Exam 1

A  ​raise the pH of chyme

B  ​lower the pH of chyme

C  ​increase peristalsis

D  ​hydrolyze large peptides

E  ​reduce risk of vomiting

A  ​Poultry

B  ​Natural sugars

C  Yogurt

D  ​Fish

E  ​Iron-rich foods

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

B  ​An enzyme that hydrolyzes starch

C  A sphincter muscle separating the stomach from the small intestine

D  ​A portion of food swallowed at one time

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

A  ​vomiting

B  ​peptic ulcers

C  ​hiccups

D  ​hemorrhoids

E  ​reflux

A  ​two

B  ​seven​

C  three

D  ​one

E  five

A  ​prebiotics

B  postbiotics

C  ​symbiotics

D  probiotics​

E  ​abiotics

A  Cilia

B  ​Mesenteric vessels

C  ​Villi

D  ​Mitochondria

E  ​Vascular projectiles

A  ​Goblet cells

B  ​Cecum

C  ​Microvillus

D  Macrovillus

E  ​Crypt

A  ​store bile

B  ​produce bile

C  ​perform enzymatic digestion

D  reabsorb water and salts

E  ​Removes toxins from the blood

A  ​emulsification

B  ​phosphorylation

C  ​enzymification

D  ​condensation

E  inhibition

A  enhance absorption of vitamin B12

B  ​stabilize pancreatic enzymes

C  ​protect the stomach walls from digestion

D  ​help solubilize bile

E  ​facilitate peristalsis

A  ​Stomach

B  ​Ileum

C  ​Duodenum

D  ​Colon

E  Rectum

A  ​control the passage of food through the GI tract

B  control peristalsis

C  ​trigger hormone release

D  ​grind large food particles

E  ​secrete digestive juices into the GI tract

A  ​Lower sphincter

B  ​Ileocecal valve

C  ​Rectal sphincter

D  Gastric retainer

E  ​Pylorus

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

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

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

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

B  ​initiates peristalsis

C  ​secretes hormones into the stomach

D  ​secretes acid into the stomach

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

A  ​Upper esophageal sphincter

B  ​Mouth

C  ​Pyloric sphincter

D  Epiglottis

E  ​Chyme

A  ​absorption

B  ​digestion

C  excretion

D  ​mastication

E  ​adsorption

A  ​2400

B  ​1200

C  ​2000

D  1800

E  ​1500

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

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

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

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

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

A  high fiber

B  ​100% wheat

C  ​multi-grain

D  ​stone-ground

E  ​whole-wheat

A  ​white

B  ​enriched

C  ​super-fine

D  ​refined

E  ​whole grain

A  bran

B  ​germ

C  ​husk

D  ​chaff

E  ​endosperm

A  ​mineralization

B  ​restoration

C  ​enrichment

D  adulteration

E  ​fortification

A  Adequate intakes of minerals and vitamins are virtually guaranteed.

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

C  Foods are grouped according to their source.

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

E  Foods are sorted by their vitamin and mineral content.

A  ​diabetes

B  ​neurological impairments

C  ​cancer

D  ​cardiovascular disease

E  life-threatening obesity

A  ​discretionary-calorie foods

B  ​fat

C  dairy

D  ​carbohydrate

E  ​micronutrients

A  ​green beans

B  ​jam

C  ​raw carrots

D  watermelon

E  ​brussels sprouts

A  ​oils

B  ​protein

C  ​fruits

D  ​grains

E  dairy

A  ​safety

B  ​conservatism

C  ​variety

D  ​moderation

E  undernutrition

A  ​are higher in weight relative to volume

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

C  ​carry the USDA nutrition labeling

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

E  provide more nutrients relative to kcalories

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

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

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

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

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

A  ​kcalorie control

B  nutrient density

C  ​variety

D  ​adequacy

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  ​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  diagnose and treat simple malnutrition

B  ​treat people with diet-related disorders

C  diagnose diet-related disorders​

D  ​plan and evaluate diets for healthy people

E  ​assess adequacy of only vitamins and minerals

A  45-65%

B  ​15-25%

C  70-80%​

D  ​5-10%

E  ​30-40%

A  ​The maximum allowable amount available in supplement form

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

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

D  ​The maximum amount allowed for fortifying a food

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

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

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

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  ​Experimenter bias is less likely to have an effect.

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

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

E  The experiment will be double-blind.

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

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

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

D  ​Both subject groups take turns getting each treatment.

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

A  ​anecdote

B  ​theory.

C  ​conclusion.

D  hypothesis

E  ​interpretation

A  ​animal carbohydrates

B  ​plant proteins

C  plant fats

D  ​animal proteins

E  ​plant carbohydrates

A  vitamins and minerals​

B  ​alcohols

C  ​fats

D  ​proteins

E  ​carbohydrates

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  ​water-soluble vitamins

C  minerals

D  ​fat-soluble vitamins

E  ​proteins

A  essential nutrient​

B  ​metabolic nutrient

C  ​organic nutrient

D  nutraceutical.​

E  phytonutrient.

A  nonnutritive additives​

B  inorganic fibers

C  ​phytoactive chemicals

D  ​phytochemicals

E  ​bioenhancements

A  ​ethnic heritage

B  ​comfort

C  values

D  ​body image

E  ​functional association

A  ​availability

B  ​cultural values

C  ​body image

D  environmental concerns

E  ​habit

A  ​habit

B  ​social interaction

C  ​negative association

D  emotional turmoil

E  comfort eating​