Exam 1

A  ​hydrolyze large peptides

B  ​reduce risk of vomiting

C  ​lower the pH of chyme

D  ​increase peristalsis

E  ​raise the pH of chyme

A  ​Fish

B  ​Iron-rich foods

C  ​Natural sugars

D  Yogurt

E  ​Poultry

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

B  ​A portion of food swallowed at one time

C  A sphincter muscle separating the stomach from the small intestine

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

E  ​An enzyme that hydrolyzes starch

A  ​hiccups

B  ​hemorrhoids

C  ​peptic ulcers

D  ​reflux

E  ​vomiting

A  ​seven​

B  ​one

C  three

D  ​two

E  five

A  ​symbiotics

B  ​abiotics

C  ​prebiotics

D  postbiotics

E  probiotics​

A  ​Mitochondria

B  ​Villi

C  Cilia

D  ​Vascular projectiles

E  ​Mesenteric vessels

A  Macrovillus

B  ​Cecum

C  ​Microvillus

D  ​Goblet cells

E  ​Crypt

A  ​store bile

B  reabsorb water and salts

C  ​produce bile

D  ​Removes toxins from the blood

E  ​perform enzymatic digestion

A  ​emulsification

B  inhibition

C  ​phosphorylation

D  ​enzymification

E  ​condensation

A  ​stabilize pancreatic enzymes

B  ​help solubilize bile

C  ​facilitate peristalsis

D  enhance absorption of vitamin B12

E  ​protect the stomach walls from digestion

A  Rectum

B  ​Stomach

C  ​Duodenum

D  ​Ileum

E  ​Colon

A  ​secrete digestive juices into the GI tract

B  ​trigger hormone release

C  ​grind large food particles

D  ​control the passage of food through the GI tract

E  control peristalsis

A  ​Lower sphincter

B  ​Pylorus

C  ​Rectal sphincter

D  ​Ileocecal valve

E  Gastric retainer

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

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

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

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

B  ​initiates peristalsis

C  ​secretes acid into the stomach

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

E  ​secretes hormones into the stomach

A  ​Upper esophageal sphincter

B  ​Mouth

C  Epiglottis

D  ​Chyme

E  ​Pyloric sphincter

A  ​adsorption

B  ​absorption

C  ​digestion

D  ​mastication

E  excretion

A  ​1500

B  ​2000

C  ​1200

D  1800

E  ​2400

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

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

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

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  ​whole-wheat

C  high fiber

D  ​multi-grain

E  ​stone-ground

A  ​super-fine

B  ​whole grain

C  ​white

D  ​enriched

E  ​refined

A  ​endosperm

B  bran

C  ​chaff

D  ​husk

E  ​germ

A  ​enrichment

B  ​restoration

C  ​mineralization

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 sorted by their vitamin and mineral content.

D  Foods are grouped according to their source.

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

A  life-threatening obesity

B  ​diabetes

C  ​cancer

D  ​cardiovascular disease

E  ​neurological impairments

A  ​discretionary-calorie foods

B  ​carbohydrate

C  ​micronutrients

D  ​fat

E  dairy

A  watermelon

B  ​green beans

C  ​raw carrots

D  ​brussels sprouts

E  ​jam

A  ​fruits

B  ​oils

C  ​grains

D  ​protein

E  dairy

A  ​variety

B  ​safety

C  ​moderation

D  ​conservatism

E  undernutrition

A  ​carry the USDA nutrition labeling

B  provide more nutrients relative to kcalories

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

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

E  ​are higher in weight relative to volume

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

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

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

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

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

A  ​variety

B  ​adequacy

C  nutrient density

D  ​kcalorie control

E  ​moderation

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

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

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

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

E  ​The absence of a risk factor guarantees freedom from 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  70-80%​

B  ​30-40%

C  ​15-25%

D  ​5-10%

E  45-65%

A  ​The maximum amount allowed for fortifying a food

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

C  ​The maximum allowable amount available in supplement form

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

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

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

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

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

C  ​The possibility of a placebo effect is eliminated.

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

E  The experiment will be double-blind.

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

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

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

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  ​anecdote

B  ​interpretation

C  ​conclusion.

D  ​theory.

E  hypothesis

A  ​animal proteins

B  ​plant proteins

C  ​animal carbohydrates

D  ​plant carbohydrates

E  plant fats

A  ​proteins

B  ​carbohydrates

C  ​fats

D  vitamins and minerals​

E  ​alcohols

A  substances with carbon-carbon or carbon-hydrogen bonds

B  ​foods having superior nutrient qualities

C  substances that contain water​

D  ​products grown without use of pesticides

E  ​products sold at health food stores

A  ​proteins

B  minerals

C  ​fat-soluble vitamins

D  ​water

E  ​water-soluble vitamins

A  phytonutrient.

B  ​metabolic nutrient

C  nutraceutical.​

D  essential nutrient​

E  ​organic nutrient

A  inorganic fibers

B  ​phytoactive chemicals

C  nonnutritive additives​

D  ​phytochemicals

E  ​bioenhancements

A  values

B  ​ethnic heritage

C  ​functional association

D  ​comfort

E  ​body image

A  ​availability

B  ​cultural values

C  ​body image

D  ​habit

E  environmental concerns

A  comfort eating​

B  emotional turmoil

C  ​habit

D  ​social interaction

E  ​negative association