Nutritional Sciences From Fundamentals to Food 3rd Edition By Michelle ‘Shelley – Test Bank
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Sample Test
Chapter 3 – Chemical, Biological, and Physiological Aspects of
Nutrition
Multiple Choice
Answer, level, page
Level: K = knowledge, A = application/critical thinking
Introduction (p. 69)
c K
69
1. The human body consists of primarily the elements
_____.
1. carbon,
oxygen, iron, and calcium
2. oxygen,
nitrogen, sulfur, and vitamin C
3. nitrogen,
carbon, oxygen, and hydrogen
4. carbon,
nitrogen, hydrogen, and calcium
b K
69
2. What are proteins, carbohydrates, and lipids
composed of?
1. Energy
2. Elements
3. Tissues
4. Calories
How Does Chemistry Apply to the Study of Nutrition? (pp.
71-76)
a K
72
3. The fundamental units of matter are called _____.
1. atoms
2. protons
3. ions
4. electrons
c K 72
4. Ions with an overall positive charge are called
_____.
1. anions
2. neutrons
3. cations
4. protons
b K
72
5. Atoms consist of subatomic units called protons,
electrons, and _____.
1. anions
2. neutrons
3. cations
4. quarks
a K
72
6. Which subatomic units are found in the nucleus of an
atom?
1. Neutrons
and protons
2. Neutrons
and electrons
3. Quarks
and electrons
4. Protons
and electrons
d K
72
7. An atom is neutral when the number of _____.
1. neutrons
equals the number of electrons and protons
2. protons
is twice the number of electrons
3. electrons
is twice the number of protons
4. protons
equals the number of electrons
b K
72
8. If an atom has 4 protons and 2 electrons it will be
called a(n) _____.
1. quark
2. ion
3. lepton
4. fragment
c A
72
9. The reaction shown here represents _____.
H2 ® 2H+ + 2e–
1. redox
2. reduction
3. oxidation
4. oxygenation
d K 72
10. Subatomic units that are positively charged are called _____.
1. electrons
2. neutrons
3. molecules
4. protons
c A
72
11. When an atom of fluorine gains an electron it becomes the _____.
1. cation
fluorine
2. cation
fluoride
3. anion
fluoride
4. anion
fluorine
b K
72
12. Oxidation is the _____.
1. loss
of 1 or more protons
2. loss
of 1 or more electrons
3. gain
of 1 or more protons
4. gain
of 1 or more electrons
d K 73
13. Meat turns brown when exposed to air because the iron-containing
proteins _____.
1. become
contaminated with bacteria
2. become
chemically unstable
3. are
reduced
4. are
oxidized
b K
73
14. When one atom losses an electron and another atom simultaneously
gains one, what has taken place is called _____.
1. synthesis
2. a
redox reaction
3. reduction
4. metabolism
a K
74
15. The attractive force between atoms formed through the transfer or sharing
of electrons is called _____.
1. a
chemical bond
2. magnetism
3. a
magnetic bond
4. chemistry
d A
73-74
16. Elemental iron is composed of _____ atoms.
1. at
least two different types of
2. no
more than two different types of
3. no
more than four different types of
4. several
of the same
a K
73
17. Which of the following is one of the six most abundant elements in
the human body?
1. Phosphorus
2. Iron
3. Zinc
4. Magnesium
c A 73,
74
18. This is the chemical reaction that represents what usually happens
when baking power reacts chemically while making a cake. This is an example of
_____.
NaAl(SO4)2 +
3 NaHCO3 ® Al(OH)3 +
2 Na2SO4 + 3 CO2
1. a
change in pH
2. hydrolysis
3. a
redox reaction
4. condensation
c K
74
19. Molecules are composed of atoms that are _____ joined together.
1. physically
2. electronically
3. chemically
4. automatically
b K
74
20. In the molecular formula C6H12O2, how
many atoms of oxygen are present?
1. 1
2. 2
3. 6
4. 12
d K
74
21. What are molecules composed of two or more different atoms called?
1. Ions
2. Bonds
3. Electrons
4. Compounds
c K
74
22. In the notation 3 C6H12O6,
what does the “three” indicate?
1. The
number of atoms contained in the molecule
2. The
number of different atoms contained in the molecule
3. The
number of molecules present
4. The
number of different molecules present
c K
74
23. One type of chemical reaction that joins molecules together is called
_____.
1. acidification
2. hydrolysis
3. condensation
4. compounding
c K
75
24. Water is neutral and has a pH of _____.
1. 0
2. 1
3. 7
4. 14
b A
75
25. The formula HCl tells you that this compound has _____.
1. more
hydroxide ions than hydrogen ions
2. more
hydrogen ions than hydroxide ions
3. a pH
of 7
4. a pH
between 7 and 14
c A
75
26. As the pH of a glass of tomato juice decreases, it becomes _____.
1. hydrophobic
2. hydrophilic
3. more
acidic
4. more
basic
b A
75
27. If the pH of one glass of lemonade is 4 and the pH of a second glass
of lemonade is 5, the second glass of lemonade is _____ than the first glass.
1. 2
times less acidic
2. 10
times less acidic
3. 2
times less basic
4. 10
times less basic
a K
76
28. What is a solution that reacts with both acids and bases to maintain
a constant pH called?
1. Buffer
2. Lipid
3. Barrier
4. Liquid
How Do Biological Molecules Form Cells, Tissues, Organs, and
Organ Systems? (pp. 76-81)
d K
76
29. The structures that carry out intracellular activities are called
_____.
1. ribosomes
2. centrioles
3. mitochondria
4. organelles
c K 76
30. Within the body’s cells, there are small membrane-bound compartments
called _____ that carry out specialized functions that are critical for life.
1. phospholipids
2. functioning
spaces
3. organelles
4. vesiculars
a K 76
31. The environment inside of the cell is called the _____ environment.
1. intracellular
2. extercellular
3. extracellular
4. intercellular
c K
76
32. Which of the cell transport mechanisms requires energy?
1. Passive
transport
2. Osmosis
3. Active
transport
4. Facilitated
diffusion
a K
77
33. Active transport mechanisms include those that are carrier mediated
and _____ transport.
1. vesicular
2. extracellular
3. luminal
4. chemical
d A 77
34. If the movement of molecules in the body requires ATP and a transport
protein, the transport system is _____.
1. facilitated
diffusion
2. osmosis
3. passive
transport
4. carrier
mediated
b K
76
35. The three main types of passive transport mechanisms for control of
movement of substances into and out of cells are simple diffusion, facilitated
diffusion, and _____.
1. active
transport
2. osmosis
3. exocytosis
4. endocytosis
d K 76
36. Which mechanism enables substances to move through the cell membrane
from a region of higher concentration to a region of lower concentration
without any energy expenditure?
1. Equilibrium
2. Vesicular
transport
3. Exocytosis
4. Simple
diffusion
c K
76
37. What regulates the rate of facilitated diffusion?
1. Net
movement of water across the cell membrane
2. Level
of energy available to support the transport
3. Membrane-bound
transport protein
4. Permeability
of the cell membrane
d K
76-77
38. The movement of water across cell membranes is carefully regulated by
_____ within and surrounding the cell.
1. adjusting
the rates of facilitated diffusion
2. controlling
the intake of protein
3. modifying
active and vesicular transport
4. concentrating
various solutes
c K
79
39. Tissues are composed of a group of _____ with similar form and
function.
1. atoms
2. molecules
3. cells
4. organs
b K
77
40. The process used to transport some molecules across cell membranes
against the prevailing concentration gradient requires _____ and _____.
1. ADP,
ATP
2. ATP,
a transport protein
3. osmosis,
diffusion
4. ADP,
osmosis
a A
77
41. The hormone insulin, which is produced by the cells of the pancreas,
is released into the surrounding extracellular fluid by an energy-requiring
process called _____.
1. exocytosis
2. secretion
3. emission
4. endocytosis
c K
78
42. Which cellular organelles are responsible for converting the energy
in glucose, fatty acids, and amino acids into ATP, a form of energy that the
cells can use?
1. Peroxisomes
2. Lysosomes
3. Mitochondria
4. Ribosomes
b K
78
43. DNA is contained primarily in the _____ of a cell.
1. mitochondria
2. nucleus
3. cell
membrane
4. Golgi
apparatus
a K
79
44. Blood is a connective tissue made up of cells and a fluid called
_____.
1. plasma
2. lymph
3. serum
4. water
c K
80
45. Organs consist of _____.
1. homogenous
types of tissue
2. two
or more cell types linked through redox reactions
3. two
or more different types of tissue
4. cells
that share a common cell membrane
d K
80
46. How many organ systems do humans have?
1. 5
2. 7
3. 9
4. 11
b K
81
47. By detecting an imbalance, communicating information about this
imbalance, and responding to this imbalance, the body is able to maintain
_____.
1. growth
2. homeostasis
3. mental
acuity
4. gastric
motility
a K
79
48. What is the term for the type of tissue in the human body that
provides a protective layer on skin and the lining of body cavities?
1. Epithelial
2. Connective
3. Muscle
4. Neural
b K
80
49. Which type of tissue plays an important role in communications within
the body?
1. Connective
2. Neural
3. Muscle
4. Epithelial
b K 80,
81
50. What system controls physiological functions through production and
release of hormones?
1. Reproductive
system
2. Endocrine
system
3. Digestive
system
4. Muscular
system
How Does the Digestive System Break Down Food into Its Nutrient
Components? (pp. 81-84)
c K
81
51. The digestive system consists of the organs of the GI tract and _____
organs.
1. digestive
2. secretory
3. accessory
4. peristaltic
b K
81
52. The accessory organs of the digestive system release a variety of
_____ needed for digestion.
1. electrolytes
2. secretions
3. acids
4. impulses
d K
81
53. The gastrointestinal tract has three functions, one of which is
digestion. What are the other two?
1. Chemical
breakdown of food and transfer of nutrients to the body’s muscle tissue
2. Physical
breakdown of food and transfer of nutrients to the spinal column
3. Secretion
and egestion/excretion
4. Absorption
and egestion/excretion
c K
81
54. The gastrointestinal tract consists of how many layers that carry out
its functions?
1. 2
2. 3
3. 4
4. 5
b K
81
55. The layers of the GI tract carry out its functions of motility,
movement, _____.
1. neural
transmission, circulation, and aspiration
2. secretion,
communication, and protection
3. contraction,
communication, and circulation
4. secretion,
excretion, and fortification
a K
81
56. The gastrointestinal tract can be thought of as a hollow tube that
runs from the _____.
1. mouth
to the anus
2. esophagus
to the rectum
3. stomach
to the large intestine
4. stomach
to the small intestine
a K
81
57. The accessory organs are organs that participate in digestion but are
not part of the GI tract, and include the _____.
1. salivary
glands, pancreas, liver, and gallbladder
2. appendix,
liver, and gallbladder
3. salivary
glands, spleen, liver, and kidney
4. pancreas,
gallbladder, and kidney
c K
83-84
58. Which of the following aids in the circulation of dietary fat away
from the GI tract?
1. Mucosa
2. Muscularis
3. Lymph
4. Serosa
d A 81
59. Maria was complaining of abdominal pain, bloating, and gas. The
dietitian asked her if she was having any problems with egestion. The dietitian
was asking her if she was having difficulty with _____.
1. absorption
of essential minerals such as iron and calcium
2. gastric
reflux
3. digestion
of foods containing more than 50% protein
4. the
process by which solid waste is removed from the body
d K
84
60. What does the muscularis do?
1. Stimulates
the contraction of the muscles that control the beating of the heart
2. Makes
possible the voluntary muscle contractions required for movement
3. Controls
the contraction and expansion of the lungs
4. Enables
food to mix and move through the GI tract
b K 82
61. The variety of secretions needed for digestion are produced and
released from accessory organs and from specialized cells in the _____ of the
GI tract.
1. submucosa
2. mucosal
lining
3. muscularis
4. serosa
How Do Gastrointestinal Motility and Secretions Facilitate
Digestion? (pp. 84-87)
d K
84
62. What is the approximate transit time for food to pass from the mouth
to the anus?
1. 6 –
12 hours
2. 12 –
24 hours
3. 18 –
36 hours
4. 24 –
72 hours
a K
84
63. Structures called _____ regulate the flow of material through the GI
tract.
1. sphincters
2. enzymes
3. hormones
4. buffers
b K
85
64. Of the two types of movement in the GI tract, which is the vigorous
propulsion of food through the tract?
1. Segmentation
2. Peristalsis
3. Impetus
4. Contraction
a K
85
65. The term “GI _____” refers to the mixing and propulsion of material
by muscular contractions in the GI tract.
1. motility
2. activity
3. hydrolysis
4. circulation
d K
84
66. What sphincter separates the esophagus and the stomach?
1. Esophagealgastric
2. Pyloric
3. Nasopharynx
4. Gastroesophageal
d K
86
67. The secretions needed for digestion include water, acid, enzymes, and
_____.
1. blood
2. lymph
3. hydrolytes
4. bicarbonate
c K
86
68. Digestive enzymes break starch and protein into smaller components
through the chemical process of _____.
1. osmosis
2. ectocytosis
3. hydrolysis
4. endocytosis
a K
86
69. GI motility and the release of GI secretions are carefully regulated
by _____.
1. neural
and hormonal signals
2. cardiovascular
circulation
3. dietary
and muscular signals
4. lymphatic
circulation
c K
85
70. The food in the digestive tract is mixed and moved by way of muscular
contractions called _____.
1. contraction
and relaxation
2. propulsion
and static
3. segmentation
and peristalsis
4. contraction
and propulsion
b K
87
71. Stretching or distension in the walls of the GI tract is detected by
_____.
1. chemoreceptors
2. mechanoreceptors
3. stretchreceptors
4. distoreceptors
d A
87
72. Smelling cookies baking will likely make you hungry because the GI
tract communicates with the _____ system.
1. digestive
2. muscular
3. endocrine
4. central
nervous
a K
87
73. Neural regulation of GI motility and the release of GI secretions
involves both the central nervous system and the _____ nervous system.
1. enteric
2. muscular
3. endocrine
4. intracellular
b K
84
74. Gastric relates
to or pertains to the _____.
1. esophagus
2. stomach
3. small
intestine
4. large
intestine
How Does the GI Tract Coordinate Functions to Optimize Digestion
and Nutrient Absorption? (pp. 88-101)
a K
88
75. Food undergoes partial physical and chemical breakdown in the _____.
1. mouth
2. esophagus
3. stomach
4. duodenum
b K 82,
90
76. Jan is about to eat a slice of pizza. In what order will the pizza
pass through the organs of her GI tract?
1. Mouth,
ileum, duodenum
2. Stomach,
duodenum, and large intestine
3. Small
intestine, stomach, and large intestine
4. Jejunum,
colon, and cecum
c K
88
77. GI motility and the release of GI secretions are coordinated with the
introduction of _____ into each of the regions of the GI tract.
1. enzymes
2. acids
3. food
4. bases
d K
89
78. What is the anatomical birth defect that results in an opening between
the oral and nasal cavities called?
1. Dysphagia
2. Parkinson’s
disease
3. Crohn’s
disease
4. Cleft
palate
b K
94
79. The rate of gastric motility and the release of gastric juice _____
when the food moves into the small intestine.
1. increase
significantly
2. decrease
3. remain
steady
4. increase
slightly
c K
97
80. Digestion in the small intestine is facilitated by secretions from
the _____ and _____.
1. mouth,
stomach
2. esophagus,
kidney
3. pancreas,
gallbladder
4. liver,
stomach
a A
88
81. While driving, you see an ad for your favorite fast food place and
your stomach begins to growl. Which phase of digestion is occurring?
1. Cephalic
2. Gastric
3. Neural
4. Responsive
d A 88
82. Which of the five tastes that humans can sense are vegetarians least
likely to experience?
1. Bitter
2. Salty
3. Sour
4. Umami
a K
89
83. When food is chewed and mixed with saliva in preparation for swallowing,
what is the resulting substance called?
1. Bolus
2. Ball
3. Mass
4. Chyme
c K
89-90
84. What is the narrow, muscular tube that connects the pharynx with the
stomach called?
1. Pyloric
sphincter
2. Ileocecal
valve
3. Esophagus
4. Duodenum
d A
90
85. Brit was eating quickly in order to get to her next class. Though she
began to choke when she tried to swallow a large bite of her sandwich, her
_____ covered the trachea during swallowing so that the sandwich did not go into
the lungs.
1. gastroesophageal
sphincter
2. pyrolic
value
3. esophagus
4. epiglottis
b K
90
86. Many nursing home residents have difficulty swallowing—a condition
known as _____.
1. aphasia
2. dysphagia
3. aphagia
4. dysphasia
b K
90
87. What controls the movement of food from the stomach into the
duodenum?
1. Secretin
2. Pyloric
sphincter
3. Ileocecal
valve
4. Gastrin
c K
91
88. What hormone is released when the food you have just eaten reaches
your stomach?
1. CCK
2. Secretin
3. Gastrin
4. Insulin
d K 90,
94
89. By the time food leaves the stomach it has mixed with gastric juice
and has been transformed into a semi-liquid paste called _____.
1. rugae
2. gastrin
3. pepsin
4. chyme
c K
91
90. Gastric pit cells that release their secretions into the blood are
called _____ cells.
1. exocrine
2. parietal
3. endocrine
4. chief
b K
91
91. What causes the release of hydrochloric acid, intrinsic factor, and
enzymes in response to the presence of food in the stomach?
1. Pepsin
2. Gastrin
3. Chyme
4. Rugae
d K
93
92. GERD occurs when the unprotected lining of the _____ is repeatedly
exposed to gastric juice.
1. mouth
2. stomach
3. heart
4. esophagus
b K
93
93. Which condition is characterized by the movement (reflux) of the
stomach contents back into the esophagus?
1. Peptic
ulcer disease
2. Gastroesophageal
reflux disease
3. Heartburn
4. Gastritis
d K
95
94. Peptic ulcers are caused by _____.
1. stress/anxiety
2. the
rhino virus
3. eating
spicy foods
4. H.
pylori bacteria
c K
94
95. One of the most important functions of cholecystokinin (CCK) is to
_____.
1. slow the
release of bile
2. regulate
the movement of the epiglottis
3. slow
gastric emptying
4. stimulate
production of HCl
b A
96
96. As a result of cancer, Mike had to have part of his cecum removed.
Mike is probably at less risk for nutrient absorption problems than he would be
if part of his _____ had been removed.
1. stomach
2. small
intestine
3. gallbladder
4. rectum
d K
96
97. The small intestine is about 1 inch in diameter and _____ long.
1. 5
feet
2. 10
feet
3. 15
feet
4. 20 feet
a K
96
98. The small intestine is divided into three regions: the duodenum, the
jejunum, and the _____.
1. ileum
2. cecum
3. rectum
4. anus
c K
98
99. The absorptive surface of the small intestine is called the _____.
1. plica
circulares
2. lacteal
surface
3. brush
border
4. gastric
villus
a K
99
100. Secretin signals the pancreas to release pancreatic juice, an
alkaline solution consisting of water, various enzymes needed for digestion,
and _____.
1. sodium
bicarbonate
2. potassium
chloride
3. sodium
chloride
4. potassium
bicarbonate
c A
99
101. If Sean has his gallbladder removed, he could experience some
problems digesting _____.
1. carbohydrate
2. vitamin
C
3. fat
4. thiamin
b K
99
102. Bile is reabsorbed through the ileum and returned to the _____.
1. gallbladder
2. liver
3. pancreas
4. small
intestine
a K 94,
99 103.
Pancreatic enzymes and bile are released into the duodenum in response to
_____.
1. cholecystokinin
(CCK)
2. pancreatic
amylase
3. secretin
4. pepsin
d K
100
104. What traps nutrients and pulls them toward the enterocytes?
1. Submucoa
2. Basolateral
membrane
3. Endocytes
4. Microvilli
b K 100
105. The process whereby nutrients are transported across enterocytes and
taken up into circulation is called _____.
1. digestion
2. absorption
3. transfer
4. reassignment
a K
101
106. The extent to which a nutrient is absorbed is called its _____.
1. bioavailability
2. biosensitivity
3. biophysiology
4. bioretention
a K
102
107. What causes the symptoms of celiac disease?
1. An
inflammatory response to a protein found in wheat and other grains
2. H.
pylori bacteria
3. Structural
abnormalities of the small intestine
4. Relaxation
of the lower esophageal sphincter
d K
99
108. The hepatic portal vein links the liver and the _____.
1. pancreas
2. stomach
3. kidney
4. intestine
How Does the Body Circulate Nutrients and Eliminate Cellular
Waste Products? (pp. 101-106)
b K
101
109. Nutrients and oxygen are delivered to cells by the cardiovascular
and _____ systems.
1. biliary
2. lymphatic
3. portal
4. renal
c K
101
110. Water-soluble nutrients absorbed from the digestive tract are
circulated directly to the _____.
1. heart
2. kidneys
3. liver
4. lymph
c K
101-102 111. The exchange of
materials, nutrients, and gases between the blood and the tissues is the
primary function of the _____.
1. arteries
2. arterioles
3. capillaries
4. venules
a K
101
112. The cardiovascular system consists of which two routes of
circulation?
1. Systemic
and pulmonary
2. Hepatic
and portal
3. Primary
and secondary
4. Cardio-thoracic
and renal
c K
104
113. The cellular waste products generated by metabolism include carbon
dioxide, water, and _____.
1. feces
2. oxygen
3. urea
4. sweat
d K
106
114. The _____ is/are responsible for removing urea from the body.
1. lungs
2. liver
3. large
intestine
4. kidneys
b K
104
115. The flow of blood between the heart and the lungs is referred to as
_____.
1. systemic
circulation
2. pulmonary
circulation
3. heart-lung
circulation
4. cardio-thoracic
circulation
d K
104
116. Fat-soluble molecules are absorbed into the _____ circulation.
1. systemic
2. pulmonary
3. portal-hepatic
4. lymphatic
d K
105
117. The urinary system has three important functions: excretion, _____
and _____.
1. selection,
secretion
2. detoxification,
screening
3. conservation,
dialysis
4. filtration,
reabsorption
a K
105
118. The functional units of the kidney are called _____.
1. nephrons
2. neutrons
3. ureters
4. urethras
d K
105
119. Water and other essential substances are returned to the blood by
the kidneys in a process called _____.
1. absorption
2. recirculation
3. reduction
4. reabsorption
c K
104
120. What transports blood from the right side of the heart to the lungs?
1. Pulmonary
veins
2. Lymphatic
system
3. Pulmonary
arteries
4. Venules
d K
105
121. Urine leaves the kidneys via the _____ that empty into the bladder.
1. renal
ducts
2. nephrons
3. renal
sphincters
4. ureters
b K
107
122. The juices that may prevent bacteria from adhering to the bladder
lining and causing a urinary tract infection are _____.
1. orange
and apple
2. cranberry
and blueberry
3. apricot
and pineapple
4. plum
and guava
What Is the Role of the Large Intestine? (pp.
106-111)
a K
106-107 123. The appendix is attached
to the first portion of the large intestine known as the _____.
1. cecum
2. colon
3. anal
sphincter
4. ileocecal
sphincter
c K 108
124. Water and _____ are reabsorbed in the large intestine.
1. vitamins
2. proteins
3. electrolytes
4. lipids
b K
109
125. IBD, which is characterized by inflammation of the lining of the GI
tract, is classified as a(n) _____ disease.
1. infectious
2. autoimmune
3. genetic
4. ulcerative
d K
109
126. Glenn has IBD. The dietitian will need to be vigilant since lack of
appetite and _____ can cause weight loss.
1. reflux
2. decreased
nutritional needs
3. food allergies
4. decreased
absorption
a K
109
127. Which of the following is true of IBS?
1. There
is no inflammation of the lining of the GI tract.
2. If
not treated promptly, it will progress to IBD.
3. People
with IBS have structural abnormalities of the colon.
4. Emotional
distress is the primary cause.
a K
108
128. _____ in the large intestine help to break down undigested food
residue.
1. Bacteria
2. Enzymes
3. Acids
4. Hormones
c K
108
129. Vitamin _____ is produced by the intestinal bacteria.
1. A
2. D
3. K
4. E
c K
110
130. _____ foods contain live bacterial cultures that colonize the colon
and have health-promoting benefits.
1. Microbiotic
2. Prebiotic
3. Probiotic
4. Precursors
a K
108
131. When material moves too quickly through the large intestine, this
can result in _____, whereas _____ often results when the material moves too
slowly.
1. diarrhea,
constipation
2. constipation,
diarrhea
3. IBD,
IBS
4. IBS,
IBD
True/False
Answer, level, page
T K
69
1. The kidneys, lungs, and skin assist in eliminating
potentially harmful metabolic wastes from the body.
T K
71
2. Nutrients fuel the cells, tissues, and organs of the
body.
F K
72
3. Positively charged particles are called neutrons.
T K
72
4. Positively charged ions are called cations, while
negatively charged ions are called anions.
F K
72
5. Uncharged neutrons and positively charged electrons
are both housed in the nucleus of an atom.
F K
72-73
6. The loss of 1 or more electrons is called reduction.
T K
74
7. Condensation is one type of chemical reaction that
joins molecules together.
F K
75
8. The ionization of acid molecules is the basis for
the pH scale.
T K
75
9. A substance with a pH of 2 is more acidic than a
substance that has a pH of 7.
T K
76
10. Substances cross cell membranes by passive and active transport.
F K
76
11. In the process called osmosis, solutes move across a selectively permeable
membrane.
F K
77
12. During endocytosis substances move from the intracellular into the
extracellular environment.
T K
78
13. ATP is generated in cellular structures called mitochondria.
F K
79
14. Connective tissue provides a protective layer on body surfaces as
well as a lining for body cavities, ducts, and organs.
T K
81
15. Organs that make up the GI tract include the mouth, esophagus, stomach,
small intestine, and large intestine.
T K
81
16. The digestive tract contains four major tissue layers—the mucosa,
submucosa, muscularis, and serosa.
F K
84
17. One-way valves that regulate the flow of the luminal contents from
one organ to the next are called controllers.
T K
86
18. Digestive enzymes catalyze hydrolytic chemical reactions that break
chemical bonds by the addition of water.
T A
87
19. Mechanoreceptors detect stretching or distension in the walls of the
GI tract.
F K
88
20. The gastric phase of digestion begins when someone puts food in
his/her mouth.
F K
88
21. It is difficult for you to taste food when you have nasal congestion
because the olfactory cells account for approximately 20% of taste.
F K 84,
90
22. The gastroesophageal sphincter regulates the movement of food from
the stomach into the duodenum.
F K
84
23. In the GI tract, there is a single sphincter that regulates the flow
of the luminal contents from one organ to the next.
T K
91
24. Gastrin stimulates exocrine cells to release digestive enzymes from
the chief cells.
F K
93
25. A peptic ulcer results when the unprotected lining of the esophagus
is repeatedly exposed to gastric juice.
T K
93
26. The primary cause of GERD is the relaxation of the gastroesophageal
sphincter.
T K
94
27. Large meals leave your stomach at a faster rate than small meals.
T K
100
28. Nutrient absorption includes both the entry into and the exit out of
the enterocyte.
F K
96
29. The small intestine is made up of three regions—the duodenum, the
jejunum, and the rectum.
F K
98
30. The presence of fat-containing chyme in the stomach signals the
release of CCK from the small intestine.
T K
100
31. Only water and alcohol are absorbed to any significant extent by the
stomach.
F K
102
32. Celiac disease is an inflammatory response to a specific protein
called glycogen.
F K
101
33. Once water-soluble nutrients enter the bloodstream, they circulate
directly to cells throughout the body.
F K
76
34. The fluid that surrounds cells is called the intracellular fluid.
T K
104
35. The lymphatic system transports fat-soluble nutrients away from the
GI tract.
F K
105
36. Using a recycling process called absorption, the kidneys are able to
reclaim substances such as amino acids, glucose, and other important nutrients
that would otherwise be excreted in the urine.
T K
107
37. The bacterium Escherichia
coli (E.
coli) is the most common cause of urinary tract infections.
T K
108
38. In the large intestine, slow, churning segmentation movements called
haustral contractions help expose the undigested food residue to the absorptive
(mucosal) lining of the colon.
F K
110
39. Prebiotic foods contain live bacterial cultures that colonize the
colon and have health-promoting benefits.
F K 81,
109 40. Egestion
refers to the process whereby urine is eliminated from the body.
Discussion
1. Why
is the transfer of electrons between atoms and molecules a very important
chemical event?
Answer (key points): The
transfer of 1or more electrons through oxidation and reduction reactions
results in atoms becoming positively or negatively charged. These
reduction-oxidation (or redox) reactions often take place simultaneously as
coupled reactions. There are many important processes in the body that involve
redox reactions that enable some molecules to transfer electrons to and from
other molecules. For example, this is how cells use energy (ATP) to keep our
bodies alive and functioning. (pp. 72-73)
2. Why
are condensation and hydrolysis reactions referred to as “make and break”
reactions?
Answer (key points): A
condensation reaction takes place when 2 molecules are joined together. This results
in the formation and release of a water molecule. The opposite type of
reaction, called hydrolysis, can split molecules apart. During hydrolysis, a
molecule of water is used to break chemical bonds. Condensation and hydrolysis
play important roles in digestion—the breaking down of large molecules—and
metabolism—the synthesis of compounds that the body needs. (pp. 74-75)
3. Why
is it important that the human body have buffers?
Answer (key points): Normal
physiological function depends on the body’s ability to maintain its normal pH.
To accomplish this, the body has built-in buffering systems designed to prevent
changes in pH. A buffer can react with both acids and bases to maintain a
constant pH. (pp. 75-76)
4. Why
is it important that the body is able to expend energy in order to make some
transport reactions possible?
Answer (key points): The three main types of
passive transport mechanisms, those that don’t require energy, are simple
diffusion, facilitated diffusion, and osmosis. Simple diffusion enables
substances to cross cell membranes from a region of higher concentration to a
region of lower concentration. Facilitated diffusion also involves the passive
movement of a substance down its concentration gradient (high concentration to
low concentration) but differs from simple diffusion in that it requires the
assistance of a membrane-bound transport protein that escorts materials across
cell membranes. However, for the body to function properly, some substances
must cross cell membranes against the prevailing concentration gradient, moving
from a region of lower concentration to that of a higher concentration. In
cells, this uphill journey is accomplished by active transport mechanisms,
which require the expenditure of energy as ATP. (pp. 76-77)
5. Why
are hormones critical to the proper functioning of the body?
Answer (key points): The
body’s proper functioning depends upon two well-developed communication systems
that coordinate physiologic processes—the nervous and endocrine systems. When
conditions change, the nervous system receives and transmits vital information
via electrical impulses between nerve cells, whereas the endocrine system
communicates via hormones or chemical messengers in the blood. Hormones are
released from glands or cells in response to various stimuli. Hormones exert
their effects by binding to receptors on specific tissues, which then initiate
an appropriate response to the initial stimulus. Together, the nervous and
endocrine systems continuously monitor our internal environment, responding to
change and restoring balance. These mechanisms allow us to adapt in an
ever-changing environment. (p. 81)
6. What
are the functions of each of the four tissue layers of the GI tract?
Answer (key points): The
digestive tract contains four major tissue layers—the mucosa, submucosa,
muscularis, and serosa.
The mucosa,
often called the mucosal lining, produces secretions such as enzymes and
hormones needed for digestion. A layer of connective tissue called the
submucosa surrounds the mucosal layer.
The submucosa contains
a rich supply of blood vessels, delivering nutrients and oxygen to the inner
mucosal layer and the muscularis. These blood vessels also circulate most of
the nutrients absorbed from the small intestine away from the GI tract. The
submucosa contains lymphatic vessels that are filled with lymph. Lymph aids in
the circulation of dietary fat away from the GI tract. The submucosa also
contains a network of nerves, which regulate the release of GI secretions from
cells making up the mucosal lining.
The muscularis typically
consists of two layers of smooth muscle—an outer longitudinal layer and an
inner circular layer. The movement of the muscularis promotes mixing of the
food mass with digestive secretions and keeps food moving through the entire
length of the GI tract.
The serosa secretes
a fluid that lubricates the digestive organs, preventing them from adhering to
one another. In addition, much of the GI tract is anchored within the abdominal
cavity by a membrane that is continuous with the serosa. (pp. 82-84)
7. Why
does poor nutrition often result in even further declines in nutrition and
health?
Answer (key points): Nutrient deficiencies
can profoundly affect the ability to maintain the mucosal lining of the GI
tract. This results in impaired digestion and nutrient absorption, which
contributes to additional nutrition and health problems. (pp. 82-83)
8. What
are digestive enzymes and what do they do?
Answer (key points): Digestive
enzymes are biological catalysts that facilitate chemical reactions that break
down complex food particles. Specifically, digestive enzymes catalyze
hydrolysis reactions that break chemical bonds by the addition of water. As a
result, nutrients such as starch and protein are broken down into smaller
components so that they can be absorbed by the body. (p. 86)
9. Why
does the smell of food being prepared at the mall food court make you think
about eating—even if you aren’t hungry?
Answer (key points): The
cephalic phase of digestion begins even before food enters your mouth. During
this phase, the thought, smell, and sight of food stimulate the central nervous
system. In turn, neural signals travel from the brain to the GI tract,
stimulating GI motility and the release of digestive secretions. This response
serves as a “wake-up” call to your GI tract, preparing it to receive and digest
food. (p. 88)
10.
Why would someone who has suffered skeletal muscle injury and
damage to the nerves in the head and neck be at risk for developing nutrition
problems?
Answer (key points): Disorders
that affect skeletal muscles and/or nerves can affect someone’s ability to
swallow. Impaired swallowing (dysphagia) can make it difficult for someone to
obtain adequate nourishment. (p. 90)
11.
How do peptic ulcers differ from the condition known as GERD?
Answer (key points): Peptic
ulcers, a collective term for ulcers that occur in the mucosal lining of the
esophagus, stomach, or duodenum, can occur when gastric juice erodes areas of
the mucosal lining in any of these areas. Most (80%) ulcers are caused by a
small, spiral-shaped bacterium called Helicobacter
pylori (H.
pylori). Although most ulcers are caused by H. pylori, irritants
such as nonsteroidal anti-inflammatory agents (aspirin and ibuprofen) and
alcohol can cause them as well. Therapies, including antibiotics to address the
underlying bacterial infection and acid-blocking medications, help to promote
healing.
Gastroesophageal reflux disease (GERD) results when the
unprotected lining of the esophagus is repeatedly exposed to gastric juice. The
primary cause of GERD is the relaxation of the gastroesophageal sphincter,
which enables the stomach contents (chyme) to move from the stomach back into
the esophagus, or what is referred to as reflux. (pp. 93, 95-96)
12.
Why might the dietitian who is working with a client who wants
to lose weight suggest that that person eat 5-6 smaller meals that contain
plenty of whole foods such as fruits, vegetables, and whole grains daily rather
than 3 larger ones that contain refined foods and calorie-rich beverages?
Answer (key points): The rate of gastric
emptying, or the time it takes for food to leave the stomach and enter the
small intestine, is influenced by several factors including the volume,
consistency, and composition of chyme. Large volumes of chyme increase the
force and frequency of peristaltic contractions, which in turn increase the
rate of gastric emptying. Therefore, large meals leave your stomach at a faster
rate than small meals. An increased rate of gastric emptying can signal the
brain that more food is needed. Also, the consistency of food (liquid versus
solid) also affects the rate of gastric emptying. Because the opening of the
pyloric sphincter is small, only fluids and small particles (< 2 mm in
diameter) can pass through. Solid foods take more time to be liquefied than
fluids and therefore remain in the stomach longer. (p. 94)
13.
Why does the body have a different process for digesting and
metabolizing fat than it does for carbohydrate and protein?
Answer (key points): Fats
are not soluble in the watery environment of the small intestine and are
therefore more difficult to digest and absorb than other food components. Also,
because of their composition, fats are not able to circulate in the blood
immediately following absorption. Thus, they are initially transported in
lymph. (pp. 99, 104)
14.
What would happen if all nutrients in all the foods that you eat
were 100% bioavailable?
Answer (key points): The extent to which a nutrient
or other food component is absorbed is called its bioavailability. The
bioavailability of a particular nutrient can be influenced by physiological
conditions, other dietary components, and certain medications. Nearly all the
products of carbohydrate, protein, and lipid digestion are 100% bioavailable;
however, the absorption of other nutrients (such as calcium and iron) is
dictated by the physiological needs of the body. Usually, the body absorbs only
the amount of iron and several other nutrients that it needs, and excretes the
excess in feces. This regulatory step helps protect us from toxicities that
could result from having too much of some nutrients. (p. 101)
Fill in the Blank
1. _______________
beverages, such as sour lemonade, have a pH less than 7.
Answer: Acidic
(p. 75)
2. A
_______________ releases or binds hydrogen ions in order to resist changes in
pH.
Answer: buffer
(p. 76)
3. The
_______________ ranges from 0 to 14 and signifies the acidity or alkalinity of
a solution.
Answer: pH
scale (p. 75)
4. A
_______________ is a mixture of two or more uniformly dispersed substances. It
is typically composed of a _______________ dissolved in a solvent.
Answer: solution,
solute (p. 77)
5. _______________
allows a substance to be moved from a region of lower concentration to a region
of higher concentration, but requires both energy and the assistance of a
transport protein.
Answer: Carrier-mediated
active transport (p. 77)
6. The
energy-requiring mechanism whereby molecules move into or out of cells by way
of an enclosed vesicle, known as _______________ transport, takes two major
forms: _______________ (in which substances are released into the cytoplasm)
and _______________ (in which substances are released into the extracellular
fluid).
Answer: vesicular
active, endocytosis, exocytosis (p. 77)
7. The
general term or category for a non-energy-requiring mechanism whereby a
substance moves from a region of higher concentration to a region of lower
concentration is _______________.
Answer: passive
transport (p. 76)
8. In
the form of passive transport called _______________ a substance crosses a cell
membrane with the assistance of a transport protein.
Answer: facilitated
diffusion (p. 76)
9. When
a substance crosses a cell membrane without the assistance of a transport protein
or expenditure of energy, this process is categorized as a type of passive
transport called _______________.
Answer: simple
diffusion (p. 76)
10.
The _______________ is a circular muscle that regulates the flow
of food between the esophagus and the stomach.
Answer: gastroesophageal
sphincter or lower
esophageal sphincter or cardiac
sphincter (p. 90)
11.
A circular muscle called the _______________ regulates the flow
of food between the stomach and the duodenum.
Answer: pyloric
sphincter (p. 90)
12.
_______________ is an autoimmune response to the protein gluten
that damages the absorptive surface of the small intestine.
Answer: Celiac
disease or Gluten-sensitive
enteropathy (p. 102)
13.
Two types of inflammatory bowel disease are _______________,
which usually affects the ileum and/or first portion of the large intestine,
and _______________, which causes chronic inflammation of the colon.
Answer: Crohn’s
disease, ulcerative colitis (p. 109)
14.
In _______________, which is caused by the weakening of the
gastroesophageal sphincter, gastric juices reflux into the esophagus and
irritate the mucosal lining.
Answer: gastroesophageal
reflux disease or GERD
(pp. 95-96)
15.
_______________ typically affects the lower GI tract, causing
abdominal pain, muscle spasms, diarrhea, and/or constipation, but results in no
known structural abnormalities.
Answer: Irritable
bowel syndrome or IBS
(p. 109)
16.
The erosion of the mucosal lining in the stomach, duodenum, or
esophagus results in a _______________.
Answer: peptic
ulcer (p. 93)
Figure Identification
1. Label
the types of transport in the figure below.
Key: 1. Simple diffusion, 2.
Facilitated diffusion, 3. Osmosis
1. Label
the parts of the cell.
Key: 1. Golgi apparatus, 2. Cell
membrane, 3. Smooth endoplasmic reticulum, 4. Rough endoplasmic
reticulum, 5. Lysosome, 6. Cytoplasm, 7. Nucleus, 8.
Mitochondrion
1. Label
the anatomical parts in the diagram of the lower GI tract and its accessory
organs. (The same part may be labeled more than once.)
Key: 1. Duodenum, 2. Ileum,
3. Ileocecal sphincter, 4. Cecum, 5. Gallbladder, 6. Cystic
duct, 7. Liver, 8. Common bile duct, 9. Jejunum,
10. Duodenum, 11. Pancreas, 12. Pancreatic duct
1. Label
the organs in the illustration.
Key: 1. Salivary glands, 2.
Liver, 3. Gallbladder, 4. Pancreas, 5. Mouth, 6.
Pharynx, 7. Esophagus, 8. Stomach, 9. Small
intestine, 10. Large intestine
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