Question 1

The DRI committee recommends that iron intake for vegetarians be adjusted upward by what amount in comparison to the general population?

Accepted Answer

A)  1.2 
B)  1.4 
C)  1.6 
D)  1.8 
A)  1.2 
B)  1.4 
C)  1.6 
D)  1.8

Question 2

If you consume more animal protein, of which of the following nutrients is your intake likely to be higher?

Accepted Answer

A)  saturated fat 
B)  water-soluble vitamins 
C)  nonessential amino acids 
D)  complex carbohydrate 
A)  saturated fat 
B)  water-soluble vitamins 
C)  nonessential amino acids 
D)  complex carbohydrate

Question 3

What factor determines the sequences of amino acids that make up a protein molecule?

Accepted Answer

A)  gender 
B)  body size 
C)  age 
D)  heredity 
A)  gender 
B)  body size 
C)  age 
D)  heredity

Question 4

What is the name given to the compounds that maintain acid-base balance in the blood?

Accepted Answer

A)  hormones 
B)  buffers 
C)  electrolytes 
D)  enzymes 
A)  hormones 
B)  buffers 
C)  electrolytes 
D)  enzymes

Question 5

The growth of well-fed vegetarian children falls within normal ranges as long as they consume ample energy from food.

Accepted Answer

A) True 
 B)False

Question 6

What is the recommended Dietary Reference Intake (DRI) for protein for a 40-year-old male who is 193 cm tall and weighs 180 pounds?

Accepted Answer

A)  34 grams 
B)  49 grams 
C)  65 grams 
D)  144 grams 
A)  34 grams 
B)  49 grams 
C)  65 grams 
D)  144 grams

Question 7

If needed, protein can help to maintain a steady blood glucose level and so serve the glucose needs of the brain.

Accepted Answer

A) True 
 B)False

Question 8

Which of the following food items contains limited protein content?

Accepted Answer

A)  kidney beans 
B)  yogurt 
C)  banana 
D)  peanuts 
A)  kidney beans 
B)  yogurt 
C)  banana 
D)  peanuts

The DRI committee recommends that iron intake for vegetarians be adjusted upward by what amount in comparison to the general population?

If you consume more animal protein, of which of the following nutrients is your intake likely to be higher?

What factor determines the sequences of amino acids that make up a protein molecule?

What is the name given to the compounds that maintain acid-base balance in the blood?

The growth of well-fed vegetarian children falls within normal ranges as long as they consume ample energy from food.

What is the recommended Dietary Reference Intake (DRI) for protein for a 40-year-old male who is 193 cm tall and weighs 180 pounds?

If needed, protein can help to maintain a steady blood glucose level and so serve the glucose needs of the brain.

Which of the following food items contains limited protein content?

Food Choices and Human Health

Nutrition Tools Standards and Guidelines

The Remarkable Body

The Carbohydrates: Sugar, Starch, Glycogen and Fibre

The Lipids: Fats, Oil, Phospholipids, and Sterols

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Nutrients, Recreational Physical Activity, and the Bodys Responses

Diet and Health

Food Safety and Food Bio-Technology

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Global Environment

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Exam 6: The Proteins and Amino Acids

The DRI committee recommends that iron intake for vegetarians be adjusted upward by what amount in comparison to the general population?

If you consume more animal protein, of which of the following nutrients is your intake likely to be higher?

What factor determines the sequences of amino acids that make up a protein molecule?

What is the name given to the compounds that maintain acid-base balance in the blood?

The growth of well-fed vegetarian children falls within normal ranges as long as they consume ample energy from food.

What is the recommended Dietary Reference Intake (DRI) for protein for a 40-year-old male who is 193 cm tall and weighs 180 pounds?

If needed, protein can help to maintain a steady blood glucose level and so serve the glucose needs of the brain.

Which of the following food items contains limited protein content?

Food Choices and Human Health

Nutrition Tools Standards and Guidelines

The Remarkable Body

The Carbohydrates: Sugar, Starch, Glycogen and Fibre

The Lipids: Fats, Oil, Phospholipids, and Sterols

The Vitamins

Water and Minerals

Energy Balance and Healthy Body Weight

Nutrients, Recreational Physical Activity, and the Bodys Responses

Diet and Health

Food Safety and Food Bio-Technology

Life Cycle Nutrition: Mother and Infant

Child, Teen, and Older Adult

Hunger and the Global Environment

Filters