Exam 1 Chapters 1 to 4

A  photosynthesis.

B  mitosis.

C  respiration.

D  acceleration.

A  Cone

B  Brain

C  Basal

D  Skin

A  glycogenolysis

B  gluconeogenesis

C  ketoacidosis

D  ketosis

A  fiber

B  glycogen

C  glucagon

D  hydrogen

A  glucose capacity

B  diabetic index

C  anemia-prevention index

D  glycemic index

A  Molasses

B  Brown sugar

C  Honey

D  High-fructose corn syrup

A  maltose

B  lactose

C  sucrose

D  glucose

A  glucose

B  starch

C  glycogen

D  fiber

A  malt syrup

B  dextrose

C  lignin

D  high-fructose corn syrup

A  Eating sugar can contribute to dental caries.

B  Eating sugar makes one gain weight.

C  Eating sugar is a direct cause of diabetes.

D  Eating sugar causes hyperactivity in children.

A  the brain

B  liver glycogen

C  muscle protein

D  stored fat

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

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

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

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

A  fiber.

B  milk sugar.

C  starch.

D  table sugar.

A  bran

B  germ

C  husk

D  endosperm

A  store glucose in humans and animals.

B  create membrane structures in plants.

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

D  store energy in plants.

A  glycogen

B  fructose

C  triglycerides

D  glucose

A  stomach.

B  small intestine.

C  mouth.

D  large intestine.

A  TRUE

B  FALSE

A  HCl

B  saliva

C  bicarbonate

D  bile

A  protein absorption

B  movement of food to the stomach

C  fat emulsification

D  bile production

A  carbohydrates

B  fats

C  fiber

D  protein

A  eggs

B  pasta

C  milk

D  broccoli

A  drinking milk with your meals

B  avoiding lying down after meals

C  avoiding drinking alcohol

D  eating smaller meals

A  large intestine

B  small intestine

C  stomach

D  pancreas

A  liver; gallbladder

B  gallbladder; pancreas

C  pancreas; bladder

D  gallbladder; liver

A  large intestine.

B  mouth.

C  small intestine.

D  stomach.

A  enzymes

B  peristaltic movement of food

C  chewing

D  grinding

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  nutrient density.

B  proportionality.

C  a food guidance system.

D  energy density.

A  moderation.

B  proportionality.

C  variety.

D  personalization.

A  balanced diet.

B  varied diet.

C  paleo diet.

D  moderate diet.

A  20 percent or more of the Daily Value.

B  15 percent or more of the Daily Value.

C  10 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  8 percent of the calories in the milk are from fat.

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

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

A  4

B  3.5

C  2.5

D  1

A  fruit drinks

B  carrots

C  nonfat yogurt

D  lean meat

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  TRUE

B  FALSE

A  FALSE

B  TRUE

A  an idea generated by scientists based on their observations.

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  a stepwise process used by scientists to identify effective placebos.

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

A  Indian

B  Native American

C  Chinese

D  Alaskan

A  Alaskan

B  Native American

C  Chinese

D  Mexican

A  minerals

B  water

C  fats

D  alcohol

A  half the recommended daily amount of vitamin C

B  a sugar pill that does not contain vitamin C

C  the recommended daily amount of vitamin D

D  the recommended daily amount of vitamin C

A  cost

B  advertising

C  culture

D  emotions

A  Where does the information come from?

B  Who pays for the site?

C  All of these are important questions to ask.

D  How does the site choose links to other sites?

A  .gov

B  .com

C  .edu

D  They are all equally reliable.

A  oils and fewer vegetables.

B  fruits and vegetables.

C  meat and saltier foods.

D  meat and refined grains.

A  eggs

B  skim milk

C  carrots

D  salmon

A  lipids

B  vitamins

C  carbohydrates

D  proteins

A  vitamins

B  carbohydrates

C  lipids

D  proteins

A  food color

B  convenience

C  food trends

D  culture

A  diabetes

B  stroke

C  cancer

D  respiratory diseases

A  vitamins

B  water

C  minerals

D  protein