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Campbell Biology : Concepts and Connections

Jane B. Reece, Martha R. Taylor, Eric J. Simon

Chapter 21

Nutrition and Digestion - all with Video Answers

Educators

+ 3 more educators

Chapter Questions

02:52

Problem 1

Label the parts of the human digestive system below and indicate the functions of these organs and glands.
(IMAGE CAN'T COPY)

Joanna Quigley
Joanna Quigley
Numerade Educator
02:34

Problem 2

Complete the following map summarizing the nutritional needs of animals that are met by a healthy diet. (IMAGE CAN'T COPY)

Joanna Quigley
Joanna Quigley
Numerade Educator
02:45

Problem 3

Earthworms, which are substrate feeders,
a. feed mostly on mineral substrates.
b. filter small organisms from the soil.
c. are filter feeders.
d. eat their way through the soil, feeding on partially decayed organic matter.

Caroline Jones
Caroline Jones
Numerade Educator
01:26

Problem 4

The energy content of fats
a. is released by bile salts.
b. is, per gram, twice that of carbohydrates or proteins.
c. cannot be dissolved in water and so cannot be absorbed.
d. is usually healthier than the energy content of carbohydrates.

Courtney Burson
Courtney Burson
Numerade Educator
00:58

Problem 5

Which of the following is mismatched with the disease that results from underconsumption?
a. vitamin $\mathrm{B}_{6}$ - beriberi
b. vitamin C-scurvy
c. vitamin A-vision loss
d. vitamin D-rickets

Courtney Burson
Courtney Burson
Numerade Educator
01:10

Problem 6

Which of the following statements is false?
a. A healthy human has enough stored fat to supply calories for several weeks.
b. An increase in leptin levels leads to an increase in appetite and weight gain.
c. The interconversion of glucose and glycogen takes place in the liver.
d. After glycogen stores are filled, excessive calories are stored
as fat, regardless of their original food source.

Courtney Burson
Courtney Burson
Numerade Educator
01:26

Problem 7

Why is it necessary for healthy vegetarians to combine different plant foods or eat some eggs or milk products?
a. to make sure they obtain sufficient calories
b. to provide sufficient vitamins
c. to make sure they ingest all essential fatty acids
d. to provide all essential amino acids for protein synthesis

Alexander Cheng
Alexander Cheng
Numerade Educator
03:54

Problem 8

A peanut butter and jelly sandwich contains carbohydrates, proteins, and fats. Describe what happens to the sandwich when you eat it. Discuss ingestion, digestion, absorption, and elimination
(FIGURE CANT COPY)

Jade Schlamb
Jade Schlamb
Numerade Educator
07:42

Problem 9

Use the Nutrition Facts label to the right to answer these questions:
a. What percentage of the total Calories in this product is from fat?
b. Is this product a good source of vitamin A and calcium? Explain.
c. Each gram of fat supplies
9 Calories. Based on the grams of saturated fat and its $\%$ Daily Value, calculate the upper limit of saturated fat (in grams and Calories) that an individual on a
$2,000-$ Calorie/day diet should consume.
(FIGURE CANT COPY)

Noah Boudrie
Noah Boudrie
Numerade Educator
00:48

Problem 10

How might our craving for fatty foods, which is helping to fuel the obesity crisis, have evolved through natural selection?

Courtney Burson
Courtney Burson
Numerade Educator
01:25

Problem 11

One common piece of dieting advice is to replace energy-dense food with nutrient-dense food. What does this mean?

Courtney Burson
Courtney Burson
Numerade Educator
02:27

Problem 12

The media report numerous claims and counterclaims about the benefits and dangers of certain foods, dietary supplements, and diets. Have you modified your eating habits on the basis of nutritional information disseminated by the media? Why or why not? How should we evaluate whether such nutritional claims are valid?

Courtney Burson
Courtney Burson
Numerade Educator
07:44

Problem 13

It is estimated that $15 \%$ of Americans do not always have access to enough food. Worldwide, more than 1 billion people go to bed hungry most nights, and millions of people have starved to death in recent decades. In some cases, war, poor crop yields, and disease epidemics strip people of food. Many say instead that it is not inadequate food production but unequal food distribution that causes food shortages. What responsibility do nations have for feeding their citizens? For feeding the people of other countries? What do you think you can do to lessen world hunger?

Noah Boudrie
Noah Boudrie
Numerade Educator
05:19

Problem 14

Consider the relationship between correlation and causation with respect to some pairs of human traits. For example, are freckles and red hair correlated? Is there causation? How does this concept relate to the study of human nutrition? Explain each answer.

Noah Boudrie
Noah Boudrie
Numerade Educator