Deck 3: Digestion, Absorption, and Transport

Question 1

The chemical and mechanical processes by which the body breaks food down into individual nutrient molecules

A) mastication.
B) digestion.
C) absorption.
D) chewing.

Answer 1

digestion.

Question 2

The process of moving nutrients from the GI tract into the circulatory system.

A) absorption
B) excretion
C) elimination
D) digestion

Answer 2

absorption

Question 3

The process of excreting or removing undigested and unabsorbed food components from the body is called

A) elimination.
B) breathing out.
C) sweating.
D) fecation.

Answer 3

elimination.

Question 4

The sequence of food processing in the gut is

A) bolus, tongue, epiglottis, trachea, esophagus.
B) digestion, mastication, absorption, excretion.
C) mouth, pharynx, esophagus, stomach, large intestine, small intestine.
D) mastication, digestion, absorption, excretion.

Question 5

The process of moving the bolus or food mass from the mouth to the stomach is called

A) ingestion.
B) mastication.
C) chemical digestion.
D) propulsion.

Question 6

The _________of food in the GI tract involves ingestion, mechanical digestion, chemical digestion, propulsion, absorption, and elimination.

A) lumen
B) sphincters
C) processing
D) excretion

Question 7

Digestion, absorption, and elimination occur in the

A) lumen.
B) sphincters.
C) gastrointestinal tract.
D) nervous system.

Question 8

__________occurs when the longitudinal, circular, and diagonal muscles that surround the organ forcefully push, churn, and mix the contents of the stomach with the gastric juices.

A) Chemical digestion
B) Elimination
C) Mechanical digestion
D) Excretion

Question 9

The __________lining's goblet cells and gastric pits or ducts secrete a variety of critical digestive juices, and the parietal cells, chief cells, and mucous neck cells, secrete other gastric juices and mucus.

A) mouth
B) esophagus
C) liver
D) stomach

Question 10

The LES contracts to prevent stomach contents from returning to the

A) upper esophageal sphincter.
B) esophagus.
C) glottis.
D) epiglottis.

Question 11

Gastric pits, parietal and chief cells, and the submucosa are found in the

A) stomach.
B) mouth.
C) liver.
D) esophagus.

Question 12

Longtitudinal, circular and diagonal muscles are needed to facilitate contraction and expansion of the

A) mouth.
B) stomach.
C) rectum.
D) epiglottis.

Question 13

Chyme is the semiliquid, partially digested food mass that leaves the stomach and enters the

A) villi.
B) large intestine.
C) gall bladder.
D) small intestine.

Question 14

The__________prevents chyme from exiting the stomach too soon and blocks the intestinal contents from returning to the stomach.

A) epiglottis
B) pyloric cartilage
C) parietal sphincter
D) pyloric sphincter

Question 15

The duodenum, jejunum, and ileum represent the

A) intestines.
B) bolus.
C) small intestine.
D) large intestine.

Question 16

In the small intestine,__________ contractions squeeze chyme forward, and digestive secretions from the pancreas, gallbladder, and intestinal lining chemically break down the nutrients.

A) muscular
B) autonomic
C) automatic
D) sphincter

Question 17

Chemical and mechanical digestion occur __________in the stomach and small intestine.

A) with swallowing
B) minimally
C) simultaneously
D) sequentially

Question 18

The food mass passes through the gastrointestinal tract in this order

A) stomach, large intestine, small intestine.
B) ileum, jejunum, duodenum.
C) small intestine, large intestine, stomach.
D) duodenum, jejunum, ileum.

Question 19

The fingerlike projections which line the small intestine increase the surface area to maximize absorption and help mix the partially digested chyme with intestinal secretions are

A) sphincters.
B) gastric mucosa.
C) mucus.
D) villi.

Question 20

The villi and microvilli are the site of nutrient

A) excretion.
B) absorption.
C) digestion.
D) elimination.

Question 21

Each__________contains capillaries and a lacteal for picking up nutrients absorbed through the enterocytes and transporting them throughout the body.

A) parietal and chief cell
B) bolus
C) villus
D) GFCO cell

Question 22

__________are the hair like projections that form the brush border through which nutrients are absorbed

A) Enterocyte
B) Micro
C) Villi
D) Microvilli

Question 23

The three components of the__________are ascending, descending, transverse

A) ileum
B) crypts
C) colon
D) gut

Question 24

The large intestine absorbs

A) GFCO and CSA foods.
B) fats.
C) proteins.
D) water.

Question 25

Villi are located in the

A) rectum.
B) mouth.
C) chyme.
D) small intestine.

Question 26

This organ mixes, prepares and stores food for digestion

A) gallbladder.
B) stomach.
C) esophagus.
D) pancreas.

Question 27

The __________receives bile from the liver through the common hepatic duct.

A) duodenum
B) pancreas
C) bladder
D) gallbladder

Question 28

The salivary glands, liver, gallbladder, and pancreas produce__________secretions that flow into the GI tract through various ducts.

A) digestive
B) mechanical
C) colonic
D) chemical

Question 29

Once a bolus of food mixes with gastric juices in the stomach, it becomes

A) microvilli.
B) enzymatic.
C) villi.
D) chyme.

Question 30

Individuals who produce less saliva than usual are likely to have trouble

A) swallowing.
B) absorbing nutrients.
C) excreting nutrients.
D) eating.

Question 31

To prepare the food mass for__________, water is removed from undigested food residue.

A) mastication
B) elimination
C) digestion
D) absorption

Question 32

Feces are temporarily stored in the

A) rectum.
B) gallbladder.
C) rectal.
D) anus.

Question 33

GI flora are

A) harmful.
B) beneficial viruses.
C) harmful if they are consumed in small quantities.
D) beneficial bacteria.

Question 34

__________are circular muscular rings which open and close in response to nerve input.

A) Sphincters
B) Musculature
C) Lumen
D) Masticators

Question 35

Without properly functioning sphincters, the food mass would

A) get smaller.
B) move in the wrong direction.
C) get larger.
D) move in the right direction.

Question 36

Whole foods must first be broken down into__________that can be absorbed into the body's cells.

A) fiber
B) villi
C) nutrition
D) nutrients

Question 37

The functions of __________are to dissolve small food particles, which allows them to react with the taste buds so we can savor food and to moisten and bind food to lubricate it for comfortable swallowing.

A) saliva
B) mucus
C) gastric juices
D) chyme

Question 38

The primary enzyme in saliva is salivary

A) amylase.
B) lactase.
C) dehydrogenase.
D) carbohydrase.

Question 39

A mixture of water, mucus, enzymes, and other chemicals is called

A) chyme.
B) saliva.
C) bile.
D) salivary amylase.

Question 40

Nondigestible starch found in plant foods that promotes the growth and health of your GI flora are

A) biotics.
B) probiotics.
C) prebiotics.
D) beneficial bacteria.

Question 41

Probiotics are live microorganisms that, when consumed in adequate amounts, confer a health benefit on the host, but prebiotics are non- digestible starch found in plant foods that promotes the growth and health of your GI flora.

Question 42

Peristalsis is repeated waves of contractions of circular muscles which prevent food from moving backward in the esophagus, but segmentation in the small and large intestines shifts food back and forth along the intestinal walls.

Question 43

Food is propelled through the GI tract by weak and gentle muscular contractions.

Question 44

The excretory system filters blood and eliminates waste material.

Question 45

Many enzymes are proteins catalyze chemical reactions, and remain unchanged by the reactions.

Question 46

During hydrolysis of sucrose, a molecule of sucrose (sugar) is digested by the enzyme sucrase when it breaks the bond with the addition of water by adding a hydroxyl group (OH) to form glucose and hydrogen (H) to form fructose.

Question 47

Wavelike muscular contractions throughout the GI tract propel food and liquid forward by the coordinated action among muscles, nerves, and hormones in the GI tract

Question 48

Sucrase hydrolyzes the sugar sucrose, and maltase hydrolyzes maltose.

Question 49

Each enzyme needs a specific substrate or nutrients, pH, and optimal temperature in order to function optimally.

Question 50

Saliva, gastric juices, bile, and bicarbonate contribute to the optimal environment for absorption to occur.

Question 51

Clara is a healthy college student who eats reasonably well and has not been sick for several years. She therefore digests and absorbs 92- 97 percent of the nutrients in her foods.

Question 52

When food enters the stomach, the parietal cells produce hydrochloric acid (HCl) and a protein called intrinsic factor.

Question 53

Passive diffusion, facilitated diffusion, active transport, or endocytosis facilitate nutrient absorption at the brush border of the small intestine.

Question 54

The only site for absorption of water is the small intestine.

Question 55

The endocrine and nervous systems are responsible for coordinating digestion, absorption, and elimination.

Question 56

When the food you eat reaches your stomach, endocrine glands release gastric hormones to signal the rest of the GI tract to prepare for digestion.

Question 57

The enterogastrones gastrin, secretin, cholecystokinin, and gastric inhibitory peptide regulate digestion by stimulating or inhibiting the release of secretions from the stomach, small intestine, pancreas, and gallbladder.

Question 58

Ghrelin and peptide YY communicate with the brain to help you decide when to eat and when to stop eating.

Question 59

The enteric nervous system is a network of nerves embedded in the wall of the GI tract. It functions both autonomously and in collaboration with the central nervous system and other nervous system branches to achieve GI functions.

Question 60

Water- soluble and fat- soluble nutrients are transported from the lymph capillaries through the lymphatic vessels and eventually arrive at the thoracic duct.

Question 61

Prebiotics such as yogurt, kefir, tempeh, kimchi, and sauerkraut should be eaten mindfully.

Question 62

The lymphatic system of interconnected vessels that contains lymph fluid in which fat- soluble nutrients are carried; also includes bone marrow, lymph nodes, and other tissues and organs that produce and store defensive cells.

Question 63

Carbohydrates, proteins, and the fat- soluble vitamins are transported in the bloodstream through the hepatic portal vein to the liver.

Question 64

Fat- soluble vitamins and long- chain fatty acids are transported via the lymphatic system, and eventually drains into the subclavian vein.

Question 65

The lymphatic system filters the blood and eliminates waste.

Question 66

The cardiovascular and lymphatic systems pick up absorbed nutrients in the villi of the small intestine and transport them throughout the body.

Question 67

Healthy villi are longer than the villi which are characteristic of persons with celiac disease.

Question 68

Modified food starch, dextrin, malt, or malt syrup need to be avoided by persons who are sensitive to wheat.

Question 69

Coffee flavorings or creamers need to be avoided by persons who wish to avoid gluten.

Question 70

Twelve- year old Pierre has been diagnosed with gluten sensitivity so he needs to avoid foods which have either the GFCO or the CSA Seal of Recognition.

Question 71

The only treatment for celiac disease is a strict, lifelong gluten- free diet.

Question 72

Grandpa has inflamed swollen and bleeding veins in the rectum and anus so he needs to increase dietary fiber and fluid intake.

Question 73

A college student, has just been diagnosed with IBS needs to eat a low FODMAP diet-foods which are fermented, oligosaccharides, disaccharides, monosaccharides, and polyols.

Question 74

GI disorders such as ulcers, GERD, and irritable bowel syndrome are life- threatening because they block nutrient digestion and absorption.

Question 75

The liver is the first organ to receive, process, and store absorbed water- soluble nutrients.

Question 76

What is irritable bowel syndrome?

Question 77

Which GI characteristics maximize nutrient absorption?

Question 78

Describe the main difference between peristalsis and segmentation.

Question 79

How do enzymes work?

Question 80

What is hydrolysis?