Nutrition for Health and Health Care 5th Edition by Linda Kelley DeBruyne - Test Bank

Nutrition for Health and Health Care 5th Edition by Linda Kelley DeBruyne – Test Bank

 

Instant Download – Complete Test Bank With Answers

 

 

Sample Questions Are Posted Below

 

Chapter 5 – Protein

 

True/False

 

1. The DRI committee that reviewed the safety of amino acid supplements was unable to set Tolerable Upper Intake Levels for safe supplement use.
2. Vegans must carefully combine their plant protein foods in order to obtain the full array of essential amino acids.
3. Research supports the idea that vegetarians may actually be healthier than meat eaters.

 

Multiple Choice

 

 

1. Proteins differ from the other energy nutrients because they contain:
2. glycerol.
3. carbon.
4. fatty acids.
5. nitrogen.

 

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

 

3. The basic building blocks of proteins are:
4. monosaccharides.
5. fatty acids.
6. ketones.
7. amino acids.

 

4. The component that distinguishes one amino acid from another is its:
5. side group.
6. backbone.
7. amino group.
8. acid group.

 

5. If the shape of a protein is changed, the _____ of the protein is changed.
6. function
7. size
8. electrical charge
9. nutritional value

 

6. An essential amino acid:
7. is not necessary to the diet.
8. must be supplied by the diet.
9. can be made from glucose in the body.
10. can be made from fat in the body.

 

7. The term “non-essential,” as it applies to amino acids, means that:
8. the body does not require them.
9. they differ in their capacity to support growth.
10. the liver can produce those the body lacks.
11. they are not used to synthesize tissue.

 

8. Not all amino acids have to be supplied by food. This is true because:
9. not all necessary amino acids are found in food.
10. hormones furnish the missing amino acids.
11. the liver is able to manufacture some amino acids from others.
12. the liver is able to manufacture some amino acids from fatty acids.

 

9. How many essential amino acids are required by the adult?
10. 9
11. 16
12. 10
13. 22

 

10. Essential amino acids:
11. are found mostly in plant foods.
12. cannot be synthesized by the body.
13. cannot be supplied by the diet.
14. are the best source of energy for the body.

 

11. An example of a conditionally essential amino acid is:
12. valine.
13. leucine.
14. lysine.
15. tyrosine.

 

12. Which of the following is not one of the essential amino acids?
13. carnitine
14. phenylalanine
15. tryptophan
16. histidine

 

13. The process of protein breakdown, recovery, and synthesis is called:
14. protein recovery.
15. the protein cycle.
16. protein turnover.
17. protein rotation.

 

14. When a normal, healthy adult consumes twice as much protein as he requires, his nitrogen output will:
15. equal his nitrogen intake.
16. exceed his nitrogen intake.
17. depend on his genetics.
18. be less than his nitrogen intake.

 

15. A person is in positive nitrogen balance during:
16. growth.
17. old age.
18. exercise.
19. adulthood.

 

16. Individuals likely to be in negative nitrogen balance include all of the following except:
17. people who have burns.
18. individuals who are starving.
19. individuals who are pregnant.
20. people with serious injuries.

 

17. Enzymes:
18. are made up of carbohydrate.
19. are essential to all life processes.
20. are altered by the chemical reactions they facilitate.
21. are essential nutrients.

 

18. Which of the following statements is false?
19. Enzymes are essential to all life processes.
20. Enzymes are all proteins.
21. Enzymes are involved in synthesis reactions only.
22. Enzymes are all catalysts.

 

19. One reason why proteins in fluids can help determine the fluids’ distribution in living systems is that proteins are:
20. large.
21. resistant to heat.
22. attracted to water.
23. small.

 

20. An important buffer in the maintenance of the acid-base balance of the blood is:
21. fatty acids.
22. lactic acid.
23. protein.
24. carbohydrate.

 

21. One of the reasons why acid-base balance is so important for the body is that:
22. highly acidic conditions cause vital proteins to denature.
23. highly acidic conditions cause the destruction of certain fatty acids.
24. acid-base imbalances contribute to the destruction of hormones.
25. acid-base imbalances compromise growth in children.

 

22. Resistance to disease is dependent largely on the body’s:
23. carbohydrates.
24. lipids.
25. proteins.
26. vitamins.
27. minerals.

 

23. Which of the following proteins helps the body maintain its resistance to disease?
24. antibodies
25. collagen
26. hormones
27. hemoglobin

 

24. An antibody is a type of protein that:
25. regulates pH balance in the body.
26. transports lipids throughout the body.
27. protects the body from viruses, bacteria, and other disease agents.
28. regulates fluid balance in the body.

 

25. Amino acids are a secondary source of energy. Their primary function is to:
26. build proteins needed by the body.
27. provide essential water-soluble vitamins.
28. produce thyroxin and insulin.
29. supply most of the kcalories in the average U.S. diet.

 

26. When glucose is unavailable, the functioning of which two parts of the body becomes compromised?
27. lungs and circulatory system
28. kidneys and liver
29. brain and nervous system
30. bones and muscles

 

27. The body uses amino acids for energy when:
28. protein stores run low.
29. there is inadequate glucose or fatty acids.
30. an athlete performs strength training exercises.
31. the body becomes dehydrated.

 

28. Marasmus may be described as a form of malnutrition caused by:
29. a chronic, severe deprivation of food.
30. deficiency of energy.
31. a chronic, severe deprivation of protein.
32. deficiency of protein and vitamins.

 

29. The severe malnutrition of marasmus:
30. results in low resistance to disease.
31. causes increased body temperature.
32. is found only in children.
33. affects physical development but leaves the brain unaffected.

 

30. The child with marasmus differs from the child with kwashiorkor in that the:
31. marasmic child has a swollen belly.
32. marasmic child experiences edema.
33. marasmic child appears extremely thin.
34. marasmic child develops a fatty liver.

 

31. Kwashiorkor most frequently develops among:
32. older adults.
33. newborns.
34. newly weaned children.
35. adolescents.
36. women.

 

32. What is the primary cause of the edema that accompanies kwashiorkor?
33. Albumin concentrations fall and fluid leaks into interstitial spaces.
34. Lipoprotein synthesis is diminished, causing fat to accumulate.
35. Protein is lost from the heart muscle, resulting in a weak heartbeat.
36. Synthesis of enzymes is reduced.

 

33. Food proteins:
34. are absorbed as amino acids.
35. are incorporated into body proteins.
36. remain intact until they reach the small intestine, where they are digested.
37. are denatured by body heat.

 

34. Risks associated with the overconsumption of animal-derived protein food sources include all of the following except:
35. an increased risk of heart disease.
36. the worsening of existing kidney disease.
37. inadequate intake of fruits, vegetables, and whole grains.
38. an increased risk of developing liver disease.

 

35. The end products of protein metabolism are excreted by the:
36. stomach.
37. liver.
38. kidneys.
39. gallbladder.

 

36. The protein RDA for adults is _____ gram(s) per kilogram of body weight.
37. 0.4
38. 0.5
39. 0.8
40. 1.0
41. 2.0

 

37. In order to estimate a person’s protein requirements, you must know her or his:
38. age.
39. height.
40. weight.
41. gender.

 

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:
39. ingested his recommended allowance of protein.
40. needs 8 grams more protein to meet the recommended allowance.
41. needs 11 grams more protein to meet the recommended allowance.
42. has exceeded his recommended allowance of protein.

 

39. The RDA for protein for a 121-pound woman is _____ grams per day.
40. 44
41. 60
42. 75
43. 100

 

40. The protein requirement of a child as compared to an adult is:
41. approximately the same.
42. higher.
43. much lower.
44. dependent on the activity level of the child.

 

41. In setting the RDA for protein, the committee assumed that:
42. protein will be of low quality.
43. protein will be consumed together with adequate energy and other nutrients.
44. other nutrients in the diet will be inadequate.
45. the RDA will be applied to individuals with unusual metabolic needs.

 

42. The recommended intake of protein is _____ of daily energy intake.
43. 15-20%
44. 10-20%
45. 15-35%
46. 10-35%

 

43. Mary consumes approximately 1800 kcalories per day. If she wants to consume 15% of her kcalories from protein, how many grams would that be?
44. 28 g/day
45. 48 g/day
46. 58 g/day
47. 68 g/day

 

44. A measure of the amount of amino acids absorbed from a given protein intake is called:
45. protein quality.
46. net protein utilization.
47. protein digestibility.
48. protein efficiency ratio.

 

45. The plant food with the highest protein digestibility is:
46. corn.
47. sweet potato.
48. asparagus.
49. soybeans.

 

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.
47. indigestible
48. non-essential
49. reduced
50. limiting
51. non-kcalorie

 

47. What happens when the diet lacks an essential amino acid?
48. Proteins will be made but they will be limited in that particular amino acid.
49. The body will synthesize it.
50. A person’s health will not be affected as long as carbohydrate and fat intakes are adequate.
51. Protein synthesis will be limited.

 

48. Which of the following provides the highest-quality protein?
49. citrus fruits
50. cereal
51. legumes
52. bread
53. greens

 

49. The best choice for a dessert that will provide high-quality protein is:
50. milk pudding.
51. fruit gelatin.
52. sherbet.
53. apple pie.

 

50. All of the following are considered to be high-quality protein sources except:
51. fish.
52. eggs.
53. milk.
54. gelatin.

 

51. Which of the following foods contains low-quality protein?
52. corn
53. soy
54. legumes
55. beef

 

52. Which of the following food groups in the USDA Food Patterns contains only tiny amounts of protein?
53. fruit
54. vegetables
55. grains
56. milk

 

53. How many grams of protein are in a 6-ounce serving of rib eye steak?
54. 18
55. 24
56. 42
57. 60

 

54. Which of the following provides the largest amount of protein?
55. ¹/₂ cup cooked broccoli
56. 2 tablespoons peanut butter
57. 1 cup milk
58. 1 cup tofu

 

55. Each of the following provides about seven grams of protein except:
56. ¹/₂ cup of legumes.
57. 1 ounce chicken.
58. 1 egg.
59. 1 slice of bread.

 

56. What is the best strategy for consuming adequate amino acids?
57. Eat high-quality proteins or foods containing complementary proteins.
58. Avoid protein supplements in favor of single amino acid supplements.
59. Take the Tolerable Upper Intake Level for supplemental amino acids.
60. Consume the perfect ratio of carbohydrate to protein.

 

57. Complementary proteins:
58. enhance the taste of food.
59. increase the quality of the protein.
60. combine proteins from different foods to provide all essential amino acids.
61. decrease the loss of nitrogen from the body.

 

58. Dietary protein will not be used efficiently and will not support growth if _____ are inadequate.
59. vegetables
60. essential fatty acids
61. kcalories
62. dairy foods

 

59. All of the following non-meat mixtures provide high-quality protein except:
60. black beans and rice.
61. pasta with broccoli, peppers, and sesame seeds.
62. peanut butter and whole-wheat bread sandwich.
63. stir-fried cabbage, squash, and green peppers.

 

60. A major reason why people must have sufficient carbohydrate and fat in the diet is to:
61. stimulate the breakdown of body protein for energy.
62. prevent the loss of essential fatty acids.
63. prevent the breakdown of body protein for energy.
64. stimulate the synthesis of essential amino acids.

 

61. Someone who excludes meat from her diet but occasionally consumes poultry, fish, and shellfish is called a:
62. lacto-ovo vegetarian.
63. partial vegetarian.
64. ovo-vegetarian.
65. temporary vegetarian.

 

62. The task of acquiring enough vitamin B₁₂ may pose a problem to vegans because:
63. fibers in vegetables inhibit its absorption.
64. they lack the intrinsic factor.
65. it is found naturally only in animal-derived products.
66. deficiency may occur from excess intake of soy products.

 

63. A vegetarian must be careful about intakes of:
64. vitamin C and vitamin A; they may be too high.
65. iron and zinc; they may be too low.
66. iron and zinc; they may be too high.
67. vitamin C and vitamin A; they may be too low.

 

64. Vegetarians should eat iron-rich foods with foods rich in _____ to increase iron absorption.
65. vitamin C
66. calcium
67. phytic acid
68. fiber

 

65. Which minerals are most likely to be lacking in the diets of vegans?
66. sodium , potassium, and chloride
67. zinc, magnesium, and fluoride
68. iron, manganese, and calcium
69. iron, zinc, and calcium

 

66. All of the following foods will contribute to the calcium intake of a vegan except:
67. dark green, leafy vegetables.
68. fortified soy milk.
69. legumes.
70. deep orange and yellow fruits and vegetables.

 

 

 

 

 

 

 

Matching

 

1.     acid-base balance 2.     acidosis 3.     acids 4.     alkalosis 5.     antibodies 6.     bases 7.     buffers 8.     edema 9.     fluid and electrolyte balance 10.  hormones 11.  pH

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.

 

 

Essay

 

1. Explain the difference between an essential and a nonessential amino acid.
2. Describe the role of protein in maintaining the body’s acid-base balance.
3. Differentiate between severe acute malnutrition and chronic malnutrition.
4. What are the possible risks associated with over-consumption of protein?
5. Discuss potential problems with the use of amino acid supplements.
6. Discuss the factors that determine protein quality. What makes a protein “high quality”?
7. Under what conditions will dietary protein not be used efficiently by the body, regardless of the quality? Why does this occur?
8. What nutrition education would you offer a healthy vegan client?

 

Answer Key (ANS = answer, DIF = level of difficulty, REF = page reference, TOP = chapter section)

 

True/False

1. ANS: T DIF: Knowledge-level                      REF: 131                               TOP: 5.5
2. ANS: F DIF: Knowledge-level                      REF: 137                               TOP: NIP 5
3. ANS: T DIF: Knowledge-level                      REF: 140                               TOP: NIP 5

 

Multiple Choice

1. ANS: d DIF: Knowledge-level                      REF: 120                               TOP: 5.1
2. ANS: c DIF: Knowledge-level                      REF: 120                               TOP: 5.1
3. ANS: d DIF: Knowledge-level                      REF: 120                               TOP: 5.1
4. ANS: a DIF: Knowledge-level                      REF: 120                               TOP: 5.1
5. ANS: a DIF: Knowledge-level                      REF: 120                               TOP: 5.1
6. ANS: b DIF: Knowledge-level                      REF: 121                               TOP: 5.1
7. ANS: c DIF: Knowledge-level                      REF: 121|132                     TOP: 5.1|5.6
8. ANS: c DIF: Application-level                     REF: 121|132                     TOP: 5.1|5.6
9. ANS: a DIF: Knowledge-level                      REF: 121                               TOP: 5.1
10. ANS: b DIF: Knowledge-level                      REF: 121                               TOP: 5.1
11. ANS: d DIF: Knowledge-level                      REF: 121                               TOP: 5.1
12. ANS: a DIF: Knowledge-level                      REF: 121                               TOP: 5.1
13. ANS: c DIF: Knowledge-level                      REF: 122                               TOP: 5.3
14. ANS: a DIF: Application-level                     REF: 123                               TOP: 5.3
15. ANS: a DIF: Knowledge-level                      REF: 123                               TOP: 5.3
16. ANS: c DIF: Knowledge-level                      REF: 123                               TOP: 5.3
17. ANS: b DIF: Knowledge-level                      REF: 124                               TOP: 5.4
18. ANS: c DIF: Knowledge-level                      REF: 124                               TOP: 5.4
19. ANS: c DIF: Knowledge-level                      REF: 125                               TOP: 5.4
20. ANS: c DIF: Knowledge-level                      REF: 125                               TOP: 5.4
21. ANS: a DIF: Knowledge-level                      REF: 125                               TOP: 5.4
22. ANS: c DIF: Knowledge-level                      REF: 125                               TOP: 5.4
23. ANS: a DIF: Knowledge-level                      REF: 125                               TOP: 5.4
24. ANS: c DIF: Knowledge-level                      REF: 125                               TOP: 5.4
25. ANS: a DIF: Knowledge-level                      REF: 126                               TOP: 5.4
26. ANS: c DIF: Knowledge-level                      REF: 126                               TOP: 5.4
27. ANS: b DIF: Knowledge-level                      REF: 126                               TOP: 5.4
28. ANS: a DIF: Knowledge-level                      REF: 127|128                     TOP: 5.5
29. ANS: a DIF: Knowledge-level                      REF: 128-129                      TOP: 5.5
30. ANS: c DIF: Knowledge-level                      REF: 128                               TOP: 5.5
31. ANS: c DIF: Knowledge-level                      REF: 128                               TOP: 5.5
32. ANS: a DIF: Application-level                     REF: 128                               TOP: 5.5
33. ANS: a DIF: Knowledge-level                      REF: 122                               TOP: 5.2
34. ANS: d DIF: Knowledge-level                      REF: 129-130                      TOP: 5.5
35. ANS: c DIF: Knowledge-level                      REF: 126|130                     TOP: 5.4|5.5
36. ANS: c DIF: Knowledge-level                      REF: 131                               TOP: 5.5
37. ANS: c DIF: Knowledge-level                      REF: 131                               TOP: 5.5
38. ANS: c DIF: Application-level                     REF: 131                               TOP: 5.5
39. ANS: a DIF: Application-level                     REF: 131                               TOP: 5.5
40. ANS: b DIF: Knowledge-level                      REF: 131                               TOP: 5.5
41. ANS: b DIF: Knowledge-level                      REF: 131                               TOP: 5.5
42. ANS: d DIF: Knowledge-level                      REF: 131                               TOP: 5.5
43. ANS: d DIF: Application-level                     REF: 131                               TOP: 5.5
44. ANS: c DIF: Knowledge-level                      REF: 132                               TOP: 5.6
45. ANS: d DIF: Knowledge-level                      REF: 133                               TOP: 5.6
46. ANS: d DIF: Knowledge-level                      REF: 132                               TOP: 5.6
47. ANS: d DIF: Application-level                     REF: 132                               TOP: 5.6
48. ANS: c DIF: Application-level                     REF: 132                               TOP: 5.6
49. ANS: a DIF: Application-level                     REF: 132                               TOP: 5.6
50. ANS: d DIF: Knowledge-level                      REF: 132                               TOP: 5.6
51. ANS: a DIF: Knowledge-level                      REF: 132                               TOP: 5.6
52. ANS: a DIF: Knowledge-level                      REF: 132                               TOP: 5.6
53. ANS: c DIF: Knowledge-level                      REF: 133                               TOP: 5.6
54. ANS: d DIF: Knowledge-level                      REF: 133                               TOP: 5.6
55. ANS: d DIF: Application-level                     REF: 133                               TOP: 5.6
56. ANS: a DIF: Knowledge-level                      REF: 132                               TOP: 5.6
57. ANS: c DIF: Knowledge-level                      REF: 132                               TOP: 5.6
58. ANS: c DIF: Knowledge-level                      REF: 133                               TOP: 5.6
59. ANS: d DIF: Application-level                     REF: 132|133                     TOP: 5.6
60. ANS: c DIF: Knowledge-level                      REF: 133                               TOP: 5.6
61. ANS: b DIF: Knowledge-level                      REF: 136                               TOP: NIP 5
62. ANS: c DIF: Knowledge-level                      REF: 137-138                      TOP: NIP 5
63. ANS: b DIF: Knowledge-level                      REF: 138|140                     TOP: NIP 5
64. ANS: a DIF: Knowledge-level                      REF: 138                               TOP: NIP 5
65. ANS: d DIF: Knowledge-level                      REF: 138|140                     TOP: NIP 5
66. ANS: d DIF: Application-level                     REF: 140                               TOP: NIP 5

 

Matching

1. ANS: e DIF: Knowledge-level                      REF: 125                               TOP: 5.4
2. ANS: g DIF: Knowledge-level                      REF: 125                               TOP: 5.4
3. ANS: c DIF: Knowledge-level                      REF: 125                               TOP: 5.4
4. ANS: h DIF: Knowledge-level                      REF: 125                               TOP: 5.4
5. ANS: j DIF: Knowledge-level                      REF: 125|126                     TOP: 5.4
6. ANS: d DIF: Knowledge-level                      REF: 125                               TOP: 5.4
7. ANS: i DIF: Knowledge-level                      REF: 125                               TOP: 5.4
8. ANS: b DIF: Knowledge-level                      REF: 125                               TOP: 5.4
9. ANS: a DIF: Knowledge-level                      REF: 124                               TOP: 5.4
10. ANS: k DIF: Knowledge-level                      REF: 125|126                     TOP: 5.4
11. ANS: f DIF: Knowledge-level                      REF: 125                               TOP: 5.4

 

Essay

1. DIF: Knowledge-level REF: 121                               TOP: 5.1
2. DIF: Knowledge-level REF: 125                               TOP: 5.4
3. DIF: Knowledge-level REF: 127-129                      TOP: 5.5
4. DIF: Knowledge-level REF: 129-130                      TOP: 5.5
5. DIF: Knowledge-level REF: 130-131                      TOP: 5.5
6. DIF: Knowledge-level REF: 132                               TOP: 5.6
7. DIF: Knowledge-level REF: 133                               TOP: 5.6
8. DIF: Application-level REF: 136-140                      TOP: NIP 5