TEST BANK FOR UNDERSTANDING NUTRITION 15TH EDITION ELLIE WHITNEY, SHARON RADY ROLFES | COMPLETE CHAPTER /2024)

The process by which food is broken down into absorbable components is called which of the following? a. digestion b. absorption c. secretion d. mastication ANS: A REF: p. 65-66, Section 3.1-Digestion MSC: Knowledge 2. What is mastication? a. the act of chewing b. the act of swallowing c. the wave-like contraction of the intestines d. the wave-like contraction of the esophagus ANS: A REF: p. 66, Section 3.1-Digestion MSC: Knowledge 3. Which of the following parts is the lumen of the GI tract? a. the epiglottis b. the capillaries c. the inner space d. the mucosal surface ANS: C REF: p. 66, Section 3.1-Digestion MSC: Knowledge 4. In what organ does the digestion process begin? a. mouth b. stomach c. duodenum d. jejunum-ileum ANS: A REF: p. 66, Section 3.1-Digestion MSC: Knowledge 5. What is umami? a. the flavour of monosodium glutamate b. the opening between the duodenum and jejunum c. the intestinal enzyme that hydrolyzes fish proteins d. an intestinal enzyme that hydrolyzes dietary nucleic acids ANS: A REF: p. 66, Section 3.1-Digestion MSC: Knowledge 6. About how many more times sensitive is the sense of smell compared with the sense of taste? a. 2 times b. 10 times c. 100s of times d. 1000s of times ANS: D REF: p. 66, Section 3.1-Digestion MSC: Knowledge 7. Which of the following is a basic taste sensation? a. hot b. cold c. sugary d. bitter ANS: D REF: p. 66, Section 3.1-Digestion MSC: Knowledge 8. The food flavour enhancer monosodium glutamate is believed by some scientists to promote a unique taste sensation known by which of the following terms. a. salinos b. umami c. chymos d. glutami ANS: B REF: p. 66, Section 3.1-Digestion MSC: Knowledge 9. Which of the following best describes the anatomy of the gastrointestinal tract? a. a vat-like vessel b. a rigid, solid tunnel c. a flexible muscular tube d. a firm, duct-like channel ANS: C REF: p. 66, Section 3.1-Digestion MSC: Knowledge 10. Which of the following is a specific sphincter muscle? a. longitudinal b. cardiac c. duodenal d. diaphragmatic ANS: C REF: p. 66, Section 3.1-Digestion MSC: Knowledge 11. Where is the epiglottis located? a. throat b. bile duct c. pancreatic duct d. lower esophagus ANS: A REF: p. 66, Section 3.1-Digestion MSC: Knowledge 12. What structure separates the colon from the small intestine? a. pylorus b. ileocecal valve c. gastric retainer d. rectal sphincter ANS: B REF: p. 66, Section 3.1-Digestion MSC: Knowledge 13. What structure controls the release of material from the stomach to the small intestine? a. ileocecal valve b. pyloric sphincter c. diaphragmatic valve d. esophageal sphincter ANS: B REF: p. 66, Section 3.1-Digestion MSC: Knowledge 14. What part of the GI tract prevents a person from choking while swallowing? a. mouth b. epiglottis c. pyloric sphincter d. upper esophageal sphincter ANS: B REF: p. 66, 67, Section 3.1-Digestion MSC: Application 15. What structure functions to prevent entrance of food into the trachea? a. tongue b. epiglottis c. cardiac sphincter d. trachea sphincter ANS: B REF: p. 66, 67, Section 3.1-Digestion MSC: Knowledge 16. Which of the following is a function of the appendix? a. It ferments fibre. b. It stores lymph cells. c. It slows down peristalsis. d. It stores preformed stools. ANS: B REF: p. 66, 67, Section 3.1-Digestion MSC: Knowledge 17. What is a bolus? a. enzyme that hydrolyzes starch b. portion of food swallowed at one time c. device used to analyze the contents of the stomach d. sphincter muscle separating the stomach from the small intestine ANS: B REF: p. 67, Section 3.1-Digestion MSC: Knowledge 18. A bolus is conducted past the diaphragm through which of the following parts. a. epiglottis b. stomach c. esophagus d. large intestine ANS: C REF: p. 67, Section 3.1-Digestion MSC: Knowledge 19. Which of these is one function of the pyloric sphincter? a. secrete acid into the stomach b. secrete hormones into the stomach c. prevent the contents of the small intestine from backing up into the stomach d. prevent the contents of the small intestine from emptying too quickly into the colon ANS: C REF: p. 67, Section 3.1-Digestion MSC: Knowledge 20. Which of the following structures controls the passage of material from the small intestine to the large intestine? a. pyloric valve b. ileocecal valve c. colonic sphincter d. jejunal sphincter ANS: B REF: p. 67, Section 3.1-Digestion MSC: Knowledge 21. What is the primary function of the rectum? a. control functioning of the colon b. absorb minerals from waste materials c. store waste materials prior to evacuation d. absorb excess water from waste materials ANS: C REF: p. 67, 68, Section 3.1-Digestion MSC: Knowledge 22. Into what region of the intestinal tract does the stomach empty? a. ileum b. cecum c. jejunum d. duodenum ANS: D REF: p. 68, Section 3.1-Digestion MSC: Knowledge 23. After swallowing, in what order does food pass through the regions of the GI tract? a. jejunum, duodenum, colon, ileum, rectum b. jejunum, ileum, duodenum, rectum, colon c. stomach, duodenum, jejunum, ileum, colon d. stomach, jejunum, duodenum, colon, ileum ANS: C REF: p. 68, Section 3.1-Digestion MSC: Application 24. Which of the following is a description of chyme? a. the semisolid mass of undigested food which passes through the ileocecal valve b. a semiliquid mass of partially digested food released by the stomach into the small intestine c. the mixture of pancreatic juices containing enzymes for digestion of the macronutrients d. a thick, viscous material synthesized by mucosal cells for protection against digestive juices ANS: B REF: p. 68, Section 3.1-Digestion MSC: Knowledge 25. What is the name given to partially digested food in the stomach? a. chyme b. liquid food c. gastric mucus d. semiliquid mass ANS: A REF: p. 68, Section 3.1-Digestion MSC: Knowledge 26. What is meant by the term “motility” in reference to the GI tract? a. the efficiency of lymph transport b. the ability of the GI tract muscles to move c. the speed of gastric digestive juice release d. the speed of pancreatic digestive juice release ANS: B REF: p. 68, Section 3.1-Digestion MSC: Knowledge 27. Which of the following best defines peristalsis? a. It is the static or quiet period between meals when the GI tract is empty. b. It is the constant rate of contraction along the GI tract when food is present. c. It is contraction of parallel and circular muscles found in the walls of the intestines but not the stomach. d. It is wavelike muscular contractions resulting from alternate tightening and relaxing of circular and longitudinal muscles of the GI tract. ANS: D REF: p. 68-69, Section 3.1-Digestion MSC: Knowledge 28. Which of the following best describes the muscular actions of digestion? a. Peristalsis begins in the stomach upon the initiation of the swallowing reflex. b. Contraction and relaxation along the jejunum is enhanced by a third layer of diagonal muscles. c. Segmentation along the intestines allows momentary reversal of the movement of intestinal contents. d. Relaxation of the rectal sphincter muscles prevents the continuous elimination of stool. ANS: C REF: p. 68-70, Section 3.1-Digestion MSC: Knowledge 29. During the process of digestion, at what point does the stomach begin to release chyme? a. when the fluid to solid ratio in chyme is 3 to 1 b. when the chyme is liquefied c. within 15 minutes of gastrin release d. within 5–10 minutes of starting a meal ANS: B REF: p. 69, Section 3.1-Digestion MSC: Knowledge 30. Which of the following GI tract organs has the strongest muscles? a. stomach b. small intestine c. large intestine d. cardiac sphincter ANS: A REF: p. 69, Section 3.1-Digestion MSC: Knowledge 31. Which of the following is a function of sphincter muscles? a. control peristalsis b. grind large food particles c. secrete digestive juices into the GI tract d. control the passage of food through the GI tract ANS: D REF: p. 70, Section 3.1-Digestion MSC: Knowledge 32. The lower esophageal sphincter is also known as which of the following? a. reflux restrainer b. cardiac sphincter c. perihepatic control valve d. reverse peristalsis inhibitor ANS: B REF: p. 70, Section 3.1-Digestion MSC: Knowledge 33. What is reflux? a. hard, dry, stools b. backward flow of chyme c. soft, poorly formed stools d. the mixture of bile and pancreatic juice ANS: B REF: p. 70, Section 3.1-Digestion MSC: Knowledge 34. What types of enzymes are responsible for hydrolyzing the proteins in foods? a. lipases b. salivases c. proteases d. carbohydrases ANS: C REF: p. 70, Section 3.1-Digestion MSC: Application 35. Which of the following organs are directly involved in the digestion of protein? a. Stomach, salivary glands and pancreas b. Stomach, pancreas and colon c. Stomach, pancreas and jejunum. d. Stomach, gallbladder and ileum. ANS: C REF: p. 70-72, Section 3.1-Digestion MSC: Application 36. What is the function of mucus in the stomach? a. emulsify fats b. neutralize stomach acid c. activate pepsinogen to pepsin d. protect stomach cells from gastric juices ANS: D REF: p. 71, Section 3.1-Digestion MSC: Knowledge 37. What is a function of hydrochloric acid in the stomach? a. It absorbs water. b. It inhibits peristalsis. c. It neutralizes the alkaline food mass. d. It creates an optimum pH. ANS: D REF: p. 71, Section 3.1-Digestion MSC: Knowledge 38. Which of the following best describes the normal pH of the stomach? a. very acidic b. slightly acidic c. neutral d. slightly alkaline ANS: A REF: p. 71, Section 3.1-Digestion MSC: Knowledge 39. Why is there little or no digestion of starch in the stomach? a. Mucus inhibits starch breakdown. b. Stomach enzymes are dysfunctional. c. Starch has already been adequately digested by salivary enzymes. d. Salivary enzymes do not work in an acid environment. ANS: D REF: p. 71, Section 3.1-Digestion MSC: Knowledge 40. What is the fate of any enzymes that are present in the foods we eat? a. hydrolyzed in the GI tract b. absorbed intact by the stomach c. absorbed intact by the small intestine d. passed through the GI tract and excreted in the stool ANS: A REF: p. 71, Section 3.1-Digestion MSC: Application 41. What substance protects the stomach lining from damage due to digestive juices? a. water b. mucus c. pepsinogen d. dietary fats ANS: B REF: p. 71, Section 3.1-Digestion MSC: Knowledge 42. Which is an example of a role of hydrochloric acid in the gastrointestinal tract? a. It kills bacteria. b. It activates pancreatic enzymes. c. It raises the pH of chyme. d. It promotes hydrolysis of dietary carbohydrate. ANS: B REF: p. 71, Section 3.1-Digestion MSC: Knowledge 43. Which of these parts of the GI tract contains highly acidic digestive juices? a. colon b. ileum c. stomach d. duodenum ANS: C REF: p. 71, Section 3.1-Digestion MSC: Knowledge 44. The usual pH of gastric juice is approximately which of the following values? a. 2 b. 4 c. 6 d. 7 ANS: A REF: p. 71, Section 3.1-Digestion MSC: Knowledge 45. Which of these is an important function of mucus? a. help solubilize bile b. stabilize pancreatic enzymes c. enhance absorption of vitamin B12 d. protect the stomach walls from digestion ANS: D REF: p. 71, Section 3.1-Digestion MSC: Knowledge 46. After a portion of food is chewed and swallowed, what happens to the salivary amylase in the stomach? a. It is inactivated by gastric juice. b. It continues to hydrolyze starches. c. It binds to pepsin and catalyzes proteolytic activity. d. It passes into the duodenum where the alkaline pH stimulates carbohydrase activity. ANS: A REF: p. 71, Section 3.1-Digestion MSC: Application 47. Which of the following body organs secretes digestive enzymes? a. esophagus b. gastric glands c. liver d. endocrine glands ANS: B REF: p. 71, Section 3.1-Digestion MSC: Knowledge 48. The process by which bile acts on fat so enzymes can attack the fat is known as which of the following? a. condensation b. emulsification c. enzymification d. phosphorylation ANS: B REF: p. 71, 72, Section 3.1-Digestion MSC: Knowledge 49. Which of the following is is digested by pancreatic juice? a. fats b. fibre c. zymogens d. insulin ANS: B REF: p. 71-72, Section 3.1-Digestion MSC: Knowledge 50. Which of the following is a component of pancreatic juice? a. bile b. HCl c. lipase d. emulsifier ANS: A REF: p. 71-72, Section 3.1-Digestion MSC: Knowledge 51. Your cousin Miguel is extolling the virtues of his new dietary supplement. He says that it contains enzymes that will make him healthier, and he asks for your opinion. You tell him that the enzymes a. will increase the digestibility of the foods he eats b. could likely interfere with the enzymes secreted by his pancreas c. could likely overload his gastrointestinal tract and lead to diarrhea d. are proteins and proteins are destroyed in the gastrointestinal tract ANS: D REF: p. 72, Section 3.1-Digestion MSC: Application 52. A solution with a pH of 7 is how many times more alkaline than a solution with a pH of 6? a. 1 time b. 5 times c. 10 times d. 100 times ANS: C REF: p. 72, Section 3.1-Digestion MSC: Application 53. How does bicarbonate contribute to the digestive process? a. It raises the pH of chyme b. It prevents reflux of of chyme (heartburn). c. It emulsifies lipids in the duodenum. d. It breaks down starch to simple sugars. ANS: A REF: p. 72, Section 3.1-Digestion MSC: Knowledge 54. After the pancreatic juices have mixed with chyme in the small intestine, which of the following describes the pH of the resulting mixture? a. very acidic b. moderately acidic c. strongly alkaline d. approximately neutral ANS: D REF: p. 72, Section 3.1-Digestion MSC: Application 55. Which of the following is produced by bacterial fermentation of certain fibres in the colon? a. cholesterol b. minerals c. secretin d. small fat fragments ANS: D REF: p. 72, Section 3.1-Digestion MSC: Knowledge 56. What is one function of the gallbladder? a. store bile b. produce bile c. reabsorb water and salts d. perform enzymatic digestion ANS: A REF: p. 72, Section 3.1-Digestion MSC: Knowledge 57. An example of an important function of the colon would be its absorption of which of the following substances? a. bile b. fats c. salts d. hormones ANS: C REF: p. 72, Section 3.1-Digestion MSC: Knowledge 58. Which of the following would be the largest component of stools? a. fats b. fibre c. pesticide and heavy metal residues d. peptides ANS: B REF: p. 72, Section 3.1-Digestion MSC: Knowledge 59. Which of the following classes of nutrients requires the least amount of digestion? a. lipids b. proteins c. vitamins d. carbohydrates ANS: C REF: p. 72, Section 3.1-Digestion MSC: Knowledge 60. Which of the following nutrients requires the least amount of digestion? a. starch b. calcium c. animal fats d. animal proteins ANS: B REF: p. 72, Section 3.1-Digestion MSC: Application 61. Which of the following is generally NOT digested but does stimulate intestinal muscle contractions? a. bile b. fibre c. starch d. amylase ANS: B REF: p. 72, Section 3.1-Digestion MSC: Knowledge 62. Which of the following is the most important function of fibre in digestive health? a. It provides energy (Calories) through bacterial fermentation in the colon. b. It increases fecal bulk and stimulates intestinal muscle contractions. c. It supports the elimination of cholesterol in stools. d. It helps rid the body of contaminants. ANS: B REF: p. 72, Section 3.1-Digestion MSC: Application 63. What is the function of bile? a. emulsify fats b. initiate digestion of protein c. enhance absorption of complex carbohydrates d. protect the stomach and small intestine from the action of hydrochloric acid ANS: A REF: p. 72, Section 3.1-Digestion MSC: Knowledge 64. Nancy has stones that are blocking bile release from her gallbladder. What is likely to be the main response to her problem? a. impaired fat digestion b. impaired carbohydrate digestion c. impaired protein digestion d. impaired CCK release ANS: A REF: p.72, 81, Section 3.4-The Health and Regulation of the GI Tract MSC: Remember 65. Which of the following mechanisms is an important function of the intestinal villi crypts? a. synthesis of chylomicrons b. secretion of juices into the small intestine c. synthesis of fragments of fat for use by the colon d. transport of fat-soluble nutrients into the circulation ANS: B REF: p. 74, Section 3.2-Absorption MSC: Knowledge 66. What is the name of the projections on the inner surface of the small intestine? a. villi b. cilia c. mesenteric vessels d. vascular projectiles ANS: A REF: p. 74, Section 3.2-Absorption MSC: Knowledge 67. Which of the following is a function of the intestinal microvilli? a. secretion of bile salts b. secretion of digestive acid c. transport of nutrient molecules d. transport of pancreatic enzymes ANS: C REF: p. 74, Section 3.2-Absorption MSC: Knowledge 68. Which of the following is the primary site for absorption of nutrients? a. crypt b. villus c. microvillus d. macrovillus ANS: C REF: p. 74, Section 3.2-Absorption MSC: Knowledge 69. Which of the following are found on the microvilli and function to break apart small nutrients into the final products of digestion? a. mucus b. micelles c. enzymes d. hormones ANS: C REF: p. 74, Section 3.2-Absorption MSC: Knowledge 70. Which mechanism directly accounts for the absorption of some nutrients by intestinal cells? a. dilution b. transmigration c. active transport d. facilitated diversion ANS: C REF: p. 74, Section 3.2-Absorption MSC: Knowledge 71. How does the concept of surface area most relate to the absorption of nutrients? a. The presence of fibre in a meal expands the intestinal lumen and thereby the surface area for nutrient absorption. b. The surface area of nutrient molecules if the main determinant of the process of absorption. c. Large numbers of villi and microvilli in the small intestine increase the surface area for nutrient absorption. d. The surface area of pancreatic enzymes is a key factor in their digestive capacity. ANS: C REF: p. 74-76, Section 3.2-Absorption MSC: Knowledge 72. Which of the following is a significant property of dietary fibre? a. inhibition of protease activity b. promotion of water retention of stools c. inhibition of large intestinal contractions d. promotion of vitamin excretion in stools ANS: B REF: p. 76, Section 3.1-Digestion MSC: Knowledge 73. To assist the process of digestion and absorption, it is usually best to do which of the following? a. Eat several snacks per day so the system is not overwhelmed. b. Combine different food types to enhance the absorption process. c. Avoid eating meat and fruit at the same meal to prevent competition. d. Take enzyme pills or powder periodically so the system can rest and rejuvenate. ANS: B REF: p. 76, Section 3.2-Absorption MSC: Application 74. When nutrients are transported from intestinal epithelial cells to the vascular system, what organ is first to receive them? a. liver b. heart c. lungs d. kidneys ANS: A REF: p. 76, Section 3.2-Absorption MSC: Application 75. Which of the following products of digestion is released directly into the bloodstream? a. chylomicrons b. minerals c. polypeptides d. soluble fibre ANS: A REF: p. 76, Section 3.2-Absorption MSC: Knowledge 76. Exchange of oxygen, nutrients, and waste materials takes place across the walls of which of the following small vessels? a. ducts b. venules c. arterioles d. capillaries ANS: D REF: p. 76, Section 3.3-The Circulatory Systems MSC: Knowledge 77. What vessel carries blood from the liver to the heart? a. aorta b. hepatic vein c. thoracic duct d. hepatic portal vein ANS: B REF: p. 77, Section 3.3-The Circulatory Systems MSC: Knowledge 78. The hepatic portal vein empties into which organ? a. liver b. heart c. pancreas d. lung ANS: A REF: p. 77, Section 3.3-The Circulatory Systems MSC: Knowledge 79. When alcohol and barbiturates are ingested, they are absorbed from the gastrointestinal tract and transported first to which of the following organs? a. liver b. heart c. spleen d. kidneys ANS: A REF: p. 78, Section 3.3-The Circulatory Systems MSC: Application 80. Which of the following conducts lymph into the vascular system? a. villi b. mesentery c. subclavian vein d. common bile duct ANS: C REF: p. 78, Section 3.3-The Circulatory Systems MSC: Knowledge 81. What are lacteals? a. gastric secretory cells b. products of milk digestion c. intestinal lymphatic vessels d. products of colonic fermentation ANS: C REF: p. 78, Section 3.3-The Circulatory Systems MSC: Knowledge 82. Which distinguishes the lymphatic system from the vascular system? a. The lymphatic system carries fats from the intestines to the liver before they can enter the vasculature. b. The lymphatic system circulates via a one-way pump at the junction to the subclavian vein. c. The lymphatic system takes fats from the intestines to the bloodstream, initially bypassing the liver. d. The lymphatic system transports fat-soluble and water-soluble vitamins to the vascular system via the thoracic duct. ANS: A REF: p. 78-79, Section 3.3-The Circulatory Systems MSC: Knowledge 83. Which of these is the first major organ to receive nutrients that are absorbed into the lymph? a. liver b. heart c. spleen d. pancreas ANS: B REF: p. 78-79, Section 3.3-The Circulatory Systems MSC: Knowledge 84. Immediately after absorption, what circulatory system carries the fat-soluble vitamins and large fats? a. vascular system b. mesenteric system c. lymphatic system d. enterohepatic system ANS: C REF: p. 78-79, Section 3.3-The Circulatory Systems MSC: Knowledge 85. The living bacteria found in yogurt are known as what microorganisms? a. probiotics b. prebiotics c. postbiotics d. zymobiotics ANS: A REF: p. 79, Section 3.4-The Health and Regulation of the GI Tract MSC: Knowledge 86. Microorganisms in food that are viable when consumed and that are beneficial to health are known by which of the following terms? a. probiotics b. prebiotics c. postbiotics d. zymobiotics ANS: A REF: p. 79, Section 3.4-The Health and Regulation of the GI Tract MSC: Knowledge 87. When consumed on a regular basis, which of the following foods promotes healthful changes of the microflora of the GI tract? a. fish b. yogurt c. poultry d. iron-rich foods ANS: B REF: p. 79, Section 3.4-The Health and Regulation of the GI Tract MSC: Application 88. The intestinal flora are comprised primarily of which of the following? a. parasites b. bacteria c. fibre d. probiotics ANS: B REF: p. 79, Section 3.4-The Health and Regulation of the GI Tract MSC: Knowledge 89. What is the primary role of the normal, thriving, intestinal, bacterial population? a. help degrade meat and dairy proteins b. help prevent infectious bacteria from attacking the system c. synthesize vitamin D, which can be absorbed into the body d. synthesize several amino acids which can be absorbed into the body ANS: B REF: p. 79, Section 3.4-The Health and Regulation of the GI Tract MSC: Application 90. Which of the following is known to be produced by small intestinal bacteria? a. mucus b. chyme c. glucose d. vitamins ANS: D REF: p. 79, Section 3.4-The Health and Regulation of the GI Tract MSC: Knowledge 91. The maintenance of the body’s constant internal conditions is guided by which principle? a. homeostasis b. regularity c. bioregulation d. metabolic balance ANS: A REF: p. 79-80, Section 3.4-The Health and Regulation of the GI Tract MSC: Knowledge 92. Which 2 systems coordinate all digestive/absorptive processes? a. enzyme and thoracic systems b. portal and lymphatic systems c. nervous and endocrine systems d. transport and circulatory systems ANS: C REF: p. 80, Section 3.4-The Health and Regulation of the GI Tract MSC: Knowledge 93. What is the normal pH of stomach juice? a. 0.25–0.50 b. 1.5–1.7 c. 7.0–7.5 d. 9.5–9.75 ANS: B REF: p. 80, Section 3.4-The Health and Regulation of the GI Tract MSC: Knowledge 94. Which of the following hormones regulates the pH of the stomach? a. gastrin b. insulin c. secretin d. cholecystokinin ANS: A REF: p. 80, Section 3.4-The Health and Regulation of the GI Tract MSC: Knowledge 95. Which of the following substances functions to control the release of hydrochloric acid to prevent excessive acidity? a. fibre b. gastrin c. secretin d. bicarbonate ANS: B REF: p. 80, Section 3.4-The Health and Regulation of the GI Tract MSC: Application 96. Which of the following substances stimulates the pancreas to release bicarbonate-rich juice? a. gastrin b. secretin c. glucagon d. gastric-inhibitory peptide ANS: B REF: p. 80, Section 3.4-The Health and Regulation of the GI Tract MSC: Knowledge 97. Which of the following plays the largest role in regulating the release of pancreatic digestive enzymes? a. the hormone gastrin. b. the pancreatic sphincter. c. the amount of fat, protein or carbohydrate in chyme d. the release of digestive enzymes by the pancreas remains constant and is not affected by external or internal factors. ANS: C REF: p. 80-81, Section 3.4-The Health and Regulation of the GI Tract MSC: Knowledge 98. Which of the following are all enterogastrone hormones? a. gastric inhibitory peptide, secretin and bicarbonate b. gastric inhibitory peptide, secretin and cholecystokinin c. gastric inhibitory peptide, bicarbonate and gastrin d. gastric inhibitory peptide, cholecystokinin and zymogen ANS: B REF: p. 80-81, Section 3.4-The Health and Regulation of the GI Tract MSC: Knowledge 99. What is the first vessel to receive absorbed water-soluble vitamins? a. hepatic vein b. mesenteric vein c. mesenteric artery d. hepatic portal vein ANS: D REF: p. 81, Section 3.3-The Circulatory Systems MSC: Application 100. What is/are the primary target organ(s) for the action of cholecystokinin? a. pancreas only b. pancreas and stomach c. pancreas and duodenum d. pancreas and gallbladder ANS: D REF: p. 81, Section 3.4-The Health and Regulation of the GI Tract MSC: Knowledge 101. Which of the following is a chief function of cholecystokinin (CCK)? a. CCK triggers the release of bile. b. CCK increases the rate of GI tract motility. c. CCK triggers release of gastrin. d. CCK triggers release of HCl from the stomach. ANS: C REF: p. 81, Section 3.4-The Health and Regulation of the GI Tract MSC: Knowledge recall 102. Which of these is the usual consequence of removing a diseased gallbladder? a. inability to digest fats b. some damage to the pancreas c. inability to digest carbohydrates d. delivery of bile directly to the duodenum ANS: D REF: p. 81, Section 3.4-The Health and Regulation of the GI Tract MSC: Application 103. Jenny has just has undergone a cholecystectomy. After recovery, what ability will Jenny have lost? a. to manufacture bile b. to store bile c. to digest carbohydrates d. to insulin neutralize acidic gastric juices ANS: B REF: p. 81, Section 3.4-The Health and Regulation of the GI Tract MSC: Knowledge 104. Which of the following hormones is released by the intestinal wall in response to the presence of fat? a. insulin b. gastrin c. secretin d. cholecystokinin ANS: D REF: p. 81, Section 3.4-The Health and Regulation of the GI Tract MSC: Knowledge 105. Nancy is having difficulty releasing bile from her gallbladder. What hormone might be functioning improperly? a. CCK b. gastrin c. secretin d. gastrin ANS: A REF: p. 81, Section 3.4-The Health and Regulation of the GI Tract MSC: Knowledge 106. What substance controls the release of bile into the small intestines? a. gastrin b. secretin c. prozymogen d. cholecystokinin ANS: D REF: p. 81, Section 3.4-The Health and Regulation of the GI Tract MSC: Knowledge 107. What is a zymogen? a. an intestinal hormone b. an inactive enzyme precursor c. a defective pancreatic enzyme d. an inflamed small intestinal out-pocketing ANS: B REF: p. 81, Section 3.4-The Health and Regulation of the GI Tract MSC: Knowledge 108. Which of the following results is associated with the presence of fat in the GI tract? a. inhibition of mucosal enzyme activities b. slowing of the process of digestion and absorption c. inhibition of thiamine, riboflavin, and niacin absorption d. stimulation and hastening of digestion and absorption ANS: B REF: p. 81, Section 3.4-The Health and Regulation of the GI Tract MSC: Knowledge 109. The chief purpose of the gallbladder is to store a substance that is required for the assimilation of which of the following ingested nutrients? a. fats only b. carbohydrates only c. fats and carbohydrates d. proteins, fats, and carbohydrates ANS: A REF: p. 81, Section 3.4-The Health and Regulation of the GI Tract MSC: Application 110. Which of the following nutrients requires the greatest time for digestion? a. fats b. water c. minerals d. carbohydrates ANS: C REF: p. 82, Section 3.4-The Health and Regulation of the GI Tract MSC: Application 111. A decrease in the flow of blood to the intestines is known by which of the following terms? a. gut stasis b. gut dysmotility c. intestinal stroke d. intestinal ischemia ANS: D REF: p. 82, Section 3.4-The Health and Regulation of the GI Tract MSC: Knowledge 112. Choking occurs when a piece of food becomes firmly lodged in which structure? a. larynx b. trachea c. epiglottis d. esophagus ANS: B REF: p. 84-85, Section 3.5-Common Digestive Problems MSC: Knowledge 113. The Heimlich manoeuvre may be helpful in conditions associated with which of these signs? a. choking b. vomiting c. heartburn d. constipation ANS: A REF: p. 84-85, Section 3.5-Common Digestive Problems MSC: Knowledge 114. Which of the following results from reverse peristalsis? a. gas b. choking c. vomiting d. diarrhea ANS: C REF: p. 85, Section 3.5-Common Digestive Problems MSC: Knowledge 115. What is the very first thing you should do if you suspect someone is choking on food? a. perform the Heimlich manoeuvre b. strike the person sharply on the back c. attempt to dislodge the food with your fingers d. ask the person to make sounds from the throat ANS: D REF: p. 85, Section 3.5-Common Digestive Problems MSC: Application 116. A person with chronic diarrhea is at risk for which of the following? a. dehydration b. constipation c. peptic ulcers d. Heimlich’s disease ANS: A REF: p. 86, Section 3.5-Common Digestive Problems MSC: Application 117. Inflammation of the large intestine is known as which of the following conditions? a. colitis b. indigestion c. hemorrhoiditis d. acid dysregulation ANS: A REF: p. 87, Section 3.5-Common Digestive Problems MSC: Knowledge 118. Which of these organs is affected by colitis? a. stomach b. pancreas c. gall bladder d. large intestine ANS: D REF: p. 87, Section 3.5-Common Digestive Problems MSC: Application 119. Susan has irritable bowel syndrome. Which treatment is most likely to be recommended? a. complete avoidance of fibre b. probiotics c. complete avoidance of wheat, rye, oats and barley d. clear fluids during relapses ANS: B REF: p. 87, Section 3.5-Common Digestive Problems MSC: Knowledge 120. A person on a low-fibre diet is at increased risk for experiencing elevated rectal vein pressure leading to formation of which of the following signs? a. reflux b. hiccups c. hemorrhoids d. peptic ulcers ANS: C REF: p. 87, Section 3.5-Common Digestive Problems MSC: Application 121. What is one of the signs of constipation? a. increased thirst b. inability to digest fats c. fewer than one bowel movement per day d. fewer than 3 bowel movements per week ANS: D REF: p. 87, Section 3.5-Common Digestive Problems MSC: Knowledge 122. People are said to be constipated when they experience which of the following events? a. painful or difficult bowel movements b. reflux more than 3 times a month c. more than a day without a bowel movement d. soft or watery bowel movements with little notice ANS: A REF: p. 87, Section 3.5-Common Digestive Problems MSC: Application 123. Which of the following would all be recommended to treat constipation? a. increasing water intake, decreasing fibre intake, increasing physical activity b. increasing water intake, decreasing fibre intake, including prune juice c. increasing vegetables and fruits, increasing physical activity, increasing water intake d. increasing whole grains, restricting fluids, increasing physical activity ANS: C REF: p. 87, Section 3.5-Common Digestive Problems MSC: Knowledge 124. Which of the following signs is most likely to result from insufficient intake of fibre? a. diarrhea b. bloating c. constipation d. pancreatitis ANS: C REF: p. 87, Section 3.5-Common Digestive Problems MSC: Application 125. Which of the following is a common cause of constipation? a. high-fat diet b. high-carbohydrate diet c. low fibre diet d. high milk diet ANS: C REF: p. 87, Section 3.5-Common Digestive Problems MSC: Knowledge 126. Which of the following dietary measures is recommended to relieve constipation? a. eating less fibre b. drinking prune juice c. eating less fat d. drinking less water ANS: B REF: p. 87, Section 3.5-Common Digestive Problems MSC: Knowledge 127. Which of these is the primary ca