Question 1

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 2

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 3

Enzymes:

Accepted Answer

A)  facilitate chemical reactions. 
B)  draw water into the small intestine. 
C)  are present in all parts of the GI tract. 
D)  encourage bacterial growth. 
E)  are changed during digestion. 
A)  facilitate chemical reactions. 
B)  draw water into the small intestine. 
C)  are present in all parts of the GI tract. 
D)  encourage bacterial growth. 
E)  are changed during digestion.

Question 4

Villi are part of the structure of the :

Accepted Answer

A)  esophagus. 
B)  stomach. 
C)  colon. 
D)  large intestine. 
E)  small intestine. 
A)  esophagus. 
B)  stomach. 
C)  colon. 
D)  large intestine. 
E)  small intestine.

Question 5

Which of the following foods would take the most time to digest?

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 piece of cake with frosting 
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 piece of cake with frosting

Question 6

The idea of "food-combining diets," or avoiding certain combinations of food, is valid- the digestive system cannot handle more than one task at a time.

Accepted Answer

A) True 
 B)False

Question 7

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 8

Where does the digestion of proteins begin and end?

Accepted Answer

A)  begins in stomach; ends in pancreas 
B)  begins in pancreas; ends in small intestine 
C)  begins in stomach; ends in small intestine 
D)  begins in small intestine; ends in liver 
E)  begins in small intestine; ends in stomach 
A)  begins in stomach; ends in pancreas 
B)  begins in pancreas; ends in small intestine 
C)  begins in stomach; ends in small intestine 
D)  begins in small intestine; ends in liver 
E)  begins in small intestine; ends in stomach

Question 9

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 10

Immediately before passing into the large intestine, the food mass must pass through the:

Accepted Answer

A)  pyloric sphincter. 
B)  lower esophageal sphincter. 
C)  ileocecal valve. 
D)  bolus. 
E)  colon. 
A)  pyloric sphincter. 
B)  lower esophageal sphincter. 
C)  ileocecal valve. 
D)  bolus. 
E)  colon.

Question 11

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 12

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

Accepted Answer

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

Question 13

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 14

The movement of chyme from the stomach into the small intestine is regulated by the:

Accepted Answer

A)  pancreas. 
B)  lower esophageal sphincter. 
C)  ileocecal valve. 
D)  duodenum. 
E)  pyloric sphincter. 
A)  pancreas. 
B)  lower esophageal sphincter. 
C)  ileocecal valve. 
D)  duodenum. 
E)  pyloric sphincter.

Question 15

Chyme is:

Accepted Answer

A)  a semiliquid mass of partially digested food. 
B)  a portion of food swallowed at one time. 
C)  an enzyme in the stomach needed for the digestion of protein. 
D)  an esophageal secretion. 
E)  successive waves of involuntary muscular contractions passing along the wall of the GI tract. 
A)  a semiliquid mass of partially digested food. 
B)  a portion of food swallowed at one time. 
C)  an enzyme in the stomach needed for the digestion of protein. 
D)  an esophageal secretion. 
E)  successive waves of involuntary muscular contractions passing along the wall of the GI tract.

Question 16

The lymphatic system:

Accepted Answer

A)  contains fluid with the same composition as blood. 
B)  eventually drains into the blood circulatory system. 
C)  carries chylomicrons to the intestines. 
D)  is where metabolism of nutrients takes place. 
E)  conveys the products of digestion toward the brain. 
A)  contains fluid with the same composition as blood. 
B)  eventually drains into the blood circulatory system. 
C)  carries chylomicrons to the intestines. 
D)  is where metabolism of nutrients takes place. 
E)  conveys the products of digestion toward the brain.

Question 17

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

Accepted Answer

The rate of digestion of carbohydrate, f

Question 18

Which enzyme breaks down starch in the mouth?

Accepted Answer

A)  lingual protease 
B)  lipase 
C)  salivary amylase 
D)  gastric protease 
E)  secretin 
A)  lingual protease 
B)  lipase 
C)  salivary amylase 
D)  gastric protease 
E)  secretin

Question 19

Cold food should be stored at:

Accepted Answer

A)  40°F or colder. 
B)  55°F or colder. 
C)  80°F or colder. 
D)  140°F or colder. 
E)  40oF or warmer. 
A)  40°F or colder. 
B)  55°F or colder. 
C)  80°F or colder. 
D)  140°F or colder. 
E)  40oF or warmer.

Question 20

Fats present in the GI tract:

Accepted Answer

A)  slow down the process of digestion and absorption. 
B)  cause difficulty in digestion. 
C)  stimulate and hasten digestion and absorption. 
D)  are carriers of thiamin, riboflavin, and niacin. 
E)  cause GI inflammation. 
A)  slow down the process of digestion and absorption. 
B)  cause difficulty in digestion. 
C)  stimulate and hasten digestion and absorption. 
D)  are carriers of thiamin, riboflavin, and niacin. 
E)  cause GI inflammation.

Exam 2: Digestion and Absorption

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

Leftovers should be used within how many days?

Enzymes:

Villi are part of the structure of the :

Which of the following foods would take the most time to digest?

The idea of "food-combining diets," or avoiding certain combinations of food, is valid- the digestive system cannot handle more than one task at a time.

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

Where does the digestion of proteins begin and end?

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

Immediately before passing into the large intestine, the food mass must pass through the:

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

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

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

The movement of chyme from the stomach into the small intestine is regulated by the:

Chyme is:

The lymphatic system:

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

Which enzyme breaks down starch in the mouth?

Cold food should be stored at:

Fats present in the GI tract:

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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