Nutrition for Health And Health Care 4th Edition By Ellie Whitney - Test Bank

Nutrition for Health And Health Care 4th Edition By Ellie Whitney – Test Bank

 

Instant Download – Complete Test Bank With Answers

 

 

Sample Questions Are Posted Below

 

Chapter 5 – Protein

 

An. Dif. Page(s)

 

True/False

 

a      K     130                 1.     The DRI committee that reviewed the safety of amino acid supplements was unable to set Tolerable Upper Intake Levels for safe supplement use.

1. true
2. false

 

Nutrition in Practice – Vegetarian Diets

 

b      K     136                 2.     Vegans must carefully combine their plant protein foods in order to obtain the full array of essential amino acids.

1. true
2. false

 

a      K     140                 3.     Research supports the idea that vegetarians may actually be healthier than meat eaters.

1. true
2. false

 

Multiple Choice

 

d     K     120                 1.     Proteins differ from the other energy nutrients because they contain:

1. glycerol.
2. carbon.
3. fatty acids.
4. nitrogen.

 

c      K     120                 2.     Protein is:

1. unique in that it is the only dietary component that contains oxygen.
2. important primarily because it builds strong bones and teeth.
3. made up of 20 different amino acids.
4. made up of branches of amino acids combined with branches of glucose.

 

d     K     120                 3.     The basic building blocks of proteins are:

1. monosaccharides.
2. fatty acids.
3. ketones.
4. amino acids.

 

a      K     120                 4.     The component that distinguishes one amino acid from another is its:

1. side group.
2. backbone.
3. size.
4. shape.

 

a      K     120                 5.     If the shape of a protein is changed, the _____ of the protein is changed.

1. function
2. size
3. electrical charge
4. nutritional value

 

b      K     121                 6.     An essential amino acid:

1. is not necessary to the diet.
2. must be supplied by the diet.
3. can be made from glucose in the body.
4. can be made from fat in the body.

 

c      K     121                 7.     The term “non-essential,” as it applies to amino acids, means that:

1. the body does not require them.
2. they differ in their capacity to support growth.
3. the liver can produce those the body lacks.
4. they are not used to synthesize tissue.

 

c      A     121                 8.     Not all amino acids have to be supplied by food. This is true because:

1. not all necessary amino acids are found in food.
2. hormones furnish the missing amino acids.
3. the liver is able to manufacture some amino acids from others.
4. the liver is able to manufacture some amino acids from fatty acids.

 

a      K     121                 9.     How many essential amino acids are required by the adult?

1. 9
2. 16
3. 10
4. 22

 

b      K     121                 10.  Essential amino acids:

1. are found mostly in plant foods.
2. cannot be synthesized by the body.
3. cannot be supplied by the diet.
4. are the best source of energy for the body.

 

d     K     121                 11.  An example of a conditionally essential amino acid is:

1. valine.
2. leucine.
3. lysine.
4. tyrosine.

 

a      K     121                 12.  Which of the following is not one of the nine essential amino acids?

1. carnitine
2. phenylalanine
3. tryptophan
4. histidine

 

c      K     122                 13.  The process of protein breakdown, recovery, and synthesis is called:

1. protein recovery.
2. the protein cycle.
3. protein turnover.
4. protein rotation.

 

a      A     122                 14.  When a normal, healthy adult consumes twice as much protein as he requires, his nitrogen output will:

1. equal his nitrogen intake.
2. exceed his nitrogen intake.
3. depend on his individual pattern.
4. be less than his nitrogen intake.

 

a      K     122                 15.  A person is in positive nitrogen balance during:

1. growth.
2. old age.
3. exercise.
4. adulthood.

 

c      K     122                 16.  Individuals likely to be in negative nitrogen balance include all of the following except:

1. people who have burns.
2. individuals who are starving.
3. individuals who are pregnant.
4. people with serious injuries.

 

b      K     123                 17.  Enzymes:

1. are made up of carbohydrate.
2. are essential to all life processes.
3. are altered by the chemical reactions they facilitate.
4. are essential nutrients.

 

c      K     123                 18.  Which of the following statements is not true of enzymes?

1. They are essential to all life processes.
2. They are all proteins.
3. They are involved in synthesis reactions only.
4. They are all catalysts.

 

c      K     124                 19.  One reason why proteins in fluids can help determine the fluids’ distribution in living systems is that proteins are:

1. large.
2. resistant to heat.
3. attracted to water.
4. small.

 

c      K     124                 20.  An important buffer in the maintenance of the acid-base balance of the blood is:

1. fatty acids.
2. lactic acid.
3. protein.
4. carbohydrate.

 

a      K     124                 21.  One of the reasons why acid-base balance is so important in the body is that:

1. highly acidic conditions cause vital proteins to denature.
2. highly acidic conditions cause the destruction of certain fatty acids.
3. acid-base imbalances contribute to the destruction of hormones.
4. acid-base imbalances compromise growth in children.

 

c      K     124                 22.  Resistance to disease is dependent largely on the body’s:

1. carbohydrates.
2. lipids.
3. proteins.
4. vitamins.
5. minerals.

 

a      K     124                 23.  Which of the following proteins helps the body maintain its resistance to disease?

1. antibodies
2. collagen
3. hormones
4. hemoglobin

 

c      K     124                 24.  An antibody is a type of protein that:

1. regulates pH balance in the body.
2. transports lipids throughout the body.
3. protects the body from viruses, bacteria, and other disease agents.
4. regulates fluid balance in the body.

 

a      K     125                 25.  Amino acids are a secondary source of energy. Their primary function is to:

1. build proteins needed by the body.
2. provide essential water-soluble vitamins.
3. produce thyroxin and insulin.
4. supply most of the kcalories in the average U.S. diet.

 

c      K     125                 26.  When glucose is unavailable, the functioning of which two parts of the body becomes compromised?

1. lungs and circulatory system
2. kidneys and liver
3. brain and nervous system
4. bones and muscles

 

b      K     125                 27.  The body uses amino acids for energy when:

1. protein stores run low.
2. there is inadequate glucose or fatty acids.
3. an athlete performs strength training exercises.
4. the body becomes dehydrated.

 

a      K     127                 28.  Marasmus may be described as a nutritional deficiency disease caused by:

1. a chronic, severe deprivation of food.
2. deficiency of energy.
3. a chronic, severe deprivation of protein.
4. deficiency of protein and vitamins.

 

a      K     127                 29.  The severe malnutrition of marasmus:

1. results in low resistance to disease.
2. causes increased body temperature.
3. is found only in children.
4. affects physical development but leaves the brain unaffected.

 

c      K     127-128         30.  The child with marasmus differs from the child with kwashiorkor in that the:

1. marasmic child has a skin rash.
2. marasmic child experiences edema.
3. marasmic child is young enough to suffer brain impairment.
4. marasmic child develops a fatty liver.

 

c      K     128                 31.  Kwashiorkor most frequently develops among:

1. older adults.
2. newborns.
3. newly weaned children.
4. adolescents.
5. women.

 

a      A     128                 32.  What is the primary cause of the edema that accompanies kwashiorkor?

1. Proteins and hormones diminish and fluid leaks into interstitial spaces.
2. Lipoprotein synthesis is diminished, causing fat to accumulate.
3. Protein is lost from the heart muscle, resulting in a weak heartbeat.
4. Synthesis of enzymes is reduced.

 

a      K     128                 33.  Fat accumulation in the liver is a symptom of:

1. kwashiorkor.
2. marasmus.
3. eosinophilia myalgia syndrome.
4. dystentery.

 

d     K     129                 34.  Risks associated with the overconsumption of protein include all of the following except:

1. an increased risk of heart disease.
2. the worsening of existing kidney disease.
3. inadequate intake of fruits, vegetables, and whole grains.
4. an increased risk of developing liver disease.

 

c      K     129                 35.  The end products of protein metabolism are excreted by the:

1. stomach.
2. liver.
3. kidneys.
4. gallbladder.

 

c      K     131                 36.  The protein RDA for adults is _____ grams per kilogram of body weight.

1. 0.4
2. 0.5
3. 0.8
4. 1.0
5. 2.0

 

c      K     131                 37.  In order to estimate a person’s protein requirements, you must know her or his:

1. age.
2. height.
3. weight.
4. gender.

 

c      A     131                 38.  A 25-year-old man weighs 154 pounds and consumes 2,700 kcalories with 45 grams of protein a day. If two-thirds of the protein comes from animal sources, it may be concluded that he:

1. ingested his recommended allowance of protein.
2. needs 8 grams more protein to meet the recommended allowance.
3. needs 11 grams more protein to meet the recommended allowance.
4. has exceeded his recommended allowance of protein.

 

a      A     131                 39.  The RDA for protein for a 121-pound woman is _____ grams per day.

1. 44
2. 60
3. 75
4. 100

 

b      K     131                 40.  The protein requirement of a child as compared to an adult is:

1. approximately the same.
2. higher.
3. much lower.
4. dependent on the activity level of the child.

 

b      K     131                 41.  In setting the RDA for protein, the committee assumed that:

1. protein will be of low quality.
2. protein will be consumed together with adequate energy and other nutrients.
3. other nutrients in the diet will be inadequate.
4. the RDA will be applied to individuals with unusual metabolic needs.

 

d     K     131                 42.  The recommended intake of protein is _____ of daily energy intake.

1. 15-20%
2. 10-20%
3. 15-35%
4. 10-35%

 

d     A     131                 43.  Mary consumes approximately 1800 kcalories per day. If she wants to consume 15% of her kcalories from protein, how many grams of protein would she need each day?

1. 28
2. 48
3. 58
4. 68

 

c      K     131                 44.  A measure of the amount of amino acids absorbed from a given protein intake is called:

1. protein quality.
2. net protein utilization.
3. protein digestibility.
4. protein efficiency ratio.

 

d     K     131                 45.  The plant food with the highest protein digestibility is:

1. corn.
2. sweet potato.
3. asparagus.
4. soybeans.

 

d     K     132                 46.  An essential amino acid found in the shortest supply relative to the amounts needed for protein synthesis in the body is termed a(n) _____ amino acid.

1. indigestible
2. non-essential
3. reduced
4. limiting
5. non-kcalorie

 

d     A     132                 47.  What happens when the diet is lacking an essential amino acid?

1. Proteins will be made but they will be limited in that particular amino acid.
2. The body will synthesize it.
3. A person’s health will not be affected as long as carbohydrate and fat intakes are adequate.
4. Protein synthesis will be limited.

 

c      A     132                 48.  Which of the following provides the highest quality protein?

1. citrus fruits
2. cereal
3. legumes
4. bread
5. greens

 

d     A     132                 49.  The best choice for a dessert that will provide high-quality protein is:

1. milk pudding.
2. fruit gelatin.
3. sherbet.
4. egg custard.

 

d     K     132                 50.  All of the following are considered to be high-quality proteins except:

1. fish.
2. eggs.
3. milk.
4. gelatin.

 

a      K     132                 51.  Which of the following foods contains low-quality protein?

1. corn
2. soy
3. legumes
4. beef

 

a      A     132                 52.  Which of the following food groups in the USDA Food Guide contains only tiny amounts of protein?

1. fruit
2. vegetables
3. grains
4. milk

 

c      K     132                 53.  How many grams of protein are in a 6-ounce serving of rib eye steak?

1. 18
2. 24
3. 42
4. 48

 

d     K     132                 54.  Which of the following provides the largest amount of protein?

1. ½ cup cooked broccoli
2. 2 tablespoons peanut butter
3. 1 cup milk
4. 1 cup tofu

 

d     A     132                 55.  Each of the following provides about seven grams of protein except:

1. ½ cup of legumes.
2. 1 ounce chicken.
3. 1 egg.
4. 1 slice of bread.

 

a      K     130,132-3     56.  What is the best strategy for consuming adequate amino acids?

1. Eat high-quality proteins or foods containing complementary proteins.
2. Avoid protein supplements in favor of single amino acid supplements.
3. Take the Tolerable Upper Intake Level for supplemental amino acids.
4. Consume the perfect ratio of carbohydrate to protein.

 

c      K     133                 57.  Complementary proteins:

1. enhance the taste of food.
2. increase the quality of the protein.
3. combine proteins from different foods to provide all essential amino acids.
4. decrease the loss of nitrogen from the body.

 

c      K     133                 58.  Dietary protein will not be used efficiently and will not support growth if _____ are lacking in the diet.

1. vegetables
2. essential fatty acids
3. kcalories
4. dairy foods

 

d     A     133                 59.  All of the following non-meat mixtures provide high-quality protein except:

1. black beans and rice.
2. pasta with broccoli, peppers, and sesame seeds.
3. peanut butter and whole-wheat bread sandwich.
4. stir-fried cabbage, squash, and green peppers.

 

c      K     133                 60.  A major reason why people must have sufficient carbohydrate and fat in the diet is to:

1. stimulate the breakdown of body protein for energy.
2. prevent the loss of essential fatty acids.
3. prevent the breakdown of body protein for energy.
4. stimulate the synthesis of essential amino acids.

 

Nutrition in Practice – Vegetarian Diets

 

b      K     136                 61.  Someone who excludes meat from their diet but occasionally consumes poultry, fish, and shellfish is called a:

1. lacto-ovo vegetarian.
2. partial vegetarian.
3. ovo-vegetarian.
4. temporary vegetarian.

 

c      K     138                 62.  The task of acquiring enough vitamin B₁₂ may pose a problem to vegans because:

1. fibers in vegetables inhibit its absorption.
2. they lack the intrinsic factor.
3. it is found only in animal-derived products.
4. deficiency may occur from excess intake of soy products.

 

b      K     138                 63.  A vegetarian must be careful about intakes of:

1. vitamin C and vitamin A; they may be too high.
2. iron and zinc; they may be too low.
3. iron and zinc; they may be too high.
4. vitamin C and vitamin A; they may be too low.

 

a      K     138                 64.  Vegetarians should eat iron-rich foods with foods rich in _____ to increase iron absorption.

1. vitamin C
2. calcium
3. phytic acid
4. fiber

 

d     K     138                 65.  Which minerals are most likely to be lacking in the diet of vegetarians?

1. sodium , potassium, and chloride
2. zinc, magnesium, and fluoride
3. iron, manganese, and calcium
4. iron, zinc, and calcium

 

d     A     138-140         66.  All of the following foods will contribute to the calcium intake of a vegan except:

1. dark, green, leafy vegetables.
2. fortified soy milk.
3. legumes.
4. deep orange and yellow fruits and vegetables.

 

 

Matching

 

e	124	1.     acid-base balance	a.     maintenance of the necessary amounts and types of fluid and minerals in each compartment of the body fluids. b.     the swelling of body tissue caused by leakage of fluid from the blood vessels and accumulation of the fluid in the interstitial spaces. c.     compounds that release hydrogen ions in a solution. d.    compounds that accept hydrogen ions in a solution. e.     the balance maintained between acid and base concentrations in the blood and body fluids. f.      the concentration of hydrogen ions. g.     too much acid in the blood and body fluids. h.    too much base in the blood and body fluids. i.      compounds that can reversibly combine with hydrogen ions to help keep a solution’s acidity or alkalinity constant. j.      large proteins of the blood and body fluids, produced in response to invasion of the body by unfamiliar molecules called antigens. k.     chemical messengers.
g	125	2.     acidosis
c	124	3.     acids
h	125	4.     alkalosis
j	125	5.     antibodies
d	124	6.     bases
i	125	7.     buffers
b	124	8.     edema
a	124	9.     fluid and electrolyte balance
k	125	10.  hormones
f	124	11.  pH

 

Essay

 

121                 1.     Explain the difference between an essential and a nonessential amino acid.

 

124                 2.     Describe the role of protein in maintaining the body’s acid-base balance.

 

127-128         3.     Differentiate between the symptoms of kwashiorkor and marasmus.

 

129                 4.     What are the possible risks associated with over-consumption of protein?

 

130-131         5.     Discuss potential problems with the use of amino acid supplements.

 

131-133         6.     Discuss the factors that determine protein quality. What makes a protein “high quality”?

 

133                 7.     Under what conditions will dietary protein not be used efficiently by the body, regardless of the quality? Why does this occur?