Nutrition for Healthy Living 3rd Edition

Schiff Test Bank

Visit to Download in Full: https://testbankdeal.com/download/nutrition-for-healthy-livin
g-3rd-edition-schiff-test-bank/
Chapter 07 - Proteins

Chapter 07
Proteins

Multiple Choice Questions

1. Proteins
A. are comprised of amino acids.
B. have nitrogen in their chemical structures.
C. provide 4 kcal/gram.
D. All of these are correct.

Bloom's Level: 1. Remember

Learning Outcome: 7.02 Identify the basic structural unit of proteins.
Section: 7.01
Topic: Proteins

2. Compared to a triglyceride molecule, a protein molecule

A. is comprised of glucose units.
B. has nitrogen in its chemical structure.
C. provides more energy.
D. All of these are correct.

Bloom's Level: 1. Remember

Learning Outcome: 7.01 List the primary functions of proteins in the body.
Section: 7.01
Topic: Proteins

3. Which of the following statements is true?

A. Insulin and glucagon are proteins.
B. Proteins in blood help maintain proper fluid balance.
C. Certain proteins transport nutrients and oxygen in the bloodstream.
D. All of these are correct.

Bloom's Level: 1. Remember

Learning Outcome: 7.01 List the primary functions of proteins in the body.
Section: 7.01
Topic: Proteins

7-1
Chapter 07 - Proteins

4. A scientist isolates a water-soluble compound from spider venom. The substance has
nitrogen, carbon, hydrogen, and oxygen in its chemical structure. When the scientist injects
the compound under the skin of mice, it causes certain structural materials in cell membranes
to break down. In her next experiment, the researcher will determine whether the compound is
toxic to humans. Based on this information, the compound is a
A. protein.
B. triglyceride.
C. polysaccharide.
D. hormone.

Bloom's Level: 4. Analyze

Learning Outcome: 7.01 List the primary functions of proteins in the body.
Learning Outcome: 7.02 Identify the basic structural unit of proteins.
Section: 7.01
Topic: Proteins

5. Which of the following statements is true?

A. All hormones are proteins.
B. Protein is the primary energy source for the human body.
C. Certain proteins transport nutrients and oxygen in the bloodstream.
D. All of these are correct.

Bloom's Level: 1. Remember

Learning Outcome: 7.01 List the primary functions of proteins in the body.
Section: 7.01
Topic: Proteins

6. Which of the following statements is true?

A. The human body normally uses very little protein for energy.
B. Proteins are comprised of smaller chemical units called nucleic acids.
C. Applying high heat to a protein molecule can kill it.
D. All of these are correct.

Bloom's Level: 1. Remember

Section: 7.01
Section: 7.03
Topic: Proteins

7-2
Chapter 07 - Proteins

7. Every amino acid has _____ in its chemical structure.

A. potassium
B. chloride
C. nitrogen
D. iron

Bloom's Level: 1. Remember

Learning Outcome: 7.02 Identify the basic structural unit of proteins.
Section: 7.01
Topic: Proteins

8. An amino acid does not contain a(an) ____ group.

A. fatty acid
B. acid
C. nitrogen-containing
D. None of these is correct.

Bloom's Level: 1. Remember

Learning Outcome: 7.02 Identify the basic structural unit of proteins.
Section: 7.01
Topic: Proteins

9. A _____ remains when the nitrogen-containing portion of an amino acid is removed.

A. fatty acid
B. carbon skeleton
C. dipeptide fragment
D. ribonucleotide

Bloom's Level: 1. Remember

Learning Outcome: 7.02 Identify the basic structural unit of proteins.
Section: 7.01
Topic: Proteins

7-3
Chapter 07 - Proteins

10. Which of the following amino acids is a dietary essential?

A. Alanine
B. Phenylalanine
C. Aspartic acid
D. Homocysteine

Bloom's Level: 1. Remember

Learning Outcome: 7.03 Distinguish between essential and nonessential amino acids.
Section: 7.01
Topic: Proteins

11. _____ is an essential amino acid.

A. Homocysteine
B. Alanine
C. Lysine
D. Aspartic acid

Bloom's Level: 1. Remember

Learning Outcome: 7.03 Distinguish between essential and nonessential amino acids.
Section: 7.01
Topic: Proteins

12. _____ is an essential amino acid.

A. Homocysteine
B. Alanine
C. Aspartic acid
D. Methionine

Bloom's Level: 1. Remember

Learning Outcome: 7.03 Distinguish between essential and nonessential amino acids.
Section: 7.01
Topic: Proteins

7-4
Chapter 07 - Proteins

13. A team of food scientists wants to develop a formula diet for newborns that is a
nutritionally complete food that replaces human milk. To support normal infant development,
the formula must have _____ as an ingredient.
A. lactose
B. lysine
C. lipase
D. All of these are correct.

Bloom's Level: 2. Understand

Learning Outcome: 7.03 Distinguish between essential and nonessential amino acids.
Section: 7.01
Topic: Proteins

14. A team of food scientists wants to develop a formula diet for newborns that is a
nutritionally complete food that replaces human milk. To support normal infant development,
the formula must have _____ as an ingredient.
A. tryptophan
B. glutamic acid
C. taurine
D. aspartic acid

Bloom's Level: 2. Understand

Learning Outcome: 7.03 Distinguish between essential and nonessential amino acids.
Section: 7.01
Topic: Proteins

15. A team of food scientists wants to develop a formula diet for newborns that is a
nutritionally complete food that replaces human milk. To support normal infant development,
the formula must have _____ as an ingredient.
A. tryptophan
B. phenylalanine
C. methionine
D. All of these are correct

Bloom's Level: 2. Understand

Learning Outcome: 7.03 Distinguish between essential and nonessential amino acids.
Section: 7.01
Topic: Proteins

7-5
Chapter 07 - Proteins

16. _____ is an essential amino acid.

A. Alanine
B. Serine
C. Threonine
D. Homocysteine

Bloom's Level: 1. Remember

Learning Outcome: 7.03 Distinguish between essential and nonessential amino acids.
Section: 7.01
Topic: Proteins

17. The ____ is the primary site for nonessential amino acid production in humans.
A. pituitary gland
B. liver
C. pancreas
D. small intestine

Bloom's Level: 1. Remember

Section: 7.03
Topic: Proteins

18. Rodney is an alcoholic. As a result of his excessive alcohol consumption, much of his
liver no longer functions, his heart is enlarged, and he has high blood pressure. Rodney cannot
understand why his feet are swollen. Based on this information, the swelling is a sign of a (an)

A. chronic bladder infection.

B. essential fatty acid deficiency.
C. lack of blood albumin.
D. esophageal varices.

Bloom's Level: 4. Analyze

Learning Outcome: 7.01 List the primary functions of proteins in the body.
Section: 7.01
Topic: Proteins

7-6
Chapter 07 - Proteins

19. The chemical attraction between the acid group of one amino acid and the amino group of
another amino acid can form a
A. peptide bond.
B. fatty acid chain.
C. glycosidic linkage.
D. partially hydrogenated protein.

Bloom's Level: 1. Remember

Learning Outcome: 7.04 Explain the basic steps of protein synthesis and digestion.
Section: 7.03
Topic: Proteins

20. Instructions for making proteins are coded in a cell's

A. plasma membrane.
B. golgi apparatus.
C. DNA.
D. ribosomes.

Bloom's Level: 1. Remember

Learning Outcome: 7.04 Explain the basic steps of protein synthesis and digestion.
Section: 7.03
Topic: Proteins

21. A gene is a
A. type of lipoprotein that transports certain vitamins in the bloodstream.
B. piece of DNA that codes for a specific protein.
C. cellular organelle that helps maintain proper acid-base balance.
D. structure that helps transfer amino acids to ribosomes.

Bloom's Level: 1. Remember

Learning Outcome: 7.04 Explain the basic steps of protein synthesis and digestion.
Section: 7.03
Topic: Proteins

7-7
Chapter 07 - Proteins

22. When DNA does not provide instructions for assembling a protein properly,
A. an abnormal polypeptide forms.
B. a genetic defect can occur.
C. an inherited disease can result.
D. All of these are correct.

Bloom's Level: 2. Understand

Learning Outcome: 7.04 Explain the basic steps of protein synthesis and digestion.
Section: 7.03
Topic: Proteins

23. Two-month-old Deanna is not growing normally. After Deanna underwent numerous
tests, her physicians determined that she was born with a condition in which fat deposits form
in cells that are not designed to store fat. The fat deposits eventually kill the cells. Her older
brother died as a result of the same disorder when he was 8 months of age. Based on this
information, Deanna has
A. metabolic syndrome.
B. type IV glycogenosis.
C. defective DNA.
D. hypervitaminosis A.

Bloom's Level: 2. Understand

Learning Outcome: 7.04 Explain the basic steps of protein synthesis and digestion.
Section: 7.03
Topic: Proteins

24. Which of the following statements is true?

A. Transamination is the process of removing the nitrogen group from an amino acid and
transferring it to another substance.
B. A protein molecule loses its natural folded and coiled shape as well as its usual functions
when it undergoes hydrogenation.
C. Application of heat, alcohol, or acid can kill proteins.
D. None of these is correct.

Bloom's Level: 2. Understand

Learning Outcome: 7.03 Distinguish between essential and nonessential amino acids.
Section: 7.03
Topic: Proteins

7-8
Chapter 07 - Proteins

25. The _____ is main site of deamination in the body.

A. spleen
B. gallbladder
C. thyroid
D. liver

Bloom's Level: 1. Remember

Section: 7.03
Topic: Proteins

26. The deamination process forms

A. urine.
B. ammonia.
C. trans fat.
D. glycogen.

Bloom's Level: 1. Remember

Section: 7.03
Topic: Proteins

27. _____ is the process that changes the normal shape of a protein and, as a result, the
molecule loses its usual function.
A. Hydrogenation
B. Protonation
C. Denaturation
D. Filtration

Bloom's Level: 1. Remember

Learning Outcome: 7.04 Explain the basic steps of protein synthesis and digestion.
Section: 7.03
Topic: Proteins

7-9
Chapter 07 - Proteins

28. To tenderize a piece of thin cut of raw meat before cooking it, place the meat in a
marinade that contains
A. olive oil.
B. red wine.
C. distilled water.
D. raw mushrooms.

Bloom's Level: 3. Apply

Section: 7.03
Topic: Proteins

29. Leona is making lemon pudding from "scratch." Her ingredients include fat-free milk,
corn starch, lemon juice, egg yolks, salt, sugar, and butter. When she added some of the
ingredients together, little clumps formed in the mixture before she could heat it. What
happened to those ingredients?
A. The acid in the lemon juice denatured the milk proteins.
B. The cholesterol in the raw egg yolks reacted with the butter.
C. The salt activated the sugar after being mixed with the egg yolks.
D. None of these is correct.

30. During digestion, which of the following substances denatures the proteins in food?
A. Intrinsic factor
B. Mucus
C. Stomach acid
D. Amylase

Bloom's Level: 1. Remember

Learning Outcome: 7.04 Explain the basic steps of protein synthesis and digestion.
Section: 7.03
Topic: Human Digestion and Absorption
Topic: Proteins

7-10
Chapter 07 - Proteins

31. Roberta is 25 years of age, healthy, and pregnant. Based on this information, her body is
in ____ nitrogen balance.
A. inverse
B. negative
C. positive
D. activated

Bloom's Level: 2. Understand

Learning Outcome: 7.05 Discuss conditions that contribute to positive nitrogen balance, negative nitrogen balance, and nitrogen balance.
Section: 7.03
Topic: Proteins

32. Three-year old Jamie is a healthy, active child. Based on this information, his body is in
____ nitrogen balance.
A. activated
B. positive
C. pediatric
D. inverse

Bloom's Level: 2. Understand

Learning Outcome: 7.05 Discuss conditions that contribute to positive nitrogen balance, negative nitrogen balance, and nitrogen balance.
Section: 7.03
Topic: Proteins

33. Jacob is a healthy, active 14-year-old boy. Recently, he began to experience a growth
spurt. Based on this information, his body is in ____ nitrogen balance.
A. positive
B. activated
C. inverted
D. negative

Bloom's Level: 2. Understand

Learning Outcome: 7.05 Discuss conditions that contribute to positive nitrogen balance, negative nitrogen balance, and nitrogen balance.
Section: 7.03
Topic: Proteins

7-11
Chapter 07 - Proteins

34. Rosa is a teenager who has an eating disorder characterized by self-imposed starvation.
Based on this information, her body is in ____ nitrogen balance.
A. activated
B. positive
C. denatured
D. negative

Bloom's Level: 2. Understand

Learning Outcome: 7.05 Discuss conditions that contribute to positive nitrogen balance, negative nitrogen balance, and nitrogen balance.
Section: 7.03
Topic: Proteins

35. Bernard has been suffering from a viral infection for over a week. As a result of the
illness, he has a fever and has lost his appetite. Based on this information, his body is in ____
nitrogen balance.
A. negative
B. facilitated
C. positive
D. deactivated

Bloom's Level: 2. Understand

Learning Outcome: 7.05 Discuss conditions that contribute to positive nitrogen balance, negative nitrogen balance, and nitrogen balance.
Section: 7.03
Topic: Proteins

36. Victoria is 92 years of age. Recently, she experienced a viral infection that has made her
weak and lose interest in eating. Based on this information, Victoria is in
A. positive nitrogen equilibrium.
B. anaphylactic shock.
C. negative nitrogen balance.
D. facilitated re-energizing mode.

Bloom's Level: 3. Apply

Learning Outcome: 7.05 Discuss conditions that contribute to positive nitrogen balance, negative nitrogen balance, and nitrogen balance.
Section: 7.03
Topic: Proteins

7-12
Chapter 07 - Proteins

37. Luis is 23 years of age and weighs 220 pounds. Based on his body weight, his RDA for
protein is ____ grams.
A. 80
B. 100
C. 120
D. 140

Bloom's Level: 3. Apply

Section: 7.03
Topic: Proteins

38. Marta is 22 years of age and weighs 132 pounds. Based on her body weight, her RDA for
protein is _____ grams.
A. 48
B. 68
C. 88
D. 108

Bloom's Level: 3. Apply

Section: 7.03
Topic: Proteins

39. Isabella is 24 years of age and weighs 156 pounds. Based on her body weight, her RDA
for protein is about _____ grams.
A. 47
B. 57
C. 125
D. 345

Bloom's Level: 3. Apply

Section: 7.03
Topic: Proteins

7-13
Chapter 07 - Proteins

40. Sarah is 24 years of age and weighs 178 pounds. Based on her body weight, her RDA for
protein is about _____ grams.
A. 45
B. 55
C. 65
D. 75

Bloom's Level: 3. Apply

Section: 7.03
Topic: Proteins

41. Bethaney is 20 years of age and weighs 50 kg. Based on her body weight, her RDA for
protein is _____ grams.
A. 25
B. 30
C. 35
D. 40

Bloom's Level: 3. Apply

Section: 7.03
Topic: Proteins

42. Evan is 28 years of age. His height is 6' 2", and he weighs 130 kg. Based on his body
weight, his RDA for protein is _____ grams.
A. 47.2
B. 70.0
C. 87.2
D. 104.0

Bloom's Level: 3. Apply

Section: 7.03
Topic: Proteins

7-14
Chapter 07 - Proteins

43. Which of the following substances is an enzyme that participates in the digestion of
proteins?
A. Amylase
B. Cholecystokinin
C. Trypsin
D. All of these are correct.

Bloom's Level: 1. Remember

Learning Outcome: 7.04 Explain the basic steps of protein synthesis and digestion.
Section: 7.03
Topic: Human Digestion and Absorption
Topic: Proteins

44. Lucy has a disease that affects the functioning of her pancreas. Based on this information,
she may have difficulty digesting proteins because of a lack of
A. pepsin.
B. amylase.
C. trypsin.
D. lipase.

Bloom's Level: 2. Understand

Learning Outcome: 7.04 Explain the basic steps of protein synthesis and digestion.
Section: 7.03
Topic: Human Digestion and Absorption
Topic: Proteins

45. Which of the following substances is an enzyme that participates in the digestion of
proteins?
A. Amylase
B. Lipase
C. Mucus
D. Pepsin

Bloom's Level: 1. Remember

Learning Outcome: 7.04 Explain the basic steps of protein synthesis and digestion.
Section: 7.03
Topic: Human Digestion and Absorption
Topic: Proteins

7-15
Chapter 07 - Proteins

46. In the stomach, _____ participate in the chemical digestion of protein.

A. gastric lipase and intrinsic factor
B. hydrochloric acid and pepsin
C. mucus and cholecystokinin
D. None of these is correct.

Bloom's Level: 1. Remember

Learning Outcome: 7.04 Explain the basic steps of protein synthesis and digestion.
Section: 7.03
Topic: Human Digestion and Absorption
Topic: Proteins

47. Which of the following foods is often responsible for causing an allergic response in
susceptible persons?
A. Broccoli
B. Grapes
C. Blueberries
D. Peanuts

Bloom's Level: 1. Remember

Section: 7.04
Topic: Proteins

48. Which of the following foods are not usually associated with food allergy?
A. Carrots and celery
B. Wheat and shellfish
C. Peanuts and other nuts
D. Fish and shellfish

Bloom's Level: 1. Remember

Section: 7.04
Topic: Proteins

7-16
Chapter 07 - Proteins

49. Carmen is an active 7-year-old who is allergic to peanuts. While attending a classroom
party, Carmen accidentally was exposed to chocolate-covered peanuts, and she rapidly
developed _____ as a result.
A. fibrosis
B. tortocolis
C. cirrhosis
D. anaphylaxis

Bloom's Level: 2. Understand

Section: 7.04
Topic: Proteins

50. A person suffering from celiac disease must avoid

A. lying down after meals.
B. eating foods that contain phenylalanine.
C. consuming foods that contain gluten.
D. taking dietary supplements that contain homocysteine.

Bloom's Level: 1. Remember

Section: 7.04
Topic: Proteins

51. You would like to bake a special birthday cake for a friend who has celiac disease. The
original cake recipe is made with eggs, flour, milk, sugar, vanilla, and butter. To make a cake
that is safe for your friend to consume, you plan to substitute _____ for the ____ in the recipe.

A. water; milk
B. cornmeal; flour
C. margarine; butter
D. aspartame; sugar

Bloom's Level: 3. Apply

Section: 7.04
Topic: Proteins

7-17
Chapter 07 - Proteins

52. You would like to bake a special pudding for a friend who has celiac disease. The
original pudding recipe is made with eggs, flour, milk, sugar, vanilla, and butter. To make
pudding that is safe for your friend to consume, you plan to substitute _____ for the ____ in
the recipe.
A. apple juice; milk
B. honey; sugar
C. corn oil; butter
D. tapioca; flour

Bloom's Level: 3. Apply

Section: 7.04
Topic: Proteins

53. When Thompson was 5 years of age, he began to complain that his stomach hurt,
especially after eating meals and snacks. He also experienced chronic diarrhea. His parents
noticed that he could eat fruits and vegetables without developing any intestinal problems, but
he would get a "tummy ache" soon after eating sandwiches, crackers, or pancakes. Based on
this information, Thompson's parents should have him evaluated for

A. cystic fibrosis.
B. celiac disease.
C. irritable bowel syndrome.
D. colon cancer.

Bloom's Level: 3. Apply

Section: 7.04
Topic: Proteins

54. You are planning a party for a group of friends. Which of the following foods can you
serve to everyone at the party, without having to worry about your friend who has celiac
disease?
A. Grapes
B. Cheddar cheese cubes
C. Apple chunks
D. All of these are correct.

Bloom's Level: 2. Understand

Section: 7.04
Topic: Proteins

7-18
Chapter 07 - Proteins

55. You would like to make chicken soup for a friend who has celiac disease. To make the
soup according to the recipe, you need to cook chicken, celery, onions, barley, salt, pepper,
bay leaf, and carrots in a large amount of water. Based on this information, how can you make
the soup safe for your friend to eat?
A. Avoid adding the bay leaf
B. Omit the salt and include a beef bouillon cube
C. Replace the barley with rice
D. None of these is correct.

Bloom's Level: 2. Understand

Section: 7.04
Topic: Proteins

56. Dallas, a healthy, active teenager, was diagnosed with PKU when he was only a few days
old. In addition to foods that are manufactured to be low in phenylalanine, which of the
following foods can he eat to meet his protein needs safely?
A. Baked potatoes
B. Fat-free milk
C. Fried fish
D. Lean hamburger

Bloom's Level: 1. Remember

Section: 7.04
Topic: Proteins

57. Lily is 22 years of age. She usually consumes about 1800 kcal per day. According to
AMDR guidelines, protein should comprise ____% of her total energy intake.
A. 10 to 35
B. 20 to 45
C. 30 to 55
D. 40 to 65

Bloom's Level: 1. Remember

Section: 7.05
Topic: Proteins

7-19
Chapter 07 - Proteins

58. Katrina is 20 years of age. She usually consumes about 1800 kcal per day. According to
AMDR guidelines, what is her range of protein intake?
A. 90 to 360 kcal/day
B. 180 to 630 kcal/day
C. 450 to 900 kcal/day
D. 720 to 1080 kcal/day

Bloom's Level: 3. Apply

Section: 7.05
Topic: Proteins

59. In 2007-2008, protein comprised about _____% of the typical adult American's total
energy intake.
A. 5
B. 10
C. 15
D. 20

Bloom's Level: 1. Remember

Section: 7.05
Topic: Proteins

60. The typical American eats more protein from _____ than he or she did in the early 1900s.

A. vegetables
B. legumes
C. grains
D. fish

Bloom's Level: 1. Remember

Section: 7.05
Topic: Proteins

7-20
Chapter 07 - Proteins

61. The typical American eats more protein from _____ than he or she did in the early 1900s.

A. legumes
B. meat
C. grains
D. vegetables

Bloom's Level: 1. Remember

Section: 7.05
Topic: Proteins

62. The typical American eats more protein from _____ than he or she did in the early 1900s.

A. poultry
B. legumes
C. grains
D. vegetables

Bloom's Level: 1. Remember

Section: 7.05
Topic: Proteins

63. Which of the following foods is a high-protein snack that can replace a snack that
contains animal proteins?
A. Slice of American cheese
B. 1 ounce of baby carrots
C. ½ cup of watermelon chunks
D. Handful of peanuts

Bloom's Level: 2. Understand

Learning Outcome: 7.06 Identify food sources of protein and foods that provide high- and low-quality proteins.
Section: 7.02
Section: 7.07
Topic: Proteins

7-21
Chapter 07 - Proteins

64. Which of the following foods is a high-protein snack that can replace a snack that
contains animal proteins?
A. 8 ounce glass of soy milk
B. 1 ounce of baby carrots
C. ½ cup of watermelon chunks
D. All of these are correct.

Bloom's Level: 2. Understand

Learning Outcome: 7.06 Identify food sources of protein and foods that provide high- and low-quality proteins.
Learning Outcome: 7.07 Plan meals and snacks that reduce animal protein intakes.
Section: 7.02
Section: 7.07
Topic: Proteins

65. Animal foods supply almost ____ of the protein in the typical American's diet.
A. one-fifth
B. one-third
C. one-half
D. two-thirds

Bloom's Level: 1. Remember

Learning Outcome: 7.06 Identify food sources of protein and foods that provide high- and low-quality proteins.
Section: 7.07
Topic: Food Supply
Topic: Proteins

66. The Nutrition Facts panel on a food label

A. typically includes information about the %DV of protein for adults.
B. provides information about a product's essential amino acid content.
C. does not include information about the product's protein quality.
D. does not provide information about the amount of protein in a serving of the food.

Bloom's Level: 1. Remember

Learning Outcome: 7.06 Identify food sources of protein and foods that provide high- and low-quality proteins.
Section: 7.06
Topic: Proteins

7-22
Chapter 07 - Proteins

67. Which of the following foods are legumes?

A. Peanuts
B. Potatoes
C. Onions
D. All of these are correct.

Bloom's Level: 1. Remember

Learning Outcome: 7.06 Identify food sources of protein and foods that provide high- and low-quality proteins.
Section: 7.02
Section: 7.07
Topic: Proteins

68. Which of the following substances is usually the limiting amino acid in legumes?
A. Phenylalanine
B. Threonine
C. Methionine
D. Leucine

Bloom's Level: 1. Remember

Section: 7.07
Topic: Proteins

69. Which of the following foods is a poor source of essential amino acids?
A. Fat-free milk
B. Peach
C. Peanuts
D. Sesame seeds

Bloom's Level: 2. Understand

Learning Outcome: 7.06 Identify food sources of protein and foods that provide high- and low-quality proteins.
Section: 7.07
Topic: Proteins

7-23
Chapter 07 - Proteins

70. Which of the following foods is a poor source of essential amino acids?
A. Cashew nuts
B. Red cabbage
C. Fat-free milk
D. Sunflower seeds

Bloom's Level: 2. Understand

Learning Outcome: 7.06 Identify food sources of protein and foods that provide high- and low-quality proteins.
Section: 7.07
Topic: Proteins

71. Which of the following foods is a poor source of essential amino acids?
A. Cottage cheese
B. Pistachio nuts
C. Chicken
D. Onions

Bloom's Level: 2. Understand

Learning Outcome: 7.06 Identify food sources of protein and foods that provide high- and low-quality proteins.
Section: 7.07
Topic: Proteins

72. Which of the following foods is naturally a good source of high-quality protein?
A. Tuna fish
B. Corn oil margarine
C. Leaf lettuce
D. Red grapes

Bloom's Level: 2. Understand

Learning Outcome: 7.06 Identify food sources of protein and foods that provide high- and low-quality proteins.
Section: 7.07
Topic: Proteins

7-24
Chapter 07 - Proteins

73. Which of the following foods is naturally a good source of high-quality protein?
A. Fat-free milk
B. Pork steak
C. Tuna fish salad
D. All of these are correct.

Bloom's Level: 2. Understand

Learning Outcome: 7.06 Identify food sources of protein and foods that provide high- and low-quality proteins.
Section: 7.07
Topic: Proteins

74. Which of the following foods is a good source of high-quality protein?

A. Soy milk
B. Orange juice
C. Boiled cabbage
D. Leaf lettuce

Bloom's Level: 2. Understand

Learning Outcome: 7.06 Identify food sources of protein and foods that provide high- and low-quality proteins.
Section: 7.07
Topic: Proteins

75. Which of the following foods is the best source of essential amino acids?
A. Leaf lettuce
B. Sunflower seeds
C. Grape juice
D. Oat flakes

Bloom's Level: 2. Understand

Learning Outcome: 7.06 Identify food sources of protein and foods that provide high- and low-quality proteins.
Section: 7.07
Topic: Proteins

7-25
Chapter 07 - Proteins

76. When combined, which of the following groups of foods forms a complementary protein
dish?
A. Cranberries, apples, and marshmallows
B. Kidney beans, rice, and sesame seeds
C. Peaches, bananas, and apricots
D. Iceberg lettuce, carrots, and tomatoes

Bloom's Level: 5. Evaluate

Learning Outcome: 7.06 Identify food sources of protein and foods that provide high- and low-quality proteins.
Section: 7.07
Topic: Proteins

77. When combined, which of the following groups of foods forms a complementary protein
dish?
A. Sesame, sunflower, and pumpkin seeds
B. Peaches, bananas, and apricots
C. Iceberg lettuce, carrots, and tomatoes
D. None of these is correct.

Bloom's Level: 5. Evaluate

Learning Outcome: 7.06 Identify food sources of protein and foods that provide high- and low-quality proteins.
Section: 7.07
Topic: Proteins

78. Which of the following menu items contains complementary protein?

A. Whole-wheat crackers spread with soy nut butter
B. Pita bread dipped in mashed chickpeas
C. Kidney beans mixed with rice
D. All of these are correct.

Bloom's Level: 5. Evaluate

Learning Outcome: 7.06 Identify food sources of protein and foods that provide high- and low-quality proteins.
Learning Outcome: 7.07 Plan meals and snacks that reduce animal protein intakes.
Section: 7.07
Topic: Proteins

7-26
Chapter 07 - Proteins

79. Which of the following menu items contains complementary protein?

A. Whole-wheat crackers spread with soy nut butter
B. Banana, apple, and grapefruit slices in a mixed fruit salad
C. Kidney and green beans in vinegar
D. All of these are correct.

Bloom's Level: 5. Evaluate

Learning Outcome: 7.06 Identify food sources of protein and foods that provide high- and low-quality proteins.
Learning Outcome: 7.07 Plan meals and snacks that reduce animal protein intakes.
Section: 7.07
Topic: Proteins

80. Bernice is a vegan. Which of the following foods does she eat?
A. Eggs
B. Cheese
C. Legumes
D. None of these is correct.

Bloom's Level: 2. Understand

Section: 7.08
Topic: Proteins

81. Buddy is a vegan. Which of the following foods does he eat?

A. Eggs
B. Quinoa
C. Fat-free milk
D. B and C are correct.

Bloom's Level: 2. Understand

Section: 7.08
Topic: Proteins

7-27
Chapter 07 - Proteins

82. Fred is a lactovegetarian. Which of the following foods does he eat?

A. Eggs
B. Fish
C. Cheese
D. Chicken

Bloom's Level: 2. Understand

Section: 7.08
Topic: Proteins

83. Bryce is an ovovegetarian. Which of the following foods does he eat?

A. Egg salad
B. Chicken salad
C. Tuna salad
D. All of the above are correct.

Bloom's Level: 2. Understand

Section: 7.08
Topic: Proteins

84. The typical vegetarian diet supplies high amounts of

A. saturated fat.
B. cholesterol.
C. vitamin B-12.
D. vitamin C.

Bloom's Level: 1. Remember

Learning Outcome: 7.08 Discuss the pros and cons of vegetarian diets.
Section: 7.08
Topic: Proteins

7-28
Chapter 07 - Proteins

85. Ruben has a family history of cardiovascular disease. To reduce his risk of heart disease
and stroke, he should follow a _____ diet.
A. Western
B. vegan
C. semivegetarian
D. low-potassium

Bloom's Level: 3. Apply

Learning Outcome: 7.08 Discuss the pros and cons of vegetarian diets.
Section: 7.08
Topic: Proteins

86. Which of the following diets does not provide enough high-quality proteins to support a
child's growth?
A. Lactoovovegetarian
B. Ovovegetarian
C. Fruitarian
D. Semivegetarian

Bloom's Level: 3. Apply

Learning Outcome: 7.08 Discuss the pros and cons of vegetarian diets.
Topic: Proteins

87. Erika is a vegan. To avoid developing a serious nutritional deficiency, she needs to
include a source of _____ in her diet.
A. vitamin B-12
B. fiber
C. magnesium
D. folate

Bloom's Level: 1. Remember

Learning Outcome: 7.08 Discuss the pros and cons of vegetarian diets.
Section: 7.08
Topic: Proteins

7-29
Chapter 07 - Proteins

88. Plant-based diets may not supply enough ____ to meet a child's needs.
A. fiber
B. vitamin C
C. protein
D. sodium

Bloom's Level: 1. Remember

Learning Outcome: 7.08 Discuss the pros and cons of vegetarian diets.
Section: 7.08
Topic: Proteins

89. Plant-based diets may not supply enough ____ to meet a child's needs.
A. fiber
B. energy
C. vitamin C
D. magnesium

Bloom's Level: 1. Remember

Learning Outcome: 7.08 Discuss the pros and cons of vegetarian diets.
Section: 7.08
Topic: Proteins

90. Consuming too much protein or excess amino acids can contribute to
A. dehydration.
B. coronary artery disease.
C. arthritis.
D. stroke.

Bloom's Level: 1. Remember

Section: 7.09
Topic: Proteins

7-30
Chapter 07 - Proteins

91. Marla is a healthy 30-year-old woman. She doesn't work out, but she consumes protein
supplements because she thinks they will increase her muscle mass without the need to
exercise. Based on this information, the excess amino acids in her diet will
A. be added to her muscle tissue.
B. undergo deamination in her liver.
C. enhance her body's absorption of calcium.
D. be metabolized for energy quickly.

Bloom's Level: 2. Understand

Section: 7.03
Section: 7.09
Topic: Proteins
Topic: Sports and Exercise Nutrition

92. Which of the following statements is true?

A. Dietitians generally recommend that strength and endurance athletes take amino acid
supplements.
B. About 70% of human muscle tissue is comprised of protein.
C. A fitness training program that includes resistance exercise is recommended to increase
muscle mass safely.
D. All of these are correct.

Bloom's Level: 1. Remember

Learning Outcome: 7.03 Distinguish between essential and nonessential amino acids.
Section: 7.09
Section: 7.10
Topic: Proteins
Topic: Sports and Exercise Nutrition

93. Which of the following statements is true?

A. Edema is a major sign of protein-energy malnutrition.
B. In the United States, teenagers have the greatest risk of protein-energy malnutrition.
C. Compared to children in other parts of the world, impoverished children in the United
States have the highest risk of protein-energy malnutrition.
D. Kwashiorkor affects babies while they are breastfeeding.

Bloom's Level: 1. Remember

Learning Outcome: 7.09 Describe how protein-energy malnutrition can affect the body.
Section: 7.09
Topic: Proteins

7-31
Chapter 07 - Proteins

94. Which of the following statements is true?

A. Muscle enlargement is a major sign of kwashiorkor.
B. Compared to children in other parts of the world, impoverished children in the United
States have the highest risk of protein-energy malnutrition.
C. In the United States, alcoholics have a high risk of protein-energy malnutrition.
D. Kwashiorkor is a disease that affects babies while they are breastfeeding.

Bloom's Level: 1. Remember

Section: 7.09
Topic: Proteins

95. A child with protein-energy malnutrition has a high risk of dying from
A. hyperglycemia.
B. celiac disease.
C. measles.
D. diabetes.

Bloom's Level: 1. Remember

Learning Outcome: 7.09 Describe how protein-energy malnutrition can affect the body.
Section: 7.09
Topic: Proteins

96. Which of the following foods is the least expensive per ounce?
A. sliced peaches (drained of syrup) at $1.49 per 16-ounce can
B. sliced peaches (drained of syrup) at $1.29 per 12-ounce can
C. frozen sliced peaches at $2.59 per 10-ounce bag
D. frozen sliced peaches at $2.99 per 16-ounce bag

Bloom's Level: 3. Apply

Learning Outcome: 7.10 List practical ways to save money on food.
Section: Highlight
Topic: Food Supply

7-32
Chapter 07 - Proteins

97. Which of the following foods is the least expensive per ounce?
A. sliced peaches (drained of syrup) at $2.59 per 16-ounce can
B. sliced peaches (drained of syrup) at $2.19 per 10-ounce can
C. frozen sliced peaches at $2.56 per 12-ounce bag
D. frozen sliced peaches at $2.69 per 18-ounce bag

Bloom's Level: 3. Apply

Learning Outcome: 7.10 List practical ways to save money on food.
Section: Highlight
Topic: Food Supply

98. Which of the following bags of frozen peaches is the least expensive per ounce of fruit?
A. sliced frozen peaches at $2.59 per 10-ounce bag
B. frozen sliced peaches at $4.49 per 3-pound bag
C. frozen sliced peaches at $2.56 per 12-ounce bag
D. All of these are the same price per ounce.

Bloom's Level: 3. Apply

Learning Outcome: 7.10 List practical ways to save money on food.
Section: Highlight
Topic: Food Supply

99. Which of the following forms of produce is the least expensive per ounce?
A. Sliced yellow delicious apples at $1.00 per 1-ounce bag
B. Fresh yellow delicious apples at $5.49 per 2-pound bag
C. Canned delicious apple slices at $2.25 per 15-ounce jar
D. All of these are the same price per ounce.

Bloom's Level: 3. Apply

Learning Outcome: 7.10 List practical ways to save money on food.
Section: Highlight
Topic: Food Supply

7-33