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Q:
List several beneficial roles of the gastrointestinal microbiome.
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:
What is the function of hydrochloric acid and why is it necessary in the process of digestion?
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 experiencing taste sensations?
Q:
Matching
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
o. Hepatic vein
p. Ileocecal valve
q. Cholecystokinin
r. Active transport
s. Hydrochloric acid
t. Lymphatic system
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
Q:
One of the major causes of ulcers is infection with ____________________.
Q:
The medical term for the disorder that occurs when the lower esophageal sphincter allows the stomach contents to reflux into the esophagus is ____________________.
Q:
____________________ is the potentially harmful internal washing of the large intestine with a powerful machine.
Q:
____________________ is an autoimmune disease characterized by inflammation of the small intestine that occurs in response to foods that contain gluten, a protein commonly found in wheat, barley, rye, and possibly oats.
Q:
____________________ refers to the maintenance of constant internal conditions (such as blood chemistry, temperature, and blood pressure) by the body's control systems.
Q:
____________________ responds to fat or protein in the small intestine and stimulates both the pancreas and gallbladder.
Q:
____________________ responds to acidic chyme in the small intestine and stimulates the pancreas.
Q:
The hormone that responds to food in the stomach and is secreted by the stomach walls is ____________________.
Q:
____________________ circulates between the cells of the body and collects into tiny vessels.
Q:
Blood leaving the digestive system goes by way of the ____________________ to the liver.
Q:
The primary treatment for ulcer caused by the presence of H. pylori is ____. a. fiber b. surgery c. antacids d. antibiotics e. dietary changes
Q:
Untreated gastroesophageal reflux increases the risk for the more serious condition known as ____. a. Graves' disease. b. Sinclair's gastrum. c. Barrett's esophagus. d. Zollinger-Ellison cancer. e. Huntington's chorea.
Q:
Which nutrient is most associated with increased production of intestinal gas? a. Iron b. Fats c. Proteins d. Carbohydrates e. Fat-soluble vitamins
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 e. celiac disease
Q:
What is the primary cause for belching? a. Swallowing air b. Viral infections c. Eating spicy foods d. Drinking alcoholic beverages e. Reflux
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 e. vomiting
Q:
A diagnosis of constipation is made when a person's number of bowel movements per week first drops to under ____. a. one b. two c. three d. five e. seven
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 e. insulin intolerance
Q:
Which statement describes 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. e. It is an autoimmune disease.
Q:
Inflammation of the large intestine is known as ____. a. colitis b. indigestion c. hemorrhoiditis d. acid dysregulation e. diverticulitis
Q:
A person with chronic diarrhea is at risk for which of the following? a. Dehydration b. Paradoxical constipation c. Peptic ulcers d. Heimlich's disease e. GERD
Q:
Which of the following results from reverse peristalsis? a. Gas b. Choking c. Vomiting d. Diarrhea e. Constipation
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 e. Severe and repeated episodes of intestinal blockage
Q:
Which action 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 e. Markedly decreased transit time
Q:
What substance controls the release of bile into the small intestine? a. Gastrin b. Secretin c. Prozymogen d. Cholecystokinin e. Insulin
Q:
The presence of fat in the intestines stimulates cells of the intestinal wall to release ____. a. lipase b. gastrin c. secretin d. cholecystokinin e. glucagon
Q:
Which characteristic describes pancreatic digestive enzyme function? a. The major hormone controlling the release of pancreatic enzymes is gastrin b. The release of pancreatic enzymes is controlled primarily by a pancreatic sphincter c. The pancreas can increase the activity of fat-degrading enzymes in response to more fat in the diet d. In general, the amounts of digestive enzymes secreted by the pancreas remain constant over a wide range of nutrient intakes e. Pancreatic enzymes can digest protein and fat but not carbohydrate
Q:
Which substance stimulates the pancreas to release bicarbonate-rich juice? a. Gastrin b. Secretin c. Glucagon d. Gastric-inhibitory peptide e. CCK
Q:
Which substance functions to control the release of hydrochloric acid to prevent excessive acidity? a. Insulin b. Gastrin c. Secretin d. Cholecystokinin e. Glucagon
Q:
Which substance regulates the pH of the stomach? a. Gastrin b. Insulin c. Secretin d. Cholecystokinin e. Glucagon
Q:
What is the normal pH of the stomach? a. 0.25-0.75 b. 1.5-1.7 c. 2.0-2.5 d. 7.5-8.0 e. 8.5-9.0
Q:
What two systems coordinate all digestive/absorptive processes? a. Enzyme and thoracic b. Portal and lymphatic c. Nervous and endocrine d. Transport and circulatory e. Circulatory and nervous
Q:
Which substance is known to be produced by small intestinal bacteria? a. Mucus b. Chyme c. Glucose d. Vitamins e. Protein
Q:
What is the primary role of the normal, thriving intestinal bacterial population? a. It helps degrade meat and dairy proteins. b. It helps prevent infectious bacteria from attacking the system. c. It synthesizes vitamin D, which can be absorbed into the body. d. It synthesizes several amino acids, which can be absorbed into the body. e. It aids in the absorption of essential nutrients.
Q:
The gastrointestinal microbiome is comprised primarily of ____. a. villi b. bacteria c. mucosa d. probiotics e. viruses
Q:
When consumed on a regular basis, which food promotes healthful changes in the microflora of the GI tract? a. Fish b. Yogurt c. Poultry d. Iron-rich foods e. Natural sugars
Q:
Microorganisms in food that are viable when consumed and that are beneficial to health are known as ____. a. probiotics b. prebiotics c. postbiotics d. symbiotics e. abiotics
Q:
Certain types of fibers and complex proteins that are degraded by GI bacteria are called ____. a. prebiotics b. probiotics c. postbiotics d. symbiotics e. abiotics
Q:
What is the general composition of lymph? a. A light-red fluid that stores fat-soluble vitamins b. A transparent yellowish fluid that contains no red blood cells or platelets c. A white fluid that contains probiotics and appears at the site of infections d. A greenish fluid that contains abundant platelets and water-soluble vitamins e. A viscous, red fluid that contains vitamins and minerals
Q:
What is the first major organ to receive nutrients that are absorbed into the lymph? a. Liver b. Heart c. Spleen d. Pancreas e. Gallbladder
Q:
Which vehicle conducts lymph into the vascular system? a. Villi b. Mesentery c. Subclavian vein d. Common bile duct e. Thoracic duct
Q:
What is the most metabolically active organ? a. Liver b. Spleen c. Stomach d. Pancreas e. Brain
Q:
Exchange of oxygen, nutrients, and waste materials takes place across the walls of small vessels called ____. a. ducts b. venules c. arterioles d. capillaries e. lymphatics
Q:
The hepatic portal vein empties into the ____. a. liver b. heart c. pancreas d. hepatic vein e. spleen
Q:
What vessel carries blood from the liver to the heart? a. Aorta b. Hepatic vein c. Thoracic duct d. Hepatic portal vein e. Hepatic artery
Q:
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 e. Gallbladder
Q:
To assist the process of digestion and absorption, it is usually best to ____. 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 e. eat only one type of food at each meal in order to avoid overstimulation of acid
Q:
What is the primary site for absorption of nutrients? a. Crypt b. Villus c. Microvillus d. Macrovillus e. Goblet cells
Q:
What is umami? a. The flavor 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 e. A flavor that combines sweet and sour
Q:
The process by which food is broken down into absorbable components is called ____. a. digestion b. absorption c. excretion d. mastication e. adsorption
Q:
Where is the epiglottis located? a. Throat b. Bile duct c. Pancreatic duct d. Lower esophagus e. At the outlet of the stomach
Q:
Taste buds ____. a. react only with particles in solution b. are located throughout the oral cavity c. produce amylase but not pepsin or lipase d. can individually sense only one of the basic taste sensations at a time e. are located only on the tip of the tongue
Q:
What structure functions to prevent entrance of food into the trachea? a. Tongue b. Epiglottis c. Cardiac sphincter d. Trachea sphincter e. Upper esophageal sphincter
Q:
What part of the GI tract prevents a person from choking while swallowing? a. Mouth b. Epiglottis c. Pyloric sphincter d. Upper esophageal sphincter e. Chyme
Q:
Which action is characteristic of the appendix? a. It ferments fiber. b. It stores lymph cells. c. It slows down peristalsis. d. It stores preformed stools. e. It assists in the formation of T-cells.
Q:
Chyme can best be described as ____. a. the semisolid mass of undigested food that 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. e. chewed food combined with saliva that has passed from the esophagus into the stomach.
Q:
One function of the pyloric sphincter is to ____. a. secretes acid into the stomach b. secretes hormones into the stomach c. prevents the contents of the small intestine from backing up into the stomach d. prevents the contents of the small intestine from emptying too quickly into the colon e. initiates peristalsis
Q:
What is a bolus? a. An enzyme that hydrolyzes starch b. A portion of food swallowed at one time c. A device used to analyze the contents of the stomach d. A sphincter muscle separating the stomach from the small intestine e. A food item that has passed through the small intestine into the colon
Q:
What structure separates the colon from the small intestine? a. Pylorus b. Ileocecal valve c. Gastric retainer d. Rectal sphincter e. Lower sphincter
Q:
What is the name given to partially digested food in the stomach? a. Chyme b. Liquid food c. Gastric mucus d. Semiliquid mass e. Bolus
Q:
The primary function of the rectum is to ____. 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 e. store digestive hormones until they are needed
Q:
Which of the following is a feature of peristalsis? a. It occurs when longitudinal muscles oppose the action of transverse muscles. b. Its rate is consistent throughout the GI tract. c. It occurs at powerful levels in the small intestine but not at all in the colon. d. It is caused by alternate tightening and relaxing of circular and longitudinal muscles. e. It may occur unpredictably but is typically in response to a full stomach.
Q:
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 e. Hepatic portal valve
Q:
What structure prevents reflux of stomach contents? a. Pepsinogen b. Gastric mucosa c. Upper esophageal sphincter d. Lower esophageal sphincter e. Duodenum
Q:
One function of sphincter muscles is to ____. 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 e. trigger hormone release
Q:
What is the function of mucus in the stomach? a. It emulsifies fats. b. It neutralizes stomach acid. c. It activates pepsinogen to pepsin. d. It protects stomach cells from gastric juices. e. It absorbs essential nutrients.
Q:
What is a function of hydrochloric acid in the stomach? a. It absorbs water. b. It inhibits peristalsis. c. It neutralizes the food mass. d. It creates an optimum acidity. e. It prevents relaxation of the lower esophageal sphincter.
Q:
What substance protects the stomach lining from damage due to digestive juices? a. Water b. Mucus c. Pepsinogen d. Dietary fats e. Gastrin
Q:
What best describes the normal pH of the stomach? a. Very acidic b. Slightly acidic c. Neutral d. Slightly alkaline e. Very alkaline
Q:
Which part of the GI tract contains highly acidic digestive juices? a. Colon b. Ileum c. Stomach d. Duodenum e. Rectum