The process of absorption mainly occurs in the
small intestine
gall bladder
bile duct
oropharynx
The Correct Answer is A
A. The small intestine is the primary site of nutrient absorption in the digestive system. After food is mechanically broken down in the mouth and chemically digested in the stomach, it moves into the small intestine, where most nutrients are absorbed into the bloodstream or lymph. The inner lining of the small intestine contains finger-like projections called villi, which are covered by even smaller microvilli, forming the brush border. This structure greatly increases the surface area for absorption. Carbohydrates are broken down into simple sugars, proteins into amino acids, and fats into fatty acids and glycerol, all of which are absorbed here. Additionally, vitamins, minerals, and water are also absorbed in the small intestine, making it essential for overall nutrition and energy supply.
B. The gall bladder stores and concentrates bile produced by the liver. Bile is released into the small intestine to emulsify fats and aid in their digestion, but the gall bladder itself does not participate in nutrient absorption.
C. The bile duct is a conduit that transports bile from the liver and gall bladder to the small intestine. While it plays an important role in fat digestion, it does not directly absorb nutrients from food.
D. The oropharynx is part of the throat located behind the mouth, responsible for swallowing and directing food from the mouth to the esophagus. It has no role in nutrient absorption, which occurs further along in the digestive tract.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is D
Explanation
A. Menopause is the natural cessation of menstruation in women, typically occurring around age 50. While it involves hormonal changes and can affect bone density, metabolism, and cardiovascular health, it does not impair swallowing or directly affect nutrition intake.
B. Taste threshold refers to the sensitivity of the taste buds to detect flavors. Although aging can alter taste perception, it does not cause difficulty swallowing or lead directly to inadequate nutrition.
C. Fibromyalgia is a chronic disorder characterized by widespread musculoskeletal pain, fatigue, and tender points. While it can affect quality of life, it does not directly impair swallowing or nutritional intake.
D. Dysphagia is a disorder that affects swallowing, making it difficult or painful to move food or liquid from the mouth to the stomach. It is common among older adults due to age-related changes, neurological disorders (such as stroke or Parkinson’s disease), or structural abnormalities. Dysphagia increases the risk of malnutrition, dehydration, and aspiration pneumonia, making proper diagnosis and management essential for maintaining adequate nutrition.
Correct Answer is A
Explanation
A. A normal BMI is defined as 18.5 to 24.9 kg/m². BMI is a screening tool used to assess body weight relative to height and estimate body fat. Values within this range are associated with a lower risk of weight-related health problems, including cardiovascular disease, diabetes, and certain metabolic disorders.
B. A BMI of 40 kg/m² is classified as class III obesity (severe or morbid obesity). Individuals in this range are at high risk for multiple health complications, including heart disease, hypertension, and type 2 diabetes.
C. A BMI of 25 to 29 kg/m² falls into the overweight category. While not as severe as obesity, being overweight still increases the risk of metabolic and cardiovascular conditions.
D. A BMI of less than 18.5 kg/m² is considered underweight. Being underweight can indicate malnutrition, eating disorders, or underlying medical conditions and is associated with increased risk for anemia, osteoporosis, and impaired immune function.
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