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NASM CNC Exam Flashcards > Protein > Flashcards

Protein Flashcards

1
Q

What is the second-most abundant molecule in fat-free bodily tissues?

A

Protein

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2
Q

The process of achieving, or the state of, equilibrium between acidic and alkaline molecules.

A

Acid-base balance

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3
Q

Process of communication between cells by biological messengers to govern cellular function.

A

Cell signaling

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4
Q

Chemical structures containing only carbon, hydrogen, oxygen, and/or nitrogen.

A

Organic molecules

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5
Q

The organic building blocks of proteins containing both a carboxyl and an amino group.

A

Amino acids

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6
Q

Which elements are protein made up of?

A

Nitrogen, carbon, hydrogen, oxygen.

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7
Q

How many components does the amino acid structure have?

A

5

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8
Q

What are the 5 components of amino acids?

A
  1. a central carbon
  2. a carboxyl group (organic acid – COOH)
  3. a hydrogen
  4. an amino group (NH2)
  5. a side chain (R group).
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9
Q

Amino acids that are necessary for bodily functions but cannot be synthesized by the body and, therefore, must be obtained in the diet.

A

Essential Amino Acids

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10
Q

The three essential amino acids (leucine, isoleucine, and valine) which are abundant in skeletal muscle tissue and named for their branch-like structure.

A

Branched-Chain Amino Acids

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11
Q

How many essential amino acids are there?

A

9

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12
Q

How many branched chain amino acids are there?

A

3

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13
Q

Amino acids that are not typically essential, but can become essential during times of extreme dietary insufficiency, illness, or trauma.

A

Conditionally essential amino acids

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14
Q

How many conditionally essential amino acids are there?

A

6

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15
Q

Amino acids that can be synthesized by the body and do not, under normal circumstances, need to be obtained in the diet.

A

Nonessential amino acids

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16
Q 
Which type of amino acids are these?
Alanine
Asparagine
Aspartic acid
Glutamic acid
Serine
A

Nonessential amino acids

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17
Q

What are the five nonessential amino acids?

A 
Alanine
Asparagine
Aspartic acid
Glutamic acid
Serine

(NEAA = As An Ass Goes Soft)

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18
Q 
Which type of amino acids are these?
Arginine
Cysteine
Glutamine
Glycine
Proline
Tyrosine
A

Conditionally Essential Amino Acids

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19
Q

What are the six Conditionally Essential Amino Acids?

A 
Arginine
Cysteine
Glutamine
Glycine
Proline
Tyrosine

(As Cary Goes Grey, Please Titties)
Ar Cys Glu Gly Pro Ty

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20
Q

What are the nine Essential Amino Acids?

A 
Phenylalanine
Valine
Threonine
Tryptophan
Isoleucine
Methionine
Histidine
Lysine
Leucine

(PVT TIM H(A)LL)

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21
Q

What are the three BCAAs?

A

Isoleucine
Leucine
Valine

BCAA = I Love Vines

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22
Q

Process of joining amino acids with peptide bonds to form proteins.

A

protein synthesis

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23
Q

The joining of two large molecules by removing one hydrogen from one molecule and a hydroxyl group (OH) from another molecule and then binding the two larger molecules together on the newly freed bonds.

A

Dehydration synthesis

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24
Q

The bond between two amino acids, occurring between the carboxyl group of one and the amino group of the other.

A

Peptide bond

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25
Q

Breakdown of one large molecule into two smaller molecules via the donation of one hydrogen and one hydroxyl group from water to the smaller molecules, respectively.

A

Hydrolysis

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26
Q

A chain of two amino acids.

A

dipeptide

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27
Q

A chain of three amino acids.

A

Tripeptide

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28
Q

A chain of four to nine amino acids.

A

Oligopeptide

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29
Q

A chain of 10 or more amino acids.

A

Polypeptide

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30
Q

What are the three major muscle proteins?

A

Titin, actin, and myosin.

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31
Q

How many amino acids does titin have?

A

30,000

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32
Q

How many amino acids does myosin have?

A

6000

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33
Q

How many amino acids does actin have?

A

400

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34
Q

Muscle protein that uses energy from ATP to grab actin and flex in unison with many other proteins to produce a muscle contraction

A

Myosin

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35
Q

Muscle protein that helps provide a muscle’s elasticity so it can return to its resting length following muscle contractions. It is so large because it stretches over the whole muscle cell.

36
Q

What is the molecular component that makes each individual amino acid unique?

A. Amino group
B. Central carbon
C. Side chain
D. Carboxyl group

A

C. Side chain

37
Q

Which of the following amino acids is essential in the human diet?

A. Alanine
B. Serine
C. Arginine
D. Leucine

A

D. Leucine

38
Q

Which protein is one of the largest polypeptides in the body and gives muscles their property of elasticity?

A. Actin
B. Titin
C. Myosin
D. Collagen

39
Q

The process of changing a proteins shape in response to temperature, pH, and enzymes.

A

denaturation

40
Q

A hormone released when food is ingested to stimulate release of digestive fluids.

41
Q

A proenzyme secreted by the stomach as a precursor to pepsin.

A

Pepsinogen

42
Q

An enzyme in the stomach that begins breaking peptide bonds.

43
Q

It is the first section of the small intestine where some digestion occurs, and it is located immediately after the stomach and leads into the jejunum.

44
Q

A hormone that stimulates the liver and pancreas to produce bile and bicarbonate; inhibits gastrin release.

45
Q

A hormone secreted by the duodenum that causes release of enzymes and bile.

A

Cholecystokinin

46
Q

Enzymes in the small intestine that break long peptide chains into shorter peptide chains.

A

Protease enzymes

47
Q

An enzyme that breaks down small peptides.

48
Q

Enzymes that cleave individual amino acids from a peptide chain so they may be absorbed.

A

Aminopeptidase

49
Q

The vein that transports blood from the spleen, stomach, pancreas, and the intestinal tract to the liver.

A

Hepatic portal vein

50
Q

What does gastrin release?

A

hydrochloric acid and pepsinogen

51
Q

A protein formed of a triple-helix structure with great tensile strength, found primarily in skin, muscles/connective tissue, and bones.

52
Q

Ability of a material to resist breaking under tension.

A

Tensile strength

53
Q

A protein with high elasticity, found mainly in the skin.

54
Q

A protein found in hair and nails.

55
Q

Where is most protein located?

A

the musculoskeletal system

56
Q

A protein found on the cell membrane that transports sodium and potassium to create electrochemical gradients across the membrane.

A

Sodium-potassium pump

57
Q

A protein found in the blood stream that helps draw water into the blood vessel from surrounding tissue.

58
Q

An iron-containing protein found on red blood cells, binds oxygen and other molecules for transport in the blood.

A

Hemoglobin

59
Q

What is the final step in protein digestion and absorption that occurs once all peptide chains have been broken down into their individual amino acids?

A. Denatured by cooking and chewing
B. Broken down by hydrochloric acid and the enzyme pepsin
C. Absorbed into the portal vein and processed through the liver
D. Continued breakdown by protease enzymes

A

C. Absorbed into the portal vein and processed through the liver

60
Q

Which protein has a triple helix molecular structure and works with calcium to form bones?

A. Collagen
B. Elastin
C. Keratin
D. Hemoglobin

A

A. Collagen

61
Q

Which of the following are functions of protein within the human body?

Select all that apply.

A. Structure of bodily tissues
B. Primary and preferred source of energy
C. Fluid balance
D. pH balance
E. Hormones, enzymes, and neurotransmitters
F. Immune system function

A

all but B.

62
Q

What is the RDA for protein for men and women?

A

56g/day for men and 46g/day for women (0.8g/kg)

63
Q

Amount of nutrient needed to meet the needs of almost all individuals in an age–sex group.

64
Q

The quantity of essential amino acids found in, and the digestibility of, a protein.

A

protein quality

65
Q

A protein that contains sufficient quantities of all essential amino acids.

A

complete protein

66
Q

Two incomplete proteins that, when consumed together, mimic a complete protein by providing all essential amino acids.

A

Complementary protein

67
Q

what is an example of a complete protein?

A

animal proteins

68
Q

What are some examples of complementary proteins?

A

wheat/peanut butter, peas/pasta, lentils/almonds

69
Q

Of all the amino acids present in a protein, which amino acid is the only one that is independently capable of enhancing muscle anabolism?

70
Q

What is the optimal dose of leucine to maximize MPS?

71
Q

According to the USDA My Plate, what percentage of one’s diet should come from high-protein sources?

A. 10-20%
B. 20-25%
C. 25-35%
D. 35-50%

72
Q

How much daily protein is recommended for someone who participates in regular moderate-intensity resistance training?

A. 0.8-1.2 g/kgBW
B. 1.5-2.0 g/kgBW
C. 1.7-2.2 g/kgBW
D. 2.2-4.4 g/kgBW

A

B. 1.5-2.0 g/kgBW

73
Q

True or false?
Performing resistance training while consuming a high protein diet consisting of 1.8-2.2 g/kgBW daily protein can help maintain muscle mass during a calorie-restricted weight loss diet.

74
Q

Which amino acid is responsible for signaling for muscle protein synthesis, and is the only amino acid independently capable of enhancing muscle anabolism?

A Isoleucine
B Proline
C Leucine
D Carnitine

75
Q

Which protein timing strategy has been shown through research to be the most optimal for continued muscle protein synthesis throughout the day?

A. 1 meal with 80g protein
B. 2 meals with 40g protein each
C. 4 meals with 20g protein each
D. 8 meals with 10g protein each

A

C. 4 meals with 20g protein each

76
Q

Is post-workout protein consumption more important for novice or experienced weightlifters?

a. Both novice and experienced
b. Experienced
c. Novice
d. Post-workout protein is not important for anyone.

A

b. Experienced

77
Q

What are enzymes?

a. Protein-based structures which catalyze chemical reactions
b. Protein-based structures which transport other compounds between cells
c. Protein-based structures which transmit electrical signals throughout the nervous system
d. Protein-based structures which primarily eliminate pathogens

A

a. Protein-based structures which catalyze chemical reactions

78
Q

What is the main protein involved in regulating fluid balance?

a. Leucine
b. Albumin
c. Human growth hormone
d. Hemoglobin

A

b. Albumin

79
Q

In what form are proteins primarily absorbed?

a. Intact proteins
b. Tripeptides
c. Single amino acids
d. Dipeptides

A

c. Single amino acids

80
Q

How do protein and amino acids influence body pH?

a. They do nothing to influence body pH.
b. They act as buffers to maintain neutral pH.
c. They are only acidic and decrease body pH.
d. They are only basic and increase body pH.

A

b. They act as buffers to maintain neutral pH.

81
Q

For an individual engaged in vigorous resistance training 5-6 days per week, what would be the most optimal protein prescription?

a. 5 g/kg body weight
b. 2.0 g/kg body weight
c. 0.4 g/kg body weight
d. 0.8 g/kg body weight

A

b. 2.0 g/kg body weight

82
Q

What are complementary protein sources?

a. 2 foods with incomplete proteins that, when eaten together, supply all the necessary essential amino acids
b. Meat and vegetables
c. Any combination of plant-based foods
d. All protein-containing foods

A

a. 2 foods with incomplete proteins that, when eaten together, supply all the necessary essential amino acids

83
Q

What is an adverse effect of a high protein diet?

a. Sarcopenia
b. Heart disease
c. Kidney issues in those with pre-existing conditions
d. Decreased bone mineral density

A

c. Kidney issues in those with pre-existing conditions

84
Q

What is dehydration synthesis?

a. Muscle protein synthesis occurring during a dehydrated state
b. Consuming protein without a beverage
c. When proteins help to regulate fluid balance by drawing water out of tissues into the blood stream
d. Removal of 2 hydrogens and 1 oxygen from 2 different molecules when the 2 molecules are joined together

A

d. Removal of 2 hydrogens and 1 oxygen from 2 different molecules when the 2 molecules are joined together

85
Q

For an individual engaged in light aerobic exercise 2-3 days per week, what would be the most optimal protein prescription?

a. 2.0 g/kg body weight
b. 0.8 g/kg body weight
c. 1.4 g/kg body weight
d. 3.0 g/kg body weight

A

c. 1.4 g/kg body weight

NASM CNC Exam Flashcards (24 decks)

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