Deck 5: Protein

Question 1

An essential amino acid:

A) ​is not necessary to the diet.
B) ​must be supplied by the diet.
C) ​can be made from glucose in the body.
D) ​can be made from fat in the body.
E) ​includes alanine.

Answer 1

B

Question 2

Changing the shape of a protein causes which of the following to change in the protein? ​

A) ​function
B) ​size
C) ​electrical charge
D) ​nutritional value
E) ​nitrogen balance

Answer 2

A

Question 3

How many essential amino acids are required by the adult? ​

A) ​9
B) ​16
C) ​10
D) ​22
E) ​25

Answer 3

A

Question 4

The basic building blocks of proteins are: ​

A) ​monosaccharides.
B) ​fatty acids.
C) ​ketones.
D) ​enzymes.
E) ​amino acids.

Question 5

Protein is:​

A) ​unique in that it is the only dietary component that contains oxygen.
B) ​important primarily because it builds strong bones and teeth.
C) ​made up of 20 different amino acids.
D) made up of branches of amino acids combined with branches of glucose.
E) made up of a triglyceride backbone.

Question 6

The DRI committee that reviewed the safety of amino acid supplements was unable to set Tolerable Upper Intake Levels for safe supplement use.

Question 7

Essential amino acids:​

A) ​are found mostly in plant foods.
B) ​cannot be synthesized by the body.
C) ​cannot be supplied by the diet.
D) ​are the best source of energy for the body.
E) ​are also referred to as dispensable amino acids.

Question 8

Bill is a normal, healthy adult who consumes twice as much protein as he requires; his nitrogen output will:​

A) ​equal his nitrogen intake.
B) ​exceed his nitrogen intake.
C) ​depend on his genetics.
D) ​be less than his nitrogen intake.
E) ​depend on his activity level.

Question 9

Which of the following would likely be in positive nitrogen balance?​

A) ​burn victims
B) ​a starving child
C) ​pregnant women
D) ​a man who was recently in a severe car accident
E) ​someone with a high fever

Question 10

Enzymes:​

A) ​are made up of carbohydrate.
B) ​are essential to all life processes.
C) ​are altered by the chemical reactions they facilitate.
D) ​are essential nutrients.
E) ​must be taken in through the diet.

Question 11

Which of the following is one of the essential amino acids?​

A) ​carnitine
B) ​alanine
C) ​tyrosine
D) ​hemoglobin
E) ​phenylalanine

Question 12

Vegans must carefully combine their plant protein foods in order to obtain the full array of essential amino acids.​

Question 13

A person is in positive nitrogen balance during:​

A) ​growth.
B) ​old age.
C) ​exercise.
D) ​adulthood.
E) ​an infection.

Question 14

The component that distinguishes one amino acid from another is its: ​

A) ​side group.
B) ​backbone.
C) ​amino group.
D) ​acid group.
E) ​coils.

Question 15

​The process of protein breakdown, recovery, and synthesis is called:

A) ​protein recovery.
B) ​the protein cycle.
C) ​protein turnover.
D) ​protein rotation.
E) ​protein digestion.

Question 16

​Not all amino acids have to be supplied by food. This is true because:

A) ​not all necessary amino acids are found in food.
B) ​hormones furnish the missing amino acids.
C) ​the liver is able to manufacture some amino acids from others.
D) ​the liver is able to manufacture some amino acids from fatty acids.
E) ​the human body does not require all amino acids.

Question 17

Proteins differ from the other energy nutrients because they contain:​

A) ​glycerol.
B) ​carbon.
C) ​fatty acids.
D) ​nitrogen.
E) ​hydrogen.

Question 18

Research supports the idea that vegetarians may actually be healthier than meat eaters.​

Question 19

​An example of a conditionally essential amino acid is:

A) ​valine.
B) ​leucine.
C) ​lysine.
D) ​tyrosine.
E) ​methionine

Question 20

The term "non-essential," as it applies to amino acids, means that:​

A) ​the body does not require them.
B) ​they differ in their capacity to support growth.
C) ​the body can produce those it lacks.
D) ​they are not used to synthesize tissue.
E) they must be consumed as part of the diet.

Question 21

​One reason why proteins in fluids can help determine the fluids' distribution in living systems is that proteins are:

A) ​large.
B) ​resistant to heat.
C) ​attracted to water.
D) ​small.
E) ​hydrophobic.

Question 22

One of the reasons why acid-base balance is so important for the body is that:​

A) ​highly acidic conditions cause vital proteins to denature.
B) ​highly acidic conditions cause the destruction of certain fatty acids.
C) ​acid-base imbalances contribute to the destruction of hormones.
D) ​acid-base imbalances compromise growth in children.
E) ​highly alkaline conditions cause excess iron loss.

Question 23

When glucose is unavailable, the functioning of which two parts of the body becomes compromised?​

A) ​lungs and circulatory system
B) ​kidneys and liver
C) ​brain and nervous system
D) ​bones and muscles
E) ​liver and muscles

Question 24

What is the primary cause of the edema that accompanies kwashiorkor?​

A) ​Albumin concentrations fall and fluid leaks into interstitial spaces.
B) ​Lipoprotein synthesis is diminished, causing fat to accumulate.
C) ​Protein is lost from the heart muscle, resulting in a weak heartbeat.
D) ​Synthesis of enzymes is reduced.
E) ​Deterioration of the digestive tract lining.

Question 25

​Food proteins:

A) ​are absorbed as amino acids.
B) ​are incorporated into body proteins.
C) ​remain intact until they reach the small intestine, where they are digested.
D) ​are denatured by body heat.
E) ​require a highly alkaline environment to break down.

Question 26

Amino acids are a secondary source of energy. Their primary function is to:​

A) ​build proteins needed by the body.
B) ​provide essential water-soluble vitamins.
C) ​produce thyroxin and insulin.
D) ​supply most of the kcalories in the average U.S. diet.
E) ​insulate the body against temperature extremes.

Question 27

During a medical mission trip to Africa, you encounter a child with severe malnutrition due to marasmus. The condition:​

A) ​results in increased resistance to disease.
B) ​causes increased body temperature.
C) ​is found only in children.​
D) ​affects physical development but leaves the brain unaffected.
E) ​results in low resistance to disease.

Question 28

​Which of the following proteins helps the body maintain its resistance to disease?

A) ​antibodies
B) ​collagen
C) ​hormones
D) ​hemoglobin
E) ​albumin

Question 29

What is the protein RDA for adults in gram(s) per kilogram of body weight?​

A) ​0.4
B) ​0.5
C) ​0.8
D) ​1.0
E) ​2.0

Question 30

Resistance to disease is dependent largely on the body's:​

A) ​carbohydrates.
B) ​lipids.
C) ​proteins.
D) ​vitamins.
E) ​minerals.

Question 31

The end products of protein metabolism are excreted by the:​

A) ​stomach.
B) ​liver.
C) ​colon.
D) ​gallbladder.
E) ​kidneys.

Question 32

The child with marasmus differs from the child with kwashiorkor in that the:​

A) ​marasmic child has a swollen belly.
B) ​marasmic child experiences edema.
C) ​marasmic child appears extremely thin.
D) ​marasmic child develops a fatty liver.
E) ​kwashiorkor child appears extremely thin.

Question 33

Rick overconsumes animal-derived protein food sources. Which of the following is least likely to happen to him as a result?​

A) ​an increased risk of heart disease.
B) ​the worsening of existing kidney disease.
C) ​inadequate intake of fruits, vegetables, and whole grains.
D) ​an increased risk of developing liver disease.
E) ​increased risk of obesity.

Question 34

The body uses amino acids for energy when:​

A) ​protein stores run low.
B) ​there is inadequate glucose or fatty acids.
C) ​an athlete performs strength training exercises.
D) ​the body becomes dehydrated.
E) ​a person is very sedentary.

Question 35

An antibody is a type of protein that:​

A) ​regulates pH balance in the body.
B) ​transports lipids throughout the body.
C) ​protects the body from viruses, bacteria, and other disease agents.
D) ​regulates fluid balance in the body.
E) ​carries messenger molecules.

Question 36

Which of the following statements is true?​

A) ​Enzymes are essential to all life processes.
B) ​Enzymes are made up of either proteins or carbohydrates.
C) ​Enzymes are involved in synthesis reactions only.
D) ​Only a few enzymes are catalysts.
E) ​Enzymes are incapable of disassembling lipids.

Question 37

​You are estimating your client's protein requirements. What information must you know in order to do this?

A) ​age
B) ​whether or not they smoke
C) ​weight
D) ​gender
E) ​current protein intake

Question 38

An important buffer in the maintenance of the acid-base balance of the blood is:​

A) ​fatty acids.
B) ​lactic acid.
C) ​heme.
D) ​carbohydrate.
E) ​protein.

Question 39

Marasmus may be described as a form of malnutrition caused by:​

A) ​a chronic, severe deprivation of food.
B) ​deficiency of energy.
C) ​a chronic, severe deprivation of protein.
D) ​deficiency of protein and vitamins.
E) ​excessive exercise.

Question 40

Kwashiorkor most frequently develops among:​

A) ​older adults.
B) ​newborns.
C) ​newly weaned children.
D) ​adolescents.
E) ​women.

Question 41

Mary consumes approximately 1800 kcalories per day. If she wants to consume 15% of her kcalories from protein, how many grams would that be?​

A) ​28 g/day
B) ​48 g/day
C) ​58 g/day
D) ​68 g/day
E) ​75 g/day

Question 42

How many grams of protein are in a 6-ounce serving of rib eye steak?​

A) ​18
B) ​24
C) ​42
D) ​60
E) ​100

Question 43

​Which of the following foods contains low-quality protein?

A) ​corn
B) ​soy
C) ​legumes
D) ​beef
E) ​yogurt

Question 44

​In setting the RDA for protein, the committee assumed that:

A) ​protein will be of low quality.
B) ​protein will be the main source of energy intake
C) other nutrients in the diet will be inadequate.​
D) ​the RDA will be applied to individuals with unusual metabolic needs.
E) ​protein will be consumed together with adequate energy and other nutrients.

Question 45

Complementary proteins:​

A) ​enhance the taste of food.
B) ​increase the quality of the protein.
C) ​combine proteins from different foods to provide all essential amino acids.
D) ​decrease the loss of nitrogen from the body.
E) ​must be consumed with fat in order to be used.

Question 46

​Which of the following provides less than seven grams of protein?

A) ​1/2 cup of legumes.
B) ​1 ounce chicken.
C) ​1 egg.
D) ​1 slice of bread.
E) ​2 tablespoons of peanut butter

Question 47

The recommended intake of protein represents what percentage of daily energy intake?​

A) ​15-20%
B) ​10-20%
C) ​15-35%
D) ​10-35%
E) ​55-65%

Question 48

What happens when the diet lacks an essential amino acid?​

A) ​Proteins will be made but they will be limited in that particular amino acid.
B) ​The body will synthesize it.
C) ​A person's health will not be affected as long as carbohydrate and fat intakes are adequate.
D) ​Protein synthesis will be limited.
E) ​Fatty acids will be substituted for the missing amino acid.

Question 49

The best choice for a dessert that will provide high-quality protein is:​

A) ​milk pudding.
B) ​fruit gelatin.
C) ​sherbet.
D) ​apple pie.
E) ​peanut butter cookie.

Question 50

​The plant food with the highest protein digestibility is:

A) ​corn.
B) ​sweet potato.
C) ​asparagus.
D) ​soybeans.
E) ​peanuts.

Question 51

The protein requirement of a child as compared to an adult is:​

A) ​approximately the same.
B) ​higher.
C) ​much lower.
D) ​dependent on the activity level of the child.
E) ​not known.

Question 52

​Your client, Alice, is trying to incorporate more high-quality protein sources into her diet. Which of the following would provide her with the least high-quality protein?

A) ​fish
B) ​eggs
C) ​milk
D) ​gelatin
E) ​tofu

Question 53

Which of the following food groups in the USDA Food Patterns contains only tiny amounts of protein?​

A) ​fruit
B) ​vegetables
C) ​grains
D) ​milk
E) ​nuts

Question 54

​A 25-year-old man weighs 154 pounds and consumes 2,700 kcalories with 45 grams of protein a day. If two-thirds of the protein comes from animal sources, it may be concluded that he:

A) ​ingested his recommended allowance of protein.
B) ​needs 8 grams more protein to meet the recommended allowance.
C) ​needs 11 grams more protein to meet the recommended allowance.
D) ​has exceeded his recommended allowance of protein.
E) ​needs 5 more grams of plant-based protein to meet the recommended allowance.

Question 55

​What is the RDA for protein for a 121-pound woman in grams per day?

A) ​44
B) ​60
C) ​75
D) ​100
E) ​225

Question 56

​Which of the following provides the largest amount of protein?

A) ​1/2 cup cooked broccoli
B) ​2 tablespoons peanut butter
C) ​1 cup milk
D) ​1 slice of bread
E) ​1 cup tofu

Question 57

What is the best strategy for consuming adequate amino acids?​

A) ​Eat high-quality proteins or foods containing complementary proteins.
B) ​Avoid protein supplements in favor of single amino acid supplements.
C) ​Take the Tolerable Upper Intake Level for supplemental amino acids.
D) ​Consume the perfect ratio of carbohydrate to protein.
E) ​Avoid fat and carbohydrates in the diet.

Question 58

Which of the following provides the highest-quality protein?​

A) ​ citrus fruits
B) ​cereal
C) ​legumes
D) ​bread
E) ​greens

Question 59

An essential amino acid found in the shortest supply relative to the amounts needed for protein synthesis in the body is which type of amino acid?​

A) ​indigestible
B) ​non-essential
C) ​reduced
D) ​limiting
E) ​non-kcalorie

Question 60

A measure of the amount of amino acids absorbed from a given protein intake is called:​

A) ​protein quality.
B) ​net protein utilization.
C) ​protein coefficient.
D) ​protein efficiency ratio.
E) ​protein digestibility.

Question 61

Which of the following would you be least likely to recommend to your vegan client who is trying to increase his calcium intake?​

A) ​dark green, leafy vegetables.
B) ​fortified soy milk.
C) ​legumes.
D) ​fortified breakfast cereal
E) ​deep orange and yellow fruits and vegetables

Question 62

Matching
a. maintenance of the necessary amounts and types of fluid and minerals in each compartment of the body fluids.
b. the swelling of body tissue caused by leakage of fluid from the blood vessels and accumulation of the fluid in the interstitial spaces.
c. compounds that release hydrogen ions in a solution.
d. compounds that accept hydrogen ions in a solution.
e. the balance maintained between acid and base concentrations in the blood and body fluids.
f. the concentration of hydrogen ions.
g. too much acid in the blood and body fluids.
h. too much base in the blood and body fluids.
i. compounds that can reversibly combine with hydrogen ions to help keep a solution's acidity or alkalinity constant.
j. large proteins of the blood and body fluids, produced in response to invasion of the body by unfamiliar molecules called antigens.
k. chemical messengers.
edema ​

Question 63

Matching
a. maintenance of the necessary amounts and types of fluid and minerals in each compartment of the body fluids.
b. the swelling of body tissue caused by leakage of fluid from the blood vessels and accumulation of the fluid in the interstitial spaces.
c. compounds that release hydrogen ions in a solution.
d. compounds that accept hydrogen ions in a solution.
e. the balance maintained between acid and base concentrations in the blood and body fluids.
f. the concentration of hydrogen ions.
g. too much acid in the blood and body fluids.
h. too much base in the blood and body fluids.
i. compounds that can reversibly combine with hydrogen ions to help keep a solution's acidity or alkalinity constant.
j. large proteins of the blood and body fluids, produced in response to invasion of the body by unfamiliar molecules called antigens.
k. chemical messengers.
hormones ​

Question 64

Matching
a. maintenance of the necessary amounts and types of fluid and minerals in each compartment of the body fluids.
b. the swelling of body tissue caused by leakage of fluid from the blood vessels and accumulation of the fluid in the interstitial spaces.
c. compounds that release hydrogen ions in a solution.
d. compounds that accept hydrogen ions in a solution.
e. the balance maintained between acid and base concentrations in the blood and body fluids.
f. the concentration of hydrogen ions.
g. too much acid in the blood and body fluids.
h. too much base in the blood and body fluids.
i. compounds that can reversibly combine with hydrogen ions to help keep a solution's acidity or alkalinity constant.
j. large proteins of the blood and body fluids, produced in response to invasion of the body by unfamiliar molecules called antigens.
k. chemical messengers.
bases ​

Question 65

A major reason why people must have sufficient carbohydrate and fat in the diet is to:​

A) ​stimulate the breakdown of body protein for energy.
B) ​prevent the loss of essential fatty acids.
C) ​prevent the breakdown of body protein for energy.
D) ​stimulate the synthesis of essential amino acids.
E) ​supply the brain with its preferred energy source.

Question 66

A vegetarian must be careful about intakes of:​

A) ​vitamin C and vitamin A; they may be too high.
B) ​iron and zinc; they may be too low.
C) ​iron and zinc; they may be too high.
D) ​vitamin C and vitamin A; they may be too low.
E) ​vitamin B12 and iron; they may be too high.

Question 67

Mary excludes meat from her diet but occasionally consumes poultry, fish, and shellfish. She would be described as:​

A) ​lacto-ovo vegetarian.
B) ​partial vegetarian.
C) ​ovo-vegetarian.
D) ​temporary vegetarian.
E) ​undecided vegetarian.

Question 68

Matching
a. maintenance of the necessary amounts and types of fluid and minerals in each compartment of the body fluids.
b. the swelling of body tissue caused by leakage of fluid from the blood vessels and accumulation of the fluid in the interstitial spaces.
c. compounds that release hydrogen ions in a solution.
d. compounds that accept hydrogen ions in a solution.
e. the balance maintained between acid and base concentrations in the blood and body fluids.
f. the concentration of hydrogen ions.
g. too much acid in the blood and body fluids.
h. too much base in the blood and body fluids.
i. compounds that can reversibly combine with hydrogen ions to help keep a solution's acidity or alkalinity constant.
j. large proteins of the blood and body fluids, produced in response to invasion of the body by unfamiliar molecules called antigens.
k. chemical messengers.
​fluid and electrolyte balance

Question 69

Matching
a. maintenance of the necessary amounts and types of fluid and minerals in each compartment of the body fluids.
b. the swelling of body tissue caused by leakage of fluid from the blood vessels and accumulation of the fluid in the interstitial spaces.
c. compounds that release hydrogen ions in a solution.
d. compounds that accept hydrogen ions in a solution.
e. the balance maintained between acid and base concentrations in the blood and body fluids.
f. the concentration of hydrogen ions.
g. too much acid in the blood and body fluids.
h. too much base in the blood and body fluids.
i. compounds that can reversibly combine with hydrogen ions to help keep a solution's acidity or alkalinity constant.
j. large proteins of the blood and body fluids, produced in response to invasion of the body by unfamiliar molecules called antigens.
k. chemical messengers.
​antibodies

Question 70

Matching
a. maintenance of the necessary amounts and types of fluid and minerals in each compartment of the body fluids.
b. the swelling of body tissue caused by leakage of fluid from the blood vessels and accumulation of the fluid in the interstitial spaces.
c. compounds that release hydrogen ions in a solution.
d. compounds that accept hydrogen ions in a solution.
e. the balance maintained between acid and base concentrations in the blood and body fluids.
f. the concentration of hydrogen ions.
g. too much acid in the blood and body fluids.
h. too much base in the blood and body fluids.
i. compounds that can reversibly combine with hydrogen ions to help keep a solution's acidity or alkalinity constant.
j. large proteins of the blood and body fluids, produced in response to invasion of the body by unfamiliar molecules called antigens.
k. chemical messengers.
​acids

Question 71

Matching
a. maintenance of the necessary amounts and types of fluid and minerals in each compartment of the body fluids.
b. the swelling of body tissue caused by leakage of fluid from the blood vessels and accumulation of the fluid in the interstitial spaces.
c. compounds that release hydrogen ions in a solution.
d. compounds that accept hydrogen ions in a solution.
e. the balance maintained between acid and base concentrations in the blood and body fluids.
f. the concentration of hydrogen ions.
g. too much acid in the blood and body fluids.
h. too much base in the blood and body fluids.
i. compounds that can reversibly combine with hydrogen ions to help keep a solution's acidity or alkalinity constant.
j. large proteins of the blood and body fluids, produced in response to invasion of the body by unfamiliar molecules called antigens.
k. chemical messengers.
​ acidosis

Question 72

Dietary protein will not be used efficiently and will not support growth if _____ are inadequate.​

A) ​vegetables
B) ​essential fatty acids
C) ​kcalories
D) ​dairy foods
E) ​plant-based protein

Question 73

Matching
a. maintenance of the necessary amounts and types of fluid and minerals in each compartment of the body fluids.
b. the swelling of body tissue caused by leakage of fluid from the blood vessels and accumulation of the fluid in the interstitial spaces.
c. compounds that release hydrogen ions in a solution.
d. compounds that accept hydrogen ions in a solution.
e. the balance maintained between acid and base concentrations in the blood and body fluids.
f. the concentration of hydrogen ions.
g. too much acid in the blood and body fluids.
h. too much base in the blood and body fluids.
i. compounds that can reversibly combine with hydrogen ions to help keep a solution's acidity or alkalinity constant.
j. large proteins of the blood and body fluids, produced in response to invasion of the body by unfamiliar molecules called antigens.
k. chemical messengers.
​acid-base balance

Question 74

Which minerals are most likely to be lacking in the diets of vegans?​

A) ​sodium , potassium, and chloride
B) ​zinc, magnesium, and fluoride
C) ​iron, manganese, and calcium
D) ​iron, zinc, and calcium
E) ​sodium, phosphorous, and magnesium

Question 75

Matching
a. maintenance of the necessary amounts and types of fluid and minerals in each compartment of the body fluids.
b. the swelling of body tissue caused by leakage of fluid from the blood vessels and accumulation of the fluid in the interstitial spaces.
c. compounds that release hydrogen ions in a solution.
d. compounds that accept hydrogen ions in a solution.
e. the balance maintained between acid and base concentrations in the blood and body fluids.
f. the concentration of hydrogen ions.
g. too much acid in the blood and body fluids.
h. too much base in the blood and body fluids.
i. compounds that can reversibly combine with hydrogen ions to help keep a solution's acidity or alkalinity constant.
j. large proteins of the blood and body fluids, produced in response to invasion of the body by unfamiliar molecules called antigens.
k. chemical messengers.
​alkalosis

Question 76

Matching
a. maintenance of the necessary amounts and types of fluid and minerals in each compartment of the body fluids.
b. the swelling of body tissue caused by leakage of fluid from the blood vessels and accumulation of the fluid in the interstitial spaces.
c. compounds that release hydrogen ions in a solution.
d. compounds that accept hydrogen ions in a solution.
e. the balance maintained between acid and base concentrations in the blood and body fluids.
f. the concentration of hydrogen ions.
g. too much acid in the blood and body fluids.
h. too much base in the blood and body fluids.
i. compounds that can reversibly combine with hydrogen ions to help keep a solution's acidity or alkalinity constant.
j. large proteins of the blood and body fluids, produced in response to invasion of the body by unfamiliar molecules called antigens.
k. chemical messengers.
buffers​

Question 77

​Which of the following non-meat mixtures provides the least high-quality protein?

A) ​black beans and rice.
B) ​pasta with broccoli, peppers, and sesame seeds.
C) ​peanut butter and whole-wheat bread sandwich.
D) ​stir-fried cabbage, squash, and green peppers.
E) ​pad thai with tofu and eggs

Question 78

Matching
a. maintenance of the necessary amounts and types of fluid and minerals in each compartment of the body fluids.
b. the swelling of body tissue caused by leakage of fluid from the blood vessels and accumulation of the fluid in the interstitial spaces.
c. compounds that release hydrogen ions in a solution.
d. compounds that accept hydrogen ions in a solution.
e. the balance maintained between acid and base concentrations in the blood and body fluids.
f. the concentration of hydrogen ions.
g. too much acid in the blood and body fluids.
h. too much base in the blood and body fluids.
i. compounds that can reversibly combine with hydrogen ions to help keep a solution's acidity or alkalinity constant.
j. large proteins of the blood and body fluids, produced in response to invasion of the body by unfamiliar molecules called antigens.
k. chemical messengers.
​pH

Question 79

​You encourage your vegetarian clients to eat iron-rich foods and foods that are rich in which of the following to increase iron absorption?

A) ​vitamin C
B) ​calcium
C) ​phytic acid
D) ​fiber
E) ​phosphorous

Question 80

The task of acquiring enough vitamin B12 may pose a problem to vegans because:​

A) ​fibers in vegetables inhibit its absorption.
B) ​they lack the intrinsic factor.
C) ​it is found naturally only in animal-derived products.
D) ​deficiency may occur from excess intake of soy products.
E) ​they are unable to recycle their vitamin B12.