Proteins differ from carbohydrates and lipids due to the presence of _________.
carbon
hydrogen
nitrogen
oxygen
Our ________ dictates the structure of each protein molecule created by the body.
appetite
blood glucose
food intake pattern
genetic material (DNA)
The building blocks of proteins are ________.
amino acids
fatty acids
glucose molecules
sulfur-containing compounds
One of the important functions of proteins is to ________.
serve as the body's primary energy source
help maintain a strong immune system
act as emulsifiers
promote endurance during physical activity
There are ________ essential amino acids.
4
6
9
11
Peptide bonds are formed ________.
during the emulsification process
when proteins are denatured
by making fatty acids
by excluding water molecules
The enzyme in the stomach that begins the breakdown of proteins into shorter polypeptide chains and single amino acids is ________.
bicarbonate
lipoprotein lipase
intrinsic factor
pepsin
The side chain (R group) of the amino acid can be ________.
excreted in the urine
stored as energy
converted to muscle
used to provide energy for the body if needed
Urea is mostly synthesized from amino groups in the ________.
blood
liver
pancreas
small intestine
The denaturation of protein ________.
happens in the mouth
destroys its function
increases its chemical processes
forms a complete protein
An adequate intake of protein is ________ of total calories.
5-10%
10-15%
15-25%
20-40%
An essential amino acid ________.
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
The quality of protein refers to ________.
the protein structural level
the ability to promote weight loss
its freedom from toxic components
its ability to support body maintenance
________ and ________ are complimentary foods that provide the essential amino acids.
corn
beans
apple
celery
macaroni
potatoes
bread
butter
The RDA for protein of a 70-kilogram (154-pound) woman is ________ grams.
35
49
56
63
During which stage of life are protein needs the highest?
adolescence
adulthood
infancy
pregnancy
For growth during adolescence, protein balance should be in ________.
positive balance
equilibrium
negative balance
constant variation
________ is a measurement of protein quality that considers the ratio of amino acids as well as the digestibility of the protein in the food.
Mutual supplementation
PDCAAS
Deamination
Essential amino acids
Edema in the lower extremities may appear when there is a severe lack of dietary protein because ________.
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
When compared to animal proteins, plant proteins ________.
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
An example of two incomplete protein foods eaten together to produce a complete protein meal is ________.
cereal with milk
hamburger on a bun
red beans and rice
spaghetti with tomato sauce
A total vegetarian or vegan will eat ________.
only fruits, nuts, eggs, and vegetables
only foods from plant sources
milk products, eggs, and fish
milk products
Vegetarians who do not eat any animal products or nutrient-fortified products should consider supplementing their diets with ________.
vitamin A
vitamin C
vitamin B12
vitamin E
Compared to omnivores, vegetarians tend to have ________.
poorer immune system
lower blood pressure
higher blood glucose levels
higher body weight
In order for athletes to increase their muscle size, they need to include ________.
high protein meals
sports drinks
protein supplements
resistance training
Organic substances that are insoluble in water are classified as ________.
carbohydrates
lipids
proteins
minerals
________ is the three-carbon "backbone" found in triglycerides.
Carbon skeleton
Sterol
Fatty acid
Glycerol
Fatty acids vary with the ________.
degree of saturation
nutritive content
calories per gram
cholesterol content
A key characteristic of essential fats is that they ________.
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
The type of lipid that has a ring structure is a(n) ________.
micelle
HDL
glycerol
sterol
The most typical form of lipids found in food is ________.
lipoproteins
triglycerides
sterols
Olive and canola oil contain abundant amounts of ________ fats.
saturated
Hydrogenate
trans
monounsaturated
Which combination of foods is highest in fat?
Hamburger and fried potatoes
Tossed garden salad with flavored vinegar
Pancake with maple syrup
Fruit and cottage cheese
A food with "hidden" fat is ________.
a carrot
a blueberry muffin
soybean oil
Hydrogenation of fat ________.
decreases shelf life
makes it softer
makes it more saturated
increases oxidative breakdown
Which statement about cholesterol is true?
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
Bile is produced in the ________.
gallbladder
Phospholipids are water soluble because they ________.
are essential fatty acids
have a hydrophilic end
combine with bile salts
regulate transport of molecules into and out of the cells
Lipid-digesting enzymes are produced in the ________.
A ________ is a spherical compound that transports the end-products of lipid digestion to the intestinal mucosal cells.
VLDL
The primary source of energy for the body at rest is ________.
protein
glucose
fat
vitamins
A piece of cake containing 10 grams of fat has ________ fat calories.
0
40
70
90
Prolonged low-intensity physical activity depends on energy stored in ________.
adipose cells
muscle glycogen
liver glycogen
High amounts of medium-chain triglycerides such as ________ can negatively impact blood lipids.
olive oil
coconut oil
fish oil
canola oil
The Acceptable Macronutrient Distribution Range (AMDR) for total fat is 20% to ________ % of total energy.
25
45
55
A modifiable risk factor for heart disease is ________.
family history
blood lipid levels
age
gender
Consuming ________ has the biggest impact on blood cholesterol levels.
monounsaturated fats
polyunsaturated fats
saturated fats
cholesterol
LDL-cholesterol is commonly referred to as "________" cholesterol.
bad
low
good
The dietary lipid type that most profoundly raises LDL and lowers HDL is ________ fat.
polyunsaturated
A common type of prescription drug used to reduce body cholesterol levels is ________.
antihistamines
ACE inhibitors
statins
analgesics
Diets high in ________ can help reduce the production of endogenous VLDLs.
saturated fat
omega-3 fatty acids
fiber
antioxidants
