Nutrition, Chapter 6 Review

Which health claim has been approved by the FDA for usage on bean packages and cans? a. "Diets including beans may reduce your risk of heart disease and certain cancers." b. "Diets including beans may reduce your risk of high blood pressure." c. "Diets including beans may reduce a woman's risk of having a child with a brain or spinal cord defect." d. "Diets including beans may reduce the risk of osteoporosis." e. "Diets including beans may increase HDL-cholesterol."

"Diets including beans may reduce your risk of heart disease and certain cancers."

_________ is found in all proteins but is absent in carbohydrates or fats. a. Carbon b. Iron c. Nitrogen d. Calcium e. Oxygen

Nitrogen

Legumes are rich in B vitamins and ____. a. vitamin C b. fiber c. fat d. vitamin K e. iron

fiber

T/F There is no practical source of vitamin D in plant foods.

True

The DRI recommend a protein intake of _____ gram(s) per kilogram of desirable body weight per day. a. 0.2 b. 0.8 c. 1.2 d. 1.8 e. 2.6

0.8

The recommended amount of legumes is _______ for a 2,000-calorie diet. a. ½ cup per day b. 1 cup per day c. 1 to 1 ½ cups weekly d. 1 ½ to 2 cups weekly e. 2 to 3 cups weekly

1 ½ to 2 cups weekly

Jennifer is following an 1,800-calorie weight loss plan where 30% of her daily calories are supposed to come from protein. How many grams of protein should Jennifer try to eat each day? a. 60g b. 77g c. 135g d. 170g e. 245g

135g

If a man consumes 95 grams of protein and 2,400 total calories per day, approximately what percentage of calories would he derive from protein? a. 8 b. 10 c. 15 d. 22 e. 25

15

A total of ____ amino acids compose the majority of protein in living things and nine are ____ to humans. a. 15; nonessential b. 17; essential c. 20; essential d. 25; nonessential e. 35; essential

20; essential

A food contains 21 grams of protein, 12 grams of carbohydrate, and 5 grams of total fat. What is the percentage of calories from protein in this food? a. 17 percent b. 30 percent c. 42 percent d. 47 percent e. It is impossible to determine this from the information given.

47 percent

Vignette #1 John has started working out at the local gym and has been buying protein-packed snack bars and other high-protein foods. He started at 180 pounds and has increased his weight to 195 pounds. He is convinced the extra weight is all muscle. His wife, Jill, thinks that there may be risks involved with eating extra protein. They decide to find out more about how much protein they need and explore the risks associated with consuming too much as well as too little protein. Based on your text, answer the following questions. Assuming that John's ideal weight is 180 pounds, calculate his recommended protein intake (RDA). a. 65 grams b. 71 grams c. 98 grams d. 144 grams e. Not enough information is provided.

65 grams

Matt is at his ideal weight of 190 pounds. How much protein would you recommend he consume daily? a. 38 grams b. 45 grams c. 69 grams d. 76 grams e. 152 grams

69 grams

What is the percent digestibility of most plant proteins? a. 30-50 b. 50-60 c. 60-70 d. 70-90 e. 90-99

70-90

Which food selection is the lowest in protein? a. An apple b. Black beans c. A hard-boiled egg d. A grilled chicken sandwich with tomato e. A peanut butter sandwich

An apple

________ are special proteins that inactivate foreign bacteria and viruses. a. Enzymes b. Antibodies c. Hormones d. Structural proteins e. Transport proteins

Antibodies

Your friend LaTonya says she wants to make sure she's getting enough protein without getting too much. What advice would you give her? a. At least 2/3 of each meal should consist of animal-based foods such as fish, lean poultry, or nonfat dairy. b. Drink nonfat milk with every meal and two snacks, and eat yogurt for breakfast every day. c. At least 2/3 of each meal should consist of plant-based foods such as legumes, vegetables, and whole grains. d. Be sure to eat at least 6 ounces of lean meat every day. e. Eat seafood daily and include one whole-milk dairy product in every meal.

At least 2/3 of each meal should consist of plant-based foods such as legumes, vegetables, and whole grains.

______ are compounds that function to maintain a constant pH in the body. a. Antibodies b. Buffers c. Enzymes d. Hormones e. Antigens

Buffers

__________ is the disruption of a protein chain's normal shape due to heat or acidity. a. Hydrogenation b. Denaturation c. Digestion d. Condensation e. Hydrolysis

Denaturation

From which of the following would you expect the amino acids in the protein to be most easily absorbed by the body? a. Chicken b. Lentils c. Whole-grain bread d. Pistachios e. Navy beans

Chicken

Which of the following is not an assumption that recommendations for protein intake are based on? a. The individual is in good general health. b. Protein will be consumed with adequate calories from carbohydrates and fats c. Proteins will come from a variety of plant and animal sources. d. Intake of other nutrients is adequate. e. Dietary protein is of high quality only.

Dietary protein is of high quality only.

Tim is a 24-year-old college student who learns that he is allergic to shrimp. What advice would you give Tim? a. Eat shrimp only in small amounts. b. Eat shrimp mixed with other foods to counter the allergic reaction. c. Do not eat shrimp at all. d. Check every year to see if you have "outgrown" the allergy. e. Visit a physician and obtain a prescription specifically for this allergy.

Do not eat shrimp at all.

Of all the roles proteins play in the body, which one has the highest priority? a. Growth and maintenance b. Energy c. Fluid balance d. Transportation e. Hormones

Energy

T/F Complementary protein sources must be eaten within two hours of one another to meet the body's need for essential amino acids.

False

T/F Eating only plant foods will not provide enough protein to meet daily needs.

False

T/F Essential amino acids are those that the healthy adult body can synthesize, given the needed parts.

False

T/F Food allergies and food intolerances differ only in their severity of the reaction and symptoms.

False

T/F Only when consumption of carbohydrate and fat calories is insufficient will protein be converted to fat.

False

T/F Protein is primarily used by the body as an energy source.

False

T/F Soybeans are a legume which means this plant-based protein source is of lower quality compared to an egg.

False

T/F The amino acids in a strand of protein are similar to the identical repeating structure of sugars in carbohydrates.

False

T/F Vegans are at particular risk for a vitamin C deficiency.

False

T/F With energy needs met in the diet, excess protein is stored as muscle or lean body mass.

False

What is a reliable source of vitamin B12 for a vegan? a. Fortified soy milk b. Seaweed c. Fermented soy d. Firm-style tofu e. Fortified margarine

Fortified soy milk

What is responsible for causing the symptoms seen during an allergic reaction such as inflammation, itching, hives, dilation of blood vessels, and a drop in blood pressure? a. Histamines b. Immunoglobulin E (IgE) c. Cross-contact d. Antigens e. Anaphylaxis

Histamines

___________ initiates denaturation, the first step in breakdown of a protein. a. Saliva in the mouth b. Bile in the small intestine c. Bicarbonate in the stomach d. Pancreatic enzymes in the small intestine e. Hydrochloric acid in the stomach

Hydrochloric acid in the stomach

What is the meaning of the term "protein-sparing"? a. If there is not enough protein in the diet, the body cannot digest starch. b. If the diet provides enough carbohydrates and fats for energy, protein can be used to make new proteins. c. Fiber is needed in order to absorb amino acids into the body. d. If the diet provides enough protein, glucose will be used for energy. e. Protein deficiencies will cause the breakdown of muscle.

If the diet provides enough carbohydrates and fats for energy, protein can be used to make new proteins.

Which two minerals need special attention in the diets of all vegetarians? a. Iodine and iron b. Iron and zinc c. Calcium and phosphorus d. Magnesium and sodium e. Potassium and manganese

Iron and zinc

Vignette #1 John has started working out at the local gym and has been buying protein-packed snack bars and other high-protein foods. He started at 180 pounds and has increased his weight to 195 pounds. He is convinced the extra weight is all muscle. His wife, Jill, thinks that there may be risks involved with eating extra protein. They decide to find out more about how much protein they need and explore the risks associated with consuming too much as well as too little protein. Based on your text, answer the following questions. Now that John is eating protein bars and shakes, he is consuming more protein and calories daily than he requires. What most likely happens to the excess protein? a. It is converted to muscle tissue. b. It is stored until needed for muscle tissue repair. c. It is converted to fat for energy storage. d. It is converted to glucose for energy. e. It is used to synthesize essential amino acids.

It is converted to fat for energy storage.

Vignette #1 John has started working out at the local gym and has been buying protein-packed snack bars and other high-protein foods. He started at 180 pounds and has increased his weight to 195 pounds. He is convinced the extra weight is all muscle. His wife, Jill, thinks that there may be risks involved with eating extra protein. They decide to find out more about how much protein they need and explore the risks associated with consuming too much as well as too little protein. Based on your text, answer the following questions. John has been eating a typical high-protein diet ever since he began working out regularly. Which description most likely characterizes his diet? a. It is often low in fruits and vegetables. b. It is often low in saturated fat. c. It is often too high in fiber. d. It is often high in whole-grains. e. It is consistently low in red meat.

It is often low in fruits and vegetables.

Vignette #2 Maggie and her mom are in the supermarket shopping for dinner. Maggie wants to try soy burgers for dinner. Her mother says, "What is the big deal about soy? Why should we try soy burgers or other vegetarian-type foods?" Maggie has learned about the benefits of vegetarian eating patterns while taking a nutrition course and begins to explain to her mom why soy might be good for both of them. Let's see if you know as much as Maggie about soy and other vegetarian nutrition considerations by answering the following questions. What is special about soy protein? a. It contains most of the amino acids necessary for protein synthesis. b. It is the only vegetable food that is a complete protein. c. It can raise blood cholesterol levels when added to an omnivorous diet. d. It is lower in calories than most other vegetables. e. It is high in carbohydrates but low in fiber.

It is the only vegetable food that is a complete protein.

Bonnie, who has a peanut allergy, peruses the refreshment table at a bridal shower. She sees a plate stacked with sandwich triangles: some made with peanut butter, and some with pimento cheese. Which statement is true? a. It is safe for Bonnie to try a peanut butter triangle if she only eats half of it. b. It is unsafe for Bonnie to eat a pimiento cheese sandwich because of potential cross-contamination. c. It is safe for Bonnie to try a sandwich triangle as long as she chooses pimento. d. It is unsafe for Bonnie to eat a sandwich because you can't tell from the pimento cheese label whether it contains peanuts. e. It is safe for Bonnie to eat either a peanut butter triangle or a pimento cheese sandwich.

It is unsafe for Bonnie to eat a pimiento cheese sandwich because of potential cross-contamination.

Vignette #1 John has started working out at the local gym and has been buying protein-packed snack bars and other high-protein foods. He started at 180 pounds and has increased his weight to 195 pounds. He is convinced the extra weight is all muscle. His wife, Jill, thinks that there may be risks involved with eating extra protein. They decide to find out more about how much protein they need and explore the risks associated with consuming too much as well as too little protein. Based on your text, answer the following questions. Jill's research on the risks of excess protein should lead her to give what advice to John? a. Eating twice the RDA will help John safely gain muscle mass quickly. b. John should consider the grams of protein rather than just a percentage of calories for appropriate protein intake. c. John should decrease his protein intake as total calories decrease. d. As protein intake increases, John's carbohydrate intake should increase proportionately. e. Increasing protein intake should be offset by decreasing fat intake to less than five percent of total calories.

John should consider the grams of protein rather than just a percentage of calories for appropriate protein intake.

Which type of vegetarian would drink a glass of milk but not eat scrambled eggs? a. Vegan b. Lacto-ovo-vegetarian c. Ovo-vegetarian d. Semivegetarian e. Lacto-vegetarian

Lacto-vegetarian

Vignette #2 Maggie and her mom are in the supermarket shopping for dinner. Maggie wants to try soy burgers for dinner. Her mother says, "What is the big deal about soy? Why should we try soy burgers or other vegetarian-type foods?" Maggie has learned about the benefits of vegetarian eating patterns while taking a nutrition course and begins to explain to her mom why soy might be good for both of them. Let's see if you know as much as Maggie about soy and other vegetarian nutrition considerations by answering the following questions. What health effect is associated with a vegetarian, plant-based eating pattern? a. Lower rates of heart disease b. Higher rates of cancer c. Slightly increased risk of type 2 diabetes d. Higher blood pressure e. Higher obesity rates

Lower rates of heart disease

Four friends are dining out, and the waiter brings their orders, but one of them is wrong. Which person's order is incorrect? a. Lenny, a vegan who is served a bean burrito with guacamole b. Minnie, an lacto-vegetarian who is served a mushroom-tomato omelet c. Vinny, a ovo-vegetarian who is served spinach quiche (egg-based pie) d. Penny, a lacto-ovo-vegetarian who is served a fruit plate with yogurt e. Ginny, a pollo-vegetarian who is served chicken breast and brown rice

Minnie, an lacto-vegetarian who is served a mushroom-tomato omelet

Which type of vegetarian excludes all animal-derived foods except eggs? a. Semi-vegetarian b. Lacto-vegetarian c. Vegan d. Ovo-vegetarian e. Pollo-vegetarian

Ovo-vegetarian

Which combination of foods fails to provide all of the essential amino acids? a. Pasta with whole-wheat bread b. Rice and beans c. Chili and corn bread d. Peanut butter on wheat bread e. Split-pea soup and sesame crackers

Pasta with whole-wheat bread

What happens if the diet is lacking an essential amino acid? a. The body cells will synthesize it. b. Proteins will be made but they will lack that particular amino acid. c. Protein synthesis will be halted. d. Another amino acid will be substituted for the missing one. e. The partially built protein will become an immediate source of energy.

Protein synthesis will be halted.

What is the relationship between body proteins and water? a. Proteins attract water. b. Water attracts proteins. c. Water degrades proteins. d. Proteins form polymers of water. e. Proteins repel water.

Proteins attract water.

T/F When there is a great shortage of amino acids, the body must break down such tissues as blood, muscle, and skin.

True

What would be the best way for Denarius to modify his prize-winning chili recipe to make its protein content more healthful? a. Replace the canned diced tomatoes with fresh diced tomatoes. b. Replace the extra lean ground beef with ground turkey (with the skin ground in). c. Reduce the amount of kidney beans and add more ground beef. d. Reduce the amount of ground beef and add more kidney beans and celery. e. Replace ground beef with pork sausage and add cubed cheddar cheese.

Reduce the amount of ground beef and add more kidney beans and celery.

Which food is least likely to cause food allergies? a. Shrimp b. Eggs c. Rice d. Wheat e. Peanuts

Rice

Jill and John are out to dinner and deciding what to order. Which choice most closely follows the guidelines from your text for selecting healthy protein sources? a. Thai mixed vegetables with shrimp and brown rice b. Lasagna with ground turkey c. A ribeye steak d. A turkey club sandwich e. Chicken and broccoli stir-fry on white rice

Thai mixed vegetables with shrimp and brown rice

Vignette #2 Maggie and her mom are in the supermarket shopping for dinner. Maggie wants to try soy burgers for dinner. Her mother says, "What is the big deal about soy? Why should we try soy burgers or other vegetarian-type foods?" Maggie has learned about the benefits of vegetarian eating patterns while taking a nutrition course and begins to explain to her mom why soy might be good for both of them. Let's see if you know as much as Maggie about soy and other vegetarian nutrition considerations by answering the following questions. What statement best describes meat analogs? a. They consist of 50 percent meat and 50 percent plant-based ingredients. b. They are generally high in fat. c. They have moderate amounts of cholesterol. d. They are vegetable protein products that simulate meat products. e. They allow preparation of healthy meals with meat as a main ingredient.

They are vegetable protein products that simulate meat products.

Vignette #2 Maggie and her mom are in the supermarket shopping for dinner. Maggie wants to try soy burgers for dinner. Her mother says, "What is the big deal about soy? Why should we try soy burgers or other vegetarian-type foods?" Maggie has learned about the benefits of vegetarian eating patterns while taking a nutrition course and begins to explain to her mom why soy might be good for both of them. Let's see if you know as much as Maggie about soy and other vegetarian nutrition considerations by answering the following questions. Maggie suggests to her mother that they should try some different types of foods that include soybeans. What soy-containing food is a soft cheese-like food that is commonly stir-fried? a. Edamame b. Tempeh c. Tofu d. Soybean curd e. Miso

Tofu

T/F A protein chain is made up of amino acids hooked together by peptide bonds.

True

T/F A vegan diet centers around grains, legumes, vegetables, fruits, and nuts and excludes all dairy, eggs, poultry, and meat.

True

T/F Flaxseed oil and soybean oil are good sources of omega-3 fatty acids.

True

T/F MyPlate food guide identifies legumes as the only food featured in two different categories, the Grain group and the Protein Foods group.

True

T/F The only treatment for food allergies is to avoid the offending food.

True

Vignette #2 Maggie and her mom are in the supermarket shopping for dinner. Maggie wants to try soy burgers for dinner. Her mother says, "What is the big deal about soy? Why should we try soy burgers or other vegetarian-type foods?" Maggie has learned about the benefits of vegetarian eating patterns while taking a nutrition course and begins to explain to her mom why soy might be good for both of them. Let's see if you know as much as Maggie about soy and other vegetarian nutrition considerations by answering the following questions. Maggie explains to her mother that there are different types of vegetarian eating patterns. Which type of vegetarian would consider incorporating foods that are fortified in omega-3 fatty acids? a. Ovo-vegetarians b. Lacto-ovo-vegetarians c. Vegans d. Pesce-vegetarians e. Pollo-vegetarians

Vegans

________ is the vitamin that is most likely to be lacking in a vegan diet. a. Folate b. Vitamin C c. Vitamin B12 d. Thiamin e. Riboflavin

Vitamin B12

Brian eats 210 g of protein and 2,500 calories. Is he within the AMDR recommendation for protein intake? a. Yes, he is within the recommendation of 10 to 35 percent. b. Yes, he is within the recommendation of 20 to 35 percent. c. No, he is above the recommendation of 10 to 35 percent. d. No, he is below the recommendation of 20 to 25 percent. e. There is not enough information provided to determine the answer

Yes, he is within the recommendation of 10 to 35 percent.

Vegans need to take care to get enough dietary ______ since binders in plant foods may reduce the availability of the nutrient to the body. a. Zinc b. Vitamin C c. Calcium d. Iron e. Vitamin D

Zinc

The mineral ______ is most likely to be lacking in a vegan diet. a. potassium b. calcium c. sodium d. chromium e. magnesium

calcium

The strategy of combining two plant protein foods in a meal so that each provides the essential amino acids lacking in the other features ____. a. reference proteins b. parallel proteins c. simultaneous augmentation d. bonus protein combining e. complementary proteins

complementary proteins

The best advice for someone who is a vegetarian to obtain enough protein in the diet is to ____. a. find out how much of each essential amino acid is required daily b. determine how much of each amino acid is contained in favorite foods c. consume a varied diet on a daily basis d. take amino acid supplements e. keep detailed records of all foods consumed and calculate nutrient intakes

consume a varied diet on a daily basis

The quality of a protein depends upon the proportion of ____. a. essential amino acids present b. essential fatty acids present c. nonessential amino acids present d. nitrogen to give nitrogen equilibrium e. nitrogen to give positive nitrogen balance

essential amino acids present

The average American's protein intake features ____. a. inadequate intake of high-quality proteins b. excess intake of animal proteins c. inadequate intake of animal proteins d. excess intake of low-quality proteins e. balanced intake of low- and high-quality proteins

excess intake of animal proteins

If amino acids are oversupplied, their amine group is excreted and the fragments that remain are converted to ____. a. glucose, glycogen, or fat b. sucrose and amino acids c. fat and nonessential amino acids d. urea and ketones e. essential amino acids and glycogen

glucose, glycogen, or fat

The main difference between a food intolerance and a food allergy is the ____. a. involvement of the immune system b. development of hives c. occurrence of intestinal cramps d. presence of a migraine headache e. involvement of the respiratory system

involvement of the immune system

Joe is a college student interested in getting more muscular. A friend suggests that drinking a shake with raw eggs will increase his muscle mass. You tell him that one reason for cooking eggs prior to their consumption is that it releases ____. a. biotin and vitamin C b. vitamin D and folate c. iron and biotin d. zinc and magnesium e. folate and zinc

iron and biotin

An amino acid that is not necessary in the diet is called a ________. a. limiting amino acid b. essential amino acid c. complete amino acid d. nonessential amino acid e. incomplete amino acid

nonessential amino acid

The recommendations for protein are based on the assumption that the consumed protein will come from ____. a. dairy only b. animal sources only c. plant sources only d. plant and animal sources e. eggs and legumes

plant and animal sources

When protein reaches the ____, it is made up largely of di- and tripeptides. a. stomach b. liver c. large intestine d. small intestine e. esophagus

small intestine

Enzymes are ____. a. activated by high heat b. usually, but not always, made of protein c. destroyed after they react d. specific for a particular reaction e. involved with a limited number of essential body processes

specific for a particular reaction

Soybeans differ from other legumes because they ____. a. are high in protein b. contain fiber c. supply all of the essential amino acids d. are high in carbohydrates e. supply all necessary vitamins and minerals as well as protein

supply all of the essential amino acids

When amino acids are degraded for energy or glucose production, their amine groups are incorporated by the liver into ____. a. bile b. fat c. ketone bodies d. urea e. glycogen

urea