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Shop What's New Sign inTest Bank For Nutrition for Health and Health Care, 7th Edition
Preview Extract
Chapter 02
1. Segmentation begins when a bolus enters the esophagus.
a. True
b. False
ANSWER:
False
POINTS:
1
REFERENCES:
2.1 Anatomy of the Digestive System
QUESTION TYPE:
True / False
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.1 – Describe the path that food takes during digestion and the
muscular actions of digestion.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 6:02 AM
DATE MODIFIED:
1/25/2016 6:32 AM
2. Bile is produced by the liver and delivered by the gallbladder to emulsify fats.
a. True
b. False
ANSWER:
True
POINTS:
1
REFERENCES:
2.2 The Process of Digestion
QUESTION TYPE:
True / False
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Understand
DATE CREATED:
1/12/2016 6:04 AM
DATE MODIFIED:
7/17/2020 9:17 AM
3. 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.
a. True
b. False
ANSWER:
False
POINTS:
1
REFERENCES:
2.3 The Absorptive System
QUESTION TYPE:
True / False
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.3 – Describe the anatomical details of the GI tract and the
features and activities of intestinal cells that facilitate nutrient absorption.
KEYWORDS:
Bloom’s: Apply
DATE CREATED:
1/12/2016 6:05 AM
DATE MODIFIED:
1/25/2016 6:32 AM
4. Low-density lipoproteins, or LDL, are often referred to as “good” cholesterol.
a. True
b. False
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Chapter 02
ANSWER:
False
POINTS:
1
REFERENCES:
2.4 Transport of Nutrients
QUESTION TYPE:
True / False
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.4 – Explain the process of nutrient delivery from the GI tract to
body cells by the vascular system and the three types of lipoproteins.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 6:06 AM
DATE MODIFIED:
1/25/2016 6:32 AM
5. Hands should be washed with soap and water often during food preparation in order to reduce the risk of foodborne
illness.
a. True
b. False
ANSWER:
True
POINTS:
1
REFERENCES:
2.6 Nutrition in Practice: Food Safety
QUESTION TYPE:
True / False
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.5 – Explain the causes and effects of foodborne illnesses in
humans and the methods of ensuring food safety.
KEYWORDS:
Bloom’s: Understand
DATE CREATED:
1/12/2016 6:08 AM
DATE MODIFIED:
1/25/2016 6:32 AM
6. Another name for the digestive tract is the:
a. urinary tract.
b. exocrine system.
c. gastrointestinal tract.
d. muscular system.
e. gastroesophageal system.
ANSWER:
c
POINTS:
1
REFERENCES:
2.1 Anatomy of the Digestive Tract
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.1 – Describe the path that food takes during digestion and the
muscular actions of digestion.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 6:09 AM
DATE MODIFIED:
10/13/2018 8:22 PM
7. Identify the correct order of the digestive tract from beginning to end.
a. stomach, mouth, large intestine
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Page 2
Chapter 02
b. pharynx, rectum, stomach
c. lower esophageal sphincter, esophagus, rectum
d. mouth, stomach, anus
e. pharynx, large intestine, pyloric sphincter
ANSWER:
d
POINTS:
1
REFERENCES:
2.1 Anatomy of the Digestive Tract
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.1 – Describe the path that food takes during digestion and the
muscular actions of digestion.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 6:29 AM
DATE MODIFIED:
1/25/2016 6:32 AM
8. A bolus is a(n):
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.
ANSWER:
b
POINTS:
1
REFERENCES:
2.1 Anatomy of the Digestive Tract
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.1 – Describe the path that food takes during digestion and the
muscular actions of digestion.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 6:30 AM
DATE MODIFIED:
10/13/2018 8:22 PM
9. Which of the following is formed in the mouth?
a. bile
b. stomach acid
c. chyme
d. villus
e. bolus
ANSWER:
e
POINTS:
1
REFERENCES:
2.1 Anatomy of the Digestive Tract
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.1 – Describe the path that food takes during digestion and the
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Page 3
Chapter 02
KEYWORDS:
DATE CREATED:
DATE MODIFIED:
muscular actions of digestion.
Bloom’s: Remember
1/12/2016 6:32 AM
1/25/2016 6:32 AM
10. During swallowing of food, which of the following prevents food from entering the lungs?
a. lower esophageal sphincter
b. pharynx
c. ileocecal valve
d. epiglottis
e. appendix
ANSWER:
d
POINTS:
1
REFERENCES:
2.1 Anatomy of the Digestive Tract
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.1 – Describe the path that food takes during digestion and the
muscular actions of digestion.
KEYWORDS:
Bloom’s: Understand
DATE CREATED:
1/12/2016 6:34 AM
DATE MODIFIED:
1/25/2016 6:32 AM
11. The stomach empties into the:
a. ileum.
b. cecum.
c. jejunum.
d. duodenum.
e. colon.
ANSWER:
d
POINTS:
1
REFERENCES:
2.1 Anatomy of the Digestive Tract
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.1 – Describe the path that food takes during digestion and the
muscular actions of digestion.
KEYWORDS:
Bloom’s: Understand
DATE CREATED:
1/12/2016 6:36 AM
DATE MODIFIED:
10/13/2018 8:22 PM
12. Chyme is:
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.
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Chapter 02
e. successive waves of involuntary muscular contractions passing along the wall of the GI tract.
ANSWER:
a
POINTS:
1
REFERENCES:
2.1 Anatomy of the Digestive Tract
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.1 – Describe the path that food takes during digestion and the
muscular actions of digestion.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 6:37 AM
DATE MODIFIED:
10/13/2018 8:22 PM
13. Which two organs secrete digestive juices into the small intestine?
a. gallbladder and pancreas
b. pancreas and liver
c. gallbladder and liver
d. duodenum and pancreas
e. liver and stomach
ANSWER:
a
POINTS:
1
REFERENCES:
2.1 Anatomy of the Digestive Tract
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.1 – Describe the path that food takes during digestion and the
muscular actions of digestion.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 6:39 AM
DATE MODIFIED:
1/25/2016 6:32 AM
14. The movement of chyme from the stomach into the small intestine is regulated by the:
a. pancreas.
b. lower esophageal sphincter.
c. ileocecal valve.
d. duodenum.
e. pyloric sphincter.
ANSWER:
e
POINTS:
1
REFERENCES:
2.1 Anatomy of the Digestive Tract
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.1 – Describe the path that food takes during digestion and the
muscular actions of digestion.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 6:41 AM
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Page 5
Chapter 02
DATE MODIFIED:
10/13/2018 8:23 PM
15. Immediately before passing into the large intestine, the food mass must pass through the:
a. pyloric sphincter.
b. lower esophageal sphincter.
c. ileocecal valve.
d. bolus.
e. colon.
ANSWER:
c
POINTS:
1
REFERENCES:
2.1 Anatomy of the Digestive Tract
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.1 – Describe the path that food takes during digestion and the
muscular actions of digestion.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 6:43 AM
DATE MODIFIED:
10/13/2018 8:23 PM
16. Peristalsis is a term that refers to the:
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.
ANSWER:
e
POINTS:
1
REFERENCES:
2.1 Anatomy of the Digestive Tract
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.1 – Describe the path that food takes during digestion and the
muscular actions of digestion.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 6:44 AM
DATE MODIFIED:
10/13/2018 8:23 PM
17. Enzymes:
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.
ANSWER:
a
POINTS:
1
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Chapter 02
REFERENCES:
2.2 The Process of Digestion
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 6:46 AM
DATE MODIFIED:
10/13/2018 8:23 PM
18. Involuntary muscle contractions move food through the intestinal tract. The movement that forces the contents back a
few inches before pushing it forward again is called:
a. segmentation.
b. rotation.
c. peristalsis.
d. liquefaction.
e. kneading.
ANSWER:
a
POINTS:
1
REFERENCES:
2.1 Anatomy of the Digestive Tract
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.1 – Describe the path that food takes during digestion and the
muscular actions of digestion.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 6:45 AM
DATE MODIFIED:
10/13/2018 8:23 PM
19. Which enzyme breaks down starch in the mouth?
a. lingual protease
b. lipase
c. salivary amylase
d. gastric protease
e. secretin
ANSWER:
c
POINTS:
1
REFERENCES:
2.2 The Process of Digestion
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 6:48 AM
DATE MODIFIED:
1/25/2016 6:32 AM
20. Saliva contains an enzyme that digests:
a. proteins.
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Page 7
Chapter 02
b. minerals.
c. starches.
d. vitamins.
e. fiber.
ANSWER:
c
POINTS:
1
REFERENCES:
2.2 The Process of Digestion
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 6:50 AM
DATE MODIFIED:
10/13/2018 8:24 PM
21. What is gastric juice composed of?
a. water, enzymes, and hydrochloric acid
b. enzymes, water, and pancreatic acid
c. chylomicrons, water, and bile
d. hydrochloric acid, bile, and enzymes
e. hydrochloric acid, insulin, and bile
ANSWER:
a
POINTS:
1
REFERENCES:
2.2 The Process of Digestion
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 6:51 AM
DATE MODIFIED:
1/25/2016 6:32 AM
22. The normal pH of the stomach is:
a. very acidic.
b. slightly acidic.
c. neutral.
d. slightly alkaline.
e. strongly alkaline.
ANSWER:
a
POINTS:
1
REFERENCES:
2.2 The Process of Digestion
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 6:53 AM
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Chapter 02
DATE MODIFIED:
10/13/2018 8:24 PM
23. Which organ does not contribute juices during digestion?
a. salivary glands
b. small intestine
c. pancreas
d. esophagus
e. stomach
ANSWER:
d
POINTS:
1
REFERENCES:
2.2 The Process of Digestion
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 6:54 AM
DATE MODIFIED:
1/25/2016 6:32 AM
24. Mucus in the stomach serves to:
a. neutralize stomach acid.
b. activate pepsinogen to pepsin.
c. coat and protect stomach cells from gastric juices.
d. emulsify fats.
e. collect bacteria.
ANSWER:
c
POINTS:
1
REFERENCES:
2.2 The Process of Digestion
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 6:55 AM
DATE MODIFIED:
10/13/2018 8:24 PM
25. The major digestive work in the stomach is the initial breakdown of:
a. starch.
b. proteins.
c. fat.
d. vitamins.
e. mucus.
ANSWER:
b
POINTS:
1
REFERENCES:
2.2 The Process of Digestion
QUESTION TYPE:
Multiple Choice
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Chapter 02
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 6:57 AM
DATE MODIFIED:
10/13/2018 8:24 PM
26. In addition to hydrochloric acid, the stomach cells also secrete:
a. mucus.
b. bile.
c. amylase.
d. lipoproteins.
e. cholesterol.
ANSWER:
a
POINTS:
1
REFERENCES:
2.2 The Process of Digestion
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 6:58 AM
DATE MODIFIED:
10/13/2018 8:25 PM
27. Which nutrients are digested in the small intestine?
a. carbohydrate, fat, and protein
b. fat, water, and fiber
c. protein, vitamins, and fiber
d. water, fiber, and minerals
e. carbohydrate, fat, and water
ANSWER:
a
POINTS:
1
REFERENCES:
2.2 The Process of Digestion
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Understand
DATE CREATED:
1/12/2016 6:59 AM
DATE MODIFIED:
1/25/2016 6:32 AM
28. Where does the digestion of proteins begin and end?
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
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Chapter 02
ANSWER:
c
POINTS:
1
REFERENCES:
2.2 The Process of Digestion
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 7:01 AM
DATE MODIFIED:
1/25/2016 6:32 AM
29. The major digestive enzyme secreted by the stomach is:
a. amylase.
b. lipase.
c. bile.
d. disaccharidase.
e. pepsin
ANSWER:
e
POINTS:
1
REFERENCES:
2.2 The Process of Digestion
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 7:02 AM
DATE MODIFIED:
10/13/2018 8:25 PM
30. A patient has lost the ability to digest the majority of carbohydrates, proteins, and fats due to a loss of enzymes. Which
organ is most likely failing her?
a. pancreas
b. gallbladder
c. stomach
d. liver
e. intestine
ANSWER:
a
POINTS:
1
REFERENCES:
2.2 The Process of Digestion
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Analyze
DATE CREATED:
1/12/2016 7:08 AM
DATE MODIFIED:
1/25/2016 6:32 AM
31. After the pancreatic juices have mixed with chyme in the intestine, the resulting mixture is:
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Page 11
Chapter 02
a. very acidic.
b. slightly acidic.
c. strongly alkaline.
d. slightly alkaline.
e. none of the these.
ANSWER:
d
POINTS:
1
REFERENCES:
2.2 The Process of Digestion
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 7:11 AM
DATE MODIFIED:
10/13/2018 8:26 PM
32. The liver:
a. reabsorbs water and salts.
b. makes bile.
c. churns food to chyme.
d. performs enzymatic digestion.
e. stores bile.
ANSWER:
b
POINTS:
1
REFERENCES:
2.2 The Process of Digestion
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 7:12 AM
DATE MODIFIED:
10/13/2018 8:26 PM
33. The main function of bile is to:
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.
ANSWER:
e
POINTS:
1
REFERENCES:
2.2 The Process of Digestion
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Remember
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Chapter 02
DATE CREATED:
DATE MODIFIED:
1/12/2016 7:14 AM
10/13/2018 8:27 PM
34. Gallbladder disease can compromise the digestion of:
a. fat.
b. protein.
c. carbohydrate.
d. fiber.
e. minerals.
ANSWER:
a
POINTS:
1
REFERENCES:
2.2 The Process of Digestion
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Apply
DATE CREATED:
1/12/2016 7:15 AM
DATE MODIFIED:
10/13/2018 8:27 PM
35. The gallbladder:
a. reabsorbs water and salts.
b. churns food to chyme.
c. performs enzymatic digestion.
d. stores bile.
e. contains bacteria that produce Vitamin K.
ANSWER:
d
POINTS:
1
REFERENCES:
2.2 The Process of Digestion
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 7:18 AM
DATE MODIFIED:
10/13/2018 8:27 PM
36. The emulsification of fat requires:
a. biotin.
b. enzymes.
c. prostaglandins.
d. intestinal flora.
e. bile.
ANSWER:
e
POINTS:
1
REFERENCES:
2.2 The Process of Digestion
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Chapter 02
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 7:27 AM
DATE MODIFIED:
10/13/2018 8:27 PM
37. Which of the following contains no digestive enzymes?
a. saliva
b. gastric juice
c. intestinal juice
d. bile
e. pancreatic juice
ANSWER:
d
POINTS:
1
REFERENCES:
2.2 The Process of Digestion
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 7:28 AM
DATE MODIFIED:
1/25/2016 6:32 AM
38. Which of the following does not secrete digestive juices?
a. stomach
b. pancreas
c. salivary glands
d. liver (via the gall bladder)
e. large intestine
ANSWER:
e
POINTS:
1
REFERENCES:
2.2 The Process of Digestion
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 7:30 AM
DATE MODIFIED:
1/25/2016 6:32 AM
39. Which of the following nutrients takes longest to digest?
a. fat
b. sugar
c. vitamin C
d. fruit sugar
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Chapter 02
e. glucose
ANSWER:
a
POINTS:
1
REFERENCES:
2.2 The Process of Digestion
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 7:31 AM
DATE MODIFIED:
1/25/2016 6:32 AM
40. Fats present in the GI tract:
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.
ANSWER:
a
POINTS:
1
REFERENCES:
2.2 The Process of Digestion
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Understand
DATE CREATED:
1/12/2016 7:32 AM
DATE MODIFIED:
10/13/2018 8:27 PM
41. Which of the following foods would take the most time to digest?
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
ANSWER:
b
POINTS:
1
REFERENCES:
2.2 The Process of Digestion
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Apply
DATE CREATED:
1/12/2016 7:34 AM
DATE MODIFIED:
1/25/2016 6:32 AM
42. Which of these foods would be digested most quickly?
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Page 15
Chapter 02
a. sugar cookies
b. peanut butter sandwich and milk
c. stew and cornbread
d. hamburger, French fries, and milkshake
e. steak and baked potato
ANSWER:
a
POINTS:
1
REFERENCES:
2.2 The Process of Digestion
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Apply
DATE CREATED:
1/12/2016 7:36 AM
DATE MODIFIED:
1/25/2016 6:32 AM
43. Which of the following foods would be digested most rapidly?
a. a scoop of lemon sherbet
b. an apple
c. a baked potato with sour cream
d. a piece of cheese on a cracker
e. a hamburger
ANSWER:
a
POINTS:
1
REFERENCES:
2.2 The Process of Digestion
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Apply
DATE CREATED:
1/12/2016 7:38 AM
DATE MODIFIED:
1/25/2016 6:32 AM
44. Which nutrients must be broken down in order to be absorbed?
a. vitamins, minerals, and water
b. carbohydrate, vitamins, and minerals
c. fat, protein, and minerals
d. carbohydrate, protein, and fat
e. carbohydrate, fat, water
ANSWER:
d
POINTS:
1
REFERENCES:
2.2 The Process of Digestion
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Understand
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Page 16
Chapter 02
DATE CREATED:
DATE MODIFIED:
1/12/2016 7:39 AM
1/25/2016 6:32 AM
45. Bacteria in the GI tract perform all of the following functions EXCEPT:
a. producing biotin.
b. protecting people from infection.
c. producing vitamin K.
d. breaking down fiber.
e. producing bile.
ANSWER:
e
POINTS:
1
REFERENCES:
2.5 The Health and Regulation of the GI Tract
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 7:41 AM
DATE MODIFIED:
10/13/2018 8:28 PM
46. Fiber functions to:
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.
ANSWER:
c
POINTS:
1
REFERENCES:
2.2 The Process of Digestion
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 7:43 AM
DATE MODIFIED:
7/17/2020 9:24 AM
47. A benefit of fiber is that it:
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.
ANSWER:
b
POINTS:
1
REFERENCES:
2.2 The Process of Digestion
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Chapter 02
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 7:45 AM
DATE MODIFIED:
10/13/2018 8:29 PM
48. Once the digestive process is complete, the colon retrieves materials that the body must recycle. These materials are:
a. water and dissolved salts.
b. iron and water.
c. protein and sodium.
d. water and fiber.
e. fat and fiber.
ANSWER:
a
POINTS:
1
REFERENCES:
2.2 The Process of Digestion
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 7:46 AM
DATE MODIFIED:
10/13/2018 8:29 PM
49. One of the functions of the colon is to absorb:
a. salts.
b. vitamins.
c. sugars.
d. fiber.
e. fats.
ANSWER:
a
POINTS:
1
REFERENCES:
2.2 The Process of Digestion
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 7:48 AM
DATE MODIFIED:
10/13/2018 8:29 PM
50. The primary site of nutrient absorption is the:
a. stomach.
b. pancreas.
c. small intestine.
d. large intestine.
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Page 18
Chapter 02
e. mouth.
ANSWER:
c
POINTS:
1
REFERENCES:
2.3 The Absorptive System
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.3 – Describe the anatomical details of the GI tract and the
features and activities of intestinal cells that facilitate nutrient absorption.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/12/2016 7:49 AM
DATE MODIFIED:
10/13/2018 8:29 PM
51. Villi are part of the structure of the:
a. esophagus.
b. stomach.
c. colon.
d. large intestine.
e. small intestine.
ANSWER:
e
POINTS:
1
REFERENCES:
2.3 The Absorptive System
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.3 – Describe the anatomical details of the GI tract and the
features and activities of intestinal cells that facilitate nutrient absorption.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/13/2016 2:37 AM
DATE MODIFIED:
10/13/2018 8:30 PM
52. The microscopic hairs that cover the surface of each cell lining the small intestine are called:
a. intestinal folds.
b. villi.
c. microvilli.
d. lymphatics.
e. chylomicrons.
ANSWER:
c
POINTS:
1
REFERENCES:
2.3 The Absorptive System
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.3 – Describe the anatomical details of the GI tract and the
features and activities of intestinal cells that facilitate nutrient absorption.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/13/2016 2:40 AM
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Chapter 02
DATE MODIFIED:
10/13/2018 8:30 PM
53. Which of the following nutrients is/are absorbed into the lymphatic system?
a. fat-soluble vitamins
b. water
c. amino acids
d. glucose
e. minerals
ANSWER:
a
POINTS:
1
REFERENCES:
2.3 The Absorptive System
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.3 – Describe the anatomical details of the GI tract and the
features and activities of intestinal cells that facilitate nutrient absorption.
KEYWORDS:
Bloom’s: Understand
DATE CREATED:
1/13/2016 3:08 AM
DATE MODIFIED:
1/25/2016 6:32 AM
54. After absorption, the water-soluble nutrients are released directly into the:
a. bloodstream.
b. kidneys.
c. liver.
d. lymph.
e. villi.
ANSWER:
a
POINTS:
1
REFERENCES:
2.4 Transport of Nutrients
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.3 – Describe the anatomical details of the GI tract and the
features and activities of intestinal cells that facilitate nutrient absorption.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/13/2016 3:10 AM
DATE MODIFIED:
10/13/2018 8:30 PM
55. After absorption, the larger fats and fat-soluble vitamins are first released into which transport system?
a. excretory
b. mesentery
c. vascular
d. lymphatic
e. cardiovascular
ANSWER:
d
POINTS:
1
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Chapter 02
REFERENCES:
2.3 The Absorptive System
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.3 – Describe the anatomical details of the GI tract and the
features and activities of intestinal cells that facilitate nutrient absorption.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/13/2016 3:13 AM
DATE MODIFIED:
1/25/2016 6:32 AM
56. After digestion, lipids are packaged for transport as lipoproteins known as:
a. HDL.
b. VLDL.
c. LDL.
d. chylomicrons.
e. triglycerides.
ANSWER:
d
POINTS:
1
REFERENCES:
2.3 The Absorptive System
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.3 – Describe the anatomical details of the GI tract and the
features and activities of intestinal cells that facilitate nutrient absorption.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/13/2016 3:16 AM
DATE MODIFIED:
10/13/2018 8:30 PM
57. Chylomicrons are composed of:
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.
ANSWER:
c
POINTS:
1
REFERENCES:
2.3 The Absorptive System
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.3 – Describe the anatomical details of the GI tract and the
features and activities of intestinal cells that facilitate nutrient absorption.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/13/2016 3:18 AM
DATE MODIFIED:
10/13/2018 8:31 PM
58. The lymphatic system:
a. contains fluid with the same composition as blood.
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Page 21
Chapter 02
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.
ANSWER:
b
POINTS:
1
REFERENCES:
2.4 Transport of Nutrients
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.4 – Explain the process of nutrient delivery from the GI tract to
body cells by the vascular system and the three types of lipoproteins.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/13/2016 3:20 AM
DATE MODIFIED:
10/13/2018 8:31 PM
59. When nutrients enter the blood vessels from the small intestine, they are first transported to the:
a. kidney.
b. liver.
c. cells throughout the body.
d. thoracic duct.
e. gallbladder.
ANSWER:
b
POINTS:
1
REFERENCES:
2.4 Transport of Nutrients
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.4 – Explain the process of nutrient delivery from the GI tract to
body cells by the vascular system and the three types of lipoproteins.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/13/2016 3:22 AM
DATE MODIFIED:
10/13/2018 8:31 PM
60. Which of the following is the body’s major metabolic organ that works like a chemistry lab making substances that the
body needs to survive?
a. pancreas
b. small intestine
c. gallbladder
d. heart
e. liver
ANSWER:
e
POINTS:
1
REFERENCES:
2.4 Transport of Nutrients
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
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Chapter 02
LEARNING OBJECTIVES: NHHE.DEBR.17.2.4 – Explain the process of nutrient delivery from the GI tract to
body cells by the vascular system and the three types of lipoproteins.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/13/2016 3:25 AM
DATE MODIFIED:
8/12/2018 3:13 PM
61. Elevated LDL concentrations are associated with a high risk of heart disease because they:
a. transport cholesterol and triglycerides from the liver to the tissues.
b. carry excessive amounts of fat that is deposited around the heart.
c. encourage high levels of iron in the blood.
d. take excess cholesterol back to the liver, which increases the production of cholesterol.
e. are a different, less complex, type of cholesterol.
ANSWER:
a
POINTS:
1
REFERENCES:
2.4 Transport of Nutrients
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.4 – Explain the process of nutrient delivery from the GI tract to
body cells by the vascular system and the three types of lipoproteins.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/13/2016 3:27 AM
DATE MODIFIED:
10/13/2018 8:31 PM
62. Elevated HDL concentrations are associated with a low risk of heart disease because they:
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.
ANSWER:
d
POINTS:
1
REFERENCES:
2.4 Transport of Nutrients
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.4 – Explain the process of nutrient delivery from the GI tract to
body cells by the vascular system and the three types of lipoproteins.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/13/2016 3:29 AM
DATE MODIFIED:
10/13/2018 8:32 PM
63. Chylomicrons contain the greatest proportion of:
a. protein.
b. cholesterol.
c. phospholipid.
d. water.
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Chapter 02
e. triglyceride.
ANSWER:
e
POINTS:
1
REFERENCES:
2.4 Transport of Nutrients
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.4 – Explain the process of nutrient delivery from the GI tract to
body cells by the vascular system and the three types of lipoproteins.
KEYWORDS:
Bloom’s: Understand
DATE CREATED:
1/13/2016 3:31 AM
DATE MODIFIED:
10/13/2018 8:32 PM
64. Health and performance of the digestive system can be positively affected by:
a. adequate sleep.
b. enzyme supplements.
c. colon cleansing treatments.
d. a high-fat diet.
e. foodborne illness.
ANSWER:
a
POINTS:
1
REFERENCES:
2.4 Transport of Nutrients
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.4 – Explain the process of nutrient delivery from the GI tract to
body cells by the vascular system and the three types of lipoproteins.
KEYWORDS:
Bloom’s: Understand
DATE CREATED:
1/13/2016 3:33 AM
DATE MODIFIED:
10/13/2018 8:32 PM
65. Which of the following will cause a foodborne intoxication?
a. Listeria
b. Clostridium perfringens
c. Campylobacter
d. Staphylococcus aureus
e. Norovirus
ANSWER:
d
POINTS:
1
REFERENCES:
2.5 Nutrition in Practice : Food Safety
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.5 – Explain the causes and effects of foodborne illnesses in
humans and the methods of ensuring food safety.
KEYWORDS:
Bloom’s: Apply
DATE CREATED:
1/13/2016 3:36 AM
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Chapter 02
DATE MODIFIED:
8/12/2018 3:17 PM
66. To prevent bacterial growth when holding cooked foods, they should be kept at what temperature until served?
a. 40 or under
b. 140 or over
c. 165
d. above 200
ANSWER:
b
POINTS:
1
REFERENCES:
2.5 Nutrition in Practice : Food Safety
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.5 – Explain the causes and effects of foodborne illnesses in
humans and the methods of ensuring food safety.
KEYWORDS:
Bloom’s: Apply
DATE CREATED:
1/13/2016 3:38 AM
DATE MODIFIED:
1/25/2016 6:32 AM
67. What is a good recommendation to prevent foodborne illnesses?
a. Fresh produce should be washed before it is eaten.
b. Only new sponges and towels should be used in the kitchen.
c. Leftovers can safely be covered and left at room temperature until the next meal.
d. Meats should be marinated at room temperature.
e. All meat should be washed before cooking.
ANSWER:
a
POINTS:
1
REFERENCES:
2.5 Nutrition in Practice: Food Safety
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.5 – Explain the causes and effects of foodborne illnesses in
humans and the methods of ensuring food safety.
KEYWORDS:
Bloom’s: Apply
DATE CREATED:
1/13/2016 3:40 AM
DATE MODIFIED:
1/25/2016 6:32 AM
68. Cold food should be stored at:
a. 40°F or colder.
b. 55°F or colder.
c. 80°F or colder.
d. 140°F or colder.
e. 40oF or warmer.
ANSWER:
POINTS:
REFERENCES:
a
1
2.5 Nutrition in Practice: Food Safety
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Chapter 02
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.5 – Explain the causes and effects of foodborne illnesses in
humans and the methods of ensuring food safety.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/13/2016 3:43 AM
DATE MODIFIED:
10/13/2018 8:33 PM
69. Leftovers should be used within how many days?
a. 5-7
b. 3-4
c. 2-3
d. 1-2
e. 10-12
ANSWER:
b
POINTS:
1
REFERENCES:
2.5 Nutrition in Practice: Food Safety
QUESTION TYPE:
Multiple Choice
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.5 – Explain the causes and effects of foodborne illnesses in
humans and the methods of ensuring food safety.
KEYWORDS:
Bloom’s: Apply
DATE CREATED:
1/13/2016 3:45 AM
DATE MODIFIED:
1/25/2016 6:32 AM
Match each nutrition term with the appropriate definition.
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. saclike portion of the digestive tract that grinds and churns food.
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.
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Chapter 02
r. the terminal sphincter muscle of the GI tract.
REFERENCES:
2.1 Anatomy of the Digestive Tract
QUESTION TYPE:
Matching
HAS VARIABLES:
False
LEARNING OBJECTIVES: NHHE.DEBR.17.2.1 – Describe the path that food takes during digestion and the
muscular actions of digestion.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/13/2016 3:48 AM
DATE MODIFIED:
7/17/2020 9:27 AM
70. anal sphincter
ANSWER: r
POINTS: 1
71. appendix
ANSWER: p
POINTS: 1
72. duodenum
ANSWER: k
POINTS: 1
73. epiglottis
ANSWER: c
POINTS: 1
74. esophagus
ANSWER: e
POINTS: 1
75. gallbladder
ANSWER: h
POINTS: 1
76. ileocecal valve
ANSWER: n
POINTS: 1
77. ileum
ANSWER: m
POINTS: 1
78. jejunum
ANSWER: l
POINTS: 1
79. large intestine
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Chapter 02
ANSWER: o
POINTS: 1
80. lower esophageal sphincter
ANSWER: f
POINTS: 1
81. mouth
ANSWER: a
POINTS: 1
82. pancreas
ANSWER: i
POINTS: 1
83. pharynx
ANSWER: b
POINTS: 1
84. pyloric sphincter
ANSWER: g
POINTS: 1
85. rectum
ANSWER: q
POINTS: 1
86. small intestine
ANSWER: j
POINTS: 1
87. stomach
ANSWER: d
POINTS: 1
88. Outline and trace the path food follows through the digestive tract from one end to the other.
Mouth (chewing and moving food around with the tongue), pharynx (shared by digestive
ANSWER:
and respiratory system), esophagus, stomach (food becomes chyme), small intestine
(gallbladder and pancreas secrete fluids into small intestine), large intestine (colon), rectum
POINTS:
1
REFERENCES:
2.1 Anatomy of the Digestive Tract
QUESTION TYPE:
Essay
HAS VARIABLES:
False
STUDENT ENTRY MODE: Basic
LEARNING OBJECTIVES: NHHE.DEBR.17.2.1 – Describe the path that food takes during digestion and the
muscular actions of digestion.
KEYWORDS:
Bloom’s: Remember
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Page 28
Chapter 02
DATE CREATED:
DATE MODIFIED:
1/13/2016 3:59 AM
10/13/2018 8:34 PM
89. Describe the role of the stomach in the process of digestion.
The stomach is a muscular, elastic, saclike portion of the digestive tract that grinds and
ANSWER:
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.
POINTS:
1
REFERENCES:
2.3 The Process of Digestion
QUESTION TYPE:
Essay
HAS VARIABLES:
False
STUDENT ENTRY MODE: Basic
LEARNING OBJECTIVES: NHHE.DEBR.17.2.3 – Describe the anatomical details of the GI tract and the
features and activities of intestinal cells that facilitate nutrient absorption.
KEYWORDS:
Bloom’s: Remember
DATE CREATED:
1/13/2016 4:01 AM
DATE MODIFIED:
1/25/2016 6:32 AM
90. Should antacids be taken to decrease the strong acidity of the stomach? Explain your answer.
The highly acidic environment of the stomach is required for proper protein breakdown.
ANSWER:
When protein enters the stomach, it has had no breakdown other than being crushed and
mixed with saliva in the mouth. In the stomach, the acid helps to uncoil the proteins so that
stomach enzymes can attack and break the bonds. Antacids reduce the acidity of the
stomach, thereby preventing protein breakdown. Antacid use should be carefully
considered, especially for those on a high-protein diet.
POINTS:
1
REFERENCES:
2.2 The Process of Digestion
QUESTION TYPE:
Essay
HAS VARIABLES:
False
STUDENT ENTRY MODE: Basic
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Apply
DATE CREATED:
1/13/2016 4:03 AM
DATE MODIFIED:
1/25/2016 6:32 AM
91. Explain what determines the rate of digestion of the energy nutrients.
The rate of digestion of carbohydrate, fat, and protein depends on the contents of the meal.
ANSWER:
If the meal is high in simple sugars (bread, cookies, crackers), digestion proceeds fairly
rapidly. A meal that is high in fat will slow digestion.
POINTS:
1
REFERENCES:
2.2 The Process of Digestion
QUESTION TYPE:
Essay
Copyright Cengage Learning. Powered by Cognero.
Page 29
Chapter 02
HAS VARIABLES:
False
STUDENT ENTRY MODE: Basic
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Apply
DATE CREATED:
1/13/2016 4:04 AM
DATE MODIFIED:
1/25/2016 6:32 AM
92. Explain the benefits of intestinal microflora to health.
The intestines contain beneficial bacteria that produce vitamins, such as biotin and vitamin
ANSWER:
K, as well as protect the body from infectious organisms. As long as the normal intestinal
flora are present, infectious bacteria have a difficult time establishing and attacking the
digestive system.
POINTS:
1
REFERENCES:
2.5 The Health and Regulation of the GI Tract
QUESTION TYPE:
Essay
HAS VARIABLES:
False
STUDENT ENTRY MODE: Basic
LEARNING OBJECTIVES: NHHE.DEBR.17.2.2 – Describe the actions and origins of the digestive secretions.
KEYWORDS:
Bloom’s: Understand
DATE CREATED:
1/13/2016 4:06 AM
DATE MODIFIED:
1/25/2016 6:32 AM
93. 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?
LDL are cholesterol-rich lipoproteins (the more lipids in the molecule, the lower the
ANSWER:
density) and HDL contain cholesterol that is returning to the liver for metabolism or
excretion from other parts of the body. Both LDL and HDL carry lipids in the blood, but
LDL are larger, lighter, and filled with more lipid; HDL are smaller, denser, and packaged
with more protein. LDL deliver cholesterol and triglycerides from the liver to the tissues
and contribute negatively to heart disease. HDL scavenge excess cholesterol from the
tissues and dispose of it and can have a positive impact on heart health.
POINTS:
1
REFERENCES:
2.4 Transport of Nutrients
QUESTION TYPE:
Essay
HAS VARIABLES:
False
STUDENT ENTRY MODE: Basic
LEARNING OBJECTIVES: NHHE.DEBR.17.2.4 – Explain the process of nutrient delivery from the GI tract to
body cells by the vascular system and the three types of lipoproteins.
KEYWORDS:
Bloom’s: Analyze
DATE CREATED:
1/13/2016 4:08 AM
DATE MODIFIED:
1/25/2016 6:32 AM
Copyright Cengage Learning. Powered by Cognero.
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