Exam 1

A  ​increase peristalsis

B  ​hydrolyze large peptides

C  ​reduce risk of vomiting

D  ​lower the pH of chyme

E  ​raise the pH of chyme

A  ​Poultry

B  Yogurt

C  ​Fish

D  ​Iron-rich foods

E  ​Natural sugars

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

B  ​An enzyme that hydrolyzes starch

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

D  A sphincter muscle separating the stomach from the small intestine

E  ​A portion of food swallowed at one time

A  ​reflux

B  ​vomiting

C  ​hiccups

D  ​peptic ulcers

E  ​hemorrhoids

A  ​two

B  ​one

C  five

D  three

E  ​seven​

A  postbiotics

B  ​prebiotics

C  probiotics​

D  ​abiotics

E  ​symbiotics

A  ​Villi

B  ​Mitochondria

C  Cilia

D  ​Mesenteric vessels

E  ​Vascular projectiles

A  Macrovillus

B  ​Microvillus

C  ​Goblet cells

D  ​Cecum

E  ​Crypt

A  ​perform enzymatic digestion

B  reabsorb water and salts

C  ​Removes toxins from the blood

D  ​store bile

E  ​produce bile

A  ​enzymification

B  inhibition

C  ​emulsification

D  ​phosphorylation

E  ​condensation

A  ​facilitate peristalsis

B  ​help solubilize bile

C  enhance absorption of vitamin B12

D  ​stabilize pancreatic enzymes

E  ​protect the stomach walls from digestion

A  ​Colon

B  ​Duodenum

C  ​Ileum

D  ​Stomach

E  Rectum

A  control peristalsis

B  ​control the passage of food through the GI tract

C  ​trigger hormone release

D  ​grind large food particles

E  ​secrete digestive juices into the GI tract

A  ​Lower sphincter

B  ​Pylorus

C  ​Ileocecal valve

D  ​Rectal sphincter

E  Gastric retainer

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

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

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

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

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

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

B  ​initiates peristalsis

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  ​Pyloric sphincter

B  ​Upper esophageal sphincter

C  ​Mouth

D  Epiglottis

E  ​Chyme

A  ​digestion

B  ​adsorption

C  ​absorption

D  excretion

E  ​mastication

A  ​2400

B  ​2000

C  ​1200

D  1800

E  ​1500

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

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

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

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

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

A  ​multi-grain

B  ​100% wheat

C  high fiber

D  ​stone-ground

E  ​whole-wheat

A  ​enriched

B  ​super-fine

C  ​white

D  ​refined

E  ​whole grain

A  ​germ

B  bran

C  ​endosperm

D  ​chaff

E  ​husk

A  ​mineralization

B  ​fortification

C  ​enrichment

D  adulteration

E  ​restoration

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

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

C  Adequate intakes of minerals and vitamins are virtually guaranteed.

D  Foods are sorted by their vitamin and mineral content.

E  Foods are grouped according to their source.

A  life-threatening obesity

B  ​neurological impairments

C  ​cardiovascular disease

D  ​diabetes

E  ​cancer

A  ​discretionary-calorie foods

B  ​fat

C  dairy

D  ​micronutrients

E  ​carbohydrate

A  watermelon

B  ​raw carrots

C  ​green beans

D  ​jam

E  ​brussels sprouts

A  ​fruits

B  ​oils

C  dairy

D  ​grains

E  ​protein

A  ​moderation

B  undernutrition

C  ​safety

D  ​conservatism

E  ​variety

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

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

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

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

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

A  ​moderation

B  nutrient density

C  ​kcalorie control

D  ​adequacy

E  ​variety

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

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

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

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

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

A  diagnose diet-related disorders​

B  diagnose and treat simple malnutrition

C  ​treat people with diet-related disorders

D  ​assess adequacy of only vitamins and minerals

E  ​plan and evaluate diets for healthy people

A  ​15-25%

B  45-65%

C  ​30-40%

D  70-80%​

E  ​5-10%

A  ​The maximum allowable amount available in supplement form

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

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

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

E  ​The maximum amount allowed for fortifying a food

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

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

B  The experiment will be double-blind.

C  ​The possibility of a placebo effect is eliminated.

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

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

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

E  ​Both subject groups take turns getting each treatment.

A  ​interpretation

B  ​theory.

C  ​conclusion.

D  hypothesis

E  ​anecdote

A  ​animal carbohydrates

B  ​plant carbohydrates

C  ​plant proteins

D  plant fats

E  ​animal proteins

A  ​fats

B  ​alcohols

C  ​proteins

D  ​carbohydrates

E  vitamins and minerals​

A  ​products sold at health food stores

B  ​foods having superior nutrient qualities

C  substances with carbon-carbon or carbon-hydrogen bonds

D  substances that contain water​

E  ​products grown without use of pesticides

A  ​fat-soluble vitamins

B  ​proteins

C  ​water-soluble vitamins

D  minerals

E  ​water

A  ​metabolic nutrient

B  ​organic nutrient

C  nutraceutical.​

D  essential nutrient​

E  phytonutrient.

A  ​phytochemicals

B  inorganic fibers

C  ​bioenhancements

D  nonnutritive additives​

E  ​phytoactive chemicals

A  ​functional association

B  values

C  ​body image

D  ​ethnic heritage

E  ​comfort

A  ​habit

B  ​cultural values

C  ​body image

D  ​availability

E  environmental concerns

A  emotional turmoil

B  ​habit

C  comfort eating​

D  ​social interaction

E  ​negative association