Deck 7: Proteins

Question 1

The basic building blocks of protein are ________.

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

Answer 1

A

Question 2

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

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

Answer 2

D

Question 3

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.

Answer 3

D

Question 4

Cooking an egg destroys its physiological property by ________.

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

Question 5

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

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

Question 6

Dietary proteins supply ______ kcal per gram.

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

Question 7

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 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

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 10

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 11

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

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

Question 12

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 13

Worldwide,approximately _______ of protein comes from animal sources.

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

Question 14

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 15

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

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

Question 16

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

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

Question 17

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 18

Good sources of high-quality (complete)protein include all of the following EXCEPT ________.

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

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

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 21

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% 90 g protein x 4 kcal/g = 360 kcal from protein
360 kcal from protein / 2000 total kcal = 0.18 = 18% of kcal from protein

Question 22

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 23

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

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

Question 24

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 25

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 26

A high-protein diet is discouraged for patients with ________.

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

Question 27

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 28

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 29

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

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

Question 30

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 121 lbs / 2.2 lbs/kg = 55 kg
55 kg x 0.8 g/kg/day = 44 g/day

Question 31

Amino acids are required for the synthesis of ________.

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

Question 32

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

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

Question 33

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

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

Question 34

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 35

A vegan diet may be low in ________.

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

Question 36

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 37

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 38

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

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

Question 39

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 40

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

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

Question 41

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 42

Marasmus is characterized by ________.

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

Question 43

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 44

An example of two incomplete protein foods eaten together to produce a complete protein meal is ________.

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

Question 45

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

Question 46

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 47

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 48

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

Question 49

The body needs 18 different amino acids to function properly.

Question 50

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

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

Question 51

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

Question 52

Excess protein intake can result in ________.

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

Question 53

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 54

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 55

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

Question 56

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 57

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 58

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

Question 59

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 60

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 61

What would happen to dietary protein if HCl were not being produced in sufficient quantities? rev: 07_01_2015_QC_CS-18753

A)Protein digestion would occur at a faster rate.
B)Protein digestion could not fully occur because proteins could not be denatured and pepsinogen could not be converted to pepsin.
C)Proteins would be digested by gastric lipase in the stomach.
D)None of the choices are correct.

Question 62

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

Question 63

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

Question 64

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

Question 65

If you were cut and needed to heal the wound,which type of protein would the body produce?

A)Ferritin
B)Albumin
C)Collagen
D)Hemoglobin

Question 66

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

Question 67

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

Question 68

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

Question 69

Vegetarian diets are often low in dietary fiber.

Question 70

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

Question 71

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 72

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

Question 73

The weaker chemical bonds that form between amino acids that stabilize the structure create the ____________ structure.

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

Question 74

Marasmus in infants commonly occurs in poverty-stricken countries.

Question 75

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

Question 76

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

Question 77

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

Question 78

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

Question 79

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

Question 80

Legumes are an excellent source of vegetable protein.