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63. 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
64. 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
65. 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
66. What is the primary cause for belching?
a.
Swallowing air
b.
Viral infections
c.
Eating spicy foods
d.
Drinking alcoholic beverages
e.
Reflux
67. 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
68. Which nutrient is most associated with increased production of intestinal gas?
a.
Iron
b.
Fats
c.
Proteins
d.
Carbohydrates
e.
Fat-soluble vitamins
69. 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.
70. The primary treatment for ulcer caused by the presence of H. pylori is ____.
a.
fiber
b.
surgery
c.
antacids
d.
antibiotics
e.
dietary changes
COMPLETION
1. Blood leaving the digestive system goes by way of the ____________________ to the liver.
2. ____________________ circulates between the cells of the body and collects into tiny vessels.
3. The hormone that responds to food in the stomach and is secreted by the stomach walls is
____________________.
4. ____________________ responds to acidic chyme in the small intestine and stimulates the pancreas.
5. ____________________ responds to fat or protein in the small intestine and stimulates both the
pancreas and gallbladder.
6. ____________________ refers to the maintenance of constant internal conditions (such as blood
chemistry, temperature, and blood pressure) by the body’s control systems.
7. ____________________ 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.
8. ____________________ is the potentially harmful internal washing of the large intestine with a
powerful machine.
9. The medical term for the disorder that occurs when the lower esophageal sphincter allows the stomach
contents to reflux into the esophagus is ____________________.
10. One of the major causes of ulcers is infection with ____________________.
MATCHING
a.
Liver
k.
Epiglottis
b.
Villus
l.
Gallbladder
c.
Goblet
m.
Carbohydrase
d.
Pylorus
n.
Hepatic portal vein
e.
Enzyme
o.
Hepatic vein
f.
Gastrin
p.
Ileocecal valve
g.
Secretin
q.
Cholecystokinin
h.
Capillary
r.
Active transport
i.
Appendix
s.
Hydrochloric acid
j.
Diffusion
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
ESSAY
1. What factors are involved in experiencing taste sensations?
2. Name and describe the functions of the four major sphincter muscles that divide the GI tract into its
principal regions.
3. Describe the major events of digestion that occur in the mouth, stomach, and small intestine.
4. What is the function of hydrochloric acid and why is it necessary in the process of digestion?
5. Describe anatomical features of the small intestine that facilitate absorption.
6. Discuss the validity of the art of "food combining" to enhance digestion/absorption.
7. Describe the parts of the vascular system that are involved in digestion and absorption of water-soluble
and fat-soluble nutrients.
8. Compare the properties of prebiotics and probiotics. Give examples of each type.
9. List several beneficial roles of the gastrointestinal microbiome.
10. Discuss the role of bacteria in the GI tract and factors that help regulate their proliferation.
11. Why don’t digestive enzymes damage the pancreas?
12. What is the most likely explanation for the observation that a person may experience "upset digestion"
upon changing the diet?
13. Name and describe the functions of three major hormones involved in digestion/absorption.
14. 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?
15. Describe the similarities and differences in fluid and nutrient losses between vomiting and diarrhea.
