Exam 1

A  ​raise the pH of chyme

B  ​increase peristalsis

C  ​hydrolyze large peptides

D  ​reduce risk of vomiting

E  ​lower the pH of chyme

A  ​Iron-rich foods

B  ​Fish

C  ​Poultry

D  ​Natural sugars

E  Yogurt

A  A sphincter muscle separating the stomach from the small intestine

B  ​An enzyme that hydrolyzes starch

C  ​A device used to analyze the contents of the stomach

D  ​A portion of food swallowed at one time

E  ​A food item that has passed through the small intestine into the colon

A  ​vomiting

B  ​peptic ulcers

C  ​hiccups

D  ​hemorrhoids

E  ​reflux

A  five

B  three

C  ​one

D  ​seven​

E  ​two

A  ​symbiotics

B  probiotics​

C  postbiotics

D  ​abiotics

E  ​prebiotics

A  ​Mesenteric vessels

B  ​Villi

C  ​Vascular projectiles

D  ​Mitochondria

E  Cilia

A  ​Cecum

B  ​Goblet cells

C  ​Crypt

D  Macrovillus

E  ​Microvillus

A  ​produce bile

B  ​store bile

C  ​perform enzymatic digestion

D  ​Removes toxins from the blood

E  reabsorb water and salts

A  ​emulsification

B  ​phosphorylation

C  inhibition

D  ​enzymification

E  ​condensation

A  ​protect the stomach walls from digestion

B  enhance absorption of vitamin B12

C  ​help solubilize bile

D  ​facilitate peristalsis

E  ​stabilize pancreatic enzymes

A  ​Duodenum

B  ​Stomach

C  ​Colon

D  Rectum

E  ​Ileum

A  ​control the passage of food through the GI tract

B  ​secrete digestive juices into the GI tract

C  ​grind large food particles

D  ​trigger hormone release

E  control peristalsis

A  ​Lower sphincter

B  ​Ileocecal valve

C  Gastric retainer

D  ​Pylorus

E  ​Rectal sphincter

A  ​chewed food combined with saliva that has passed from the esophagus into the stomach.

B  the mixture of pancreatic juices containing enzymes for digestion of the macronutrients.​

C  the semisolid mass of undigested food that passes through the ileocecal valve.

D  ​a thick, viscous material synthesized by mucosal cells for protection against digestive juices.

E  ​a semiliquid mass of partially digested food released by the stomach into the small intestine.

A  ​prevents the contents of the small intestine from backing up into the stomach

B  ​secretes acid into the stomach

C  prevents the contents of the small intestine from emptying too quickly into the colon

D  ​secretes hormones into the stomach

E  ​initiates peristalsis

A  ​Chyme

B  ​Mouth

C  ​Pyloric sphincter

D  ​Upper esophageal sphincter

E  Epiglottis

A  ​adsorption

B  ​digestion

C  ​absorption

D  ​mastication

E  excretion

A  ​1200

B  ​2000

C  ​2400

D  1800

E  ​1500

A  ​sugar, puffed wheat, dry milk powder, salt, red food coloring

B  ​sugar, salt, puffed wheat, dry milk powder, red food coloring

C  ​dry milk powder, puffed wheat, red food coloring, salt, sugar

D  ​red food coloring, salt, dry milk powder, puffed wheat, sugar

E  ​puffed wheat, sugar, dry milk powder, salt, red food coloring

A  ​whole-wheat

B  high fiber

C  ​100% wheat

D  ​stone-ground

E  ​multi-grain

A  ​super-fine

B  ​white

C  ​whole grain

D  ​refined

E  ​enriched

A  ​germ

B  ​chaff

C  ​endosperm

D  ​husk

E  bran

A  ​mineralization

B  adulteration

C  ​fortification

D  ​restoration

E  ​enrichment

A  All foods are grouped according to their content of carbohydrate, protein, and fats.

B  Foods are grouped according to their source.

C  Foods are sorted by their vitamin and mineral content.

D  Cheeses are grouped with milk and salt pork is grouped with other meats.

E  Adequate intakes of minerals and vitamins are virtually guaranteed.

A  ​diabetes

B  ​cardiovascular disease

C  life-threatening obesity

D  ​cancer

E  ​neurological impairments

A  dairy

B  ​discretionary-calorie foods

C  ​fat

D  ​micronutrients

E  ​carbohydrate

A  ​green beans

B  ​brussels sprouts

C  ​raw carrots

D  ​jam

E  watermelon

A  ​grains

B  ​protein

C  ​oils

D  dairy

E  ​fruits

A  ​conservatism

B  undernutrition

C  ​moderation

D  ​safety

E  ​variety

A  ​contain a mixture of carbohydrate, fat, and protein

B  ​carry the USDA nutrition labeling

C  provide more nutrients relative to kcalories

D  ​give the most protein for the consumer’s food dollar

E  ​are higher in weight relative to volume

A  ​adequacy, bone development, correction, vitamin density, master, and variety

B  adequacy, balance, kcalorie control, nutrient density, moderation, and variety

C  ​abundance, B vitamins, kcalories, diet control, minerals, and variety

D  ​abundance, balance, conservative, diversity, moderation, and vitamins

E  ​abundance, adequacy, nutrient density, aerobics, and kcalorie control

A  ​adequacy

B  ​kcalorie control

C  ​moderation

D  ​variety

E  nutrient density

A  ​The more risk factors for a disease, the greater the chance of developing that disease.

B  All people with the risk factor will develop the disease.

C  ​The absence of a risk factor guarantees freedom from the disease.

D  ​The presence of a factor such as heredity can be modified to lower the risk of degenerative diseases.

E  ​Risk factors tend to be short-lived, so their presence does not predict long-term risk of disease.

A  diagnose and treat simple malnutrition

B  ​plan and evaluate diets for healthy people

C  ​treat people with diet-related disorders

D  diagnose diet-related disorders​

E  ​assess adequacy of only vitamins and minerals

A  70-80%​

B  45-65%

C  ​15-25%

D  ​5-10%

E  ​30-40%

A  ​The maximum amount from all sources that appears safe for most healthy people

B  The amount that can be absorbed from a typical diet.​

C  ​The maximum amount allowed for fortifying a food

D  ​The maximum allowable amount available in supplement form

E  A number calculated by taking twice the RDA or three times the AI

A  ​The Estimated Energy Requirement, because it represents what will maintain energy balance and good health in a person of a given age, gender, weight, height, and level of physical activity

B  The Recommended Dietary Allowances, because they represent the average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people.​

C  The Tolerable Upper Intake levels, because they are the maximum daily amount of a nutrient that appears safe for most healthy people

D  ​The Dietary Reference Intakes, because they are a set of nutrient intake values for healthy people in the United States and Canada

E  ​The Estimated Average Requirements, because they reflect the average daily amount of a nutrient that will maintain a specific function in half of the healthy people of a population

A  The experiment will be double-blind.

B  ​Experimenter bias is less likely to have an effect.

C  ​The control group will be similar to the experimental group.

D  ​Chance variation is less likely to affect the results.

E  ​The possibility of a placebo effect is eliminated.

A  ​Both subject groups know whether they are in the control or experimental group, but the researchers do not know.

B  ​Both subject groups take turns getting each treatment.

C  Neither group of subjects knows whether they are in the control or experimental group, but the researchers do know.

D  ​Neither the subjects nor the persons having contact with the subjects know the true purpose of the experiment.

E  ​Neither subjects nor researchers know which subjects are in the control or experimental group

A  ​interpretation

B  ​theory.

C  ​conclusion.

D  hypothesis

E  ​anecdote

A  ​animal carbohydrates

B  ​plant carbohydrates

C  plant fats

D  ​plant proteins

E  ​animal proteins

A  ​proteins

B  vitamins and minerals​

C  ​alcohols

D  ​fats

E  ​carbohydrates

A  substances that contain water​

B  substances with carbon-carbon or carbon-hydrogen bonds

C  ​products grown without use of pesticides

D  ​foods having superior nutrient qualities

E  ​products sold at health food stores

A  ​fat-soluble vitamins

B  minerals

C  ​water-soluble vitamins

D  ​water

E  ​proteins

A  ​metabolic nutrient

B  nutraceutical.​

C  phytonutrient.

D  ​organic nutrient

E  essential nutrient​

A  ​phytoactive chemicals

B  inorganic fibers

C  nonnutritive additives​

D  ​phytochemicals

E  ​bioenhancements

A  ​functional association

B  ​comfort

C  ​ethnic heritage

D  values

E  ​body image

A  ​cultural values

B  environmental concerns

C  ​habit

D  ​availability

E  ​body image

A  ​negative association

B  ​habit

C  comfort eating​

D  ​social interaction

E  emotional turmoil