Chapter 9: Digestion, Absorption, Metabolism, and Excretion
1. The sum of the processes through which the body uses food for energy, growth, maintenance,
and regulation of body processes is:
1. Digestion
2. Metabolism
3. Nutrition
4. Excretion
Ans: 2
Feedback
1. Digestion involves the mechanical and chemical breakdown of food in the
gastrointestinal tract into forms small enough for absorption into the blood or
lymphatic system.
2. Metabolism is the sum of all physical and chemical changes that take place in
the body and determines the final use of individual nutrients as well as
medications.
3. Nutrition is the science of food and its relationship to health.
4. Excretion refers to the process of elimination of waste.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care
and Comfort | Cognitive Level: Knowledge
2. The process of breaking down foods into simpler substances by way of physical means and
chemicals is called:
1. Absorption
2. Digestion
3. Excretion
4. Ingestion
Ans: 2
Feedback
1. Absorption refers to the movement of broken down substances into the blood
and lymphatic systems.
2. Digestion involves the mechanical and chemical breakdown of food in the
gastrointestinal tract into forms small enough for absorption into the blood or
lymphatic system.
3. Excretion refers to the process of elimination of waste.
4. Ingestion refers to the intake of food and nutrients.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care
and Comfort | Cognitive Level: Knowledge
, 3. The teeth and the stomach contribute mainly to:
1. Enzyme secretion
2. Hydrolysis
3. Chemical digestion
4. Mechanical digestion
Ans: 4
Feedback
1. Enzyme secretion is part of chemical digestion that does not involve the teeth
and stomach.
2. Hydrolysis is a chemical reaction in which a substance is split into two
smaller and simpler substances by adding or taking up the elements of water.
3. Chemical digestion involves the splitting of complex molecules into simpler
forms.
4. Mechanical digestion is the physical breaking down of food into smaller
pieces as accomplished by chewing involving the teeth and churning the food
and mixing it with digestive secretions in the stomach.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care
and Comfort | Cognitive Level: Comprehension
4. Which of the following contributes to protein digestion?
1. Amylase and maltase
2. Bile and lipase
3. Pepsin and trypsin
4. Secretin and lactase
Ans: 3
Feedback
1. Amylase in the mouth converts starch to maltose or to shorter chains of
glucose; maltase breaks down maltose to glucose and glucose.
2. Bile emulsifies fats; lipase completes the digestion of fats.
3. Pepsin and trypsin break down protein.
4. Secretin stimulates the production of bile; lactase breaks down lactose to
glucose and galactose.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care
and Comfort | Cognitive Level: Comprehension
5. When teaching a client with celiac disease about diet, which of the following would the nurse
include as appropriate for consumption?
1. Corn flakes and skim milk
1. The sum of the processes through which the body uses food for energy, growth, maintenance,
and regulation of body processes is:
1. Digestion
2. Metabolism
3. Nutrition
4. Excretion
Ans: 2
Feedback
1. Digestion involves the mechanical and chemical breakdown of food in the
gastrointestinal tract into forms small enough for absorption into the blood or
lymphatic system.
2. Metabolism is the sum of all physical and chemical changes that take place in
the body and determines the final use of individual nutrients as well as
medications.
3. Nutrition is the science of food and its relationship to health.
4. Excretion refers to the process of elimination of waste.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care
and Comfort | Cognitive Level: Knowledge
2. The process of breaking down foods into simpler substances by way of physical means and
chemicals is called:
1. Absorption
2. Digestion
3. Excretion
4. Ingestion
Ans: 2
Feedback
1. Absorption refers to the movement of broken down substances into the blood
and lymphatic systems.
2. Digestion involves the mechanical and chemical breakdown of food in the
gastrointestinal tract into forms small enough for absorption into the blood or
lymphatic system.
3. Excretion refers to the process of elimination of waste.
4. Ingestion refers to the intake of food and nutrients.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care
and Comfort | Cognitive Level: Knowledge
, 3. The teeth and the stomach contribute mainly to:
1. Enzyme secretion
2. Hydrolysis
3. Chemical digestion
4. Mechanical digestion
Ans: 4
Feedback
1. Enzyme secretion is part of chemical digestion that does not involve the teeth
and stomach.
2. Hydrolysis is a chemical reaction in which a substance is split into two
smaller and simpler substances by adding or taking up the elements of water.
3. Chemical digestion involves the splitting of complex molecules into simpler
forms.
4. Mechanical digestion is the physical breaking down of food into smaller
pieces as accomplished by chewing involving the teeth and churning the food
and mixing it with digestive secretions in the stomach.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care
and Comfort | Cognitive Level: Comprehension
4. Which of the following contributes to protein digestion?
1. Amylase and maltase
2. Bile and lipase
3. Pepsin and trypsin
4. Secretin and lactase
Ans: 3
Feedback
1. Amylase in the mouth converts starch to maltose or to shorter chains of
glucose; maltase breaks down maltose to glucose and glucose.
2. Bile emulsifies fats; lipase completes the digestion of fats.
3. Pepsin and trypsin break down protein.
4. Secretin stimulates the production of bile; lactase breaks down lactose to
glucose and galactose.
KEY: Integrated Process: Nursing Process | Client Need: Physiological Integrity: Basic Care
and Comfort | Cognitive Level: Comprehension
5. When teaching a client with celiac disease about diet, which of the following would the nurse
include as appropriate for consumption?
1. Corn flakes and skim milk
