Question 1

Which of the following is a feature of protein nutrition?

Accepted Answer

A) Protein in body tissues is preserved fairly well on low-energy diets 
B) The protein RDA assumes that dietary protein is from a mix of low- and high-quality sources 
C) Many people in the United States and Canada consume somewhat less protein than is needed 
D) Athletes in training benefit from increasing their protein energy intake to 45-50% of total daily energy 
A) Protein in body tissues is preserved fairly well on low-energy diets 
B) The protein RDA assumes that dietary protein is from a mix of low- and high-quality sources 
C) Many people in the United States and Canada consume somewhat less protein than is needed 
D) Athletes in training benefit from increasing their protein energy intake to 45-50% of total daily energy

Question 2

Which of the following is a characteristic of hormones?

Accepted Answer

A) Inactivate bacteria 
B) Act as messenger molecules 
C) Coordinate visual response 
D) Act as buffers in the bloodstream 
A) Inactivate bacteria 
B) Act as messenger molecules 
C) Coordinate visual response 
D) Act as buffers in the bloodstream

Question 3

Which of the following is an assumption made in the formulation of the RDA for protein?

Accepted Answer

A) Dietary protein is of high quality only 
B) Dietary protein is of animal origin only 
C) Dietary carbohydrate and fat intakes are adequate 
D) Dietary protein should represent 12% of total energy 
A) Dietary protein is of high quality only 
B) Dietary protein is of animal origin only 
C) Dietary carbohydrate and fat intakes are adequate 
D) Dietary protein should represent 12% of total energy

Question 4

What is meant by protein turnover?

Accepted Answer

A) Nitrogen equilibrium 
B) The antibody-antigen complex 
C) The synthesis and degradation of body proteins 
D) The secondary structure of proteins that initiates folding 
A) Nitrogen equilibrium 
B) The antibody-antigen complex 
C) The synthesis and degradation of body proteins 
D) The secondary structure of proteins that initiates folding

Question 5

Which of the following amino acids has been reported to lower blood pressure and reduce homocysteine levels?

Accepted Answer

A) Arginine 
B) Cysteine 
C) Tryptophan 
D) Phenylalanine 
A) Arginine 
B) Cysteine 
C) Tryptophan 
D) Phenylalanine

Question 6

What is the relationship between body proteins and water?

Accepted Answer

A) Proteins attract water 
B) Water attracts proteins 
C) Water degrades proteins 
D) Proteins form polymers of water 
A) Proteins attract water 
B) Water attracts proteins 
C) Water degrades proteins 
D) Proteins form polymers of water

Question 7

Which of the following proteins inactivates foreign bacteria and viruses?

Accepted Answer

A) Enzymes 
B) Collagen 
C) Hormones 
D) Antibodies 
A) Enzymes 
B) Collagen 
C) Hormones 
D) Antibodies

Question 8

In general,the protein quality of legumes would be most improved by the addition of a plant protein rich in

Accepted Answer

A) lysine. 
B) tyrosine. 
C) methionine. 
D) glutamic acid. 
A) lysine. 
B) tyrosine. 
C) methionine. 
D) glutamic acid.

Question 9

Protein-hydrolyzing enzymes are commonly known as

Accepted Answer

A) proteases. 
B) hydrolyzers. 
C) prodigestins. 
D) denaturases. 
A) proteases. 
B) hydrolyzers. 
C) prodigestins. 
D) denaturases.

Question 10

Which of the following is a feature of whey protein?

Accepted Answer

A) It is a high-priced protein supplement 
B) It is chemically extracted from gelatin 
C) It is a waste product of cheese production 
D) Regular consumption by athletes enhances performance 
A) It is a high-priced protein supplement 
B) It is chemically extracted from gelatin 
C) It is a waste product of cheese production 
D) Regular consumption by athletes enhances performance

Question 11

What is the amino acid pool?

Accepted Answer

A) The total amino acid content derived from a 24-hour dietary intake 
B) A measure of the circulating essential amino acid levels available for protein synthesis 
C) The total amount of free amino acids in the circulation destined for deamination and excretion 
D) A mix of essential and nonessential amino acids derived from protein breakdown and dietary protein intake 
A) The total amino acid content derived from a 24-hour dietary intake 
B) A measure of the circulating essential amino acid levels available for protein synthesis 
C) The total amount of free amino acids in the circulation destined for deamination and excretion 
D) A mix of essential and nonessential amino acids derived from protein breakdown and dietary protein intake

Question 12

Which of the following animal-derived proteins is classified as a poor-quality protein?

Accepted Answer

A) Fish 
B) Cheese 
C) Gelatin 
D) Turkey 
A) Fish 
B) Cheese 
C) Gelatin 
D) Turkey

Question 13

What amino acid has been linked to the development of the rare blood disorder eosinophilia-myalgia syndrome in people who took it as a supplement?

Accepted Answer

A) Glycine 
B) Arginine 
C) Tryptophan 
D) Phenylalanine 
A) Glycine 
B) Arginine 
C) Tryptophan 
D) Phenylalanine

Question 14

What digestive enzyme would be most affected in people who are unable to produce hydrochloric acid?

Accepted Answer

A) Pepsin 
B) Transaminase 
C) Pancreatic protease 
D) Intestinal peptidase 
A) Pepsin 
B) Transaminase 
C) Pancreatic protease 
D) Intestinal peptidase

Question 15

After digestion of proteins,what products are absorbed into the circulation?

Accepted Answer

A) Free amino acids only 
B) Free amino acids and oligopeptides 
C) Free amino acids and dipeptides only 
D) Free amino acids,and a few dipeptides and tripeptides 
A) Free amino acids only 
B) Free amino acids and oligopeptides 
C) Free amino acids and dipeptides only 
D) Free amino acids,and a few dipeptides and tripeptides

Question 16

Which of the following illustrates a deamination reaction?

Accepted Answer

A) Removal of the amino group from an amino acid 
B) Separation of an amino acid from a peptide chain 
C) Addition of an amino group to form a new amino acid 
D) Addition of an amino acid to form a larger peptide chain 
A) Removal of the amino group from an amino acid 
B) Separation of an amino acid from a peptide chain 
C) Addition of an amino group to form a new amino acid 
D) Addition of an amino acid to form a larger peptide chain

Question 17

What type of reaction is required to bind two molecules of glycine together and release a molecule of water?

Accepted Answer

A) Hydrolysis 
B) Deamination 
C) Denaturation 
D) Condensation 
A) Hydrolysis 
B) Deamination 
C) Denaturation 
D) Condensation

Question 18

All of the following assumptions are made by the committee in setting the RDA for protein EXCEPT

Accepted Answer

A) adequate kcalories will be consumed. 
B) protein eaten will be of mixed quality. 
C) the fat content of the diet will be high. 
D) other nutrients in the diet will be adequate. 
A) adequate kcalories will be consumed. 
B) protein eaten will be of mixed quality. 
C) the fat content of the diet will be high. 
D) other nutrients in the diet will be adequate.

Question 19

What primary factor governs the quality of a food protein?

Accepted Answer

A) Fat content 
B) Essential amino acid content 
C) Complex carbohydrate content 
D) Nonessential amino acid content 
A) Fat content 
B) Essential amino acid content 
C) Complex carbohydrate content 
D) Nonessential amino acid content

Question 20

What is the actual ratio of calcium to protein intake (mg to g)for most U.S.women?

Accepted Answer

A) 3:1 
B) 9:1 
C) 15:1 
D) 21:1 
A) 3:1 
B) 9:1 
C) 15:1 
D) 21:1

Which of the following is a feature of protein nutrition?

Which of the following is a characteristic of hormones?

Which of the following is an assumption made in the formulation of the RDA for protein?

What is meant by protein turnover?

Which of the following amino acids has been reported to lower blood pressure and reduce homocysteine levels?

What is the relationship between body proteins and water?

Which of the following proteins inactivates foreign bacteria and viruses?

In general,the protein quality of legumes would be most improved by the addition of a plant protein rich in

Protein-hydrolyzing enzymes are commonly known as

Which of the following is a feature of whey protein?

What is the amino acid pool?

Which of the following animal-derived proteins is classified as a poor-quality protein?

What amino acid has been linked to the development of the rare blood disorder eosinophilia-myalgia syndrome in people who took it as a supplement?

What digestive enzyme would be most affected in people who are unable to produce hydrochloric acid?

After digestion of proteins,what products are absorbed into the circulation?

Which of the following illustrates a deamination reaction?

What type of reaction is required to bind two molecules of glycine together and release a molecule of water?

All of the following assumptions are made by the committee in setting the RDA for protein EXCEPT

What primary factor governs the quality of a food protein?

What is the actual ratio of calcium to protein intake (mg to g)for most U.S.women?

An Overview of Nutrition

Planning a Healthy Diet

Digestion, absorption, and Transport

The Carbohydrates: Sugars, starches, and Fibers

The Lipids: Triglycerides, phospholipids, and Sterols

Energy Metabolism

Energy Balance and Body Composition

Weight Management: Overweight, obesity, and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins: A, d, e, and K

Water and the Major Minerals

The Trace Minerals

Fitness: Physical Activity, nutrients, and Body Adaptations

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Diet and Health

Consumer Concerns About Foods and Water

Hunger and the Global Environment

Filters

Exam 6: Protein: Amino Acids

Which of the following is a feature of protein nutrition?

Which of the following is a characteristic of hormones?

Which of the following is an assumption made in the formulation of the RDA for protein?

What is meant by protein turnover?

Which of the following amino acids has been reported to lower blood pressure and reduce homocysteine levels?

What is the relationship between body proteins and water?

Which of the following proteins inactivates foreign bacteria and viruses?

In general,the protein quality of legumes would be most improved by the addition of a plant protein rich in

Protein-hydrolyzing enzymes are commonly known as

Which of the following is a feature of whey protein?

What is the amino acid pool?

Which of the following animal-derived proteins is classified as a poor-quality protein?

What amino acid has been linked to the development of the rare blood disorder eosinophilia-myalgia syndrome in people who took it as a supplement?

What digestive enzyme would be most affected in people who are unable to produce hydrochloric acid?

After digestion of proteins,what products are absorbed into the circulation?

Which of the following illustrates a deamination reaction?

What type of reaction is required to bind two molecules of glycine together and release a molecule of water?

All of the following assumptions are made by the committee in setting the RDA for protein EXCEPT

What primary factor governs the quality of a food protein?

What is the actual ratio of calcium to protein intake (mg to g)for most U.S.women?

An Overview of Nutrition

Planning a Healthy Diet

Digestion, absorption, and Transport

The Carbohydrates: Sugars, starches, and Fibers

The Lipids: Triglycerides, phospholipids, and Sterols

Energy Metabolism

Energy Balance and Body Composition

Weight Management: Overweight, obesity, and Underweight

The Water-Soluble Vitamins: B Vitamins and Vitamin C

The Fat-Soluble Vitamins: A, d, e, and K

Water and the Major Minerals

The Trace Minerals

Fitness: Physical Activity, nutrients, and Body Adaptations

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Diet and Health

Consumer Concerns About Foods and Water

Hunger and the Global Environment

Filters