Digestion

Multiple Choice

Identify the letter of the choice that best completes the statement or answers the question.

____ 1. Which of the following are NOT among the six nutrients needed by the body?

a. / enzymes
b. / fats
c. / minerals
d. / water

____ 2. Which nutrients are originally absorbed from soil by plants?

a. / minerals
b. / fiber
c. / proteins
d. / vitamins

____ 3. The amount of energy required to raise the temperature of one gram of water by one Celsius degree is called a

a. / carbohydrate.
b. / protein.
c. / vitamin.
d. / calorie.

____ 4. About how much water does the human body normally need in a day?

a. / ten liters
b. / two liters
c. / one liter
d. / half a liter

____ 5. According to the Food Guide Pyramid, which group should be eaten in very limited amounts?

a. / bread, cereal, rice, and pasta
b. / vegetables
c. / milk, yogurt, and cheese
d. / fats, oils, and sweets

____ 6. Each food label lists the total number of Calories and also the number of Calories that come from

a. / protein.
b. / sugar.
c. / fat.
d. / cholesterol.

____ 7. On a food label, how many Calories per day are used as the standard to determine the Percent Daily Value?

a. / 20,000
b. / 2,000
c. / 1,000
d. / 100

____ 8. Which of the following is NOT a function of the digestive system?

a. / obtaining oxygen
b. / eliminating undigested wastes from the body
c. / breaking down food into molecules that the body can use
d. / absorbing food molecules into the blood

____ 9. What substance must be present in the stomach for pepsin to work best?

a. / hydrochloric acid
b. / mucus
c. / saliva
d. / water

____ 10. What structure(s) enable(s) the small intestine to absorb large amounts of nutrients?

a. / villi
b. / pancreas
c. / liver
d. / gallbladder

____ 11. Which process takes place in the large intestine?

a. / Water is added to undigested food.
b. / Water is absorbed from undigested food.
c. / Digested nutrients are absorbed through the villi.
d. / Enzymes are added to complete chemical digestion.

____ 12. To maintain a healthy diet, the Food Guide Pyramid indicates that you should have 3-5 servings of

a. / fruits.
b. / fats and sugars.
c. / milk, yogurt, and cheese.
d. / vegetables.

____ 13. Nutritionists place certain foods at the top of the Food Guide Pyramid to indicate that

a. / foods from this group should be included with every meal.
b. / people should make most of their food choices from this group.
c. / people should eat very small amounts from this group.
d. / these foods are not easily digested.

____ 14. The Food Guide Pyramid indicates how many servings from each food group should be eaten

a. / at each meal.
b. / each day.
c. / each week.
d. / each month.

____ 15. A calorie is a unit used to measure

a. / vitamins.
b. / minerals.
c. / temperature.
d. / energy.

____ 16. Which of the following items is NOT included on a food label?

a. / serving size
b. / calories from fat
c. / percent daily value
d. / recommended servings per day

____ 17. The energy your body needs comes from

a. / water.
b. / bones.
c. / food.
d. / the brain.

____ 18. What carbohydrate helps your digestive system function even though your body cannot digest it?

a. / cholesterol
b. / fiber
c. / glucose
d. / starch

____ 19. Which nutrients are made up of amino acids?

a. / unsaturated fats
b. / saturated fats
c. / proteins
d. / carbohydrates

____ 20. What substance in the mouth contains an enzyme that begins chemical digestion?

a. / fiber
b. / mucus
c. / pepsin
d. / saliva

____ 21. What process involves muscle contractions that move food through the esophagus?

a. / absorption
b. / peristalsis
c. / mechanical digestion
d. / elimination

____ 22. What substance coats and protects the inside of the stomach?

a. / saliva
b. / pepsin
c. / mucus
d. / bile

____ 23. About how much of a human’s body weight is made up of water?

a. / 10 percent
b. / 25 percent
c. / 65 percent
d. / 90 percent

____ 24. In what part of the body does most chemical digestion take place?

a. / large intestine
b. / liver
c. / pancreas
d. / small intestine

____ 25. The process in which your body breaks down food into small nutrient molecules is called

a. / enzyme.
b. / peristalsis.
c. / digestion.
d. / absorption.

____ 26. What organ produces bile?

a. / stomach
b. / small intestine
c. / pancreas
d. / liver

____ 27. Which nutrient is needed in order for all body processes to take place?

a. / water
b. / vitamins
c. / fats
d. / carbohydrates

____ 28. According to the Food Guide Pyramid, which group should make up the largest part of a person’s diet?

a. / bread, cereal, rice, and pasta
b. / fruits
c. / milk, yogurt, and cheese
d. / fats, oils, and sweets

____ 29. One role of fats is to

a. / link together to form proteins.
b. / form part of the cell membrane.
c. / act as helper molecules.
d. / break down nutrients.

____ 30. What digestive organ releases enzymes that help break down starches, proteins, and fats in the small intestine?

a. / stomach
b. / large intestine
c. / liver
d. / pancreas

Completion

Complete each sentence or statement.

31. Potatoes and rice are sources of complex ______, which are made of sugar molecules linked in a chain.

32. People need to drink extra water on hot days to replace the water they lose from their skin in the form of ______.

33. Proteins from animal sources are called ______proteins because they contain all the essential amino acids.

34. The ______classifies food into six groups and helps a person know the number of servings from each group to eat every day.

35. A food label shows the total number of Calories in one serving of a food, and also the number of Calories that come from the nutrient known as ______.

36. The food label lists ingredients in order according to their ______.

37. The esophagus and the stomach are lined with a thick, slippery substance called ______.

38. Chemical digestion in the stomach is helped by the strong acid called ______acid.

39. The ______stores bile and releases it through a tube into the small intestine.

40. Nutrient molecules pass from the small intestine into the bloodstream through tiny structures called ______.

41. The energy in food is measured in units called ______.

42. About half of the different ______that make up proteins are made inside the body.

43. The Food Guide Pyramid recommends that foods from the food group called ______should be eaten only in small amounts.

44. The number of ______that you need during the day depends on your size, age, and level of activity.

45. Enzymes are proteins that help in the kind of digestion called ______digestion.

46. When you swallow, a flap of tissue called the ______prevents food from entering your windpipe.

47. One of the roles of the ______intestine is to prepare waste material for elimination.

48. Nutrients that are needed for tissue growth and repair, can serve as an energy source, and take part in chemical reactions within cells are known as ______.

49. ______tissue protects internal organs and insulates the body.

50. ______are nutrients not made by living things.


Digestion

Answer Section

MULTIPLE CHOICE

1. ANS: A DIF: L2 REF: p. LS-502 OBJ: LS.15.1.1

STO: L.7.1

2. ANS: A DIF: L2 REF: p. LS-510 OBJ: LS.15.1.2

STO: L.7.1

3. ANS: D DIF: L1 REF: p. LS-503 OBJ: LS.15.1.1

STO: L.7.1

4. ANS: B DIF: L1 REF: p. LS-511 OBJ: LS.15.1.2

STO: L.7.1

5. ANS: D DIF: L2 REF: p. LS-512 OBJ: LS.15.1.3

6. ANS: C DIF: L1 REF: p. LS-513 OBJ: LS.15.1.3

7. ANS: B DIF: L2 REF: p. LS-513 OBJ: LS.15.1.3

8. ANS: A DIF: L2 REF: p. LS-516 OBJ: LS.15.2.1

STO: L.7.3

9. ANS: A DIF: L3 REF: p. LS-520 OBJ: LS.15.2.2

STO: L.7.3

10. ANS: A DIF: L2 REF: p. LS-526 OBJ: LS.15.3.1

STO: L.7.3

11. ANS: B DIF: L2 REF: p. LS-527 OBJ: LS.15.3.2

STO: L.7.3

12. ANS: A DIF: L2 REF: p. LS-512 OBJ: LS.15.1.3

13. ANS: C DIF: L2 REF: p. LS-512 OBJ: LS.15.1.3

14. ANS: B DIF: L1 REF: p. LS-512 OBJ: LS.15.1.3

15. ANS: D DIF: L2 REF: p. LS-503 OBJ: LS.15.1.1

STO: L.7.1

16. ANS: D DIF: L3 REF: p. LS-513 OBJ: LS.15.1.3

17. ANS: C DIF: L1 REF: p. LS-502 OBJ: LS.15.1.1

STO: L.7.1

18. ANS: B DIF: L3 REF: p. LS-504 OBJ: LS.15.1.2

STO: L.7.1

19. ANS: C DIF: L1 REF: p. LS-507 OBJ: LS.15.1.2

STO: L.7.1

20. ANS: D DIF: L2 REF: p. LS-518 OBJ: LS.15.2.2

STO: L.7.3

21. ANS: B DIF: L2 REF: p. LS-519 OBJ: LS.15.2.2

STO: L.7.3

22. ANS: C DIF: L3 REF: p. LS-520 OBJ: LS.15.2.2

STO: L.7.3

23. ANS: C DIF: L3 REF: p. LS-511 OBJ: LS.15.1.2

STO: L.7.1

24. ANS: D DIF: L1 REF: p. LS-524 OBJ: LS.15.3.1

STO: L.7.3

25. ANS: C DIF: L1 REF: p. LS-517 OBJ: LS.15.2.1

STO: L.7.3

26. ANS: D DIF: L1 REF: p. LS-525 OBJ: LS.15.3.1

STO: L.7.3

27. ANS: A DIF: L1 REF: p. LS-511 OBJ: LS.15.1.2

STO: L.7.1

28. ANS: A DIF: L2 REF: p. LS-512 OBJ: LS.15.1.3

29. ANS: B DIF: L2 REF: p. LS-505 OBJ: LS.15.1.2

STO: L.7.1

30. ANS: D DIF: L1 REF: p. LS-526 OBJ: LS.15.3.1

STO: L.7.3

COMPLETION

31. ANS: carbohydrates

DIF: L2 REF: p. LS-504 OBJ: LS.15.1.2 STO: L.7.1

32. ANS:

sweat

perspiration

DIF: L2 REF: p. LS-511 OBJ: LS.15.1.2 STO: L.7.1

33. ANS: complete

DIF: L1 REF: p. LS-507 OBJ: LS.15.1.2 STO: L.7.1

34. ANS: Food Guide Pyramid

DIF: L2 REF: p. LS-512 OBJ: LS.15.1.3

35. ANS: fat

DIF: L1 REF: p. LS-513 OBJ: LS.15.1.3

36. ANS: weight

DIF: L1 REF: p. LS-513 OBJ: LS.15.1.3

37. ANS: mucus

DIF: L2 REF: p. LS-519, p. LS-520 OBJ: LS.15.2.2

STO: L.7.3

38. ANS: hydrochloric

DIF: L1 REF: p. LS-520 OBJ: LS.15.2.2 STO: L.7.3

39. ANS: gallbladder

DIF: L2 REF: p. LS-525 OBJ: LS.15.3.1 STO: L.7.3

40. ANS: villi

DIF: L2 REF: p. LS-526 OBJ: LS.15.3.1 STO: L.7.3

41. ANS: Calories

DIF: L2 REF: p. LS-503 OBJ: LS.15.1.1 STO: L.7.1

42. ANS: amino acids

DIF: L3 REF: p. LS-507 OBJ: LS.15.1.2 STO: L.7.1

43. ANS: fats, oils, and sweets

DIF: L2 REF: p. LS-512 OBJ: LS.15.1.3

44. ANS: Calories

DIF: L3 REF: p. LS-503 OBJ: LS.15.1.1 STO: L.7.1

45. ANS: chemical

DIF: L3 REF: p. LS-519 OBJ: LS.15.2.2 STO: L.7.3

46. ANS: epiglottis

DIF: L1 REF: p. LS-519 OBJ: LS.15.2.2 STO: L.7.3

47. ANS: large

DIF: L2 REF: p. LS-527 OBJ: LS.15.3.2 STO: L.7.3

48. ANS: proteins

DIF: L3 REF: p. LS-507 OBJ: LS.15.1.2 STO: L.7.1

49. ANS: Fatty

DIF: L2 REF: p. LS-505 OBJ: LS.15.1.2 STO: L.7.1

50. ANS: Minerals

DIF: L1 REF: p. LS-510 OBJ: LS.15.1.2 STO: L.7.1