Nutrition And Diet Therapy 8th Ed By Whitney - Test Bank

Nutrition And Diet Therapy 8th Ed By Whitney – Test Bank

 

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Sample Questions Are Posted Below

 

Chapter 5 – Digestion and Absorption

 

Answer, K/A, page(s)                                                                         K = knowledge question; A = application question

 

True/False

 

T     K     107                 1.     A nutrient or other substance must pass through the cells of the digestive tract wall before it actually enters the body.

 

F      K     107                 2.     Digestion is completed in the large intestine.

 

F      K     110-111         3.     Segmentation propels or pushes food through the GI tract while peristalsis mixes the food, with a more gradual pushing motion.

 

T     K     111                 4.     The mouth initiates the liquefying process to reduce the food to a coarse mash suitable for swallowing.

 

F      K     111                 5.     Of all the organs in the GI tract, the small intestine has the thickest walls and strongest muscles.

 

T     K     113                 6.     Saliva protects tooth surfaces and the linings of the mouth, esophagus, and stomach from attack by molecules that might be harmful.

 

F      K     113-114         7.     Pepsin cannot function in the strong acid of the stomach.

 

T     K     115                 8.     Drinking plenty of water in conjunction with eating foods high in fiber supplies fluid for the fiber to take up, thus relieving constipation.

 

F      K     117                 9.     Some partially digested nutrients can be caught in the microvilli, but they cannot be further digested.

 

F      K     117                 10.  People should not eat certain food combinations at the same meal because the digestive system cannot handle more than one task at a time.

 

Multiple Choice

 

c      K     107                 1.     Another name for the digestive tract is the:

1. urinary tract.
2. exocrine system.
3. gastrointestinal system.
4. muscular system.

 

d      K     107                 2.     The digestive tract begins at the ____ and ends at the ____.

1. stomach; large intestine
2. pharynx; rectum
3. lower esophageal sphincter; rectum
4. mouth; anus

 

b      K     107                 3.     A bolus is a(n):

1. sphincter muscle separating the stomach from the small intestine.
2. portion of food swallowed at one time.
3. enzyme that hydrolyzes starch.
4. portion of partially digested food expelled by the stomach into the duodenum.

 

b      K     107                 4.     The _____ is formed in the mouth.

1. bile
2. bolus
3. chyme
4. villus

 

d      K     107                 5.     The _____ prevents food from entering the lungs.

1. lower esophageal sphincter
2. pharynx
3. ileocecal valve
4. epiglottis

 

d      K     107                 6.     The stomach empties into the:

1. ileum.
2. cecum.
3. jejunum.
4. duodenum.

 

a      K     107                 7.     Chyme is:

1. a semiliquid mass of partially digested food.
2. a portion of food swallowed at one time.
3. an enzyme in the stomach needed for the digestion of protein.
4. an esophageal secretion.

 

a      K     107                 8.     Two organs that secrete digestive juices into the small intestine are the _____ and _____.

1. gallbladder; pancreas
2. pancreas; liver
3. gallbladder; liver
4. duodenum; pancreas

 

b      K     107                 9.     The movement of chyme from the stomach into the small intestine is regulated by the:

1. pancreas.
2. pyloric sphincter.
3. ileocecal valve.
4. duodenum.

 

c      K     108                 10.  Immediately before passing into the large intestine, the food mass must pass though the:

1. pyloric sphincter.
2. lower esophageal sphincter.
3. ileocecal valve.
4. bolus.

 

d      K     110-111         11.  “Peristalsis” is a term that refers to the:

1. circulation of blood in the blood vessels.
2. absorption of food in the intestines.
3. mixing and moving of food through the lymphatic system.
4. action of the involuntary muscles of the digestive tract.

 

a      K     110-111         12.  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:

1. segmentation.
2. rotation.
3. peristalsis.
4. liquefaction.

 

a      K     113                 13.  Enzymes:

1. facilitate chemical reactions.
2. draw water into the small intestine.
3. are present in all parts of the GI tract.
4. encourage bacterial growth.

 

c      K     113                 14.  Which specific enzyme breaks down starch in the mouth?

1. carbohydrase
2. lipase
3. salivary amylase
4. gastric protease

 

c      K     113                 15.  Saliva contains an enzyme that digests:

1. proteins.
2. minerals.
3. starches.
4. vitamins.

 

c      K     113                 16.  Which of the following is not a component of gastric juice?

1. water
2. enzymes
3. chylomicrons
4. hydrochloric acid

 

a      K     113                 17.  The normal pH of the stomach is:

1. very acidic.
2. slightly acidic.
3. neutral.
4. slightly alkaline.
5. strongly alkaline.

 

d      K     107, 113        18.  Which of the following organs does not contribute juices during digestion?

1. salivary glands
2. small intestine
3. pancreas
4. esophagus

 

c      K     113                 19.  The function of mucus in the stomach is to:

1. neutralize stomach acid.
2. activate pepsinogen to pepsin.
3. protect stomach cells from gastric juices.
4. emulsify fats.

 

b      K     113                 20.  The major digestive work in the stomach is the initial breakdown of:

1. starch.
2. proteins.
3. fat.
4. vitamins.

 

a      K     113                 21.  In addition to hydrochloric acid, the stomach cells also secrete:

1. mucus.
2. bile.
3. amylase.
4. lipoproteins.

 

c      K     114                 22.  The major digestive enzyme secreted by the stomach is:

1. amylase.
2. lipase.
3. pepsin.
4. disaccharidase.

 

a      K     114                 23.  The nutrients that are digested in the small intestine are:

1. carbohydrate, fat, and protein.
2. fat, water, and fiber.
3. protein, vitamins, and fiber.
4. water, fiber, and minerals.

 

c      K     109,113-14   24.  The digestion of proteins begins in the _____ and ends in the _____.

1. stomach; pancreas
2. pancreas; small intestine
3. stomach; small intestine
4. small intestine; liver

 

a      K     113-114         25.  Which of the following organs is the primary source of digestive enzymes?

1. pancreas
2. gallbladder
3. small intestine
4. liver

 

d      K     114                 26.  After the pancreatic juices have mixed with chyme in the intestine, the resulting mixture is:

1. very acidic.
2. slightly acidic.
3. strongly alkaline.
4. slightly alkaline.

 

b      K     114                 27.  The liver:

1. reabsorbs water and salts.
2. secretes bile.
3. churns food to chyme.
4. performs enzymatic digestion.

 

a      K     114                 28.  The main function of bile is to:

1. emulsify fats.
2. stimulate the activity of protein digestive enzymes.
3. neutralize the intestinal contents.
4. decrease the acidity of the contents of the stomach.

 

a      A     114                 29.  If the gallbladder becomes diseased, the digestion of _____ can become compromised.

1. fat
2. protein
3. carbohydrate
4. fiber

 

d      K     114                 30.  The gallbladder:

1. reabsorbs water and salts.
2. churns food to chyme.
3. performs enzymatic digestion.
4. stores bile.

 

a      K     114                 31.  The emulsification of fat requires:

1. bile.
2. enzymes.
3. prostaglandins.
4. intestinal flora.

 

d      K     114                 32.  Which of the following contains no digestive enzymes?

1. saliva
2. gastric juice
3. intestinal juice
4. bile

 

a      A     115                 33.  Of the following, which nutrient takes longest to digest?

1. fat
2. sugar
3. vitamin C
4. iron

 

a      K     115                 34.  Fats present in the GI tract:

1. slow down the process of digestion and absorption.
2. cause difficulty in digestion.
3. stimulate and hasten digestion and absorption.
4. are carriers of thiamin, riboflavin, and niacin.

 

b      A     115                 35.  Which of the following foods would result in the slowest rate of digestion?

1. a piece of toast with strawberry jam
2. a grilled steak
3. a green salad with low-fat salad dressing
4. a cup of green beans

 

a      A     115                 36.  Which of these foods would be digested most quickly?

1. sugar cookies
2. peanut butter sandwich and milk
3. stew and cornbread
4. hamburger, french fries, and milkshake

 

a      A     115                 37.  Which of the following foods would result in the most rapid rate of digestion?

1. a scoop of lemon sherbet
2. an apple
3. a baked potato with sour cream
4. a piece of cheese on a cracker

 

d      K     115                 38.  Which nutrients must be broken down in order to be absorbed?

1. vitamins, minerals, water
2. carbohydrate, vitamins, minerals
3. fat, protein, minerals
4. carbohydrate, protein, fat

 

d      K     115                 39.  Bacteria in the GI tract perform all of the following functions except:

1. producing biotin.
2. protecting people from infection.
3. producing vitamin K.
4. producing bile.

 

c      K     115                 40.  Fiber functions to:

1. aid in the absorption of vitamins.
2. produce GI bacteria.
3. stimulate the GI tract muscles.
4. stimulate the absorption of nutrients.

 

b      K     115                 41.  A benefit of fiber is that it:

1. promotes mineral absorption.
2. aids in keeping stools soft.
3. prevents diarrhea.
4. keeps individual foods from getting mixed together.

 

a      K     115                 42.  Once the digestive process is complete, the colon retrieves materials that the body must recycle. These materials are:

1. water and dissolved salts.
2. iron and water.
3. protein and sodium.
4. water and fiber.

 

c      K     115                 43.  The primary site of nutrient absorption is the:

1. stomach.
2. pancreas.
3. small intestine.
4. large intestine.

 

c      K     115-116         44.  Villi are part of the structure of the:

1. esophagus.
2. stomach.
3. small intestine.
4. large intestine.

 

c      K     116                 45.  The microscopic hairs that cover the surface of each cell lining the small intestine are called:

1. intestinal folds.
2. villi.
3. microvilli.
4. lymphatics.

 

a      K     117                 46.  Which of the following nutrients is/are absorbed into the lymphatic system?

1. fat-soluble vitamins
2. water
3. amino acids
4. glucose

 

a      K     117                 47.  After absorption, the water-soluble nutrients are released directly into the:

1. bloodstream.
2. kidneys.
3. liver.
4. lymph.

 

d      K     117                 48.  After absorption, the larger fats and fat-soluble vitamins are first released into the _____ transport system.

1. excretory
2. mesentery
3. vascular
4. lymphatic

d      K     117                 49.  After digestion, lipids are packaged for transport as lipoproteins known as:

1. HDL.
2. VLDL.
3. LDL.
4. chylomicrons.

 

d      K     117                 50.  Which of the following is not part of the structure of a chylomicron?

1. phospholipid
2. protein
3. triglyceride
4. water-soluble vitamins

 

b      K     117, 118        51.  The lymphatic system:

1. contains fluid with the same composition as blood.
2. eventually drains into the blood circulatory system.
3. carries chylomicrons to the intestines.
4. is where metabolism of nutrients takes place.

 

b      K     115, 118        52.  When nutrients enter the blood vessels from the small intestine, they are first transported to the:

1. kidney.
2. liver.
3. cells throughout the body.
4. thoracic duct.

 

d      K     118                 53.  Which of the following is the body’s major metabolic organ?

1. pancreas
2. small intestine
3. gallbladder
4. liver

 

a      K     119                 54.  Elevated LDL concentrations are associated with a high risk of heart disease because they:

1. transport cholesterol and triglycerides from the liver to the tissues.
2. carry excessive amounts of fat that is deposited around the heart.
3. encourage high levels of iron in the blood.
4. take excess cholesterol back to the liver, which increases the production of cholesterol.

 

d      A     119                 55.  Elevated HDL concentrations are associated with a low risk of heart disease because they:

1. transport newly absorbed lipids from intestinal cells to the rest of the body.
2. carry cholesterol and triglycerides from the liver to the rest of the body.
3. carry lipids around in the blood more than LDL.
4. take excess cholesterol and phospholipids from the tissues and return them to the liver.

 

d      K     120                 56.  The lipoprotein that contains the greatest proportion of triglyceride is the:

1. HDL.
2. LDL.
3. VLDL.
4. chylomicron.

 

b      K     121                 57.  Which of the following factors is not instrumental to the optimal health and performance of the digestive system?

1. adequate sleep
2. enzyme supplements
3. mental state
4. nutrition

 

Nutrition in Practice – Food Safety

 

c      K     123, 124        58.  Which of the following will cause a foodborne infection?

1. Foods containing toxin-producing microbes
2. Clostridium botulinum
3. Campylobacter jejuni
4. Staphylococcus aureus

 

b      K     127, 128        59.  To prevent bacterial growth when holding cooked foods, they should be kept at _____° F or higher until served.

1. 40
2. 140
3. 165
4. 200

 

a      A     127                 60.  Which of the following statements is true regarding the prevention of foodborne illnesses?

1. Fresh produce should be washed before it is eaten.
2. Only new sponges and towels should be used in the kitchen.
3. Leftovers can safely be covered and left at room temperature until the next meal.
4. Meats should be marinated at room temperature.

 

a      K     127, 128        61.  Cold food should be stored at _____ or less.

1. 40° F
2. 55° F
3. 80° F
4. 140° F

 

b      K     127                 62.  Leftovers should be used within _____ days.

1. 5-7
2. 3-4
3. 2-3
4. 1-2

 

 

Matching

 

r	110	1.     anus	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.     the passageway from the mouth and nose to the lungs. 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. r.      the terminal sphincter muscle of the GI tract.
p	110	2.     appendix
k	110	3.     duodenum
c	110	4.     epiglottis
e	110	5.     esophagus
h	110	6.     gallbladder
n	110	7.     ileocecal valve
m	110	8.     ileum
l	110	9.     jejunum
o	110	10.  large intestine
f	107	11.  lower esophageal sphincter
a	110	12.  mouth
i	110	13.  pancreas
b	110	14.  pharynx
g	110	15.  pyloric sphincter
q	110	16.  rectum
j	110	17.  small intestine
d	107	18.  trachea

 

b	117	1.     chylomicrons	a.     class of lipids composed of glycerol with three fatty acids attached. b.     the lipoproteins that transport lipids from the intestinal cells into the body. c.     a cluster of lipids associated with proteins that serves as a transport vehicle for lipids in the lymph and blood. d.     the type of lipoproteins made primarily by liver cells to transport lipids to various tissues in the body; composed primarily of triglycerides. e.     the type of lipoproteins derived from VLDL as cells remove triglycerides from them; composed primarily of cholesterol. f.     the type of lipoproteins that transport cholesterol back to the liver from peripheral cells; composed primarily of protein.
f	119	2.     high-density lipoproteins
c	117	3.     lipoprotein
e	119	4.     low-density lipoproteins
a	117	5.     triglycerides
d	119	6.     very-low-density lipoproteins

 

 

Essay

 

107-110         1.     Outline and trace the path food follows through the digestive tract from one end to the other.

 

107,113-14   2.     Describe the role of the stomach in the process of digestion.

 

113-114         3.     Should antacids be taken to decrease the strong acidity of the stomach? Explain your answer.

 

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

 

115                 5.     Explain the benefits of intestinal flora to health.

 

118-120         6.     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?