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Wardlaw’s Perspectives in Nutrition 11th Edition by Carol Byrd-Bredbenner – Test Bank
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Perspectives in Nutrition, 11e (Byrd)
Chapter 2 Designing a Healthy Eating Pattern
1) Which is true about the Dietary Reference Intakes (DRIs)?
- A) They apply to people in Canada and the U.S.
- B) They differ by age group.
- C) They include Recommended Dietary Allowances and Tolerable Upper Intake Levels.
- D) They were created by the Food and Nutrition Board.
- E) All of these responses are true.
Answer: E
Explanation: All responses correct
Difficulty: 1 Easy
Section: 02.01
Topic: Dietary requirements
Learning Objective: 02.01 Explain the purpose of the Dietary Reference Intake (DRI) and its components (Estimated Average Requirements, Recommended Dietary Allowances, Adequate Intakes, Upper Levels, Estimated Energy Requirements, and Acceptable Macronutrient Distribution Ranges).
Bloom’s: Remember
Est Time: 0-1 minute
2) Dietary Reference Intakes (DRI) values are for people who are ________.
- A) 1 to 4 years of age
- B) over 4 years of age
- C) over 19 years of age
- D) of all ages
Answer: D
Explanation: DRIs are for people of all ages.
Difficulty: 1 Easy
Section: 02.01
Topic: Dietary requirements
Learning Objective: 02.01 Explain the purpose of the Dietary Reference Intake (DRI) and its components (Estimated Average Requirements, Recommended Dietary Allowances, Adequate Intakes, Upper Levels, Estimated Energy Requirements, and Acceptable Macronutrient Distribution Ranges).
Bloom’s: Remember
Est Time: 0-1 minute
3) An Adequate Intake (AI) is set for a nutrient when ________.
- A) too little research is available to establish an RDA
- B) the needs during pregnancy decline instead of increase
- C) the set RDA is not adequate enough
- D) the nutrient has a high potential for being toxic
Answer: A
Explanation: AI is set when too little research is available to establish an RDA.
Difficulty: 1 Easy
Section: 02.01
Topic: Dietary requirements
Learning Objective: 02.01 Explain the purpose of the Dietary Reference Intake (DRI) and its components (Estimated Average Requirements, Recommended Dietary Allowances, Adequate Intakes, Upper Levels, Estimated Energy Requirements, and Acceptable Macronutrient Distribution Ranges).
Bloom’s: Remember
Est Time: 0-1 minute
4) Which Dietary Reference Intake (DRI) is set high enough to meet the needs of 97 to 98% of the population?
- A) Estimated Energy Requirements
- B) Estimated Average Requirements
- C) Recommended Dietary Allowances
- D) Dietary Reference Intakes
Answer: C
Explanation: The RDA is set to meet the needs of 97-98% of the population.
Difficulty: 1 Easy
Section: 02.01
Topic: Dietary requirements
Learning Objective: 02.01 Explain the purpose of the Dietary Reference Intake (DRI) and its components (Estimated Average Requirements, Recommended Dietary Allowances, Adequate Intakes, Upper Levels, Estimated Energy Requirements, and Acceptable Macronutrient Distribution Ranges).
Bloom’s: Remember
Est Time: 0-1 minute
5) Tolerable Upper Intake Levels (ULs) are ________.
- A) the maximum daily intake level not likely to cause harmful effects
- B) based on intakes from only supplements and highly fortified foods
- C) nutrient intake goals
- D) set for all nutrients
Answer: A
Explanation: UL is the maximum daily level not likely to cause harmful effects related to toxicity.
Difficulty: 1 Easy
Section: 02.01
Topic: Dietary requirements
Learning Objective: 02.01 Explain the purpose of the Dietary Reference Intake (DRI) and its components (Estimated Average Requirements, Recommended Dietary Allowances, Adequate Intakes, Upper Levels, Estimated Energy Requirements, and Acceptable Macronutrient Distribution Ranges).
Bloom’s: Remember
Est Time: 0-1 minute
6) Which Dietary Reference Intake (DRI) reflects average daily needs?
- A) Adequate Intakes
- B) Estimated Average Requirements
- C) Recommended Dietary Allowances
- D) Tolerable Upper Intake Levels
Answer: B
Explanation: EAR reflects average daily needs.
Difficulty: 2 Medium
Section: 02.01
Topic: Dietary requirements
Learning Objective: 02.01 Explain the purpose of the Dietary Reference Intake (DRI) and its components (Estimated Average Requirements, Recommended Dietary Allowances, Adequate Intakes, Upper Levels, Estimated Energy Requirements, and Acceptable Macronutrient Distribution Ranges).
Bloom’s: Understand
Est Time: 0-1 minute
7) The AMDRs do NOT include estimates for intake of ________.
- A) essential fatty acids
- B) essential amino acids
- C) carbohydrate
- D) fat
Answer: B
Explanation: Essential amino acids do not have an established AMDR.
Difficulty: 1 Easy
Section: 02.01
Topic: Dietary requirements
Learning Objective: 02.01 Explain the purpose of the Dietary Reference Intake (DRI) and its components (Estimated Average Requirements, Recommended Dietary Allowances, Adequate Intakes, Upper Levels, Estimated Energy Requirements, and Acceptable Macronutrient Distribution Ranges).
Bloom’s: Remember
Est Time: 0-1 minute
8) The Recommended Dietary Allowances (RDAs) for nutrients are ________.
- A) the maximum amounts allowed for an average 70-kg man
- B) twice as high as almost everyone needs
- C) average requirements for a population
- D) designed to meet the nutrient needs of 97 to 98% of individuals in a specific life stage
Answer: D
Explanation: The RDAs are designed to meet the nutrient needs of 97-98% of the population.
Difficulty: 1 Easy
Section: 02.01
Topic: Dietary requirements
Learning Objective: 02.01 Explain the purpose of the Dietary Reference Intake (DRI) and its components (Estimated Average Requirements, Recommended Dietary Allowances, Adequate Intakes, Upper Levels, Estimated Energy Requirements, and Acceptable Macronutrient Distribution Ranges).
Bloom’s: Remember
Est Time: 0-1 minute
9) Foods that provide a greater contribution to nutrient needs than calorie needs are said to be ________.
- A) empty calorie
- B) energy dense
- C) calorie dense
- D) nutrient dense
Answer: D
Explanation: Nutrient dense foods provide more nutrient needs relative to calorie needs.
Difficulty: 1 Easy
Section: 02.01
Topic: Nutrition monitoring and assessment
Learning Objective: 02.07 Develop a healthy eating plan based on the concepts of variety, balance, moderation, nutrient density, and energy density.
Bloom’s: Remember
Est Time: 0-1 minute
10) The nutrient standards used on Nutrition Facts panels are called ________.
- A) Recommended Dietary Allowances
- B) Daily Values
- C) Estimated Average Requirements
- D) Adequate Intakes
Answer: B
Explanation: Daily Values are used on all Nutrition Facts Panels.
Difficulty: 1 Easy
Section: 02.02
Topic: Food and supplement labeling
Learning Objective: 02.02 Compare the Daily Values to the Dietary Reference Intakes and explain how they are used on Nutrition Facts panels.
Bloom’s: Remember
Est Time: 0-1 minute
11) Daily Values differ from Recommended Dietary Allowances in that Daily Values ________.
- A) are used on Nutrition Facts panels
- B) are based on 2 sets of dietary standards
- C) are not gender-specific
- D) All of these responses are correct.
Answer: D
Explanation: All responses are correct.
Difficulty: 2 Medium
Section: 02.02
Topic: Food and supplement labeling
Learning Objective: 02.02 Compare the Daily Values to the Dietary Reference Intakes and explain how they are used on Nutrition Facts panels.
Bloom’s: Understand
Est Time: 0-1 minute
12) Daily Values are based on which sets of dietary standards?
- A) Reference Daily Intakes and Daily Reference Values
- B) Recommended Dietary Allowances and Daily Reference Values
- C) Reference Daily Intakes and Tolerable Upper Intake Levels
- D) Recommended Dietary Allowances and Reference Daily Intakes
Answer: A
Explanation: DVs are based on RDAs and DRVs.
Difficulty: 1 Easy
Section: 02.02
Topic: Food and supplement labeling
Learning Objective: 02.02 Compare the Daily Values to the Dietary Reference Intakes and explain how they are used on Nutrition Facts panels.
Bloom’s: Remember
Est Time: 0-1 minute
13) Daily Reference Values are set for ________.
- A) fat and cholesterol
- B) sodium and potassium
- C) carbohydrate and protein
- D) All of these responses are correct.
Answer: D
Explanation: DRVs are set for all of those nutrients.
Difficulty: 1 Easy
Section: 02.02
Topic: Food and supplement labeling
Learning Objective: 02.02 Compare the Daily Values to the Dietary Reference Intakes and explain how they are used on Nutrition Facts panels.
Bloom’s: Remember
Est Time: 0-1 minute
14) The reference calorie intake for calculating percent Daily Values on Nutrition Facts labels is ________.
- A) 1500 kcal
- B) 2000 kcal
- C) 2300 kcal
- D) 3000 kcal
Answer: B
Explanation: Nutrition Facts label values are based on a 2000 kcal diet.
Difficulty: 1 Easy
Section: 02.02
Topic: Food and supplement labeling
Learning Objective: 02.02 Compare the Daily Values to the Dietary Reference Intakes and explain how they are used on Nutrition Facts panels.
Bloom’s: Remember
Est Time: 0-1 minute
15) Which dietary standard value varies with calorie intake?
- A) Fat
- B) Vitamin C
- C) Calcium
- D) Iron
Answer: A
Explanation: Fat recommendations vary with caloric intake.
Difficulty: 2 Medium
Section: 02.02
Topic: Food and supplement labeling
Learning Objective: 02.02 Compare the Daily Values to the Dietary Reference Intakes and explain how they are used on Nutrition Facts panels.
Bloom’s: Understand
Est Time: 0-1 minute
16) Which is required on all food packages?
- A) Name and address of the food manufacturer
- B) Date and time of processing
- C) Expiration date
- D) Percent Daily Value for protein
Answer: A
Explanation: Name/address of food manufacturer are required on a food package.
Difficulty: 2 Medium
Section: 02.02
Topic: Food and supplement labeling
Learning Objective: 02.03 Describe Nutrition Facts panels and the claims permitted on food packages.
Bloom’s: Understand
Est Time: 0-1 minute
17) If a can of soup provides 4 servings and has 100 kcal per serving, how many kcal are in the entire can?
- A) 100
- B) 200
- C) 400
- D) 800
Answer: C
Explanation: 100 kcal/serving × 4 servings/can = 400 kcal/can
Difficulty: 3 Hard
Section: 02.02
Topic: Food and supplement labeling
Learning Objective: 02.03 Describe Nutrition Facts panels and the claims permitted on food packages.
Bloom’s: Apply
Est Time: 0-1 minute
18) Food components that MUST be listed on the Nutrition Facts panel include ________.
- A) sugars, dietary fiber, and fluoride
- B) sugars, dietary fiber, and calcium
- C) sugars, dietary fiber, and monounsaturated fat
- D) sugars, calcium, and B-vitamins
Answer: B
Explanation: Sugars, dietary fiber, and calcium are all required on the current food label.
Difficulty: 2 Medium
Section: 02.02
Topic: Food and supplement labeling
Learning Objective: 02.03 Describe Nutrition Facts panels and the claims permitted on food packages.
Bloom’s: Understand
Est Time: 0-1 minute
19) Which of the following claims are least closely regulated by the Food and Drug Administration (FDA)?
- A) Health claims
- B) Structure/function claims
- C) Nutrient content claims
- D) Nutrition Facts Panel
Answer: B
Explanation: Health claims, nutrient content claims and Nutrition Facts Panel are more strongly regulated by the FDA.
Difficulty: 2 Medium
Section: 02.02
Topic: Food and supplement labeling
Learning Objective: 02.03 Describe Nutrition Facts panels and the claims permitted on food packages.
Bloom’s: Understand
Est Time: 0-1 minute
20) To be defined as a “good” source of calcium, a food must contain ________.
- A) at least 5% of the Daily Value for calcium in 1 serving of the food
- B) at least 10% of the Daily Value for calcium in 1 serving of the food
- C) at least 50% of the Daily Value for calcium in 1 serving of the food
- D) at least 50% of the Daily Value for calcium in 2 servings of the food
Answer: B
Explanation: A “Good” source is defined by “at least 10% of the DV for that nutrient in 1 serving”.
Difficulty: 2 Medium
Section: 02.02
Topic: Food and supplement labeling
Learning Objective: 02.03 Describe Nutrition Facts panels and the claims permitted on food packages.
Bloom’s: Understand
Est Time: 0-1 minute
21) When vitamins and/or minerals are added to a food product in amounts in excess of at least 10% above that originally present in the product, the food is designated as ________.
- A) light or lite
- B) organic
- C) imitation
- D) fortified
Answer: D
Explanation: Fortified foods have at least 10% more of a nutrient than originally present in that product.
Difficulty: 1 Easy
Section: 02.02
Topic: Food and supplement labeling
Learning Objective: 02.03 Describe Nutrition Facts panels and the claims permitted on food packages.
Bloom’s: Remember
Est Time: 0-1 minute
22) Which is NOT a permitted health claim?
- A) Diets with enough calcium may reduce risk of osteoporosis.
- B) Diets low in sugar may reduce the risk of cancer.
- C) Diets low in saturated fat and cholesterol may reduce the risk of cardiovascular disease.
- D) None of these responses are permitted.
Answer: B
Explanation: “Diets low in sugar may reduce the risk of cancer” is not a definitively proved statement and not a permitted health claim.
Difficulty: 3 Hard
Section: 02.02
Topic: Food and supplement labeling
Learning Objective: 02.03 Describe Nutrition Facts panels and the claims permitted on food packages.
Bloom’s: Apply
Est Time: 0-1 minute
23) What type of claim is “calcium builds strong bones and teeth”?
- A) Structure/function claim
- B) Health claim
- C) Nutrient claim
- D) Preliminary health claim
Answer: A
Explanation: “Calcium builds strong bones and teeth” is a structure/function claim because it explains how a nutrient effects the body.
Difficulty: 3 Hard
Section: 02.02
Topic: Food and supplement labeling
Learning Objective: 02.03 Describe Nutrition Facts panels and the claims permitted on food packages.
Bloom’s: Apply
Est Time: 0-1 minute
24) For a health claim to be made about a food product, it must NOT contain more than ________.
- A) 19 g fat
- B) 70% carbohydrate
- C) 4 g saturated fat
- D) 120 mg cholesterol
- E) All of these choices are correct.
Answer: C
Explanation: A product with a health claim cannot contain more than 4 g sat fat.
Difficulty: 1 Easy
Section: 02.02
Topic: Food and supplement labeling
Learning Objective: 02.03 Describe Nutrition Facts panels and the claims permitted on food packages.
Bloom’s: Remember
Est Time: 0-1 minute
25) Factors that affect the amount of nutrients in foods include ________.
- A) farming conditions
- B) ripeness of plants when harvested
- C) cooking processes
- D) length of time food is stored
- E) All of these factors affect nutrient content of foods.
Answer: E
Explanation: All of the listed factors affect nutrient content.
Difficulty: 2 Medium
Section: 02.03
Topic: Nutrition monitoring and assessment
Learning Objective: 02.04 Describe the uses and limitations of the data in nutrient databases.
Bloom’s: Understand
Est Time: 0-1 minute
26) By definition, energy-dense foods are ALL ________.
- A) high in calories
- B) high in water
- C) high in fiber
- D) high in volume
Answer: A
Difficulty: 1 Easy
Section: 02.03
Topic: Nutrition monitoring and assessment
Learning Objective: 02.04 Describe the uses and limitations of the data in nutrient databases.
Bloom’s: Remember
Est Time: 0-1 minute
27) Nutrient databases can be used to determine ________.
- A) a food’s energy density
- B) a food’s nutrient density
- C) the nutrient content of your diet
- D) the nutrient content of the foods in a recipe
- E) All of these responses are appropriate uses of nutrient databases.
Answer: E
Explanation: All responses are correct.
Difficulty: 3 Hard
Section: 02.03
Topic: Nutrition monitoring and assessment
Learning Objective: 02.04 Describe the uses and limitations of the data in nutrient databases.
Bloom’s: Apply
Est Time: 0-1 minute
28) The Dietary Guidelines for Americans are designed to reduce the risk of ________.
- A) cancer
- B) cardiovascular disease
- C) obesity
- D) All of these responses are correct.
Answer: D
Explanation: All responses are correct.
Difficulty: 1 Easy
Section: 02.04
Topic: Nutrition monitoring and assessment
Learning Objective: 02.05 Discuss the Dietary Guidelines for Americans and the diseases they are intended to prevent or minimize.
Bloom’s: Remember
Est Time: 0-1 minute
29) The Dietary Guidelines for Americans ________.
- A) provide a scientific basis for USDA’s school lunch program
- B) provide a scientific basis for the Food Stamp Program
- C) are designed to reduce the risk of “killer” diseases
- D) All of these choices are correct.
Answer: D
Explanation: All responses are correct.
Difficulty: 1 Easy
Section: 02.04
Topic: Nutrition monitoring and assessment
Learning Objective: 02.05 Discuss the Dietary Guidelines for Americans and the diseases they are intended to prevent or minimize.
Bloom’s: Remember
Est Time: 0-1 minute
30) According to the Dietary Guidelines for Americans, those who consume alcoholic beverages should do so in moderation. Which of the following statements is true?
- A) A moderate intake is 1 or fewer servings per day for women.
- B) Beer is not considered an alcoholic beverage because it is mostly water.
- C) An average serving of red wine is 1.6 ounces per glass.
- D) To be considered an alcoholic beverage, distilled spirits must be at least 180 proof.
Answer: A
Explanation: One alcoholic drink per day is the definition of moderation for women.
Difficulty: 1 Easy
Section: 02.04
Topic: Nutrition monitoring and assessment; Alcohol
Learning Objective: 02.05 Discuss the Dietary Guidelines for Americans and the diseases they are intended to prevent or minimize.
Bloom’s: Remember
Est Time: 0-1 minute
31) Which government agency publishes the Dietary Guidelines for Americans?
- A) USDA
- B) USDHHS
- C) FDA
- D) USDA and USDHHS
- E) FDA and USDA
Answer: D
Explanation: USDA and DHHS publish the DGAs every 5 years.
Difficulty: 1 Easy
Section: 02.04
Topic: Nutrition monitoring and assessment
Learning Objective: 02.05 Discuss the Dietary Guidelines for Americans and the diseases they are intended to prevent or minimize.
Bloom’s: Remember
Est Time: 0-1 minute
32) MyPlate groups foods into ________ major categories.
- A) 2
- B) 3
- C) 4
- D) 5
Answer: D
Explanation: MyPlate has 5 categories: fruit, vegetable, protein, grain, and dairy.
Difficulty: 1 Easy
Section: 02.05
Topic: Nutrition monitoring and assessment
Learning Objective: 02.06 Discuss the MyPlate food groupings and plan a diet using this tool.
Bloom’s: Remember
Est Time: 0-1 minute
33) Which of the following is a key behavior emphasized in MyPlate?
- A) Balancing calories
- B) Foods to increase
- C) Foods to reduce
- D) All of these responses are correct
Answer: D
Explanation: MyPlate emphasizes areas including all responses listed.
Difficulty: 1 Easy
Section: 02.04
Topic: Nutrition monitoring and assessment
Learning Objective: 02.05 Discuss the Dietary Guidelines for Americans and the diseases they are intended to prevent or minimize.
Bloom’s: Remember
Est Time: 0-1 minute
34) According to MyPlate, a mini bagel would represent ________ ounce(s) from the grains group.
- A) 0.50
- B) 1
- C) 2
- D) 3
- E) 4
Answer: B
Explanation: A small bagel would be 1 portion/1 ounce.
Difficulty: 3 Hard
Section: 02.05
Topic: Nutrition monitoring and assessment
Learning Objective: 02.06 Discuss the MyPlate food groupings and plan a diet using this tool.
Bloom’s: Apply
Est Time: 0-1 minute
35) Two cups of plain lettuce salad would equal a serving from which MyPlate food group?
- A) Protein
- B) Diary
- C) Vegetable
- D) Grain
Answer: C
Explanation: Lettuce is a vegetable and 1 serving includes 2 cups leafy vegetables.
Difficulty: 3 Hard
Section: 02.05
Topic: Nutrition monitoring and assessment
Learning Objective: 02.06 Discuss the MyPlate food groupings and plan a diet using this tool.
Bloom’s: Apply
Est Time: 0-1 minute
36) MyPlate includes which food group?
- A) Dairy
- B) Vegetables
- C) Protein
- D) Fruits
- E) All of the responses are correct
Answer: E
Explanation: MyPlate groups include all those listed.
Difficulty: 1 Easy
Section: 02.05
Topic: Nutrition monitoring and assessment
Learning Objective: 02.06 Discuss the MyPlate food groupings and plan a diet using this tool.
Bloom’s: Remember
Est Time: 0-1 minute
37) What eating behavior does MyPlate specifically encourage?
- A) Make half your plate vegetables.
- B) Make half your plate grains.
- C) Make at least half your grains whole grains.
- D) Add in more empty-calorie foods.
Answer: C
Explanation: “Make at least half your grains whole grains” is a specific recommendation of MyPlate.
Difficulty: 2 Medium
Section: 02.05
Topic: Nutrition monitoring and assessment
Learning Objective: 02.06 Discuss the MyPlate food groupings and plan a diet using this tool.
Bloom’s: Understand
Est Time: 0-1 minute
38) What counts as one serving in the dairy group?
- A) 1 cup of ice cream
- B) 1 cup of yogurt
- C) 1 cup of cottage cheese
- D) 1 cup grated cheese
Answer: B
Explanation: One cup of yogurt or milk is 1 serving of dairy.
Difficulty: 1 Easy
Section: 02.05
Topic: Nutrition monitoring and assessment
Learning Objective: 02.06 Discuss the MyPlate food groupings and plan a diet using this tool.
Bloom’s: Remember
Est Time: 0-1 minute
39) According to MyPlate, four ounces of processed cheese equals ________ serving(s) from the Dairy group.
- A) 1
- B) 2
- C) 3
- D) 4
Answer: B
Explanation: Two ounces of cheese is 1 serving from the Dairy group.
Difficulty: 3 Hard
Section: 02.05
Topic: Nutrition monitoring and assessment
Learning Objective: 02.06 Discuss the MyPlate food groupings and plan a diet using this tool.
Bloom’s: Apply
Est Time: 0-1 minute
40) Which nutrient is contributed by the fruit group of MyPlate?
- A) calcium
- B) folate
- C) zinc
- D) protein
Answer: B
Explanation: Fruit provides a source of folate. Calcium, zinc and protein are not in fruit.
Difficulty: 2 Medium
Section: 02.05
Topic: Nutrition monitoring and assessment
Learning Objective: 02.06 Discuss the MyPlate food groupings and plan a diet using this tool.
Bloom’s: Understand
Est Time: 0-1 minute
41) Which nutrient is best contributed by the protein foods group of MyPlate?
- A) iron
- B) folate
- C) vitamin C
- D) vitamin A
Answer: A
Explanation: Iron is found in many protein-rich foods. Vitamin C, vitamin A, and folate are generally plant-based.
Difficulty: 2 Medium
Section: 02.05
Topic: Nutrition monitoring and assessment
Learning Objective: 02.06 Discuss the MyPlate food groupings and plan a diet using this tool.
Bloom’s: Understand
Est Time: 0-1 minute
42) The MyPlate vegetable group is divided into which subgroups?
- A) Starchy vegetables, red and orange vegetables, and dark green vegetables
- B) Dark green vegetables and other vegetables
- C) Other vegetables, starchy vegetables, and red and yellow vegetables
- D) Dark green vegetables, orange vegetables, starchy vegetables, beans and peas, and other vegetables
Answer: D
Explanation: Vegetables groups is further divided into subgroups as listed.
Difficulty: 1 Easy
Section: 02.05
Topic: Nutrition monitoring and assessment
Learning Objective: 02.06 Discuss the MyPlate food groupings and plan a diet using this tool.
Bloom’s: Remember
Est Time: 0-1 minute
43) Reading food labels helps consumers ________.
- A) identify amounts of salt or sodium in the product
- B) determine the sugar content of the product
- C) determine amount and kind of fat in the product
- D) choose foods with dietary fiber
- E) All of these responses are correct.
Answer: E
Explanation: All responses are correct.
Difficulty: 2 Medium
Section: 02.02
Topic: Food and supplement labeling
Learning Objective: 02.06 Discuss the MyPlate food groupings and plan a diet using this tool.
Bloom’s: Understand
Est Time: 0-1 minute
44) Mandatory labeling of foods is regulated by the ________.
- A) USDHHS
- B) FTC
- C) FDA
- D) GAO
Answer: C
Explanation: The FDA regulates mandatory labeling.
Difficulty: 1 Easy
Section: 02.02
Topic: Food and supplement labeling
Learning Objective: 02.03 Describe Nutrition Facts panels and the claims permitted on food packages.
Bloom’s: Remember
Est Time: 0-1 minute
45) Labeling laws require that ingredients in food products be listed on the container in descending order of their ________.
- A) calories
- B) nutrient density
- C) weight
- D) cost
Answer: C
Explanation: Food ingredients must be listed on the label by descending weight.
Difficulty: 1 Easy
Section: 02.02
Topic: Food and supplement labeling
Learning Objective: 02.03 Describe Nutrition Facts panels and the claims permitted on food packages.
Bloom’s: Remember
Est Time: 0-1 minute
46) Under the current law on nutrition labeling, the Nutrition Facts panel must include ________.
- A) total calories from fat
- B) total calories from trans fat
- C) total calories from saturated fat
- D) grams of monounsaturated fat
Answer: A
Explanation: Total calories from fat is required on the Nutrition Facts Label.
Difficulty: 2 Medium
Section: 02.02
Topic: Food and supplement labeling
Learning Objective: 02.03 Describe Nutrition Facts panels and the claims permitted on food packages.
Bloom’s: Understand
Est Time: 0-1 minute
47) If a group of people consumed an amount of protein equal to the estimated average requirement for their life stage, what percentage would receive insufficient amounts?
- A) 2
- B) 33
- C) 50
- D) 98
Answer: C
Explanation: EAR represents average nutrient needs and not meant to use for individuals.
Difficulty: 3 Hard
Section: 02.01
Topic: Dietary requirements
Learning Objective: 02.01 Explain the purpose of the Dietary Reference Intake (DRI) and its components (Estimated Average Requirements, Recommended Dietary Allowances, Adequate Intakes, Upper Levels, Estimated Energy Requirements, and Acceptable Macronutrient Distribution Ranges).
Bloom’s: Apply
Est Time: 0-1 minute
48) What measure best describes the amounts of nutrients that should be consumed by the population?
- A) The Dietary Reference Intakes because they are a set of nutrient intake values for healthy people
- B) The Tolerable Upper Intake levels because they are the maximum daily amount of a nutrient needed that is safe for most healthy people
- C) The Estimated Average Requirements because they reflect the average daily amount of a nutrient that will maintain a specific function in half of the healthy people of a population
- D) The Recommended Dietary Allowances because they represent the daily amount of a nutrient considered adequate to meet the known nutrient needs of nearly all healthy people
Answer: D
Explanation: RDAs are meant to be extrapolated to the population.
Difficulty: 3 Hard
Section: 02.01
Topic: Dietary requirements
Learning Objective: 02.02 Compare the Daily Values to the Dietary Reference Intakes and explain how they are used on Nutrition Facts panels.
Bloom’s: Apply
Est Time: 0-1 minute
49) If a person consumed 35% of a diet providing 2500 kcalories from protein, approximately how many grams of protein would be ingested?
- A) 48
- B) 67
- C) 165
- D) 219
Answer: D
Explanation: 2500 kcal × 0.35 = 875 / 4 kcal/gram = 219 grams
Difficulty: 3 Hard
Section: 02.01
Topic: Dietary requirements; Nutrition computations
Learning Objective: 02.01 Explain the purpose of the Dietary Reference Intake (DRI) and its components (Estimated Average Requirements, Recommended Dietary Allowances, Adequate Intakes, Upper Levels, Estimated Energy Requirements, and Acceptable Macronutrient Distribution Ranges).
Bloom’s: Analyze
Est Time: 0-1 minute
50) Which of the following meals represents the most nutrient-dense meal?
- A) medium apple, fat-free milk, turkey sandwich on whole grain bread, carrot slices
- B) graham crackers, fruit punch, salami sandwich on white bread, vegetable soup
- C) banana, pretzels with peanut butter, chicken breast wrap sandwich, diet soft drink
- D) chocolate chip cookies, low-fat cheese slices on rice cakes, whole milk, peanuts
Answer: A
Explanation: All of the items listed in this response have nutrient density.
Difficulty: 3 Hard
Section: 02.01
Topic: Nutrition monitoring and assessment
Learning Objective: 02.07 Develop a healthy eating plan based on the concepts of variety, balance, moderation, nutrient density, and energy density.
Bloom’s: Analyze
Est Time: 0-1 minute
51) Which of the following represents the most energy-dense meal?
- A) broiled fish, watermelon, green beans, water
- B) whole milk, peanut butter and jelly sandwich on white bread, tortilla chips
- C) broccoli, chicken broth, strawberries, fat-free milk
- D) light cream cheese on a mini bagel, vegetable soup, kiwi, salad and lemon juice dressing
Answer: B
Explanation: The items listed in this response are all energy dense and contain the most relative calories.
Difficulty: 3 Hard
Section: 02.01
Topic: Nutrition monitoring and assessment
Learning Objective: 02.07 Develop a healthy eating plan based on the concepts of variety, balance, moderation, nutrient density, and energy density.
Bloom’s: Analyze
Est Time: 0-1 minute
52) If anticipated results are not seen after implementing various dietary changes, what is likely the recommended next step?
- A) Add extra meals to the diet.
- B) Seek the help of a registered dietician/nutritionist or physician.
- C) Add in supplements.
- D) Limit nutrient intake.
Answer: B
Explanation: A health care professional is likely to offer the best advice after initial attempts fail.
Difficulty: 3 Hard
Section: 02.04
Topic: Nutrition monitoring and assessment
Learning Objective: 02.04 Describe the uses and limitations of the data in nutrient databases.
Bloom’s: Apply
Est Time: 0-1 minute
53) A food label that advertises the product as a “rich source of fiber” is an example of a(n)
- A) Health claim
- B) Structure/function claim
- C) Nutrient claim
- D) Obesity prevention claim
Answer: C
Explanation: A nutrient claim describes the nutrient(s) in the food.
Difficulty: 3 Hard
Section: 02.02
Topic: Nutrition monitoring and assessment
Learning Objective: 02.03 Describe Nutrition Facts panels and the claims permitted on food packages.
Bloom’s: Apply
Est Time: 0-1 minute
54) Which program on MyPlate would you use if you were looking for tips on planning healthy food choices to meet individual goals?
- A) The SuperTracker
- B) My Food-a-pedia
- C) The Daily Food Plan
Answer: C
Explanation: The Daily Food Plan tool offer health tips for the public to use.
Difficulty: 3 Hard
Section: 02.05
Topic: Nutrition monitoring and assessment
Learning Objective: 02.06 Discuss the MyPlate food groupings and plan a diet using this tool.
Bloom’s: Analyze
Est Time: 0-1 minute
55) The allotment for maximum sugar per day:
- A) is the same for all calorie ranges
- B) increases as calorie load increases
- C) decreases as calorie load increases
- D) is not addressed in the most recent Dietary Guidelines for Americans
Answer: B
Difficulty: 3 Hard
Section: 02.05
Topic: Nutrition monitoring and assessment
Learning Objective: 02.06 Discuss the MyPlate food groupings and plan a diet using this tool.
Bloom’s: Analyze
Est Time: 0-1 minute
Perspectives in Nutrition, 11e (Byrd)
Chapter 4 Human Digestion and Absorption
1) The smallest functional unit of the human body is the ________.
- A) organ
- B) organ system
- C) cell
- D) epithelial tissue
Answer: C
Difficulty: 1 Easy
Section: 04.01
Topic: Anatomy and physiology
Learning Objective: 04.01 Outline the basic anatomy and functions of digestive system organs.
Bloom’s: Remember
Est Time: 0-1 minute
2) Tissues are defined as ________.
- A) functional systems
- B) complex organs that perform one task
- C) a diverse collection of cells
- D) a collection of cells that perform a specific function
Answer: D
Difficulty: 1 Easy
Section: 04.01
Topic: Anatomy and physiology
Learning Objective: 04.01 Outline the basic anatomy and functions of digestive system organs.
Bloom’s: Remember
Est Time: 0-1 minute
3) The 4 primary types of tissue are ________.
- A) epithelial, connective, muscle, and nervous
- B) gastrointestinal, cardiovascular, muscle, and immune
- C) gastrointestinal, endocrine, nervous, and cardiovascular
- D) skeletal, muscle, endocrine, and cardiovascular
Answer: A
Difficulty: 1 Easy
Section: 04.01
Topic: Anatomy and physiology
Learning Objective: 04.01 Outline the basic anatomy and functions of digestive system organs.
Bloom’s: Remember
Est Time: 0-1 minute
4) Which of the following organs is NOT part of the digestive organ system?
- A) pancreas
- B) small intestine
- C) kidneys
- D) liver
Answer: C
Explanation: Kidneys are part of the urinary tract.
Difficulty: 2 Medium
Section: 04.02
Topic: Anatomy and physiology
Learning Objective: 04.01 Outline the basic anatomy and functions of digestive system organs.
Bloom’s: Understand
Est Time: 0-1 minute
5) The ________ layer of the GI tract wall contains glands, blood vessels, and nerves, whereas the ________ layer is the outermost layer that protects the GI tract.
- A) mucosa; muscle
- B) serosa; submucosa
- C) submucosa; muscle
- D) submucosa; serosa
Answer: D
Difficulty: 2 Medium
Section: 04.02
Topic: Anatomy and physiology
Learning Objective: 04.01 Outline the basic anatomy and functions of digestive system organs.
Bloom’s: Understand
Est Time: 0-1 minute
6) The breakdown of dietary starch to glucose in the small intestine is considered ________.
- A) metabolism
- B) hormonal action
- C) digestion
- D) absorption
Answer: C
Difficulty: 2 Medium
Section: 04.02
Topic: Digestion, absorption, and transport
Learning Objective: 04.01 Outline the basic anatomy and functions of digestive system organs.
Bloom’s: Understand
Est Time: 0-1 minute
7) Bicarbonate ions (HCO3-) from the pancreas ________.
- A) neutralize the acid contents in the stomach
- B) are synthesized in the pyloric sphincter
- C) neutralize the bile in the duodenum
- D) neutralize the acid contents in the duodenum
Answer: D
Difficulty: 1 Easy
Section: 04.05
Topic: Digestion, absorption, and transport
Learning Objective: 04.01 Outline the basic anatomy and functions of digestive system organs.
Bloom’s: Remember
Est Time: 0-1 minute
8) The sphincter that allows chyme to pass into the small intestine is known as the ________.
- A) lower esophageal sphincter
- B) sphincter of Oddi
- C) pyloric sphincter
- D) ileocecal sphincter
Answer: C
Difficulty: 1 Easy
Section: 04.02
Topic: Digestion, absorption, and transport; Anatomy and physiology
Learning Objective: 04.02 Describe how the digestive tract processes foods and propels its contents from mouth to anus.
Bloom’s: Remember
Est Time: 0-1 minute
9) Segmentation as a function of the GI tract involves ________.
- A) peristalsis to move the food along the GI tract
- B) back and forth contractions that break apart the food mass
- C) conscious effort
- D) enzyme input to break apart the food mass
Answer: B
Difficulty: 1 Easy
Section: 04.02
Topic: Digestion, absorption, and transport; Anatomy and physiology
Learning Objective: 04.02 Describe how the digestive tract processes foods and propels its contents from mouth to anus.
Bloom’s: Remember
Est Time: 0-1 minute
10) The chemical reaction sucrose + H2O → fructose + glucose is an example of a ________ reaction.
- A) hydrolysis
- B) synthetic
- C) hormonal
- D) carboxylase
Answer: A
Difficulty: 2 Medium
Section: 04.02
Topic: Digestion, absorption, and transport; Anatomy and physiology
Learning Objective: 04.02 Describe how the digestive tract processes foods and propels its contents from mouth to anus.
Bloom’s: Understand
Est Time: 0-1 minute
11) A circular muscle that can open and close and acts to regulate the flow of materials in one direction is referred to as ________.
- A) enterohepatic circulation
- B) a sphincter
- C) a pump
- D) peristalsis
Answer: B
Difficulty: 2 Medium
Section: 04.02
Topic: Digestion, absorption, and transport; Anatomy and physiology
Learning Objective: 04.02 Describe how the digestive tract processes foods and propels its contents from mouth to anus.
Bloom’s: Understand
Est Time: 0-1 minute
12) A coordinated muscular contraction that propels food along the GI tract is called ________.
- A) a sphincter
- B) enterohepatic circulation
- C) a pump
- D) peristalsis
Answer: D
Difficulty: 1 Easy
Section: 04.02
Topic: Digestion, absorption, and transport
Learning Objective: 04.02 Describe how the digestive tract processes foods and propels its contents from mouth to anus.
Bloom’s: Remember
Est Time: 0-1 minute
13) The lower esophageal sphincter is located between the ________.
- A) stomach and esophagus
- B) stomach and duodenum
- C) ileum and cecum
- D) sigmoid colon and anus
Answer: A
Difficulty: 1 Easy
Section: 04.02
Topic: Anatomy and physiology
Learning Objective: 04.01 Outline the basic anatomy and functions of digestive system organs.
Bloom’s: Remember
Est Time: 0-1 minute
14) The bacteria that usually inhabit the large intestine are prevented from backing up into the ileum by the action of the ________.
- A) sphincter of Oddi
- B) ileocecal sphincter
- C) pyloric sphincter
- D) rectal sphincter
Answer: B
Difficulty: 1 Easy
Section: 04.02
Topic: Anatomy and physiology
Learning Objective: 04.02 Describe how the digestive tract processes foods and propels its contents from mouth to anus.
Bloom’s: Remember
Est Time: 0-1 minute
15) Which of the following is NOT an enzyme?
- A) sucrase
- B) bile
- C) pepsin
- D) lipase
Answer: B
Difficulty: 2 Medium
Section: 04.05
Topic: Digestion, absorption, and transport
Learning Objective: 04.03 Describe the function of key enzymes and hormones required for digestion and absorption.
Bloom’s: Understand
Est Time: 0-1 minute
16) Most digestive enzymes are synthesized by the ________.
- A) liver and large intestine
- B) bile and gallbladder
- C) kidneys and esophagus
- D) pancreas and small intestine
Answer: D
Difficulty: 3 Hard
Section: 04.02
Topic: Digestion, absorption, and transport
Learning Objective: 04.03 Describe the function of key enzymes and hormones required for digestion and absorption.
Bloom’s: Apply
Est Time: 0-1 minute
17) Gastrin, secretin, CCK, and gastric inhibitory peptide are examples of ________.
- A) enzymes
- B) hormones
- C) active absorption
- D) None of these choices are accurate.
Answer: B
Difficulty: 2 Medium
Section: 04.05
Topic: Digestion, absorption, and transport
Learning Objective: 04.03 Describe the function of key enzymes and hormones required for digestion and absorption.
Bloom’s: Understand
Est Time: 0-1 minute
18) Human digestion of food begins in the ________, where the enzyme ________ breaks down a small amount of starch.
- A) mouth; amylase
- B) stomach; pepsin
- C) small intestine; amylase
- D) mouth; lipase
Answer: A
Difficulty: 2 Medium
Section: 04.03
Topic: Digestion, absorption, and transport
Learning Objective: 04.03 Describe the function of key enzymes and hormones required for digestion and absorption.
Bloom’s: Understand
Est Time: 0-1 minute
19) The taste sensation umami can best be described as ________.
- A) a somewhat salty flavor derived from metal ions
- B) the combination of salt and sweet tastes together
- C) a savory or meaty taste derived from the amino acid glutamate
- D) the taste that arises from compounds such as caffeine and quinine
Answer: C
Difficulty: 1 Easy
Section: 04.03
Topic: Digestion, absorption, and transport
Learning Objective: 04.01 Outline the basic anatomy and functions of digestive system organs.
Bloom’s: Remember
Est Time: 0-1 minute
20) In the process of swallowing, food cannot normally enter the trachea because the ________.
- A) tongue directs the flow of food down the esophagus and away from the trachea
- B) esophageal sphincter shuts off the passage to the larynx
- C) epiglottis covers the larynx
- D) trachea does not connect to the esophagus
Answer: C
Difficulty: 2 Medium
Section: 04.03
Topic: Anatomy and physiology
Learning Objective: 04.01 Outline the basic anatomy and functions of digestive system organs.
Bloom’s: Understand
Est Time: 0-1 minute
21) Saliva contains ________.
- A) an amylase
- B) mucus
- C) intrinsic factor
- D) an amylase and mucus
Answer: D
Section: 04.03
Topic: Digestion, absorption, and transport
Learning Objective: 04.01 Outline the basic anatomy and functions of digestive system organs.
Bloom’s: Remember
Est Time: 0-1 minute
22) The salivary glands produce about ________ cup(s) of saliva each day. Saliva is a watery fluid that contains ________, ________, and ________.
- A) 1; mucus; digestive enzymes; antibacterial substances
- B) 1; mucus; bile; hormones
- C) 4; mucus; digestive enzymes; antibacterial substances
- D) 4; mucus; bile; hormones
Answer: C
Difficulty: 2 Medium
Section: 04.03
Topic: Anatomy and physiology
Learning Objective: 04.01 Outline the basic anatomy and functions of digestive system organs.
Bloom’s: Understand
Est Time: 0-1 minute
23) At the beginning of a meal, the hormone ________ is secreted from the stomach; this hormone controls the release of ________.
- A) pepsinogen; pepsin
- B) gastrin; HCl
- C) bile; lipase
- D) cholecystokinin; pancreatic enzymes
Answer: B
Difficulty: 2 Medium
Section: 04.04
Topic: Digestion, absorption, and transport; Anatomy and physiology
Learning Objective: 04.03 Describe the function of key enzymes and hormones required for digestion and absorption.
Bloom’s: Understand
Est Time: 0-1 minute
24) The major function(s) of the stomach is/are ________.
- A) the digestion and absorption of carbohydrates, especially starch
- B) the digestion and absorption of alcohol
- C) to mix ingested foods with gastric juices to form chyme
- D) All of these responses are correct.
Answer: C
Difficulty: 1 Easy
Section: 04.04
Topic: Digestion, absorption, and transport; Anatomy and physiology
Learning Objective: 04.02 Describe how the digestive tract processes foods and propels its contents from mouth to anus.
Bloom’s: Remember
Est Time: 0-1 minute
25) The fluid mixture that moves from the stomach to the duodenum is called ________.
- A) bolus
- B) chyme
- C) food
- D) None of these choices are accurate.
Answer: B
Difficulty: 1 Easy
Section: 04.04
Topic: Digestion, absorption, and transport
Learning Objective: 04.02 Describe how the digestive tract processes foods and propels its contents from mouth to anus.
Bloom’s: Remember
Est Time: 0-1 minute
26) Muscular waves in the stomach mix and churn the contents of a meal with ________.
- A) bile
- B) gastric juices
- C) pancreatic juices
- D) sodium bicarbonate
Answer: B
Difficulty: 1 Easy
Section: 04.04
Topic: Digestion, absorption, and transport; Anatomy and physiology
Learning Objective: 04.01 Outline the basic anatomy and functions of digestive system organs.
Bloom’s: Remember
Est Time: 0-1 minute
27) Heartburn is caused by ________.
- A) acid surrounding the heart muscle
- B) acid and other digestive enzymes within the heart muscle
- C) the backflow of acidic stomach contents into the esophagus
- D) None of these choices are accurate.
Answer: C
Difficulty: 2 Medium
Section: 04.04
Topic: Digestive disorders
Learning Objective: 04.05 Identify major nutrition-related gastrointestinal disorders and typical approaches to prevention and treatment.
Bloom’s: Understand
Est Time: 0-1 minute
28) The stomach is protected from digesting itself by producing ________.
- A) bicarbonate only when food is in the stomach
- B) a thick layer of mucus to coat the lining of the stomach
- C) hydroxyl ions to neutralize the acid
- D) antipepsin that destroys digestive substances
Answer: B
Difficulty: 2 Medium
Section: 04.04
Topic: Anatomy and physiology
Learning Objective: 04.01 Outline the basic anatomy and functions of digestive system organs.
Bloom’s: Understand
Est Time: 0-1 minute
29) The gastric secretion pepsin is necessary for ________.
- A) preventing peptic ulcer formation
- B) protein digestion
- C) vitamin B-12 absorption
- D) destruction of harmful bacteria and viruses
Answer: B
Difficulty: 1 Easy
Section: 04.04
Topic: Digestion, absorption, and transport
Learning Objective: 04.02 Describe how the digestive tract processes foods and propels its contents from mouth to anus.
Bloom’s: Remember
Est Time: 0-1 minute
30) Actions of hydrochloric acid produced by the stomach include ________.
- A) promoting digestion of protein
- B) destroying bacteria and viruses found in foods
- C) dissolving dietary minerals for improved absorption
- D) All of the responses are correct.
Answer: D
Difficulty: 2 Medium
Section: 04.04
Topic: Digestion, absorption, and transport
Learning Objective: 04.02 Describe how the digestive tract processes foods and propels its contents from mouth to anus.
Bloom’s: Understand
Est Time: 0-1 minute
31) The stomach can absorb ________.
- A) proteins or amino acids
- B) sugars, such as lactose
- C) alcohol
- D) no nutrients
Answer: C
Difficulty: 1 Easy
Section: 04.04
Topic: Digestion, absorption, and transport
Learning Objective: 04.02 Describe how the digestive tract processes foods and propels its contents from mouth to anus.
Bloom’s: Remember
Est Time: 0-1 minute
32) The small intestine is divided into three segments. List them in descending order.
- A) ileum, jejunum, duodenum
- B) jejunum, ileum, duodenum
- C) duodenum, ileum, jejunum
- D) duodenum, jejunum, ileum
Answer: D
Difficulty: 1 Easy
Section: 04.05
Topic: Anatomy and physiology
Learning Objective: 04.01 Outline the basic anatomy and functions of digestive system organs.
Bloom’s: Remember
Est Time: 0-1 minute
33) Most of the digestive processes occur in the ________.
- A) mouth
- B) stomach
- C) small intestine
- D) large intestine
Answer: C
Difficulty: 2 Medium
Section: 04.05
Topic: Digestion, absorption, and transport; Anatomy and physiology
Learning Objective: 04.01 Outline the basic anatomy and functions of digestive system organs.
Bloom’s: Understand
Est Time: 0-1 minute
34) Which substances can be absorbed in the small intestine?
- A) glucose, minerals, amino acids, vitamins, alcohol
- B) sucrose, lactose, fats, alcohol, protein
- C) starch, fats, glucose, protein, alcohol
- D) glucose, fructose, sucrose, alcohol, protein
Answer: A
Difficulty: 2 Medium
Section: 04.05
Topic: Digestion, absorption, and transport
Learning Objective: 04.04 Explain the processes of nutrition absorption and how nutrients enter the circulatory system.
Bloom’s: Understand
Est Time: 0-1 minute
35) Villi are found mainly in the ________.
- A) large intestine
- B) small intestine
- C) esophagus
- D) stomach
Answer: B
Difficulty: 2 Medium
Section: 04.05
Topic: Anatomy and physiology
Learning Objective: 04.01 Outline the basic anatomy and functions of digestive system organs.
Bloom’s: Remember
Est Time: 0-1 minute
36) The villi found in the gastrointestinal tract ________.
- A) are finger-like projections into the lumen of the small intestine
- B) are covered with the brush border (microvilli)
- C) contain cells that produce mucus, hormones, and enzymes
- D) produce a large surface area for nutrient absorption
- E) All of these choices are correct.
Answer: E
Difficulty: 2 Medium
Section: 04.05
Topic: Anatomy and physiology
Learning Objective: 04.01 Outline the basic anatomy and functions of digestive system organs.
Bloom’s: Understand
Est Time: 0-1 minute
37) The life span of absorptive cells in the villi is approximately ________.
- A) 24 hours
- B) 2 to 5 days
- C) 8 to 10 days
- D) 4 to 6 weeks
Answer: B
Difficulty: 1 Easy
Section: 04.05
Topic: Anatomy and physiology
Learning Objective: 04.01 Outline the basic anatomy and functions of digestive system organs.
Bloom’s: Remember
Est Time: 0-1 minute
38) Amino acids and glucose enter cells by ________.
- A) active transport
- B) passive diffusion
- C) facilitated diffusion
- D) endocytosis
Answer: A
Difficulty: 2 Medium
Section: 04.05
Topic: Digestion, absorption, and transport
Learning Objective: 04.04 Explain the processes of nutrition absorption and how nutrients enter the circulatory system.
Bloom’s: Understand
Est Time: 0-1 minute
39) The absorptive process that requires energy in the form of ATP is ________.
- A) facilitated diffusion
- B) active absorption
- C) enterohepatic circulation
- D) the lymphatic system
Answer: B
Difficulty: 1 Easy
Section: 04.05
Topic: Digestion, absorption, and transport
Learning Objective: 04.04 Explain the processes of nutrition absorption and how nutrients enter the circulatory system.
Bloom’s: Remember
Est Time: 0-1 minute
40) The secretions of the gallbladder, liver, and pancreas enter the ________.
- A) ileum, by way of a common duct
- B) duodenum, by way of the sphincter of Oddi
- C) stomach, by way of a common duct
- D) jejunum, by way of the sphincter of Oddi
Answer: B
Difficulty: 2 Medium
Section: 04.05
Topic: Anatomy and physiology
Learning Objective: 04.02 Describe how the digestive tract processes foods and propels its contents from mouth to anus.
Bloom’s: Understand
Est Time: 0-1 minute
41) Bile is formed in the ________ and stored in the ________.
- A) stomach; pancreas
- B) duodenum; kidney
- C) liver; gallbladder
- D) gallbladder; liver
Answer: C
Difficulty: 1 Easy
Section: 04.05
Topic: Anatomy and physiology
Learning Objective: 04.01 Outline the basic anatomy and functions of digestive system organs.
Bloom’s: Remember
Est Time: 0-1 minute
42) Insufficient production of bile is mostly likely to impair absorption of ________.
- A) starch
- B) fat
- C) protein
- D) sugars
Answer: B
Explanation: Since bile is used as an emulsifying agent to aid in the absorption of fat, bile production would impair fat absorption.
Difficulty: 3 Hard
Section: 04.05
Topic: Digestion, absorption, and transport; Digestive disorders
Learning Objective: 04.01 Outline the basic anatomy and functions of digestive system organs.
Bloom’s: Apply
Est Time: 0-1 minute
43) ________ increases the available surface area of fats for digestion and later absorption.
- A) Pancreatic lipase
- B) Lingual lipase
- C) Gastric lipase
- D) Bile
Answer: D
Difficulty: 1 Easy
Section: 04.05
Topic: Digestion, absorption, and transport
Learning Objective: 04.02 Describe how the digestive tract processes foods and propels its contents from mouth to anus.
Bloom’s: Remember
Est Time: 0-1 minute
44) The main function of the liver in the digestive system is ________.
- A) producing enzymes for digestion of protein, fat, and carbohydrate
- B) producing the hormones that regulate digestion and absorption
- C) producing bile for fat digestion and absorption
- D) distributing nutrients to the gastrointestinal tract
Answer: C
Difficulty: 2 Medium
Section: 04.05
Topic: Digestion, absorption, and transport
Learning Objective: 04.02 Describe how the digestive tract processes foods and propels its contents from mouth to anus.
Bloom’s: Understand
Est Time: 0-1 minute
45) Secretions from the pancreas include ________.
- A) HCl and digestive enzymes
- B) sodium bicarbonate and digestive enzymes
- C) cholecystokinin and sodium bicarbonate
- D) All of these responses are correct.
Answer: B
Difficulty: 2 Medium
Section: 04.05
Topic: Anatomy and physiology
Learning Objective: 04.02 Describe how the digestive tract processes foods and propels its contents from mouth to anus.
Bloom’s: Understand
Est Time: 0-1 minute
46) An example of a brush border enzyme is ________.
- A) sucrase
- B) lipase
- C) amylase
- D) bile
Answer: A
Explanation: Sucrase breaks down sucrose.
Difficulty: 2 Medium
Section: 04.05
Topic: Digestion, absorption, and transport
Learning Objective: 04.03 Describe the function of key enzymes and hormones required for digestion and absorption.
Bloom’s: Understand
Est Time: 0-1 minute
47) Water-soluble nutrients enter into the body by way of ________.
- A) the blood
- B) the lymph system
- C) both the blood and the lymph system
- D) neither the blood nor the lymph system
Answer: A
Difficulty: 2 Medium
Section: 04.06
Topic: Digestion, absorption, and transport
Learning Objective: 04.04 Explain the processes of nutrition absorption and how nutrients enter the circulatory system.
Bloom’s: Understand
Est Time: 0-1 minute
48) Most dietary fats will ________.
- A) be converted to short-chain fatty acids for absorption with other water-soluble nutrients
- B) enter the lymphatic system
- C) enter the colon and become “food” for bacteria
- D) be converted to bile in the lumen of the intestine
Answer: B
Difficulty: 2 Medium
Section: 04.06
Topic: Digestion, absorption, and transport
Learning Objective: 04.04 Explain the processes of nutrition absorption and how nutrients enter the circulatory system.
Bloom’s: Understand
Est Time: 0-1 minute
49) The hepatic portal system delivers nutrients from the digestive tract to the ________.
- A) heart
- B) liver
- C) kidneys
- D) lungs
Answer: B
Difficulty: 2 Medium
Section: 04.06
Topic: Digestion, absorption, and transport
Learning Objective: 04.04 Explain the processes of nutrition absorption and how nutrients enter the circulatory system.
Bloom’s: Understand
Est Time: 0-1 minute
50) Lymph ________.
- A) is like blood, since it contains mostly red blood cells
- B) is a fluid containing blood proteins
- C) recycles nutrients between the liver and the small intestine
- D) transports fat-soluble particles from the intestinal tract to the general circulation
Answer: D
Difficulty: 2 Medium
Section: 04.06
Topic: Digestion, absorption, and transport
Learning Objective: 04.04 Explain the processes of nutrition absorption and how nutrients enter the circulatory system.
Bloom’s: Understand
Est Time: 0-1 minute
51) Which of the following nutrients may be absorbed by the colon?
- A) minerals, such as sodium and potassium
- B) some vitamins synthesized by bacteria
- C) short-chain fatty acids
- D) water
- E) All of these answers are correct.
Answer: E
Difficulty: 2 Medium
Section: 04.07
Topic: Digestion, absorption, and transport
Learning Objective: 04.04 Explain the processes of nutrition absorption and how nutrients enter the circulatory system.
Bloom’s: Understand
Est Time: 0-1 minute
52) An example of a probiotic is ________.
- A) bacteria in yogurt
- B) fiber in whole wheat bread
- C) calcium in milk
- D) digestible carbohydrates in bananas
Answer: A
Explanation: Yogurt contains “live active cultures” of bacteria.
Difficulty: 2 Medium
Section: 04.07
Topic: Food sources; Prebiotics and probiotics
Learning Objective: 04.05 Identify major nutrition-related gastrointestinal disorders and typical approaches to prevention and treatment.
Bloom’s: Understand
Est Time: 0-1 minute
53) Probiotics may be most useful in treating ________.
- A) constipation
- B) diarrhea
- C) celiac disease
- D) food intolerance
Answer: B
Explanation: Probiotics would allow healthy gut bacteria to re-inhabit the gut after being upset by an episode of diarrhea.
Difficulty: 1 Easy
Section: 04.07
Topic: Prebiotics and probiotics
Learning Objective: 04.05 Identify major nutrition-related gastrointestinal disorders and typical approaches to prevention and treatment.
Bloom’s: Remember
Est Time: 0-1 minute
54) Much of the digestion that occurs in the large intestine is caused by ________.
- A) lipase
- B) pepsin
- C) saliva
- D) bacteria
Answer: D
Difficulty: 2 Medium
Section: 04.07
Topic: Digestion, absorption, and transport
Learning Objective: 04.02 Describe how the digestive tract processes foods and propels its contents from mouth to anus.
Bloom’s: Understand
Est Time: 0-1 minute
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