Question 1

Explain what determines the rate of digestion of the energy nutrients.

Accepted Answer

​ The rate of digestion of the energy nu

Question 2

The ____ is formed in the mouth.

Accepted Answer

A) bile 
B) bolus 
C) chyme 
D) villus 
E) sphincter 
A) bile 
B) bolus 
C) chyme 
D) villus 
E) sphincter

Question 3

In addition to hydrochloric acid, the stomach cells also secrete:

Accepted Answer

A) mucus. 
B) bile. 
C) amylase. 
D) lipoproteins. 
E) lactase. 
A) mucus. 
B) bile. 
C) amylase. 
D) lipoproteins. 
E) lactase.

Question 4

A nutrient or other substance must pass through the cells of the digestive tract wall before it actually enters the body.

Accepted Answer

A) True 
 B)False

Question 5

Which food would be digested the slowest?

Accepted Answer

A) a piece of toast with strawberry jam 
B) a grilled steak 
C) a green salad with low-fat salad dressing 
D) a cup of green beans 
E) a cup of yams 
A) a piece of toast with strawberry jam 
B) a grilled steak 
C) a green salad with low-fat salad dressing 
D) a cup of green beans 
E) a cup of yams

Question 6

A bolus is a(n):

Accepted Answer

A) sphincter muscle separating the stomach from the small intestine. 
B) portion of food swallowed at one time. 
C) enzyme that hydrolyzes starch. 
D) portion of partially digested food expelled by the stomach into the duodenum. 
E) small, indigestible portion of food that can get stuck in the large intestine. 
A) sphincter muscle separating the stomach from the small intestine. 
B) portion of food swallowed at one time. 
C) enzyme that hydrolyzes starch. 
D) portion of partially digested food expelled by the stomach into the duodenum. 
E) small, indigestible portion of food that can get stuck in the large intestine.

Question 7

Another name for the digestive tract is the:

Accepted Answer

A) urinary tract. 
B) exocrine system. 
C) gastrointestinal tract. 
D) muscular system. 
E) bolus reduction system. 
A) urinary tract. 
B) exocrine system. 
C) gastrointestinal tract. 
D) muscular system. 
E) bolus reduction system.

Question 8

Which organ contributes juices to the GI tract during digestion?

Accepted Answer

A) mesenchyme 
B) colon 
C) renal glands 
D) pancreas 
E) esophagus 
A) mesenchyme 
B) colon 
C) renal glands 
D) pancreas 
E) esophagus

Question 9

After the pancreatic juices have mixed with chyme in the intestine, the resulting mixture is:

Accepted Answer

A) very acidic. 
B) slightly acidic. 
C) strongly alkaline. 
D) slightly alkaline. 
E) very basic. 
A) very acidic. 
B) slightly acidic. 
C) strongly alkaline. 
D) slightly alkaline. 
E) very basic.

Question 10

After absorption, the larger fats and fat-soluble vitamins are first released into the ____ transport system.

Accepted Answer

A) excretory 
B) mesentery 
C) vascular 
D) lymphatic 
E) digestible 
A) excretory 
B) mesentery 
C) vascular 
D) lymphatic 
E) digestible

Question 11

The primary site of nutrient absorption is the:

Accepted Answer

A) stomach. 
B) pancreas. 
C) small intestine. 
D) large intestine. 
E) liver. 
A) stomach. 
B) pancreas. 
C) small intestine. 
D) large intestine. 
E) liver.

Question 12

Match between columns
                        Premises: large intestine

Accepted Answer

The Answer of the muscular terminal part of the GI is...

Question 13

Match between columns
                        Premises: rectum

Accepted Answer

The Answer of the passageway leading from the nose and is...

Question 14

Match between columns
                        Premises: ileum

Accepted Answer

The Answer of the last portion of the intestine, which is...

Question 15

The products of amylase digestion in the mouth are:

Accepted Answer

A) proteins. 
B) monosaccharides and lactose. 
C) polysaccharides and maltose. 
D) polysaccharides and sucrose. 
E) lipids and proteins. 
A) proteins. 
B) monosaccharides and lactose. 
C) polysaccharides and maltose. 
D) polysaccharides and sucrose. 
E) lipids and proteins.

Question 16

Match between columns
                        Premises: jejunum

Accepted Answer

The Answer of the top portion of the small intestine is...

Question 17

Match between columns
                        Premises: lower esophageal sphincter

Accepted Answer

The Answer of the sphincter muscle separating the small and is...

Question 18

Cold food should be stored at ____ or less.

Accepted Answer

A) 40° F 
B) 55° F 
C) 80° F 
D) 140° F 
E) 100° F 
A) 40° F 
B) 55° F 
C) 80° F 
D) 140° F 
E) 100° F

Question 19

Some partially digested nutrients can be caught in the microvilli, but they cannot be further digested.

Accepted Answer

A) True 
 B)False

Question 20

Of all the organs in the GI tract, the small intestine has the thickest walls and strongest muscles.

Accepted Answer

A) True 
 B)False

Explain what determines the rate of digestion of the energy nutrients.

The ____ is formed in the mouth.

In addition to hydrochloric acid, the stomach cells also secrete:

A nutrient or other substance must pass through the cells of the digestive tract wall before it actually enters the body.

Which food would be digested the slowest?

A bolus is a(n):

Another name for the digestive tract is the:

Which organ contributes juices to the GI tract during digestion?

After the pancreatic juices have mixed with chyme in the intestine, the resulting mixture is:

After absorption, the larger fats and fat-soluble vitamins are first released into the ____ transport system.

The primary site of nutrient absorption is the:

The products of amylase digestion in the mouth are:

Cold food should be stored at ____ or less.

Some partially digested nutrients can be caught in the microvilli, but they cannot be further digested.

Of all the organs in the GI tract, the small intestine has the thickest walls and strongest muscles.

Overview of Nutrition and Health

Lipids

Protein

Digestion and Absorption

Metabolism, Energy Balance, and Body Composition

Weight Management

The Vitamins

Water and the Minerals

Fitness and Nutrition

Nutrition Through the Life Span: Pregnancy and Lactation

Nutrition Through the Life Span: Infancy, Childhood, and Adolescence

Nutrition Through the Life Span: Later Adulthood

Illness and Nutrition Care

Medications, Diet-Drug Interactions, and Herbal Supplements

Specialized Nutrition Support: Enteral and Parenteral Nutrition

Foods and Food Consistency for Upper Gi Disorders

Fiber-Modified Diets for Lower Gastrointestinal Tract Disorders

Carbohydrate- and Fat-Modified Diets for Malabsorption Disorders

Nutrition Therapy for Liver and Gallbladder Diseases

Carbohydrate-Controlled Diets for Diabetes Mellitus

Fat-Controlled, Mineral-Modified Diets for Cardiovascular Diseases

Protein-, Mineral-, and Fluid-Modified Diets for Kidney Diseases

Energy- and Protein-Modified Diets for Metabolic and Respiratory Stress

Energy- and Protein-Modified Diets for Cancer and Hiv Infection

Filters

Exam 2: Carbohydrates

Explain what determines the rate of digestion of the energy nutrients.

The ____ is formed in the mouth.

In addition to hydrochloric acid, the stomach cells also secrete:

A nutrient or other substance must pass through the cells of the digestive tract wall before it actually enters the body.

Which food would be digested the slowest?

A bolus is a(n):

Another name for the digestive tract is the:

Which organ contributes juices to the GI tract during digestion?

After the pancreatic juices have mixed with chyme in the intestine, the resulting mixture is:

After absorption, the larger fats and fat-soluble vitamins are first released into the ____ transport system.

The primary site of nutrient absorption is the:

The products of amylase digestion in the mouth are:

Cold food should be stored at ____ or less.

Some partially digested nutrients can be caught in the microvilli, but they cannot be further digested.

Of all the organs in the GI tract, the small intestine has the thickest walls and strongest muscles.

Overview of Nutrition and Health

Lipids

Protein

Digestion and Absorption

Metabolism, Energy Balance, and Body Composition

Weight Management

The Vitamins

Water and the Minerals

Fitness and Nutrition

Nutrition Through the Life Span: Pregnancy and Lactation

Nutrition Through the Life Span: Infancy, Childhood, and Adolescence

Nutrition Through the Life Span: Later Adulthood

Illness and Nutrition Care

Medications, Diet-Drug Interactions, and Herbal Supplements

Specialized Nutrition Support: Enteral and Parenteral Nutrition

Foods and Food Consistency for Upper Gi Disorders

Fiber-Modified Diets for Lower Gastrointestinal Tract Disorders

Carbohydrate- and Fat-Modified Diets for Malabsorption Disorders

Nutrition Therapy for Liver and Gallbladder Diseases

Carbohydrate-Controlled Diets for Diabetes Mellitus

Fat-Controlled, Mineral-Modified Diets for Cardiovascular Diseases

Protein-, Mineral-, and Fluid-Modified Diets for Kidney Diseases

Energy- and Protein-Modified Diets for Metabolic and Respiratory Stress

Energy- and Protein-Modified Diets for Cancer and Hiv Infection

Filters