Question 1

Discuss potential problems with the use of amino acid supplements.

Accepted Answer

The answer of Discuss potential problems with the use of...

Question 2

glucose is unavailable, the functioning of which two parts of the body becomes compromised?

Accepted Answer

A) lungs and circulatory system 
B) kidneys and liver 
C) brain and nervous system 
D) bones and muscles 
A) lungs and circulatory system 
B) kidneys and liver 
C) brain and nervous system 
D) bones and muscles

Question 3

All of the following foods will provide essential fatty acids to a vegan except:

Accepted Answer

A) kidney beans. 
B) flaxseed. 
C) soybeans. 
D) walnuts. 
A) kidney beans. 
B) flaxseed. 
C) soybeans. 
D) walnuts.

Question 4

RDA for protein for a 121-pound woman is _____ grams per day.

Accepted Answer

A) 44 
B) 60 
C) 75 
D) 100 
A) 44 
B) 60 
C) 75 
D) 100

Question 5

many essential amino acids are required by the adult?

Accepted Answer

A) 9 
B) 16 
C) 10 
D) 22 
A) 9 
B) 16 
C) 10 
D) 22

Question 6

process of protein breakdown and synthesis is called:

Accepted Answer

A) protein recovery. 
B) the protein cycle. 
C) protein turnover. 
D) protein rotation. 
A) protein recovery. 
B) the protein cycle. 
C) protein turnover. 
D) protein rotation.

Question 7

body uses amino acids extensively for energy when:

Accepted Answer

A) protein stores run low. 
B) there is inadequate glucose or fatty acids. 
C) an athlete performs strength training exercises. 
D) the body becomes dehydrated. 
A) protein stores run low. 
B) there is inadequate glucose or fatty acids. 
C) an athlete performs strength training exercises. 
D) the body becomes dehydrated.

Question 8

component that distinguishes one amino acid from another is its:

Accepted Answer

A) side group. 
B) backbone. 
C) size. 
D) shape. 
A) side group. 
B) backbone. 
C) size. 
D) shape.

Question 9

Which of the following food groups in the USDA Food Guide contains only tiny amounts of protein?

Accepted Answer

A) fruit 
B) vegetables 
C) grains 
D) milk 
A) fruit 
B) vegetables 
C) grains 
D) milk

Question 10

Which of the following provides the largest amount of protein?

Accepted Answer

A) ½ cup cooked broccoli 
B) 2 tablespoons peanut butter 
C) 1 cup milk 
D) 1 cup tofu 
A) ½ cup cooked broccoli 
B) 2 tablespoons peanut butter 
C) 1 cup milk 
D) 1 cup tofu

Question 11

important buffer in the maintenance of the acid-base balance of the blood is:

Accepted Answer

A) fatty acids. 
B) lactic acid. 
C) protein. 
D) carbohydrate. 
A) fatty acids. 
B) lactic acid. 
C) protein. 
D) carbohydrate.

Question 12

Risks associated with the overconsumption of protein include all of the following except:

Accepted Answer

A) an increased risk of heart disease. 
B) the worsening of existing kidney disease. 
C) inadequate intake of fruits, vegetables, and whole grains. 
D) an increased risk of developing liver disease. 
A) an increased risk of heart disease. 
B) the worsening of existing kidney disease. 
C) inadequate intake of fruits, vegetables, and whole grains. 
D) an increased risk of developing liver disease.

Question 13

Rotein is:

Accepted Answer

A) unique in that it is the only dietary component that contains oxygen. 
B) important primarily because it builds strong bones and teeth. 
C) made up of 20 different amino acids. 
D) made up of branches of amino acids combined with branches of glucose. 
A) unique in that it is the only dietary component that contains oxygen. 
B) important primarily because it builds strong bones and teeth. 
C) made up of 20 different amino acids. 
D) made up of branches of amino acids combined with branches of glucose.

Question 14

a normal, healthy adult consumes twice as much protein as he requires, his nitrogen output will:

Accepted Answer

A) equal his nitrogen intake. 
B) exceed his nitrogen intake. 
C) depend on his individual pattern. 
D) be less than his nitrogen intake. 
A) equal his nitrogen intake. 
B) exceed his nitrogen intake. 
C) depend on his individual pattern. 
D) be less than his nitrogen intake.

Question 15

best choice for a dessert that will provide high-quality protein is:

Accepted Answer

A) milk pudding. 
B) fruit gelatin. 
C) sherbet. 
D) egg custard. 
A) milk pudding. 
B) fruit gelatin. 
C) sherbet. 
D) egg custard.

Question 16

Amino acids are a secondary source of energy.Their primary function is to:

Accepted Answer

A) build proteins needed by the body. 
B) provide essential water-soluble vitamins. 
C) produce thyroxin and insulin. 
D) supply most of the kcalories in the average U.S.diet. 
A) build proteins needed by the body. 
B) provide essential water-soluble vitamins. 
C) produce thyroxin and insulin. 
D) supply most of the kcalories in the average U.S.diet.

Question 17

Marasmus may best be described as a nutritional deficiency disease caused by:

Accepted Answer

A) a chronic, severe deprivation of food. 
B) deficiency of energy. 
C) a chronic, severe deprivation of protein. 
D) deficiency of protein and vitamins. 
A) a chronic, severe deprivation of food. 
B) deficiency of energy. 
C) a chronic, severe deprivation of protein. 
D) deficiency of protein and vitamins.

Question 18

major reason why people must have sufficient carbohydrate and fat in the diet is to:

Accepted Answer

A) stimulate the breakdown of body protein for energy. 
B) prevent the loss of essential fatty acids. 
C) prevent the breakdown of body protein for energy. 
D) stimulate the synthesis of essential amino acids. 
A) stimulate the breakdown of body protein for energy. 
B) prevent the loss of essential fatty acids. 
C) prevent the breakdown of body protein for energy. 
D) stimulate the synthesis of essential amino acids.

Question 19

severe malnutrition of marasmus:

Accepted Answer

A) results in low resistance to disease. 
B) causes increased body temperature. 
C) is found only in children. 
D) affects physical development but leaves the brain unaffected. 
A) results in low resistance to disease. 
B) causes increased body temperature. 
C) is found only in children. 
D) affects physical development but leaves the brain unaffected.

Question 20

essential amino acid:

Accepted Answer

A) is not necessary to the diet. 
B) must be supplied by the diet. 
C) can be made from glucose in the body. 
D) can be made from fat in the body. 
A) is not necessary to the diet. 
B) must be supplied by the diet. 
C) can be made from glucose in the body. 
D) can be made from fat in the body.

Exam 4: Protein

Discuss potential problems with the use of amino acid supplements.

glucose is unavailable, the functioning of which two parts of the body becomes compromised?

All of the following foods will provide essential fatty acids to a vegan except:

RDA for protein for a 121-pound woman is _____ grams per day.

many essential amino acids are required by the adult?

process of protein breakdown and synthesis is called:

body uses amino acids extensively for energy when:

component that distinguishes one amino acid from another is its:

Which of the following food groups in the USDA Food Guide contains only tiny amounts of protein?

Which of the following provides the largest amount of protein?

important buffer in the maintenance of the acid-base balance of the blood is:

Risks associated with the overconsumption of protein include all of the following except:

Rotein is:

a normal, healthy adult consumes twice as much protein as he requires, his nitrogen output will:

best choice for a dessert that will provide high-quality protein is:

Amino acids are a secondary source of energy.Their primary function is to:

Marasmus may best be described as a nutritional deficiency disease caused by:

major reason why people must have sufficient carbohydrate and fat in the diet is to:

severe malnutrition of marasmus:

essential amino acid:

Overview of Nutrition and Health

Carbohydrates

Lipids

Digestion and Absorption

Metabolism, Energy Balance, and Body Composition

Weight Management: Overweight and Underweight

The Vitamins

Water and the Minerals

Fitness and Nutrition

Nutrition Through the Life Span: Pregnancy and Lactation

Nutrition Through the Life Span: Infancy, Childhood, and Adolescence

Nutrition Through the Life Span: Later Adulthood

Illness and Nutrition Care

Medications, Diet-Drug Interactions, and Herbal Supplements

Specialized Nutrition Support: Enteral and Parenteral Nutrition

Foods and Food Consistency for Upper Gi Disorders

Fiber-Modified Diets for Lower Gastrointestinal Tract Disorders

Carbohydrate- and Fat-Modified Diets for Malabsorption Disorders

Nutrition Therapy for Liver and Gallbladder Diseases

Carbohydrate-Controlled Diets for Diabetes Mellitus

Fat-Controlled, Mineral-Modified Diets for Cardiovascular Diseases

Protein-, Mineral-, and Fluid-Modified Diets for Kidney Diseases

Energy- and Protein-Modified Diets for Metabolic and Respiratory Stress

Energy- and Protein-Modified Diets for Cancer and Hiv Infection

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