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

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Review questions for chapters 5 and 6 from The Science of Nutrition.
Mara Roth
Quiz by Mara Roth, updated more than 1 year ago
Mara Roth
Created by Mara Roth almost 4 years ago
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Question 1

Question
Proteins differ from carbohydrates and lipids due to the presence of _________.
Answer
  • carbon
  • hydrogen
  • nitrogen
  • oxygen

Question 2

Question
Our ________ dictates the structure of each protein molecule created by the body.
Answer
  • appetite
  • blood glucose
  • food intake pattern
  • genetic material (DNA)

Question 3

Question
The building blocks of proteins are ________.
Answer
  • amino acids
  • fatty acids
  • glucose molecules
  • sulfur-containing compounds

Question 4

Question
One of the important functions of proteins is to ________.
Answer
  • serve as the body's primary energy source
  • help maintain a strong immune system
  • act as emulsifiers
  • promote endurance during physical activity

Question 5

Question
There are ________ essential amino acids.
Answer
  • 4
  • 6
  • 9
  • 11

Question 6

Question
Peptide bonds are formed ________.
Answer
  • during the emulsification process
  • when proteins are denatured
  • by making fatty acids
  • by excluding water molecules

Question 7

Question
The enzyme in the stomach that begins the breakdown of proteins into shorter polypeptide chains and single amino acids is ________.
Answer
  • bicarbonate
  • lipoprotein lipase
  • intrinsic factor
  • pepsin

Question 8

Question
The side chain (R group) of the amino acid can be ________.
Answer
  • excreted in the urine
  • stored as energy
  • converted to muscle
  • used to provide energy for the body if needed

Question 9

Question
Urea is mostly synthesized from amino groups in the ________.
Answer
  • blood
  • liver
  • pancreas
  • small intestine

Question 10

Question
The denaturation of protein ________.
Answer
  • happens in the mouth
  • destroys its function
  • increases its chemical processes
  • forms a complete protein

Question 11

Question
An adequate intake of protein is ________ of total calories.
Answer
  • 5-10%
  • 10-15%
  • 15-25%
  • 20-40%

Question 12

Question
An essential amino acid ________.
Answer
  • 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

Question 13

Question
The quality of protein refers to ________.
Answer
  • the protein structural level
  • the ability to promote weight loss
  • its freedom from toxic components
  • its ability to support body maintenance

Question 14

Question
________ and ________ are complimentary foods that provide the essential amino acids.
Answer
  • corn
  • beans
  • apple
  • celery
  • macaroni
  • potatoes
  • bread
  • butter

Question 15

Question
The RDA for protein of a 70-kilogram (154-pound) woman is ________ grams.
Answer
  • 35
  • 49
  • 56
  • 63

Question 16

Question
During which stage of life are protein needs the highest?
Answer
  • adolescence
  • adulthood
  • infancy
  • pregnancy

Question 17

Question
For growth during adolescence, protein balance should be in ________.
Answer
  • positive balance
  • equilibrium
  • negative balance
  • constant variation

Question 18

Question
________ is a measurement of protein quality that considers the ratio of amino acids as well as the digestibility of the protein in the food.
Answer
  • Mutual supplementation
  • PDCAAS
  • Deamination
  • Essential amino acids

Question 19

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

Question 20

Question
When compared to animal proteins, plant proteins ________.
Answer
  • 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

Question 21

Question
An example of two incomplete protein foods eaten together to produce a complete protein meal is ________.
Answer
  • cereal with milk
  • hamburger on a bun
  • red beans and rice
  • spaghetti with tomato sauce

Question 22

Question
A total vegetarian or vegan will eat ________.
Answer
  • only fruits, nuts, eggs, and vegetables
  • only foods from plant sources
  • milk products, eggs, and fish
  • milk products

Question 23

Question
Vegetarians who do not eat any animal products or nutrient-fortified products should consider supplementing their diets with ________.
Answer
  • vitamin A
  • vitamin C
  • vitamin B12
  • vitamin E

Question 24

Question
Compared to omnivores, vegetarians tend to have ________.
Answer
  • poorer immune system
  • lower blood pressure
  • higher blood glucose levels
  • higher body weight

Question 25

Question
In order for athletes to increase their muscle size, they need to include ________.
Answer
  • high protein meals
  • sports drinks
  • protein supplements
  • resistance training

Question 26

Question
Organic substances that are insoluble in water are classified as ________.
Answer
  • carbohydrates
  • lipids
  • proteins
  • minerals

Question 27

Question
________ is the three-carbon "backbone" found in triglycerides.
Answer
  • Carbon skeleton
  • Sterol
  • Fatty acid
  • Glycerol

Question 28

Question
Fatty acids vary with the ________.
Answer
  • degree of saturation
  • nutritive content
  • calories per gram
  • cholesterol content

Question 29

Question
A key characteristic of essential fats is that they ________.
Answer
  • 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

Question 30

Question
The type of lipid that has a ring structure is a(n) ________.
Answer
  • micelle
  • HDL
  • glycerol
  • sterol

Question 31

Question
The most typical form of lipids found in food is ________.
Answer
  • glycerol
  • lipoproteins
  • triglycerides
  • sterols

Question 32

Question
Olive and canola oil contain abundant amounts of ________ fats.
Answer
  • saturated
  • Hydrogenate
  • trans
  • monounsaturated

Question 33

Question
Which combination of foods is highest in fat?
Answer
  • Hamburger and fried potatoes
  • Tossed garden salad with flavored vinegar
  • Pancake with maple syrup
  • Fruit and cottage cheese

Question 34

Question
A food with "hidden" fat is ________.
Answer
  • a carrot
  • a blueberry muffin
  • soybean oil
  • butter

Question 35

Question
Hydrogenation of fat ________.
Answer
  • decreases shelf life
  • makes it softer
  • makes it more saturated
  • increases oxidative breakdown

Question 36

Question
Which statement about cholesterol is true?
Answer
  • 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

Question 37

Question
Bile is produced in the ________.
Answer
  • gallbladder
  • small intestine
  • liver
  • pancreas

Question 38

Question
Phospholipids are water soluble because they ________.
Answer
  • are essential fatty acids
  • have a hydrophilic end
  • combine with bile salts
  • regulate transport of molecules into and out of the cells

Question 39

Question
Lipid-digesting enzymes are produced in the ________.
Answer
  • gallbladder
  • small intestine
  • liver
  • pancreas

Question 40

Question
A ________ is a spherical compound that transports the end-products of lipid digestion to the intestinal mucosal cells.
Answer
  • lipoprotein lipase
  • glycerol
  • VLDL
  • micelle

Question 41

Question
The primary source of energy for the body at rest is ________.
Answer
  • protein
  • glucose
  • fat
  • vitamins

Question 42

Question
A piece of cake containing 10 grams of fat has ________ fat calories.
Answer
  • 0
  • 40
  • 70
  • 90

Question 43

Question
Prolonged low-intensity physical activity depends on energy stored in ________.
Answer
  • adipose cells
  • muscle glycogen
  • liver glycogen
  • gallbladder

Question 44

Question
High amounts of medium-chain triglycerides such as ________ can negatively impact blood lipids.
Answer
  • olive oil
  • coconut oil
  • fish oil
  • canola oil

Question 45

Question
The Acceptable Macronutrient Distribution Range (AMDR) for total fat is 20% to ________ % of total energy.
Answer
  • 25
  • 35
  • 45
  • 55

Question 46

Question
A modifiable risk factor for heart disease is ________.
Answer
  • family history
  • blood lipid levels
  • age
  • gender

Question 47

Question
Consuming ________ has the biggest impact on blood cholesterol levels.
Answer
  • monounsaturated fats
  • polyunsaturated fats
  • saturated fats
  • cholesterol

Question 48

Question
LDL-cholesterol is commonly referred to as "________" cholesterol.
Answer
  • trans
  • bad
  • low
  • good

Question 49

Question
The dietary lipid type that most profoundly raises LDL and lowers HDL is ________ fat.
Answer
  • monounsaturated
  • polyunsaturated
  • trans
  • cholesterol

Question 50

Question
A common type of prescription drug used to reduce body cholesterol levels is ________.
Answer
  • antihistamines
  • ACE inhibitors
  • statins
  • analgesics

Question 51

Question
Diets high in ________ can help reduce the production of endogenous VLDLs.
Answer
  • saturated fat
  • omega-3 fatty acids
  • fiber
  • antioxidants
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