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Sample Test

Chapter 3 – Body Basics

 

True/False

 

1.    An ion is a positively or negatively charged atom.

2.    Osmosis is the movement of a substance across a cell membrane from an area of higher concentration to an area of lower concentration.

3.    Active transport requires energy because it involves the movement of a substance across a membrane from an area of low concentration to an area of higher concentration.

4.    Homeostasis is maintained through the coordination of the nervous system and the endocrine system.

5.    Digestion and absorption are different names for the same process.

6.    Digestion of foods is required so that absorption of nutrients can happen.

7.    The sole function of saliva in digestion is to moisten food so that it is easier to swallow.

8.    Bioavailability is the extent to which a nutrient is absorbed into the blood or lymphatic system.

9.    Water-soluble nutrients are absorbed into the lymph while fat-soluble nutrients are absorbed into the blood.

10.  Ulcerative colitis and Crohn’s disease are examples of an inflammatory bowel disease.

 

Multiple Choice: Fact Recall Based

 

 

1.    Which of the following lists best describes the levels of organization in the body, from smallest to largest?

2.    Atoms, molecules, macromolecules, cells, tissues, organs, organ systems

3.    Molecules, atoms, macromolecules, tissues, cells, organs, organ systems

4.    Organ systems, organs, tissues, cells, macromolecules, molecules, ions

5.    Ions, macromolecules, tissues, organ systems, organs

 

2.    You can determine the number and types of atoms in a molecule using

3.    the periodic table.

4.    the molecular formula.

5.    the Internet.

 

3.    Energy is produced in an organelle called

4.    the mitochondrion.

5.    the Golgi apparatus.

6.    the smooth endoplasmic reticulum.

7.    the rough endoplasmic reticulum.

 

4.    The four different types of tissue contained in the human body include all of the following except:

5.    epithelial.

6.    neural.

7.    connective.

8.    globular.

 

5.    The amount of time it takes for food to travel the entire length of the G.I. tract is called

6.    transit time.

7.    transition time.

8.    digestion time.

9.    elimination time.

 

6.    An example of an accessory organ in the digestive system is the

7.    pancreas.

8.    small intestine.

9.    large intestine.

10.  stomach.

 

7.    Digestion refers to

8.    the chemical breakdown of foods that happens in the mouth, esophagus, and stomach.

9.    the breakdown of foods into a form that can be absorbed.

10.  the transfer of nutrients from the small intestine into the blood.

11.  the process of solid waste elimination.

 

8.    Peristalsis is the

9.    wavelike muscular contractions that propel food from one region of the GI tract to the next.

10.  process of chewing food.

11.  process of churning food in the stomach.

12.  final muscular movement that results in the elimination of waste.

 

9.    The cephalic phase of digestion describes a response that

10.  stimulates of the muscles in the GI tract.

11.  triggers the release of substances that facilitate chemical breakdown of food.

12.  can be initiated by the thought, smell, or sight of food.

13.  All of the above

 

10.  The mass of food that the tongue pushes to the pharynx in the first phase of swallowing is called

11.  a bolus.

12.  a moistened mass.

13.  a digestion end product.

14.  chyme.

 

11.  The esophagus is a muscular tube that

12.  produces digestive enzymes.

13.  is the site of some nutrient absorption.

14.  transports a bolus of food from the mouth to the stomach.

15.  is joined to the stomach by the pyloric sphincter.

 

12.  Gastrin is a hormone that stimulates the release of gastric juice and causes the wall of the stomach to contract vigorously. Gastrin is released in response to

13.  the presence of food in the mouth.

14.  the presence of food in the esophagus.

15.  the presence of food in the stomach.

16.  the presence of food in the small intestine.

 

13.  The pyloric sphincter allows

14.  food to enter the stomach.

15.  food to leave the stomach.

16.  food to enter the large intestine.

17.  food to leave the duodenum.

 

14.  The first segment of the small intestine is called the

15.  duodenum.

16.  jejunum.

17.  ileum.

18.  colon.

 

15.  Secretions from the pancreas and gallbladder enter the small intestine in the

16.  duodenum.

17.  jejunum.

18.  ileum.

19.  pyloric sphincter.

 

16.  Nutrient absorption takes place in the epithelial cells that line the outer surface of villi. Nutrients are transferred from the cells to the blood or the lymphatic circulation via

17.  capillaries and lacteals contained in each large fold of the intestinal lining.

18.  capillaries and lacteals contained in each villus.

19.  capillaries and lacteal contained in each microvillus.

 

17.  Bile is secreted by the

18.  pancreas.

19.  stomach.

20.  small intestine.

21.  gallbladder.

 

18.  Factors that influence bioavailability of a nutrient include all of the following except:

19.  physiological conditions.

20.  certain medications.

21.  other dietary components.

22.  one’s heart rate while eating.

 

19.  The colon is the site of absorption of

20.  prebiotics.

21.  probiotics.

22.  water and electrolytes.

23.  undigested matter.

 

20.  Bacteria present in the large intestine

21.  are called the intestinal pathogenic load.

22.  are a sign of illness.

23.  help to maintain a healthy environment in the colon.

24.  consist of large population of a single species of bacteria.

 

21.  Prebiotic foods

22.  contain live bacterial cultures.

23.  are usually fiber rich and can stimulate the growth of bacteria in the large intestine.

24.  provide precursors to bacteria to initiate colonization of the colon.

25.  are low-fiber foods like yogurt.

 

22.  The consistency of feces depends mainly on

23.  water content.

24.  presence of bacteria.

25.  the amount of dead cells.

26.  Metabolism is defined as

27.  the sum of chemical processes that occur within a living cell to maintain life.

28.  the release of energy from the breakdown of complex molecules into simpler molecules.

29.  the use of energy to synthesize complex molecules from simpler ones.

30.  the generation of waste products for excretion.

 

24.  Catabolic pathways are metabolic pathways that

25.  release energy from the breakdown of complex molecules into simpler molecules.

26.  use energy to synthesize complex molecules from simpler ones.

27.  generate waste products for excretion.

 

25.  Anabolic pathways are metabolic pathways that

26.  release energy from the breakdown of complex molecules into simpler molecules.

27.  use energy to synthesize complex molecules from simpler ones.

28.  generate waste products for excretion.

 

 

 

Multiple Choice: Application Based

 

 

26.  Active and passive transport mechanisms differ because

27.  active transport requires energy whereas passive transport does not.

28.  active transport does not require energy whereas passive transport does.

29.  active transport is used for nutrients while passive transport is used for all other substances.

30.  passive transport is normally used for all substances; active transport is only used under extreme conditions.

 

27.  Osmosis differs from simple diffusion because

28.  osmosis describes water’s movement across membranes, while simple diffusion describes the movement of substances across membranes.

29.  in osmosis, water is moving to a high concentration of dissolved substances, while in simple diffusion, substances are moving to an area of lower concentration.

30.  There is no difference; they are equivalent.

31.  A and B

32.  The difference between simple and facilitated diffusion is that

33.  facilitated diffusion requires energy while simple diffusion does not.

34.  facilitated diffusion requires a carrier molecule while simple diffusion does not.

35.  facilitated diffusion results in the exchange of substances across a membrane, while simple diffusion does not.

36.  None of the above

 

29.  Carrier-mediated transport that requires energy is an example of

30.  an active transport mechanism.

31.  a passive transport mechanism.

32.  facilitated transport.

33.  simple diffusion.

 

30.  Gastroesophageal reflux disease (GERD) can be a painful condition causing a burning sensation in the chest. It is caused by

31.  a failure of the gastroesophageal sphincter to close completely.

32.  a failure of the gastroesophageal sphincter to open completely.

33.  a failure of the pyloric sphincter to close completely.

34.  poor peristalsis in the esophagus.

 

31.  The purpose of mucus secretion by stomach cells is

32.  to protect the stomach against damage from destructive chemicals secreted in gastric juice.

33.  to initiate the digestion of foods.

34.  to anchor foods against the stomach wall.

35.  unknown.

 

32.  The symptoms of gastroesophogeal reflux disease (GERD) can be relieved by

33.  consuming large meals.

34.  avoiding certain types of food, such as fried foods.

35.  consuming caffeinated beverages.

36.  avoiding treatment.

 

33.  The rate of gastric emptying can be increased by consuming

34.  solid foods.

35.  high-fat foods.

36.  small meals.

37.  large meals.

 

34.  Nutrient absorption is best defined as the transfer of nutrients

35.  from the lumen of the small intestine into blood or the lymph.

36.  from the lumen of the small intestine into mucosal cells.

37.  from the stomach into the small intestine.

38.  from the small intestine into the large intestine.

 

35.  The characteristic folds of the lining of the small intestine allow for increased surface area to promote absorption. Another aspect of the intestinal lining that increases surface area is the presence of

36.  villi.

37.  microvilli.

38.  cilia.

39.  All of the above

40.  A and B

 

36.  Gallstones can interfere with the normal flow of bile and can cause a great deal of pain. Removing the gallbladder is one method to treat gallstones. What potential problem might arise if the gallbladder is removed?

37.  Absorption of fat-soluble nutrients could be impaired.

38.  Absorption of water-soluble nutrients could be impaired.

39.  Release of pancreatic secretions into the duodenum could be impaired.

40.  The duodenum could be damaged.

 

37.  After chyme leaves the stomach and enters the duodenum, the duodenum is protected from the acidic chyme because

38.  bicarbonate secreted by the pancreas neutralizes the chyme.

39.  bile secreted by the gallbladder neutralizes the chyme.

40.  enzymes secreted in the duodenum degrade the acid.

41.  None of the above because the chyme is not terribly acidic when it leaves the stomach

 

38.  When a person with celiac disease consumes gluten, it can damage the absorptive surface of the small intestine. This can lead to

39.  poor absorption of nutrients.

40.  malnutrition.

41.  nutritional deficiencies.

42.  All of the above

 

39.  In contrast to diarrhea, constipation

40.  results from reduced extraction of water from feces in the colon.

41.  results from quicker transit time through the colon.

42.  results in watery feces.

43.  results in hard, dry fecal matter, making elimination difficult.

 

40.  During finals week your friend is worried about managing her 5 final exams and she is complaining about cramping, bloating, and diarrhea all related to lower GI tract discomfort. She has never experienced this before. Your friend is likely experiencing

41.  GERD.

42.  ulcerative colitis.

43.  irritable bowel syndrome.

44.  a flare-up of Crohn’s disease.

 

41.  The symptoms associated with inflammation of the intestinal lining include

42.  weight loss.

43.  diarrhea.

44.  fatigue.

45.  diminished appetite.

46.  All of the above

 

42.  Water-soluble nutrients are transported in the _____ when they leave the gastrointestinal tract, whereas fat-soluble nutrients are transported in the _____ when they leave the gastrointestinal tract.

43.  blood, lymph

44.  lymph, blood

45.  urine, feces

46.  blood, blood (There is no difference.)

 

43.  Cellular waste products must be readily excreted in order for the body to remain healthy. The waste products that accumulate can be actively excreted by all of the following organs except:

44.  the kidneys.

45.  the lungs.

46.  the skin.

47.  the hair.

 

44.  Energy-yielding nutrients store energy in their chemical bonds. In order for cells to convert that stored energy into ATP, the nutrients must be transformed through the activity of

45.  digestion.

46.  absorption.

47.  catabolic pathways.

48.  anabolic pathways.

 

45.  Catabolic pathways that require oxygen are referred to as _____. Catabolic pathways that can function with low levels of oxygen are called _____.

46.  aerobic, anaerobic

47.  anaerobic, aerobic

48.  energy producing, energy requiring

49.  energy requiring, energy producing

 

 

 

Answer Key                          Note: ANS = correct answer; REF = page reference; TOP = section/outcome

 

True/False

1.    ANS: T REF: 49                         TOP: 3.1

2.    ANS: F REF: 52                         TOP: 3.2

3.    ANS: T REF: 53                         TOP: 3.2

4.    ANS: T REF: 55                         TOP: 3.2

5.    ANS: F REF: 56                         TOP: 3.3

6.    ANS: T REF: 56                         TOP: 3.3

7.    ANS: F REF: 58-59                   TOP: 3.3

8.    ANS: T REF: 66                         TOP: 3.4

9.    ANS: F REF: 66                         TOP: 3.4

10.  ANS: T REF: 69                         TOP: 3.4

 

Multiple Choice

1.    ANS: A REF: 50                         TOP: 3.1

2.    ANS: B REF: 51                         TOP: 3.1

3.    ANS: A REF: 53                         TOP: 3.2

4.    ANS: D REF: 53                         TOP: 3.2

5.    ANS: A REF: 56                         TOP: 3.3

6.    ANS: A REF: 56                         TOP: 3.3

7.    ANS: B REF: 56                         TOP: 3.3

8.    ANS: A REF: 56                         TOP: 3.3

9.    ANS: D REF: 58                         TOP: 3.3

10.  ANS: A REF: 59                         TOP: 3.3

11.  ANS: C REF: 59-60                   TOP: 3.3

12.  ANS: C REF: 61                         TOP: 3.3

13.  ANS: B REF: 62                         TOP: 3.3

14.  ANS: A REF: 62                         TOP: 3.3

15.  ANS: A REF: 62                         TOP: 3.3

16.  ANS: B REF: 63                         TOP: 3.3

17.  ANS: D REF: 64                         TOP: 3.3

18.  ANS: D REF: 66                         TOP: 3.4

19.  ANS: C REF: 67                         TOP: 3.4

20.  ANS: C REF: 67                         TOP: 3.4

21.  ANS: B REF: 68                         TOP: 3.4

22.  ANS: A REF: 68-69                   TOP: 3.4

23.  ANS: A REF: 70                         TOP: 3.6

24.  ANS: A REF: 71                         TOP: 3.6

25.  ANS: B REF: 71                         TOP: 3.6

26.  ANS: A REF: 52                         TOP: 3.2

27.  ANS: D REF: 52                         TOP: 3.2

28.  ANS: B REF: 52                         TOP: 3.2

29.  ANS: A REF: 53                         TOP: 3.2

30.  ANS: A REF: 60-61                   TOP: 3.3

31.  ANS: A REF: 61                         TOP: 3.3

32.  ANS: B REF: 61                         TOP: 3.3

33.  ANS: D REF: 62                         TOP: 3.3

34.  ANS: A REF: 65                         TOP: 3.4

35.  ANS: E REF: 63-64                   TOP: 3.3

36.  ANS: A REF: 64                         TOP: 3.3

37.  ANS: A REF: 64                         TOP: 3.3

38.  ANS: D REF: 65                         TOP: 3.4

39.  ANS: D REF: 69                         TOP: 3.4

40.  ANS: C REF: 69                         TOP: 3.4

41.  ANS: E REF: 69                         TOP: 3.4

42.  ANS: A REF: 69-70                   TOP: 3.5

43.  ANS: D REF: 70                         TOP: 3.5

44.  ANS: C REF: 71                         TOP: 3.6

45.  ANS: A REF: 71                         TOP: 3.6

 

Chapter 4 – Carbohydrates

 

True/False

 

1.    A carbohydrate is an organic compound made up of one or more sugar molecules.

2.    Lactose is found in a wide variety of foods.

3.    Artificial sweeteners are typically hundreds of times sweeter than table sugar, but do not contribute calorically to a food item.

4.    Starch molecules found in plants are made entirely of glucose molecules bound together.

5.    Dietary fiber is least abundant in fruits, vegetables, and whole-grain foods.

6.    The glycemic index is a rating scale that compares the glycemic response to a typical serving of a given food to the glycemic response to 50 grams of glucose.

7.    Insulin is released from the pancreas in response to elevated blood glucose levels.

8.    Ketones are produced by the gluconeogenesis pathway.

9.    Diabetes mellitus is a group of metabolic disorders characterized by elevated levels of glucose in the blood.

10.  Treatment of type 1 diabetes always requires insulin injections (or an insulin pump).

 

Multiple Choice: Fact Recall Based

 

 

1.    The term “simple carbohydrates” refers to

2.    monosaccharides and disaccharides.

3.    polysaccharides.

4.    dietary fiber.

5.    starch and glycogen.

 

2.    Complex carbohydrates include all of the following except:

3.    monosaccharides and disaccharides.

4.    polysaccharides.

5.    dietary fiber.

6.    starch and glycogen.

 

3.    The most abundant monosaccharide in the human body is

4.    galactose.

5.    glucose.

6.    fructose.

7.    sucrose.

 

4.    High-fructose corn syrup is

5.    produced from sugar cane.

6.    naturally found in foods.

7.    a mixture of fructose and glucose.

8.    consumed at levels that are less than those of table sugar consumption.

9.    Lactose consists of

10.  galactose bound to glucose.

11.  galactose bound to fructose.

12.  fructose bound to glucose.

13.  glucose bound to glucose.

 

6.    Sucrose consists of

7.    fructose bound to glucose.

8.    fructose bound to galactose.

9.    glucose bound to glucose.

10.  fructose bound to maltose.

 

7.    The artificial sweetener that is dangerous for people with the genetic disorder phenylketonuria is

8.    acesulfame K.

9.    saccharin.

10.  aspartame.

11.  sucralose.

 

8.    Alternative sweeteners that are produced naturally in plants include sugar alcohols and

9.    aspartame.

10.  saccharin.

11.  sucralose.

12.  stevia.

 

9.    Glycogen is

10.  stored in liver and skeletal muscle.

11.  stored in adipose tissue.

12.  stored in the brain.

13.  not stored.

 

10.  Dietary fiber is non-digestible by humans because

11.  the enzymes required to digest fiber are depleted by digesting starches.

12.  we lack the enzymes to break the types of bonds found in fiber.

13.  we don’t produce the acid necessary to break the types of bonds found in fiber.

 

11.  Soluble fiber, in addition to reducing risk of heart disease, can

12.  reduce blood glucose levels.

13.  increase blood glucose levels.

14.  serve as a probiotic.

15.  promote the growth of harmful bacteria in the large intestine.

 

12.  Most of the fiber in a kernel of wheat is found in

13.  the germ.

14.  the endosperm.

15.  the bran.

16.  the stalk.

 

13.  Most of the starch in a kernel of wheat is found in

14.  the germ.

15.  the endosperm.

16.  the bran.

17.  the stalk.

 

14.  Chemical digestion of the starch begins in the

15.  mouth.

16.  stomach.

17.  small intestine.

18.  large intestine.

 

15.  Maltose, an end product of starch digestion, is degraded in the small intestine by the enzyme

16.  maltase.

17.  sucrose.

18.  lactase.

19.  fructosidase.

 

16.  Lactose intolerance is caused by

17.  an inability to produce adequate sucrase.

18.  the combination of lactose and artificial sweeteners in foods.

19.  an inability to produce enough lactase.

20.  the denaturation of salivary amylase in the stomach.

 

17.  The change in blood glucose following ingestion of food is called

18.  the glycemic response to that food.

19.  the glycemic index of that food.

20.  the glycemic load of that food.

21.  the glucose rating of that food.

 

18.  Insulin is released from the pancreas in response to

19.  low blood glucose levels.

20.  high blood glucose levels.

21.  a reduction in food intake.

22.  stress.

 

19.  Glucagon is released from the pancreas in response to

20.  low blood glucose levels.

21.  high blood glucose levels.

22.  an increase in food intake.

23.  stress.

 

20.  Glycogenolysis

21.  is the breakdown of glycogen to form maltose.

22.  occurs in response to insulin.

23.  supplies glucose to the blood in response to glucagon.

24.  provides a long-term response to low blood glucose levels.

 

21.  Gluconeogenesis

22.  is the synthesis of glucose from non-carbohydrate sources, mainly amino acids.

23.  converts fat into glucose.

24.  provides a short-term solution to low blood glucose levels.

25.  supplies glucose to the blood in response to insulin.

 

22.  Ketones are

23.  made from amino acids.

24.  alternative fuel molecules produced when glucose is not available in the diet.

25.  stored in the brain to support its function.

26.  associated with weight gain over long periods of time.

 

23.  Glycolysis is

24.  the pathway that combines two 3-carbon pyruvate molecules to form the 6-carbon glucose molecule.

25.  the anabolic pathway used to derive energy form glucose.

26.  the catabolic pathway used to derive energy from glucose.

27.  an oxygen-requiring, aerobic pathway.

 

24.  Type 1 diabetes

25.  occurs when the pancreas is no longer able to produce insulin.

26.  is characterized by hypoglycemia.

27.  typically develops during middle age.

28.  is highly associated with obesity.

 

25.  Type 2 diabetes

26.  is the least common form of diabetes.

27.  occurs during childhood or adolescence.

28.  is caused by insulin resistance.

29.  is thought to be an autoimmune disorder.

 

 

 

Multiple Choice: Application Based

 

 

26.  When comparing ingredients on food labels at a grocery store, take notice of added sugars in foods. Some common names for added sugars include all of the following except:

27.  corn syrup.

28.  maltose.

29.  dextrose.

30.  high-fructose corn syrup.

31.  fiber.

 

27.  Starch and glycogen are similar molecules. The two molecules differ because

28.  starch molecules are made of long chains of glucose, whereas glycogen molecules are made of glucose and galactose.

29.  starch molecules are branched, whereas glycogen molecules are linear.

30.  starch molecules are made in plants, while glycogen molecules are made in animals.

31.  starch molecules store glucose in plants, while glycogen molecules have little storage capacity.

 

28.  Dietary fiber is classified as a complex carbohydrate because

29.  it is an energy storage molecule much like starch and glycogen.

30.  it consists of a group of plant polysaccharides.

31.  it is not digestible by human enzymes.

32.  it uses the same types of chemical bonds as are found in starch.

33.  Increasing dietary fiber may be helpful to people with type 2 diabetes because it has been shown to

34.  increase pancreatic function.

35.  reduce glucagon levels.

36.  reduce insulin levels.

37.  reduce blood glucose levels.

 

30.  Constipation is a risk factor for diverticular disease or diverticulosis. _____ can increase fecal mass and therefore can prevent or alleviate constipation.

31.  Dietary fiber

32.  Starch

33.  Simple carbohydrates

34.  Bacteria present in the large intestine

 

31.  Diverticulitis occurs

32.  when diverticula become infected.

33.  when insoluble fiber intake causes bloating.

34.  when the colon is filled with water.

35.  when transit time is reduced (quickened).

 

32.  Refined grains serve as abundant carbohydrate sources. However, during processing, the bran is removed from the grain kernel, resulting in

33.  a loss of vitamins.

34.  a loss of oils.

35.  a loss of fiber.

36.  a loss of protein.

 

33.  Salivary amylase begins the process of carbohydrate digestion in the mouth. The activity of salivary amylase is halted in the stomach because

34.  of the acidic environment of the stomach.

35.  starch digestion has concluded at that point.

36.  its continued activity could damage the stomach lining.

37.  secretion of salivary amylase into the duodenum would reduce the release of pancreatic amylase from the small intestine.

 

34.  Symptoms of lactose intolerance include gas, bloating, and cramping. These symptoms are attributable to

35.  an immune response to lactose in the intestine.

36.  bacterial metabolism of lactose in the large intestine.

37.  inflammation of the intestines due to the presence of lactose.

 

35.  The glycemic index is a rating system that

36.  allows one to compare the glycemic response elicited by different foods.

37.  is based on comparing the glycemic response of a certain food to a standard response based on 300 g of glucose.

38.  takes normal portion sizes of foods into account.

39.  is based on subjective information about how a person feels after consuming a certain food.

 

36.  Foods with a glycemic index of >70 are considered high-GI foods and

37.  would result in a slower increase in blood glucose levels.

38.  contain over 50 g of glucose.

39.  would result in a rapid increase in blood glucose levels.

40.  are desirable for people wishing to reduce their glycemic response to foods.

 

37.  Glycemic load is different from the glycemic index because

38.  it considers the typical portion of food consumed.

39.  it is not a rating system.

40.  it is based on experiments that determine the glycemic response to typical portions of foods.

41.  it has different cutoff values for “high” than the glycemic index.

 

38.  Insulin is able to reduce blood glucose levels because it

39.  promotes the uptake of glucose from the blood by muscle and adipose tissue.

40.  promotes the storage of glucose as glycogen in the muscle and liver.

41.  interacts with the insulin receptors of certain cells.

42.  All of the above

43.  Glucagon raises blood glucose levels because it

44.  stimulates glycogenolysis in the liver.

45.  stimulates gluconeogenesis in the liver.

46.  stimulates insulin receptors on certain cells.

47.  All of the above

48.  A and B

 

40.  Ketogenesis is a natural response to starvation as well as to very-low-carbohydrate diets. Ketone production is thought to serve a main purpose of

41.  sparing glucose to reduce breakdown of muscle proteins.

42.  sparing glucose so that it can be stored in the brain as glycogen.

43.  sparing glucose so that it can be stored in the liver as glycogen.

 

41.  Catabolism of glucose yields 2 ATP molecules under _____ conditions, and about 36 ATP molecules under _____ conditions.

42.  hyperglycemic, hypoglycemic

43.  hypoglycemic, hyperglycemic

44.  anaerobic, aerobic

45.  aerobic, anaerobic

 

42.  Type 1 and type 2 diabetes

43.  are both associated with symptoms of fatigue, frequent urination, and excessive thirst.

44.  are both associated with obesity.

45.  are both associated with hypoglycemia.

46.  None of the above

47.  In both type 1 and type 2 diabetes, cells do not take up glucose appropriately. The cause for this is different in each disease. In type 1 diabetes insulin _____, while in type 2 diabetes insulin _____.

48.  from the pancreas is not recognized by cells; is not produced

49.  is no longer produced by the pancreas; cannot interact with cells due to defects in the insulin receptor

50.  from the pancreas is rapidly degraded; is made improperly

 

44.  Maintaining blood glucose levels as close to normal as possible is important for people with wither type 1 or type 2 diabetes in order to

45.  preserve pancreatic insulin production.

46.  save money on supplies.

47.  reduce the risk of developing complications of the disease.

 

45.  The RDA for carbohydrates is 130 g per day for adults. This amount

46.  is the minimum amount of glucose needed for the brain each day.

47.  supplies enough energy to support vigorous activities.

48.  should not be exceeded so that risk of hyperglycemia is minimized.

49.  is difficult to obtain in a well-balanced diet.

 

 

 

 

 

Answer Key                          Note: ANS = correct answer; REF = page reference; TOP = section/outcome

 

True/False

1.    ANS: T REF: 73                         TOP: 4.1

2.    ANS: F REF: 76                         TOP: 4.1

3.    ANS: T REF: 77-78                   TOP: 4.1

4.    ANS: T REF: 79                         TOP: 4.2

5.    ANS: F REF: 82                         TOP: 4.2

6.    ANS: F REF: 86                         TOP: 4.3

7.    ANS: T REF: 88                         TOP: 4.4

8.    ANS: F REF: 90                         TOP: 4.4

9.    ANS: T REF: 91                         TOP: 4.5

10.  ANS: T REF: 92                         TOP: 4.5

 

Multiple Choice

1.    ANS: A REF: 73                         TOP: 4.1

2.    ANS: A REF: 79                         TOP: 4.2

3.    ANS: B REF: 73                         TOP: 4.1

4.    ANS: C REF: 74-75                   TOP: 4.1

5.    ANS: A REF: 76|77                  TOP: 4.1

6.    ANS: A REF: 76|77                  TOP: 4.1

7.    ANS: C REF: 78                         TOP: 4.1

8.    ANS: D REF: 78                         TOP: 4.1

9.    ANS: A REF: 79                         TOP: 4.2

10.  ANS: B REF: 79|80                  TOP: 4.2

11.  ANS: A REF: 81                         TOP: 4.2

12.  ANS: C REF: 82                         TOP: 4.2

13.  ANS: B REF: 82                         TOP: 4.2

14.  ANS: A REF: 83                         TOP: 4.3

15.  ANS: A REF: 83                         TOP: 4.3

16.  ANS: C REF: 83                         TOP: 4.3

17.  ANS: A REF: 85                         TOP: 4.3

18.  ANS: B REF: 88                         TOP: 4.4

19.  ANS: A REF: 88-89                   TOP: 4.4

20.  ANS: C REF: 89                         TOP: 4.4

21.  ANS: A REF: 90                         TOP: 4.4

22.  ANS: B REF: 90                         TOP: 4.4

23.  ANS: C REF: 91                         TOP: 4.4

24.  ANS: A REF: 92                         TOP: 4.5

25.  ANS: C REF: 93                         TOP: 4.5

26.  ANS: E REF: 77                         TOP: 4.1

27.  ANS: C REF: 79                         TOP: 4.2

28.  ANS: B REF: 79                         TOP: 4.2

29.  ANS: D REF: 81                         TOP: 4.2

30.  ANS: A REF: 81                         TOP: 4.2

31.  ANS: A REF: 81                         TOP: 4.2

32.  ANS: C REF: 82                         TOP: 4.2

33.  ANS: A REF: 83                         TOP: 4.3

34.  ANS: B REF: 85                         TOP: 4.3

35.  ANS: A REF: 86                         TOP: 4.3

36.  ANS: C REF: 86                         TOP: 4.3

37.  ANS: A REF: 86                         TOP: 4.3

38.  ANS: D REF: 88                         TOP: 4.4

39.  ANS: E REF: 89-90                   TOP: 4.4

40.  ANS: A REF: 90                         TOP: 4.4

41.  ANS: C REF: 91                         TOP: 4.4

42.  ANS: A REF: 92|93                  TOP: 4.5

43.  ANS: B REF: 92|93                  TOP: 4.5

44.  ANS: C REF: 94                         TOP: 4.5

45.  ANS: A REF: 95                         TOP: 4.6