Exam 1 Chapters 1 to 4

A  acceleration.

B  mitosis.

C  respiration.

D  photosynthesis.

A  Basal

B  Skin

C  Brain

D  Cone

A  gluconeogenesis

B  ketosis

C  glycogenolysis

D  ketoacidosis

A  glycogen

B  fiber

C  glucagon

D  hydrogen

A  glucose capacity

B  diabetic index

C  anemia-prevention index

D  glycemic index

A  Molasses

B  High-fructose corn syrup

C  Brown sugar

D  Honey

A  maltose

B  glucose

C  lactose

D  sucrose

A  glucose

B  glycogen

C  starch

D  fiber

A  high-fructose corn syrup

B  lignin

C  dextrose

D  malt syrup

A  Eating sugar can contribute to dental caries.

B  Eating sugar causes hyperactivity in children.

C  Eating sugar is a direct cause of diabetes.

D  Eating sugar makes one gain weight.

A  muscle protein

B  liver glycogen

C  the brain

D  stored fat

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  starch.

C  table sugar.

D  fiber.

A  bran

B  endosperm

C  germ

D  husk

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  glucose

B  triglycerides

C  fructose

D  glycogen

A  large intestine.

B  mouth.

C  small intestine.

D  stomach.

A  TRUE

B  FALSE

A  bile

B  HCl

C  saliva

D  bicarbonate

A  protein absorption

B  bile production

C  movement of food to the stomach

D  fat emulsification

A  protein

B  fats

C  carbohydrates

D  fiber

A  pasta

B  eggs

C  milk

D  broccoli

A  drinking milk with your meals

B  eating smaller meals

C  avoiding drinking alcohol

D  avoiding lying down after meals

A  stomach

B  small intestine

C  large intestine

D  pancreas

A  pancreas; bladder

B  liver; gallbladder

C  gallbladder; pancreas

D  gallbladder; liver

A  large intestine.

B  small intestine.

C  stomach.

D  mouth.

A  peristaltic movement of food

B  grinding

C  chewing

D  enzymes

A  FALSE

B  TRUE

A  FALSE

B  TRUE

A  TRUE

B  FALSE

A  TRUE

B  FALSE

A  FALSE

B  TRUE

A  energy density.

B  proportionality.

C  a food guidance system.

D  nutrient density.

A  personalization.

B  variety.

C  moderation.

D  proportionality.

A  moderate diet.

B  paleo diet.

C  varied diet.

D  balanced 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  2.5

B  1

C  4

D  3.5

A  carrots

B  nonfat yogurt

C  lean meat

D  fruit drinks

A  vegetables and fruits

B  grains

C  protein

D  oils

A  Tolerable Upper Intake Level (UL).

B  Recommended Dietary Allowance (RDA).

C  Adequate Intake (AI).

D  Dietary Reference Intakes (DRI).

A  TRUE

B  FALSE

A  TRUE

B  FALSE

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

B  an idea generated by scientists based on their observations.

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

D  research that involves looking at factors in two or more groups of subjects to see if there is a relationship to certain outcomes.

A  Indian

B  Alaskan

C  Chinese

D  Native American

A  Native American

B  Chinese

C  Alaskan

D  Mexican

A  water

B  fats

C  minerals

D  alcohol

A  a sugar pill that does not contain vitamin C

B  the recommended daily amount of vitamin D

C  the recommended daily amount of vitamin C

D  half the recommended daily amount of vitamin C

A  advertising

B  emotions

C  cost

D  culture

A  Where does the information come from?

B  How does the site choose links to other sites?

C  Who pays for the site?

D  All of these are important questions to ask.

A  .com

B  They are all equally reliable.

C  .edu

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  eggs

D  salmon

A  vitamins

B  lipids

C  carbohydrates

D  proteins

A  proteins

B  carbohydrates

C  lipids

D  vitamins

A  culture

B  food trends

C  convenience

D  food color

A  respiratory diseases

B  diabetes

C  stroke

D  cancer

A  minerals

B  protein

C  water

D  vitamins