Allied Health Services Chapter 1 What The First Major Organ Receive Nutrients

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Chapter 3 – Digestion, Absorption, and Transport

An. Page(s)/difficulty K = knowledge-level, A = application level

Multiple Choice

Questions for Section 3.1 Digestion

a. digestion.

b. absorption.

c. intestinalis.

d. mastication.

a. The act of chewing

b. The act of swallowing

c. The wave-like contraction of the intestines

d. The wave-like contraction of the esophagus

a. The epiglottis

b. The capillaries

c. The inner space

d. The mucosal surface

a. Mouth

b. Stomach

c. Duodenum

d. Jejunum-ileum

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

taste?

a. 2

b. 10

c. 100s

d. 1,000s

a. Hot

b. Sour

c. Salty

d. Bitter

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promote a unique taste sensation known as

a. sushi.

b. umami.

c. chymos.

d. sashimi.

a. A vat-like vessel

b. A rigid, solid tunnel

c. A flexible muscular tube

d. A firm, duct-like channel

a. Anus

b. Cardiac

c. Duodenum

d. Ileocecal valve

a. Throat

b. Bile duct

c. Pancreatic duct

d. Lower esophagus

a. Mouth

b. Epiglottis

c. Pyloric sphincter

d. Upper esophageal sphincter

a. Tongue

b. Epiglottis

c. Cardiac sphincter

d. Trachea sphincter

a. It ferments fiber

b. It stores lymph cells

c. It slows down peristalsis

d. It stores preformed stools

a. Enzyme that hydrolyzes starch

b. Portion of food swallowed at one time

c. Device used to analyze the contents of the stomach

d. Sphincter muscle separating the stomach from the small intestine

a. epiglottis.

b. stomach.

c. esophagus.

d. large intestine.

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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

intestine?

a. Pyloric valve

b. Ileocecal valve

c. Colonic sphincter

d. Jejunal sphincter

a. Ileum

b. Cecum

c. Jejunum

d. Duodenum

a. Jejunum, duodenum, colon, ileum, rectum

b. Jejunum, ileum, duodenum, rectum, colon

c. Stomach, duodenum, jejunum, ileum, colon

d. Stomach, jejunum, duodenum, colon, ileum

a. The semisolid mass of undigested food which 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

a. Controls functioning of the colon

b. Absorbs minerals from waste materials

c. Stores waste materials prior to evacuation

d. Absorbs excess water from waste materials

a. Chyme

b. Liquid food

c. Gastric mucus

d. Semiliquid mass

a. Pylorus

b. Ileocecal valve

c. Gastric retainer

d. Rectal sphincter

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a. It remains quiet between meals when the GI tract is empty

b. It occurs along the GI tract at a constant rate when food is present

c. It involves parallel and circular muscles found in the walls of the intestines but not

the stomach

d. It consists of wavelike muscular contractions resulting from alternate tightening and

relaxing of circular muscles and longitudinal muscles

a. Ileocecal valve

b. Pyloric sphincter

c. Diaphragmatic valve

d. Esophageal sphincter

a. The efficiency of lymph transport

b. The ability of the GI tract muscles to move

c. The speed of gastric digestive juice release

d. The speed of pancreatic digestive juice release

a. When the fluid to solid ratio is 3 to 1

b. When the chyme is liquefied

c. Within 15 minutes of gastrin release

d. Within 5 to 10 minutes of starting a meal

a. Stomach

b. Small intestine

c. Large intestine

d. Cardiac sphincter

a. Peristalsis begins first in the stomach upon the initiation of the swallowing reflex

b. The colon has the thickest and strongest muscles of the GI organs to withstand the

pressure of stool evacuation

c. The jejunum has a third layer of diagonal muscles to enhance contraction and

relaxation phases for enhanced digestion

d. Segmentation in the intestines allows periodic squeezing along its length, resulting in

momentary reversal of the movement of intestinal contents

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

a. reflux restrainer.

b. cardiac sphincter.

c. perihepatic control valve.

d. reverse peristalsis inhibitor.

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a. Hard, dry, stools

b. Backward flow of chyme

c. Soft, poorly formed stools

d. The mixture of bile and pancreatic juice

a. Lipases

b. Salivases

c. Proteases

d. Carbohydrases

a. salivary glands contribute little to digestion.

b. the pyloric sphincter opens about 3 times a minute.

c. saliva contains enzymes that digest sugars, fats, and proteins.

d. the liver and pancreas contribute essential fluids to the digestive process.

a. Emulsifies fats

b. Neutralizes stomach acid

c. Activates pepsinogen to pepsin

d. Protects stomach cells from gastric juices

a. Absorbs water

b. Inhibits peristalsis

c. Neutralizes the food mass

d. Creates an optimum acidity

a. Very acidic

b. Slightly acidic

c. Neutral

d. Slightly alkaline

a. Mucus inhibits starch breakdown

b. Stomach enzymes are dysfunctional

c. Starch should not be eaten with protein

d. Salivary enzymes do not work in an acid environment

a. Hydrolyzed in the GI tract

b. Absorbed intact by the stomach

c. Absorbed intact by the small intestine

d. Passed through the GI tract and excreted in the stool

a. Water

b. Mucus

c. Pepsinogen

d. Dietary fats

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except

a. it kills bacteria.

b. it activates pancreatic lipase.

c. it activates a proteolytic enzyme.

d. it promotes hydrolysis of dietary protein.

a. Colon

b. Ileum

c. Stomach

d. Duodenum

a. 2.

b. 4.

c. 6.

d. 7.

a. Helps solubilize bile

b. Stabilizes pancreatic enzymes

c. Enhances absorption of vitamin B12

d. Protects the stomach walls from digestion

in the stomach?

a. It is inactivated by gastric juice

b. It continues to hydrolyze starches

c. It binds to pepsin and catalyzes proteolytic activity

d. It passes into the duodenum where the alkaline pH stimulates carbohydrase activity

contains enzymes that will make him healthier, and he asks for your opinion. You assure

him that the enzymes

a. will increase the digestibility of the foods he eats.

b. could likely interfere with the enzymes secreted by his pancreas.

c. could likely overload his gastrointestinal tract and lead to diarrhea.

d. are proteins and proteins are destroyed in the gastrointestinal tract.

a. Liver

b. Stomach

c. Pancreas

d. Salivary glands

a. condensation.

b. emulsification.

c. enzymification.

d. phosphorylation.

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a. 1

b. 5

c. 10

d. 100

a. raise the pH of chyme.

b. lower the pH of chyme.

c. hydrolyze large peptides.

d. provide a little fizz in your life.

following describes the pH of the resulting mixture?

a. Very acidic

b. Moderately acidic

c. Strongly alkaline

d. Approximately neutral

intestinal tract?

a. Fats

b. Fiber

c. Proteins

d. Carbohydrates

a. Bile

b. Water

c. Lipase

d. Sodium bicarbonate

a. gas.

b. water.

c. secretin.

d. small fat fragments.

a. Stores bile

b. Produces bile

c. Reabsorbs water and salts

d. Performs enzymatic digestion

a. bile.

b. fats.

c. salts.

d. hormones.

a. Water

b. Fiber

c. Starch

d. Bacteria

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a. Lipids

b. Proteins

c. Vitamins

d. Carbohydrates

a. Starch

b. Calcium

c. Animal fats

d. Animal proteins

a. Inhibits protease activity

b. Promotes water retention of stools

c. Inhibits large intestinal contractions

d. Promotes vitamin excretion in stools

contractions?

a. Bile

b. Fiber

c. Starch

d. Amylase

a. Emulsifies fats

b. Initiates digestion of protein

c. Enhances absorption of complex carbohydrates

d. Protects the stomach and small intestine from the action of hydrochloric acid

Questions for Section 3.2 Absorption

a. Synthesis of chylomicrons

b. Secretion of juices into the small intestine

c. Synthesis of fragments of fat for use by the colon

d. Transport of fat-soluble nutrients into the circulation

a. Villi

b. Cilia

c. Mesenteric vessels

d. Vascular projectiles

a. Secretion of bile salts

b. Secretion of digestive acid

c. Transport of nutrient molecules

d. Transport of pancreatic enzymes

c 78(K) 67. What is the primary site for absorption of nutrients?

a. Crypt

b. Villus

c. Microvillus

d. Macrovillus

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nutrients into the final products of digestion?

a. Mucus

b. Micelles

c. Enzymes

d. Hormones

except

a. diffusion.

b. transmigration.

c active transport.

d. facilitated diffusion.

learned about surface area and its role in mathematics. Your classmate points out that

surface area is also an integral part of the absorption of nutrients

a. due to the makeup of the gastric mucosa.

b. due to the relatively large size of food protein molecules.

c. through the presence of the enormous number of villi and microvilli.

d. resulting from the large size of pancreatic enzymes on which nutrients become

digested.

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.

what organ is first to receive them?

a. Liver

b. Heart

c. Lungs

d. Kidneys

bloodstream?

a. Fats

b. Minerals

c. Vitamin C

d. Carbohydrates

Questions for Section 3.3 The Circulatory Systems

a. Hepatic vein

b. Mesenteric vein

c. Mesenteric artery

d. Hepatic portal vein

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a. Aorta

b. Hepatic vein

c. Thoracic duct

d. Hepatic portal vein

a. liver.

b. heart.

c. pancreas.

d. hepatic vein.

vessels called

a. ducts.

b. venules.

c. arterioles.

d. capillaries.

tract and transported first to the

a. liver.

b. heart.

c. spleen.

d. kidneys.

a. Villi

b. Mesentery

c. Subclavian vein

d. Common bile duct

a. It carries fats away from the intestines

b. It contains a fluid with a composition similar to pancreatic fluid

c. It circulates via a one-way pump at the junction to the subclavian vein

d. It serves to transport fat-soluble and water-soluble vitamins to the vascular system

a. Liver

b. Heart

c. Spleen

d. Pancreas

a. Gastric secretory cells

b. Products of milk digestion

c. Intestinal lymphatic vessels

d. Products of colonic fermentation

large fats?

a. Vascular

b. Mesenteric

c. Lymphatic

d. Enterohepatic

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Questions for Section 3.4 The Health and Regulation of the GI Tract

a. probiotics.

b. prebiotics.

c. postbiotics.

d. zymobiotics.

are known as

a. probiotics.

b. prebiotics.

c. postbiotics.

d. zymobiotics.

changes of the microflora of the GI tract?

a. Fish

b. Yogurt

c. Poultry

d. Iron-rich foods

a. villi.

b. bacteria.

c. mucosa.

d. probiotics.

a. Helps degrade meat and dairy proteins

b. Helps prevent infectious bacteria from attacking the system

c. Synthesizes vitamin D, which can be absorbed into the body

d. Synthesizes several amino acids which can be absorbed into the body

a. Mucus

b. Chyme

c. Glucose

d. Vitamins

known as

a. homeostasis.

b. bios systems.

c. central control.

d. hormone balance.

a. Enzyme and thoracic

b. Portal and lymphatic

c. Nervous and endocrine

d. Transport and circulatory

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a. 0.25-0.50

b. 1.5-1.7

c. 7.0-7.5

d. 9.5-9.75

a. Gastrin

b. Insulin

c. Secretin

d. Cholecystokinin

b 84(A) 94. Which of the following substances functions to control the release of hydrochloric acid to

prevent excessive acidity?

a. Fiber

b. Gastrin

c. Secretin

d. Bicarbonate

a. Gastrin

b. Secretin

c. Glucagon

d. Gastric-inhibitory peptide

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

a. Fats

b. Water

c. Minerals

d. Carbohydrates

a. Pancreas only

b. Stomach only

c. Gallbladder only

d. Gallbladder and pancreas

a. triggering release of bile.

b. slowing GI tract motility.

c. triggering release of gastrin.

d. triggering release of pancreatic fluid.

a. Inability to digest fats

b. Some damage to the pancreas

c. Inability to digest carbohydrates

d. Delivery of bile directly to the duodenum

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a. be able to manufacture bile.

b. have an extra reservoir for bile.

c. be able to digest carbohydrates.

d. have an extra reservoir for pancreatic juices.

a. lipase.

b. gastrin.

c. secretin.

d. cholecystokinin.

evidence of inflammation, she says that she must now see a specialist to determine why

she is having trouble releasing bile from her gallbladder. What hormone is most likely

functioning improperly for Nancy?

a. CCK

b. Gastrin

c. Secretin

d. Lipostimulin

a. Gastrin

b. Secretin

c. Prozymogen

d. Cholecystokinin

a. An intestinal hormone

b. An inactive enzyme precursor

c. A defective pancreatic enzyme

d. An inflamed small intestinal outpocketing

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

assimilation of dietary

a. fats only.

b. carbohydrates only.

c. fats and carbohydrates only.

d. proteins, fats, and carbohydrates.

a. pepsin.

b. secretion.

c. cholecystokinin.

d. gastric-inhibitory peptide.

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a. gut stasis.

b. gut dysmotility.

c. intestinal stroke.

d. intestinal ischemia.

Questions for Section 3.5 Common Digestive Problems

a. Gas

b. Choking

c. Vomiting

d. Diarrhea

a. Perform the Heimlich maneuver

b. Strike the person sharply on the back

c. Attempt to dislodge the food with your fingers

d. Ask the person to make sounds from the throat

a. larynx.

b. trachea.

c. epiglottis.

d. esophagus.

a. choking.

b. vomiting.

c. heartburn.

d. constipation.

a. Dehydration

b. Constipation

c. Peptic ulcers

d. Heimlich’s disease

a. colitis.

b. indigestion.

c. hemorrhoiditis.

d. acid dysregulation.

a. Stomach

b. Pancreas

c. Gall bladder

d. Large intestine

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

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pressure leading to formation of

a. reflux.

b. hiccups.

c. hemorrhoids.

d. peptic ulcers.

a. increased thirst.

b. inability to digest fats.

c. less than 1 bowel movement per day.

d. fewer than 3 bowel movements per week.

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.

a. belching.

b. constipation.

c. rapid peristalsis.

d. explosive diarrhea.

a. increasing water intake.

b. decreasing fiber intake.

c. increasing physical activity.

d. responding promptly to the defecation signal.

a. Diarrhea

b. Bloating

c. Constipation

d. Pancreatitis

treatment of constipation in adults?

a. Taking an enema

b. Taking a laxative

c. Ingestion of prunes

d. Ingestion of mineral oil

a. High-fat diet

b. High-carbohydrate diet

c. Lack of physical activity

d. Excessive mineral oil intake

a. eating fiber.

b. eating prunes.

c. eating less fat.

d. drinking more water.

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a 92(K) 127. What is the primary cause for belching?

a. Swallowing air

b. Viral infections

c. Eating spicy foods

d. Drinking alcoholic beverages

a. eating too slowly.

b. drinking too much.

c. wearing tight clothes.

d. bending over after a meal.

the following actions is most likely causing Jim’s condition?

a. Inhibition of peristalsis

b. Overactive cardiac sphincter activity

c. Overactive pyloric sphincter activity

d. Defective lower esophageal sphincter activity

a. colitis.

b. hiccups.

c. belching.

d. gastro-esophageal reflux.

condition known as

a. colitis.

b. watery stools.

c. lymphatic malabsorption.

d. gastroesophageal reflux.

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

a. excessive gas.

b. acid indigestion.

c. excessive belching.

d. active ulcers in the stomach.

intestinal gas?

a. Iron

b. Fats

c. Proteins

d. Carbohydrates

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known as

a. Graves’ disease.

b. Sinclair’s gastrum.

c. Barrett’s esophagus.

d. Zollinger-Ellison cancer.

a. fiber.

b. surgery.

c. antacids.

d. antibiotics.

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.

ulcers except

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.

a. stomach only.

b. duodenum only.

c. stomach or duodenum only.

d. esophagus and stomach only.

a. H. pylori infection.

b. excessive caffeine consumption.

c. regular use of anti-inflammatory drugs.

d. disorders that cause high gastric acid output.

a. HCl.

b. iron.

c. bile.

d. protein.

a. bacterial infection.

b. excessive use of antacids.

c. excessive gastric acid secretion.

d. use of certain anti-inflammatory medicines.

a. Beer

b. Raw carrots

c. Regular coffee

d. Decaffeinated coffee

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a. hiccups.

b. hemorrhoids.

c. diverticulosis.

d. gastric ulcers.

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.

Matching

K 70 01. Prevents food from entering the windpipe when swallowing

I 71 02. Organ that stores lymph cells

D 71 03. Controls the entry of chyme into the duodenum

P 72 04. Controls the entry of chyme into the colon

M 74 05. Enzyme that digests starch

E 74 06. Substance that helps make or break a chemical bond

S 75 07. A component of gastric juice

L 76 08. Organ that releases bile into intestines

A 76 09. Organ that synthesizes bile

B 78 10. Fingerlike projection of small intestinal lining

C 78 11. Type of cell that secretes mucus

R 78 12. Absorption mechanism that requires energy

J 78 13. Absorption mechanism that does not require energy

H 80 14. Connects an artery to a vein

O 81 15. Vessel that carries blood from liver to heart

N 81 16. Vessel that carries blood from GI tract to liver

T 82 17. Carries fat-soluble vitamins

G 84 18. Hormone that signals release of pancreatic bicarbonate

F 84 19. Hormone that triggers release of gastric acid

Q 85 20. Hormone that signals release of bile

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Essay

Page(s)

70 01. What factors are involved in expressing taste sensations?

70–72 02. Name and describe the functions of the four major sphincter muscles that divide the

GI tract into its principal regions.

70–77 03. Describe the major events of digestion that occur in the mouth, stomach, and small

intestine.

72–74 04. Explain the differences between peristalsis and segmentation.

05. What are the effects on colonic function from insufficient fluid intake, insufficient

fiber intake, or intestinal infection?

75 06. What is the function of hydrochloric acid and why is it necessary in the process of

digestion?

75;76 07. Discuss the defenses of the GI tract against bacteria that cause infection.

78–79 08. Describe anatomical features of the small intestine that facilitate absorption.

80 09. Discuss the validity of the art of “food combining.”

80–83 10. Describe the parts of the vascular system that are involved in digestion and

absorption of water-soluble and fat-soluble nutrients.

83 11. Compare the properties of prebiotics and probiotics. Give examples of each type.

83 12. List several beneficial roles of the intestinal flora.

83 13. Discuss the role of bacteria in the GI tract and factors that help regulate their

proliferation.

84–85 14. What factors govern the opening and closing of the GI tract sphincters?

84–86 15. What is the most likely explanation for the observation that a person may experience

“upset digestion” upon changing the diet?

84–85 16. Name and describe the functions of three major hormones involved in

digestion/absorption.

84–85 17. Discuss the response of the pancreas to enzyme secretion upon exposure to diets

differing in the amounts of protein, fat, and carbohydrate.

84–85 18. Provide 2 examples of a feedback mechanism in digestion/absorption.

85 19. Why does the pancreas not “digest itself”?

86 20. Describe physical and emotional factors that affect the health of the digestive system.

88–89 21. 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?

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89–90 22. Describe the similarities and differences between vomiting and diarrhea.

89–90 23. What are the effects of chronic or severe vomiting?

89–94 24. Describe four common digestive problems and their recommended treatments or

therapies.

90 25. What are the characteristics and treatments of irritable bowel syndrome?

91 26. Discuss common treatments for constipation. Why do people react differently to the

same treatment?

92–93 27. In the treatment of heartburn or “acid indigestion,” what therapies are recommended

and which are not?

93 28. Describe the three major causes of peptic ulcers and the recommended therapies.