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 B
Explanation
A. Four hours is longer than the recommended safe time for perishable foods to remain at temperatures where bacteria can grow. Even with cool weather, bacteria multiply rapidly in the “danger zone” (40°F–140°F).
B. Perishable foods, including cooked meats, salads with mayonnaise, eggs, and cut fruits, should not be left out at room temperature for more than 2 hours (or 1 hour if the ambient temperature is above 90°F). Keeping foods on ice helps slow bacterial growth, but 2 hours is the generally accepted limit to prevent foodborne illness. After this period, foods should be discarded to ensure safety.
C. Thirty minutes is unnecessarily conservative for most outdoor temperatures. While shorter exposure is safer, perishable foods can remain safe for up to 2 hours under controlled conditions with ice.
D. Six hours far exceeds the safe limit. Perishable foods left out this long, even on ice, are at high risk for bacterial contamination and could cause foodborne illness.
Correct Answer is A
Explanation
A. The Dietary Guidelines for Americans recommend reducing sodium intake to help prevent hypertension and cardiovascular disease. Excess sodium is linked to elevated blood pressure, which increases the risk of heart attack, stroke, and kidney disease. Guidelines suggest limiting sodium to less than 2,300 mg per day for adults and even lower for individuals at risk.
B. Reducing nutrient density is not recommended. In fact, the guidelines emphasize increasing nutrient-dense foods, meaning foods rich in vitamins, minerals, fiber, and other beneficial nutrients relative to calories, to support overall health.
C. The guidelines encourage choosing healthy fats, including polyunsaturated and monounsaturated fats, instead of saturated and trans fats. Decreasing polyunsaturated fats would contradict recommendations for heart-healthy dietary patterns.
D. Increasing intake of trans fats is strongly discouraged because trans fats raise LDL cholesterol, lower HDL cholesterol, and increase the risk of heart disease. The guidelines specifically recommend eliminating or minimizing trans fat intake.
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