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Digestion
Multiple Choice
Identify the letter of the choice that best completes the statement or answers the question.
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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
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c. saliva
d. water
What structure(s) enable(s) the small intestine to absorb large amounts of nutrients?
a. villi
b. pancreas
c. liver
d. gallbladder
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.
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.
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.
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.
A calorie is a unit used to measure
a. vitamins.
b. minerals.
c. temperature.
d. energy.
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
The energy your body needs comes from
a. water.
b. bones.
c. food.
d. the brain.
What carbohydrate helps your digestive system function even though your body cannot digest it?
a. cholesterol
b. fiber
c. glucose
d. starch
Which nutrients are made up of amino acids?
a. unsaturated fats
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b. saturated fats
c. proteins
d. carbohydrates
What substance in the mouth contains an enzyme that begins chemical digestion?
a. fiber
b. mucus
c. pepsin
d. saliva
What process involves muscle contractions that move food through the esophagus?
a. absorption
b. peristalsis
c. mechanical digestion
d. elimination
What substance coats and protects the inside of the stomach?
a. saliva
b. pepsin
c. mucus
d. bile
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
In what part of the body does most chemical digestion take place?
a. large intestine
b. liver
c. pancreas
d. small intestine
The process in which your body breaks down food into small nutrient molecules is called
a. enzyme.
b. peristalsis.
c. digestion.
d. absorption.
What organ produces bile?
a. stomach
b. small intestine
c. pancreas
d. liver
Which nutrient is needed in order for all body processes to take place?
a. water
b. vitamins
c. fats
d. carbohydrates
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
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:
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25. ANS:
A
L.7.1
A
L.7.1
D
L.7.1
B
L.7.1
D
C
B
A
L.7.3
A
L.7.3
A
L.7.3
B
L.7.3
A
C
B
D
L.7.1
D
C
L.7.1
B
L.7.1
C
L.7.1
D
L.7.3
B
L.7.3
C
L.7.3
C
L.7.1
D
L.7.3
C
DIF: L2
REF: p. LS-502
OBJ: LS.15.1.1
DIF: L2
REF: p. LS-510
OBJ: LS.15.1.2
DIF: L1
REF: p. LS-503
OBJ: LS.15.1.1
DIF: L1
REF: p. LS-511
OBJ: LS.15.1.2
DIF:
DIF:
DIF:
DIF:
REF:
REF:
REF:
REF:
OBJ:
OBJ:
OBJ:
OBJ:
L2
L1
L2
L2
p. LS-512
p. LS-513
p. LS-513
p. LS-516
LS.15.1.3
LS.15.1.3
LS.15.1.3
LS.15.2.1
DIF: L3
REF: p. LS-520
OBJ: LS.15.2.2
DIF: L2
REF: p. LS-526
OBJ: LS.15.3.1
DIF: L2
REF: p. LS-527
OBJ: LS.15.3.2
DIF:
DIF:
DIF:
DIF:
REF:
REF:
REF:
REF:
OBJ:
OBJ:
OBJ:
OBJ:
L2
L2
L1
L2
p. LS-512
p. LS-512
p. LS-512
p. LS-503
LS.15.1.3
LS.15.1.3
LS.15.1.3
LS.15.1.1
DIF: L3
DIF: L1
REF: p. LS-513
REF: p. LS-502
OBJ: LS.15.1.3
OBJ: LS.15.1.1
DIF: L3
REF: p. LS-504
OBJ: LS.15.1.2
DIF: L1
REF: p. LS-507
OBJ: LS.15.1.2
DIF: L2
REF: p. LS-518
OBJ: LS.15.2.2
DIF: L2
REF: p. LS-519
OBJ: LS.15.2.2
DIF: L3
REF: p. LS-520
OBJ: LS.15.2.2
DIF: L3
REF: p. LS-511
OBJ: LS.15.1.2
DIF: L1
REF: p. LS-524
OBJ: LS.15.3.1
DIF: L1
REF: p. LS-517
OBJ: LS.15.2.1
STO:
26. ANS:
STO:
27. ANS:
STO:
28. ANS:
29. ANS:
STO:
30. ANS:
STO:
L.7.3
D
L.7.3
A
L.7.1
A
B
L.7.1
D
L.7.3
DIF: L1
REF: p. LS-525
OBJ: LS.15.3.1
DIF: L1
REF: p. LS-511
OBJ: LS.15.1.2
DIF: L2
DIF: L2
REF: p. LS-512
REF: p. LS-505
OBJ: LS.15.1.3
OBJ: LS.15.1.2
DIF: L1
REF: p. LS-526
OBJ: LS.15.3.1
DIF: L2
32. ANS:
sweat
perspiration
REF: p. LS-504
OBJ: LS.15.1.2
STO: L.7.1
DIF: L2
33. ANS: complete
REF: p. LS-511
OBJ: LS.15.1.2
STO: L.7.1
DIF: L1
REF: p. LS-507
34. ANS: Food Guide Pyramid
OBJ: LS.15.1.2
STO: L.7.1
DIF: L2
35. ANS: fat
REF: p. LS-512
OBJ: LS.15.1.3
DIF: L1
36. ANS: weight
REF: p. LS-513
OBJ: LS.15.1.3
DIF: L1
37. ANS: mucus
REF: p. LS-513
OBJ: LS.15.1.3
COMPLETION
31. ANS: carbohydrates
DIF: L2
REF: p. LS-519, p. LS-520
STO: L.7.3
38. ANS: hydrochloric
OBJ: LS.15.2.2
DIF: L1
39. ANS: gallbladder
REF: p. LS-520
OBJ: LS.15.2.2
STO: L.7.3
DIF: L2
40. ANS: villi
REF: p. LS-525
OBJ: LS.15.3.1
STO: L.7.3
DIF: L2
41. ANS: Calories
REF: p. LS-526
OBJ: LS.15.3.1
STO: L.7.3
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
43. ANS: fats, oils, and sweets
OBJ: LS.15.1.2
STO: L.7.1
DIF: L2
44. ANS: Calories
REF: p. LS-512
OBJ: LS.15.1.3
DIF: L3
45. ANS: chemical
REF: p. LS-503
OBJ: LS.15.1.1
STO: L.7.1
DIF: L3
46. ANS: epiglottis
REF: p. LS-519
OBJ: LS.15.2.2
STO: L.7.3
DIF: L1
47. ANS: large
REF: p. LS-519
OBJ: LS.15.2.2
STO: L.7.3
DIF: L2
48. ANS: proteins
REF: p. LS-527
OBJ: LS.15.3.2
STO: L.7.3
DIF: L3
49. ANS: Fatty
REF: p. LS-507
OBJ: LS.15.1.2
STO: L.7.1
DIF: L2
50. ANS: Minerals
REF: p. LS-505
OBJ: LS.15.1.2
STO: L.7.1
DIF: L1
REF: p. LS-510
OBJ: LS.15.1.2
STO: L.7.1