Portage Learning BIOD 121 Nutrition Module 2 Exam | Digestive System, Carbohydrates & Proteins | Questions & Verified Answers | Graded A+ Guide 2026

Master the core principles of digestion and macronutrients with this BIOD 121 Module 2 Exam study guide from Portage Learning. This 2026 resource features verified answers detailing the six parts of the GI tract, including the functions of the pyloric and ileocecal sphincters. Deepen your understanding of carbohydrate classification—from monosaccharides to functional fibers—and the hormonal regulation of blood sugar via insulin and glucagon. The guide also provides a comprehensive look at protein quality, distinguishing between complete animal proteins and complementary plant-based sources, while explaining clinical conditions like Kwashiorkor and Marasmus. Whether you are identifying the role of the gallbladder in fat digestion or defining pesco-vegetarian diets, this Graded A+ guide is meticulously designed to ensure academic excellence and clinical competency in nutritional science. Specific parts of the GI tract include the mouth, esophagus, (A) , intestine, (B) and (C) . Other organs such as PORTAGE LEARNING BIOD 121 Nutrition Exam 2 Questions and Answers Completed Graded A+ small the liver, gallbladder and pancreas aid in digestion but are not considered part of the GI tract -Answer stomach large intestine rectum Explain the cause and symptoms of heartburn -Answer cause: weakened cardiac sphincter allows stomach acid to enter esophagus symptoms: burning sensation in the esophagus which can cause coughing, gagging, horseness Sphincters play an important role in the GI tract. Name two sphincters discussed in the module and using your own words, briefly describe their functions -Answer pyloric sphincter: controls release of chyme into small intestine ileocecal sphincter: connects small intestine to large intestine, prevents contents of large intestine from reentering small intestine Name the six parts of the GI tract -Answer mouth esophagus stomach small intestinelarge intestine rectum Carbohydrates can be classified as monosaccharides, disaccharides, polysaccharides and fiber. Match the following with the descriptions. View answer a. Monosaccharides b. Disaccharides c. Insoluble Fiber d. Soluble Fiber e. Functional Fiber 1. Slows glucose absorption and lowers cholesterol 2. Sucrose and lactose are examples 3. The simplest form of carbohydrates 4. Promotes intestinal health and is not naturally occurring 5. Improves passage through the large intestine -Answer 1. soluble fiber 2. disaccharides 3. monosaccharides 4. functional fiber 5. insoluble fiber Which of the following is NOT True concerning blood sugar regulation? - Answer The pancreas releases insulin that takes glucose into the cellsName the food groups that lacto vegetarians will include in their diet and those that they avoid -Answer will eat dairy but no eggs or animal flesh The biological value of a protein is different in (A) vs plant sources. (B) sources are considered high quality or complete proteins. Plant sources are considered lower quality or (C) protein. When two or more plant proteins combine, the proteins are called complimentary proteins. A condition resulting from regularly consuming insufficient amounts of proteins and calories is called protein- calorie malnutrition. -Answer animal animal incomplete Which of the following is NOT true concerning fats and lipids? -Answer trans fatty acids have less of an impact on cholesterol levels than saturated fats What is the function of low density lipoproteins? -Answer LDL delivers cholesterol to cells/organs from the liver Identify these initials: HDL. Is this considered good or bad cholesterol? - Answer high density lipoproteins good cholesterol because it absorbs cholesterol and transports it to hte liver where it can be flushed from the body Which type of diffusion can move nutrients against the concentration from an area of lowconcentration to an area of high concentration? -Answer active transport -Answer Mouth: mechanically break down food by chewing and chemically start with salivary amylase for carbs stomach: food storage and mechanical digestion via churning, chemical via gastric juices and enzymes large intestine: absorbs water and some minerals, produces feces - Answer liver: produces bile which helps break down fats for digestion True or False. If false explain why it is false. Intrinsic factor is the hormone responsible for controlling the concentration of acid in the stomach -Answer false, gastrin Match the digestive disorder to its description or characteristics: Heartburn Constipation Diarrhea Irritable bowel syndrome Peptic ulcer List one of the GI tract's accessory organs and its function for digestion List 3 organs of the gastrointestinal tract and state their functions.a. Slow movement of fecal material through the colon causes it to be hard, dry and infrequent b. Loose, watery and frequent stools c. Sores that develop along the GI tract triggered by H. Pylori, NSAIDs, stress or smoking d. Gastric acid enters the esophagus damaging the epithelial lining e. Associated with bloating, abdominal pain, cramps, diarrhea, or constipation - Answer 1. d 2. a 3. b 4. e 5. c List a dietary treatment for diverticulosis. -Answer increased fiber intake for softer stools that require less effort to pass List a treatment for ulcers/peptic ulcers -Answer you can either resort to medical treatments like antibiotics, drugs that help reduce acid production, or drugs that protect the lining of the stomach or lifestyle changes, like decresing stress, avoiding smoking, and avioding foods that cause symptoms Multiple Choice:Which of the following is NOT True concerning blood sugar regulation? The pancreas influences blood sugar regulation Glucagon and insulin are responsible for blood glucose control Low blood sugar is called hyperglycemia Glucagon helps to raise blood sugar levels Excess glucose is stored as glycogen -Answer low blood sugar is called hyperglycemia Which of the following is the storage form of glucose? fructose glycogen fiber monosaccharides disaccharides -Answer glycogen Match the sugar to its common source or characteristic: Fructose Lactose Maltose Sucrosea. Found in milk b. Found in table sugar, honey and maple syrup c. Sweetest tasting sugar found in fruit d. Rarely found in food but used in liquor industry to convert sugar to alcohol - Answer 1. c 2. a 3. d 4. b Explain what digestive ailments can be addressed by (1) soluble and (2) insoluble fiber. Make sure to address how each type of fiber works in your answer. -Answer 1. slows glucose absorption, can lower cholesterol, and provide satiety . dissolves in water so helps make intestinal barrier to block absorptoin 2. increases stool mass and speeds passage through large intestine bc does not dissolve in water, so helps prevent constipation. Which of the following does amylase digest? Lactose Maltase Starch Cellulose Glucose -Answer starch Proteins provide kcal of energy/gram -Answer 4for fuel. Protein Tissue Carbohydrate Lipid Ketone -Answer protein, lipid True or false. If false, explain why it is false. Low blood sugar levels are referred to as hypoglycemia. -Answer true Compare and contrast type 1 and type 2 diabetes. Include cause, on-set, symptoms and treatment in your answer -Answer Both: similar symptoms like excessive thirst, excessive urination and hunger, weight loss, fatigue, ketosis. blood sugar level is high in both, due to hormone imbalance, specifically lack of insulin Type 1: cause is genetic, early on-set, treated through insulin therapy, diet changes, and exercise. pancreas does not make any insulin Type 2: often diagnosed in adulthood, linked to being overweight/diet, pancreas does make some insulin, but either insufficient amount of body has become resistant to it. treatment includes diet changes (high in soluble fiber), exercise, oral medication, The process of gluconeogenesis is when the body converts into glucosebecause most complete proteins come from animal proteins, it is important to make sure you are getting paired proteins. For example, rice alone does not have all 9 essential amino acids, and beans alone do not either, but together they do. What is the difference between essential vs nonessential amino acids? - Answer nonessential amino acids can be made in the body (11 of them) essential amino acids need to be consumed through our diet bc the body cannot produce them (9 of them) Match the following protein states to their definitions: Protein equilibrium Positive protein balance Negative protein balance a. State when we take in more protein than we lose b. State when protein intake is equivalent to the amount of protein lost c. State when protein loss is greater than intake -Answer 1. b 2. a 3. c You are advising a client who only eats a plant-based diet. How would you explain complete vs incomplete proteins and how would they make sure to have complementary proteins. -Answer complete proteins: contail all 9 essential amino acids incomplete proteins: don't have all 9 amino acidsTrue or false. If false, explain why it is false. The type of fatty acid is dependent on the bonds that link the oxygen units together. -Answer false, dependent on carbon-carbon bonds True or false. If false, explain why it is false. The '3' and '6' in omega 3 and omega 6 refer to the placement of the first carbon -carbon double bond. in the fatty acid -Answer true Match the term with this definition or description of structure. Lipoprotein cholesterol monosaturated fatty acid polyunsaturated fatty acid a. a sterol that contains no glycerol backbone b. lipids surrounded by a shell of a protein, phospholipids, and cholesterol c. A fatty acid chain with two or more carbon-carbon double bonds d. A fatty acid chain containing a single double bond between carbon atoms - Answer 1. b 2. a 3. d 4. cDescribe why HDL is considered a marker of cardiovascular health. Explain where it is made, it's main components and function in your answer -Answer made: in the liver main components: protein function: picks up cholesterol from cells for removal via liver List at least 3 conditions that increase mortality risk for patients with metabolic syndrome. -Answer 1. obesity 2. hypertiosnion/cardiovascular disease 3. poor glucose control/diabetes You are volunteering with a medical relief group in a developing nation. A baby presents with edema in the legs and abdomen, mild weight loss, and his grandmother reports he is listless and fatigued. He was recently weaned and now obtains most of his calories from a powdered grain supplement. What type of malnutrition is he most likely suffering from? - Answer kwashiorkor, which is a severe protein deficiency combined with a moderate caloric deficiency True or false. If false, explain why it is false. Foods that are high in sugar are also good sources of fiber. -Answer false, starch not sugar For (A) insulin, and (B) glucagon, list the nutritional state of the body when the hormone isreleased, how each would influence the blood glucose levels, and by what mechanism -Answer insulin: fed state, helps cellular uptake of glucose so would lower blood sugar levels glucagon: fasting state, causes conversion of glycogen stores into glucose, so increases blood sugar levels Jill says she considers herself a vegetarian, and you observe her eating a lunch with mashed potatoes, steamed broccoli and grilled salmon. What type of diet is this considered to be? -Answer this is a pesco vegetarian diet, as she is consuming fish Which macromolecule type plays a role in structural components, regulates body function, and enzyme production? -Answer protein