Question 1

What is the RDA for protein for a 121-pound woman in grams per day?

Accepted Answer

A)  44 
B)  60 
C)  75 
D)  100 
E)  225 
A)  44 
B)  60 
C)  75 
D)  100 
E)  225 A

Question 2

Match between columns
                        Premises: fluid and electrolyte balance
acids
pH
hormones 
buffers
antibodies
bases
alkalosis
 acidosis
edema 
acid-base balance

Accepted Answer

The Answer of large proteins of the blood and body is...

Question 3

The end products of protein metabolism are excreted by the:

Accepted Answer

A)  stomach. 
B)  liver. 
C)  colon. 
D)  gallbladder. 
E)  kidneys. 
A)  stomach. 
B)  liver. 
C)  colon. 
D)  gallbladder. 
E)  kidneys. E

Question 4

What are the possible risks associated with over-consumption of protein?

Accepted Answer

For people with established ki

Question 5

You encourage your vegetarian clients to eat iron-rich foods and foods that are rich in which of the following to increase iron absorption?

Accepted Answer

A)  vitamin C 
B)  calcium 
C)  phytic acid 
D)  fiber 
E)  phosphorous 
A)  vitamin C 
B)  calcium 
C)  phytic acid 
D)  fiber 
E)  phosphorous

Question 6

In setting the RDA for protein, the committee assumed that:

Accepted Answer

A)  protein will be of low quality. 
B)  protein will be the main source of energy intake 
C)  other nutrients in the diet will be inadequate. 
D)  the RDA will be applied to individuals with unusual metabolic needs. 
E)  protein will be consumed together with adequate energy and other nutrients. 
A)  protein will be of low quality. 
B)  protein will be the main source of energy intake 
C)  other nutrients in the diet will be inadequate. 
D)  the RDA will be applied to individuals with unusual metabolic needs. 
E)  protein will be consumed together with adequate energy and other nutrients.

Question 7

The plant food with the highest protein digestibility is:

Accepted Answer

A)  corn. 
B)  sweet potato. 
C)  asparagus. 
D)  soybeans. 
E)  peanuts. 
A)  corn. 
B)  sweet potato. 
C)  asparagus. 
D)  soybeans. 
E)  peanuts.

Question 8

One reason why proteins in fluids can help determine the fluids' distribution in living systems is that proteins are:

Accepted Answer

A)  large. 
B)  resistant to heat. 
C)  attracted to water. 
D)  small. 
E)  hydrophobic. 
A)  large. 
B)  resistant to heat. 
C)  attracted to water. 
D)  small. 
E)  hydrophobic.

Question 9

Not all amino acids have to be supplied by food. This is true because:

Accepted Answer

A)  not all necessary amino acids are found in food. 
B)  hormones furnish the missing amino acids. 
C)  the body is able to manufacture some amino acids from others. 
D)  the liver is able to manufacture some amino acids from fatty acids. 
E)  the human body does not require all amino acids. 
A)  not all necessary amino acids are found in food. 
B)  hormones furnish the missing amino acids. 
C)  the body is able to manufacture some amino acids from others. 
D)  the liver is able to manufacture some amino acids from fatty acids. 
E)  the human body does not require all amino acids.

Question 10

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

Accepted Answer

A)  milk pudding. 
B)  fruit gelatin. 
C)  sherbet. 
D)  apple pie. 
E)  peanut butter cookie. 
A)  milk pudding. 
B)  fruit gelatin. 
C)  sherbet. 
D)  apple pie. 
E)  peanut butter cookie.

Question 11

Which of the following foods contains low-quality protein?

Accepted Answer

A)  corn 
B)  soy 
C)  eggs 
D)  beef 
E)  yogurt 
A)  corn 
B)  soy 
C)  eggs 
D)  beef 
E)  yogurt

Question 12

Dietary protein will not be used efficiently and will not support growth if _____ are inadequate.

Accepted Answer

A)  vegetables 
B)  hormones 
C)  kcalories 
D)  dairy foods 
E)  plant-based protein 
A)  vegetables 
B)  hormones 
C)  kcalories 
D)  dairy foods 
E)  plant-based protein

Question 13

Rick overconsumes animal-derived protein food sources. Which of the following is least likely to happen to him as a result?

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 
E)  increased risk of obesity 
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 
E)  increased risk of obesity

Question 14

What happens when the diet lacks an essential amino acid?

Accepted Answer

A)  Proteins will be made but they will be limited in that particular amino acid. 
B)  The body will synthesize it. 
C)  A person's health will not be affected as long as carbohydrate and fat intakes are adequate. 
D)  Protein synthesis will be limited. 
E)  Fatty acids will be substituted for the missing amino acid. 
A)  Proteins will be made but they will be limited in that particular amino acid. 
B)  The body will synthesize it. 
C)  A person's health will not be affected as long as carbohydrate and fat intakes are adequate. 
D)  Protein synthesis will be limited. 
E)  Fatty acids will be substituted for the missing amino acid.

Question 15

You are estimating your client's protein requirements. What information must you know in order to do this?

Accepted Answer

A)  age 
B)  whether or not they smoke 
C)  weight 
D)  gender 
E)  current protein intake 
A)  age 
B)  whether or not they smoke 
C)  weight 
D)  gender 
E)  current protein intake

Question 16

A 25-year-old man weighs 154 pounds and consumes 2,700 kcalories with 45 grams of protein a day. If two-thirds of the protein comes from animal sources, it may be concluded that he:

Accepted Answer

A)  ingested his recommended allowance of protein. 
B)  needs 8 grams more protein to meet the recommended allowance. 
C)  needs 11 grams more protein to meet the recommended allowance. 
D)  has exceeded his recommended allowance of protein. 
E)  needs 5 more grams of plant-based protein to meet the recommended allowance. 
A)  ingested his recommended allowance of protein. 
B)  needs 8 grams more protein to meet the recommended allowance. 
C)  needs 11 grams more protein to meet the recommended allowance. 
D)  has exceeded his recommended allowance of protein. 
E)  needs 5 more grams of plant-based protein to meet the recommended allowance.

Question 17

Which of the following provides less than 7 grams of protein?

Accepted Answer

A)   1  /2 cup of legumes 
B)  1 ounce chicken 
C)  1 egg 
D)  1 slice of bread 
E)  2 tablespoons of peanut butter 
A)   1  /2 cup of legumes 
B)  1 ounce chicken 
C)  1 egg 
D)  1 slice of bread 
E)  2 tablespoons of peanut butter

Question 18

How many essential amino acids are required by the adult?

Accepted Answer

A)  9 
B)  16 
C)  10 
D)  22 
E)  25 
A)  9 
B)  16 
C)  10 
D)  22 
E)  25

Question 19

Food proteins:

Accepted Answer

A)  are absorbed as amino acids. 
B)  are incorporated into body proteins. 
C)  remain intact until they reach the small intestine, where they are digested. 
D)  are denatured by body heat. 
E)  require a highly alkaline environment to break down. 
A)  are absorbed as amino acids. 
B)  are incorporated into body proteins. 
C)  remain intact until they reach the small intestine, where they are digested. 
D)  are denatured by body heat. 
E)  require a highly alkaline environment to break down.

Question 20

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. 
E)  insulate the body against temperature extremes. 
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. 
E)  insulate the body against temperature extremes.

Exam 5: Protein

What is the RDA for protein for a 121-pound woman in grams per day?

The end products of protein metabolism are excreted by the:

What are the possible risks associated with over-consumption of protein?

You encourage your vegetarian clients to eat iron-rich foods and foods that are rich in which of the following to increase iron absorption?

In setting the RDA for protein, the committee assumed that:

The plant food with the highest protein digestibility is:

One reason why proteins in fluids can help determine the fluids' distribution in living systems is that proteins are:

Not all amino acids have to be supplied by food. This is true because:

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

Which of the following foods contains low-quality protein?

Dietary protein will not be used efficiently and will not support growth if _____ are inadequate.

Rick overconsumes animal-derived protein food sources. Which of the following is least likely to happen to him as a result?

What happens when the diet lacks an essential amino acid?

You are estimating your client's protein requirements. What information must you know in order to do this?

A 25-year-old man weighs 154 pounds and consumes 2,700 kcalories with 45 grams of protein a day. If two-thirds of the protein comes from animal sources, it may be concluded that he:

Which of the following provides less than 7 grams of protein?

How many essential amino acids are required by the adult?

Food proteins:

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

Overview of Nutrition and Health

Digestion and Absorption

Carbohydrates

Lipids

Energy Balance and Body Composition

Weight Management

The Vitamins

Water and the Minerals

Nutrition Through the Life Span: Pregnancy and Lactation

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

Nutrition Through the Life Span: Later Adulthood

Nutrition Care and Assessment

Nutrition Intervention and Diet-Drug Interactions

Enteral and Parenteral Nutrition Support

Nutrition in Metabolic and Respiratory Stress

Nutrition and Upper Gastrointestinal Disorders

Nutrition and Lower Gastrointestinal Disorders

Nutrition and Liver Diseases

Nutrition and Diabetes Mellitus

Nutrition and Cardiovascular Diseases

Nutrition and Renal Diseases

Nutrition, Cancer, and Hiv Infection

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