Williams Essentials of Nutrition And Diet Therapy 11th Edition - Test Bank

Williams Essentials of Nutrition And Diet Therapy 11th Edition – Test Bank

 

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Chapter 05: Proteins

Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 11th Edition

 

MULTIPLE CHOICE

 

1. The primary function of protein in the diet is to:

a.	supply energy.
b.	synthesize vitamins.
c.	build and repair tissue.
d.	store glycogen.

 

 

ANS:  C                    DIF:    Easy               REF:   p. 97

MSC:  Type of Question: Knowledge

 

2. Proteins are built from simpler organic compounds called:

a.	amines.
b.	amino acids.
c.	fatty acids.
d.	carboxyl groups.

 

 

ANS:  B                    DIF:    Easy               REF:   p. 81

MSC:  Type of Question: Knowledge

 

3. The element nitrogen can be found only in:

a.	carbohydrates.
b.	fats.
c.	protein.
d.	minerals.

 

 

ANS:  C                    DIF:    Easy               REF:   p. 81

MSC:  Type of Question: Knowledge

 

4. The chemical structure that forms the base component of an amino acid is the:

a.	carboxyl group.
b.	carbon chain.
c.	radicals.
d.	amino group.

 

 

ANS:  D                    DIF:    Medium         REF:   p. 81

MSC:  Type of Question: Knowledge

 

5. One of the simplest amino acids is:

a.	arginine.
b.	valine.
c.	lysine.
d.	glycine.

 

 

ANS:  D                    DIF:    Hard              REF:   p. 82

MSC:  Type of Question: Knowledge

 

6. The number of different amino acids that make up human proteins is:

a.	9.
b.	13.
c.	15.
d.	20.

 

 

ANS:  D                    DIF:    Medium         REF:   p. 82

MSC:  Type of Question: Knowledge

 

7. The number of amino acids that are considered indispensable or essential is:

a.	9.
b.	10.
c.	12.
d.	14.

 

 

ANS:  A                    DIF:    Medium         REF:   p. 82

MSC:  Type of Question: Knowledge

 

8. Two amino acids are chemically joined by a:

a.	double bond.
b.	hydrogen bond.
c.	carboxyl bond.
d.	peptide bond.

 

 

ANS:  D                    DIF:    Medium         REF:   p. 82

MSC:  Type of Question: Knowledge

 

9. Amino acids that can be synthesized by the body in sufficient amounts are known as:

a.	indispensable.
b.	dispensable.
c.	simple.
d.	complex.

 

 

ANS:  B                    DIF:    Medium         REF:   p. 82

MSC:  Type of Question: Knowledge

 

10. An important characteristic of amino acids is that they can:

a.	act as buffers.
b.	facilitate glucose storage.
c.	regulate heartbeat.
d.	control level of blood cholesterol.

 

 

ANS:  A                    DIF:    Hard              REF:   p. 82

MSC:  Type of Question: Knowledge

 

11. An example of a protein is:

a.	saline.
b.	hemoglobin.
c.	cellulose.
d.	prostaglandins.

 

 

ANS:  B                    DIF:    Medium         REF:   p. 83

MSC:  Type of Question: Knowledge

 

12. An example of a plasma protein is:

a.	collagen.
b.	myosin.
c.	albumin.
d.	phospholipid.

 

 

ANS:  C                    DIF:    Hard              REF:   p. 83

MSC:  Type of Question: Knowledge

 

13. A protein that contains all the essential amino acids in the proper proportions is called:

a.	simple.
b.	indispensable.
c.	complete.
d.	complementary.

 

 

ANS:  C                    DIF:    Easy               REF:   pp. 87-88

MSC:  Type of Question: Knowledge

 

14. An example of a meal or snack that contains complementary proteins is:

a.	an egg and cheese omelet.
b.	a peanut butter sandwich.
c.	trail mix with nuts and raisins.
d.	mixed bean salad with green beans, kidney beans, and white beans.

 

 

ANS:  B

Complementary proteins are a combination of at least two different kinds of vegetable proteins, that is, at least two of the following groups: grains, legumes, seeds, and nuts. The peanut butter sandwich contains nuts and grains. Trail mix contains only nuts (raisins are low in protein). Mixed bean salad contains only legumes, and an omelet is made of complete animal proteins.

 

DIF:    Medium         REF:   p. 90              MSC:  Type of Question: Application

 

15. Proteins from plant sources such as grains, nuts, and legumes are classified as:

a.	incomplete.
b.	complete.
c.	indispensable.
d.	dispensable.

 

 

ANS:  A                    DIF:    Easy               REF:   p. 88

MSC:  Type of Question: Knowledge

 

16. An example of a complete protein is:

a.	milk.
b.	soy.
c.	sesame seeds.
d.	sweet potato.

 

 

ANS:  A

Most animal proteins are complete proteins.

 

DIF:    Easy               REF:   p. 88              MSC:  Type of Question: Application

 

17. A person is most likely to have a diet with good protein quality if he or she:

a.	has a high protein intake.
b.	consumes a variety of foods.
c.	uses amino acid supplements.
d.	buys high-quality meats.

 

 

ANS:  B

Diets that contain a wide variety of foods are more likely to include complementary protein sources that would contribute to a higher overall dietary protein quality. A high protein intake does not necessarily ensure that the protein is high-quality protein. Amino acid supplements could result in an unbalanced intake of amino acids and actually reduce overall protein quality of the diet. The quality of specific types or cuts of meat does not affect the quality of the protein.

 

DIF:    Medium         REF:   p. 88              MSC:  Type of Question: Application

 

18. Infections are common in people who have inadequate protein intake because of an insufficient quantity of:

a.	insulin.
b.	lipoprotein.
c.	antibodies.
d.	albumin.

 

 

ANS:  C                    DIF:    Easy               REF:   p. 85

MSC:  Type of Question: Knowledge

 

19. The nutrient that has a protein-sparing effect is:

a.	glycerol.
b.	carbohydrate.
c.	nitrogen.
d.	fatty acids.

 

 

ANS:  B                    DIF:    Easy               REF:   p. 89

MSC:  Type of Question: Knowledge

 

20. The amino acids methionine, tyrosine, and tryptophan play a role in:

a.	forming neurotransmitters.
b.	blocking excess protein breakdown.
c.	increasing production of insulin and thyroxine.
d.	decreasing energy expenditure.

 

 

ANS:  A                    DIF:    Hard              REF:   p. 85

MSC:  Type of Question: Knowledge

 

21. Branched chain amino acids (leucine, isoleucine, and valine) may be especially important for a patient with:

a.	cancer-related malnutrition.
b.	marasmus.
c.	cardiovascular disease.
d.	severe depression.

 

 

ANS:  A                    DIF:    Hard              REF:   p. 85

MSC:  Type of Question: Knowledge

 

22. Proteins are absorbed primarily in the form of:

a.	fatty acids.
b.	disaccharides.
c.	amino acids.
d.	polypeptides.

 

 

ANS:  C                    DIF:    Easy               REF:   p. 84

MSC:  Type of Question: Knowledge

 

23. Pepsinogen secreted by the gastric cells is converted into pepsin by:

a.	enterokinase.
b.	hydrochloric acid.
c.	gastric lipase.
d.	pancreatic lipase.

 

 

ANS:  B                    DIF:    Medium         REF:   p. 96

MSC:  Type of Question: Knowledge

 

24. The gastric enzyme present in infants that coagulates milk is:

a.	casein.
b.	pepsinogen.
c.	trypsin.
d.	rennin.

 

 

ANS:  D                    DIF:    Medium         REF:   p. 96

MSC:  Type of Question: Knowledge

 

25. The enzyme trypsin is activated by:

a.	zymogen.
b.	bile.
c.	gastrin.
d.	enterokinase.

 

 

ANS:  D                    DIF:    Hard              REF:   p. 96

MSC:  Type of Question: Knowledge

 

26. Enzymes found in pancreatic secretions include:

a.	rennin.
b.	pepsin.
c.	chymotrypsin.
d.	casein.

 

 

ANS:  C                    DIF:    Hard              REF:   p. 96

MSC:  Type of Question: Knowledge

 

27. Trypsin and chymotrypsin are secreted by the:

a.	small intestine.
b.	liver.
c.	stomach.
d.	pancreas.

 

 

ANS:  D                    DIF:    Hard              REF:   p. 96

MSC:  Type of Question: Knowledge

 

28. Aminopeptidase and dipeptidase are secreted by the:

a.	liver.
b.	stomach.
c.	small intestine.
d.	pancreas.

 

 

ANS:  C                    DIF:    Hard              REF:   p. 96

MSC:  Type of Question: Knowledge

 

29. A plasma protein that helps maintain fluid balance is:

a.	albumin.
b.	fibrinogen.
c.	hemoglobin.
d.	collagen.

 

 

ANS:  A                    DIF:    Medium         REF:   p. 83

MSC:  Type of Question: Knowledge

 

30. Amino acids are absorbed by:

a.	energy-requiring transport.
b.	simple diffusion.
c.	pinocytosis.
d.	lipoprotein carriers.

 

 

ANS:  A                    DIF:    Medium         REF:   p. 97

MSC:  Type of Question: Knowledge

 

31. A nursing infant receives antibodies from its mother through:

a.	anabolism and catabolism.
b.	absorption of antibodies.
c.	absorption of amino acids and synthesis of antibodies.
d.	genetic inheritance.

 

 

ANS:  B                    DIF:    Medium         REF:   p. 97

MSC:  Type of Question: Knowledge

 

32. The type of protein-energy malnutrition that results in edema, hypoalbuminemia, skin lesions, and fatty liver is:

a.	cachexia.
b.	marasmus.
c.	kwashiorkor.
d.	sarcopenia.

 

 

ANS:  C                    DIF:    Medium         REF:   p. 91

MSC:  Type of Question: Knowledge

 

33. A constant turnover of protein occurs between:

a.	tissue and plasma.
b.	the liver and the small intestine.
c.	blood and lymph.
d.	the heart and lungs.

 

 

ANS:  A                    DIF:    Medium         REF:   p. 86

MSC:  Type of Question: Knowledge

 

34. The tissue that has the highest rate of protein turnover is the:

a.	skin.
b.	intestinal mucosa.
c.	muscle.
d.	adipose tissue.

 

 

ANS:  B                    DIF:    Hard              REF:   p. 86

MSC:  Type of Question: Knowledge

 

35. The phase of metabolism that makes growth and repair possible is:

a.	digestion.
b.	catabolism.
c.	anabolism.
d.	ketosis.

 

 

ANS:  C                    DIF:    Medium         REF:   p. 86

MSC:  Type of Question: Knowledge

 

36. Negative nitrogen balance occurs in a(n):

a.	adult who participates in a weight-training program.
b.	woman who is pregnant or lactating.
c.	child who is growing.
d.	older adult with anorexia.

 

 

ANS:  D

A weight-training program, pregnancy and lactation, and childhood growth all result in positive nitrogen balance as new tissue is being formed. Negative nitrogen balance would occur in older adults with anorexia. As they lose weight, they break down muscle mass to provide energy. Muscle protein would lose its amine (nitrogen-containing) group; the resulting ketoacid would be used to generate energy; the amine group would be converted to ammonia in the liver and excreted as urea by the kidneys. This would cause loss of nitrogen from the body, resulting in negative nitrogen balance.

 

DIF:    Medium         REF:   p. 87              MSC:  Type of Question: Application

 

37. Ammonia and urea are waste products from the metabolism of:

a.	glucose.
b.	fatty acids.
c.	amino acids.
d.	glycerol.

 

 

ANS:  C                    DIF:    Medium         REF:   p. 87

MSC:  Type of Question: Knowledge

 

38. If nitrogen excretion exceeds nitrogen intake, the condition is called:

a.	total nitrogen balance.
b.	positive nitrogen balance.
c.	negative nitrogen balance.
d.	anabolism.

 

 

ANS:  C                    DIF:    Medium         REF:   p. 87

MSC:  Type of Question: Knowledge

 

39. A period of the life cycle during which positive nitrogen balance is most likely to occur is:

a.	childhood.
b.	young adulthood.
c.	middle adulthood.
d.	older adulthood.

 

 

ANS:  A

Positive nitrogen balance occurs during periods of growth when the amount of body tissue and muscle is increasing. This growth occurs during childhood but not generally during any phase of adulthood.

 

DIF:    Easy               REF:   p. 87              MSC:  Type of Question: Application

 

40. Protein catabolism is increased in health problems such as:

a.	severe burns.
b.	severe obesity.
c.	hypothyroidism.
d.	food allergies.

 

 

ANS:  A

After a serious burn, the damaged skin and underlying tissues have to be broken down before they can be repaired. This results in massive catabolism. In obesity, protein anabolism and catabolism are probably in balance, unless the individual is actively gaining or losing weight. Hypothyroidism would result in decreased energy expenditure but would not have a large effect on protein metabolism. Food allergies do not generally affect protein metabolism.

 

DIF:    Medium         REF:   p. 87              MSC:  Type of Question: Application

 

41. The recommended dietary intake of protein for adults is:

a.	0.5 g/kg.
b.	0.8 g/kg.
c.	1.0 g/kg.
d.	1.5 g/kg.

 

 

ANS:  B                    DIF:    Medium         REF:   p. 90

MSC:  Type of Question: Knowledge

 

42. Vitamin B₁₂ is found in:

a.	whole grains.
b.	nuts.
c.	meats.
d.	legumes.

 

 

ANS:  C

Vitamin B₁₂ is only found in animal foods.

 

DIF:    Medium         REF:   p. 92              MSC:  Type of Question: Application

 

43. Excessive intakes of dietary protein can:

a.	cause vitamin deficiencies.
b.	impair kidney function.
c.	increase weight loss.
d.	decrease production of indispensable amino acids.

 

 

ANS:  B                    DIF:    Medium         REF:   p. 92

MSC:  Type of Question: Knowledge

 

44. A food high in indispensable amino acids is:

a.	lentils.
b.	tofu.
c.	peanuts.
d.	eggs.

 

 

ANS:  D                    DIF:    Medium         REF:   p. 92

MSC:  Type of Question: Knowledge

 

45. The group that makes each amino acid unique is the:

a.	radical group.
b.	amino group.
c.	carboxyl group.
d.	peptide bond.

 

 

ANS:  A                    DIF:    Medium         REF:   p. 82

MSC:  Type of Question: Knowledge

 

46. In an analysis of the amino acid composition of foods, the amino acid occurring in the smallest amount is called:

a.	indispensable.
b.	dispensable.
c.	complementary.
d.	limiting.

 

 

ANS:  D                    DIF:    Hard              REF:   p. 87

MSC:  Type of Question: Knowledge

 

47. The compounds in soy foods that have estrogen-like activity are examples of:

a.	indispensable amino acids.
b.	phytochemicals.
c.	neurotransmitters.
d.	metabolic by-products.

 

 

ANS:  B                    DIF:    Medium         REF:   p. 92

MSC:  Type of Question: Knowledge

 

48. A vegetarian diet in which dairy foods and eggs are included is known as:

a.	lactovegetarian.
b.	vegan.
c.	semi-vegetarian.
d.	ovolactovegetarian.

 

 

ANS:  D                    DIF:    Medium         REF:   p. 93

MSC:  Type of Question: Knowledge