Nutrition Chapter 7

30 Questions

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Nutrition Quizzes & Trivia

Questions and Answers
  • 1. 
    What's the structure of protein?
    • A. 

      Hydrogen, Oxygen, Nitrogen, and Potassium

    • B. 

      Carbon, Nitrogen, Hydrogen, and Calcium

    • C. 

      Hydrogen, Oxygen, Carbon, and Nitrogen

    • D. 

      Carbon, Nitrogen, Oxgen, and Helium

  • 2. 
    The body needs ____ amino acids. ____ no essential amino acids can be ___________ and ____ essential amino acids must be  ________ in the diet
  • 3. 
    Transmination is
    • A. 

      transfer of an amine group from an amino acid to a carbon skeleton to for a new amino acid

    • B. 

      An amino acid loses an amine group

  • 4. 
    Deamination is
    • A. 

      transfer of an amine group from an amino acid to a carbon skeleton to for a new amino acid

    • B. 

      An amino acid loses an amine group

  • 5. 
    What is complete protein? (Check all that apply)
    • A. 

      High quality

    • B. 

      Low quality

    • C. 

      Adequate amount of 9 amino acids

    • D. 

      Inadequate amount of 9 amino acids

    • E. 

      Plant protein

    • F. 

      Animal protein

  • 6. 
    What is incomplete protein? (Check all that apply)
    • A. 

      High quality

    • B. 

      Low quality

    • C. 

      Adequate amount of 9 amino acids

    • D. 

      Inadequate amount of 9 amino acids

    • E. 

      Plant protein

    • F. 

      Animal protein

  • 7. 
    Complementary proteins are combining _______ proteins
  • 8. 
    All essntial amino acids are not necessary for protein synthesis because the depletion of just one amino acid prevents protein synthesis
    • A. 

      True

    • B. 

      False

  • 9. 
    During _________, a portion of the DNA code is ________ onto _______. mRNA  then leaves the _______ and goes to the _______ where the messenger is ________.
  • 10. 
    An example of the consequence of errors in DNA coding of  proteins is___________. Red blood cells for in an abnormal crescent shape that doesnt carry oxygen well.
  • 11. 
    Primary Strucuture
    • A. 

      Order of amino acids

    • B. 

      Spiral shape

    • C. 

      3-D shape which determines function

    • D. 

      2 or more polypeptides interact to form a large new protein

  • 12. 
    Tertiary Structure
    • A. 

      Spiral shape

    • B. 

      Order of amino acids

    • C. 

      3-D shape which determines function

    • D. 

      2 or more polypeptides interact to form a large new protein

  • 13. 
    Seconday Struture
    • A. 

      3-D shape which determines function

    • B. 

      Order of amino acids

    • C. 

      2 or more polypeptides interact to form a large new protein

    • D. 

      Spiral shape

  • 14. 
    Quanternary Structure
    • A. 

      2 or more polypeptides interact to form a large new protein

    • B. 

      Spiral shape

    • C. 

      3-D shape which determines function

    • D. 

      Order of amino acids

  • 15. 
    Denaturation of a protein alters athe protein's 3-D structure. Denaturing occurs with acid, alkaline, heat, enzymes, and agitation. (e.g. cook an egg)
    • A. 

      True

    • B. 

      False

  • 16. 
    We make _______ to break down ________
  • 17. 
    Where does our source of protein come from?
    • A. 

      Our diet

    • B. 

      Recycling of the body protein

    • C. 

      Vitamins

  • 18. 
    Plant protein provides..... Examples of plant protein bein soy and legumes
    • A. 

      Fiber

    • B. 

      Vitamins and minerals

    • C. 

      Phytochemicals

    • D. 

      No cholesterol

    • E. 

      Little saurated fat

  • 19. 
    Plant protein protein decrease risk of cardiovascular disease, certain cancers, obesity, and diabetes. Soy protein lowers blood cholesterol levels.
    • A. 

      True

    • B. 

      False

  • 20. 
    Based on how efficient the absorbed protein is converted into body protein. Possessses all 9 essential amino acids. Egg whites has the most and meat, fish, and poultry is the primary source.
    • A. 

      Biological Value

    • B. 

      Protein Efficiency Ratio

    • C. 

      Chemical Score

    • D. 

      Protein Digestibility Corrected Amino Acid Score

  • 21. 
    Amount of each essential amino acid in a gram of food protein divided by the ideal amount for that amino acid in a gram of reference food
    • A. 

      Biological Value

    • B. 

      Protein Efficiency Ratio

    • C. 

      Chemical Score

    • D. 

      Protein Digestibility Corrected Amino Acid Score

  • 22. 
    Amount of weight gain in an animal compared to a standard.
    • A. 

      Biological Value

    • B. 

      Protein Efficiency Ratio

    • C. 

      Chemical Score

    • D. 

      Protein Digestibility Corrected Amino Acid Score

  • 23. 
    Measures protein quality
    • A. 

      Biological Value

    • B. 

      Protein Efficiency Ratio

    • C. 

      Chemical Score

    • D. 

      Protein Digestibility Corrected Amino Acid Score

  • 24. 
    Occurs when the protein intake exceeds protein losses. This is needed during growth, pregnancy, recovery after illness or injury & athletic training.
    • A. 

      Positive Nitrogen Balance

    • B. 

      Negative Nitrogen Balance

    • C. 

      Equilibrium Nitrogen Balance

  • 25. 
    Occcurs when protein losses exceed protein intake.
    • A. 

      Positive Nitrogen Balance

    • B. 

      Negative Nitrogen Balance

    • C. 

      Equilibrium Nitrogen Balance

  • 26. 
    Adults need ____ g/kg of protein for healthy body weight.
  • 27. 
    Minimal amounts of protein nd moderate energy deficit (little muscle)
    • A. 

      Kwashiorkor

    • B. 

      Marasmus

  • 28. 
    Minimal amounts of energy, protein, and other nutrients. (meat and bones)
    • A. 

      Kwashiorkor

    • B. 

      Marasmus

  • 29. 
    Those who are severly allergic, a life threatening reaction involving all body systems known as anaphylaxis shock.
    • A. 

      True

    • B. 

      False

  • 30. 
    8 foods that account for 90% of all food allergies
    • A. 

      Peanuts

    • B. 

      Chocolate

    • C. 

      Tree nuts

    • D. 

      Eggs

    • E. 

      Cocoa

    • F. 

      Fish

    • G. 

      Shellfish

    • H. 

      Soy

    • I. 

      Wheat

    • J. 

      Milk

    • K. 

      Cheese

    • L. 

      Pork