Nutrition For Life 3rd Edition by Thompson -Test Bank

 

 

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Sample Test

Nutrition: An Applied Approach, 3e, My Plate Edition (Thompson/Manore)

Chapter 3  The Human Body: Are We Really What We Eat?

 

Multiple-Choice Questions

 

1) Which pancreatic hormones are responsible for maintaining blood glucose levels?

1.    A) testosterone and estrogen

2.    B) leptin and ghrelin

3.    C) glucagon and insulin

4.    D) bicarbonate and chyme

Answer:  C

Page Ref: 74

Skill:  Factual

 

2) Appetite is triggered by

1.    A) a physiological drive.

2.    B) environmental cues such as the smell or taste of food.

3.    C) pancreatic enzymes.

4.    D) stomach enzymes.

Answer:  B

Page Ref: 74

Skill:  Factual

 

3) Which physiological trigger(s) will result in the sensation of hunger?

1.    A) low glucose levels

2.    B) high glucose levels

3.    C) release of the chemical messengers leptin and serotonin

4.    D) eating a meal with a high satiety value

Answer:  A

Page Ref: 74-75

Skill:  Factual

 

4) Hunger is BEST described as

1.    A) a physiological desire to consume food.

2.    B) a psychological desire to consume food.

3.    C) eating that is often driven by environmental cues.

4.    D) eating that is often driven by emotional cues.

Answer:  A

Page Ref: 74

Skill:  Factual

 

 

5) Assuming the calories and relative sizes are similar, which of the following snacks will have the highest satiety value?

1.    A) slice of whole-grain bread

2.    B) glass of skim milk

3.    C) glass of orange juice

4.    D) piece of cheese

Answer:  D

Page Ref: 75

Skill:  Applied

6) Hunger, as opposed to appetite, is BEST described as

1.    A) eating that is often driven by emotion.

2.    B) a physiological desire or need to consume food.

3.    C) eating that is often driven by environmental stress.

4.    D) a psychological desire to consume food.

Answer:  B

Page Ref: 74

Skill:  Factual

 

7) The smallest units of matter that normally CANNOT be broken down are

1.    A) atoms.

2.    B) molecules.

3.    C) cells.

4.    D) phospholipids.

Answer:  A

Page Ref: 79

Skill:  Factual

 

8) The human body is organized into the following structural levels (smallest to largest)

1.    A) molecules, atoms, organs, systems, tissues, cells.

2.    B) atoms, molecules, cells, tissues, organs, systems.

3.    C) organs, tissues, molecules, systems, atoms, organ.

4.    D) atoms, cells, systems, tissues, molecules, organs.

Answer:  B

Page Ref: 79-81

Skill:  Factual

 

9) Our genetic information, in the form of deoxyribonucleic acid (DNA), is located in the

1.    A) endoplasmic reticulum (ER).

2.    B) mitochondria.

3.    C) nucleus.

4.    D) cytoplasm.

Answer:  C

Page Ref: 80

Skill:  Factual

 

 

10) Cell membranes are primarily composed of

1.    A) sugars.

2.    B) phospholipids.

3.    C) proteins.

4.    D) sterols.

Answer:  B

Page Ref: 80

Skill:  Factual

11) The “powerhouse” of the cell that produces most of the ATP is/are the

1.    A) mitochondria.

2.    B) ribosome.

3.    C) nucleus.

4.    D) cytoplasm.

Answer:  A

Page Ref: 81

Skill:  Factual

 

12) The term used to describes the process in which foods are broken down into their component molecules is

1.    A) digestion.

2.    B) absorption.

3.    C) elimination.

4.    D) segmentation.

Answer:  A

Page Ref: 81

Skill:  Factual

 

13) What is the cephalic phase?

1.    A) earliest phase of digestion when the brain prepares the body in anticipation of food

2.    B) phase when the semi-digested food leaves the stomach and slowly enters the small intestine

3.    C) phase when the majority of absorption occurs, primarily occurring in the small intestine

4.    D) final phase of digestion when the large intestine and rectum prepare the undigested components of food for elimination

Answer:  A

Page Ref: 82

Skill:  Factual

 

14) When the stomach of an adult is full, it can expand to hold approximately

1.    A) 2 cups of food or water.

2.    B) 4 cups of food or water.

3.    C) 6 cups of food or water.

4.    D) 16 cups of food or water.

Answer:  B

Page Ref: 85

Skill:  Factual

 

15) The primary function of mucus in the stomach is to

1.    A) neutralize stomach acid.

2.    B) activate pepsinogen to pepsin.

3.    C) protect the stomach cells from gastric juices (e.g., HCl).

4.    D) emulsify fats.

Answer:  C

Page Ref: 85

Skill:  Factual

16) The contents of the stomach when food is present is

1.    A) very acidic.

2.    B) nearly neutral.

3.    C) slightly basic.

4.    D) strongly alkaline.

Answer:  A

Page Ref: 85

Skill:  Factual

 

17) Where in your body does the majority of the digestion and absorption of food occur?

1.    A) mouth

2.    B) stomach

3.    C) small intestine

4.    D) large intestine

Answer:  C

Page Ref: 86

Skill:  Conceptual

 

18) Bob eats his breakfast, and his GI tract will now begin the process of digesting and absorbing the nutrients from this meal. What is the order in which each of the organs of the GI tract will work to achieve this process?

1.    A) mouth, esophagus, small intestine, stomach, large intestine

2.    B) mouth, esophagus, stomach, small intestine, large intestine

3.    C) mouth, stomach, esophagus, small intestine, large intestine

4.    D) mouth, stomach, esophagus, large intestine, small intestine

Answer:  B

Page Ref: 81-91

Skill:  Applied

 

19) Salivary amylase beings the digestion of which nutrient in the mouth?

1.    A) protein

2.    B) fat

3.    C) carbohydrate

4.    D) iron

Answer:  C

Page Ref: 83

Skill:  Factual

 

20) What part of gastric juices in the stomach kills bacteria you may have consumed?

1.    A) pepsinogen

2.    B) gastric lipase

3.    C) mucus

4.    D) hydrochloric acid

Answer:  D

Page Ref: 85

Skill:  Conceptual

21) What is chyme?

1.    A) ulcerations of the esophageal lining

2.    B) healthy bacteria of the small intestine

3.    C) mixture of partially digested food, water, and gastric juices

4.    D) substance that allows for the emulsification of dietary lipid

Answer:  C

Page Ref: 85

Skill:  Factual

 

22) Which of the following does NOT occur in the acidic conditions of the stomach?

1.    A) pancreatic enzymes working effectively to digest carbohydrates, fats, and proteins

2.    B) protection of the human body from bacteria in food

3.    C) denaturing of protein to allow its breakdown and absorption

4.    D) activation of pepsin

Answer:  A

Page Ref: 85

Skill:  Conceptual

 

23) Sodium bicarbonate is secreted by the pancreas and functions to

1.    A) activate enzymes that begin protein digestion.

2.    B) neutralize stomach acid.

3.    C) regulate digestive activity and increase peristalsis.

4.    D) emulsify fat.

Answer:  B

Page Ref: 87

Skill:  Factual

 

24) The brush border is located in the

1.    A) esophagus.

2.    B) stomach.

3.    C) small intestine.

4.    D) large intestine.

Answer:  C

Page Ref: 87

Skill:  Factual

 

 

25) What is the name of the sphincter that separates the stomach from the small intestine?

1.    A) pyloric

2.    B) lower esophageal

3.    C) ileocecal

4.    D) gastroesophageal

Answer:  A

Page Ref: 86

Skill:  Factual

26) Bile is released into which body organ in response to the ingestion of fat in the diet?

1.    A) stomach

2.    B) esophagus

3.    C) large intestine

4.    D) small intestine

Answer:  D

Page Ref: 87

Skill:  Factual

 

27) Bile is made in the liver and stored in the

1.    A) stomach.

2.    B) gallbladder.

3.    C) pancreas.

4.    D) small intestine.

Answer:  B

Page Ref: 86-87

Skill:  Factual

 

28) Responding to the presence of protein and fat in our meal, cholecystokinin (CCK) signals the gallbladder to release a substance called

1.    A) lipase.

2.    B) pepsin.

3.    C) chyme.

4.    D) bile.

Answer:  D

Page Ref: 87

Skill:  Factual

 

29) Which organ is responsible for manufacturing and secreting digestive enzymes and bicarbonate?

1.    A) liver

2.    B) stomach

3.    C) pancreas

4.    D) gallbladder

Answer:  C

Page Ref: 87

Skill:  Factual

 

30) What is the function of the bicarbonate that is released into the duodenum during the process of digestion?

1.    A) to neutralize the acidic chyme

2.    B) to activate hormonal release of bile

3.    C) to digest fats/oils

4.    D) to lubricate the villi of the small intestine

Answer:  A

Page Ref: 87

Skill:  Factual

31) Immediately after absorption, most of the fat-soluble nutrients are carried through which system?

1.    A) the vascular

2.    B) the mesenteric

3.    C) the lymphatic

4.    D) the enterohepatic

Answer:  C

Page Ref: 88

Skill:  Factual

 

32) When blood leaves the small intestine, it is routed directly through the portal vein to the

1.    A) heart.

2.    B) lungs.

3.    C) pancreas.

4.    D) liver.

Answer:  D

Page Ref: 89

Skill:  Factual

 

33) After you eat a meal of a cheeseburger with French fries and a chocolate milk shake, the fat in the meal ultimately causes

1.    A) bile to be secreted into the small intestine to emulsify the fat.

2.    B) a slowing down of the entire digestive process.

3.    C) pancreatic lipase to be secreted into the stomach.

4.    D) indigestion.

Answer:  A

Page Ref: 86-87

Skill:  Applied

 

34) The enzyme pancreatic amylase continues the digestion of

1.    A) carbohydrate.

2.    B) protein.

3.    C) fat.

4.    D) vitamins.

Answer:  D

Page Ref: 87

Skill:  Factual

35) Which of the body’s systems directs and coordinates the interrelated activities of the gastrointestinal tract?

1.    A) the skeletal system

2.    B) the lymphatic system

3.    C) the cardiovascular system

4.    D) the neuromuscular system

Answer:  D

Page Ref: 91

Skill:  Factual

36) Collectively, the nerves of the gastrointestinal tract are referred to as

1.    A) the peptic nervous system.

2.    B) the hepatic nervous system.

3.    C) the enteric nervous system.

4.    D) the gastric nervous system.

Answer:  C

Page Ref: 91

Skill:  Factual

 

37) Which of the following would NOT be recommended for the treatment of GERD?

1.    A) waiting at least 3 hours after eating before lying down

2.    B) eating 2 large meals a day

3.    C) elevating the head 4 to 6 inches while sleeping

4.    D) taking an antacid before eating a meal

Answer:  B

Page Ref: 93

Skill:  Applied

 

38) Which of the following would be an appropriate treatment approach for someone suffering from GERD?

1.    A) surgical removal of the gallbladder

2.    B) omission of all lactose foods

3.    C) antibiotic therapy

4.    D) losing weight and quitting smoking

Answer:  D

Page Ref: 93

Skill:  Applied

 

39) The first part of the small intestine is the

1.    A) gallbladder.

2.    B) pancreas.

3.    C) ileocecal valve.

4.    D) duodenum.

Answer:  D

Page Ref: 86

Skill:  Factual

 

40) What is the region of the brain where physiological signals are translated into the message to seek food due to hunger?

1.    A) gallbladder

2.    B) pancreas

3.    C) hypothalamus

4.    D) liver

Answer:  C

Page Ref: 74

Skill:  Factual

41) What are the chemical messengers that trigger a physiological response, secreted from many glands of the body?

1.    A) hormones

2.    B) tissues

3.    C) minerals

4.    D) organelles

Answer:  A

Page Ref: 74

Skill:  Factual

 

42) Mechanical digestion begins in the

1.    A) mouth.

2.    B) stomach.

3.    C) small intestine.

4.    D) large intestine.

Answer:  A

Page Ref: 82

Skill:  Factual

 

43) Carbohydrate digestion begins in the

1.    A) mouth.

2.    B) stomach.

3.    C) small intestine.

4.    D) large intestine.

Answer:  A

Page Ref: 82

Skill:  Factual

 

44) Once food is swallowed, what is the tiny flap of tissue that keeps food from entering the trachea called?

1.    A) pyloric valve

2.    B) esophagus

3.    C) epiglottis

4.    D) upper esophageal sphincter

Answer:  C

Page Ref: 83

Skill:  Factual

45) The wavelike contractions that move food along the GI tract are called

1.    A) chime.

2.    B) peristalsis.

3.    C) lymph.

4.    D) diarrhea.

Answer:  B

Page Ref: 84

Skill:  Factual

46) The structure of the brush border aids digestion by

1.    A) increasing the small intestine’s absorptive capacity.

2.    B) increasing the large intestine’s absorptive capacity.

3.    C) releasing bile quickly into the duodenum.

4.    D) mechanically breaking down food.

Answer:  A

Page Ref: 87

Skill:  Factual

 

47) The small intestine is described as “small” because

1.    A) it is the shortest part of the gastrointestinal tract.

2.    B) it consists of only one section.

3.    C) not much digestion or absorption occurs there.

4.    D) it is only an inch in diameter.

Answer:  D

Page Ref: 86

Skill:  Factual

 

48) Inside each villus of the small intestine are capillaries and a small lymph vessel called a(n)

1.    A) lacteal.

2.    B) gluteal.

3.    C) chyme.

4.    D) organelle.

Answer:  A

Page Ref: 87

Skill:  Factual

 

49) A painful sensation in the chest that results from gastric juices seeping back up into the esophagus is called

1.    A) celiac disease.

2.    B) irritable bowel syndrome (IBS).

3.    C) gastroesophageal reflux (GER).

4.    D) peptic ulcer.

Answer:  C

Page Ref: 92

Skill:  Factual

 

 

50) Which component of the large intestine helps to synthesize certain vitamins?

1.    A) glucagon

2.    B) insulin

3.    C) gastric juice

4.    D) intestinal flora

Answer:  D

Page Ref: 91

Skill:  Factual

 

True/False Questions

 

1) Hunger and appetite are synonymous terms that mean the same thing.

Answer:  FALSE

Page Ref: 74

Skill:  Factual

2) Liquids have a higher satiety value than solid foods.

Answer:  FALSE

Page Ref: 75

Skill:  Factual

 

3) Our preference for certain foods is largely learned from the culture in which we were raised.

Answer:  TRUE

Page Ref: 77

Skill:  Conceptual

 

4) Cells are the smallest functional units of life that can grow, reproduce, and perform basic functions.

Answer:  TRUE

Page Ref: 79

Skill:  Factual

 

5) Often called the cell’s powerhouse, the ribosome produces the energy molecule ATP from basic food components.

Answer:  FALSE

Page Ref: 80-81

Skill:  Factual

 

6) The cell membrane is selectively permeable, allowing only some compounds to enter and leave the cell.

Answer:  TRUE

Page Ref: 80

Skill:  Factual

 

 

7) Overall, very little chemical digestion occurs in the human mouth.

Answer:  TRUE

Page Ref: 83

Skill:  Conceptual

 

8) Typically, ingested food remains in the stomach for 2 to 4 hours before traveling to the small intestine.

Answer:  TRUE

Page Ref: 85-86

Skill:  Factual

 

9) Peptic ulcers are areas of the gastrointestinal tract that have been eroded by insulin and glucagon.

Answer:  FALSE

Page Ref: 94

Skill:  Factual

 

10) Bile, the greenish fluid that emulsifies dietary fat, is made in your gallbladder.

Answer:  FALSE

Page Ref: 87

Skill:  Factual

11) The majority of nutrient absorption takes place in the pancreas.

Answer:  FALSE

Page Ref: 86

Skill:  Conceptual

 

12) Not requiring further digestion, dietary vitamins and minerals are small enough to be absorbed by the gastrointestinal tract.

Answer:  TRUE

Page Ref: 87

Skill:  Conceptual

 

13) The presence of any bacteria in the large intestine indicates a potentially serious systemic allergic reaction that can be fatal if left untreated.

Answer:  FALSE

Page Ref: 90

Skill:  Conceptual

 

14) The lining of the small intestine is smooth and flat, allowing for increased transit time of food material.

Answer:  FALSE

Page Ref: 87

Skill:  Conceptual

 

 

15) Most dietary fiber is absorbed in the small intestine.

Answer:  FALSE

Page Ref: 90

Skill:  Conceptual

 

16) Constipation can be treated by eating a high-fiber diet and staying well-hydrated.

Answer:  TRUE

Page Ref: 96

Skill:  Applied

 

17) Gastroesophageal reflux (GER) is more commonly known as heartburn.

Answer:  TRUE

Page Ref: 92

Skill:  Factual

 

18) Diarrhea, while unpleasant, represents the body’s way of ridding itself of some invasive agent.

Answer:  TRUE

Page Ref: 95

Skill:  Conceptual

 

19) Untreated diarrhea can be fatal in young children.

Answer:  TRUE

Page Ref: 95

Skill:  Factual

20) Irritable Bowel Syndrome (IBS) always manifests itself by diarrhea, bloating, and abdominal cramps.

Answer:  FALSE

Page Ref: 96

Skill:  Factual

 

21) The macronutrient with the highest satiety value is protein.

Answer:  TRUE

Page Ref: 75

Skill:  Factual

 

22) The atom is the smallest unit of matter that exhibits the properties of growth, reproduction, and metabolism.

Answer:  FALSE

Page Ref: 79

Skill:  Factual

 

23) Tiny units of matter that cannot be broken down by natural means are called cells.

Answer:  FALSE

Page Ref: 79

Skill:  Factual

24) A tissue is a functional grouping of similar cells that are joined together to form functional sheets or cords of cells.

Answer:  TRUE

Page Ref: 81

Skill:  Factual

 

25) Tight rings of muscles that control the movement of food through the organs of the gastrointestinal tract are villi.

Answer:  FALSE

Page Ref: 81

Skill:  Factual

 

26) The human GI tract is approximately 30 feet long.

Answer:  TRUE

Page Ref: 81

Skill:  Factual

 

Essay Questions

 

1) Describe the physiological factors that determine food intake.

Answer:  Answers will vary.

Page Ref: 74-75

Skill:  Factual

 

2) Describe how the stomach is involved in human digestion. Include enzyme and hormone actions that occur here and the role that the stomach plays in the breakdown of carbohydrate, protein, and fat.

Answer:  Answers will vary.

Page Ref: 85-86

Skill:  Applied

3) Describe the lining of the small intestine. How does its unique structure contribute to the process of nutrient absorption?

Answer:  Answers will vary.

Page Ref: 87

Skill:  Applied

 

4) You just ate a fried apple pie from a local fast food restaurant. Describe the pathway the apple pie takes, from start to finish, as it is digested.

Answer:  Answers will vary.

Page Ref: 81-91

Skill:  Applied

 

 

Nutrition Debate Questions

 

1) A body of evidence strongly suggests that colon cleansing using a colonic is necessary for good health.

Answer:  FALSE

Page Ref: 97

Skill:  Conceptual

 

2) According to many physicians, the primary danger of colon cleansing regimes is dehydration.

Answer:  TRUE

Page Ref: 97

Skill:  Factual

 

Questions from Chapter Boxes

 

1) Which of the following foods or beverages is considered safe to consume when traveling to high-risk foreign destinations?

1.    A) ice made from tap water

2.    B) coffee and tea

3.    C) salads and lettuce

4.    D) refrigerated shellfish

Answer:  B

Page Ref: 96

Skill:  Applied

 

2) What is the primary cause of peptic ulcers?

1.    A) stress

2.    B) Helicobacter pylori bacteria

3.    C) prolonged use of aspirin

4.    D) eating too many spicy foods

Answer:  B

Page Ref: 94

Skill:  Factual

Nutrition: An Applied Approach, 3e, My Plate Edition (Thompson/Manore)

In Depth: Disorders Related to Specific Foods

 

Multiple-Choice Questions

 

1) Beginning in 2006, the FDA required food labels to clearly identify any ingredients containing protein derived from the major allergenic foods. Which of the following is NOT one of these?

1.    A) eggs

2.    B) wheat

3.    C) soybeans

4.    D) chocolate

Answer:  D

Page Ref: 102

Skill:  Factual

 

2) Which of the following would cause intestinal distress for someone with lactose intolerance?

1.    A) whey

2.    B) peanuts

3.    C) wheat bread

4.    D) soybeans

Answer:  A

Page Ref: 101

Skill:  Applied

 

3) In the United States, how many foods account for over 90 percent of all documented food allergies?

1.    A) 3

2.    B) 8

3.    C) 20

4.    D) 160

Answer:  B

Page Ref: 102

Skill:  Factual

 

4) Lactose intolerance is caused by

1.    A) too much milk and dairy products in the diet.

2.    B) exposure to pasteurized milk when young.

3.    C) an insufficient production of the enzyme lactase.

4.    D) increased production of the enzyme lactose.

Answer:  C

Page Ref: 101

Skill:  Factual

 

 

5) Individuals with celiac disease must eat gluten-free foods, which can be made from

1.    A) wheat and barley flour.

2.    B) rye and triticale flour.

3.    C) rice and potato flour.

4.    D) wheat and triticale flour.

Answer:  C

Page Ref: 103-104

Skill:  Conceptual

True/False Questions

 

1) There is no difference between a food intolerance and a food allergy; they are synonymous.

Answer:  FALSE

Page Ref: 101-102

Skill:  Conceptual

 

2) The immune system plays a major role in the development of a food intolerance.

Answer:  FALSE

Page Ref: 101

Skill:  Applied

 

3) It is estimated that up to 70 percent of the world’s population lose some ability to digest lactose as they age.

Answer:  TRUE

Page Ref: 101

Skill:  Factual

 

4) Many lactose-intolerant people can digest aged cheese and yogurt with live, active cultures without any gastrointestinal side effects.

Answer:  TRUE

Page Ref: 101

Skill:  Applied

 

5) Celiac disease is considered a genetic disorder.

Answer:  TRUE

Page Ref: 103

Skill:  Factual

 

6) Food intolerances are much more serious than food allergies.

Answer:  FALSE

Page Ref: 102

Skill:  Conceptual

 

 

7) The FDA currently requires food labels to clearly identify any ingredient containing protein derived from the eight major allergenic foods.

Answer:  TRUE

Page Ref: 102

Skill:  Factual

 

8) Strawberries are one of the eight most common foods allergies in the American diet.

Answer:  FALSE

Page Ref: 102

Skill:  Applied

 

9) Wheat is the only grain that people with celiac disease have to carefully avoid.

Answer:  FALSE

Page Ref: 103

Skill:  Conceptual

10) Currently there is no cure for celiac disease.

Answer:  TRUE

Page Ref: 104

Skill:  Factual

 

11) The widespread inflammatory reaction caused by eating a food to which one is allergic can result in an anaphylactic shock that, left untreated, is nearly always fatal.

Answer:  TRUE

Page Ref: 103

Skill:  Conceptual