Nutrition And Digestion

6 Questions | Total Attempts: 223

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Nutrition And Digestion

While nutrition is the study of the nutrient content of food and its importance to the body, digestion is the process through which the food is broken down for use. Find out more about these two critical body processes below.


Questions and Answers
  • 1. 
    Digestion is the
    • A. 

      Absorption of nutrients suspended in water.

    • B. 

      Conversion of glycogen to glucose.

    • C. 

      Chemical and mechanical breakdown of food for absorption into the body.

    • D. 

      Churning of food in the stomach and intestine.

  • 2. 
    What happens to nutrient macromolecules in an animal's digestive tract?
    • A. 

      They are absorbed whole and are broken down into monomers in cells that ultimately use them.

    • B. 

      Proteins and nucleic acids are digested into monomers before absorption; energy-storage macromolecules (starch and fat) are absorbed whole.

    • C. 

      The digestive breakdown of macromolecules is keyed to the body's need for monomers; only the monomers that are immediately needed are produced.

    • D. 

      Nutrient macromolecules are digested into monomers before absorption.

  • 3. 
    • A. 

      The environment of digestion must favor the action of digestive enzymes.

    • B. 

      The environment of digestion must protect the food.

    • C. 

      The environment of digestion must be contained.

    • D. 

      The animal's body must be protected from its own digestive enzymes.

  • 4. 
      Interestingly, most herbivorous animals do not have the ability to digest the cellulose in plants. However, in the absence of this ability, they have evolved a mechanism that allows them to survive despite eating only plant matter, namely
    • A. 

      Digestion by symbiotic microorganisms.

    • B. 

      Production of saliva containing amylase.

    • C. 

      Avoidance of plants containing cellulose.

    • D. 

      Converting cellulose to other carbohydrates.

  • 5. 
    Which of the following is associated with a reduced risk of cardiovascular disease?
    • A. 

      High blood pressure

    • B. 

      High levels of HDL

    • C. 

      High levels of LDL

    • D. 

      High consumption of trans fats

  • 6. 
      Mary asked the doctor to recommend a plan so that she can minimize her risk of developing cardiovascular disease. The following are a few of the doctor's recommendations: quit smoking, exercise for at least 30 minutes per day, reduce saturated fats and trans fats in his diet, and increase the number of fruits and vegetables in his diet. Which of the following would match his doctor's recommendations?
    • A. 

      Eat less of foods that contain partially hydrogenated vegetable oils

    • B. 

      Eat less of foods that contain antioxidants

    • C. 

      Avoid cooking with olive oil

    • D. 

      Consume more beef and less fish