Williams Essentials of Nutrition And Diet Therapy 11th Edition – Test Bank

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Chapter 05: Proteins

Schlenker & Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 11th Edition

MULTIPLE CHOICE

1. 2. 3. 4. 5. 6. The primary function of protein in the diet is to:

a. supply energy.

b. synthesize vitamins.

c. build and repair tissue.

d. store glycogen.

ANS: C DIF: Easy REF: p. 97

MSC: Type of Question: Knowledge

Proteins are built from simpler organic compounds called:

a. amines.

b. amino acids.

c. fatty acids.

d. carboxyl groups.

ANS: B DIF: Easy REF: p. 81

MSC: Type of Question: Knowledge

The element nitrogen can be found only in:

a. carbohydrates.

b. fats.

c. protein.

d. minerals.

ANS: C DIF: Easy REF: p. 81

MSC: Type of Question: Knowledge

The chemical structure that forms the base component of an amino acid is the:

a. carboxyl group.

b. carbon chain.

c. radicals.

d. amino group.

ANS: D DIF: Medium REF: p. 81

MSC: Type of Question: Knowledge

One of the simplest amino acids is:

a. arginine.

b. valine.

c. lysine.

d. glycine.

ANS: D DIF: Hard REF: p. 82

MSC: Type of Question: Knowledge

The number of different amino acids that make up human proteins is:7. 8. 9. 10. 11. a. 9.

b. 13.

c. 15.

d. 20.

ANS: D DIF: Medium REF: p. 82

MSC: Type of Question: Knowledge

The number of amino acids that are considered indispensable or essential is:

a. 9.

b. 10.

c. 12.

d. 14.

ANS: A DIF: Medium REF: p. 82

MSC: Type of Question: Knowledge

Two amino acids are chemically joined by a:

a. double bond.

b. hydrogen bond.

c. carboxyl bond.

d. peptide bond.

ANS: D DIF: Medium REF: p. 82

MSC: Type of Question: Knowledge

Amino acids that can be synthesized by the body in sufficient amounts are known as:

a. indispensable.

b. dispensable.

c. simple.

d. complex.

ANS: B DIF: Medium REF: p. 82

MSC: Type of Question: Knowledge

An important characteristic of amino acids is that they can:

a. act as buffers.

b. facilitate glucose storage.

c. regulate heartbeat.

d. control level of blood cholesterol.

ANS: A DIF: Hard REF: p. 82

MSC: Type of Question: Knowledge

An example of a protein is:

a. saline.

b. hemoglobin.

c. cellulose.

d. prostaglandins.

ANS: B DIF: Medium REF: p. 83

MSC: Type of Question: Knowledge12. 13. 14. 15. 16. An example of a plasma protein is:

a. collagen.

b. myosin.

c. albumin.

d. phospholipid.

ANS: C DIF: Hard REF: p. 83

MSC: Type of Question: Knowledge

A protein that contains all the essential amino acids in the proper proportions is called:

a. simple.

b. indispensable.

c. complete.

d. complementary.

ANS: C DIF: Easy REF: pp. 87-88

MSC: Type of Question: Knowledge

An example of a meal or snack that contains complementary proteins is:

a. an egg and cheese omelet.

b. a peanut butter sandwich.

c. trail mix with nuts and raisins.

d. mixed bean salad with green beans, kidney beans, and white beans.

ANS: B

Complementary proteins are a combination of at least two different kinds of vegetable

proteins, that is, at least two of the following groups: grains, legumes, seeds, and nuts. The

peanut butter sandwich contains nuts and grains. Trail mix contains only nuts (raisins are low

in protein). Mixed bean salad contains only legumes, and an omelet is made of complete

animal proteins.

DIF: Medium REF: p. 90 MSC: Type of Question: Application

Proteins from plant sources such as grains, nuts, and legumes are classified as:

a. incomplete.

b. complete.

c. indispensable.

d. dispensable.

ANS: A DIF: Easy REF: p. 88

MSC: Type of Question: Knowledge

An example of a complete protein is:

a. milk.

b. soy.

c. sesame seeds.

d. sweet potato.

ANS: A

Most animal proteins are complete proteins.

DIF: Easy REF: p. 88 MSC: Type of Question: Application17. 18. 19. 20. 21. A person is most likely to have a diet with good protein quality if he or she:

a. has a high protein intake.

b. consumes a variety of foods.

c. uses amino acid supplements.

d. buys high-quality meats.

ANS: B

Diets that contain a wide variety of foods are more likely to include complementary protein

sources that would contribute to a higher overall dietary protein quality. A high protein intake

does not necessarily ensure that the protein is high-quality protein. Amino acid supplements

could result in an unbalanced intake of amino acids and actually reduce overall protein quality

of the diet. The quality of specific types or cuts of meat does not affect the quality of the

protein.

DIF: Medium REF: p. 88 MSC: Type of Question: Application

Infections are common in people who have inadequate protein intake because of an

insufficient quantity of:

a. insulin.

b. lipoprotein.

c. antibodies.

d. albumin.

ANS: C DIF: Easy REF: p. 85

MSC: Type of Question: Knowledge

The nutrient that has a protein-sparing effect is:

a. glycerol.

b. carbohydrate.

c. nitrogen.

d. fatty acids.

ANS: B DIF: Easy REF: p. 89

MSC: Type of Question: Knowledge

The amino acids methionine, tyrosine, and tryptophan play a role in:

a. forming neurotransmitters.

b. blocking excess protein breakdown.

c. increasing production of insulin and thyroxine.

d. decreasing energy expenditure.

ANS: A DIF: Hard REF: p. 85

MSC: Type of Question: Knowledge

Branched chain amino acids (leucine, isoleucine, and valine) may be especially important for

a patient with:

a. cancer-related malnutrition.

b. marasmus.

c. cardiovascular disease.

d. severe depression.

ANS: A DIF: Hard REF: p. 8522. 23. 24. 25. 26. 27. MSC: Type of Question: Knowledge

Proteins are absorbed primarily in the form of:

a. fatty acids.

b. disaccharides.

c. amino acids.

d. polypeptides.

ANS: C DIF: Easy REF: p. 84

MSC: Type of Question: Knowledge

Pepsinogen secreted by the gastric cells is converted into pepsin by:

a. enterokinase.

b. hydrochloric acid.

c. gastric lipase.

d. pancreatic lipase.

ANS: B DIF: Medium REF: p. 96

MSC: Type of Question: Knowledge

The gastric enzyme present in infants that coagulates milk is:

a. casein.

b. pepsinogen.

c. trypsin.

d. rennin.

ANS: D DIF: Medium REF: p. 96

MSC: Type of Question: Knowledge

The enzyme trypsin is activated by:

a. zymogen.

b. bile.

c. gastrin.

d. enterokinase.

ANS: D DIF: Hard REF: p. 96

MSC: Type of Question: Knowledge

Enzymes found in pancreatic secretions include:

a. rennin.

b. pepsin.

c. chymotrypsin.

d. casein.

ANS: C DIF: Hard REF: p. 96

MSC: Type of Question: Knowledge

Trypsin and chymotrypsin are secreted by the:

a. small intestine.

b. liver.

c. stomach.

d. pancreas.28. 29. 30. 31. 32. 33. ANS: D DIF: Hard REF: p. 96

MSC: Type of Question: Knowledge

Aminopeptidase and dipeptidase are secreted by the:

a. liver.

b. stomach.

c. small intestine.

d. pancreas.

ANS: C DIF: Hard REF: p. 96

MSC: Type of Question: Knowledge

A plasma protein that helps maintain fluid balance is:

a. albumin.

b. fibrinogen.

c. hemoglobin.

d. collagen.

ANS: A DIF: Medium REF: p. 83

MSC: Type of Question: Knowledge

Amino acids are absorbed by:

a. energy-requiring transport.

b. simple diffusion.

c. pinocytosis.

d. lipoprotein carriers.

ANS: A DIF: Medium REF: p. 97

MSC: Type of Question: Knowledge

A nursing infant receives antibodies from its mother through:

a. anabolism and catabolism.

b. absorption of antibodies.

c. absorption of amino acids and synthesis of antibodies.

d. genetic inheritance.

ANS: B DIF: Medium REF: p. 97

MSC: Type of Question: Knowledge

The type of protein-energy malnutrition that results in edema, hypoalbuminemia, skin lesions,

and fatty liver is:

a. cachexia.

b. marasmus.

c. kwashiorkor.

d. sarcopenia.

ANS: C DIF: Medium REF: p. 91

MSC: Type of Question: Knowledge

A constant turnover of protein occurs between:

a. tissue and plasma.

b. the liver and the small intestine.

c. blood and lymph.34. 35. 36. 37. 38. d. the heart and lungs.

ANS: A DIF: Medium REF: p. 86

MSC: Type of Question: Knowledge

The tissue that has the highest rate of protein turnover is the:

a. skin.

b. intestinal mucosa.

c. muscle.

d. adipose tissue.

ANS: B DIF: Hard REF: p. 86

MSC: Type of Question: Knowledge

The phase of metabolism that makes growth and repair possible is:

a. digestion.

b. catabolism.

c. anabolism.

d. ketosis.

ANS: C DIF: Medium REF: p. 86

MSC: Type of Question: Knowledge

Negative nitrogen balance occurs in a(n):

a. adult who participates in a weight-training program.

b. woman who is pregnant or lactating.

c. child who is growing.

d. older adult with anorexia.

ANS: D

A weight-training program, pregnancy and lactation, and childhood growth all result in

positive nitrogen balance as new tissue is being formed. Negative nitrogen balance would

occur in older adults with anorexia. As they lose weight, they break down muscle mass to

provide energy. Muscle protein would lose its amine (nitrogen-containing) group; the resulting

ketoacid would be used to generate energy; the amine group would be converted to ammonia

in the liver and excreted as urea by the kidneys. This would cause loss of nitrogen from the

body, resulting in negative nitrogen balance.

DIF: Medium REF: p. 87 MSC: Type of Question: Application

Ammonia and urea are waste products from the metabolism of:

a. glucose.

b. fatty acids.

c. amino acids.

d. glycerol.

ANS: C DIF: Medium REF: p. 87

MSC: Type of Question: Knowledge

If nitrogen excretion exceeds nitrogen intake, the condition is called:

a. total nitrogen balance.

b. positive nitrogen balance.39. 40. 41. 42. c. negative nitrogen balance.

d. anabolism.

ANS: C DIF: Medium REF: p. 87

MSC: Type of Question: Knowledge

A period of the life cycle during which positive nitrogen balance is most likely to occur is:

a. childhood.

b. young adulthood.

c. middle adulthood.

d. older adulthood.

ANS: A

Positive nitrogen balance occurs during periods of growth when the amount of body tissue

and muscle is increasing. This growth occurs during childhood but not generally during any

phase of adulthood.

DIF: Easy REF: p. 87 MSC: Type of Question: Application

Protein catabolism is increased in health problems such as:

a. severe burns.

b. severe obesity.

c. hypothyroidism.

d. food allergies.

ANS: A

After a serious burn, the damaged skin and underlying tissues have to be broken down before

they can be repaired. This results in massive catabolism. In obesity, protein anabolism and

catabolism are probably in balance, unless the individual is actively gaining or losing weight.

Hypothyroidism would result in decreased energy expenditure but would not have a large

effect on protein metabolism. Food allergies do not generally affect protein metabolism.

DIF: Medium REF: p. 87 MSC: Type of Question: Application

The recommended dietary intake of protein for adults is:

a. 0.5 g/kg.

b. 0.8 g/kg.

c. 1.0 g/kg.

d. 1.5 g/kg.

ANS: B DIF: Medium REF: p. 90

MSC: Type of Question: Knowledge

Vitamin B12 is found in:

a. whole grains.

b. nuts.

c. meats.

d. legumes.

ANS: C

Vitamin B12 is only found in animal foods.

DIF: Medium REF: p. 92 MSC: Type of Question: Application43. 44. 45. 46. 47. 48. Excessive intakes of dietary protein can:

a. cause vitamin deficiencies.

b. impair kidney function.

c. increase weight loss.

d. decrease production of indispensable amino acids.

ANS: B DIF: Medium REF: p. 92

MSC: Type of Question: Knowledge

A food high in indispensable amino acids is:

a. lentils.

b. tofu.

c. peanuts.

d. eggs.

ANS: D DIF: Medium REF: p. 92

MSC: Type of Question: Knowledge

The group that makes each amino acid unique is the:

a. radical group.

b. amino group.

c. carboxyl group.

d. peptide bond.

ANS: A DIF: Medium REF: p. 82

MSC: Type of Question: Knowledge

In an analysis of the amino acid composition of foods, the amino acid occurring in the

smallest amount is called:

a. indispensable.

b. dispensable.

c. complementary.

d. limiting.

ANS: D DIF: Hard REF: p. 87

MSC: Type of Question: Knowledge

The compounds in soy foods that have estrogen-like activity are examples of:

a. indispensable amino acids.

b. phytochemicals.

c. neurotransmitters.

d. metabolic by-products.

ANS: B DIF: Medium REF: p. 92

MSC: Type of Question: Knowledge

A vegetarian diet in which dairy foods and eggs are included is known as:

a. lactovegetarian.

b. vegan.

c. semi-vegetarian.

d. ovolactovegetarian.ANS: D DIF: Medium REF: p. 93

MSC: Type of Question: Knowledge