Question 1
Question
The basic unit or "block" of a protein is an [blank_start]amino[blank_end] acid.
Question 2
Question
How many types of amino acids are currently known?
Answer
-
20 amino acids
-
8 amino acids
-
25 amino acids
-
30 amino acids
Question 3
Question
How many basic types of amino acids exist?
Answer
-
8 types
-
9 types
-
10 types
-
11 types
Question 4
Question
Amino acids are joined together in long chains called [blank_start]peptide chains[blank_end].
The bonds that join amino acids together are called [blank_start]peptide bonds[blank_end].
[blank_start]Dipeptide[blank_end] – 2 amino acids joined together
[blank_start]Tripeptide[blank_end] – 3 amino acids joined together
[blank_start]Polypeptide[blank_end] – many amino acids joined together (most common)
Answer
-
peptide chains
-
peptide bonds
-
Dipeptide
-
Tripeptide
-
Polypeptide
Question 5
Question
[blank_start]Globular[blank_end] protein is very water soluble and [blank_start]is easily[blank_end] denatured. They are found in [blank_start]body fluids[blank_end], cells, enzymes, and hormones.
[blank_start]Fibrous[blank_end] proteins are not water soluble and [blank_start]not easily[blank_end] denatured. They are characterized by high mechanical strength. They are found in [blank_start]mushrooms[blank_end].
Answer
-
Globular
-
Fibrous
-
mushrooms
-
body fluids
-
not easily
-
is easily
Question 6
Question
Number the steps in the nitrogen cycle.
1 Plants obtain nitrogen from air and [blank_start]soil[blank_end]
2 [blank_start]Proteins are created[blank_end]
3 Humans and animals eat plants and obtain [blank_start]protein and nitrogen[blank_end]
4 Nitrogen is [blank_start]excreted by humans and animals[blank_end]5 The poopoo is returned to [blank_start]the environment[blank_end] and the cycle continues
Question 7
Question
Which of these describe the steps of how nitrogen is synthesized in the body?
Answer
-
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.
Question 8
Question
[blank_start]Amino acid[blank_end] - Basic unit of a protein
[blank_start]Denaturation[blank_end] - Application of heat, light, or acid to a protein
[blank_start]Globular protein[blank_end] - Very water soluble and easily denatured
[blank_start]Fibrous protein[blank_end] - Not water soluble and not easily denatured
[blank_start]Essential amino acids[blank_end] - Needed in diet
[blank_start]Non-essential amino acids[blank_end] - created by the body if nitrogen is available
[blank_start]Conditionally essential[blank_end] - In times of stress and/or growth and maturation, they become essential to the body
[blank_start]Transamination[blank_end] - transfer of nitrogen to another substance to create a non-essential amino acid
[blank_start]High biologic value protein[blank_end] - contain all of the essential amino acids in the correct proportion to support live and growth
Question 9
Question
[blank_start]Lipids[blank_end] - a group of substances related, actually, or potentially to a fatty acid
[blank_start]Visible lipids[blank_end] - lipids added to foods
[blank_start]Invisible[blank_end] - fats that are found in foods
[blank_start]Triglycerides[blank_end] - most common fat in our diet. 3 fatty acids attached to glycerol.
[blank_start]Saturated fats[blank_end] - triglycerides that have a hydrogen attached to every available carbon in a fatty acid
[blank_start]Unsaturated fats[blank_end] - triglycerides that have less than the maximum number of hydrogens attached to the carbons in the fatty acid
[blank_start]Monounsaturated fats[blank_end] - have 1 double bond
[blank_start]Polyunsaturated fats[blank_end] - have two or more double bonds
[blank_start]Monoglyceride[blank_end] - 1 fatty acid attached to glycerol.
[blank_start]Diglyceride[blank_end] - 2 fatty acids attached to glycerol
[blank_start]Hydrogenation[blank_end] - unsaturated fatty acids that have hydrogen atoms added during processing
[blank_start]Rancidity[blank_end] - the double bonds in unsaturated fats react with oxygen in the air and causes them to spoil
[blank_start]Essential fatty acids[blank_end] - must be supplied in the diet. polyunsaturated fatty acids
[blank_start]Fat substitutes[blank_end] - chemically altered substances that are made to resemble fat
Answer
-
Lipids
-
Visible lipids
-
Invisible
-
Triglycerides
-
Saturated fats
-
Unsaturated fats
-
Monounsaturated fats
-
Polyunsaturated fats
-
Monoglyceride
-
Diglyceride
-
Hydrogenation
-
Rancidity
-
Fat substitutes
-
Essential fatty acids
Question 10
Question
Which of these is NOT a characteristic of fats?
Question 11
Question
Which of these are examples of visible fats?
Answer
-
Butter
-
Margarine
-
Mayonnaise
-
Salad dressing
-
Whole milk
-
Marbling in meats
Question 12
Question
Which of these are NOT a triglyceride?
Answer
-
Saturated
-
Monounsaturated
-
Polyunsaturated
-
Phospholipids
Question 13
Question
Omega-3 and Omega-6 are types of monounsaturated fats.
Question 14
Question
Select the category of triglycerides that this item belongs to
Omega-3 and Omega-6 - [blank_start]polyunsaturated[blank_end]
Answer
-
Saturated
-
Monounsaturated
-
Polyunsaturated
Question 15
Question
Select the category of triglycerides that this item belongs to
Animal fat - [blank_start]saturated[blank_end]
Answer
-
Saturated
-
Monounsaturated
-
Polyunsaturated
Question 16
Question
Select the category of triglycerides that this item belongs to
Coconut oil - [blank_start]saturated[blank_end]
Answer
-
Saturated
-
Monounsaturated
-
Polyunsaturated
Question 17
Question
Select the category of triglycerides that this item belongs to
Palm oil - [blank_start]saturated[blank_end]
Answer
-
Saturated
-
Monounsaturated
-
Polyunsaturated
Question 18
Question
Select the category of triglycerides that this item belongs to
Stearic acid - [blank_start]saturated[blank_end]
Answer
-
Saturated
-
Monounsaturated
-
Polyunsaturated
Question 19
Question
What lipid is popular because they help lower blood lipid levels?
Answer
-
Omega-6
-
Omega-3
-
Stearic acid
-
Lecithin
Question 20
Question
The goal of hydrogenation is to turn oils into more solid fats.
Question 21
Question
Which of these lipids are also known as trans fats?
Answer
-
Hydrogenated fats
-
Monounsaturated fats
-
Polyunsaturated fats
-
Saturated fats
Question 22
Question
What is NOT added to oils to prevent them from turning rancid?
Answer
-
Antioxidants
-
Vitamin E
-
Lecithin
Question 23
Question
Which of these lipids are essential fatty acids?
Question 24
Question
Why are essential fatty acids important?
Question 25
Question
Prostaglandins are non-localized hormones.
Question 26
Question
Prostaglandins help your heart rate and decrease body pain.
Question 27
Question
Which of these are essential fatty acids?
Answer
-
Linoleic acid
-
Linolenic acid
-
Archidonic acid
-
Glycolipid
-
Phospolipids
Question 28
Question
What percentage of our total calories are needed from oils to get all the essential fatty acids needed for our health?
Question 29
Question
Which of these are not types of sterols?
Answer
-
Phospholipids
-
Cholesterol
-
Ergosterol
-
Phytosterol
Question 30
Question
Functions of fats include
Answer
-
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
Question 31
Question
Functions of cholesterol include
Answer
-
Provides nitrogen in the body
-
Hormone production
-
Precursor of vitamin D
-
Makes skin resistant to chemical irritants
-
Provides cellular structure
Question 32
Question
[blank_start]Cardiovascular disease[blank_end] - leading cause of death in the U.S.
[blank_start]Atherosclerosis[blank_end] - hardening of the arteries
[blank_start]Coronary artery disease[blank_end] - blocked arteries in the heart
[blank_start]Heart attack[blank_end] - damage to heart from blocked arteries
[blank_start]Stroke[blank_end] - blocked arteries in the brain
Answer
-
Cardiovascular disease
-
Atherosclerosis
-
Coronary artery disease
-
Heart attack
-
Stroke
Question 33
Question
Saturated fats help you absorb cholesterol.
Question 34
Question
What are risk factors of cardiovascular disease?
Answer
-
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
Question 35
Question
At what age do doctors recommend you check your blood cholesterol?
Answer
-
20 years old
-
15 years old
-
30 years old
-
45 years old
Question 36
Question
[blank_start]High biologic value protein[blank_end] – contain all of the essential amino acids in the correct proportion to support life and growth. Examples: Animal protein from meats or dairy products
[blank_start]Low biologic proteins[blank_end] – 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
[blank_start]Protein complementation[blank_end] – 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.
Question 37
Question
Adults are usually in positive nitrogen balance regardless of protein intake.
Question 38
Question
Adults are usually in nitrogen equilibrium regardless of protein intake.
Question 39
Question
[blank_start]Deamination[blank_end] – removal of amino groups (NH2) from amino acids. The rest of the amino acid is used for energy (ATP), and/or stored as fat.
[blank_start]Urea[blank_end]– combination of two amino groups (NH2 +NH2). Excreted in urine.
[blank_start]Protein energy malnutrition[blank_end] – inadequate calorie intake causes protein deficiency.