Biology (Fall 2014) Test #2 - Out Of Book (25.1) Ch. 25

Front 1

1. There are no ______________ animals. (539)

Back 1

1. There are no [PHOTOSYNTHETIC] animals. (539)

Front 2

2. Animals are heterotrophs, gaining the energy to power their lives by consuming and _________ organic molecules present in other organisms. (539)

Back 2

2. Animals are heterotrophs, gaining the energy to power their lives by consuming and [OXIDIZING] organic molecules present in other organisms. (539)

Front 3

3. All animals must continuously consume _____ material or other _______ in order to live. (539)

Back 3

3. All animals must continuously consume [PLANT] material or other [ANIMALS] in order to live. (539)

Front 4

4. The grass in this prairie dog's mouth (image here is different than in book) will be consumed and converted within its cells to body tissue, ______, and refuse. (539)

Back 4

4. The grass in this prairie dog's mouth (image here is different than in book) will be consumed and converted within its cells to body tissue, [ENERGY], and refuse. (539)

Front 5

5. Most of the molecules in the grass are far too large to be conveniently ________ by the prairie dog's cells, and so they are first broken down into smaller pieces. (539)

Back 5

5. Most of the molecules in the grass are far too large to be conveniently [ABSORBED] by the prairie dog's cells, and so they are first broken down into smaller pieces. (539)

Front 6

6. _____________ are broken down into simple sugars, proteins animo acids, fats into fatty acids. (539)

Back 6

6. [CARBOHYDRATES] are broken down into simple sugars, proteins animo acids, fats into fatty acids. (539)

Front 7

7. The prairie dog's (like all mammals) digestive system is a long tube passing from mouth to anus, with specialized segments for digestion and for the subsequent __________ into its body of the resulting sugars, amino acids, and fatty acids. Whatever is left is excreted from the body as _____. (539)

Back 7

7. The prairie dog's (like all mammals) digestive system is a long tube passing from mouth to anus, with specialized segments for digestion and for the subsequent [ABSORPTION] into its body of the resulting sugars, amino acids, and fatty acids. Whatever is left is excreted from the body as [FECES]. (539)

Front 8

8. The food animals eat provides both a source of energy and essential molecules such as certain _____ _____ and ____ that the animal body is not able to manufacture for itsef. (540)

Back 8

8. The food animals eat provides both a source of energy and essential molecules such as certain [AMINO ACIDS] and [FATS] that the animal body is not able to manufacture for itsef. (540)

Front 9

9. An optimal diet contains a balance of ______, vegetables, ______, protein, and _____, as recommended by the federal government's "nutrition plate," shown in figure 25.1. The plate is intended as a general guideline of what a person should eat. (540)

Back 9

9. An optimal diet contains a balance of [FRUITS], vegetables, [GRAINS], protein, and [DAIRY], as recommended by the federal government's "nutrition plate," shown in figure 25.1. The plate is intended as a general guideline of what a person should eat. (540)

Front 10

10. About half of a person's diet should be ______ and __________, and the other half should contain proteins, whole grains, and dairy. (540)

Back 10

10. About half of a person's diet should be [FRUITS] and [VEGETABLES], and the other half should contain proteins, whole grains, and dairy. (540)

Front 11

11. ____ are recommended in much smaller amounts because they have a far greater number of energy-rich carbon-hydrogen bonds and thus a much higher energy content per gram than _____________ or proteins. (540)

Back 11

11. [FATS] are recommended in much smaller amounts because they have a far greater number of energy-rich carbon-hydrogen bonds and thus a much higher energy content per gram than [CARBOHYDRATES] or proteins. (540)

Front 12

12. Carbohydrates and ________ contain more carbon-oxygen bonds that are already oxidized. For this reason, fats are a very efficient way to store ______. (540)

Back 12

12. Carbohydrates and [PROTEINS] contain more carbon-oxygen bonds that are already oxidized. For this reason, fats are a very efficient way to store [ENERGY]. (540)

Front 13

13. When food is consumed, it is either ___________ by cells of the body, or it is converted into fat and stored in fat _____. (540)

Back 13

13. When food is consumed, it is either [METABOLIZED] by cells of the body, or it is converted into fat and stored in fat [CELLS]. (540)

Front 14

14. _____________ are obtained primarily from cerals, grains, breads, fruits, and vegetables. (540)

Back 14

14. [CARBOHYDRATES] are obtained primarily from cerals, grains, breads, fruits, and vegetables. (540)

Front 15

15. On the average, carbohydrates contain 4.1 calories per gram; ____, by comparison, contain 9.3 calories per gram, over twice as much. (540)

Back 15

15. On the average, carbohydrates contain 4.1 calories per gram; [FATS], by comparison, contain 9.3 calories per gram, over twice as much. (540)

Front 16

16. _______ fats are obtained from oils, margarine, and butter and are abundant in fried foods, meats, and processed snack foods, such as potato chips and crackers. (540)

Back 16

16. [DIETARY] fats are obtained from oils, margarine, and butter and are abundant in fried foods, meats, and processed snack foods, such as potato chips and crackers. (540)

Front 17

17. Like carbohydrates, proteins have 4.1 ________ per gram and can be obtained from many foods, including dairy products, poultry, fish, meat, and grains. (540)

Back 17

17. Like carbohydrates, proteins have 4.1 [CALORIES] per gram and can be obtained from many foods, including dairy products, poultry, fish, meat, and grains. (540)

Front 18

18. The body uses carbohydrates for ______ and fats to construct cell membranes and other cell structures, to insulate nervous tissue, and to provide ______. (540)

Back 18

18. The body uses carbohydrates for [ENERGY] and fats to construct cell membranes and other cell structures, to insulate nervous tissue, and to provide [ENERGY]. (540)

Front 19

19. Proteins are used for energy and as ________ materials for cell structures, enzymes, hemoglobin, hormones, and muscle and bone tissue. (540)

Back 19

19. Proteins are used for energy and as [BUILDING] materials for cell structures, enzymes, hemoglobin, hormones, and muscle and bone tissue. (540)

Front 20

20. In wealthy countries, such as those of North America and Europe, being significantly overweight is common, the result of habitual overeating and high-fat diets, in which fats constitute over 35% of the total _______ intake. (540)

Back 20

20. In wealthy countries, such as those of North America and Europe, being significantly overweight is common, the result of habitual overeating and high-fat diets, in which fats constitute over 35% of the total [CALORIE] intake. (540)

Front 21

21. The _____________ standard measure of appropriate body ______ is the body mass index (BMI), estimated as your body weight in kilograms, divided by your height in meters squared. A BMI chart is presented in figure 25.2. To determine your BMI, find your height in the left-hand column (in feet and inches and trace it across to the column with your weight in pounds. (540)

Back 21

21. The [INTERNATIONAL] standard measure of appropriate body [WEIGHT] is the body mass index (BMI), estimated as your body weight in kilograms, divided by your height in meters squared. A BMI chart is presented in figure 25.2. To determine your BMI, find your height in the left-hand column (in feet and inches and trace it across to the column with your weight in pounds. (540)

Front 22

22. A BMI value of 25 (dark blue boxes) and above is considered __________ and 30 or over is considered _____. (540)

Back 22

22. A BMI value of 25 (dark blue boxes) and above is considered [OVERWEIGHT] and 30 or over is considered [OBESE]. (540)

Front 23

23. In the United States, the National Institutes of Health estimated in 2004 that 66% of adults, ___._ million Americans, were overweight, with a body mass index of 25 or more. Of those individuals, __._ million were considered obese with a body mass index of 30 or greater. (540)

Back 23

23. In the United States, the National Institutes of Health estimated in 2004 that 66% of adults, [133.6] million Americans, were overweight, with a body mass index of 25 or more. Of those individuals, [63.6] million were considered obese with a body mass index of 30 or greater. (540)

Front 24

24. Being __________ is highly correlated with coronary heart disease, diabetes, and many other disorders. However, starving yourself is also not the answer. (540)

Back 24

24. Being [OVERWEIGHT] is highly correlated with coronary heart disease, diabetes, and many other disorders. However, starving yourself is also not the answer. (540)

Front 25

25. A BMI of ____ than 18.5 is also unhealthy, often resulting form eating disorders, including anorexia nervosa. (540)

Back 25

25. A BMI of [LESS] than 18.5 is also unhealthy, often resulting form eating disorders, including anorexia nervosa. (540)

Front 26

26. Even an animal that is completely at ____ requires energy to support its metabolism. (540)

Back 26

26. Even an animal that is completely at [REST] requires energy to support its metabolism. (540)

Front 27

27. This minimum rate of energy consumption (while at rest), called the basal metabolic rate (BMR), is relatively ________ for a given individual. (540)

Back 27

27. This minimum rate of energy consumption (while at rest), called the basal metabolic rate (BMR), is relatively [CONSTANT] for a given individual. (540)

Front 28

28. Exercise raises the metabolic rate above the basal levels, so the amount of energy the body requires per day is determined not only by the BMR but also by the level of ________ activity. (540)

Back 28

28. Exercise raises the metabolic rate above the basal levels, so the amount of energy the body requires per day is determined not only by the BMR but also by the level of [PHYSICAL] activity. (540)

Front 29

29. Energy requirements can be _______ by the choice of diet (caloric intake) and the amount of energy expended in exercise. (540)

Back 29

29. Energy requirements can be [ALTERED] by the choice of diet (caloric intake) and the amount of energy expended in exercise. (540)

Front 30

30. One essential characteristic of food is its fiber content. Fiber is the part of plant food that cannot be ________ by humans and is found in fruits, vegetables, and grains. (540)

Back 30

30. One essential characteristic of food is its fiber content. Fiber is the part of plant food that cannot be [DIGESTED] by humans and is found in fruits, vegetables, and grains. (540)

Front 31

31. Other animals, however, have evolved many different ways to _______ food that has a relatively high fiber content. (540)

Back 31

31. Other animals, however, have evolved many different ways to [PROCESS] food that has a relatively high fiber content. (540)

Front 32

32. Diets that are low in fiber, now common in the United States, result in a ______ passage of food through the colon. (540)

Back 32

32. Diets that are low in fiber, now common in the United States, result in a [SLOWER] passage of food through the colon. (540)

Front 33

33. This low dietary fiber content is thought to be associated with incidences of colon ______ in the United States, which are among the highest levels in the world. (540)

Back 33

33. This low dietary fiber content is thought to be associated with incidences of colon [CANCER] in the United States, which are among the highest levels in the world. (540)

Front 34

34. Figure 25.1-The nutrition plate. - The U.S. Department of Agriculture guidelines for a _______ diet utilize a "food plate" icon, organized the way people eat. (540)

Back 34

34. Figure 25.1-The nutrition plate. - The U.S. Department of Agriculture guidelines for a [HEALTHY] diet utilize a "food plate" icon, organized the way people eat. (540)

Front 35

35. Figure 25.1b - It is recommended that one-half of your dietary plate be filled with fruits and vegetables, the other half with whole grains and lean _______. (540)

Back 35

35. Figure 25.1b - It is recommended that one-half of your dietary plate be filled with fruits and vegetables, the other half with whole grains and lean [PROTEIN]. (540)

Front 36

36. Figure 25.1c - Fat is to be _______ in all choices. (540)

Back 36

36. Figure 25.1c - Fat is to be [AVOIDED] in all choices. (540)

Front 37

37. Figure 25.1d - Dairy, indicated on the side, should favor low-___ items as well, such as skim milk and yogurt. (540)

Back 37

37. Figure 25.1d - Dairy, indicated on the side, should favor low-[FAT] items as well, such as skim milk and yogurt. (540)

Front 38

38. Figure 25.1e - Filling half the plate with fruit and vegetables reduces ________. (540)

Back 38

38. Figure 25.1e - Filling half the plate with fruit and vegetables reduces [CALORIES]. (540)

Front 39

39. Figure 25.1f - The plate emphasizes whole grains rather than _______ grains such as white rice or white bread, which are stripped of _________ such as vitamins, fiber, and iron. (540)

Back 39

39. Figure 25.1f - The plate emphasizes whole grains rather than [REFINED] grains such as white rice or white bread, which are stripped of [NUTRIENTS] such as vitamins, fiber, and iron. (540)

Front 40

40. Figure 25.2-Are you overweight? - This chart presents the body mass index (BMI) values used by federal health authorities to determine who is __________. Your body mass index is at the intersection of your height and weight. (541)

Back 40

40. Figure 25.2-Are you overweight? - This chart presents the body mass index (BMI) values used by federal health authorities to determine who is [OVERWEIGHT]. Your body mass index is at the intersection of your height and weight. (541)

Front 41

41. Over the course of their evolution, many animals have lost the ability to manufacture certain substances they need, substances that often play critical roles in their __________. (541)

Back 41

41. Over the course of their evolution, many animals have lost the ability to manufacture certain substances they need, substances that often play critical roles in their [METOBOLISM]. (541)

Front 42

42. Mosquitoes and many other blood-sucking insects, for example, cannot manufacture cholesterol, but they obtain it in their diet because human _____ is rick in cholesterol. (541)

Back 42

42. Mosquitoes and many other blood-sucking insects, for example, cannot manufacture cholesterol, but they obtain it in their diet because human [BLOOD] is rick in cholesterol. (541)

Front 43

43. Many ___________ are unable to manufacture one or more of the 20 amino acids used to make proteins. (541)

Back 43

43. Many [VERTEBRATES] are unable to manufacture one or more of the 20 amino acids used to make proteins. (541)

Front 44

44. Humans are unable to synthesize eight _____ _____: lysine, tryptophan, threonine, methionine, phenylalanine, leucine, isoleucine, and valine. (541)

Back 44

44. Humans are unable to synthesize eight [AMINO ACIDS]: lysine, tryptophan, threonine, methionine, phenylalanine, leucine, isoleucine, and valine. (541)

Front 45

45. These amino acids (the eight we are unable to synthesize), called _________ amino acids, must therefore be obtained from proteins in the food we eat. (541)

Back 45

45. These amino acids (the eight we are unable to synthesize), called [ESSENTIAL] amino acids, must therefore be obtained from proteins in the food we eat. (541)

Front 46

46. For this reason, it is important to eat so-called complete ________; that is, ones containing all the essential amino acids. (541)

Back 46

46. For this reason, it is important to eat so-called complete [PROTEINS]; that is, ones containing all the essential amino acids. (541)

Front 47

47. In addition, all vertebrates have also lost the ability to __________ certain polyunsaturated fats that provide backbones for the many kinds of fats their bodies manufacture. (541)

Back 47

47. In addition, all vertebrates have also lost the ability to [SYNTHESIZE] certain polyunsaturated fats that provide backbones for the many kinds of fats their bodies manufacture. (541)

Front 48

48. Trace Elements: In addition to supplying energy, food that is consumed must also supply the body with essential minerals such as calcium and phosphorus, as well as a wide variety of trace elements, which are minerals ________ in very small amounts. (541)

Back 48

48. Trace Elements: In addition to supplying energy, food that is consumed must also supply the body with essential minerals such as calcium and phosphorus, as well as a wide variety of trace elements, which are minerals [REQUIRED] in very small amounts. (541)

Front 49

49. Among the _____ elements are iodine (a component of thyroid hormone), cobalt (a component of vitamin B12), zinc and molybdenum (components of _______), manganese, and selenium. (541)

Back 49

49. Among the [TRACE] elements are iodine (a component of thyroid hormone), cobalt (a component of vitamin B12), zinc and molybdenum (components of [ENZYMES]), manganese, and selenium. (541)

Front 50

50. All of these (the trace elements), with the possible exception of selenium, are also essential for _____ growth; animals obtain them directly from ______ that they eat or indirectly from animals that have eaten plants. (541)

Back 50

50. All of these (the trace elements), with the possible exception of selenium, are also essential for [PLANT] growth; animals obtain them directly from [PLANTS] that they eat or indirectly from animals that have eaten plants. (541)

Front 51

51. Vitamins: Essential organic substances that are used in trace amounts are called ________. (541)

Back 51

51. Vitamins: Essential organic substances that are used in trace amounts are called [VITAMINS]. (541)

Front 52

52. Humans require at least __ different vitamins. (541)

Back 52

52. Humans require at least [13] different vitamins. (541)

Front 53

53. Many vitamins are required _________ for cellular enzymes. (541)

Back 53

53. Many vitamins are required [COFACTORS] for cellular enzymes. (541)

Front 54

54. Humans, monkeys, and guinea pigs, for example, have lost the ability to __________ ascorbic acid (vitamin C) and will develop the potentially fatal disease called scurvy - characterized by weakness, spongy gums, and bleeding of the skin and mucous membranes - if vitamin C is not supplied in their diets. (541)

Back 54

54. Humans, monkeys, and guinea pigs, for example, have lost the ability to [SYNTHESIZE] ascorbic acid (vitamin C) and will develop the potentially fatal disease called scurvy - characterized by weakness, spongy gums, and bleeding of the skin and mucous membranes - if vitamin C is not supplied in their diets. (541)

Front 55

55. Key Learning Outcome 25.1 - Food is an essential source of ________. (541)

Back 55

55. Key Learning Outcome 25.1 - Food is an essential source of [CALORIES]. (541)

Front 56

56. Key Learning Outcome 25.1b - It is important to maintain a proper _______ of carbohydrate, protein, and fat. (541)

Back 56

56. Key Learning Outcome 25.1b - It is important to maintain a proper [BALANCE] of carbohydrate, protein, and fat. (541)

Front 57

57. Key Learning Outcome 25.1c - Individuals with a body mass index of __ or more are considered overweight. (541)

Back 57

57. Key Learning Outcome 25.1c - Individuals with a body mass index of [25] or more are considered overweight. (541)

Front 58

58. Key Learning Outcome 25.1d - Food also provides key amino acids that the body cannot manufacture for itself, as well as necessary _____ elements and ________. (541)

Back 58

58. Key Learning Outcome 25.1d - Food also provides key amino acids that the body cannot manufacture for itself, as well as necessary [TRACE] elements and [VITAMINS]. (541)