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BIOL1011 > Digestive System > Flashcards

Digestive System Flashcards

1
Q

When digested, proteins are broken down into _____.

A

amino acids

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2
Q

When digested, fats are broken down into _____.

A

both glycerol and fatty acids

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3
Q

Starch is a type of _____.

A

polysaccharide

Starch is a carbohydrate composed of many monomers (many monosaccharide units).

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4
Q

Your small intestine can absorb ____ without their being further digested.

A

fructoses

Fructose is a monosaccharide, and monosaccharides can be absorbed without having to be broken down into smaller units.

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5
Q

Which of these enzymes begins the breakdown of starch?

A

amylase

The digestion of starches, such as amylose, begins with the amylase secreted by the salivary glands.

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6
Q

Starch can be broken down into the disaccharide known as _____.

A

maltose

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7
Q

Protein digestion begins in the _____.

A

stomach

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8
Q

What is the main component of gastric juice?

A

water

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9
Q

_____ is secreted by the liver and acts to emulsify _____ in the _____.

A

Bile … fats … small intestine

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10
Q

What acid is responsible for stomach acidity?

A

hydrochloric acid

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11
Q

True or False. Foods only contain one type of carbohydrate.

A

False.

Simple and complex carbohydrates make up the class of nutrients called carbohydrates. Many types of carbohydrates can and often are present in one food. For example, apples are rich in sugars and fiber.

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12
Q

Which of the following nutrients is a carbohydrate?

a. starch
b. fructose
c. high fructose corn syrup
d. All of these are correct.

A

d. All of these are correct.

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13
Q

Peanut, canola and, olive oil are high in __________________.

A

monounsaturated fatty acids

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14
Q

Most vegetable oils, including corn oil, are high in __________________.

A

polyunsaturated fatty acids.

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15
Q

Butter is made from milk, an animal food, so it is high in _________. A high content of ______________ makes it solid in room temperature.

A

saturated fat…saturated fatty acids

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16
Q

Which type of fatty acid is most common in animal-based foods, such as steak, butter, and milk?

A

saturated fat

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17
Q

Which of the following statements regarding fiber is TRUE?

a. Bile from the gallbladder can assist in the absorption of fiber.
b. Dietary fiber cannot be digested in the human digestive tract.
c. The pancreas produces enzymes to digest carbohydrates, and fiber is a carbohydrate.
d. The mucous in the stomach can break down fiber.

A

b. Dietary fiber cannot be digested in the human digestive tract.

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18
Q

True or False. The acute condition of diverticulitis often requires a low fiber diet until the lining of the colon heals.

A

True.

Diverticulitis is an inflammatory condition that sometimes occurs when hard stool weakens the lining of the colon, forming pouches known as diverticula that can trap stool and become infected. Though high-fiber diets help to prevent this condition, low fiber diets are often needed to help rest the colon and treat the condition.

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19
Q

Chemical digestion occurs when _________ break apart large __________ into smaller __________.

A

enzymes….molecules

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20
Q

Food that has been moistened with saliva and then swallowed through the esophagus is called __________.

A

a bolus

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21
Q

A muscle located at the end of the esophagus must relax before the bolus can enter the stomach. This muscle is called the __________.

A

gastroesophageal or lower esophageal sphincter

As the bolus nears the end of the esophagus, a muscle called the gastroesophageal or lower esophageal sphincter relaxes to allow the food into the stomach. The pyloric sphincter is located between the stomach and the duodenum. Undigested or unabsorbed nutrients and other compounds from food enter the large intestine through the ileocecal valve. As the waste material enters the cecum, it mixes with intestinal bacteria, which digest any remaining particles.

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22
Q

Which of the following statement(s) regarding digestion is/are correct?

a. The presence of chyme in the duodenum stimulates the gallbladder and the pancreas to release bile and pancreatic juice.
b. Mechanical digestion in the stomach mixes and churns the bolus until it becomes a liquid called chyme.
c. The gallbladder secretes bile, which emulsifies the fat, breaking it into smaller particles.
e. All of these statements are correct.

A

e. All of these statements are correct.

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23
Q

Where does the chemical digestion of proteins begin?

A

stomach

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24
Q

Although protein digestion begins in the stomach, ___________ enzymes break the final polypeptide chains into amino acids.

A

pancreatic

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25
Q

What would happen if the liver were unable to produce enough bile salts?

A

Fatty acid absorption would decrease.

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26
Q

Which of the following macromolecules go directly from the lumen of the small intestine to the epithelial cells of the intestine and on through to the blood stream?

A

carbohydrates and proteins

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27
Q

Another name for the alimentary canal is ________.

A

gastrointestinal tract

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28
Q

Which of the following statements about alcohol is correct?

a. Alcohol does not need to be digested before it can be absorbed.
b. Women absorb about one-third more alcohol than men because women have fewer stomach enzymes that break down the alcohol prior to absorption.
c. On an empty stomach, alcohol can be absorbed through the lining of the stomach.
e. All of these statements about alcohol are true.

A

e. All of these statements about alcohol are true.

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29
Q

The liver breaks down and metabolizes alcohol at a rate of about _______ ounce per hour, or the amount of alcohol found in a standard alcoholic beverage.

A

one-half

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30
Q

True or False. Glycolysis can occur in either aerobic or anaerobic conditions.

A

True.

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31
Q

Which statement regarding glycolysis is true?

a. Glycolysis yields four ATP molecules from one six-carbon glucose molecule.
b. When oxygen is limited in the cell, pyruvic acid is converted to lactic acid.
c. Glycolysis yields three pyruvic acid molecules from one six-carbon glucose molecule.
d. Glycolysis occurs in the mitochondria in the cell.

A

b. When oxygen is limited in the cell, pyruvic acid is converted to lactic acid.

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32
Q

Where in the cell is the majority of ATP produced?

A

mitochondria

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33
Q

True or False. Approximately 50 percent of every protein molecule is composed of nitrogen.

A

False.

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34
Q

How do we determine whether we are in protein balance?

A

measuring the amount of nitrogen consumed with the amount of nitrogen excreted

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35
Q

Which of the following statements is FALSE regarding nitrogen balance?

a. People who are injured or starving excrete more nitrogen than they consume.
b. Pregnant women usually consume less nitrogen than they excrete.
c. Children are generally in positive nitrogen balance.
d. Most healthy adults are in neutral nitrogen balance.

A

b. Pregnant women usually consume less nitrogen than they excrete.

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36
Q

Salivation is controlled almost entirely by the nervous system. Which of the following stimuli would inhibit salivation?

a. nausea
b. fear
c. the thought of food
d. a lemon

A

b. fear

Yes, fear, sleep, fatigue, and dehydration all inhibit salivation.

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37
Q

HCl secretions convert pepsinogen to the active hormone pepsin. What cells in the gastric pits produce pepsinogen?

A

chief

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38
Q

In response to a steak dinner, certain secretions are needed to aid digestion. What cells in the pancreas would provide these secretions?

A

acinar cells

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39
Q

An increase in HCl (hydrochloric acid) secretion in the duodenum would stimulate which hormone that would help to counteract the effects of HCl?

A

secretin

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40
Q

The secretion in the large intestine consists of which of the following?

A

bicarbonate- and potassium-rich mucus

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41
Q

Secretin stimulates the _____ to secrete _____.

A

pancreas … bicarbonate

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42
Q

Cholecystokinin (CCK) stimulates the _____ to secrete _____.

A

pancreas … pancreatic enzymes

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43
Q

The acidity of the stomach contents triggers the small intestine to secrete a hormone known as _____.

A

secretin

44
Q

The presence of fatty acids and amino acids in the stomach contents triggers the small intestine to secrete a hormone known as _____.

A

cholecystokinin, or CCK

45
Q

Bile is produced by the _____ and stored by the _____ until it is secreted into the small intestine.

A

liver … gall bladder

46
Q

Which of the following is true about the quality of protein?

a. Proteins from plants and plant products are generally high-quality proteins.
b. Proteins from fruits and vegetables are generally high-quality proteins.
c. Animal foods tend to be more concentrated in protein than plant foods, but the quality of the protein does not differ between animal and plant foods.
d. Proteins from foods of animal origin are generally high-quality proteins.

A

d. Proteins from foods of animal origin are generally high-quality proteins.

47
Q

Which of the following would be a significant source of potassium?

a. canned corn
b. bread
c. tomato juice
d. cured ham

A

c. tomato juice

Fresh fruit and vegetables are best source of potassium.

48
Q

Which of the following would be the best source of calcium?

a. beef
b. fruit
c. salad dressing
d. dark-green, leafy vegetables

A

d. dark-green, leafy vegetables

49
Q

Darker colored meat has more myoglobin and hemoglobin and provides more ______ _______.

A

heme iron.

50
Q

Which of the following foods is a significant source of non-heme iron?

a. cheese
b. whole and enriched bread
c. salad dressing
d. milk

A

b. whole and enriched bread

51
Q

Which of the following is a common characteristic of ALL vitamins and minerals?

A

They provide no kcalories for the body.

52
Q

Which of the following is a characteristic of vitamins but NOT minerals?

A

They can be either water or fat soluble.

53
Q

Which of the following is a characteristic of minerals but NOT vitamins?

A

Minerals are inorganic molecules, while vitamins are organic.

54
Q

True or False. Obesity is defined as a BMI, or body mass index, greater or equal to 30.

A

True.

Body mass index is a measure of an adult’s weight in relation to his or her height.

55
Q

risk for __________.

a. heart disease and stroke
b. diabetes
c. cancer
d. All of the listed responses are correct.

A

d. All of the listed responses are correct.

56
Q

Which is the correct equation to use when calculating body mass index?

A

Weight (kg)/Height (m)2

57
Q

Which one of the following components of saliva has antibacterial properties?

A

Lysozyme

58
Q

_______ assists in the chemical digestion of triglycerides by emulsifying large fat droplets into tiny ones, providing more surface area for enzymes

A

Bile

59
Q

Which one of the following is considered an accessory digestive organ?

A

pancreas

60
Q

Which one of the following vitamins can be produced by the human body?

A

Vitamin D

61
Q

________ in saliva functions to aid in food particles sticking together

A

Mucin

62
Q

Nutrient- rich blood moves from the small intestine to the liver via

A

the hepatic portal system

63
Q

Which one of the following types of diets is a risk factor for cardiovascular disease?

A

diet high in saturated fat and cholesterol

64
Q

Elimination of undigested food material from the large intestine is controlled by

A

the defecation reflex

65
Q

The watery mixture of partially digested food produced in the stomach is called

A

Chyme

66
Q

The end products of the digestion of proteins, fats, and carbohydrates are absorbed in the

A

small intestine

67
Q

The digestion of which macronutrients occurs primarily in the stomach?

A

proteins

68
Q

Which enzyme digests most dietary carbohydrates?

A

amylase

69
Q

Food is propelled forward through the GI tract by waves of muscular contraction called ________.

A

peristalsis

70
Q

Gastric juice does NOT contain ________.

A

amylase

71
Q

Blockage or malfunction of the pyloric sphincter would affect movement of GI tract contents from the ________ into the ________.

A

stomach… small intestine

72
Q

The function of the gallbladder is to ________ and ________ bile.

A

store and concentrate bile

73
Q

Which organ secretes enzymes that help digest all three major nutrient groups, including carbohydrates, proteins, and lipids?

A

pancreas

74
Q

A primary function of the large intestine (colon) is to ________.

A

absorb water from feces

75
Q

Which layer of the digestive tract is in direct contact with the digestive tract contents?

A

mucosa

76
Q

What is the primary digestive function of bile?

A

the physical emulsification of fats to form small droplets

77
Q

Most digestion and absorption of nutrients and water occurs in the ________.

A

small intestine

78
Q

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

A

production of red blood cells

79
Q

Which of the following is NOT part of the structure of the small intestine?

A

cilia

80
Q

Which of the following protein sources could be combined in order to get a balance of all of the essential amino acids?

A

dried beans and corn

81
Q

True or False. Most peptic ulcers are due to a bacterial infection leading to chronic inflammation and damage to the mucosal lining..

A

True.

82
Q

True or False. Bacteria in the large intestine release vitamin K

A

True.

83
Q

True or False. Amylase, a carbohydrate-digesting enzyme, is contained within the saliva in the mouth and in the digestive juices found in the small intestine.

A

True.

84
Q

True or False. Chylomicrons are clusters of triglycerides coated with proteins.

A

True.

85
Q

True or False. Saturated fats and trans fats are generally considered healthier than unsaturated fats because saturated fats tend to lower LDL cholesterol levels.

A

False.

86
Q

True or False. The gastric pits of the stomach and the villi of the small intestine are found in the serosa layer of those organs.

A

False.

87
Q

True or False. In a healthy diet, the majority of calories should come from protein.

A

False

88
Q

True or False. The large intestine is shorter than the small intestine.

A

True.

89
Q

True or False. To maintain a constant body weight, energy intake must equal energy expenditure.

A

True.

90
Q

True or False. Peristalsis is the type of motility used to propel food forward through the digestive tract

A

True.

91
Q

True or False. The pancreas is an accessory organ of the digestive system and secretes protease, amylase, and lipase.

A

True.

92
Q

True or False. The presence of fat and protein in chyme stimulates the release of secretin from the small intestine.

A

False.

93
Q

True or False. After absorbing carbohydrates and proteins in the villi, blood travels directly to the heart.

A

False.

94
Q

True or False. Most animal sources of protein are incomplete whereas most plant sources of protein are complete.

A

False.

95
Q

True or False. Vitamins and minerals are a source of calories in the diet.

A

False.

96
Q

Which of the GI tract tissue layers is most responsible for peristalsis and segmentation?

A

muscularis

97
Q

All of the following are secreted into the lumen of the digestive tract during the process of digestion except:

a. acid
b. digestive enzymes
c. hormones
d. bile

A

c. hormones

98
Q

All of the following are found in saliva except:

a. mucin
b. salivary amylase
c. pepsin
d. bicarbonate

A

c. pepsin

99
Q

Which of the following might be true of an individual unable to synthesize and secrete intrinsic factor?

a. They would be unable to absorb adequate amounts of vitamin B12.
b. They would be unable to digest lactose found in dairy products.
c. They would be unable to absorb amino acids in the small intestine.
d. They would be unable to digest and absorb triglycerides.

A

a. They would be unable to absorb adequate amounts of vitamin B12.

100
Q

Which of the following nutrients are digested within the small intestine?

a. proteins
b. lipids
c. carbohydrates
d. all of these choices

A

d. all of these choices

101
Q

The region of the digestive tract most responsible for absorption of nutrients is the:

A

small intestine

102
Q

What do the enzymes pepsin, chymotrypsin, trypsin, and carboxypeptidase have in common?

A

They are enzymes that participate in protein digestion

103
Q

Once nutrients are absorbed into the circulatory system, the next major organ they pass through is the:

A

liver

104
Q

Each of the following is absorbed into capillaries except:

a. triglycerides
b. amino acids
c. monosaccharides
d. water

A

a. triglycerides

105
Q

Trans fats are produced by the

A

hydrogenation of unsaturated fats in vegetable oils.

106
Q

damage to the villi resulting from the consumption of wheat products

A

celiac disease

BIOL1011 (8 decks)

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