Question 1

What is involved in gene expression and protein synthesis?

Accepted Answer

A) messenger RNA. 
B) transcription. 
C) translation. 
D) All of the above answer choices are correct. 
A) messenger RNA. 
B) transcription. 
C) translation. 
D) All of the above answer choices are correct.

Question 2

Given the RDA for protein,what additional information is needed to determine how many grams of protein a person should eat?

Accepted Answer

A) body weight. 
B) urinary output. 
C) height. 
D) All of the above answer choices are correct. 
A) body weight. 
B) urinary output. 
C) height. 
D) All of the above answer choices are correct.

Question 3

What is involved in the synthesis of glucose from certain amino acids?

Accepted Answer

A) deamination. 
B) transcription. 
C) translation. 
D) transamination. 
A) deamination. 
B) transcription. 
C) translation. 
D) transamination.

Question 4

What is the process of copying the information in DNA to a molecule of mRNA?

Accepted Answer

A) translation. 
B) denaturation. 
C) transamination. 
D) transcription. 
A) translation. 
B) denaturation. 
C) transamination. 
D) transcription.

Question 5

How many linked amino acids are found in a tripeptide?

Accepted Answer

A) one 
B) two 
C) three 
D) ten or more 
A) one 
B) two 
C) three 
D) ten or more

Question 6

What are the basic building blocks of proteins?

Accepted Answer

A) glucose molecules. 
B) amino acids. 
C) sterols. 
D) ketone bodies. 
A) glucose molecules. 
B) amino acids. 
C) sterols. 
D) ketone bodies.

Question 7

Including dark leafy green vegetables,as part of a vegetarian diet,will help meet the requirements of which nutrients?

Accepted Answer

A) zinc and iron 
B) vitamin C and vitamin D 
C) iron and calcium 
D) calcium and vitamin A 
A) zinc and iron 
B) vitamin C and vitamin D 
C) iron and calcium 
D) calcium and vitamin A

Question 8

Why are beans (legumes)on toast (bread made from wheat)a good example of protein complementation?

Accepted Answer

A) The beans,which are low in methionine but high in lysine are complemented by the bread,which is low in lysine but high in methionine. 
B) The beans,which are high in methionine but low in lysine are complemented by the bread,which is high in lysine but low in methionine. 
C) The beans,which are low in methionine and low in lysine are complemented by the bread,which is high in lysine and high in methionine. 
D) The beans,which are high in methionine and high in lysine are complemented by the bread,which is low in lysine and low in methionine. 
A) The beans,which are low in methionine but high in lysine are complemented by the bread,which is low in lysine but high in methionine. 
B) The beans,which are high in methionine but low in lysine are complemented by the bread,which is high in lysine but low in methionine. 
C) The beans,which are low in methionine and low in lysine are complemented by the bread,which is high in lysine and high in methionine. 
D) The beans,which are high in methionine and high in lysine are complemented by the bread,which is low in lysine and low in methionine.

Question 9

Which is NOT required to calculate the protein rating of a food product?

Accepted Answer

A) Protein efficiency ratio 
B) Reasonable daily intake 
C) Total protein in reasonable daily intake 
D) The digestibility of the protein. 
A) Protein efficiency ratio 
B) Reasonable daily intake 
C) Total protein in reasonable daily intake 
D) The digestibility of the protein.

Question 10

What is transamination?

Accepted Answer

A) transfer of an amino group from one amino acid to a carbon-containing molecule to form a new amino acid. 
B) removal of the amino group from an amino acid. 
C) removal of the acid group from an amino acid. 
D) formation of a peptide bond by the removal of water. 
A) transfer of an amino group from one amino acid to a carbon-containing molecule to form a new amino acid. 
B) removal of the amino group from an amino acid. 
C) removal of the acid group from an amino acid. 
D) formation of a peptide bond by the removal of water.

Question 11

In which disease does gluten causes the body to attack the villi in the small intestine?

Accepted Answer

A) Kwashiorkor 
B) Marasmus 
C) Protein-energy malnutrition 
D) Celiac disease 
A) Kwashiorkor 
B) Marasmus 
C) Protein-energy malnutrition 
D) Celiac disease

Question 12

In the Health Canada's Common Food Allergies booklet,which topic related to milk allergies is NOT addressed?

Accepted Answer

A) other names for milk products 
B) how much milk to drink 
C) list of foods that contain milk 
D) list of foods that contain milk-derived products 
A) other names for milk products 
B) how much milk to drink 
C) list of foods that contain milk 
D) list of foods that contain milk-derived products

Question 13

Which of the following metabolic waste products is likely to increase in response to the process of deamination?

Accepted Answer

A) urea 
B) pyruvate 
C) glycogen 
D) bile 
A) urea 
B) pyruvate 
C) glycogen 
D) bile

Question 14

It was thought that high-protein diets were detrimental to bone health.Why is this not correct?

Accepted Answer

A) High protein diets increase calcium excretion and also decrease calcium absorption. 
B) High protein diets increase calcium excretion and also increase calcium absorption 
C) High protein diets decreasecalcium excretion and also decrease calcium absorption. 
D) High protein diets decrease calcium excretion and also increase calcium absorption. 
A) High protein diets increase calcium excretion and also decrease calcium absorption. 
B) High protein diets increase calcium excretion and also increase calcium absorption 
C) High protein diets decreasecalcium excretion and also decrease calcium absorption. 
D) High protein diets decrease calcium excretion and also increase calcium absorption.

Question 15

Where are isoflavones found?

Accepted Answer

A) whole cow's milk. 
B) soy products. 
C) citrus fruits. 
D) beef. 
A) whole cow's milk. 
B) soy products. 
C) citrus fruits. 
D) beef.

Question 16

"A measure of protein quality determined by comparing the amount of nitrogen retained in the body with the amount absorbed from the diet" What is being described?

Accepted Answer

A) chemical score. 
B) biological value. 
C) protein efficiency ratio. 
D) net protein utilization. 
A) chemical score. 
B) biological value. 
C) protein efficiency ratio. 
D) net protein utilization.

Question 17

Which condition is characterized by the absence of antibodies against gluten?

Accepted Answer

A) Celiac disease 
B) Wheat allergy 
C) Gluten sensitivity 
D) None of the above 
A) Celiac disease 
B) Wheat allergy 
C) Gluten sensitivity 
D) None of the above

Question 18

Which food group best provides enough protein and enough of each of the essential amino acids to meet needs.

Accepted Answer

A) meat and alternatives 
B) fruits 
C) vegetables 
D) fats and oils 
A) meat and alternatives 
B) fruits 
C) vegetables 
D) fats and oils

Question 19

Which of the following terms can be used to describe a protein?

Accepted Answer

A) polypeptide 
B) monopeptide 
C) polysaccharide 
D) glycogen 
A) polypeptide 
B) monopeptide 
C) polysaccharide 
D) glycogen

Question 20

Which of the following functions is performed by proteins in the body?

Accepted Answer

A) acid base balance (pH) 
B) fluid balance 
C) catalysiss (enzymes) 
D) All of the above answer choices are correct. 
A) acid base balance (pH) 
B) fluid balance 
C) catalysiss (enzymes) 
D) All of the above answer choices are correct.

Exam 6: Proteins and Amino Acids

What is involved in gene expression and protein synthesis?

Given the RDA for protein,what additional information is needed to determine how many grams of protein a person should eat?

What is involved in the synthesis of glucose from certain amino acids?

What is the process of copying the information in DNA to a molecule of mRNA?

How many linked amino acids are found in a tripeptide?

What are the basic building blocks of proteins?

Including dark leafy green vegetables,as part of a vegetarian diet,will help meet the requirements of which nutrients?

Why are beans (legumes)on toast (bread made from wheat)a good example of protein complementation?

Which is NOT required to calculate the protein rating of a food product?

What is transamination?

In which disease does gluten causes the body to attack the villi in the small intestine?

In the Health Canada's Common Food Allergies booklet,which topic related to milk allergies is NOT addressed?

Which of the following metabolic waste products is likely to increase in response to the process of deamination?

It was thought that high-protein diets were detrimental to bone health.Why is this not correct?

Where are isoflavones found?

"A measure of protein quality determined by comparing the amount of nitrogen retained in the body with the amount absorbed from the diet" What is being described?

Which condition is characterized by the absence of antibodies against gluten?

Which food group best provides enough protein and enough of each of the essential amino acids to meet needs.

Which of the following terms can be used to describe a protein?

Which of the following functions is performed by proteins in the body?

Nutrition: Food for Health

Nutrition Guidelines: Applying the Science of Nutrition

Digestion, Absorption, and Metabolism

Carbohydrates: Sugars, Starches, and Fibre

Lipids

Energy Balance and Weight Management

A: the Water-Soluble Vitamins

The Fat-Soluble Vitamins

Water and the Electrolytes

Major Minerals and Bone Health

The Trace Elements

Nutrition and Physical Activity

Nutrition During Pregnancy and Lactation

Nutrition From Infancy to Adolescence

Nutrition and Aging: the Adult Years

Food Safety

World Hunger and Malnutrition

Focus 1: Focus on Beyond the Basics

Focus 2: Focus on Alcohol

Focus 3: Focus on Obesity, Metabolism, and Disease Risk

Focus 4: Focus on Phytochemicals

Focus5:focus on Natural Health Products

Focus 6: Focus on Integrating Nutrient Function in the Body

Focus 7: Focus on Eating Disorders

Focus 8: Focus on Biotechnology

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