Exam 6: The Proteins and Amino Acids

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The building blocks of proteins are called amino acids.

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Vignette #2 Maggie and her mom are in the supermarket shopping for dinner. Maggie wants to try soy burgers for dinner. Her mother says, "What is the big deal about soy? Why should we try soy burgers or other vegetarian-type foods?" Maggie has learned about the benefits of vegetarian eating patterns while taking a nutrition course and begins to explain to her mom why soy might be good for both of them. Let's see if you know as much as Maggie about soy and other vegetarian nutrition considerations by answering the following questions. Maggie suggests to her mother that they should try some different types of foods that include soybeans. What soy-containing food is a chunky, tender soybean cake, a traditional Indonesian food?

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With energy needs met in the diet, excess protein is stored as fat.

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Explain why it is important for an amino acid chain to fold up correctly in order for the protein to function.

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The recommendations for protein are based on the assumption that the consumed protein will come from ____.

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Match the term with the short phrase or description that best matches it.
buffers
a strong desire to avoid a particular food
adverse reaction
proteins that carry nutrients and other molecules in body fluids
food aversion
type of immunity that is naturally existing and does not require prior sensitization to an antigen
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buffers
a strong desire to avoid a particular food
adverse reaction
proteins that carry nutrients and other molecules in body fluids
food aversion
type of immunity that is naturally existing and does not require prior sensitization to an antigen
histamine
chemical messengers
anaphylaxis
equilibrium between acid and base concentrations
acidosis
the concentration of hydrogen ions
innate immunity
compounds that release hydrogens in a watery solution
acids
an adverse reaction to an otherwise harmless substance that involves the body's immune system
alkalosis
blood acidity above normal
immunity
distribution of fluid among body compartments
hormones
a general term for any adverse reaction to a food or food component that does not involve the body's immune system
transport proteins
a substance released by cells during an allergic reaction to an antigen, causing inflammation, itching, hives, dilation of blood vessels, and a drop in blood pressure
food allergy
compounds that accept hydrogens from solutions
antibodies
a protein that is found in wheat, rye, and barley
bases
a potentially fatal reaction to a food allergen
cross-reaction
blood alkalinity above normal
food intolerance
specific disease resistance provided by the immune system
pH
proteins of the blood and body fluids that are produced by one type of immune cell in response to an antigen
gluten
compounds that help keep a solution's acidity or alkalinity constant
acid-base balance
a substance that causes the immune system to mount an allergic reaction
fluid balance
the reaction of one antigen with antibodies developed against another antigen
food allergen
an unusual response to food, including food allergies and food intolerances
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Vignette #1 John has started working out at the local gym and has been buying protein-packed snack bars and other high-protein foods. He started at 180 pounds and has increased his weight to 195 pounds. He is convinced the extra weight is all muscle. His wife, Jill, thinks that the there may be risks involved with eating extra protein. They decide to find out more about how much protein they need and explore the risks associated with consuming too much as well as too little protein.   Based on your text, answer the following questions. John has been eating a typical high-protein diet ever since he began working out regularly. Which description most likely characterizes his diet?

(Multiple Choice)
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Describe the process of protein digestion in humans.

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Your friend LaTonya says she wants to make sure she's getting enough protein without getting too much. What advice would you give her?

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If amino acids are oversupplied, their amine group is excreted and the fragments that remain are converted to ____.

(Multiple Choice)
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The best advice for someone who is a vegetarian to obtain enough protein in the diet is to ____.

(Multiple Choice)
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The ____ dismantles proteins into amino acids and short peptides, which are further broken down and absorbed by cells in the lining of the ____.

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Discuss recommendations of the Vegetarian Nutrition Dietetics Practice Group of the Academy of Nutrition and Dietetics for eating a more plant-based eating pattern.

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Of all the roles proteins play in the body, which one has the highest priority?

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A vegan who does not eat mushrooms, legumes, nuts, or seeds may not meet the body's riboflavin needs.

(True/False)
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Joe is a college student interested in getting more muscular. A friend suggests that drinking a shake with raw eggs will increase his muscle mass. You tell him that one reason for cooking eggs prior to their consumption is that it releases ____.

(Multiple Choice)
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Bonnie, who has a peanut allergy, peruses the refreshment table at a bridal shower. She sees a plate stacked with sandwich triangles: some made with peanut butter, and some with pimento cheese. Which statement is true?

(Multiple Choice)
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A total of ____ amino acids compose the majority of protein in living things and nine are ____ to humans.

(Multiple Choice)
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Vignette #1 John has started working out at the local gym and has been buying protein-packed snack bars and other high-protein foods. He started at 180 pounds and has increased his weight to 195 pounds. He is convinced the extra weight is all muscle. His wife, Jill, thinks that the there may be risks involved with eating extra protein. They decide to find out more about how much protein they need and explore the risks associated with consuming too much as well as too little protein.   Based on your text, answer the following questions. Jill's research on the risks of excess protein should lead her to give what advice to John?

(Multiple Choice)
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Explain the connection between substantial reduction or increase of calorie intake as it relates to the percentage of protein intake at an adequate level.

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