Protein Section Lecture #4 - MC Flashcards
What is protein quality primarily a measure of?
A) The fat content in protein sources
B) How efficiently a protein can be used to make other body proteins
C) The taste of protein sources
D) The cost of protein sources
B
Which factor does NOT influence the digestibility of amino acids (AAs) in proteins?
A) The presence of antinutrients
B) Other foods consumed together
C) The cooking method
D) The liver’s production of nonessential amino acids
C
What is meant by “limiting amino acids”?
A) Amino acids that are abundant in foods
B) Amino acids that enhance protein synthesis
C) Amino acids supplied in less than the amount needed to support protein synthesis
D) Nonessential amino acids that the body produces
C
Which is true about the digestibility of animal and plant proteins?
A) Animal proteins are less absorbed than plant proteins
B) Both animal and plant proteins have 90-99% absorption rates
C) Plant proteins have lower absorption rates due to antinutrients
D) Antinutrients increase the absorption of plant proteins
C
What does PDCAAS stand for?
A) Protein Digestion Coefficient Amino Acid Score
B) Protein Digestibility-Corrected Amino Acid Score
C) Plant Derived Crude Amino Acid Score
D) Peptide Digestion Corrected Amino Score
B
What makes soybeans different from other legumes in terms of protein quality?
A) They contain no essential amino acids
B) They are considered a complete protein but have antinutrients affecting digestibility
C) They have higher digestibility scores due to fewer antinutrients
D) They lack limiting amino acids
B
Which of the following pairs is an example of protein complementation?
A) Rice and fish
B) Cheese and eggs
C) Rice and beans
D) Nuts and seeds
D
Why are grains and cereals typically considered incomplete proteins?
A) They contain all essential amino acids
B) They lack a variety of vitamins
C) They are limiting in isoleucine and lysine
D) They are high in antinutrients only
C
