Nutrition And Diet Therapy 8th Edition By Linda Kelly DeBruyne -Test Bank
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Sample Test
Chapter 3 – Lipids
Answer, K/A, page(s)
K = knowledge question; A = application question
True/False
F K
62
1. A triglyceride must contain specific combinations of
fatty acids.
F K
66
2. High intakes of saturated and trans fat increase
the risk of heart disease by lowering LDL and raising HDL cholesterol.
T K
66-68
3. Not all fatty acids have the same
cholesterol-raising effect.
T K
72
4. Foods that are thought of as protein-rich foods may
actually contain more fat energy than protein energy.
T K
74
5. It is possible to consume too little fat.
F K
76
6. Research has shown that fat substitutes are always
effective at promoting weight loss.
Multiple Choice
a K
60
1. Fat functions in the body to:
1. provide
energy.
2. regulate
body processes.
3. build
muscle tissue.
4. synthesize
enzymes.
b K
60
2. The body fuel that can be stored in unlimited
amounts is:
1. glycogen.
2. fat.
3. protein.
4. glucose.
c K
60-61
3. Which of the following does not describe a function
of fat?
1. It
provides insulation to the body.
2. It is
an essential constituent of cell membranes.
3. It is
the best source of energy for the brain.
4. It is
a storage form of energy.
a K
61
4. Which of the following fats predominates in the diet
and in the body?
1. triglycerides
2. cholesterol
3. phospholipids
4. lecithins
a K
61
5. The compound that forms the backbone of
triglycerides is called:
1. glycerol.
2. fatty
acid.
3. acetic
acid.
4. glycogen.
a K
61
6. Fatty acids are packaged with _____ to make a
triglyceride.
1. glycerol
2. glycogen
3. glucose
4. sucrose
c K
62
7. The term “unsaturated fat” means that:
1. its
carbon chains contain fewer than ten carbons.
2. the
fat lacks glycerol.
3. hydrogens
are missing in the fatty acid chains.
4. the
fat is solid at room temperature.
b K
62
8. A fatty acid with two or more double bonds is
described as:
1. monounsaturated.
2. polyunsaturated.
3. emulsified.
4. homogenized.
b K
62
9. Which of the following contains the softest fat?
1. pork
fat
2. chicken
fat
3. beef
tallow
4. lard
c K
62
10. When exposed to oxygen, fats can become _____.
1. saturated
2. hydrogenated
3. rancid
4. trans fats
b K
63
11. Food producers hydrogenate unsaturated fatty acids in order to:
1. make
them softer.
2. give
foods a longer shelf life.
3. make
them more healthy.
4. reduce
the kcalories in a food.
a K
63
12. Trans-fatty
acids are:
1. naturally
found in some foods.
2. beneficial
to health.
3. created
by an oxidation reaction.
4. essential.
c K
63
13. Trans fatty
acids are found in the greatest amounts in:
1. animal
foods.
2. plant
foods.
3. foods
made with partially hydrogenated oils.
4. the
essential fatty acids.
c K
63-64
14. Which of the following compounds cannot be synthesized in the body in
amounts sufficient to meet physiological needs?
1. lecithin
2. cholesterol
3. linoleic
acid
4. glycogen
c K
63
15. An essential fatty acid is one which:
1. is
necessary and made by the body in large quantities.
2. comes
only from plant foods.
3. is
necessary and must be supplied by food.
4. comes
only from animal sources.
b K
63
16. Linolenic acid is classified as an essential fatty acid because it:
1. neutralizes
cholesterol.
2. cannot
be made from other substances in the body.
3. is a
monounsaturated fatty acid.
4. is
found in both animal and plant foods.
d K
63
17. Linoleic and linolenic fatty acids are both:
1. phospholipids.
2. trans fats.
3. monounsaturated
fatty acids.
4. essential
fatty acids.
a K
64
18. Linoleic acid is found primarily in:
1. plant
oils.
2. fish
oils.
3. fast
foods.
4. refined
grains.
d K
64
19. All of the following are examples of omega-3 fatty acids except:
1. EPA.
2. linolenic.
3. DHA.
4. linoleic.
b K 64
20. EPA and DHA are:
1. omega-6
fatty acids.
2. omega-3
fatty acids.
3. found
primarily in plant oils and seeds.
4. made
from linoleic acid.
c K
64
21. _____ fatty acids are essential for normal growth and development and
appear to play an important role in the prevention and treatment of many
chronic diseases.
1. Monounsaturated
2. Saturated
3. Omega-3
4. Omega-6
a K
64
22. The phosphate group on a phospholipid:
1. enables
phospholipids to dissolve in water.
2. makes
the phospholipid saturated.
3. prevents
the digestion of lecithin supplements.
4. competes
with fatty acids.
c K
64
23. The lecithin needed for building cell membranes and other functions:
1. should
be consumed as a supplement.
2. must
be furnished in the diet.
3. is
made from scratch by the liver.
4. is an
essential nutrient.
b K
65
24. Which of the following is not a sterol?
1. cholesterol
2. lecithin
3. vitamin
D
4. sex
hormones
d K 65
25. Which of the following foods does not contain cholesterol?
1. eggs
2. cheese
3. milk
4. peanut
butter
c K
65
26. Which of the following is not true regarding plant sterols?
1. They
are structurally similar to cholesterol.
2. They
interfere with cholesterol absorption.
3. They
raise blood cholesterol levels.
4. They
help to reduce blood cholesterol levels.
a K
65
27. The liver can make cholesterol from:
1. carbohydrate
or fat.
2. carbohydrate
or protein.
3. phospholipids
or bile.
4. phospholipids
or protein.
c K
65
28. The main route for excretion of cholesterol from the body is:
1. via
the lungs.
2. in
the urine.
3. in
the feces.
4. through
the skin.
d A
66
29. Excessive consumption of saturated fat or trans fat may
result in:
1. weight
loss due to extra digestive involvement.
2. reduced
serum cholesterol levels.
3. storage
of the essential fatty acid, linoleic acid.
4. an
increased risk of developing cardiovascular disease.
b K
66
30. Which of the following statements about cholesterol is not true?
1. Cholesterol
in food is not the main factor in raising blood cholesterol.
2. High
blood levels of HDL cholesterol raise the risk of heart disease.
3. Cholesterol
is found only in animal foods.
4. Some
vegetable fats can contribute to high blood levels of cholesterol.
a K
66-67
31. Which of the following statements is true?
1. Saturated
fatty acids elevate LDL blood cholesterol.
2. Polyunsaturated
fatty acids elevate LDL blood cholesterol.
3. Monounsaturated
fatty acids elevate LDL blood cholesterol.
4. Trans fatty
acids lower LDL blood cholesterol.
a K
67
32. Trans-fatty
acids contribute to heart disease by:
1. producing
inflammation in the arteries.
2. contributing
to high blood pressure.
3. causing
blood clots.
4. causing
irregular heartbeats.
c A
67
33. Jack is confused about whether to use margarine or butter. Which of
the following is the best advice for him?
1. Use
margarine instead of butter because it contains no cholesterol and protects
against heart disease.
2. Use
butter instead of margarine since margarine contains trans-fatty acids, which
are harmful.
3. Choose
soft or liquid margarine that contains 0 grams of trans fat instead
of hard margarine or butter.
4. Eliminate
both butter and margarine from your diet.
a K
67
34. Since 2006, food manufacturers have been required to list the amount
of _____ fatty acids on the food label.
1. trans
2. polyunsaturated
3. monounsaturated
4. essential
a K
68
35. Which of the following fats is mostly monounsaturated?
1. canola
oil
2. corn
oil
3. soybean
oil
4. margarine
a K
68
36. Which of the following is a rich source of monounsaturated fat?
1. olive
oil
2. coconut
oil
3. sunflower
oil
4. corn
oil
b K
68
37. People who live in the Mediterranean area have lower rates of heart
disease. This is often attributed to:
1. the
fact that food manufacturers are not allowed to use trans fats.
2. the
liberal use of olive oil.
3. decreased
sodium intake.
4. the
liberal use of safflower oil.
c K
68
38. Vegetable oils contain large amounts of:
1. short-chain
fatty acids.
2. saturated
fatty acids.
3. polyunsaturated
fatty acids.
4. medium-chain
fatty acids.
d A
68
39. Rich sources of polyunsaturated fatty acids are found in:
1. lamb.
2. egg
yolk.
3. milk.
4. sunflower
oil.
a K 68
40. Polyunsaturated fats:
1. are
more abundant in plant foods than in animal products.
2. are
more solid than saturated fats.
3. don’t
spoil as easily as saturated fats.
4. do
not have any health benefits.
a K
69
41. Due to the increased production and use of vegetable cooking oils by
food manufacturers, Americans need to consume more:
1. omega-3
fatty acids.
2. omega-6
fatty acids.
3. monounsaturated
fatty acids.
4. essential
fatty acids.
a K
69
42. Which of the following would be the best way to increase your intake
of omega-3 fatty acids?
1. Eat
more fish.
2. Eat
more seed oils.
3. Take
supplements.
4. Eat
more plants.
b K
69
43. The American Heart Association recommends that individuals consume at
least _____ serving(s) of fatty fish each week.
1. 1
2. 2
3. 3
4. 4
d K
69
44. Which fish would be most likely to contain high levels of mercury?
1. salmon
2. catfish
3. pollock
4. shark
c A
69
45. Connie wants to increase her intake of omega-3 fatty acids in an
effort to prevent heart disease, hypertension, and cancer. Which of the
following would you recommend to Connie?
1. increase
consumption of vegetable oils
2. take
omega-3 supplements
3. eat a
variety of different types of fatty fish
4. increase
consumption of nuts
c A
72
46. A 2000-kcalorie diet that provides 25% of kcalories from fat would
contain _____ grams of fat.
1. 500
2. 550
3. 55
4. 15
d K
70
47. Current dietary guidelines regarding fat include all of the following
except:
1. total
fat intake should not exceed 35% of kcalories.
2. saturated
fats should contribute less than 10% of kcalories.
3. an
upper limit of 300 milligrams cholesterol daily.
4. polyunsaturated
fats should provide at least 10% of kcalories.
b K
71-72
48. Compared to carbohydrate, fat is:
1. not
useful for providing energy.
2. a
more concentrated form of energy.
3. a
faster source of energy.
4. a
less concentrated form of energy.
b A
71
49. Approximately how many grams of fat do three tablespoons of salad
dressing add to a salad?
1. 12
2. 15
3. 27
4. 30
b K
71
50. Invisible fats include the fats in:
1. margarine.
2. fried
foods.
3. shortening.
4. sour
cream.
a A
71
51. A change from whole milk to skim milk would:
1. decrease
the amount of saturated fat.
2. increase
the number of kcalories.
3. decrease
the amount of calcium.
4. increase
vitamin consumption.
c A
72
52. Five grams of fat provide _____ kcalories.
1. 5
2. 20
3. 45
4. 65
c K
72-73
53. Which of the following food groups always contains fat?
1. fruits
2. grains
3. meats
4. vegetables
a A
71
54. Which of the following spreads would add the least amount of fat to a
bagel?
1. jelly
2. margarine
3. butter
4. reduced-fat
cream cheese
b A
73
55. Sally eats meat but wants to reduce her saturated fat and cholesterol
intake. Which of the following should Sally do?
1. eliminate
dairy foods from her diet
2. eat
less meat and include more fruits, vegetables, and grains in her diet
3. eat
more eggs and less meat
4. eliminate
beef and pork from her diet
b A 71,
73
56. If Ann is watching her weight, which of the following suggestions
would be most beneficial to her?
1. Use
margarine instead of butter.
2. Switch
from whole milk to fat-free milk.
3. Eliminate
fat from your diet.
4. Choose
processed meats instead of fresh meats.
c K 74-75
57. Food manufacturers use all of the following techniques to reduce the
fat and kcalories in food except:
1. adding
water to the food.
2. whipping
air into the food.
3. rearranging
the molecules in the fat.
4. baking
foods instead of frying them.
d K
75
58. Characteristics of olestra include all of the following except:
1. it is
made with sucrose.
2. it
passes through the body unabsorbed.
3. it is
used in some snack foods.
4. it
can be toxic.
c K
75
59. Which statement is true?
1. The
use of sugars and proteins as fat replacers results in higher-kcal products.
2. Unlike
a triglyceride, an olestra molecule does not contain fatty acids.
3. Fat
replacers made from oats can be beneficial additions to the diet.
4. Since
it is not absorbed, olestra does not affect the absorption of nutrients.
b K
76
60. Consumers should keep the following in mind about foods made with fat
substitutes:
1. They
are a weight loss wonder.
2. They
still provide kcalories.
3. They
aid in the absorption of certain vitamins.
4. They
adversely affect the taste and texture of foods.
Nutrition in Practice – Figuring Out Fats
b K
80
61. Recommendations for fat intake have changed over the years due to:
1. poor
interpretation of the results of scientific research.
2. increased
scientific understanding about types of fat and how they affect health.
3. misinterpretation
of recommendations by the media.
4. disagreement
between the medical community and government agencies.
c K
80
62. Researchers are steering away from population-wide recommendations
for low-fat diets because:
1. most
people don’t follow them anyway.
2. there
have been reports of nutrient deficiencies associated with low-fat diets.
3. some
sources of fat are valuable to health and should not be avoided.
4. low-fat
diets really aren’t beneficial after all.
c K
80
63. Today’s recommendations for fat intake emphasize:
1. lowering
the intake of all types of fat.
2. low-fat
diets only for those at risk for heart disease.
3. replacing
saturated and trans fats
with unsaturated fats.
4. consuming
no more than 20 grams of fat per day.
d K
80
64. Which nutrition guidelines emphasize that the human body has no need
for saturated fat or trans fat?
1. MyPyramid
2. RDA
3. DRI
4. Dietary
Guidelines for Americans
c K
81
65. Which type of nut seems to exert the most favorable effect on blood
lipid levels?
1. peanuts
2. pecans
3. walnuts
4. macadamia
a A
81
66. Which snack food (in a reasonable portion size) would be the best
choice for a person wanting to decrease his or her risk of heart disease?
1. almonds
2. unsalted
crackers
3. baked
chips
4. popcorn
c A
83
67. Which of the following high-fat foods would be the least desirable to
consume if one is concerned about reducing one’s risk of heart disease?
1. avocados
2. walnuts
3. potato
chips
4. canned
tuna
c K
81
68. Olive oil helps to protect against heart disease because it:
1. lowers
HDL levels.
2. enhances
the inflammatory response.
3. lowers
total and LDL cholesterol.
4. increases
blood clotting factors.
d K
81
69. Nuts may protect against heart disease in all of the following ways
except:
1. they
are low in saturated fat.
2. they
are high in vegetable protein, fiber, and vitamin E.
3. they
contain phytochemicals.
4. they
are low in monounsaturated fats.
Matching
|
h |
60, 61 |
1.
adipose tissue |
a.
the term used to describe fats when they have deteriorated, usually by
oxidation. b. the process of a substance
combining with oxygen. c. as a food additive, preservatives
that delay or prevent rancidity of foods and other damage to food caused by
oxygen. d. a chemical process by which
hydrogens are added to monounsaturated or polyunsaturated fats to reduce the
number of double bonds. e. a type of artery disease
characterized by accumulations of lipid-containing material on the inner
walls of the arteries. f. a general term for all diseases of
the heart and blood vessels. g. compounds that interfere with
cholesterol absorption. h. the body’s fat, which consists of
masses of fat-storing cells called adipose cells. |
|
c |
63 |
2. antioxidants |
|
|
e |
65 |
3.
atherosclerosis |
|
|
f |
67 |
4.
cardiovascular disease |
|
|
d |
63 |
5.
hydrogenation |
|
|
b |
63 |
6. oxidation |
|
|
a |
63 |
7. rancid |
|
|
g |
65 |
8. plant
sterols |
Essay
60-61
1. Describe the various functions of fat in the human
body.
62
2. What is meant by saturation of a fatty acid?
63, 66-67
3. What are trans-fatty
acids, and how do they influence health?
68-69
4. Describe the health effects of omega-3 fatty acids,
and recommendations regarding their intake.
69
5. Discuss the potential benefits and risks of taking
fish oil supplements.
80-84
6. Discuss the concept of “good fats” and “bad fats.”
68-9,80-4
7. Make a list of high-fat foods that are beneficial to
health and explain why each of these foods is on your list.
Chapter 4 – Protein
Answer, K/A,
page(s)
K = knowledge question; A = application question
True/False
T K
96
1. The DRI committee that reviewed the safety of amino
acid supplements was unable to set Tolerable Upper Intake Levels for safe
supplement use.
F K
98-99
2. Vegans must carefully combine their plant protein
foods in order to obtain the full array of essential amino acids.
Nutrition in Practice – Vegetarian Diets
T K
102
3. Research supports the idea that vegetarians may
actually be healthier than meat eaters.
Multiple Choice
d K
87
1. Proteins differ from the other energy nutrients
because they contain:
1. glycerol.
2. carbon.
3. fatty
acids.
4. nitrogen.
c K
87
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
87
3. Proteins are comprised of chains of:
1. monosaccharides.
2. fatty
acids.
3. ketones.
4. amino
acids.
a K
87
4. The component that distinguishes one amino acid from
another is its:
1. side
group.
2. backbone.
3. size.
4. shape.
a K
87
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 88
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 88,
97
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 88,
97
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
88
9. How many essential amino acids are required by the
adult?
1. 9
2. 16
3. 10
4. 22
b K
88
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
88
11. An example of a conditionally essential amino acid is:
1. valine.
2. leucine.
3. lysine.
4. tyrosine.
a K 89
12. Which of the following is not one of the nine essential amino acids?
1. carnitine
2. phenylalanine
3. tryptophan
4. histidine
c K
89
13. The process of protein breakdown and synthesis is called:
1. protein
recovery.
2. the
protein cycle.
3. protein
turnover.
4. protein
rotation.
a A
89
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
89
15. A person is in positive nitrogen balance during:
1. growth.
2. old
age.
3. exercise.
4. adulthood.
c K
89
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
90-91
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
90-91
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
91
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
92
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
91-92
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
92
22. Resistance to disease is dependent largely on the body’s:
1. carbohydrates.
2. lipids.
3. proteins.
4. vitamins.
a K
92
23. Which of the following proteins helps the body maintain its
resistance to disease?
1. antibodies
2. collagen
3. hormones
4. hemoglobin
c K
92
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
92
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
92
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
92
27. The body uses amino acids extensively 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
93
28. Marasmus may best 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
93
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
93-94
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
94
31. Kwashiorkor most frequently develops among:
1. older
adults.
2. newborns.
3. newly
weaned children.
4. adolescents.
a A
94
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
94
33. Fat accumulation in the liver is a symptom of:
1. kwashiorkor.
2. marasmus.
3. eosinophilia
myalgia syndrome.
4. dystentery.
d K
95
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
95
35. The end products of protein metabolism are excreted by the:
1. stomach.
2. liver.
3. kidneys.
4. gallbladder.
c K
97
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
c K
97
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
97
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 97
39. The RDA for protein for a 121-pound woman is _____ grams per day.
1. 44
2. 60
3. 75
4. 100
b K
97
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
97
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
97
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
97
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
97
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
97
45. The plant food with the highest protein digestibility is:
1. corn.
2. sweet
potato.
3. asparagus.
4. soybeans.
d K
98
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
d A
98
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
98
48. Which of the following provides the highest quality protein?
1. citrus
fruits
2. cereal
3. legumes
4. bread
d A
98
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
98
50. All of the following are considered to be high-quality proteins
except:
1. fish.
2. eggs.
3. milk.
4. gelatin.
a K
98
51. Which of the following foods contains low-quality protein?
1. corn
2. soy
3. legumes
4. beef
a K
98
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
98
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 A 98
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 K
98
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
98-99
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
99
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
99
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
98-99
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
99
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.
c K
92
61. Structural proteins are found in all of the following except:
1. muscles.
2. blood.
3. hormones.
4. bones.
Nutrition in Practice – Vegetarian Diets
b K
102
62. 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
103
63. 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
103
64. 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
103
65. 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
103
66. 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 103,
104 67. 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.
a K
103-104 68. All of the
following foods will provide essential fatty acids to a vegan except:
1. kidney
beans.
2. flaxseed.
3. soybeans.
4. walnuts.
Matching
|
e |
91 |
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 |
92 |
2. acidosis |
|
|
c |
91 |
3. acids |
|
|
h |
92 |
4. alkalosis |
|
|
j |
92 |
5. antibodies |
|
|
d |
91 |
6. bases |
|
|
i |
92 |
7. buffers |
|
|
b |
91 |
8. edema |
|
|
a |
91 |
9. fluid and
electrolyte balance |
|
|
k |
92, 93 |
10. hormones |
|
|
f |
91 |
11. pH |
Essay
88,
89
1. Explain the difference between an essential and a
nonessential amino acid.
91-92
2. Describe the role of protein in maintaining the
body’s acid-base balance.
93-94
3. Differentiate between the symptoms of kwashiorkor
and marasmus.
95-96
4. What are the possible risks associated with
overconsumption of protein?
96-97
5. Discuss potential problems with the use of amino
acid supplements.
97-98
6. Discuss the factors that determine protein quality.
What makes a protein “high quality”?
99
7. Under what conditions will dietary protein not be
used efficiently by the body, regardless of the quality? Why does this occur?
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