Nokea
The type of protein-energy malnutrition (PEM) that develops when the diet lacks protein is called:
- A. kwashiorkor.
- B. marasmus.
- C. anemia.
- D. beriberi.
Correct Answer: A
Rationale: The correct answer is A: kwashiorkor. Kwashiorkor is a form of protein-energy malnutrition that arises due to a protein-deficient diet. This condition leads to symptoms such as edema, skin lesions, and fatty liver. Choice B, marasmus, is a form of PEM caused by overall malnutrition (protein and calorie deficiency), resulting in severe wasting and muscle loss. Choice C, anemia, is a condition characterized by a deficiency of red blood cells or hemoglobin, not specifically related to protein deficiency. Choice D, beriberi, is a disease caused by thiamine (Vitamin B1) deficiency, not a form of PEM related to protein deficiency.
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Where are the parotid, submandibular, and sublingual glands found?
- A. mouth
- B. stomach
- C. pancreas
- D. duodenum
Correct Answer: A
Rationale: The parotid, submandibular, and sublingual glands are the main salivary glands located in the mouth. They play a crucial role in producing saliva, which aids in digestion. The stomach (choice B) is where gastric juices are produced, the pancreas (choice C) secretes digestive enzymes into the small intestine, and the duodenum (choice D) is the first part of the small intestine where most chemical digestion occurs. Therefore, the correct answer is the mouth (choice A) as it is where these salivary glands are situated.
What is the cause of gas formation in the colon?
- A. Consuming refined foods.
- B. Drinking excess water.
- C. Swallowing air while eating.
- D. Bacterial action on organic compounds.
Correct Answer: D
Rationale: Gas formation in the colon is primarily due to bacterial fermentation of undigested carbohydrates. Choice A, consuming refined foods, is incorrect as gas formation is not directly linked to refined foods but rather undigested carbohydrates. Choice B, drinking excess water, is incorrect as water consumption does not lead to gas formation in the colon. Choice C, swallowing air while eating, is incorrect as this may cause belching but not gas formation in the colon. The correct answer is D because bacterial action on organic compounds, specifically undigested carbohydrates, leads to gas production in the colon.
The rate of gastric emptying depends on the:
- A. time of day food is consumed.
- B. composition of food consumed.
- C. rate of food consumption.
- D. frequency of eating.
Correct Answer: B
Rationale: The rate at which the stomach empties its contents is primarily determined by the composition of the food consumed. Foods high in fat and protein tend to slow down gastric emptying, while foods high in carbohydrates usually pass through more quickly. Therefore, the composition of food consumed directly impacts the rate of gastric emptying. Choices A, C, and D are incorrect as they do not directly affect the rate of gastric emptying.
The interrelated network of nerves within the gastrointestinal wall that regulates its muscular action is known as the:
- A. gastric nerve plexus.
- B. biliary nerve plexus.
- C. intramural nerve plexus.
- D. intestinal nerve plexus.
Correct Answer: C
Rationale: The correct answer is C - intramural nerve plexus. This network of nerves regulates the muscular movements within the gastrointestinal wall. The gastric nerve plexus (choice A) specifically relates to the stomach, not the entire gastrointestinal tract. The biliary nerve plexus (choice B) is associated with the bile ducts and gallbladder, not the regulation of muscular action. The intestinal nerve plexus (choice D) is a general term that doesn't specifically refer to the network of nerves within the gastrointestinal wall.
At what pH does the digestion of protein by pepsin in the stomach require?
- A. 1.8 and 3.5.
- B. 4.8 and 7.0.
- C. 6.8 and 8.5.
- D. 7.8 and 10.0.
Correct Answer: A
Rationale: The correct answer is A: 1.8 and 3.5. Pepsin, an enzyme involved in protein digestion, functions optimally in an acidic environment, specifically between pH 1.8 and 3.5. This low pH is necessary for pepsin to break down proteins effectively. Choices B, C, and D are incorrect because pepsin requires a highly acidic environment, ruling out the pH ranges listed in those options.