Nutrition Now 7th Edition by Judith E. Brown – Test Bank

Nutrition Now 7th Edition by Judith E. Brown – Test Bank

Test Bank for Unit 7 – How the Body Uses Food:
Digestion and Absorption

True/False

1. _____ Water, sodium, and chloride are mostly absorbed in the small intestine.
2. _____ Most dietary fat is absorbed into the circulatory system.
3. _____ Enzymes are degraded in the process of aiding the breakdown of food.
4. _____ High-fiber diets slow down the passage of food through the digestive tract.
5. _____ Before absorption of vitamins and minerals can occur, they must be released from food.
6. _____ Digestive disorders are the most common cause of hospitalization among adults in the U.S. aged 45-64 years.
7. _____ About 5% of a person’s body weight is replaced by new tissue each day.
8. _____ A diet high in fiber and fluids will always prevent, treat, or cure constipation problems.
9. _____ Stools contain toxins that can be absorbed and can cause harm to the body. Therefore, periodically cleansing the colon is essential for good health.
10. _____ A large majority of carbohydrates, protein, and fat consumed in the diet leave the body as undigested waste.
11. _____ Diarrhea that persists for more than two weeks can potentially deplete the body of nutrients, produce malnutrition, and cause heart or kidney problems and even death.
12. _____ Bacteria in the large intestine can digest some fiber from the diet as well as produce vitamin K and biotin.

Matching

Matching A: Match the organ to its function in digestion.

1. _____ esophagus

2. _____ gallbladder

3. _____ large intestine

4. _____ liver

5. _____ pancreas

6. _____ salivary glands

7. _____ small intestine

8. _____ stomach

9. _____ tongue

a. produce enzymes that start to break down starch and fats

b. masticates and mixes food with saliva

c. transfers food to the stomach

d. mixes and liquefies food; secretes enzymes that break down proteins and fats

e. produces bile that aids fat digestion

f. stores and secretes bile

g. secretes enzymes that break down carbohydrates, proteins, and fats

h. site of most nutrient absorption

i. site of most intestinal bacteria and organ where most water is absorbed

Matching B: Match the term with its definition.

10. _____ absorption

11. _____ bile

12. _____ circulatory system

13. _____ diarrhea

14. _____ digestion

15. _____ disaccharides

16. _____ duodenal/ stomach ulcers

17. _____ enzymes

18. _____ flatulence

19. _____ heartburn

20. _____ hemorrhoids

21. _____ irritable bowel syndrome

22. _____ inflammation

23. _____ umami

24. _____ microbes

25. _____ lymphatic system

26. _____ monosaccharides

27. _____ probiotics

28. _____ starch

a. the mechanical and chemical processes whereby ingested food is converted into substances that can be utilized by the body

b. the process by which nutrients and other substances are transferred from the digestive system into body fluids for transport

c. simple sugars consisting of one sugar molecule, such as fructose

d. protein substances that speed up chemical reactions

e. complex carbohydrates made up of complex chains of glucose molecules

f. simple sugars consisting of two sugar molecules, such as sucrose

g. a yellowish-brown or green fluid produced by the liver and stored in the gallbladder; emulsifies fats in the small intestine

h. a network of vessels that absorb some of the products of digestion and transport them to the heart, where they are mixed with the substances contained in blood

i. the heart, arteries, capillaries, and veins responsible for circulating blood

j. a condition that results when acidic stomach contents are released into the esophagus

k. swelling of veins in the anus or rectum

l. a disorder of bowel function characterized by chronic or episodic gas, abdominal pain, diarrhea, or constipation

m. the taste that is described as meaty or savory

n. non-harmful bacteria and yeasts that help colonize the intestinal tract with beneficial microorganisms

o. the presence of three or more liquid stools in a 24-hour period

p. presence of excess gas in the stomach and intestines

q. microscopic organisms including bacteria and fungi

r. open sores in the lining of the duodenum or stomach

s. reaction of the body to the presence of infection, irritants, or toxins

Multiple Choice: Choose the one best answer.

1. The amount of salivary amylase _____.
2. is the same in all people
3. is decreased in the presence of food
4. varies depending on genetic traits
5. determines the type of foods that will be digested in the mouth

2. Which of the following statements about ulcers is false?
3. Ulcers occur most often in the duodenum, or upper part of the small intestine.
4. Ulcers have been found to be associated with spicy foods and high levels of stress.
5. Ulcers are caused by Helicobacter pylori bacteria or overuse of pain medications.
6. Ulcers are treated with antibiotics and medication to reduce stomach acid.

3. Dried beans, broccoli, cauliflower, brussel sprouts, onions, and corn are related to _____ in the _____.
4. lactose intolerance, large intestine
5. bacterial gas production, large intestine
6. stomach acid production, stomach
7. acid reflux, esophagus

4. Enzymes produced in the salivary glands help to break down:
5. fiber.
6. protein.
7. fat.
8. starch.
9. c and d
10. a and b

5. How often are cells lining the intestinal tract replaced?
6. Every 1 to 3 days
7. Every 7 days
8. Every month
9. Every 120 days

6. Which of the following foods is likely to stay in the stomach the longest?
7. A cup of hot cocoa
8. A cup of creamy tomato soup
9. A cup of pasta with meat sauce
10. A cup of diet soda

7. The process of _____ encompasses the journey of broken-down food particles from the digestive tract to all body cells.
8. metabolism
9. absorption
10. digestion
11. excretion

8. What is the fate of certain vitamins and minerals—such as vitamin C, thiamin, and sodium—when they are consumed in excess?
9. They will be excreted in the urine.
10. They will be excreted in perspiration.
11. They will be excreted in the feces.
12. They will be stored in the liver and muscle cells.

9. Meals high in dietary fiber:
10. do not provide calories but decrease muscle activity in the small intestine.
11. stimulate higher levels of intestinal muscle activity than low-fiber meals.
12. are digested completely by human enzymes and absorbed as glucose.
13. pass through the digestive system more slowly than low-fiber meals.

10. Which of the following is not true of constipation?
11. The consumption of 25 to 30 grams of fiber daily can help relieve or prevent constipation.
12. Hemorrhoids cause both inflammation in the large intestine and constipation.
13. The habitual use of laxatives or the use of medications may cause constipation problems.
14. The periodic cleansing of the colon is not helpful for reducing constipation.

11. Digested carbohydrates are absorbed into the _____ and most digested fats are absorbed into the _____.
12. nervous system, circulatory system
13. circulatory system, lymphatic system
14. lymphatic system, circulatory system
15. lymphatic system, nervous system

12. Which of the following is not one of the five basic tastes of food?
13. Umami
14. Crispy
15. Sour
16. Sweet

13. Which of the following is not a common cause of diarrhea?
14. The lack of immunization against infectious diseases
15. Bacterial contamination of water or food
16. Consuming five or more servings of vegetables, fruits, and whole grains each day
17. Virus-contaminated water or food

14. Which of the following statements about heartburn is true?
15. Overeating, obesity, and medications are related to the development of heartburn.
16. Coffee, mint-flavored foods, and moderate amounts of alcohol intake may reduce the development of heartburn.
17. Heartburn is related to the presence of some heart conditions.
18. Chronic heartburn is not a serious health problem.

15. Approximately what percentage of carbohydrates are digested and absorbed?
16. 75%
17. 80%
18. 90%
19. 99%

16. Digestion and absorption are greatly enhanced by the structure of the _____ and its fingerlike projections called _____.
17. stomach, branches
18. small intestine, villi
19. pancreas, villi
20. mouth, villi

17. Bile is produced by the _____ and stored in the _____ until it is released into the small intestine.
18. stomach, liver
19. liver, gallbladder
20. liver, pancreas
21. pancreas, gallbladder

18. How long do most solid foods stay in the stomach before passing into the small intestine?
19. Approximately 24 hours
20. Approximately 20 minutes
21. Approximately 1 hour
22. Approximately 2-4 hours

19. Which of the following is an enzyme that breaks down starchy carbohydrates?
20. Sucrase
21. Lipase
22. Amylase
23. Trypsin

20. Which of the following is an enzyme that breaks down the disaccharide sucrose?
21. Amylase
22. Maltase
23. Sucrase
24. Lactase

21. What is the function of the enzyme lipase?
22. Breaks down starch to disaccharides
23. Splits short-chain amino acids
24. Breaks down fat into fragments of fatty acids and glycerol
25. Separates disaccharides

22. Carbohydrate digestion begins in the _____ and ends with bacterial digestion in the _____.
23. mouth, stomach
24. stomach, small intestine
25. stomach, large intestine
26. mouth, large intestine

23. Which enzymes help to digest protein?
24. Amylase and lipase
25. Sucrase and maltase
26. Pepsin and trypsin
27. Maltase and lactase

24. What digestive disorder is characterized by continuous or recurrent symptoms of abdominal pain, bloating, diarrhea, and/or constipation?
25. Heartburn
26. Ulcers
27. Irritable bowel syndrome
28. Diarrhea
29. Carbohydrates are absorbed in which form?
30. Complex starch
31. Fiber
32. Disaccharides
33. Monosaccharides

26. What beverage should be limited to help reduce the symptoms of heartburn?
27. Soda
28. Alcohol
29. Coffee
30. All of the above
31. None of the above

27. What food should be avoided after a bout of diarrhea?
28. Solid foods
29. Yogurt
30. Sweetened beverages such as regular soda
31. Beans
32. All of the above

28. All of the following can increase flatulence except:
29. swallowing air while eating or drinking.
30. drinking green tea or coffee.
31. eating beans, broccoli, or corn.
32. some medication, such as antibiotics.

29. Where in the body is alcohol absorbed?
30. The small intestine
31. At a site near the brain
32. The stomach
33. The large intestine
34. a and c
35. b and c

30. Approximately how much fiber is recommended to reduce the risk of constipation?
31. 5-15 g/day
32. 15-20 g/day
33. 25-30 g/day
34. 60-80 g/day

31. Where in the body do enzymes begin digesting protein?
32. The mouth
33. The stomach
34. The small intestine
35. The large intestine

32. What are microbes?
33. Projectile tissue in the intestines
34. Microscopic organisms including bacteria
35. Cells that uptake toxins in the large intestine
36. Body tissues that neutralize harmful substances

Case Study and Multiple Choice Questions: Choose the one best answer.

Sean is a college senior who has a family history of digestive disorders including heartburn and ulcers. Throughout his college career Sean has experienced symptoms related to these disorders but has not been medically treated for any digestive disorder. Today is Sean’s 22^nd birthday and his friends have decided to take him out for a few drinks. At the restaurant Sean and his friends are surprised when the waitress brings them a large mint-chocolate brownie with creamy mint frosting to help them celebrate Sean’s birthday. They all enjoy the dessert and drinks, especially Sean, who ends up eating the majority of the brownie and drinks three alcoholic beverages. A few hours later Sean is feeling bloated, has abdominal cramps, and experiences diarrhea. He is also experiencing a burning sensation in his chest.

33. During Sean’s birthday celebration his body likely absorbed what substance first?
34. Sugar
35. Lactose
36. Alcohol
37. Fat

34. What salivary enzymes help break down the chocolate brownie in Sean’s mouth?
35. Amylase and sucrase
36. Sucrase and lipase

c Lipase and pepsin

1. Amylase and lipase

35. What most likely caused Sean to have diarrhea?
36. Sugar
37. Viruses or bacteria
38. Alcohol
39. Fat