Mari Magabo
Test por , creado hace más de 1 año

(EXAM 1) NUTR Test sobre Lipids and Proteins, creado por Mari Magabo el 19/09/2016.

90
0
0
Mari Magabo
Creado por Mari Magabo hace casi 8 años
Cerrar

Lipids and Proteins

Pregunta 1 de 39

1

Rellena el espacio en blanco para completar el texto.

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

Explicación

Pregunta 2 de 39

1

How many types of amino acids are currently known?

Selecciona una de las siguientes respuestas posibles:

  • 20 amino acids

  • 8 amino acids

  • 25 amino acids

  • 30 amino acids

Explicación

Pregunta 3 de 39

1

How many basic types of amino acids exist?

Selecciona una de las siguientes respuestas posibles:

  • 8 types

  • 9 types

  • 10 types

  • 11 types

Explicación

Pregunta 4 de 39

1

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)

Arrastra y suelta para completar el texto.

    peptide chains
    peptide bonds
    Dipeptide
    Tripeptide
    Polypeptide

Explicación

Pregunta 5 de 39

1

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 .

Arrastra y suelta para completar el texto.

    Globular
    Fibrous
    mushrooms
    body fluids
    not easily
    is easily

Explicación

Pregunta 6 de 39

1

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

Arrastra y suelta para completar el texto.

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

Explicación

Pregunta 7 de 39

1

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

Selecciona una de las siguientes respuestas posibles:

  • 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.

Explicación

Pregunta 8 de 39

1

- 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

Arrastra y suelta para completar el texto.

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

Explicación

Pregunta 9 de 39

1

- 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

Arrastra y suelta para completar el texto.

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

Explicación

Pregunta 10 de 39

1

Which of these is NOT a characteristic of fats?

Selecciona una de las siguientes respuestas posibles:

  • Non-water soluble

  • Soluble in gases

  • Needed by living organisms

  • Contain a nitrogen

Explicación

Pregunta 11 de 39

1

Which of these are examples of visible fats?

Selecciona una o más de las siguientes respuestas posibles:

  • Butter

  • Margarine

  • Mayonnaise

  • Salad dressing

  • Whole milk

  • Marbling in meats

Explicación

Pregunta 12 de 39

1

Which of these are NOT a triglyceride?

Selecciona una de las siguientes respuestas posibles:

  • Saturated

  • Monounsaturated

  • Polyunsaturated

  • Phospholipids

Explicación

Pregunta 13 de 39

1

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

Selecciona uno de los siguientes:

  • VERDADERO
  • FALSO

Explicación

Pregunta 14 de 39

1

Selecciona la opción correcta del menú desplegable para completar el texto.

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

Explicación

Pregunta 15 de 39

1

Selecciona la opción correcta del menú desplegable para completar el texto.

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

Explicación

Pregunta 16 de 39

1

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

Arrastra y suelta para completar el texto.

    Saturated
    Monounsaturated
    Polyunsaturated

Explicación

Pregunta 17 de 39

1

Selecciona la opción correcta del menú desplegable para completar el texto.

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

Explicación

Pregunta 18 de 39

1

Selecciona la opción correcta del menú desplegable para completar el texto.

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

Explicación

Pregunta 19 de 39

1

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

Selecciona una de las siguientes respuestas posibles:

  • Omega-6

  • Omega-3

  • Stearic acid

  • Lecithin

Explicación

Pregunta 20 de 39

1

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

Selecciona uno de los siguientes:

  • VERDADERO
  • FALSO

Explicación

Pregunta 21 de 39

1

Which of these lipids are also known as trans fats?

Selecciona una de las siguientes respuestas posibles:

  • Hydrogenated fats

  • Monounsaturated fats

  • Polyunsaturated fats

  • Saturated fats

Explicación

Pregunta 22 de 39

1

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

Selecciona una de las siguientes respuestas posibles:

  • Antioxidants

  • Vitamin E

  • Lecithin

Explicación

Pregunta 23 de 39

1

Which of these lipids are essential fatty acids?

Selecciona una de las siguientes respuestas posibles:

  • Polyunsaturated fatty acids

  • Monounsaturated fatty acids

  • Hydrogenated fatty acids

  • Saturated fatty acids

Explicación

Pregunta 24 de 39

1

Why are essential fatty acids important?

Selecciona una de las siguientes respuestas posibles:

  • Fat transportation and metabolism

  • Part of cell membranes

  • Precursors to sex hormones and prostaglandins

  • All of the above

Explicación

Pregunta 25 de 39

1

Prostaglandins are non-localized hormones.

Selecciona uno de los siguientes:

  • VERDADERO
  • FALSO

Explicación

Pregunta 26 de 39

1

Prostaglandins help your heart rate and decrease body pain.

Selecciona uno de los siguientes:

  • VERDADERO
  • FALSO

Explicación

Pregunta 27 de 39

1

Which of these are essential fatty acids?

Selecciona una o más de las siguientes respuestas posibles:

  • Linoleic acid

  • Linolenic acid

  • Archidonic acid

  • Glycolipid

  • Phospolipids

Explicación

Pregunta 28 de 39

1

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

Selecciona una de las siguientes respuestas posibles:

  • 2%

  • 3%

  • 1%

  • 5%

Explicación

Pregunta 29 de 39

1

Which of these are not types of sterols?

Selecciona una de las siguientes respuestas posibles:

  • Phospholipids

  • Cholesterol

  • Ergosterol

  • Phytosterol

Explicación

Pregunta 30 de 39

1

Functions of fats include

Selecciona una o más de las siguientes respuestas posibles:

  • 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

Explicación

Pregunta 31 de 39

1

Functions of cholesterol include

Selecciona una o más de las siguientes respuestas posibles:

  • Provides nitrogen in the body

  • Hormone production

  • Precursor of vitamin D

  • Makes skin resistant to chemical irritants

  • Provides cellular structure

Explicación

Pregunta 32 de 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

Arrastra y suelta para completar el texto.

    Cardiovascular disease
    Atherosclerosis
    Coronary artery disease
    Heart attack
    Stroke

Explicación

Pregunta 33 de 39

1

Saturated fats help you absorb cholesterol.

Selecciona uno de los siguientes:

  • VERDADERO
  • FALSO

Explicación

Pregunta 34 de 39

1

What are risk factors of cardiovascular disease?

Selecciona una o más de las siguientes respuestas posibles:

  • 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

Explicación

Pregunta 35 de 39

1

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

Selecciona una de las siguientes respuestas posibles:

  • 20 years old

  • 15 years old

  • 30 years old

  • 45 years old

Explicación

Pregunta 36 de 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.

Arrastra y suelta para completar el texto.

    High biologic value protein
    Low biologic proteins
    Protein complementation

Explicación

Pregunta 37 de 39

1

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

Selecciona uno de los siguientes:

  • VERDADERO
  • FALSO

Explicación

Pregunta 38 de 39

1

Adults are usually in nitrogen equilibrium regardless of protein intake.

Selecciona uno de los siguientes:

  • VERDADERO
  • FALSO

Explicación

Pregunta 39 de 39

1

– 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.

Arrastra y suelta para completar el texto.

    Deamination
    Urea
    Protein energy malnutrition

Explicación