Nutrition Concepts And Controversies 2nd Edition by Ellie Whitney Frances Sizer – Test Bank
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Sample Test
Chapter 3-The Remarkable Body
MULTIPLE CHOICE
1. Which
of the following best describes cells?
|
a. |
the basis of the body’s design |
|
b. |
building blocks of the body |
|
c. |
the vital components of
foods |
|
d. |
self-contained living
entities |
ANS:
D
PTS:
1
REF: Page 72
2. Which
of the following is one of the cells’ most basic needs along with the oxygen
necessary to burn it?
|
a. |
alcohol |
|
b. |
energy |
|
c. |
proteins |
|
d. |
fats |
ANS:
B
PTS:
1
REF: Page 72
3. The
first principle of diet planning is that the foods we choose must provide
energy along with which of the following essential nutrients?
|
a. |
oxygen |
|
b. |
carbon dioxide |
|
c. |
fuel |
|
d. |
water |
ANS:
D
PTS:
1
REF: Page 72
4. Which
of the following determines the nature of the cell’s work?
|
a. |
genes |
|
b. |
mutations |
|
c. |
red blood cells |
|
d. |
organs |
ANS:
A
PTS:
1
REF: Page 73
5. Which
of the following fluids moves from the bloodstream into tissue spaces?
|
a. |
blood |
|
b. |
lymph |
|
c. |
plasma |
|
d. |
intracellular fluid |
ANS:
B
PTS:
1
REF: Page 74
6. Which
one of the following organs chemically alters materials so that they can be
used by other tissues?
|
a. |
gallbladder |
|
b. |
small intestine |
|
c. |
kidneys |
|
d. |
liver |
ANS: D
PTS:
1
REF: Page 76
7. On
average, how often do the cells lining the digestive tract replace themselves?
|
a. |
every 3 days |
|
b. |
every 2 weeks |
|
c. |
every 4 months |
|
d. |
every 12 months |
ANS: A
PTS:
1
REF: Page 72–73
8. Which
of the following is released by the pancreas in response to a high
concentration of blood sugar (glucose)?
|
a. |
insulin |
|
b. |
gastrin |
|
c. |
secretin |
|
d. |
glucagon |
ANS: A
PTS:
1
REF: Page 78
9. Which
of the following secretes hormones and releases them into the blood?
|
a. |
antigens |
|
b. |
enzymes |
|
c. |
antibodies |
|
d. |
glands |
ANS:
D
PTS: 1
REF: Page 77
10. Which
of the following is the first to defend the body tissues against invaders?
|
a. |
phagocytes |
|
b. |
T-cells |
|
c. |
antigens |
|
d. |
B-cells |
ANS:
A
PTS:
1
REF: Page 80
11. Which
of the following occurs as part of the stress response?
|
a. |
The liver releases glucose
from its stores. |
|
b. |
The muscles relax. |
|
c. |
The digestive system slows
down. |
|
d. |
The blood pressure
decreases. |
ANS:
A
PTS: 1
REF: Page 79
12. The
sensation of hunger in the mind is triggered by which of the following?
|
a. |
taste buds |
|
b. |
brain |
|
c. |
nose |
|
d. |
pancreas |
ANS:
B
PTS:
1
REF: Page 78
13. Which
of the following provides the digestive tract with the bulk against which the
muscles of the colon can work?
|
a. |
water |
|
b. |
fibre |
|
c. |
nutrients |
|
d. |
energy |
ANS:
B
PTS:
1
REF: Page 84
14. The
liver converts excess energy-containing nutrients into what?
|
a. |
water |
|
b. |
protein |
|
c. |
fibre |
|
d. |
glycogen |
ANS:
D
PTS:
1
REF: Page 95
15. What
coordinates the nervous system’s role in hunger regulation?
|
a. |
hormones |
|
b. |
neurotransmitters |
|
c. |
spinal cord |
|
d. |
brain |
ANS:
D
PTS:
1
REF: Page 78
16. What
is the primary organ of digestion and absorption?
|
a. |
mouth |
|
b. |
small intestine |
|
c. |
large intestine |
|
d. |
stomach |
ANS: B
PTS:
1
REF: Page 84
17. Which
of the following hormones is thought to be a “hunger hormone”?
|
a. |
gastrointestinal hormone |
|
b. |
gastrin |
|
c. |
grehlin |
|
d. |
glucagon |
ANS:
C
PTS: 1
REF: Page 81
18. Which
of the following is a type of cell that ingests and destroys antigens?
|
a. |
leukocytes |
|
b. |
monocytes |
|
c. |
phagocytes |
|
d. |
lymphocytes |
ANS:
C
PTS:
1
REF: Page 80
19. How
long does it take for the liver’s glycogen supply to be depleted if it is not
replenished by food?
|
a. |
1–3 hours |
|
b. |
3–6 hours |
|
c. |
4–8 hours |
|
d. |
6–9 hours |
ANS:
B
PTS:
1
REF: Page 95
20. Which
cells release antibodies into the bloodstream to fight infection?
|
a. |
T-cells |
|
b. |
S-cells |
|
c. |
A-cells |
|
d. |
B-cells |
ANS:
D
PTS:
1
REF: Page 80
21. What
is the major role of the process known as peristalsis?
|
a. |
making chyme |
|
b. |
pushing food through the
digestive tract |
|
c. |
helping nutrients pass into
the lymph system |
|
d. |
reabsorbing water |
ANS:
B
PTS:
1
REF: Page 82
22. Which
of the following cells replace themselves whenever repairs to the organ are
required?
|
a. |
liver |
|
b. |
heart |
|
c. |
brain |
|
d. |
red blood |
ANS:
A
PTS:
1
REF: Page 73
23. Most
people have an aversion to which of the following tastes?
|
a. |
fatty |
|
b. |
bitter |
|
c. |
salty |
|
d. |
sweet |
ANS:
B
PTS:
1
REF: Page 81
24. Chemical
digestion begins in what part of the body?
|
a. |
stomach |
|
b. |
mouth |
|
c. |
liver |
|
d. |
small intestine |
ANS: B
PTS:
1
REF: Page 85
25. The
stomach’s main function is the digestion of what nutrient?
|
a. |
carbohydrate |
|
b. |
fat |
|
c. |
fibre |
|
d. |
protein |
ANS:
D
PTS:
1
REF: Page 86
26. Which
of the following types of cells do NOT reproduce
and are lost forever if damaged by injury or disease?
|
a. |
red blood cells |
|
b. |
muscle cells |
|
c. |
brain cells |
|
d. |
skin cells |
ANS:
C
PTS:
1
REF: Page 73
27. Which
of the following poses a formidable obstacle to a successful organ transplant?
|
a. |
antibodies |
|
b. |
T-cells |
|
c. |
B-cells |
|
d. |
phagocytes |
ANS:
B
PTS:
1
REF: Page 80
28. Which
of the following recommendations would you make to a friend suffering from
constipation?
|
a. |
Take a laxative. |
|
b. |
Drink enough water. |
|
c. |
Eat larger meals. |
|
d. |
Consume foods with adequate
carbohydrate. |
ANS:
B
PTS: 1
REF: Page 94
29. How
is it that a person can eat when hunger is absent?
|
a. |
The stomach intensifies its
contractions and creates hunger pangs. |
|
b. |
The conscious mind of the
cortex can override body signals. |
|
c. |
The digestive tract sends
messages to the hypothalamus. |
|
d. |
The hypothalamus
anticipates the availability of nutrients. |
ANS:
B
PTS:
1
REF: Page 78
30. You
have just consumed a meal very high in fat. As a result, hormones cause the
release of what substance in amounts coordinated with the amount of fat
present?
|
a. |
mucus |
|
b. |
hydrochloric acid |
|
c. |
bile |
|
d. |
bicarbonate |
ANS:
C
PTS:
1
REF: Page 87
31. As a
child becomes malnourished, the absorptive surface of the small intestine
responds in which of the following ways?
|
a. |
It increases in size. |
|
b. |
It becomes more efficient
at its job. |
|
c. |
It decreases in size. |
|
d. |
It stays the same size. |
ANS: C
PTS:
1
REF: Page 91
32. Jordy
suffers from a disease in which his helper T-cells are attacked and destroyed.
What is the name of this disease?
|
a. |
cystic fibrosis |
|
b. |
AIDS |
|
c. |
muscular dystrophy |
|
d. |
diabetes |
ANS:
B
PTS:
1
REF: Page 80
33. Which
of the following statements about the timing of meals is the most accurate?
|
a. |
Timing of meals is
important to feeling well. |
|
b. |
Timing of meals is
important because the digestive tract is unable to digest foods at certain
times. |
|
c. |
A meal should be consumed
immediately before exercise to enhance physical work. |
|
d. |
Eating a meal late at night
is desirable because it facilitates sleep. |
ANS: A
PTS:
1
REF: Page 84
34. What
should you do to alleviate heartburn?
|
a. |
Drink liquids during meals. |
|
b. |
Wear tight clothing. |
|
c. |
Eat smaller meals. |
|
d. |
Lie down after meals. |
ANS: C
PTS:
1
REF: Page 92–93
35. Which
of the following foods should you consume several times throughout the day?
|
a. |
fat-containing foods |
|
b. |
mineral-rich foods |
|
c. |
vitamin-rich foods |
|
d. |
carbohydrate-containing
foods |
ANS:
D
PTS:
1
REF: Page 96
36. Which
of the following is NOT considered
one alcoholic drink?
|
a. |
One 1.5 oz shotglass of
spirits (about 45 mL) |
|
b. |
One glass of wine (about
250 mL) |
|
c. |
One bottle of wine cooler
(about 300 mL) |
|
d. |
One bottle of 10% beer
(about 360 mL) |
ANS:
D
PTS:
1
REF: Page 100
37. Which
of the following is likely to make a person intoxicated almost immediately when
drinking alcoholic beverages?
|
a. |
The drink is not diluted
with water. |
|
b. |
Carbohydrate snacks are
consumed at the same time. |
|
c. |
Drinks are consumed
quickly. |
|
d. |
The stomach is empty. |
ANS:
D
PTS: 1
REF: Page 101
38. Which
of the following organs makes almost all of the body’s alcohol-processing
machinery?
|
a. |
spleen |
|
b. |
stomach |
|
c. |
pancreas |
|
d. |
liver |
ANS:
D
PTS:
1
REF: Page 102
39. Which
of the following restores sobriety in someone who has been drinking alcohol?
|
a. |
drinking coffee |
|
b. |
eating food |
|
c. |
walking |
|
d. |
time |
ANS:
D
PTS:
1
REF: Page 102
40. How
does alcohol affect body functions?
|
a. |
It strengthens the body’s
defences against infection. |
|
b. |
It slows down the synthesis
of fatty acids. |
|
c. |
It alters amino acid
metabolism. |
|
d. |
It causes symptoms like
those of cystic fibrosis. |
ANS: C
PTS:
1
REF: Page 103
41. Alcohol
yields how many calories per gram?
|
a. |
4 |
|
b. |
5 |
|
c. |
7 |
|
d. |
9 |
ANS:
C
PTS:
1
REF: Page 103
42. What
are the recommended limits for the consumption of alcohol for the average-sized
healthy man and woman?
|
a. |
14 drinks for a man and 9
drinks for a woman |
|
b. |
15 drinks for a man and 9
drinks for a woman |
|
c. |
16 drinks for a man and 9
drinks for a woman |
|
d. |
16 drinks for a man and 10
drinks for a woman |
ANS:
A
PTS:
1
REF: Page 98
43. According
to Nutrition
Recommendations for Canadians, on a daily basis, a person
should NOT ingest
more than what percentage of their total energy as alcohol?
|
a. |
1% |
|
b. |
2% |
|
c. |
5% |
|
d. |
10% |
ANS:
C
PTS:
1
REF: Page 100
44. Which
of the following is a long-term effect of alcohol?
|
a. |
osteoporosis |
|
b. |
weight loss |
|
c. |
improved vision |
|
d. |
improved memory and
concentration |
ANS:
A
PTS:
1
REF: Page 104
45. What
is the name for the part of the brain that senses a variety of conditions in
the blood, such as glucose content and salt content?
|
a. |
cerebrum |
|
b. |
pituitary gland |
|
c. |
hypothalamus |
|
d. |
frontal lobe |
ANS:
C
PTS:
1
REF: Page 78
46. The
pancreas performs which of the following functions?
|
a. |
It manufactures enzymes to
digest all energy yielding nutrients. |
|
b. |
It adds acid and fluid to
the large intestine. |
|
c. |
It reabsorbs water and
minerals. |
|
d. |
It conducts bile to the
small intestine. |
ANS:
A
PTS:
1
REF: Page 83
47. What
is the name for the hormone that is secreted when blood glucose is high?
|
a. |
epinephrine |
|
b. |
insulin |
|
c. |
glucagon |
|
d. |
thyroxin |
ANS:
B
PTS:
1
REF: Page 78
48. What
is the name for the hormone that signals the pancreas to release pancreatic
juice containing the alkaline compound bicarbonate?
|
a. |
pepsin |
|
b. |
proteases |
|
c. |
secretin |
|
d. |
cholecystokinin |
ANS:
C
PTS:
1
REF: Page 78
49. What
is the common name for the burning sensation in the chest area caused by backflow
of stomach acid into the esophagus?
|
a. |
hernia |
|
b. |
hiccups |
|
c. |
ulcer |
|
d. |
heartburn |
ANS:
D
PTS:
1
REF: Page 92
TRUE/FALSE
1. Cells
form tissues that perform specialized tasks. Tissues are grouped together to
form whole organs.
ANS:
T
PTS:
1
REF: Page 74
2. Body
fluids provide tissues with a continuous supply of energy, oxygen, and
nutrients, including water.
ANS: T
PTS:
1
REF: Page 74
3. The
body stores some nutrients in much smaller quantities than other nutrients.
ANS:
T
PTS:
1
REF: Page 96
4. Timing
of meals is important because the digestive tract is unable to digest food at
certain times.
ANS:
F
PTS:
1
REF: Page 84
5. Some
vitamins are stored in the body without limit, even if they reach toxic levels.
ANS: T
PTS:
1
REF: Page 96
6. Chewing
food for an extended time provides additional advantages to digestion.
ANS:
F
PTS:
1
REF: Page 82
MATCHING
Match the digestive organs with their appropriate functions.
|
a. |
manufacturers bile to help
digest fats |
|
b. |
conducts bile into the
small intestine |
|
c. |
opens to allow elimination |
|
d. |
churns, mixes, and grinds
food to liquid mass |
|
e. |
reabsorbs water and
minerals |
|
f. |
stores bile until needed |
|
g. |
passes food to the stomach |
|
h. |
manufactures enzymes to
digest all energy-yielding nutrients |
|
i. |
chews and mixes food with
saliva |
|
j. |
stores waste prior to
elimination |
|
k. |
secretes enzymes that
digest carbohydrate, fat, and protein |
1. stomach
2. gallbladder
3. small
intestine
4. mouth
5. rectum
6. esophagus
7. anus
8. liver
9. pancreas
10. large
intestine
1. ANS:
D
PTS: 1
2. ANS:
F
PTS: 1
3. ANS:
K
PTS: 1
4. ANS:
I
PTS: 1
5. ANS:
J
PTS: 1
6. ANS:
G
PTS: 1
7. ANS:
C
PTS: 1
8. ANS:
A
PTS: 1
9. ANS:
H
PTS: 1
10. ANS:
E
PTS: 1
SHORT ANSWER
1. Describe
how hormones affect nutrition.
ANS:
Each hormone acts as a messenger that stimulates various organs
to take appropriate actions. Hormones regulate hunger and affect appetite. They
carry messages to regulate the digestive system. Hormones also regulate the
body’s reaction to stress, suppressing hunger, and the digestion and absorption
of nutrients.
PTS:
1
REF: Page 77–78
2. Identify
and describe three factors necessary to ensure efficient circulation of fluid
to all body cells.
ANS:
1. Ample
fluid intake: One must drink enough water to keep properly hydrated.2.
Cardiovascular fitness: This means a combination of nutrition and
exercise.3. You need healthy red blood cells: RBCs carry oxygen to all
other cells, enabling them to use fuels for energy.
PTS:
1
REF: Page 76-77
3. Describe
what happens during the stress response and the possible consequences for
people living in the modern world.
ANS:
The stress response is the body’s instinctive hormone- and
nerve-mediated reaction to danger. When danger is detected, nerves release
neurotransmitters, and glands supply the compounds epinephrine and
norepinephrine. In the modern world, stress is seldom physical, but the body
reacts the same way. Modern society’s number one enemy is heart disease. Years
of fat and other constituents accumulating in the arteries and stresses that
strain the heart often lead to heart attacks, especially when a body accustomed
to chronic underexertion experiences sudden high blood pressure.
PTS:
1
REF: Page 78–79
4. How
would you respond to a friend’s statement that people should not consume fruit
and meat at the same meal?
ANS:
This is not a valid argument. Proponents of “food-combining”
diets claim that the digestive tract cannot perform certain digestive tasks at
the same time, but this is a gross underestimation of the tract’s capabilities.
The digestive system adjusts to whatever mixture of foods is presented to it.
The truth is that all foods, regardless of identity, are broken down by enzymes
into the basic molecules that make them up.
PTS:
1
REF: Page 87
5. Briefly
describe the actions of the body’s phagocytes and lymphocytes.
ANS:
Phagocytes are white blood cells that can ingest and destroy
antigens. When a phagocyte recognizes a foreign particle, the phagocyte forms a
pocket in its own outer membrane, engulfing the invader. Then the phagocytes
may attack the invader with oxidative chemicals in an “oxidative burst” or may
otherwise digest or destroy them. Phagocytes also leave a chemical trail that
helps other immune cells to join the defence against infection.Lymphocytes are
white blood cells that participate in the immune response. They are known as
T-cells and B-cells. Killer T-cells recognize chemical messages from phagocytes
and “read” and “remember” the identity of an invader from the messages. They
then seek out and destroy all foreign particles with the same identity. B-cells
respond rapidly to infection by dividing and releasing invader-fighting
proteins – antibodies – into the bloodstream. Antibodies travel to the site of
the infection and stick to the surface of the foreign particles, killing or
inactivating them. Like T-cells, the B-cells also retain a chemical memory of
each invader, and if the encounter recurs, the response is swift.
PTS:
1
REF: Page 80
6. Differentiate
between the mechanical and chemical aspects of digestion.
ANS:
The digestive tract moves food through its various processing
chambers by mechanical means. The mechanical actions include chewing, mixing by
the stomach, adding fluid, and moving the tract’s contents by peristalsis.
After digestion and absorption, then wastes are excreted.Chemical digestion
begins in the mouth, where food is mixed with an enzyme in saliva that acts on
carbohydrates. Digestion continues in the stomach, where stomach enzymes and
acid break down protein. Digestion then continues in the small intestine; there
the liver and gallbladder contribute bile that emulsifies fat, and the pancreas
and small intestine donate enzymes that continue digestion so that absorption
can occur. Bacteria in the colon break down certain fibres.
PTS:
1
REF: Page 82–87
7. Describe
what happens to digestion and absorption in cases of severe undernutrition.
ANS:
The digestive system’s millions of specialized cells are
themselves exquisitely sensitive to an undersupply of energy, nutrients, or
dietary fibre. In cases of severe undernutrition of energy and nutrients, the
absorptive surface of the small intestine shrinks. The surface may be reduced
to a tenth of its normal area, preventing it from absorbing what few nutrients
a limited food supply may provide. Without sufficient fibre to provide an
undigested bulk for the tract’s muscles to push against, the muscles become
weak from lack of exercise. Malnutrition that impairs digestion is
self-perpetuating because impaired digestion makes malnutrition worse. In fact,
the digestive system’s needs are few, but important.
PTS:
1
REF: Page 91
8. Explain
how hiccups develop.
ANS:
Hiccups are spasms of both the vocal cords and the diaphragm,
causing periodic, audible, short, inhaled coughs. They can be caused by
irritation of the diaphragm, indigestion, or other causes. Hiccups usually
resolve in a few minutes, but can have serious effects if prolonged. Breathing
into a paper bag (inhaling carbon dioxide) or dissolving a teaspoon of sugar in
the mouth may stop them.
PTS:
1
REF: Page 92
9. Explain
why sources of carbohydrate should be consumed at intervals throughout the day.
ANS:
Some nutrients are stored in the body in much larger quantities
than others. For example, certain vitamins are stored without limit, even if
they reach toxic levels within the body. Other nutrients are stored in only
small amounts, regardless of the amount taken in, and these can readily be
depleted. You needn’t eat fat at every meal because fat is stored abundantly.
However, you normally do need to have a source of carbohydrate at intervals
throughout the day because the liver stores less than one day’s supply of
glycogen.
PTS:
1
REF: Page 96
10. What
is MEOS?
ANS:
Microsomal ethanol oxidizing system is a system of enzymes in
the liver that oxidize not only alcohol but also several classes of drugs.
PTS:
1
REF: Page 102
11. Explain
why nutrient deficiencies are an inevitable consequence of alcohol abuse.
ANS:
Alcohol abuse does damage indirectly via nutrition. The more
alcohol a person drinks, the less likely it is that he or she will eat enough
food to obtain adequate nutrients. Alcohol provides empty calories and
displaces nutrients. Alcohol abuse also disrupts every tissue’s metabolism of
nutrients.
PTS:
1
REF: Page 104–105
12. What
is Wernicke-Korsakoff syndrome?
ANS:
A cluster of symptoms involving nerve damage, arising from a deficiency
of the vitamin thiamin in alcoholism. Characterized by mental confusion,
disorientation, memory loss, jerky eye movements, and staggering gait.
PTS:
1
REF: Page 105
13. What
advice would you give to someone interested in improving her appetite with
alcohol?
ANS:
Alcoholic beverages affect the appetite. Usually they reduce it,
making people unaware that they are hungry. But in people who are tense and
unable to eat, or in the elderly who have lost interest in food, a small dose
of wine taken 20 minutes before meals may improve appetite. For undernourished
people and for people with severely depressed appetites, wine may facilitate
eating even when psychotherapy fails to do so. However, alcohol is still a
toxin, and should be used in moderation.
PTS:
1
REF: Page 106
Chapter 4-The Carbohydrates: Sugar, Starch, Glycogen, and Fibre
MULTIPLE CHOICE
1. Which
of the following animal-derived foods contains significant amounts of carbohydrates?
|
a. |
poultry |
|
b. |
beef |
|
c. |
eggs |
|
d. |
milk |
ANS:
D
PTS:
1
REF: Page 108
2. What
class of fibres is often gummy and used to add thickness to foods?
|
a. |
nonviscous |
|
b. |
crude |
|
c. |
total |
|
d. |
soluble |
ANS:
D
PTS:
1
REF: Page 111
3. Which
of the following monosaccharides is responsible for the sweet taste of fruit?
|
a. |
glucose |
|
b. |
galactose |
|
c. |
sucrose |
|
d. |
fructose |
ANS: D
PTS:
1
REF: Page 108
4. Which
of the following sugars is formed when fructose and glucose are bonded
together?
|
a. |
fruit sugar |
|
b. |
table sugar |
|
c. |
malt sugar |
|
d. |
milk sugar |
ANS: B
PTS:
1
REF: Page 109
5. Which
of the following is the most-used monosaccharide inside the body?
|
a. |
glucose |
|
b. |
fructose |
|
c. |
lactose |
|
d. |
galactose |
ANS:
A
PTS: 1
REF: Page 109
6. Which
of the following groups contains sugars that are all disaccharides?
|
a. |
sucrose, galactose, and
maltose |
|
b. |
sucrose, maltose, and
lactose |
|
c. |
maltose, fructose, and
galactose |
|
d. |
lactose, glucose, and fructose |
ANS:
B
PTS:
1
REF: Page 109
7. Which
of the following sugars is found in germinating seeds?
|
a. |
maltose |
|
b. |
glucose |
|
c. |
sucrose |
|
d. |
fructose |
ANS:
A
PTS: 1
REF: Page 109
8. Which
of the following is one of the complex carbohydrates?
|
a. |
glycogen |
|
b. |
fructose |
|
c. |
starch |
|
d. |
galactose |
ANS:
C
PTS:
1
REF: Page 105–110
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