Question 1

The acidity of gastric juice registers ________ on the pH scale.

Accepted Answer

A)  above 7 
B)  6 
C)  5 
D)  3 
E)  below 2 
A)  above 7 
B)  6 
C)  5 
D)  3 
E)  below 2

Question 2

Which of the following is a hormone produced by cells in the stomach wall?

Accepted Answer

A)  gastrin 
B)  secretin 
C)  glucagon 
D)  gastric-inhibitory peptide 
E)  CCK 
A)  gastrin 
B)  secretin 
C)  glucagon 
D)  gastric-inhibitory peptide 
E)  CCK

Question 3

Match between columns
                        Premises: Hormone secreted by stomach wall
Organ that manufactures bile salts to help digest fats
Clear fluid containing white blood cells
Sphincter separating the small and large intestines
Tissues and organs that transport fluids toward the heart
Hormone that targets the pancreas
Hormone that slows GI motility
Blind sac containing bacteria and lymph cells
Organ that stores bile until needed
A chemical reaction in which one molecule splits into two
Periodic squeezing by the intestine's circular muscles
A cell that secretes mucus
Carries blood from GI tract to liver
Nutrient absorbed by simple diffusion
Tubular glands lying between villi
Unit of measure expressing a substance's acidity
Fingerlike projections in the small intestine
Conduit from the mouth to the stomach
Enzyme that digests fats
Carries blood from the heart to tissues

Accepted Answer

The Answer of Ileocecal valve and Secretin and Segmentation and is...

Question 4

Once food is swallowed, within the GI tract, which would be the most appropriate route for food to pass through?

Accepted Answer

A)  jejunum, duodenum, colon, ileum, rectum 
B)  jejunum, ileum, duodenum, rectum, colon 
C)  stomach, duodenum, jejunum, ileum, colon 
D)  stomach, jejunum, duodenum, colon, ileum 
A)  jejunum, duodenum, colon, ileum, rectum 
B)  jejunum, ileum, duodenum, rectum, colon 
C)  stomach, duodenum, jejunum, ileum, colon 
D)  stomach, jejunum, duodenum, colon, ileum

Question 5

How is blood flow routed through the body?

Accepted Answer

A)  heart to arteries to capillaries to veins to heart 
B)  heart to capillaries to veins to arteries to heart 
C)  heart to veins to arteries to capillaries to heart 
D)  heart to veins to capillaries to arteries to heart 
E)  heart to arteries to veins to capillaries to heart 
A)  heart to arteries to capillaries to veins to heart 
B)  heart to capillaries to veins to arteries to heart 
C)  heart to veins to arteries to capillaries to heart 
D)  heart to veins to capillaries to arteries to heart 
E)  heart to arteries to veins to capillaries to heart

Question 6

Which term describes the backflow of stomach acid into the esophagus, causing damage to the esophageal cells and the sensation of heartburn?

Accepted Answer

A)  colitis 
B)  watery stools 
C)  lymphatic malabsorption 
D)  gastroesophageal reflux 
E)  celiac disease 
A)  colitis 
B)  watery stools 
C)  lymphatic malabsorption 
D)  gastroesophageal reflux 
E)  celiac disease

Question 7

Which food contains probiotics and has been used for thousands of years to promote a healthy GI tract?

Accepted Answer

A)  fish 
B)  yogurt 
C)  poultry 
D)  spinach 
E)  kale 
A)  fish 
B)  yogurt 
C)  poultry 
D)  spinach 
E)  kale

Question 8

Which term describes the backward flow of stomach contents?

Accepted Answer

A)  pepsinogen 
B)  gastric mucosa 
C)  reflux 
D)  catalyst 
E)  bile 
A)  pepsinogen 
B)  gastric mucosa 
C)  reflux 
D)  catalyst 
E)  bile

The acidity of gastric juice registers ________ on the pH scale.

Which of the following is a hormone produced by cells in the stomach wall?

Once food is swallowed, within the GI tract, which would be the most appropriate route for food to pass through?

How is blood flow routed through the body?

Which term describes the backflow of stomach acid into the esophagus, causing damage to the esophageal cells and the sensation of heartburn?

Which food contains probiotics and has been used for thousands of years to promote a healthy GI tract?

Which term describes the backward flow of stomach contents?

An Overview of Nutrition

Planning a Healthy Diet

The Carbohydrates: Sugar, Starches, and Fibers

The Lipids: Triglycerides, Phospholipids, and Sterols

Protein: Amino Acids

Energy Metabolism

Energy Balance and Body Composition

Weight Management: Overweight, Obesity, and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins: A, D, E, and K

Water and the Major Minerals

The Trace Minerals

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, Childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Nutrition Care and Assessment

Nutrition Intervention

Medications, Diet-Drug Interactions, and Herbal Products

Enteral Nutrition Support

Parenteral Nutrition Support

Metabolic and Respiratory Stress

Upper Gastrointestinal Disorders

Lower Gastrointestinal Disorders

Liver Disease and Gallstones

Diabetes Mellitus

Cardiovascular Diseases

Kidney Diseases

Cancer and Hiv Infection

Filters

Exam 3: Digestion, Absorption, and Transport

The acidity of gastric juice registers ________ on the pH scale.

Which of the following is a hormone produced by cells in the stomach wall?

Once food is swallowed, within the GI tract, which would be the most appropriate route for food to pass through?

How is blood flow routed through the body?

Which term describes the backflow of stomach acid into the esophagus, causing damage to the esophageal cells and the sensation of heartburn?

Which food contains probiotics and has been used for thousands of years to promote a healthy GI tract?

Which term describes the backward flow of stomach contents?

An Overview of Nutrition

Planning a Healthy Diet

The Carbohydrates: Sugar, Starches, and Fibers

The Lipids: Triglycerides, Phospholipids, and Sterols

Protein: Amino Acids

Energy Metabolism

Energy Balance and Body Composition

Weight Management: Overweight, Obesity, and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins: A, D, E, and K

Water and the Major Minerals

The Trace Minerals

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, Childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Nutrition Care and Assessment

Nutrition Intervention

Medications, Diet-Drug Interactions, and Herbal Products

Enteral Nutrition Support

Parenteral Nutrition Support

Metabolic and Respiratory Stress

Upper Gastrointestinal Disorders

Lower Gastrointestinal Disorders

Liver Disease and Gallstones

Diabetes Mellitus

Cardiovascular Diseases

Kidney Diseases

Cancer and Hiv Infection

Filters