Question 1

What is the percent digestibility of most plant proteins?

Accepted Answer

A) 25-45 
B) 50-65 
C) 70-90 
D) 95-99 
A) 25-45 
B) 50-65 
C) 70-90 
D) 95-99

Question 2

Match between columns
                        Premises: excessive fluid residing between cells

Accepted Answer

The Answer of soy and ribosome and tyrosine and pregnancy is...

Question 3

What 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 percent 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 percent of total energy.

Question 4

What 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 to 50 percent 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 to 50 percent of total daily energy.

Question 5

Describe the primary, secondary, tertiary, and quaternary structure of a protein.

Accepted Answer

The primary structure of a protein is th

Question 6

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 7

Outline the process of protein synthesis, beginning with DNA and ending with a completed protein strand.

Accepted Answer

The DNA in the nucleus of a cell serves

Question 8

The cell's proteome consists of ____.

Accepted Answer

A) all nucleotide bases 
B) all the protein in the cell 
C) the ratio of DNA to RNA 
D) the protein metabolic apparatus 
A) all nucleotide bases 
B) all the protein in the cell 
C) the ratio of DNA to RNA 
D) the protein metabolic apparatus

Question 9

Edema is caused by ____.

Accepted Answer

A) a decrease in protein loss 
B) an increase in protein synthesis 
C) excessive dietary protein 
D) negative protein balance 
A) a decrease in protein loss 
B) an increase in protein synthesis 
C) excessive dietary protein 
D) negative protein balance

Question 10

The study of how food interacts with genes is known as ____. ​

Accepted Answer

A) nutritional genomics 
B) chromosomals 
C) nucleotide expression 
D) mutagenic expression 
A) nutritional genomics 
B) chromosomals 
C) nucleotide expression 
D) mutagenic expression

Question 11

Match between columns
                        Premises: a large protein that carries oxygen

Accepted Answer

The Answer of infection and collagen and enzyme and buffer is...

Question 12

Relative to animal proteins, which amino acid is present in lesser amounts in proteins of legumes?

Accepted Answer

A) alanine 
B) isoleucine 
C) tryptophan 
D) glutamic acid 
A) alanine 
B) isoleucine 
C) tryptophan 
D) glutamic acid

Question 13

Explain the role of homocysteine in health.

Accepted Answer

High homocysteine levels seem to serve a

Question 14

Match between columns
                        Premises: a dietary protein lacking tryptophan

Accepted Answer

The Answer of insulin and hydrophobic and enzyme and soy is...

Question 15

What is the tertiary structure of a protein?

Accepted Answer

A) the structure of the protein after post-translational modifications have occurred 
B) the structure of the protein determined by electrostatic interactions 
C) the structure of the protein determined by hydrophobic and hydrophilic interactions 
D) the structure of the protein including multiple protein subunits 
A) the structure of the protein after post-translational modifications have occurred 
B) the structure of the protein determined by electrostatic interactions 
C) the structure of the protein determined by hydrophobic and hydrophilic interactions 
D) the structure of the protein including multiple protein subunits

Question 16

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 17

Match between columns
                        Premises: a condition that favors positive nitrogen balance

Accepted Answer

The Answer of insulin and alanine and soy and hydrophobic is...

Question 18

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 19

What is the chief function of pepsin?

Accepted Answer

A) ​It  e mulsifies dietary proteins. 
B) ​It  activates hydrochloric acid. 
C) ​It  activates pancreatic proteases. 
D) ​It  cleaves proteins into smaller polypeptides. 
A) ​It  e mulsifies dietary proteins. 
B) ​It  activates hydrochloric acid. 
C) ​It  activates pancreatic proteases. 
D) ​It  cleaves proteins into smaller polypeptides.

Question 20

Match between columns
                        Premises: an amino acid associated with heart disease

Accepted Answer

The Answer of  p epsin and enzyme and ribosome is...

Exam 6: Protein: Amino Acids

What is the percent digestibility of most plant proteins?

What is an assumption made in the formulation of the RDA for protein? ​

What is a feature of protein nutrition? ​

Describe the primary, secondary, tertiary, and quaternary structure of a protein.

What is the amino acid pool?

Outline the process of protein synthesis, beginning with DNA and ending with a completed protein strand.

The cell's proteome consists of ____.

Edema is caused by ____.

The study of how food interacts with genes is known as ____. ​

Relative to animal proteins, which amino acid is present in lesser amounts in proteins of legumes?

Explain the role of homocysteine in health.

What is the tertiary structure of a protein?

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

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

What is the chief function of pepsin?

An Overview of Nutrition

Planning a Healthy Diet

Digestion, Absorption, and Transport

The Carbohydrates: Sugar, 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

Life Cycle Nutrition: Pregnancy and Lactation

Life Cycle Nutrition: Infancy, Childhood, and Adolescence

Life Cycle Nutrition: Adulthood and the Later Years

Nutrition Care and Assessment

Nutrition Intervention

Medications, Diet-Drug Interactions, and Herbal Products

Enteral Nutrition Support

Parenteral Nutrition Support

Metabolic and Respiratory Stress

Upper Gastrointestinal Disorders

Lower Gastrointestinal Disorders

Liver Disease and Gallstones

Diabetes Mellitus

Cardiovascular Diseases

Kidney Diseases

Cancer and Hiv Infection

Filters

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

What is a feature of protein nutrition?

The study of how food interacts with genes is known as ____.

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