Exam 1 Chapters 1 to 4

A  acceleration.

B  respiration.

C  photosynthesis.

D  mitosis.

A  Cone

B  Skin

C  Brain

D  Basal

A  glycogenolysis

B  ketoacidosis

C  ketosis

D  gluconeogenesis

A  fiber

B  glucagon

C  hydrogen

D  glycogen

A  diabetic index

B  glycemic index

C  glucose capacity

D  anemia-prevention index

A  High-fructose corn syrup

B  Brown sugar

C  Honey

D  Molasses

A  maltose

B  glucose

C  sucrose

D  lactose

A  fiber

B  glycogen

C  glucose

D  starch

A  dextrose

B  malt syrup

C  high-fructose corn syrup

D  lignin

A  Eating sugar is a direct cause of diabetes.

B  Eating sugar can contribute to dental caries.

C  Eating sugar causes hyperactivity in children.

D  Eating sugar makes one gain weight.

A  liver glycogen

B  stored fat

C  the brain

D  muscle protein

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

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

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

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

A  milk sugar.

B  starch.

C  table sugar.

D  fiber.

A  bran

B  husk

C  endosperm

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  triglycerides

B  glycogen

C  glucose

D  fructose

A  stomach.

B  small intestine.

C  large intestine.

D  mouth.

A  TRUE

B  FALSE

A  saliva

B  HCl

C  bicarbonate

D  bile

A  fat emulsification

B  bile production

C  protein absorption

D  movement of food to the stomach

A  carbohydrates

B  fats

C  protein

D  fiber

A  broccoli

B  pasta

C  milk

D  eggs

A  avoiding lying down after meals

B  drinking milk with your meals

C  eating smaller meals

D  avoiding drinking alcohol

A  small intestine

B  large intestine

C  pancreas

D  stomach

A  gallbladder; liver

B  pancreas; bladder

C  liver; gallbladder

D  gallbladder; pancreas

A  mouth.

B  small intestine.

C  stomach.

D  large intestine.

A  peristaltic movement of food

B  chewing

C  enzymes

D  grinding

A  FALSE

B  TRUE

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  FALSE

B  TRUE

A  a food guidance system.

B  proportionality.

C  nutrient density.

D  energy density.

A  personalization.

B  proportionality.

C  variety.

D  moderation.

A  balanced diet.

B  varied diet.

C  paleo diet.

D  moderate diet.

A  20 percent or more of the Daily Value.

B  10 percent or more of the Daily Value.

C  15 percent or more of the Daily Value.

D  5 percent or more of the Daily Value.

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

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

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

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

A  3.5

B  1

C  2.5

D  4

A  lean meat

B  fruit drinks

C  nonfat yogurt

D  carrots

A  vegetables and fruits

B  grains

C  oils

D  protein

A  Dietary Reference Intakes (DRI).

B  Tolerable Upper Intake Level (UL).

C  Recommended Dietary Allowance (RDA).

D  Adequate Intake (AI).

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  Indian

D  Chinese

A  Alaskan

B  Native American

C  Chinese

D  Mexican

A  fats

B  minerals

C  alcohol

D  water

A  the recommended daily amount of vitamin C

B  half the recommended daily amount of vitamin C

C  the recommended daily amount of vitamin D

D  a sugar pill that does not contain vitamin C

A  emotions

B  advertising

C  culture

D  cost

A  Where does the information come from?

B  Who pays for the site?

C  How does the site choose links to other sites?

D  All of these are important questions to ask.

A  They are all equally reliable.

B  .com

C  .gov

D  .edu

A  meat and refined grains.

B  meat and saltier foods.

C  oils and fewer vegetables.

D  fruits and vegetables.

A  salmon

B  skim milk

C  eggs

D  carrots

A  proteins

B  vitamins

C  lipids

D  carbohydrates

A  lipids

B  carbohydrates

C  vitamins

D  proteins

A  food trends

B  culture

C  food color

D  convenience

A  cancer

B  respiratory diseases

C  diabetes

D  stroke

A  minerals

B  vitamins

C  protein

D  water