Chapter 14- The Digestive System

Question 1

Which one of the following is considered an accessory digestive organ?

A) pancreas
B) stomach
C) small intestine
D) esophagus
E) large intestine

Answer 1

A) pancrea

Question 2

The layer of the gastrointestinal tract wall that is responsible for motility is the

A) muscularis.
B) mucosa.
C) serosa.
D) submucosa.
E) glandular.

Answer 2

A) muscularis

Question 3

The process by which undigested material is removed from the gastrointestinal tract is

A) secretion.
B) urination.
C) mechanical processing.
D) elimination.
E) absorption.

Answer 3

D) elimination

Question 4

The process by which food is propelled through the digestive tract by alternating contraction and relaxation of smooth muscle is

A) elimination.
B) secretion.
C) chemical digestion. 
D) peristalsis.
E) absorption.

Answer 4

D) peristalsis

Question 5

Muscular movements that mix food in the lumen of the small intestine are referred to as

A) elimination.
B) secretion.
C) absorption.
D) muscularis.
E) segmentation.

Answer 5

E) segmentation

Question 6

Which major digestive process involves nutrient molecules passing across the mucosal layer of the gastrointestinal tract into the blood or lymph?

A) elimination
B) absorption
C) digestion
D) secretion
E) mechanical processing and movement

Answer 6

B) absorption

Question 7

The ________ is the region of a tooth that lies below the gum line, and the entire tooth sits in a socket in the jawbone, lined with ________, indicated by label ________.

A) bone; periodontal membrane; C
B) pulp cavity; root canal; D
C) root; periodontal membrane; E 
D) crown; gingiva; D
E) pulp cavity; root canal; A

Answer 7

C) root; periodontal membrane

Question 8

The salivary glands include

A) the parotid and pancreatic glands.
B) sublingual, submandibular, and pancreatic glands.
C) parotid, submandibular, and subesophageal glands.
D) sublingual, parotid, and submandibular glands.
E) subesophageal, pancreatic, and sublingual glands.

Answer 8

D) sublingual parotid and submandibular glands

Question 9

Mucin in saliva functions to

A) remove food particles from teeth.
B) lower the pH of the saliva.
C) raise the pH of the saliva.
D) aid in food particles sticking together.
E) partially digest carbohydrates in the mouth.

Answer 9

D) aid in food particles sticking together

Question 10

During swallowing,

A) the epiglottis bends to close the trachea.
B) smooth muscle in the esophagus contracts slightly.
C) the tongue flattens to the bottom of the mouth.
D) salivary secretions stop.
E) the hard palate rises to close the nasal passages.

Answer 10

A) the epiglottis bends to close the trachea

Question 11

Once a bolus of food has been formed in the mouth, it is passed by the tongue and jaws to the

A) esophagus.
B) stomach.
C) pharynx.
D) nasal passageway.
E) small intestine.

Answer 11

C) pharynx

Question 12

Which one of the following components of saliva has antibacterial properties?

A) sodium bicarbonate
B) amylase
C) mucin
D) HCl
E) lysozyme

Answer 12

E) lysozyme

Question 13

Gastric juice in the stomach is composed of

A) HCL, fluids secreted from gastric glands, pepsinogen. 
B) chyme, HCL, mucus.
C) HCL, secretin, saliva.
D) pepsinogen, secretin, serosa.
E) fluids from gastric glands only.

Answer 13

A) HCL, fluids secreted from gastric glands, Pepsinogen

Question 14

Which one of the following might result if the lower esophageal sphincter malfunctions?

A) gastric ulcer
B) duodenal ulcer
C) gluten intolerance
D) acid reflux
E) stomach cancer

Answer 14

D) acid reflux

Question 15

“Gurgling of the stomach” is due to

A) peristaltic contractions.
B) the secretion of acids.
C) the action of gastrin on the cells of the stomach. 
D) the production of chyme.
E) the closing of the pyloric sphincter.

Answer 15

A) peristaltic contractions

Question 16

The watery mixture of partially digested food produced in the stomach is called

A) bolus.
B) chyme.
C) segmentation.
D) dentin.
E) mucin.

Answer 16

B) chyme

Question 17

Pepsin is a digestive enzyme that specifically targets

A) fatty acids.
B) steroids.
C) starch.
D) glycogen.
E) protein.

Answer 17

E) protein

Question 18

The digestion of fats, proteins, and carbohydrates is completed in the

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

Answer 18

B) small intestine

Question 19

The end products of the digestion of proteins, fats, and carbohydrates are absorbed in the

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

Answer 19

B) small intestine

Question 20

Bile is produced by the ________ and stored in the ________.

A) liver; gall bladder
B) small intestine; liver
C) stomach; small intestine
D) gall bladder; liver
E) small intestine; gall bladder

Answer 20

A) liver; gall bladder

Question 21

The pancreatic ducts connect to the small intestine at the

A) pyloric valve.
B) cecum.
C) duodenum.
D) ileum.
E) jejunum.

Answer 21

C) duodenum

Question 22

The pancreas aids in the chemical digestion of food by

A) producing mucin that lubricates the small intestine.
B) releasing digestive enzymes and bicarbonate ions into the duodenum. C) producing chylomicrons.
D) producing and releasing gastrin into the stomach.
E) mechanically digesting the chyme as it leaves the stomach.

Answer 22

B) releasing digestive enzymes and bicarbonate ions into the duodenum

Question 23

Nutrient-rich blood moves from the small intestine to the liver via

A) the pancreatic duct.
B) lacteal vessels.
C) the pulmonary circuit.
D) the hepatic portal system.
E) arterial flow from the gastrointestinal tract to the liver.

Answer 23

D) the hepatic portal system

Question 24

Elimination of undigested food material from the large intestine is controlled by

A) secretin.
B) CCK.
C) the defecation reflex.
D) trypsin.
E) the appendix.

Answer 24

C) the defecation reflex

Question 25

Bile assists in the chemical digestion of triglycerides by A) hydrolyzing them to glycerol and fatty acids. B) breaking peptide bonds and hydrolyzing them to amino acids. C) forming chylomicrons. D) emulsifying large fat droplets into tiny ones, providing more surface area for enzymes. E) assisting with the active transport of triglycerides into the blood.

Answer 25

D) emulsifying large fat droplets into tiny ones, providing more surface area for enzymes

Question 26

In the small intestine, amino acids and monosaccharaides are moved into the mucosal cells by the process of ``` A) diffusion. B) facilitated diffusion. C) active transport. D) endocytosis. E) exocytosis. ```

Answer 26

C) active transport

Question 27

As chyme leaves the stomach, the acidic nature of the partially digested food stimulates the duodenum to release the hormone ``` A) gastrin. B) secretin. C) mucin. D) CCK. E) ADH. ```

Answer 27

B) secretin

Question 28

All of the following are involved in the digestion of proteins EXCEPT which one? ``` A) pepsin B) amylase C) carboxypeptidase D) chymotrypsin E) trypsin ```

Answer 28

B) amylase

Question 29

Which of the following meals or snacks is likely to cause the secretion of gastrin and cholecystokinin? ``` A) orange juice and toast with black coffee B) bacon cheeseburger and fries C) vegetable stir fry with rice D) crackers with strawberry jam E) pretzels and chips ```

Answer 29

B) bacon cheeseburger and fries

Question 30

Which one of the following types of diets is a risk factor for cardiovascular disease? A) diet that includes complex carbohydrates B) high-protein diet C) diet low in refined sugars D) diet high in saturated fat and cholesterol E) diet that includes unsaturated fats

Answer 30

D) diet high in saturated fats and cholesterol

Question 31

Which food group occupies the largest portion on the USDA "MyPlate"? ``` A) fruits B) vegetables C) grains D) proteins E) dairy ```

Answer 31

B) vegetables

Question 32

Essential amino acids are A) used only for the production of hormones. B) required in the diet because the human body cannot make them. C) not found in a complete protein. D) not used for the production of proteins. E) required for the production of steroids.

Answer 32

B) required in the diet because the human body cannot make them

Question 33

Saturated fats differ from unsaturated fats in that saturated fats A) store energy. B) are found only in plant products. C) are liquid at room temperature. D) are made up of glycerol and fatty acids. E) have two hydrogen atoms for every carbon atom in their fatty acid tails.

Answer 33

E) have two hydrogen atoms for every carbon atom in their fatty acid tails

Question 34

Which one of the following vitamins can be produced by the human body? ``` A) A B) B C) C D) D E) E ```

Answer 34

D) D

Question 35

Water-soluble vitamins differ from fat-soluble vitamins in that water-soluble vitamins are A) less readily absorbed from the gastrointestinal tract. B) stored in fat tissue. C) stored for a brief period of time. D) rarely required as daily supplements to the diet. E) not excreted in urine.

Answer 35

C) stored for a brief period of time

Question 36

Which one of the following results in a higher basal metabolic rate? ``` A) fasting B) increasing age C) hypothyroidism D) stress E) crash diet ```

Answer 36

D) stress

Question 37

An eating disorder in which someone diets excessively or deliberately stops eating altogether is called ``` A) anorexia. B) bulimia. C) hepatitis C. D) gastric nervosa. E) diverticulosis. ```

Answer 37

A) anorexia

Question 38

An eating disorder in which the individual eats and then takes steps to minimize the calories just ingested by inappropriate means like misusing medications is called ``` A) diverticulosis. B) bulimia nervosa. C) anorexia nervosa. D) overnutrition. E) lactose intolerance. ```

Answer 38

B) bulimia nervosa

Question 39

Which one of the following would likely develop in a person with celiac disease who continues to consume gluten? ``` A) acid reflux B) malabsorption C) colon polyps D) gastric ulcer E) duodenal ulcer ```

Answer 39

B) malabsorption