Deck 6: The Proteins and Amino Acids

Question 1

The building blocks of proteins are called amino acids.

Answer 1

True

Question 2

With energy needs met in the diet, excess protein is stored as fat.

Answer 2

True

Question 3

When there is a great shortage of amino acids, the body must break down such tissues as blood, muscle, and skin.

Answer 3

True

Question 4

Depending on the circumstances, protein in the diet can be converted to either glucose or fat.

Question 5

Which element is found in all proteins but is absent in carbohydrates or fats?

A) carbon
B) iron
C) nitrogen
D) calcium
E) oxygen

Question 6

Protein is primarily an energy source.

Question 7

Essential amino acids are those that the healthy adult body can synthesize, given the needed parts.

Question 8

MyPlate food guide identifies legumes as the only food featured in two different categories, the Vegetables group and the Protein Foods group.

Question 9

A vegan excludes all animal-derived foods from the diet.

Question 10

People can get enough protein from plant foods alone.

Question 11

There are drugs available to cure wheat food allergies.

Question 12

Flaxseed oil and soybean oil are good sources of omega-3 fatty acids.

Question 13

Enzymes are ____.

A) activated by high heat
B) usually, but not always, made of protein
C) destroyed after they react
D) specific for a particular reaction
E) involved with a limited number of essential body processes

Question 14

The amino acids in a strand of protein are identical repeating units.

Question 15

Complementary protein sources must be eaten within two hours of one another to meet the body's need for essential amino acids.

Question 16

A vegan who does not eat mushrooms, legumes, nuts, or seeds may not meet the body's riboflavin needs.

Question 17

When mast cells release histamine, an allergic reaction can occur.

Question 18

There is no practical source of vitamin D in plant foods.

Question 19

Vegans are at particular risk for a vitamin C deficiency.

Question 20

Disruption of a protein chain's normal shape due to heat or acidity is called ____.

A) hydrogenation
B) denaturation
C) digestion
D) condensation
E) hydrolysis

Question 21

The special proteins that inactivate foreign bacteria and viruses are ____.

A) enzymes
B) antibodies
C) hormones
D) structural proteins
E) transport proteins

Question 22

A total of ____ amino acids compose the majority of protein in living things and nine are ____ to humans.

A) 15; nonessential
B) 17; essential
C) 20; essential
D) 25; nonessential
E) 35; essential

Question 23

In the body, denaturation occurs in the ____.

A) mouth
B) esophagus
C) small intestine
D) liver
E) stomach

Question 24

Which food is least likely to cause food allergies?

A) shrimp
B) eggs
C) rice
D) wheat
E) peanuts

Question 25

Joe is a college student interested in getting more muscular. A friend suggests that drinking a shake with raw eggs will increase his muscle mass. You tell him that one reason for cooking eggs prior to their consumption is that it releases ____.

A) biotin and vitamin C
B) vitamin D and folate
C) iron and biotin
D) zinc and magnesium
E) folate and zinc

Question 26

What happens if the diet is lacking an essential amino acid?

A) The body cells will synthesize it.
B) Proteins will be made but they will lack that particular amino acid.
C) Protein synthesis will be halted.
D) Another amino acid will be substituted for the missing one.
E) The partially built protein will become an immediate source of energy.

Question 27

The DRI recommend a protein intake of _____ gram(s) per kilogram of desirable body weight per day.

A) 0.2
B) 0.8
C) 1.2
D) 1.8
E) 2.6

Question 28

When amino acids are degraded for energy or glucose production, their amine groups are incorporated by the liver into ____.

A) bile
B) fat
C) ketone bodies
D) urea
E) glycogen

Question 29

Which combination of foods fails to provide all of the essential amino acids?

A) oatmeal and whole-wheat toast
B) rice and beans
C) chili and corn bread
D) peanut butter on wheat bread
E) split-pea soup and sesame crackers

Question 30

Which two minerals need special attention in the diets of all vegetarians?

A) iodine and iron
B) iron and zinc
C) calcium and phosphorus
D) magnesium and sodium
E) potassium and manganese

Question 31

An essential amino acid ____.

A) is not necessary in the diet
B) must be supplied by the diet
C) can be made from glucose in the body
D) can be made from other amino acids in the body
E) can be made from fat in the body

Question 32

The strategy of combining two plant protein foods in a meal so that each provides the essential amino acids lacking in the other features ____.

A) reference proteins
B) parallel proteins
C) simultaneous augmentation
D) bonus protein combining
E) complementary proteins

Question 33

Which type of vegetarian excludes all animal-derived foods?

A) semi-vegetarian
B) lacto-vegetarian
C) vegan
D) ovo-vegetarian
E) pollo-vegetarian

Question 34

What is the meaning of the term "protein-sparing"?

A) If there is not enough protein in the diet, the body cannot digest starch.
B) If the diet provides enough carbohydrates and fats for energy, protein can be used to make new proteins.
C) Fiber is needed in order to absorb amino acids into the body.
D) If the diet provides enough protein, glucose will be used for energy.
E) Protein deficiencies will cause the breakdown of muscle.

Question 35

The quality of a protein depends upon the proportion of ____.

A) essential amino acids present
B) essential fatty acids present
C) nonessential amino acids present
D) nitrogen to give nitrogen equilibrium
E) nitrogen to give positive nitrogen balance

Question 36

Which statement best describes the function of a  buffer in the body?

A) Itemulsifies fats.
B) It  maintains a constant pH in body solutions.
C) Itfacilitates chemical reactions.
D) It  protects against plaque build-up in the blood vessels
E) Itacts as a messenger.

Question 37

Which food selection is the lowest in protein?

A) Fruit salad
B) Chili and a roll
C) A low-fat hot dog with mustard
D) A grilled chicken sandwich with tomato
E) A peanut butter sandwich

Question 38

If a man consumes 65 grams of protein and 2700 total calories per day, approximately what percentage of calories would he derive from protein?

A) 8
B) 10
C) 15
D) 22
E) 25

Question 39

The best advice for someone who is a vegetarian to obtain enough protein in the diet is to ____.

A) find out how much of each essential amino acid is required daily
B) determine how much of each amino acid is contained in favorite foods
C) consume a varied diet on a daily basis
D) take amino acid supplements
E) keep detailed records of all foods consumed and calculate nutrient intakes

Question 40

Soybeans differ from other legumes because they ____.

A) are high in protein
B) contain fiber
C) supply all of the essential amino acids
D) are high in carbohydrates
E) supply all necessary vitamins and minerals as well as protein

Question 41

The ____ dismantles proteins into amino acids and short peptides, which are further broken down and absorbed by cells in the lining of the ____.

A) stomach; liver
B) stomach; small intestine
C) small intestine; large intestine
D) mouth; stomach
E) small intestine; liver

Question 42

The average American's protein intake features ____.

A) inadequate intake of low-quality proteins
B) excess intake of high-quality proteins
C) inadequate intake of high-quality proteins
D) excess intake of low-quality proteins
E) balanced intake of low- and high-quality proteins

Question 43

Of all the roles proteins play in the body, which one has the highest priority?

A) growth and maintenance
B) energy
C) fluid balance
D) transportation
E) hormones

Question 44

The main difference between a food intolerance and a food allergy is the ____.

A) involvement of the immune system
B) development of hives
C) occurrence of intestinal cramps
D) presence of a migraine headache
E) involvement of the respiratory system

Question 45

When protein reaches the ____, it is made up largely of di- and tripeptides.

A) stomach
B) liver
C) large intestine
D) small intestine
E) esophagus

Question 46

What is a reliable source of vitamin B ₁₂ for a vegan?

A) fortified soy milk
B) seaweed
C) fermented soy
D) firm-style tofu
E) fortified margarine

Question 47

From which of the following would you expect the protein to be most easily absorbed by the body?

A) chicken
B) lentils
C) whole-grain bread
D) pistachios
E) navy beans

Question 48

Why do vegans need to take care to get enough dietary zinc?

A) Zinc is not widespread in plant foods.
B) The vitamin C in plant foods hinders the absorption of zinc.
C) The form of zinc in plants is less readily absorbed than the form in animals.
D) Binders in plant foods may reduce zinc's availability to the body.
E) Vegans require two to three times as much zinc as people who eat meat products.

Question 49

What mineral is most likely to be lacking in a vegan diet?

A) potassium
B) calcium
C) sodium
D) chromium
E) magnesium

Question 50

The recommendations for protein are based on the assumption that the consumed protein will come from ____.

A) dairy only
B) animal sources only
C) plant sources only
D) plant and animal sources
E) eggs and legumes

Question 51

Your friend LaTonya says she wants to make sure she's getting enough protein without getting too much. What advice would you give her?

A) At least 2/3 of each meal should consist of animal-based foods such as fish, lean poultry, or nonfat dairy.
B) Drink nonfat milk with every meal and two snacks, and eat yogurt for breakfast every day.
C) At least 2/3 of each meal should consist of plant-based foods such as legumes, vegetables, and whole grains.
D) Be sure to eat at least 6 ounces of lean meat every day.
E) Eat seafood daily and include one whole-milk dairy product in every meal.

Question 52

A food contains 12 grams of protein, 21 grams of carbohydrate, and 3 grams of total fat. What is the percentage of calories from protein in this food?

A) 17 percent
B) 30 percent
C) 42 percent
D) 54 percent
E) It is impossible to determine this from the information given .

Question 53

Legumes are rich in B vitamins and ____.

A) vitamin C
B) fiber
C) fat
D) vitamin K
E) iron

Question 54

Maria is at her ideal weight of 125 pounds. How much protein would you recommend she consume daily?

A) 31 grams
B) 45 grams
C) 63 grams
D) 100 grams
E) 125 grams

Question 55

What vitamin is most likely to be lacking in a vegan diet?

A) folate
B) vitamin C
C) vitamin B ₁₂
D) thiamin
E) riboflavin

Question 56

Tim is a 24-year-old college student who learns that he is allergic to shrimp. What advice would you give Tim?

A) Eat shrimp only in small amounts.
B) Eat shrimp mixed with other foods to counter the allergic reaction.
C) Do not eat shrimp at all.
D) Check every year to see if you have "outgrown" the allergy .
E) Visit a physician and obtain a prescription specifically for this allergy.

Question 57

Which type of vegetarian would eat scrambled eggs but not drink a glass of milk?

A) vegan
B) lacto-ovo-vegetarian
C) ovo-vegetarian
D) semivegetarian
E) lacto-vegetarian

Question 58

What would be the best way for Denarius to modify his prize-winning chili recipe to make its protein content more healthful?

A) Replace the canned diced tomatoes with fresh diced tomatoes.
B) Replace the extra lean ground beef with ground turkey (with the skin ground in) .
C) Reduce the amount of kidney beans and add more ground beef.
D) Reduce the amount of ground beef and add more kidney beans and celery.
E) Replace ground beef with pork sausage and add cubed cheddar cheese.

Question 59

If amino acids are oversupplied, their amine group is excreted and the fragments that remain are converted to ____.

A) glucose, glycogen, or fat
B) sucrose and amino acids
C) fat and nonessential amino acids
D) urea and ketones
E) essential amino acids and glycogen

Question 60

It is recommended that protein provide what percentage of total caloric intake?

A) 5 to 10 percent
B) 10 to 35 percent
C) 35 to 40 percent
D) 40 to 50 percent
E) greater than 50 percent

Question 62

Vignette #1 John has started working out at the local gym and has been buying protein-packed snack bars and other high-protein foods. He started at 180 pounds and has increased his weight to 195 pounds. He is convinced the extra weight is all muscle. His wife, Jill, thinks that the there may be risks involved with eating extra protein. They decide to find out more about how much protein they need and explore the risks associated with consuming too much as well as too little protein.   Based on your text, answer the following questions.
Now that John is eating protein bars and shakes, he is consuming more protein and calories daily than he requires. What most likely happens to the excess protein?

A) It is converted to muscle tissue.
B) It is stored until needed for muscle tissue repair.
C) It is converted to fat for energy storage.
D) It is converted to glucose for energy.
E) It is used to synthesize essential amino acids.

Question 63

Explain the rationale behind an increasing number of people following a gluten-free diet.

Question 64

Vignette #1 John has started working out at the local gym and has been buying protein-packed snack bars and other high-protein foods. He started at 180 pounds and has increased his weight to 195 pounds. He is convinced the extra weight is all muscle. His wife, Jill, thinks that the there may be risks involved with eating extra protein. They decide to find out more about how much protein they need and explore the risks associated with consuming too much as well as too little protein.   Based on your text, answer the following questions.
Jill's research on the risks of excess protein should lead her to give what advice to John?

A) Eating twice the RDA will help John safely gain muscle mass quickly.
B) John should c onsider the grams of protein rather than just a percentage of calories for appropriate protein intake.
C) John should decrease his protein intake as total calories decrease .
D) As protein intake increases, John's carbohydrate intake should increase proportionately.
E) Increasing protein intake should be offset by decreasing fat intake to less than five percent of total calories.

Question 65

Vignette #1 John has started working out at the local gym and has been buying protein-packed snack bars and other high-protein foods. He started at 180 pounds and has increased his weight to 195 pounds. He is convinced the extra weight is all muscle. His wife, Jill, thinks that the there may be risks involved with eating extra protein. They decide to find out more about how much protein they need and explore the risks associated with consuming too much as well as too little protein.   Based on your text, answer the following questions.
Jill and John are out to dinner and deciding what to order. Which choice most closely follows the guidelines from your text for selecting healthy protein sources?

A) Thai mixed vegetables with shrimp and brown rice
B) Lasagna with ground turkey
C) A low-fat hot dog on a bun with a salad
D) A turkey club sandwich
E) Chicken and broccoli stir-fry on white rice

Question 66

Briefly discuss cross-reaction and cross-contamination as they relate to food allergies.

Question 67

Vignette #1 John has started working out at the local gym and has been buying protein-packed snack bars and other high-protein foods. He started at 180 pounds and has increased his weight to 195 pounds. He is convinced the extra weight is all muscle. His wife, Jill, thinks that the there may be risks involved with eating extra protein. They decide to find out more about how much protein they need and explore the risks associated with consuming too much as well as too little protein.   Based on your text, answer the following questions.
Assuming that John's ideal weight is 180 pounds, calculate his recommended protein intake (RDA) .

A) 65 grams
B) 71 grams
C) 98 grams
D) 144 grams
E) Not enough information is provided.

Question 68

What is immunoglobulin E (IgE) ?

A) A specialized immune cell that stores histamine
B) A type of antibody that circulates through the blood
C) A chemical produced by mast cells
D) A fragment of food that can cause an adverse reaction
E) A substance released by cells of the immune system during an allergic reaction

Question 69

Vignette #2 Maggie and her mom are in the supermarket shopping for dinner. Maggie wants to try soy burgers for dinner. Her mother says, "What is the big deal about soy? Why should we try soy burgers or other vegetarian-type foods?" Maggie has learned about the benefits of vegetarian eating patterns while taking a nutrition course and begins to explain to her mom why soy might be good for both of them. Let's see if you know as much as Maggie about soy and other vegetarian nutrition considerations by answering the following questions.
What statement best describes meat  analogs?

A) Theyconsist of 50 percent meat and 50 percent plant-based ingredients.
B) They  are generally high in fat.
C) They  have moderate amounts of cholesterol.
D) They  are vegetable protein products that simulate meat products.
E) Theyallow preparation of healthy meals with meat as a main ingredient.

Question 70

Explain why it is important for an amino acid chain to fold up correctly in order for the protein to function.

Question 71

Vignette #2 Maggie and her mom are in the supermarket shopping for dinner. Maggie wants to try soy burgers for dinner. Her mother says, "What is the big deal about soy? Why should we try soy burgers or other vegetarian-type foods?" Maggie has learned about the benefits of vegetarian eating patterns while taking a nutrition course and begins to explain to her mom why soy might be good for both of them. Let's see if you know as much as Maggie about soy and other vegetarian nutrition considerations by answering the following questions.
Maggie explains to her mother that there are different types of vegetarian eating patterns. Which type of vegetarian would consider incorporating foods that are fortified in omega-3 fatty acids?

A) ovo-vegetarians
B) lacto-ovo-vegetarians
C) vegans
D) pesce-vegetarians
E) pollo-vegetarians

Question 72

Differentiate between a food intolerance and a food allergy.

Question 73

According to the Food Allergy Research and Education organization, what are the eight foods that cause 90 percent of all allergic reactions?

Question 74

Describe the process of protein digestion in humans.

Question 75

Vignette #1 John has started working out at the local gym and has been buying protein-packed snack bars and other high-protein foods. He started at 180 pounds and has increased his weight to 195 pounds. He is convinced the extra weight is all muscle. His wife, Jill, thinks that the there may be risks involved with eating extra protein. They decide to find out more about how much protein they need and explore the risks associated with consuming too much as well as too little protein.   Based on your text, answer the following questions.
John has been eating a typical high-protein diet ever since he began working out regularly. Which description most likely characterizes his diet?

A) It is often low in fruits and vegetables.
B) It is often low in saturated fat.
C) It is often too high in fiber.
D) It is often high in whole-grains.
E) It is consistently low in red meat.

Question 76

Vignette #2 Maggie and her mom are in the supermarket shopping for dinner. Maggie wants to try soy burgers for dinner. Her mother says, "What is the big deal about soy? Why should we try soy burgers or other vegetarian-type foods?" Maggie has learned about the benefits of vegetarian eating patterns while taking a nutrition course and begins to explain to her mom why soy might be good for both of them. Let's see if you know as much as Maggie about soy and other vegetarian nutrition considerations by answering the following questions.
Maggie suggests to her mother that they should try some different types of foods that include soybeans. What soy-containing food is a chunky, tender soybean cake, a traditional Indonesian food?

A) edamame
B) tempeh
C) tofu
D) soybean curd
E) miso

Question 77

Vignette #2 Maggie and her mom are in the supermarket shopping for dinner. Maggie wants to try soy burgers for dinner. Her mother says, "What is the big deal about soy? Why should we try soy burgers or other vegetarian-type foods?" Maggie has learned about the benefits of vegetarian eating patterns while taking a nutrition course and begins to explain to her mom why soy might be good for both of them. Let's see if you know as much as Maggie about soy and other vegetarian nutrition considerations by answering the following questions.
What health effect is associated with a vegetarian, plant-based eating pattern?

A) lower rates of heart disease
B) higher rates of cancer
C) slightly increased risk of type 2 diabetes
D) higher blood pressure
E) higher obesity rates

Question 78

Vignette #2 Maggie and her mom are in the supermarket shopping for dinner. Maggie wants to try soy burgers for dinner. Her mother says, "What is the big deal about soy? Why should we try soy burgers or other vegetarian-type foods?" Maggie has learned about the benefits of vegetarian eating patterns while taking a nutrition course and begins to explain to her mom why soy might be good for both of them. Let's see if you know as much as Maggie about soy and other vegetarian nutrition considerations by answering the following questions.
What is special about soy protein?

A) It contains most of the amino acids necessary for protein synthesis.
B) It is the only vegetable food that contains complete protein.
C) It can raise blood cholesterol levels when added to an omnivorous diet.
D) It is lower in calories than most other vegetables.
E) It is high in carbohydrates but low in fiber.

Question 79

Four friends are dining out, and the waiter brings their orders, but one of them is wrong. Which person's order is incorrect?

A) Lenny, a vegan who is served a bean burrito with guacamole
B) Minnie, an ovo-vegetarian who is served a mushroom-tomato omelet
C) Vinny, a lacto-vegetarian who is served spinach quiche (egg-based pie)
D) Penny, a lacto-ovo-vegetarian who is served a fruit plate with yogurt
E) Ginny, a pollo-vegetarian who is served chicken breast and brown rice

Question 80

Bonnie, who has a peanut allergy, peruses the refreshment table at a bridal shower. She sees a plate stacked with sandwich triangles: some made with peanut butter, and some with pimento cheese. Which statement is true?

A) It is safe for Bonnie to try a peanut butter triangle if she only eats half of it.
B) It is unsafe for Bonnie to eat a sandwich because of potential cross-contamination.
C) It is safe for Bonnie to try a sandwich triangle as long as she chooses pimento.
D) It is unsafe for Bonnie to eat a sandwich because you can't tell from the pimento cheese label whether it contains peanuts.
E) It is safe for  Bonnie to eat either a peanut butter triangle or a pimento cheese sandwich.