allied bio170 module 1 check your understanding

26 Jun allied bio170 module 1 check your understanding

Question
Question Points

1. The factor most likely to stimulate digestive secretions is:

a. smelling or seeing food.

b. grocery shopping.

c. fasting.

d. exercise.

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2. The function of Dietary Reference Intakes (DRIs) is to designate nutrient recommendations for:

a. older adults.

b. children only.

c. pregnant women only.

d. most healthy people.

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3. The muscle layer on the outside of the intestinal wall is called the:

a. serosa.

b. mucosa.

c. submucosa.

d. muscularis mucosae.

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4. The end products of digestion of macronutrients include fatty acids, amino acids, and:

a. monosaccharides.

b. polysaccharides.

c. enzymes.

d. cholesterol.

Hint:Page 33

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5. The professional primarily responsible for application of nutrition science in clinical practice settings is the:

a. nurse.

b. physician.

c. public health nutritionist.

d. registered dietitian.

Hint:Page 7

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6. The enzyme secreted by the salivary glands is:

a. pepsin.

b. lipase.

c. sucrase.

d. amylase.

Hint:Page 29

7. The sum of all chemical processes inside living cells of the body that sustain life and health is known as:

a. physiology.

b. digestion.

c. metabolism.

d. nutrition.

Hint:Page 7

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8. Nutrients interact in the body to regulate metabolic processes, to build and repair tissue, and to:

a. provide energy.

b. control cellular wastes.

c. control internal temperature.

d. monitor cardiac function.

Hint:Page 7

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9. The primary nutritional function of the large intestine is:

a. absorption of fats.

b. excretion of waste products.

c. excretion of bacteria.

d. absorption of water.

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10. Foodborne illness may be caused by contamination of food with:

a. pesticides.

b. genetically modified ingredients.

c. microorganisms.

d. food additives.

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11. The hormone that stimulates the gallbladder to contract is:

a. secretin.

b. CCK.

c. gastrin.

d. gastric inhibitory peptide (GIP).

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12. Dietary Guidelines provide helpful advice for:

a. limiting portion sizes.

b. selecting a food pattern.

c. making smart food choices.

d. avoiding excessive nutrient intakes.

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13. After absorption, the end products of carbohydrate and protein digestion enter the:

a. enterohepatic circulation.

b. gastrointestinal circulation.

c. common bile duct.

d. portal blood system.

functions of the secretions.

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14. MyPyramid (MyPlate) food guidance is based on the:

a. percentage of kcalories from each macronutrient.

b. Exchange Lists for Meal Planning.

c. numbers of servings from specific food groups.

d. amounts of macronutrients and micronutrients.

15. A major function of glucose is to:

a. produce energy.

b. transport oxygen to cells.

c. convert fat to glycogen.

d. maintain body weight.