Digestive System

1. Which of the following best describes the role of carbohydrates in cellular processes?
A) They act as enzymes in biochemical reactions.

B) They provide structural support to cell membranes.
C) They are the primary source of energy for cellular activities.
D) They are stored in adipose tissue for long-term energy.
2. Which of the following vitamins is essential for good vision and healthy skin?
A) Vitamin B
B) Vitamin A
C) Vitamin D
D) Vitamin E
3. Calcium plays an essential role in...

A) Blood clotting and bone formation
B) Muscle contraction and nerve function
C) Oxygen transport in the blood
D) Immune system support
4. What role does magnesium play in muscle contraction and nerve function?
A) It stimulates the release of hormones.
B) It serves as a cofactor for enzyme activity.
C) It transports oxygen within red blood cells.
D) It neutralizes stomach acid.
5. Water has several essential roles in the human body. Which of the following does NOT
involve the function of water?
A) Transporting nutrients and waste
B) Assisting in digestion
C) Regulating body temperature
D) Providing energy
6. What is the primary purpose of peristalsis in the digestive tract?
A) To chemically break down food particles
B) To increase the absorption of nutrients
C) To move food along the digestive tract
D) To produce digestive enzymes
7. Which of the following is a key difference between chemical and physical digestion?
A) Physical digestion does not involve any enzymes, while chemical digestion does.
B) Chemical digestion occurs only in the stomach, while physical digestion occurs
throughout the body.
C) Physical digestion reduces food particles chemically, while chemical digestion only
changes food shape.
D) Both processes occur in the large intestine.
8. Which enzyme initiates carbohydrate digestion in the mouth, and what is its product?
A) Amylase; glucose
B) Amylase; maltose
C) Lipase; fatty acids
D) Protease; peptides
9. Protein digestion primarily begins in the stomach. This is due to the presence of which
enzyme?
A) Amylase
B) Lipase
C) Trypsin
D) Pepsin
10. Bile aids in the digestion of fats by:

A) Breaking down fats into fatty acids and glycerol.
B) Transporting fats to the liver for metabolism.
C) Emulsifying fats, increasing their surface area for enzyme action.
D) Storing fats for later use in the gallbladder.
11. Which region of the small intestine primarily the final breakdown of food takes place?
A) Duodenum
B) Ileum
C) Colon
D) Jejunum
12. Chyme, a mixture of partially digested food, is produced in the:

A) Stomach
B) Small intestine
C) Mouth
D) Liver
13. The enzyme responsible for breaking down proteins into smaller peptides in the stomach
is...
A) Amylase
B) Trypsin
C) Lipase
D) Pepsin
14. Which enzyme in the pancreas is responsible for digesting fats in the small intestine?
A) Amylase
B) Lipase
C) Protease
D) Nuclease
15. In the small intestine, erepsin is responsible for breaking down:

A) Peptides into amino acids
B) Carbohydrates into monosaccharides
C) Fats into fatty acids
D) Disaccharides into glucose
16. A deficiency of Vitamin D can lead to which of the following conditions?
A) Anaemia
B) Night blindness
C) Rickets
D) Pellagra
17. Which mineral is crucial for maintaining the body’s fluid balance and supports muscle
function?
A) Iron
B) Calcium
C) Chlorine
D) Sodium
18. The majority of nutrient absorption occurs in which specific part of the digestive system?
A) Stomach
B) Small intestine
C) Large intestine
D) Oesophagus
19. Fatty acids are absorbed by which structure in the villi of the small intestine?
A) Blood capillaries
B) Lacteals
C) Lymph nodes
D) Microvilli
20. What adaptation of the small intestine increases the efficiency of nutrient absorption?
A) Thick muscular walls
B) Secretion of bile
C) Folded surface with villi and microvilli
D) Short length and wide diameter
21. A diet lacking in dietary fiber can lead to which of the following digestive issues?
A) Obesity
B) Anaemia
C) Constipation
D) Scurvy
22. Which type of fat is known to raise levels of LDL cholesterol, increasing the risk of heart
disease?
A) Trans fats
B) Unsaturated fats
C) Polyunsaturated fats
D) Monounsaturated fats
23. If a person has difficulty absorbing fats, which vitamin deficiency might they develop?
A) Vitamin B
B) Vitamin C
C) Vitamin B12
D) Vitamin D
24. If a food label states that 200g of a food contains 800 kJ, what is the energy content of
50g of this food?
A) 50 kJ
B) 100 kJ
C) 200 kJ
D) 400 kJ
25. If a food label shows 100g of food equals 350 kJ, how many kilojoules are in 60g of this
food?
A) 150 kJ
B) 210 kJ
C) 350 kJ
D) 420 kJ
26. Antioxidants in food serve to...
A) Prevent oxidation, extending shelf life
B) Add sweetness to food
C) Improve food texture
D) Act as preservatives by killing bacteria
27. Which type of additive is used specifically to inhibit the growth of harmful bacteria in
processed foods?
A) Colouring agents
B) Sweeteners
C) Preservatives
D) Antioxidants
28. Which structure within the digestive system is primarily responsible for storing bile
before its release into the duodenum?
A) Liver
B) Gallbladder
C) Pancreas
D) Small intestine
29. Which of the following factors does NOT significantly affect a person’s daily energy
requirements?
A) Age
B) Gender
C) Blood group
D) Physical activity
30. Which of the following is NOT considered a healthy source of dietary fiber?
A) Whole grains
B) Leafy vegetables
C) Refined sugar
D) Fruits

Digestive System

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1. Which of the following best describes the role of carbohydrates in cellular processes?

A) They act as enzymes in biochemical reactions.

3. Calcium plays an essential role in...

10. Bile aids in the digestion of fats by:

12. Chyme, a mixture of partially digested food, is produced in the:

15. In the small intestine, erepsin is responsible for breaking down:

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