Mari Magabo
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NUTR (EXAM 1) Quiz sobre Lipids and Proteins, criado por Mari Magabo em 19-09-2016.

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Mari Magabo
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Lipids and Proteins

Questão 1 de 39

1

Preencha o espaço em branco para completar o texto.

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

Explicação

Questão 2 de 39

1

How many types of amino acids are currently known?

Selecione uma das seguintes:

  • 20 amino acids

  • 8 amino acids

  • 25 amino acids

  • 30 amino acids

Explicação

Questão 3 de 39

1

How many basic types of amino acids exist?

Selecione uma das seguintes:

  • 8 types

  • 9 types

  • 10 types

  • 11 types

Explicação

Questão 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)

Arraste e solte para completar o texto.

    peptide chains
    peptide bonds
    Dipeptide
    Tripeptide
    Polypeptide

Explicação

Questão 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 .

Arraste e solte para completar o texto.

    Globular
    Fibrous
    mushrooms
    body fluids
    not easily
    is easily

Explicação

Questão 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

Arraste e solte para completar o texto.

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

Explicação

Questão 7 de 39

1

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

Selecione uma das seguintes:

  • 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.

Explicação

Questão 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

Arraste e solte para completar o texto.

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

Explicação

Questão 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

Arraste e solte para completar o texto.

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

Explicação

Questão 10 de 39

1

Which of these is NOT a characteristic of fats?

Selecione uma das seguintes:

  • Non-water soluble

  • Soluble in gases

  • Needed by living organisms

  • Contain a nitrogen

Explicação

Questão 11 de 39

1

Which of these are examples of visible fats?

Selecione uma ou mais das seguintes:

  • Butter

  • Margarine

  • Mayonnaise

  • Salad dressing

  • Whole milk

  • Marbling in meats

Explicação

Questão 12 de 39

1

Which of these are NOT a triglyceride?

Selecione uma das seguintes:

  • Saturated

  • Monounsaturated

  • Polyunsaturated

  • Phospholipids

Explicação

Questão 13 de 39

1

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

Selecione uma das opções:

  • VERDADEIRO
  • FALSO

Explicação

Questão 14 de 39

1

Selecione da lista do Menu para completar o texto.

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

Explicação

Questão 15 de 39

1

Selecione da lista do Menu para completar o texto.

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

Explicação

Questão 16 de 39

1

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

Arraste e solte para completar o texto.

    Saturated
    Monounsaturated
    Polyunsaturated

Explicação

Questão 17 de 39

1

Selecione da lista do Menu para completar o texto.

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

Explicação

Questão 18 de 39

1

Selecione da lista do Menu para completar o texto.

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

Explicação

Questão 19 de 39

1

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

Selecione uma das seguintes:

  • Omega-6

  • Omega-3

  • Stearic acid

  • Lecithin

Explicação

Questão 20 de 39

1

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

Selecione uma das opções:

  • VERDADEIRO
  • FALSO

Explicação

Questão 21 de 39

1

Which of these lipids are also known as trans fats?

Selecione uma das seguintes:

  • Hydrogenated fats

  • Monounsaturated fats

  • Polyunsaturated fats

  • Saturated fats

Explicação

Questão 22 de 39

1

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

Selecione uma das seguintes:

  • Antioxidants

  • Vitamin E

  • Lecithin

Explicação

Questão 23 de 39

1

Which of these lipids are essential fatty acids?

Selecione uma das seguintes:

  • Polyunsaturated fatty acids

  • Monounsaturated fatty acids

  • Hydrogenated fatty acids

  • Saturated fatty acids

Explicação

Questão 24 de 39

1

Why are essential fatty acids important?

Selecione uma das seguintes:

  • Fat transportation and metabolism

  • Part of cell membranes

  • Precursors to sex hormones and prostaglandins

  • All of the above

Explicação

Questão 25 de 39

1

Prostaglandins are non-localized hormones.

Selecione uma das opções:

  • VERDADEIRO
  • FALSO

Explicação

Questão 26 de 39

1

Prostaglandins help your heart rate and decrease body pain.

Selecione uma das opções:

  • VERDADEIRO
  • FALSO

Explicação

Questão 27 de 39

1

Which of these are essential fatty acids?

Selecione uma ou mais das seguintes:

  • Linoleic acid

  • Linolenic acid

  • Archidonic acid

  • Glycolipid

  • Phospolipids

Explicação

Questão 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?

Selecione uma das seguintes:

  • 2%

  • 3%

  • 1%

  • 5%

Explicação

Questão 29 de 39

1

Which of these are not types of sterols?

Selecione uma das seguintes:

  • Phospholipids

  • Cholesterol

  • Ergosterol

  • Phytosterol

Explicação

Questão 30 de 39

1

Functions of fats include

Selecione uma ou mais das seguintes:

  • 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

Explicação

Questão 31 de 39

1

Functions of cholesterol include

Selecione uma ou mais das seguintes:

  • Provides nitrogen in the body

  • Hormone production

  • Precursor of vitamin D

  • Makes skin resistant to chemical irritants

  • Provides cellular structure

Explicação

Questão 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

Arraste e solte para completar o texto.

    Cardiovascular disease
    Atherosclerosis
    Coronary artery disease
    Heart attack
    Stroke

Explicação

Questão 33 de 39

1

Saturated fats help you absorb cholesterol.

Selecione uma das opções:

  • VERDADEIRO
  • FALSO

Explicação

Questão 34 de 39

1

What are risk factors of cardiovascular disease?

Selecione uma ou mais das seguintes:

  • 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

Explicação

Questão 35 de 39

1

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

Selecione uma das seguintes:

  • 20 years old

  • 15 years old

  • 30 years old

  • 45 years old

Explicação

Questão 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.

Arraste e solte para completar o texto.

    High biologic value protein
    Low biologic proteins
    Protein complementation

Explicação

Questão 37 de 39

1

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

Selecione uma das opções:

  • VERDADEIRO
  • FALSO

Explicação

Questão 38 de 39

1

Adults are usually in nitrogen equilibrium regardless of protein intake.

Selecione uma das opções:

  • VERDADEIRO
  • FALSO

Explicação

Questão 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.

Arraste e solte para completar o texto.

    Deamination
    Urea
    Protein energy malnutrition

Explicação