4th Edition BCNS Exam Practice Questions and Answers

4th Edition BCNS Exam Practice Questions and Answers d. long -chain fatty acids They are still too big to be absorbed directly ✅Examples of dietary nutrients that are not absorbed directly into the enterohepatic portal blood system include: a. amino acids. b. medium -chain fatty acids. c. monosaccharides. d. long -chain fatty acids. b. progesterone. "gest"=gestation. Progesterone, NOT estrogen, has been associated with decreased contraction frequency and slow gastric emptying ✅The hormone responsible for the decrease in gastrointestinal smooth muscle tone and motility during pregnancy is: a. estrogen. b. progesterone. c. placental lactogen. d. human chorionic ghonadotropin. a. chylomicrons. Chylomicrons are what lipids are repackaged into so they can be transported. ✅The ingestion of a meal containing large amounts of saturated fat will result in a transient increase in the serum concentration of: a. chylomicrons. b. low -density lipoproteins. c. high -density lipoproteins. d. micelles. a. trypsin. enterokinase secreted by duodenal enterocytes converts trypsinogen to trypsin. Enter=Trip ✅The product of enterokinase reactions is: a. trypsin. b. chymotrypsin. c. pepsin. d. carboxypeptidase. c. transferrin. TRANS= transport Ferrin= Iron ✅Most iron is transported in the blood via the plasma carrier: a. heme. b. ferritin. c. transferrin. d. albumin. d. intestinal mucosa. The small intestine is where ingested fats are broken down into smaller components, like cholesterol. Dietary cholesterol is transported from the small intestine to the liver within chylomicrons. ✅The organs most active in the synthesis of endogenous cholesterol are the liver and the: a. gallbladder. b. pancreas. c. adrenal glands. d. intestinal mucosa. c. a nonabsorbable laxative. It is not absorbed nor broken down by human enzymes, it stays in the digestive bolus, causing retention of water leading to softer, easier to pass stool ✅Lactulose is a carbohydrate that is: a. absorbed in the small intestine. b. absorbed in the large intestine. c. a nonabsorbable laxative. d. not found in the human diet. c. jejunum. Protein is absorbed in the middle of the small intestine. DJ -Ill ✅Digested dietary protein is absorbed primarily in the: a. stomach. b. duodenum. c. jejunum. d. ileum. b. facilitated diffusion. Most carbohydrates are transported across biological membranes via facilitated diffusion. ✅Monosaccharides are transported across the placenta from the maternal circulation to the fetal circulation by the process of: a. simple diffusion. b. facilitated diffusion. c. active transport. d. pinocytosis. b. from the circulation to the intestinal lumen. When the osmotic pressure of the two fluid compartments are equal, all body fluids have an osmolarity near 300 mOsm/L. Otherwise, they go from high to low. Circulation is the bolus, the intestinal lumen is t he surrounding layer trying to reabsorb the water ✅If a bolus containing 600 mOsm/L enters the jejunum, the net direction of fluid movement in the intestinal tract will be: a. from the intestinal lumen to the circulation. b. from the circulation to the intestinal lumen. c. longitudinally along the mucosal basement membrane. d. from the circulation to the lymphoid system. d. carbohydrates. Resistant Starches/Carbohydrates are fermented in the large intestine, the byproducts are short chain fatty acids along with GASES are. SCFAs can be absorbed into the body and can be used by colonic bacteria for energy. ✅Excessive production of gas within the intestines may be caused by excessive colonic bacterial fermentation of unabsorbed: a. gluten. b. small peptides. c. lignin. d. carbohydrates. c. glutathione. ✅A major intracellular antioxidant is the nutrient: a. vitamin A. b. thiamin. c. glutathione. d. ascorbic acid. c. denaturation. The large polypeptide amino acids that make proteins must be denatured to become smaller units prior to digestion, HCl makes this possible ✅A required prerequisite to the digestion of proteins is the HCl -dependent process called: a. hydrolysis. b. evaporation. c. denaturation. d. distillation. d. > 95%. Dietary fatty -acids and lipid -soluble compounds enter intestinal cells by passive/simple diffusion, so most is easily absorbed. ✅The true digestibility of dietary fatty acids is: a. 65% to 75%. b. 75% to 85%. c. 85% to 95%. d. > 95%. c. numbers of double bonds. Gamma in Greek is 3, linoleic acid has 2 double bonds, gamma has 3, or, one MORE double bond. ✅The structures of linoleic acid and gamma -linolenic acid differ in their: a. chain lengths. b. double bond positions. c. numbers of double bonds. d. side chain moieties. c. amylose. It is a plant polysaccharide similar to glucose ✅An example of a compound that is not considered to be a component of dietary fiber is: a. pectin. b. hemicellulose. c. amylose. d. cellulose. a. triglycerides. The other options are too specific to be considered primary choices ✅Dietary fats and oils primarily are composed of: a. triglycerides. b. polyunsaturated fatty acids. c. saturated fatty acids. d. monounsaturated fatty acids. c. its endogenous production becomes insufficient to satisfy needs. Conditionally when needs change ✅A nutrient is considered to be conditionally essential when: a. it cannot be replaced by a metabolic precursor. b. it is malabsorbed. c. its endogenous production becomes insufficient to satisfy needs. d. it requires a second essential nutrient to be effective. b. essential nutrients. All vitamins are essential nutrients, because Vitamin reserves can become depleted, therefore, daily consumption is required. ✅Vitamin reserves can become depleted because all vitamins are: a. synthesized inefficiently. b. essential nutrients. c. metabolized quickly. d. excreted rapidly. c. fortification. Nothing lost, just added is fortification. ✅The process of adding a nutrient to manufactured foods as a public health measure is called: a. restoration. b. enrichment. c. fortification. d. supplementation. a. as effective preservatives. Additives need to be safe and are mostly added to prolong shelf -life. ✅Food additives can be used: a. as effective preservatives. b. without restriction. c. to compensate for improper processing practices. d. without risk. a. addition of a nutrient to a food in order to assure the distribution of that nutrient to a target population group. Nutrification makes a food more nutritious; think about foods cereal, that's a target population (whether kids or adults). ✅Nutrification is the: a. addition of a nutrient to a food in order to assure the distribution of that nutrient to a target population group. b. specific addition of thiamin, riboflavin, niacin, and iron to white flour. c. structural modification of complex carbohydrates. d. addition of at least 25% of the RDA of a nutrient to a food product that has been designed to replace a meal or food item.