Question 1

Nitrogen makes up approximately _____ of the weight of an amino acid.

Accepted Answer

A) 8% 
B) 16% 
C) 24% 
D) 32% 
A) 8% 
B) 16% 
C) 24% 
D) 32%

Question 2

Nonessential amino acids can be synthesized through a process called transamination.

Accepted Answer

A) True 
 B)False

Question 3

Proteins comprise about 17% of body weight.

Accepted Answer

A) True 
 B)False

Question 4

The functions of protein include ________.

Accepted Answer

A) providing structural support to body cells 
B) producing antibodies to fight infection 
C) contributing to acid-base balance 
D) All of these are functions of protein 
A) providing structural support to body cells 
B) producing antibodies to fight infection 
C) contributing to acid-base balance 
D) All of these are functions of protein

Question 5

Explain the difference between essential and nonessential amino acids.

Accepted Answer

Essential amino acids are amino acids th

Question 6

A vegan will eat ________.

Accepted Answer

A) only fruits, nuts, honey, and vegetable oils 
B) dairy products, eggs, and fish 
C) dairy products and plant foods 
D)  only foods from plant sources 
A) only fruits, nuts, honey, and vegetable oils 
B) dairy products, eggs, and fish 
C) dairy products and plant foods 
D)  only foods from plant sources

Question 7

Lacto-ovo-vegetarians exclude meat, poultry, fish, and eggs from their diet.

Accepted Answer

A) True 
 B)False

Question 8

The recommended amount of protein as a percentage of total energy intake is ________.

Accepted Answer

A) 15% to 20% 
B) 20% to 30% 
C) 10% to 35% 
D) 40% to 50% 
A) 15% to 20% 
B) 20% to 30% 
C) 10% to 35% 
D) 40% to 50%

Question 9

Protein quality is determined by all of the following EXCEPT ________.

Accepted Answer

A) the food's digestibility 
B) the food's cost 
C) the food's amino acid composition 
D) the food's ability to support body growth 
A) the food's digestibility 
B) the food's cost 
C) the food's amino acid composition 
D) the food's ability to support body growth

Question 10

Vegetarian diets are often low in dietary fiber.

Accepted Answer

A) True 
 B)False

Question 11

During times of recovery from illness or injury, protein needs may range from 0.8 to 2.0 g/kg body weight.

Accepted Answer

A) True 
 B)False

Question 12

Suggest 3 meals that make use of the concept of complementary proteins.

Accepted Answer

Sure! Complementary proteins are two or

Question 13

An individual with the genetic disease PKU has a limited ability to metabolize the essential amino acid phenylalanine.

Accepted Answer

A) True 
 B)False

Question 14

List 2 circumstances in which an individual might be in negative nitrogen balance.

Accepted Answer

Negative nitrogen balance occurs when th

Question 15

Legumes are an excellent source of vegetable protein.

Accepted Answer

A) True 
 B)False

Question 16

Which of the following amino acids is classified as a "conditionally essential" amino acid?

Accepted Answer

A) methionine 
B) phenylalanine 
C) tyrosine 
D) lysine 
A) methionine 
B) phenylalanine 
C) tyrosine 
D) lysine

Question 17

Marasmus is characterized by ________.

Accepted Answer

A) edema 
B) extreme weight loss and fat loss 
C) excess energy intakes 
D) allergy to cow's milk 
A) edema 
B) extreme weight loss and fat loss 
C) excess energy intakes 
D) allergy to cow's milk

Question 18

Marasmus in infants commonly occurs in poverty-stricken countries.

Accepted Answer

A) True 
 B)False

Question 19

Once a food allergy has developed, it persists throughout life.

Accepted Answer

A) True 
 B)False

Question 20

High-protein diets are often associated with increased intake of saturated fat and cholesterol in the diet.

Accepted Answer

A) True 
 B)False

Nitrogen makes up approximately _____ of the weight of an amino acid.

Nonessential amino acids can be synthesized through a process called transamination.

Proteins comprise about 17% of body weight.

The functions of protein include ________.

Explain the difference between essential and nonessential amino acids.

A vegan will eat ________.

Lacto-ovo-vegetarians exclude meat, poultry, fish, and eggs from their diet.

The recommended amount of protein as a percentage of total energy intake is ________.

Protein quality is determined by all of the following EXCEPT ________.

Vegetarian diets are often low in dietary fiber.

During times of recovery from illness or injury, protein needs may range from 0.8 to 2.0 g/kg body weight.

Suggest 3 meals that make use of the concept of complementary proteins.

An individual with the genetic disease PKU has a limited ability to metabolize the essential amino acid phenylalanine.

List 2 circumstances in which an individual might be in negative nitrogen balance.

Legumes are an excellent source of vegetable protein.

Which of the following amino acids is classified as a "conditionally essential" amino acid?

Marasmus is characterized by ________.

Marasmus in infants commonly occurs in poverty-stricken countries.

Once a food allergy has developed, it persists throughout life.

High-protein diets are often associated with increased intake of saturated fat and cholesterol in the diet.

The Science of Nutrition

Tools of a Healthy Diet

The Food Supply

Human Digestion and Absorption

Carbohydrates

Lipids

Alcohol

Energy Metabolism

Energy Balance, Weight Control, and Eating Disorders

Nutrition, Exercise, and Sports

Micronutrients: Vitamins and Minerals

Micronutrients in Energy and Amino Acid Metabolism

Fluid Balance and Blood Health

Bone Health and Body Defense Systems

Nutritional Aspects of Pregnancy and Breastfeeding

Nutrition During the Growing Years

Nutrition During the Adult Years

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Exam 7: Proteins

Nitrogen makes up approximately _____ of the weight of an amino acid.

Nonessential amino acids can be synthesized through a process called transamination.

Proteins comprise about 17% of body weight.

The functions of protein include ________.

Explain the difference between essential and nonessential amino acids.

A vegan will eat ________.

Lacto-ovo-vegetarians exclude meat, poultry, fish, and eggs from their diet.

The recommended amount of protein as a percentage of total energy intake is ________.

Protein quality is determined by all of the following EXCEPT ________.

Vegetarian diets are often low in dietary fiber.

During times of recovery from illness or injury, protein needs may range from 0.8 to 2.0 g/kg body weight.

Suggest 3 meals that make use of the concept of complementary proteins.

An individual with the genetic disease PKU has a limited ability to metabolize the essential amino acid phenylalanine.

List 2 circumstances in which an individual might be in negative nitrogen balance.

Legumes are an excellent source of vegetable protein.

Which of the following amino acids is classified as a "conditionally essential" amino acid?

Marasmus is characterized by ________.

Marasmus in infants commonly occurs in poverty-stricken countries.

Once a food allergy has developed, it persists throughout life.

High-protein diets are often associated with increased intake of saturated fat and cholesterol in the diet.

The Science of Nutrition

Tools of a Healthy Diet

The Food Supply

Human Digestion and Absorption

Carbohydrates

Lipids

Alcohol

Energy Metabolism

Energy Balance, Weight Control, and Eating Disorders

Nutrition, Exercise, and Sports

Micronutrients: Vitamins and Minerals

Micronutrients in Energy and Amino Acid Metabolism

Fluid Balance and Blood Health

Bone Health and Body Defense Systems

Nutritional Aspects of Pregnancy and Breastfeeding

Nutrition During the Growing Years

Nutrition During the Adult Years

Filters