Mari Magabo
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NUTR (EXAM 1) Quiz am Lipids and Proteins, erstellt von Mari Magabo am 19/09/2016.

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Mari Magabo
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Lipids and Proteins

Frage 1 von 39

1

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The basic unit or "block" of a protein is an acid.

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Frage 2 von 39

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How many types of amino acids are currently known?

Wähle eine der folgenden:

  • 20 amino acids

  • 8 amino acids

  • 25 amino acids

  • 30 amino acids

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Frage 3 von 39

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How many basic types of amino acids exist?

Wähle eine der folgenden:

  • 8 types

  • 9 types

  • 10 types

  • 11 types

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Frage 4 von 39

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Amino acids are joined together in long chains called .

The bonds that join amino acids together are called .

– 2 amino acids joined together
– 3 amino acids joined together
– many amino acids joined together (most common)

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    peptide chains
    peptide bonds
    Dipeptide
    Tripeptide
    Polypeptide

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Frage 5 von 39

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protein is very water soluble and denatured. They are found in , cells, enzymes, and hormones.

proteins are not water soluble and denatured. They are characterized by high mechanical strength. They are found in .

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    Globular
    Fibrous
    mushrooms
    body fluids
    not easily
    is easily

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Frage 6 von 39

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Number the steps in the nitrogen cycle.

1 Plants obtain nitrogen from air and
2
3 Humans and animals eat plants and obtain
4 Nitrogen is 5 The poopoo is returned to and the cycle continues

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    Proteins are created
    protein and nitrogen
    excreted by humans and animals
    the environment
    soil

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Frage 7 von 39

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Which of these describe the steps of how nitrogen is synthesized in the body?

Wähle eine der folgenden:

  • The cell’s nucleus has the code for protein synthesis in the DNA.

    Code is transferred to mRNA, then to the ribosomes

    tRNA picks up amino acids and lines them up correctly to create a protein.

  • tRNA picks up amino acids and lines them up correctly to create a protein.

    The cell’s nucleus has the code for protein synthesis in the DNA.

    Code is transferred to mRNA, then to the ribosomes

  • tRNA picks up amino acids and lines them up correctly to create a protein.

    Code is transferred to mRNA, then to the ribosomes

    The cell’s nucleus has the code for protein synthesis in the DNA.

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Frage 8 von 39

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- Basic unit of a protein
- Application of heat, light, or acid to a protein
- Very water soluble and easily denatured
- Not water soluble and not easily denatured
- Needed in diet
- created by the body if nitrogen is available
- In times of stress and/or growth and maturation, they become essential to the body
- transfer of nitrogen to another substance to create a non-essential amino acid
- contain all of the essential amino acids in the correct proportion to support live and growth

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    Amino acid
    Denaturation
    Globular protein
    Fibrous protein
    Essential amino acids
    Non-essential amino acids
    Conditionally essential
    Transamination
    High biologic value protein

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Frage 9 von 39

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- a group of substances related, actually, or potentially to a fatty acid
- lipids added to foods
- fats that are found in foods
- most common fat in our diet. 3 fatty acids attached to glycerol.
- triglycerides that have a hydrogen attached to every available carbon in a fatty acid
- triglycerides that have less than the maximum number of hydrogens attached to the carbons in the fatty acid
- have 1 double bond
- have two or more double bonds
- 1 fatty acid attached to glycerol.
- 2 fatty acids attached to glycerol
- unsaturated fatty acids that have hydrogen atoms added during processing
- the double bonds in unsaturated fats react with oxygen in the air and causes them to spoil
- must be supplied in the diet. polyunsaturated fatty acids
- chemically altered substances that are made to resemble fat

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    Lipids
    Visible lipids
    Invisible
    Triglycerides
    Saturated fats
    Unsaturated fats
    Monounsaturated fats
    Polyunsaturated fats
    Monoglyceride
    Diglyceride
    Hydrogenation
    Rancidity
    Fat substitutes
    Essential fatty acids

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Frage 10 von 39

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Which of these is NOT a characteristic of fats?

Wähle eine der folgenden:

  • Non-water soluble

  • Soluble in gases

  • Needed by living organisms

  • Contain a nitrogen

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Frage 11 von 39

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Which of these are examples of visible fats?

Wähle eine oder mehr der folgenden:

  • Butter

  • Margarine

  • Mayonnaise

  • Salad dressing

  • Whole milk

  • Marbling in meats

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Frage 12 von 39

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Which of these are NOT a triglyceride?

Wähle eine der folgenden:

  • Saturated

  • Monounsaturated

  • Polyunsaturated

  • Phospholipids

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Frage 13 von 39

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Omega-3 and Omega-6 are types of monounsaturated fats.

Wähle eins der folgenden:

  • WAHR
  • FALSCH

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Frage 14 von 39

1

Wähle von der Aufklappliste, um den Text zu vervollständigen.

Select the category of triglycerides that this item belongs to
Omega-3 and Omega-6 - ( Saturated, Monounsaturated, Polyunsaturated )

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Frage 15 von 39

1

Wähle von der Aufklappliste, um den Text zu vervollständigen.

Select the category of triglycerides that this item belongs to
Animal fat - ( Saturated, Monounsaturated, Polyunsaturated )

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Frage 16 von 39

1

Select the category of triglycerides that this item belongs to
Coconut oil -

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    Saturated
    Monounsaturated
    Polyunsaturated

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Frage 17 von 39

1

Wähle von der Aufklappliste, um den Text zu vervollständigen.

Select the category of triglycerides that this item belongs to
Palm oil - ( Saturated, Monounsaturated, Polyunsaturated )

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Frage 18 von 39

1

Wähle von der Aufklappliste, um den Text zu vervollständigen.

Select the category of triglycerides that this item belongs to
Stearic acid - ( Saturated, Monounsaturated, Polyunsaturated )

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Frage 19 von 39

1

What lipid is popular because they help lower blood lipid levels?

Wähle eine der folgenden:

  • Omega-6

  • Omega-3

  • Stearic acid

  • Lecithin

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Frage 20 von 39

1

The goal of hydrogenation is to turn oils into more solid fats.

Wähle eins der folgenden:

  • WAHR
  • FALSCH

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Frage 21 von 39

1

Which of these lipids are also known as trans fats?

Wähle eine der folgenden:

  • Hydrogenated fats

  • Monounsaturated fats

  • Polyunsaturated fats

  • Saturated fats

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Frage 22 von 39

1

What is NOT added to oils to prevent them from turning rancid?

Wähle eine der folgenden:

  • Antioxidants

  • Vitamin E

  • Lecithin

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Frage 23 von 39

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Which of these lipids are essential fatty acids?

Wähle eine der folgenden:

  • Polyunsaturated fatty acids

  • Monounsaturated fatty acids

  • Hydrogenated fatty acids

  • Saturated fatty acids

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Frage 24 von 39

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Why are essential fatty acids important?

Wähle eine der folgenden:

  • Fat transportation and metabolism

  • Part of cell membranes

  • Precursors to sex hormones and prostaglandins

  • All of the above

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Frage 25 von 39

1

Prostaglandins are non-localized hormones.

Wähle eins der folgenden:

  • WAHR
  • FALSCH

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Frage 26 von 39

1

Prostaglandins help your heart rate and decrease body pain.

Wähle eins der folgenden:

  • WAHR
  • FALSCH

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Frage 27 von 39

1

Which of these are essential fatty acids?

Wähle eine oder mehr der folgenden:

  • Linoleic acid

  • Linolenic acid

  • Archidonic acid

  • Glycolipid

  • Phospolipids

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Frage 28 von 39

1

What percentage of our total calories are needed from oils to get all the essential fatty acids needed for our health?

Wähle eine der folgenden:

  • 2%

  • 3%

  • 1%

  • 5%

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Frage 29 von 39

1

Which of these are not types of sterols?

Wähle eine der folgenden:

  • Phospholipids

  • Cholesterol

  • Ergosterol

  • Phytosterol

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Frage 30 von 39

1

Functions of fats include

Wähle eine oder mehr der folgenden:

  • Source of energy, 9 kilocalories per gram

  • Source of energy, 4 kilocalories per gram

  • Satiety

  • Palatability

  • Carry fat-soluble vitamins

  • Serve as energy reserve

  • Body regulator, regulate the uptake of nutrients by cells

  • Precursor of prostaglandins

  • Insulator, against heat and cold

  • Protection from organs

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Frage 31 von 39

1

Functions of cholesterol include

Wähle eine oder mehr der folgenden:

  • Provides nitrogen in the body

  • Hormone production

  • Precursor of vitamin D

  • Makes skin resistant to chemical irritants

  • Provides cellular structure

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Frage 32 von 39

1

- leading cause of death in the U.S.

- hardening of the arteries

- blocked arteries in the heart

- damage to heart from blocked arteries

- blocked arteries in the brain

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    Cardiovascular disease
    Atherosclerosis
    Coronary artery disease
    Heart attack
    Stroke

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Frage 33 von 39

1

Saturated fats help you absorb cholesterol.

Wähle eins der folgenden:

  • WAHR
  • FALSCH

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Frage 34 von 39

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What are risk factors of cardiovascular disease?

Wähle eine oder mehr der folgenden:

  • Diet, high in fat, saturated fat, and cholesterol

  • Overweight, obesity

  • Smoking

  • Genetics

  • Age

  • Hypertension and diabetes

  • Diet, low in saturated fats but high in unsaturated fats

  • Underweight

  • Vegetarianism

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Frage 35 von 39

1

At what age do doctors recommend you check your blood cholesterol?

Wähle eine der folgenden:

  • 20 years old

  • 15 years old

  • 30 years old

  • 45 years old

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Frage 36 von 39

1

– contain all of the essential amino acids in the correct proportion to support life and growth. Examples: Animal protein from meats or dairy products

– missing or have a limited supply of essential amino acids. Can support maintenance of body tissues, but will not support growth. Examples: Plant protein from grains and vegetables

– combination of 2 plant proteins with different limiting amino acids. This provides the body with all the essential amino acids needed to sustain life and growth. Example: Butter and bread. Cereal and milk.

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    High biologic value protein
    Low biologic proteins
    Protein complementation

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Frage 37 von 39

1

Adults are usually in positive nitrogen balance regardless of protein intake.

Wähle eins der folgenden:

  • WAHR
  • FALSCH

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Frage 38 von 39

1

Adults are usually in nitrogen equilibrium regardless of protein intake.

Wähle eins der folgenden:

  • WAHR
  • FALSCH

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Frage 39 von 39

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– removal of amino groups (NH2) from amino acids. The rest of the amino acid is used for energy (ATP), and/or stored as fat.
– combination of two amino groups (NH2 +NH2). Excreted in urine.
– inadequate calorie intake causes protein deficiency.

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    Deamination
    Urea
    Protein energy malnutrition

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