Question 1

When plant proteins are compared to animal proteins,they ________.

Accepted Answer

A) usually have equal quantities of essential amino acids 
B) are usually superior in their array of essential amino acids 
C) are usually deficient in one or more essential amino acids 
D) are equal in quality so long as they are not overcooked 
A) usually have equal quantities of essential amino acids 
B) are usually superior in their array of essential amino acids 
C) are usually deficient in one or more essential amino acids 
D) are equal in quality so long as they are not overcooked

Question 2

Vegetarian diets are most often low in calcium,vitamin D,vitamin B-12,iron,and zinc.

Accepted Answer

A) True 
 B)False

Question 3

A high-protein diet is discouraged for patients with ________.

Accepted Answer

A) infection 
B) marasmus 
C) kidney disease 
D) kwashiorkor 
A) infection 
B) marasmus 
C) kidney disease 
D) kwashiorkor

Question 4

What would happen to dietary protein if HCl were not being produced in sufficient quantities?

Accepted Answer

A) Protein digestion would occur at a faster rate. 
B) Protein digestion could not fully occur because proteins could not be denatured and pepsinogen could not be converted to pepsin. 
C) Proteins would be digested by gastric lipase in the stomach. 
D) None of the choices are correct. 
A) Protein digestion would occur at a faster rate. 
B) Protein digestion could not fully occur because proteins could not be denatured and pepsinogen could not be converted to pepsin. 
C) Proteins would be digested by gastric lipase in the stomach. 
D) None of the choices are correct.

Question 5

The recommended amount of protein as a percentage of total energy intake is ________.

Accepted Answer

A) 15% to 20% 
B) 20% to 30% 
C) 10% to 35% 
D) 40% to 50% 
A) 15% to 20% 
B) 20% to 30% 
C) 10% to 35% 
D) 40% to 50%

Question 6

Which of the following is not a means of determining the protein quality of a food?

Accepted Answer

A) biological value 
B) chemical score 
C) protein efficiency ratio 
D) complementary score 
A) biological value 
B) chemical score 
C) protein efficiency ratio 
D) complementary score

Question 7

Marasmus is characterized by ________.

Accepted Answer

A) edema 
B) extreme weight loss and fat loss 
C) excess energy intakes 
D) allergy to cow's milk 
A) edema 
B) extreme weight loss and fat loss 
C) excess energy intakes 
D) allergy to cow's milk

Question 8

The presence of ___________ chemically distinguishes protein from carbohydrate and fat.

Accepted Answer

A) carbon 
B) choline 
C) nitrogen 
D) hydrogen 
A) carbon 
B) choline 
C) nitrogen 
D) hydrogen

Question 9

When over 10 amino acids are chemically linked by peptide bonds,the resulting product is known as ________.

Accepted Answer

A) a dipeptide 
B) a tripeptide 
C) an oligopeptide 
D) a polypeptide 
A) a dipeptide 
B) a tripeptide 
C) an oligopeptide 
D) a polypeptide

Question 10

A vegan will eat ________.

Accepted Answer

A) only fruits,nuts,honey,and vegetable oils 
B) dairy products,eggs,and fish 
C) dairy products and plant foods 
D) only foods from plant sources 
A) only fruits,nuts,honey,and vegetable oils 
B) dairy products,eggs,and fish 
C) dairy products and plant foods 
D) only foods from plant sources

Question 11

Protein intakes above 35% of energy intake are associated with dehydration,amino acid imbalance,and increased risk of certain cancers.

Accepted Answer

A) True 
 B)False

Question 12

Marasmus in infants commonly occurs in poverty-stricken countries.

Accepted Answer

A) True 
 B)False

Question 13

When 2 or more plant proteins are combined to compensate for deficiencies in essential amino acid content in each protein,the proteins are called ________.

Accepted Answer

A) nonessential proteins 
B) complementary proteins 
C) conditional proteins 
D) corrected proteins 
A) nonessential proteins 
B) complementary proteins 
C) conditional proteins 
D) corrected proteins

Question 14

Over time,if protein intake does not meet the body's protein needs for building and repair of tissues,________.

Accepted Answer

A) skeletal muscle,heart muscle,and the liver decrease in size 
B) excessive body fluid begins to accumulate in the extracellular spaces 
C) the immune system fails to function properly 
D) All of these choices are accurate. 
A) skeletal muscle,heart muscle,and the liver decrease in size 
B) excessive body fluid begins to accumulate in the extracellular spaces 
C) the immune system fails to function properly 
D) All of these choices are accurate.

Question 15

_________ are compounds that help to maintain acid-base balance within a narrow range.

Accepted Answer

A) Antibodies 
B) Buffers 
C) Sterols 
D) Enzymes 
A) Antibodies 
B) Buffers 
C) Sterols 
D) Enzymes

Question 16

Amino acids are required for the synthesis of ________.

Accepted Answer

A) enzymes 
B) neurotransmitters 
C) some hormones 
D) All of the choices are accurate. 
A) enzymes 
B) neurotransmitters 
C) some hormones 
D) All of the choices are accurate.

Question 17

Legumes are an excellent source of vegetable protein.

Accepted Answer

A) True 
 B)False

Question 18

DNA-coded instructions for protein synthesis consist of a sequence of ___ nucleotides per unit.

Accepted Answer

A) 2 
B) 3 
C) 5 
D) 10 
A) 2 
B) 3 
C) 5 
D) 10

Question 19

Edema in the lower extremities may appear when there is a severe lack of dietary protein because ________.

Accepted Answer

A) sodium is retained in the body 
B) blood protein levels drop and fluid shifts into interstitial spaces 
C) blood protein levels increase and force fluid into the cells 
D) the kidneys cannot efficiently excrete excess fluid 
A) sodium is retained in the body 
B) blood protein levels drop and fluid shifts into interstitial spaces 
C) blood protein levels increase and force fluid into the cells 
D) the kidneys cannot efficiently excrete excess fluid

Question 20

Nitrogen makes up approximately _____ of the weight of an amino acid.

Accepted Answer

A) 8% 
B) 16% 
C) 24% 
D) 32% 
A) 8% 
B) 16% 
C) 24% 
D) 32%

When plant proteins are compared to animal proteins,they ________.

Vegetarian diets are most often low in calcium,vitamin D,vitamin B-12,iron,and zinc.

A high-protein diet is discouraged for patients with ________.

What would happen to dietary protein if HCl were not being produced in sufficient quantities?

The recommended amount of protein as a percentage of total energy intake is ________.

Which of the following is not a means of determining the protein quality of a food?

Marasmus is characterized by ________.

The presence of ___________ chemically distinguishes protein from carbohydrate and fat.

When over 10 amino acids are chemically linked by peptide bonds,the resulting product is known as ________.

A vegan will eat ________.

Protein intakes above 35% of energy intake are associated with dehydration,amino acid imbalance,and increased risk of certain cancers.

Marasmus in infants commonly occurs in poverty-stricken countries.

When 2 or more plant proteins are combined to compensate for deficiencies in essential amino acid content in each protein,the proteins are called ________.

Over time,if protein intake does not meet the body's protein needs for building and repair of tissues,________.

_________ are compounds that help to maintain acid-base balance within a narrow range.

Amino acids are required for the synthesis of ________.

Legumes are an excellent source of vegetable protein.

DNA-coded instructions for protein synthesis consist of a sequence of ___ nucleotides per unit.

Edema in the lower extremities may appear when there is a severe lack of dietary protein because ________.

Nitrogen makes up approximately _____ of the weight of an amino acid.

The Science of Nutrition

Tools of a Healthy Diet

The Food Supply

Human Digestion and Absorption

Carbohydrates

Lipids

Alcohol

Energy Metabolism

Energy Balance, weight Control, and Eating Disorders

Nutrition, exercise and Sports

The Fat-Soluble Vitamins

The Water-Soluble Vitamins

Water and Major Minerals

Trace Minerals

Nutritional Aspects of Pregnancy and Breastfeeding

Nutrition During the Growing Years

Nutrition During the Adult Years

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Exam 7: Proteins

When plant proteins are compared to animal proteins,they ________.

Vegetarian diets are most often low in calcium,vitamin D,vitamin B-12,iron,and zinc.

A high-protein diet is discouraged for patients with ________.

What would happen to dietary protein if HCl were not being produced in sufficient quantities?

The recommended amount of protein as a percentage of total energy intake is ________.

Which of the following is not a means of determining the protein quality of a food?

Marasmus is characterized by ________.

The presence of ___________ chemically distinguishes protein from carbohydrate and fat.

When over 10 amino acids are chemically linked by peptide bonds,the resulting product is known as ________.

A vegan will eat ________.

Protein intakes above 35% of energy intake are associated with dehydration,amino acid imbalance,and increased risk of certain cancers.

Marasmus in infants commonly occurs in poverty-stricken countries.

When 2 or more plant proteins are combined to compensate for deficiencies in essential amino acid content in each protein,the proteins are called ________.

Over time,if protein intake does not meet the body's protein needs for building and repair of tissues,________.

_________ are compounds that help to maintain acid-base balance within a narrow range.

Amino acids are required for the synthesis of ________.

Legumes are an excellent source of vegetable protein.

DNA-coded instructions for protein synthesis consist of a sequence of ___ nucleotides per unit.

Edema in the lower extremities may appear when there is a severe lack of dietary protein because ________.

Nitrogen makes up approximately _____ of the weight of an amino acid.

The Science of Nutrition

Tools of a Healthy Diet

The Food Supply

Human Digestion and Absorption

Carbohydrates

Lipids

Alcohol

Energy Metabolism

Energy Balance, weight Control, and Eating Disorders

Nutrition, exercise and Sports

The Fat-Soluble Vitamins

The Water-Soluble Vitamins

Water and Major Minerals

Trace Minerals

Nutritional Aspects of Pregnancy and Breastfeeding

Nutrition During the Growing Years

Nutrition During the Adult Years

Filters