AUTOEVALUACIÓN

TEMAS 2 Y 3
Biology. 3rd ESO
(1) Regarding the nutrients.
 Nutrients:

a) Are food.
b) Are dissolved into water.
c) Are contained in food.
d) Contain vitamins.
(2)Regarding the nutrients.
 Nutrients can be classified into:

a) Building blocks, body regulators and energy producers.

b) Glucids and lipids.
c) Water and mineral salts.
d) Inorganic and organic.
(3) Regarding food.
 Food can be classified into:

a) Building blocks, body regulators and energy producers.

b) Glucids and lipids.
c) Water and mineral salts.
d) Inorganic and organic.
(4) Regarding nutrients.
 Glucids and lipids:

a) Produce energy to be used immediately or stored for

later.
b) Are rich in nutrients.
c) Contain vitamins.
d) Are inorganic biomolecules.
(5) Regarding the proteins.
 Proteins are:

a) Rich in vitamins.
b) Abundant in potatoes.
c) Energy producers.
d) Organic biomolecules.
(6) Regarding vitamins.
 Vitamins:

a) Are needed in great amounts.

b) Are found in fresh products such as fruits and vegetables.
c) Can be synthesized by our body.
d) Contain nutrients.
(7) Regarding diets.
 Mediterranean diet is based on:

a) High consumption of red meat, fruits and vegetables.

b) Low consumption of fish, fruits and vegetables.
c) Consumption of legumes, fruits and frozen vegetables.
d) Consumption of fresh produce, fish and olive oil.
(8) Regarding food preservation.
 Freeze – drying (lyophilization) consists of:

a) Adding a great amount of salt.

b) Freezing food and then dehydrating.
c) Exposing food to high temperatures.
d) Heating food to more than 100 ºC for a while.
(9) Regarding food preservation.
 UHT is based on:

a) Adding a great amount of salt.

b) Freezing food and then dehydrating.
c) Exposing food to high temperatures for 2 seconds.
d) Heating food to more than 100 ºC for a while.
(10) Regarding food-related
illnesses.
 Food poisoning is caused by:

a) Eating food that has been contaminated by

microorganisms or toxins.
b) Food allergies.
c) Food intolerance.
d) Unbalance diet.
(11) Regarding the nutrients.
 Organic nutrients are:

a) Glucids, lipids, proteins and vitamins.

b) Glucids, lipids, proteins and nucleic acids.
c) Glucids, lipids and water..
d) Mineral salts and water.
(12)Regarding the organs.
 Which of the following organs are part of the
digestive tract?:

a) Oesophagus, stomach and liver.

b) Oesophagus, stomach and pancreas.
c) Oesophagus, stomach and small intestine.
d) Oesophagus, stomach and salivary glands.
(13) Regarding the digestive
processes.
 Absorption consists of:

a) The nutrients pass through the digestive tract to the

blood.
b) The nutrients reach the stomach.
c) The nutrients are crushed and mixed with saliva.
d) The nutrients pass through the stomach to the small
intestine.
(14) Regarding the digestive tract.
 What part of the digestive tract is longer?:

a) Oesophagus.
b) Large intestine.
c) Small intestine.
d) Pharynx.
(15) Regarding the gastric juice.
 What mainly degrades the gastric juice?:

a) Glucids.
b) Proteins.
c) Lípids.
d) Vitamins.
(16) Regarding the production of
the voice.
 In which of the following organs is where are the
vocal cords located?:

a) Larynx.
b) Pharynx.
c) Trachea.
d) Bronchi.
(17) Regarding breathing.
 Why is it more convenient to breathe through the
nasal passages than through the mouth?:

a) Because the hairs of the nose act like a brush that traps
dust molecules.
b) Because the air is heated in nasal passages.
c) Because the air is moistened in nasal passages.
d) All of the above.
(18) Regarding pulmonary
ventilation.
 What muscles help in ventilation (breathing)?:

a) The intercostal muscles.

b) The diaphagm.
c) The intercostal muscles and the diaphragm.
d) The intercostal muscles, the pectoral muscle and the
diaphragm.
(19) Regarding gas exchange.
 Where does gas exchange occur?:

a) Bronchi.
b) Alveoli.
c) Pleura.
d) Diaphragm.
(20) Regarding the lungs.
 Pleura’s function is:

a) To filter the air that we breathe.

b) To facilitate the movement of the lungs in breathing.
c) To vibrate and produce sounds.
d) To protect the lungs from the cold.
(1) Regarding the nutrients.
 Nutrients:

a) Are food.
b) Are dissolved into water.
c) Are contained in food.
d) Contain vitamins.
(2)Regarding the nutrients.
 Nutrients can be classified into:

a) Building blocks, body regulators and energy producers.

b) Glucids and lipids.
c) Water and mineral salts.
d) Inorganic and organic.
(3) Regarding food.
 Food can be classified into:

a) Building blocks, body regulators and

energy producers.
b) Glucids and lipids.
c) Water and mineral salts.
d) Inorganic and organic.
(4) Regarding nutrients.
 Glucids and lipids:

a) Produce energy to be used immediately or

stored for later.
b) Are rich in nutrients.
c) Contain vitamins.
d) Are inorganic biomolecules.
(5) Regarding the proteins.
 Proteins are:

a) Rich in vitamins.
b) Abundant in potatoes.
c) Energy producers.
d) Organic biomolecules.
(6) Regarding vitamins.
 Vitamins:

a) Are needed in great amounts.

b) Are found in fresh products such as fruits
and vegetables.
c) Can be synthesized by our body.
d) Contain nutrients.
(7) Regarding diets.
 Mediterranean diet is based on:

a) High consumption of red meat, fruits and vegetables.

b) Low consumption of fish, fruits and vegetables.
c) Consumption of legumes, fruits and frozen vegetables.
d) Consumption of fresh produce, fish an d
olive oil.
(8) Regarding food preservation.
 Freeze – drying (lyophilization) consists of:

a) Adding a great amount of salt.

b) Freezing food and then dehydrating.
c) Exposing food to high temperatures.
d) Heating food to more than 100 ºC for a while.
(9) Regarding food preservation.
 UHT is based on:

a) Adding a great amount of salt.

b) Freezing food and then dehydrating.
c) Exposing food to high temperatures for 2
seconds.
d) Heating food to more than 100 ºC for a while.
(10) Regarding food-related
illnesses.
 Food poisoning is caused by:

a) Eating food that has been contaminated by

microorganisms or toxins.
b) Food allergies.
c) Food intolerance.
d) Unbalance diet.
(11) Regarding the nutrients.
 Organic nutrients are:

a) Glucids, lipids, proteins and vitamins.

b) Glucids, lipids, proteins and nucleic acids.
c) Glucids, lipids and water..
d) Mineral salts and water.
(12)Regarding the organs.
 Which of the following organs are part of the
digestive tract?:

a) Oesophagus, stomach and liver.

b) Oesophagus, stomach and pancreas.
c) Oesophagus, stomach and small intestine.
d) Oesophagus, stomach and salivary glands.
(13) Regarding the digestive
processes.
 Absorption consists of:

a) The nutrients pass through the digestive

tract to the blood.
b) The nutrients reach the stomach.
c) The nutrients are crushed and mixed with saliva.
d) The nutrients pass through the stomach to the small
intestine.
(14) Regarding the digestive tract.
 What part of the digestive tract is longer?:

a) Oesophagus.
b) Large intestine.
c) Small intestine.
d) Pharynx.
(15) Regarding the gastric juice.
 What mainly degrades the gastric juice?:

a) Glucids.
b) Proteins.
c) Lípids.
d) Vitamins.
(16) Regarding the production of
the voice.
 In which of the following organs is where are the
vocal cords located?:

a) Larynx.
b) Pharynx.
c) Trachea.
d) Bronchi.
(17) Regarding breathing.
 Why is it more convenient to breathe through the
nasal passages than through the mouth?:

a) Because the hairs of the nose act like a brush that traps
dust molecules.
b) Because the air is heated in nasal passages.
c) Because the air is moistened in nasal passages.
d) All of the above.
(18) Regarding pulmonary
ventilation.
 What muscles help in ventilation (breathing)?:

a) The intercostal muscles.

b) The diaphagm.
c) The intercostal muscles and the diaphragm.
d) The intercostal muscles, the pectoral muscle and the
diaphragm.
(19) Regarding gas exchange.
 Where does gas exchange occur?:

a) Bronchi.
b) Alveoli.
c) Pleura.
d) Diaphragm.
(20) Regarding the lungs.
 Pleura’s function is:

a) To filter the air that we breathe.

b) To facilitate the movement of the lungs in
breathing.
c) To vibrate and produce sounds.
d) To protect the lungs from the cold.