front 1 The process of digestion involves a __and__actions. | back 1 mechanical, chemical |
front 2 The rhythmic contractions of the stomach and intestine that propel food along are called | back 2 peristalsis |
front 3 An example of a gastric secretion is | back 3 hydrochloric acid |
front 4 A pizza slice is being consumed by a hungry teen. The first actions of biting, chewing, and breaking up the slice into smaller particles is called | back 4 mastication |
front 5 A food that begins digestion in the mouth is | back 5 bread |
front 6 After a period of mixing and churning of the ingested food with the gastric secretions, the semifluid mass called | back 6 bolus |
front 7 The release of gastric secretions is stimulated by | back 7 nerves, hormones, and the presence of food in the stomach |
front 8 One type of movement in the small intestine is | back 8 segmentation |
front 9 Compared with the pH in the stomach, the pH in the small intestine is | back 9 higher |
front 10 The lining of the stomach and intestine is protected from strong acid by | back 10 mucus |
front 11 The primary nutritional function of the large intestine is | back 11 absorption of water |
front 12 Gas formation in the colon is the result of | back 12 bacterial action on undigested items |
front 13 Digestion of dietary fiber occurs in the | back 13 NOT stomach, small intestine, large intestine
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front 14 The sum total of all the chemical changes that an organism performs to maintain its life and produce energy is the result of | back 14 metabolism |
front 15 Two organs that work with the small intestine in digestion are the | back 15 pancreas and liver |
front 16 Conversion of amino acids to glucose is called | back 16 gluconeogenesis |
front 17 A beverage that may cause intestinal gas in adults is | back 17 milk |
front 18 A nutrient that doesn't provide energy for the body is | back 18 vitamins |
front 19 Energy is lost from the body as | back 19 heat |
front 20 The unit of measurement used to refer to the amount of energy in food is the | back 20 kilocalorie |
front 21 The total number of kilocalories in a snack that contains 10g carbohydrate, 2 g protein, and 5g fat is ____ kcal. | back 21 93 |
front 22 The external energy cycle includes | back 22 growing plants |
front 23 After foods are eaten, they are converted into which of the following body fuels? | back 23 fatty acids and glucose |
front 24 Fever causes the metabolic rate to | back 24 increase |
front 25 The amount of energy the body needs to maintain life while at digestive, physical, and emotional rest is called the | back 25 basal metabolism |
front 26 Metabolically active tissues in the body include | back 26 the heart, muscles, and intestine |
front 27 In clinical practice, basal or resting energy expenditure is estimated by using | back 27 indirect calorimetry |
front 28 The term for the effect of food intake on metabolic rate is | back 28 thermic effect of food |
front 29 The sum of basal metabolism, energy, expended in physical activity, and thermic effect of food is known as | back 29 total energy requirement |
front 30 When energy intake exceeds energy expenditure, the result can be | back 30 obesity |
front 31 An activity that results in increased energy expenditure is | back 31 cleaning house |
front 32 The body's sources of stored energy include | back 32 adipose tissue |
front 33 Basal metabolic rate is controlled by the hormone | back 33 thyroxine |
front 34 The first source of stored energy to be used during a period of fasting is | back 34 glycogen |
front 35 Nutrient density means the | back 35 concentration of nutrients in a given amount of food |
front 36 In cases of extreme starvation, the energy substrate most likely to be used as a last resort would be | back 36 muscle mass |
front 37 Fever increases basal metabolic rate approximately ___ for each_____rise | back 37 7%, 1 F |
front 38 Energy expenditure is increased by | back 38 physical exercise |
front 39 Energy needs per pound of body weight | back 39 decrease with age |
front 40 The person requiring the highest energy needs per unit of body weight is a | back 40 15-year-old boy |
front 41 For a compound to be classified as a vitamin, it must | back 41 perform a vital function |
front 42 A vitamin that behaves more like a hormone that a vitamin is vitamin | back 42 D |
front 43 Spinach, carrots, and sweet potatoes are good sources of | back 43 beta carotene |
front 44 A rich source of vitamin A(retinol) is | back 44 liver |
front 45 An important function of vitamin A is to | back 45 help form the visual pigment rhodopsin in the eye |
front 46 A deficiency of vitamin A may result in | back 46 night blindness |
front 47 An excellent natural food source of vitamin D is | back 47 fish liver oils |
front 48 Two foods that are commonly fortified with vitamin D are | back 48 milk, margarine |
front 49 The primary function of vitamin D is to regulate the absorption and metabolism of the mineral | back 49 calcium & phosphorus |
front 50 A vitamin D deficiency in growing children that results in the malformation of skeletal tissue, especially the long bones is referred to as | back 50 rickets |
front 51 A toxic level of vitamin D is most likely to result in | back 51 calcification of soft tissue |
front 52 A rich source of vitamin E is | back 52 sunflower oil |
front 53 Vitamin E protects because it acts as | back 53 antioxidant |
front 54 The fat-soluble vitamin for the synthesis of blood-clotting factors by the liver is vitamin | back 54 K |
front 55 A good source of vitamin K is | back 55 spinach |
front 56 An alcoholic is most likely to be deficient in | back 56 thiamin |
front 57 The vitamin that is destroyed by light is | back 57 riboflavin |
front 58 The most important source of riboflavin | back 58 milk |
front 59 The disease with niacin deficiency is | back 59 pellagra |
front 60 Which of the following diets can help ensure adequate and balanced vitamins intake? | back 60 a varied diet composed of all food groups eaten in controlled portions |
front 61 The person most at risk for vitamin D deficiency is a | back 61 62 year old woman who lives in cold climate |
front 62 The best source of folic acid is | back 62 broccoli |
front 63 A folic acid deficiency induces a form of anemia called _____anemia | back 63 megaloblastic |
front 64 Vitamin C deficiency is associated with | back 64 scurvy |
front 65 A 62-year old woman who smokes 1 pack a day and whose food intake record indicate a minimal intake of vitamin C may be at risk for | back 65 easy bruising |
front 66 An example of a meal high in vitamin C is | back 66 bacon, lettuce, tomato sandwich, and strawberries |
front 67 A young woman who is interested in becoming pregnant should be counseled on healthy eating choices, especially regarding folate-containing foods, which may help | back 67 neural tube defects |
front 68 A food ingredient that may provide a health benefit beyond its nutritional value is called | back 68 functional food |
front 69 Overall calcium balance is mostly maintained by which two balanced regulatory agents? | back 69 Vitamin D and PTH |
front 70 Optimal levels of body iron are controlled at the point of absorption, interrelated with a system of transport and storage. Which of the following statements correctly describes this iron regulating process | back 70 The iron form in foods requires an acid medium to reduce it to the form necessary for absorption |
front 71 The only know function of fluoride in human nutrition is for dental heal. Which of the following statements correctly describes this relation? | back 71 fluoridation of the public water supply in small amounts helps prevent dental caries |
front 72 Cretinism is a disorder in children to mother who had a deficiency of____during adolescence and pregnancy. | back 72 Iodine |
front 73 Which mineral has the following functions: blood clotting, muscle and nerve action, and bone and teeth formation? | back 73 Calcium |
front 74 Which of the following minerals is a trace amount mineral? | back 74 Iron |
front 75 Chief electrolyte guarding the water outside cells | back 75 sodium |
front 76 An ion carrying a negative electrical charge | back 76 anion |
front 77 Sodium-conserving mechanism or control agent | back 77 active transport |
front 78 Simple passage of water molecules through a membrane separating solutions of different concentrations from the side of lower concentration of solute particles to that of higher concentration of particles, thus tending to equalize the solutions | back 78 osmosis |
front 79 A substance (element or compound) that, in solution, conducts an electrical current and is dissociated into cations and anions | back 79 electrolyte |
front 80 Particles in solution, such as electrolytes and protein | back 80 solutes |
front 81 State of dynamic equilibrium maintained by an organism among all its parts and controlled by many finely balanced mechanisms | back 81 homeostasis |
front 82 Chief electrolyte guarding the water inside cells | back 82 potassium |
front 83 Major plasma protein that guards and maintains blood volume | back 83 albumin |
front 84 Fluid located inside the cell wall | back 84 ICF |
front 85 An ion carrying a positive electrical charge | back 85 cation |
front 86 The body's method of maintaining tissue water circulation by opposing fluid pressures | back 86 capillary fluid shift mechanism |
front 87 Force exerted by a contained fluid | back 87 hydrostatic pressure |
front 88 Movement of particles throughout a solution and across membranes outward from the area of denser concentration of particles to all surrounding spaces | back 88 diffusion |
front 89 A type of fluid outside of cells | back 89 interstitial fluid |
front 90 Movement of particles in solution across cell membranes and against normal osmotic pressures, involving a carrier and energy for the work | back 90 active transport |