Mari Magabo
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NUTR (EXAM 1) Quiz on Lipids and Proteins, created by Mari Magabo on 19/09/2016.

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Mari Magabo
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Lipids and Proteins

Question 1 of 39

1

Fill the blank space to complete the text.

The basic unit or "block" of a protein is an acid.

Explanation

Question 2 of 39

1

How many types of amino acids are currently known?

Select one of the following:

  • 20 amino acids

  • 8 amino acids

  • 25 amino acids

  • 30 amino acids

Explanation

Question 3 of 39

1

How many basic types of amino acids exist?

Select one of the following:

  • 8 types

  • 9 types

  • 10 types

  • 11 types

Explanation

Question 4 of 39

1

Amino acids are joined together in long chains called .

The bonds that join amino acids together are called .

– 2 amino acids joined together
– 3 amino acids joined together
– many amino acids joined together (most common)

Drag and drop to complete the text.

    peptide chains
    peptide bonds
    Dipeptide
    Tripeptide
    Polypeptide

Explanation

Question 5 of 39

1

protein is very water soluble and denatured. They are found in , cells, enzymes, and hormones.

proteins are not water soluble and denatured. They are characterized by high mechanical strength. They are found in .

Drag and drop to complete the text.

    Globular
    Fibrous
    mushrooms
    body fluids
    not easily
    is easily

Explanation

Question 6 of 39

1

Number the steps in the nitrogen cycle.

1 Plants obtain nitrogen from air and
2
3 Humans and animals eat plants and obtain
4 Nitrogen is 5 The poopoo is returned to and the cycle continues

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    Proteins are created
    protein and nitrogen
    excreted by humans and animals
    the environment
    soil

Explanation

Question 7 of 39

1

Which of these describe the steps of how nitrogen is synthesized in the body?

Select one of the following:

  • The cell’s nucleus has the code for protein synthesis in the DNA.

    Code is transferred to mRNA, then to the ribosomes

    tRNA picks up amino acids and lines them up correctly to create a protein.

  • tRNA picks up amino acids and lines them up correctly to create a protein.

    The cell’s nucleus has the code for protein synthesis in the DNA.

    Code is transferred to mRNA, then to the ribosomes

  • tRNA picks up amino acids and lines them up correctly to create a protein.

    Code is transferred to mRNA, then to the ribosomes

    The cell’s nucleus has the code for protein synthesis in the DNA.

Explanation

Question 8 of 39

1

- Basic unit of a protein
- Application of heat, light, or acid to a protein
- Very water soluble and easily denatured
- Not water soluble and not easily denatured
- Needed in diet
- created by the body if nitrogen is available
- In times of stress and/or growth and maturation, they become essential to the body
- transfer of nitrogen to another substance to create a non-essential amino acid
- contain all of the essential amino acids in the correct proportion to support live and growth

Drag and drop to complete the text.

    Amino acid
    Denaturation
    Globular protein
    Fibrous protein
    Essential amino acids
    Non-essential amino acids
    Conditionally essential
    Transamination
    High biologic value protein

Explanation

Question 9 of 39

1

- a group of substances related, actually, or potentially to a fatty acid
- lipids added to foods
- fats that are found in foods
- most common fat in our diet. 3 fatty acids attached to glycerol.
- triglycerides that have a hydrogen attached to every available carbon in a fatty acid
- triglycerides that have less than the maximum number of hydrogens attached to the carbons in the fatty acid
- have 1 double bond
- have two or more double bonds
- 1 fatty acid attached to glycerol.
- 2 fatty acids attached to glycerol
- unsaturated fatty acids that have hydrogen atoms added during processing
- the double bonds in unsaturated fats react with oxygen in the air and causes them to spoil
- must be supplied in the diet. polyunsaturated fatty acids
- chemically altered substances that are made to resemble fat

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    Lipids
    Visible lipids
    Invisible
    Triglycerides
    Saturated fats
    Unsaturated fats
    Monounsaturated fats
    Polyunsaturated fats
    Monoglyceride
    Diglyceride
    Hydrogenation
    Rancidity
    Fat substitutes
    Essential fatty acids

Explanation

Question 10 of 39

1

Which of these is NOT a characteristic of fats?

Select one of the following:

  • Non-water soluble

  • Soluble in gases

  • Needed by living organisms

  • Contain a nitrogen

Explanation

Question 11 of 39

1

Which of these are examples of visible fats?

Select one or more of the following:

  • Butter

  • Margarine

  • Mayonnaise

  • Salad dressing

  • Whole milk

  • Marbling in meats

Explanation

Question 12 of 39

1

Which of these are NOT a triglyceride?

Select one of the following:

  • Saturated

  • Monounsaturated

  • Polyunsaturated

  • Phospholipids

Explanation

Question 13 of 39

1

Omega-3 and Omega-6 are types of monounsaturated fats.

Select one of the following:

  • True
  • False

Explanation

Question 14 of 39

1

Select from the dropdown list to complete the text.

Select the category of triglycerides that this item belongs to
Omega-3 and Omega-6 - ( Saturated, Monounsaturated, Polyunsaturated )

Explanation

Question 15 of 39

1

Select from the dropdown list to complete the text.

Select the category of triglycerides that this item belongs to
Animal fat - ( Saturated, Monounsaturated, Polyunsaturated )

Explanation

Question 16 of 39

1

Select the category of triglycerides that this item belongs to
Coconut oil -

Drag and drop to complete the text.

    Saturated
    Monounsaturated
    Polyunsaturated

Explanation

Question 17 of 39

1

Select from the dropdown list to complete the text.

Select the category of triglycerides that this item belongs to
Palm oil - ( Saturated, Monounsaturated, Polyunsaturated )

Explanation

Question 18 of 39

1

Select from the dropdown list to complete the text.

Select the category of triglycerides that this item belongs to
Stearic acid - ( Saturated, Monounsaturated, Polyunsaturated )

Explanation

Question 19 of 39

1

What lipid is popular because they help lower blood lipid levels?

Select one of the following:

  • Omega-6

  • Omega-3

  • Stearic acid

  • Lecithin

Explanation

Question 20 of 39

1

The goal of hydrogenation is to turn oils into more solid fats.

Select one of the following:

  • True
  • False

Explanation

Question 21 of 39

1

Which of these lipids are also known as trans fats?

Select one of the following:

  • Hydrogenated fats

  • Monounsaturated fats

  • Polyunsaturated fats

  • Saturated fats

Explanation

Question 22 of 39

1

What is NOT added to oils to prevent them from turning rancid?

Select one of the following:

  • Antioxidants

  • Vitamin E

  • Lecithin

Explanation

Question 23 of 39

1

Which of these lipids are essential fatty acids?

Select one of the following:

  • Polyunsaturated fatty acids

  • Monounsaturated fatty acids

  • Hydrogenated fatty acids

  • Saturated fatty acids

Explanation

Question 24 of 39

1

Why are essential fatty acids important?

Select one of the following:

  • Fat transportation and metabolism

  • Part of cell membranes

  • Precursors to sex hormones and prostaglandins

  • All of the above

Explanation

Question 25 of 39

1

Prostaglandins are non-localized hormones.

Select one of the following:

  • True
  • False

Explanation

Question 26 of 39

1

Prostaglandins help your heart rate and decrease body pain.

Select one of the following:

  • True
  • False

Explanation

Question 27 of 39

1

Which of these are essential fatty acids?

Select one or more of the following:

  • Linoleic acid

  • Linolenic acid

  • Archidonic acid

  • Glycolipid

  • Phospolipids

Explanation

Question 28 of 39

1

What percentage of our total calories are needed from oils to get all the essential fatty acids needed for our health?

Select one of the following:

  • 2%

  • 3%

  • 1%

  • 5%

Explanation

Question 29 of 39

1

Which of these are not types of sterols?

Select one of the following:

  • Phospholipids

  • Cholesterol

  • Ergosterol

  • Phytosterol

Explanation

Question 30 of 39

1

Functions of fats include

Select one or more of the following:

  • Source of energy, 9 kilocalories per gram

  • Source of energy, 4 kilocalories per gram

  • Satiety

  • Palatability

  • Carry fat-soluble vitamins

  • Serve as energy reserve

  • Body regulator, regulate the uptake of nutrients by cells

  • Precursor of prostaglandins

  • Insulator, against heat and cold

  • Protection from organs

Explanation

Question 31 of 39

1

Functions of cholesterol include

Select one or more of the following:

  • Provides nitrogen in the body

  • Hormone production

  • Precursor of vitamin D

  • Makes skin resistant to chemical irritants

  • Provides cellular structure

Explanation

Question 32 of 39

1

- leading cause of death in the U.S.

- hardening of the arteries

- blocked arteries in the heart

- damage to heart from blocked arteries

- blocked arteries in the brain

Drag and drop to complete the text.

    Cardiovascular disease
    Atherosclerosis
    Coronary artery disease
    Heart attack
    Stroke

Explanation

Question 33 of 39

1

Saturated fats help you absorb cholesterol.

Select one of the following:

  • True
  • False

Explanation

Question 34 of 39

1

What are risk factors of cardiovascular disease?

Select one or more of the following:

  • Diet, high in fat, saturated fat, and cholesterol

  • Overweight, obesity

  • Smoking

  • Genetics

  • Age

  • Hypertension and diabetes

  • Diet, low in saturated fats but high in unsaturated fats

  • Underweight

  • Vegetarianism

Explanation

Question 35 of 39

1

At what age do doctors recommend you check your blood cholesterol?

Select one of the following:

  • 20 years old

  • 15 years old

  • 30 years old

  • 45 years old

Explanation

Question 36 of 39

1

– contain all of the essential amino acids in the correct proportion to support life and growth. Examples: Animal protein from meats or dairy products

– missing or have a limited supply of essential amino acids. Can support maintenance of body tissues, but will not support growth. Examples: Plant protein from grains and vegetables

– combination of 2 plant proteins with different limiting amino acids. This provides the body with all the essential amino acids needed to sustain life and growth. Example: Butter and bread. Cereal and milk.

Drag and drop to complete the text.

    High biologic value protein
    Low biologic proteins
    Protein complementation

Explanation

Question 37 of 39

1

Adults are usually in positive nitrogen balance regardless of protein intake.

Select one of the following:

  • True
  • False

Explanation

Question 38 of 39

1

Adults are usually in nitrogen equilibrium regardless of protein intake.

Select one of the following:

  • True
  • False

Explanation

Question 39 of 39

1

– removal of amino groups (NH2) from amino acids. The rest of the amino acid is used for energy (ATP), and/or stored as fat.
– combination of two amino groups (NH2 +NH2). Excreted in urine.
– inadequate calorie intake causes protein deficiency.

Drag and drop to complete the text.

    Deamination
    Urea
    Protein energy malnutrition

Explanation