Exam 1 Chapters 1 to 4

A  respiration.

B  acceleration.

C  photosynthesis.

D  mitosis.

A  Brain

B  Skin

C  Cone

D  Basal

A  glycogenolysis

B  gluconeogenesis

C  ketosis

D  ketoacidosis

A  glucagon

B  hydrogen

C  fiber

D  glycogen

A  anemia-prevention index

B  diabetic index

C  glycemic index

D  glucose capacity

A  Molasses

B  High-fructose corn syrup

C  Brown sugar

D  Honey

A  glucose

B  sucrose

C  lactose

D  maltose

A  starch

B  fiber

C  glucose

D  glycogen

A  lignin

B  malt syrup

C  high-fructose corn syrup

D  dextrose

A  Eating sugar is a direct cause of diabetes.

B  Eating sugar makes one gain weight.

C  Eating sugar can contribute to dental caries.

D  Eating sugar causes hyperactivity in children.

A  liver glycogen

B  stored fat

C  muscle protein

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

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

A  fiber.

B  starch.

C  table sugar.

D  milk sugar.

A  endosperm

B  husk

C  germ

D  bran

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  triglycerides

B  glucose

C  fructose

D  glycogen

A  stomach.

B  small intestine.

C  large intestine.

D  mouth.

A  FALSE

B  TRUE

A  HCl

B  bile

C  saliva

D  bicarbonate

A  bile production

B  movement of food to the stomach

C  protein absorption

D  fat emulsification

A  carbohydrates

B  fats

C  protein

D  fiber

A  broccoli

B  pasta

C  milk

D  eggs

A  avoiding drinking alcohol

B  eating smaller meals

C  avoiding lying down after meals

D  drinking milk with your meals

A  pancreas

B  large intestine

C  stomach

D  small intestine

A  gallbladder; liver

B  gallbladder; pancreas

C  liver; gallbladder

D  pancreas; bladder

A  mouth.

B  stomach.

C  small intestine.

D  large intestine.

A  peristaltic movement of food

B  grinding

C  chewing

D  enzymes

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  FALSE

B  TRUE

A  energy density.

B  nutrient density.

C  proportionality.

D  a food guidance system.

A  moderation.

B  variety.

C  personalization.

D  proportionality.

A  paleo diet.

B  varied diet.

C  balanced diet.

D  moderate diet.

A  20 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  10 percent or more of the Daily Value.

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

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

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

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

A  2.5

B  1

C  4

D  3.5

A  fruit drinks

B  carrots

C  lean meat

D  nonfat yogurt

A  protein

B  grains

C  vegetables and fruits

D  oils

A  Dietary Reference Intakes (DRI).

B  Adequate Intake (AI).

C  Tolerable Upper Intake Level (UL).

D  Recommended Dietary Allowance (RDA).

A  TRUE

B  FALSE

A  TRUE

B  FALSE

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  Chinese

C  Native American

D  Alaskan

A  Alaskan

B  Native American

C  Chinese

D  Mexican

A  water

B  alcohol

C  fats

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  cost

C  culture

D  emotions

A  How does the site choose links to other sites?

B  Who pays for the site?

C  Where does the information come from?

D  All of these are important questions to ask.

A  .com

B  They are all equally reliable.

C  .gov

D  .edu

A  meat and refined grains.

B  oils and fewer vegetables.

C  meat and saltier foods.

D  fruits and vegetables.

A  carrots

B  skim milk

C  eggs

D  salmon

A  carbohydrates

B  proteins

C  vitamins

D  lipids

A  lipids

B  vitamins

C  carbohydrates

D  proteins

A  culture

B  convenience

C  food color

D  food trends

A  diabetes

B  cancer

C  respiratory diseases

D  stroke

A  vitamins

B  water

C  minerals

D  protein