoil

E  comfort eating​