Nutrition for Health and Healthcare 6th Edition By DeBruyne Pinna Test Bank

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Nutrition for Health and Healthcare 6th Edition By DeBruyne Pinna Test Bank

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WITH ANSWERS
Nutrition for Health and Healthcare 6th Edition By DeBruyne Pinna Test Bank

c2 Digestion_and_Absorption

 

 

True / False

 

1. Segmentation begins when a bolus enters the esophagus.

  a. True
  b. False

 

ANSWER:   False
REFERENCES:   2.1 Anatomy of the Digestive System
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.1 Describe the path that food takes during digestion and the muscular actions of digestion.
KEYWORDS:   Blooms: Remember

 

2. Bacteria in the colon protect people from some infections.

  a. True
  b. False

 

ANSWER:   True
REFERENCES:   2.2 The Process of Digestion
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.2 Describe the actions and origins of the digestive secretions.
KEYWORDS:   Blooms: Understand

 

3. The idea of food-combining diets, or avoiding certain combinations of food, is valid- the digestive system cannot handle more than one task at a time.

  a. True
  b. False

 

ANSWER:   False
REFERENCES:   2.3 The Absorptive System
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.3 Describe the anatomical details of the GI tract and the features and activities of intestinal cells that facilitate nutrient absorption.
KEYWORDS:   Blooms: Apply

 

4. Low-density lipoproteins, or LDL, are often referred to as good cholesterol.

  a. True
  b. False

 

ANSWER:   False
REFERENCES:   2.4 Transport of Nutrients
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.4 Explain the process of nutrient delivery from the GI tract to body cells by the vascular system and the three types of lipoproteins.
KEYWORDS:   Blooms: Remember

 

5. Hands should be washed with soap and water often during food preparation in order to reduce the risk of foodborne illness.

  a. True
  b. False

 

ANSWER:   True
REFERENCES:   2.5 Nutrition in Practice: Food Safety
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.5 Explain the causes and effects of foodborne illnesses in humans and the methods of ensuring food safety.
KEYWORDS:   Blooms: Understand

 

Multiple Choice

 

6. Another name for the digestive tract is the:

  a. urinary tract.
  b. exocrine system.
  c. gastrointestinal tract.
  d. muscular system.
  e. gastroesophageal system.

 

ANSWER:   c
REFERENCES:   2.1 Anatomy of the Digestive Tract
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.1 Describe the path that food takes during digestion and the muscular actions of digestion.
KEYWORDS:   Blooms: Remember

 

7. Identify the correct order of the digestive tract from beginning to end.

  a. stomach, mouth, large intestine
  b. pharynx, rectum, stomach
  c. lower esophageal sphincter, esophagus, rectum
  d. mouth, stomach, anus
  e. pharynx, large intestine, pyloric sphincter

 

ANSWER:   d
REFERENCES:   2.1 Anatomy of the Digestive Tract
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.1 Describe the path that food takes during digestion and the muscular actions of digestion.
KEYWORDS:   Blooms: Remember

 

8. A bolus is a(n):

  a. sphincter muscle separating the stomach from the small intestine.
  b. portion of food swallowed at one time.
  c. enzyme that hydrolyzes starch.
  d. portion of partially digested food expelled by the stomach into the duodenum.
  e. blockage that closes off the trachea to prevent choking.

 

ANSWER:   b
REFERENCES:   2.1 Anatomy of the Digestive Tract
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.1 Describe the path that food takes during digestion and the muscular actions of digestion.
KEYWORDS:   Blooms: Remember

 

9. Which of the following is formed in the mouth?

  a. bile
  b. stomach acid
  c. chyme
  d. villus
  e. bolus

 

ANSWER:   e
REFERENCES:   2.1 Anatomy of the Digestive Tract
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.1 Describe the path that food takes during digestion and the muscular actions of digestion.
KEYWORDS:   Blooms: Remember

 

10. During swallowing of food, which of the following prevents food from entering the lungs?

  a. lower esophageal sphincter
  b. pharynx
  c. ileocecal valve
  d. epiglottis
  e. appendix

 

ANSWER:   d
REFERENCES:   2.1 Anatomy of the Digestive Tract
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.1 Describe the path that food takes during digestion and the muscular actions of digestion.
KEYWORDS:   Blooms: Understand

 

11. The stomach empties into the:

  a. ileum.
  b. cecum.
  c. jejunum.
  d. duodenum.
  e. colon.

 

ANSWER:   d
REFERENCES:   2.1 Anatomy of the Digestive Tract
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.1 Describe the path that food takes during digestion and the muscular actions of digestion.
KEYWORDS:   Blooms: Understand

 

12. Chyme is:

  a. a semiliquid mass of partially digested food.
  b. a portion of food swallowed at one time.
  c. an enzyme in the stomach needed for the digestion of protein.
  d. an esophageal secretion.
  e. successive waves of involuntary muscular contractions passing along the wall of the GI tract.

 

ANSWER:   a
REFERENCES:   2.1 Anatomy of the Digestive Tract
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.1 Describe the path that food takes during digestion and the muscular actions of digestion.
KEYWORDS:   Blooms: Remember

 

13. Which two organs secrete digestive juices into the small intestine?

  a. gallbladder and pancreas
  b. pancreas and liver
  c. gallbladder and liver
  d. duodenum and pancreas
  e. liver and stomach

 

ANSWER:   a
REFERENCES:   2.1 Anatomy of the Digestive Tract
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.1 Describe the path that food takes during digestion and the muscular actions of digestion.
KEYWORDS:   Blooms: Remember

 

14. The movement of chyme from the stomach into the small intestine is regulated by the:

  a. pancreas.
  b. lower esophageal sphincter.
  c. ileocecal valve.
  d. duodenum.
  e. pyloric sphincter.

 

ANSWER:   e
REFERENCES:   2.1 Anatomy of the Digestive Tract
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.1 Describe the path that food takes during digestion and the muscular actions of digestion.
KEYWORDS:   Blooms: Remember

 

15. Immediately before passing into the large intestine, the food mass must pass though the:

  a. pyloric sphincter.
  b. lower esophageal sphincter.
  c. ileocecal valve.
  d. bolus.
  e. colon.

 

ANSWER:   c
REFERENCES:   2.1 Anatomy of the Digestive Tract
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.1 Describe the path that food takes during digestion and the muscular actions of digestion.
KEYWORDS:   Blooms: Remember

 

16. Peristalsis is a term that refers to the:

  a. circulation of blood in the blood vessels.
  b. absorption of nutrients in the intestines.
  c. mixing and moving of food through the lymphatic system.
  d. last phase of digestion.
  e. action of the involuntary muscles of the digestive tract.

 

ANSWER:   e
REFERENCES:   2.1 Anatomy of the Digestive Tract
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.1 Describe the path that food takes during digestion and the muscular actions of digestion.
KEYWORDS:   Blooms: Remember

 

17. Involuntary muscle contractions move food through the intestinal tract. The movement that forces the contents back a few inches before pushing it forward again is called:

  a. segmentation.
  b. rotation.
  c. peristalsis.
  d. liquefaction.
  e. kneading.

 

ANSWER:   a
REFERENCES:   2.1 Anatomy of the Digestive Tract
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.1 Describe the path that food takes during digestion and the muscular actions of digestion.
KEYWORDS:   Blooms: Remember

 

18. Enzymes:

  a. facilitate chemical reactions.
  b. draw water into the small intestine.
  c. are present in all parts of the GI tract.
  d. encourage bacterial growth.
  e. are changed during digestion.

 

ANSWER:   a
REFERENCES:   2.2 The Process of Digestion
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.2 Describe the actions and origins of the digestive secretions.
KEYWORDS:   Blooms: Remember

 

19. Which enzyme breaks down starch in the mouth?

  a. lingual protease
  b. lipase
  c. salivary amylase
  d. gastric protease
  e. secretin

 

ANSWER:   c
REFERENCES:   2.2 The Process of Digestion
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.2 Describe the actions and origins of the digestive secretions.
KEYWORDS:   Blooms: Remember

 

20. Saliva contains an enzyme that digests:

  a. proteins.
  b. minerals.
  c. starches.
  d. vitamins.
  e. fiber.

 

ANSWER:   c
REFERENCES:   2.2 The Process of Digestion
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.2 Describe the actions and origins of the digestive secretions.
KEYWORDS:   Blooms: Remember

 

21. What is gastric juice composed of?

  a. water, enzymes, and hydrochloric acid
  b. enzymes, water, and pancreatic acid
  c. chylomicrons, water, and bile
  d. hydrochloric acid, bile, and enzymes
  e. hydrochloric acid, insulin, and bile

 

ANSWER:   a
REFERENCES:   2.2 The Process of Digestion
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.2 Describe the actions and origins of the digestive secretions.
KEYWORDS:   Blooms: Remember

 

22. The normal pH of the stomach is:

  a. very acidic.
  b. slightly acidic.
  c. neutral.
  d. slightly alkaline.
  e. strongly alkaline.

 

ANSWER:   a
REFERENCES:   2.2 The Process of Digestion
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.2 Describe the actions and origins of the digestive secretions.
KEYWORDS:   Blooms: Remember

 

23. Which organ does not contribute juices during digestion?

  a. salivary glands
  b. small intestine
  c. pancreas
  d. esophagus
  e. stomach

 

ANSWER:   d
REFERENCES:   2.2 The Process of Digestion
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.2 Describe the actions and origins of the digestive secretions.
KEYWORDS:   Blooms: Remember

 

24. Mucus in the stomach serves to:

  a. neutralize stomach acid.
  b. activate pepsinogen to pepsin.
  c. coat and protect stomach cells from gastric juices.
  d. emulsify fats.
  e. collect bacteria.

 

ANSWER:   c
REFERENCES:   2.2 The Process of Digestion
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.2 Describe the actions and origins of the digestive secretions.
KEYWORDS:   Blooms: Remember

 

25. The major digestive work in the stomach is the initial breakdown of:

  a. starch.
  b. proteins.
  c. fat.
  d. vitamins.
  e. mucus.

 

ANSWER:   b
REFERENCES:   2.2 The Process of Digestion
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.2 Describe the actions and origins of the digestive secretions.
KEYWORDS:   Blooms: Remember

 

26. In addition to hydrochloric acid, the stomach cells also secrete:

  a. mucus.
  b. bile.
  c. amylase.
  d. lipoproteins.
  e. cholesterol.

 

ANSWER:   a
REFERENCES:   2.2 The Process of Digestion
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.2 Describe the actions and origins of the digestive secretions.
KEYWORDS:   Blooms: Remember

 

27. Which nutrients are digested in the small intestine?

  a. carbohydrate, fat, and protein
  b. fat, water, and fiber
  c. protein, vitamins, and fiber
  d. water, fiber, and minerals
  e. carbohydrate, fat, and water

 

ANSWER:   a
REFERENCES:   2.2 The Process of Digestion
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.2 Describe the actions and origins of the digestive secretions.
KEYWORDS:   Blooms: Understand

 

28. Where does the digestion of proteins begin and end?

  a. begins in stomach; ends in pancreas
  b. begins in pancreas; ends in small intestine
  c. begins in stomach; ends in small intestine
  d. begins in small intestine; ends in liver
  e. begins in small intestine; ends in stomach

 

ANSWER:   c
REFERENCES:   2.2 The Process of Digestion
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.2 Describe the actions and origins of the digestive secretions.
KEYWORDS:   Blooms: Remember

 

29. The major digestive enzyme secreted by the stomach is:

  a. amylase.
  b. lipase.
  c. bile.
  d. disaccharidase.
  e. pepsin

 

ANSWER:   e
REFERENCES:   2.2 The Process of Digestion
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.2 Describe the actions and origins of the digestive secretions.
KEYWORDS:   Blooms: Remember

 

30. A patient has lost the ability to digest the majority of carbohydrates, proteins, and fats due to a loss of enzymes. Which organ is most likely failing her?

  a. pancreas
  b. gallbladder
  c. stomach
  d. liver
  e. intestine

 

ANSWER:   a
REFERENCES:   2.2 The Process of Digestion
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.2 Describe the actions and origins of the digestive secretions.
KEYWORDS:   Blooms: Analyze

 

31. After the pancreatic juices have mixed with chyme in the intestine, the resulting mixture is:

  a. very acidic.
  b. slightly acidic.
  c. strongly alkaline.
  d. slightly alkaline.
  e. none of the above.

 

ANSWER:   d
REFERENCES:   2.2 The Process of Digestion
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.2 Describe the actions and origins of the digestive secretions.
KEYWORDS:   Blooms: Remember

 

32. The liver:

  a. reabsorbs water and salts.
  b. secretes bile.
  c. churns food to chyme.
  d. performs enzymatic digestion.
  e. stores bile.

 

ANSWER:   b
REFERENCES:   2.2 The Process of Digestion
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.2 Describe the actions and origins of the digestive secretions.
KEYWORDS:   Blooms: Remember

 

33. The main function of bile is to:

  a. stimulate vitamin-producing bacteria.
  b. stimulate the activity of protein digestive enzymes.
  c. neutralize the intestinal contents.
  d. decrease the acidity of the contents of the stomach.
  e. emulsify fats.

 

ANSWER:   e
REFERENCES:   2.2 The Process of Digestion
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.2 Describe the actions and origins of the digestive secretions.
KEYWORDS:   Blooms: Remember

 

34. Gallbladder disease, such as cancer, can compromise the digestion of:

  a. fat
  b. protein
  c. carbohydrate
  d. fiber
  e. minerals

 

ANSWER:   a
REFERENCES:   2.2 The Process of Digestion
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.2 Describe the actions and origins of the digestive secretions.
KEYWORDS:   Blooms: Apply

 

35. The gallbladder:

  a. reabsorbs water and salts.
  b. churns food to chyme.
  c. performs enzymatic digestion.
  d. stores bile.
  e. contains bacteria that produce Vitamin K.

 

ANSWER:   a
REFERENCES:   2.2 The Process of Digestion
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.2 Describe the actions and origins of the digestive secretions.
KEYWORDS:   Blooms: Remember

 

36. The emulsification of fat requires:

  a. biotin.
  b. enzymes.
  c. prostaglandins.
  d. intestinal flora.
  e. bile.

 

ANSWER:   e
REFERENCES:   2.2 The Process of Digestion
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.2 Describe the actions and origins of the digestive secretions.
KEYWORDS:   Blooms: Remember

 

37. Which of the following contains no digestive enzymes?

  a. saliva
  b. gastric juice
  c. intestinal juice
  d. bile
  e. pancreatic juice

 

ANSWER:   d
REFERENCES:   2.2 The Process of Digestion
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.2 Describe the actions and origins of the digestive secretions.
KEYWORDS:   Blooms: Remember

 

38. Which of the following does not secrete digestive juices?

  a. stomach
  b. pancreas
  c. salivary glands
  d. liver (via the gall bladder)
  e. large intestine

 

ANSWER:   e
REFERENCES:   2.2 The Process of Digestion
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.2 Describe the actions and origins of the digestive secretions.
KEYWORDS:   Blooms: Remember

 

39. Which of the following nutrients takes longest to digest?

  a. fat
  b. sugar
  c. vitamin C
  d. fruit sugar
  e. glucose

 

ANSWER:   a
REFERENCES:   2.2 The Process of Digestion
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.2 Describe the actions and origins of the digestive secretions.
KEYWORDS:   Blooms: Remember

 

40. Fats present in the GI tract:

  a. slow down the process of digestion and absorption.
  b. cause difficulty in digestion.
  c. stimulate and hasten digestion and absorption.
  d. are carriers of thiamin, riboflavin, and niacin.
  e. cause GI inflammation.

 

ANSWER:   a
REFERENCES:   2.2 The Process of Digestion
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.2 Describe the actions and origins of the digestive secretions.
KEYWORDS:   Blooms: Understand

 

41. Which of the following foods would take the most time to digest?

  a. a piece of toast with strawberry jam
  b. a grilled steak
  c. a green salad with low-fat salad dressing
  d. a cup of green beans
  e. a piece of cake with frosting

 

ANSWER:   b
REFERENCES:   2.2 The Process of Digestion
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.2 Describe the actions and origins of the digestive secretions.
KEYWORDS:   Blooms: Apply

 

42. Which of these foods would be digested most quickly?

  a. sugar cookies
  b. peanut butter sandwich and milk
  c. stew and cornbread
  d. hamburger, French fries, and milkshake
  e. steak and baked potato

 

ANSWER:   a
REFERENCES:   2.2 The Process of Digestion
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.2 Describe the actions and origins of the digestive secretions.
KEYWORDS:   Blooms: Apply

 

43. Which of the following foods would be digested most rapidly?

  a. a scoop of lemon sherbet
  b. an apple
  c. a baked potato with sour cream
  d. a piece of cheese on a cracker
  e. a hamburger

 

ANSWER:   a
REFERENCES:   2.2 The Process of Digestion
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.2 Describe the actions and origins of the digestive secretions.
KEYWORDS:   Blooms: Apply

 

44. Which nutrients must be broken down in order to be absorbed?

  a. vitamins, minerals, and water
  b. carbohydrate, vitamins, and minerals
  c. fat, protein, and minerals
  d. carbohydrate, protein, and fat
  e. carbohydrate, fat, water

 

ANSWER:   d
REFERENCES:   2.2 The Process of Digestion
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.2 Describe the actions and origins of the digestive secretions.
KEYWORDS:   Blooms: Understand

 

45. Bacteria in the GI tract perform all of the following functions except:

  a. producing biotin.
  b. protecting people from infection.
  c. producing vitamin K.
  d. breaking down fiber.
  e. producing bile.

 

ANSWER:   e
REFERENCES:   2.2 The Process of Digestion
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.2 Describe the actions and origins of the digestive secretions.
KEYWORDS:   Blooms: Remember

 

46. Fiber functions to:

  a. aid in the absorption of vitamins.
  b. produce GI bacteria.
  c. stimulate the GI tract muscles.
  d. stimulate the absorption of nutrients.
  e. increase water absorption by the digestive tract.

 

ANSWER:   c
REFERENCES:   2.2 The Process of Digestion
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.2 Describe the actions and origins of the digestive secretions.
KEYWORDS:   Blooms: Remember

 

47. A benefit of fiber is that it:

  a. promotes mineral absorption.
  b. aids in keeping stools soft.
  c. prevents diarrhea.
  d. keeps individual foods from getting mixed together.
  e. promotes fat absorption.

 

ANSWER:   b
REFERENCES:   2.2 The Process of Digestion
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.2 Describe the actions and origins of the digestive secretions.
KEYWORDS:   Blooms: Remember

 

48. Once the digestive process is complete, the colon retrieves materials that the body must recycle. These materials are:

  a. water and dissolved salts.
  b. iron and water.
  c. protein and sodium.
  d. water and fiber.
  e. fat and fiber.

 

ANSWER:   a
REFERENCES:   2.2 The Process of Digestion
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.2 Describe the actions and origins of the digestive secretions.
KEYWORDS:   Blooms: Remember

 

49. One of the functions of the colon is to absorb:

  a. salts.
  b. vitamins.
  c. sugars.
  d. fiber.
  e. fats.

 

ANSWER:   a
REFERENCES:   2.2 The Process of Digestion
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.2 Describe the actions and origins of the digestive secretions.
KEYWORDS:   Blooms: Remember

 

50. The primary site of nutrient absorption is the:

  a. stomach.
  b. pancreas.
  c. small intestine.
  d. large intestine.
  e. mouth.

 

ANSWER:   c
REFERENCES:   2.3 The Absorptive System
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.3 Describe the anatomical details of the GI tract and the features and activities of intestinal cells that facilitate nutrient absorption.
KEYWORDS:   Blooms: Remember

 

51.  Villi are part of the structure of the

  a. esophagus.
  b. stomach.
  c. colon.
  d. large intestine.
  e. small intestine.

 

ANSWER:   e
REFERENCES:   2.3 The Absorptive System
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.3 Describe the anatomical details of the GI tract and the features and activities of intestinal cells that facilitate nutrient absorption.
KEYWORDS:   Blooms: Remember

 

52. The microscopic hairs that cover the surface of each cell lining the small intestine are called:

  a. intestinal folds.
  b. villi.
  c. microvilli.
  d. lymphatics.
  e. chylomicrons.

 

ANSWER:   c
REFERENCES:   2.3 The Absorptive System
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.3 Describe the anatomical details of the GI tract and the features and activities of intestinal cells that facilitate nutrient absorption.
KEYWORDS:   Blooms: Remember

 

53.  Which of the following nutrients is/are absorbed into the lymphatic system?

  a. fat-soluble vitamins
  b. water
  c. amino acids
  d. glucose
  e. minerals

 

ANSWER:   a
REFERENCES:   2.3 The Absorptive System
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.3 Describe the anatomical details of the GI tract and the features and activities of intestinal cells that facilitate nutrient absorption.
KEYWORDS:   Blooms: Understand

 

54. After absorption, the water-soluble nutrients are released directly into the:

  a. bloodstream.
  b. kidneys.
  c. liver.
  d. lymph.
  e. villi.

 

ANSWER:   a
REFERENCES:   2.3 The Absorptive System
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.3 Describe the anatomical details of the GI tract and the features and activities of intestinal cells that facilitate nutrient absorption.
KEYWORDS:   Blooms: Remember

 

55. After absorption, the larger fats and fat-soluble vitamins are first released into which transport system?

  a. excretory
  b. mesentery
  c. vascular
  d. lymphatic
  e. cardiovascular

 

ANSWER:   d
REFERENCES:   2.3 The Absorptive System
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.3 Describe the anatomical details of the GI tract and the features and activities of intestinal cells that facilitate nutrient absorption.
KEYWORDS:   Blooms: Remember

 

56. After digestion, lipids are packaged for transport as lipoproteins known as:

  a. HDL.
  b. VLDL.
  c. LDL.
  d. chylomicrons.
  e. triglycerides.

 

ANSWER:   d
REFERENCES:   2.3 The Absorptive System
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.3 Describe the anatomical details of the GI tract and the features and activities of intestinal cells that facilitate nutrient absorption.
KEYWORDS:   Blooms: Remember

 

57. Chylomicrons are composed of:

  a. phospholipid, cholesterol, and lymph
  b. proteins, triglyceride, and water-soluble vitamins
  c. triglyceride, phospholipid, and proteins
  d. water-soluble vitamins, phospholipid, and cholesterol
  e. fat-soluble vitamins, water-soluble vitamins, and proteins

 

ANSWER:   c
REFERENCES:   2.3 The Absorptive System
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.3 Describe the anatomical details of the GI tract and the features and activities of intestinal cells that facilitate nutrient absorption.
KEYWORDS:   Blooms: Remember

 

58. The lymphatic system:

  a. contains fluid with the same composition as blood.
  b. eventually drains into the blood circulatory system.
  c. carries chylomicrons to the intestines.
  d. is where metabolism of nutrients takes place.
  e. conveys the products of digestion toward the brain.

 

ANSWER:   b
REFERENCES:   2.4 Transport of Nutrients
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.4 Explain the process of nutrient delivery from the GI tract to body cells by the vascular system and the three types of lipoproteins.
KEYWORDS:   Blooms: Remember

 

59. When nutrients enter the blood vessels from the small intestine, they are first transported to the:

  a. kidney.
  b. liver.
  c. cells throughout the body.
  d. thoracic duct.
  e. gallbladder.

 

ANSWER:   b
REFERENCES:   2.4 Transport of Nutrients
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.4 Explain the process of nutrient delivery from the GI tract to body cells by the vascular system and the three types of lipoproteins.
KEYWORDS:   Blooms: Remember

 

60. Which of the following is the bodys major metabolic organ?

  a. pancreas
  b. small intestine
  c. gallbladder
  d. heart
  e. liver

 

ANSWER:   e
REFERENCES:   2.4 Transport of Nutrients
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.4 Explain the process of nutrient delivery from the GI tract to body cells by the vascular system and the three types of lipoproteins.
KEYWORDS:   Blooms: Remember

 

61. Elevated LDL concentrations are associated with a high risk of heart disease because they:

  a. transport cholesterol and triglycerides from the liver to the tissues.
  b. carry excessive amounts of fat that is deposited around the heart.
  c. encourage high levels of iron in the blood.
  d. take excess cholesterol back to the liver, which increases the production of cholesterol.
  e. are a different, less complex, type of cholesterol.

 

ANSWER:   a
REFERENCES:   2.4 Transport of Nutrients
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.4 Explain the process of nutrient delivery from the GI tract to body cells by the vascular system and the three types of lipoproteins.
KEYWORDS:   Blooms: Remember

 

62. Elevated HDL concentrations are associated with a low risk of heart disease because they:

  a. transport newly absorbed lipids from intestinal cells to the rest of the body.
  b. carry cholesterol and triglycerides from the liver to the rest of the body.
  c. carry lipids around in the blood more often than LDL.
  d. scavenge excess cholesterol and phospholipids from the tissues and return them to the liver.
  e. are a more complex type of cholesterol.

 

ANSWER:   d
REFERENCES:   2.4 Transport of Nutrients
LEARNING OBJECTIVES:   NHHE.DEBR.17.2.4 Explain the process of nutrient delivery from the GI tract to

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