Food And Nutrition 3rd Edition - Chapter 17 Testbank
The Food and Nutrition testbanks consist of multiple choice questions that test your knowledge of the topics covered in the book. You can use these questions to check your understanding as you read through each chapter, or practise for your exam.
- 1.Indispensable amino acids:
- A.
Must be supplied by the diet
- B.
Do not contain nitrogen
- C.
Are used only for protein synthesis
- D.
Are often called non-essential amino acids
- E.
Include alanine and aspartate
- 2.The nitrogen content of 100g of beef is 4.8g. The beef therefore contains approximately ___g of protein.
- A.
1g
- B.
5g
- C.
15g
- D.
30g
- E.
40g
- 3.A likely example of someone in negative nitrogen balance would be:
- A.
A growing child
- B.
A pregnant mother
- C.
A burns patient
- D.
An athlete gaining muscle mass
- E.
A vegetarian
- 4.Human protein requirements are difficult to determine due to:
- A.
Reliance on indirect measurements for determination
- B.
Variable requirements of different groups
- C.
Variations in the nutritional quality of different foods
- D.
Difficulties measuring all vehicles of protein excretion
- E.
All of the above
- 5.The best recommendation for ensuring adequate protein intake is to:
- A.
Eat a variety of foods from all the food groups
- B.
Consume 200g of meat every day
- C.
Consume at least 4 serves of dairy foods each day
- D.
Follow strict food combining guidelines if vegetarian
- E.
Combine legumes with cereals
- 6.The nutritional quality of dietary proteins depends on:
- A.
How closely their indispensable amino acid content matches the requirement of the human body
- B.
How closely their dispensable amino acid content matches the requirement of the human body
- C.
The digestibility of the protein
- D.
A and c
- E.
B and c
- 7.Cow’s milk has a net protein utilisation value of 81 therefore:
- A.
81% of the milk protein is metabolised in the body
- B.
81% of the protein is retained by the body
- C.
Milk has 20% less protein than egg yolk
- D.
80% of the limiting amino acid in milk is retained in the body
- E.
None of the above
- 8.The amino acid in shortest supply in relation to human requirement in wheat flour protein is:
- A.
Methionine
- B.
Phenylalanine
- C.
Lysine
- D.
Leucine
- E.
Valine
- 9.The amino acid in shortest supply in relation to human requirement in bean protein is:
- A.
Methionine
- B.
Phenylalanine
- C.
Lysine
- D.
Leucine
- E.
Valine
- 10.100g of yoghurt provides 370kJ and 4.3g of protein. The proportion of energy contributed by protein is therefore:
- A.
15%
- B.
20%
- C.
25%
- D.
30%
- E.
35%
- 11.Which of the following lists three foods or dishes that could each be described as a good quality protein source?
- A.
Egg, tossed salad, legumes
- B.
Bread and butter, dried beans, meat
- C.
Soy milk, chicken, chickpeas
- D.
Milk, cheese, mushrooms
- E.
Lentils with rice, fish, yoghurt
- 12.To improve the adequacy of protein intake in vegan diets, it is recommended ______ should contribute at least 15% of dietary energy.
- A.
Legumes
- B.
Leafy green vegetables
- C.
Cereals
- D.
Dried apricots
- E.
Milk
- 13.It is recommended all females of child bearing age who use vegan diets should take supplements of which nutrient?
- A.
Protein
- B.
Iron
- C.
Calcium
- D.
Vitamin B12
- E.
Vitamin C
- 14.A diet which provides this amount of protein should be adequate for 97.5% of the healthy female population:
- A.
0.3g/kg/day
- B.
0.6g/kg/day
- C.
0.75g/kg/day
- D.
0.84g/day
- E.
35g/day
- 15.Short term fasts or periods of starvation often result in significant and rapid initial weight loss. This is largely due to:
- A.
The use of protein for glucose production and the diuretic effect of ketone production causing loss of muscle mass and water
- B.
Fatty acid oxidation and loss of adipose tissue
- C.
Gluconeogenesis and metabolic oxidation of carbohydrates to allow loss of fatty tissue
- D.
Hormonal changes causing fluid redistribution in the body
- E.
None of the above
Questions: 10 | Attempts: 2111 | Last updated: Mar 21, 2022
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Sample QuestionWhich one is unhealthy?
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Sample QuestionWhen you grab some breakfast, what do you grab?
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