Chapter 36—DIGESTION AND HUMAN NUTRITION. All Answers

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1. What is a cloaca? a. a body opening that serves solely as the exit for wastes from a digestive tract b. a multi-chambered stomach c. a saclike gut that also functions in gas exchange ... d. a chamber lined with hard protein particles for breaking up tough foods e. a multipurpose body opening that serves as an exit for digestive and urinary tract and also functions in reproduction : e POINTS: 1 REFERENCES: Section 36.1 How do animals process their food? KEYWORDS: Bloom's: Understand NOTES: New 2. Rodents and some other mammals routinely chew on rough material that wears down their teeth, so they have teeth that: a. are flat and wide b. grow continuously c. have a thick layer of enamel d. are long, sharp canine teeth e. are present in higher numbers than other types of mammals : b POINTS: 1 REFERENCES: Section 36.1 How do animals process their food? KEYWORDS: Bloom's: Remember NOTES: New 3. Movement of nutrient molecules across the lining of the digestive chamber and into the body’s internal environment is: a. absorption b. assimilation c. mechanical digestion d. ingestion e. chemical digestion : a POINTS: 1 REFERENCES: Section 36.1 How do animals process their food? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember NOTES: Modified 4. The muscular digestive organ of birds in which food is ground into small bits is the a. lumen b. gizzard c. crop d. stomach e. cloaca : b POINTS: 1 REFERENCES: Section 36.1 How do animals process their food? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember 5. Birds have a crop that is modified for: a. digestion of cellulose b. food storage c. mechanical breakdown of food d. digestion of fats e. storage and elimination of undigested food : b POINTS: 1 REFERENCES: Section 36.1 How do animals process their food? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember 6. Ruminants’ stomachs have microbes to digest: a. starch b. proteins c. cellulose d. lignin e. lipids : c POINTS: 1 REFERENCES: Section 36.1 How do animals process their food? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember 7. Which organ does not produce digestive secretions? a. stomach b. liver c. colon d. pancreas e. salivary gland : c POINTS: 1 REFERENCES: Section 36.2 What are the components of the human digestive system? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember NOTES: Modified 8. Which organ stores feces immediately prior to elimination? a. small intestine b. liver c. appendix d. gall bladder e. rectum : e POINTS: 1 REFERENCES: Section 36.2 What are the components of the human digestive system? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember 9. Wavelike movements that propel food through the digestive system are called: a. peristalsis b. contractions c. muscle propulsion d. cilia beating e. microvilli and villi motion : a POINTS: 1 REFERENCES: Section 36.2 What are the components of the human digestive system? KEYWORDS: Bloom's: Remember NOTES: New 10. The muscular tube between the throat and stomach is the: a. pharynx b. epiglottis c. small intestine d. esophagus e. trachea : d POINTS: 1 REFERENCES: Section 36.2 What are the components of the human digestive system? KEYWORDS: Bloom's: Remember NOTES: New 11. What type of tooth shears off bits of food? a. incisors b. canines c. premolars d. molars e. dentin : a POINTS: 1 REFERENCES: Section 36.2 What are the components of the human digestive system? KEYWORDS: Bloom's: Remember NOTES: New 12. During the process of swallowing, ____. a. the esophagus is temporarily closed by the glottis b. the epiglottis closes the trachea leading to the lungs c. the pharynx restricts food entry to the esophagus d. the epiglottis seals the esophagus e. peristalsis begins in the pharynx : b POINTS: 1 REFERENCES: Section 36.2 What are the components of the human digestive system? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember NOTES: Modified 13. Salivary amylase begins the digestion of which class of foods in the mouth? a. starch b. proteins c. lipids d. amino acids e. nucleic acids : a POINTS: 1 REFERENCES: Section 36.2 What are the components of the human digestive system? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember Selecting the Exception 14. Four of the five s listed below release secretions that assist digestion. Select the exception. a. salivary gland b. esophagus c. pancreas d. gall bladder e. liver : b POINTS: 1 REFERENCES: Section 36.2 What are the components of the human digestive system? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember OTHER: Selecting the Exception 15. Four of the five s listed below are end-products of digestion ready for intestinal absorption. Select the exception. a. monoglyceride b. monosaccharides c. disaccharides d. amino acids e. free fatty acids : c POINTS: 1 REFERENCES: Section 36.5 How are components of food broken down and absorbed? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember OTHER: Selecting the Exception 16. Chyme is formed in the ____. a. mouth b. esophagus c. stomach d. small intestine e. large intestine : c POINTS: 1 REFERENCES: Section 36.3 What is the role of the stomach? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember 17. The acid released in the stomach is ____. a. carbonic acid b. hydrochloric acid c. nitric acid d. sulfuric acid e. phosphoric acid : b POINTS: 1 REFERENCES: Section 36.3 What is the role of the stomach? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember 18. What hormone, secreted by the stomach, increases the secretion of acids by cells of the stomach lining? a. amylase b. gastrin c. pepsin d. pepsinogen e. insulin : b POINTS: 1 REFERENCES: Section 36.3 What is the role of the stomach? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember NOTES: Modified 19. High stomach acidity ____. a. creates ideal conditions for carbohydrate digestion b. promotes emulsification of fats c. favors fat digestion d. blocks the release of histamine, thereby favoring production of peptic ulcers e. converts pepsinogens into their active forms : e POINTS: 1 REFERENCES: Section 36.3 What is the role of the stomach? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember 20. Ulcers are caused by the bacterium ____. a. Escherichia coli b. Helicobacter pylori c. Bacillus anthracis d. Streptococcus mutans e. Staphylococcus aureus : b POINTS: 1 REFERENCES: Section 36.3 What is the role of the stomach? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember 21. Chyme is a mix of ____ and gastric fluid. a. salivary amylase b. pepsin c. saliva d. food e. acid : d POINTS: 1 REFERENCES: Section 36.3 What is the role of the stomach? KEYWORDS: Bloom's: Remember NOTES: New 22. Acidic chyme splashes into the esophagus, causing a burning pain commonly called heartburn or acid indigestion. This happens when: a. excess gastrin is present in the blood. b. a sphincter does not close properly. c. the stomach is full. d. the chyme is too acidic. e. cells lining the esophagus release acid. : b POINTS: 1 REFERENCES: Section 36.3 What is the role of the stomach? KEYWORDS: Bloom's: Understand NOTES: New 23. The digestion of proteins begins in the ____. a. stomach b. pancreas c. small intestine d. large intestine e. esophagus : a POINTS: 1 REFERENCES: Section 36.3 What is the role of the stomach? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember 24. Brush border cells have: a. villi b. acidic secretions c. microvilli d. bile secretions e. smooth muscle : c POINTS: 1 REFERENCES: Section 36.4 How does the structure of the small intestine enhance its function? KEYWORDS: Bloom's: Remember NOTES: New 25. The first part of the small intestine is the ____. a. duodenum b. ileum c. colon d. cecum e. jejunum : a POINTS: 1 REFERENCES: Section 36.4 How does the structure of the small intestine enhance its function? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember 26. Movement of fatty acids and monoglycerides through the membranes of the small intestine is primarily by: a. osmosis b. bulk flow c. active transport d. diffusion e. ion channels : d POINTS: 1 REFERENCES: Section 36.5 How are components of food broken down and absorbed? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember NOTES: Modified 27. Movement of glucose through the membranes of the small intestine is primarily by: a. osmosis b. bulk flow c. active transport proteins d. diffusion through the lipid bilayer e. glucose is not absorbed in the small intestine : c POINTS: 1 REFERENCES: Section 36.5 How are components of food broken down and absorbed? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember NOTES: Modified 28. Ducts from the pancreas and gall bladder enter the: a. stomach b. colon c. small intestine d. gall bladder e. rectum : c POINTS: 1 REFERENCES: Section 36.5 How are components of food broken down and absorbed? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember 29. What raises the pH of chyme so that digestive enzymes can function in the small intestine? a. bicarbonate b. pepsin c. gastrin d. bile e. brush border enzymes : a POINTS: 1 REFERENCES: Section 36.5 How are components of food broken down and absorbed? KEYWORDS: Bloom's: Remember NOTES: New 30. Carbohydrate digestion begins in the: a. mouth b. esophagus c. stomach d. small intestine e. large intestine : a POINTS: 1 REFERENCES: Section 36.5 How are components of food broken down and absorbed? KEYWORDS: Bloom's: Remember NOTES: New 31. Which carbohydrate-digesting enzyme works in the small intestine? a. bicarbonate b. bile c. salivary amylase d. pepsin e. pancreatic amylase : e POINTS: 1 REFERENCES: Section 36.5 How are components of food broken down and absorbed? KEYWORDS: Bloom's: Remember NOTES: New 32. Which is a pancreatic protease? a. pepsin b. trypsin c. amylase d. pepsinogen e. lipase : b POINTS: 1 REFERENCES: Section 36.5 How are components of food broken down and absorbed? KEYWORDS: Bloom's: Remember NOTES: New 33. Bile contains salts, pigments, lipids and ____. a. enzymes b. bicarbonate c. cholesterol d. lipase e. hydrochloric acid : c POINTS: 1 REFERENCES: Section 36.5 How are components of food broken down and absorbed? KEYWORDS: Bloom's: Remember NOTES: New 34. Proteins are digested into ____, which are then actively transported through brush border cells into the interstitial fluid. a. polypeptides b. small peptides c. amino acids d. proteases e. monosaccharides : c POINTS: 1 REFERENCES: Section 36.5 How are components of food broken down and absorbed? KEYWORDS: Bloom's: Remember NOTES: New 35. Bile: a. has no effect on digestion b. helps in the digestion of fats c. helps in the digestion of carbohydrates d. helps in the digestion of proteins e. lowers the pH in the intestine : b POINTS: 1 REFERENCES: Section 36.5 How are the components of food broken down and absorbed? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember NOTES: Modified 36. Fats are digested by which of the following? a. aminopeptidase b. pepsin c. amylase d. lipase e. trypsin : d POINTS: 1 REFERENCES: Section 36.5 How are the components of food broken down and absorbed? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember NOTES: Modified 37. The pancreas secretes enzymes that digest: a. carbohydrates only b. lipids only c. protein only d. carbohydrates and lipids only e. carbohydrates, proteins and lipids : e POINTS: 1 REFERENCES: Section 36.5 How are the components of food broken down and absorbed? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember NOTES: Modified 38. Which condition stimulates the gallbladder to contract? a. a starchy meal b. a fatty meal c. a sugar-laden meal d. a protein-laden meal e. acidic chyme : b POINTS: 1 REFERENCES: Section 36.5 How are the components of food broken down and absorbed? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember NOTES: Modified 39. The greatest amount of nutrient absorption takes place in the: a. stomach b. small intestine c. colon d. pancreas e. esophagus : b POINTS: 1 REFERENCES: Section 36.5 How are the components of food broken down and absorbed? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember NOTES: Modified 40. What are small projections of the mucosal wall composed of brush border cells? a. microvilli b. mucins c. villi d. submucosa e. jejunum : c POINTS: 1 REFERENCES: Section 36.5 How are the components of food broken down and absorbed? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember NOTES: Modified 41. Materials move most slowly through the: a. colon b. duodenum c. esophagus d. jejunum e. stomach : a POINTS: 1 REFERENCES: Section 36.6 What are the functions of the large intestine? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember 42. This short projection of the large intestine serves as reservoir for beneficial bacteria. a. gall bladder b. colon c. cecum d. cloaca e. appendix : e POINTS: 1 REFERENCES: Section 36.6 What are the functions of the large intestine? KEYWORDS: Bloom's: Remember NOTES: New 43. When glucose absorption exceeds the body’s immediate needs, excess glucose is: a. stored as glycogen b. eliminated via the large intestine c. used by gut bacteria d. continuously circulated in the bloodstream e. excreted in the urine : a POINTS: 1 REFERENCES: Section 36.7 How does the body use carbohydrates, fats and proteins? KEYWORDS: Bloom's: Remember NOTES: New 44. During, or shortly after a meal, most cells use which of the following as a source of energy? a. fat b. amino acids c. glucose d. glycogen e. minerals : c POINTS: 1 REFERENCES: Section 36.7 How does the body use carbohydrates, fats and proteins? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember NOTES: Modified 45. Most plant proteins are incomplete, meaning they lack or have a low amount of one or more ____. a. essential amino acids b. peptide bonds c. protease enzymes d. fatty acids e. vitamins : a POINTS: 1 REFERENCES: Section 36.7 How does the body use carbohydrates, fats, and proteins? KEYWORDS: Bloom's: Remember NOTES: New 46. Which of the following vitamins is water-soluble and cannot be stored in the body? a. A b. D c. C d. E e. K : c POINTS: 1 REFERENCES: Section 36.8 How does the body use vitamins and minerals? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember NOTES: New 47. Which vitamin functions in blood clot formation? a. A b. E c. K d. B e. D : c POINTS: 1 REFERENCES: Section 36.8 How does the body use vitamins and minerals? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember NOTES: Modified 48. A deficiency of vitamin ____ may give rise to scurvy, a disorder in which skin and bones deteriorate and wounds are slow to heal. a. A b. B c. C d. E e. K : c POINTS: 1 REFERENCES: Section 36.8 How does the body use vitamins and minerals? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember NOTES: New 49. Calcium and ____ are the body ’s most abundant minerals and are components of teeth and bones. a. potassium b. phosphorus c. sulfur d. sodium e. chlorine : b POINTS: 1 REFERENCES: Section 36.8 How does the body use vitamins and minerals? KEYWORDS: Bloom's: Remember NOTES: New 50. What is the component of heme within hemoglobin whose absence can lead to anemia? a. iron b. iodine c. calcium d. zinc e. magnesium : a POINTS: 1 REFERENCES: Section 36.8 How does the body use vitamins and minerals? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember NOTES: Modified 51. Excessive sodium intake can lead to: a. poor absorption of amino acids b. loss of vitamins in food sources c. high blood pressure d. excess calorie intake e. high cholesterol levels 52. What protein causes an autoimmune reaction in people with celiac disease? a. wheat b. gluten c. fiber d. bran e. oleic acid 53. A main source of omega-3 fatty acids is: a. fish b. red meat c. dairy products d. soy e. olive oil 54. What is basal metabolic rate? a. the rate at which the body uses energy when exercising b. a measurement designed to assess increased health risk associated with weight c. the amount of calories consumed in one day d. the rate at which the body uses energy when you are at rest e. the rate at which energy is stored within the body 55. To maintain their current weight, a person must balance their caloric intake with the ____. a. amount of energy stored in fat b. amount of vitamins and minerals in their diet c. amount of energy provided in their daily diet d. energy expended in their daily activities e. amount of saturated fats in their diet 56. The BMI cutoff of ____ and above indicates obesity. a. 15 b. 20 c. 25 d. 30 e. 40 57. 1. The organ at letter "E" secretes a. digestive enzymes only b. bicarbonate only c. bile only d. digestive enzymes and bicarbonate e. bicarbonate, digestive enzymes, and bile 2. The liver is indicated by the letter ____. 3. The majority of the food is digested and absorbed by the organ at letter ____. 4. The organ at letter ____ mixes food with gastric fluid. 5. The colon is depicted at the letter ____. 6. The pancreas is depicted at the letter ____. 7. Bile is produced by the organ at letter ____. 8. Reabsorption of water is a primary function of the organ depicted at the letter ____. 9. The lowest pH is found in the organ depicted at letter ____. 58. The longer an animal’s gut, the more time it takes for material to pass through, and the more processing can occur. Therefore meat eating mammals typically have shorter guts than grazers. Why? 59. How do ruminants digest cellulose? 60. How does the acidity of the stomach aid in digestion? 61. Arrange the small intestine components in order of size from largest to smallest. 62. What is the pancreas' role in the digestive process? 63. How does the body use absorbed fatty acids? 64. What is an essential amino acid or fatty acid? 65. Digestive systems mechanically and chemically degrade food into small molecules that can be _______________ into the internal environment. 66. To maintain a given weight, you must balance the amount of energy in the food you eat with the energy you _______________ in your activities. 67. What is the role of the hormone, gastrin, in the stomach? 68. What physical characteristics of the small intestine increase its surface area? 69. How does bile emulsification of fats aid in their digestion? the question(s) in reference to the five components of the gastrointestinal tract listed below. a. stomach b. gall bladder c. small intestine d. esophagus e. large intestine REFERENCES: Section 36.2 What are the components of the human digestive system? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember OTHER: Classification Questions NOTES: Modified 70. Protein digestion starts here. : a POINTS: 1 71. Peristalsis moves food through this tube to the stomach. : d POINTS: 1 72. Enzymatic digestion of carbohydrates occurs primarily in this organ. : c POINTS: 1 73. Bile is stored by this structure. : b POINTS: 1 74. Extremely high numbers of bacteria live here. : e POINTS: 1 Choose the one most appropriate for each. a. made in the stomach; acts on proteins b. made by the pancreas; acts on proteins c. made in the pancreas; acts on fats d. made by the pancreas and salivary glands; acts on starch e. made by pancreas; buffers chyme REFERENCES: Section 36.5 How are components of food broken down and absorbed? LEARNING OBJECTIVES: BIO.STAR.15.1 - Bloom's: knowledge KEYWORDS: Bloom's: Remember | Bloom's: Remember NOTES: Modified 75. pepsin : a POINTS: 1 76. lipase : c POINTS: 1 77. bicarbonate : e POINTS: 1 78. trypsin : b POINTS: 1 79. amylase : d POINTS: 1 Match the vitamin with its function in the body. a. A b. B c. C d. D e. E f. K REFERENCES: Section 36.8 How does the body use vitamins and minerals? KEYWORDS: Bloom's: Remember NOTES: New 80. increases calcium uptake from the gut : d POINTS: 1 81. an antioxidant : e POINTS: 1 82. used to build coenzymes that function in a variety of essential pathways : b POINTS: 1 83. body remodels this into a visual pigment : a POINTS: 1 84. coenzyme that assists enzymes involved in blood clotting : f POINTS: 1 85. needed to make collagen : c POINTS: 1 [Show More]

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