Exam 1

A  ​hydrolyze large peptides

B  ​raise the pH of chyme

C  ​reduce risk of vomiting

D  ​increase peristalsis

E  ​lower the pH of chyme

A  ​Iron-rich foods

B  ​Poultry

C  Yogurt

D  ​Natural sugars

E  ​Fish

A  ​A portion of food swallowed at one time

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

C  A sphincter muscle separating the stomach from the small intestine

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

E  ​An enzyme that hydrolyzes starch

A  ​peptic ulcers

B  ​hemorrhoids

C  ​vomiting

D  ​reflux

E  ​hiccups

A  five

B  three

C  ​one

D  ​seven​

E  ​two

A  ​symbiotics

B  ​prebiotics

C  probiotics​

D  postbiotics

E  ​abiotics

A  ​Mitochondria

B  Cilia

C  ​Vascular projectiles

D  ​Mesenteric vessels

E  ​Villi

A  ​Cecum

B  ​Crypt

C  ​Goblet cells

D  Macrovillus

E  ​Microvillus

A  ​Removes toxins from the blood

B  reabsorb water and salts

C  ​produce bile

D  ​perform enzymatic digestion

E  ​store bile

A  ​emulsification

B  inhibition

C  ​enzymification

D  ​condensation

E  ​phosphorylation

A  ​stabilize pancreatic enzymes

B  enhance absorption of vitamin B12

C  ​protect the stomach walls from digestion

D  ​facilitate peristalsis

E  ​help solubilize bile

A  ​Duodenum

B  ​Colon

C  ​Ileum

D  ​Stomach

E  Rectum

A  ​secrete digestive juices into the GI tract

B  ​trigger hormone release

C  control peristalsis

D  ​control the passage of food through the GI tract

E  ​grind large food particles

A  ​Pylorus

B  ​Lower sphincter

C  ​Rectal sphincter

D  Gastric retainer

E  ​Ileocecal valve

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

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

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

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

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

A  ​secretes acid into the stomach

B  ​initiates peristalsis

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

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

E  ​secretes hormones into the stomach

A  ​Chyme

B  ​Pyloric sphincter

C  ​Mouth

D  ​Upper esophageal sphincter

E  Epiglottis

A  ​adsorption

B  ​mastication

C  ​absorption

D  excretion

E  ​digestion

A  ​1200

B  1800

C  ​1500

D  ​2400

E  ​2000

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

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

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

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

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

A  ​100% wheat

B  ​whole-wheat

C  ​multi-grain

D  high fiber

E  ​stone-ground

A  ​whole grain

B  ​refined

C  ​super-fine

D  ​enriched

E  ​white

A  ​husk

B  ​chaff

C  bran

D  ​endosperm

E  ​germ

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  Adequate intakes of minerals and vitamins are virtually guaranteed.

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

E  Foods are sorted by their vitamin and mineral content.

A  ​cancer

B  life-threatening obesity

C  ​diabetes

D  ​neurological impairments

E  ​cardiovascular disease

A  ​discretionary-calorie foods

B  ​carbohydrate

C  dairy

D  ​fat

E  ​micronutrients

A  ​raw carrots

B  watermelon

C  ​brussels sprouts

D  ​jam

E  ​green beans

A  dairy

B  ​protein

C  ​fruits

D  ​grains

E  ​oils

A  ​conservatism

B  ​variety

C  ​moderation

D  ​safety

E  undernutrition

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

B  provide more nutrients relative to kcalories

C  ​are higher in weight relative to volume

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

E  ​carry the USDA nutrition labeling

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

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

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

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

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

A  nutrient density

B  ​kcalorie control

C  ​variety

D  ​adequacy

E  ​moderation

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

B  ​Risk factors tend to be short-lived, so their presence does not predict long-term risk of 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  All people with the risk factor will develop the disease.

A  diagnose and treat simple malnutrition

B  ​treat people with diet-related disorders

C  ​assess adequacy of only vitamins and minerals

D  diagnose diet-related disorders​

E  ​plan and evaluate diets for healthy people

A  ​30-40%

B  ​15-25%

C  70-80%​

D  ​5-10%

E  45-65%

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

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

C  ​The maximum amount allowed for fortifying a food

D  ​The maximum allowable amount available in supplement form

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

A  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.​

B  ​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

C  ​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

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

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

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

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

D  The experiment will be double-blind.

E  ​The possibility of a placebo effect is eliminated.

A  ​Both subject groups take turns getting each treatment.

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

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

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

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

A  hypothesis

B  ​theory.

C  ​anecdote

D  ​conclusion.

E  ​interpretation

A  ​plant carbohydrates

B  plant fats

C  ​animal proteins

D  ​plant proteins

E  ​animal carbohydrates

A  ​proteins

B  ​fats

C  ​carbohydrates

D  vitamins and minerals​

E  ​alcohols

A  substances with carbon-carbon or carbon-hydrogen bonds

B  ​foods having superior nutrient qualities

C  ​products grown without use of pesticides

D  ​products sold at health food stores

E  substances that contain water​

A  ​water

B  minerals

C  ​proteins

D  ​water-soluble vitamins

E  ​fat-soluble vitamins

A  phytonutrient.

B  ​metabolic nutrient

C  ​organic nutrient

D  essential nutrient​

E  nutraceutical.​

A  inorganic fibers

B  ​phytochemicals

C  nonnutritive additives​

D  ​bioenhancements

E  ​phytoactive chemicals

A  ​ethnic heritage

B  ​comfort

C  values

D  ​body image

E  ​functional association

A  ​body image

B  environmental concerns

C  ​habit

D  ​cultural values

E  ​availability

A  ​social interaction

B  ​habit

C  ​negative association

D  emotional turmoil

E  comfort eating​