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Nutrition Class > Ch 06 > Flashcards

Ch 06 Flashcards

1
Q

T/F

Protein is a primary source of energy for our body.

A

False

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2
Q

T/F

Amino acid supplements help build muscle mass.

A

False

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3
Q

T/F

Any protein eaten in excess is excreted in your urine.

A

False

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4
Q

T/F

Most people in the United States consume more protein that they need.

A

True

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5
Q

T/F

Vegetarian diets are inadequate in protein.

A

False

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6
Q

The portion of an amino acid that contains nitrogen is called the:

A) acid group.
B) nitrate cluster.
C) amine group.
D) side chain.

A

amine group.

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7
Q

Nonessential amino acids are:

A) amino acids that the body is unable to synthesize.
B) amino acids such as phenylalanine that the body cannot metabolize.
C) amino acids that the body does not need for normal functioning.
D) amino acids that the body is able to synthesize in sufficient quantities to meet its needs.

A

amino acids that the body is able to synthesize in sufficient quantities to meet its needs.

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8
Q

The process of combining peanut butter and whole-wheat bread to make a complete protein is called:

A) deamination.
B) vegetarianism.
C) mutual supplementation.
D) transamination.

A

mutual supplementation.

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9
Q

Polypeptides in the small intestine are broken down by:

A) phosphofructokinase.
B) pepsin.
C) hydrochloric acid.
D) proteases.

A

proteases

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10
Q

Proteins:

A) are converted by the liver to urea, which is transported to the kidneys for excretion in urine.
B) and carbohydrates are the body’s two primary sources of energy.
C) contribute about 28% of an average adult’s energy needs.
D) are taken from the blood and body tissues when needed for energy.

A

are taken from the blood and body tissues when needed for energy.

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11
Q

Alyson is a 22-year-old vegetarian athlete training to compete in the New York City marathon. Her daily recommended protein intake is about:

A) 1.2 to 1.4 grams per kilogram of body weight.
B) 0.9 to 1.0 grams per kilogram of body weight.
C) 0.8 grams per kilogram of body weight.
D) 1.3 to 1.5 grams per kilogram of body weight.

A

1.3 to 1.5 grams per kilogram of body weight.

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12
Q

Which of the following statements about high protein diets is true?

A) Research evidence linking high-protein diets to an increased risk for heart attacks and strokes is conclusive.
B) Both a and b are true.
C) Research evidence linking high-protein diets to an increased risk for bone fractures is conclusive.
D) Research suggests that higher intakes of animal and soy protein protect bone in older women.

A

Research suggests that higher intakes of animal and soy protein protect bone in older women.

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13
Q

Which of the following is a good source of protein, fiber, and healthful, unsaturated fats?

A) skim milk
B) walnuts
C) red meat
D) green, leafy vegetables

A

walnuts

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14
Q

Which of the following meals would be appropriate in a balanced and adequate vegan diet?

A) egg salad on whole-wheat toast, broccoli, carrot sticks, and soy milk
B) brown rice and green tea
C) veggie dog, bun, and a banana–yogurt milkshake
D) rice, pinto beans, acorn squash, soy butter, and almond milk

A

rice, pinto beans, acorn squash, soy butter, and almond milk

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15
Q

In sickle cell anemia:

A) a single amino acid in hemoglobin is changed.
B) normal blood flow is disrupted.
C) red blood cells lose their characteristic doughnutlike shape.
D) all of the above are true.

A

all of the above are true.

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16
Q

T/F

Lecithin is a sterol found in egg yolks and is emulsified by bile.

A

False

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17
Q

T/F

Trans fatty acids are produced by food manufacturers; they do not occur in nature.

A

True

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18
Q

During a long bike ride, lipids are mobilized from adipose tissue for use as energy.

A

False

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19
Q

T/F

Buffers help the body maintain acid–base balance.

A

True

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20
Q

T/F

Athletes typically require about three times as much protein as nonactive people.

A

False

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21
Q

What element makes protein different from carbohydrate and fat?

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

A

A) nitrogen

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22
Q

What dictates the structure of a protein molecule synthesized by the body?

A) the body’s need for a protein
B) the combination of proteins consumed in the diet
C) the DNA inside the nucleus of the cell
D) the number of essential amino acids available

A

C) the DNA inside the nucleus of the cell

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23
Q

The bond that is formed when two amino acids join together is called _____.

A) a di-protein bond
B) a protein bond
C) an amino acid bond
D) a peptide bond

A

D) a peptide bond

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24
Q

A chain of two amino acids is referred to as a ______.

A) dipeptide
B) double amino acid
C) duo-peptide
D) double protein

A

A) dipeptide

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25
Q

A molecule with four to nine amino acids joined together by peptide bonds is referred to as _____.

A) a tripeptide
B) a polypeptide
C) an oligopeptide
D) a quatropeptide

A

C) an oligopeptide

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26
Q

What compound carries the blueprint from DNA to the ribosomes during protein synthesis?

A) tRNA
B) mRNA
C) codons
D) polymerase

A

B) mRNA

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27
Q

T/F

People who consume a high-protein diet should also limit fluid intake to decrease urea production.

A

False

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28
Q

T/F

Once considered unhealthy because of their high fat content and Calorie count, nuts are now considered a healthful high-protein food.

A

True

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29
Q

To use proteins for energy, the liver removes amine groups from amino acids in a process called:

A) denaturation.
B) transport.
C) deamination.
D) transamination.

A

C) deamination.

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30
Q

Which of the following is true regarding the relationship between amino acids and protein?

A) Protein is made of essential and nonessential amino acids.
B) Protein consists of a carbon atom bound to hydrogen, an amine group, and a side chain.
C) Protein is made of nonessential amino acids only.
D) Protein is made of essential amino acids only.

A

A) Protein is made of essential and nonessential amino acids.

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31
Q

Once amino acids have entered the amino acid pool, their primary metabolic fate is to become part of a protein produced within individual cells. But this is not the only possible metabolic fate for amino acids.Which of the following could not be a metabolic fate for an amino acid after it becomes part of the amino acid pool?

A) It could be used for energy production.
B) It could be stored intact to be used for protein production another day.
C) It could be used to make body fat.
D) It could be used to produce glucose.

A

B) It could be stored intact to be used for protein production another day.

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32
Q

Which part of an individual amino acid distinguishes it from other amino acids?

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

A

B) side chain

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33
Q

Which of the following is a nucleotide base in DNA?

A) valine
B) cytosine
C) threonine
D) isoluciene

A

B) cytosine

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34
Q

T/F

Amino acids are bound together by a chemical bond known as an amino acid bond to form proteins.

A

False

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35
Q

T/F

The side chain of an amino acid differentiates one amino acid from another.

A

True

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36
Q

The nine essential amino acids are:

A

histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.

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37
Q

Amino acids found in the amino acid pool _____.

A) must come from animal products
B) require protein supplements to maintain their resources
C) can be used for protein synthesis
D) help to synthesize essential amino acids

A

C) can be used for protein synthesis

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38
Q

The part of the amino acid molecule that always contains nitrogen is the:

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

A

B) amine group.

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39
Q

Once the instructions have been transcribed to mRNA, the mRNA leaves the nucleus and binds to a ribosome in the cytoplasm. The ribosome moves along the mRNA reading the code to begin the process of translation. Which of the following statements correctly describes the function of tRNA during translation?

A) During translation, tRNA carries the mRNA to the ribosome.
B) During translation, tRNA transfers the instructions to the DNA.
C) During translation, tRNA collects and transports the amino acids to the ribosome.
D) During translation, tRNA carries the gene’s instructions to the ribosome.

A

C) During translation, tRNA collects and transports the amino acids to the ribosome.

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40
Q

What element makes protein different from carbohydrate and fat?

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

A

D) nitrogen

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41
Q

Which part of an individual amino acid distinguishes it from other amino acids?

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

A

A) side chain

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42
Q

The part of the protein molecule that carries nitrogen is the:

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

A

B) amine group.

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43
Q

The essential components needed to build a complete amino acid molecule are:

A) carbon, hydrogen, and oxygen.
B) a pentose sugar, a phosphate group, and a nucleobase.
C) carbon, an amine group, and an acid group.
D) carbon, hydrogen, an amine group, an acid group, and a side chain.

A

D) carbon, hydrogen, an amine group, an acid group, and a side chain.

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44
Q

How many amino acids are considered to be essential?

A) none
B) five
C) nine
D) 20

A

C) nine

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45
Q

Which of the following amino acids is essential?

A) arginine
B) valine
C) glycine
D) alanine

A

B) valine

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46
Q

The process of transferring the amine group from one amino acid to another is called:

A) gene expression.
B) alteration.
C) deamination.
D) transamination.

A

D) transamination.

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47
Q

Amino acids are joined together by which specific bond?

A) lipase
B) disulfide
C) hydrogen
D) peptide

A

D) peptide

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48
Q

Unlike carbohydrates and lipids, proteins are composed of:

A) glucose molecules.
B) amino acids.
C) proteases.
D) phospholipids.

A

B) amino acids.

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49
Q

At the center of each amino acid is a single atom of:

A) oxygen.
B) carbon.
C) sulfur.
D) potassium.

A

B) carbon.

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50
Q

Which of the following is a nucleotide base in DNA?

A) isoluciene
B) cytosine
C) valine
D) threonine

A

B) cytosine

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51
Q

What dictates the structure of a protein molecule synthesized by the body?

A) the body’s need for a protein
B) the DNA inside the nucleus of the cell
C) the number of essential amino acids available
D) the combination of proteins consumed in the diet

A

B) the DNA inside the nucleus of the cell

52
Q

In what cellular organelle are proteins synthesized?

A) nucleus
B) ribosome
C) cell membrane
D) mitochondria

A

B) ribosome

53
Q

The process of mRNA copying the genetic information from the DNA’s base sequence is called:

A) transferring.
B) transamination.
C) translation.
D) transcription.

A

D) transcription.

54
Q

The specific function of a protein is determined by its:

A) sequence of amino acids.
B) length.
C) three-dimensional shape.
D) electric charge.

A

C) three-dimensional shape.

55
Q

The sequential order of the amino acids is called the:

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

A

A) primary structure.

56
Q

Milk curdles when lemon juice is added to it. The change that occurs in the protein is called:

A) denaturation.
B) translocation.
C) transcription.
D) deamination.

A

A) denaturation.

57
Q

Which of the following foods is a source of complete proteins?

A) broccoli
B) apple
C) tuna fish
D) whole-grain bread

A

C) tuna fish

58
Q

The process of combining two incomplete proteins to make a complete protein is called:

A) the protein-combining method.
B) amino-acid sequencing method.
C) mutual supplementation.
D) complementary supplementation.

A

C) mutual supplementation.

59
Q

The amino acid that is missing or in the smallest supply is called the:

A) essential amino acid.
B) minor amino acid.
C) limiting amino acid.
D) incomplete amino acid.

A

C) limiting amino acid.

60
Q

A food that provides all nine essential amino acids is called a:

A) complementary protein.
B) mutually exclusive protein.
C) limiting protein.
D) complete protein.

A

D) complete protein.

61
Q

Which of the following provides incomplete protein?

A) egg whites
B) black beans
C) chicken
D) milk

A

B) black beans

62
Q

Protein digestion begins in the ____.

A) mouth
B) stomach
C) small intestine
D) pancreas

A

B) stomach

63
Q

The absorption of amino acids occurs in the:

A) stomach.
B) small intestine.
C) large intestine.
D) liver.

A

B) small intestine.

64
Q

Which hormone controls the production of hydrochloric acid and the release of pepsin?

A) pepsinogen
B) insulin
C) cholecystokinin (CCK)
D) gastrin

A

D) gastrin

65
Q

Proteases are:

A) protein messengers that are released from storage in response to an alteration in the body’s homeostasis.
B) transport proteins that move substances throughout the body.
C) defense proteins that attack foreign bacteria, viruses, and toxins.
D) enzymes that break down protein.

A

D) enzymes that break down protein.

66
Q

Which of the following is used to measure protein quality?

A) the amount of essential amino acids present and the protein efficiency ratio
B) the digestibility of the protein and the amount of essential amino acids
C) the protein-efficiency ratio and the digestibility of the protein
D) the protein chemical score and digestibility

A

D) the protein chemical score and digestibility

67
Q

Which of the following proteins are fundamental to the immune system?

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

A

B) antibodies

68
Q

When the body experiences alkalosis, how do proteins help restore the acid-base balance?

A) Proteins speed the transfer of amine groups to new acid groups and side chains.
B) Proteins uncoil and lose their shape.
C) Proteins attract hydrogen ions and neutralize their effects.
D) Proteins release hydrogen into the blood.

A

D) Proteins release hydrogen into the blood.

69
Q

Most enzymes are composed of:

A) carbohydrates.
B) fats.
C) proteins.
D) cholesterol.

A

C) proteins.

70
Q

To use proteins for energy, the liver removes amine groups from amino acids in a process called:

A) transamination.
B) deamination.
C) denaturation.
D) transport.

A

B) deamination.

71
Q

The specialized procedure that can identify whether a person’s protein intake is adequate is called:

A) protein recycling.
B) ins and outs.
C) nitrogen balance.
D) amino acid balance.

A

C) nitrogen balance.

72
Q

Maria is a reasonably healthy 19-year-old college student who is sedentary. She is 5’ 8” tall and weighs 145 pounds. How many grams of protein would you recommend she consume each day?

A) 45 grams
B) 53 grams
C) 65 grams
D) 73 grams

A

B) 53 grams

73
Q

Which of the following represents a positive nitrogen balance?

A) pregnancy
B) extended bed rest
C) severe weight loss
D) increased body fat

A

A) pregnancy

74
Q

Jeffery is a strength athlete and a vegetarian. He weighs 205 lb and is 6’ 2” tall. How much protein would you recommend he eat on a daily basis?

A) 74.5 grams
B) 0.8 g per kg body weight
C) at least 121 grams
D) 185 grams

A

C) at least 121 grams

75
Q

Which of the following health problems has been associated with high protein intakes?

A) elevated blood cholesterol
B) marasmus
C) edema
D) sickle cell anemia

A

A) elevated blood cholesterol

76
Q

Which of the following foods would contain the highest protein content?

A) cooked carrots
B) chicken
C) corn
D) whole-wheat bread

A

B) chicken

77
Q

Which of the following supplements would you MOST recommend a vegan add to his/her diet?

A) protein
B) fiber
C) vitamin B12
D) vitamin C

A

C) vitamin B12

78
Q

What causes the swollen belly associated with kwashiorkor?

A) a high-protein diet that causes fluid buildup
B) lack of protein to maintain fluid and electrolyte balance
C) excess hydration
D) excess fat buildup in adipose tissue

A

B) lack of protein to maintain fluid and electrolyte balance

79
Q

The type of protein-energy malnutrition characterized by sufficient intake of Calories but a lack of protein in the diet is called:

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

A

D) kwashiorkor.

80
Q

The type of protein-energy malnutrition characterized by a general lack of protein, energy, and nutrients in the diet is called:

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

A

A) marasmus.

81
Q

Which of the following is associated with marasmus?

A) distended abdomen
B) “skin and bones” appearance
C) enlarged, fatty liver
D) loss of hearing

A

B) “skin and bones” appearance

82
Q

Which of the following is an inherited protein metabolism disorder characterized by a severe respiratory illness?

A) cystic fibrosis
B) mad cow disease
C) acidosis
D) kwashiorkor

A

A) cystic fibrosis

83
Q

The genetic disorder caused by a single amino acid error in hemoglobin is called:

A) phenylketonuria (PKU).
B) cystic fibrosis.
C) sickle cell anemia.
D) marasmus.

A

C) sickle cell anemia.

84
Q

What does the most recent evaluation of research studies suggest about the effect of a high-protein diet on bone loss?

A) High-protein diets cause bone loss in men and women.
B) High-protein diets cause osteoporosis in older women.
C) High-protein intake, with adequate calcium intake, does not cause bone loss.
D) High-protein diets that are also high in calcium cause bone loss in children.

A

C) High-protein intake, with adequate calcium intake, does not cause bone loss.

85
Q

Which of the following individuals would MOST benefit from a lower-protein diet (15% to 20% of total energy intake)?

A) strength athletes
B) endurance athletes
C) diabetic individuals
D) pregnant women

A

C) diabetic individuals

86
Q

Researchers have studied athletes who consumed a high-protein diet to determine if high protein intake damages the kidneys. Based on a review of these studies, what recommendation can be MOST inferred regarding protein intake for healthy adults?

A) Daily protein intake of no more than 2 g per kg body weight is safe.
B) Daily protein intake of up to 4 g per kg body weight is safe.
C) To avoid kidney damage, do not exceed the Recommended Dietary Allowance (RDA) for protein.
D) To avoid kidney damage, keep daily protein intake below 0.5 g per kg body weight.

A

A) Daily protein intake of no more than 2 g per kg body weight is safe.

87
Q

Which of the following grains is a complete protein?

A) white rice
B) wheat
C) corn
D) quinoa

A

D) quinoa

88
Q

The traditional Cajun dish of red beans and rice and the Mexican duo of pinto beans and rice provide complete proteins in one meal and are good examples of:

A) complementary proteins.
B) limiting proteins.
C) denatured proteins.
D) transaminated proteins.

A

A) complementary proteins.

89
Q

How does the shape of proteins in muscle fibers affect their function?

A) They are globular and can change shape to increase muscle mass.
B) They are long, allowing muscle fibers to contract and relax.
C) They are short, helping muscle fibers build up in response to weight-bearing exercise.
D) They are wide, giving muscle fibers great tensile strength.

A

B) They are long, allowing muscle fibers to contract and relax.

90
Q

What characteristic of the proteins that form red blood cells allows them to change shape and flow freely through the blood?

A) spherical shape
B) globular shape
C) long, narrow shape
D) lack of quaternary structure

A

B) globular shape

91
Q

A condition called ___ results when the blood becomes too acidic due to the accumulation of hydrogen.

A) marasmus
B) kwashiorkor
C) alkalosis
D) acidosis

A

D) acidosis

92
Q

Which type of protein helps the body maintain fluid and electrolyte balance?

A) antibodies
B) enzymes
C) transport proteins
D) glucagon

A

C) transport proteins

93
Q

Amino acids from proteins are used to make epinephrine and norepinephrine, which serve as:

A) neurotransmitters.
B) enzymes.
C) triglycerides.
D) antibodies.

A

A) neurotransmitters.

94
Q

Ferritin found in the liver is an example of a(n):

A) transport protein.
B) storage protein.
C) neurotransmitter.
D) enzyme.

A

B) storage protein.

95
Q

The process in which the body makes new proteins and breaks down existing proteins is known as:

A) protein turnover.
B) protein expression.
C) denaturation.
D) phenylketonuria (PKU).

A

A) protein turnover.

96
Q

The specific sequence of amino acids that make up the individual proteins in your body is determined by:

A) the level of phospholipids in the blood.
B) the amount of blood glucose.
C) the pH balance of blood.
D) your unique genetic makeup.

A

D) your unique genetic makeup.

97
Q

A food’s chemical score gives an estimate of its protein quality based on the food’s:

A) Calorie count compared to a reference food.
B) fat content compared to a reference food.
C) limiting amino acid compared to the same amino acids in a reference food.
D) proportion of carbohydrates to protein compared to a reference food.

A

C) limiting amino acid compared to the same amino acids in a reference food.

98
Q

A protein is considered high quality if it is:

A) highly caloric.
B) easily digestible.
C) high in triglycerides.
D) high in carbohydrates.

A

B) easily digestible.

99
Q

Amino acids that cannot be manufactured by the body are characterized as:

A) transaminated.
B) transcribed.
C) nonessential.
D) essential.

A

D) essential.

100
Q

T/F

Protein molecules contain the element nitrogen.

A

True

101
Q

T/F

Essential amino acids are more important to the human body than nonessential amino acids.

A

False

102
Q

T/F

For someone with phenylketonuria (PKU), the nonessential amino acid tyrosine becomes an essential amino acid.

A

True

103
Q

T/F

Donation of the amine group from one amino acid to make another amino acid is called transamination.

A

True

104
Q

T/F

Denaturation results in the loss of the protein’s function.

A

True

105
Q

T/F

Denaturation destroys the primary structure of proteins.

A

False

106
Q

T/F

Proteins are assembled by the smooth endoplasmic reticulum.

A

False

107
Q

T/F

Complete proteins are found primarily in vegetable sources.

A

False

108
Q

T/F

Soy is the most complete plant source of protein.

A

True

109
Q

T/F

Milk, cheese, and other dairy products are rich in protein.

A

True

110
Q

T/F

Hydrochloric acid converts the inactive pepsinogen into its active form pepsin.

A

True

111
Q

T/F

Protein digestion begins in the mouth by the enzyme amylase.

A

False

112
Q

T/F

Alkalosis is a condition in which the pH of the blood becomes too acidic.

A

False

113
Q

T/F

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

A

True

114
Q

T/F

Strength athletes cannot get adequate amounts of protein from diet alone.

A

False

115
Q

T/F

Pregnancy is an example of negative nitrogen balance.

A

False

116
Q

T/F

Strength athletes have increased protein needs as compared with sedentary individuals.

A

True

117
Q

T/F

Endurance athletes have increased protein needs as compared with sedentary individuals.

A

True

118
Q

T/F

Most Americans consume sufficient or excess amounts of dietary protein.

A

True

119
Q

T/F

Diets high in protein are associated with low blood cholesterol levels.

A

False

120
Q

T/F

An inadequate intake of protein can cause edema.

A

True

121
Q

T/F

The body supplies a finite supply of proteins.

A

False

122
Q

T/F

Amino acids are components of the hormone glucagon, which helps regulate blood glucose.

A

True

123
Q

T/F

Once considered unhealthy because of their high fat content and Calorie count, nuts are now considered a healthful high-protein food.

A

True

124
Q

T/F

People who consume a high-protein diet should also limit fluid intake to decrease urea production.

A

False

125
Q

The body can make ___ nonessential amino acids.

A

11

126
Q

Phenylketonuria (PKU) is a disease in which the body cannot metabolize ____.

A

phenylalanine

127
Q

Currently, __ levels of protein structure have been identified.

A

4

Nutrition Class (15 decks)

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