The Science Of Nutrition Chapter 6 Questions

1) What element makes protein different from carbohydrate and fat? A) carbon B) hydrogen C) oxygen D) nitrogen

2) Which part of an individual amino acid distinguishes it from other amino acids? A) side chain B) central carbon C) amine group D) acid group

3) The part of the protein molecule that carries nitrogen is the: A) acid group. B) amine group. C) side chain. D) hydrogen group.

4) The essential components needed to build a complete amino acid molecule are: A) carbon, hydrogen, and oxygen. B) a pentose sugar, a phosphate group, and a nucleobase. C) carbon, an amine group, and an acid group. D) carbon, hydrogen, an amine group, an acid group, and a side chain.

5) How many amino acids are considered to be essential? A) none B) five C) nine D) 20

6) Which of the following amino acids is essential? A) arginine B) valine C) glycine D) alanine

7) The process of transferring the amine group from one amino acid to another is called: A) gene expression. B) alteration. C) deamination. D) transamination.

8) Amino acids are joined together by which specific bond? A) lipase B) disulfide C) hydrogen D) peptide

9) Unlike carbohydrates and lipids, proteins are composed of: A) glucose molecules. B) amino acids. C) proteases. D) phospholipids.

10) At the center of each amino acid is a single atom of: A) oxygen. B) carbon. C) sulfur. D) potassium.

11) Which of the following is a nucleotide base in DNA? A) isoluciene B) cytosine C) valine D) threonine

12) What dictates the structure of a protein molecule synthesized by the body? A) the body's need for a protein B) the DNA inside the nucleus of the cell C) the number of essential amino acids available D) the combination of proteins consumed in the diet

13) In what cellular organelle are proteins synthesized? A) nucleus B) ribosome C) cell membrane D) mitochondria

14) The process of mRNA copying the genetic information from the DNA's base sequence is called: A) transferring. B) transamination. C) translation. D) transcription.

15) The specific function of a protein is determined by its: A) sequence of amino acids. B) length. C) three-dimensional shape. D) electric charge.

16) The sequential order of the amino acids is called the: A) primary structure. B) secondary structure. C) tertiary structure. D) quaternary structure.

17) Milk curdles when lemon juice is added to it. The change that occurs in the protein is called: A) denaturation. B) translocation. C) transcription. D) deamination.

18) Which of the following foods is a source of complete proteins? A) broccoli B) apple C) tuna fish D) whole-grain bread

19) The process of combining two incomplete proteins to make a complete protein is called: A) the protein-combining method. B) amino-acid sequencing method. C) mutual supplementation. D) complementary supplementation.

20) The amino acid that is missing or in the smallest supply is called the: A) essential amino acid. B) minor amino acid. C) limiting amino acid. D) incomplete amino acid.

21) A food that provides all nine essential amino acids is called a: A) complementary protein. B) mutually exclusive protein. C) limiting protein. D) complete protein.

22) Which of the following provides incomplete protein? A) egg whites B) black beans C) chicken D) milk

23) Protein digestion begins in the ________. A) mouth B) stomach C) small intestine D) pancreas

24) The absorption of amino acids occurs in the: A) stomach. B) small intestine. C) large intestine. D) liver.

25) Which hormone controls the production of hydrochloric acid and the release of pepsin? A) pepsinogen B) insulin C) cholecystokinin (CCK) D) gastrin

26) Proteases are: A) protein messengers that are released from storage in response to an alteration in the body's homeostasis. B) transport proteins that move substances throughout the body. C) defense proteins that attack foreign bacteria, viruses, and toxins. D) enzymes that break down protein.

27) Which of the following is used to measure protein quality? A) the amount of essential amino acids present and the protein efficiency ratio B) the digestibility of the protein and the amount of essential amino acids C) the protein-efficiency ratio and the digestibility of the protein D) the protein chemical score and digestibility

28) Which of the following proteins are fundamental to the immune system? A) enzymes B) antibodies C) buffers D) transport proteins

29) When the body experiences alkalosis, how do proteins help restore the acid-base balance? A) Proteins speed the transfer of amine groups to new acid groups and side chains. B) Proteins uncoil and lose their shape. C) Proteins attract hydrogen ions and neutralize their effects. D) Proteins release hydrogen into the blood.

30) Most enzymes are composed of: A) carbohydrates. B) fats. C) proteins. D) cholesterol.

31) To use proteins for energy, the liver removes amine groups from amino acids in a process called: A) transamination. B) deamination. C) denaturation. D) transport.

32) The specialized procedure that can identify whether a person's protein intake is adequate is called: A) protein recycling. B) ins and outs. C) nitrogen balance. D) amino acid balance.

33) Maria is a reasonably healthy 19-year-old college student who is sedentary. She is 5' 8" tall and weighs 145 pounds. How many grams of protein would you recommend she consume each day? A) 45 grams B) 53 grams C) 65 grams D) 73 grams

34) Which of the following represents a positive nitrogen balance? A) pregnancy B) extended bed rest C) severe weight loss D) increased body fat

35) Jeffery is a strength athlete and a vegetarian. He weighs 205 lb and is 6' 2" tall. How much protein would you recommend he eat on a daily basis? A) 74.5 grams B) 0.8 g per kg body weight C) at least 121 grams D) 185 grams

36) Which of the following health problems has been associated with high protein intakes? A) elevated blood cholesterol B) marasmus C) edema D) sickle cell anemia

37) Which of the following foods would contain the highest protein content? A) cooked carrots B) chicken C) corn D) whole-wheat bread

38) Which of the following supplements would you MOST recommend a vegan add to his/her diet? A) protein B) fiber C) vitamin B12 D) vitamin C

39) What causes the swollen belly associated with kwashiorkor? A) a high-protein diet that causes fluid buildup B) lack of protein to maintain fluid and electrolyte balance C) excess hydration D) excess fat buildup in adipose tissue

40) The type of protein-energy malnutrition characterized by sufficient intake of Calories but a lack of protein in the diet is called: A) marasmus. B) sickle cell anemia. C) cystic fibrosis. D) kwashiorkor.

41) The type of protein-energy malnutrition characterized by a general lack of protein, energy, and nutrients in the diet is called: A) marasmus. B) sickle cell anemia. C) cystic fibrosis. D) kwashiorkor.

42) Which of the following is associated with marasmus? A) distended abdomen B) "skin and bones" appearance C) enlarged, fatty liver D) loss of hearing

43) Which of the following is an inherited protein metabolism disorder characterized by a severe respiratory illness? A) cystic fibrosis B) mad cow disease C) acidosis D) kwashiorkor

44) The genetic disorder caused by a single amino acid error in hemoglobin is called: A) phenylketonuria (PKU). B) cystic fibrosis. C) sickle cell anemia. D) marasmus.

45) What does the most recent evaluation of research studies suggest about the effect of a high-protein diet on bone loss? A) High-protein diets cause bone loss in men and women. B) High-protein diets cause osteoporosis in older women. C) High-protein intake, with adequate calcium intake, does not cause bone loss. D) High-protein diets that are also high in calcium cause bone loss in children.

46) Which of the following individuals would MOST benefit from a lower-protein diet (15% to 20% of total energy intake)? A) strength athletes B) endurance athletes C) diabetic individuals D) pregnant women

47) Researchers have studied athletes who consumed a high-protein diet to determine if high protein intake damages the kidneys. Based on a review of these studies, what recommendation can be MOST inferred regarding protein intake for healthy adults? A) Daily protein intake of no more than 2 g per kg body weight is safe. B) Daily protein intake of up to 4 g per kg body weight is safe. C) To avoid kidney damage, do not exceed the Recommended Dietary Allowance (RDA) for protein. D) To avoid kidney damage, keep daily protein intake below 0.5 g per kg body weight.

48) Which of the following grains is a complete protein? A) white rice B) wheat C) corn D) quinoa

49) The traditional Cajun dish of red beans and rice and the Mexican duo of pinto beans and rice provide complete proteins in one meal and are good examples of: A) complementary proteins. B) limiting proteins. C) denatured proteins. D) transaminated proteins.

50) How does the shape of proteins in muscle fibers affect their function? A) They are globular and can change shape to increase muscle mass. B) They are long, allowing muscle fibers to contract and relax. C) They are short, helping muscle fibers build up in response to weight-bearing exercise. D) They are wide, giving muscle fibers great tensile strength.

51) What characteristic of the proteins that form red blood cells allows them to change shape and flow freely through the blood? A) spherical shape B) globular shape C) long, narrow shape D) lack of quaternary structure

52) A condition called ________ results when the blood becomes too acidic due to the accumulation of hydrogen. A) marasmus B) kwashiorkor C) alkalosis D) acidosis

53) Which type of protein helps the body maintain fluid and electrolyte balance? A) antibodies B) enzymes C) transport proteins D) glucagon

54) Amino acids from proteins are used to make epinephrine and norepinephrine, which serve as: A) neurotransmitters. B) enzymes. C) triglycerides. D) antibodies.

55) Ferritin found in the liver is an example of a(n): A) transport protein. B) storage protein. C) neurotransmitter. D) enzyme.

56) The process in which the body makes new proteins and breaks down existing proteins is known as: A) protein turnover. B) protein expression. C) denaturation. D) phenylketonuria (PKU).

57) The specific sequence of amino acids that make up the individual proteins in your body is determined by: A) the level of phospholipids in the blood. B) the amount of blood glucose. C) the pH balance of blood. D) your unique genetic makeup.

58) A food's chemical score gives an estimate of its protein quality based on the food's: A) Calorie count compared to a reference food. B) fat content compared to a reference food. C) limiting amino acid compared to the same amino acids in a reference food. D) proportion of carbohydrates to protein compared to a reference food.

59) A protein is considered high quality if it is: A) highly caloric. B) easily digestible. C) high in triglycerides. D) high in carbohydrates.

60) Amino acids that cannot be manufactured by the body are characterized as: A) transaminated. B) transcribed. C) nonessential. D) essential.

61) Protein molecules contain the element nitrogen.

62) Essential amino acids are more important to the human body than nonessential amino acids.

63) For someone with phenylketonuria (PKU), the nonessential amino acid tyrosine becomes an essential amino acid.

64) Donation of the amine group from one amino acid to make another amino acid is called transamination.

65) Denaturation results in the loss of the protein's function.

66) Denaturation destroys the primary structure of proteins.

67) Proteins are assembled by the smooth endoplasmic reticulum.

68) Complete proteins are found primarily in vegetable sources.

69) Soy is the most complete plant source of protein.

70) Milk, cheese, and other dairy products are rich in protein.

71) Hydrochloric acid converts the inactive pepsinogen into its active form pepsin.

72) Protein digestion begins in the mouth by the enzyme amylase.

73) Alkalosis is a condition in which the pH of the blood becomes too acidic.

74) In adequately nourished individuals, protein contributes minimally to energy needs.

75) Strength athletes cannot get adequate amounts of protein from diet alone.

76) Pregnancy is an example of negative nitrogen balance.

77) Strength athletes have increased protein needs as compared with sedentary individuals.

78) Endurance athletes have increased protein needs as compared with sedentary individuals.

79) Most Americans consume sufficient or excess amounts of dietary protein.

80) Diets high in protein are associated with low blood cholesterol levels.

81) An inadequate intake of protein can cause edema.

82) The body supplies a finite supply of proteins.

83) Amino acids are components of the hormone glucagon, which helps regulate blood glucose.

84) Once considered unhealthy because of their high fat content and Calorie count, nuts are now considered a healthful high-protein food.

85) People who consume a high-protein diet should also limit fluid intake to decrease urea production.