Exam 1 Chapters 1 to 4

A  acceleration.

B  photosynthesis.

C  mitosis.

D  respiration.

A  Basal

B  Brain

C  Cone

D  Skin

A  ketoacidosis

B  glycogenolysis

C  gluconeogenesis

D  ketosis

A  hydrogen

B  fiber

C  glycogen

D  glucagon

A  glycemic index

B  diabetic index

C  glucose capacity

D  anemia-prevention index

A  Molasses

B  Honey

C  Brown sugar

D  High-fructose corn syrup

A  lactose

B  maltose

C  glucose

D  sucrose

A  glycogen

B  glucose

C  starch

D  fiber

A  high-fructose corn syrup

B  dextrose

C  lignin

D  malt syrup

A  Eating sugar makes one gain weight.

B  Eating sugar is a direct cause of diabetes.

C  Eating sugar causes hyperactivity in children.

D  Eating sugar can contribute to dental caries.

A  stored fat

B  the brain

C  muscle protein

D  liver glycogen

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

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

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

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

A  fiber.

B  starch.

C  milk sugar.

D  table sugar.

A  husk

B  endosperm

C  bran

D  germ

A  store energy in plants.

B  create membrane structures in plants.

C  store glucose in humans and animals.

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

A  triglycerides

B  fructose

C  glucose

D  glycogen

A  large intestine.

B  small intestine.

C  mouth.

D  stomach.

A  FALSE

B  TRUE

A  saliva

B  HCl

C  bicarbonate

D  bile

A  fat emulsification

B  protein absorption

C  movement of food to the stomach

D  bile production

A  protein

B  fats

C  fiber

D  carbohydrates

A  broccoli

B  milk

C  eggs

D  pasta

A  eating smaller meals

B  avoiding drinking alcohol

C  drinking milk with your meals

D  avoiding lying down after meals

A  small intestine

B  pancreas

C  large intestine

D  stomach

A  gallbladder; pancreas

B  pancreas; bladder

C  liver; gallbladder

D  gallbladder; liver

A  small intestine.

B  large intestine.

C  mouth.

D  stomach.

A  enzymes

B  peristaltic movement of food

C  grinding

D  chewing

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  variety.

B  personalization.

C  proportionality.

D  moderation.

A  balanced diet.

B  moderate diet.

C  varied diet.

D  paleo diet.

A  5 percent or more of the Daily Value.

B  20 percent or more of the Daily Value.

C  15 percent or more of the Daily Value.

D  10 percent or more of the Daily Value.

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

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

A  4

B  1

C  2.5

D  3.5

A  lean meat

B  nonfat yogurt

C  carrots

D  fruit drinks

A  protein

B  grains

C  oils

D  vegetables and fruits

A  Adequate Intake (AI).

B  Recommended Dietary Allowance (RDA).

C  Dietary Reference Intakes (DRI).

D  Tolerable Upper Intake Level (UL).

A  FALSE

B  TRUE

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  Chinese

B  Native American

C  Alaskan

D  Indian

A  Alaskan

B  Native American

C  Mexican

D  Chinese

A  alcohol

B  fats

C  minerals

D  water

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  emotions

B  advertising

C  cost

D  culture

A  Who pays for the site?

B  How does the site choose links to other sites?

C  All of these are important questions to ask.

D  Where does the information come from?

A  .edu

B  They are all equally reliable.

C  .com

D  .gov

A  fruits and vegetables.

B  meat and refined grains.

C  meat and saltier foods.

D  oils and fewer vegetables.

A  skim milk

B  carrots

C  salmon

D  eggs

A  lipids

B  carbohydrates

C  vitamins

D  proteins

A  vitamins

B  proteins

C  lipids

D  carbohydrates

A  food color

B  convenience

C  culture

D  food trends

A  diabetes

B  respiratory diseases

C  stroke

D  cancer

A  minerals

B  water

C  vitamins

D  protein