Williams' Essentials Of Nutrition And Diet Therapy, 11th Edition Test Bank

Chapter 02: Digestion, Absorption, and Metabolism Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 11th Edition MULTIPLE CHOICE 1. The actions involved in the process of digestion are: a. thermal and chemical. b. chemical and segmental. c. muscular and chemical. d. mechanical and thermal. ANS: C DIF: Easy MSC: Type of Question: Knowledge REF: p. 28 2. The muscle layer on the outside of the intestinal wall is called the: a. serosa. b. mucosa. c. submucosa. d. muscularis mucosae. ANS: A DIF: Medium MSC: Type of Question: Knowledge REF: p. 28 3. Types of muscular movement that occur in the intestine are: a. longitudinal and circular. b. expulsion and traction. c. tonus and clonus. d. intermittent and continuous. ANS: A DIF: Medium MSC: Type of Question: Knowledge REF: p. 28 4. The rhythmic contractions that propel food through the intestinal tract are called: a. segmentation. b. peristalsis. c. cardiospasm. d. pendular movements. ANS: B DIF: Medium MSC: Type of Question: Knowledge REF: p. 28 5. After ingested food is mixed and churned with gastric secretions, the resulting semifluid mass is called: a. a bolus. b. chyme. c. rennin. d. glycogen. ANS: B DIF: Medium MSC: Type of Question: Knowledge REF: p. 28 6. The interrelated network of nerves within the gastrointestinal wall that regulates its muscular action is known as the: a. gastric nerve plexus. b. biliary nerve plexus. c. intramural nerve plexus. d. intestinal nerve plexus. ANS: C DIF: Hard MSC: Type of Question: Knowledge REF: p. 29 7. The release of gastric secretions is stimulated by nerve and hormonal stimuli and the: a. ingestion of water. b. swallowing reflex. c. presence of food in the stomach. d. closing of the pyloric sphincter. ANS: C DIF: Medium MSC: Type of Question: Knowledge REF: p. 33 8. The lining of the stomach and intestine is protected from self-digestion by: a. pepsinogen. b. bile. c. mucus. d. fat. ANS: C DIF: Easy MSC: Type of Question: Knowledge REF: p. 33 9. The action of biting, chewing, and breaking up ingested food into smaller particles is called: a. peristalsis. b. segmentation. c. metabolism. d. mastication. ANS: D DIF: Easy MSC: Type of Question: Knowledge REF: p. 30 10. The factor most likely to stimulate digestive secretions is: a. smelling or seeing food. b. grocery shopping. c. fasting. d. exercise. ANS: A DIF: Medium MSC: Type of Question: Knowledge REF: p. 31 11. An enzyme secreted by the salivary glands is: a. pepsin. b. trypsin. c. sucrase. d. amylase. ANS: D DIF: Medium REF: p. 31 MSC: Type of Question: Knowledge 12. The parotid, submandibular, and sublingual glands are found in the: a. mouth. b. stomach. c. pancreas. d. duodenum. ANS: A DIF: Easy MSC: Type of Question: Knowledge REF: p. 31 13. Regurgitation or reflux of acidic stomach contents back into the esophagus is known as: a. hiatal hernia. b. diverticulitis. c. gastroenteritis. d. gastroesophageal reflux disease. ANS: D DIF: Medium MSC: Type of Question: Knowledge REF: p. 32 14. The rate of gastric emptying depends on the: a. time of day food is consumed. b. composition of food consumed. c. rate of food consumption. d. frequency of eating. ANS: B DIF: Medium MSC: Type of Question: Knowledge REF: p. 32 15. Digestion of protein by pepsin in the stomach requires a pH between: a. 1.8 and 3.5. b. 4.8 and 7.0. c. 6.8 and 8.5. d. 7.8 and 10.0. ANS: A DIF: Hard MSC: Type of Question: Knowledge REF: p. 32 16. The hormone that prevents excessive gastric activity is: a. gastrin. b. enterogastrone. c. secretin. d. cholecystokinin. ANS: B DIF: Hard MSC: Type of Question: Knowledge REF: p. 33 17. The substance that activates pepsinogen to pepsin is: a. bile. b. gastrin. c. secretin. d. hydrochloric acid. ANS: D DIF: Medium MSC: Type of Question: Knowledge REF: p. 33 18. Mucus is produced by the salivary glands and the: a. intestinal glands. b. esophageal glands. c. pineal gland. d. islets of Langerhans. ANS: A DIF: Medium MSC: Type of Question: Knowledge REF: p. 34 19. The hormone secretin stimulates production of a buffering solution for the duodenum by the: a. stomach. b. liver. c. pancreas. d. oxyntic cells. ANS: C DIF: Medium MSC: Type of Question: Knowledge REF: p. 34 20. The substance that acts as an emulsifier and helps absorb digested fat is: a. bile. b. trypsin. c. lipase. d. cholecystokinin (CCK). ANS: A DIF: Easy MSC: Type of Question: Knowledge REF: p. 35 21. The hormone that stimulates the gallbladder to contract is: a. secretin. b. cholecystokinin (CCK). c. gastrin. d. gastric inhibitory polypeptide (GIP). ANS: B DIF: Medium MSC: Type of Question: Knowledge REF: p. 35 22. The stimulus for the release of cholecystokinin (CCK) is the: a. presence of food in the stomach. b. presence of fat in the duodenum. c. entry of acid chyme into the ileum. d. entry of bile into the gallbladder. ANS: B DIF: Hard MSC: Type of Question: Knowledge REF: p. 35 23. Cholecystokinin (CCK) is produced in the: a. duodenum. b. stomach. c. pancreas. d. liver. ANS: A DIF: Medium MSC: Type of Question: Knowledge REF: p. 35 24. The small, fingerlike projections into the intestinal lumen are called: a. villi. b. goblets. c. lacteals. d. polyps. ANS: A DIF: Easy MSC: Type of Question: Knowledge REF: p. 35 25. Absorption of most nutrients occurs in the: a. large intestine. b. small intestine. c. stomach. d. mouth. ANS: B DIF: Medium MSC: Type of Question: Knowledge REF: p. 37 26. Probiotics are: a. indigestible carbohydrates that promote growth of health-promoting bacteria. b. antibiotics that prevent growth of harmful bacteria. c. nutritional supplements of health-promoting bacteria. d. commercial fiber supplements that have a laxative effect. ANS: C DIF: Medium MSC: Type of Question: Knowledge REF: pp. 41-42 27. The end products of digestion of macronutrients include fatty acids, amino acids, and: a. monosaccharides. b. polysaccharides. c. enzymes. d. cholesterol. ANS: A DIF: Easy MSC: Type of Question: Knowledge REF: p. 35 28. The pathogenic bacterium associated with peptic ulcer disease and gastric cancer is: a. Lactobacillus. b. Bifidobacterium. c. H. pylori. d. E. coli. ANS: C DIF: Medium MSC: Type of Question: Knowledge REF: p. 42 29. In addition to active transport, a process involved in absorbing food in the small intestine is: a. pinocytosis. b. excretion. c. phagocytosis. d. electrochemical diffusion. ANS: A DIF: Hard MSC: Type of Question: Knowledge REF: p. 37 30. After absorption, the end products of carbohydrate and protein digestion enter the: a. enterohepatic circulation. b. gastrointestinal circulation. c. common bile duct. d. portal blood system. ANS: D DIF: Medium MSC: Type of Question: Knowledge REF: p. 37 31. Chylomicrons are: a. formed in the hepatic system. b. composed of triglycerides and cholesterol only. c. absorbed in the large intestine. d. cleared from the blood by lipoprotein lipase. ANS: D DIF: Hard MSC: Type of Question: Knowledge REF: p. 37 32. The primary nutritional function of the large intestine is: a. absorption of fats. b. excretion of waste products. c. excretion of bacteria. d. absorption of water. ANS: D DIF: Easy MSC: Type of Question: Knowledge REF: p. 38 33. The valve that controls the passage of chyme from the small intestine into the cecum is called the: a. b. c. d. ileocecal valve. pyloric valve. cardiac valve. hepatic valve. ANS: A DIF: Easy MSC: Type of Question: Knowledge REF: p. 38 34. Bacteria found in the colon are important because they: a. synthesize important vitamins. b. complete the process of absorption. c. synthesize some minerals. d. finish the process of digestion. ANS: A DIF: Medium MSC: Type of Question: Knowledge REF: p. 38 35. Gas formation in the colon is the result of: a. ingesting refined foods. b. ingesting too much water. c. swallowing air while eating. d. bacterial action on organic compounds. ANS: D DIF: Medium MSC: Type of Question: Knowledge REF: pp. 38-39 36. Feces are composed mainly of bacteria, mucosal cells, mucus, and: a. bile. b. enzymes. c. fiber. d. chyme. ANS: C DIF: Medium MSC: Type of Question: Knowledge REF: p. 39 37. The process of converting glycogen to glucose is called: a. glucogenesis. b. glycogenolysis. c. glyconeogenesis. d. gluconeogenesis. ANS: B DIF: Hard MSC: Type of Question: Knowledge REF: p. 43 38. The production of glucose from protein, lactate, or glycerol is called: a. glycolysis. b. gluconeogenesis. c. glycogenolysis. d. glucogenesis. ANS: B DIF: Hard MSC: Type of Question: Knowledge REF: p. 44 39. Gluconeogenesis occurs in the: a. muscles. b. pancreas. c. liver. d. spleen. ANS: C DIF: Hard MSC: Type of Question: Knowledge REF: p. 43 40. The component of fat that can be used to make glucose (by gluconeogenesis) is: a. glycogen. b. fatty acids. c. glycerol. d. monoglyceride. ANS: C DIF: Medium MSC: Type of Question: Knowledge 41. A major function of glucose is to: REF: p. 43 a. b. c. d. produce energy. transport oxygen to cells. convert fat to glycogen. maintain body weight. ANS: A DIF: Easy MSC: Type of Question: Knowledge REF: p. 43 42. Metabolic and hormonal responses are triggered to restore blood glucose to normal when blood glucose level decreases to: a. 70 mg/dL. b. 85 mg/dL. c. 90 mg/dL. d. 100 mg/dL. ANS: A The normal range for blood glucose level is 70 to 140 mg/dL. A decrease in blood glucose level below 70 mg/dL will trigger an increase in hormones that increase blood glucose level (glucagon, somatostatin, steroid hormones, epinephrine, growth hormone, adrenocorticotropic hormone, and/or thyroxine) and a decrease in insulin levels to increase blood glucose levels to within this range. DIF: Hard REF: p. 43 MSC: Type of Question: Application 43. The substance that serves as a vehicle for fat transport in the bloodstream is: a. fatty acids. b. glycerol. c. lipoproteins. d. amino acids. ANS: C DIF: Medium MSC: Type of Question: Knowledge REF: p. 44 44. The hormone that acts to lower blood sugar levels is: a. insulin. b. glucagon. c. thyroxine. d. epinephrine. ANS: A DIF: Easy MSC: Type of Question: Knowledge REF: p. 43 45. The hormone that breaks down liver glycogen to glucose during fasting or sleep is: a. thyroxine. b. glucagon. c. cortisone. d. insulin. ANS: B DIF: Hard MSC: Type of Question: Knowledge REF: p. 43 46. Hormones that increase the release of free fatty acids include: a. b. c. d. insulin and glucagon. cortisol and thyroxine. somatostatin and gastrin. lipoprotein lipase and secretin. ANS: B DIF: Hard MSC: Type of Question: Knowledge REF: p. 44 47. The hormone that conserves fat is: a. cortisone. b. glucagon. c. insulin. d. epinephrine. ANS: C DIF: Medium MSC: Type of Question: Knowledge REF: p. 44 48. Synthesis of protein is governed by: a. deoxyribonucleic acid (DNA) in the cell nucleus. b. daily variations in protein intake. c. blood glucose levels. d. metabolism in the liver. ANS: A DIF: Medium MSC: Type of Question: Knowledge REF: p. 44 49. A hormone that has an anabolic effect is: a. parathyroid hormone. b. cortisone. c. gonadotropins. d. epinephrine. ANS: C DIF: Medium MSC: Type of Question: Knowledge REF: p. 44 50. During the process of deamination, the nitrogen portion of amino acids is converted to: a. ammonia. b. protein. c. purines. d. glycogen. ANS: A DIF: Medium MSC: Type of Question: Knowledge REF: p. 44