Test
Introductory Nutrition - Unit 3 - Chapter 5 (Lipids) & Chapter 6 (Proteins)
Preguntas del test (51)
1Proteins differ from carbohydrates and lipids due to the presence of _________.
- Acarbon
- Bhydrogen
- Cnitrogen
- Doxygen
2Our ________ dictates the structure of each protein molecule created by the body.
- Aappetite
- Bblood glucose
- Cfood intake pattern
- Dgenetic material (DNA)
3The building blocks of proteins are ________.
- Aamino acids
- Bfatty acids
- Cglucose molecules
- Dsulfur-containing compounds
4One of the important functions of proteins is to ________.
- Aserve as the body's primary energy source
- Bhelp maintain a strong immune system
- Cact as emulsifiers
- Dpromote endurance during physical activity
5There are ________ essential amino acids.
- A4
- B6
- C9
- D11
6Peptide bonds are formed ________.
- Aduring the emulsification process
- Bwhen proteins are denatured
- Cby making fatty acids
- Dby excluding water molecules
7The enzyme in the stomach that begins the breakdown of proteins into shorter polypeptide chains and single amino acids is ________.
- Abicarbonate
- Blipoprotein lipase
- Cintrinsic factor
- Dpepsin
8The side chain (R group) of the amino acid can be ________.
- Aexcreted in the urine
- Bstored as energy
- Cconverted to muscle
- Dused to provide energy for the body if needed
9Urea is mostly synthesized from amino groups in the ________.
- Ablood
- Bliver
- Cpancreas
- Dsmall intestine
10The denaturation of protein ________.
- Ahappens in the mouth
- Bdestroys its function
- Cincreases its chemical processes
- Dforms a complete protein
11An adequate intake of protein is ________ of total calories.
- A5-10%
- B10-15%
- C15-25%
- D20-40%
12An essential amino acid ________.
- Aforms a complete protein
- Bis needed only during periods of rapid growth
- Cis not required in the diet
- Dcannot be synthesized in sufficient amounts to meet the body's needs
13The quality of protein refers to ________.
- Athe protein structural level
- Bthe ability to promote weight loss
- Cits freedom from toxic components
- Dits ability to support body maintenance
14________ and ________ are complimentary foods that provide the essential amino acids.
- Acorn
- Bbeans
- Capple
- Dcelery
- Emacaroni
- Fpotatoes
- Gbread
- Hbutter
15The RDA for protein of a 70-kilogram (154-pound) woman is ________ grams.
- A35
- B49
- C56
- D63
16During which stage of life are protein needs the highest?
- Aadolescence
- Badulthood
- Cinfancy
- Dpregnancy
17For growth during adolescence, protein balance should be in ________.
- Apositive balance
- Bequilibrium
- Cnegative balance
- Dconstant variation
18________ is a measurement of protein quality that considers the ratio of amino acids as well as the digestibility of the protein in the food.
- AMutual supplementation
- BPDCAAS
- CDeamination
- DEssential amino acids
19Edema in the lower extremities may appear when there is a severe lack of dietary protein because ________.
- Ablood protein levels increase and force fluid into the cells
- Bblood protein levels drop and fluid shifts into the tissue
- Cas sodium is retained in the body, fluid is also retained in the body
- Dfluid retention optimizes protein nutrition
20When compared to animal proteins, plant proteins ________.
- Aare usually superior in their array of essential amino acids
- Bare usually deficient in one or more essential amino acids
- Cusually have equal quantities of essential amino acids
- Dare equal in quality so long as they are served raw
21An example of two incomplete protein foods eaten together to produce a complete protein meal is ________.
- Acereal with milk
- Bhamburger on a bun
- Cred beans and rice
- Dspaghetti with tomato sauce
22A total vegetarian or vegan will eat ________.
- Aonly fruits, nuts, eggs, and vegetables
- Bonly foods from plant sources
- Cmilk products, eggs, and fish
- Dmilk products
23Vegetarians who do not eat any animal products or nutrient-fortified products should consider supplementing their diets with ________.
- Avitamin A
- Bvitamin C
- Cvitamin B12
- Dvitamin E
24Compared to omnivores, vegetarians tend to have ________.
- Apoorer immune system
- Blower blood pressure
- Chigher blood glucose levels
- Dhigher body weight
25In order for athletes to increase their muscle size, they need to include ________.
- Ahigh protein meals
- Bsports drinks
- Cprotein supplements
- Dresistance training
26Organic substances that are insoluble in water are classified as ________.
- Acarbohydrates
- Blipids
- Cproteins
- Dminerals
27________ is the three-carbon "backbone" found in triglycerides.
- ACarbon skeleton
- BSterol
- CFatty acid
- DGlycerol
28Fatty acids vary with the ________.
- Adegree of saturation
- Bnutritive content
- Ccalories per gram
- Dcholesterol content
29A key characteristic of essential fats is that they ________.
- Aare monosaturated fatty acids
- Bcan be made from substances readily available in the body
- Cmust be supplied by the diet
- Dare short-chain fatty acids
30The type of lipid that has a ring structure is a(n) ________.
- Amicelle
- BHDL
- Cglycerol
- Dsterol
31The most typical form of lipids found in food is ________.
- Aglycerol
- Blipoproteins
- Ctriglycerides
- Dsterols
32Olive and canola oil contain abundant amounts of ________ fats.
- Asaturated
- BHydrogenate
- Ctrans
- Dmonounsaturated
33Which combination of foods is highest in fat?
- AHamburger and fried potatoes
- BTossed garden salad with flavored vinegar
- CPancake with maple syrup
- DFruit and cottage cheese
34A food with "hidden" fat is ________.
- Aa carrot
- Ba blueberry muffin
- Csoybean oil
- Dbutter
35Hydrogenation of fat ________.
- Adecreases shelf life
- Bmakes it softer
- Cmakes it more saturated
- Dincreases oxidative breakdown
36Which statement about cholesterol is true?
- AIt is an essential fatty acid
- BIt can be synthesized by the body
- CIt must be obtained from food
- DIt is available from plant sources
37Bile is produced in the ________.
- Agallbladder
- Bsmall intestine
- Cliver
- Dpancreas
38Phospholipids are water soluble because they ________.
- Aare essential fatty acids
- Bhave a hydrophilic end
- Ccombine with bile salts
- Dregulate transport of molecules into and out of the cells
39Lipid-digesting enzymes are produced in the ________.
- Agallbladder
- Bsmall intestine
- Cliver
- Dpancreas
40A ________ is a spherical compound that transports the end-products of lipid digestion to the intestinal mucosal cells.
- Alipoprotein lipase
- Bglycerol
- CVLDL
- Dmicelle
41The primary source of energy for the body at rest is ________.
- Aprotein
- Bglucose
- Cfat
- Dvitamins
42A piece of cake containing 10 grams of fat has ________ fat calories.
- A0
- B40
- C70
- D90
43Prolonged low-intensity physical activity depends on energy stored in ________.
- Aadipose cells
- Bmuscle glycogen
- Cliver glycogen
- Dgallbladder
44High amounts of medium-chain triglycerides such as ________ can negatively impact blood lipids.
- Aolive oil
- Bcoconut oil
- Cfish oil
- Dcanola oil
45The Acceptable Macronutrient Distribution Range (AMDR) for total fat is 20% to ________ % of total energy.
- A25
- B35
- C45
- D55
46A modifiable risk factor for heart disease is ________.
- Afamily history
- Bblood lipid levels
- Cage
- Dgender
47Consuming ________ has the biggest impact on blood cholesterol levels.
- Amonounsaturated fats
- Bpolyunsaturated fats
- Csaturated fats
- Dcholesterol
48LDL-cholesterol is commonly referred to as "________" cholesterol.
- Atrans
- Bbad
- Clow
- Dgood
49The dietary lipid type that most profoundly raises LDL and lowers HDL is ________ fat.
- Amonounsaturated
- Bpolyunsaturated
- Ctrans
- Dcholesterol
50A common type of prescription drug used to reduce body cholesterol levels is ________.
- Aantihistamines
- BACE inhibitors
- Cstatins
- Danalgesics
51Diets high in ________ can help reduce the production of endogenous VLDLs.
- Asaturated fat
- Bomega-3 fatty acids
- Cfiber
- Dantioxidants
Información
- Descripción
- Review questions for chapters 5 and 6 from The Science of Nutrition.
- Autor
- Mara Roth
- Idioma
- English
- Visitas
- 292
- Etiquetas
- Valoración
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