<< Whitehead Essentials of Nursing Leadership & Management ,6th Edition by Sally A. Weiss, Ruth M. Tappen Test Bank | Visual Anatomy & Physiology 3E By Martini Test Bank >> |
WITH ANSWERS
Visualizing Nutrition 3rd Edition By Mary B. Test Bank
Package Title: Test Bank
Course Title: grosvenor3e
Chapter Number: 06
Question Type: Multiple Choice
1) In general, plant proteins are used _____ efficiently as animal proteins to build proteins in the human body.
Answer: a
Difficulty: Easy
Learning Objective 1:
Learning Objective 2: 6.1.1 Describe which types of foods provide the most concentrated sources of protein.
Section Reference 1: Section 6.1 Proteins in Our Food
Question Type: True/False
2) Animal foods provide a more concentrated source of protein in the diet as compared to plant foods.
Answer: True
Difficulty: Easy
Learning Objective 1: 6.1 Discuss sources of proteins in foods, including differences between plant and animal proteins.
Learning Objective 2: 6.1.1 Describe which types of foods provide the most concentrated sources of protein.
Section Reference 1: Section 6.1 Proteins in Our Food
3) A diet that is based on plant proteins alone cannot meet most peoples protein needs.
Answer: False
Difficulty: Easy
Learning Objective 1: 6.1 Discuss sources of proteins in foods, including differences between plant and animal proteins.
Learning Objective 2: 6.1.1 Describe which types of foods provide the most concentrated sources of protein.
Section Reference 1: Section 6.1 Proteins in Our Food
4) A diet that includes a variety of plant proteins can easily meet most peoples protein needs.
Answer: True
Difficulty: Easy
Learning Objective 1: 6.1 Discuss sources of proteins in foods, including differences between plant and animal proteins.
Learning Objective 2: 6.1.1 Describe which types of foods provide the most concentrated sources of protein.
Section Reference 1: Section 6.1 Proteins in Our Food
5) Animal products provide B vitamins and readily absorbable sources of minerals, such as iron, zinc, and calcium.
Answer: True
Difficulty: Easy
Learning Objective 1: 6.1 Discuss sources of proteins in foods, including differences between plant and animal proteins.
Learning Objective 2: 6.1.1 Describe which types of foods provide the most concentrated sources of protein.
Section Reference 1: Section 6.1 Proteins in Our Food
Question Type: Multiple Choice
6) Which of the following is the best description of nutrients provided by animal protein sources: in fiber; in saturated fat and cholesterol; in readily absorbed forms of iron, zinc, and calcium?
Answer: d
Difficulty: Medium
Learning Objective 1: 6.1 Discuss sources of proteins in foods, including differences between plant and animal proteins.
Learning Objective 2: 6.1.2 Compare the nutrients in plant sources of protein with those in animal sources of protein.
Section Reference 1: Section 6.1 Proteins in Our Food
7) In general, plant sources of protein provide _____absorbable forms of iron, zinc, and calcium as compared to animal protein sources.
Answer: a
Difficulty: Medium
Learning Objective 1: 6.1 Discuss sources of proteins in foods, including differences between plant and animal proteins.
Learning Objective 2: 6.1.2 Compare the nutrients in plant sources of protein with those in animal sources of protein.
Section Reference 1: Section 6.1 Proteins in Our Food
8) Plant foods generally are excellent sources of
Answer: d
Difficulty: Easy
Learning Objective 1: 6.1 Discuss sources of proteins in foods, including differences between plant and animal proteins.
Learning Objective 2: 6.1.2 Compare the nutrients in plant sources of protein with those in animal sources of protein.
Section Reference 1: Section 6.1 Proteins in Our Food
Question Type: Essay
9) Indicate each of the general structures for a, b, and c.
Answer:
Difficulty: Medium
Learning Objective 1: 6.2 Explain the relationship between amino acids, protein structure, and protein function.
Learning Objective 2: 6.2.1 Describe the general structure of an amino acid and of a protein.
Section Reference 1: Section 6.2 The Structure of Amino Acids and Proteins
Solution: a:amino group, b:acid group, c:side chain
Question Type: Multiple Choice
Answer: b
Difficulty: Medium
Learning Objective 1: 6.2 Explain the relationship between amino acids, protein structure, and protein function.
Learning Objective 2: 6.2.1 Describe the general structure of an amino acid and of a protein.
Section Reference 1: Section 6.2 The Structure of Amino Acids and Proteins
11) If the diet is deficient in one or more of the _____amino acids, the body must break down existing proteins to provide the amino acids.
Answer: b
Difficulty: Medium
Learning Objective 1: 6.2 Explain the relationship between amino acids, protein structure, and protein function.
Learning Objective 2: 6.2.2 Distinguish between essential and nonessential amino acids.
Section Reference 1: Section 6.2 The Structure of Amino Acids and Proteins
12) There are certain conditions under which some of the nonessential amino acids cannot be synthesized to meet the bodys needs. When this occurs these amino acids are referred to as ____ amino acids.
Answer: c
Difficulty: Easy
Learning Objective 1: 6.2 Explain the relationship between amino acids, protein structure, and protein function.
Learning Objective 2: 6.2.2 Distinguish between essential and nonessential amino acids.
Section Reference 1: Section 6.2 The Structure of Amino Acids and Proteins
Question Type: True/False
13) For some of the amino acids that our body needs, we must get them from dietary sources because the body cannot make them in sufficient quantities to meet our bodys needs.
Answer: True
Difficulty: Easy
Learning Objective 1: 6.2 Explain the relationship between amino acids, protein structure, and protein function.
Learning Objective 2: 6.2.2 Distinguish between essential and nonessential amino acids.
Section Reference 1: Section 6.2 The Structure of Amino Acids and Proteins
Question Type: Multiple Choice
14) The order and chemical properties of _____ in a polypeptide chain determine how the polypeptide fold, and thus the shape of the molecule formed.
Answer: a
Difficulty: Easy
Learning Objective 1: 6.2 Explain the relationship between amino acids, protein structure, and protein function.
Learning Objective 2: 6.2.3 Discuss how the order of amino acids in a polypeptide chain affects protein structure.
Section Reference 1: Section 6.2 The Structure of Amino Acids and Proteins
15) The three-dimensional shape of a protein is impacted by all of the following EXCEPT the
Answer: c
Difficulty: Medium
Learning Objective 1: 6.2 Explain the relationship between amino acids, protein structure, and protein function.
Learning Objective 2: 6.2.3 Discuss how the order of amino acids in a polypeptide chain affects protein structure.
Section Reference 1: Section 6.2 The Structure of Amino Acids and Proteins
16) When salivary amylase enters the stomach, the acid causes the structure of this enzyme to change so that it is no longer able to function. This change in structure is called
Answer: c
Difficulty: Easy
Learning Objective 1: 6.2 Explain the relationship between amino acids, protein structure, and protein function.
Learning Objective 2: 6.2.4 Explain how a proteins structure is related to its function.
Section Reference 1: Section 6.2 The Structure of Amino Acids and Proteins
17) Foods are denatured by all of the following means EXCEPT by
Answer: a
Difficulty: Easy
Learning Objective 1: 6.2 Explain the relationship between amino acids, protein structure, and protein function.
Learning Objective 2: 6.2.4 Explain how a proteins structure is related to its function.
Section Reference 1: Section 6.2 The Structure of Amino Acids and Proteins
Question Type: True/False
18) The shape of a protein is essential to its function.
Answer: True
Difficulty: Easy
Learning Objective 1: 6.2 Explain the relationship between amino acids, protein structure, and protein function.
Learning Objective 2: 6.2.4 Explain how a proteins structure is related to its function.
Section Reference 1: Section 6.2 The Structure of Amino Acids and Proteins
Question Type: Essay
19) The phrase structure determines function is appropriately used in reference to protein. With this phrase in mind, discuss the following: what does the term denature mean? Describe how heating an egg is an example of a denatured protein. Describe how soured milk is an example of denatured protein.
Answer:
Difficulty: Hard
Learning Objective 1: 6.2 Explain the relationship between amino acids, protein structure, and protein function.
Learning Objective 2: 6.2.4 Explain how a proteins structure is related to its function.
Section Reference 1: Section 6.2 The Structure of Amino Acids and Proteins
Solution: denatured alteration of a proteins 3-dimensional structure or a change from the natural state, heating an egg the protein in raw egg white forms a clear, viscous liquid, when cooked, the egg white becomes white and firm and cannot be restored to its original form. Soured milk bacteria in milk metabolize the carbohydrate source, releasing acids, the acids lower the pH, which cause the milk proteins to become solid.
Question Type: Multiple Choice
20) Most protein digestion occurs in the
Answer: d
Difficulty: Easy
Learning Objective 1: 6.3 Describe the digestion and absorption of proteins.
Learning Objective 2: 6.3.1 Describe the process of protein digestion.
Section Reference 1: Section 6.3 Protein Digestion and Absorption
21) _________ , an enzyme, is produced in the stomach and breaks some of the peptide bonds in polypeptide chains.
Answer: d
Difficulty: Medium
Learning Objective 1: 6.3 Describe the digestion and absorption of proteins.
Learning Objective 2: 6.3.1 Describe the process of protein digestion.
Section Reference 1: Section 6.3 Protein Digestion and Absorption
22) The role of hydrochloric acid in protein digestion is to
Answer: b
Difficulty: Medium
Learning Objective 1: 6.3 Describe the digestion and absorption of proteins.
Learning Objective 2: 6.3.1 Describe the process of protein digestion.
Section Reference 1: Section 6.3 Protein Digestion and Absorption
23) The effective chemical digestion of protein in the stomach requires a/an ____ environment?
Answer: a
Difficulty: Easy
Learning Objective 1: 6.3 Describe the digestion and absorption of proteins.
Learning Objective 2: 6.3.1 Describe the process of protein digestion.
Section Reference 1: Section 6.3 Protein Digestion and Absorption
24) Review where digestive processes of protein occur. Select the letter that indicates where transport proteins move the products of protein digestion into the mucosal cell.
Answer: d
Difficulty: Medium
Learning Objective 1: 6.3 Describe the digestion and absorption of proteins.
Learning Objective 2: 6.3.1 Describe the process of protein digestion.
Section Reference 1: Section 6.3 Protein Digestion and Absorption
25) Review where digestive processes of protein occur. Select the letter that indicates where mechanical breakdown of protein occurs.
Answer: a
Difficulty: Medium
Learning Objective 1: 6.3 Describe the digestion and absorption of proteins.
Learning Objective 2: 6.3.1 Describe the process of protein digestion.
Section Reference 1: Section 6.3 Protein Digestion and Absorption
26) Review where digestive processes of protein occur. Select the letter that indicates where protein-digesting enzymes are released from this organ, which aids brush border enzymes to breakdown protein.
Answer: c
Difficulty: Medium
Learning Objective 1: 6.3 Describe the digestion and absorption of proteins.
Learning Objective 2: 6.3.1 Describe the process of protein digestion.
Section Reference 1: Section 6.3 Protein Digestion and Absorption
27) Review where digestive processes of protein occur. Select the letter that indicates where Pepsin begins the chemical digestion of protein.
Answer: b
Difficulty: Medium
Learning Objective 1: 6.3 Describe the digestion and absorption of proteins.
Learning Objective 2: 6.3.1 Describe the process of protein digestion.
Section Reference 1: Section 6.3 Protein Digestion and Absorption
Question Type: True/False
28) The process by which amino acids enter the body involves an energy-requiring amino acid transport system.
Answer: True
Difficulty: Medium
Learning Objective 1: 6.3 Describe the digestion and absorption of proteins.
Learning Objective 2: 6.3.2 Discuss how amino acids are absorbed.
Section Reference 1: Section 6.3 Protein Digestion and Absorption
Question Type: Multiple Choice
29) Which of the following scenarios is a possibility if an amino acid supplement overwhelms the amino acid transport system?
Answer: d
Difficulty: Hard
Learning Objective 1: 6.3 Describe the digestion and absorption of proteins.
Learning Objective 2: 6.3.2 Discuss how amino acids are absorbed.
Section Reference 1: Section 6.3 Protein Digestion and Absorption
Question Type: Essay
30) Nekesa is considering taking a nutrition supplement of the amino acid arginine. Considering what you know about the absorption of amino acids, why would you caution her against this?
Answer:
Difficulty: Hard
Learning Objective 1: 6.3 Describe the digestion and absorption of proteins.
Learning Objective 2: 6.3.2 Discuss how amino acids are absorbed.
Section Reference 1: Section 6.3 Protein Digestion and Absorption
Solution: Amino acids with similar structures use the same transport system to cross the lumen of the small intestine. As a result, amino acids that use the same transport system may compete with one another for absorption. If there is an excess of any one of the amino acids sharing a transport system, more of it will be absorbed, slowing the absorption of competing amino acids and upsetting the balance of amino acids in the body.
Question Type: Multiple Choice
31) The ____ amino acid is the essential amino acid that is available in the lowest concentration relative to the bodys needs.
Answer: c
Difficulty: Easy
Learning Objective 1: 6.4 Describe the synthesis and functions of proteins in the body.
Learning Objective 2: 6.4.1 Explain what is meant by the term limiting amino acid.
Section Reference 1: Section 6.4 Protein Synthesis and Functions
Question Type: True/False
32) If there is a shortage of an essential amino acid in the body, the absence of that amino acid limits protein synthesis.
Answer: True
Difficulty: Easy
Learning Objective 1: 6.4 Describe the synthesis and functions of proteins in the body.
Learning Objective 2: 6.4.1 Explain what is meant by the term limiting amino acid.
Section Reference 1: Section 6.4 Protein Synthesis and Functions
33) During the synthesis of a protein, a shortage of one amino acid will not stop synthesis, but two or more missing amino acids will impact protein synthesis negatively.
Answer: False
Difficulty: Medium
Learning Objective 1: 6.4 Describe the synthesis and functions of proteins in the body.
Learning Objective 2: 6.4.1 Explain what is meant by the term limiting amino acid.
Section Reference 1: Section 6.4 Protein Synthesis and Functions
Question Type: Multiple Choice
34) Which of the following represents the correct sequence of steps that occur in protein synthesis?
Answer: c
Difficulty: Medium
Learning Objective 1: 6.4 Describe the synthesis and functions of proteins in the body.
Learning Objective 2: 6.4.2 Discuss the steps involved in synthesizing proteins.
Section Reference 1: Section 6.4 Protein Synthesis and Functions
35) Amino acids are used to make all of the following EXCEPT
Answer: d
Difficulty: Hard
Learning Objective 1: 6.4 Describe the synthesis and functions of proteins in the body.
Learning Objective 2: 6.4.2 Discuss the steps involved in synthesizing proteins.
Section Reference 1: Section 6.4 Protein Synthesis and Functions
36) When your diet is high in iron, the gene that codes for the protein ferritin, which stores iron, is turned on. This scenario best describes which of the following processes?
Answer: b
Difficulty: Medium
Learning Objective 1: 6.4 Describe the synthesis and functions of proteins in the body.
Learning Objective 2: 6.4.2 Discuss the steps involved in synthesizing proteins.
Section Reference 1: Section 6.4 Protein Synthesis and Functions
37) The amino acid pool is comprised of the
Answer: d
Difficulty: Medium
Learning Objective 1: 6.4 Describe the synthesis and functions of proteins in the body.
Learning Objective 2: 6.4.2 Discuss the steps involved in synthesizing proteins.
Section Reference 1: Section 6.4 Protein Synthesis and Functions
Question Type: True/False
38) Transamination is the process by which transfer RNA reads the genetic code and delivers the needed amino acids to the ribosome.
Answer: False
Difficulty: Medium
Learning Objective 1: 6.4 Describe the synthesis and functions of proteins in the body.
Learning Objective 2: 6.4.2 Discuss the steps involved in synthesizing proteins.
Section Reference 1: Section 6.4 Protein Synthesis and Functions
Question Type: Multiple Choice
39) What is the condition called that is depicted in this photograph?
SPL/Photo Researchers, Inc.
Answer: b
Difficulty: Medium
Learning Objective 1: 6.4 Describe the synthesis and functions of proteins in the body.
Learning Objective 2: 6.4.3 Name the four functions of body proteins.
Section Reference 1: Section 6.4 Protein Synthesis and Functions
Question Type: Essay
40) Kendra is aware that amino acids and protein are important in making muscle, but she would like to know other functions that they have in the body. Explain to Kendra other functions of protein.
Answer:
Difficulty: Hard
Learning Objective 1: 6.4 Describe the synthesis and functions of proteins in the body.
Learning Objective 2: 6.4.3 Name the four functions of body proteins.
Section Reference 1: Section 6.4 Protein Synthesis and Functions
Solution: Skin, which is made primarily of protein, is the first barrier against infection and injury and if a foreign material gets in to the body, antibodies, which are immune system protein, help destroy it. Blood proteins contribute to the number of dissolved particles in the blood. If protein levels in the blood fall too low, osmosis causes fluid to leak out of the blood vessels and accumulate in the tissue, causing edema. Protein also regulates fluid balance because some are membrane transporters, which pump dissolved substances from one side of a membrane to the other.
Question Type: True/False
41) Proteins have both structural and regulatory functions in the body.
Answer: True
Difficulty: Easy
Learning Objective 1: 6.4 Describe the synthesis and functions of proteins in the body.
Learning Objective 2: 6.4.3 Name the four functions of body proteins.
Section Reference 1: Section 6.4 Protein Synthesis and Functions
42) When the diet does not provide enough energy to meet the bodys needs (e.g. consuming a very-low-calorie-weight-loss diet) body protein is used to provide energy.
Answer: True
Difficulty: Easy
Learning Objective 1: 6.4 Describe the synthesis and functions of proteins in the body.
Learning Objective 2: 6.4.4 Describe the conditions under which the body uses protein to provide energy.
Section Reference 1: Section 6.4 Protein Synthesis and Functions
43) Amino acids can be used by the body to make glucose and fatty acids.
Answer: True
Difficulty: Easy
Learning Objective 1: 6.4 Describe the synthesis and functions of proteins in the body.
Learning Objective 2: 6.4.4 Describe the conditions under which the body uses protein to provide energy.
Section Reference 1: Section 6.4 Protein Synthesis and Functions
44) The amino group is removed by the process of transamination and converted into the waste product urea.
Answer: False
Difficulty: Medium
Learning Objective 1: 6.4 Describe the synthesis and functions of proteins in the body.
Learning Objective 2: 6.4.4 Describe the conditions under which the body uses protein to provide energy.
Section Reference 1: Section 6.4 Protein Synthesis and Functions
45) Because our bodies do not store protein, functional body proteins, such as enzymes and muscle proteins, must be broken down to yield amino acids.
Answer: True
Difficulty: Medium
Learning Objective 1: 6.4 Describe the synthesis and functions of proteins in the body.
Learning Objective 2: 6.4.4 Describe the conditions under which the body uses protein to provide energy.
Section Reference 1: Section 6.4 Protein Synthesis and Functions
Question Type: Essay
46) The word kwashiorkor literally means the disease that the first child gets when a second child is born. Describe the circumstances that lead to the first born child developing kwashiorkor.
Answer:
Difficulty: Hard
Learning Objective 1: 6.5 Discuss protein deficiency diseases and problems associated with too much dietary protein.
Learning Objective 2: 6.5.1 Distinguish kwashiorkor from marasmus.
Section Reference 1: Section 6.5 Protein in Health and Disease
Solution: When the new baby is born, the older child is no longer breast-fed. Rather than receiving the protein-rich breast milk the young child is fed a watered-down version of the diet eaten by the rest of the family. This diet is low in protein and difficult to digest. Because children are growing, their protein needs per unit body weight are higher than those of adults, resulting in a protein deficiency.
Question Type: Multiple Choice
47) Marasmus is a form of malnutrition that negatively impacts which of the following developing organs the worst?
Answer: a
Difficulty: Medium
Learning Objective 1: 6.5 Discuss protein deficiency diseases and problems associated with too much dietary protein.
Learning Objective 2: 6.5.1 Distinguish kwashiorkor from marasmus.
Section Reference 1: Protein in Health and Disease
48) Kwashiorkor is an overall energy deficiency whereas marasmus is a protein deficiency.
Answer: False
Difficulty: Easy
Learning Objective 1: 6.5 Discuss protein deficiency diseases and problems associated with too much dietary protein.
Learning Objective 2: 6.5.1 Distinguish kwashiorkor from marasmus.
Section Reference 1: Section 6.5 Protein in Health and Disease
Question Type: Multiple Choice
49) Which of the following symptoms is characteristic of kwashiorkor?
Answer: d
Difficulty: Medium
Learning Objective 1: 6.5 Discuss protein deficiency diseases and problems associated with too much dietary protein.
Learning Objective 2: 6.5.1 Distinguish kwashiorkor from marasmus.
Section Reference 1: Section 6.5 Protein in Health and Disease
50) Why is protein-energy malnutrition more common in children than adults?
Answer: c
Difficulty: Medium
Learning Objective 1: 6.5 Discuss protein deficiency diseases and problems associated with too much dietary protein.
Learning Objective 2: 6.5.2 Explain why protein-energy malnutrition is more common in children than in adults.
Section Reference 1: Section 6.5 Protein in Health and Disease
Question Type: True/False
51) Protein-energy malnutrition is only seen in children.
Answer: False
Difficulty: Medium
Learning Objective 1: 6.5 Discuss protein deficiency diseases and problems associated with too much dietary protein.
Learning Objective 2: 6.5.2 Explain why protein-energy malnutrition is more common in children than in adults.
Section Reference 1: Section 6.5 Protein in Health and Disease
52) As validated by evidence-based research, the major health concern with high-protein diets is
Answer: d
Difficulty: Hard
Learning Objective 1: 6.5 Discuss protein deficiency diseases and problems associated with too much dietary protein.
Learning Objective 2: 6.5.3 Discuss the potential risks associated with high-protein diets.
Section Reference 1: Section 6.5 Protein in Health and Disease
Question Type: True/False
53) High-protein diets do not increase water loss.
Answer: False
Difficulty: Medium
Learning Objective 1: 6.5 Discuss protein deficiency diseases and problems associated with too much dietary protein.
Learning Objective 2: 6.5.3 Discuss the potential risks associated with high-protein diets.
Section Reference 1: Section 6.5 Protein in Health and Disease
54) Epidemiological studies suggest that diets that are rich in animal protein and low in fluid contribute to the formation of kidney stones.
Answer: True
Difficulty: Medium
Learning Objective 1: 6.5 Discuss protein deficiency diseases and problems associated with too much dietary protein.
Learning Objective 2: 6.5.3 Discuss the potential risks associated with high-protein diets.
Section Reference 1: Section 6.5 Protein in Health and Disease
55) A food intolerance is an adverse reaction to a food that involves production of antibodies.
Answer: False
Difficulty: Easy
Learning Objective 1: 6.5 Discuss protein deficiency diseases and problems associated with too much dietary protein.
Learning Objective 2: 6.5.4 Explain how a dietary protein can trigger a food allergy.
Section Reference 1: Section 6.5 Protein in Health and Disease
56) Celiac disease is an autoimmune disorder that attacks the lining of the small intestine.
Answer: True
Difficulty: Easy
Learning Objective 1: 6.5 Discuss protein deficiency diseases and problems associated with too much dietary protein.
Learning Objective 2: 6.5.4 Explain how a dietary protein can trigger a food allergy.
Section Reference 1: Section 6.5 Protein in Health and Disease
57) The food label must indicate whether the product contains any of the most common food allergens.
Answer: True
Difficulty: Easy
Learning Objective 1: 6.5 Discuss protein deficiency diseases and problems associated with too much dietary protein.
Learning Objective 2: 6.5.4 Explain how a dietary protein can trigger a food allergy.
Section Reference 1: Section 6.5 Protein in Health and Disease
Question Type: Multiple Choice
58) Which of the following is NOT a common food allergen?
Answer: a
Difficulty: Medium
Learning Objective 1: 6.5 Discuss protein deficiency diseases and problems associated with too much dietary protein.
Learning Objective 2: 6.5.4 Explain how a dietary protein can trigger a food allergy.
Section Reference 1: Section 6.5 Protein in Health and Disease
59) Someone whose nitrogen output is greater than their nitrogen intake is said to be in
Answer: c
Difficulty: Medium
Learning Objective 1: 6.6 Discuss healthy ways to meet the protein needs of the body.
Learning Objective 2: 6.6.1 Describe how protein needs are determined.
Section Reference 1: Section 6.6 Meeting Protein Needs
60) You would expect that a child who is growing to be in _____ nitrogen balance.
Answer: b
Difficulty: Easy
Learning Objective 1: 6.6 Discuss healthy ways to meet the protein needs of the body.
Learning Objective 2: 6.6.1 Describe how protein needs are determined.
Section Reference 1: Section 6.6 Meeting Protein Needs
61) Most of the nitrogen we lose is lost in/through our
Answer: d
Difficulty: Easy
Learning Objective 1: 6.6 Discuss healthy ways to meet the protein needs of the body.
Learning Objective 2: 6.6.1 Describe how protein needs are determined.
Section Reference 1: Section 6.6 Meeting Protein Needs
62) Protein requirements per unit of body weight are _______ for infants and children than for adults.
Answer: c
Difficulty: Easy
Learning Objective 1: 6.6 Discuss healthy ways to meet the protein needs of the body.
Learning Objective 2: 6.6.1 Describe how protein needs are determined.
Section Reference 1: Section 6.6 Meeting Protein Needs
Question Type: True/False
63) Enzyme supplements that function inside body tissues provide no benefits because the enzyme is broken down into amino acids during digestion.
Answer: True
Difficulty: Medium
Learning Objective 1: 6.6 Discuss healthy ways to meet the protein needs of the body.
Learning Objective 2: 6.6.1 Describe how protein needs are determined.
Section Reference 1: Section 6.6 Meeting Protein Needs
64) Protein and amino acid supplements are rarely needed to increase protein needs.
Answer: True
Difficulty: Medium
Learning Objective 1: 6.6 Discuss healthy ways to meet the protein needs of the body.
Learning Objective 2: 6.6.1 Describe how protein needs are determined.
Section Reference 1: Section 6.6 Meeting Protein Needs
65) Most Americans consume more than enough grams of protein daily.
Answer: True
Difficulty: Easy
Learning Objective 1: 6.6 Discuss healthy ways to meet the protein needs of the body.
Learning Objective 2: 6.6.1 Describe how protein needs are determined.
Section Reference 1: Section 6.6 Meeting Protein Needs
66) Endurance and strength athletes have a greater protein daily recommendation than non-athletes; therefore, they must use amino acid supplements.
Answer: False
Difficulty: Easy
Learning Objective 1: 6.6 Discuss healthy ways to meet the protein needs of the body.
Learning Objective 2: 6.6.1 Describe how protein needs are determined.
Section Reference 1: Section 6.6 Meeting Protein Needs
67) A diet that provides 10% of calories from protein will meet the RDA for protein, but this is a relatively low-protein diet compared with typical eating patterns in the U.S.
Answer: True
Difficulty: Easy
Learning Objective 1: 6.6 Discuss healthy ways to meet the protein needs of the body.
Learning Objective 2: 6.6.1 Describe how protein needs are determined.
Section Reference 1: Section 6.6 Meeting Protein Needs
Question Type: Multiple Choice
68) Protein _______ is a measure of how good the protein in food is at providing the essential amino acids the body needs.
Answer: d
Difficulty: Easy
Learning Objective 1: 6.6 Discuss healthy ways to meet the protein needs of the body.
Learning Objective 2: 6.6.2 Explain what is meant by protein quality.
Section Reference 1: Section 6.6 Meeting Protein Needs
69) Of the following, which is the highest quality plant protein source?
Answer: c
Difficulty: Easy
Learning Objective 1: 6.6 Discuss healthy ways to meet the protein needs of the body.
Learning Objective 2: 6.6.2 Explain what is meant by protein quality.
Section Reference 1: Section 6.6 Meeting Protein Needs
Question Type: True/False
70) Plant proteins are referred to as incomplete dietary protein.
Answer: True
Difficulty: Easy
Learning Objective 1: 6.6 Discuss healthy ways to meet the protein needs of the body.
Learning Objective 2: 6.6.2 Explain what is meant by protein quality.
Section Reference 1: Section 6.6 Meeting Protein Needs
71) Protein quality is a measure of how good the protein in a food is at providing the non-essential amino acids the body needs to synthesize proteins.
Answer: False
Difficulty: Easy
Learning Objective 1: 6.6 Discuss healthy ways to meet the protein needs of the body.
Learning Objective 2: 6.6.2 Explain what is meant by protein quality.
Section Reference 1: Section 6.6 Meeting Protein Needs
Question Type: Multiple Choice
72)The body will receive _______ total protein from a diet that contains protein from meat and dairy foods as compared to a diet that contains protein from wheat and rice, nuts, and pinto beans.
Answer: a
Difficulty: Medium
Learning Objective 1: 6.6 Discuss healthy ways to meet the protein needs of the body.
Learning Objective 2: 6.6.3 Review a diet and replace the animal proteins with complementary plant proteins.
Section Reference 1: Section 6.6 Meeting Protein Needs
Question Type: Essay
73) Rice is high in the amino acids methionine but low in the amino acid lysine. Beans are high in lysine but low in methionine. Explain why eating rice and beans together increases the protein quality of a meal, as compared to eating a vegetarian meal that contains rice and no beans. Use the following terms in your response: essential amino acids, incomplete dietary protein, high quality protein, protein complementation. Is it necessary to eat the rice and beans at the same meal?
Answer:
Difficulty: Medium
Learning Objective 1: 6.6 Discuss healthy ways to meet the protein needs of the body.
Learning Objective 2: 6.6.3 Review a diet and replace the animal proteins with complementary plant proteins.
Section Reference 1: Section 6.6 Meeting Protein Needs
Solution: Plant proteins are lower in one or more of the essential amino acids, and are therefore referred to as incomplete dietary protein sources. When rice, which is limited in lysine but high in methionine, is eaten with beans, which are high in lysine but limited in methionine, are combined, the essential amino acids are provided in the amounts needed by the body. The process of combining proteins from different sources so that they collectively provide the proportions of essential amino acids required to meet the bodys needs is called protein complementation. Complementary proteins do not have to be consumed in the same meal.
Question Type: Multiple Choice
74) A poorly planned vegan diet is likely to be deficient in all of the following EXCEPT
Answer: b
Difficulty: Medium
Learning Objective 1: 6.6 Discuss healthy ways to meet the protein needs of the body.
Learning Objective 2: 6.6.4 Discuss the benefits and risks of vegetarian diets.
Section Reference 1: Section 6.6 Meeting Protein Needs
75) Which of the following is the most likely responsible for the health-promoting effects (reduced incidence of obesity, high blood pressure, and some types of cancer) of vegetarian diets?
Answer: d
Difficulty: Medium
Learning Objective 1: 6.6 Discuss healthy ways to meet the protein needs of the body.
Learning Objective 2: 6.6.4 Discuss the benefits and risks of vegetarian diets.
Section Reference 1: Section 6.6 Meeting Protein Needs
Question Type: True/False
76) MyPlate and the Dietary Guidelines include recommendations regarding both animal and plant sources of protein to meet your need for protein and essential amino acids.
Answer: True
Difficulty: Easy
Learning Objective 1: 6.6 Discuss healthy ways to meet the protein needs of the body.
Learning Objective 2: 6.6.4 Discuss the benefits and risks of vegetarian diets.
Section Reference 1: Section 6.6 Meeting Protein Needs
Question Type: Multiple Choice
77) A ____ excludes all animal flesh except fish.
Answer: c
Difficulty: Easy
Learning Objective 1: 6.6 Discuss healthy ways to meet the protein needs of the body.
Learning Objective 2: 6.6.4 Discuss the benefits and risks of vegetarian diets.
Section Reference 1: Section 6.6 Meeting Protein Needs
Question Type: True/False
78) Children who followed a vegetarian lifestyle will be malnourished.
Answer: False
Difficulty: Medium
Learning Objective 1: 6.6 Discuss healthy ways to meet the protein needs of the body.
Learning Objective 2: 6.6.4 Discuss the benefits and risks of vegetarian diets.
Section Reference 1: Section 6.6 Meeting Protein Needs
Question Type: Essay
79) Why are vegans at risk for vitamin B12 deficiency?
Answer:
Difficulty: Easy
Learning Objective 1: 6.6 Discuss healthy ways to meet the protein needs of the body.
Learning Objective 2: 6.6.4 Discuss the benefits and risks of vegetarian diets.
Section Reference 1: Section 6.6 Meeting Protein Needs
Solution: Vitamin B12 is only found in animal-based products.
80) What are some of the health benefits of consuming soy products?
Answer:
Difficulty: Medium
Learning Objective 1: 6.6 Discuss healthy ways to meet the protein needs of the body.
Learning Objective 2: 6.6.3 Review a diet and replace the animal proteins with complementary plant proteins.
Section Reference 1: Section 6.6 Meeting Protein Needs
Solution: Soy provides high-quality protein and is high in the healthy polyunsaturated fat, fiber, vitamins and minerals. Soy protein is believed to lower blood lipid levels, and have preventive effects of breast cancer.
81) Soy provides phytochemicals called isoflavones, which have estrogen-like effects. What are the beneficial aspects of isoflavones?
Answer:
Difficulty: Medium
Learning Objective 1: 6.6 Discuss healthy ways to meet the protein needs of the body.
Learning Objective 2: 6.6.3 Review a diet and replace the animal proteins with complementary plant proteins.
Section Reference 1: Section 6.6 Meeting Protein Needs
Solution: Consumption of isoflavones has been linked with reducing the symptoms of menopause, reducing bone loss, and having preventive effects in terms of certain types of cancer, including breast cancer. However, the results of these studies are inconclusive in terms of the strength of the relationship.
82) An intake of about 50 grams of soy protein per day has been shown to lower blood cholesterol in some people. Based on the protein content of soy foods presented in the table, plan a daily menu for yourself that follows the dietary guidance illustrated in MyPlate and has 50 grams of soy protein.
Answer:
Difficulty: Medium
Learning Objective 1: 6.6 Discuss healthy ways to meet the protein needs of the body.
Learning Objective 2: 6.6.3 Review a diet and replace the animal proteins with complementary plant proteins.
Section Reference 1: Section 6.6 Meeting Protein Needs
Solution: Menus will vary by student.
Package Title: Test Bank
Course Title: grosvenor3e
Chapter Number: 07
Question Type: Multiple Choice
1) Which of the following MyPlate food group is the richest source of vitamin D?
Answer: a
Difficulty: Easy
Learning Objective 1: LO 7.1 Describe sources of vitamins in food.
Learning Objective 2: LO 7.1.1 Discuss the dietary sources of vitamins.
Section Reference 1: Section 7.1 A Vitamin Primer
2) All of the following MyPlate food groups are good sources of vitamin B12 except for the _____ group.
Answer: b
Difficulty: Medium
Learning Objective 1: LO 7.1 Describe sources of vitamins in food.
Learning Objective 2: LO 7.1.1 Discuss the dietary sources of vitamins.
Section Reference 1: Section 7.1 A Vitamin Primer
3) All of the following MyPlate food groups are good sources of folate except for the _____ group.
Answer: a
Difficulty: Medium
Learning Objective 1: LO 7.1 Describe sources of vitamins in food.
Learning Objective 2: LO 7.1.1 Discuss the dietary sources of vitamins.
Section Reference 1: Section 7.1 A Vitamin Primer
Question Type: True/False
4) Vegetable oils, such as peanut, cotton, and corn oils, are good sources of vitamin E.
Answer: True
Difficulty: Easy
Learning Objective 1: LO 7.1 Describe sources of vitamins in food.
Learning Objective 2: LO 7.1.1 Discuss the dietary sources of vitamins.
Section Reference 1: Section 7.1 A Vitamin Primer
5)The best food sources of vitamin K are found in the MyPlate Protein and Vegetables food groups.
Answer: True
Difficulty: Easy
Learning Objective 1: LO 7.1 Describe sources of vitamins in food.
Learning Objective 2: LO 7.1.1 Discuss the dietary sources of vitamins.
Section Reference 1: Section 7.1 A Vitamin Primer
6) Almost all foods contain some vitamins, and all the food groups contain foods that are good sources of a variety of vitamins.
Answer: True
Difficulty: Easy
Learning Objective 1: LO 7.1 Describe sources of vitamins in food.
Learning Objective 2: LO 7.1.1 Discuss the dietary sources of vitamins.
Section Reference 1: Section 7.1 A Vitamin Primer
7) Not all fortification is mandated by the government.
Answer: True
Difficulty: Medium
Learning Objective 1: LO 7.1 Describe sources of vitamins in food.
Learning Objective 2: LO 7.1.1 Discuss the dietary sources of vitamins.
Section Reference 1: Section 7.1 A Vitamin Primer
Question Type: Multiple Choice
8) The amount of a particular vitamin in a food depends on all of the following EXCEPT
Answer: a
Difficulty: Medium
Learning Objective 1: LO 7.1 Describe sources of vitamins in food.
Learning Objective 2: LO 7.1.1 Discuss the dietary sources of vitamins.
Section Reference 1: Section 7.1 A Vitamin Primer
9) Brians need for a vitamin is 100 milligrams each day. The bioavailability of this vitamin is 35%. This means that Brian needs to consume _____ milligrams each day for this vitamin to meet his needs.
Answer: c
Difficulty: Hard
Learning Objective 1: LO 7.1 Describe sources of vitamins in food.
Learning Objective 2: LO 7.1.2 Describe how bioavailability affects vitamin requirements.
Section Reference 1: Section 7.1 A Vitamin Primer
10) For vitamins X and Y, the daily needs are 140 milligrams. The bioavailability of vitamin X is 45% and for vitamin Y is 20%. Which of the following statements is correct?
Answer: b
Difficulty: Medium
Learning Objective 1: LO 7.1 Describe sources of vitamins in food.
Learning Objective 2: LO 7.1.2 Describe how bioavailability affects vitamin requirements.
Section Reference 1: Section 7.1 A Vitamin Primer
11) If the diet is chronically low in fat-soluble vitamins, the bioavailability of which vitamins will be impacted most?
Answer: c
Difficulty: Hard
Learning Objective 1: LO 7.1 Describe sources of vitamins in food.
Learning Objective 2: LO 7.1.2 Describe how bioavailability affects vitamin requirements.
Section Reference 1: Section 7.1 A Vitamin Primer
Question Type: True/False
12) Most of the water-soluble vitamins are bound to blood proteins for transport.
Answer: True
Difficulty: Medium
Learning Objective 1: LO 7.1 Describe sources of vitamins in food.
Learning Objective 2: LO 7.1.2 Describe how bioavailability affects vitamin requirements.
Section Reference 1: Section 7.1 A Vitamin Primer
13) Vitamin A is incorporated into chylomicrons for transport from the intestine.
Answer: True
Difficulty: Medium
Learning Objective 1: LO 7.1 Describe sources of vitamins in food.
Learning Objective 2: LO 7.1.2 Describe how bioavailability affects vitamin requirements.
Section Reference 1: Section 7.1 A Vitamin Primer
Question Type: Multiple Choice
14) Which of the following statements is true regarding this organ?
Answer: c
Difficulty: Hard
Learning Objective 1: LO 7.1 Describe sources of vitamins in food.
Learning Objective 2: LO 7.1.2 Describe how bioavailability affects vitamin requirements.
Section Reference 1: Section 7.1 A Vitamin Primer
15) Which of the following statements is true regarding this structure?
Answer: a
Difficulty: Hard
Learning Objective 1: LO 7.1 Describe sources of vitamins in food.
Learning Objective 2: LO 7.1.2 Describe how bioavailability affects vitamin requirements.
Section Reference 1: Section 7.1 A Vitamin Primer
Question Type: Essay
16) Summarize the absorptive activities of this structure.
Answer:
Difficulty: Hard
Learning Objective 1: LO 7.1 Describe sources of vitamins in food.
Learning Objective 2: LO 7.1.2 Describe how bioavailability affects vitamin
Section Reference 1: Section 7.1 A Vitamin Primer
Solution: Water-soluble vitamins are absorbed from the small intestine directly into the blood. Many depend on energy-requiring transport systems or must bind to specific molecules in the GI tract to be absorbed. Vitamin B12 is absorbed in the lower portion of the small intestine.
Question Type: True/False
17) Coenzymes bind to enzymes to promote their activity.
Answer: True
Difficulty: Easy
Learning Objective 1: LO 7.1 Describe sources of vitamins in food.
Learning Objective 2: LO 7.1.3 Explain the function of coenzymes.
Section Reference 1: Section 7.1 A Vitamin Primer
18) All the B vitamins are coenzymes.
Answer: True
Difficulty: Easy
Learning Objective 1: LO 7.1 Describe sources of vitamins in food.
Learning Objective 2: LO 7.1.3 Explain the function of coenzymes.
Section Reference 1: Section 7.1 A Vitamin Primer
Question Type: Multiple Choice
19) Which of the following vitamins have a coenzyme form?
Answer: a
Difficulty: Easy
Learning Objective 1: LO 7.1 Describe sources of vitamins in food.
Learning Objective 2: LO 7.1.3 Explain the function of coenzymes.
Section Reference 1: Section 7.1 A Vitamin Primer
Question Type: True/False
20) Coenzymes are essential for the proper functioning of numerous hormones involved in metabolism.
Answer: False
Difficulty: Medium
Learning Objective 1: LO 7.1 Describe sources of vitamins in food.
Learning Objective 2: LO 7.1.3 Explain the function of coenzymes.
Section Reference 1: Section 7.1 A Vitamin Primer
Question Type: Multiple Choice
21) Which of the following is/are antioxidants?
Answer: d
Difficulty: Medium
Learning Objective 1: LO 7.1 Describe sources of vitamins in food.
Learning Objective 2: LO 7.1.4 Describe the function of antioxidants.
Section Reference 1: Section 7.1 A Vitamin Primer
Question Type: True/False
22) An antioxidant is a substance that protects against oxidative damage.
Answer: True
Difficulty: Medium
Learning Objective 1: LO 7.1 Describe sources of vitamins in food.
Learning Objective 2: LO 7.1.4 Describe the function of antioxidants.
Section Reference 1: Section 7.1 A Vitamin Primer
23) Antioxidants act by enhancing the formation of free radicals.
Answer: False
Difficulty: Medium
Learning Objective 1: LO 7.1 Describe sources of vitamins in food.
Learning Objective 2: LO 7.1.4 Describe the function of antioxidants.
Section Reference 1: Section 7.1 A Vitamin Primer
Question Type: Multiple Choice
24) Which of the following vitamins must be included on the food label?
Answer: c
Difficulty: Medium
Learning Objective 1: LO 7.1 Describe sources of vitamins in food.
Learning Objective 2: LO 7.1.4 Describe the function of antioxidants.
Section Reference 1: Section 7.1 A Vitamin Primer
Question Type: True/False
25) Vitamins C and D are directly inv
Once the order is placed, the order will be delivered to your email less than 24 hours, mostly within 4 hours.
If you have questions, you can contact us here