Test 1

Question 1

Prevents food from entering the windpipe when swallowing

Answer 1

Epiglottis

Question 2

Organ that stores lymph cells

Answer 2

Appendix

Question 3

Controls the entry of chyme into the duodenum

Answer 3

Pylorus

Question 4

Controls the entry of chyme into the colon

Answer 4

Ileocecal Valve

Question 5

Enzyme that digests starch

Answer 5

Carbohydrase

Question 6

Substance that helps make or break a chemical bond

Answer 6

Enzyme

Question 7

A component of gastric juice

Answer 7

Hydrochloric Acid

Question 8

Organ that releases bile into the small intestine

Answer 8

Gallbladder

Question 9

Organ that synthesizes bile

Answer 9

Liver

Question 10

Fingerlike projection of small intestine lining

Answer 10

Villus

Question 11

Type of cell that secretes mucus

Answer 11

Goblet

Question 12

Absorption mechanism that requires energy

Answer 12

Active Transport

Question 13

Absorption mechanism that does not require energy

Answer 13

Diffusion

Question 14

Connects an artery to a vein

Answer 14

Capillary

Question 15

Vessel that carries blood from liver to heart

Answer 15

Hepatic Vein

Question 16

Vessel that carries blood from GI tract to liver

Answer 16

Hepatic portal vein

Question 17

Carries fat-soluble vitamins

Answer 17

Lymphatic System

Question 18

Hormone that signals release of pancreatic bicarbonate

Answer 18

Secretin

Question 19

Hormone that triggers release of gastric acid

Answer 19

Gastrin

Question 20

Hormone that signals release of bile

Answer 20

Cholecystokinin

Question 21

What are the energy yielding nutrients?

Answer 21

Macronutrients: Carbs, Fat, Protein

Question 22

What risk factors can contribute to chronic diseases?

Answer 22

Diet, Alcohol Use, Activity Patterns, Tobacco Use, Persist over time, Cluster and focus on one factor may improve another

Question 23

What are nutrients?

Answer 23

chemical substances obtained from food and used in the body to provide energy, structural materials, and regulating agents to support growth, maintenance, and repair of the body’s tissues. Nutrients may also reduce the risks of some diseases.

Question 24

What are non-nutrient sources?

Answer 24

Fibers, Phytochemical, Pigments, Additives, Alcohol

Question 25

How many calories in 1 gram of carbs?

Answer 25

4 kcal/gram

Question 26

How many calories in 1 gram of protein?

Answer 26

4 kcal/gram

Question 27

How many calories in 1 gram of fat?

Answer 27

9 kcal/gram

Question 28

Calculate the number of calories does this food item that contains 10 grams of CHO; 2 grams Protein; 1 gram Fat?

Answer 28

40 cal(carbs), 80 cal(protein), 9 cal(fat)

Question 29

Calculate the grams of fat in a food item that has 135 calories from fat?

Answer 29

15 grams (135/9)

Question 30

Define Recommended Daily Allowance (RDA)?

Answer 30

The average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people; a goal for dietary intake by individuals.

Question 31

What are the six classes of nutrients?

Answer 31

carbs, protein, lipids(fats), vitamins, minerals, water

Question 32

Why is alcohol not considered a nutrient?

Answer 32

It interferes with the body's growth, maintenance and repair

Question 33

What are the DRI?

Answer 33

Recommended Dietary allowance (RDA) , Adequate Intake (AI)

Question 34

What happens when people have too much or not enough energy or nutrients?

Answer 34

Lose weight, feel sick/dizzy, could cause heart failure

Question 35

Malnutrition can describe...

Answer 35

The deficiency or excess of a nutrient or energy DEFICIENCY = UNDERNUTRITION EXCESS = OVERNUTRITION

Question 36

Nutrient Assessment is a process that...

Answer 36

compiles historical information; physical examination; lab tests; and anthropometric measurements

Question 37

What is a functional food?

Answer 37

-Foods that provide health benefits beyond their nutrient contributions -Foods may have been modified -Example lowering fat contents

Question 38

How is energy measured?

Answer 38

-Energy is measured in calories (calories, kilocalories, kcalories, kcal) -Calorie (kcal, kcalorie) measure heat energy -Internationally food energy is measured in joules Joule (kJ) measures work energy

Question 39

Macronutrients...

Answer 39

Carbs, Proteins, Lipids(Fats)

Question 40

Micronutrients...

Answer 40

Water, Vitamins, Minerals

Question 41

Four of the top 10 leading causes of death have a relationship with...

Answer 41

diet

Question 42

What are the 5 food groups of MyPlate?

Answer 42

Fruits, Vegetables, Grains, Protein Foods, Dairy

Question 43

What is fiber?

Answer 43

Fiber is a type of carbohydrate that the body can't digest. It helps regulate the body's use of sugars, helping to keep hunger and blood sugar in check.

Question 44

How much sodium is recommended according to the 2010 dietary guidelines? Who should have less sodium per day? How much should they have?

Answer 44

2300mg per day 1500mg per day (51+, African Americans, Hypertension, Diabetes, Chronic Kidney Disease)

Question 45

A food label will list the ingredients in what order?

Answer 45

Descending order of predominance by weight

Question 46

Define health claim and nutrient claim according to a food label/nutrition facts

Answer 46

Health Claim: Need for scientific evidence, FDA report card Nutrient Claim: Meet FDA definitions

Question 47

What is the exchange systems/diabetic diet?

Answer 47

Exchange lists are groups of foods that contain a similar mix of carbohydrates, protein, fat, and calories.

Question 48

Define pH scale, pH of pancreatic juice, gastric juice, bicarbonate?

Answer 48

pH scale: 0-6 acidic, 7 neutral, 8+ basic Pancreatic juice: 8 (basic) Gastric juice: 2 (acidic) Bicarbonate: Makes blood more acidic

Question 49

Sections of small intestine

Answer 49

-Duodenum -Jejunum -Ileum

Question 50

(also flows into the duodenum) – emulsifier that brings fat into suspension in water so that the enzymes can break them down into their component parts. produced by the liver, is stored in the gallbladder, and acts as an emulsifier to suspend fat.

Answer 50

Bile

Question 51

Secretes enzymes that digest all energy yielding nutrients to smaller nutrient particles; cells of wall absorb nutrients into blood and lymph

Answer 51

Small Intestine

Question 52

The semi-liquid mass partly digested food, expelled by the stomach into the duodenum

Answer 52

Chyme

Question 53

A portion (stomach): w.r.t food, the amount swallowed at one time

Answer 53

Bolus

Question 54

Select and regulate nutrients absorbed

Answer 54

Villi

Question 55

Enzymes and pumps

Answer 55

Microvilli

Question 56

Secretion of intestinal juices

Answer 56

Crypts

Question 57

Closed system of vessels -Heart pump Blood -Delivers oxygen and nutrients -Removes carbon dioxide and wastes -Blood flow -Special routing for digestive system -Liver

Answer 57

Vascular System

Question 58

Important in the functioning of the digestive and absorptive system. The body’s hormonal and nervous control systems keep conditions normal.

Answer 58

Homeostasis