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Wardlaw’s Contemporary Nutrition 11th Edition Test Bank By Smith

Download Wardlaw’s Contemporary Nutrition 11th Edition Test Bank By Smith. This test bank for Wardlaw’s Contemporary Nutrition 11th Edition By Smith will help you pass your exams because this test bank contains all possible test questions and correct answers for each chapter. Check out the sample chapter below:


Chapter 3   The Human Body: A Nutrition Perspective

1) The constant turnover of body tissues requires the ________ supplied by carbohydrates, proteins, and lipids.

  1. A) chemical energy
  2. B) structural components
  3. C) vitamins
  4. D) hormones


2) All of the following must be supplied by the diet to support the chemical processes of human physiology except

  1. A) phytochemicals.
  2. B) carbohydrates.
  3. C) lipids.
  4. D) vitamins and minerals.


3) Which of the following is stored within the nucleus of the cell and acts as a code book for synthesizing specific proteins?

  1. A) RNA
  2. B) Ribosomes
  3. C) Amino acids
  4. D) DNA


4) The organelles that are known as the power plants or the powerhouses of the cell are the

  1. A) mitochondria.
  2. B) lysosomes.
  3. C) ribosomes.
  4. D) nuclei.


5) To which body part does blood travel to pick up oxygen and release carbon dioxide?

  1. A) Heart
  2. B) Lungs
  3. C) Liver
  4. D) Kidneys


6) Which large blood vessel transports nutrients from the small intestine directly to the liver?

  1. A) Hepatic portal vein
  2. B) Mesenteric vein
  3. C) Subclavian vein
  4. D) Renal vein


7) Immediately after lipids are absorbed from the small intestine, they are transported through the ________ system to a duct that empties into the bloodstream near the heart.

  1. A) portal
  2. B) enterohepatic
  3. C) lymphatic
  4. D) cardiovascular


8) Which of the following is a feature of the lymphatic system?

  1. A) It removes waste materials from the blood and produces urine.
  2. B) It picks up and transports dietary lipids.
  3. C) It serves to transport water-soluble vitamins to the heart.
  4. D) It funnels nutrients to the liver via a one-way pump.


9) Which of the following is true about the lymphatic system?

  1. A) The specialized fluid carried by this system is blood.
  2. B) This system never intersects with the bloodstream.
  3. C) It helps to maintain the acid-base balance of the blood.
  4. D) It is important for transporting fat-soluble nutrients.


10) Which of the following is a function of the urinary system?

  1. A) Production of bile
  2. B) Excretion of excess water-soluble vitamins
  3. C) Digestion of carbohydrates
  4. D) Transport of oxygen to tissues


11) Which organ of the urinary system produces urine?

  1. A) Kidney
  2. B) Ureter
  3. C) Urethra
  4. D) Urinary bladder


12) Transmission of nerve impulses relies on the concentrations of ________ in the neuron.

  1. A) sodium and potassium
  2. B) calcium and magnesium
  3. C) cholesterol
  4. D) B vitamins


13) A chemical that allows for communication between one cell and another is a

  1. A) neurotransmitter.
  2. B) neuron.
  3. C) nephron.
  4. D) synapse.



14) The ________ system is made up of several glands that act in the regulation of metabolism, reproduction, water balance, and many other functions.

  1. A) urinary
  2. B) cardiovascular
  3. C) endocrine
  4. D) lymphatic


15) Which hormone functions in the regulation of the body’s metabolic rate?

  1. A) Thyroid hormone
  2. B) Insulin
  3. C) Vitamin D
  4. D) Glucagon


16) The ________ system is assisted by the lymphatic system and the physical barriers of the skin and gastrointestinal tract.

  1. A) immune
  2. B) skeletal
  3. C) respiratory
  4. D) nervous


17) The physical barriers of the skin and GI tract support the ________ immune response.

  1. A) nonspecific (innate)
  2. B) specific (adaptive)


18) The processes by which certain white blood cells identify and destroy pathogens are part of the ________ immune response.

  1. A) specific (adaptive)
  2. B) nonspecific (innate)


19) What structure prevents food from entering the trachea when you swallow?

  1. A) Epiglottis
  2. B) Tongue
  3. C) Tonsils
  4. D) Esophagus


20) Nutrient-rich blood leaving the intestine goes by way of a blood vessel directly to the

  1. A) kidneys.
  2. B) heart.
  3. C) liver.
  4. D) pancreas.

21) Where does digestion begin?

  1. A) Mouth
  2. B) Stomach
  3. C) Esophagus
  4. D) Small intestine


22) The taste of fat is known as

  1. A) oleogustus.
  2. B) umami.
  3. C) lipase.
  4. D) butyric acid.


23) The epiglottis

  1. A) covers the opening of the stomach.
  2. B) prevents food from entering the windpipe during swallowing.
  3. C) regulates the movement of chyme from the stomach into the small intestine.
  4. D) transports a bolus of food from the mouth to the stomach.


24) Most chemical digestion takes place in the

  1. A) stomach.
  2. B) small intestine.
  3. C) pancreas.
  4. D) large intestine.


25) The stomach empties into the small intestine through the

  1. A) pyloric sphincter.
  2. B) lower esophageal sphincter.
  3. C) sphincter of Oddi.
  4. D) ileocecal sphincter.


26) What is one function of the pyloric sphincter?

  1. A) Controls the release of pancreatic secretions into the small intestine
  2. B) Prevents stomach contents from backing up into the esophagus
  3. C) Controls the passage of chyme from the stomach into the small intestine
  4. D) Prevents the backward movement of feces from the large intestine into the small intestine


27) What sphincter separates the small intestine from the large intestine?

  1. A) Pyloric
  2. B) Esophageal
  3. C) Anal
  4. D) Ileocecal

28) The ringlike muscles that prevent the backflow of partially digested food within the gastrointestinal tract are called

  1. A) sphincters.
  2. B) passages.
  3. C) channels.
  4. D) gates.


29) Which of the following is a description of chyme?

  1. A) A watery mixture of partially digested food released by the stomach into the intestines
  2. B) A semisolid mass of undigested food that moves down the esophagus
  3. C) The mixture of pancreatic juices containing enzymes for digestion
  4. D) A thick, viscous material synthesized by mucosal cells for protection against digestive juices


30) Which of the following is not a sphincter?

  1. A) Epiglottis
  2. B) Lower esophageal
  3. C) Pyloric
  4. D) Ileocecal


31) Which of the following is a function of sphincter muscles?

  1. A) Breaks apart food particles
  2. B) Controls passage of food through the GI tract
  3. C) Controls peristalsis
  4. D) Produces enzymes and hormones


32) What substance helps suspend fat in a watery digestive mixture, making fat more available to digestive enzymes?

  1. A) Bicarbonate
  2. B) Mucus
  3. C) Bile
  4. D) Pancreatic juices


33) Where are most digestive enzymes produced?

  1. A) Pancreas and small intestine
  2. B) Liver and large intestine
  3. C) Pancreas and large intestine
  4. D) Liver and pancreas

34) Which of the following, upon digestion, is not normally absorbed directly into the bloodstream?

  1. A) Minerals
  2. B) Fats
  3. C) Carbohydrates
  4. D) Proteins


35) Which of the following organs produces bile?

  1. A) Stomach
  2. B) Salivary glands
  3. C) Pancreas
  4. D) Liver


36) Peristalsis refers to

  1. A) chewing and swallowing.
  2. B) the opening and closing of sphincters.
  3. C) the action of bile on dietary fat.
  4. D) muscular movement of materials through the GI tract.


37) The muscular contractions that move food through the digestive tract are called

  1. A) regurgitation.
  2. B) peristalsis.
  3. C) propulsion.
  4. D) compression.


38) Which of the following organs is part of the GI tract?

  1. A) Liver
  2. B) Kidneys
  3. C) Colon
  4. D) Gallbladder


39) ________ are protein-based substances that enhance digestion by making chemical reactions more likely to happen.

  1. A) Neurotransmitters
  2. B) Emulsifiers
  3. C) Enzymes
  4. D) Hormones


40) Which of the following is true about digestive enzymes?

  1. A) An enzyme can only be used one time.
  2. B) Most enzymes are produced by the liver.
  3. C) Enzymes that work in the acidic environment of the stomach cannot work in the basic or alkaline environment of the small intestine and vice versa.
  4. D) Enzymes typically work independently of vitamins or minerals.

41) Which pH best describes the environment of the stomach when stimulated?

  1. A) Neutral
  2. B) Acidic
  3. C) Basic


42) The function of the intrinsic factor is to

  1. A) facilitate absorption of vitamin B-12.
  2. B) solubilize minerals in the chyme.
  3. C) emulsify fats in the small intestine.
  4. D) lubricate the passage of food through the GI tract.


43) The intrinsic factor is produced by cells in the

  1. A) stomach.
  2. B) small intestine.
  3. C) liver.
  4. D) pancreas.


44) The function of thick mucus in the stomach is to

  1. A) promote fat digestion.
  2. B) activate stomach enzymes.
  3. C) protect stomach cells from acid and enzymes.
  4. D) destroy pathogens in food.


45) When food enters the small intestine, a hormone stimulates the release of ________ from the pancreas.

  1. A) bicarbonate
  2. B) acid
  3. C) bile
  4. D) mucus


46) Partially digested food that enters the small intestine from the stomach is called

  1. A) a bolus.
  2. B) feces.
  3. C) chyme.
  4. D) bile.


47) Which of the following substances is primarily involved in the emulsification of fat to facilitate its digestion?

  1. A) Bicarbonate
  2. B) Pancreatic juices
  3. C) Hydrochloric acid
  4. D) Bile

48) Which of the following is true regarding bile?

  1. A) It is an enzyme
  2. B) It stimulates the release of pancreatic juices
  3. C) It is produced by the liver
  4. D) It is a hormone


49) The function of the gallbladder is to

  1. A) store bile.
  2. B) store digestive enzymes.
  3. C) produce mucus.
  4. D) produce bicarbonate.


50) Which of the following is both an endocrine (secretes hormones into the blood) and exocrine (secretes substances through a duct into the GI tract) organ?

  1. A) Pancreas
  2. B) Gallbladder
  3. C) Small intestine
  4. D) Large intestine


51) The most active area for the absorption of nutrients into the blood or lymph is the

  1. A) stomach.
  2. B) small intestine.
  3. C) large intestine.
  4. D) liver.


52) The villi of the small intestine

  1. A) provide an enormous surface area that facilitates absorption.
  2. B) store fat-soluble vitamins.
  3. C) continuously push food through the small intestine to the colon.
  4. D) inactivate enzymes consumed with food.


53) In passive absorption, nutrients enter the cell

  1. A) with a carrier.
  2. B) with the expenditure of energy.
  3. C) from an area of higher solute concentration to one of lower concentration.
  4. D) from an area of lower solute concentration to one of higher concentration.


54) A major function of the large intestine is to absorb

  1. A) fats.
  2. B) water-soluble vitamins.
  3. C) water.
  4. D) dietary fiber.

55) The walls of the small intestine are folded, and within the folds are fingerlike projections called

  1. A) villi.
  2. B) cilia.
  3. C) dendrites.
  4. D) rugae.


56) Which absorptive process in the small intestine requires a carrier and energy to transport nutrients into absorptive cells?

  1. A) Active absorption
  2. B) Passive diffusion
  3. C) Facilitated diffusion
  4. D) Phagocytosis


57) When a nutrient moves freely across the cell membrane from an area of higher nutrient concentration into an absorptive cell where the concentration of that nutrient is lower, this is called

  1. A) active absorption.
  2. B) passive diffusion.
  3. C) facilitated diffusion.
  4. D) phagocytosis.


58) When a nutrient moves, with the help of a carrier, from an area of higher nutrient concentration into an absorptive cell where the concentration of that nutrient is lower, this is called

  1. A) active absorption.
  2. B) passive diffusion.
  3. C) facilitated diffusion.
  4. D) phagocytosis.


59) Water, dietary fiber, bacterial cells, and worn-out intestinal cells are components of

  1. A) feces.
  2. B) bile.
  3. C) urine.
  4. D) lymph.


60) Which of the following organs serves as a storage depot for many vitamins and minerals?

  1. A) Liver
  2. B) Brain
  3. C) Kidney
  4. D) Stomach

61) Glucose can be stored as glycogen in the

  1. A) liver and kidneys.
  2. B) liver and muscles.
  3. C) heart and kidneys.
  4. D) blood and lymph.


62) The study of the ways nutrients and food influence gene expression is called

  1. A) epidemiology.
  2. B) molecular biology.
  3. C) nutrigenomics.
  4. D) nutrigenetics.


63) The study of how genes determine our nutritional requirements is called

  1. A) nutrigenomics.
  2. B) nutrigenetics.
  3. C) nutritional biochemistry.
  4. D) genetic engineering.


64) Excessive acid production in the stomach or upper small intestine could result in

  1. A) poor iron, calcium, and folate absorption.
  2. B) small intestinal bacterial overgrowth.
  3. C) formation of an ulcer.
  4. D) decreased fiber digestion and absorption.


65) A recurrent and serious form of heartburn is called

  1. A) gastroesophageal reflux disease.
  2. B) pernicious anemia.
  3. C) eosinophilic esophagitis.
  4. D) atrophic gastritis.


66) Which of the following therapies is appropriate for treatment of occasional heartburn?

  1. A) Aspirin
  2. B) Antacids
  3. C) Orange juice
  4. D) Milk and cream


67) Heartburn is caused by

  1. A) an esophageal tear near the heart.
  2. B) the backflow of acid from the stomach into the esophagus.
  3. C) consuming spicy and acidic foods.
  4. D) the backflow of intestinal contents into the stomach.

68) When should you seek medical attention for digestive problems?

  1. A) When over-the-counter medications cannot control the symptoms
  2. B) If there is evidence of blood in the stool or vomit
  3. C) If the problem results in unintended weight loss
  4. D) All of these are reasons to seek medical treatment.


69) Constipation can best be prevented by

  1. A) consuming adequate dietary fiber.
  2. B) restricting fluids.
  3. C) restricting physical exercise.
  4. D) using laxatives.


70) Which of the following is an important dietary recommendation for avoiding heartburn?

  1. A) Eat smaller meals that are lower in fat.
  2. B) Consume milk or cream with meals.
  3. C) Eat meals low in carbohydrate.
  4. D) Avoid fluids.


71) Most stomach ulcers are caused by ________ infection.

  1. A) Salmonella
  2. B) Helicobacter pylori
  3. C) coli
  4. D) Clostridium botulinum


Download Wardlaw’s Contemporary Nutrition 11th Edition Test Bank By Smith

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