Question Details

BIO 170 MODULE 1 CHECK YOUR UNDERSTANDING
1	MyPyramid (MyPlate) food guidance is based on the:
a.   percentage of kcalories from each macronutrient.
b.   Exchange Lists for Meal Planning.
c.   numbers of servings from specific food groups.
d.   amounts of macronutrients and micronutrients.
Hint:Page 16
SLO1:Define nutrition, the functions of food and nutrients, the roles of 
nutrition professionals, and the various nutrition guides for food selection.
LO1D:Recall government nutrition policy and health problems that affect 
the nation.

2.	The valve that controls the passage of chyme from the small intestine into the cecum is 
called the:
a.   ileocecal valve.
b.   pyloric valve.
c.   cardiac valve.
d.   hepatic valve.
Hint:Page 35
SLO2:Describe the processes of digestion and metabolism and identify the organs involved.
LO2D:Describe the functions on the small and large intestines.
	1
3.	A major purpose of the Dietary Guidelines is to:
a.   guarantee optimal health and nutrition.
b.   prevent chronic disease and promote health.
c.   prevent infectious disease and promote adequate diets.
d.   report current scientific findings about nutrition.
Hint:Page 12
SLO1:Define nutrition, the functions of food and nutrients, the roles of nutrition professionals, 
and the various nutrition guides for food selection.
LO1E:Identify and describe various nutrition guides for food selection.
	0
4.	Signs of malnutrition can appear when:
a.   nutrient reserves are depleted.
b.   nutrient intake exceeds daily needs.
c.   energy intake is restricted.
d.   caloric expenditure increases.
Hint:Page 10
SLO1:Define nutrition, the functions of food and nutrients, the roles of nutrition professionals,
 and the various nutrition guides for food selection.
LO1C:Explain optimal nutrition, undernutrition, and overnutrition.
	1
5.	The muscle layer on the outside of the intestinal wall is called the:
a.   serosa.
b.   mucosa.
c.   submucosa.
d.   muscularis mucosae.
Hint:Page 26
SLO2:Describe the processes of digestion and metabolism and identify the organs involved.
LO2B:Describe the mechanical and chemical digestion that occurs throughout the digestive
 tract, including the enzymes and substrates involved.
	0
6.	The end products of digestion of macronutrients include fatty acids, amino acids, and:
a.   monosaccharides.
b.   polysaccharides.
c.   enzymes.
d.   cholesterol.
Hint:Page 33
SLO2:Describe the processes of digestion and metabolism and identify the organs involved.
LO2C:Identify the accessory organs to the digestive system and state their secretions and the
 functions of the secretions.
	1
7.	The percentage of the total daily kcalories intake for healthy persons that should be supplied by carbohydrate is:
a.   10% to 35%.
b.   20% to 35%.
c.   40% to 55%.
d.   45% to 65%.
Hint:Page 7
SLO1:Define nutrition, the functions of food and nutrients, the roles of nutrition professionals,
 and the various nutrition guides for food selection.
LO1B:Describe the functions of food and nutrients.
	1
8.	A food choice equivalent to one serving from the grains group of MyPyramid (MyPlate) is:
a.   one slice of bread.
b.   2 cups of rice.
c.   3 cups of spaghetti.
d.   4 oz of ready-to-eat cereal.
Hint:Page 18, Figure 1-5
SLO1:Define nutrition, the functions of food and nutrients, the roles of nutrition professionals, 
and the various nutrition guides for food selection.
LO1D:Recall government nutrition policy and health problems that affect the nation.
	0
9.	Foodborne illness may be caused by contamination of food with:
a.   pesticides.
b.   genetically modified ingredients.
c.   microorganisms.
d.   food additives.
Hint:Page 19
SLO1:Define nutrition, the functions of food and nutrients, the roles of nutrition professionals,
 and the various nutrition guides for food selection.
LO1D:Recall government nutrition policy and health problems that affect the nation.
	1
10.	The professional primarily responsible for application of nutrition science in clinical practice settings is the:
a.   nurse.
b.   physician.
c.   public health nutritionist.
d.   registered dietitian.
Hint:Page 7
SLO1:Define nutrition, the functions of food and nutrients, the roles of nutrition professionals, 
and the various nutrition guides for food selection.
LO1A:Define nutrition, dietetics, registered dietitian, public health nutritionist, macronutrient, 
and micronutrient.
	1
11.	The primary nutritional function of the large intestine is:
a.   absorption of fats.
b.   excretion of waste products.
c.   excretion of bacteria.
d.   absorption of water.
Hint:Page 35
SLO2:Describe the processes of digestion and metabolism and identify the organs involved.
LO2D:Describe the functions on the small and large intestines.
	1
12.	The function of Dietary Reference Intakes (DRIs) is to designate nutrient recommendations for:
a.   older adults.
b.   children only.
c.   pregnant women only.
d.   most healthy people.
Hint:Page 11
SLO1:Define nutrition, the functions of food and nutrients, the roles of nutrition professionals,
 and the various nutrition guides for food selection.
LO1D:Recall government nutrition policy and health problems that affect the nation.
	1
13.	Regurgitation or reflux of acidic stomach contents back into the esophagus is known as:
a.   hiatal hernia.
b.   diverticulitis.
c.   gastroenteritis.
d.   gastroesophageal reflux disease.
Hint:Page 29
SLO2:Describe the processes of digestion and metabolism and identify the organs involved.
LO2B:Describe the mechanical and chemical digestion that occurs throughout the digestive tract,
 including the enzymes and substrates involved.
	1
14.	Dietary Guidelines provide helpful advice for:
a.   limiting portion sizes.
b.   selecting a food pattern.
c.   making smart food choices.
d.   avoiding excessive nutrient intakes.
Hint:Page 12
SLO1:Define nutrition, the functions of food and nutrients, the roles of nutrition professionals,
 and the various nutrition guides for food selection.
LO1E:Identify and describe various nutrition guides for food selection.
	1
15.	After absorption, the end products of carbohydrate and protein digestion enter the:
a.   enterohepatic circulation.
b.   gastrointestinal circulation.
c.   common bile duct.
d.   portal blood system.
Hint:Page 35
SLO2:Describe the processes of digestion and metabolism and identify the organs involved.
LO2C:Identify the accessory organs to the digestive system and state their secretions and the
 functions of the secretions.

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