Term
Which of the following food proteins has the best assortment of essential amino acids for the human body?
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A. Corn
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B. Rice
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C. Egg
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D. Gelatin
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Definition
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
A common genetic variation which causes a change in the amino acid sequence in the structure of hemoglobin leads to the disease
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A. diabetes.
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B. marasmus.
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C. kwashiorkor.
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D. sickle-cell anemia.
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Definition
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
Which of the following illustrates a deamination reaction?
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A. Removal of the amino group from an amino acid
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B. Separation of an amino acid from a peptide chain
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C. Addition of an amino group to form a new amino acid
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D. Addition of an amino acid to form a larger peptide chain
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Definition
A
Removal of the amino group from an amino acid |
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
Which of the following describes the structure of pepsin?
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A. Lipid
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B. Protein
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[image]
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C. Nucleic acid
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D. Carbohydrate
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Definition
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
What function does a buffer perform?
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[image]
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A. Helps emulsify fats
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B. Helps maintain a constant pH
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C. Facilitates chemical reactions
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D. Helps protect against plaque buildup
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Definition
B
Helps maintain a constant pH |
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
After digestion of proteins, what products are absorbed into the circulation?
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A. Free amino acids only
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[image]
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B. Free amino acids and oligopeptides
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C. Free amino acids and dipeptides only
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D. Free amino acids, and a few dipeptides and tripeptides
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Definition
D
Free amino acids, and a few dideptides and tripeptides |
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
Alberta is a 20 year old who has been a vegetarian for 3 years. She comes to you for advice after reading some material online by the Meat Promoters of America organization. One of their statements is: ". . . vegetarians are at risk for protein deficiency because they cannot consume all of the essential amino acids necessary for healthy individuals." How should Alberta be advised?
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[image]
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A. She should consume dairy and egg products at every meal to protect herself against protein deficiency
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B. She should avoid the "limiting" amino acids because they are limiting her ability to maintain proper protein status
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C. Because the statement is basically true, she should consider eating small quantities of meat every day in order to avoid protein deficiency
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D. Although many foods don't provide all the essential amino acids individually, she could consume complementary proteins throughout the day, which would provide all the essential amino acids she needs
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Definition
D
Although many foods don't provide all the essential amino acids individually, she could consume complementary proteins throughout the day, which would provide all the essential amino acids she needs |
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
Tissue swelling that results from water accumulating between cells is known as
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A. edema.
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[image]
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B. acidosis.
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C. alkalosis.
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D. extravascularization.
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Definition
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
How many different kinds of amino acids make up proteins?
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[image]
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A. 8
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B. 10
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C. 14
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D. 20
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Definition
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
In comparison to the composition of carbohydrates and fats, which element found in proteins makes them unique?
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A. Carbon
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[image]
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B. Oxygen
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C. Nitrogen
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D. Hydrogen
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Definition
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
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Question 11 of 36
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0.0/ 1.0 Points
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What is the percentage of total energy derived from protein in a diet containing 50 grams of protein and 2000 kcalories?
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A. 2.5
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[image]
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B. 5
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C. 10
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D. 20
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Definition
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
What is meant by the amino acid sequence of a protein?
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[image]
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A. Number of side chains in the protein
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B. Folding arrangement of the peptide chain
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C. Order of amino acids in the peptide chain
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D. Order of only the essential amino acids in the protein
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Definition
C
Order of amino acids in the peptide chain |
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
All of the following describe associations between protein nutrition and the body's water balance except
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[image]
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A. inadequate protein intake may lead to edema.
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B. insufficient protein synthesis by the liver may lead to edema.
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C. excessive protein losses by the kidney may lead to dehydration.
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D. excessive protein intake burdens the kidneys to excrete unused nitrogen.
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Definition
C
Excessive protein losses by the kidney may lead to dehydration |
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
When two amino acids are chemically joined together, the resulting structure is called a
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A. dipeptide.
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B. diglyceride.
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[image]
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C. polypeptide.
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D. disaccharide.
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Definition
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
Upon eating a hamburger, in what organ is the hydrolysis of its proteins initiated?
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A. Mouth
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B. Stomach
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C. Small intestine
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D. Large intestine
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Definition
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
Which of the following describes a process in protein synthesis?
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A. The code to make a protein is carried by a strand of messenger RNA
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B. The final step in completing the protein is carried out in the mitochondria
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C. The function of transfer RNA is to assist in absorption of amino acids into the cell
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D. The DNA binds to ribosomes and directs uptake of specific amino acids to form the peptide chain
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Definition
A
The code to make a protein is carried by a strand of messenger RNA |
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
The body's usual response to detection of antigens is to synthesize
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A. mutations.
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B. antibodies.
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[image]
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C. erythrocytes.
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D. whey protein.
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Definition
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
What primary factor governs the quality of a food protein?
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A. Fat content
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B. Essential amino acid content
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C. Complex carbohydrate content
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D. Nonessential amino acid content
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Definition
B
Essential Amino Acid conent |
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
What is the usual state of nitrogen balance for healthy infants, children, and pregnant women?
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A. Equilibrium
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B. Metabolic
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C. Positive
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D. Negative
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Definition
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
When nitrogen taken into the body exceeds nitrogen losses, we say the person is in
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A. a healthy state.
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B. nitrogen equilibrium.
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C. positive nitrogen balance.
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D. negative nitrogen balance.
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Definition
C
Positive nitrogen balance
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
The application of heat or acid to a protein that causes its shape to change is known as
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A. stiffening.
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B. condensation.
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C. denaturation.
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D. destabilization.
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Definition
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
Approximately how many different amino acids are used in the synthesis of body proteins?
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Definition
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
What is the Daily Value for protein based on a 2000-kcalorie intake?
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A. 25 g
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B. 50 g
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C. 75 g
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D. 100 g
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Definition
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
Which of the following do(es) not function as a transport protein?
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A. Collagen
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B. Transferrin
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C. Hemoglobin
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D. Lipoproteins
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Definition
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
All of the following are contained in an amino acid except
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A. an acid group.
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B. an amino group.
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C. an aldehyde group.
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D. a central carbon atom.
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Definition
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
Which of the following is characteristic of protein nutrition in vegetarians?
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A. Vegetarians in general must practice complementary protein nutrition
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B. Most vegetarians should consume gelatin to ensure adequate tryptophan intake
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C. Healthy vegetarians typically consume protein sources of very high digestibility
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D. Most vegetarians eating a variety of foods need not balance essential amino acid intake at each meal
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Definition
D
Most vegeterians eating a variety of foods need not balance essential amino acid intake at each meal |
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
What is the fate of excess dietary protein?
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A. After absorption, the liver will store the extra amino acids
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B. After absorption, the extra amino acids will be rapidly degraded
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C. Digestion will be decreased by 30 to 60%, resulting in less absorption
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D. After absorption, extra proteins will be synthesized and stored for use when protein intake returns to normal
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Definition
B
After absorption, the extra amino acids will be rapidly degraded |
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
The conditions known as acidosis and alkalosis refer to a disruption of the body's
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A. pH balance.
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B. protein balance.
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C. nitrogen balance.
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D. endogenous metabolism.
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Definition
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
Protein sparing in the body is best achieved when a person ingests
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A. proteins of plant origin only.
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B. proteins of animal origin only.
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C. adequate levels of carbohydrate and fat.
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D. mixed protein sources on alternate days.
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Definition
C
Adequate levels of carbohydrate and fat |
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
In comparison to the well-defined structure of starch, which of the following is the most important factor that allows for the synthesis of thousands of different proteins?
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A. Number of cell ribosomes
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B. Number of different amino acids
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C. Availability of amino acids containing sulfur
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D. Availability of amino acids containing hydroxyl groups
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Definition
B
Number of different amino acids |
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
If the diet is lacking an essential amino acid, what will be the course of action?
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A. Body cells will synthesize it
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B. Protein synthesis will be limited
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C. Health will not be affected as long as other nutrients are adequate
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D. Proteins will be made but they will lack that particular amino acid
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Definition
B
Protein synthesis will be limited
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
What is complementary protein nutrition?
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A. A dietary program that involves eating vegetable and animal proteins on alternating days
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B. A strategy that combines plant proteins in the same day to improve the balance of essential amino acids
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C. A technique developed specifically for the elderly that involves optimizing the ratio of protein intake to energy intake
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D. A body process that involves synthesis of crucial proteins from amino acids made available by the breakdown of storage proteins
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Definition
B
A strategy that combines plant proteins in the same day to improve the balance of essential amino acids |
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
Which of the following is a feature of kwashiorkor?
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A. It makes the child appear grossly dehydrated
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B. It usually occurs prior to the onset of marasmus
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C. It is usually found in communities where marasmus is present
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D. It is typically precipitated in the undernourished child who has an infection
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Definition
D
it is typically precipitated in the undernourished child who has an infection |
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
What is the RDA for protein for a 48-kg woman?
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A. 24 g
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B. 34 g
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C. 38 g
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D. 40 g
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Definition
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
Which of the following is characteristic of sickle-cell anemia?
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A. The disorder can be serious but not fatal
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B. The disorder leads to depression of energy expenditure
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C. The abnormal structure of the hemoglobin alters the shape of the red blood cell
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D. The hemoglobin amino acid sequence is abnormal in all four of the polypeptide chains
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Definition
C
the abnormal structre of the hemoglobin alters the shape of the red blood cell |
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Term
@font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
Which of the following are precursors of urea synthesis?
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A. All amino acids
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B. Animal proteins only
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C. Essential amino acids only
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D. Nonessential amino acids only
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Definition
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