Exam 1

A  ​lower the pH of chyme

B  ​reduce risk of vomiting

C  ​raise the pH of chyme

D  ​increase peristalsis

E  ​hydrolyze large peptides

A  ​Poultry

B  ​Fish

C  ​Natural sugars

D  Yogurt

E  ​Iron-rich foods

A  ​A portion of food swallowed at one time

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

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  ​An enzyme that hydrolyzes starch

A  ​hemorrhoids

B  ​vomiting

C  ​hiccups

D  ​peptic ulcers

E  ​reflux

A  ​two

B  ​one

C  ​seven​

D  three

E  five

A  probiotics​

B  postbiotics

C  ​symbiotics

D  ​abiotics

E  ​prebiotics

A  Cilia

B  ​Mesenteric vessels

C  ​Villi

D  ​Mitochondria

E  ​Vascular projectiles

A  Macrovillus

B  ​Microvillus

C  ​Cecum

D  ​Crypt

E  ​Goblet cells

A  ​produce bile

B  ​store bile

C  ​Removes toxins from the blood

D  ​perform enzymatic digestion

E  reabsorb water and salts

A  ​condensation

B  ​emulsification

C  inhibition

D  ​phosphorylation

E  ​enzymification

A  ​facilitate peristalsis

B  ​protect the stomach walls from digestion

C  ​stabilize pancreatic enzymes

D  ​help solubilize bile

E  enhance absorption of vitamin B12

A  Rectum

B  ​Ileum

C  ​Colon

D  ​Duodenum

E  ​Stomach

A  ​grind large food particles

B  ​secrete digestive juices into the GI tract

C  control peristalsis

D  ​trigger hormone release

E  ​control the passage of food through the GI tract

A  ​Rectal sphincter

B  ​Lower sphincter

C  Gastric retainer

D  ​Pylorus

E  ​Ileocecal valve

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

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

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

A  ​initiates peristalsis

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

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

D  ​secretes hormones into the stomach

E  ​secretes acid into the stomach

A  ​Chyme

B  ​Upper esophageal sphincter

C  ​Mouth

D  ​Pyloric sphincter

E  Epiglottis

A  ​adsorption

B  ​absorption

C  excretion

D  ​digestion

E  ​mastication

A  ​2400

B  ​1200

C  ​1500

D  1800

E  ​2000

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

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

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

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

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

A  ​multi-grain

B  ​stone-ground

C  ​100% wheat

D  high fiber

E  ​whole-wheat

A  ​enriched

B  ​whole grain

C  ​refined

D  ​super-fine

E  ​white

A  ​chaff

B  bran

C  ​husk

D  ​endosperm

E  ​germ

A  ​restoration

B  adulteration

C  ​mineralization

D  ​fortification

E  ​enrichment

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

B  Foods are grouped according to their source.

C  Foods are sorted by their vitamin and mineral content.

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

E  Adequate intakes of minerals and vitamins are virtually guaranteed.

A  ​cardiovascular disease

B  ​neurological impairments

C  ​diabetes

D  life-threatening obesity

E  ​cancer

A  ​fat

B  ​discretionary-calorie foods

C  dairy

D  ​micronutrients

E  ​carbohydrate

A  ​brussels sprouts

B  ​raw carrots

C  ​green beans

D  ​jam

E  watermelon

A  ​grains

B  dairy

C  ​fruits

D  ​protein

E  ​oils

A  undernutrition

B  ​safety

C  ​conservatism

D  ​moderation

E  ​variety

A  provide more nutrients relative to kcalories

B  ​carry the USDA nutrition labeling

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

D  ​are higher in weight relative to volume

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

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

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

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

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

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

A  ​adequacy

B  ​variety

C  ​kcalorie control

D  nutrient density

E  ​moderation

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

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

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

A  ​treat people with diet-related disorders

B  diagnose diet-related disorders​

C  ​assess adequacy of only vitamins and minerals

D  diagnose and treat simple malnutrition

E  ​plan and evaluate diets for healthy people

A  ​15-25%

B  ​30-40%

C  70-80%​

D  45-65%

E  ​5-10%

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

B  ​The maximum amount allowed for fortifying a food

C  ​The maximum allowable amount available in supplement form

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

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 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 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 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  ​The possibility of a placebo effect is eliminated.

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

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

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

E  The experiment will be double-blind.

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

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

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

A  ​interpretation

B  ​conclusion.

C  ​theory.

D  ​anecdote

E  hypothesis

A  ​plant proteins

B  ​plant carbohydrates

C  ​animal carbohydrates

D  ​animal proteins

E  plant fats

A  ​alcohols

B  ​fats

C  ​carbohydrates

D  vitamins and minerals​

E  ​proteins

A  substances that contain water​

B  ​products grown without use of pesticides

C  substances with carbon-carbon or carbon-hydrogen bonds

D  ​foods having superior nutrient qualities

E  ​products sold at health food stores

A  ​water-soluble vitamins

B  minerals

C  ​proteins

D  ​fat-soluble vitamins

E  ​water

A  ​metabolic nutrient

B  nutraceutical.​

C  phytonutrient.

D  ​organic nutrient

E  essential nutrient​

A  inorganic fibers

B  ​bioenhancements

C  nonnutritive additives​

D  ​phytochemicals

E  ​phytoactive chemicals

A  ​body image

B  ​comfort

C  ​ethnic heritage

D  ​functional association

E  values

A  ​habit

B  ​availability

C  ​cultural values

D  ​body image

E  environmental concerns

A  ​social interaction

B  emotional turmoil

C  comfort eating​

D  ​negative association

E  ​habit