Exam 1 Chapters 1 to 4

A  respiration.

B  photosynthesis.

C  mitosis.

D  acceleration.

A  Brain

B  Skin

C  Cone

D  Basal

A  glycogenolysis

B  gluconeogenesis

C  ketoacidosis

D  ketosis

A  glucagon

B  fiber

C  glycogen

D  hydrogen

A  glucose capacity

B  anemia-prevention index

C  diabetic index

D  glycemic index

A  Molasses

B  Brown sugar

C  High-fructose corn syrup

D  Honey

A  sucrose

B  lactose

C  maltose

D  glucose

A  starch

B  glucose

C  fiber

D  glycogen

A  malt syrup

B  dextrose

C  lignin

D  high-fructose corn syrup

A  Eating sugar makes one gain weight.

B  Eating sugar can contribute to dental caries.

C  Eating sugar is a direct cause of diabetes.

D  Eating sugar causes hyperactivity in children.

A  muscle protein

B  the brain

C  stored fat

D  liver glycogen

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

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

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  starch.

B  fiber.

C  milk sugar.

D  table sugar.

A  husk

B  bran

C  germ

D  endosperm

A  store glucose in humans and animals.

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

C  create membrane structures in plants.

D  store energy in plants.

A  glycogen

B  fructose

C  triglycerides

D  glucose

A  small intestine.

B  stomach.

C  large intestine.

D  mouth.

A  FALSE

B  TRUE

A  HCl

B  bicarbonate

C  saliva

D  bile

A  movement of food to the stomach

B  fat emulsification

C  protein absorption

D  bile production

A  fiber

B  protein

C  fats

D  carbohydrates

A  broccoli

B  eggs

C  milk

D  pasta

A  drinking milk with your meals

B  eating smaller meals

C  avoiding drinking alcohol

D  avoiding lying down after meals

A  small intestine

B  stomach

C  large intestine

D  pancreas

A  pancreas; bladder

B  liver; gallbladder

C  gallbladder; liver

D  gallbladder; pancreas

A  mouth.

B  stomach.

C  large intestine.

D  small intestine.

A  chewing

B  grinding

C  peristaltic movement of food

D  enzymes

A  TRUE

B  FALSE

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  energy density.

B  nutrient density.

C  proportionality.

D  a food guidance system.

A  variety.

B  personalization.

C  proportionality.

D  moderation.

A  moderate diet.

B  varied diet.

C  balanced diet.

D  paleo diet.

A  10 percent or more of the Daily Value.

B  15 percent or more of the Daily Value.

C  20 percent or more of the Daily Value.

D  5 percent or more of the Daily Value.

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

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

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

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

A  3.5

B  1

C  4

D  2.5

A  lean meat

B  fruit drinks

C  carrots

D  nonfat yogurt

A  grains

B  oils

C  protein

D  vegetables and fruits

A  Adequate Intake (AI).

B  Dietary Reference Intakes (DRI).

C  Recommended Dietary Allowance (RDA).

D  Tolerable Upper Intake Level (UL).

A  FALSE

B  TRUE

A  TRUE

B  FALSE

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

B  an idea generated by scientists based on their observations.

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

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

A  Native American

B  Chinese

C  Alaskan

D  Indian

A  Chinese

B  Native American

C  Mexican

D  Alaskan

A  alcohol

B  fats

C  water

D  minerals

A  the recommended daily amount of vitamin D

B  half the recommended daily amount of vitamin C

C  the recommended daily amount of vitamin C

D  a sugar pill that does not contain vitamin C

A  advertising

B  emotions

C  cost

D  culture

A  All of these are important questions to ask.

B  Who pays for the site?

C  Where does the information come from?

D  How does the site choose links to other sites?

A  .com

B  They are all equally reliable.

C  .edu

D  .gov

A  meat and refined grains.

B  oils and fewer vegetables.

C  fruits and vegetables.

D  meat and saltier foods.

A  eggs

B  salmon

C  skim milk

D  carrots

A  proteins

B  lipids

C  carbohydrates

D  vitamins

A  vitamins

B  proteins

C  carbohydrates

D  lipids

A  food trends

B  food color

C  culture

D  convenience

A  stroke

B  diabetes

C  cancer

D  respiratory diseases

A  minerals

B  vitamins

C  protein

D  water