Question 1

What can you do to protect yourself from foodborne illnesses while enjoying sushi made from fish?

Accepted Answer

Since freezing kills many para

Question 2

What organ  converts ammonia (NH3) to urea?

Accepted Answer

A) Small intestine 
B) Pancreas 
C) Kidney 
D) Liver 
A) Small intestine 
B) Pancreas 
C) Kidney 
D) Liver

Question 3

The particular DNA contained in a person’s cells is his or her  _______________.

Accepted Answer

genetic ma

Question 4

The product (plant or animal) of genetic engineering is called a ______________.

Accepted Answer

geneticall

Question 5

_____ are harmful substances produced by organisms after they enter the gastrointestinal tract.

Accepted Answer

A) Preformed toxins 
B) Proformed toxins 
C) Aflatoxins 
D) Enteric toxins 
A) Preformed toxins 
B) Proformed toxins 
C) Aflatoxins 
D) Enteric toxins

Question 6

Although not living organisms, _____ are altered proteins created when the secondary structure of the normal protein is disrupted.

Accepted Answer

A) amines 
B) peptides 
C) prions 
D) priamines 
A) amines 
B) peptides 
C) prions 
D) priamines

Question 7

Protein synthesis is “turned off” via _______________ and “turned on” via _______________.

Accepted Answer

down-regul

Question 8

In the late 1990s, consumption of contaminated luncheon meat that contained _____ resulted in the deaths of 6 people and two miscarriages.

Accepted Answer

A) Salmonella 
B) Shigella 
C) Listeria monocytogenes 
D) E.coli 
A) Salmonella 
B) Shigella 
C) Listeria monocytogenes 
D) E.coli

Question 9

A food allergy is the likely result of the absorption of intact _____.

Accepted Answer

A) amino acids 
B) dipeptides 
C) enzymes 
D) larger polypeptides 
A) amino acids 
B) dipeptides 
C) enzymes 
D) larger polypeptides

Question 10

A food that is either an incomplete protein source or one that has low amino acid bioavailability is considered a _______________ protein source, whereas a food that is a complete protein source with adequate amino acid bioavailability is rated as a _______________ protein source.

Accepted Answer

low-qualit

Question 11

Protein quality is based on _____ and bioavailability.

Accepted Answer

A) completeness of the protein 
B) sequence of amino acids 
C) number of amino acids 
D) structure of amino acids 
A) completeness of the protein 
B) sequence of amino acids 
C) number of amino acids 
D) structure of amino acids

Question 12

Which one of the following food lists provides the best sources of complete protein?

Accepted Answer

A) Meat and dairy 
B) Breads and cereals 
C) Fruits and vegetables 
D) Rice and pasta 
A) Meat and dairy 
B) Breads and cereals 
C) Fruits and vegetables 
D) Rice and pasta

Question 13

An example ophysical hazard would be:

Accepted Answer

A) mold on cheese. 
B) a fly in soup. 
C) metal shavings in bean salad. 
D) pesticide on an apple. 
A) mold on cheese. 
B) a fly in soup. 
C) metal shavings in bean salad. 
D) pesticide on an apple.

Question 14

What is the most important fact to know in order to determine an adult’s protein requirement?

Accepted Answer

A) Their age 
B) Their height 
C) Their weight 
D) Their gender 
A) Their age 
B) Their height 
C) Their weight 
D) Their gender

Question 15

Which of the following is a common means of destroying the microorganisms that could be found in spices?

Accepted Answer

A) Fermentation 
B) Cooking 
C) Drying 
D) Pasteurization 
A) Fermentation 
B) Cooking 
C) Drying 
D) Pasteurization

Question 16

Several federal agencies including the USDA, EPA, and _____ are charged with determining whether compounds in foods can be dangerous to consume.

Accepted Answer

A) FDA 
B) ADA 
C) AMA 
D) WHO 
A) FDA 
B) ADA 
C) AMA 
D) WHO

Question 17

The making of protein from 20 amino acids was compared in the chapter to the use of the English alphabet (26 letters) to make words and speak the English language. Why was this such a fitting analogy?

Accepted Answer

The English alphabet has 26 letters from

Question 18

Why might patrons at self-service buffets be vulnerable to foodborne illnesses caused by a norovirus?

Accepted Answer

Since there is no vaccine to prevent inf

Question 19

What happens if the shape of a protein is altered?

Accepted Answer

A) The functionality of the protein is affected. 
B) The nutritional value of the protein is decreased. 
C) The protein is destroyed. 
D) The nutritional value of the protein is increased. 
A) The functionality of the protein is affected. 
B) The nutritional value of the protein is decreased. 
C) The protein is destroyed. 
D) The nutritional value of the protein is increased.

Question 20

A protozoan in the _______________ stage of its life cycle is excreted in feces and can contaminate foods or water.

Accepted Answer

The answer of A protozoan in the _______________ stage of...

What can you do to protect yourself from foodborne illnesses while enjoying sushi made from fish?

What organ converts ammonia (NH₃) to urea?

The particular DNA contained in a person’s cells is his or her _______________.

The product (plant or animal) of genetic engineering is called a ______________.

_____ are harmful substances produced by organisms after they enter the gastrointestinal tract.

Although not living organisms, _____ are altered proteins created when the secondary structure of the normal protein is disrupted.

Protein synthesis is “turned off” via _ and “turned on” via _.

In the late 1990s, consumption of contaminated luncheon meat that contained _____ resulted in the deaths of 6 people and two miscarriages.

A food allergy is the likely result of the absorption of intact _____.

A food that is either an incomplete protein source or one that has low amino acid bioavailability is considered a _ protein source, whereas a food that is a complete protein source with adequate amino acid bioavailability is rated as a _ protein source.

Protein quality is based on _____ and bioavailability.

Which one of the following food lists provides the best sources of complete protein?

An example ophysical hazard would be:

What is the most important fact to know in order to determine an adult’s protein requirement?

Which of the following is a common means of destroying the microorganisms that could be found in spices?

Several federal agencies including the USDA, EPA, and _____ are charged with determining whether compounds in foods can be dangerous to consume.

The making of protein from 20 amino acids was compared in the chapter to the use of the English alphabet (26 letters) to make words and speak the English language. Why was this such a fitting analogy?

Why might patrons at self-service buffets be vulnerable to foodborne illnesses caused by a norovirus?

What happens if the shape of a protein is altered?

A protozoan in the _______________ stage of its life cycle is excreted in feces and can contaminate foods or water.

The Science of Nutrition

Nutritional Assessmendietary Planning

Chemical, Biological, and Physiological Aspects of Nutrition

Carbohydrates

Lipids

Energy Metabolism

Energy Balance and Body Weight Regulation

Physical Activity and Health

Water-Soluble Vitamins

Fat-Soluble Vitamins

The Major Minerals and Water

The Trace Minerals

Life Cycle Nutrition

Filters

Exam 5: Protein

What can you do to protect yourself from foodborne illnesses while enjoying sushi made from fish?

What organ converts ammonia (NH3) to urea?

The particular DNA contained in a person’s cells is his or her _______________.

The product (plant or animal) of genetic engineering is called a ______________.

_____ are harmful substances produced by organisms after they enter the gastrointestinal tract.

Although not living organisms, _____ are altered proteins created when the secondary structure of the normal protein is disrupted.

Protein synthesis is “turned off” via _______________ and “turned on” via _______________.

In the late 1990s, consumption of contaminated luncheon meat that contained _____ resulted in the deaths of 6 people and two miscarriages.

A food allergy is the likely result of the absorption of intact _____.

A food that is either an incomplete protein source or one that has low amino acid bioavailability is considered a _______________ protein source, whereas a food that is a complete protein source with adequate amino acid bioavailability is rated as a _______________ protein source.

Protein quality is based on _____ and bioavailability.

Which one of the following food lists provides the best sources of complete protein?

An example ophysical hazard would be:

What is the most important fact to know in order to determine an adult’s protein requirement?

Which of the following is a common means of destroying the microorganisms that could be found in spices?

Several federal agencies including the USDA, EPA, and _____ are charged with determining whether compounds in foods can be dangerous to consume.

The making of protein from 20 amino acids was compared in the chapter to the use of the English alphabet (26 letters) to make words and speak the English language. Why was this such a fitting analogy?

Why might patrons at self-service buffets be vulnerable to foodborne illnesses caused by a norovirus?

What happens if the shape of a protein is altered?

A protozoan in the _______________ stage of its life cycle is excreted in feces and can contaminate foods or water.

The Science of Nutrition

Nutritional Assessmendietary Planning

Chemical, Biological, and Physiological Aspects of Nutrition

Carbohydrates

Lipids

Energy Metabolism

Energy Balance and Body Weight Regulation

Physical Activity and Health

Water-Soluble Vitamins

Fat-Soluble Vitamins

The Major Minerals and Water

The Trace Minerals

Life Cycle Nutrition

Filters

What organ converts ammonia (NH₃) to urea?

Protein synthesis is “turned off” via _ and “turned on” via _.

A food that is either an incomplete protein source or one that has low amino acid bioavailability is considered a _ protein source, whereas a food that is a complete protein source with adequate amino acid bioavailability is rated as a _ protein source.