Exam 1 Chapters 1 to 4

A  acceleration.

B  respiration.

C  photosynthesis.

D  mitosis.

A  Cone

B  Brain

C  Basal

D  Skin

A  glycogenolysis

B  ketosis

C  ketoacidosis

D  gluconeogenesis

A  fiber

B  glucagon

C  hydrogen

D  glycogen

A  anemia-prevention index

B  diabetic index

C  glucose capacity

D  glycemic index

A  Molasses

B  Brown sugar

C  Honey

D  High-fructose corn syrup

A  maltose

B  glucose

C  sucrose

D  lactose

A  glucose

B  starch

C  fiber

D  glycogen

A  lignin

B  dextrose

C  high-fructose corn syrup

D  malt syrup

A  Eating sugar causes hyperactivity in children.

B  Eating sugar can contribute to dental caries.

C  Eating sugar is a direct cause of diabetes.

D  Eating sugar makes one gain weight.

A  muscle protein

B  liver glycogen

C  stored fat

D  the brain

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

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

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

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

A  starch.

B  milk sugar.

C  table sugar.

D  fiber.

A  bran

B  endosperm

C  germ

D  husk

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

B  store glucose in humans and animals.

C  store energy in plants.

D  create membrane structures in plants.

A  glycogen

B  glucose

C  fructose

D  triglycerides

A  large intestine.

B  stomach.

C  mouth.

D  small intestine.

A  FALSE

B  TRUE

A  saliva

B  HCl

C  bicarbonate

D  bile

A  protein absorption

B  fat emulsification

C  bile production

D  movement of food to the stomach

A  fiber

B  protein

C  carbohydrates

D  fats

A  eggs

B  broccoli

C  milk

D  pasta

A  eating smaller meals

B  drinking milk with your meals

C  avoiding drinking alcohol

D  avoiding lying down after meals

A  large intestine

B  pancreas

C  stomach

D  small intestine

A  gallbladder; liver

B  pancreas; bladder

C  liver; gallbladder

D  gallbladder; pancreas

A  stomach.

B  small intestine.

C  mouth.

D  large intestine.

A  enzymes

B  peristaltic movement of food

C  chewing

D  grinding

A  FALSE

B  TRUE

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  TRUE

B  FALSE

A  TRUE

B  FALSE

A  nutrient density.

B  proportionality.

C  a food guidance system.

D  energy density.

A  moderation.

B  personalization.

C  proportionality.

D  variety.

A  varied diet.

B  balanced diet.

C  paleo diet.

D  moderate diet.

A  10 percent or more of the Daily Value.

B  15 percent or more of the Daily Value.

C  5 percent or more of the Daily Value.

D  20 percent or more of the Daily Value.

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

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

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

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

A  4

B  3.5

C  1

D  2.5

A  lean meat

B  fruit drinks

C  carrots

D  nonfat yogurt

A  protein

B  vegetables and fruits

C  grains

D  oils

A  Dietary Reference Intakes (DRI).

B  Recommended Dietary Allowance (RDA).

C  Adequate Intake (AI).

D  Tolerable Upper Intake Level (UL).

A  TRUE

B  FALSE

A  FALSE

B  TRUE

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

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

C  an idea generated by scientists based on their observations.

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

A  Native American

B  Alaskan

C  Chinese

D  Indian

A  Mexican

B  Native American

C  Alaskan

D  Chinese

A  alcohol

B  fats

C  water

D  minerals

A  half the recommended daily amount of vitamin C

B  the recommended daily amount of vitamin D

C  a sugar pill that does not contain vitamin C

D  the recommended daily amount of vitamin C

A  advertising

B  emotions

C  cost

D  culture

A  All of these are important questions to ask.

B  Where does the information come from?

C  Who pays for the site?

D  How does the site choose links to other sites?

A  .gov

B  .com

C  .edu

D  They are all equally reliable.

A  fruits and vegetables.

B  meat and refined grains.

C  oils and fewer vegetables.

D  meat and saltier foods.

A  eggs

B  salmon

C  carrots

D  skim milk

A  lipids

B  proteins

C  vitamins

D  carbohydrates

A  carbohydrates

B  proteins

C  lipids

D  vitamins

A  food trends

B  culture

C  convenience

D  food color

A  cancer

B  respiratory diseases

C  diabetes

D  stroke

A  protein

B  water

C  vitamins

D  minerals