Q&A Hero

Q: which of the following is a feature of the muscular actions of digestion? a.peristalsis begins first in the stomach upon the initiation of the swallowing reflex b.the colon has the thickest and strongest muscles of the gi organs to withstand the pressure of stool evacuation c.the jejunum has a third layer of diagonal muscles to enhance contraction and relaxation phases for enhanced digestion d.segmentation in the intestines allows periodic squeezing along its length, resulting in momentary reversal of the movement of intestinal contents

Q: among the gi tract organs, which has the strongest muscles? a.stomach b.small intestine c.large intestine d.cardiac sphincter

Q: during the process of digestion, at what point does the stomach begin to release chyme? a.when the fluid to solid ratio is 3 to 1 b.when the chyme is liquefied c.within 15 minutes of gastrin release d.within 5 to 10 minutes of starting a meal

Q: what is meant by the term motility in reference to the gi tract? a.the efficiency of lymph transport b.the ability of the gi tract muscles to move c.the speed of gastric digestive juice release d.the speed of pancreatic digestive juice release

Q: what structure controls the release of material from the stomach to the small intestine? a.ileocecal valve b.pyloric sphincter c.diaphragmatic valve d.esophageal sphincter

Q: which of the following is a feature of peristalsis? a.it remains quiet between meals when the gi tract is empty b.it occurs along the gi tract at a constant rate when food is present c.it involves parallel and circular muscles found in the walls of the intestines but not the stomach d.it consists of wavelike muscular contractions resulting from alternate tightening and relaxing of circular muscles and longitudinal muscles

Q: what structure separates the colon from the small intestine? a.pylorus b.ileocecal valve c.gastric retainer d.rectal sphincter

Q: what is the name given to partially digested food in the stomach? a.chyme b.liquid food c.gastric mucus d.semiliquid mass

Q: what is the primary function of the rectum? a.controls functioning of the colon b.absorbs minerals from waste materials c.stores waste materials prior to evacuation d.absorbs excess water from waste materials

Q: which of the following is a description of chyme? a.the semisolid mass of undigested food that passes through the ileocecal valve b.a semiliquid mass of partially digested food released by the stomach into the small intestine c.the mixture of pancreatic juices containing enzymes for digestion of the macronutrients d.a thick, viscous material synthesized by mucosal cells for protection against digestive juices

Q: after swallowing, in what order does food pass through the regions of the gi tract? a.jejunum, duodenum, colon, ileum, rectum b.jejunum, ileum, duodenum, rectum, colon c.stomach, duodenum, jejunum, ileum, colon d.stomach, jejunum, duodenum, colon, ileum

Q: into what region of the intestinal tract does the stomach empty? a.ileum b.cecum c.jejunum d.duodenum

Q: what structure controls the passage of material from the small intestine to the large intestine? a.pyloric valve b.ileocecal valve c.colonic sphincter d.jejunal sphincter

Q: what is one function of the pyloric sphincter? a.secretes acid into the stomach b.secretes hormones into the stomach 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

Q: a bolus is conducted past the diaphragm through the a.epiglottis b.stomach c.esophagus d.large intestine

Q: what is a bolus? a.enzyme that hydrolyzes starch b.portion of food swallowed at one time c.device used to analyze the contents of the stomach d.sphincter muscle separating the stomach from the small intestine

Q: which of the following is a characteristic of the appendix? a.it ferments fiber b.it stores lymph cells c.it slows down peristalsis d.it stores preformed stools

Q: what structure functions to prevent entrance of food into the trachea? a.tongue b.epiglottis c.cardiac sphincter d.trachea sphincter

Q: what part of the gi tract prevents a person from choking while swallowing? a.mouth b.epiglottis c.pyloric sphincter d.upper esophageal sphincter

Q: where is the epiglottis located? a.throat b.bile duct c.pancreatic duct d.lower esophagus

Q: which of the following is not a sphincter muscle? a.anus b.cardiac c.duodenum d.ileocecal valve

Q: which of the following describes the anatomy of the gastrointestinal tract? a.a vat-like vessel b.a rigid, solid tunnel c.a flexible muscular tube d.a firm, duct-like channel

Q: which of the following is a feature of the taste buds? a.they react only with particles in solution b.they are located throughout the oral cavity c.they produce amylase but not pepsin or lipase d.a single taste bud can sense only one of the basic taste sensations at a time

Q: the food flavor enhancer monosodium glutamate is believed by some scientists to promote a unique taste sensation known as a.sushi b.umami c.chymos d.sashimi

Q: which of the following is not considered one of the basic taste sensations? a.hot b.sour c.salty d.bitter

Q: what is umami? a.the flavor of monosodium glutamate b.the opening between the duodenum and jejunum c.the intestinal enzyme that hydrolyzes fish proteins d.an intestinal enzyme that hydrolyzes dietary nucleic acids

Q: in what organ does the digestion process begin? a.mouth b.stomach c.duodenum d.jejunum-ileum

Q: what is the lumen of the gi tract? a.the epiglottis b.the capillaries c.the inner space d.the mucosal surface

Q: what is mastication? a.the act of chewing b.the act of swallowing c.the wave-like contraction of the intestines d.the wave-like contraction of the esophagus

Q: the process by which food is broken down into absorbable components is called a.digestion b.absorption c.excretion d.mastication

Q: explain the concepts and dietary practices associated with the macrobiotic diet.

Q: discuss the adequacy of vitamin d and vitamin b12 nutrition in vegetarians.

Q: discuss the adequacy of iron, zinc, and calcium nutrition in vegetarians.

Q: develop a modified myplate for a vegetarian and for a vegan (strict vegetarian).

Q: how can vegetarians conform to the principles of the usda food patterns and myplate?

Q: discuss the use of soy products for meeting the nutritional needs of vegetarians.

Q: list the advantages of a vegetarian diet. what nutrient requirements are more difficult to meet on this diet, and what precautions are needed to prevent insufficient intakes in the child, in the adult, and in the pregnant woman?

Q: list reasons that people become vegetarians.

Q: what is a structure-function claim? give 4 examples.

Q: discuss the regulations for nutrient claims and health claims on food labels.

Q: discuss the consumer benefits of information found in the daily values table on food labels.

Q: why do food label serving sizes often confuse consumers?

Q: describe the major aspects of nutrition labeling regulations. list the information that must be displayed on food labels.

Q: when preparing meat, fish, and poultry, what steps can be taken to reduce the contribution of fat kcalories?

Q: what is textured vegetable protein and how is it used in nutrition?

Q: discuss the benefits and limitations of the u.s. grain enrichment legislation.

Q: discuss the meaning and significance of foods that are refined, enriched, fortified, or whole-grain.

Q: calculate a set of personal daily values for someone with a 3000-kcalorie diet.

Q: what is the origin of food exchange lists? how are they best utilized?

Q: what are the criticisms of the myplate?

Q: according to studies, how well do consumers follow the guidelines of the usda food patterns and myplate?

Q: what is the healthy eating index and how does it work?

Q: diagram the myplate icon. explain how a consumer is expected to use it. discuss the shortcomings of myplate as a concept to improve eating patterns.

Q: discuss the meaning, significance, and utility of myplate as an educational tool.

Q: discuss ways in which dietary planning guides can be applied to ethnic diets.

Q: define the term discretionary kcalories and give 3 examples of foods that provide them. under what circumstances is the intake of discretionary kcalories permitted?

Q: what are the meaning, significance, and utility of discretionary kcalories in the usda food patterns?

Q: why is it important to eat vegetables of various colors rather than restrict intake to just a few?

Q: why are legumes classified as a meat alternative?

Q: provide examples and discuss the importance of the 5 subgroups of the vegetables food group.

Q: list the five food groups and describe how foods are classified in the usda food patterns. what are the advantages and disadvantages of the plan?

Q: list and discuss 7 key recommendations of the dietary guidelines for americans.

Q: why do dietary guidelines include recommendations for physical activity?

Q: what is meant by the term nutrient-dense food? give 3 examples each of foods with high nutrient density and low nutrient density.

Q: why is it important to vary intake of foods within the same food group from day to day?

Q: list and discuss the significance of six diet-planning principles.

Q: matching: 1>the principle of consuming a number of foods in proportion to each other 2>the principle of recognizing that a food has more iron than another food when expressed per kcalorie 3>origin of the myplate graphic 4>number of major food groups 5>legume belonging to the starch category of exchange lists 6>part of grain richest in fiber 7>part of grain containing most of the starch 8>nutrient added in grain enrichment process 9>example of a fortified food 10>commonly used to make textured vegetable protein 11>example of a functional food 12>nutrient commonly added in cows milk fortification process 13>maximum number of grams of fat recommended on a 2000-kcalorie diet based on the daily value 14>serving size (equivalent to 1 oz) of rice in the usda food patterns 15>serving size of rice on a food label 16>agency that regulates food labeling 17>grams of fat supplied by a 1200-kcalorie diet that is 30% fat 18>associated in a reliable health claim allowed on food labels 19> associated in a health claim not allowed on food labels without a disclaimer 20>nutrient commonly added in soy milk fortification process a.5 b.40 c.65 d.1/2 cup e.1 cup f.fda g.bran h.iron i.usda j.soybeans k.green peas l.balance m.vitamin b12 n.vitamin a o.endosperm p.nutrient density q.sodium and hypertension r.tomatoes and prostate cancer s.margarine containing plant sterols t.orange juice containing added calcium

Q: which of the following is a characteristic of a macrobiotic diet? a.it excludes all hot and salty foods b.it permits inclusion of many on-organic foods c.it represents a way of life rather than just a way of eating d.it emphasizes abundant amounts of fish, fruits, nuts, and seeds

Q: which of the following is not a typical characteristic of vegetarians? a.they are no more iron deficient than are omnivores b.their zinc absorption is efficient due to high soy intake c.they are at risk for iodine toxicity when consuming high amounts of seaweeds d.their need for calcium can be met by consuming fortified soy milk, breakfast cereals, and juices

Q: which of the following is a feature of vitamin b12 nutrition in vegetarians? a.vitamin b12 in fortified cereals has low bioavailability b.vegan mothers need only infrequent intake of vitamin b12-fortified cereals c.the vitamin b12 in fermented soy products may be present in an inactive form d.infants born to vegan mothers are resistant to the development of vitamin b12 deficiency

Q: for the most part, all of the following are advantages of vegetarian diets except a.fat intake is lower b.fiber intake is higher c.vitamin b12 intake is higher d.intakes of vitamins a and c are higher

Q: meat replacements consumed by vegetarians are usually made of a.soy protein b.fish protein c.bean plus rice proteins d.bean plus cheese proteins

Q: which of the following is a feature of iron nutrition in vegetarians? a.vegetarians absorb iron more efficiently b.iron utilization is inhibited by the high zinc content in grains c.the absorption of iron is low due to the high vitamin c intake d.more iron deficiency is found in vegetarians than in people eating a mixed diet

Q: in vegetarians, the rda is higher for a.iron b.folate c.calcium d.vitamin a

Q: all of the following are documented benefits for people following a vegetarian diet except a.lower body weights b.lower rates of anemia c.lower blood cholesterol levels d.lower rates of certain types of cancer

Q: which of the following is a feature of people regularly eating meals based on tofu? a.they show less heart disease but more colon cancer than omnivores b.they show evidence of marginal protein intake compared with omnivores c.they have lower blood pressure levels than those eating meat d.they have lower sodium intakes but blood pressure is similar to those eating red meat

Q: which of the following ingredients found on a food label is a source of protein? a.bht b.tofu c.corn starch d.diglycerides

Q: which of the following would not be permitted on a macrobiotic diet? a.small amounts of dairy b.small amounts of seeds c.abundant amounts of legumes d.abundant amounts of whole grains

Q: tempeh is made from a.soybeans b.any legume c.fermented leafy vegetables d.fermented yellow vegetables

Q: which of the following are allowed in the diet of a lactovegetarian? a.plant foods only b.eggs and plant foods only c.meat, eggs, and plant foods only d.milk products and plant foods only