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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 ____ 10. ____ 11. ____ 12. ____ 13. ____ 14. ____ 15. ____ 16. ____ 17. ____ 18. ____ 19. 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 ____ 20. ____ 21. ____ 22. ____ 23. ____ 24. ____ 25. ____ 26. ____ 27. ____ 28. ____ 29. 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: STO: 2. ANS: STO: 3. ANS: STO: 4. ANS: STO: 5. ANS: 6. ANS: 7. ANS: 8. ANS: STO: 9. ANS: STO: 10. ANS: STO: 11. ANS: STO: 12. ANS: 13. ANS: 14. ANS: 15. ANS: STO: 16. ANS: 17. ANS: STO: 18. ANS: STO: 19. ANS: STO: 20. ANS: STO: 21. ANS: STO: 22. ANS: STO: 23. ANS: STO: 24. ANS: STO: 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