Understanding Nutrition 12th Edition

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Sample Test
Chapter 3 – Digestion, Absorption, and Transport

An. 
Page(s)/difficulty                                                      
                                        K = knowledge-level, A =
application level

Multiple Choice

Questions for Section 3.1 Digestion

a      69(K)                      01.  The process by which food is broken

down into absorbable components is called

1. digestion.
2. absorption.
3. intestinalis.
4. mastication.

a      70(K)                      02.  What is mastication?

1. The act of chewing

2. The act of swallowing
3. The wave-like contraction of the intestines
4. The wave-like contraction of the esophagus

c      70(K)                      03.  What is the lumen of the GI tract?

1. The epiglottis
2. The capillaries
3. The inner space
4. The mucosal surface

a      70(K)                      04.  In what organ does the digestion

process begin?

1. Mouth
2. Stomach
3. Duodenum
4. Jejunum-ileum

a      70(K)                      05.  What is umami?

1. The flavor of monosodium glutamate

2. The opening between the duodenum and jejunum
3. The intestinal enzyme that hydrolyzes fish proteins
4. An intestinal enzyme that hydrolyzes dietary nucleic acids

d      70(K)                      06.  About how many more times

sensitive is the sense of smell compared with the sense of taste?

1. 2
2. 10
3. 100s
4. 1,000s

a      70(K)                      07.  Which of the following

is not considered one of the basic taste sensations?

1. Hot
2. Sour
3. Salty
4. Bitter

b      70(A)                      08.  The food flavor enhancer

monosodium glutamate is believed by some scientists to promote a unique taste
sensation known as

1. sushi.
2. umami.
3. chymos.
4. sashimi.

c      70(K)                      09.  Which of the following describes the

anatomy of the gastrointestinal tract?

1. A vat-like vessel
2. A rigid, solid tunnel
3. A flexible muscular tube
4. A firm, duct-like channel

c      70-71(K)                10.  Which of the following is not a

sphincter muscle?

1. Anus
2. Cardiac
3. Duodenum
4. Ileocecal valve

a      70-71(K)                11.  Where is the epiglottis located?

1. Throat
2. Bile duct
3. Pancreatic duct
4. Lower esophagus

b      70;71(A)                12.  What part of the GI tract prevents a

person from choking while swallowing?

1. Mouth
2. Epiglottis
3. Pyloric sphincter
4. Upper esophageal sphincter

b      70;71(K)                13.  What structure functions to prevent

entrance of food into the trachea?

1. Tongue
2. Epiglottis
3. Cardiac sphincter
4. Trachea sphincter

b      70;71(K)                14.  Which of the following is a characteristic

of the appendix?

1. It ferments fiber
2. It stores lymph cells
3. It slows down peristalsis
4. It stores preformed stools

b      71(K)                      15.  What is a bolus?

1. Enzyme that hydrolyzes starch

2. Portion of food swallowed at one time
3. Device used to analyze the contents of the stomach
4. Sphincter muscle separating the stomach from the small intestine

c      71(K)                      16.  A bolus is conducted past the

diaphragm through the
1. epiglottis.
2. stomach.
3. esophagus.
4. large intestine.

c      72(K)                      17.  What is one function of the pyloric

sphincter?

1. Secretes acid into the stomach

2. Secretes hormones into the stomach
3. Prevents the contents of the small intestine from backing up into the
stomach
4. Prevents the contents of the small intestine from emptying too quickly into
the colon

b      72(K)                      18.  What structure controls the passage

of material from the small intestine to the large intestine?

1. Pyloric valve
2. Ileocecal valve
3. Colonic sphincter
4. Jejunal sphincter

d      72(K)                      19.  Into what region of the intestinal

tract does the stomach empty?

1. Ileum
2. Cecum
3. Jejunum
4. Duodenum

c      72(A)                      20.  After swallowing, in what order does

food pass through the regions of the GI tract?

1. Jejunum, duodenum, colon, ileum, rectum

2. Jejunum, ileum, duodenum, rectum, colon
3. Stomach, duodenum, jejunum, ileum, colon
4. Stomach, jejunum, duodenum, colon, ileum

 
 b      72(K)                      21.  Which of the following is a
description of chyme?

1. The semisolid mass of undigested food which passes through the ileocecal
valve
2. A semiliquid mass of partially digested food released by the stomach into
the small intestine
3. The mixture of pancreatic juices containing enzymes for digestion of the
macronutrients
4. A thick, viscous material synthesized by mucosal cells for protection
against digestive juices

c      72(K)                      22.  What is the primary function of the

rectum?

1. Controls functioning of the colon

2. Absorbs minerals from waste materials
3. Stores waste materials prior to evacuation
4. Absorbs excess water from waste materials

a      72(K)                      23.  What is the name given to partially

digested food in the stomach?

1. Chyme
2. Liquid food
3. Gastric mucus
4. Semiliquid mass

b      72(K)                      24.  What structure separates the colon

from the small intestine?

1. Pylorus
2. Ileocecal valve
3. Gastric retainer
4. Rectal sphincter

d      72(A)                      25.  Which of the following is a feature of

peristalsis?

1. It remains quiet between meals when the GI tract is empty

2. It occurs along the GI tract at a constant rate when food is present
3. It involves parallel and circular muscles found in the walls of the
intestines but not the stomach
4. It consists of wavelike muscular contractions resulting from alternate
tightening and relaxing of circular muscles and longitudinal muscles

b      72(K)                      26.  What structure controls the release

of material from the stomach to the small intestine?

1. Ileocecal valve
2. Pyloric sphincter
3. Diaphragmatic valve
4. Esophageal sphincter

b      72(K)                      27.  What is meant by the term “motility”

in reference to the GI tract?

1. The efficiency of lymph transport

2. The ability of the GI tract muscles to move
3. The speed of gastric digestive juice release
4. The speed of pancreatic digestive juice release

b      73(K)                      28.  During the process of digestion, at

what point does the stomach begin to release chyme?

1. When the fluid to solid ratio is 3 to 1

2. When the chyme is liquefied
3. Within 15 minutes of gastrin release
4. Within 5 to 10 minutes of starting a meal

a      73(K)                      29.  Among the GI tract organs, which

has the strongest muscles?

1. Stomach
2. Small intestine
3. Large intestine
4. Cardiac sphincter

 
 d      73-74(K)                30.  Which of the following is a feature of the
muscular actions of digestion?

1. Peristalsis begins first in the stomach upon the initiation of the swallowing
reflex
2. The colon has the thickest and strongest muscles of the GI organs to
withstand the pressure of stool evacuation
3. The jejunum has a third layer of diagonal muscles to enhance contraction
and relaxation phases for enhanced digestion
4. Segmentation in the intestines allows periodic squeezing along its length,
resulting in momentary reversal of the movement of intestinal contents

d      74(K)                      31.  Which of the following is a function

of sphincter muscles?

1. Control peristalsis
2. Grind large food particles
3. Secrete digestive juices into the GI tract
4. Control the passage of food through the GI tract

b      74(K)                      32.  The lower esophageal sphincter is

also known as the

1. reflux restrainer.
2. cardiac sphincter.
3. perihepatic control valve.
4. reverse peristalsis inhibitor.

b      74(K)                      33.  What is reflux?

1. Hard, dry, stools

2. Backward flow of chyme
3. Soft, poorly formed stools
4. The mixture of bile and pancreatic juice

c      74(A)                      34.  What types of enzymes are

responsible for hydrolyzing the proteins in foods?

1. Lipases
2. Salivases
3. Proteases
4. Carbohydrases

c      74-75(K)                35.  All of the following are characteristics of

the process of digestion except

1. salivary glands contribute little to digestion.

2. the pyloric sphincter opens about 3 times a minute.
3. saliva contains enzymes that digest sugars, fats, and proteins.
4. the liver and pancreas contribute essential fluids to the digestive process.

d      75(K)                      36.  What is the function of mucus in the

stomach?

1. Emulsifies fats
2. Neutralizes stomach acid
3. Activates pepsinogen to pepsin
4. Protects stomach cells from gastric juices

d      75(K)                      37.  What is a function of hydrochloric

acid in the stomach?

1. Absorbs water
2. Inhibits peristalsis
3. Neutralizes the food mass
4. Creates an optimum acidity

a      75(K)                      38.  Which of the following best

describes the normal pH of the stomach?

1. Very acidic
2. Slightly acidic
3. Neutral
4. Slightly alkaline

d      75(A)                      39.  Why is there little or no digestion of

starch in the stomach?
1. Mucus inhibits starch breakdown
2. Stomach enzymes are dysfunctional
3. Starch should not be eaten with protein
4. Salivary enzymes do not work in an acid environment

a      75(A)                      40.  What is the fate of any enzymes that

are present in the foods we eat?

1. Hydrolyzed in the GI tract

2. Absorbed intact by the stomach
3. Absorbed intact by the small intestine
4. Passed through the GI tract and excreted in the stool

b      75(K)                      41.  What substance protects the

stomach lining from damage due to digestive juices?

1. Water
2. Mucus
3. Pepsinogen
4. Dietary fats

b      75(K)                      42.  Important functions of hydrochloric

acid in digestion/absorption include all the following except

1. it kills bacteria.
2. it activates pancreatic lipase.
3. it activates a proteolytic enzyme.
4. it promotes hydrolysis of dietary protein.

c      75(K)                      43.  Which part of the GI tract contains

highly acidic digestive juices?

1. Colon
2. Ileum
3. Stomach
4. Duodenum

 
 a      75(K)                      44.  The usual pH of gastric juice is
approximately

2. 2.
3. 4.
4. 6.
5. 7.

d      75(K)                      45.  What is an important function of

mucus?

1. Helps solubilize bile

2. Stabilizes pancreatic enzymes
3. Enhances absorption of vitamin B12
4. Protects the stomach walls from digestion

a      75(A)                      46.  After chewing and swallowing a

portion of food, what becomes of the salivary amylase in the stomach?

1. It is inactivated by gastric juice

2. It continues to hydrolyze starches
3. It binds to pepsin and catalyzes proteolytic activity
4. It passes into the duodenum where the alkaline pH stimulates
carbohydrase activity

d      75(A)                      47.  Your cousin Miguel is extolling the

virtues of his new dietary supplement. He says that it contains enzymes that will
make him healthier, and he asks for your opinion. You assure him that the
enzymes

1. will increase the digestibility of the foods he eats.

2. could likely interfere with the enzymes secreted by his pancreas.
3. could likely overload his gastrointestinal tract and lead to diarrhea.
4. are proteins and proteins are destroyed in the gastrointestinal tract.

a      75-76(K)                48.  Which of the following body organs

does not secrete digestive enzymes?

1. Liver
2. Stomach
3. Pancreas
4. Salivary glands

b      75;76(K)                49.  The process by which bile acts on fat so

enzymes can attack the fat is known as

1. condensation.
2. emulsification.
3. enzymification.
4. phosphorylation.

c      76(A)                      50.  A solution with a pH of 7 is how

many times more alkaline than one with a pH of 6?

1. 1
2. 5
3.              10
4. 100

a      76(K)                      51.  The purpose of bicarbonate in the

digestive process is to

1. raise the pH of chyme.

2. lower the pH of chyme.
3. hydrolyze large peptides.
4. provide a little fizz in your life.

d      76(A)                      52   After the pancreatic juices have

mixed with chyme in the small intestine, which of the following describes the pH
of the resulting mixture?

1. Very acidic
2. Moderately acidic
3. Strongly alkaline
4. Approximately neutral

b      76(K)                      53.  Which of the following would not be

acted upon by pancreatic juice secreted into the intestinal tract?
1. Fats
2. Fiber
3. Proteins
4. Carbohydrates

a      76(K)                      54.  Which of the following is not a

component of pancreatic juice?

1. Bile
2. Water
3. Lipase
4. Sodium bicarbonate

c      76(K)                      55.  The colonic fermentation of certain

fibers produces all of the following except

1. gas.
2. water.
3. secretin.
4. small fat fragments.

a      76(K)                      56.  What is one function of the

gallbladder?

1. Stores bile
2. Produces bile
3. Reabsorbs water and salts
4. Performs enzymatic digestion

c      76(K)                      57.  An example of an important function

of the colon would be its absorption of

1. bile.
2. fats.
3. salts.
4. hormones.

 
 c      76(K)                      58.  Which of the following is not a
typical component of stools?

1. Water
2. Fiber
3. Starch
4. Bacteria

c      76(K)                      59.  Which of the following classes of

nutrients requires the least amount of digestion?

1. Lipids
2. Proteins
3. Vitamins
4. Carbohydrates

b      76(A)                      60.  Which of the following nutrients

requires the least amount of digestion?

1. Starch
2. Calcium
3. Animal fats
4. Animal proteins

b      76(K)                      61.  Which of the following is a

significant property of dietary fiber?

1. Inhibits protease activity

2.              Promotes water retention of stools
3. Inhibits large intestinal contractions
4. Promotes vitamin excretion in stools

b      76(K)                      62.  Which of the following is

generally not digested but does stimulate intestinal muscle contractions?

1. Bile
2. Fiber
3. Starch
4. Amylase
  

a      76(K)                      63.  What is the function of bile?

1. Emulsifies fats
2. Initiates digestion of protein
3. Enhances absorption of complex carbohydrates
4. Protects the stomach and small intestine from the action of hydrochloric
acid

Questions for Section 3.2 Absorption

b      78(K)                      64.  Which of the following is an

important function of the intestinal villi crypts?

1. Synthesis of chylomicrons
2. Secretion of juices into the small intestine
3. Synthesis of fragments of fat for use by the colon
4. Transport of fat-soluble nutrients into the circulation

a      78(K)                      65.  What is the name of the projections

on the inner surface of the small intestine?

1. Villi
2. Cilia
3. Mesenteric vessels
4. Vascular projectiles

c      78(K)                      66.  Which of the following is a function

of the intestinal microvilli?

1. Secretion of bile salts

2. Secretion of digestive acid
3. Transport of nutrient molecules
4. Transport of pancreatic enzymes

c      78(K)                      67.  What is the primary site for

absorption of nutrients?
1. Crypt
2. Villus
3. Microvillus
4. Macrovillus

c      78(K)                      68.  Which of the following are found on

the microvilli and function to break apart small nutrients into the final products
of digestion?

1. Mucus
2. Micelles
3. Enzymes
4. Hormones

b      78(K)                      69.  Absorption of nutrients by intestinal

cells occurs by all of the following mechanisms except

1. diffusion.
2. transmigration.

c              active transport.

1. facilitated diffusion.

c      78-79(A)                70.  After sitting through a two-hour lecture

in math, your stomach is growling. You have just learned about surface area and
its role in mathematics. Your classmate points out that surface area is also an
integral part of the absorption of nutrients

1. due to the makeup of the gastric mucosa.

2. due to the relatively large size of food protein molecules.
3. through the presence of the enormous number of villi and microvilli.
4. resulting from the large size of pancreatic enzymes on which nutrients
become digested.

b      80(A)                      71.  To assist the process of digestion

and absorption, it is usually best to

1. eat several snacks per day so the system is not overwhelmed.

2. combine different food types to enhance the absorption process.
3. avoid eating meat and fruit at the same meal to prevent competition.
4. take enzyme pills or powder periodically so the system can rest and
rejuvenate.

a      80(A)                      72.  When nutrients are transported from

intestinal epithelial cells to the vascular system, what organ is first to receive
them?

1. Liver
2. Heart
3. Lungs
4. Kidneys

a      80(K)                      73.  Which of the following products of

digestion is not normally released directly into the bloodstream?

1. Fats
2. Minerals
3. Vitamin C
4. Carbohydrates

Questions for Section 3.3 The Circulatory Systems

d      81(A)                      74.  What is the first vessel to receive

absorbed water-soluble vitamins?

1. Hepatic vein
2. Mesenteric vein
3. Mesenteric artery
4. Hepatic portal vein

b      81(K)                      75.  What vessel carries blood from the

liver to the heart?

1. Aorta
2. Hepatic vein
3. Thoracic duct
4. Hepatic portal vein
  

a      81(K)                      76.  The hepatic portal vein empties into

the

1. liver.
2. heart.
3. pancreas.
4. hepatic vein.

d      82(K)                      77.  Exchange of oxygen, nutrients, and

waste materials takes place across the walls of small vessels called

1. ducts.
2. venules.
3. arterioles.
4. capillaries.

a      82(A)                      78.  When alcohol and barbiturates are

ingested, they are absorbed from the gastrointestinal tract and transported first
to the

1. liver.
2. heart.
3. spleen.
4. kidneys.

c      82(K)                      79.  Which of the following conducts

lymph into the vascular system?

1. Villi
2. Mesentery
3. Subclavian vein
4. Common bile duct

a      82(K)                      80.  Which of the following is a feature of

the lymphatic system?

1. It carries fats away from the intestines

2. It contains a fluid with a composition similar to pancreatic fluid
3. It circulates via a one-way pump at the junction to the subclavian vein
4.      It serves to transport fat-soluble and water-soluble vitamins to the
vascular system

b      82(K)                      81.  What is the first major organ to

receive nutrients that are absorbed into the lymph?

1. Liver
2. Heart
3. Spleen
4. Pancreas

c      82(K)                      82.  What are lacteals?

1. Gastric secretory cells

2. Products of milk digestion
3. Intestinal lymphatic vessels
4. Products of colonic fermentation

c      82(K)                      83.  Immediately after absorption, what

circulatory system carries the fat-soluble vitamins and large fats?

1. Vascular
2. Mesenteric
3. Lymphatic
4. Enterohepatic

Questions for Section 3.4 The Health and Regulation of the GI Tract

a      83(K)                      84.  The living bacteria found in yogurt

are known as

1. probiotics.
2. prebiotics.
3. postbiotics.
4. zymobiotics.

 
 a      83(K)                      85.  Microorganisms in food that are
viable when consumed and that are beneficial to health are known as

1. probiotics.
2. prebiotics.
3. postbiotics.
4. zymobiotics.

b      83(A)                      86.  When consumed on a regular basis,

which of the following foods promotes healthful changes of the microflora of the
GI tract?

1. Fish
2. Yogurt
3. Poultry
4. Iron-rich foods

b      83(K)                      87.  The intestinal flora are comprised

primarily of

1. villi.
2. bacteria.
3. mucosa.
4. probiotics.

b      83(A)                      88.  What is the primary role of the

normal, thriving intestinal bacterial population?

1. Helps degrade meat and dairy proteins

2. Helps prevent infectious bacteria from attacking the system
3. Synthesizes vitamin D, which can be absorbed into the body
4. Synthesizes several amino acids which can be absorbed into the body

d      83(K)                      89.  Which of the following is known to

be produced by small intestinal bacteria?

1. Mucus
2. Chyme
3. Glucose
4. Vitamins
  

a      83-84(K)                90.  The maintenance of the body’s constant

internal conditions is guided by the principle known as

1. homeostasis.
2. bios systems.
3. central control.
4. hormone balance.

c      84(K)                      91.  What two systems coordinate all

digestive/absorptive processes?

1. Enzyme and thoracic

2. Portal and lymphatic
3. Nervous and endocrine
4. Transport and circulatory

b      84(K)                      92.  What is the normal pH of stomach

juice?

1. 0.25-0.50
2. 1.5-1.7
3. 7.0-7.5
4. 9.5-9.75

a      84(K)                      93.  Which of the following regulates the

pH of the stomach?

1. Gastrin
2. Insulin
3. Secretin
4. Cholecystokinin

b      84(A)                      94.  Which of the following substances

functions to control the release of hydrochloric acid to prevent excessive
acidity?

1. Fiber
2. Gastrin
3. Secretin
4. Bicarbonate

b      84(K)                      95.  Which of the following stimulates

the pancreas to release bicarbonate-rich juice?

1. Gastrin
2. Secretin
3. Glucagon
4. Gastric-inhibitory peptide

c      84-85(K)                96.  Which of the following is a characteristic

of pancreatic digestive enzyme function?

1. The major hormone controlling the release of pancreatic enzymes is

gastrin
2. The release of pancreatic enzymes is controlled primarily by a pancreatic
sphincter
3. The pancreas can increase the activity of fat-degrading enzymes in
response to more fat in the diet
4. In general, the amounts of digestive enzymes secreted by the pancreas
remain constant over a wide range of nutrient intakes

a      85(A)                      97.  Which of the following nutrients

requires the greatest time for digestion?

1. Fats
2. Water
3. Minerals
4. Carbohydrates

d      85(K)                      98.  What is/are the primary target

organ(s) for the action of cholecystokinin?

1. Pancreas only
2. Stomach only
3. Gallbladder only
4. Gallbladder and pancreas

 
 c      85(K)                      99.  The chief functions of
cholecystokinin include all of the following except

1. triggering release of bile.

2. slowing GI tract motility.
3. triggering release of gastrin.
4. triggering release of pancreatic fluid.

d      85(A)                    100.  What are the usual consequences of

removing a diseased gallbladder?

1. Inability to digest fats

2. Some damage to the pancreas
3. Inability to digest carbohydrates
4. Delivery of bile directly to the duodenum

b      85(A)                    101.  Jenny has just has undergone a

cholecystectomy. After recovery, Jenny will no longer

1. be able to manufacture bile.

2. have an extra reservoir for bile.
3. be able to digest carbohydrates.
4. have an extra reservoir for pancreatic juices.

d      85(K)                    102.  The presence of fat in the intestines

stimulates cells of the intestinal wall to release

1. lipase.
2. gastrin.
3. secretin.
4. cholecystokinin.

a      85(A)                    103.  Nancy is having difficulty digesting

fatty foods. After seeing her doctor, who found no evidence of inflammation, she
says that she must now see a specialist to determine why she is having trouble
releasing bile from her gallbladder. What hormone is most likely functioning
improperly for Nancy?

1. CCK
2. Gastrin
3. Secretin
4. Lipostimulin

d      85(K)                    104   What substance controls the release

of bile into the small intestines?

1. Gastrin
2. Secretin
3. Prozymogen
4. Cholecystokinin

b      85(K)                    105.  What is a zymogen?

1. An intestinal hormone
2. An inactive enzyme precursor
3. A defective pancreatic enzyme
4. An inflamed small intestinal outpocketing

b      85(K)                    106.  Which of the following is associated

with the presence of fat in the GI tract?

1. Inhibition of mucosal enzyme activities

2. Slowing of the process of digestion and absorption
3. Inhibition of thiamin, riboflavin, and niacin absorption
4. Stimulation and hastening of digestion and absorption

a      85(A)                    107.  The chief purpose of the gallbladder

is to store a substance that is required for the assimilation of dietary

1. fats only.
2. carbohydrates only.
3. fats and carbohydrates only.
4. proteins, fats, and carbohydrates.

a      85;84(A)              108.  All of the following are important

enterogastrone hormones except

1. pepsin.
2. secretion.
3. cholecystokinin.
4. gastric-inhibitory peptide.

d      86(K)                    109.  A decrease in the flow of blood to the

intestines is known as

1. gut stasis.
2. gut dysmotility.
3. intestinal stroke.
4. intestinal ischemia.

Questions for Section 3.5 Common Digestive Problems

c      88(K)                    110.  Which of the following results from

reverse peristalsis?

1. Gas
2. Choking
3. Vomiting
4. Diarrhea

d      88-89(A)              111.  What is the very first thing you should do
if you suspect someone is choking on food?

1. Perform the Heimlich maneuver

2. Strike the person sharply on the back
3. Attempt to dislodge the food with your fingers
4. Ask the person to make sounds from the throat

b      88-89(K)              112.  Choking occurs when a piece of food

becomes firmly lodged in the

1. larynx.
2. trachea.
3. epiglottis.
4. esophagus.
  

a      89(K)                    113.  The Heimlich maneuver may be

helpful in conditions associated with

1. choking.
2. vomiting.
3. heartburn.
4. constipation.

a      90(A)                    114.  A person with chronic diarrhea is at

risk for which of the following?

1. Dehydration
2. Constipation
3. Peptic ulcers
4. Heimlich’s disease

a      90(K)                    115.  Inflammation of the large intestine is

known as

1. colitis.
2. indigestion.
3. hemorrhoiditis.
4. acid dysregulation.

d      90(A)                    116.  What organ is affected by colitis?

1. Stomach
2. Pancreas
3. Gall bladder
4. Large intestine

b      90(K)                    117.  Which of the following is a feature of

irritable bowel syndrome?

1. Abdominal discomfort is usually mild

2. Effective treatment includes peppermint oil
3. Constipation rather than diarrhea is the major adverse effect
4. A combination of stress plus certain foods is needed to trigger an attack
  

c      91(A)                    118.  A person on a low-fiber diet is at

increased risk for experiencing elevated rectal vein pressure leading to
formation of

1. reflux.
2. hiccups.
3. hemorrhoids.
4. peptic ulcers.

d      91(K)                    119.  One of the signs of constipation is

1. increased thirst.
2. inability to digest fats.
3. less than 1 bowel movement per day.
4. fewer than 3 bowel movements per week.

a      91(A)                    120.  People are said to be constipated

when they experience

1. painful or difficult bowel movements.

2. reflux more than three times a month.
3. more than a day without a bowel movement.
4. soft or watery bowel movements with little notice.

b      91(K)                    121.  Colonic irrigation is a popular

practice for treatment of

1. belching.
2. constipation.
3. rapid peristalsis.
4. explosive diarrhea.

b      91(A)                    122.  Therapy for constipation would

include all of the following except

1. increasing water intake.

2. decreasing fiber intake.
3. increasing physical activity.
4. responding promptly to the defecation signal.

c      91(A)                    123.  Which of the following is most likely

to result from insufficient intake of fiber?

1. Diarrhea
2. Bloating
3. Constipation
4. Pancreatitis

c      91(A)                    124.  In general, which of the following is

associated with the fewest adverse effects from the treatment of constipation in
adults?

1. Taking an enema
2. Taking a laxative
3. Ingestion of prunes
4. Ingestion of mineral oil

c      91(K)                    125.  Which of the following is a common

cause of constipation?

1. High-fat diet
2. High-carbohydrate diet
3. Lack of physical activity
4. Excessive mineral oil intake

c      91(A)                    126.  All of the following dietary measures

are known to help relieve constipation except

1. eating fiber.
2. eating prunes.
3. eating less fat.
4. drinking more water.

a      92(K)                    127.  What is the primary cause for

belching?
1. Swallowing air
2. Viral infections
3. Eating spicy foods
4. Drinking alcoholic beverages

a      92(K)                    128.  All of the following are common

causes of heartburn except

1. eating too slowly.

2. drinking too much.
3. wearing tight clothes.
4. bending over after a meal.

d      92(A)                    129.  Jim went for his annual medical

check-up and was diagnosed with heartburn. Which of the following actions is
most likely causing Jim’s condition?

1. Inhibition of peristalsis
2. Overactive cardiac sphincter activity
3. Overactive pyloric sphincter activity
4. Defective lower esophageal sphincter activity

b      92(A)                    130.  Holding the breath for as long as

possible is considered an effective treatment for

1. colitis.
2. hiccups.
3. belching.
4. gastro-esophageal reflux.

d      92(A)                    131.  People who have frequent, regular

bouts of heartburn and indigestion have a medical condition known as

1. colitis.
2. watery stools.
3. lymphatic malabsorption.
4. gastroesophageal reflux.

 
 a      92(K)                    132.  Which of the following is a prominent
feature of the expulsion of gas from the anus?

1. It is normal
2. It can usually be reduced by increasing fiber intake
3. It is usually worsened by consuming foods rich in fats
4. The gas expelled is composed mostly of sulfur dioxide

d      92(A)                    133.  Antacids were originally developed to

treat

1. excessive gas.
2. acid indigestion.
3. excessive belching.
4. active ulcers in the stomach.

d      92(K)                    134.  Which of the following nutrients is

most associated with increased production of intestinal gas?

1. Iron
2. Fats
3. Proteins
4. Carbohydrates

c      92-93(A)              135.  Untreated gastroesophageal reflux

increases the risk for the more serious condition known as

1. Graves’ disease.
2. Sinclair’s gastrum.
3. Barrett’s esophagus.
4. Zollinger-Ellison cancer.

d      93(K)                    136.  The primary treatment for ulcer

caused by the presence of H. pylori is

1. fiber.
2. surgery.
3. antacids.
4. antibiotics.
  

d      93(K)                    137.  All of the following are features of

stomach acid except

1. its secretion is stimulated by ingestion of regular coffee.

2. its secretion is stimulated by ingestion of decaffeinated coffee.
3. it destroys most of the bacteria entering the stomach from food ingestion.
4. its potentially destructive action on stomach cells is prevented by the
presence of bile.

c      93(A)                    138.  All of the following are important

issues in the treatment or management of existing ulcers except

1. alcohol intake should be curtailed.

2. antibiotics are frequently administered.
3. gastric acid release should be suppressed.
4. anti-inflammatory drug use should be curtailed.

c      93(A)                    139.  A peptic ulcer resides in the

1. stomach only.
2. duodenum only.
3. stomach or duodenum only.
4. esophagus and stomach only.

b      93(K)                    140.  All of the following are the chief

causes of ulcers except

1. H. pylori infection.
2. excessive caffeine consumption.
3. regular use of anti-inflammatory drugs.
4. disorders that cause high gastric acid output.

b      93(A)                    141.  A person with chronic GI bleeding is

at risk for deficiency of

1. HCl.
2. iron.
3. bile.
4. protein.

b      93(K)                    142.  All of the following are major causes

of ulcer formation except

1. bacterial infection.
2. excessive use of antacids.
3. excessive gastric acid secretion.
4. use of certain anti-inflammatory medicines.

b      93(A)                    143.  Which of the following is least likely

to aggravate an existing ulcer?

1. Beer
2. Raw carrots
3. Regular coffee
4. Decaffeinated coffee

d      93(K)                    144.  The organism H. pylori has been

identified as one of the major causes of

1. hiccups.
2. hemorrhoids.
3. diverticulosis.
4. gastric ulcers.

a      93(K)                    145.  The most common cause for the

development of ulcers is

1. infection from H. pylori.

2. excessive consumption of spicy foods.
3. failure to adapt to a high-stress lifestyle.
4. prolonged excessive consumption of hot beverages.

Matching
 

K     70                           01.  Prevents food from entering the

windpipe when swallowing

I      71                           02.  Organ that stores lymph cells

D     71                           03.  Controls the entry of chyme into

the duodenum

P      72                           04.  Controls the entry of chyme into

the colon

M    74                           05.  Enzyme that digests starch

E     74                           06.  Substance that helps make or

break a chemical bond

S      75                           07.  A component of gastric juice

L     76                           08.  Organ that releases bile into

intestines

A     76                           09.  Organ that synthesizes bile

B     78                           10.  Fingerlike projection of small

intestinal lining

C     78                           11.  Type of cell that secretes mucus

R     78                           12.  Absorption mechanism that

requires energy

J      78                           13.  Absorption mechanism that does

not require energy

H     80                           14.  Connects an artery to a vein

O     81                           15.  Vessel that carries blood from

liver to heart

N     81                           16.  Vessel that carries blood from GI

tract to liver

T     82                           17.  Carries fat-soluble vitamins

G     84                           18.  Hormone that signals release of

pancreatic bicarbonate
 F      84                           19.  Hormone that triggers release of
gastric acid

Q     85                           20.  Hormone that signals release of

bile

1. Liver
2. Villus
3. Goblet
4. Pylorus
5. Enzyme
6. Gastrin
7. Secretin
8. Capillary
9. Appendix
10. Diffusion
11. Epiglottis
12. Gallbladder
13. Carbohydrase
14. Hepatic portal vein

O             Hepatic vein

1. Ileocecal valve

Q             Cholecystokinin

1. Active transport
2. Hydrochloric acid
3. Lymphatic system

Essay

Page(s)

 
 70                                           01.  What factors are
involved in expressing taste sensations?

70-72                                     02.  Name and describe the

functions of the four major sphincter muscles that divide the GI tract into its
principal regions.

70-77                                     03.  Describe the major events

of digestion that occur in the mouth, stomach, and small intestine.

72-74                                     04.  Explain the differences

between peristalsis and segmentation.

5. What are the effects on colonic function from insufficient fluid intake,
insufficient fiber intake, or intestinal infection?

75                                           06.  What is the function

of hydrochloric acid and why is it necessary in the process of digestion?

75;76                                     07.  Discuss the defenses of

the GI tract against bacteria that cause infection.

78-79                                     08.  Describe anatomical

features of the small intestine that facilitate absorption.

80                                           09.  Discuss the validity of

the art of “food combining.”

80-83                                     10.  Describe the parts of the

vascular system that are involved in digestion and absorption of water-soluble
and fat-soluble nutrients.
 

83                                           11.  Compare the

properties of prebiotics and probiotics. Give examples of each type.

83                                           12.  List several beneficial

roles of the intestinal flora.

83                                           13.  Discuss the role of

bacteria in the GI tract and factors that help regulate their proliferation.

84-85                                     14.  What factors govern the

opening and closing of the GI tract sphincters?

84-86                                     15.  What is the most likely

explanation for the observation that a person may experience “upset digestion”
upon changing the diet?

84-85                                     16.  Name and describe the

functions of three major hormones involved in digestion/absorption.

84-85                                     17.  Discuss the response of

the pancreas to enzyme secretion upon exposure to diets differing in the
amounts of protein, fat, and carbohydrate.

84-85                                     18.  Provide 2 examples of a

feedback mechanism in digestion/absorption.

85                                           19.  Why does the

pancreas not “digest itself”?

 
86                                           20.  Describe physical and
emotional factors that affect the health of the digestive system.

88-89                                     21.  What are common factors

that initiate choking? What are the preferred methods to assist a person who is
choking? What foods are commonly associated with choking?

89-90                                     22.  Describe the similarities

and differences between vomiting and diarrhea.

89-90                                     23.  What are the effects of

chronic or severe vomiting?

89-94                                     24.  Describe four common

digestive problems and their recommended treatments or therapies.

90                                           25.  What are the

characteristics and treatments of irritable bowel syndrome?

91                                           26.  Discuss common

treatments for constipation. Why do people react differently to the same
treatment?

92-93                                     27.  In the treatment of

heartburn or “acid indigestion,” what therapies are recommended and which are
not?

93                                           28.  Describe the three

major causes of peptic ulcers and the recommended therapies.

 
Lesson 3: Carbohydrates: Simple and Complex

Ans Objective    

       

Athletes or active individuals who require large amounts of

should consume a diet high in

a.       protein.

b.       fat.
c 1/V1 1.
c.        carbohydrate.

d.       water.

Tennis players require immediate bursts of energy which co

from

a.       amino acids.

b.       fatty acids.

c 1/V1 2.
c.        glycogen.

d.       glycerol.

b 8/V2 3. The hormone that is secreted when blood glucose is high is

a.       glucagon.

b.       insulin.

c.        thyroxin.

d.       epinephrine.
  

Which of the following statements is the most accurate rega

studies documenting hyperactivity and sugar intake in child

a.       There is very little evidence to support the statem

that sugar causes hyperactivity.

b.       There is considerable evidence that sugar and

a 9/V3 4. hyperactivity are positively linked.

c.        There is substantial scientific proof that sugar ca

hyperactivity.

d.       None of the above.

Parents should limit a child’s intake of sugar because

a.       it causes hyperactivity.

b.       it takes the place of healthier foods.

d 9/V3 5.
c.        it may adversely affect the child’s growth.

d.       b and c.

 
Objective Q#
 

High carbohydrate diets have been shown to increase an athlete’s

1/V1 6.
 

8/V2 7. Hypoglycemia refers to a low level of

  

Answer
 
 

endurance. (stamina, energy, aerobic capacity)

6.
 

blood glucose (blood sugar).

7.
 

Chapter 4 – The Carbohydrates: Sugars, Starches and Fibers

An. 
Page(s)/difficulty                                                      
                                        K = knowledge-level, A =
application level

Multiple Choice

Questions for Section 4.0 Introduction

a      97(A)                      01.  In which of the following are ample

amounts of carbohydrates almost always found?

1. Plant foods
2. Health foods
3. Animal products
4. Protein-rich foods

a      97(K)                      02.  All of the following are sources of

dietary carbohydrates except

1. fish.
2. milk.
3. fruits.
4. legumes.

Questions for Section 4.1 The Chemist’s View of Carbohydrates

d      97(K)                      03.  What type of nutrient is starch?

1. Fiber
2. Gluten
3. Simple carbohydrate
4. Complex carbohydrate