Food And Nutrition 3rd Edition - Chapter 18 Testbank

12 Questions | Total Attempts: 48

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Food And Nutrition Quizzes & Trivia

The Food and Nutrition testbanks consist of multiple choice questions that test your knowledge of the topics covered in the book. You can use these questions to check your understanding as you read through each chapter, or practise for your exam.


Questions and Answers
  • 1. 
    __________ are sometimes referred to as the brush border. They increase the surface area of the intestine for absorption and carry transport proteins which are involved in the uptake of nutrients from the gut lumen to the interior of cells.
    • A. 

      Enterocytes

    • B. 

      Villi

    • C. 

      Microvilli

    • D. 

      Circular folds

    • E. 

      None of the above

  • 2. 
    The blood leaving the gut travels first to the:
    • A. 

      Liver

    • B. 

      Heart

    • C. 

      Skeletal muscles

    • D. 

      Brain

    • E. 

      Adipose tissue

  • 3. 
    The movement of sugars across a cell membrane from high concentration (gut lumen) to low concentrations (interior of cells) is an example of:
    • A. 

      Osmosis

    • B. 

      Diffusion

    • C. 

      Pinocytosis

    • D. 

      Active transport

    • E. 

      Counter transport

  • 4. 
    The major function of enterocrinin, a proteolytic enzyme produced by the epithilium of the gut, is to:
    • A. 

      Breakdown food protein

    • B. 

      Actively absorb protein

    • C. 

      Stimulate insulin production

    • D. 

      Stimulate gluconeogenesis in the liver

    • E. 

      Activate pancreatic enzymes

  • 5. 
    Damage to the ileum will most likely result in malabsorption of:
    • A. 

      Carbohydrate

    • B. 

      Amino acids

    • C. 

      Water

    • D. 

      Fat

    • E. 

      Alcohol

  • 6. 
    It is thought that very young infants are more likely to develop milk-protein and other allergic reactions when these substances are absorbed from foods/fluids that have been introduced too early.
    • A. 

      Intact proteins

    • B. 

      Amino acids

    • C. 

      Starch

    • D. 

      Artificial sweeteners

    • E. 

      Preservatives

  • 7. 
    Three major organs involved in providing digestive enzymes to the small intestine are:
    • A. 

      Kidneys, liver, spleen

    • B. 

      Salivary glands, appendix, adenoids

    • C. 

      Gall bladder, spleen, kidneys

    • D. 

      Pancreas, liver, gall bladder

    • E. 

      Enterocytes, stomach, colon

  • 8. 
    Most nutrients are absorbed in the:
    • A. 

      Mouth

    • B. 

      Stomach

    • C. 

      Small intestine

    • D. 

      Large intestine

    • E. 

      Pancreas

  • 9. 
    The regular contractions and movement of contents along the intestine is called:
    • A. 

      Pinocytosis

    • B. 

      Active transport

    • C. 

      Osmosis

    • D. 

      Diffusion

    • E. 

      Peristalsis

  • 10. 
    One of the main functions of the colon is thought to be:
    • A. 

      Secretion of water and electrolytes

    • B. 

      Synthesis and absorption of vitamins A, C and E

    • C. 

      Regulation of passage of food residue with highly processed foods increasing transit time through the gut

    • D. 

      Production of short chain fatty acids and flatus from fermentation of dietary fibre by anaerobic bacteria

    • E. 

      Absorption of remaining protein, fat and carbohydrate following passage through the small intestine

  • 11. 
    Which of the following statements regarding saliva is correct?
    • A. 

      Approximately 3 litres are produced each day

    • B. 

      Contains salivary protease which hydrolyses specific protein bonds

    • C. 

      Contains non essential salivary amylase

    • D. 

      Contributes to dental caries development

    • E. 

      Is produced from tonsils at the back of the throat

  • 12. 
    One of the main functions of the stomach is:
    • A. 

      The secretion of enzymes to digest carbohydrate

    • B. 

      The production of an acidic liquid chyme by mixing food and digestive secretions

    • C. 

      The provision of a storage space of up to a volume of 500ml for an average adult

    • D. 

      The initial mixing of bile with fat to facilitate its digestion and absorption

    • E. 

      The absorption of excess water

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