Digestive System

Question 1

When digested, proteins are broken down into _____.

Answer 1

amino acids

Question 2

When digested, fats are broken down into _____.

Answer 2

both glycerol and fatty acids

Question 3

Starch is a type of _____.

Answer 3

polysaccharide

Starch is a carbohydrate composed of many monomers (many monosaccharide units).

Question 4

Your small intestine can absorb ____ without their being further digested.

Answer 4

fructoses

Fructose is a monosaccharide, and monosaccharides can be absorbed without having to be broken down into smaller units.

Question 5

Which of these enzymes begins the breakdown of starch?

Answer 5

amylase

The digestion of starches, such as amylose, begins with the amylase secreted by the salivary glands.

Question 6

Starch can be broken down into the disaccharide known as _____.

Answer 6

maltose

Question 7

Protein digestion begins in the _____.

Answer 7

stomach

Question 8

What is the main component of gastric juice?

Answer 8

water

Question 9

_____ is secreted by the liver and acts to emulsify _____ in the _____.

Answer 9

Bile … fats … small intestine

Question 10

What acid is responsible for stomach acidity?

Answer 10

hydrochloric acid

Question 11

True or False. Foods only contain one type of carbohydrate.

Answer 11

False.

Simple and complex carbohydrates make up the class of nutrients called carbohydrates. Many types of carbohydrates can and often are present in one food. For example, apples are rich in sugars and fiber.

Question 12

Which of the following nutrients is a carbohydrate?

a. starch
b. fructose
c. high fructose corn syrup
d. All of these are correct.

Answer 12

d. All of these are correct.

Question 13

Peanut, canola and, olive oil are high in __________________.

Answer 13

monounsaturated fatty acids

Question 14

Most vegetable oils, including corn oil, are high in __________________.

Answer 14

polyunsaturated fatty acids.

Question 15

Butter is made from milk, an animal food, so it is high in _________. A high content of ______________ makes it solid in room temperature.

Answer 15

saturated fat…saturated fatty acids

Question 16

Which type of fatty acid is most common in animal-based foods, such as steak, butter, and milk?

Answer 16

saturated fat

Question 17

Which of the following statements regarding fiber is TRUE?

a. Bile from the gallbladder can assist in the absorption of fiber.
b. Dietary fiber cannot be digested in the human digestive tract.
c. The pancreas produces enzymes to digest carbohydrates, and fiber is a carbohydrate.
d. The mucous in the stomach can break down fiber.

Answer 17

b. Dietary fiber cannot be digested in the human digestive tract.

Question 18

True or False. The acute condition of diverticulitis often requires a low fiber diet until the lining of the colon heals.

Answer 18

True.

Diverticulitis is an inflammatory condition that sometimes occurs when hard stool weakens the lining of the colon, forming pouches known as diverticula that can trap stool and become infected. Though high-fiber diets help to prevent this condition, low fiber diets are often needed to help rest the colon and treat the condition.

Question 19

Chemical digestion occurs when _________ break apart large __________ into smaller __________.

Answer 19

enzymes….molecules

Question 20

Food that has been moistened with saliva and then swallowed through the esophagus is called __________.

Answer 20

a bolus

Question 21

A muscle located at the end of the esophagus must relax before the bolus can enter the stomach. This muscle is called the __________.

Answer 21

gastroesophageal or lower esophageal sphincter

As the bolus nears the end of the esophagus, a muscle called the gastroesophageal or lower esophageal sphincter relaxes to allow the food into the stomach. The pyloric sphincter is located between the stomach and the duodenum. Undigested or unabsorbed nutrients and other compounds from food enter the large intestine through the ileocecal valve. As the waste material enters the cecum, it mixes with intestinal bacteria, which digest any remaining particles.

Question 22

Which of the following statement(s) regarding digestion is/are correct?

a. The presence of chyme in the duodenum stimulates the gallbladder and the pancreas to release bile and pancreatic juice.
b. Mechanical digestion in the stomach mixes and churns the bolus until it becomes a liquid called chyme.
c. The gallbladder secretes bile, which emulsifies the fat, breaking it into smaller particles.
e. All of these statements are correct.

Answer 22

e. All of these statements are correct.

Question 23

Where does the chemical digestion of proteins begin?

Answer 23

stomach

Question 24

Although protein digestion begins in the stomach, ___________ enzymes break the final polypeptide chains into amino acids.

Answer 24

pancreatic

Question 25

What would happen if the liver were unable to produce enough bile salts?

Answer 25

Fatty acid absorption would decrease.

Question 26

Which of the following macromolecules go directly from the lumen of the small intestine to the epithelial cells of the intestine and on through to the blood stream?

Answer 26

carbohydrates and proteins

Question 27

Another name for the alimentary canal is ________.

Answer 27

gastrointestinal tract

Question 28

Which of the following statements about alcohol is correct? a. Alcohol does not need to be digested before it can be absorbed. b. Women absorb about one-third more alcohol than men because women have fewer stomach enzymes that break down the alcohol prior to absorption. c. On an empty stomach, alcohol can be absorbed through the lining of the stomach. e. All of these statements about alcohol are true.

Answer 28

e. All of these statements about alcohol are true.

Question 29

The liver breaks down and metabolizes alcohol at a rate of about _______ ounce per hour, or the amount of alcohol found in a standard alcoholic beverage.

Answer 29

one-half

Question 30

True or False. Glycolysis can occur in either aerobic or anaerobic conditions.

Answer 30

True.

Question 31

Which statement regarding glycolysis is true? a. Glycolysis yields four ATP molecules from one six-carbon glucose molecule. b. When oxygen is limited in the cell, pyruvic acid is converted to lactic acid. c. Glycolysis yields three pyruvic acid molecules from one six-carbon glucose molecule. d. Glycolysis occurs in the mitochondria in the cell.

Answer 31

b. When oxygen is limited in the cell, pyruvic acid is converted to lactic acid.

Question 32

Where in the cell is the majority of ATP produced?

Answer 32

mitochondria

Question 33

True or False. Approximately 50 percent of every protein molecule is composed of nitrogen.

Answer 33

False.

Question 34

How do we determine whether we are in protein balance?

Answer 34

measuring the amount of nitrogen consumed with the amount of nitrogen excreted

Question 35

Which of the following statements is FALSE regarding nitrogen balance? a. People who are injured or starving excrete more nitrogen than they consume. b. Pregnant women usually consume less nitrogen than they excrete. c. Children are generally in positive nitrogen balance. d. Most healthy adults are in neutral nitrogen balance.

Answer 35

b. Pregnant women usually consume less nitrogen than they excrete.

Question 36

Salivation is controlled almost entirely by the nervous system. Which of the following stimuli would inhibit salivation? a. nausea b. fear c. the thought of food d. a lemon

Answer 36

b. fear Yes, fear, sleep, fatigue, and dehydration all inhibit salivation.

Question 37

HCl secretions convert pepsinogen to the active hormone pepsin. What cells in the gastric pits produce pepsinogen?

Answer 37

chief

Question 38

In response to a steak dinner, certain secretions are needed to aid digestion. What cells in the pancreas would provide these secretions?

Answer 38

acinar cells

Question 39

An increase in HCl (hydrochloric acid) secretion in the duodenum would stimulate which hormone that would help to counteract the effects of HCl?

Answer 39

secretin

Question 40

The secretion in the large intestine consists of which of the following?

Answer 40

bicarbonate- and potassium-rich mucus

Question 41

Secretin stimulates the _____ to secrete _____.

Answer 41

pancreas ... bicarbonate

Question 42

Cholecystokinin (CCK) stimulates the _____ to secrete _____.

Answer 42

pancreas ... pancreatic enzymes

Question 43

The acidity of the stomach contents triggers the small intestine to secrete a hormone known as _____.

Answer 43

secretin

Question 44

The presence of fatty acids and amino acids in the stomach contents triggers the small intestine to secrete a hormone known as _____.

Answer 44

cholecystokinin, or CCK

Question 45

Bile is produced by the _____ and stored by the _____ until it is secreted into the small intestine.

Answer 45

liver ... gall bladder

Question 46

Which of the following is true about the quality of protein? a. Proteins from plants and plant products are generally high-quality proteins. b. Proteins from fruits and vegetables are generally high-quality proteins. c. Animal foods tend to be more concentrated in protein than plant foods, but the quality of the protein does not differ between animal and plant foods. d. Proteins from foods of animal origin are generally high-quality proteins.

Answer 46

d. Proteins from foods of animal origin are generally high-quality proteins.

Question 47

Which of the following would be a significant source of potassium? a. canned corn b. bread c. tomato juice d. cured ham

Answer 47

c. tomato juice Fresh fruit and vegetables are best source of potassium.

Question 48

Which of the following would be the best source of calcium? a. beef b. fruit c. salad dressing d. dark-green, leafy vegetables

Answer 48

d. dark-green, leafy vegetables

Question 49

Darker colored meat has more myoglobin and hemoglobin and provides more ______ _______.

Answer 49

heme iron.

Question 50

Which of the following foods is a significant source of non-heme iron? a. cheese b. whole and enriched bread c. salad dressing d. milk

Answer 50

b. whole and enriched bread

Question 51

Which of the following is a common characteristic of ALL vitamins and minerals?

Answer 51

They provide no kcalories for the body.

Question 52

Which of the following is a characteristic of vitamins but NOT minerals?

Answer 52

They can be either water or fat soluble.

Question 53

Which of the following is a characteristic of minerals but NOT vitamins?

Answer 53

Minerals are inorganic molecules, while vitamins are organic.

Question 54

True or False. Obesity is defined as a BMI, or body mass index, greater or equal to 30.

Answer 54

True. | Body mass index is a measure of an adult's weight in relation to his or her height.

Question 55

risk for __________. a. heart disease and stroke b. diabetes c. cancer d. All of the listed responses are correct.

Answer 55

d. All of the listed responses are correct.

Question 56

Which is the correct equation to use when calculating body mass index?

Answer 56

Weight (kg)/Height (m)2

Question 57

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

Answer 57

Lysozyme

Question 58

_______ assists in the chemical digestion of triglycerides by emulsifying large fat droplets into tiny ones, providing more surface area for enzymes

Answer 58

Bile

Question 59

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

Answer 59

pancreas

Question 60

Which one of the following vitamins can be produced by the human body?

Answer 60

Vitamin D

Question 61

________ in saliva functions to aid in food particles sticking together

Answer 61

Mucin

Question 62

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

Answer 62

the hepatic portal system

Question 63

Which one of the following types of diets is a risk factor for cardiovascular disease?

Answer 63

diet high in saturated fat and cholesterol

Question 64

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

Answer 64

the defecation reflex

Question 65

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

Answer 65

Chyme

Question 66

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

Answer 66

small intestine

Question 67

The digestion of which macronutrients occurs primarily in the stomach?

Answer 67

proteins

Question 68

Which enzyme digests most dietary carbohydrates?

Answer 68

amylase

Question 69

Food is propelled forward through the GI tract by waves of muscular contraction called ________.

Answer 69

peristalsis

Question 70

Gastric juice does NOT contain ________.

Answer 70

amylase

Question 71

Blockage or malfunction of the pyloric sphincter would affect movement of GI tract contents from the ________ into the ________.

Answer 71

stomach... small intestine

Question 72

The function of the gallbladder is to ________ and ________ bile.

Answer 72

store and concentrate bile

Question 73

Which organ secretes enzymes that help digest all three major nutrient groups, including carbohydrates, proteins, and lipids?

Answer 73

pancreas

Question 74

A primary function of the large intestine (colon) is to ________.

Answer 74

absorb water from feces

Question 75

Which layer of the digestive tract is in direct contact with the digestive tract contents?

Answer 75

mucosa

Question 76

What is the primary digestive function of bile?

Answer 76

the physical emulsification of fats to form small droplets

Question 77

Most digestion and absorption of nutrients and water occurs in the ________.

Answer 77

small intestine

Question 78

Which of the following is NOT a function of the liver?

Answer 78

production of red blood cells

Question 79

Which of the following is NOT part of the structure of the small intestine?

Answer 79

cilia

Question 80

Which of the following protein sources could be combined in order to get a balance of all of the essential amino acids?

Answer 80

dried beans and corn

Question 81

True or False. Most peptic ulcers are due to a bacterial infection leading to chronic inflammation and damage to the mucosal lining..

Answer 81

True.

Question 82

True or False. Bacteria in the large intestine release vitamin K

Answer 82

True.

Question 83

True or False. Amylase, a carbohydrate-digesting enzyme, is contained within the saliva in the mouth and in the digestive juices found in the small intestine.

Answer 83

True.

Question 84

True or False. Chylomicrons are clusters of triglycerides coated with proteins.

Answer 84

True.

Question 85

True or False. Saturated fats and trans fats are generally considered healthier than unsaturated fats because saturated fats tend to lower LDL cholesterol levels.

Answer 85

False.

Question 86

True or False. The gastric pits of the stomach and the villi of the small intestine are found in the serosa layer of those organs.

Answer 86

False.

Question 87

True or False. In a healthy diet, the majority of calories should come from protein.

Answer 87

False

Question 88

True or False. The large intestine is shorter than the small intestine.

Answer 88

True.

Question 89

True or False. To maintain a constant body weight, energy intake must equal energy expenditure.

Answer 89

True.

Question 90

True or False. Peristalsis is the type of motility used to propel food forward through the digestive tract

Answer 90

True.

Question 91

True or False. The pancreas is an accessory organ of the digestive system and secretes protease, amylase, and lipase.

Answer 91

True.

Question 92

True or False. The presence of fat and protein in chyme stimulates the release of secretin from the small intestine.

Answer 92

False.

Question 93

True or False. After absorbing carbohydrates and proteins in the villi, blood travels directly to the heart.

Answer 93

False.

Question 94

True or False. Most animal sources of protein are incomplete whereas most plant sources of protein are complete.

Answer 94

False.

Question 95

True or False. Vitamins and minerals are a source of calories in the diet.

Answer 95

False.

Question 96

Which of the GI tract tissue layers is most responsible for peristalsis and segmentation?

Answer 96

muscularis

Question 97

All of the following are secreted into the lumen of the digestive tract during the process of digestion except: a. acid b. digestive enzymes c. hormones d. bile

Answer 97

c. hormones

Question 98

All of the following are found in saliva except: a. mucin b. salivary amylase c. pepsin d. bicarbonate

Answer 98

c. pepsin

Question 99

Which of the following might be true of an individual unable to synthesize and secrete intrinsic factor? a. They would be unable to absorb adequate amounts of vitamin B12. b. They would be unable to digest lactose found in dairy products. c. They would be unable to absorb amino acids in the small intestine. d. They would be unable to digest and absorb triglycerides.

Answer 99

a. They would be unable to absorb adequate amounts of vitamin B12.

Question 100

Which of the following nutrients are digested within the small intestine? a. proteins b. lipids c. carbohydrates d. all of these choices

Answer 100

d. all of these choices

Question 101

The region of the digestive tract most responsible for absorption of nutrients is the:

Answer 101

small intestine

Question 102

What do the enzymes pepsin, chymotrypsin, trypsin, and carboxypeptidase have in common?

Answer 102

They are enzymes that participate in protein digestion

Question 103

Once nutrients are absorbed into the circulatory system, the next major organ they pass through is the:

Answer 103

liver

Question 104

Each of the following is absorbed into capillaries except: a. triglycerides b. amino acids c. monosaccharides d. water

Answer 104

a. triglycerides

Question 105

Trans fats are produced by the

Answer 105

hydrogenation of unsaturated fats in vegetable oils.

Question 106

damage to the villi resulting from the consumption of wheat products

Answer 106

celiac disease