Deck 2: Digestion and Absorption

Question 1

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

Answer 1

True

Question 2

Identify the correct order of the digestive tract from beginning to end.

A) stomach, mouth, large intestine
B) pharynx, rectum, stomach
C) lower esophageal sphincter, esophagus, rectum
D) mouth, stomach, anus
E) pharynx, large intestine, pyloric sphincter

Answer 2

D

Question 3

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 3

E

Question 4

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.

Question 5

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

Question 6

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.
E) successive waves of involuntary muscular contractions passing along the wall of the GI tract.

Question 7

Segmentation begins when a bolus enters the esophagus.

Question 8

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

Question 9

Which of the following is formed in the mouth?

A) bile
B) stomach acid
C) chyme
D) villus
E) bolus

Question 10

Saliva contains an enzyme that digests:

A) proteins.
B) minerals.
C) starches.
D) vitamins.
E) fiber.

Question 11

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.

Question 12

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.

Question 13

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.

Question 14

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.

Question 15

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.

Question 16

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

Question 17

Which enzyme breaks down starch in the mouth?

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

Question 18

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

Question 19

The stomach empties into the:

A) ileum.
B) cecum.
C) jejunum.
D) duodenum.
E) colon.

Question 20

Another name for the digestive tract is the:

A) urinary tract.
B) exocrine system.
C) gastrointestinal tract.
D) muscular system.
E) gastroesophageal system.

Question 21

Which of the following nutrients takes longest to digest?

A) fat
B) sugar
C) vitamin C
D) fruit sugar
E) glucose

Question 22

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

Question 23

The normal pH of the stomach is:

A) very acidic.
B) slightly acidic.
C) neutral.
D) slightly alkaline.
E) strongly alkaline.

Question 24

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.

Question 25

The emulsification of fat requires:

A) biotin.
B) enzymes.
C) prostaglandins.
D) intestinal flora.
E) bile.

Question 26

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.

Question 27

The major digestive enzyme secreted by the stomach is:

A) amylase.
B) lipase.
C) bile.
D) disaccharidase.
E) pepsin

Question 28

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.

Question 29

The major digestive work in the stomach is the initial breakdown of:

A) starch.
B) proteins.
C) fat.
D) vitamins.
E) mucus.

Question 30

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

Question 31

Which organ does not contribute juices during digestion?

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

Question 32

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.

Question 33

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

Question 34

Which of the following contains no digestive enzymes?

A) saliva
B) gastric juice
C) intestinal juice
D) bile
E) pancreatic juice

Question 35

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

A) mucus.
B) bile.
C) amylase.
D) lipoproteins.
E) cholesterol.

Question 36

The liver:

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

Question 37

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

Question 38

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

Question 39

After the pancreatic juices have mixed with chyme in the intestine, the resulting mixture is:

A) very acidic.
B) slightly acidic.
C) strongly alkaline.
D) slightly alkaline.
E) none of the these.

Question 40

Gallbladder disease can compromise the digestion of:

A) fat.
B) protein.
C) carbohydrate.
D) fiber.
E) minerals.

Question 41

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.

Question 42

The primary site of nutrient absorption is the:

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

Question 43

One of the functions of the colon is to absorb:

A) salts.
B) vitamins.
C) sugars.
D) fiber.
E) fats.

Question 44

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

Question 45

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.

Question 46

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.

Question 47

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

A) HDL.
B) VLDL.
C) LDL.
D) chylomicrons.
E) triglycerides.

Question 48

After absorption, the water-soluble nutrients are released directly into the:

A) bloodstream.
B) kidneys.
C) liver.
D) lymph.
E) villi.

Question 49

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

Question 50

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.

Question 51

Which of these foods would be digested most quickly?

A) sugar cookies
B) peanut butter sandwich and milk
C) stew and cornbread
D) hamburger, French fries, and milkshake
E) steak and baked potato

Question 52

The lymphatic system:

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 53

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.

Question 54

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.

Question 55

Villi are part of the structure of the :

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

Question 56

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.

Question 57

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

Question 58

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

Question 59

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

Question 60

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

Question 61

Which of the following will cause a foodborne intoxication?

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

Question 63

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?

Question 64

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) 40^oF or warmer.

Question 65

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

Question 66

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

Question 67

Describe the role of the stomach in the process of digestion.

Question 68

Leftovers should be used within how many days?

A) 5-7
B) 3-4
C) 2-3
D) 1-2
E) 10-12

Question 69

Should antacids be taken to decrease the strong acidity of the stomach? Explain your answer.

Question 70

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.

Question 71

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

Question 72

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.

Question 73

Explain the benefits of intestinal microflora to health.

Question 74

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.

Question 75

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.

Question 76

Chylomicrons contain the greatest proportion of:

A) protein.
B) cholesterol.
C) phospholipid.
D) water.
E)  triglyceride.