1. The process of digestion involves
a. thermal and chemical actions.
b. chemical and metabolic actions.
c. mechanical and chemical
... [Show More] actions.
d. mechanical and thermal actions.
ANS: C
For nutrients to be delivered to the cells, food goes through a series of mechanical and chemical changes.
DIF: Cognitive Level: Knowledge REF: p. 56 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
2. The rhythmic contractions of the stomach and intestine that propel food along are called
a. segmentation.
b. peristalsis.
c. cardiospasm.
d. pendular movements.
ANS: B
Peristalsis is the alternating muscular contractions and relaxations that force the contents forward through the gastrointestinal tract. The smooth muscles of the gastrointestinal wall provide these two movements to ensure continuous passage of the food mass along its journey.
DIF: Cognitive Level: Knowledge REF: p. 57 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
3. An example of a gastric secretion is
a. intestinal lipase.
b. pancreatic amylase.
c. bile.
d. hydrochloric acid.
ANS: D
Gastric secretions include enzymes, hydrochloric acid, buffer ions, mucus, water and electrolytes.
DIF: Cognitive Level: Application REF: p. 57 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
4. A pizza slice is being consumed by a hungry teen. The first actions of biting, chewing, and breaking up the slice into smaller particles are called
a. peristalsis.
b. segmentation.
c. pendular movements.
d. mastication.
ANS: D
Mastication begins the mechanical digestion in the mouth. Mastication is the biting and chewing that begins to break food into smaller particles.
DIF: Cognitive Level: Knowledge REF: p. 58 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
5. A food that begins chemical digestion in the mouth is
a. chicken.
b. yogurt.
c. candy.
d. bread.
ANS: D
In the mouth, salivary glands secrete salivary amylase, which is the general name for any starch-splitting enzyme. Thus, a food with starch content, such as bread, could begin its chemical digestion in the mouth.
DIF: Cognitive Level: Application REF: p. 58 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
6. After ingested food is mixed and churned with gastric secretions, the semifluid mass is called
a. chyle.
b. chyme.
c. renin.
d. bolus.
ANS: B
By the time the food mass reaches the lower portion of the stomach, it is a semiliquid, acid–food mix called chyme.
DIF: Cognitive Level: Knowledge REF: p. 58 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
7. One type of movement in the small intestine is
a. mastication.
b. segmentation.
c. kinetic propulsion.
d. expulsion.
ANS: B
The intestinal muscles produce several types of movement that aid digestion, including peristalsis, pendular movements, segmentation, longitudinal rotation, and surface villi motions.
DIF: Cognitive Level: Knowledge REF: p. 59 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
8. Compared with the pH in the stomach, the pH in the small intestine is
a. lower.
b. higher.
c. the same.
d. neutral.
ANS: B
The pH of the stomach is acidic (lower) and the pH of the small intestine is alkaline (higher).
DIF: Cognitive Level: Application REF: p. 59 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
9. The enzyme that would be most important for digesting a skinless chicken breast would be
a. sucrase.
b. lipase.
c. peptidase.
d. bile.
ANS: C
A skinless chicken breast contains more protein than any other nutrient. The protein is partially digested to peptides by peptidase.
DIF: Cognitive Level: Application REF: p. 60 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
10. A food that is high in a macronutrient broken down by trypsin is
a. bread.
b. fruit.
c. margarine.
d. fish.
ANS: D
Trypsin breaks down protein to dipeptides. In this case, fish is the high-protein food.
DIF: Cognitive Level: Application REF: p. 60 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
11. The lining of the stomach and intestine is protected from strong acid by
a. pepsinogen.
b. bile.
c. mucus.
d. the presence of food.
ANS: C
Because the stomach contains hydrochloric acid, mucus is available to protect its lining from the erosive effects of the acid. Large quantities of mucus are secreted by the intestinal glands to protect the mucosal lining from irritation and erosion caused by the highly acidic gastric contents entering the duodenum.
DIF: Cognitive Level: Knowledge REF: p. 60 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
12. The hormone that stimulates the pancreas to release its secretions is
a. gastrin.
b. enterogastrone.
c. cholecystokinin.
d. secretin.
ANS: D
The hormone secretin, which is produced by the mucosal glands in the first part of the intestine, controls the secretion of enzymes and other substances from the pancreas.
DIF: Cognitive Level: Knowledge REF: p. 60 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
13. A meal consisting of country-fried steak, carrots, and a baked potato with butter and sour cream would stimulate the hormone cholecystokinin because of the
a. presence of food in the duodenum.
b. presence of fat in the duodenum.
c. entry of the acidic chyme into the duodenum.
d. entry of bile into the duodenum.
ANS: B
The stimulus for the release of cholecystokinin is the presence of fat in the duodenum. Once stimulated, cholecystokinin stimulates the gallbladder to release bile to emulsify fat.
DIF: Cognitive Level: Application REF: p. 60 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
14. After eating fried chicken, the resulting products from the digestion of fat include
a. glycerol and fatty acids.
b. glucose and fatty acids.
c. amino acids and dipeptides.
d. cholesterol and glycerol.
ANS: A
The resulting products of the digestion of fats are glycerol and fatty acids. Intestinal lipase splits fat into glycerides and fatty acids.
DIF: Cognitive Level: Knowledge REF: p. 60 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
15. A means of absorption that occurs in the small intestine is
a. exchange.
b. pinocytosis.
c. filtration.
d. electrochemical transport.
ANS: B
Simple diffusion, facilitated diffusion, active diffusion, and pinocytosis are the processes by which nutrients cross the inner intestinal wall and into the body’s circulation. Pinocytosis is the penetration of larger materials that attach to the thicker cell membrane and are then engulfed by the cell.
DIF: Cognitive Level: Knowledge REF: p. 65 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation [Show Less]