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.
Must be supplied by the diet
Do not contain nitrogen
Are used only for protein synthesis
Are often called non-essential amino acids
Include alanine and aspartate
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Eat a variety of foods from all the food groups
Consume 200g of meat every day
Consume at least 4 serves of dairy foods each day
Follow strict food combining guidelines if vegetarian
Combine legumes with cereals
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Legumes
Leafy green vegetables
Cereals
Dried apricots
Milk
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A growing child
A pregnant mother
A burns patient
An athlete gaining muscle mass
A vegetarian
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How closely their indispensable amino acid content matches the requirement of the human body
How closely their dispensable amino acid content matches the requirement of the human body
The digestibility of the protein
A and c
B and c
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Protein
Iron
Calcium
Vitamin B12
Vitamin C
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The use of protein for glucose production and the diuretic effect of ketone production causing loss of muscle mass and water
Fatty acid oxidation and loss of adipose tissue
Gluconeogenesis and metabolic oxidation of carbohydrates to allow loss of fatty tissue
Hormonal changes causing fluid redistribution in the body
None of the above
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1g
5g
15g
30g
40g
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Egg, tossed salad, legumes
Bread and butter, dried beans, meat
Soy milk, chicken, chickpeas
Milk, cheese, mushrooms
Lentils with rice, fish, yoghurt
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Methionine
Phenylalanine
Lysine
Leucine
Valine
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15%
20%
25%
30%
35%
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Methionine
Phenylalanine
Lysine
Leucine
Valine
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0.3g/kg/day
0.6g/kg/day
0.75g/kg/day
0.84g/day
35g/day
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81% of the milk protein is metabolised in the body
81% of the protein is retained by the body
Milk has 20% less protein than egg yolk
80% of the limiting amino acid in milk is retained in the body
None of the above
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Quiz Review Timeline (Updated): Mar 14, 2024 +
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