Nutrition science and applications 2nd edition smolin test bank

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Test Bank for Smolin, Nutrition and Science Applications, Second Canadian Edition

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Test Bank Chapter: 6 Proteins and Amino Acids Question type: Multiple Choice

1) Which of the following foods represent the primary source of protein in the Canadian diet? a) meats b) dairy products c) cereal products d) fruits Answer: c Difficulty: Medium Learning Objective: Discuss the sources of protein in the modern American diet.

Section Reference: 6.1 Protein in the Canadian Diet

2. Which statement regarding sources of protein is FALSE? a) Bread, rice, and pasta provide small amounts of protein. b) It is difficult to meet most people's protein requirements without consuming animal-based products. c) Legumes are important sources of protein. d) Canada’s Food Guide recommends lean meats and low-fat milk products.

Answer: b Difficulty: Hard Learning Objective: Distinguish between plant and animal proteins, with respect to nutrient composition.

Section Reference: 6.1 Protein in the Canadian Diet

3. Which nutrient found in plant-based protein foods is low in animal-based protein foods? a) iron b) zinc c) calcium d) fibre Answer: d Difficulty: Medium Learning Objective: Discuss the sources of protein in the modern American diet.

Section Reference: 6.1 Protein in the Canadian Diet

4) Which statement best describes the protein intake of the Canadian population? a) It is an area of concern because it is less that the minimum recommendation of 10% kcal. b) It is not an area of concern as almost all Canadians consume more than the minimum amounts recommended. c) More than half of Canadians’ protein intake is from plant sources.

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Test Bank for Smolin, Nutrition and Science Applications, Second Canadian Edition

d) Less than half of Canadians’ protein intake is from animal sources.

Answer: b Difficulty: Hard Learning Objective: Discuss the sources of protein in the modern American diet.

Section Reference: 6.1 Protein in the Canadian Diet

5) How does protein differ from carbohydrate and lipid? a) It does not provide the body with a source of energy. b) It is classified as an inorganic molecule. c) It contains the element nitrogen. d) It is not considered to be an essential nutrient.

Answer: c Difficulty: Medium Learning Objective: Discuss the sources of protein in the modern American diet.

Section Reference: 6.1 Protein in the Canadian Diet

6) According to scientific evidence, what is a characteristic of soy consumption? a) increased fertility. b) lower blood levels of LDL cholesterol. c) improved athletic performance. d) reduced muscle fatigue.

Answer: b Difficulty: Medium Learning Objective: Discuss the sources of protein in the modern American diet.

Section Reference: 6.1 Protein in the Canadian Diet

7) Where are isoflavones found? a) whole cow's milk. b) soy products. c) citrus fruits. d) beef.

Answer: b Difficulty: Medium Learning Objective: Discuss the sources of protein in the modern American diet.

Section Reference: 6.1 Protein in the Canadian Diet

8) Isoflavones are chemically similar to which hormone?

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Test Bank for Smolin, Nutrition and Science Applications, Second Canadian Edition

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a) testosterone. b) cortisol. c) estrogen. d) insulin.

Answer: c Difficulty: Medium Learning Objective: Discuss the sources of protein in the modern American diet.

Section Reference: 6.1 Protein in the Canadian Diet

9) Which of the following components are NOT part of an amino acid? a) an amino group. b) an acid group. c) a phosphate group. d) a side chain (functional group).

Answer: c Difficulty: Easy Learning Objective: Describe the general structure and function of an amino acid, a polypeptide, and a protein.

Section Reference: 6.2 Protein Molecules

10) Which amino acids can NOT be synthesized in sufficient amounts in the body? a) essential amino acids. b) complete proteins. c) incomplete amino acids. d) hydrolyzed proteins.

Answer: a Difficulty: Easy Learning Objective: Describe the general structure and function of an amino acid, a polypeptide, and a protein.

Section Reference: 6.2 Protein Molecules

11) Which amino acids are essential in the diet, but only under certain conditions? a) dispensable amino acids. b) conditionally essential amino acids. c) polypeptides. d) dipeptides.

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Difficulty: Medium Learning Objective: Describe the general structure and function of an amino acid, a polypeptide, and a protein.

Section Reference: 6.2 Protein Molecules

12) Amino acid A can be synthesized from Amino acid B. Amino acid B must be obtained from the diet.

Which statement best describes Amino Acid A and B? a) Both amino acid A and B are essential. b) Amino acid A is essential. Amino acid B might become conditionally indispensable if the diet is limited in Amino acid A. c) Amino acid B is essential. Amino acid A might become conditionally indispensable if the diet is limited in Amino acid B d) Both amino acid A and B are conditionally essential, Answer: c Difficulty: Hard Learning Objective: Describe the general structure and function of an amino acid, a polypeptide, and a protein.

Section Reference: 6.2 Protein Molecules

13) What is transamination? a) transfer of an amino group from one amino acid to a carbon-containing molecule to form a new amino acid. b) removal of the amino group from an amino acid. c) removal of the acid group from an amino acid. d) formation of a peptide bond by the removal of water.

Answer: a Difficulty: Medium Learning Objective: Describe the general structure and function of an amino acid, a polypeptide, and a protein.

Section Reference: 6.2 Protein Molecules

14) What kind of bond links one amino acid to the next? a) disulfide b) ionic c) glycosidic d) peptide Answer: d Difficulty: Medium Copyright © 2015 John Wiley & Sons Canada, Ltd. Unauthorized copying, distribution, or transmission of this page is prohibited

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Learning Objective: Describe the general structure and function of an amino acid, a polypeptide, and a protein.

Section Reference: 6.2 Protein Molecules

15) What are the basic building blocks of proteins? a) glucose molecules. b) amino acids. c) sterols. d) ketone bodies.

Answer: b Difficulty: Easy Learning Objective: Describe the general structure and function of an amino acid, a polypeptide, and a protein.

Section Reference: 6.2 Protein Molecules

16) How many linked amino acids are found in a tripeptide? a) one b) two c) three d) ten or more Answer: c Difficulty: Easy Learning Objective: Describe the general structure and function of an amino acid, a polypeptide, and a protein.

Section Reference: 6.2 Protein Molecules

17) Which of the following terms can be used to describe a protein? a) polypeptide b) monopeptide c) polysaccharide d) glycogen Answer: a Difficulty: Medium Learning Objective: Describe the general structure and function of an amino acid, a polypeptide, and a protein.

Section Reference: 6.2 Protein Molecules

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18) Collagen is protein that has a shape like a lone braided rope, making it a source of strength for connective tissue.” What is being described? a) How the shape of a protein contributes to its function. b) How the amino acid sequence of a protein contributes to its function. c) How the shape of a protein is unrelated to its function. d) How the shape of a protein is related to its dietary quality.

Answer: a Difficulty: Hard Learning Objective: Describe the general structure and function of an amino acid, a polypeptide, and a protein.

Section Reference: 6.2 Protein Molecules

19) What determines the three-dimensional shape of a protein? a) ratio of nonessential to essential amino acids present in the polypeptide chain. b) order of amino acids in the polypeptide chain. c) carbon to nitrogen ratio in the polypeptide chain. d) number of peptide bonds present in the polypeptide chain.

Answer: b Difficulty: Hard Learning Objective: Describe the general structure and function of an amino acid, a polypeptide, and a protein.

Section Reference: 6.2 Protein Molecules

20) Which is a consequence of protein denaturation? a) altered three-dimensional shape of a protein. b) decreased nutritional value of a protein. c) altered sequence of amino acids in a protein. d) broken the peptide bonds.

Answer: a Difficulty: Medium Learning Objective: Describe the general structure and function of an amino acid, a polypeptide, and a protein.

Section Reference: 6.2 Protein Molecules

21) What happens when a protein is heated? a) transamination. b) deamination. c) denaturation.

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d) All of the above answer choices are correct.

Answer: c Difficulty: Medium Learning Objective: Describe the general structure and function of an amino acid, a polypeptide, and a protein.

Section Reference: 6.2 Protein Molecules

22) Which statement about amino acid absorption is FALSE? a) Each amino acid has its own specific transport system. b) Groups of similar amino acids share the same transport system. c) If one amino acid is supplemented, it can slow the absorption of other amino acids. d) Dipeptides and tripeptides are broken down to amino acids before leaving the mucosal cells of the small intestine.

Answer: a Difficulty: Hard Learning Objective: Explain how the body digests and absorbs protein.

Section Reference: 6.3 Protein in the Digestive Tract

23) What is the function of the enzymes trypsin and chymotrypsin? a) The breaking of large polypeptides into smaller peptides. b) The denaturation of proteins. c) The rearrangement of the sequence of amino acids in a polypeptide. d) The synthesis of nonessential amino acids.

Answer: a Difficulty: Medium Learning Objective: Explain how the body digests and absorbs protein.

Section Reference: 6.3 Protein in the Digestive Tract

24) When do food allergies occur? a) When dietary proteins are not absorbed and are eliminated in the feces. b) When dietary proteins are filtered out of the blood and into the urine. c) When dietary proteins are absorbed without being completely digested. d) When dietary proteins provides amino acids that are not found in the human body.

Answer: c Difficulty: Medium Learning Objective: Explain how the body digests and absorbs protein.

Section Reference: 6.3 Protein in the Digestive Tract Copyright © 2015 John Wiley & Sons Canada, Ltd. Unauthorized copying, distribution, or transmission of this page is prohibited

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25) Which best describes the absorption of proteins? a) Only amino acids enter the mucosal cell. b) Only tripeptides enter the mucosal cells, but these are broken down into amino acids before entering the blood stream. c) Only dipepetides and amino acids enter the mucosal cell; both typically enter the blood stream. d) Tripeptides, dipeptides and amino acids enter the mucosal cell, but normally only amino acids enter the blood.

Answer: d Difficulty: Hard Learning Objective: Explain how the body digests and absorbs protein.

Section Reference: 6.3 Protein in the Digestive Tract

26) What interacts with a dietary protein to produce an allergic reaction? a) the immune system. b) the excretory system. c) DNA. d) RNA. Answer: a Difficulty: Medium Learning Objective: Explain how the body digests and absorbs protein.

Section Reference: 6.3 Protein in the Digestive Tract

27) What is the amino acid pool? a) amino acids which are soluble in bodily fluids. b) amino acids present in body tissues and fluids that are available for protein synthesis. c) amino acids used by the body for energy. d) amino acids that the body cannot synthesize and must be supplied by the diet.

Answer: b Difficulty: Medium Learning Objective: Discuss the functions of amino acids in the body.

Section Reference: 6.4 Protein in the Body

28) What determines the sequence of amino acids in a polypeptide chain? a) the types of food a person eats. b) the genetic material DNA. c) digestive enzymes called proteases.

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Test Bank for Smolin, Nutrition and Science Applications, Second Canadian Edition

d) the hormone insulin.

Answer: b Difficulty: Medium Learning Objective: Discuss the functions of amino acids in the body.

Section Reference: 6.4 Protein in the Body

29) What directs the process of protein synthesis? a) the DNA in the nucleus of the cell. b) the digestive enzymes called proteases. c) the availability of amino acids in the amino acid pool. d) All of the above answer choices are correct.

Answer: a Difficulty: Medium Learning Objective: Discuss the functions of amino acids in the body.

Section Reference: 6.4 Protein in the Body

30) What is involved in gene expression and protein synthesis? a) messenger RNA. b) transcription. c) translation. d) All of the above answer choices are correct.

Answer: d Difficulty: Medium Learning Objective: Discuss the functions of amino acids in the body.

Section Reference: 6.4 Protein in the Body

31) What is the process of copying the information in DNA to a molecule of mRNA? a) translation. b) denaturation. c) transamination. d) transcription.

Answer: d Difficulty: Medium Learning Objective: Discuss the functions of amino acids in the body.

Section Reference: 6.4 Protein in the Body

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32) What is a characteristic of a limiting amino acid? a) it does not supply the element nitrogen. b) it is present in short supply relative to the body's need. c) it cannot be used by the body during protein synthesis. d) it is used to synthesize nonprotein molecules that contain nitrogen.

Answer: b Difficulty: Easy Learning Objective: Discuss the functions of amino acids in the body.

Section Reference: 6.4 Protein in the Body

33) What is involved in the synthesis of glucose from certain amino acids? a) deamination. b) transcription. c) translation. d) transamination.

Answer: a Difficulty: Medium Learning Objective: Discuss the functions of amino acids in the body.

Section Reference: 6.4 Protein in the Body

34) What is the waste product resulting from the conversion of an amino acid into glucose? a) ketone bodies. b) urea. c) triglycerides. d) ATP. Answer: b Difficulty: Medium Learning Objective: Discuss the functions of amino acids in the body.

Section Reference: 6.4 Protein in the Body

35) Which of the following metabolic waste products is likely to increase in response to the process of deamination? a) urea b) pyruvate c) glycogen d) bile Answer: a Copyright © 2015 John Wiley & Sons Canada, Ltd. Unauthorized copying, distribution, or transmission of this page is prohibited

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Difficulty: Hard Learning Objective: Discuss the functions of amino acids in the body.

Section Reference: 6.4 Protein in the Body

36) Hemoglobin is an example of what type of protein?) a) defense protein. b) transport protein. c) enzyme. d) immune protein (antibody).

Answer: b Difficulty: Medium Learning Objective: Discuss the functions of amino acids in the body.

Section Reference: 6.4 Protein in the Body

37) What is an antibody? a) a type of protein that helps protect the body from pathogens. b) a protein that catalyzes chemical reactions in the body. c) a protein that helps circulate lipids in the blood. d) a protein that regulates the acid base balance (pH) in the body.

Answer: a Difficulty: Medium Learning Objective: Discuss the functions of amino acids in the body.

Section Reference: 6.4 Protein in the Body 38) “Proteins that act as chemical signals tend to undergo rapid synthesis and degradation” What is being described? a) Protein synthesis b) Gene expression c) Protein turnover d) Protein sequencing Answer; c Difficulty: Medium Learning Objective: Discuss the functions of amino acids in the body.

Section Reference: 6.4 Protein in the Body

39) Consider the functions of protein. Which is NOT correctly matched?

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a) Transport protein: Protein moving amino acids into cells b) Buffer: Protein maintaining a specific level of acidity (pH) in the body c) collagen: structural protein d) hemoglobin: enzyme Answer: d Difficulty: Hard Learning Objective: Discuss the functions of amino acids in the body.

Section Reference: 6.4 Protein in the Body

40) Which of the following functions is performed by proteins in the body? a) acid base balance (pH) b) fluid balance c) catalysiss (enzymes) d) All of the above answer choices are correct.

Answer: d Difficulty: Medium Learning Objective: Discuss the functions of amino acids in the body.

Section Reference: 6.4 Protein in the Body

41) The synthesis of neurotransmitters from amino acids is an example of what type of synthesis? a) nonprotein molecules from amino acids b) peptides from amino acids c) glucose from amino acids d) ketones from amino acids Answer: a Difficulty: Medium Learning Objective: Discuss the functions of amino acids in the body.

Section Reference: 6.4 Protein in the Body

42) What characterizes protein-energy malnutrition? a) increased susceptibility to food allergies. b) wasting and increased susceptibility to infection. c) excessive urinary output. d) hyperglycemia.

Answer: b Difficulty: Easy

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Learning Objective: Discuss the health consequences of protein malnutrition and the potential risks of a high-protein diet.

Section Reference: 6.5 Protein, Amino Acids, and Health

43) What best characterizes kwashiorkor? a) delayed growth patterns in young children. b) increased susceptibility to food allergies in adults. c) misshapen (sickle-shaped) red blood cells. d) the inability to digest proteins from soy and other plant proteins.

Answer: a Difficulty: Easy Learning Objective: Discuss the health consequences of protein malnutrition and the potential risks of a high-protein diet.

Section Reference: 6.5 Protein, Amino Acids, and Health

44) Which of the following can result from a deficiency of protein and energy? a) PKU b) marasmus c) kidney stones d) All of the above answer choices are correct.

Answer: b Difficulty: Easy Learning Objective: Discuss the health consequences of protein malnutrition and the potential risks of a high-protein diet.

Section Reference: 6.5 Protein, Amino Acids, and Health

45) Which of the following is a physical characteristic associated with kwashiorkor disease? a) bloated abdomen b) excess sweating c) ringing in ears d) sinus infection Answer: a Difficulty: Medium Learning Objective: Discuss the health consequences of protein malnutrition and the potential risks of a high-protein diet.

Section Reference: 6.5 Protein, Amino Acids, and Health

46) What is a consequence of excessive intake of animal protein foods?

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a) excessive bone mineralization, causing brittleness. b) a diet to be too low in energy. c) increased waste production overworking the liver. d) an increased risk of heart disease.

Answer: d Difficulty: Hard Learning Objective: Discuss the health consequences of protein malnutrition and the potential risks of a high-protein diet.

Section Reference: 6.5 Protein, Amino Acids, and Health

47) Adverse reactions including flushing, headache, rapid heartbeat, chest pain, and weakness have been reported after the consumption of what compound? a) phenylalanine. b) isoflavones. c) monosodium glutamate. d) glycine.

Answer: c Difficulty: Medium Learning Objective: Discuss the health consequences of protein malnutrition and the potential risks of a high-protein diet.

Section Reference: 6.5 Protein, Amino Acids, and Health

48) Individuals with the genetic disorder phenylketonuria (PKU) should limit their intake of foods containing which compound? a) glucose. b) iron. c) monosodium glutamate. d) aspartame.

Answer: d Difficulty: Medium Learning Objective: Discuss the health consequences of protein malnutrition and the potential risks of a high-protein diet.

Section Reference: 6.5 Protein, Amino Acids, and Health

49) In which disease does gluten causes the body to attack the villi in the small intestine? a) Kwashiorkor b) Marasmus c) Protein-energy malnutrition Copyright © 2015 John Wiley & Sons Canada, Ltd. Unauthorized copying, distribution, or transmission of this page is prohibited

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d) Celiac disease Answer: d Learning Objective: Discuss the health consequences of protein malnutrition and the potential risks of a high-protein diet.

Section Reference: 6.5 Protein, Amino Acids, and Health

50) Which of the following statements is recommended by Health Canada for those who have food allergies? a) Read food labels carefully. b) Avoid foods with precautionary statements about ingredients to which they are allergic. c) Do not eat foods that contain ingredients with names they do not recognize. d) All of the above answer choices are correct.

Answer: d Difficulty: Easy Learning Objective: Discuss the health consequences of protein malnutrition and the potential risks of a high-protein diet.

Section Reference: 6.5 Protein, Amino Acids, and Health 51) In the Health Canada’s Common Food Allergies booklet, which topic related to milk allergies is NOT addressed? a) other names for milk products b) how much milk to drink c) list of foods that contain milk d) list of foods that contain milk-derived products Answer: b Difficulty: Medium Learning Objective: Discuss the health consequences of protein malnutrition and the potential risks of a high-protein diet.

Section Reference: 6.5 Protein, Amino Acids, and Health

52) Which condition is characterized by the absence of antibodies against gluten? a) Celiac disease b) Wheat allergy c) Gluten sensitivity d) None of the above Answer: c

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Test Bank for Smolin, Nutrition and Science Applications, Second Canadian Edition

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Difficulty: Hard Learning Objective: Discuss the health consequences of protein malnutrition and the potential risks of a high-protein diet.

Section Reference: 6.5 Protein, Amino Acids, and Health

53) It was thought that high-protein diets were detrimental to bone health. Why is this not correct? a) High protein diets increase calcium excretion and also decrease calcium absorption. b) High protein diets increase calcium excretion and also increase calcium absorption c) High protein diets decrease calcium excretion and also decrease calcium absorption. d) High protein diets decrease calcium excretion and also increase calcium absorption.

Answer: b Difficulty: Hard Learning Objective: Discuss the health consequences of protein malnutrition and the potential risks of a high-protein diet.

Section Reference: 6.5 Protein, Amino Acids, and Health

54) Which of the following statements regarding protein is TRUE? a) Most Canadians do not have enough protein in their diet. b) The Canada’s Food Guide recommends the consumption of large amount of red meat to satisfy the needs in protein. c) The amount of protein used by the body is estimated by calculating nitrogen loss from the body. d) All of the above answer choices are correct.

Answer: c Difficulty: Hard Learning Objective: Discuss how protein needs are determined and how protein quality affects needs.

Section Reference: 6.6 Meeting Protein Needs

55) What factors influence protein requirements? a) body weight. b) age. c) health status. d) All of the above answer choices are correct.

Answer: d Difficulty: Medium Learning Objective: Discuss how protein needs are determined and how protein quality affects needs.

Section Reference: 6.6 Meeting Protein Needs

56) Which statement describes positive nitrogen balance?

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a) an individual is wasting as a result of protein-energy malnutrition. b) protein intake does not meet the body's protein requirements. c) an individual is growing. d) total body nitrogen balance does not change for 30 days.

Answer: c Difficulty: Medium Learning Objective: Discuss how protein needs are determined and how protein quality affects needs.

Section Reference: 6.6 Meeting Protein Needs

57) Consider the following list of steps in the IAAO method for determining protein requirements. Put these steps in the right order.

1) A protein intake is reached when the carbon-13 levels in the breath levels off. Increasing protein intake does not produce a further decline in breath carbon-13.

2) A subject is fed a carbon-13-labelled indicator amino acid at low levels of protein intake. Carbon13 is detected in the breath.

3) Protein intake is increased and carbon-13 in the breath declines. a) 1,2, 3, b) 3,2,1 c) 3, 1,2 d) 2,3, 1 Answer: d Difficulty: Hard Learning Objective: Discuss how protein needs are determined and how protein quality affects needs.

Section Reference: 6.6 Meeting Protein Needs

58) Which of the following groups has the highest protein requirement (amount of protein required per unit of body weight)? a) infants b) adults who exercise c) adult women d) adult men Answer: a Difficulty: Medium Learning Objective: Discuss how protein needs are determined and how protein quality affects needs.

Section Reference: 6.6 Meeting Protein Needs

59) Given the RDA for protein, what additional information is needed to determine how many grams of protein a person should eat?

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a) body weight. b) urinary output. c) height. d) All of the above answer choices are correct.

Answer: a Difficulty: Medium Learning Objective: Discuss how protein needs are determined and how protein quality affects needs.

Section Reference: 6.6 Meeting Protein Needs

60) What is the RDA for protein for adults? a) 0.5g/ day. b) 0.5g/week. c) 0.8/ day. d) 0.8/week.

Answer: c Difficulty: Medium Learning Objective: Discuss how protein needs are determined and how protein quality affects needs.

Section Reference: 6.6 Meeting Protein Needs

61) Which is the best way to quickly determine the protein content of a food product? a) Look it up in the Canadian Nutrient File. b) Look it up in Pubmed c) For unpackaged food, Use the Nutrition Facts Table d) Both a & c are suitable.

Answer: a Difficulty: Hard Learning Objective: List several databases that include protein content of food.

Section Reference: 6.6 Meeting Protein Needs

62) High protein diets tend to have what other compositional characteristics? a) The diet tends to be very high in carbohydrates. b) If most of protein comes from animal products, the diet will tend to be high in saturated fat. c) The diet will tend to be low in total fat. d) The diet will be harmful to bone health by increasing calcium excretion in the urine.

Answer: b Difficulty: Hard Learning Objective: Discuss how protein needs are determined and how protein quality affects needs.

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Section Reference: 6.6 Meeting Protein Needs

63) Define protein quality. a) a measurement -determined by comparing the amount of nonessential amino acids in a food with that in a reference protein. b) the freshness of meat determined by the biological activity of the actin and myosin filaments. c) how efficiently a protein in the diet can be used to make body proteins. d) the ratio of nonessential to essential amino acids present in a food.

Answer: c Difficulty: Hard Learning Objective: Discuss how protein needs are determined and how protein quality affects needs.

Section Reference: 6.6 Meeting Protein Needs

64) Which food group best provides enough protein and enough of each of the essential amino acids to meet needs. a) meat and alternatives b) fruits c) vegetables d) fats and oils Answer: a Difficulty: Medium Learning Objective: Discuss how protein needs are determined and how protein quality affects needs.

Section Reference: 6.6 Meeting Protein Needs

65) Describe a complete dietary protein. a) It does NOT contain the element sulphur. b) It has been hydrolyzed so that digestion is not necessary. c) It provides essential amino acids in the proportion needed to support protein synthesis. d) It has a low biological value.

Answer: c Difficulty: Medium Learning Objective: Discuss how protein needs are determined and how protein quality affects needs.

Section Reference: 6.6 Meeting Protein Needs

66) Complete protein sources can be found in which type of foods? a) oils b) fruits Copyright © 2015 John Wiley & Sons Canada, Ltd. Unauthorized copying, distribution, or transmission of this page is prohibited

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c) dairy products d) grains Answer: c Difficulty: Medium Learning Objective: Discuss how protein needs are determined and how protein quality affects needs.

Section Reference: 6.6 Meeting Protein Needs

67) What is a consequence of a diet which provides foods of low protein quality? a) weight gain. b) an increase in nitrogen loss in the urine. c) nitrogen retention in the body. d) muscle atrophy.

Answer: b Difficulty: Hard Learning Objective: Discuss how protein needs are determined and how protein quality affects needs.

Section Reference: 6.6 Meeting Protein Needs

68) What is the major difference between the PDCAAS and the DIAAS%? a) the PDCAAS applies the digestibility of the entire protein to each amino acid, while DIAAS% determines the digestibility of each amino acid b) the PDCAAS determines the digestibility of each amino acid while DIAAS% applies the digestibility of the entire protein to each amino acid, c) the DIAAS% is determined from the amino acid with the highest DIAA reference ratio, while PDCAAS is determined from the amino acid with the lowest content compared to a reference protein d) the DIAAS% is determined from the amino acid with the lowest DIAA reference ratio, while PDCAAS is determined from the amino acid with the highest content compared to a reference protein Answer: a Difficulty: Hard Learning Objective: Discuss how protein needs are determined and how protein quality affects needs.

Section Reference: 6.6 Meeting Protein Needs

69) Which is NOT required to calculate the protein rating of a food product? a) Protein efficiency ratio b) Reasonable daily intake c) Total protein in reasonable daily intake d) The digestibility of the protein.

Answer: d

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Difficulty: hard Learning Objective: Discuss how protein needs are determined and how protein quality affects needs.

Section Reference: 6.6 Meeting Protein Needs

70) What is a consequence of protein complementation? a) a decrease in the biological value of a protein. b) an increase in the nitrogen value of a protein. c) excretion of nitrogen in the urine. d) meeting amino acids requirements by combining proteins from different sources Answer: d Difficulty: Easy Learning Objective: Discuss how protein needs are determined and how protein quality affects needs.

Section Reference: 6.6 Meeting Protein Needs 71) “A measure of protein quality determined by comparing the amount of nitrogen retained in the body with the amount absorbed from the diet” What is being described? a) chemical score. b) biological value. c) protein efficiency ratio. d) net protein utilization.

Answer: b Difficulty: Hard Learning Objective: Discuss how protein needs are determined and how protein quality affects needs.

Section Reference: 6.6 Meeting Protein Needs

72) Protein complementation is most important for which of the following people? a) vegans. b) Vegetaraians who eat fish c) lacto-ovo vegetarians. d) meat eaters.

Answer: a Difficulty: Medium Learning Objective: Discuss how protein needs are determined and how protein quality affects needs.

Section Reference: 6.6 Meeting Protein Needs and 6.7 Meeting Needs with a Vegetarian Diet

73) Which is a good reason to consume more plant-based proteins? a) to get more fibre.

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b) to get more polyunsaturated and monounsaturated fats. c) to lower blood cholesterol. d) All of the above answer choices are correct.

Answer: d Difficulty: Medium Learning Objective: Discuss how protein needs are determined and how protein quality affects needs.

Section Reference: 6.6 Meeting Protein Needs

74) Name a pattern of food intake that eliminates all animal products. a) lacto-ovo vegetarian. b) vegan vegetarian. c) phyto vegetarian. d) pollo-vegetarian.

Answer: b Difficulty: Easy Learning Objective: Describe how to apply recommendations for protein intake to balance protein losses and to promote health and prevent disease.

Section Reference: 6.7 Meeting Needs with a Vegetarian Diet

75) Vegetarians have a lower risk of developing which medical condition? a) diabetes. b) cardiovascular disease. c) high blood pressure. d) All of the above answer choices are correct.

Answer: d Difficulty: Easy Learning Objective: Describe how to apply recommendations for protein intake to balance protein losses and to promote health and prevent disease.

Section Reference: 6.7 Meeting Needs with a Vegetarian Diet

76) Who is at increased risk of NOT getting an adequate amount of vitamin B12 in their diet? a) Lacto-ovo vegetarians b) Athletes c) Vegans d) Pregnant women Answer: c Difficulty: Medium Copyright © 2015 John Wiley & Sons Canada, Ltd. Unauthorized copying, distribution, or transmission of this page is prohibited

Test Bank for Smolin, Nutrition and Science Applications, Second Canadian Edition

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Learning Objective: Describe how to apply recommendations for protein intake to balance protein losses and to promote health and prevent disease.

Section Reference: 6.7 Meeting Needs with a Vegetarian Diet

77) Including dark leafy green vegetables, as part of a vegetarian diet, will help meet the requirements of which nutrients? a) zinc and iron b) vitamin C and vitamin D c) iron and calcium d) calcium and vitamin A Answer: c Difficulty: Medium Learning Objective: Describe how to apply recommendations for protein intake to balance protein losses and to promote health and prevent disease.

Section Reference: 6.7 Meeting Needs with a Vegetarian Diet

78) In a recent study, what did researchers find regarding the relative risk of death from cardiovascular disease? a) non-vegetarians had a higher risk than vegetarians b) non-vegetarians had the same risk as vegetarians c) vegetarians had a higher risk than non-vegetarians d) there was no significant difference between vegetarians and non-vegetarians Answer: a Difficulty: Medium Learning Objective: Describe how to apply recommendations for protein intake to balance protein losses and to promote health and prevent disease.

Section Reference: 6.7 Meeting Needs with a Vegetarian Diet

79) Why are beans (legumes) on toast (bread made from wheat) a good example of protein complementation? a) The beans, which are low in methionine but high in lysine are complemented by the bread, which is low in lysine but high in methionine. b) The beans, which are high in methionine but low in lysine are complemented by the bread, which is high in lysine but low in methionine. c) The beans, which are low in methionine and low in lysine are complemented by the bread, which is high in lysine and high in methionine. d) The beans, which are high in methionine and high in lysine are complemented by the bread, which is low in lysine and low in methionine.

Answer: a

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Test Bank for Smolin, Nutrition and Science Applications, Second Canadian Edition

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Difficulty: Hard Learning Objective: Discuss how protein needs are determined and how protein quality affects needs.

Section Reference: 6.6 Meeting protein needs

Copyright © 2015 John Wiley & Sons Canada, Ltd. Unauthorized copying, distribution, or transmission of this page is prohibited

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