front 1 A comparison of the two major body fluid compartments reveals
that: | back 1 B. two-thirds of the total fluid is within our cells and one-third is outside our cells |
front 2 When compared to extracellular fluid, intracellular fluid
contains: | back 2 A. more potassium and more negatively charged proteins |
front 3 Fluid imbalances are more common in individuals with a _________
percentage of body fluid. | back 3 B. low |
front 4 At which stage of life is the percentage of fluid in the human body
highest? | back 4 A. Infancy |
front 5 Cerebrospinal fluid of the central nervous system and synovial fluid
of joint capsules are both examples of: | back 5 B. extracellular fluid |
front 6 Interstitial fluid composes about ________ of the body's
extracellular fluid. | back 6 D. two-thirds |
front 7 The plasma of our blood constitutes ______ than half of the fluid in
our body; plasma is part of the _____________ fluid. | back 7 D. less, extracellular |
front 8 Hydrostatic pressure | back 8 is the pressure that is exerted by a fluid at equilibrium at a given point within the fluid, due to the force of gravity. |
front 9 To account for their effects on osmotic pressure, the concentration
of electrolytes is often expressed in: | back 9 C. milliequivalents per liter |
front 10 Fluid balance- | back 10 Maintaining fluid balance involves the interaction of many systems of the body |
front 11 Fluid intake- | back 11 Includes ingested (performed) water in our food and drink and metabolic water that is produced within the body |
front 12 Fluid output- | back 12 Includes losses when we expire air and losses, through our skin, feces, and urine. |
front 13 Water lost through feces is considered ___________ water
loss. | back 13 A. sensible, obligatory |
front 14 Insensible water loss | back 14 is the amount of body fluid lost daily that is not easily measured, from the respiratory system, skin, and water in the excreted stool. |
front 15 Obligatory water loss | back 15 Loss of water that always occurs, regardless of the state of hydration in the body |
front 16 The thirst center of the brain is located in the: | back 16 B. hypothalamus |
front 17 Decreases in blood pressure turn _____ the thirst center of the
brain. | back 17 A. on |
front 18 Facultative water loss is loss that: | back 18 B. is controlled by hormone effects on the kidney |
front 19 Feelings of thirstiness are brought on by: | back 19 C. decreases in salivary secretions and increases in blood osmolarity |
front 20 Increases in secretion of the hormone ADH cause sodium concentration
in the blood plasma to: | back 20 C. decrease |
front 21 Renin is released from the JG apparatus in response to: | back 21 D. low blood pressure or decreased NaCl in the fluid within the distal convoluted tubule |
front 22 Aldosterone exerts effects on principal cells of the kidney by
causing: | back 22 C. increased numbers of Na+/ K+ pumps |
front 23 The adrenal gland releases aldosterone in response to: | back 23 D. angiotensin II and decreased blood plasma sodium levels |
front 24 Atrial natriuretic peptide causes __________ of afferent arterioles
and _________ of mesangial cells. | back 24 D. dilation, relaxation |
front 25 The stimulus that directly triggers release of ANP is: | back 25 B. increased stretch of the heart arteries |
front 26 The molecule HCl is an example of a(n): | back 26 A. electrolyte |
front 27 Insulin causes blood plasma levels of potassium to ________ by
_______ activity of the Na+/K+ pumps. | back 27 C. decrease, stimulating |
front 28 Most potassium loss from the body occurs through: | back 28 B. urine |
front 29 How are sodium levels and blood pressure related? | back 29 C. Increased plasma sodium levels increase water retention, blood volume, and blood pressure. |
front 30 Calcium hardens bone and teeth, but its levels are carefully
controlled throughout the body. Low levels of calcium within cells are
maintained by: | back 30 C. pumps that move calcium out of cells or into the sarcoplasmic reticulum |
front 31 Acid | back 31 Can be classified as fixed or volatile. |
front 32 Base | back 32 Donates electrons, accepts protons, or releases hydroxide (OH-) ions in aqueous solution. |
front 33 Acid-base buffer system | back 33 a chemical system that prevents a radical change in fluid pH by dampening the change in hydrogen ion concentrations in the case of excess acid or base. |
front 34 The bicarbonate system is composed of H2CO3 and HCO3-. Which
statement accurately describes these molecules? | back 34 B. H2CO3 is a weak acid, and HCO3- is a weak base |
front 35 Phosphate system | back 35 This system uses creatine phosphate (CP) and has a very rapid rate of ATP production. |
front 36 Protein buffer system | back 36 helps to maintain acidity in and around the cells. Haemoglobin makes an excellent buffer by binding to small amounts of acids in the blood, before they can alter the pH of the blood. |
front 37 Carbon dioxide excretion (respiration) | back 37 The pH of body fluids may be adjusted by a change in the rate and depth of respirations, and usually takes 1 to 3 minutes to effect a change. An increase in the rate and depth of breathing causes more carbon dioxide to be exhaled, thereby INCREASING the pH (more alkaline). A decrease in respiration rate and depth means that less carbon dioxide is exhaled, causing the blood pH to fall (more acid). So, the pH of body fluids affects the rate of breathing. |
front 38 Hydrogen ion excretion (kidneys) | back 38 The kidneys excrete H+ and reabsorb HCO3- to aid in maintaining pH. |
front 39 Chemical buffers | back 39 Help prevent pH changes within fractions of a second and include proteins, the phosphate system, and the bicarbonate system until the kidney or respiratory system can alter the blood pH through physiologic mechanisms |
front 40 Fixed acids are generally regulated by physiological buffering
provided by the: | back 40 B. kidneys |
front 41 The most common type of acid-base imbalance is: | back 41 C. respiratory acidosis |
front 42 When bicarbonate levels fall due to an accumulation of fixed acids in
the body, the result is: | back 42 A. metabolic acidosis |
front 43 Respiratory acidosis occurs when the partial pressure of: | back 43 C. carbon dioxide rises |
front 44 An individual who consumes many antacids for stomach upset and many
diuretics for high blood pressure will be at risk for
metabolic: | back 44 B. alkalosis |
front 45 Elevated HCO3- levels brought about by vomiting is classified
as: | back 45 D. metabolic alkalosis |
front 46 Climbing at high altitude where oxygen levels are insufficient can
lead to: | back 46 B. respiratory alkalosis |
front 47 Ingestion | back 47 The process of taking food, drink, or another substance into the body by swallowing or absorbing it. |
front 48 Motility | back 48 Refers to the movement of food from the mouth through the pharynx, esophagus, stomach, small and large intestines and out of the body. |
front 49 Which is not a function of the digestive system? | back 49 Micturition |
front 50 The initial site of both mechanical and chemical digestion is the: A. stomach B. small intestine C. esophagus D. oral cavity E. pharynx | back 50 D. oral cavity |
front 51 What is the correct order for the list of structures of the large
intestine, starting at the cecum and ending at the rectum? | back 51 B. b,d,c,a,f,e |
front 52 Which of the following is the correct order of small intestine
regions that food passes through during digestion? | back 52 E. Duodenum - jejunum - ileum |
front 53 Which cranial nerves innervate the salivary glands? | back 53 VII and IX |
front 54 Mechanical digestion | back 54 Physically breaking the food into smaller pieces |
front 55 Chemical digestion | back 55 Involves breaking down the food into simpler nutrients that can be used by the cells |
front 56 Absorption | back 56 The act of taking up or in by specific chemical or molecular action; especially the passage of liquids or other substances through a surface of the body into body fluids and tissues. |
front 57 Elimination | back 57 The food molecules that cannot be digested or absorbed need to be eliminated from the body. The removal of indigestible wastes through the anus, in the form of feces, is defecation or elimination. |
front 58 Which organ is not considered an accessory digestive organ? A. Tongue B. Teeth C. Pancreas D. Salivary glands E. Pharynx | back 58 E. Pharynx |
front 59 The lining of the gastrointestinal tract that allows for absorption and secretion is? | back 59 Simple columnar epithelium |
front 60 Which organ is not part of the gastrointestinal tract? A. Esophagus B. Large intestine C. Stomach D. Oral cavity E. Liver | back 60 E. Liver |
front 61 Mucosa | back 61 The innermost layer, and functions in absorption and secretion. It is composed of epithelium cells and a thin connective tissue. The mucosa contains specialized goblet cells that secrete sticky mucus throughout the GI tract. |
front 62 Submucosa | back 62 The layer of dense, irregular connective tissue or loose connective tissue that supports the mucosa, as well as joins the mucosa to the bulk of underlying smooth muscle. |
front 63 Submucosal plexus | back 63 Involved with local conditions and controls local secretion, absorption, and muscle movements. |
front 64 Muscularis | back 64 Consists of an inner circular muscular layer and a longitudinal outer muscular layer. The coordinated contractions of these layers is called peristalsis, which propels the food through the GI tract. |
front 65 Myenteric plexus | back 65 The major nerve supply to the gastrointestinal tract and controls GI tract motility. |
front 66 Serosa | back 66 A membrane that lines an internal cavity to protect the contents and secretes serum. |
front 67 "Segmentation" within the small intestine refers to
the: | back 67 C. back-and-forth motion that mixes chyme with glandular secretions |
front 68 Peristalsis: A. is under voluntary control B. involved the opening and closing of muscular sphincters C. involves back-and-forth movement for mixing D. is the alternating contraction of muscle layers in the GI tract wall that propels materials through the tract E. All choices are true | back 68 D. is the alternating contraction of muscle layers in the GI tract wall that propels materials through the tract |
front 69 Which list of terms progresses from the most superficial structure to
the deepest? | back 69 B. Parietal peritoneum, peritoneal cavity, visceral peritoneum |
front 70 Visceral peritoneum | back 70 The inner layer, is wrapped around the internal organs that are located inside the intraperitoneal cavity. |
front 71 Parietal peritoneum | back 71 The portion that lines the abdominal and pelvic cavities. Those cavities are also known as the peritoneal cavity. |
front 72 Which is not a fold of peritoneum that forms a mesentery? A. Lesser omentum B. Falciform ligament C. Mesentery proper D. Mesocolon E. Intraperitoneal ligament | back 72 E. Intraperitoneal ligament |
front 73 Greater omentum | back 73 The larger of the two peritoneal folds. It consists of a double sheet of peritoneum, folded on itself so that it has four layers. The two layers of the greater omentum descend from the greater curvature of the stomach and the beginning of the duodenum. |
front 74 Baroreceptors | back 74 Specialized stretch receptors located within thin areas of blood vessels and heart chambers that respond to the degree of stretch caused by the presence of blood. They send impulses to the cardiovascular center to regulate blood pressure. |
front 75 If a fatty meal has been ingested, the liver and gallbladder need to be alerted about the need for bile. The receptors that are responsible for sending the fat in the ingested food are referred to as: A. bilireceptors B. mechanoreceptors C. chemoreceptors D. omental neurons E. osmodetectors | back 75 C. chemoreceptors |
front 76 Sympathetic innervation | back 76 Serves as integrating centres between the CNS and ENS for regulation of intestinal motility, blood flow, and secretion. |
front 77 Parasympathetic innervation | back 77 Supplied by the vagus and pelvic nerves. The vagus innervates the upper GI tract, and the pelvic nerve innervates the lower GI tract. Parasympathetic neurons have long preganglionic fibers that synapse in ganglia in or near the target organs. |
front 78 Hormonal control | back 78 Hormones control the different digestive enzymes that are secreted in the stomach and the intestine during the process of digestion and absorption. For example, the hormone gastrin stimulates stomach acid secretion in response to food intake. The hormone somatostatin stops the release of stomach acid. |
front 79 Mouth | back 79 Beginning of the digestive tract |
front 80 What type of epithelium lines the majority of the oral canal? A. Keratinized stratified squamous B. Nonkeratinized stratified squamous C. Pseudostratified ciliated columnar D. Keratinized stratified cuboidal E. Nonkeratinized stratified cuboidal | back 80 B. Nonkeratinized stratified squamous |
front 81 Lips | back 81 Two fleshy folds that surround the mouth, are composed externally of skin and internally of mucous membrane, or mucosa. The mucosa is rich in mucus-secreting glands, which together with saliva ensure adequate lubrication for the purposes of speech and mastication. |
front 82 Tongue | back 82 Pushing the food around while you chew with your teeth. When you're ready to swallow, the tongue pushes a tiny bit of mushed-up food called a bolus toward the back of your throat and into the opening of your esophagus, the second part of the digestive tract. |
front 83 Lingual frenulum | back 83 The fold of mucous membrane that binds each lip to the gums |
front 84 Papillae | back 84 They help manipulate the food and may also have taste buds on their lateral surfaces |
front 85 Lingual tonsils | back 85 Located at the base of the tongue above the valleculae, which are air-filled pouches between the tongue base and the free margin of the epiglottis. |
front 86 Which bones form the hard palate? A. Palatine bones B. Maxillae and inferior nasal conchae C. Ethmoid and sphenoid bones D. Palatine bones and maxillae E. Maxillae and sphenoid | back 86 D. Palatine bones and maxillae |
front 87 Soft palate | back 87 Composed of muscle and connective tissue, which give it both mobility and support. This palate is very flexible. When elevated for swallowing and sucking, it completely blocks and separates the nasal cavity and nasal portion of the pharynx. |
front 88 Uvula | back 88 Helps prevent fluids from passing upward into the nasal cavity. |
front 89 Where are the transverse palatine folds located? A. Soft palate B. Glossopalatine arch C. Hard palate D. Pharyngopalatine arch E. Labial frenulum | back 89 C. Hard palate |
front 90 In some digestive reflexes, the facial nerve stimulates salivary glands; the salivary glands are acting as: A. afferents B. receptors C. efferents D. effectors E. control centers | back 90 D. effectors |
front 91 Saliva | back 91 Contains special enzymes that help digest the starches in your food. An enzyme called amylase breaks down starches (complex carbohydrates) into sugars, which your body can more easily absorb. Saliva also contains an enzyme called lingual lipase, which breaks down fats. |
front 92 Serous cells | back 92 Specialized to secrete an enzyme solution |
front 93 Mucous cells | back 93 Line the surface of the stomach |
front 94 An enzyme that is found within saliva is salivary: A. pancreatase B. nuclease C. amylase D. protease E. pepsin | back 94 C. amylase |
front 95 Parotid gland | back 95 Account for up to 20% of the saliva in our oral cavity. Their main role lies in facilitating mastication, or “chewing,” and in commencing the first digestive phase of our food. |
front 96 Most saliva is produced by the _______ gland. A. parotid B. submandibular C. sublingual D. lingual E. buccal | back 96 B. submandibular |
front 97 Swallowing is also called? | back 97 Mastication |
front 98 Sublingual gland | back 98 Lie directly under the mucous membrane covering the floor of the mouth beneath the tongue |
front 99 The deciduous (primary) teeth are the _____ teeth, and there are a total of____ deciduous teeth. A. milk, 8 B. milk, 20 C. wisdom, 4 D. permanent, 20 E. permanent, 28 | back 99 B. milk, 20 |
front 100 Which is not correct regarding teeth? A. The primary component of teeth is dentin B. The outer surface of enamel forms the crown of a tooth C. The central portion of a tooth is the sinus cavity D. The root is covered by cementum | back 100 C. The central portion of a tooth is the sinus cavity |
front 101 Secondary teeth | back 101 The permanent teeth |
front 102 Incisors | back 102 Teeth that do the tearing and biting. Four top and four bottom teeth. |
front 103 The term "canines" (cuspids) describes the teeth that: A. are most anterior, used for slicing and cutting B. are lateral to the incisors, used for puncturing and tearing C. bear dental cusps for cutting and grinding D. are only found as permanent teeth | back 103 B. are lateral to the incisors, used for puncturing and tearing |
front 104 Bicuspids | back 104 Tooth with two cusps (premolar tooth) |
front 105 Molars | back 105 They have a large, flat surface with ridges that allow them to chew food and grind it up. Adults have 12 permanent molars. |
front 106 Root | back 106 Extends into the bone and holds the tooth in place. It makes up approximately two-thirds of the tooth. |
front 107 Enamel | back 107 The visible, outermost covering of your teeth |
front 108 Dentin | back 108 Layer of material that lies immediately underneath the enamel of the tooth. |
front 109 Root canal | back 109 canals inside a tooth's root. |
front 110 Cementum | back 110 A specialized calcified substance covering the root of a tooth. |
front 111 Periodontal ligament | back 111 The connective tissue that surrounds the tooth (specifically covering the cementum) and connects the tooth to the jawbone, holding it in place. |
front 112 Constrictor muscles | back 112 The superior pharyngeal constrictor muscle is a muscle in the pharynx. It is the highest located muscle of the three pharyngeal constrictors. The muscle is a quadrilateral muscle, thinner and paler than the inferior pharyngeal constrictor muscle and middle pharyngeal constrictor muscle. |
front 113 Deglutition | back 113 Action or process of swallowing |
front 114 Swallowing mechanism | back 114 During the oral phase, food is chewed and mixed with saliva to form a soft consistency called a bolus. The tongue then moves the bolus toward the back of the mouth. |
front 115 Phases of swallowing | back 115 The preparatory/oral phase is voluntary, whereas the pharyngeal and esophageal phases are mediated by an involuntary reflex called the swallowing reflex. The neuromuscular structure and control of the oral, pharyngeal, and esophageal phases of swallowing are different. |
front 116 Bolus | back 116 A small rounded mass of a substance, especially of chewed food at the moment of swallowing. |
front 117 The esophagus: A. secretes digestive enzymes from its mucosa. | back 117 D. contains both smooth and skeletal muscle fibers. |
front 118 Esophageal hiatus | back 118 The opening in the diaphragm through which the esophagus passes from the thoracic to abdominal cavity. |
front 119 Lower esophageal sphincter | back 119 A bundle of muscles at the low end of the esophagus, where it meets the stomach. When the LES is closed, it prevents acid and stomach contents from traveling backwards from the stomach. |
front 120 Stomach | back 120 A muscular organ located on the left side of the upper abdomen. The stomach receives food from the esophagus. As food reaches the end of the esophagus, it enters the stomach through a muscular valve called the lower esophageal sphincter. The stomach secretes acid and enzymes that digest food. |
front 121 Muscle fibers in stomach | back 121 The middle layer is composed of circular and oblique fibres; the former, which are the more numerous, are found in the form of rings surrounding the stomach from the sphincter pylori, which they form, to the cardia. |
front 122 Rugae | back 122 A series of ridges produced by folding of the wall. |
front 123 Regions of stomach- pylorus | back 123 The pylorus is the part of the stomach that connects to the small intestine. This region includes the pyloric sphincter, which is a thick ring of muscle that acts as a valve to control the emptying of stomach contents (chyme) into the duodenum (first part of the small intestine). The pyloric sphincter also prevents the contents of the duodenum from going back into the stomach. |
front 124 Regions of stomach- antrum | back 124 The antrum is the lower part of the stomach. The antrum holds the broken-down food until it is ready to be released into the small intestine. It is sometimes called the pyloric antrum. |
front 125 Regions of stomach- body | back 125 The body is the largest and main part of the stomach. This is where food is mixed and starts to break down. |
front 126 Regions of stomach- Fundus | back 126 The fundus is the rounded area that lies to the left of the cardia and below the diaphragm. |
front 127 Regions of stomach- Cardia | back 127 The cardia is the first part of the stomach below the esophagus. It contains the cardiac sphincter, which is a thin ring of muscle that helps to prevent stomach contents from going back up into the esophagus. |
front 128 Stenosis (constriction) of the pyloric sphincter would interfere
with: | back 128 D. passage of chyme into the duodenum |
front 129 Gastric secretions | back 129 Is stimulated by the act of eating (cephalic phase) and the arrival of food in the stomach (gastric phase). Arrival of the food in the intestine also controls gastric secretion (intestinal phase). The secreted fluid contains hydrochloric acid, pepsinogen, intrinsic factor, bicarbonate, and mucus. |
front 130 Gastric pits | back 130 Indentations in the stomach which denote entrances to the tubular shaped gastric glands. The human stomach has several million of these. |
front 131 Gastric glands | back 131 Are responsible for the synthesis and secretion of the gastric juice. The lining epithelium of the stomach, and gastric pits is entirely made up of mucous columnar cells. These cells produce a thick coating of mucus, that protects the gastric mucosa from acid and enzymes in the lumen. |
front 132 Surface mucous cells | back 132 Mucus-producing cells which cover the inside of the stomach, protecting it from the corrosive nature of gastric acid. |
front 133 Mucous neck cells | back 133 Are inconspicuous epithelial cells with a typical mucous-secretory appearance. These cells are most common in the upper ("neck") region of the fundic glands |
front 134 Of the five types of secretory cells in the gastric glands, which
ones secrete pepsinogen? | back 134 A. Chief cells |
front 135 Manufacturers of some medications used to treat heartburn advertise
that their products shut down the acid-producing pumps in the stomach.
Where are these "acid-producing pumps"? In other words,
which type of gastric gland cell secretes acid? | back 135 B. Periatel cells |
front 136 Gastric mixing changes ____ into _____ | back 136 A bolus, chyme |
front 137 Gastric juice | back 137 A thin, clear, virtually colorless acidic fluid secreted by the stomach glands and active in promoting digestion. |
front 138 Pepsinogen is an: A. active enzyme that is released in the small intestine and
digests carbohydrates. | back 138 B. inactive precursor to the enzyme pepsin that digests proteins in the stomach. |
front 139 The enzyme pepsin becomes active when pH is: | back 139 B. low |
front 140 Digestion of proteins is initiated by the enzyme: | back 140 D. pepsin |
front 141 Hydrochloric acid | back 141 The water-based, or aqueous, solution of hydrogen chloride gas. It is also the main component of gastric acid, an acid produced naturally in the human stomach to help digest food. |
front 142 Gastric lipase | back 142 An acidic lipase secreted by the gastric chief cells in the fundic mucosa in the stomach. It has a pH optimum of 3–6. Gastric lipase, together with lingual lipase, comprise the two acidic lipases. |
front 143 Intrinsic factor | back 143 A substance secreted by the stomach which enables the body to absorb vitamin B12. It is a glycoprotein. |
front 144 Which of the following is considered to be one of the primary digestive system hormones? A. Bile B. Gastrin C. Hydrochloric acid D. Pancreatic amylase | back 144 B. Gastrin |
front 145 Secretin is a hormone that is secreted by the: A. stomach B. small intestine C. large intestine D. liver E. pancreas | back 145 B. small intestine |
front 146 Cholecystokinin (CCK) is a(n)_________ released by the ____________. A. enzyme, stomach B. enzyme, small intestine C. enzyme, gallbladder D. hormone, small intestine E. hormone, gallbladder | back 146 D. hormone, small intestine |
front 147 The presence of food in the stomach triggers the release of a hormone
that stimulates contraction of the pyloric sphincter. Specifically,
these events involve release of: | back 147 B. gastrin in the gastric phase of digestion |
front 148 Which phase of digestion involves the thought, smell, and sight of
food? | back 148 B. Cephalic |
front 149 Chyme | back 149 The pulpy acidic fluid which passes from the stomach to the small intestine, consisting of gastric juices and partly digested food. |
front 150 Villi: | back 150 C. increase surface area in the small intestine |
front 151 Microvilli | back 151 Microscopic cellular membrane protrusions that increase the surface area for diffusion and minimize any increase in volume, and are involved in a wide variety of functions, including absorption, secretion, cellular adhesion, and mechanotransduction. |
front 152 Lacteals: A. are found only in the large intestine. | back 152 B. absorb the products of fat digestion |
front 153 Circular folds | back 153 Large valvular flaps projecting into the lumen of the small intestine. |
front 154 Intestinal glands | back 154 Gland found in between villi in the intestinal epithelium lining of the small intestine and large intestine (or colon). |
front 155 Goblet cells | back 155 A type of intestinal mucosal epithelial cell, which serves as the primary site for nutrient digestion and mucosal absorption. The primary function of goblet cells is to synthesize and secrete mucus. |
front 156 Which is not a lobe of the liver? | back 156 C. Round lobe |
front 157 Liver | back 157 Essential for digesting food and ridding your body of toxic substances. |
front 158 Hepatic portal vein | back 158 A blood vessel that carries blood from the gastrointestinal tract, gallbladder, pancreas and spleen to the liver. This blood contains nutrients and toxins extracted from digested contents. |
front 159 Hepatic lobule | back 159 A building block of the liver tissue, consisting of a portal triad, hepatocytes arranged in linear cords between a capillary network, and a central vein. Lobules are different from the lobes of the liver: they are the smaller divisions of the lobes. |
front 160 Hepatic cells | back 160 Pericytes found in the perisinusoidal space of the liver, also known as the space of Disse (a small area between the sinusoids and hepatocytes). |
front 161 At the middle of a liver lobule is a central: | back 161 C. vein |
front 162 What material is transported in the sinusoids of the liver? | back 162 D. Mixed arterial and venous blood |
front 163 Reticuloendothelial cells | back 163 A group of cells having the ability to take up and sequester inert particles and vital dyes including macrophages and macrophage precursors, specialized endothelial cells lining the sinusoids of the liver, spleen, and bone marrow, and reticular cells of lymphatic tissue (macrophages) |
front 164 Bile canaliculi (canal) are located: A. within branches of the hepatic artery. | back 164 B. between cords of hepatocytes |
front 165 Bile ducts | back 165 A series of thin tubes that go from the liver to the small intestine. Their major job is to move a fluid called bile from the liver and gallbladder into the small intestine, where it helps digest the fats in food. |
front 166 Hepatic duct | back 166 A duct that carries bile from the liver into the common bile duct which conveys it to the duodenum (the upper part of the small intestine). |
front 167 Functions of liver | back 167 To process the nutrients absorbed from the small intestine. Bile from the liver secreted into the small intestine also plays an important role in digesting fat and some vitamins. |
front 168 Bile | back 168 A bitter greenish-brown alkaline fluid that aids digestion and is secreted by the liver and stored in the gallbladder. |
front 169 Bile salts are: A. amphipathic. | back 169 A. amphipathic |
front 170 Gallbladder | back 170 A small pouch that sits just under the liver. The gallbladder stores bile produced by the liver. After meals, the gallbladder is empty and flat, like a deflated balloon. Before a meal, the gallbladder may be full of bile and about the size of a small pear. |
front 171 Which duct transports bile to and from the gallbladder? | back 171 D. Cystic duct |
front 172 CCK and gallbladder | back 172 Stimulates the gallbladder to contract and release stored bile into the intestine. It also stimulates the secretion of pancreatic juice and may induce satiety. |
front 173 Common bile duct | back 173 A tube that carries bile from the liver and the gallbladder through the pancreas and into the duodenum (the upper part of the small intestine). It is formed where the ducts from the liver and gallbladder are joined. It is part of the biliary duct system. |
front 174 Regulation of bile release | back 174 The gastrointestinal hormones secretin, cholecystokinin (CCK), sulfated gastrin, and glucagon increase bile volume and inorganic ion excretion into bile, but none of them influence bile salt secretion. |
front 175 Emulsification | back 175 The breakdown of fat globules in the duodenum into tiny droplets, which provides a larger surface area on which the enzyme pancreatic lipase can act to digest the fats into fatty acids and glycerol. Emulsification is assisted by the action of the bile salts. |
front 176 Pancreas | back 176 Makes pancreatic juices called enzymes. These enzymes break down sugars, fats, and starches. Your pancreas also helps your digestive system by making hormones. These are chemical messengers that travel through your blood. |
front 177 Acinar cells | back 177 The exocrine cells of the pancreas that produce and transport enzymes that are passed into the duodenum where they assist in the digestion of food. Islets of Langerhans. |
front 178 Pancreatic duct | back 178 Is a duct joining the pancreas to the common bile duct to supply pancreatic juice provided from the exocrine pancreas, which aids in digestion. |
front 179 Amylase from saliva digests: | back 179 Starch |
front 180 Which is an accurate description of glucose and sucrose? | back 180 B. Glucose is a monosaccharide, sucrose is a disaccharide, both molecules are carbohydrates. |
front 181 Stenosis (constriction) of the hepatopancreatic ampulla would
interfere with: | back 181 A. the transport of bile and pancreatic juice. |
front 182 Hepatopancreatic sphincter | back 182 Is a muscular valve that in some animals, including humans, controls the flow of digestive juices (bile and pancreatic juice) through the ampulla of Vater into the second part of the duodenum. |
front 183 Vagus nerve activity ________ release of pancreatic juice. | back 183 A. stimulates |
front 184 Pancreatic amylase | back 184 Released through the pancreatic duct into the first part of the small intestine, where it helps break down dietary carbohydrates. Amylase is usually present in the blood and urine in small quantities. When cells in the pancreas are injured, increased amounts of amylase are released into the blood. |
front 185 Pancreatic lipase | back 185 Secreted by pancreatic acinar cells, complete fat digestion in the proximal small intestine. Of the known pancreatic lipases, pancreatic triglyceride lipase (PTL), the archetype of the lipase family, is clearly essential for the efficient digestion of dietary triglycerides. |
front 186 Proteases | back 186 Digest dietary proteins to allow absorption of amino acids. Other processes mediated by proteases include blood coagulation, immune function, maturation of prohormones, bone formation, programmed cell death and the recycling of cellular proteins that are no longer needed. |
front 187 Nucleases | back 187 Digestive enzymes that break nucleic acids like DNA and RNA into nucleotides, which are the building blocks of the nucleic acids. When these nucleotides reach the ileum -- the last section of the small intestine -- they are further digested into sugars, bases and phosphates. |
front 188 CCK and pancreas | back 188 CCK stimulates pancreatic secretion through hormonal and neuronal pathways. CCK is released from I cells of the small intestine and diffuses into the blood stream where it is carried to the pancreas. CCK binds to receptors on acinar cells to stimulate pancreatic enzyme secretion. |
front 189 Bicarbonate ion | back 189 It acts as a buffer to break down and dilute the acidic content and increases the pH of the chyme. |
front 190 Regulation of small intestine secretions | back 190 Largely regulated through local reflexes which sense irritation due to the presence of chyme within the intestine. |
front 191 Absorption in small intestines | back 191 Refers to the movement of nutrients, water and electrolytes from the lumen of the small intestine into the cell, then into the blood. In this article, we will look at the digestion and absorption of carbohydrates, protein and lipids. |
front 192 Which region of the digestive tract moves material by peristalsis,
haustral churning, and mass movement? | back 192 A. Large intestine |
front 193 Colon (4 regions) | back 193 The colon consists of four parts: descending colon, ascending colon, transverse colon, and sigmoid colon. |
front 194 Cecum | back 194 Pouch within the peritoneum that is considered to be the beginning of the large intestine. It is typically located on the right side of the body (the same side of the body as the appendix, to which it is joined). |
front 195 Vermiform appendix | back 195 Helps in the proper movement and removal of waste matter in the digestive system, contains lymphatic vessels that regulate pathogens, and lastly, might even produce early defences that prevent deadly diseases. |
front 196 Rectum | back 196 A chamber that begins at the end of the large intestine, immediately following the sigmoid colon, and ends at the anus |
front 197 Anal canal | back 197 Is the terminal segment of the large intestine, between the rectum and anus, located below the level of the pelvic diaphragm. It is located within the anal triangle of the perineum, between the right and left ischioanal fossa. |
front 198 Anus | back 198 The opening at the end of the alimentary canal through which solid waste matter leaves the body. |
front 199 Internal anal sphincter | back 199 A thickened extension of the circular smooth muscle layer surrounding the colon and is generally considered responsible for maintaining approximately 70% of resting tone, ensuring that the anal canal is closed at rest. |
front 200 External anal sphincter | back 200 Composed of skeletal muscle that functions like other postural muscles in the body. It is a voluntary muscle that responds to volitional commands to contract and maintain continence when feces are propelled through a relaxed internal anal sphincter into the rectum. |
front 201 Teniae coli | back 201 Contracts length wise to produce the haustra, the bulges in the colon. The bands converge at the root of the vermiform appendix and the rectum. These bands correspond to the outer layer of the muscularis externa, in other portions of the digestive tract. |
front 202 Haustra | back 202 Refer to the small segmented pouches of bowel separated by the haustral folds. They are formed by circumferential contraction of the inner muscular layer of the colon. The outer longitudinal muscular layer is organized into three bands (taeniae coli) which run from the cecum to the rectum. |
front 203 What is the primary function of the large intestine? | back 203 C. Water and electrolyte absorption |
front 204 Bacteria within the large intestine are called: | back 204 B. Indigenous microbiota |
front 205 Which region of the digestive tract moves material by peristalsis,
haustral churning, and mass movement? | back 205 A. Large intestine |
front 206 Feces | back 206 Waste matter discharged from the bowels after food has been digested; excrement |
front 207 Defecation reflex | back 207 Occurs when the internal anal sphincter relaxes and the external anal sphincter contracts. The rectoanal inhibitory reflex (RAIR) is an involuntary internal anal sphincter relaxation in response to rectal distention. After the defecation reflex is triggered, you can either delay or defecate. |
front 208 Digestion of carbohydrates within the small intestine involves
enzymes that come from the: | back 208 C. c,d |
front 209 Protein digestion begins in the ______. A. stomach. | back 209 A. stomach |
front 210 Trypsinogen | back 210 A substance that is normally produced in the pancreas and released into the small intestine. Trypsinogen is converted to trypsin. Then it starts the process needed to break down proteins into their building blocks (called amino acids). |
front 211 Trypsin | back 211 Is an enzyme that helps us digest protein. In the small intestine, trypsin breaks down proteins, continuing the process of digestion that began in the stomach. It may also be referred to as a proteolytic enzyme, or proteinase. Trypsin is produced by the pancreas in an inactive form called trypsinogen. |
front 212 Chymotrypsin | back 212 A digestive enzyme which breaks down proteins in the small intestine. It is secreted by the pancreas and converted into an active form by trypsin. |
front 213 Carboxypeptidase is an enzyme that helps digest: | back 213 C. peptides within the small intestine |
front 214 Peptidase | back 214 Used to describe any enzyme that is capable of catalyzing the hydrolysis of a protein substrate and breaking it down into smaller polypeptides or amino acids. These proteins are also often referred to as protease or proteinase. Peptidases are a key component of a number of common biological functions. |
front 215 Sucrase | back 215 Aids in the breakdown of sucrose (table sugar) into glucose and fructose, which are used by the body as fuel. |
front 216 Maltase | back 216 An enzyme, present in saliva and pancreatic juice, that catalyzes the breakdown of maltose and similar sugars to form glucose. |
front 217 Lactose intolerant individuals cannot digest the _________ lactose
because they lack the enzyme _________. | back 217 B. disaccharide, lactase |
front 218 Lipid digestion | back 218 In the stomach, gastric lipase starts to break down triglycerides into diglycerides and fatty acids. Within two to four hours after eating a meal, roughly 30 percent of the triglycerides are converted to diglycerides and fatty acids. |
front 219 Lipase | back 219 A pancreatic enzyme that catalyzes the breakdown of fats to fatty acids and glycerol or other alcohols. |
front 220 Lipid absorption | back 220 Involves hydrolysis of dietary fat in the lumen of the intestine followed by the uptake of hydrolyzed products by enterocytes. Lipids are re-synthesized in the endoplasmic reticulum and are either secreted with chylomicrons and high density lipoproteins or stored as cytoplasmic lipid droplets. |
front 221 Chylomicrons | back 221 Known as ultra low-density lipoproteins (ULDL), are lipoprotein particles that consist of triglycerides (85–92%), phospholipids (6–12%), cholesterol (1–3%), and proteins (1–2%). |
front 222 Nucleic acids are digested within the: | back 222 C. small intestine |
front 223 Nutrition | back 223 The study of nutrients in food, how the body uses them, and the relationship between diet, health, and disease. |
front 224 Nutrients | back 224 A substance that provides nourishment essential for growth and the maintenance of life. |
front 225 Macronutrients | back 225 Your body needs these nutrients in larger amounts in order to function properly as macro means large. In addition, all of these nutrients provide your body with energy measured in the form of calories or kcals. There are three types of macronutrients: carbohydrates, proteins, and fats. |
front 226 Micronutrients | back 226 They include vitamins and minerals. Vitamins are necessary for energy production, immune function, blood clotting and other functions. Meanwhile, minerals play an important role in growth, bone health, fluid balance and several other processes. |
front 227 Recommended daily allowances were established by the Food and
Nutrition board as directed by the: | back 227 B. National Academy of Sciences |
front 228 Recommended daily allowances established by the Food and Nutrition
Board are based on:A. individual needs and factor in sex, age, and
body mass. | back 228 B. averages obtained from population studies |
front 229 Calorie | back 229 A unit of energy defined as the amount of heat needed to raise a quantity of water by one degree of temperature. |
front 230 Metabolism | back 230 The chemical processes that occur within a living organism in order to maintain life. |
front 231 Essential nutrients | back 231 The six essential nutrients are vitamins, minerals, protein, fats, water, and carbohydrates. |
front 232 Nonessential nutrients | back 232 can be synthesized by the human body, so they need not be obtained directly from food. Macronutrients are nutrients that are needed in relatively large amounts. They include carbohydrates, proteins, lipids, and water. All macronutrients except water provide energy, which is measured in Calories. |
front 233 Carbohydrates include: | back 233 Disaccharides, milk, cellulose |
front 234 Excesses of carbohydrates | back 234 Places a large metabolic load on the body. When the body constantly has high levels of blood sugars (the end point of food sugar and starch) to deal with over time, this leads to weight gain, poor metabolic health and an increased risk of heart disease. |
front 235 Deficiencies of carbohydrates | back 235 Your body can store extra carbohydrates in your muscles and liver for use when you're not getting enough carbohydrates in your diet. A carbohydrate-deficient diet may cause headaches, fatigue, weakness, difficulty concentrating, nausea, constipation, bad breath and vitamin and mineral deficiencies. |
front 236 Carbohydrate sources | back 236 Bread, beans, milk, popcorn, potatoe, cookies, spaghetti, soft drinks, corn, and cherry pie. They also come in a variety of forms. |
front 237 Carbohydrate utilization | back 237 Begins when the cell or organism detects carbohydrate levels, includes the activation of genes whose products detect, transport or metabolize carbohydrates, and ends when the carbohydrate is incorporated into the cell or organism's metabolism. |
front 238 Poly-, di-, and monosaccharides | back 238 Mono- one sugar unit Di- two sugar units Poly- multiple sugar units |
front 239 Glycogen | back 239 A substance deposited in bodily tissues as a store of carbohydrates. It is a polysaccharide which forms glucose on hydrolysis. |
front 240 In response to the increased availability of nutrients during the
absorptive state, liver and muscle: | back 240 A. increase glycogenesis |
front 241 If more glucose is consumed than is needed, the glucose can
be: | back 241 B. converted to acetyl CoA that is then used to synthesize triglycerides for storage |
front 242 When glucose enters the metabolic pathway of cellular respiration
it: | back 242 C. is oxidized to two pyruvate molecules |
front 243 Lipids include: | back 243 Triglycerides and steroids |
front 244 Gram for gram, the largest amount of energy can be stored in the body
in the form of: | back 244 C. triglycerides |
front 245 Saturated fats | back 245 Are saturated with hydrogen molecules and contain only single bonds between carbon molecules. |
front 246 Unsaturated fats | back 246 Typically comes from plant sources such as olives, nuts, or seeds – but unsaturated fat is also present in fish. Unsaturated fat are usually called oils. Unlike saturated fat, these oils contain mostly monounsaturated and polyunsaturated fat. |
front 247 Cholesterol | back 247 A waxy, fat-like substance that's found in all the cells in your body. Your body needs some cholesterol to make hormones, vitamin D, and substances that help you digest foods. Your body makes all the cholesterol it needs. |
front 248 Excesses of lipids | back 248 Can cause fat deposits in your artery walls, increasing your risk for heart disease. |
front 249 Deficiencies of lipids | back 249 May not have enough enzymes to break down lipids. |
front 250 Lipid sources | back 250 Triacylglycerols (also known as triglycerides) make up more than 95 percent of lipids in the diet and are commonly found in fried foods, vegetable oil, butter, whole milk, cheese, cream cheese, and some meats. Naturally occurring triacylglycerols are found in many foods, including avocados, olives, corn, and nuts. |
front 251 Lipid utilization | back 251 The synthesis and degradation of lipids in cells, involving the breakdown or storage of fats for energy and the synthesis of structural and functional lipids, such as those involved in the construction of cell membranes. ... Other types of lipids found in the body are fatty acids and membrane lipids. |
front 252 Glycerol | back 252 A colorless, sweet, viscous liquid formed as a byproduct in soap manufacture. It is used as an emollient and laxative, and for making explosives and antifreeze. |
front 253 When fatty acids are metabolized for cellular respiration, the first
step involves breaking two carbons off the chain at a time to form
acetyl CoA molecules. Acetyl CoA then: | back 253 B. enters the citric acid cycle |
front 254 Essential fatty acids | back 254 Only two fatty acids are known to be essential for humans: alpha-linolenic acid (an omega-3 fatty acid) and linoleic acid (an omega-6 fatty acid). |
front 255 High density lipoproteins (HDLs) are associated with the transport of
lipid from the: | back 255 B. peripheral tissues to the liver |
front 256 How do low-density lipoproteins (LDLs) move into cells? | back 256 B. LDLs are engulfed through receptor-mediated endocytosis |
front 257 Compared to other types of lipoproteins, very-low-density
lipoproteins contain the _______ lipid. | back 257 A. most |
front 258 Beta oxidation is a step in the synthesis of cholesterol that
involves: | back 258 B. breakdown of fatty acids into two-carbon units to form acetyl CoA |
front 259 Proteins | back 259 is composed of amino acids, which are organic compounds made of carbon, hydrogen, nitrogen, oxygen or sulfur. Amino acids are the building blocks of proteins, and proteins are the building blocks of muscle mass. |
front 260 Excesses of proteins | back 260 Consumed is usually stored as fat, while the surplus of amino acids is excreted. This can lead to weight gain over time, especially if you consume too many calories while trying to increase your protein intake. |
front 261 Deficiencies of proteins | back 261 Too little protein may cause changes in body composition that develop over a long period of time, such as muscle wasting. The most severe form of protein deficiency is known as kwashiorkor. It most often occurs in children in developing countries where famine and imbalanced diets are common. |
front 262 Protein sources | back 262 Lean meats, poultry, fish and seafood, eggs, and dairy products |
front 263 Protein utilization | back 263 Is the ratio of amino acid mass converted to proteins to the mass of amino acids supplied. This figure is somewhat affected by the salvage of essential amino acids within the body, but is profoundly affected by the level of limiting amino acids within a foodstuff. |
front 264 Amino acids | back 264 Are organic compounds that combine to form proteins. Amino acids and proteins are the building blocks of life. When proteins are digested or broken down, amino acids are left. The human body uses amino acids to make proteins to help the body: Break down food. |
front 265 Essential amino acids | back 265 cannot be made by the body. As a result, they must come from food. The 9 essential amino acids are: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. |
front 266 Complete proteins | back 266 Have all the essential amino acids our bodies need. Animal-based protein like meat, poultry, fish, eggs, milk, and cheese are considered complete proteins. Quinoa and soy are plant-based complete proteins. |
front 267 Incomplete proteins | back 267 Is one that does not contain all nine of those essential amino acids. Beans, specific nuts, and tofu are a couple examples of incomplete protein sources, so eating those foods alone for protein will not give you all of the amino acids your body needs. |
front 268 Positive nitrogen balance describes a condition where: | back 268 B. an individual absorbs more nitrogen than is excreted |
front 269 Negative nitrogen balance is commonly seen in individuals
who: | back 269 B. have lost blood or are malnourished |
front 270 Basal metabolic rate (BMR) | back 270 Is the number of calories required to keep your body functioning at rest. BMR is also known as your body's metabolism; therefore, any increase to your metabolic weight, such as exercise, will increase your BMR. To get your BMR, simply input your height, gender, age and weight below. |
front 271 Positive energy balance | back 271 Occurs when your energy input is greater than your energy output. That is, you eat more calories than your body uses. Your body stores excess energy or calories as fat. This results in weight gain. |
front 272 Negative energy balance | back 272 Weight loss occurs when you create a negative energy balance. That is, you burn more calories than you consume. When this imbalance occurs, your body burns stored energy (fat) in order to function and you lose weight. 7 A negative energy balance is sometimes called a calorie deficit. |
front 273 Body mass index (BMI) | back 273 A value derived from the mass (weight) and height of a person. |
front 274 Overweight | back 274 Above a weight considered normal or desirable. |
front 275 Obesity | back 275 The condition of being grossly fat or overweight. |
front 276 Vitamins | back 276 Have different jobs—helping you resist infections, keeping your nerves healthy, and helping your body get energy from food or your blood to clot properly. By following the Dietary Guidelines, you will get enough of most of these vitamins from food. |
front 277 Vitamin fallacies | back 277 Vitamin C functions |
front 278 Vitamins A, D, E, and K are: | back 278 A. fat-soluble |
front 279 Which type of vitamins will be absorbed from the intestine into
lacteals (lymphatic capillaries)? | back 279 A. Fat-soluble |
front 280 The visual pigment rhodopsin contains retinal, which is synthesized
from its vitamin ____ precursor. | back 280 A. Vitamin A |
front 281 Vitamin D | back 281 The function of it- to maintain normal blood levels of calcium and phosphorus. Vitamin D aids in the absorption of calcium, helping to form and maintain strong bones. |
front 282 Vitamin E | back 282 The function of it- is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. Free radicals are compounds formed when our bodies convert the food we eat into energy. |
front 283 Vitamin K is known to be essential for synthesis of: | back 283 B. blood clotting proteins |
front 284 Sources of fat-soluble vitamins | back 284 Kale, liver, spinach, parsley, butter, egg yolks |
front 285 Water-soluble vitamins | back 285 Include ascorbic acid (vitamin C), thiamin, riboflavin, niacin, vitamin B6 (pyridoxine, pyridoxal, and pyridoxamine), folacin, vitamin B12, biotin, and pantothenic acid. |
front 286 Vitamin B complex (8 different B vitamins) | back 286 Any of a group of substances (the vitamin B complex ) which are essential for the working of certain enzymes in the body and, although not chemically related, are generally found together in the same foods. They include thiamine ( vitamin B1 ), riboflavin ( vitamin B2 ), pyridoxine ( vitamin B6 ), and cyanocobalamin ( vitamin B12 ). |
front 287 Vitamin C is a: | back 287 C. water-soluble, essential vitamin |
front 288 Sources of water-soluble vitamins | back 288 These vitamins can be easily destroyed or washed out during food storage and preparation. The B-complex group is found in a variety of foods: cereal grains, meat, poultry, eggs, fish, milk, legumes and fresh vegetables. Citrus fruits, peppers, strawberries, kiwis, and broccoli are good sources of vitamin C. |
front 289 Inorganic ions such as sodium and potassium are: | back 289 C. minerals |
front 290 Sources of minerals | back 290 Meat, cereals, fish, milk and dairy foods, fruit and vegetables, and nuts. |
front 291 Calcium, chlorine, and cobalt are all examples of _______
minerals. | back 291 A. major |
front 292 In addition to its functions in the skeleton, calcium is important
for: | back 292 C. blood clotting and neurotransmitter release |
front 293 Phosphorus | back 293 The main function of phosphorus is in the formation of bones and teeth. It plays an important role in how the body uses carbohydrates and fats. It is also needed for the body to make protein for the growth, maintenance, and repair of cells and tissues. |
front 294 Potassium | back 294 A mineral that your body needs to work properly. It is a type of electrolyte. It helps your nerves to function and muscles to contract. It helps your heartbeat stay regular. |
front 295 Sodium | back 295 to control blood pressure and blood volume. Your body also needs sodium for your muscles and nerves to work properly. |
front 296 Trace elements | back 296 A chemical element present only in minute amounts in a particular sample or environment. |
front 297 Iron is considered a: | back 297 B. trace mineral, because less than 100 milligrams are required daily in the diet |
front 298 Iodine is an example of a(n): | back 298 C. mineral |
front 299 Fluorine | back 299 Essential for the maintenance and solidification of our bones and prevents dental decay. |
front 300 MyPlate depicts fruits and vegetables occupying _______ of the
plate. | back 300 C. one-half |
front 301 In 2011, the USDA created ________ to replace the food
pyramid. | back 301 C. MyPlate |
front 302 Insulin causes adipose tissue to: | back 302 B. inhibits lipolysis and stimulate lipogenesis |
front 303 What effect does glucagon have on protein metabolism? | back 303 D. It has no effect on body proteins |
front 304 Primary malnutrition | back 304 Refers to malnutrition which is caused by inadequate energy intake. This condition often occurs in relation to food insecurity or when adequate food is not available (in terms of total calories or specific micronutrients). |
front 305 Secondary malnutrition | back 305 Results from an underlying disease that compromises growth directly or through its deleterious effect on appetite or the absorption of nutrients. |
front 306 Starvation | back 306 Suffering or death caused by hunger. |
front 307 Anorexia nervosa | back 307 Characterized by weight loss and self-starvation. There is a fear of gaining weight and body dysmorphia is common. |
front 308 Bulimia | back 308 An emotional disorder involving distortion of body image and an obsessive desire to lose weight, in which bouts of extreme overeating are followed by depression and self-induced vomiting, purging, or fasting. |
front 309 Marasmus | back 309 A form of malnutrition. It happens when the intake of nutrients and energy is too low for a person's needs. It leads to wasting, or the loss of body fat and muscle. A child with marasmus may not grow as children usually do. |
front 310 Kwashiorkor | back 310 A form of severe protein malnutrition characterized by edema and an enlarged liver with fatty infiltrates. It is caused by sufficient calorie intake, but with insufficient protein consumption, which distinguishes it from marasmus. Kwashiorkor cases occur in areas of famine or poor food supply. |
front 311 In general, the greater the surface area of the skin, the ________
the basal metabolic rate. | back 311 A. lower |
front 312 Vigorous physical activity causes total metabolic rate to: | back 312 B. increase during the exercise and for hours afterwards |
front 313 When an individual is exposed to cold temperatures, total metabolic
rate: | back 313 B. increases |
front 314 Metabolic rate can be measured with a respirometer that
measures: | back 314 D. oxygen consumption in order to indirectly measure heat production and energy expenditure. |
front 315 Metabolic rate is a measurement of the: | back 315 C. energy used in a given period of time |