Mara Roth
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Review questions for chapters 5 and 6 from The Science of Nutrition.

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Mara Roth
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Introductory Nutrition - Unit 3 - Chapter 5 (Lipids) & Chapter 6 (Proteins)

Question 1 of 51

1

Proteins differ from carbohydrates and lipids due to the presence of _________.

Select one of the following:

  • carbon

  • hydrogen

  • nitrogen

  • oxygen

Explanation

Question 2 of 51

1

Our ________ dictates the structure of each protein molecule created by the body.

Select one of the following:

  • appetite

  • blood glucose

  • food intake pattern

  • genetic material (DNA)

Explanation

Question 3 of 51

1

The building blocks of proteins are ________.

Select one of the following:

  • amino acids

  • fatty acids

  • glucose molecules

  • sulfur-containing compounds

Explanation

Question 4 of 51

1

One of the important functions of proteins is to ________.

Select one of the following:

  • serve as the body's primary energy source

  • help maintain a strong immune system

  • act as emulsifiers

  • promote endurance during physical activity

Explanation

Question 5 of 51

1

There are ________ essential amino acids.

Select one of the following:

  • 4

  • 6

  • 9

  • 11

Explanation

Question 6 of 51

1

Peptide bonds are formed ________.

Select one of the following:

  • during the emulsification process

  • when proteins are denatured

  • by making fatty acids

  • by excluding water molecules

Explanation

Question 7 of 51

1

The enzyme in the stomach that begins the breakdown of proteins into shorter polypeptide chains and single amino acids is ________.

Select one of the following:

  • bicarbonate

  • lipoprotein lipase

  • intrinsic factor

  • pepsin

Explanation

Question 8 of 51

1

The side chain (R group) of the amino acid can be ________.

Select one of the following:

  • excreted in the urine

  • stored as energy

  • converted to muscle

  • used to provide energy for the body if needed

Explanation

Question 9 of 51

1

Urea is mostly synthesized from amino groups in the ________.

Select one of the following:

  • blood

  • liver

  • pancreas

  • small intestine

Explanation

Question 10 of 51

1

The denaturation of protein ________.

Select one of the following:

  • happens in the mouth

  • destroys its function

  • increases its chemical processes

  • forms a complete protein

Explanation

Question 11 of 51

1

An adequate intake of protein is ________ of total calories.

Select one of the following:

  • 5-10%

  • 10-15%

  • 15-25%

  • 20-40%

Explanation

Question 12 of 51

1

An essential amino acid ________.

Select one of the following:

  • forms a complete protein

  • is needed only during periods of rapid growth

  • is not required in the diet

  • cannot be synthesized in sufficient amounts to meet the body's needs

Explanation

Question 13 of 51

1

The quality of protein refers to ________.

Select one of the following:

  • the protein structural level

  • the ability to promote weight loss

  • its freedom from toxic components

  • its ability to support body maintenance

Explanation

Question 14 of 51

1

________ and ________ are complimentary foods that provide the essential amino acids.

Select one or more of the following:

  • corn

  • beans

  • apple

  • celery

  • macaroni

  • potatoes

  • bread

  • butter

Explanation

Question 15 of 51

1

The RDA for protein of a 70-kilogram (154-pound) woman is ________ grams.

Select one of the following:

  • 35

  • 49

  • 56

  • 63

Explanation

Question 16 of 51

1

During which stage of life are protein needs the highest?

Select one of the following:

  • adolescence

  • adulthood

  • infancy

  • pregnancy

Explanation

Question 17 of 51

1

For growth during adolescence, protein balance should be in ________.

Select one of the following:

  • positive balance

  • equilibrium

  • negative balance

  • constant variation

Explanation

Question 18 of 51

1

________ is a measurement of protein quality that considers the ratio of amino acids as well as the digestibility of the protein in the food.

Select one of the following:

  • Mutual supplementation

  • PDCAAS

  • Deamination

  • Essential amino acids

Explanation

Question 19 of 51

1

Edema in the lower extremities may appear when there is a severe lack of dietary protein because ________.

Select one of the following:

  • blood protein levels increase and force fluid into the cells

  • blood protein levels drop and fluid shifts into the tissue

  • as sodium is retained in the body, fluid is also retained in the body

  • fluid retention optimizes protein nutrition

Explanation

Question 20 of 51

1

When compared to animal proteins, plant proteins ________.

Select one of the following:

  • are usually superior in their array of essential amino acids

  • are usually deficient in one or more essential amino acids

  • usually have equal quantities of essential amino acids

  • are equal in quality so long as they are served raw

Explanation

Question 21 of 51

1

An example of two incomplete protein foods eaten together to produce a complete protein meal is ________.

Select one of the following:

  • cereal with milk

  • hamburger on a bun

  • red beans and rice

  • spaghetti with tomato sauce

Explanation

Question 22 of 51

1

A total vegetarian or vegan will eat ________.

Select one of the following:

  • only fruits, nuts, eggs, and vegetables

  • only foods from plant sources

  • milk products, eggs, and fish

  • milk products

Explanation

Question 23 of 51

1

Vegetarians who do not eat any animal products or nutrient-fortified products should consider supplementing their diets with ________.

Select one of the following:

  • vitamin A

  • vitamin C

  • vitamin B12

  • vitamin E

Explanation

Question 24 of 51

1

Compared to omnivores, vegetarians tend to have ________.

Select one of the following:

  • poorer immune system

  • lower blood pressure

  • higher blood glucose levels

  • higher body weight

Explanation

Question 25 of 51

1

In order for athletes to increase their muscle size, they need to include ________.

Select one of the following:

  • high protein meals

  • sports drinks

  • protein supplements

  • resistance training

Explanation

Question 26 of 51

1

Organic substances that are insoluble in water are classified as ________.

Select one of the following:

  • carbohydrates

  • lipids

  • proteins

  • minerals

Explanation

Question 27 of 51

1

________ is the three-carbon "backbone" found in triglycerides.

Select one of the following:

  • Carbon skeleton

  • Sterol

  • Fatty acid

  • Glycerol

Explanation

Question 28 of 51

1

Fatty acids vary with the ________.

Select one of the following:

  • degree of saturation

  • nutritive content

  • calories per gram

  • cholesterol content

Explanation

Question 29 of 51

1

A key characteristic of essential fats is that they ________.

Select one of the following:

  • are monosaturated fatty acids

  • can be made from substances readily available in the body

  • must be supplied by the diet

  • are short-chain fatty acids

Explanation

Question 30 of 51

1

The type of lipid that has a ring structure is a(n) ________.

Select one of the following:

  • micelle

  • HDL

  • glycerol

  • sterol

Explanation

Question 31 of 51

1

The most typical form of lipids found in food is ________.

Select one of the following:

  • glycerol

  • lipoproteins

  • triglycerides

  • sterols

Explanation

Question 32 of 51

1

Olive and canola oil contain abundant amounts of ________ fats.

Select one of the following:

  • saturated

  • Hydrogenate

  • trans

  • monounsaturated

Explanation

Question 33 of 51

1

Which combination of foods is highest in fat?

Select one of the following:

  • Hamburger and fried potatoes

  • Tossed garden salad with flavored vinegar

  • Pancake with maple syrup

  • Fruit and cottage cheese

Explanation

Question 34 of 51

1

A food with "hidden" fat is ________.

Select one of the following:

  • a carrot

  • a blueberry muffin

  • soybean oil

  • butter

Explanation

Question 35 of 51

1

Hydrogenation of fat ________.

Select one of the following:

  • decreases shelf life

  • makes it softer

  • makes it more saturated

  • increases oxidative breakdown

Explanation

Question 36 of 51

1

Which statement about cholesterol is true?

Select one of the following:

  • It is an essential fatty acid

  • It can be synthesized by the body

  • It must be obtained from food

  • It is available from plant sources

Explanation

Question 37 of 51

1

Bile is produced in the ________.

Select one of the following:

  • gallbladder

  • small intestine

  • liver

  • pancreas

Explanation

Question 38 of 51

1

Phospholipids are water soluble because they ________.

Select one of the following:

  • are essential fatty acids

  • have a hydrophilic end

  • combine with bile salts

  • regulate transport of molecules into and out of the cells

Explanation

Question 39 of 51

1

Lipid-digesting enzymes are produced in the ________.

Select one of the following:

  • gallbladder

  • small intestine

  • liver

  • pancreas

Explanation

Question 40 of 51

1

A ________ is a spherical compound that transports the end-products of lipid digestion to the intestinal mucosal cells.

Select one of the following:

  • lipoprotein lipase

  • glycerol

  • VLDL

  • micelle

Explanation

Question 41 of 51

1

The primary source of energy for the body at rest is ________.

Select one of the following:

  • protein

  • glucose

  • fat

  • vitamins

Explanation

Question 42 of 51

1

A piece of cake containing 10 grams of fat has ________ fat calories.

Select one of the following:

  • 0

  • 40

  • 70

  • 90

Explanation

Question 43 of 51

1

Prolonged low-intensity physical activity depends on energy stored in ________.

Select one of the following:

  • adipose cells

  • muscle glycogen

  • liver glycogen

  • gallbladder

Explanation

Question 44 of 51

1

High amounts of medium-chain triglycerides such as ________ can negatively impact blood lipids.

Select one of the following:

  • olive oil

  • coconut oil

  • fish oil

  • canola oil

Explanation

Question 45 of 51

1

The Acceptable Macronutrient Distribution Range (AMDR) for total fat is 20% to ________ % of total energy.

Select one of the following:

  • 25

  • 35

  • 45

  • 55

Explanation

Question 46 of 51

1

A modifiable risk factor for heart disease is ________.

Select one of the following:

  • family history

  • blood lipid levels

  • age

  • gender

Explanation

Question 47 of 51

1

Consuming ________ has the biggest impact on blood cholesterol levels.

Select one of the following:

  • monounsaturated fats

  • polyunsaturated fats

  • saturated fats

  • cholesterol

Explanation

Question 48 of 51

1

LDL-cholesterol is commonly referred to as "________" cholesterol.

Select one of the following:

  • trans

  • bad

  • low

  • good

Explanation

Question 49 of 51

1

The dietary lipid type that most profoundly raises LDL and lowers HDL is ________ fat.

Select one of the following:

  • monounsaturated

  • polyunsaturated

  • trans

  • cholesterol

Explanation

Question 50 of 51

1

A common type of prescription drug used to reduce body cholesterol levels is ________.

Select one of the following:

  • antihistamines

  • ACE inhibitors

  • statins

  • analgesics

Explanation

Question 51 of 51

1

Diets high in ________ can help reduce the production of endogenous VLDLs.

Select one of the following:

  • saturated fat

  • omega-3 fatty acids

  • fiber

  • antioxidants

Explanation

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