Philosophy

Q: in which of the following are ample amounts of carbohydrates almost always found? a.plant foods b.health foods c.animal products d.protein-rich foods

Q: describe the three major causes of peptic ulcers and the recommended therapies.

Q: in the treatment of heartburn or acid indigestion, what therapies are recommended and which are not?

Q: describe the conditions diverticulosis and diverticulitis.

Q: why do people get their colons irrigated and what are the side effects?

Q: discuss common treatments for constipation. why do people react differently to the same treatment?

Q: what are the characteristics of and treatments for irritable bowel syndrome?

Q: describe four common digestive problems and their recommended treatments or therapies.

Q: what are the effects of chronic or severe vomiting?

Q: describe the similarities and differences in fluid and nutrient losses between vomiting and diarrhea.

Q: what are common factors that initiate choking? what are the preferred methods to assist a person who is choking? what foods are commonly associated with choking?

Q: describe physical and emotional factors that affect the health of the digestive system.

Q: why does the pancreas not digest itself?

Q: provide 2 examples of a feedback mechanism in digestion/absorption.

Q: discuss the response of the pancreas (enzyme secretion) upon exposure to diets differing in the amounts of protein, fat, and carbohydrate.

Q: name and describe the functions of three major hormones involved in digestion/absorption.

Q: what is the most likely explanation for the observation that a person may experience upset digestion upon changing the diet?

Q: what factors govern the opening and closing of the gi tract sphincters?

Q: discuss the role of bacteria in the gi tract and factors that help regulate their proliferation.

Q: list several beneficial roles of the intestinal flora.

Q: compare the properties of prebiotics and probiotics. give examples of each type.

Q: describe the parts of the vascular system that are involved in digestion and absorption of water-soluble and fat-soluble nutrients.

Q: discuss the validity of the art of food combining to enhance digestion/absorption.

Q: describe anatomical features of the small intestine that facilitate absorption.

Q: discuss the defenses of the gi tract against bacteria that cause infection.

Q: what is the function of hydrochloric acid and why is it necessary in the process of digestion?

Q: what are the effects on colonic function from insufficient fluid intake, insufficient fiber intake, or intestinal infection?

Q: explain the differences between peristalsis and segmentation.

Q: describe the major events of digestion that occur in the mouth, stomach, and small intestine.

Q: name and describe the functions of the four major sphincter muscles that divide the gi tract into its principal regions.

Q: what factors are involved in expressing taste sensations?

Q: matching: 1>prevents food from entering the windpipe when swallowing 2>organ that stores lymph cells 3>controls the entry of chyme into the duodenum 4>controls the entry of chyme into the colon 5>enzyme that digests starch 6>substance that helps make or break a chemical bond 7>a component of gastric juice 8>organ that releases bile into the small intestine 9>organ that synthesizes bile 10>fingerlike projection of small intestinal lining 11>type of cell that secretes mucus 12>absorption mechanism that requires energy 13>absorption mechanism that does not require energy 14>connects an artery to a vein 15>vessel that carries blood from liver to heart 16>vessel that carries blood from gi tract to liver 17>carries fat-soluble vitamins 18>hormone that signals release of pancreatic bicarbonate 19>hormone that triggers release of gastric acid 20>hormone that signals release of bile a.liver b.villus c.goblet d.pylorus e.enzyme f.gastrin g.secretin h.capillary i.appendix j.diffusion k.epiglottis l.gallbladder m.carbohydrase n.hepatic portal vein ohepatic vein p.ileocecal valve qcholecystokinin r.active transport s.hydrochloric acid t.lymphatic system

Q: the most common cause for the development of ulcers is a.infection from h. pylori b.excessive consumption of spicy foods c.failure to adapt to a high-stress lifestyle d.prolonged excessive consumption of hot beverages

Q: the organism h. pylori has been identified as one of the major causes of a.hiccups b.hemorrhoids c.diverticulosis d.gastric ulcers

Q: which of the following is least likely to aggravate an existing ulcer? a.beer b.raw carrots c.regular coffee d.decaffeinated coffee

Q: which of the following is not a major cause of ulcer formation? a.bacterial infection b.excessive use of antacids c.excessive gastric acid secretion d.use of certain anti-inflammatory medicines

Q: a person with chronic gi bleeding is at risk for deficiency of a.hcl b.iron c.bile d.protein

Q: which of the following is not among the chief causes of ulcers? a.h. pylori infection b.excessive caffeine consumption c.regular use of anti-inflammatory drugs d.disorders that cause high gastric acid output

Q: a peptic ulcer resides in the a.stomach only b.duodenum only c.stomach or duodenum only d.esophagus and stomach only

Q: which of the following is not an important issue in the treatment or management of existing ulcers? a.alcohol intake should be curtailed b.antibiotics are frequently administered c.gastric acid release should be suppressed d.anti-inflammatory drug use should be curtailed

Q: which of the following is not a feature of stomach acid? a.its secretion is stimulated by ingestion of regular coffee b.its secretion is stimulated by ingestion of decaffeinated coffee c.it destroys most of the bacteria entering the stomach from food ingestion d.its potentially destructive action on stomach cells is prevented by the presence of bile

Q: the primary treatment for ulcer caused by the presence of h. pylori is a.fiber b.surgery c.antacids d.antibiotics

Q: untreated gastroesophageal reflux increases the risk for the more serious condition known as a.graves disease b.sinclairs gastrum c.barretts esophagus d.zollinger-ellison cancer

Q: which of the following nutrients is most associated with increased production of intestinal gas? a.iron b.fats c.proteins d.carbohydrates

Q: over-the-counter antacids are best used to treat a.excessive gas b.excessive belching c.occasional acid indigestion d.active ulcers in the stomach

Q: which of the following is a prominent feature of the expulsion of gas from the anus? a.it is normal b.it can usually be reduced by increasing fiber intake c.it is usually worsened by consuming foods rich in fats d.the gas expelled is composed mostly of sulfur dioxide

Q: people who have frequent, regular bouts of heartburn and indigestion have a medical condition known as a.colitis b.watery stools c.lymphatic malabsorption d.gastroesophageal reflux

Q: jim went for his annual medical check-up and was diagnosed with heartburn. which of the following actions is most likely causing jims condition? a.inhibition of peristalsis b.overactive cardiac sphincter activity c.overactive pyloric sphincter activity d.defective lower esophageal sphincter activity

Q: all of the following are common causes of heartburn except a.eating too slowly b.drinking too much c.wearing tight clothes d.bending over after a meal

Q: what is the primary cause for belching? a.swallowing air b.viral infections c.eating spicy foods d.drinking alcoholic beverages

Q: all of the following dietary measures are known to help relieve constipation except a.eating fiber b.eating prunes c.eating less fat d.drinking more water

Q: which of the following is a common cause of constipation? a.high-fat diet b.high-carbohydrate diet c.lack of physical activity d.excessive mineral oil intake

Q: in general, which of the following is associated with the fewest adverse effects from the treatment of constipation in adults? a.taking an enema b.taking a laxative c.ingestion of prunes d.ingestion of mineral oil

Q: which of the following is most likely to result from insufficient intake of fiber? a.diarrhea b.bloating c.constipation d.pancreatitis

Q: which of the following is not an effective therapy for constipation? a.increasing water intake b.decreasing fiber intake c.increasing physical activity d.responding promptly to the defecation signal

Q: colonic irrigation is a popular practice for treatment of a.belching b.constipation c.rapid peristalsis d.explosive diarrhea

Q: people are said to be constipated when they experience a.painful or difficult bowel movements b.reflux more than three times a month c.more than a day without a bowel movement d.soft or watery bowel movements with little notice

Q: one of the signs of constipation is a.increased thirst b.inability to digest fats c.less than 1 bowel movement per day d.fewer than 3 bowel movements per week

Q: a person on a low-fiber diet is at increased risk for experiencing elevated rectal vein pressure leading to formation of a.reflux b.hiccups c.hemorrhoids d.peptic ulcers

Q: a diagnosis of constipation is made when a persons number of bowel movements per week first drops to under a.one b.two c.three d.five

Q: when ingested in large quantities, the sugar alternative sorbitol and the fat alternative olestra are known to induce a.diarrhea b.vomiting c.pancreatitis d.celiac disease

Q: which of the following is a feature of irritable bowel syndrome? a.abdominal discomfort is usually mild b.effective treatment includes peppermint oil c.constipation rather than diarrhea is the major adverse effect d.a combination of stress plus certain foods is needed to trigger an attack

Q: what organ is affected by colitis? a.stomach b.pancreas c.gall bladder d.large intestine

Q: inflammation of the large intestine is known as a.colitis b.indigestion c.hemorrhoiditis d.acid dysregulation

Q: a person with chronic diarrhea is at risk for which of the following? a.dehydration b.constipation c.peptic ulcers d.heimlichs disease

Q: in what population group are choking and vomiting most serious? a.infants b.teenagers c.elderly females d.obese

Q: the heimlich maneuver may be helpful in conditions associated with a.choking b.vomiting c.heartburn d.constipation

Q: choking occurs when a piece of food becomes firmly lodged in the a.larynx b.trachea c.epiglottis d.esophagus

Q: what is the very first thing you should do if you suspect someone is choking on food? a.ask the person to speak b.perform the heimlich maneuver c.strike the person sharply on the back d.attempt to dislodge the food with your fingers

Q: which of the following results from reverse peristalsis? a.gas b.choking c.vomiting d.diarrhea

Q: what is intestinal ischemia? a.reduced blood flow to the intestines b.chronic episodes of reverse peristalsis c.construction of intestinal lymph supply d.inflammation of two or more sphincter muscles

Q: a decrease in the flow of blood to the intestines is known as a.gut stasis b.gut dysmotility c.intestinal stroke d.intestinal ischemia

Q: all of the following are important enterogastrone hormones except a.pepsin b.secretion c.cholecystokinin d.gastric-inhibitory peptide

Q: the chief purpose of the gallbladder is to store a substance that is required for the assimilation of dietary a.fats only b.carbohydrates only c.fats and carbohydrates only d.proteins, fats, and carbohydrates

Q: which of the following 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 thiamin, riboflavin, and niacin absorption d.stimulation and hastening of digestion and absorption

Q: what is a zymogen? a.an intestinal hormone b.an inactive enzyme precursor c.a defective pancreatic enzyme d.an inflamed small intestinal outpocketing

Q: what substance controls the release of bile into the small intestine? a.gastrin b.secretin c.prozymogen d.cholecystokinin

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