Deck 5: Proteins: Crucial Components of All Body Tissues

Question 1

The individual "beads" on a chain of proteins are made up of

A) carbon.
B) fatty acids.
C) amino acids.
D) sterols.

Answer 1

amino acids.

Question 2

Which of the following gives each amino acid its distinct properties?

A) the side chain
B) the central carbon
C) the amine group
D) the acid group

Answer 2

the side chain

Question 3

Polypeptides are strings of how many amino acids linked together by peptide bonds?

A) 3
B) 6
C) 9
D) 10 or more

Answer 3

10 or more

Question 4

According to estimates, what percentage of the U.S. population is vegetarian?

A) 3.4%
B) 5.7%
C) 12.2%
D) 27.6%

Question 5

The synthesis of hemoglobin requires the amino acid histidine. If histidine is either missing or in short supply, what type of amino acid is it called?

A) essential
B) complete
C) limiting
D) restricting

Question 6

Insulin, glucagon, and the thyroid hormone are all made from

A) lipids.
B) carbohydrates.
C) amino acids.
D) bile.

Question 7

Which of the following statements is False about the role hydrochloric acid plays in digestion?

A) Hydrochloric acid denatures protein.
B) Hydrochloric acid inhibits the digestion of fat.
C) Hydrochloric acid breaks the strands of protein.
D) Hydrochloric acid converts pepsinogen to pepsin.

Question 8

In the stomach, proteins are broken down into smaller peptides by

A) buffers.
B) pepsin.
C) saliva.
D) insulin.

Question 9

Jorge is a reasonably healthy 21-year-old college student who is sedentary. He is 5' 11" tall and weighs 175 pounds. How many grams of protein would you recommend he consume each day?

A) 45 grams
B) 64 grams
C) 76 grams
D) 92 grams

Question 10

The type of vegetarian who consumes dairy products but excludes all other types of animal protein is called a

A) vegan.
B) lacto-vegetarian.
C) lacto-ovo-vegetarian.
D) pescovegetarian.

Question 11

The protein-energy malnutrition disease that causes severe muscle weakness and loss of muscle tissue and body fat is known as

A) marasmus.
B) sickle cell anemia.
C) cystic fibrosis.
D) kwashiorkor.

Question 12

The proteins that help defend the body against bacteria, toxins, and allergens are called

A) enzymes.
B) antibodies.
C) buffers.
D) transport proteins.

Question 13

In the absence of adequate dietary carbohydrate, the body can break down protein to provide glucose to the brain by a process known as

A) oxidation.
B) gluconeogenesis.
C) glycolysis.
D) denaturation.

Question 14

Which of the following best describes denaturation?

A) a scientific term for omitting animal foods from the diet
B) a process in which DNA is translated into a protein molecule
C) a chemical reaction that causes a protein to lose its shape and function
D) an enzymatic action that breaks peptide bonds

Question 15

Which of the following is a complete vegetable protein?

A) peanuts
B) wheat
C) corn
D) soybeans

Question 16

Which of the following statements is True regarding dietary protein intake in the United States?

A) Most adults do not consume enough protein in their diets.
B) Most adults consume more protein than they need.
C) Vegetarians cannot get enough protein without using supplements.
D) Athletes cannot get enough protein without using supplements.

Question 17

Which of the following is used to measure protein quality?

A) the amount of essential amino acids present
B) the amount of nonessential amino acids present
C) the pH of the protein
D) the amount of electrolytes present

Question 18

Which of the following proteins help maintain proper acid-base balance by attaching to or releasing hydrogen ions?

A) antibodies
B) enzymes
C) buffers
D) hormones

Question 19

Which of the following statements does NOT explain how the body uses macronutrients for energy?

A) The healthy body's primary energy sources are carbohydrate and fat.
B) The body stores excess protein primarily for energy reserves.
C) To utilize protein for energy, the body breaks down protein into individual amino acids.
D) Eating sufficient fat will spare body protein.

Question 20

Which of the following is the waste product that forms when nitrogen is removed from the amine group during amino acid breakdown?

A) ketone
B) phosphofructokinase
C) urea
D) lactate

Question 21

An example of a vegan breakfast that contains vitamin B₁₂ is

A) an egg-white omelet.
B) mushroom and spinach crepes.
C) a smoothie made with fresh fruits and kale.
D) fortified cereal with soy milk.

Question 22

The severe protein deficiency seen in toddlers when they are weaned from breast milk and fed a low-protein diet is called

A) phenlyketonuria.
B) marasmus.
C) kwashiorkor.
D) cystic fibrosis.

Question 23

Which of the following is associated with a varied and balanced vegetarian diet?

A) increased risk for type 2 diabetes
B) decreased consumption of carcinogens
C) higher incidence of gastrointestinal problems
D) greater risk of kidney stones and gallstones

Question 24

How is protein intake related to the development of edema?

A) Excess protein intake causes a pH imbalance of the blood.
B) Excess protein intake causes abdominal swelling.
C) Insufficient protein intake causes a fluid imbalance that results in swelling of tissues.
D) Insufficient protein intake causes long-term genetic abnormalities.

Question 25

After amino acids are absorbed in the small intestine they are transported by the blood stream directly to the

A) cell membrane.
B) liver.
C) skeletal muscles.
D) large intestine.

Question 26

Which of the following type of vegetarian eats mostly plant foods, eggs, and dairy but occasionally eats red meat, poultry, and/or fish?

A) flexitarian
B) lactovegetarian
C) carnivegetarian
D) pescovegetarian

Question 27

When the blood's pH level becomes too basic, proteins help to balance pH by

A) attracting hydrogen and neutralizing it.
B) releasing hydrogen into the blood.
C) producing antibodies.
D) converting pepsinogen into pepsin.

Question 28

At the core of every amino acid molecule is a central

A) carbon.
B) hydrogen.
C) side chain.
D) amine group.

Question 29

Protein synthesis is likely to slow down and fail to generate protein when

A) mutual supplementation occurs.
B) complementary proteins are combined.
C) amino acid supplements are consumed.
D) limiting amino acids are missing or in short supply.

Question 30

Which food provides a complementary protein to wheat, corn, and other grains?

A) broccoli
B) squash
C) black beans
D) apples

Question 31

Which aspect of protein digestion occurs in the small intestine?

A) Proteases break down polypeptides into smaller molecules.
B) Pepsin breaks down proteins into single amino acids.
C) Amino acids are stored.
D) Mechanical digestion begins.

Question 32

A high-protein diet is considered unhealthy for

A) sedentary adults.
B) athletes.
C) people with kidney disease.
D) older women.

Question 33

The quality of a protein depends on the number of amino acids it contains and on

A) its nonessential amino acid content.
B) its digestibility.
C) whether it has been denatured.
D) the amount of urea produced during its digestion.

Question 34

Quorn is a source of protein derived from

A) beef.
B) corn.
C) soy.
D) fermented fungus.

Question 35

Which of the following is True about mutual supplementation?

A) At least two complementary proteins must be eaten at the same meal.
B) Two or more complementary proteins should be eaten in the same day.
C) Daily animal protein is required to maintain the free amino acid pool.
D) A complete protein and one or more incomplete proteins must be combined at least once a week.

Question 36

Vegetarians who consume no animal products should be sure to consume supplements or foods fortified with

A) amino acids.
B) quorn.
C) vitamins B₁₂ and D and riboflavin, iron, calcium, and zinc.
D) vitamin C and phosphorus.

Question 37

Which of the following is an example of mutual supplementation?

A) fortification of cereal with vitamin B₁₂, calcium, and iron
B) adding eggs and oatmeal to beef
C) eating a dish of black beans and rice
D) eating a food high in vitamin C with spinach to enhance iron absorption

Question 38

The recommended protein intake for most adults is how many grams (per kilogram of bodyweight) per day?

A) 0.5
B) 0.8
C) 1.3
D) 2.5

Question 39

Proteins are classified as micronutrients because they contain nitrogen.

Question 40

The three-dimensional shape of a protein determines the protein's function in the body.

Question 41

Amino acids that can be synthesized by the body are termed nonessential.

Question 42

Incomplete proteins are also known as low-quality proteins.

Question 43

Most complete proteins are found in animal-based foods.

Question 44

Teff, millet, and sorghum are grains that are complete proteins.

Question 45

The pH of a substance or solution is determined by the nitrogen content.

Question 46

In properly nourished individuals, protein contributes minimally to energy needs.

Question 47

Kwashiorkor is a condition observed in athletes who consume excessive protein in the diet.

Question 48

Vegetarian diets are associated with increased risk of kidney stones.

Question 49

The absorption of dietary protein occurs in the stomach.

Question 50

MyVeg is the USDA's version of MyPlate specifically tailored for people following a vegetarian diet.

Question 51

A lacto-ovo-vegetarian omits animal flesh, dairy, and eggs, but does consume grains, fruits, vegetables, and dairy products.

Question 52

A segment of DNA that carries the instructions for assembling available amino acids into a unique protein is called a protease.

Question 53

The American Dietetic Association considers vegetarian diets nutritionally unbalanced and inadequate.

Question 54

Describe three physiological consequences of consuming too much protein.

Question 55

Describe the mechanical and chemical digestion of dietary protein.

Question 56

Describe the main functions proteins perform in the body.

Question 57

Athletes need more protein than sedentary individuals because

A) protein is the primary source of energy during intense exercise.
B) additional protein is needed to repair tissue damage caused by exercise.
C) they require less glucose during exercise.
D) tissue growth slows as a result of intense exercise.

Question 58

Research to date indicates that high-protein diets can contribute to weight loss and reduced heart disease risk primarily due to

A) decreased fat and total caloric intake.
B) increased fiber and antioxidant intake.
C) increased energy expenditure and satiety.
D) diminished utilization of glucose for energy.

Question 59

Tempeh, tofu, and miso are foods derived from

A) seaweed.
B) cow's milk.
C) soy.
D) wheat.

Question 60

Recent research suggests that the optimal protein requirement for strength and endurance athletes might be met by

A) half the current Recommended Daily Allowance for sedentary individuals.
B) the current Recommended Daily Allowance for sedentary individuals.
C) more than two times the current Recommended Daily Allowance for sedentary individuals.
D) more than four times the current Recommended Daily Allowance for sedentary individuals.

Question 61

Enzyme supplements taken before bedtime can reduce the intestinal gas caused by legumes.

Question 62

Quinoa is unsafe for people with celiac disease because of its high gluten content.

Question 63

What are the health benefits of soy? How can you include more soy in the diet?

Question 64

Quinoa is a

A) grain.
B) legume.
C) textured-meat product.
D) pseudocereal.

Question 65

A simple strategy to help add legumes to your diet is to

A) choose a "quorn" burger instead of a hamburger.
B) have a bowl of quinoa flakes at breakfast.
C) eat a hummus sandwich for lunch.
D) add roasted amaranth to trail mix.

Question 66

Soaking legumes thoroughly before cooking

A) denatures proteins.
B) reduces starches that may cause intestinal gas.
C) leaches out important micronutrients.
D) breaks down amino acids.

Question 67

An avid marathoner, Lisa recently became a vegetarian. She kept track of her protein intake for several weeks and calculated that she eats on average 95 grams of protein a day. She weighs 150 pounds. Determine whether Lisa's protein intake falls within the Recommended Protein Intake range.

Question 68

Discuss the health risks associated with a high-protein diet designed for weight loss.

Question 69

Nutrition experts consider legumes to be

A) deficient in protein.
B) high in protein and fiber and low in fat.
C) high in nonessential amino acids.
D) incomplete proteins to be avoided.