Exam 1 Chapters 1 to 4

A  photosynthesis.

B  respiration.

C  acceleration.

D  mitosis.

A  Skin

B  Cone

C  Brain

D  Basal

A  gluconeogenesis

B  ketosis

C  ketoacidosis

D  glycogenolysis

A  hydrogen

B  glycogen

C  glucagon

D  fiber

A  anemia-prevention index

B  glycemic index

C  glucose capacity

D  diabetic index

A  High-fructose corn syrup

B  Brown sugar

C  Molasses

D  Honey

A  maltose

B  sucrose

C  lactose

D  glucose

A  glycogen

B  glucose

C  fiber

D  starch

A  lignin

B  malt syrup

C  high-fructose corn syrup

D  dextrose

A  Eating sugar makes one gain weight.

B  Eating sugar causes hyperactivity in children.

C  Eating sugar can contribute to dental caries.

D  Eating sugar is a direct cause of diabetes.

A  liver glycogen

B  stored fat

C  muscle protein

D  the brain

A  Children with diabetes have fewer medical complications from the disease because they are able to adapt to the changes in glucose metabolism.

B  The last few decades have shown a steady decrease of diabetes among those under the age of 20.

C  Type 1 is not the only type of diabetes seen in children.

D  Obesity is not a risk factor for diabetes in children.

A  table sugar.

B  starch.

C  fiber.

D  milk sugar.

A  endosperm

B  husk

C  bran

D  germ

A  create membrane structures in plants.

B  store glucose in humans and animals.

C  store energy in plants.

D  lower blood glucose levels when they rise after a meal.

A  glycogen

B  fructose

C  glucose

D  triglycerides

A  large intestine.

B  stomach.

C  mouth.

D  small intestine.

A  TRUE

B  FALSE

A  saliva

B  bicarbonate

C  bile

D  HCl

A  bile production

B  protein absorption

C  fat emulsification

D  movement of food to the stomach

A  fiber

B  protein

C  fats

D  carbohydrates

A  eggs

B  pasta

C  milk

D  broccoli

A  avoiding drinking alcohol

B  avoiding lying down after meals

C  drinking milk with your meals

D  eating smaller meals

A  pancreas

B  large intestine

C  stomach

D  small intestine

A  pancreas; bladder

B  gallbladder; pancreas

C  liver; gallbladder

D  gallbladder; liver

A  stomach.

B  small intestine.

C  large intestine.

D  mouth.

A  enzymes

B  grinding

C  peristaltic movement of food

D  chewing

A  TRUE

B  FALSE

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  TRUE

B  FALSE

A  a food guidance system.

B  proportionality.

C  nutrient density.

D  energy density.

A  variety.

B  personalization.

C  moderation.

D  proportionality.

A  balanced diet.

B  paleo diet.

C  moderate diet.

D  varied diet.

A  10 percent or more of the Daily Value.

B  20 percent or more of the Daily Value.

C  5 percent or more of the Daily Value.

D  15 percent or more of the Daily Value.

A  one cup of milk provides 8 percent of the total calories allowed for the day.

B  8 percent of the calories in the milk are from saturated fat.

C  8 percent of the calories in the milk are from fat.

D  one cup of milk provides 8 percent of the total fat allowed for the day.

A  1

B  3.5

C  4

D  2.5

A  lean meat

B  carrots

C  nonfat yogurt

D  fruit drinks

A  protein

B  grains

C  oils

D  vegetables and fruits

A  Recommended Dietary Allowance (RDA).

B  Tolerable Upper Intake Level (UL).

C  Adequate Intake (AI).

D  Dietary Reference Intakes (DRI).

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  an idea generated by scientists based on their observations.

B  a stepwise process used by scientists to identify effective placebos.

C  research that involves looking at factors in two or more groups of subjects to see if there is a relationship to certain outcomes.

D  research in which neither the subjects nor the scientists know which group received the treatment and which group received a placebo.

A  Alaskan

B  Native American

C  Chinese

D  Indian

A  Mexican

B  Alaskan

C  Chinese

D  Native American

A  fats

B  alcohol

C  water

D  minerals

A  half the recommended daily amount of vitamin C

B  the recommended daily amount of vitamin C

C  a sugar pill that does not contain vitamin C

D  the recommended daily amount of vitamin D

A  culture

B  advertising

C  emotions

D  cost

A  Where does the information come from?

B  How does the site choose links to other sites?

C  Who pays for the site?

D  All of these are important questions to ask.

A  .gov

B  .com

C  .edu

D  They are all equally reliable.

A  meat and saltier foods.

B  oils and fewer vegetables.

C  fruits and vegetables.

D  meat and refined grains.

A  carrots

B  eggs

C  salmon

D  skim milk

A  proteins

B  vitamins

C  lipids

D  carbohydrates

A  carbohydrates

B  lipids

C  vitamins

D  proteins

A  culture

B  food color

C  convenience

D  food trends

A  respiratory diseases

B  diabetes

C  cancer

D  stroke

A  water

B  vitamins

C  protein

D  minerals