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HUN 1201 FINAL EXAM 2025/2026 SUMMER-FALL QUESTIONS AND ANSWERS GRADED A+ HUN 1201 FINAL EXAM 2025/2026 HUN 1201 FINAL EXAM What is a function of hydrochloric acid in the stomach? a. It inhibits peristalsis b. it neutralizes the food mass c. it prevents relaxation of the lower esophageal sphincter d. it absorbs water e. it creates an optimum acidity e. it creates an optimum acidity
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What is a function of hydrochloric acid in the stomach?
a. It inhibits peristalsis
b. it neutralizes the food mass
c. it prevents relaxation of the lower esophageal sphincter
d. it absorbs water
e. it creates an optimum acidity
e. it creates an optimum acidity
The gastrointestinal microbiome is comprised primarily of ____.
a. probiotics
b. viruses
c. mucosa
d. bacteria
e. villi
d. bacteria
During digestion, bicarbonate is produced by_____,the purpose of bicarbonate is to___________.
a. pancreas; neutralize pH
b. pancreas; decrease pH
c. small intestine; neutralize pH
d. liver; neutralize pH
a. Pancreas; neutralize pH
What is the function of mucus in the stomach?
a. it protects stomach cells from gastric juice
b. it neutralizes stomach acid
c. it activates pepsinogen to pepsin
d. it absorbs essential nutrients
e. it emulsifies fats
a. it protects stomach cells from gastric juice
What is chyme?
a. a mixture of partially digested food, water, and gastric juices
b. healthy bacteria of the small intestine
c. a substance that allows for the emulsification of dietary lipid
d. an ulceration of the esophageal lining
a. a mixture of partially digested food, water, and gastric juices
Which of the following is a feature of peristalsis?
a. It may occur unpredictably but is typically in response to a full stomach.
b. It occurs at powerful levels in the small intestine but not at all in the colon.
c. Its rate is consistent throughout the GI tract.
d. It occurs when longitudinal muscles oppose the action of transverse muscles.
e. It is caused by alternate tightening and relaxing of circular and longitudinal muscles.
e. It is caused by alternate tightening and relaxing of circular and longitudinal muscles.
One function of sphincter muscles is to ____.
a. secrete digestive juices into the GI tract
b. grind large food particles
c. trigger hormone release
d. control the passage of food through the GI tract
e. control peristalsis
d. control the passage of food through the GI tract
What is the function of bile?
a. It enhances absorption of complex carbohydrates.
b. It protects the stomach and small intestine from the action of hydrochloric acid.
c. It emulsifies fats.
d. It initiates digestion of protein.
e. It stimulates the absorption of vitamins and minerals.
c. It emulsifies fats.
Bile is produced by the:
a. stomach
b. gallbladder
c. pancreas
d. liver
d. liver
The hepatic portal vein empties into the ____.
a. liver
b. pancreas
c. spleen
d. heart
e. hepatic vein
a. liver
What is the normal pH of the gastric juice?
a. 3
b. 7
a. polyglycerides
b. glycerols
c. triglycerides
d. monoglycerides
e. sterols
c. triglycerides
Chylomicrons are synthesized within the ____.
a. liver
b. storage compartment of plant seeds
c. lymphatic system
d. intestinal cells
e. spleen
d. intestinal cells
What is a common dietary saturated fatty acid?
a. oleic acid
b. lineolic acid
c. linolenic acid
d. stearic acid
e arachidonic acid
d. stearic acid
Which product is considered a major source of polyunsaturated fat?
a. chicken fat
b. corn oil
c. olive oil
d. palm oil
e. peanut oil
b. corn oil
Which lipid is an essential nutrient?
a. lecithin
b. cholesterol
c. adipokine
d. linoleic acid
e. stearic acid
d. linoleic acid
Which product provides abundant amounts of omega-3 fatty acids?
a. palm oil
b. corn oil
c. walnut oil
d. flaxseed oil
e. soybean oil
c. enzymes
d. bile
e. hormones
d. bile
Which food contains cholesterol?
a. corn
b. roasted turkey
c. roasted peanuts
d. boiled potatoes
e. olives
b. roasted turkey
Bile is known to assist in the absorption of ____.
a. minerals
b. fat
c. carbohydrate
d. vitamins
e. protein
b. fat
Lipids differ in their degree of saturation or unsaturation due to their number of ____.
a. peptide linkages
b. double bonds
c. saccharide units
d. amino acids
e. oxygen atoms
b. double bonds
Which item is an essential amino acid?
a. serine
b. glutamine
c. leucine
d. cysteine
e. alanine
c. leucine
The application of heat or acid to a protein that causes its shape to change is known as ____.
a. hydrolization
b. condensation
c. stiffening
d. denaturation
e. destabilization
d. denaturation
Which item is a nonessential amino acid in human nutrition?
a. tryptophan
b. threonine
c. phenylalanine
d. methionine
e. proline
e. proline
In general, the protein quality in grains would be most improved by the addition of a plant protein ____.
a. methionine
b. tryptophan
c. phenylalanine
d. lysine
e. glutamic acid
d. lysine
Which item is contained in an amino acid?
a. an acid group
b. an aldehyde group
c. a central oxygen group
d. an ester group
e. a central hydrogen atom
a. an acid group
The process whereby messenger RNA is made from a DNA template is ____.
a. expression
b. sequencing
c. ribosome assembly
d. translation
e. transcription
e. transcription
Essential amino acids are those that ____.
a. are secreted in order to digest food
b. the body makes in sufficient amounts
c. only unhealthy children need
d. the body does not make in sufficient amounts, so they must be supplied by the diet
d. the body does not make in sufficient amounts, so they must be supplied by the diet
What fraction of the day's energy expenditure of the average person is represented by the basal metabolism?
a. about 2/
b. about 1/
The psychological desire to eat that accompanies the sight, smell or thought of food is known as:
a. hunger
b. satiety
c. appetite
d. palatability
c. appetite
A high risk of weight-related health problems is seen in women who's waist circumference begins to exceed ____.
a. 24 inches
b. 35 inches
c. 48 inches
d. 28 inches
e. 42 inches
b. 35 inches
What is the relationship between breakfast frequency and obesity?
a. unknown
b. positively correlated
c. inversely correlated
d. not related
c. inversely correlated
Which of the following describes a relationship between leptin and energy balance?
a. blood levels of leptin only correlate with body fat at extremely high and low body masses
b. fat cell sensitivity to leptin is higher in obese people
c. a deficiency of leptin is characteristic of all obese people
d. major functions of leptin include an increase in hunger and a decrease in metabolic rate
e. blood levels of leptin usually correlate directly with body fat
e. blood levels of leptin usually correlate directly with body fat
Which of the following is a feature of the body's response to engaging in physical activity?
a. after intense exercise, gherlin secretion is typically elevated and remains so for several hours.
b. lower body fat is more readily lost from vigorous exercises that work primarily the hip and leg muscles.
c. blood glucose and fatty acid levels are low immediately after working out, but thereafter recover on their own.
d. after an intense workout, most people immediately feel the urge to eat a large carbohydrate meal to replace glycogen stores.
e. after an intense and vigorous workout, metabolism remains elevated for several hours
e. after an intense and vigorous workout, metabolism remains elevated for several hours
The classification of underweight is achieved with the BMI first drops below
a. 22.
b. 20
a. hypertension
b. elevated blood cholesterol
c. type 2 diabetes
d. cardiovascular disease
e. all of the above
e. all of the above
A nutritionally sound weight-loss diet might restrict daily energy intake to create a:
a. 1000-kcalorie-per-week deficit
b. 500-kcalorie-per-week deficit
c. 500-kcalorie-per-day deficit
d. 3500-kcalorie-per-day deficit
c. 500-kcalorie-per-day deficit
Which of the following may result from excessive intakes of vitamin D by adults?
a. early-onset osteoarthritis
b. increased bone calcification
c. increased bone density
d. deformity of leg bones, ribs, and skull
e. mineral deposits in soft tissues such as the kidney
e. mineral deposits in soft tissues such as the kidney
Which of the following are major sources of vitamin E in the diet?
a. meats
b. milk and dairy products
c. citrus fruits
d. egg whites
e. vegetable oils
e. vegetable oils
Which of the following enables much of the world's population to maintain adequate vitamin D status?
a. wide availability of low-cost fish products
b. wide availability of food assistance programs
c. World Health Organization distribution of vitamin D capsules
d. outdoor exposure of the skin to sunlight
e. genetically modified crops such as Golden Rice
d. outdoor exposure of the skin to sunlight
How many different forms of vitamin A are active in the body?
a. two
b. three
c. one
