Exam 1 Chapters 1 to 4

A  photosynthesis.

B  mitosis.

C  respiration.

D  acceleration.

A  Basal

B  Brain

C  Cone

D  Skin

A  glycogenolysis

B  ketoacidosis

C  gluconeogenesis

D  ketosis

A  hydrogen

B  glucagon

C  fiber

D  glycogen

A  diabetic index

B  glucose capacity

C  anemia-prevention index

D  glycemic index

A  High-fructose corn syrup

B  Brown sugar

C  Honey

D  Molasses

A  sucrose

B  lactose

C  maltose

D  glucose

A  glucose

B  fiber

C  starch

D  glycogen

A  malt syrup

B  dextrose

C  high-fructose corn syrup

D  lignin

A  Eating sugar is a direct cause of diabetes.

B  Eating sugar makes one gain weight.

C  Eating sugar causes hyperactivity in children.

D  Eating sugar can contribute to dental caries.

A  stored fat

B  muscle protein

C  the brain

D  liver glycogen

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

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

A  milk sugar.

B  table sugar.

C  starch.

D  fiber.

A  bran

B  husk

C  endosperm

D  germ

A  store glucose in humans and animals.

B  create membrane structures in plants.

C  store energy in plants.

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

A  triglycerides

B  fructose

C  glycogen

D  glucose

A  small intestine.

B  large intestine.

C  stomach.

D  mouth.

A  TRUE

B  FALSE

A  saliva

B  bicarbonate

C  HCl

D  bile

A  movement of food to the stomach

B  protein absorption

C  bile production

D  fat emulsification

A  protein

B  carbohydrates

C  fats

D  fiber

A  pasta

B  broccoli

C  eggs

D  milk

A  avoiding lying down after meals

B  eating smaller meals

C  drinking milk with your meals

D  avoiding drinking alcohol

A  small intestine

B  large intestine

C  stomach

D  pancreas

A  pancreas; bladder

B  liver; gallbladder

C  gallbladder; liver

D  gallbladder; pancreas

A  mouth.

B  small intestine.

C  large intestine.

D  stomach.

A  chewing

B  enzymes

C  peristaltic movement of food

D  grinding

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  nutrient density.

B  proportionality.

C  energy density.

D  a food guidance system.

A  variety.

B  moderation.

C  personalization.

D  proportionality.

A  paleo diet.

B  balanced diet.

C  moderate diet.

D  varied diet.

A  10 percent or more of the Daily Value.

B  5 percent or more of the Daily Value.

C  15 percent or more of the Daily Value.

D  20 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 calories allowed for the day.

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

A  1

B  2.5

C  4

D  3.5

A  lean meat

B  nonfat yogurt

C  carrots

D  fruit drinks

A  vegetables and fruits

B  oils

C  grains

D  protein

A  Tolerable Upper Intake Level (UL).

B  Dietary Reference Intakes (DRI).

C  Recommended Dietary Allowance (RDA).

D  Adequate Intake (AI).

A  FALSE

B  TRUE

A  TRUE

B  FALSE

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

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

A  Chinese

B  Indian

C  Native American

D  Alaskan

A  Chinese

B  Mexican

C  Native American

D  Alaskan

A  fats

B  water

C  alcohol

D  minerals

A  the recommended daily amount of vitamin D

B  half the recommended daily amount of vitamin C

C  a sugar pill that does not contain vitamin C

D  the recommended daily amount of vitamin C

A  emotions

B  advertising

C  cost

D  culture

A  All of these are important questions to ask.

B  Where does the information come from?

C  How does the site choose links to other sites?

D  Who pays for the site?

A  .gov

B  They are all equally reliable.

C  .edu

D  .com

A  fruits and vegetables.

B  meat and saltier foods.

C  oils and fewer vegetables.

D  meat and refined grains.

A  skim milk

B  carrots

C  salmon

D  eggs

A  proteins

B  carbohydrates

C  lipids

D  vitamins

A  lipids

B  carbohydrates

C  vitamins

D  proteins

A  food trends

B  food color

C  culture

D  convenience

A  respiratory diseases

B  stroke

C  diabetes

D  cancer

A  minerals

B  protein

C  water

D  vitamins