Question 1

Which of the following does not secrete digestive juices?

Accepted Answer

A)  stomach 
B)  pancreas 
C)  salivary glands 
D)  liver (via the gall bladder) 
E)  large intestine 
A)  stomach 
B)  pancreas 
C)  salivary glands 
D)  liver (via the gall bladder) 
E)  large intestine

Question 2

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 3

Low-density lipoproteins, or LDL, are often referred to as "good" cholesterol.

Accepted Answer

A) True 
 B)False

Question 4

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 5

During swallowing of food, which of the following prevents food from entering the lungs?

Accepted Answer

A)  lower esophageal sphincter 
B)  pharynx 
C)  ileocecal valve 
D)  epiglottis 
E)  appendix 
A)  lower esophageal sphincter 
B)  pharynx 
C)  ileocecal valve 
D)  epiglottis 
E)  appendix

Question 6

Match between columns
                        Premises: esophagus
mouth
pancreas
anal sphincter
ileum
small intestine
rectum
lower esophageal sphincter
pharynx
epiglottis
large intestine
pyloric sphincter
appendix
jejunum
stomach
ileocecal valve
gallbladder
duodenum

Accepted Answer

The Answer of the sphincter muscle separating the stomach from is...

Question 7

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 8

The main function of bile is to:

Accepted Answer

A)  stimulate vitamin-producing bacteria. 
B)  stimulate the activity of protein digestive enzymes. 
C)  neutralize the intestinal contents. 
D)  decrease the acidity of the contents of the stomach. 
E)  emulsify fats. 
A)  stimulate vitamin-producing bacteria. 
B)  stimulate the activity of protein digestive enzymes. 
C)  neutralize the intestinal contents. 
D)  decrease the acidity of the contents of the stomach. 
E)  emulsify fats.

Question 9

Which of the following nutrients is/are absorbed into the lymphatic system?

Accepted Answer

A)  fat-soluble vitamins 
B)  water 
C)  amino acids 
D)  glucose 
E)  minerals 
A)  fat-soluble vitamins 
B)  water 
C)  amino acids 
D)  glucose 
E)  minerals

Question 10

Fiber functions to:

Accepted Answer

A)  aid in the absorption of vitamins. 
B)  produce bacteria in the small intestine. 
C)  carry fat out of the body . 
D)  stimulate the absorption of nutrients. 
E)  increase water absorption by the digestive tract. 
A)  aid in the absorption of vitamins. 
B)  produce bacteria in the small intestine. 
C)  carry fat out of the body . 
D)  stimulate the absorption of nutrients. 
E)  increase water absorption by the digestive tract.

Question 11

The primary site of nutrient absorption is the:

Accepted Answer

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

Question 12

Describe the difference between low-density lipoproteins (LDL) and high-density lipoproteins (HDL). What is the relationship between blood levels of these lipoproteins and risk of heart disease?

Accepted Answer

LDL are cholesterol-rich lipoproteins (t

Question 13

Which of the following will cause a foodborne intoxication?

Accepted Answer

A)  Listeria 
B)  Clostridium perfringens 
C)  Campylobacter 
D)  Staphylococcus aureus 
E)  Norovirus 
A)  Listeria 
B)  Clostridium perfringens 
C)  Campylobacter 
D)  Staphylococcus aureus 
E)  Norovirus

Question 14

The liver:

Accepted Answer

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

Question 15

To prevent bacterial growth when holding cooked foods, they should be kept at what temperature until served?

Accepted Answer

A)  40 or under 
B)  140 or over 
C)  165 
D)  above 200 
A)  40 or under 
B)  140 or over 
C)  165 
D)  above 200

Question 16

Chylomicrons are composed of:

Accepted Answer

A)  phospholipid, cholesterol, and lymph. 
B)  proteins, triglyceride, and water-soluble vitamins. 
C)  triglyceride, phospholipid, and proteins. 
D)  water-soluble vitamins, phospholipid, and cholesterol. 
E)  fat-soluble vitamins, water-soluble vitamins, and proteins. 
A)  phospholipid, cholesterol, and lymph. 
B)  proteins, triglyceride, and water-soluble vitamins. 
C)  triglyceride, phospholipid, and proteins. 
D)  water-soluble vitamins, phospholipid, and cholesterol. 
E)  fat-soluble vitamins, water-soluble vitamins, and proteins.

Question 17

Which nutrients must be broken down in order to be absorbed?

Accepted Answer

A)  vitamins, minerals, and water 
B)  carbohydrate, vitamins, and minerals 
C)  fat, protein, and minerals 
D)  carbohydrate, protein, and fat 
E)  carbohydrate, fat, water 
A)  vitamins, minerals, and water 
B)  carbohydrate, vitamins, and minerals 
C)  fat, protein, and minerals 
D)  carbohydrate, protein, and fat 
E)  carbohydrate, fat, water

Question 18

Which organ does not contribute juices during digestion?

Accepted Answer

A)  salivary glands 
B)  small intestine 
C)  pancreas 
D)  esophagus 
E)  stomach 
A)  salivary glands 
B)  small intestine 
C)  pancreas 
D)  esophagus 
E)  stomach

Question 19

The gallbladder:

Accepted Answer

A)  reabsorbs water and salts. 
B)  churns food to chyme. 
C)  performs enzymatic digestion. 
D)  stores bile. 
E)  contains bacteria that produce Vitamin K. 
A)  reabsorbs water and salts. 
B)  churns food to chyme. 
C)  performs enzymatic digestion. 
D)  stores bile. 
E)  contains bacteria that produce Vitamin K.

Question 20

Bile is produced by the liver and delivered by the gallbladder to emulsify fats.

Accepted Answer

A) True 
 B)False

Exam 2: Digestion and Absorption

Which of the following does not secrete digestive juices?

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

Low-density lipoproteins, or LDL, are often referred to as "good" cholesterol.

The normal pH of the stomach is:

During swallowing of food, which of the following prevents food from entering the lungs?

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

The main function of bile is to:

Which of the following nutrients is/are absorbed into the lymphatic system?

Fiber functions to:

The primary site of nutrient absorption is the:

Describe the difference between low-density lipoproteins (LDL) and high-density lipoproteins (HDL). What is the relationship between blood levels of these lipoproteins and risk of heart disease?

Which of the following will cause a foodborne intoxication?

The liver:

To prevent bacterial growth when holding cooked foods, they should be kept at what temperature until served?

Chylomicrons are composed of:

Which nutrients must be broken down in order to be absorbed?

Which organ does not contribute juices during digestion?

The gallbladder:

Bile is produced by the liver and delivered by the gallbladder to emulsify fats.

Overview of Nutrition and Health

Carbohydrates

Lipids

Protein

Energy Balance and Body Composition

Weight Management

The Vitamins

Water and the Minerals

Nutrition Through the Life Span: Pregnancy and Lactation

Nutrition Through the Life Span: Infancy, 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 Cardiovascular Diseases

Nutrition and Renal Diseases

Nutrition, Cancer, and Hiv Infection

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