Question 1

Describe the role of the stomach in the process of digestion.​

Accepted Answer

The stomach is a muscular, elastic, saclike portion of the digestive tract that grinds and churns swallowed food, mixing it with acid and enzymes to form chyme. The major digestive event that occurs in the stomach is the initial breakdown of proteins. The highly acidic environment (hydrochloric acid) in the stomach serves to denature proteins so that enzymes, such as pepsin, can further break them down. While the majority of digestion in the stomach is protein, there is some fat digestion by gastric lipase, a small amount of sucrose digestion by stomach acid, and the attachment of a protein carrier to vitamin B12.​

Question 2

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)  blockage that closes off the trachea to prevent choking. 
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)  blockage that closes off the trachea to prevent choking. B

Question 3

Peristalsis is a term that refers to the:

Accepted Answer

A)  circulation of blood in the blood vessels. 
B)  absorption of nutrients in the intestines. 
C)  mixing and moving of food through the lymphatic system. 
D)  last phase of digestion. 
E)  action of the involuntary muscles of the digestive tract. 
A)  circulation of blood in the blood vessels. 
B)  absorption of nutrients in the intestines. 
C)  mixing and moving of food through the lymphatic system. 
D)  last phase of digestion. 
E)  action of the involuntary muscles of the digestive tract. E

Question 4

A benefit of fiber is that it:

Accepted Answer

A)  promotes mineral absorption. 
B)  aids in keeping stools soft. 
C)  prevents diarrhea. 
D)  keeps individual foods from getting mixed together. 
E)  promotes fat absorption. 
A)  promotes mineral absorption. 
B)  aids in keeping stools soft. 
C)  prevents diarrhea. 
D)  keeps individual foods from getting mixed together. 
E)  promotes fat absorption.

Question 5

Which two organs secrete digestive juices into the small intestine?

Accepted Answer

A)  gallbladder and pancreas 
B)  pancreas and liver 
C)  gallbladder and liver 
D)  duodenum and pancreas 
E)  liver and stomach 
A)  gallbladder and pancreas 
B)  pancreas and liver 
C)  gallbladder and liver 
D)  duodenum and pancreas 
E)  liver and stomach

Question 6

Matching
-​anal sphincter

Accepted Answer

A) the oral cavity containing the tongue and teeth. 
B) the passageway leading from the nose and mouth to the larynx and esophagus, respectively. 
C) a cartilage structure in the throat that prevents fluid or food from entering the trachea when a person swallows. 
D) the passageway from the mouth and nose to the lungs. 
E) the conduit from the mouth to the stomach.
F)the sphincter muscle at the junction between the esophagus and the stomach.
G)the sphincter muscle separating the stomach from the small intestine.
H)the organ that stores and concentrates bile.
I)a gland that secretes enzymes and digestive juices into the duodenum.
J)a 10-foot length of small-diameter (1-inch) intestine that is the major site of digestion of food and absorption of nutrients.
K)the top portion of the small intestine.
L)the first two-fifths of the small intestine beyond the duodenum.
M)the last segment of the small intestine.
N)the sphincter muscle separating the small and large intestines.
O)the last portion of the intestine, which absorbs water.
P)a narrow blind sac extending from the beginning of the large intestine; stores lymphocytes.
Q)the muscular terminal part of the GI tract extending from the sigmoid colon to the anus.
R)the terminal sphincter muscle of the GI tract. 
A) the oral cavity containing the tongue and teeth. 
B) the passageway leading from the nose and mouth to the larynx and esophagus, respectively. 
C) a cartilage structure in the throat that prevents fluid or food from entering the trachea when a person swallows. 
D) the passageway from the mouth and nose to the lungs. 
E) the conduit from the mouth to the stomach.
F)the sphincter muscle at the junction between the esophagus and the stomach.
G)the sphincter muscle separating the stomach from the small intestine.
H)the organ that stores and concentrates bile.
I)a gland that secretes enzymes and digestive juices into the duodenum.
J)a 10-foot length of small-diameter (1-inch) intestine that is the major site of digestion of food and absorption of nutrients.
K)the top portion of the small intestine.
L)the first two-fifths of the small intestine beyond the duodenum.
M)the last segment of the small intestine.
N)the sphincter muscle separating the small and large intestines.
O)the last portion of the intestine, which absorbs water.
P)a narrow blind sac extending from the beginning of the large intestine; stores lymphocytes.
Q)the muscular terminal part of the GI tract extending from the sigmoid colon to the anus.
R)the terminal sphincter muscle of the GI tract.

Question 7

​Outline and trace the path food follows through the digestive tract from one end to the other.

Accepted Answer

Mouth (chewing and moving food around wi

Question 8

Once the digestive process is complete, the colon retrieves materials that the body must recycle. These materials are:

Accepted Answer

A)  water and dissolved salts. 
B)  iron and water. 
C)  protein and sodium. 
D)  water and fiber. 
E)  fat and fiber. 
A)  water and dissolved salts. 
B)  iron and water. 
C)  protein and sodium. 
D)  water and fiber. 
E)  fat and fiber.

Question 9

Bacteria in the colon protect people from some infections.​

Accepted Answer

A) True 
 B)False

Question 10

After digestion, lipids are packaged for transport as lipoproteins known as:​

Accepted Answer

A)  ​HDL. 
B)  ​VLDL. 
C)  ​LDL. 
D)  ​chylomicrons. 
E)  ​triglycerides. 
A)  ​HDL. 
B)  ​VLDL. 
C)  ​LDL. 
D)  ​chylomicrons. 
E)  ​triglycerides.

Question 11

Matching
-duodenum ​

Accepted Answer

A) the oral cavity containing the tongue and teeth. 
B) the passageway leading from the nose and mouth to the larynx and esophagus, respectively. 
C) a cartilage structure in the throat that prevents fluid or food from entering the trachea when a person swallows. 
D) the passageway from the mouth and nose to the lungs. 
E) the conduit from the mouth to the stomach.
F)the sphincter muscle at the junction between the esophagus and the stomach.
G)the sphincter muscle separating the stomach from the small intestine.
H)the organ that stores and concentrates bile.
I)a gland that secretes enzymes and digestive juices into the duodenum.
J)a 10-foot length of small-diameter (1-inch) intestine that is the major site of digestion of food and absorption of nutrients.
K)the top portion of the small intestine.
L)the first two-fifths of the small intestine beyond the duodenum.
M)the last segment of the small intestine.
N)the sphincter muscle separating the small and large intestines.
O)the last portion of the intestine, which absorbs water.
P)a narrow blind sac extending from the beginning of the large intestine; stores lymphocytes.
Q)the muscular terminal part of the GI tract extending from the sigmoid colon to the anus.
R)the terminal sphincter muscle of the GI tract. 
A) the oral cavity containing the tongue and teeth. 
B) the passageway leading from the nose and mouth to the larynx and esophagus, respectively. 
C) a cartilage structure in the throat that prevents fluid or food from entering the trachea when a person swallows. 
D) the passageway from the mouth and nose to the lungs. 
E) the conduit from the mouth to the stomach.
F)the sphincter muscle at the junction between the esophagus and the stomach.
G)the sphincter muscle separating the stomach from the small intestine.
H)the organ that stores and concentrates bile.
I)a gland that secretes enzymes and digestive juices into the duodenum.
J)a 10-foot length of small-diameter (1-inch) intestine that is the major site of digestion of food and absorption of nutrients.
K)the top portion of the small intestine.
L)the first two-fifths of the small intestine beyond the duodenum.
M)the last segment of the small intestine.
N)the sphincter muscle separating the small and large intestines.
O)the last portion of the intestine, which absorbs water.
P)a narrow blind sac extending from the beginning of the large intestine; stores lymphocytes.
Q)the muscular terminal part of the GI tract extending from the sigmoid colon to the anus.
R)the terminal sphincter muscle of the GI tract.

Question 12

​Elevated HDL concentrations are associated with a low risk of heart disease because they:

Accepted Answer

A)  ​transport newly absorbed lipids from intestinal cells to the rest of the body. 
B)  ​carry cholesterol and triglycerides from the liver to the rest of the body. 
C)  ​carry lipids around in the blood more often than LDL. 
D)  ​scavenge excess cholesterol and phospholipids from the tissues and return them to the liver. 
E)  ​are a more complex type of cholesterol. 
A)  ​transport newly absorbed lipids from intestinal cells to the rest of the body. 
B)  ​carry cholesterol and triglycerides from the liver to the rest of the body. 
C)  ​carry lipids around in the blood more often than LDL. 
D)  ​scavenge excess cholesterol and phospholipids from the tissues and return them to the liver. 
E)  ​are a more complex type of cholesterol.

Question 13

Leftovers should be used within how many days?​

Accepted Answer

A)  ​5-7 
B)  ​3-4 
C)  ​2-3 
D)  ​1-2 
E)  ​10-12 
A)  ​5-7 
B)  ​3-4 
C)  ​2-3 
D)  ​1-2 
E)  ​10-12

Question 14

The liver:

Accepted Answer

A)  reabsorbs water and salts. 
B)  secretes bile. 
C)  churns food to chyme. 
D)  performs enzymatic digestion. 
E)  stores bile. 
A)  reabsorbs water and salts. 
B)  secretes bile. 
C)  churns food to chyme. 
D)  performs enzymatic digestion. 
E)  stores bile.

Question 15

Mucus in the stomach serves to:

Accepted Answer

A)  neutralize stomach acid. 
B)  activate pepsinogen to pepsin. 
C)  coat and protect stomach cells from gastric juices. 
D)  emulsify fats. 
E)  collect bacteria. 
A)  neutralize stomach acid. 
B)  activate pepsinogen to pepsin. 
C)  coat and protect stomach cells from gastric juices. 
D)  emulsify fats. 
E)  collect bacteria.

Question 16

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

Accepted Answer

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

Question 17

​Hands should be washed with soap and water often during food preparation in order to reduce the risk of foodborne illness.

Accepted Answer

A) True 
 B)False

Question 18

Bacteria in the GI tract perform all of the following functions except:

Accepted Answer

A)  producing biotin. 
B)  protecting people from infection. 
C)  producing vitamin K. 
D)  breaking down fiber. 
E)  producing bile. 
A)  producing biotin. 
B)  protecting people from infection. 
C)  producing vitamin K. 
D)  breaking down fiber. 
E)  producing bile.

Question 19

The normal pH of the stomach is:

Accepted Answer

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

Question 20

Saliva contains an enzyme that digests:

Accepted Answer

A)  proteins. 
B)  minerals. 
C)  starches. 
D)  vitamins. 
E)  fiber. 
A)  proteins. 
B)  minerals. 
C)  starches. 
D)  vitamins. 
E)  fiber.

Exam 2: Digestion and Absorption

Describe the role of the stomach in the process of digestion.​

A bolus is a(n):

Peristalsis is a term that refers to the:

A benefit of fiber is that it:

Which two organs secrete digestive juices into the small intestine?

Matching -​anal sphincter

​Outline and trace the path food follows through the digestive tract from one end to the other.

Once the digestive process is complete, the colon retrieves materials that the body must recycle. These materials are:

Bacteria in the colon protect people from some infections.​

After digestion, lipids are packaged for transport as lipoproteins known as:​

Matching -duodenum ​

​Elevated HDL concentrations are associated with a low risk of heart disease because they:

Leftovers should be used within how many days?​

The liver:

Mucus in the stomach serves to:

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

​Hands should be washed with soap and water often during food preparation in order to reduce the risk of foodborne illness.

Bacteria in the GI tract perform all of the following functions except:

The normal pH of the stomach is:

Saliva contains an enzyme that digests:

Overview of Nutrition and Health

Carbohydrates

Lipids

Protein

Energy Balance and Body Composition

Weight Management - Overweight and Underweight

The Vitamins

Water and the Minerals

Nutrition Through the Life Span - Pregnancy and Infancy

Nutrition Through the Life Span - Childhood and Adolescence

Nutrition Through the Life Span - Later Adulthood

Nutrition Care and Assessment

Nutrition Intervention and Diet-Drug Interactions

Enteral and Parenteral Nutrition Support

Nutrition in Metabolic and Respiratory Stress

Nutrition and Upper Gastrointestinal Disorders

Nutrition and Lower Gastrointestinal Disorders

Nutrition and Liver Diseases

Nutrition and Diabetes Mellitus

Nutrition and Disorders of the Heart and Blood Vessels

Nutrition and Renal Diseases

Nutrition - Cancer - and HIV Infection

Filters

Describe the role of the stomach in the process of digestion.

Matching -anal sphincter

Outline and trace the path food follows through the digestive tract from one end to the other.

Bacteria in the colon protect people from some infections.

After digestion, lipids are packaged for transport as lipoproteins known as:

Matching -duodenum

Elevated HDL concentrations are associated with a low risk of heart disease because they:

Leftovers should be used within how many days?

Hands should be washed with soap and water often during food preparation in order to reduce the risk of foodborne illness.