question

2. For the majority of exercisers, adding excess protein or amino acid supplements to an adequate diet will stimulate muscle building.

answer

F

question

4. Amino acid supplements are easy to digest and can relieve the digestive system from overworking.

answer

F

question

5. When a person ingests a large dose of any single amino acid, absorption of others of its type may be limited.

answer

T

question

6. If needed, protein can help to maintain a steady blood glucose level and so meet the glucose needs of the brain.

answer

T

question

8. Without critical essential amino acids to perform their roles, many of the body's life-sustaining activities would come to a halt.

answer

T

question

9. Overconsumption of protein-rich foods offers no benefits and may pose health risks, particularly for weakened kidneys.

answer

T

question

10. Each amino acid has its own distinctive chemical side chain attached to the center carbon of the backbone.

answer

T

question

11. The body is able to make all of the 20 amino acids needed from fragments derived from carbohydrate and fat.

answer

F

question

13. Growing children are in negative nitrogen balance because they need more protein for adding blood, bone, and muscle cells.

answer

F

question

14. Legumes are a good source of protein, many B vitamins, iron, and other minerals, making them exceptionally nutritious foods.

answer

T

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16. Vegetarians have significantly higher rates of hypertension than the general population.

answer

F

question

17. The growth of well-fed vegetarian children is similar to that of their meat-eating peers.

answer

T

question

1. Which of the following is found in protein but not in carbohydrate or fat? a. carbon b. hydrogen c. nitrogen d. oxygen

answer

C: Nitrogen

question

2. Which of the following accounts for the differences among the various amino acids? a. the amine group b. the side chain c. the acid group d. a and b e. b and c

answer

B: The side chain

question

3. The body normally makes tyrosine from the essential amino acid: a. phenylalanine. b. leucine. c. valine. d. lysine.

answer

A: phenylalanine

question

4. A(n) _____ bond is formed between the amine group end of one amino acid and the acid group end of the next amino acid in a protein. a. peptide b. amino acid c. ionic d. sulfur

answer

A: Peptide

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5. Which of the following is a protein catalyst that facilitates chemical reactions? a. hormone b. antibody c. lipoprotein d. enzyme

answer

D: Enzyme

question

6. How many amino acids are considered to be essential amino acids? a. 5 b. 7 c. 9 d. 13

answer

C: 9

question

7. The sequences of amino acids that make up a protein molecule are specified by: a. age. b. sex. c. heredity. d. the diet.

answer

C: heredity

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8. All of the following cause denaturation of proteins except: a. bases. b. alcohol. c. heat. d. light. e. salts of heavy metals.

answer

D: light

question

9. For athletes, the path to bigger muscles includes a. vigorous physical training. b. well-timed meals. c. excess protein consumption. d. a and b e. b and c

answer

D: A and B (Vigorous physical training AND well-timed meals)

question

10. The role of enzymes in the small intestine in protein digestion is to split polypeptides into all except: a. proteins. b. amino acids. c. dipeptides. d. tripeptides.

answer

A: proteins

question

12. When amino acids are absorbed by the cells of the small intestine: a. they are absorbed best in large doses of a single amino acid. b. they are absorbed without preference at all sites on the cells. c. all proteins must be broken into single amino acids before they can enter the body. d. they can be circulated in the bloodstream to other cells and linked together to create new proteins.

answer

D: they can be circulated in the bloodstream to other cells and linked together to create new proteins.

question

13. The process of protein turnover includes: a. eating food sources of amino acids every day to grow new cells and replace worn-out ones. b. synthesizing intestinal cells, which can live for months. c. preserving all old amino acids in the body to be re-circulated. d. excreting old amino acids that are left from cell breakdown.

answer

A: eating food sources of amino acids every day to grow new cells and replace worn-out ones.

question

14. Proteins attract water and hold it within blood vessels, preventing it from freely flowing into the spaces between the cells. This is an example of how protein is used for: a. supporting growth and maintenance. b. building enzymes, hormones, and other compounds. c. building antibodies. d. maintaining fluid and electrolyte balance.

answer

D: maintaining fluid and electrolyte balance.

question

15. When amino acids are degraded for energy, their amine groups are stripped off and used elsewhere or incorporated by the liver into: a. bile. b. urea. c. glucose. d. urine.

answer

B: Urea

question

16. If amino acids are oversupplied: a. the body stores them until they are needed. b. the body removes and excretes their amine groups. c. the body converts amino acid residues to glycogen or fat. d. a and b e. b and c

answer

E: b and c ( the body removes and excretes their amine groups AND the body converts amino acid residues to glycogen or fat.)

question

17. Amino acids are "wasted" (not used to build protein or nitrogen-containing compounds) in the body whenever there is: a. not enough energy from carbohydrate and fat. b. too much protein. c. adequate high-quality protein. d. a and b e. b and c

answer

D: a and b ( not enough energy from carbohydrate and fat AND too much protein.)

question

18. The DRI for protein depends on: a. height. b. activity level. c. body size. d. sex.

answer

C: body size

question

19. All of the following are needed for the body to synthesize protein except: a. adequate carbohydrate and fat. b. an adequate total amount of protein. c. all essential amino acids in the proper amounts. d. amino acid supplements.

answer

D: amino acid supplements.

question

20. The DRI Committee recommends _____ percent of total calories as the minimum amount of protein. a. 5 b. 10 c. 15 d. 20

answer

B: 10

question

21. The DRI for protein for healthy adults is _____ gram(s) per pound of body weight. a. 0.5 b. 0.4 c. 1.0 d. 0.8

answer

B: 0.4

question

22. In making recommendations for protein intake, the committee on DRI took into consideration that the protein in a normal diet would be: a. primarily from animal sources. b. primarily from plant sources. c. a combination of animal and plant sources. d. used with 100% efficiency by everyone.

answer

C: a combination of animal and plant sources.

question

23. Negative nitrogen balance occurs in: a. a surgery patient. b. growing children. c. pregnant women. d. lactating women.

answer

A: a surgery patient.

question

24. The strategy of combining two _____ plant protein sources permits the amino acids in one food to make up for those lacking in the other food. a. complementary b. complete c. high-tryptophan d. a and b e. b and c

answer

A: complementary

question

25. Which of the following provides amino acids that are best absorbed by the body? a. legumes b. animal proteins c. grains d. vegetables

answer

B: animal proteins

question

26. Of the following foods, which likely contains the most easily digestible protein? a. oats b. whole wheat c. potatoes d. tuna

answer

D: tuna

question

28. What is the result of a dietary protein deficiency? a. increased synthesis of proteins b. decreased breakdown of body protein c. a weakened immune system d. enhanced nutrient absorption

answer

C: a weakened immune system

question

29. Which statement about the role of protein in a weight-loss plan is accurate? a. Protein should contribute 65 percent or more of the calories. b. There is no evidence that protein helps control the appetite. c. It is the proper proportion of nutrients that brings about long-term weight loss. d. Meeting protein recommendations during weight loss is critical for preserving lean tissues.

answer

D: Meeting protein recommendations during weight loss is critical for preserving lean tissues.

question

37. Humans need to eat protein-containing foods regularly because: a. we need essential amino acids that can only be provided by foods. b. our bodies cannot make any amino acids needed for proteins. c. the function of protein is to maintain our muscle strength. d. protein is broken down quickly during digestion and lost from the body.

answer

A: we need essential amino acids that can only be provided by foods.

question

30. Which of the following is not associated with an excess of protein? a. enlarged livers in humans b. enlarged kidneys in animals c. worsening of existing kidney problems d. high-fat foods that contribute to obesity

answer

A: enlarged livers in humans

question

31. Removing the grain protein gluten from the diet has been shown to: a. resolve digestive problems in people with celiac disease. b. help with weight loss in people trying to lose weight. c. reduce problems with insomnia. d. reduce cancer risk.

answer

A: resolve digestive problems in people with celiac disease.

question

33. An overemphasis on protein-rich foods can lead to: a. a low intake of iron. b. a low intake of folate. c. a low intake of vitamin C. d. a and b e. b and c

answer

E: b and c ( a low intake of folate. AND a low intake of vitamin C.)

question

34. The more animal protein you eat, the higher your intake of _____. a. vitamin B12 b. vitamin A c. folate d. vitamin C

answer

A: vitamin B12

question

35. Which of the following food groups does not provide significant protein? a. fruits b. grains c. vegetables d. milk, yogurt, and cheese

answer

A: fruits

question

36. The heavy use of soy products in place of meat can inhibit _____ absorption. a. calcium b. folate c. iron d. vitamin C

answer

C: iron

question

38. The recycling system for amino acids in the body is primarily used to: a. provide fuel for the cells to spare glucose. b. convert nonessential amino acids into essential amino acids. c. provide the cells with materials to build body proteins. d. add protein to muscles when there is a shortage of energy from foods.

answer

C: provide the cells with materials to build body proteins.

question

40. Why should eggs be cooked, rather than eaten raw? a. Raw egg proteins bind the mineral iron. b. Raw egg proteins speed up protein digestion. c. Raw egg proteins bind the B vitamin biotin. d. b and c e. a and c

answer

E: a and c ( Raw egg proteins bind the mineral iron AND Raw egg proteins bind the B vitamin biotin.)

question

41. Why is milk used as a first-aid remedy for someone who has swallowed a heavy-metal poison? a. The poison acts on the protein in the milk rather than on the protein of the gastrointestinal tract. b. Milk will cause the person to vomit and expel the poison. c. Milk will provide calcium, which serves to render the poison harmless. d. a and b e. b and c

answer

A: The poison acts on the protein in the milk rather than on the protein of the gastrointestinal tract.

question

43. Tim, who lost a large amount of weight during an illness, is thinking about taking amino acid supplements to help him regain muscle mass. What advice would you give him? a. Amino acid supplements are an excellent way to quickly provide energy to muscles for rebuilding. b. Taking amino acid supplements helps keep the digestive system from overworking while you recover from illness. c. Extra carbohydrate, but never extra protein, is needed for recovery. d. Whole protein is better handled by the digestive system and will better promote recovery.

answer

D: Whole protein is better handled by the digestive system and will better promote recovery.

question

44. When comparing the digestion and absorption of proteins with fats it is important to know that: a. proteins are broken down into individual amino acids and absorbed by all intestinal cells at an equal rate. b. larger peptide molecules must be completely broken down into amino acids to be absorbed into the bloodstream from the intestine. c. cells in the small intestine preferentially absorb different types of amino acids, which causes competition by amino acids at the absorption sites. d. amino acids need a carrier in the bloodstream because they do not transport very well alone.

answer

C: cells in the small intestine preferentially absorb different types of amino acids, which causes competition by amino acids at the absorption sites.

question

45. The process of protein turnover involves: a. the conversion of protein to glucose for energy in half of the protein we eat. b. the loss of amino acids by excretion through the kidneys when cells die. c. the use of amino acids that have been conserved from breakdown of old cells. d. the annual replacement of old cells with new protein that has entered the body in food.

answer

C: the use of amino acids that have been conserved from breakdown of old cells.

question

47. A child suffering from protein deficiency develops edema. This is an example of protein's role in: a. supporting growth and maintenance. b. building enzymes and hormones. c. maintaining fluid and electrolyte balance. d. maintaining acid-base balance.

answer

C: maintaining fluid and electrolyte balance

question

48. Certain proteins act as buffers in the blood. In this role they are responsible for: a. providing immunity from foreign substances that invade the body. b. making sure that sodium is transported outside the cells. c. ensuring that too much fluid in the cells doesn't cause edema. d. picking up and releasing hydrogens in the blood to balance its pH.

answer

D: picking up and releasing hydrogens in the blood to balance its pH.

question

50. An athlete consumes large amounts of meat in an effort to build extra muscle tissue. This practice does not work because: a. the body has no place to store extra amino acids. b. the body will dismantle its tissue proteins in this situation. c. the body converts amino acid residues to fuel or stores them as fat. d. a and b e. a and c

answer

E: a and c ( the body has no place to store extra amino acids AND the body converts amino acid residues to fuel or stores them as fat.)

question

51. In times of energy shortage from carbohydrates or fats in foods, the body uses protein in what way? a. decreases the breakdown of food proteins for energy and uses stored glycogen b. stores amino acids in the cells to be used later for energy c. removes the nitrogen portion and burns the remaining fragments for energy d. converts it to fat to provide more concentrated energy

answer

C: removes the nitrogen portion and burns the remaining fragments for energy

question

52. A young man has said to you that he is eating much more protein in his diet than the recommendation but he feels he needs the extra amount just in case he wants to build more muscle mass in the near future. How would you respond to him? a. It should be fine because the cells will store the extra amino acids for future use. b. If he has excess calories in his diet, he may gain fat weight from converted protein. c. The extra protein will be used for fuel instead of the carbohydrate. d. The body won't digest the extra protein and it will be eliminated in feces.

answer

B: If he has excess calories in his diet, he may gain fat weight from converted protein.

question

53. Which of the following statements is true? a. Athletes need slightly more protein than other healthy adults. b. Athletes should consume protein supplements to build muscle. c. Dieters should take protein supplements to spare body protein. d. a and b e. b and c

answer

A: Athletes need slightly more protein than other healthy adults.

question

55. What is the DRI for protein for a 40-year-old male who is 6'4" tall and weighs 180 pounds? a. 144 grams b. 90 grams c. 72 grams d. 180 grams

answer

C: 72 grams(180*.4=72)

question

56. A sedentary male college student aged 23 needs how much protein if he weighs 175 pounds? a. 140 grams/day b. 70 grams/day c. 88 grams/day d. 175 grams/day

answer

B: 70 grams/day>>>(175*.4=70)

question

57. A 135-pound female athlete needs about how much protein? a. 81-108 grams/day b. 54-68 grams/day c. 68-81 grams/day d. 162-230 grams/day

answer

A: 81-108 grams/day(135*.6=81;135*.8=108)

question

58. A 10-year-old boy is going through a growth spurt. Because he needs to build new muscle tissue, what should his nitrogen status be? a. positive nitrogen balance b. negative nitrogen balance c. nitrogen equilibrium d. nitrogen deficiency

answer

A: positive nitrogen balance

question

59. Cells will do all of the following to create their own working proteins from available amino acids except: a. synthesize nonessential amino acids that are missing for the protein that is being made. b. obtain amino acids that are available in the cell's amino acid pool. c. slow down protein synthesis until enough of the limiting amino acid is available again. d. hold partially completed proteins until the diet provides the missing amino acids.

answer

D: hold partially completed proteins until the diet provides the missing amino acids.

question

60. An adolescent girl has decided to adhere to a vegetarian diet and has selected a tossed green salad, whole-wheat crackers, and apple juice for lunch. What would you advise her about her complementary protein sources? a. She has made good choices of complementary protein foods. b. Adding garbanzo beans to her salad would provide the protein combination she needs. c. She has to include milk or cheese with her meal or there will not be enough protein. d. She should not be following a vegetarian diet because it is not nutritionally adequate.

answer

B: Adding garbanzo beans to her salad would provide the protein combination she needs.

question

61. Examples of complementary protein combinations include all of the following except: a. pasta with tomato sauce. b. rice and black-eyed peas. c. whole-wheat cereal with almonds. d. peanut butter and jelly on whole-wheat bread.

answer

A: pasta with tomato sauce.

question

63. What is one of the risks of consuming a diet high in protein? a. significant loss of iron from the body in urine b. development of kidney disease c. increased risk of heart disease with high intakes of fatty meats and whole milk d. increased risk of heart disease with high intakes of legumes and nuts

answer

C: increased risk of heart disease with high intakes of fatty meats and whole milk

question

64. Your neighbor has placed herself on a gluten-free diet to help her lose weight. What advice would you give her? a. She should be successful because it is an excellent way to lose weight. b. It will help relieve any digestive symptoms she may have. c. Gluten-free weight-loss diets offer no advantages over other low-calorie diets. d. Gluten-free diets help prevent cancer.

answer

C: Gluten-free weight-loss diets offer no advantages over other low-calorie diets.

question

Use Label for questions 66-70: 66. A vegetarian dish using textured vegetable proteins, such as this "chicken" patty, is an adequate substitute for meat because it: a. contains textured wheat protein, which is a high-quality protein. b. contains soy protein, which is a high-quality protein. c. provides a good source of carbohydrate. d. provides only limited amounts of fiber.

answer

D: provides only limited amounts of fiber.

question

67. How will frequent consumption of this food item affect iron absorption in the body? a. increase iron absorption because soy has a high iron content b. decrease iron absorption because the textured wheat protein has a high iron content c. decrease iron absorption because soy inhibits iron absorption d. increase iron absorption because it is high in fiber

answer

C: decrease iron absorption because soy inhibits iron absorption

question

68. How does the fat content of this product compare with that of an actual piece of chicken eaten with the skin? a. Both foods have exactly the same type of fat composition. b. This product is higher in cholesterol. c. This product is higher in total fat. d. This product is lower in saturated fat.

answer

D: This product is lower in saturated fat.

question

69. This product: a. contains as much vitamin B12 as chicken. b. has been fortified with vitamin B6. c. contains no vitamin B12 because it is not an animal protein source. d. will provide adequate vitamin B12 when eaten with grains, fruits, and vegetables.

answer

C: contains no vitamin B12 because it is not an animal protein source.

question

70. Using this food product as part of a vegetarian diet: a. will likely result in excessive weight gain from eating too many grain products. b. may reduce the risk of developing heart disease. c. may increase blood pressure through excessive soy intake. d. may increase the risk of colon cancer.

answer

B:may reduce the risk of developing heart disease.

question

71. Your mother is considering changing her diet to include only non-meat proteins to reduce her risk of developing heart disease or cancer. What evidence is available to support her decision? a. vegetarian diets contain greater amounts of heart-protective omega-3 fatty acids b. plant-based diets are usually lower in saturated fat and higher in fiber, which reduces risk of heart disease c. substituting soy for meat proteins has resulted in a large decrease in heart disease risk d. lung cancer appears less frequently in people eating plant-based diets

answer

B: plant-based diets are usually lower in saturated fat and higher in fiber, which reduces risk of heart disease

question

73. Compared to meat eaters, vegetarians tend to have: a. higher death rates from heart disease. b. healthier body weights. c. lower blood pressure. d. a and b e. b and c

answer

E: b and c ( healthier body weights. AND lower blood pressure.)

question

75. Which statement is true of a vegan diet? a. Very young children may not consume enough plant sources of protein to build and maintain bone and muscle tissue. b. A vegan woman always has excellent stores of nutrients needed for pregnancy. c. Research shows that vegan diets promote normal growth in children. d. Vegan children's daily protein requirement is less than meat-eating children's.

answer

A: Very young children may not consume enough plant sources of protein to build and maintain bone and muscle tissue.

question

********Added question: Your friend is a vegetarian who consumes large quantities of soy products in the place of meat. From a nutrition perspective, your friend is at risk of developing _____ deficiency. a. vitamin C b. iron c. folate d. calcium

answer

*******B: iron

question

76. Poorly-planned vegetarian diets typically lack all of the following except: a. calcium. b. vitamin B12. c. zinc. d. folate.

answer

D: folate.

question

78. Including which of the following foods in a vegan child's diet helps to ensure adequate growth and bone development? a. whole grains for zinc b. walnuts for omega-3 fatty acids c. raisins for calcium d. a and b e. a and c

answer

D: a and b ( whole grains for zinc AND walnuts for omega-3 fatty acids)

question

79. The best way for a vegetarian to ensure adequate absorption of dietary iron is to: a. include leafy greens because the iron they contain is absorbed readily. b. avoid dried fruits because they interfere with iron absorption. c. include vitamin C-rich foods because they enhance absorption of iron. d. consume 3 times the amount of iron recommended for meat eaters.

answer

C: include vitamin C-rich foods because they enhance absorption of iron.

question

80. To ensure adequate intakes of vitamin B12, vitamin D, and calcium, vegans need to: a. select fortified foods. b. use complete meal supplements. c. use supplements daily. d. a and b e. a and c

answer

E: a and c ( select fortified foods. AND use supplements daily.)

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