Human Biology 11th Edition Sylvia S. Mader test bank

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Human Biology 11th Edition Sylvia S. Mader test bank

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Chapter 08
Digestive System and Nutrition

Multiple Choice Questions

1. The following is not considered an accessory organ of the digestive system.
A. liver
B. salivary glands
C. small intestines
D. pancreas
E. gallbladder
The small intestines are not considered an accessory organ in the digestive system.

Chapter reference: 8
Figure/section reference: 8.1
Level of difficulty: Remember/Understand
Question type: Multiple choice
Topic Area: Digestive System and Nutrition

2. The process of mechanical digestion includes:
A. breakdown of food particles by enzymes
B. physically making food smaller and easier to handle
C. churning of food in the muscular stomach
D. hydrolysis of nutrients
E. all of the above
The process of mechanical digestion includes physically making food smaller and easier to handle.

Chapter reference: 8
Figure/section reference: 8.1
Level of difficulty: Remember/Understand
Question type: Multiple choice
Topic Area: Digestive System and Nutrition

3. The function(s) of the digestive system is (are) ______.
A. to ingest food
B. to digest food into small nutrients so that the molecules that can pass through membranes
C. to absorb nutrient molecules
D. to eliminate indigestible remains
E. all of the above
The functions of the digestive system are to ingest food, digest food into small nutrients so that the molecules that can pass through membranes, absorb nutrient molecules, and eliminate indigestible remains.

Chapter reference: 8
Figure/section reference: 8.1
Level of difficulty: Remember/Understand
Question type: Missing word sentence
Topic Area: Digestive System and Nutrition

4. The broad band of loose connective tissue beneath the mucosa that contains blood vessels, lymph and nerves is called the:
A. mucosa
B. submucosa
C. muscularis
D. serosa
E. diverticulum
The broad band of loose connective tissue beneath the mucosa that contains blood vessels, lymph and nerves is called the submucosa.

Chapter reference: 8
Figure/section reference: 8.1
Level of difficulty: Remember/Understand
Question type: Multiple choice
Topic Area: Digestive System and Nutrition

5. After testing and displaying symptoms of chronic diarrhea. Weight loss, fever, and abdominal pain, Jim was diagnosed with ___.
A. diverticulitis
B. irritable bowel syndrome
C. Addisons disease
D. inflammatory bowel syndrome
E. rickets
After testing and displaying symptoms of chronic diarrhea. Weight loss, fever, and abdominal pain, Jim was diagnosed with inflammatory bowl syndrome.

Chapter reference: 8
Figure/section reference: 8.1
Level of difficulty: Apply/Analyze
Question type: Multiple choice
Topic Area: Digestive System and Nutrition

6. The layers of the gastrointestinal tract wall from the inside layer outward in order are:
A. submucosa, muscularis, mucosa, serosa
B. serosa, submucosa, muscularis, mucosa
C. mucosa, submucosa, muscularis, serosa
D. muscularis, serosa, mucosa, submucosa
E. None of the above
The layers of the gastrointestinal tract wall from the inside in order are the mucosa, the submucosa, the muscularis, and the serosa.

Chapter reference: 8
Figure/section reference: 8.1
Level of difficulty: Apply/Analyze
Question type: Multiple choice
Topic Area: Digestive System and Nutrition

7. Dr. Ferguson was concerned that if Tims appendix burst it may lead to a life threatening condition called:
A. peritonitis
B. diverticulitis
C. rickets
D. osteoporosis
E. cirrhosis
A burst appendix may lead to a life threatening condition called peritonitis.

Chapter reference: 8
Figure/section reference: 8.1
Level of difficulty: Apply/Analyze
Question type: Multiple choice
Topic Area: Digestive System and Nutrition

8. The fleshy extension of the soft palate is known as the:
A. epiglottis
B. uvula
C. pharynx
D. adenoid
E. cecum
The uvula is the fleshy extension of the soft palate.

Chapter reference: 8
Figure/section reference: 8.2
Level of difficulty: Remember/Understand
Question type: Multiple choice
Topic Area: Digestive System and Nutrition

9. Karla noticed that an infant in the hospital had a cleft palate. She read that the bones of the _______ did not fuse during development.
A. soft palate
B. mandible
C. hard palate
D. cheek
E. none of the above
Cleft palate is the result of the bones of the hard palate not fusing during development.

Chapter reference: 8
Figure/section reference: 8.2
Level of difficulty: Apply/Analyze
Question type: Missing word sentence
Topic Area: Digestive System and Nutrition

10. The dentist explained that dental caries or cavities were caused by:
A. bacteria within the mouth metabolizing fatty acids
B. yeast within the mouth metabolizing fatty acids
C. bacteria within the mouth metabolizing proteins
D. bacteria within the mouth metabolizing sugar
E. all of the above
Dental caries or cavities occur when bacteria within the mouth metabolize sugar.

Chapter reference: 8
Figure/section reference: 8.2
Level of difficulty: Apply/Analyze
Question type: Multiple choice
Topic Area: Digestive System and Nutrition

11. An infant has ______ deciduous teeth and an adult has __ permanent teeth.
A. 16, 24
B. 20, 32
C. 20, 36
D. 24, 32
E. 24, 30
An infant has 20 deciduous teeth and an adult has 32 permanent teeth.

Chapter reference: 8
Figure/section reference: 8.2
Level of difficulty: Remember/Understand
Question type: Multiple choice
Topic Area: Digestive System and Nutrition

12. Today, physicians and dentists are concerned that gum disease is linked to ___________.
A. neurological disorders
B. peritonitis
C. vitamin deficiencies
D. cardiovascular disease
E. none of the above
Today, physicians and dentists are concerned that gum disease is linked to cardiovascular disease.

Chapter reference: 8
Figure/section reference: 8.2
Level of difficulty: Apply/Analyze
Question type: Missing word sentence
Topic Area: Digestive System and Nutrition

13. When you hold a piece of bread in your mouth, what enzyme initiates the process of starch digestion?
A. salivary lipase
B. salivary protease
C. salivary sucrase
D. salivary amylase
E. salivary lactase
Salivary amylase initiates the process of starch digestion.

Chapter reference: 8
Figure/section reference: 8.2
Level of difficulty: Apply/Analyze
Question type: Missing word sentence
Topic Area: Digestive System and Nutrition

14. Mr. Staub was rushed to the hospital because he had intense pain in his chest. After running tests on Mr. Staub it was determined that it was not suffering from a heart attack but _______.
A. diverticulitis
B. gastroesophageal reflux disease
C. gingivitis
D. peridontitis
E. inflammatory bowel syndrome
Mr. Staub was diagnosed with (GERD) gastroesophageal reflux disease.

Chapter reference: 8
Figure/section reference: Health Focus
Level of difficulty: Apply/Analyze
Question type: Missing word sentence
Topic Area: Digestive System and Nutrition

15. The rhythmic contractions of the digestive tract that allow movement of foodstuffs are called:
A. peritoneum
B. periosteum
C. peristalsis
D. perineum
E. none of the above
The rhythmic contractions of the digestive tract that allow movement of foodstuffs are called peristalsis.

Chapter reference: 8
Figure/section reference: 8.2
Level of difficulty: Remember/Understand
Question type: Multiple choice
Topic Area: Digestive System and Nutrition

16. Muscles that encircle tubes and act as circular valves are called:
A. frenula
B. sphincters
C. cannula
D. anastomoses
E. buccinators
Muscles that encircle tubes and act as circular valves are called sphincters.

Chapter reference: 8
Figure/section reference: 8.2
Level of difficulty: Remember/Understand
Question type: Multiple choice
Topic Area: Digestive System and Nutrition

17. The ________ is a muscular tube that passes foodstuffs from the mouth to the stomach.
A. epiglottis
B. trachea
C. nasopharynx
D. esophagus
E. pharynx
The esophagus is a muscular tube that passes foodstuffs from the mouth to the stomach.

Chapter reference: 8
Figure/section reference: 8.2
Level of difficulty: Remember/Understand
Question type: Missing word sentence
Topic Area: Digestive System and Nutrition

18. The ball of food that is swallowed and moved through the esophagus is called the _________.
A. sphincter
B. cannula
C. bolus
D. chyme
E. chyle
The ball of food that is swallowed and moved through the esophagus is called the bolus.

Chapter reference: 8
Figure/section reference: 8.2
Level of difficulty: Remember/Understand
Question type: Missing word sentence
Topic Area: Digestive System and Nutrition

19. ___________ was a frontier military physician that worked out many of the details about digestive physiology on an unfortunate gunshot victim named Alexis St. Martin.
A. Dr. Thomas Hunt Morgan
B. Dr. David Marshall
C. Dr. Robert Everett
D. Dr. William Beaumont
E. Dr. Keith McCartney
Dr. William Beaumont was a frontier military physician that worked out many of the details about digestive physiology on an unfortunate gunshot victim named Alexis St. Martin.

Chapter reference: 8
Figure/section reference: Historical Focus
Level of difficulty: Remember/Understand
Question type: Missing word sentence
Topic Area: Digestive System and Nutrition

20. The primary function of the stomach is:
A. to break down fats
B. to store food, churn, begin digestion
C. to absorb major nutrients
D. package feces
E. all of the above
The primary function of the stomach is to store food, churn, and begin digestion.

Chapter reference: 8
Figure/section reference: 8.3
Level of difficulty: Remember/Understand
Question type: Multiple choice
Topic Area: Digestive System and Nutrition

21. The folds in the stomach are called __________.
A. crypts
B. lumens
C. polyps
D. rugae
E. diverticula
The folds in the stomach are called rugae.

Chapter reference: 8
Figure/section reference: 8.3
Level of difficulty: Remember/Understand
Question type: Missing word sentence
Topic Area: Digestive System and Nutrition

22. Choose the correct statement concerning the stomach.
A. Pepsin is an enzyme that helps breakdown proteins.
B. The pH of the stomach is about 2.
C. Alcohol is absorbed by the stomach.
D. Mucus serves as a protective secretion in the stomach.
E. All of the choices are correct.
The following is true concerning the stomach: pepsin is an enzyme that helps breakdown proteins; the pH of the stomach is about 2; alcohol is absorbed by the stomach; and mucus serves as a protective secretion in the stomach.

Chapter reference: 8
Figure/section reference: 8.3
Level of difficulty: Remember/Understand
Question type: Missing word sentence
Topic Area: Digestive System and Nutrition

23. The thick, soupy liquid of partially digested food that leaves the stomach is called _______.
A. bolus
B. pepsin
C. chyme
D. lacteal
E. none of the above
The thick, soupy liquid of partially digested food that leaves the stomach is called chyme.

Chapter reference: 8
Figure/section reference: 8.3
Level of difficulty: Remember/Understand
Question type: Missing word sentence
Topic Area: Digestive System and Nutrition

24. What is the role of HCL in the stomach?
A. It is a symptom of indigestion.
B. It contributes only to stomach ulcers.
C. It is a digestive enzyme.
D. It aids digestion of starch.
E. It increases the effectiveness of pepsin.
In the stomach, HCL increases the effectiveness of pepsin.

Chapter reference: 8
Figure/section reference: 8.3
Level of difficulty: Remember/Understand
Question type: Multiple choice
Topic Area: Digestive System and Nutrition

25. Normally the stomach empties in ____________.
A. 30-45 minutes
B. 1-3 hours
C. 2-6 hours
D. 5-9 hours
E. none of the above
Normally the stomach empties in 2-6 hours.

Chapter reference: 8
Figure/section reference: 8.3
Level of difficulty: Remember/Understand
Question type: Missing word sentence
Topic Area: Digestive System and Nutrition

26. In addition to circular and longitudinal muscles in the stomach, ______ muscles serve to allow for stretch and the mechanical breakdown of food.
A. parallel
B. fusiform
C. pectinate
D. oblique
E. serrate
Oblique muscles serve to allow for stretch and the mechanically break down of food.

Chapter reference: 8
Figure/section reference: 8.3
Level of difficulty: Remember/Understand
Question type: Missing word sentence
Topic Area: Digestive System and Nutrition

27. ______ is an enzyme secreted by the pancreas that works in the small intestines in order to begin the digestion of proteins.
A. Nuclease
B. Lipase
C. Pepsis
D. Amylase
E. Trypsin
Trypsin is an enzyme secreted by the pancreas that works in the small intestines in order to begin the digestion of proteins.

Chapter reference: 8
Figure/section reference: table 8.1
Level of difficulty: Remember/Understand
Question type: Missing word sentence
Topic Area: Digestive System and Nutrition

28. In the small intestines, ____ serves as an emulsifying agent.
A. lipase
B. bile
C. amylase
D. pepsin
E. maltase
In the small intestines, bile serves as an emulsifying agent.

Chapter reference: 8
Figure/section reference: table 8.3
Level of difficulty: Remember/Understand
Question type: Missing word sentence
Topic Area: Digestive System and Nutrition

29. The small lymphatic capillaries that reside in the small intestines and absorb fats are known as ________.
A. mesenteries
B. lacteals
C. gastric glands
D. duodenal
E. villi
The small lymphatic capillaries that reside in the small intestines and absorb fats are known as lacteals.

Chapter reference: 8
Figure/section reference: table 8.3
Level of difficulty: Remember/Understand
Question type: Missing word sentence
Topic Area: Digestive System and Nutrition

30. Sheree suffers from lactose intolerance. If she consumes dairy products, she may suffer from:
A. internal bleeding and headaches
B. dehydration and itching
C. diarrhea and itching
D. diarrhea and bloating
E. shortness of breath and bloating
Lactose intolerance may cause diarrhea and bloating.

Chapter reference: 8
Figure/section reference: 8.3
Level of difficulty: Apply/Analyze
Question type: Multiple choice
Topic Area: Digestive System and Nutrition

31. What are the products of the digestion of carbohydrates, proteins, and fats?
A. Carbohydrates glucose, Proteins amino acids, Fats monoglycerides and fatty acids
B. Carbohydrates maltase, Proteins pepsin, Fats monoglycerides and fatty acids
C. Carbohydrates glucose, Proteins trypsin, Fats fatty acids
D. Carbohydrates glucose, Proteins pepsin, Fats lipase
E. Carbohydrates lactose, Proteins amino acids, Fats monoglycerides and fatty acids
The main product of carbohydrate digestion is glucose. The main product of protein digestion is amino acids. The main products of fat metabolism are monoglycerides and fatty acids.

Chapter reference: 8
Figure/section reference: Figure 8.7
Level of difficulty: Apply/Analyze
Question type: Multiple choice
Topic Area: Digestive System and Nutrition

32. Choose the correct statement concerning the digestive system.
A. The first part of the small intestines is the duodenum.
B. Fingerlike projections appear in the stomach.
C. Bile is a reddish colored substance
D. Emulsification of fats occurs in the stomach.
E. Bile is released from the small intestines.
The first part of the small intestines is the duodenum.

Chapter reference: 8
Figure/section reference: Figure 8.3
Level of difficulty: Apply/Analyze
Question type: Multiple choice
Topic Area: Digestive System and Nutrition

33. Pancreatic juice does not contain ____.
A. sodium bicarbonate
B. trypsin
C. pancreatic amylase
D. maltase
E. none of the above
Pancreatic juice does not contain maltase.

Chapter reference: 8
Figure/section reference: Figure 8.4
Level of difficulty: Remember/Understand
Question type: Missing word sentence
Topic Area: Digestive System and Nutrition

34. Patients with cystic fibrosis have to take supplemental enzymes to help them digest fats, thus their ______ is malfunctioning.
A. liver
B. stomach
C. large intestines
D. pancreas
E. gallbladder
Patients with cystic fibrosis have to take supplemental enzymes to help them digest fats, thus their pancreas is malfunctioning.

Chapter reference: 8
Figure/section reference: Figure 8.4
Level of difficulty: Evaluate/Create
Question type: Missing word sentence
Topic Area: Digestive System and Nutrition

35. A serious genetic disorder known as hemochromatosis is often called the rusty organ disease and affects nearly 1.5 million Americans. The disorder causes increased absorption of intestinal iron. The _______ is one of several organs that is involved in iron metabolism and shifts color. Blood-letting is a common treatment for this disorder.
A. brain
B. lungs
C. liver
D. gallbladder
E. spleen
Since the liver removes iron from the blood, it is affected by hemochromatosis.

Chapter reference: 8
Figure/section reference: Figure 8.4
Level of difficulty: Evaluate/Create
Question type: Missing word sentence
Topic Area: Digestive System and Nutrition

36. Why is bile a yellowish-greenish color?
A. it contains pancreatic juices
B. it contains bilirubin
C. it contains biliverdin
D. it contains chlorophyll
E. none of the above
The yellowish-green color of bile is due primarily to the presence of bilirubin.

Chapter reference: 8
Figure/section reference: Figure 8.4
Level of difficulty: Remember/Understand
Question type: Multiple choice
Topic Area: Digestive System and Nutrition

37. Hepatitis ___ is usually acquired through tainted blood. It can lead to chronic hepatitis, liver failure and death. There is no vaccine for this form of hepatitis.
A. B
B. A
C. C
D. E
E. None of the above
Hepatitis C is usually acquired through tainted blood.

Chapter reference: 8
Figure/section reference: Figure 8.4
Level of difficulty: Remember/Understand
Question type: Missing word sentence
Topic Area: Digestive System and Nutrition

38. An outbreak of hepatitis A recently occurred in a small town. It was probably caused by
A. an increase in the number of mosquitos.
B. contaminated needles.
C. an immune carrier.
D. contaminated water.
E. none of the above
The hepatitis A outbreak was probably caused by contaminated water.

Chapter reference: 8
Figure/section reference: Figure 8.4
Level of difficulty: Apply/Analyze
Question type: Multiple choice
Topic Area: Digestive System and Nutrition

39. Which of the following is a digestive hormone that causes the liver to increase its production of bile and the gallbladder to release stored bile?
A. GIP
B. CCK
C. HCl
D. ATP
E. NAD
CCK or cholecystokinin causes the liver to increase in production of bile and the gallbladder to release stored bile.

Chapter reference: 8
Figure/section reference: Figure 8.4
Level of difficulty: Remember/Understand
Question type: Multiple choice
Topic Area: Digestive System and Nutrition

40. The major portions of large intestines include:
A. duodenum, cecum, rectum
B. jejunum, colon, anus
C. cecum, colon, rectum, and anus
D. colon, duodenum, cecum, rectum
E. none of the above
The major portions of the large intestines include the cecum, colon, rectum, and anus.

Chapter reference: 8
Figure/section reference: Figure 8.5
Level of difficulty: Remember/Understand
Question type: Multiple choice
Topic Area: Digestive System and Nutrition

41. What is the major function of the colon?
A. digestion/absorption
B. form feces
C. churning foodstuffs
D. passageway only
E. eliminate iron
The major function of the colon is to form feces.

Chapter reference: 8
Figure/section reference: Figure 8.5
Level of difficulty: Remember/Understand
Question type: Multiple choice
Topic Area: Digestive System and Nutrition

42. Resident bacteria in the large intestines:
A. break down indigestible material
B. produce vitamin K
C. produce vitamin B
D. all of the above
E. none of the above
Resident bacteria in the large intestines serve to produce vitamins K and B and breakdown indigestible material.

Chapter reference: 8
Figure/section reference: Figure 8.5
Level of difficulty: Remember/Understand
Question type: Multiple choice
Topic Area: Digestive System and Nutrition

43. Recent studies of an oyster rich bay indicated that the coliform count was excessively high. Why did the fisheries experts suggest shutting the bay down to oyster gatherers?
A. The coliform bacteria caused a change in the salinity of the bay.
B. The excessively high coliform count indicated that potentially dangerous intestinal bacteria may be in bay due to fecal contamination.
C. The coliform bacteria may kill fish and other vertebrates.
D. The excessively high coliform count indicated that there is a chance for dangerous viruses in the bay.
E. None of the above
The excessively high coliform count indicated that potentially dangerous intestinal bacteria may be in bay due to fecal contamination.

Chapter reference: 8
Figure/section reference: Figure 8.5
Level of difficulty: Evaluate/Create
Question type: Multiple choice
Topic Area: Digestive System and Nutrition

44. Small growths arising from the epithelial lining of the colon are called:
A. cysts
B. villi
C. polyps
D. lacteals
E. wheals
Polyps are small growths arising from the epithelial lining of the colon.

Chapter reference: 8
Figure/section reference: Figure 8.5
Level of difficulty: Remember/Understand
Question type: Multiple choice
Topic Area: Digestive System and Nutrition

45. Bryan is 6 2 and weighs 160 pounds. Calculate his BMI and determine his status based upon figure 8.11.
A. 25.2, healthy
B. 20.5, healthy
C. 32.4, obese
D. 33.5, obese
E. 27.6, overweight
Bryan has a BMI of 20.5 which is considered healthy.

Chapter reference: 8
Figure/section reference: Figure 8.6
Level of difficulty: Evaluate/Create
Question type: Multiple choice
Topic Area: Digestive System and Nutrition

46. Indigestible plant material, recommended because it reduces colon cancer, is called:
A. HDL
B. cellulitis
C. phytocollagen
D. legume
E. fiber
Indigestible plant material, recommended because it reduces colon cancer, is called fiber.

Chapter reference: 8
Figure/section reference: Figure 8.6
Level of difficulty: Remember/Understand
Question type: Multiple choice
Topic Area: Digestive System and Nutrition

47. Choose the following that is not recommended for reducing dietary lipids when cooking.
A. Remove skin from poultry/drain on a rack.
B. Broil rather than fry.
C. Use butter instead of herbs and spices.
D. Use lemon juice instead of salad dressing.
E. All of the choices are recommended.
Using butter instead of herbs and spices is not recommended for reducing dietary lipids when cooking.

Chapter reference: 8
Figure/section reference: Figure 8.6
Level of difficulty: Remember/Understand
Question type: Multiple choice
Topic Area: Digestive System and Nutrition

48. Chad was concerned about eating foods with a high glycemic index because these foods:
A. can cause LDL levels to increase
B. can cause HDL levels to decrease
C. can cause fatty acids to build up
D. can cause a rapid increase in blood glucose
E. can cause a sudden drop in blood glucose levels
Eating foods with a high glycemic index can cause a rapid increase in blood glucose.

Chapter reference: 8
Figure/section reference: Figure 8.6
Level of difficulty: Apply/Analyze
Question type: Multiple choice
Topic Area: Digestive System and Nutrition

49. Mike was concerned because he was exhibiting loss of appetite, muscle cramps, and general lethargy. This could be a sign of too little ____ in his diet.
A. calcium
B. iron
C. magnesium
D. sodium
E. sulfur
Loss of appetite, muscle cramps, and general lethargy could be a sign of too little calcium in the diet.

Chapter reference: 8
Figure/section reference: Table 8.5
Level of difficulty: Apply/Analyze
Question type: Missing word sentence
Topic Area: Digestive System and Nutrition

50. A diet rich in vitamins _________ may reduce the chance of free radicals that can cause health problems.
Responses:
A. C and B12
B. C, E, and A
C. D and C
D. D, C, and E
E. B12, C, and E
A diet rich in vitamins C, E, and A may reduce the chance of free radicals that can cause health problems.

Chapter reference: 8
Figure/section reference: 8.6
Level of difficulty: Apply/Analyze
Question type: Missing word sentence
Topic Area: Digestive System and Nutrition

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