Chapter 5 Protein Verified Test Bank

Chapter 5: Protein

TEST QUESTIONS

Multiple Choice

1. The building blocks of protein are:
   1. fatty acids
   2. sugars
   3. amino acids
   4. genes

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.1

1. Amino acids that must be obtained from foods in order for the body to function properly are called:
   1. homeostasis
   2. essential amino acids
   3. nonessential amino acids
   4. polypeptides

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.1

1. Complete or high-quality proteins include:
   1. meat
   2. peanut butter
   3. cheese
   4. a and c
   5. a, b, c

Difficulty: Medium

Bloom’s: Comprehension

Section Reference: 5.1

1. Which of the following foods contain no protein?
   1. bread
   2. lima beans
   3. butter
   4. cheese

Difficulty: Medium

Bloom’s: Comprehension

Section Reference: 5.1

1. Compared with most plant sources of protein, animal sources of protein contain:
   1. more fat
   2. more saturated fat
   3. more protein
   4. all of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.1

1. One ounce of meat, poultry, or fish is equal to:
   1. 2 eggs
   2. ¼ cup of cooked beans
   3. ½ cup of cooked beans
   4. 1 cup of tofu

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.1

1. Which of the following is an example of complementary proteins?
   1. Hamburger on bun
   2. Bean burrito
   3. Tofu in broth
   4. Vegetable noodle soup

Difficulty: Medium

Bloom’s: Application

Section Reference: 5.1

1. By mixing beans with _____, you have complete protein.
   1. grains
   2. nuts
   3. seeds
   4. all of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.1

1. Which of the following protein sources has a limiting amino acid?

a. soymilk

b. ground beef

c. kidney beans

d. Greek yogurt

Difficulty: Medium

Bloom’s: Comprehension

Section Reference: 5.1

1. Proteins that speed up chemical reactions in the body are called:
   1. hormones
   2. enzymes
   3. antibodies
   4. buffers
   5. none of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.2

1. Molecules that contain your genetic information, and the information to make proteins in the body, are called:
   1. essential amino acids
   2. complete protein
   3. nucleus
   4. deoxyribonucleic acid (DNA)

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.2

1. Proteins that function as chemical messengers are called:
   1. hormones
   2. enzymes
   3. antibodies
   4. buffers
   5. none of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.2

1. Proteins that attack viruses, bacteria, and toxins are called:
   1. hormones
   2. enzymes
   3. antibodies
   4. buffers
   5. none of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.2

1. Protein digestion starts in the:
   1. intestine
   2. mouth
   3. stomach
   4. none of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.2

1. Proteins are absorbed mostly:
   1. as single amino acids
   2. as long chains of amino acids
   3. with cholesterol, which then transports the amino acids
   4. none of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.2

1. If a protein is being made in a cell and an essential amino acid that is needed is not available in the amino acid pool, what happens?

a. another amino acid takes its place

b. another amino acid is changed into the one that is needed

c. a fatty acid is converted to the amino acid needed

d. the protein can’t be made and is taken apart

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.2

1. The most abundant protein in the body which is found in ligaments, tendons and other places is:

a. bile

b. collagen

c. dendrite

d. coliform

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.2

1. Vegetarians who don’t eat meat, poultry, seafood, eggs, or dairy products are called:
   1. lacto-ovo vegetarians
   2. lacto vegetarians
   3. vegans
   4. herbivores

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.3

1. Reasons for becoming vegetarian include:
   1. environmental/sustainability reasons
   2. ethical reasons
   3. health benefits
   4. all of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.3

1. A nutrient that may be of concern to vegans because it only appears in animal foods is:
   1. calcium
   2. phosphorus
   3. vitamin B₁₂
   4. magnesium

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.3

1. Which of the following is NOT a good source of iron for vegetarians?
   1. legumes
   2. citrus fruits
   3. enriched and whole grain breads
   4. raisins

Difficulty: Medium

Bloom’s: Comprehension

Section Reference: 5.3

1. Many meat substitutes use ______ protein, which is complete protein.

a. mushroom

b. grain

c. soy

d. lentil

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.3

1. Which milk contains as much protein per cup as cow’s milk?

a. soy milk

b. almond milk

c. cashew milk

d. coconut milk

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.3

1. Vegetarians absorb less _________ from their diet than nonvegetarians.

a. zinc

b. thiamin

c. carbohydrates

d. fats

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.3

1. The RDA for protein is:
   1. 0.26 grams/pound of body weight
   2. 0.36 grams/pound of body weight
   3. 20 grams daily
   4. 30 grams daily

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.4

1. Who needs the most protein?
   1. older woman
   2. pregnant woman
   3. young adult
   4. vegetarian

Difficulty: Medium

Bloom’s: Application

Section Reference: 5.4

1. Which athletes need to eat more protein than just the RDA?
   1. endurance athletes
   2. power athletes (strength or speed)
   3. recreational golfers
   4. a and b

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.4

1. Eating more protein than needed will result in:
   1. added muscle tissue
   2. stronger bones
   3. increased immunity
   4. all of the above
   5. none of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.4

1. High intakes of processed meats and/or red meats are linked with a higher risk of:
   1. bone disease
   2. constipation
   3. colorectal cancer
   4. stomach ulcers

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.4

1. Which can weaken the immune system?
   1. eating too much protein
   2. eating too little protein
   3. eating too many kcalories
   4. eating too much fat

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.4

1. Adults should get how much protein?

a. 50 – 60% of kcalories

b. 25 – 35% of kcalories

c. 10 – 35% of kcalories

d. 5 – 10% of kcalories

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.4

1. Denaturation is due to:
   1. heat
   2. acids
   3. whipping
   4. all of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.5

1. As eggs cook, the protein denatures and:
   1. the fat is cooked out of the egg
   2. the egg turns from liquid to more solid
   3. the carbohydrates in the egg clump
   4. the egg becomes a little larger in size

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.5

1. Leaner cuts of beef include:
   1. top round and eye round roast
   2. ground chuck
   3. strip steak
   4. a and b

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.5

1. Leaner pork cuts include:
   1. ribs
   2. top loin chops
   3. bacon
   4. b and c

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.5

1. With a wet rub, you can use ingredients such as:

a. juices

b. vinegars

c. mustards

d. all of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.5

1. To give marinated foods flavor, try:

a. minced fruits and vegetables

b. low-sodium soy sauce

c. mustard

d. fresh herbs and spices

e. all of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.5

1. When you plate items such as chicken breast by slicing thin and fanning around a base, you are:
   1. making less look like more
   2. adding an attractive focal point
   3. creating a plate that is not appealing
   4. a and b

Bloom’s: Knowledge

Section Reference: 5.5

True/False

1. Complete proteins are low in one or more essential amino acids.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.1

1. A peanut butter sandwich is an example of complementary protein.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.1

1. Most fish is lower in fat and saturated fat than are meat and poultry (skin off).

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.1

1. Soy protein is an example of complete protein.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.1

1. Whereas the carbohydrate and fat you eat is used mostly to give you energy, protein is used mostly to build and maintain your body.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.2

1. Antibodies are chemical messengers secreted into the blood by various organs to regulate certain body activities so the body’s internal environment changes frequently.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.2

1. Protein buffers the acids and bases normally produced in the body so your blood stays neutral.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.2

1. If your body is making a protein and can’t find an essential amino acid for it in the amino acid pool, the protein can’t be completed.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.2

1. Vegetarian diets can’t be nutritionally adequate so supplements will definitely be needed.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.3

1. It is best to eat most of your protein at dinner, especially for older adults.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.4

1. A high-protein diet will promote muscle growth even if you are not exercising.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.4

1. Gluten denatures during baking to give bread its structure.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.5

1. You can marinate fish for more than a day if you eliminate the acidic ingredient such as citrus.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.5

Essay

1. Give two examples of menu items (include ingredients as appropriate) that use complementary protein.

Difficulty: Medium

Bloom’s: Application

Section Reference: 5.1

1. List five functions of protein in the body.

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.2

1. Write up a vegetarian lunch menu to include whole grains, legumes, vegetables, fruits, dairy, and vegetable oils. Offer 2 entrées, 2 sides, and dessert.

Difficulty: Medium

Bloom’s: Synthesis

Section Reference: 5.3

1. Give three reasons why it is important to eat plant sources of protein.

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.4

1. Describe three preparation or cooking techniques for balanced meat, poultry, and fish menu items.

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 5.5

1. Give two examples of how to menu and/or present balanced meat, poultry, and fish items.

Difficulty: Medium

Bloom’s: Application

Section Reference: 5.5