Question 1

Which amino acids can NOT be synthesized in sufficient amounts in the body?

Accepted Answer

A) essential amino acids. 
B) complete proteins. 
C) incomplete amino acids. 
D) hydrolyzed proteins. 
A) essential amino acids. 
B) complete proteins. 
C) incomplete amino acids. 
D) hydrolyzed proteins.

Question 2

What interacts with a dietary protein to produce an allergic reaction?

Accepted Answer

A) the immune system. 
B) the excretory system. 
C) DNA. 
D) RNA. 
A) the immune system. 
B) the excretory system. 
C) DNA. 
D) RNA.

Question 3

According to scientific evidence,what is a characteristic of soy consumption?

Accepted Answer

A) increased fertility. 
B) lower blood levels of LDL cholesterol. 
C) improved athletic performance. 
D) reduced muscle fatigue. 
A) increased fertility. 
B) lower blood levels of LDL cholesterol. 
C) improved athletic performance. 
D) reduced muscle fatigue.

Question 4

Which amino acids are essential in the diet,but only under certain conditions?

Accepted Answer

A) dispensable amino acids. 
B) conditionally essential amino acids. 
C) polypeptides. 
D) dipeptides. 
A) dispensable amino acids. 
B) conditionally essential amino acids. 
C) polypeptides. 
D) dipeptides.

Question 5

Define protein quality.

Accepted Answer

A) a measurement -determined by comparing the amount of nonessential amino acids in a food with that in a reference protein. 
B) the freshness of meat determined by the biological activity of the actin and myosin filaments. 
C) how efficiently a protein in the diet can be used to make body proteins. 
D) the ratio of nonessential to essential amino acids present in a food. 
A) a measurement -determined by comparing the amount of nonessential amino acids in a food with that in a reference protein. 
B) the freshness of meat determined by the biological activity of the actin and myosin filaments. 
C) how efficiently a protein in the diet can be used to make body proteins. 
D) the ratio of nonessential to essential amino acids present in a food.

Question 6

Which of the following groups has the highest protein requirement (amount of protein required per unit of body weight)?

Accepted Answer

A) infants 
B) adults who exercise 
C) adult women 
D) adult men 
A) infants 
B) adults who exercise 
C) adult women 
D) adult men

Question 7

What is the amino acid pool?

Accepted Answer

A) amino acids which are soluble in bodily fluids. 
B) amino acids present in body tissues and fluids that are available for protein synthesis. 
C) amino acids used by the body for energy. 
D) amino acids that the body cannot synthesize and must be supplied by the diet. 
A) amino acids which are soluble in bodily fluids. 
B) amino acids present in body tissues and fluids that are available for protein synthesis. 
C) amino acids used by the body for energy. 
D) amino acids that the body cannot synthesize and must be supplied by the diet.

Question 8

Individuals with the genetic disorder phenylketonuria (PKU)should limit their intake of foods containing which compound?

Accepted Answer

A) glucose. 
B) iron. 
C) monosodium glutamate. 
D) aspartame. 
A) glucose. 
B) iron. 
C) monosodium glutamate. 
D) aspartame.

Question 9

When do food allergies occur?

Accepted Answer

A) When dietary proteins are not absorbed and are eliminated in the feces. 
B) When dietary proteins are filtered out of the blood and into the urine. 
C) When dietary proteins are absorbed without being completely digested. 
D) When dietary proteins provides amino acids that are not found in the human body. 
A) When dietary proteins are not absorbed and are eliminated in the feces. 
B) When dietary proteins are filtered out of the blood and into the urine. 
C) When dietary proteins are absorbed without being completely digested. 
D) When dietary proteins provides amino acids that are not found in the human body.

Question 10

What is the major difference between the PDCAAS and the DIAAS%?

Accepted Answer

A) the PDCAAS applies the digestibility of the entire protein to each amino acid,while DIAAS% determines the digestibility of each amino acid 
B) the PDCAAS determines the digestibility of each amino acid while DIAAS% applies the digestibility of the entire protein to each amino acid, 
C) the DIAAS% is determined from the amino acid with the highest DIAA reference ratio,while PDCAAS is determined from the amino acid with the lowest content compared to a reference protein 
D) the DIAAS% is determined from the amino acid with the lowest DIAA reference ratio,while PDCAAS is determined from the amino acid with the highest content compared to a reference protein 
A) the PDCAAS applies the digestibility of the entire protein to each amino acid,while DIAAS% determines the digestibility of each amino acid 
B) the PDCAAS determines the digestibility of each amino acid while DIAAS% applies the digestibility of the entire protein to each amino acid, 
C) the DIAAS% is determined from the amino acid with the highest DIAA reference ratio,while PDCAAS is determined from the amino acid with the lowest content compared to a reference protein 
D) the DIAAS% is determined from the amino acid with the lowest DIAA reference ratio,while PDCAAS is determined from the amino acid with the highest content compared to a reference protein

Question 11

What directs the process of protein synthesis?

Accepted Answer

A) the DNA in the nucleus of the cell. 
B) the digestive enzymes called proteases. 
C) the availability of amino acids in the amino acid pool. 
D) All of the above answer choices are correct. 
A) the DNA in the nucleus of the cell. 
B) the digestive enzymes called proteases. 
C) the availability of amino acids in the amino acid pool. 
D) All of the above answer choices are correct.

Question 12

Which is the best way to quickly determine the protein content of a food product?

Accepted Answer

A) Look it up in the Canadian Nutrient File. 
B) Look it up in Pubmed 
C) For unpackaged food,Use the Nutrition Facts Table 
D) Both a & c are suitable. 
A) Look it up in the Canadian Nutrient File. 
B) Look it up in Pubmed 
C) For unpackaged food,Use the Nutrition Facts Table 
D) Both a & c are suitable.

Question 13

What is the waste product resulting from the conversion of an amino acid into glucose?

Accepted Answer

A) ketone bodies. 
B) urea. 
C) triglycerides. 
D) ATP. 
A) ketone bodies. 
B) urea. 
C) triglycerides. 
D) ATP.

Question 14

Which of the following components are NOT part of an amino acid?

Accepted Answer

A) an amino group. 
B) an acid group. 
C) a phosphate group. 
D) a side chain (functional group). 
A) an amino group. 
B) an acid group. 
C) a phosphate group. 
D) a side chain (functional group).

Question 15

Describe a complete dietary protein.

Accepted Answer

A) It does NOT contain the element sulphur. 
B) It has been hydrolyzed so that digestion is not necessary. 
C) It provides essential amino acids in the proportion needed to support protein synthesis. 
D) It has a low biological value. 
A) It does NOT contain the element sulphur. 
B) It has been hydrolyzed so that digestion is not necessary. 
C) It provides essential amino acids in the proportion needed to support protein synthesis. 
D) It has a low biological value.

Question 16

Complete protein sources can be found in which type of foods?

Accepted Answer

A) oils 
B) fruits 
C) dairy products 
D) grains 
A) oils 
B) fruits 
C) dairy products 
D) grains

Exam 6: Proteins and Amino Acids

Which amino acids can NOT be synthesized in sufficient amounts in the body?

What interacts with a dietary protein to produce an allergic reaction?

According to scientific evidence,what is a characteristic of soy consumption?

Which amino acids are essential in the diet,but only under certain conditions?

Define protein quality.

Which of the following groups has the highest protein requirement (amount of protein required per unit of body weight)?

What is the amino acid pool?

Individuals with the genetic disorder phenylketonuria (PKU)should limit their intake of foods containing which compound?

When do food allergies occur?

What is the major difference between the PDCAAS and the DIAAS%?

What directs the process of protein synthesis?

Which is the best way to quickly determine the protein content of a food product?

What is the waste product resulting from the conversion of an amino acid into glucose?

Which of the following components are NOT part of an amino acid?

Describe a complete dietary protein.

Complete protein sources can be found in which type of foods?

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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