Nutrition Ch 1,2,&3

The Estimated Energy Requirement (EER) is the amount of energy required daily to maintain a healthy body weight, based on age, gender, height, weight, and activity level. True False

True

The FDA regulates all the health claims on food labels. True False

True

The hormone secretin stimulates the pancreas to release bicarbonate ions into the small intestine. True False

True

The information on the food label that provides a list and amounts of nutrients in one serving of the food is known as Nutrition Facts panel. True False

True

There are four fat-soluble vitamins, and they are vitamins A, D, E, and K. True False

True

Using the exchange lists for meal planning is a convenient method for developing flexible meal plans. True False

True

2. Chyme passes through the_____ _____, a sphincter that connects the ileum with the ascending colon.

ileocecal valve

Which enzyme begins the breakdown of proteins in the stomach? bile lipase amylase pepsin

pepsin

Stomach

pepsinogen

Stomach

peptic ulcers gastroenteritis

3. Food is propelled forward by rhythmic contractions called _____that move food down the esophagus and through the stomach.

peristalsis

The forward, rhythmic motion that moves food through the digestive system is called __________. absorption mastication peristalsis diarrhea

peristalsis

Secrete(s) hydrochoric acid.

parietal cells of the stomach

Since the 1970s, the average American family has significantly increased the percentage of its household food budget spent on eating out. True False

True

Taste is the most important consideration in making food choices. True False

True

What is the minimal number of kilocalories that should come from carbohydrates in a diet of a body builder who consumes 4,100 total kilocalories daily? Round up the number of kilocalories to the nearest whole number.

1845 Yes, carbohydrates should contribute at least 45% of energy value of the diet, even for extreme athletes such as body builders, who require higher intake of proteins.

You have completed a personal diet analysis for your mother. On average, she eats 2,200 kilocalories per day. Since her weight did not significantly change in the last few years, she wants to maintain her kilocalorie intake but wants to make sure she stays within the healthy range with fat consumption. Calculate how many kilocalories in her diet should come from fat. Round up number of kilocalories to the nearest whole number. Your answer should have two numbers, the lower and upper range values. Separate the lower and upper range values, in that order, by a comma.

440, 770 The range is between 440 and 770 kilocalories. Can you calculate number of grams of fat that contribute that number of kilocalories?

If Jill's lunch consisted of 55 grams of carbohydrates, 21 grams of protein, 15 grams of fat, and 5 grams of alcohol, what would be the total kilocalories supplied by this meal? 135 220 355 474

474

Mary is on an 1,800-kilocalorie diet. If she consumes 225 grams of carbohydrates per day, what percent of the total calories comes from carbohydrates? 12.5 25 50 75

50

Taste preferences for sweetness begin in infancy and might be genetically determined. True False

True

What is the function of bile? It activates enzymes. It protects the stomach cells from stomach acidity. Aids in the digestion of fats. It raises the acidity of the stomach.

Aids in the digestion of fats.

Which of the following statements about how energy is provided is true? Per gram, alcohol provides more kilocalories than fat. Animal proteins supply more kilocalories than do plant proteins. Carbohydrates and proteins provide an equal number of kilocalories per gram. Per gram, fats are the worst provider of energy.

Carbohydrates and proteins provide an equal number of kilocalories per gram.

What are some causes and symptoms of common digestive disorders? What are the causes and symptoms of some of the common digestive disorders of the digestive tract? Choose the answer that correctly describes a symptom and its cause. Celiac disease is classified as a genetic, autoimmune disorder. Acute diarrhea, in which loose and watery stools are passed, is usully caused by celiac disease, lactose intolerance, or ulcerative colitis. Constipation is an intestinal disorder that is often caused by consuming a high-fiber diet and drinking plenty of water. In ulcerative colitis, ulcers are formed in the small intestine due to the presence of the bacterium Helicobacter pylori.

Celiac disease is classified as a genetic, autoimmune disorder.

Which component of the DRI reflects the requirement of a nutrient for 50 percent of healthy Americans and Canadians in a specific life stage and gender? UL (Tolerable Upper Intake Level) EAR (Estimated Average Requirement) AI (Adequate Intake) RDA (Recommended Dietary Allowance)

EAR (Estimated Average Requirement) The Estimated Average Requirement (EAR) is a daily nutrient intake value that is estimated to meet the requirement of half of the healthy individuals in a life stage and gender group. The Recommended Dietary Allowance (RDA) provides the average daily dietary intake level that is sufficient to meet the nutrient requirement of nearly all healthy individuals (97 to 98 percent) in a particular life stage and gender group. Adequate Intake (AI) is a recommended intake value based on observed or experimentally determined approximations or estimates of nutrient intake by a group or groups of healthy people that are assumed to be adequate. The Tolerable Upper Intake Level (UL) represents the highest level of daily nutrient intake that is likely to pose no risk of adverse health effects for almost all individuals in the general population.

Which components of the DRI identify the quantities of various nutrients a person requires to optimize health, prevent deficiency diseases, and avoid consuming too much of any nutrient? EAR, RDA, AI, and UL RDA, EER, and AMDR EER and AMDR AI, UL, and EER

EAR, RDA, AI, and UL The EAR, RDA, AI, and UL identify the quantities of various nutrients a person requires to optimize health, prevent deficiency diseases, and avoid consuming too much of any nutrient. The EER and AMDR provide guidance to determine what intake of energy nutrients may reduce the risk of chronic diseases.

The average number of calories needed each day to maintain current body weight is called the __________. AI (Adequate Intake) UL (Tolerable Upper Intake Level) AMDR (Average Macronutrient Distribution Range) EER (Estimated Energy Requirement)

EER (Estimated Energy Requirement) The EER reflects the average calorie intake predicted to maintain energy balance in a healthy adult. This recommendation takes into account age, gender, weight, height, and level of physical activity.

Which of the following statements about enzymes is correct? Enzymes are (mostly) proteins that catalyze or speed up hydrolysis during digestion. Digestive enzymes are used up whenever they are involved in a reaction. All enzymes are more active in an acidic environment than in an alkaline environment. Enzymes are secreted all along the gastrointestinal tract and are often named for the organ that releases them.

Enzymes are (mostly) proteins that catalyze or speed up hydrolysis during digestion.

A food label that states a food item is a "good source of calcium" must provide at least 5 percent of the Daily Value of calcium. True False

False

A person with chronic constipation should eat a low-fiber diet. True False

False

Advertising healthy products cannot be successful. True False

False

Avoidance of rice and beans is generally recommended for a person who has celiac disease. True False

False

Because alcohol provides energy, it is considered an essential nutrient. True False

False

Cholecystokinin (CCK) is secreted from gastric cells. True False

False

Fingerlike projections in the small intestine, called villi, are responsible for peristalsis. True False

False

Most absorption of nutrients takes place in the large intestine. True False

False

MyPlate identifies guidelines within four main nutrient groups. True False

False

Peristalsis acts as an emulsifier during the digestive process. True False

False

Probiotics are helpful to maintain proper functioning of the digestive system. True False

False

The high intake of sugar in the diets of Americans today, primarily comes from the consumption of natural sugars in fruits and vegetables. True False

False

The primary function of dietary protein is to provide energy. True False

False

Water is an organic compound because it is essential for life. True False

False

The %DV listed on the nutrition label is based on a 3,000-calorie intake. true false

False In the right column of the label are the percent Daily Values, which indicate how much a serving of the food contributes to your overall intake of nutrients listed on the label. The FDA uses standards based on a diet of 2,000 calories per day to define the percent Daily Values.

The top five ingredients in a packaged food must be listed on a food label, beginning with the macronutrients and followed by any additives the food contains. true false

False The common name of all the ingredients in a food must be listed on the food label in descending order by weight.

Protein contains more energy per gram than fat. True False

False- Like carbohydrate, protein provides 4 kilocalories per gram, while fat provides 9 kilocalories per gram. Therefore, fat provides more energy per gram than protein.

The number of obese Americans is lower today than it was five years ago. True False

False- The answer is false. Although the obesity rate in American adults has remained the same over the past five years, 34 percent of adult Americans are still considered obese.

You can get good nutrition advice from anyone who calls him or herself a nutritionist. True False

False- There is no standard or legal definition of the word "nutritionist," so it does not convey expert status. In fact, anyone can call himself or herself a nutritionist.

Acid reflux is caused by gas in the stomach. True False

False-Acid reflux occurs when stomach contents pass back through the lower esophageal sphincter into the esophagus.

Eliminating all fat from the diet will improve health. True False

False-Dietary fat is essential for several body functions, including its role in providing energy.

Having a balanced diet means eating the same number of servings from each food group. True False

False-Eating a balanced diet means not eating too much of any one food.

Cancer is the leading cause of death in the United States. True False

False-Heart disease is the leading cause of death among Americans. The good news is that your diet can play an important role in preventing it.

The lymphatic system transports all nutrients through the body once they've been absorbed. True False

False-Lymph transports fat-soluble components such as fatty acids, fat-soluble vitamins, and cholesterol, to the liver and cells. Blood transports water-soluble materials including glucose, amino acids, and water-soluble vitamins.

Americans typically have a good sense of portion sizes. True False

False-Many people overconsume a food at any one sitting by piling two or more portions of it on their plate.

Nutrient density refers to foods that are lower in weight relative to volume. True False

False-Nutrient density refers to foods that are high in nutrients but low in energy or kilocalories.

The most effective method of nutritional assessment is to ask a client to write down what he or she has eaten in the last 24 hours. True False

False-The 24-hour food record is one tool for gathering information about the quality of an individual's diet, but it doesn't reveal a complete picture. Long-term food records, interviews, and anthropometric data are additional tools that can help a dietitian assess an individual's eating habits.

Irritable bowel syndrome is caused by an allergy to gluten. True False

False-The cause of irritable bowel syndrome is not known, but low-fiber diets, stress, consumption of irritating foods, and intestinal motility disorders are all suspected factors.

As long as you take a vitamin pill, you don't have to worry about eating healthy food. True False

False-There is no replacement for whole foods in a healthy diet. A supplement can augment a healthy diet, but it can't replace it.

Diarrhea is always caused by bacterial infection. True False

False-Though foodborne illness can cause diarrhea, the condition can also result from an adverse reaction to certain foods, medications, or other compounds, including sugar substitutes such as sorbitol.

Alcohol is a nutrient. True False

False-Whereas alcohol does provide kilocalories, eliminating it from the diet would not result in malnutrition. Therefore, alcohol is not a nutrient.

Which of the following is a main cause of ulcers? H. pylori bacteria spicy food stress fat consumption

H. pylori bacteria

What are the digestive secretions essential for digestion? Which of the following statements correctly describes the fluids secreted along the gastrointestinal tract that contain essential compounds for digestion? Bicarbonate ions secreted by the gallbladder into the duodenum neutralize the acidic chyme released from the stomach. Hydrochloric acid is secreted from the parietal cells of the stomach and converts pepsinogen to pepsin, a protease that begins the digestion of proteins. Bile is an emulsifier synthesized by the chief cells in the gastric mucosa and released into the jejunum when fat is present in chyme. Mucus is first released from the enterocytes to lubricate chyme as it moves through the small intestine.

Hydrochloric acid is secreted from the parietal cells of the stomach and converts pepsinogen to pepsin, a protease that begins the digestion of proteins.

Which of the following statements is FALSE? Foods that contain milk, eggs, or shellfish must be clearly identified on the nutrition label. In January of 2000, the Food Allergen Labeling and Consumer Protection Act became effective. A product that contains a protein derived from any of the eight allergenic foods or food groups must be clearly stated on the nutrition label. Foods that contain tree nuts or soybeans must be clearly identified on the nutrition label.

In January of 2000, the Food Allergen Labeling and Consumer Protection Act became effective. As of January 2006, not January 2000, the Food Allergen Labeling and Consumer Protection Act of 2004 became effective. The other statements are all true: A product that contains a protein derived from any of the eight allergenic foods or food groups must be clearly stated on the nutrition label. These foods or food groups include milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans.

Which of the following is a characteristic of an essential nutrient? It is made in the body during metabolism of proteins and therefore does not need to be present in foods. It cannot be made by the body in sufficient amounts and should therefore be obtained from food sources. It is only derived from vitamin and mineral supplements. It is found only in foods of animal origin.

It cannot be made by the body in sufficient amounts and should therefore be obtained from food sources.

What is the first step of the scientific method in conducting nutrition research? Observe and ask a question. Conduct an experiment. Revise the hypothesis. Formulate a hypothesis.

Observe and ask a question.

How is digestion in the mouth accomplished?Which of the following is an example of digestion in the mouth? Salivary amylase participates in chemical digestion of carbohydrates in the mouth. Chemical digestion is stimulated by peristalsis in the mouth. The epiglottis participates in mechanical digestion in the mouth. Mastication is a form of chemical digestion in the mouth.

Salivary amylase participates in chemical digestion of carbohydrates in the mouth.

What impact does the added sugar and solid fat (in a donut) have on the grouping of a food on into the MyPlate? The food would not count toward any food groups. It would only counts toward empty kilocalories. The food would be grouped on MyPlate based on key nutrients content in it. The kilocalories from added sugar and solid fat would count toward empty kilocalories. The food would be assigned to a group called "Added Sugars and Solid Fats." The food would not count toward any food group. It is just considered "extra" food.

The food would be grouped on MyPlate based on key nutrients content in it. The kilocalories from added sugar and solid fat would count toward empty kilocalories.

How does the structure of the large intestine affect its function? How does the structure of the large intestine affect its function? Choose the answer that correctly describes that structure of the large intestine as it relates to its function. The large intestine is shorter and wider than the small intestine, which allows for faster movement of the food bolus. The bacteria in the large intestine are easily destroyed when the chyme from the small intestine passes through the ileocecal valve into the ascending colon. The large intestine has a larger surface area that contains mucus-secreting chief cells to ease the movement of feces for elimination. The function of the large intestine is to absorb water, some vitamins, and salts and to prepare the undigested and unabsorbed nutrients for elimination.

The function of the large intestine is to absorb water, some vitamins, and salts and to prepare the undigested and unabsorbed nutrients for elimination.

What are the roles of sphincters?Which of the following correctly pairs a sphincter with its function in the gastrointestinal tract? The upper esophageal sphincter prevents stomach acids from regurgitating from the stomach back into the mouth. The ileocecal valve prevents the backflow of the contents from the small intestine into the colon. The lower esophageal sphincter, located at the base of the esophagus, relaxes to allow the food into the stomach. The pyloric sphincter allows chyme to pass from the ileum into the large intestine to be processed for elimination.

The lower esophageal sphincter, located at the base of the esophagus, relaxes to allow the food into the stomach.

Where does lipid digestion occur? Which of the following statements describes the specific organs or cells that secrete enzymes involved in lipid digestion? ANSWER: All lipid-digesting enzymes are secreted by the microvilli of the enterocytes. The main lipid-digesting enzyme is secreted from the pancreas into the small intestine. The enzyme called bile, secreted by the enterocytes, digests lipids. Salivary amylase begins lipid digestion.

The main lipid-digesting enzyme is secreted from the pancreas into the small intestine.

Which enzymes aid in carbohydrate digestion? Which of the following statements correctly describes the specific cells or organs that secrete enzymes involved in carbohydrate digestion? The microvilli of the enterocytes make up the brush border, which contains amlyases and proteases that complete digestion. The chief cells secrete a carbohydrate-digesting enzyme called pepsin. The pancreas releases a variety of carbohydrate-digesting enzymes, including lactase, the enzyme that digests the milk sugar called lactose. The digestion of carbohydrates begins with amylase secreted from the crypts.

The microvilli of the enterocytes make up the brush border, which contains amlyases and proteases that complete digestion.

How is food propelled through the gastrointestinal tract?Which of the following statements regarding peristalsis and segmentation is correct? The process of segmentation is to tear and shred food as it moves through the small intestine towards the large intestine for elimination. Peristalsis is the slow, wavelike motion by longitudinal and circular muscles that propels food forward through the length of the gastrointestinal tract. Peristalsis is a pattern of motility unique to the small intestine that slowly mixes chyme with digestive juices and enhances its contact with absorptive cells. Segmentation crushes and propels food in one direction as smooth muscles contract and force food along the upper gastrointestinal tract.

The process of segmentation is to tear and shred food as it moves through the small intestine towards the large intestine for elimination.

Which enzymes aid in protein digestion? Which of the following statements describe the cells or organs that secrete enzymes involved in protein digestion? Select all that apply. The digestion of proteins begins with the release of dipeptidases from the chief cells. The pancreas is the sole organ responsible for protein digestion. The duodenum releases the active protein enzyme trypsin, which digests proteins into single amino acids. The small intestine secretes dipeptidase, which digests dipeptides. The parietal cells secrete hydrochloric acid that activates pepsinogen to the active protease called pepsin.

The small intestine secretes dipeptidase, which digests dipeptides. The parietal cells secrete hydrochloric acid that activates pepsinogen to the active protease called pepsin.

How does the structure of the small intestine affect absorption? How does the structure of the small intestine affect absorption? Choose the answer that correctly describes the structure of the small intestine as it relates to the function of absorption. The "small" in small intestine refers to a short, twisted absorptive surface about 1 inch in diameter. The villi are fingerlike projections that increase the surface area of the small intestine to maximize absorption. The small intestine has a smoother surface compared to the folds of the large intestine. The crypts at the base of the villi secrete digestive enzymes that improve nutrient absorption.

The villi are fingerlike projections that increase the surface area of the small intestine to maximize absorption.

Which of the following is a feature of the minerals? They are macronutrients. They provide energy. They contain nitrogen. They are inorganic.

They are inorganic.

A food's energy density is determined by comparing the food's calorie content with its weight. True False

True

A portion is the amount of food that is consumed in one sitting. True False

True

According to the Dietary Guidelines for Americans, one should consume less than 10 percent of kilocalories from saturated fat. True False

True

Alternating diarrhea and constipation, along with abdominal pain, is characteristic of irritable bowel syndrome (IBS). True False

True

Bacteria in the colon are able to produce some vitamins that are available for absorption. True False

True

In the exchange system, each portion of food on the list can be exchanged for another on the same list. True False

True

Most of the money spent on food advertising is spent on marketing breakfast cereals, candy, and soft drinks. True False

True

MyPlate is a food guidance system that visually demonstrates the recommendations in theDietary Guidelines for Americans, 2010. True False

True

The top portion of the nutrition label lists foods that we should limit in our daily diet. true false

True We should strive to limit those nutrients listed toward the top of a nutrition label, such as total fat, saturated fat, cholesterol, and sodium. We should strive to increase vitamins, fiber, calcium, and iron, which are located on the lower section of the label.

One of the primary purposes of the large intestine is to absorb water. True False

True-After food has been completely broken down and its nutrients absorbed in the small intestine, it passes into the large intestine, where water and electrolytes continue to be absorbed. Some vitamins are also made by bacteria in the large intestine.

The major function of bile is to emulsify fats. True False

True-Bile emulsifies fat by breaking up the large globules into smaller fat droplets. This process allows enzymes to access and break the bonds.

Exchange lists are similar to MyPyramid except that the foods are based on the carbohydrate, protein, fat, and kilocalorie contents. True False

True-Exchange lists allow you to swap foods within each food group while still controlling the amount of carbohydrate, protein, fat, and kilocalories you ingest.

Fecal matter contains a high amount of bacteria. True False

True-Fecal matter consists of 50 percent bacteria, while the rest is undigested food, water, and sloughed intestinal cells.

The Recommended Dietary Allowance of a nutrient is based on an estimated average requirement, or EAR. True False

True-If there is adequate scientific evidence to establish an Estimated Average Requirement (EAR) for a nutrient, then an RDA can be calculated. Some nutrients have not been sufficiently researched to provide an EAR and therefore an Adequate Intake is recommended.

The energy in foods is measured in kilocalories. True False

True-Kilocalories are the measure of energy in foods.

Hormones play an important role in digestion. True False

True-Several hormones, including gastrin, secretin, cholecystokinin (CCK), and gastric inhibitory peptide help regulate digestion.

A nutrient claim on the food label boasts that the food contains a significant source of a specific nutrient. True False

True-Specific descriptive terms approved by the FDA must be used.

Food choices are driven primarily by flavor. True False

True-Taste is the strongest motivating factor for choosing foods. However, numerous other factors, including culture, social setting, health, advertising, habit, emotion, time, cost, and convenience, also play a role in food choice.

The current Dietary Reference Intakes for vitamins and minerals are set at the amount you should consume daily to maintain good health. True False

True-The Dietary Reference Intakes are specific reference values for each nutrient according to age, gender, and life stage. Their main focus is to maintain good health and reduce the risk of developing chronic diseases and avoid unhealthy excesses.

All packaged foods must contain a food label. True False

True-The FDA requires a food label on all packaged food items, and specific information must be included.

Saliva can alter the taste of food. True False

True-The enzyme salivary amylase, found in saliva, begins digesting carbohydrate during chewing; hence, starchy foods will begin to taste sweet as they are broken down. All other nutrients stay intact until they reach the stomach.

According to the USDA, there are five basic food groups. True False

True-The five basic food groups are grains, vegetables, fruit, milk, and meat and beans.

Without mucus, the stomach would digest itself. True False

True-The stomach secretes a powerful acid called HCl, which is critical to breaking down foods during digestion. However, the acid is also strong enough to damage the cells of the stomach wall. A thick layer of mucus also secreted in the stomach protects the stomach wall from HCl.

If you follow the advice in the Dietary Guidelines for Americans you can reduce your risk of dying from chronic diseases such as heart disease, high blood pressure, and diabetes mellitus. True False

True-These guidelines are the latest recommendations for nutrition and physical activity for healthy Americans over the age of 2.

What is the scientific method? a careful process of gathering and testing information to further research a method to teach students science in high school a research question that is raised by a group of scientists an explanation of the research findings of a group of scientists

a careful process of gathering and testing information to further research

An experimental study in which neither the researchers nor the subjects know which group is receiving the treatment or the placebo is called __________. an observational study an epidemiological study a double-blind placebo-controlled study a cross-sectional study

a double-blind placebo-controlled study

One cup of pasta (two servings) or vegetables (one serving) is approximately the size of a woman's fist. a man's fist. a woman's palm. two hands cupped together.

a woman's fist.

Which method of absorption requires both a carrier molecule and energy to cross a cell membrane? passive diffusion facilitated diffusion endocytosis active transport

active transport

Which of the following is a source of calories (energy)? magnesium vitamins caffeine alcohol

alcohol

If a friend were looking for nutrition advice, who would you recommend they consult? an RDN a chiropractor nutritionist personal trainer

an RDN

Body mass index is an example of which of the following indicators of nutrition assessment? dietary clinical anthropometric biochemical

anthropometric

Which of the following outlines the ABCDs of nutrition assessment? anthropometric, biochemical, clinical, and dietary intake anthropometric, biochemical, clinical, and deficiencies analogy, biochemical, care plan, and dietary intake anthropometric, body type, clinical, and deficiencies

anthropometric, biochemical, clinical, and dietary intake

5. When fat enters the duodenum, the gallbladder secretes an emulsifier called _____ to break up the large fat globules.

bile

Analysis of blood, urine, and feces is an example of which of the following indicators of nutrition assessment? anthropometric biochemical clinical dietary intake

biochemical

Which of the following foods contains phytochemicals? milk cheese cabbage eggs

cabbage

Which of the following nutrients is inorganic? proteins calcium fats vitamin C

calcium

Many foods provide a variety of nutrients. For example, milk is a source of __________. fat protein carbohydrates carbohydrates, protein, and fat

carbohydrates, protein, and fat

Small Intestine

celiac disease

Which of the following gastrointestinal tract conditions alters the structure of the small intestine resulting in malabsorption? irritable bowel syndrome (IBS) ulcerative colitis gastroenteritis celiac disease

celiac disease Celiac disease results in flattened villi of the small intestine. These individuals will suffer from malabsorption unless they follow a strictly gluten-free diet.

Mastication is the act of __________. chewing choking swallowing digesting

chewing

Secrete(s) digestiveenzymes only.

chief cells of the stomach

To which of the MyPlate food groups would cheese belong? dairy protein foods oils cheese

dairy Cheese is a calcium-rich food, so it is part of the dairy group.

Which of the following MyPlate food groups would provide a significant amount of vitamin A? grains dairy protein foods oil

dairy Milk and milk products are rich in vitamin A.

Which of the following leading causes of death is/are related to poor nutrition habits? respiratory diseases diabetes influenza and pneumonia Alzheimer's disease

diabetes

The small intestine is divided into three sections. Which list is in the correct order? jejunum, duodenum, ileum duodenum, jejunum, ileum duodenum, jejunum, colon ileum, duodenum, jejunum

duodenum, jejunum, ileum

9. These absorptive epithelial cells of the small intestine are called _____.

enterocytes

The type of research that looks at health and disease in populations of people is __________ research. epidemiological double-blind placebo-controlled laboratory animal

epidemiological

8. Without the cartilage at the back of the tongue called the _____, food would enter the trachea during swallowing.

epiglottis

What structure prevents food from entering the trachea when you swallow? pyloric sphincter epiglottis lower esophageal sphincter tongue

epiglottis

6. The bolus slides down this tube, called the _____, which connects the pharynx to the stomach.

esophagus

DRI, a set of guidelines for nutrient intake standards, stands for Daily Required Intakes. true false

false DRI stands for "Dietary Reference Intakes," an umbrella term for a set of guidelines for dietary standards that were developed by the United States and Canada in 1997.

The first law requiring food labels to contain nutrition information was passed in 2000. true false

false In 1990, the United States Congress passed the Nutrition Labeling and Education Act, which specifies labeling information.

Which of the following nutrients provides the most energy per gram? vitamins protein carbohydrates fats

fats

American diets are too low in ________ but too high in __________. fiber; saturated fat sodium; potassium carbohydrates; cholesterol iron; cholesterol

fiber; saturated fat

Which of the MyPlate food groups provides a significant amount of vitamin C? fruits dairy protein foods grains

fruits Generally, more colorful fruits contain more vitamin C.

Stores(s) bile.

gallbladder

Which hormone regulates the acidity of the stomach? ghrelin gastric inhibitory peptide secretin gastrin

gastrin

Inflammation of the lining of the stomach and intestines, a common digestive disorder, is known as __________. ulcer diarrhea gastroenteritis gastroesophageal reflux

gastroenteritis

Esophagus

gastroesophageal reflux disease (GERD)

Which hormone, known as the "hormone of hunger," is released when the stomach is empty? ghrelin secretin insulin gastrin

ghrelin

In celiac disease, __________-containing foods must be avoided. fiber carbohydrate dairy gluten

gluten

More Than One Organ Secretes This Enzyme

lipase amylase

Which of the following ingredients in foodstuffs provides energy? water minerals lipids vitamins

lipids

4. The bolus passes through the _____ _____ _____ into the stomach to mix with gastric digestive juices.

lower esophageal sphincter

10. During _____, teeth mechanically cut and grind food into smaller pieces as the tongue mixes it with saliva.

mastication

Which organ produces and secretes enzymes that hydrolyze proteins? gallbladder salivary glands pancreas liver

pancreas

Secrete(s) digestive enzymesand other substances.

pancreas small intestine salivary glands

What is the function of the stomach? producing vitamins and bicarbonate ions storing bile absorbing nutrients mixing and storing food

mixing and storing food

Digestion begins in the __________. small intestine stomach liver mouth

mouth

Foods are placed into the various groups of MyPlate based upon __________. carbohydrate content kilocalorie content nutrient content fat content

nutrient content Foods are grouped into groups based on nutrient content.

If you are trying to maintain your weight, your best option would be to choose foods that are __________. nutrient dense labeled as "diet foods" low fat energy dense

nutrient dense Foods that are nutrient dense are low in kilocalories relative to the nutrients they provide.

Absorption refers to the process of __________. breaking foods into smaller units swallowing mixing nutrients with saliva nutrients crossing the intestinal lining

nutrients crossing the intestinal lining

The study of the relationship between a person's genes, nutrition, and health is called __________. nutritional genomics DNA expression genetic metabolism nutritional biosynthesis

nutritional genomics

1. This large gland, located near the stomach, releases digestive enzymes after a meal and also secretes insulin and glucagon to control blood glucose levels. This accessory organ is called the _____.

pancreas

To which of the MyPlate food groups would peanut butter belong? dairy vegetables protein foods fruits

protein foods Peanuts are rich in protein and that puts them in protein foods group

What is the name of the sphincter that is located between the stomach and small intestine? lower esophageal sphincter pyloric sphincter ileocecal valve upper esophageal sphincter

pyloric sphincter

7. The secretions that make up _____are produced in the glands located underneath and behind the tongue and contain the enzyme amylase to chemically digest carbohydrate.

saliva

The claim "calcium builds strong bones" is an example of a __________. health claim nutrient content claim structure/function claim nutrition fact

structure/function claim Structure/function claims describe the role of a nutrient that is proposed to influence the structure or function of the human body.

Small Intestine

sucrase dipeptidase lactase

What is the most important factor that influences food choices? taste advertising convenience cost

taste

Which of the following information must be included on food labels? the common name of the food, the net weight, the manufacturer's name and address, and a nutrition facts panel the common name of the food, the net weight, and a nutrition facts panel the net weight, the ingredients, and a nutrition facts panel the common name of the food, the net weight, the manufacturer's name and address, the ingredients, and a nutrition facts panel

the common name of the food, the net weight, the manufacturer's name and address, the ingredients, and a nutrition facts panel There are five primary components of information that must be included on any label: the statement of identity or the common name; the net content of the package; the ingredient list; the manufacturer's name and address; and a nutrition facts panel.

What is the purpose of bicarbonate ions in the digestive process? to raise the acidity of the stomach to protect the stomach cells from stomach acidity to stimulate the pancreas to release insulin to neutralize HCl from the stomach

to neutralize HCl from the stomach

Pancreas

trypsinogen carboxypeptidase

Chronic inflammation of the colon that results in ulcers forming in the lining of the colon is known as __________. irritable bowel syndrome ulcerative colitis celiac disease hemorrhoids

ulcerative colitis

Large Intestine

ulcerative colitis irritable bowel syndrome constipation hemorrhoids

What is the name of the fingerlike projections on the surface of the small intestine? crypts circular folds villi capillaries

villi

Fat-soluble vitamins include __________. vitamin C vitamin B1 vitamin A vitamin B12

vitamin A

Which of the following is a micronutrient? vitamins fats protein water

vitamins

Exchange lists group foods together based on their nutrient content in each of the following areas except fat. protein. carbohydrates. vitamins.

vitamins.