Test
Chapter 7 Proteins
Crea una cuenta gratis para terminar este test
Guarda tu progreso y consulta tu resultado final.
¿Ya tienes cuenta? Inicia sesión
Preguntas del test (101)
1animal foods such as meat and eggs are almost 100% protein
- AVerdadero
- BFalso
2foods made from processed soybeans can be sources of high quality protein
- AVerdadero
- BFalso
3americans typically consume more protein from animal than plant sources
- AVerdadero
- BFalso
4registered dietitians generally recommend that healthy people take amino acids supplements to increase their protein intake
- AVerdadero
- BFalso
5people can nourish their hair by using shampoo that contains protein
- AVerdadero
- BFalso
6what are proteins?
- Acomplex organic molecules
- Bcomplex organic carbohydrates
- Ccomposed of protein, vitamin, minerals
- Dcomposed of carbon, hydrogen, and oxygen
- Eproteins also contain nitrogen
- Fproteins also contain oxygen
- Gthe human body contains an estimated 200,000 different proteins
- Hthe human bodies contains an estimated 500,00 different proteins
7the body uses proteins to make or function as:
- Anew cells and many components cells
- Bstructures such as hair and nails
- Cenzymes
- Dlubricants
- Eclotting compounds
- Fantibodies
- Gcompounds that help maintain fluid and pH balance
- Hcertain hormones and neurotransmitters
- Ienergy scurce (minor, under usual conditions)
8all cells in the body contain proteins. Specific types of protein include:
- Astructural
- Bcontractile
- Cpigment
- Dclotting
- Eall of the above
9proteins in cartilage, ligaments, bones, hair, skin, and nails
- Astructural
- Bcontractile
- Cpigment
- Dclotting
10proteins that enable muscles to move
- Astructural
- Bcontractile
- Cpigment
- Dclotting
11proteins such as melanin determine color of eyes, hair, and skin
- Astructural
- Bcontractile
- Cpigment
- Dclotting
12proteins that are needed for blood clotting
- Astructural
- Bcontractile
- Cpigment
- Dclotting
13certain hormones are proteins
- AVerdadero
- BFalso
14chemical messenger that regulate body processes and responses (ex. insulin and glucagon)
- Aenzymes
- Bprotein
- Chormones
- Dcompounds
15compounds that speed up (catalyze) chemical reactions without becoming part of the products
- Ahormones
- Benzymes
- Cproteins
- Dcompounds
16oxygen and many nutrients are transported in blood by special proteins
- Atransport proteins
- Bmoving proteins
- Cboth
- Dnone
17proteins aid in fluid balance
- AVerdadero
- BFalso
18proteins in blood help maintain the proper distribution of fluids within bloodstream and body tissues
- AVerdadero
- BFalso
19maintaining the proper pH of body fluids
- Aacid-base balance
- BpH
- Cproteins
- Dacid
20blood and tissue fluid must maintain a pH of
- A7.10 to 7.15
- B4.35 to 4.75
- C9.25 to 9.40
- D7.35 to 7.45
21having an excess of H+
- Aacidic
- Btoo basic
- Cproetin
- Dall of the above
22not enough H+
- Aacidic
- Btoo basic
- Cproteins
- Dall of the above
23proteins act as buffers by accepting or releasing H+
- AVerdadero
- BFalso
24proteins are made of smaller units called
- Aacids
- Bnitrogen
- Camino acids
- Dall of the above
25there are __ different amino acids in human proteins
- A10
- B50
- C20
- D45
26amino acids are composed of:
- Aan amino or a nitrogen-containing group (amino group has nitrogen bonded to 2 hydrogen atoms)
- BR -group (side chain) - varies with each amino acid
- Cacid group - acid portion
- Dall of the above
27essential amino acids
- Acan be made by the body
- Bcannot be made by the body must be supplied by the diet
- C9 of the 20 amino acids
- D11 of the 20 amino acids
28nonessential amino acids
- Acan be made by the body
- Bcannot be made by the body must be supplied by the diet
- C9 of 20 amino acids
- D11 of 20 amino acids
29nearly all foods contain some protein, but no natural food is 100% protein
- AVerdadero
- BFalso
30animal foods typically have more protein than plant foods
- AVerdadero
- BFalso
31seeds, tree nuts, and legumes supply more protein than fruit or the edible leaves, roots, flowers, and stems of vegetables
- AVerdadero
- BFalso
32what are legumes?
- Aplants
- Bvegetables
- Cproduce pods with a single row of seeds
- Dproduce pods with several rows of seeds
- Esoybeans, peas, peanuts
- Flentils, beans
33high-quality protein
- Acomplete protein
- Bincomplete protein
- Ccontains all 9 essential amino acids in amounts that support growth
- Dlacks or has inadequate amounts of 1 or more essential amino acids
- Emost plant foods and gelatin (animal tissue by product)
- Fmost animal products
- Gquinoa and processed soy
34Low-quality protein
- Acomplete protein
- Bincomplete protein
- Ccontains all 9 essential amino acids in amounts that support growth
- Dlacks or has inadequate amounts of 1 or more essential amino acid
- Emost plant foods and gelatin (animal tissue by product)
- Fmost animal products
- Gquinoa and processed soy
35How your body synthesizes proteins
- Acells assemble the 20 amino acids in specific sequences according to information provided in DNA
- Bamino acids are connected by peptic bonds
- Cpeptides (chain of <15 amino acids)
- Dpolypeptides (proteins made of >50 amino acids)
- Eall of these are correct
36each distinctive bead in the illustration (looks like a necklace with beads and hook) represents a different ___ and the hook represents a ___.
- Aacid, peptic
- Bulcer,acid
- Cpeptide bond, amino acid
- Damino acid, peptic bond
37if the DNA code is faulty then: ______ , causing detrimental effects, such as defective hemoglobin
- Athe wrong cells go through the blood vessels
- Bred blood cells are inserted into a protein
- Cthe wrong amino acid may be inserted into a protein
- Dall of the above
38altering a proteins natural shape and function by exposing its various conditions, including heat, alcohol, acis, and physical agitation
- Aaleration
- Bamino acids
- Cprotein
- Ddenaturation
39denaturation:
- Aheat denatures protein in raw eggs
- Bheat alters protein in raw eggs
- Cacidic lemon juice "curdles" protein in milk
- Dacidic orange juice "curdles" protein in milk
- Ehydrochloric acid denatures food proteins in the stomach making them easy to digest
- Fhydrochloric acid denatures food proteins in the stomach making them hard to digest
- Gphysical agitation includes whipping foods, such as beating egg whites to incorporate air into them
40protein digestion (step one)
- Aprotein digestion begins in the mouth
- Bprotein digestion begins in the stomach
- Chydrochloric acid denatures nuerons
- Dhydrochloric acid denatures proteins
- Ethe enzyme pepsin digests proteins into smaller polypeptides
- Fthe enzyme polypeptides digests proteins into smaller pepsins
41protein digestion (step 2)
- Apolypeptides enter the large intestine
- Bpolypeptides enter the small intestine
- Cthe enzymes trypsin and chymotrypsin break down polypeptides into shorter peptides and individual amino acids
- Dthe enzymes trypsin and chymotrypsin break down polypeptides into longer peptides and several amino acids
42protein digestion (step 3)
- Aabsorption occurs in the small intestine
- Babsorption occurs in the large intestine
- Cabsorptive cells release proteins that digest most large peptides into several amino acids
- Dabsorptive cells release enzymes that digest most small peptides into individual amino acids
- Eindividual amino acids and some di- and tripeptides enter absorptive cells, where they are completely digested amino acids
43breaking down old or unneeded proteins into amino acids and recycling the amino acids
- Aprotein turnover
- Bamino acid pool
- Cendogenous amino acids
- Dexogenous proteins
44amino acids that have not been incorporated into proteins
- Aprotein turnover
- Bamino acid pool
- Cendogenous amino acids
- Dexogenous proteins
45there are two parts to the amino acid "pool"
- Acells
- Bproteins
- Cendogenous amino acids
- Dexogenous proteins
46transfer of nitrogen-contains group from an unneeded amino acid to a carbon skeleton, forming an amino acid
- Adeamination
- Btransamination
47removal of nitrogen-containing group from an unneeded amino acid
- Adeamination
- Btransamination
48ammonia (NH3) is converted to urea that the kidneys excrete in urine
- AVerdadero
- BFalso
49balancing nitrogen intake with nitrogen losses
- Anitrogen balance (or nitrogen equilibrium)
- Bpositive nitrogen balance
- Cnegative nitrogen balance
- Dall of the above
50body retains more nitrogen than it loses
- Anitrogen balance (or nitrogen equilibrium)
- Bpositive nitrogen balance
- Cnegative nitrogen balance
- Dall of the above
51body retains more nitrogen than it loses
- Anitrogen balance (or nitrogen equilibrium)
- Bpositive nitrogen balance
- Cnegative nitrogen balance
- Dall of the above
52body loses more nitrogen than it retains
- Anitrogen balance (or nitrogen equilibrium)
- Bpositive nitrogen balance
- Cnegative nitrogen balance
- Dall of the above
53positive nitrogen balance occurs:
- Aduring growth
- Bpregnancy
- Crecovery from illness
- Dillness
- Eas a result of certain hormones and resistance exercise
54nitrogen equilibrium occurs when
- Ahealthy adults meet protein and energy needs
- Bunhealthy adults meet protein and energy needs
55Negative nitrogen balance occurs
- Afever
- Binjury
- Cburn
- Dflu
- Eprotein intake
- Fkidney disease
- Gheart disease
- Hblood loss
- Ibed rest
56protein needs decrease during periods of growth, pregnancy, lactation, and recovery from illness or injury.
- AVerdadero
- BFalso
57inflammatory response resulting when body's immune system reacts inappropriately to a substance that is typically harmless
- Aallergy
- Ballergen
- Cboth
58the offending substance to an allergy is called an allergen
- AVerdadero
- BFalso
59most food allergens are ___ that escape digestion and are absorbed as ___
- Anutrients, whole nutrients
- Bproteins, whole proteins
- Camino acids, proteins
60signs of food allergies
- Ahives (red raised bumps on skin)
- Bswollen or itchy lips
- Cskin flushing
- Dscaly skin rash
- Edifficulty swallowing, wheezing and difficulty breathing
- Fabdominal pain, vomiting, and diarrhea
- Gall of the above
61signs of food allergies
- Ahives (red raised bumps on skin)
- Bswollen or itchy lips
- Cskin flushing
- Dscaly skin rash
- Edifficulty swallowing, wheezing and difficulty breathing
- Fabdominal pain, vomiting, and diarrhea
- Gall of the above
62common food allergens; protein rich foods
- Acows milk
- Bfood dyes
- Ceggs
- Dpeanuts
- Ewheat
- Fsulfites that are added to wine, potatoes, and shrimp
- Gsoybeans
- Hfish and shellfish
63common food allergens; nonproteins
- Acows milk
- Bfood dyes
- Ceggs
- Dpeanuts
- Ewheat
- Fsulfites added to wine, potatoes, shrimp
- Gsoybeans
- Hfish and shellfish
64who develops food allergies
- Apeople with family history of food or environmental allergies
- B6% of children
- C3-4% of adults
- D10% of adults
- E9% of children
65emergency treatment for anaphylaxis may involve
- Adrinking medicine
- Bgoing to the hospital
- Cinjecting a special medication
66gliadin;
- Aprotein found in gluten of wheat, buckwhat, barley, and rye
- Btriggers inflammatory response in small intestine
- Ccondition called celiac disease
- Dnutrient found in gluten of wheat, buckwheat, barley, and rye
- Etriggers inflammatory response in large intestine
- Fcondition called kidney disease
67symptoms of gliadin include
- Achronic diarrhea
- Bchronic constipation
- Cweight gain
- Dweight loss
- Epoor growth in children
- Fpoor growth in adults
68treatment for gliadin
- Aconsume gluten-containing foods
- Bavoid gluten-containing foods
69what is phenylketonouria (PKU)
- Agenetic disorder
- Baffects 5/10,000 to 5/15,000 infants
- Caffects 1/10,000 to 1/15,000 infants
- Dcaused by lack of enzyme that converts the amino acid phenylalanine to another compound
- Eif undiagnosed, infant will develop mental retardation by first birthday
- Fif undiagnosed, infant will develop mental retardation by 5th birthday
70Low Phenylalanine Diet during infancy
- Aphenylalanine-free formula
- Blow-phenylalanine foods
- Cboth are correct
- Dneither are correct
71Low Phenylalanine Diet Childhood and adult years
- Aallowed: fruits, vegetables
- Ballowed: special low-phylalanine foods
- Cavoided: nuts, milk, and milk products
- Davoided: eggs meats, as well as foods and beverages containing aspartame (nutrasweet or equal)
- Eall of the above
72MyPlate recommendations for protein intake
- Achoose lean or low-fat mean and poultry
- Bchoose extra lean ground beef (at least 90% lean)
- Ctrim visible fat from meats
- Dall of the above
73nutrition facts panel does not provide information concerning protein quality
- AVerdadero
- BFalso
74judge protein quality by reviewing items in the ingredient list
- AVerdadero
- BFalso
75complementary combinations
- Amixing certain plant foods to provide all essential amino acids without adding animal proteins
- Bmixing certain animal foods to provide all essential amino acids without adding plant proteins
- Camino acids often low or limiting in plant proteins: tryptophan, threonine, lysine, and methionine
- Damino acids often low or limiting in animal proteins: tryptophan, threonine, lysine, and methionine
76peanut butter on bread is what types of proteins
- Agrain, legume
- Blegume, grain
77couscous with chickpeas is what type of proetins
- Alegume, grain
- Bgrains, legume
78there are two parts to the amino acid "pool"
- Acells
- Bproteins
- Cendogenous amino acids
- Dexogenous proteins
79signs of food allergies
- Ahives (red raised bumps on skin)
- Bswollen or itchy lips
- Cskin flushing
- Dscaly skin rash
- Edifficulty swallowing, wheezing and difficulty breathing
- Fabdominal pain, vomiting, and diarrhea
- Gall of the above
80signs of food allergies
- Ahives (red raised bumps on skin)
- Bswollen or itchy lips
- Cskin flushing
- Dscaly skin rash
- Edifficulty swallowing, wheezing and difficulty breathing
- Fabdominal pain, vomiting, and diarrhea
- Gall of the above
81signs of food allergies
- Ahives (red raised bumps on skin)
- Bswollen or itchy lips
- Cskin flushing
- Dscaly skin rash
- Edifficulty swallowing, wheezing and difficulty breathing
- Fabdominal pain, vomiting, and diarrhea
- Gall of the above
82complementary protein dishes include legumes and grains
- AVerdadero
- BFalso
83types of vegetarians:
- Alactovegetarian
- Bovovegetarian
- Clactoovovegetarian
- Dvegan
- Eall of the above
84what kind of vegetarian (people who eat plant-based diets) consumes only plant foods
- Alactovegetarian
- Bovovegetarian
- Clactoovovegetarian
- Dvegan
85what kind of vegetarian (people who eat plant-based diets) consumes eggs, milk, and milk products
- Alactovegetarian
- Bovovegetarian
- Clactoovovegetarian
- Dvegan
86what kind of vegetarian (people who eat plant-based diets) consumes eggs
- Alactovegetarian
- Bovovegetarian
- Clactoovovegetarian
- Dvegan
87what kind of vegetarian (people who eat plant-based diets) consumes milk and milk products
- Alactovegetarian
- Bovovegetarian
- Clactoovovegetarian
- Dvegan
88is vegetarianism a healthy lifestyle: Pros, vegetarians:
- Atend to weigh less
- Bhave less heart diease (eat less saturated fat)
- Clack calories
- Dlack high quality protein
- Eoften exercise more, mediate for relaxation, and avoid tobacco and alcohol
- Flack omega 3 fatty acids
- Glack vitamin b-12 and d
- Hlack zinc, iron, and calcium
89Is vegetarianism a healthy lifestyle: Cons: vegetarians
- Alack calories
- Black high-quality
- Clack omega 3 fatty acids
- Dweight less
- Ehave less heart disease (eat less saturated fat and cholesterol)
- Foften exercise more
- Glack vitamin b-12 and d
- Hlack zinc, iron, calcium
90vegetarian children may be difficult to consume adequate protein and energy because plant foods tend to be filling (growth rates of vegan children need close monitoring)
- AVerdadero
- BFalso
91vegetarian teens can be a healthy diet because more fruits and vegetables are consumed, but they may be at risk of anorexia nervosa
- AVerdadero
- BFalso
92vegetarian women during pregnancy may need vitamin b-12 supplements (infant could be deficient in b-12)
- AVerdadero
- BFalso
93excessive meat intake may be at risk of
- Acancers of the colon/rectum
- Bpossibly prostate
- Cheart disease
- Dall of the above
94protein deficiency may occur in:
- Aelderly or low-income people
- Bpersons with alcoholism
- Cpersons with anorexia nervosa, or intestinal tract disorders
- Dall of the above
95protein deficiency may occur in:
- Aelderly or low-income people
- Bpersons with alcoholism
- Cpersons with anorexia nervosa, or intestinal tract disorders
- Dall of the above
96undernutrition results from chronic lack of food or poor food choices
- AVerdadero
- BFalso
97two types of protein-energy undernutrition
- Akwashiorkor
- Bmarasmus
- Cstarvation
- Danorexia
98adequate energy intake but intake of high-quality protein is low
- Akwashiorkor
- Bmarasmus
99starvation-extreme weight loss
- Akwashiorkor
- Bmarasmus
100marasmic kwashiorkor is characerized by
- Aedema in the lower abdomen
- Bedema in lower legs
- Cedema in feet
- Dall of the above
101best to avoid supplements with individual amino acids
- AVerdadero
- BFalso
Información
- Descripción
- nutrition
- Autor
- wendyvanessa1995
- Idioma
- English
- Visitas
- 23
- Valoración
- Aún sin valoraciones Valora este test