Unit 2 Test: The Digestive System
Anatomy
Objective 2.1: I can name the organs of the alimentary canal and accessory digestive organs and identify
each on an appropriate diagram or model.
Match the organs to the correct letter
shown on the diagram to the left.
Mouth _____ A
Large Intestine _____ J
Salivary Glands _____ O
Small Intestine _____ F
Liver _____ D
Tongue _____ B
Stomach _____ M
Esophagus _____ C
Rectum _____ I
Spleen _____ K
Pharynx _____ N
Anus _____ G
Appendix _____ H
Pancreas _____ L
Gallbladder _____ E
Which one of the following represents the correct order through which food passes in the alimentary
canal:
A) mouth, pharynx, esophagus, stomach, large intestine, small intestine
B) mouth, esophagus, pharynx, stomach, small intestine, large intestine
C) pharynx, mouth, esophagus, stomach, large intestine, small intestine
D) mouth, pharynx, esophagus, stomach, small intestine, large intestine
E) mouth, pharynx, esophagus, small intestine, stomach, large intestine
Answer: D
Objective 2.2: I can identify the overall function of the digestive system as digestion and absorption of
foodstuffs.
List two main divisions of the digestive system.
a. _____________________ Digestion
b. _____________________ Absorption
Objective 2.3: I can describe the general functions of each digestive system organ.
Identify the digestive organ that is primarily associated with the following digestive function:
1) Primary site of water absorption _____ D
A) anus
2) Site where starch digestion begins _____ E
B) Ileum
3) Tube through which food is propelled but no digestion takes place _____ F
C) small intestine
4) Site where the beginning of protein digestion occurs _____ G
D) large intestine
5) Site where pancreatic enzymes and bile enter the alimentary canal _____ I
6) Site of vitamin K synthesis by bacteria _____ D
7) Site of initiation of the defecation reflex _____ H
E) mouth
F) esophagus
G) stomach
H) rectum
I) duodenum
Objective 2.4: I can describe the composition and function(s) of saliva.
Mary has a dry mouth – very little saliva is being secreted. Digestion of which type of food will be
affected (decreased) by this situation and why?
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Answer: Starch. Saliva contains salivary amylase.
Objective 2.5: I can describe the basic anatomy of teeth.
Teeth are classified according to shape and function as incisors, canines, premolars, and molars.
Explain the shape and function of each type of tooth.
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Answer: Incisors are chisel-shaped and adapted for cutting. Canines are fanglike and are for tearing or
piercing. Premolars and molars have broad crowns with rounded tips and are best suited for grinding.
Objective 2.6: I can explain how villi aid digestive processes in the small intestine.
What are villi, and why are they important?
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Answer: Villi are fingerlike extensions of the mucosa of the small intestine. They increase surface area of
the small intestine tremendously for nutrient absorption.
Functions
Objective 2.7: I can describe the mechanisms of swallowing, vomiting, and defecation.
The process of swallowing is also known as:
A) mastication
B) segmentation
C) deglutition
D) defecation
E) absorption
Objective 2.8: I can explain how foodstuffs in the digestive tract are mixed and moved.
What is the proper order of the following stages of food processing – Defecation, Mechanical Digestion,
Absorption, Chemical Digestion, Ingestion, Propulsion?
(1)_________________________ (2) _________________________ (3) _________________________
(4)_________________________ (5) _________________________ (6) _________________________
Answer: (1) Ingestion (2) Propulsion (3) Mechanical Digestion (4) Chemical Digestion (5) Absorption
and (6) Defecation.
Describe three of the processes listed above.
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Answer: Any three of the following – (1) Ingestion is the active, voluntary process of placing food into
the mouth. (2) Propulsion involves all of the actions involved in moving food along the alimentary canal
from the mouth to the anus, including swallowing, peristalsis, segmentation, and mass movements. (3)
Mechanical digestion involves all of the activities that break food down into smaller pieces to prepare
them for further degradation by enzymes. (4) Chemical digesting, the next step of food breakdown,
involves the sequence of steps by which large food molecules are broken down to their building blocks by
enzymes. (5) Absorption is the mechanism by which digested end products are moved from the lumen of
the GI tract into the blood or lymph. (6) The final process is defecation, which is the elimination of
indigestible substances from the body via the anus as feces.
Objective 2.9: I can describe the function of local hormones in the digestive process.
The hormone responsible for causing the stomach to release pepsinogens, mucus, and hydrochloric acid:
A) rennin
B) bile
C) gastrin
D) pepsin
E) amylase
Answer: C
Objective 2.10: I can list the major enzymes produced by the digestive organs and glands, and describe
the function of each.
Match the following nutrients with their associated digestive enzymes:
A) bile
1) Proteins _____ C
B) pepsinogen
2) Lactose _____ G
C) pepsinogens
3) Starch _____ H
D) nuclease
4) Fat _____ F
E) hydrochloric acid
5) Nucleic Acids _____ D
F) lipase
G) lactase
H) amylase
Objective 2.11: I can name the end products of protein, fat, and carbohydrate digestion.
Name the end products of protein, fat, and carbohydrate digestion:
Protein ________________________________________ Amino Acids
Fat ________________________________________ Fatty Acids, Monoglycerides, and Glycerol
Carbohydrate ________________________________________ Glucose, Fructose, and Galactose
Objective 2.12: I can describe the digestive function of bile.
24) Bile is produced by the __________ but stored in the __________.
A) liver; pancreas
B) gallbladder; liver
C) liver; gallbladder
D) small intestine; pancreas
E) gallbladder; pancreas
Answer: C
What is the digestive role of bile?
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Answer: Bile acts as a detergent to mechanically break up large fat masses into smaller ones for
enzymatic digestion.
Nutrition
Objective 2.13: I can define nutrient and kilocalorie.
Define nutrient.
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Answer: Nutrient is a substance in food that is used by the body to promote normal growth, maintenance,
and repair.
Objective 2.14: I can name the six major nutrient categories and dietary sources.
Name the six majors nutrients categories and a dietary source for each:
1. _____________________________ Dietary Source: ________________________________________
2. _____________________________ Dietary Source: ________________________________________
3. _____________________________ Dietary Source: ________________________________________
4. _____________________________ Dietary Source: ________________________________________
5. _____________________________ Dietary Source: ________________________________________
6. _____________________________ Dietary Source: ________________________________________
Answer: Carbohydrates: bread; lipids: cheese; proteins: meat; water: lettuce; vitamins: broccoli; and
minerals: milk. Answers may vary.
Disorders
Objective 2.15: I can describe the effect of aging on the digestive system.
Obesity has well-known adverse effects on health (the obese have a higher incudence of arteriosclerosis,
hypertension, coronary artery disease, and diabetes mellitus). Obesity is the most common health
problem in the United States. Explain what causes obesity and the actions you can take to reduce your
risk of health problems associated with obesity.
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Answer: Answers may vary. All components must be included to reach proficiency.