Question 1

What happens if the shape of a protein is altered?

Accepted Answer

A)  Protein function is affected. 
B)  Nutritional value is decreased. 
C)  Nutritional value is increased. 
D)  The protein is rendered indigestible. 
E)  Caloric value is changed. 
A)  Protein function is affected. 
B)  Nutritional value is decreased. 
C)  Nutritional value is increased. 
D)  The protein is rendered indigestible. 
E)  Caloric value is changed. A

Question 2

Which combination provides an example of protein complementation?

Accepted Answer

A)  eggs and whole-grain toast 
B)  rice and mashed potatoes 
C)  pasta and breadsticks 
D)  peanut butter sandwich 
E)  tossed salad with cranberries 
A)  eggs and whole-grain toast 
B)  rice and mashed potatoes 
C)  pasta and breadsticks 
D)  peanut butter sandwich 
E)  tossed salad with cranberries D

Question 3

The processes by which proteins are continuously broken down and resynthesized is known as:

Accepted Answer

A)  protein balance. 
B)  protein synthesis. 
C)  protein turnover. 
D)  protein transcription. 
E)  protein translation. 
A)  protein balance. 
B)  protein synthesis. 
C)  protein turnover. 
D)  protein transcription. 
E)  protein translation. C

Question 4

A patient with low protein intake has frequent illness and infections. You suspect this may be due to:

Accepted Answer

A)  not enough protein to support wound healing. 
B)  not enough protein for antibody synthesis. 
C)  not enough protein for tissue fluid balance. 
D)  not enough protein for proper pH balance in the blood. 
E)  not enough protein for hormone regulation. 
A)  not enough protein to support wound healing. 
B)  not enough protein for antibody synthesis. 
C)  not enough protein for tissue fluid balance. 
D)  not enough protein for proper pH balance in the blood. 
E)  not enough protein for hormone regulation.

Question 5

In developed countries, a protein deficiency would most commonly occur in:

Accepted Answer

A)  a weight lifter who is not taking protein supplements. 
B)  a freshman with poor dietary habits. 
C)  a child who is allergic to dairy. 
D)  an alcoholic who swaps food for alcohol. 
E)  an endurance runner who is vegetarian. 
A)  a weight lifter who is not taking protein supplements. 
B)  a freshman with poor dietary habits. 
C)  a child who is allergic to dairy. 
D)  an alcoholic who swaps food for alcohol. 
E)  an endurance runner who is vegetarian.

Question 6

What is the range of daily protein intake (g) for a female competitive long distance runner weighing 50 kg? Show your calculations.

Accepted Answer

Highly active athletes need more than th

Question 7

What are some potential safety concerns about high-protein diets?

Accepted Answer

Individuals consuming high-protein diets

Question 8

What is the role of the kidneys in preventing increased blood ammonia with high protein intake?

Accepted Answer

A)  conversion to urea and excretion in urine 
B)  conversion to uric acid and excretion in the urine 
C)  filtering of blood and excretion of urea in the urine 
D)  excretion of ammonia and extra protein in the urine 
E)  neutralization of uric acid to urea followed by excretion in the urine 
A)  conversion to urea and excretion in urine 
B)  conversion to uric acid and excretion in the urine 
C)  filtering of blood and excretion of urea in the urine 
D)  excretion of ammonia and extra protein in the urine 
E)  neutralization of uric acid to urea followed by excretion in the urine

Question 9

Which adult individual does not require a greater amount of protein than the RDA (0.8 g protein per kg of body weight per day)?

Accepted Answer

A)  an endurance and strength athlete 
B)  a middle-age individual starting a fitness program 
C)  a pregnant woman 
D)  an elderly individual with muscle atrophy 
E)  a patient with a burn injury 
A)  an endurance and strength athlete 
B)  a middle-age individual starting a fitness program 
C)  a pregnant woman 
D)  an elderly individual with muscle atrophy 
E)  a patient with a burn injury

Question 10

Which of the following is true about insect consumption?

Accepted Answer

A)  Edible insects are a significant source of protein globally. 
B)  Ounce for ounce, some insects have a higher protein content than beef. 
C)  Insects produce a lower amount of greenhouse gases than traditional animal sources of protein. 
D)  In some African communities, insects make up about 10% of total protein intake. 
E)  All of these are correct. 
A)  Edible insects are a significant source of protein globally. 
B)  Ounce for ounce, some insects have a higher protein content than beef. 
C)  Insects produce a lower amount of greenhouse gases than traditional animal sources of protein. 
D)  In some African communities, insects make up about 10% of total protein intake. 
E)  All of these are correct.

Question 11

Which food is considered a low-quality source of protein?

Accepted Answer

A)  quinoa 
B)  soy products 
C)  low-fat dairy products 
D)  egg whites 
E)  brown rice 
A)  quinoa 
B)  soy products 
C)  low-fat dairy products 
D)  egg whites 
E)  brown rice

Question 12

Which list orders peptides from largest to smallest?

Accepted Answer

A)  polypeptides, dipeptides, tripeptides, amino acids 
B)  amino acids, polypeptides, tripeptides, dipeptides 
C)  polypeptides, tripeptides, dipeptides, amino acids 
D)  tripeptides, dipeptides, polypeptides, amino acids 
E)  tripeptides, amino acids, polypeptides, dipeptides 
A)  polypeptides, dipeptides, tripeptides, amino acids 
B)  amino acids, polypeptides, tripeptides, dipeptides 
C)  polypeptides, tripeptides, dipeptides, amino acids 
D)  tripeptides, dipeptides, polypeptides, amino acids 
E)  tripeptides, amino acids, polypeptides, dipeptides

Question 13

Which list contains only nonessential amino acids?

Accepted Answer

A)  tryptophan, valine, phenylalanine 
B)  methionine, threonine, histidine 
C)  glycine, serine, arginine 
D)  isoleucine, leucine, lysine 
E)  arginine, histidine, lysine 
A)  tryptophan, valine, phenylalanine 
B)  methionine, threonine, histidine 
C)  glycine, serine, arginine 
D)  isoleucine, leucine, lysine 
E)  arginine, histidine, lysine

Question 14

Which of the following is NOT a major function of protein?

Accepted Answer

A)  transportation of nutrients in the blood 
B)  enzyme function 
C)  maintaining a proper pH via buffers 
D)  nerve impulse transmission 
E)  structure and movement 
A)  transportation of nutrients in the blood 
B)  enzyme function 
C)  maintaining a proper pH via buffers 
D)  nerve impulse transmission 
E)  structure and movement

Question 15

Which is the most important factor for determining an adult's protein requirement?

Accepted Answer

A)  age 
B)  height 
C)  weight 
D)  gender 
E)  muscle and fat mass 
A)  age 
B)  height 
C)  weight 
D)  gender 
E)  muscle and fat mass

Question 16

Wheat does not contain enough lysine for protein synthesis. Therefore, wheat is:

Accepted Answer

A)  a nonessential protein. 
B)  an incomplete protein. 
C)  a limiting amino acid. 
D)  an inadequate amino acid. 
E)  a dispensable protein. 
A)  a nonessential protein. 
B)  an incomplete protein. 
C)  a limiting amino acid. 
D)  an inadequate amino acid. 
E)  a dispensable protein.

Question 17

Across the globe, about _____ of protein intake comes from animal sources.

Accepted Answer

A)  1/4 
B)  1/3 
C)  1/2 
D)  2/3 
E)  3/4 
A)  1/4 
B)  1/3 
C)  1/2 
D)  2/3 
E)  3/4

Question 18

What two steps are required for protein synthesis?

Accepted Answer

A)  translation and protein folding 
B)  transcription and translation 
C)  transcription and translocation 
D)  translation and denaturation 
E)  transcription and deamination 
A)  translation and protein folding 
B)  transcription and translation 
C)  transcription and translocation 
D)  translation and denaturation 
E)  transcription and deamination

Question 19

Plants generally contain low-quality protein. How can vegans prevent protein deficiency without having to rely on consuming soy or soy products?

Accepted Answer

Vegans practice protein comple

Question 20

A patient with low protein intake has brittle hair and nails. You suspect this symptom may be due to the patient consuming insufficient protein for:

Accepted Answer

A)  hormone regulation. 
B)  antibody synthesis. 
C)  tissue fluid balance. 
D)  proper blood pH balance. 
E)  collagen synthesis. 
A)  hormone regulation. 
B)  antibody synthesis. 
C)  tissue fluid balance. 
D)  proper blood pH balance. 
E)  collagen synthesis.

What happens if the shape of a protein is altered?

Which combination provides an example of protein complementation?

The processes by which proteins are continuously broken down and resynthesized is known as:

A patient with low protein intake has frequent illness and infections. You suspect this may be due to:

In developed countries, a protein deficiency would most commonly occur in:

What is the range of daily protein intake (g) for a female competitive long distance runner weighing 50 kg? Show your calculations.

What are some potential safety concerns about high-protein diets?

What is the role of the kidneys in preventing increased blood ammonia with high protein intake?

Which adult individual does not require a greater amount of protein than the RDA (0.8 g protein per kg of body weight per day)?

Which of the following is true about insect consumption?

Which food is considered a low-quality source of protein?

Which list orders peptides from largest to smallest?

Which list contains only nonessential amino acids?

Which of the following is NOT a major function of protein?

Which is the most important factor for determining an adult's protein requirement?

Wheat does not contain enough lysine for protein synthesis. Therefore, wheat is:

Across the globe, about _____ of protein intake comes from animal sources.

What two steps are required for protein synthesis?

Plants generally contain low-quality protein. How can vegans prevent protein deficiency without having to rely on consuming soy or soy products?

A patient with low protein intake has brittle hair and nails. You suspect this symptom may be due to the patient consuming insufficient protein for:

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The Lipids

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Water-Soluble Vitamins

Major Minerals and Water

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Exam 6: Protein

What happens if the shape of a protein is altered?

Which combination provides an example of protein complementation?

The processes by which proteins are continuously broken down and resynthesized is known as:

A patient with low protein intake has frequent illness and infections. You suspect this may be due to:

In developed countries, a protein deficiency would most commonly occur in:

What is the range of daily protein intake (g) for a female competitive long distance runner weighing 50 kg? Show your calculations.

What are some potential safety concerns about high-protein diets?

What is the role of the kidneys in preventing increased blood ammonia with high protein intake?

Which adult individual does not require a greater amount of protein than the RDA (0.8 g protein per kg of body weight per day)?

Which of the following is true about insect consumption?

Which food is considered a low-quality source of protein?

Which list orders peptides from largest to smallest?

Which list contains only nonessential amino acids?

Which of the following is NOT a major function of protein?

Which is the most important factor for determining an adult's protein requirement?

Wheat does not contain enough lysine for protein synthesis. Therefore, wheat is:

Across the globe, about _____ of protein intake comes from animal sources.

What two steps are required for protein synthesis?

Plants generally contain low-quality protein. How can vegans prevent protein deficiency without having to rely on consuming soy or soy products?

A patient with low protein intake has brittle hair and nails. You suspect this symptom may be due to the patient consuming insufficient protein for:

The Science and Scope of Nutrition Eating for a Lifetime: a New Field in Nutrition Research Is Revealing Surprising Details About How Food Affects Our Genes

Healthy Diets

Digestive System and Digestive Disorders

Carbohydrates,

The Lipids

Fat-Soluble Vitamins

Water-Soluble Vitamins

Major Minerals and Water

Trace Minerals

Energy Balance and Obesitythe Sitting Disease: Understand the Causes and Consequences of Obesity

Nutrition and Fitness

Nutrition Through the College Years

Global Nutrition: Food Security and Sustainability

Spotlight H: Food Safety

Filters