Deck 5: Protein

Question 1

The building blocks of protein are:

A) fatty acids
B) sugars
C) amino acids
D) genes

Answer 1

C

Question 2

Amino acids that must be obtained from foods in order for the body to function properly are called:

A) homeostasis
B) essential amino acids
C) nonessential amino acids
D) polypeptides

Answer 2

B

Question 3

Complete or high-quality proteins include:

A) meat
B) peanut butter
C) cheese
D) a and c
E) a, b, c

Answer 3

D

Question 4

Which of the following foods contain no protein?

A) bread
B) lima beans
C) butter
D) cheese

Question 5

Compared with most plant sources of protein, animal sources of protein contain:

A) more fat
B) more saturated fat
C) more protein
D) all of the above

Question 6

One ounce of meat, poultry, or fish is equal to:

A) 2 eggs
B) ¼ cup of cooked beans
C) ½ cup of cooked beans
D) 1 cup of tofu

Question 7

Which of the following is an example of complementary proteins?

A) Hamburger on bun
B) Bean burrito
C) Tofu in broth
D) Vegetable noodle soup

Question 8

By mixing beans with _____, you have complete protein.

A) grains
B) nuts
C) seeds
D) all of the above

Question 9

Which of the following protein sources has a limiting amino acid?

A) soymilk
B) ground beef
C) kidney beans
D) Greek yogurt

Question 10

Proteins that speed up chemical reactions in the body are called:

A) hormones
B) enzymes
C) antibodies
D) buffers
E) none of the above

Question 11

Molecules that contain your genetic information, and the information to make proteins in the body, are called:

A) essential amino acids
B) complete protein
C) nucleus
D) deoxyribonucleic acid (DNA)

Question 12

Proteins that function as chemical messengers are called:

A) hormones
B) enzymes
C) antibodies
D) buffers
E) none of the above

Question 13

Proteins that attack viruses, bacteria, and toxins are called:

A) hormones
B) enzymes
C) antibodies
D) buffers
E) none of the above

Question 14

Protein digestion starts in the:

A) intestine
B) mouth
C) stomach
D) none of the above

Question 15

Proteins are absorbed mostly:

A) as single amino acids
B) as long chains of amino acids
C) with cholesterol, which then transports the amino acids
D) none of the above

Question 16

If a protein is being made in a cell and an essential amino acid that is needed is not available in the amino acid pool, what happens?

A) another amino acid takes its place
B) another amino acid is changed into the one that is needed
C) a fatty acid is converted to the amino acid needed
D) the protein can't be made and is taken apart

Question 17

The most abundant protein in the body which is found in ligaments, tendons and other places is:

A) bile
B) collagen
C) dendrite
D) coliform

Question 18

Reasons for becoming vegetarian include:

A) environmental/sustainability reasons
B) ethical reasons
C) health benefits
D) all of the above

Question 19

A nutrient that may be of concern to vegans because it only appears in animal foods is:

A) calcium
B) phosphorus
C) vitamin B₁₂
D) magnesium

Question 20

Which of the following is NOT a good source of iron for vegetarians?

A) legumes
B) citrus fruits
C) enriched and whole grain breads
D) raisins

Question 21

Many meat substitutes use ______ protein, which is complete protein.

A) mushroom
B) grain
C) soy
D) lentil

Question 22

Which milk contains as much protein per cup as cow's milk?

A) soy milk
B) almond milk
C) cashew milk
D) coconut milk

Question 23

Vegetarians absorb less _________ from their diet than nonvegetarians.

A) zinc
B) thiamin
C) carbohydrates
D) fats

Question 24

The RDA for protein is:

A) 0.26 grams/pound of body weight
B) 0.36 grams/pound of body weight
C) 20 grams daily
D) 30 grams daily

Question 25

Who needs the most protein?

A) older woman
B) pregnant woman
C) young adult
D) vegetarian

Question 26

Which athletes need to eat more protein than just the RDA?

A) endurance athletes
B) power athletes (strength or speed)
C) recreational golfers
D) a and b

Question 27

Eating more protein than needed will result in:

A) added muscle tissue
B) stronger bones
C) increased immunity
D) all of the above
E) none of the above

Question 28

High intakes of processed meats and/or red meats are linked with a higher risk of:

A) bone disease
B) constipation
C) colorectal cancer
D) stomach ulcers

Question 29

Which can weaken the immune system?

A) eating too much protein
B) eating too little protein
C) eating too many kcalories
D) eating too much fat

Question 30

Adults should get how much protein?

A) 50 - 60% of kcalories
B) 25 - 35% of kcalories
C) 10 - 35% of kcalories
D) 5 - 10% of kcalories

Question 31

Denaturation is due to:

A) heat
B) acids
C) whipping
D) all of the above

Question 32

As eggs cook, the protein denatures and:

A) the fat is cooked out of the egg
B) the egg turns from liquid to more solid
C) the carbohydrates in the egg clump
D) the egg becomes a little larger in size

Question 33

Leaner cuts of beef include:

A) top round and eye round roast
B) ground chuck
C) strip steak
D) a and b

Question 34

Leaner pork cuts include:

A) ribs
B) top loin chops
C) bacon
D) b and c

Question 35

With a wet rub, you can use ingredients such as:

A) juices
B) vinegars
C) mustards
D) all of the above

Question 36

To give marinated foods flavor, try:

A) minced fruits and vegetables
B) low-sodium soy sauce
C) mustard
D) fresh herbs and spices
E) all of the above

Question 37

When you plate items such as chicken breast by slicing thin and fanning around a base, you are:

A) making less look like more
B) adding an attractive focal point
C) creating a plate that is not appealing
D) a and b

Question 38

Complete proteins are low in one or more essential amino acids.

Question 39

A peanut butter sandwich is an example of complementary protein.

Question 40

Most fish is lower in fat and saturated fat than are meat and poultry (skin off).

Question 41

Soy protein is an example of complete protein.

Question 42

Whereas the carbohydrate and fat you eat is used mostly to give you energy, protein is used mostly to build and maintain your body.

Question 43

Antibodies are chemical messengers secreted into the blood by various organs to regulate certain body activities so the body's internal environment changes frequently.

Question 44

Protein buffers the acids and bases normally produced in the body so your blood stays neutral.

Question 45

If your body is making a protein and can't find an essential amino acid for it in the amino acid pool, the protein can't be completed.

Question 46

Vegetarian diets can't be nutritionally adequate so supplements will definitely be needed.

Question 47

It is best to eat most of your protein at dinner, especially for older adults.

Question 48

A high-protein diet will promote muscle growth even if you are not exercising.

Question 49

Gluten denatures during baking to give bread its structure.

Question 50

You can marinate fish for more than a day if you eliminate the acidic ingredient such as citrus.

Question 51

Give two examples of menu items (include ingredients as appropriate) that use complementary protein.

Question 52

List five functions of protein in the body.

Question 53

Write up a vegetarian lunch menu to include whole grains, legumes, vegetables, fruits, dairy, and vegetable oils. Offer 2 entrées, 2 sides, and dessert.

Question 54

Give three reasons why it is important to eat plant sources of protein.

Question 55

Describe three preparation or cooking techniques for balanced meat, poultry, and fish menu items.

Question 56

Give two examples of how to menu and/or present balanced meat, poultry, and fish items.