Ch.7 Test Bank Proteins Exam Questions 5th Edition

Chapter 07 Test Bank: Proteins

Calculating Best Food Buys

1. Which of the following forms of produce is the least expensive per pound?A. Fresh yellow delicious apples at $2.25 per pound bagB. Fresh yellow delicious apples at $3.50 per 2-pound bag.C. Fresh yellow delicious apples at $5.49 per 2-pound bagD. Sliced yellow delicious apples at $1.00 per 1-ounce bagAccessibility: Keyboard NavigationBloom's Level: 4. AnalyzeLearning Outcome: 07.10.01 Discuss practical ways to save money when purchasing food.Learning Outcome: 07.10.02 Compare similar foods to determine the most economical product.Section: 7.10Topic: Nutrition computationsNutrition Facts Panel

2. The Nutrition Facts panel on a food label ________.A. typically includes information about the bioavailability of protein in the productB. provides information about a product's essential amino acid contentC. does not include information about the product's protein qualityD. does not provide information about the amount of protein in a serving of the foodAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.05.01 Explain how to use the Nutrition Facts panel to determine the grams of protein in a serving of a packaged food.Section: 7.05Topic: Food and supplement labelingTopic: ProteinsFinding Information about Protein

3. The new Nutrition Facts panel provides information concerning amounts of seven essential amino acids in a serving of food.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 07.05.01 Explain how to use the Nutrition Facts panel to determine the grams of protein in a serving of a packaged food.Section: 7.05Topic: Food and supplement labelingTopic: ProteinsUsing Food Labels

4. Which of the following statements is true?A. Most food labels include information about the bioavailability of protein in the product.B. Nutrient labels are not required to include information about the grams of protein in a serving of the food.C. The Nutrition Facts panel provides information about a product's essential amino acid content.D. You can judge a packaged food's protein quality by reviewing the ingredients' list.Accessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 07.05.01 Explain how to use the Nutrition Facts panel to determine the grams of protein in a serving of a packaged food.Learning Outcome: 07.05.02 Explain how you can use the ingredient list on a food label to determine the quality of the protein in the product.Section: 7.05Topic: Food and supplement labelingTopic: ProteinsEstimating Protein Contents

5. According to the Nutrition Facts panel on a can of beans, one serving of the legumes supplies 6 g of protein. The DV for protein is 50 g. Estimate the %DV for protein in a serving of the beans.A. 300%B. 12%C. Cannot be determined by using the information provided in the questionD. 8.3%Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 07.05.01 Explain how to use the Nutrition Facts panel to determine the grams of protein in a serving of a packaged food.Section: 7.05Topic: Food and supplement labelingTopic: Nutrition computationsTopic: ProteinsUsing the DV for Protein

6. According to the Nutrition Facts panel on a can of tuna, one serving of the fish supplies 16 g of protein. The DV for protein is 50 g. Estimate the %DV for protein in a serving of the tuna.A. 800%B. 3.125%C. Cannot be determined by using the information provided in the questionD. 32%Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 3. ApplyLearning Outcome: 07.05.01 Explain how to use the Nutrition Facts panel to determine the grams of protein in a serving of a packaged food.Section: 7.05Topic: Food and supplement labelingTopic: Nutrition computationsTopic: ProteinsLimiting Amino Acids

7. Which of the following substances is usually one of the limiting amino acid in foods, particularly those of plant origin?A. MethionineB. PhenylalanineC. ArginineD. LeucineAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.02.03 List at least three amino acids that are often "limiting amino acids" in plant foods.Section: 7.02Topic: Essential amino acidsTopic: Food SourcesTopic: Plant-based dietsTopic: ProteinsIdentifying Limiting Amino Acids

8. Which of the following substances is usually one of the limiting amino acid in foods, particularly those of plant origin?A. PhenylalanineB. LeucineC. ThreonineD. AsparagineAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.02.03 List at least three amino acids that are often "limiting amino acids" in plant foods.Section: 7.02Topic: Essential amino acidsTopic: Food SourcesTopic: Plant-based dietsTopic: ProteinsRecognizing Limiting Amino Acids

9. Which of the following substances is usually the limiting amino acid in foods, particularly those of plant origin?A. GlycineB. IsoleucineC. LysineD. AlanineAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.02.03 List at least three amino acids that are often "limiting amino acids" in plant foods.Section: 7.02Topic: Essential amino acidsTopic: Food SourcesTopic: Plant-based dietsTopic: ProteinsProtein Basics

10. Proteins ________.A. are comprised of amino acidsB. have phosphorus in their chemical structuresC. provide 7 kcal/gD. are stored as glycogen in the bodyAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.01.02 Identify the basic structural unit of proteins and its components.Section: 7.01Topic: ProteinsComparing Proteins to Triglycerides

11. Compared to a triglyceride molecule, a protein molecule ________.A. is comprised of glucose unitsB. has three fatty acids attached to glycerolC. provides more energyD. has nitrogen in its chemical structureAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.01.02 Identify the basic structural unit of proteins and its components.Section: 7.01Topic: ProteinsProtein Functions

12. The body uses proteins to make ________.A. calcium carbonateB. bile saltsC. certain hormonesD. magnesium ionsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.01.01 List the primary function of proteins in the body.Section: 7.01Topic: Nutrient functionsTopic: ProteinsNutritional Chemistry

13. A scientist isolates a water-soluble compound from spider venom. The substance has nitrogen, carbon, hydrogen, and oxygen in its chemical structure. Based on this information, the compound is probably a ________.A. mineral saltB. triglycerideC. polysaccharideD. proteinAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 07.01.02 Identify the basic structural unit of proteins and its components.Section: 7.01Topic: Nutritional biochemistryTopic: ProteinsPhysiological Roles of Proteins

14. Which of the following statements is true?A. Certain proteins transport nutrients and oxygen in the bloodstream.B. All hormones are proteins.C. Proteins are a major component of starch molecules.D. Protein is the primary energy source for the human body.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.01.01 List the primary function of proteins in the body.Section: 7.01Topic: Nutrient functionsTopic: ProteinsProtein Concepts

15. Which of the following statements is true?A. The body needs protein to make sodium, calcium, and other mineral elements.B. The human body normally uses very little protein for energy.C. Proteins are comprised of smaller chemical units called nucleic acids.D. Proteins are comprised of phosphorus, oxygen, hydrogen, and carbon.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.01.01 List the primary function of proteins in the body.Section: 7.01Topic: Nutrient functionsTopic: ProteinsFunctions of Proteins

16. Proteins help the body maintain its proper acid-base balance.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 07.01.01 List the primary function of proteins in the body.Section: 7.01Topic: Nutrient functionsTopic: ProteinsComponents of Amino Acids

17. Every amino acid has _____ in its chemical structure.A. ironB. nitrogenC. potassiumD. chlorideAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.01.02 Identify the basic structural unit of proteins and its components.Section: 7.01Topic: Nutritional biochemistryTopic: ProteinsElements in Proteins

18. All proteins have potassium in their chemical structures.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 07.01.02 Identify the basic structural unit of proteins and its components.Section: 7.01Topic: Nutritional biochemistryTopic: ProteinsStructural Components of Amino Acids

19. An amino acid does not contain a(an) ________.A. fatty acidB. nitrogen-containing groupC. acid groupD. carbon skeletonAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.01.02 Identify the basic structural unit of proteins and its components.Section: 7.01Topic: Nutritional biochemistryTopic: ProteinsAmino Acid Chemistry

20. A _____ remains when the nitrogen-containing portion of an amino acid is removed.A. fatty acidB. ribonucleotideC. carbon skeletonD. dipeptide fragmentAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.01.02 Identify the basic structural unit of proteins and its components.Section: 7.01Topic: ProteinsNumber of Amino Acids

21. Human proteins can be made from as many as 25 different amino acids.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 07.01.03 Classify an amino acid as essential or nonessential.Section: 7.01Topic: ProteinsIdentifying Essential Amino Acids

22. Which of the following amino acids is a dietary essential?A. AlanineB. Aspartic acidC. HomocysteineD. PhenylalanineAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.01.03 Classify an amino acid as essential or nonessential.Section: 7.01Table 7.2Topic: Essential amino acidsTopic: ProteinsMethionine

23. Methionine is an essential amino acid.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 07.01.03 Classify an amino acid as essential or nonessential.Section: 7.01Table 7.2Topic: Essential amino acidsThreonine

24. Threonine is an essential amino acid.

25. Phenylalanine is not an essential amino acid.

26. Lysine is not an essential amino acid.

27. Tryptophan is an essential amino acid.

28. Alanine is not an essential amino acid.

29. Aspartic acid is not an essential amino acid.

30. _____ is an essential amino acid.A. AlanineB. HomocysteineC. LysineD. Aspartic acidAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.01.03 Classify an amino acid as essential or nonessential.Section: 7.01Table 7.2Topic: Essential amino acidsTopic: ProteinsRecalling Essential Amino Acids

31. _____ is an essential amino acid.A. Aspartic acidB. MethionineC. AlanineD. HomocysteineAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.01.03 Classify an amino acid as essential or nonessential.Section: 7.01Topic: Essential amino acidsTopic: ProteinsEssential Nutrients

32. A team of food scientists wants to develop a formula diet for newborns that is a nutritionally complete food that replaces human milk. To support normal infant development, the formula must have _____ as an ingredient.A. homocysteineB. lysineC. lipaseD. lactoseAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 07.01.03 Classify an amino acid as essential or nonessential.Section: 7.01Table 7.2Topic: Essential amino acidsTopic: Nutrient functionsTopic: ProteinsNutrients for Formula Diets

33. A team of food scientists wants to develop a formula diet for newborns that is a nutritionally complete food that replaces human milk. To support normal infant development, the formula must have _____ as an ingredient.A. taurineB. glutamic acidC. tryptophanD. aspartic acidAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 07.01.03 Classify an amino acid as essential or nonessential.Section: 7.01Table 7.2Topic: Essential amino acidsTopic: Nutrient functionsTopic: ProteinsIngredients for Infant Formula

34. A team of food scientists wants to develop a formula diet for newborns that is a nutritionally complete food that replaces human milk. To support normal infant development, the formula must have all of the following ingredients, except ________.A. phenylalanineB. methionineC. homocysteineD. tryptophanAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 07.01.03 Classify an amino acid as essential or nonessential.Section: 7.01Table 7.2Topic: Essential amino acidsTopic: Nutrient functionsTopic: ProteinsRemembering Essential Amino Acids

35. _____ is an essential amino acid.A. SerineB. HomocysteineC. AlanineD. ThreonineAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.01.03 Classify an amino acid as essential or nonessential.Section: 7.01Table 7.2Topic: Essential amino acidsTopic: ProteinsNonessential Amino Acid Synthesis

36. The ____ is the primary site for nonessential amino acid production in humans.A. pituitary glandB. pancreasC. small intestineD. liverAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.03.01 Explain how cells make proteins.Section: 7.03Topic: MetabolismTopic: Protein synthesis and organizationTopic: ProteinsMaking Nonessential Amino Acids

37. In humans, the pancreas is the main site for nonessential amino acid production.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 07.03.02 Describe what happens to excess amino acids in the body.Section: 7.03Topic: MetabolismTopic: Nutritional biochemistryTopic: ProteinsSwelling

38. May is 89 years of age. Her heart is weak, so she spends most of her time lying in bed or sitting in a chair. Although she takes medication for hypertension, she has been unable to keep her blood pressure in the normal range. Her diet consists mainly of apples, leafy vegetables, gelatin, toast, butter, tea, and chocolate candy. May's lower legs and feet and swollen. Based on this information, the swelling is probably the result of a(an) ________.A. dietary fiber deficiencyB. chronic bladder infectionC. starvation dietD. PKUAccessibility: Keyboard NavigationBloom's Level: 4. AnalyzeLearning Outcome: 07.01.01 List the primary function of proteins in the body.Section: 7.01Topic: Deficiency and toxicity diseasesTopic: Nutrient functionsTopic: ProteinsChemical Attraction Between Amino Acids

39. The chemical attraction between the acid group of one amino acid and the amino group of another amino acid can form a _______.A. fatty acid chainB. glycosidic linkageC. partially-hydrogenated proteinD. peptide bondAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.03.01 Explain how cells make proteins.Section: 7.03Topic: ProteinsCellular Components for Protein Synthesis

40. Instructions for making proteins are coded in a cell's ________.A. golgi apparatusB. plasma membraneC. ribosomesD. DNAAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.03.01 Explain how cells make proteins.Section: 7.03Topic: MetabolismTopic: Protein synthesis and organizationTopic: ProteinsMaking Protein Chains

41. DNA contains coded information for making proteins.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 07.03.01 Explain how cells make proteins.Section: 7.03Topic: Protein synthesis and organizationGenes

42. A gene is aA. piece of DNA that codes for a specific protein.B. cellular organelle that helps maintain proper acid-base balance.C. type of lipoprotein that transports certain vitamins in the bloodstream.D. structure that helps transfer amino acids to ribosomes.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.03.01 Explain how cells make proteins.Section: 7.03Topic: MetabolismTopic: Protein synthesis and organizationTopic: ProteinsNutrition-Related Diseases

43. Two-month-old Deanna is not growing normally. After Deanna underwent numerous tests, her physicians determined that she was born with a condition in which fat deposits form in cells that are not designed to store fat. The fat deposits eventually kill the cells. Her older brother died as a result of the same disorder when he was 8 months of age. Based on this information, Deanna has ________.A. type 1 diabetesB. celiac diseaseC. defective DNAD. metabolic syndromeAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 07.03.01 Explain how cells make proteins.Section: 7.03Topic: MetabolismTopic: ProteinsGeneral Information About Protein

44. Which of the following statements is true?A. Application of heat, alcohol, or acid can kill proteins.B. The human digestive tract cannot digest the peptide bonds that hold amino acids together.C. Transamination is the process of removing the nitrogen group from an amino acid and transferring it to another substance.D. A protein molecule loses its natural folded and coiled shape as well as its usual functions when it undergoes hydrogenation.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.01.02 Identify the basic structural unit of proteins and its components.Learning Outcome: 07.03.02 Describe what happens to excess amino acids in the body.Section: 7.01Section: 7.03Topic: MetabolismTopic: ProteinsPrimary Organ for Deamination

45. The _____ is main site of deamination in the body.A. spleenB. liverC. thyroidD. gallbladderAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.03.02 Describe what happens to excess amino acids in the body.Section: 7.03Topic: MetabolismTopic: ProteinsResult of Deamination

46. The deamination process forms ________.A. urineB. ammoniaC. trans fatD. glycogenAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.03.02 Describe what happens to excess amino acids in the body.Section: 7.03Topic: MetabolismTopic: ProteinsProtein Chemistry

47. _____ is the process that changes the normal shape of a protein and, as a result, the molecule loses its usual functions.A. FiltrationB. HydrogenationC. DenaturationD. ProtonationAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.03.03 Explain what happens to proteins as they undergo digestion and absorption in the human digestive tract.Section: 7.03Topic: Digestion, absorption, and transportTopic: ProteinsApplying a Key Term

48. To tenderize a thin piece of raw meat before cooking it, place the meat in a marinade that contains ________.A. red wineB. cooked mushroomsC. olive oilD. plain waterAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 07.03.03 Explain what happens to proteins as they undergo digestion and absorption in the human digestive tract.Section: 7.03Topic: Digestion, absorption, and transportTopic: ProteinsUnderstanding a Key Term

49. Leona is making lemon pudding from "scratch." Her ingredients include fat-free milk, corn starch, lemon juice, egg yolks, salt, sugar, and butter. When she added some of the ingredients together, little clumps formed in the mixture before she could heat it. What happened to those ingredients?A. The salt activated the sugar after being mixed with the egg yolks.B. The corn starch transaminated the lactose in the milk.C. The cholesterol in the raw egg yolks reacted with the butter.D. The acid in the lemon juice denatured the milk proteins.Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 07.03.03 Explain what happens to proteins as they undergo digestion and absorption in the human digestive tract.Section: 7.03Topic: Digestion, absorption, and transportTopic: ProteinsSubstances That Denature Proteins

50. During digestion, which of the following substances denatures the proteins in food?A. AmylaseB. MucusC. Intrinsic factorD. Stomach acidAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.03.03 Explain what happens to proteins as they undergo digestion and absorption in the human digestive tract.Section: 7.03Topic: Digestion, absorption, and transportTopic: ProteinsNitrogen Balance in Pregnancy

51. Roberta is 25 years of age, healthy, and pregnant. Based on this information, her body is in ____ nitrogen balance.A. negativeB. positiveC. inverseD. activatedAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 07.03.04 Explain the concept of nitrogen balance and identify conditions in which the body is in a state of positive or negative nitrogen balance.Section: 7.03Topic: MetabolismTopic: ProteinsNitrogen Balance in Children

52. Three-year old Jamie is a healthy, active child. Based on this information, his body is in ____ nitrogen balance.A. inverseB. positiveC. pediatricD. activatedAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 07.03.04 Explain the concept of nitrogen balance and identify conditions in which the body is in a state of positive or negative nitrogen balance.Section: 7.03Topic: MetabolismTopic: ProteinsNitrogen Balance During Growth

53. Jacob is a healthy, active 14-year-old boy. Recently, he began to experience a growth spurt. Based on this information, his body is in ____ nitrogen balance.A. positiveB. activatedC. negativeD. invertedAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 07.03.04 Explain the concept of nitrogen balance and identify conditions in which the body is in a state of positive or negative nitrogen balance.Section: 7.03Topic: ProteinsNitrogen Status in Starvation

54. Rosa is a teenager who has an eating disorder characterized by self-imposed starvation. Based on this information, her body is in ____ nitrogen balance.A. negativeB. positiveC. denaturedD. activatedAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 07.03.04 Explain the concept of nitrogen balance and identify conditions in which the body is in a state of positive or negative nitrogen balance.Section: 7.03Topic: MetabolismTopic: ProteinsNitrogen Status During Illness

55. Bernard has been suffering from a viral infection for over a week. As a result of the illness, he has a fever and has lost his appetite. Based on this information, his body is in ____ nitrogen balance.A. deactivatedB. facilitatedC. positiveD. negativeAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 07.03.04 Explain the concept of nitrogen balance and identify conditions in which the body is in a state of positive or negative nitrogen balance.Section: 7.03Topic: MetabolismTopic: ProteinsEffects of Infection

56. Victoria is 92 years of age. Recently, she experienced a viral infection that has made her weak and lose interest in eating. Based on this information, Victoria is in ________.A. facilitated re-energizing modeB. negative nitrogen balanceC. anaphylactic shockD. positive nitrogen equilibriumAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 07.03.04 Explain the concept of nitrogen balance and identify conditions in which the body is in a state of positive or negative nitrogen balance.Section: 7.03Topic: MetabolismTopic: ProteinsCalculating RDA for Protein

57. Luis is 23 years of age and weighs 220 pounds. Based on his body weight, his RDA for protein is ____ grams.A. 100B. 80C. 140D. 120Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 07.03.05 Calculate a person's RDA for protein based on his or her body weight.Section: 7.03Topic: Nutrition computationsTopic: ProteinsEstimating RDA for Protein

58. Marta is 22 years of age and weighs 132 pounds. Based on her body weight, her RDA for protein is _____ grams.A. 48B. 68C. 108D. 88Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 07.03.05 Calculate a person's RDA for protein based on his or her body weight.Section: 7.03Topic: Nutrition computationsTopic: ProteinsComputing RDA for Protein

59. Isabella is 24 years of age and weighs 156 pounds. Based on her body weight, her RDA for protein is about _____ grams.A. 47B. 125C. 57D. 345Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 07.03.05 Calculate a person's RDA for protein based on his or her body weight.Section: 7.03Topic: Nutrition computationsTopic: ProteinsDetermining RDA for Protein

60. Sarah is 24 years of age and weighs 178 pounds. Based on her body weight, her RDA for protein is about _____ grams.A. 55B. 65C. 45D. 75Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 07.03.05 Calculate a person's RDA for protein based on his or her body weight.Section: 7.03Topic: Nutrition computationsTopic: ProteinsPredicting RDA for Protein

61. Bethaney is 20 years of age and weighs 50 kg. Based on her body weight, her RDA for protein is _____ grams.A. 35B. 40C. 30D. 25Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 07.03.05 Calculate a person's RDA for protein based on his or her body weight.Section: 7.03Topic: Nutrition computationsTopic: ProteinsUsing kg to Calculate RDA for Protein

62. Evan is 28 years of age and weighs 130 kg. His RDA for protein is _____ grams.A. 104.0B. 70.0C. 47.2D. 87.2Accessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 07.03.05 Calculate a person's RDA for protein based on his or her body weight.Section: 7.03Topic: Nutrition computationsTopic: ProteinsRDA for Protein

63. To estimate a college student's RDA for protein, multiply his or her weight in kg by 0.8 grams.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 07.03.05 Calculate a person's RDA for protein based on his or her body weight.Section: 7.03Topic: Nutrition computationsTopic: ProteinsEnzymes for Protein Digestion

64. Which of the following substances is an enzyme that participates in the digestion of proteins?A. TrypsinB. AmylaseC. CholecystokininD. BileAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.03.03 Explain what happens to proteins as they undergo digestion and absorption in the human digestive tract.Section: 7.03Topic: Digestion, absorption, and transportTopic: ProteinsPancreas and Protein Digestion

65. Lucy has a disease that affects the functioning of her pancreas. Based on this information, she may have difficulty digesting proteins because of a lack of _______.A. lipaseB. amylaseC. pepsinD. trypsinAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 07.03.03 Explain what happens to proteins as they undergo digestion and absorption in the human digestive tract.Section: 7.03Topic: Digestion, absorption, and transportTopic: ProteinsDigesting Protein

66. Which of the following substances is an enzyme that participates in the digestion of proteins?A. AmylaseB. MucusC. PepsinD. LipaseAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.03.03 Explain what happens to proteins as they undergo digestion and absorption in the human digestive tract.Section: 7.03Topic: Digestion, absorption, and transportTopic: ProteinsChemical Digestion of Protein

67. In the stomach, _____ participate in the chemical digestion of protein.A. pancreatic amylase and intrinsic factorB. hydrochloric acid and pepsinC. gastric lipase and intrinsic factorD. mucus and cholecystokininAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.03.03 Explain what happens to proteins as they undergo digestion and absorption in the human digestive tract.Section: 7.03Topic: Digestion, absorption, and transportTopic: ProteinsFood Allergens

68. Which of the following foods is often responsible for causing an allergic response in susceptible persons?A. GrapesB. PeanutsC. BroccoliD. BlueberriesAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.09.01 Explain the cause of a food allergy, identity foods that are most likely to cause food allergies in vulnerable people, and list three common signs or symptoms of a food allergy.Section: 7.09Topic: Food allergies and intolerancesTopic: ProteinsHives

69. "Hives" are a common sign of a food allergy.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 07.09.01 Explain the cause of a food allergy, identity foods that are most likely to cause food allergies in vulnerable people, and list three common signs or symptoms of a food allergy.Section: 7.09Topic: Food allergies and intolerancesTopic: ProteinsEczema

70. "Eczema" is a common sign of a food allergy.

71. Which of the following foods is not usually responsible for causing allergic responses?A. Peanuts and other nutsB. Wheat and shellfishC. Fish and shellfishD. Carrots and celeryAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.09.01 Explain the cause of a food allergy, identity foods that are most likely to cause food allergies in vulnerable people, and list three common signs or symptoms of a food allergy.Section: 7.09Topic: Food allergies and intolerancesTopic: ProteinsSevere Allergic Response

72. Carmen is an active child who is allergic to peanuts. While attending a classroom party, Carmen accidentally was exposed to trail mix that contained peanuts, and she rapidly developed _____ as a result.A. positive protein balanceB. cirrhosis of the liverC. anaphylactic shockD. gluten sensitivityAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.09.01 Explain the cause of a food allergy, identity foods that are most likely to cause food allergies in vulnerable people, and list three common signs or symptoms of a food allergy.Section: 7.09Topic: Food allergies and intolerancesTopic: ProteinsFoods to Avoid in Celiac Disease

73. A person suffering from celiac disease must avoid ________.A. eating foods that contain phenylalanineB. lying down after mealsC. taking dietary supplements that contain homocysteineD. consuming foods that contain glutenAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.09.02 Explain what causes celiac disease, identify foods that a person with celiac disease must avoid, and list three common signs or symptoms of the disease.Section: 7.09Topic: Food allergies and intolerancesTopic: ProteinsFood Substitutions in Celiac Disease

74. You would like to bake a special birthday cake for a friend who has celiac disease. The original cake recipe is made with eggs, flour, milk, sugar, vanilla, and butter. To make a cake that is safe for your friend to consume, you plan to substitute _____ for the ____ in the recipe.A. margarine; butterB. water; milkC. cornmeal; flourD. aspartame; sugarAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 07.09.02 Explain what causes celiac disease, identify foods that a person with celiac disease must avoid, and list three common signs or symptoms of the disease.Section: 7.09Topic: Food allergies and intolerancesTopic: ProteinsRecipe Substitutions for Celiac Patients

75. You would like to bake a special pudding for a friend who has celiac disease. The original pudding recipe is made with eggs, flour, milk, sugar, vanilla, and butter. To make pudding that is safe for your friend to consume, you plan to substitute _____ for the ____ in the recipe.A. tapioca; flourB. honey; sugarC. corn oil; butterD. apple juice; milkAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 07.09.02 Explain what causes celiac disease, identify foods that a person with celiac disease must avoid, and list three common signs or symptoms of the disease.Section: 7.09Topic: Food allergies and intolerancesTopic: ProteinsSigns and Symptoms of Illness

76. When Thompson was 5 years of age, he began to complain that his stomach hurt, especially after eating meals and snacks. He also experienced chronic diarrhea. His parents noticed that he could eat poultry, meat, dairy foods, fruits, and vegetables without developing any intestinal problems, but he would get a "tummy ache" soon after eating sandwiches, cookies, crackers, or pancakes. Based on this information, Thompson's parents should have him evaluated for ________.A. colon cancerB. cystic fibrosisC. celiac diseaseD. irritable bowel syndromeAccessibility: Keyboard NavigationBloom's Level: 4. AnalyzeLearning Outcome: 07.09.02 Explain what causes celiac disease, identify foods that a person with celiac disease must avoid, and list three common signs or symptoms of the disease.Section: 7.04Section: 7.09Topic: Food allergies and intolerancesTopic: ProteinsProhibited Foods for Celiac Patients

77. You are planning a party for a group of friends. Which of the following foods can you serve to everyone at the party, without having to worry about your friend who has celiac disease?A. Corn beef on rye breadB. Cheddar cheese on wheat crackersC. Pieces of fresh fruitD. Pizza made with whole-grain flourAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 07.09.02 Explain what causes celiac disease, identify foods that a person with celiac disease must avoid, and list three common signs or symptoms of the disease.Section: 7.09Topic: Food allergies and intolerancesTopic: Food SourcesTopic: ProteinsRecipes for Celiac Disease

78. You would like to make chicken soup for a friend who has celiac disease. To make the soup according to the recipe, you need to cook chicken, celery, onions, barley, salt, pepper, bay leaf, and carrots in a large amount of water. Based on this information, how can you make the soup safe for your friend to eat?A. Omit the salt and include a beef bouillon cubeB. Avoid adding the bay leafC. Replace the barley with riceD. Add some wine to denature the chicken proteinAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 07.09.02 Explain what causes celiac disease, identify foods that a person with celiac disease must avoid, and list three common signs or symptoms of the disease.Section: 7.09Topic: Food allergies and intolerancesTopic: Food SourcesTopic: ProteinsGluten Sensitivity

79. Gluten sensitivity is the medical name for celiac disease.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 07.09.02 Explain what causes celiac disease, identify foods that a person with celiac disease must avoid, and list three common signs or symptoms of the disease.Section: 7.09Topic: Food allergies and intolerancesTopic: ProteinsMetabolic Disorders

80. Cameron was born with a condition that requires him to limit eating foods that contain phenylalanine. Based on this information, Cameron has ________.A. amino acid toxicity syndromeB. IBDC. cystic fibrosisD. PKUAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.09.03 Explain the cause of phenylketonuria, and discuss how the condition is treated.Section: 7.09Topic: Essential amino acidsTopic: MetabolismTopic: ProteinsSafe Foods for PKU Patients

81. Dallas, a healthy, active teenager, was diagnosed with PKU when he was only a few days old. In addition to foods that are manufactured to be low in phenylalanine, which of the following foods can he eat to meet his protein needs safely?A. Lean hamburgerB. Fried fishC. Baked potatoesD. Fat-free milkAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.09.03 Explain the cause of phenylketonuria, and discuss how the condition is treated.Section: 7.09Topic: Food SourcesTopic: MetabolismTopic: ProteinsAMDR for Protein

82. Lily is 22 years of age. She usually consumes about 1800 kcal per day. According to AMDR guidelines, protein should comprise ____% of her total energy intake.A. 20 to 45B. 40 to 65C. 30 to 55D. 10 to 35Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.04.01 Compare the percentage of calories that protein contributes in the typical American diet to the AMDR for protein.Section: 7.04Topic: Dietary requirementsTopic: ProteinsUsing the AMDR

83. Katrina is 20 years of age. She usually consumes about 1800 kcal per day. According to AMDR guidelines, what is her range of protein intake?A. 90 to 360 kcal/dayB. 180 to 630 kcal/dayC. 720 to 1080 kcal/dayD. 450 to 900 kcal/dayAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 07.04.01 Compare the percentage of calories that protein contributes in the typical American diet to the AMDR for protein.Section: 7.04Topic: Dietary requirementsTopic: Nutrition computationsTopic: ProteinsPercentage of Protein Intake

84. In 2013-2014, protein comprised _____% of an adult American's average daily energy intake.A. 5.2B. 15.6C. 10.5D. 20.1Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.04.01 Compare the percentage of calories that protein contributes in the typical American diet to the AMDR for protein.Section: 7.04Topic: Dietary requirementsTopic: ProteinsProtein Intake Patterns

85. In 2010, Americans typically ate more protein from _____ than they consumed in the early 1900s.A. vegetablesB. fishC. grainsD. fruitsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.04.02 Identify foods groups that contribute most of the protein in the typical American diet.Section: 7.04Topic: Food SourcesTopic: ProteinsCalories from Proteins

86. In 2010, the typical American diet supplied about 25% more calories from protein than the typical diet supplied in the early 1900s.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 07.04.02 Identify foods groups that contribute most of the protein in the typical American diet.Section: 7.04Topic: Food SourcesTopic: ProteinsComparing Protein Intake Patterns

87. The typical American eats more protein from _____ than he or she did in the early 1900s.A. meatB. vegetablesC. fruitsD. grainsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.04.02 Identify foods groups that contribute most of the protein in the typical American diet.Section: 7.04Topic: Food SourcesTopic: ProteinsConsumption of Protein-Rich Foods

88. The typical American eats more protein from _____ than he or she did in the early 1900s.A. grainsB. vegetablesC. poultryD. fruitsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.04.02 Identify foods groups that contribute most of the protein in the typical American diet.Section: 7.04Topic: Food SourcesTopic: ProteinsProtein-Rich Snacks

89. Which of the following foods is a high-protein snack that can replace a snack that contains animal proteins?A. Vegetable salad with greens and baby carrotsB. Slice of American cheeseC. Peanut butter on crackersD. Apple and watermelon chunksAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 07.02.02 Identify foods that are rich sources of high-quality proteins.Learning Outcome: 07.06.01 Describe ways people can reduce the amount of meat in their diet without sacrificing protein quality.Learning Outcome: 07.06.02 Explain how using mixtures of foods with complementary proteins can help reduce animal protein intake.Section: 7.02Section: 7.06Topic: Essential amino acidsTopic: Food SourcesTopic: Plant-based dietsTopic: ProteinsSnacks With High-Quality Protein

90. Which of the following foods is a high-protein snack that can replace a snack that contains animal proteins?A. ½ cup of watermelon chunksB. 8 ounces of soy milkC. 6 whole-wheat crackersD. 1 ounce of baby carrotsAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 07.02.02 Identify foods that are rich sources of high-quality proteins.Learning Outcome: 07.06.01 Describe ways people can reduce the amount of meat in their diet without sacrificing protein quality.Section: 7.02Section: 7.06Topic: Food SourcesTopic: Plant-based dietsTopic: ProteinsFood Product Labels

91. Which of the following label resources can you use to determine whether a canned food has high-quality protein?A. Daily Value for proteinB. Ingredients' listC. Nutrition Facts panelD. Protein disclaimerAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 07.05.02 Explain how you can use the ingredient list on a food label to determine the quality of the protein in the product.Section: 7.05Topic: Food and supplement labelingTopic: ProteinsLegumes

92. Which of the following foods are legumes?A. PotatoesB. OnionsC. MushroomsD. PeanutsAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.02.02 Identify foods that are rich sources of high-quality proteins.Section: 7.02Topic: Essential amino acidsTopic: Food SourcesTopic: Plant-based dietsTopic: ProteinsExamples of Legumes

93. Peaches and apricots are classified as legumes.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 07.02.02 Identify foods that are rich sources of high-quality proteins.Section: 7.02Topic: Food SourcesTopic: Plant-based dietsPoor Sources of Essential Amino Acids

94. Which of the following foods is a poor source of essential amino acids?A. Fat-free milkB. PeanutsC. Sesame seedsD. AppleAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 07.02.01 Explain the difference between a high-quality protein and a low-quality protein.Learning Outcome: 07.02.02 Identify foods that are rich sources of high-quality proteins.Learning Outcome: 07.06.02 Explain how using mixtures of foods with complementary proteins can help reduce animal protein intake.Section: 7.02Section: 7.06Topic: Essential amino acidsTopic: Food SourcesTopic: Plant-based dietsTopic: ProteinsFoods Lacking Essential Amino Acids

95. Which of the following foods is a poor source of essential amino acids?A. Cashew nutsB. Sunflower seedsC. Red cabbageD. Fat-free milkAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 07.02.01 Explain the difference between a high-quality protein and a low-quality protein.Learning Outcome: 07.02.02 Identify foods that are rich sources of high-quality proteins.Learning Outcome: 07.06.02 Explain how using mixtures of foods with complementary proteins can help reduce animal protein intake.Section: 7.02Section: 7.06Topic: Essential amino acidsTopic: Food SourcesTopic: Plant-based dietsTopic: ProteinsFoods Low in Essential Amino Acids

96. Which of the following foods is a poor source of essential amino acids?A. ChickenB. Cottage cheeseC. OnionsD. Pistachio nutsAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 07.02.01 Explain the difference between a high-quality protein and a low-quality protein.Learning Outcome: 07.02.02 Identify foods that are rich sources of high-quality proteins.Learning Outcome: 07.06.02 Explain how using mixtures of foods with complementary proteins can help reduce animal protein intake.Section: 7.02Section: 7.06Topic: Essential amino acidsTopic: Food SourcesTopic: Plant-based dietsTopic: ProteinsSources of High-Quality Protein

97. Which of the following foods is naturally a good source of high-quality protein?A. Red grapesB. Corn oil margarineC. Tuna fishD. Leaf lettuceAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 07.02.02 Identify foods that are rich sources of high-quality proteins.Section: 7.02Topic: Essential amino acidsTopic: Food SourcesTopic: ProteinsNatural Sources of High-Quality Protein

98. Which of the following foods is naturally a good source of high-quality protein?A. Avocado with leafy greens saladB. Sesame seed crackersC. Soybean oilD. Fat-free milkAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 07.02.01 Explain the difference between a high-quality protein and a low-quality protein.Learning Outcome: 07.02.02 Identify foods that are rich sources of high-quality proteins.Section: 7.02Topic: Essential amino acidsTopic: Food SourcesTopic: ProteinsHigh-Quality Proteins

99. Which of the following foods is a good source of high-quality protein?A. Orange juiceB. Soy milkC. Boiled cabbageD. Leaf lettuceAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 07.02.01 Explain the difference between a high-quality protein and a low-quality protein.Learning Outcome: 07.02.02 Identify foods that are rich sources of high-quality proteins.Section: 7.02Topic: Essential amino acidsTopic: Food SourcesTopic: ProteinsPlant Sources of Essential Amino Acids

100. Of the following foods, which is the best source of essential amino acids?A. Leaf lettuceB. Grape juiceC. Oat flakesD. Sunflower seedsAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 07.02.01 Explain the difference between a high-quality protein and a low-quality protein.Learning Outcome: 07.02.02 Identify foods that are rich sources of high-quality proteins.Section: 7.02Topic: Essential amino acidsTopic: Food SourcesTopic: ProteinsComplementary Combinations

101. When combined, which of the following groups of foods forms a complementary protein dish?A. Cranberries, apples, and marshmallowsB. Kidney beans, rice, and sesame seedsC. Peaches, bananas, and apricotsD. Iceberg lettuce, carrots, and tomatoesAccessibility: Keyboard NavigationBloom's Level: 5. EvaluateLearning Outcome: 07.06.01 Describe ways people can reduce the amount of meat in their diet without sacrificing protein quality.Learning Outcome: 07.06.02 Explain how using mixtures of foods with complementary proteins can help reduce animal protein intake.Section: 7.06Topic: Essential amino acidsTopic: Food SourcesTopic: Plant-based dietsTopic: ProteinsForming Complementary Combinations

102. When combined, which of the following groups of foods forms a complementary protein dish?A. Sesame, sunflower, and pumpkin seedsB. Peanuts, rice, and cashewsC. Peaches, bananas, and apricotsD. Iceberg lettuce, carrots, and tomatoesAccessibility: Keyboard NavigationBloom's Level: 5. EvaluateLearning Outcome: 07.06.01 Describe ways people can reduce the amount of meat in their diet without sacrificing protein quality.Learning Outcome: 07.06.02 Explain how using mixtures of foods with complementary proteins can help reduce animal protein intake.Section: 7.06Topic: Essential amino acidsTopic: Food SourcesTopic: Plant-based dietsTopic: ProteinsNon-complementary Proteins

103. Which of the following menu items does not contain complementary protein?A. Kidney beans mixed with riceB. Whole-wheat crackers spread with soy nut butterC. Pita bread dipped in mashed chickpeasD. Salad made with apples, pears, and grapesAccessibility: Keyboard NavigationBloom's Level: 5. EvaluateLearning Outcome: 07.06.01 Describe ways people can reduce the amount of meat in their diet without sacrificing protein quality.Learning Outcome: 07.06.02 Explain how using mixtures of foods with complementary proteins can help reduce animal protein intake.Section: 7.06Topic: Essential amino acidsTopic: Food SourcesTopic: Plant-based dietsTopic: ProteinsChoosing Complementary Combinations

104. Which of the following menu items contains complementary protein?A. Whole-wheat bread with strawberry jamB. Banana, apple, and grapefruit slices in a mixed fruit saladC. Whole-wheat crackers spread with soy nut butterD. Kidney and green beans in vinegar and oilAccessibility: Keyboard NavigationBloom's Level: 5. EvaluateLearning Outcome: 07.06.01 Describe ways people can reduce the amount of meat in their diet without sacrificing protein quality.Learning Outcome: 07.06.02 Explain how using mixtures of foods with complementary proteins can help reduce animal protein intake.Section: 7.06Topic: Plant-based dietsTopic: ProteinsVegan Diet

105. Bernice is a vegan. Which of the following foods does she eat to supply her diet with protein?A. EggsB. CheeseC. ButterD. LegumesAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 07.07.01 Describe different forms of vegetarianism.Section: 7.07Topic: Plant-based dietsTopic: ProteinsFoods for Vegans

106. Buddy is a vegan. Which of the following foods does he eat to supply his diet with protein?A. EggsB. ButterC. Fat-free milkD. QuinoaAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 07.02.02 Identify foods that are rich sources of high-quality proteins.Learning Outcome: 07.07.01 Describe different forms of vegetarianism.Section: 7.02Section: 7.07Topic: Essential amino acidsTopic: Food SourcesTopic: Plant-based dietsTopic: ProteinsLactovegetarianism

107. Fred is a lactovegetarian. Which of the following foods does he eat?A. FishB. ChickenC. CheeseD. EggsAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 07.07.01 Describe different forms of vegetarianism.Section: 7.07Topic: Food SourcesTopic: Plant-based dietsTopic: ProteinsOvovegetarianism

108. Bryce is an ovovegetarian. Which of the following foods does he eat?A. Chicken saladB. Egg saladC. Turkey saladD. Tuna saladAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 07.07.01 Describe different forms of vegetarianism.Section: 7.07Topic: Plant-based dietsTopic: ProteinsNutrients in Vegetarian Diets

109. The typical vegetarian diet supplies high amounts of ________.A. saturated fatB. vitamin B-12C. vitamin CD. cholesterolAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.07.01 Describe different forms of vegetarianism.Learning Outcome: 07.07.02 Discuss pros and cons of vegetarian diets.Section: 7.07Topic: Food SourcesTopic: Plant-based dietsTopic: ProteinsDiet and Disease Risk

110. Ruben has a family history of type 2 diabetes. To reduce his risk of this disease, he should consider following a _____ diet.A. semivegetarianB. low-potassiumC. veganD. WesternAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 07.07.02 Discuss pros and cons of vegetarian diets.Section: 7.07Topic: Plant-based dietsTopic: ProteinsDiets for Children

111. Which of the following diets does not provide enough high-quality proteins to support a child's growth?A. OvovegetarianB. FruitarianC. LactoovovegetarianD. SemivegetarianAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 07.02.01 Explain the difference between a high-quality protein and a low-quality protein.Learning Outcome: 07.07.01 Describe different forms of vegetarianism.Learning Outcome: 07.07.02 Discuss pros and cons of vegetarian diets.Section: 7.02Section: 7.07Topic: Dietary requirementsTopic: Food SourcesTopic: Plant-based dietsTopic: ProteinsVegan Diets and Nutrient Deficiencies

112. Erika is a vegan. To avoid developing a serious nutritional deficiency, she needs to include a source of _____ in her diet.A. magnesiumB. folateC. fiberD. vitamin B-12Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.07.01 Describe different forms of vegetarianism.Learning Outcome: 07.07.02 Discuss pros and cons of vegetarian diets.Section: 7.07Topic: Dietary requirementsTopic: Food SourcesTopic: Plant-based dietsTopic: ProteinsVegetarianism in Childhood

113. Plant-based diets may not supply enough ____ to meet a child's needs.A. fiberB. sodiumC. vitamin CD. proteinAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.02.02 Identify foods that are rich sources of high-quality proteins.Learning Outcome: 07.07.02 Discuss pros and cons of vegetarian diets.Section: 7.02Section: 7.07Topic: Dietary requirementsTopic: Food SourcesTopic: Plant-based dietsTopic: ProteinsConcerns for Vegetarian Children

114. Plant-based diets may not supply enough ____ to meet a child's needs.A. fiberB. energyC. magnesiumD. vitamin CAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.07.02 Discuss pros and cons of vegetarian diets.Section: 7.07Topic: Dietary requirementsTopic: Food SourcesTopic: Plant-based dietsTopic: ProteinsExcess Amino Acids and Health

115. Consuming too much protein or excess amino acids can contribute to ________.A. dehydrationB. arthritisC. strokeD. coronary artery diseaseAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.08.01 Discuss potential health problems that may occur with excessive protein intake.Section: 7.08Topic: ProteinsExcess Protein Intake

116. Marla is a healthy 30-year-old woman. She doesn't work out, but she consumes protein supplements because she thinks they will increase her muscle mass without the need to exercise. Based on this information, the excess amino acids in her diet will ________.A. be metabolized for energy quicklyB. be added to her muscle tissueC. enhance her body's absorption of calciumD. undergo deamination in her liverAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 07.03.02 Describe what happens to excess amino acids in the body.Learning Outcome: 07.08.01 Discuss potential health problems that may occur with excessive protein intake.Section: 7.03Section: 7.08Topic: MetabolismTopic: ProteinsGout

117. People who have high blood uric acid levels are likely to develop gout.

Accessibility: Keyboard NavigationActivity Type: NewBloom's Level: 1. RememberLearning Outcome: 07.08.01 Discuss potential health problems that may occur with excessive protein intake.Section: 7.08Topic: MetabolismProtein-Energy Malnutrition Basics

118. Which of the following statements is true?A. Edema is a major sign of protein-energy malnutrition.B. In the United States, teenagers have the greatest risk of protein-energy malnutrition.C. Protein-energy malnutrition affects babies while they are breastfeeding.D. Compared to children in other parts of the world, impoverished children in the United States have the highest risk of protein-energy malnutrition.Accessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.08.02 Explain why protein-energy malnutrition is a serious nutritional state, especially for young children.Section: 7.08Topic: Protein-calorie malnutritionTopic: ProteinsProtein-Energy Malnutrition and Mortality

119. A child with protein-energy malnutrition has a high risk of dying from ________.A. hyperglycemiaB. measlesC. diabetesD. celiac diseaseAccessibility: Keyboard NavigationBloom's Level: 1. RememberLearning Outcome: 07.08.02 Explain why protein-energy malnutrition is a serious nutritional state, especially for young children.Section: 7.08Topic: Protein-calorie malnutritionTopic: ProteinsImpact of Nutrition

120. High intakes of vitamin A during pregnancy can cause birth defects. This is an example of ________.A. nutrigenomicsB. nutrifanaticsC. nutrigeneticsD. nutripronomicsAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 07.09.04 Distinguish between nutrigenetics and nutrigenomics.Section: 7.09Topic: Nutritional genomicsDNA and Nutrient Requirements

121. Although Jerome and Joseph are the same age, weight and height; Jerome requires more vitamin C than Joseph. This is an example of ________.A. nutrigeneticsB. nutripronomicsC. nutrifanaticsD. nutrigenomicsAccessibility: Keyboard NavigationBloom's Level: 2. UnderstandLearning Outcome: 07.09.04 Distinguish between nutrigenetics and nutrigenomics.Section: 7.09Topic: Nutritional genomicsCalculating Food Costs

122. Which of the following foods is the least expensive per ounce?A. Sliced peaches (drained of syrup) at $1.49 per 16-ounce canB. Frozen sliced peaches at $2.59 per 10-ounce bagC. Sliced peaches (drained of syrup) at $1.29 per 12-ounce canD. Frozen sliced peaches at $2.99 per 16-ounce bagAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 07.10.01 Discuss practical ways to save money when purchasing food.Learning Outcome: 07.10.02 Compare similar foods to determine the most economical product.Section: 7.10Topic: Nutrition computationsDetermining Least Expensive Foods

123. Which of the following foods is the least expensive per ounce?A. Sliced peaches (drained of syrup) at $2.19 per 10-ounce canB. Sliced peaches (drained of syrup) at $2.59 per 16-ounce canC. Frozen sliced peaches at $2.69 per 18-ounce bagD. Frozen sliced peaches at $2.56 per 12-ounce bagAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 07.10.01 Discuss practical ways to save money when purchasing food.Learning Outcome: 07.10.02 Compare similar foods to determine the most economical product.Section: 7.10Topic: Nutrition computationsComparing Costs of Fruit

124. Which of the following bags of frozen peaches is the least expensive per ounce of fruit?A. Frozen sliced peaches at $2.56 per 12-ounce bagB. Frozen sliced peaches at $4.49 per 2-pound bagC. Frozen sliced peaches at $2.50 per 1-pound bagD. Sliced frozen peaches at $2.59 per 10-ounce bagAccessibility: Keyboard NavigationBloom's Level: 3. ApplyLearning Outcome: 07.10.01 Discuss practical ways to save money when purchasing food.Learning Outcome: 07.10.02 Compare similar foods to determine the most economical product.Section: 7.10Topic: Nutrition computationsChapter 07 Test Bank: Proteins Summary

Category # of Questions

Accessibility: Keyboard Navigation 124

Activity Type: New 22

Bloom's Level: 1. Remember 67

Bloom's Level: 2. Understand 28

Bloom's Level: 3. Apply 22

Bloom's Level: 4. Analyze 3

Bloom's Level: 5. Evaluate 4

Learning Outcome: 07.01.01 List the primary function of proteins in the body. 5

Learning Outcome: 07.01.02 Identify the basic structural unit of proteins and its components. 8

Learning Outcome: 07.01.03 Classify an amino acid as essential or nonessential. 15

Learning Outcome: 07.02.01 Explain the difference between a high-quality protein and a low-quality protein. 7

Learning Outcome: 07.02.02 Identify foods that are rich sources of high-quality proteins. 13

Learning Outcome: 07.02.03 List at least three amino acids that are often "limiting amino acids" in plant foods. 3

Learning Outcome: 07.03.01 Explain how cells make proteins. 6

Learning Outcome: 07.03.02 Describe what happens to excess amino acids in the body. 5

Learning Outcome: 07.03.03 Explain what happens to proteins as they undergo digestion and absorption in the human digestive tract. 8

Learning Outcome: 07.03.04 Explain the concept of nitrogen balance and identify conditions in which the body is in a state of positive or negative nitrogen balance. 6

Learning Outcome: 07.03.05 Calculate a person's RDA for protein based on his or her body weight. 7

Learning Outcome: 07.04.01 Compare the percentage of calories that protein contributes in the typical American diet to the AMDR for protein. 3

Learning Outcome: 07.04.02 Identify foods groups that contribute most of the protein in the typical American diet. 4

Learning Outcome: 07.05.01 Explain how to use the Nutrition Facts panel to determine the grams of protein in a serving of a packaged food. 5

Learning Outcome: 07.05.02 Explain how you can use the ingredient list on a food label to determine the quality of the protein in the product. 2

Learning Outcome: 07.06.01 Describe ways people can reduce the amount of meat in their diet without sacrificing protein quality. 6

Learning Outcome: 07.06.02 Explain how using mixtures of foods with complementary proteins can help reduce animal protein intake. 8

Learning Outcome: 07.07.01 Describe different forms of vegetarianism. 7

Learning Outcome: 07.07.02 Discuss pros and cons of vegetarian diets. 6

Learning Outcome: 07.08.01 Discuss potential health problems that may occur with excessive protein intake. 3

Learning Outcome: 07.08.02 Explain why protein-energy malnutrition is a serious nutritional state, especially for young children. 2

Learning Outcome: 07.09.01 Explain the cause of a food allergy, identity foods that are most likely to cause food allergies in vulnerable people, and list three common signs or symptoms of a food allergy. 5

Learning Outcome: 07.09.02 Explain what causes celiac disease, identify foods that a person with celiac disease must avoid, and list three common signs or symptoms of the disease. 7

Learning Outcome: 07.09.03 Explain the cause of phenylketonuria, and discuss how the condition is treated. 2

Learning Outcome: 07.09.04 Distinguish between nutrigenetics and nutrigenomics. 2

Learning Outcome: 07.10.01 Discuss practical ways to save money when purchasing food. 4

Learning Outcome: 07.10.02 Compare similar foods to determine the most economical product. 4

Section: 7.01 28

Section: 7.02 17

Section: 7.03 32

Section: 7.04 8

Section: 7.05 6

Section: 7.06 9

Section: 7.07 10

Section: 7.08 5

Section: 7.09 16

Section: 7.10 4

Table 7.2 13

Topic: Deficiency and toxicity diseases 1

Topic: Dietary requirements 7

Topic: Digestion, absorption, and transport 8

Topic: Essential amino acids 31

Topic: Food allergies and intolerances 12

Topic: Food and supplement labeling 6

Topic: Food Sources 31

Topic: Metabolism 17

Topic: Nutrient functions 8

Topic: Nutrition computations 14

Topic: Nutritional biochemistry 5

Topic: Nutritional genomics 2

Topic: Plant-based diets 24

Topic: Protein synthesis and organization 4

Topic: Protein-calorie malnutrition 2

Topic: Proteins 108

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Chapter 7 Test Bank Proteins

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