Nutrition: An Applied Approach, 5e (Thompson/Manore)

Chapter 3 The Human Body: Are We Really What We Eat?

Multiple Choice Questions

1) Which hormones are responsible for maintaining blood glucose levels?

A) testosterone and estrogen
B) leptin and ghrelin
C) glucagon and insulin
D) epinephrine and CCK
Answer: C
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.2
Chapter/Section: 3.2

2) Appetite is triggered by
A) a physiological drive.
B) environmental cues, such as the smell or taste of food.
C) pancreatic enzymes.
D) stomach enzymes.
Answer: B
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 3.2
Chapter/Section: 3.2

3) Which physiological stimulus will trigger the sensation of hunger?

A) low glucose levels
B) high glucose levels
C) release of the hormone leptin
D) eating a meal with a high satiety value
Answer: A
Diff: 4
Skill: Applying/Analyzing
Learning Outcome: 3.2
Chapter/Section: 3.2

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4) Hunger is best described as
A) a physiological desire to consume food.
B) a psychological desire to consume food.
C) eating that is often driven by environmental cues.
D) eating that is often driven by emotional cues.
Answer: A
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.2
Chapter/Section: 3.2

5) Assuming the Calories and relative sizes are similar, which of the following snacks will have
the highest satiety value?
A) two saltine crackers spread with jam
B) two saltine crackers spread with butter
C) a glass of orange juice
D) a hard-boiled egg
Answer: D
Diff: 3
Skill: Applying/Analyzing
Learning Outcome: 3.2
Chapter/Section: 3.2

6) Which type of cells form the lining of the small intestine?

A) parietal cells
B) enterocytes
C) chief cells
D) melanocytes
Answer: B
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 3.1
Chapter/Section: 3.1

7) The smallest units of matter that normally CANNOT be broken down are
A) atoms.
B) molecules.
C) cells.
D) phospholipids.
Answer: A
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 3.1
Chapter/Section: 3.1

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8) The human body is organized into the following structural levels (smallest to largest)
A) molecules, atoms, organs, systems, tissues, cells.
B) atoms, molecules, cells, tissues, organs, systems.
C) organs, tissues, molecules, systems, atoms, organ.
D) atoms, cells, systems, tissues, molecules, organs.
Answer: B
Diff: 4
Skill: Applying/Analyzing
Learning Outcome: 3.1
Chapter/Section: 3.1

9) Our genetic information, in the form of deoxyribonucleic acid (DNA), is located in the
A) endoplasmic reticulum (ER).
B) mitochondria.
C) nucleus.
D) cytoplasm.
Answer: C
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.1
Chapter/Section: 3.1

10) Cell membranes are primarily composed of two layers of

A) sugars.
B) phospholipids.
C) tissues.
D) sterols.
Answer: B
Diff: 4
Skill: Applying/Analyzing
Learning Outcome: 3.1
Chapter/Section: 3.1

11) The "powerhouse" of the cell that produces most of the energy molecule adenosine
triphosphate (ATP) is/are the
A) mitochondria.
B) ribosomes.
C) nucleus.
D) cytoplasm.
Answer: A
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 3.1
Chapter/Section: 3.1

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12) The term used to describe the process in which foods are broken down into their component
molecules is
A) digestion.
B) absorption.
C) elimination.
D) segmentation.
Answer: A
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 3.3
Chapter/Section: 3.3

13) What is the cephalic phase?

A) earliest phase of digestion in which the brain prepares the body in anticipation of food
B) phase in which the semi-digested food leaves the stomach and slowly enters the small
intestine
C) phase in which the majority of absorption occurs, primarily occurring in the small intestine
D) final phase of digestion in which the large intestine and rectum prepare the undigested
components of food for elimination
Answer: A
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 3.3
Chapter/Section: 3.3

14) When the stomach is full, it can expand to hold approximately

A) 2 cups of food or water.
B) 4 cups of food or water.
C) 1/2 gallon of food or water.
D) 1 gallon of food or water.
Answer: D
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 3.3
Chapter/Section: 3.3

15) The primary function of mucus in the stomach is to

A) neutralize stomach acid.
B) activate pepsinogen to pepsin.
C) protect the stomach cells from gastric juice.
D) emulsify fats.
Answer: C
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.3
Chapter/Section: 3.3

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16) The chemical environment of the stomach is
A) very acidic.
B) nearly neutral.
C) slightly basic.
D) strongly alkaline.
Answer: A
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.3
Chapter/Section: 3.3

17) Where in your body does the majority of the digestion and absorption of food occur?
A) mouth
B) stomach
C) small intestine
D) large intestine
Answer: C
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.3
Chapter/Section: 3.3

18) Bob eats his breakfast, and his GI tract will now begin the process of digesting and absorbing
the nutrients from this meal. What is the order in which each of the organs of the GI tract will
work to achieve this process?
A) mouth, esophagus, small intestine, stomach, large intestine
B) mouth, esophagus, stomach, small intestine, large intestine
C) mouth, stomach, esophagus, small intestine, large intestine
D) mouth, stomach, esophagus, large intestine, small intestine
Answer: B
Diff: 4
Skill: Applying/Analyzing
Learning Outcome: 3.3
Chapter/Section: 3.3

19) Salivary amylase begins the digestion of which nutrient in the mouth?
A) protein
B) fat
C) carbohydrate
D) vitamin B12
Answer: C
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 3.3
Chapter/Section: 3.3

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20) What chemical in gastric juice kills bacteria you may have consumed?
A) pepsinogen
B) gastric lipase
C) mucus
D) hydrochloric acid (HCl)
Answer: D
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.3
Chapter/Section: 3.3

21) What is chyme?

A) an ulceration of the esophageal lining
B) a mass of food that has been chewed and moistened in the mouth
C) a mixture of partially digested food, water, and gastric juices
D) a substance that allows for the emulsification of dietary lipids
Answer: C
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 3.3
Chapter/Section: 3.3

22) Which of the following does NOT occur in the stomach?

A) pancreatic enzymes digest carbohydrates, fats, and proteins
B) bacteria in food is destroyed
C) protein is denatured
D) pepsinogen is converted to pepsin
Answer: A
Diff: 4
Skill: Applying/Analyzing
Learning Outcome: 3.3
Chapter/Section: 3.3

23) In the digestive system, bicarbonate

A) activates enzymes that begin lipid digestion.
B) neutralizes acids.
C) regulates digestive activity and increases peristalsis.
D) emulsifies fats.
Answer: B
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 3.3
Chapter/Section: 3.3

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24) The brush border is located in the
A) esophagus.
B) stomach.
C) small intestine.
D) large intestine.
Answer: C
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 3.4
Chapter/Section: 3.4

25) What is the name of the sphincter that separates the stomach from the small intestine?
A) pyloric
B) lower esophageal
C) ileocecal
D) gastroesophageal
Answer: A
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 3.3
Chapter/Section: 3.3

26) Bile is released into which body organ in response to the consumption of fat?
A) esophagus
B) stomach
C) small intestine
D) large intestine
Answer: C
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.4
Chapter/Section: 3.4

27) Bile is made in the

A) stomach.
B) gallbladder.
C) pancreas.
D) liver.
Answer: D
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 3.4
Chapter/Section: 3.4

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28) Responding to the presence of protein and fat in our meal, cholecystokinin (CCK) signals the
gallbladder to release a substance called
A) lipase.
B) pepsin.
C) chyme.
D) bile.
Answer: D
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.4
Chapter/Section: 3.4

29) Which organ is responsible for manufacturing and secreting digestive enzymes and
bicarbonate?
A) liver
B) stomach
C) pancreas
D) gallbladder
Answer: C
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.4
Chapter/Section: 3.4

30) Which of the following enables the cell membrane to remain flexible?
A) cholesterol
B) protein
C) carbohydrate
D) alcohol
Answer: A
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.1
Chapter/Section: 3.1

31) In the small intestine, fat-soluble nutrients are absorbed by

A) bile.
B) capillaries.
C) lacteals.
D) chief cells.
Answer: C
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.4
Chapter/Section: 3.4

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32) Water-soluble nutrients stored in blood are routed directly from the small intestine through
the portal vein to the
A) heart.
B) lungs.
C) pancreas.
D) liver.
Answer: D
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.4
Chapter/Section: 3.4

33) After you eat a meal of a cheeseburger with French fries and a chocolate milk shake, the fat
in the meal
A) travels directly to the liver for packaging.
B) is digested by lingual, gastric, and pancreatic lipases.
C) is digested by salivary and pancreatic amylases.
D) is digested by pepsin and pancreatic proteases.
Answer: B
Diff: 4
Skill: Applying/Analyzing
Learning Outcome: 3.4
Chapter/Section: 3.4

34) The enzyme pancreatic amylase continues the digestion of

A) carbohydrate.
B) protein.
C) fat.
D) vitamins.
Answer: A
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.4
Chapter/Section: 3.4

35) Which of the body's systems directs and coordinates the interrelated activities of the
gastrointestinal tract?
A) the skeletal system
B) the lymphatic system
C) the cardiovascular system
D) the neuromuscular system
Answer: D
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.4
Chapter/Section: 3.4

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36) The nerves in the walls of the gastrointestinal tract are referred to as the
A) peptic nervous system.
B) hepatic nervous system.
C) enteric nervous system.
D) gastric nervous system.
Answer: C
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.4
Chapter/Section: 3.4

37) Which of the following is recommended to prevent symptoms of GERD?

A) waiting at least 30 minutes after eating before lying down
B) eating 2 large meals a day
C) sleeping on a flat mattress without pillows
D) taking an antacid before eating a meal
Answer: D
Diff: 4
Skill: Applying/Analyzing
Learning Outcome: 3.5
Chapter/Section: 3.5

38) Which of the following would be an appropriate treatment approach for someone suffering
from GERD?
A) surgical removal of the gallbladder
B) surgical removal of the lower esophagus
C) antibiotic therapy
D) losing weight and quitting smoking
Answer: D
Diff: 4
Skill: Applying/Analyzing
Learning Outcome: 3.5
Chapter/Section: 3.5

39) The first part of the small intestine is the

A) gallbladder.
B) pancreas.
C) ileocecal valve.
D) duodenum.
Answer: D
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 3.3
Chapter/Section: 3.3

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40) What is the region of the brain where physiological signals are translated into the message to
seek food due to hunger?
A) gallbladder
B) pancreas
C) hypothalamus
D) liver
Answer: C
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.2
Chapter/Section: 3.2

41) The chemical messengers that are secreted by glands, enter the bloodstream, and travel to
distant target sites to regulate their functions are known as
A) hormones.
B) enzymes.
C) bases.
D) organelles.
Answer: A
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 3.2
Chapter/Section: 3.2

42) Mechanical digestion begins in the

A) mouth.
B) pharynx.
C) stomach.
D) small intestine.
Answer: A
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.3
Chapter/Section: 3.3

43) Carbohydrate digestion begins in the

A) mouth.
B) stomach.
C) small intestine.
D) large intestine.
Answer: A
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.3
Chapter/Section: 3.3

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44) The tiny flap of tissue that keeps food from entering the trachea is called the
A) pyloric valve.
B) esophagus.
C) epiglottis.
D) upper esophageal sphincter.
Answer: C
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 3.3
Chapter/Section: 3.3

45) The wavelike contractions that move food along the length of the GI tract are called
A) spasms.
B) peristalsis.
C) sphincter movements.
D) segmentation.
Answer: B
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.4
Chapter/Section: 3.4

46) The structure of the brush border aids digestion by

A) increasing the small intestine's absorptive capacity.
B) increasing the large intestine's absorptive capacity.
C) releasing bile quickly into the duodenum.
D) mechanically breaking down food.
Answer: A
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.4
Chapter/Section: 3.4

47) The small intestine is described as "small" because

A) it is the shortest part of the GI tract.
B) it consists of only one section.
C) not much digestion or absorption occurs there.
D) it is only an inch in diameter.
Answer: D
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.3
Chapter/Section: 3.3

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48) Inside each villus of the small intestine are capillaries and a small lymph vessel called a(n)
A) lacteal.
B) gluteal.
C) chyme.
D) organelle.
Answer: A
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 3.4
Chapter/Section: 3.4

49) A painful sensation in the chest that results from gastric juices seeping back up into the
esophagus is called
A) Barrett's esophagus.
B) irritable bowel syndrome (IBS).
C) gastroesophageal reflux (GER).
D) esophagitis.
Answer: C
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 3.5
Chapter/Section: 3.5

50) Which component of the gastrointestinal system can synthesize certain vitamins?
A) liver enzymes
B) intestinal yeasts
C) circular folds
D) GI flora
Answer: D
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.4
Chapter/Section: 3.4

51) Which of the following foods or beverages is considered safe to consume when traveling to
high-risk foreign destinations?
A) ice made from tap water
B) coffee and tea
C) salads and lettuce
D) refrigerated shellfish
Answer: B
Diff: 3
Skill: Applying/Analyzing
Learning Outcome: 3.5
Chapter/Section: 3.5

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52) What is the primary cause of peptic ulcers?
A) stress
B) Helicobacter pylori
C) prolonged use of aspirin
D) eating too many spicy foods
Answer: B
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.5
Chapter/Section: 3.5

53) Which of the following allows facilitated diffusion of nutrients across the enterocyte
membrane?
A) cholesterol
B) alcohol
C) carbohydrate
D) protein
Answer: D
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.4
Chapter/Section: 3.4

54) Where is the gallbladder located?

A) in the large intestine
B) above the pituitary gland
C) beneath the liver
D) above the pharynx
Answer: C
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.4
Chapter/Section: 3.4

55) The pancreas is located

A) behind the stomach.
B) above the pituitary gland.
C) at the end of the large intestine.
D) above the liver.
Answer: A
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.4
Chapter/Section: 3.4

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56) The conversion of the mass of undigested material into feces occurs in the
A) stomach.
B) gallbladder.
C) small intestine.
D) large intestine.
Answer: D
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.3
Chapter/Section: 3.3

57) Peristalsis is controlled by the

A) central nervous system.
B) enteric nervous system.
C) central and peripheral nervous systems.
D) multiple branches of the autonomic nervous system working together.
Answer: B
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.4
Chapter/Section: 3.4

58) Which of the following is an example of the central nervous system's role in digestion?
A) Chewing a piece of mango initiates mechanical digestion.
B) The aroma of grilled foods triggers salivary cells to stimulate the salivary glands.
C) Swallowing a bolus of food triggers peristalsis.
D) Salivary amylase begins the digestion of the carbohydrates in a turkey sandwich.
Answer: B
Diff: 4
Skill: Applying/Analyzing
Learning Outcome: 3.4
Chapter/Section: 3.4

59) Which of the following is known as a "hunger hormone"?

A) progesterone
B) testosterone
C) CCK
D) ghrelin
Answer: D
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.2
Chapter/Section: 3.2

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60) Which of the following begins the process of denaturing proteins?
A) HCl
B) intrinsic factor
C) CCK
D) leptin
Answer: A
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.3
Chapter/Section: 3.3

61) Orange juice has a pH of 4. What is its relative acidity compared to pure water, which has a
pH of 7?
A) 10 times more acidic
B) 100 times more acidic
C) 1,000 times more acidic
D) 10,000 times more acidic
Answer: C
Diff: 3
Skill: Applying/Analyzing
Learning Outcome: 3.3
Chapter/Section: 3.3

62) Which of the following statements about nutrient transport is TRUE?

A) In passive diffusion, nutrients cross the enterocyte membrane against their concentration
gradient.
B) Active transport enables certain nutrients to cross the enterocyte membrane against their
concentration gradient.
C) Endocytosis is a form of passive diffusion by which lipids cross the enterocyte membrane.
D) In facilitated diffusion, nutrients in low concentration in the GI tract cross the enterocyte
membrane with the help of energy in the form of ATP.
Answer: B
Diff: 6
Skill: Evaluating/Creating
Learning Outcome: 3.4
Chapter/Section: 3.4

63) Which of the following is NOT a function of the liver?

A) absorption of excess glucose from the blood
B) storage of bile
C) storage of amino acids
D) regulation of fat levels in the blood
Answer: B
Diff: 4
Skill: Applying/Analyzing
Learning Outcome: 3.4
Chapter/Section: 3.4
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64) Peristalsis that begins in the small intestine and surges upwards results in
A) vomiting.
B) diarrhea.
C) constipation.
D) IBS.
Answer: A
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 3.5
Chapter/Section: 3.5

65) Colorectal cancer is

A) almost always diagnosed at a late stage at which it is beyond treatment.
B) caused by consumption of a high-fiber diet.
C) the third most common cancer in men and women.
D) the least common cancer of the gastrointestinal tract.
Answer: C
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.5
Chapter/Section: 3.5

66) Irritable bowel syndrome

A) affects about twice as many men as women.
B) is characterized by rectal bleeding and weight loss.
C) is typically caused by infection with H. pylori.
D) may be due to conflicting messages between the central and enteric nervous systems.
Answer: D
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.5
Chapter/Section: 3.5

67) Which of the following is the most common cause of an occasional bout of vomiting?
A) cyclic vomiting syndrome
B) infection with the norovirus
C) irritable bowel syndrome
D) colorectal cancer
Answer: D
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.5
Chapter/Section: 3.5

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68) Fat-soluble vitamins are absorbed
A) into the capillaries and transported in blood.
B) into the lymphatic system and transported in lymph.
C) directly across the stomach wall into the bloodstream.
D) directly by the portal vein and transported to the liver.
Answer: B
Diff: 6
Skill: Evaluating/Creating
Learning Outcome: 3.4
Chapter/Section: 3.4

69) Which of the following commonly results from years of alcohol abuse?
A) The liver attempts to compensate for the alcohol by increasing its production of glucose.
B) The liver increases its capacity to detoxify alcohol and thereby grows in size.
C) Scar tissue develops in the liver, impairing its ability to filter toxins from the blood.
D) The liver loses its ability to produce insulin and glucagon.
Answer: C
Diff: 6
Skill: Evaluating/Creating
Learning Outcome: 3.4
Chapter/Section: 3.4

70) The hair-like projections on the enterocytes are known as

A) villi.
B) microvilli.
C) crypts.
D) brush cells.
Answer: B
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.4
Chapter/Section: 3.4

True/False Questions

1) Hunger and appetite are synonymous terms that mean the same thing.
Answer: FALSE
Diff: 4
Skill: Applying/Analyzing
Learning Outcome: 3.2
Chapter/Section: 3.2

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2) Liquids have a higher satiety value than solid foods.
Answer: FALSE
Diff: 4
Skill: Applying/Analyzing
Learning Outcome: 3.2
Chapter/Section: 3.2

3) A cell's mitochondria function to enclose the contents of the cell.

Answer: FALSE
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.1
Chapter/Section: 3.1

4) Cells are the smallest functional units of life that can grow, reproduce, and perform basic
functions.
Answer: TRUE
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 3.1
Chapter/Section: 3.1

5) Often called the cell's powerhouse, the ribosome produces the energy molecule ATP from
basic food components.
Answer: FALSE
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.1
Chapter/Section: 3.1

6) The cell membrane is selectively permeable, allowing only some compounds to enter and
leave the cell.
Answer: TRUE
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.1
Chapter/Section: 3.1

7) Overall, very little chemical digestion occurs in the mouth.

Answer: TRUE
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.3
Chapter/Section: 3.3

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8) Typically, chyme remains in the stomach for 2 hours before traveling to the small intestine.
Answer: TRUE
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.3
Chapter/Section: 3.3

9) Peptic ulcers are areas of the gastrointestinal tract that have been eroded by insulin and
glucagon.
Answer: FALSE
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 3.5
Chapter/Section: 3.5

10) Bile is made in the gallbladder.

Answer: FALSE
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.4
Chapter/Section: 3.4

11) The majority of nutrient absorption takes place in the pancreas.

Answer: FALSE
Diff: 6
Skill: Evaluating/Creating
Learning Outcome: 3.3
Chapter/Section: 3.3

12) Vitamins and minerals are small enough to be absorbed without first being digested.
Answer: TRUE
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.3
Chapter/Section: 3.3

13) The presence of any bacteria in the large intestine indicates a disordered condition that can
be fatal if left untreated.
Answer: FALSE
Diff: 6
Skill: Evaluating/Creating
Learning Outcome: 3.4
Chapter/Section: 3.4

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14) The lining of the small intestine is smooth and flat, allowing for quick transit time of food
material to the large intestine.
Answer: FALSE
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.4
Chapter/Section: 3.4

15) Most dietary fiber is absorbed in the small intestine.

Answer: FALSE
Diff: 6
Skill: Evaluating/Creating
Learning Outcome: 3.3
Chapter/Section: 3.3

16) Constipation can be relieved by eating a high-fiber diet and staying well-hydrated.
Answer: TRUE
Diff: 3
Skill: Applying/Analyzing
Learning Outcome: 3.5
Chapter/Section: 3.5

17) Reflux of gastric juice into the lower esophagus always causes heartburn.
Answer: FALSE
Diff: 6
Skill: Evaluating/Creating
Learning Outcome: 3.5
Chapter/Section: 3.5

18) Infrequent, painful bowel movements are symptoms of diarrhea.

Answer: FALSE
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.5
Chapter/Section: 3.5

19) Untreated diarrhea can be fatal in young children.

Answer: TRUE
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 3.5
Chapter/Section: 3.5

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20) Irritable bowel syndrome (IBS) always manifests itself by diarrhea, bloating, and abdominal
cramps.
Answer: FALSE
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.5
Chapter/Section: 3.5

21) The macronutrient with the highest satiety value is protein.

Answer: TRUE
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.2
Chapter/Section: 3.2

22) The atom is the smallest unit of matter that exhibits the properties of growth, reproduction,
and metabolism.
Answer: FALSE
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.1
Chapter/Section: 3.1

23) Tiny units of matter that cannot be broken down by natural means are called cells.
Answer: FALSE
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 3.1
Chapter/Section: 3.1

24) A tissue is a grouping of similar cells that are joined together to form functional sheets or
cords.
Answer: TRUE
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 3.1
Chapter/Section: 3.1

25) Tight rings of muscle that control the movement of food through the organs of the
gastrointestinal tract are villi.
Answer: FALSE
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 3.3
Chapter/Section: 3.3

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26) The large intestine is also known as the colon.
Answer: TRUE
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.3
Chapter/Section: 3.3

27) Leptin is a hormone that suppresses hunger.

Answer: TRUE
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 3.2
Chapter/Section: 3.2

28) A diet high in whole grains, fruits, and vegetables appears to reduce the risk of colorectal
cancer.
Answer: TRUE
Diff: 6
Skill: Evaluating/Creating
Learning Outcome: 3.5
Chapter/Section: 3.5

29) A crying infant who sheds so many tears he soaks his father's shirt is probably experiencing
dehydration.
Answer: FALSE
Diff: 6
Skill: Evaluating/Creating
Learning Outcome: 3.5
Chapter/Section: 3.5

30) The hydrochloric acid (HCl) in gastric juice kills any H. pylori bacteria that may be present
in the stomach.
Answer: FALSE
Diff: 6
Skill: Evaluating/Creating
Learning Outcome: 3.5
Chapter/Section: 3.5

31) A bolus is the liquid produced by mechanical digestion in the stomach.

Answer: FALSE
Diff: 1
Skill: Remembering/Understanding
Learning Outcome: 3.3
Chapter/Section: 3.3

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32) During the ten days that Shuji was taking a broad-spectrum antibiotic, the yeasts populating
his large intestine probably increased.
Answer: TRUE
Diff: 6
Skill: Evaluating/Creating
Learning Outcome: 3.4
Chapter/Section: 3.4

33) In active transport, an enterocyte's cell membrane engulfs a nutrient and releases it into the
cytoplasm.
Answer: FALSE
Diff: 4
Skill: Applying/Analyzing
Learning Outcome: 3.4
Chapter/Section: 3.4

Essay Questions

1) Explain how food molecules become body structures.

Answer: Answers will vary.
Diff: 4
Skill: Applying/Analyzing
Learning Outcome: 3.1
Chapter/Section: 3.1

2) After eating only a salad for dinner Sunday evening, Raga wakes up Monday morning feeling
hungry. Why? Identify at least three mechanisms prompting her hunger.
Answer: Answers will vary.
Diff: 3
Skill: Applying/Analyzing
Learning Outcome: 3.2
Chapter/Section: 3.2

3) Describe how the stomach is involved in human digestion. Include enzyme and hormone
actions that occur here and the role that the stomach plays in the breakdown of carbohydrate,
protein, and fat.
Answer: Answers will vary.
Diff: 4
Skill: Applying/Analyzing
Learning Outcome: 3.3
Chapter/Section: 3.3

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4) You just ate a veggie burrito with peppers and onions, black beans, cheese, and sour cream on
a whole-grain tortilla. Describe the pathway the burrito takes, from start to finish, as it is
digested.
Answer: Answers will vary.
Diff: 3
Skill: Applying/Analyzing
Learning Outcome: 3.3
Chapter/Section: 3.3

5) Identify the primary functions of the large intestine. Describe its shape and main structures.
Answer: Answers will vary.
Diff: 4
Skill: Applying/Analyzing
Learning Outcome: 3.3
Chapter/Section: 3.3

6) Describe the lining of the small intestine. How does its unique structure contribute to the
process of nutrient absorption?
Answer: Answers will vary.
Diff: 4
Skill: Applying/Analyzing
Learning Outcome: 3.4
Chapter/Section: 3.4

7) Identify the symptoms of colorectal cancer and its risk factors. Describe the recommended
screening tests for the disease and its treatments.
Answer: Answers will vary.
Diff: 2
Skill: Remembering/Understanding
Learning Outcome: 3.5
Chapter/Section: 3.5

8) Make a list of recommendations that would help prevent or alleviate the symptoms of GERD.
Answer: Answers will vary.
Diff: 3
Skill: Applying/Analyzing
Learning Outcome: 3.5
Chapter/Section: 3.5

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