Deck 7: Protein

Question 1

The basic building blocks of protein are

A) amino acids.
B) polypeptides.
C) enzymes.
D) hormones.

Answer 1

A

Question 2

The presence of ___________ chemically distinguishes protein from carbohydrate and fat.

A) carbon
B) choline
C) nitrogen
D) hydrogen

Answer 2

C

Question 3

The nucleotide units that represent a specific amino acid in protein synthesis are called

A) blocks.
B) bonds.
C) peptides.
D) codons.

Answer 3

D

Question 4

Over time,if protein intake does not meet the body's protein needs for building and repair of tissues,

A) skeletal muscle, heart muscle, and the liver decrease in size.
B) excessive body fluid begins to accumulate in the extracellular spaces.
C) the immune system fails to function properly.
D) All of these choices are accurate.

Question 5

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

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

Question 6

Which of the following conditions would result in negative nitrogen balance?

A) recovery from injury
B) weight training
C) pregnancy
D) kwashiorkor

Question 7

Dietary proteins supply ______ kcal per gram.

A) 4
B) 7
C) 9
D) 15

Question 8

DNA-coded instructions for protein synthesis consist of a sequence of ___ nucleotides per unit.

A) 2
B) 3
C) 5
D) 10

Question 9

The side chain,or R portion,of an amino acid

A) can be synthesized if there is a source of nitrogen.
B) can be synthesized if caloric intake is adequate.
C) cannot be synthesized in sufficient quantities to meet body needs.
D) determines the name of the amino acid.

Question 10

When 2 or more plant proteins are combined to compensate for deficiencies in essential amino acid content in each protein,the proteins are called

A) nonessential proteins.
B) complementary proteins.
C) conditional proteins.
D) corrected proteins.

Question 11

Protein quality is determined by all of the following EXCEPT

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 12

Worldwide,approximately _______ of protein comes from animal sources.

A) 10%
B) 35%
C) 50%
D) 75%

Question 13

Cooking an egg destroys its physiological property by

A) denaturation.
B) emulsification.
C) esterification.
D) detoxification.

Question 14

When over 10 amino acids are chemically linked by peptide bonds,the resulting product is known as

A) a dipeptide.
B) a tripeptide.
C) an oligopeptide.
D) a polypeptide.

Question 15

The sequential order of the amino acids in the polypeptide chain is called the

A) primary structure.
B) secondary structure.
C) tertiary structure.
D) quaternary structure.

Question 16

Foods containing all essential amino acids in the proportion needed by the body are designated as

A) incomplete foods.
B) high-quantity foods.
C) dispensable foods.
D) complete foods.

Question 17

Which bodily function is not associated with protein?

A) blood clotting.
B) fluid balance.
C) cell growth and repair.
D) sparing glucose for energy use.

Question 18

The genetic disorder sickle-cell anemia produces a profound change in ___________ structure.

A) hemoglobin
B) albumin
C) phenylalanine
D) lysine

Question 19

Which of the following foods provides all of the essential amino acids?

A) wheat
B) peanut butter
C) navy beans
D) milk

Question 20

Good sources of high-quality (complete)protein include all of the following except

A) soybeans.
B) eggs.
C) whole wheat.
D) fish.

Question 21

Which of the following enzymes aids in digesting polypeptides into shorter peptides and amino acids?

A) lipase
B) trypsin
C) HCL
D) lactase

Question 22

Amino acids are required for the synthesis of

A) enzymes.
B) neurotransmitters.
C) some hormones.
D) All of the choices are accurate.

Question 23

What would be the recommended amount of protein for a 121-pound female?

A) 21 g/day
B) 36 g/day
C) 44 g/day
D) 55 g/day

Question 24

Judy's dietary intake provides 90 grams of protein.Her total energy intake is 2000 kcal.Approximately what percentage of her energy comes from protein?

A) 8%
B) 11%
C) 18%
D) 28%

Question 25

The functions of protein include

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 26

To meet basic protein needs,an athlete needs to

A) take protein supplements.
B) take amino acid supplements.
C) take vitamin-mineral supplements.
D) consume a variety of foods to meet energy needs.

Question 27

A growing child who is consuming adequate protein but only 50% of his or her energy needs,will likely be in

A) nitrogen equilibrium.
B) positive nitrogen balance.
C) negative nitrogen balance.

Question 28

The biological value of a food protein is a measure of

A) how much of the food one eats.
B) the total amount of nitrogen in the blood.
C) how closely it meets amino acid needs.
D) the weight gained by a growing rat after eating the food protein for 10 days.

Question 29

The RDA for protein for most healthy adults is

A) 0.5 g/kg of body weight.
B) 0.8 g/kg of body weight.
C) 1.2 g/kg of body weight.
D) 2.0 g/kg of body weight.

Question 30

A high-quality protein used as a standard for measuring the quality of other proteins is

A) milk.
B) beef.
C) egg white.
D) soybean.

Question 31

Edema in the lower extremities may appear when there is a severe lack of dietary protein because

A) sodium is retained in the body.
B) blood protein levels drop and fluid shifts into interstitial spaces.
C) blood protein levels increase and force fluid into the cells.
D) the kidneys cannot efficiently excrete excess fluid.

Question 32

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

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

Question 33

The proteins that inactivate foreign bacteria and viruses to help prevent infections are called

A) enzymes.
B) hormones.
C) collagen.
D) antibodies.

Question 34

The lack of an immune response to foreign compounds entering the body is called

A) allergy.
B) anergy.
C) anorexia.
D) allopathy.

Question 35

Proteins help regulate blood pH by

A) accepting and releasing hydrogen ions.
B) keeping the blood more acidic.
C) releasing ketone-forming amino acids into the blood.
D) pumping potassium out of the cells.

Question 36

When food proteins reach the stomach,HCl ________ the protein.

A) esterifies
B) emulsifies
C) transaminates
D) denatures

Question 37

Most Americans consume ________ dietary protein compared to the RDA.

A) the correct amount of
B) excessive amounts of
C) inadequate amounts of
D) poor quality

Question 38

_________ are compounds that help to maintain acid-base balance within a narrow range.

A) Antibodies
B) Buffers
C) Sterols
D) Enzymes

Question 39

A high-protein diet is discouraged for patients with

A) infection.
B) marasmus.
C) kidney disease.
D) kwashiorkor.

Question 40

A diet that is deficient in carbohydrate will ultimately force the liver and,to a lesser extent,the kidneys to

A) produce glucose from amino acids.
B) use fat stores to synthesize glucose.
C) convert glucose to glycogen in the liver.
D) all of the above will occur.

Question 41

The 9 amino acids that the body cannot make are known as nonessential amino acids.

Question 42

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

Question 43

Excess protein intake can result in

A) diabetes.
B) iron deficiency.
C) loss of calcium.
D) excess fiber intake.

Question 44

A vegan diet may be low in

A) vitamin B-12.
B) iron.
C) calcium.
D) All of these choices are correct.

Question 45

The major symptoms of kwashiorkor in children are

A) edema and growth failure.
B) nausea, vomiting, and diarrhea.
C) increased appetite and hyperactivity.
D) overweight and an excess accumulation of fat.

Question 46

When plant proteins are compared to animal proteins,they

A) usually have equal quantities of essential amino acids.
B) are usually superior in their array of essential amino acids.
C) are usually deficient in one or more essential amino acids.
D) are equal in quality so long as they are not overcooked.

Question 47

Marasmus is characterized by

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

Question 48

Signs of protein deficiency may include

A) edema.
B) mild to moderate weight loss.
C) poor resistance to infection.
D) All of these choices are accurate.

Question 49

After major surgery,hospital patients may be at risk of PEM due to

A) poor prior health.
B) low dietary intakes.
C) increased needs for recovery.
D) All of these choices are correct.

Question 50

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

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

Question 51

An example of two incomplete protein foods eaten together to produce a complete protein meal are

A) bread and butter.
B) red beans and rice.
C) cereal and milk.
D) hamburger with a bun.

Question 52

A process involved in the synthesis of nonessential amino acids is called

A) ketogenesis.
B) gluconeogenesis.
C) transamination.
D) supplementation.

Question 53

The body needs 18 different amino acids to function properly.

Question 54

An antibody is

A) a protein that breaks down polypeptides for digestion.
B) a substance that adjusts hydrogen ion concentration.
C) a substance that inactivates foreign proteins in the body.
D) the lack of an immune response to foreign substances entering the body.

Question 55

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

Question 56

A vegan will eat

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 57

Kwashiorkor

A) is a disease of severely deficient protein intake.
B) is a childhood allergy to human breast milk.
C) is caused by excessive consumption of cow's milk.
D) develops in infants who consume contaminated, high protein infant formulas.

Question 58

Which of the following is not a means of determining the protein quality of a food?

A) biological value
B) chemical score
C) protein efficiency ratio
D) complementary score

Question 59

Anergy is

A) the space between body cells.
B) a substance that adjusts hydrogen ion concentration.
C) a substance that inactivates foreign proteins in the body.
D) the lack of an immune response to foreign substances entering the body.

Question 60

Protein-energy malnutrition is also known as

A) anemia.
B) marasmus.
C) cheilosis.
D) cirrhosis.

Question 61

For the average North American,protein needs can be easily met through our typical diets without the need for supplementation.

Question 62

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

Question 63

An excess intake of protein,especially from protein supplements,can increase the risk of amino acid toxicity.

Question 64

Proteins in cow's milk and egg white should not be given to infants prior to 12 months of age as they may predispose the infant to allergies.

Question 65

The Protein Digestibility Corrected Amino Acid Score (PCDAAS)is the score derived by multiplying a food's chemical score by its digestibility.

Question 66

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

Question 67

Protein digestion begins in the stomach,where proteins are broken down into shorter polypeptide chains of amino acids.

Question 68

Marasmus in infants commonly occurs in poverty-stricken countries.

Question 69

Each strand of DNA is composed of the nucleotides adenine,guanine,cytosine,and thymine.

Question 70

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

Question 71

Most animal proteins have a high biological value as their tissue amino acid composition is similar to that of human tissues.

Question 72

Proteins comprise about 17% of body weight.

Question 73

Vegetarian diets are most often low in calcium,vitamin D,vitamin B-12,iron,and zinc.

Question 74

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

Question 75

Vegans need to plan their diets carefully to include adequate complementary proteins that provide the needed essential amino acids.

Question 76

Protein intakes above 35% of energy intake are associated with dehydration,amino acid imbalance,and increased risk of certain cancers.

Question 77

Individuals who are attempting to build up their muscles need 3 times as much protein as those who are not building muscles.

Question 78

Peanuts,cow's milk,and shellfish are among foods considered to be highly allergenic.

Question 79

Vegetarian diets are often low in dietary fiber.

Question 80

Legumes are an excellent source of vegetable protein.