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Q:
define protein denaturation and provide an example of a denaturated protein.
Q:
differentiate between a proteins primary structure, secondary structure, tertiary structure, and quaternary structure.
Q:
explain the differences among amino acids that are classified as essential, nonessential, or conditionally essential.
Q:
matching: 1>a dietary nonessential amino acid 2>a conditionally essential amino acid 3>a small protein 4>a large protein that carries oxygen 5>substances repelled by water 6>describes protein exposed to severe heat 7>an active protease 8>a cell structure where protein synthesis takes place 9>a connective tissue protein 10>a protein catalyst 11>excessive fluid residing between cells 12>substance that keeps the ph constant 13>a condition that favors positive nitrogen balance 14>a condition that favors negative nitrogen balance 15>a product of amino acid breakdown 16>a dietary protein lacking tryptophan 17>a good quality protein source 18>a typical limiting amino acid 19>a condition of protein malnutrition 20>an amino acid associated with heart disease a.soy b.urea c.pepsin d.lysine e.gelatin f.alanine g.insulin h.infection i.tyrosine j.collagen k.denatured l.ribosome m.enzyme n.kwashiorkor o.pregnancy p.edema q.hemoglobin r.hydrophobic s.homocysteine t.buffer
Q:
a variation in a single nucleotide of a dna strand is called a(n) a.rna switch b.thymine substitution c.environmental mutation d.single nucleotide polymorphism
Q:
dietary restriction of phenylalanine combined with adequate tyrosine is the usual treatment for people born with the disorder a.dna b.alc c.nlm d.pku
Q:
which of the following is not among the characteristics of phenylketonuria? a.it is a single-gene disorder b.it leads to a dietary requirement for tyrosine c.it is treated by total elimination of dietary phenylalanine d.it results in mental retardation unless treatment is started in infancy
Q:
the incidence of pku in infants in the united states is one in every a.15,000 births b.100,000 births c.500,000 births d.1,000,000 births
Q:
what dispensable amino acid becomes essential in people with pku? a.glycine b.tyrosine c.arginine d.glutamine
Q:
approximately what percentage of a persons genes are similar to those of an unrelated person? a.20 b.50 c.75 d.99.9
Q:
the cell process of silencing or activating genes is in part accomplished by a.dna methylation b.multigene genomics c.translational sequencing d.a transcription-translation cycle
Q:
the cell's proteome consists of a.all nucleotide bases b.all the protein in the cell c.the ratio of dna to rna d.the protein metabolic apparatus
Q:
the study of how environmental factors influence the expression of genes without altering the dna is known as a.epigenetics b.nucleotide sequencing c.microarray technology d.epidemiological consequences
Q:
the study of how food interacts with genes is known as a.nutritional genomics b.chromosomals c.nucleotide expression d.mutagenic expression
Q:
the disease phenylketonuria is related chiefly to abnormal metabolism of a.lactose b.omega-3 fats c.soy polysaccharides d.a certain amino acid
Q:
what amino acid supplement has been advertised in the popular media for treating herpes infections? a.lysine b.arginine c.tryptophan d.phenylalanine
Q:
what amino acid has been linked to the development of the rare blood disorder eosinophilia-myalgia syndrome in people who took it as a supplement? a.glycine b.arginine c.tryptophan d.phenylalanine
Q:
which of the following is a feature of the branched-chain amino acids? a.they are all dispensable amino acids b.large doses may suppress ammonia production c.they represent the major energy source for muscle tissue d.they may be helpful in treatment of advanced liver failure
Q:
jim, a college baseball player, tells you that he has started to take glutamine supplements. how would you advise him? a.as long as he keeps the dose under 10 g/day, the benefits outweigh the costs b.since he plays baseball, he should consider taking alanine supplements instead c.since he plays baseball, he should consider taking tryptophan supplements instead d.since single amino acids do not occur naturally in foods, they offer no benefit to the body and may even be harmful
Q:
which of the following is a feature of whey protein? a.it is a high-priced protein supplement b.it is chemically extracted from gelatin c.it is a waste product of cheese production d.regular consumption by athletes enhances performance
Q:
approximately how many grams of protein are found in one quart of milk? a.5 b.12 c.25 d.32
Q:
if a person consumes 65 grams of protein and a total of 2700 kcalories per day, approximately what percentage of energy would be derived from protein? a.7 b.10 c.14 d.20
Q:
what is the percentage of total energy derived from protein in a diet containing 50 grams of protein and 2000 kcalories? a.2.5 b.5 c.10 d.20
Q:
which of the following is a feature of protein nutrition? a.protein in body tissues is preserved fairly well on low-energy diets b.the protein rda assumes that dietary protein is from a mix of low- and high-quality sources c.many people in the united states and canada consume somewhat less protein than is needed d.athletes in training benefit from increasing their protein energy intake to 45-50% of total daily energy
Q:
all of the following assumptions are made by the committee in setting the rda for protein except a.adequate kcalories will be consumed b.protein eaten will be of mixed quality c.the fat content of the diet will be high d.other nutrients in the diet will be adequate
Q:
which of the following is an assumption made in the formulation of the rda for protein? a.dietary protein is of high quality only b.dietary protein is of animal origin only c.dietary carbohydrate and fat intakes are adequate d.dietary protein should represent 12% of total energy
Q:
your friend jill has just joined her community college soccer team. how much protein should she consume each day? a.0.8 g/kg b.up to 1.0 g/kg c.1.2-1.7 g/kg d.2.5-2.9 g/kg
Q:
what is the range of daily protein intake, in g/kg, recommended for athletes by fitness authorities? a.0.8-1.1 b.1.2-1.7 c.1.8-2.4 d.2.5-3.0
Q:
if protein needs are expressed per kilogram of body weight, which of the following describes the requirements of infants? a.less than adults b.similar to adults c.greater than adults d.less than adolescents
Q:
which of the following is a feature of the protein rda? a.the recommendations are generous b.it is highest proportionately for adult males c.it is established at 8 grams per kilogram of ideal body weight d.an assumption is made that dietary protein is from animal sources only
Q:
what would be the primary principle of wise diet planning as related to protein nutrition? a.variety b.moderation c.nutrient density d.kcalorie control
Q:
what is the actual ratio of calcium to protein intake (mg to g) for most u.s. women? a.3:1 b.9:1 c.15:1 d.21:1
Q:
what is the rda for protein for a 48-kg woman? a.24 g b.34 g c.38 g d.40 g
Q:
which of the following describes a relationship between protein intake and calcium metabolism? a.calcium excretion falls with increasing intake of animal-derived proteins b.calcium excretion rises with increasing intake of animal-derived proteins c.calcium absorption declines with higher intakes of plant-derived proteins d.calcium absorption increases with higher intakes of animal-derived proteins
Q:
based on the range of protein intake as a percentage of energy intake, what would be the highest safe level of protein intake for a 60-kg adult ingesting 2500 kcalories? a.48 g b.96 g c.120 g d.219 g
Q:
which of the following describes an association between protein intake and kidney function? a.low-protein diets increase the risk for kidney stone formation b.restricting protein intake may slow the progression of kidney disease c.high protein intakes over the long term represent a risk factor for kidney disease d.liberal protein intakes result in high urea production, which increases the long-term efficiency of the kidneys
Q:
what ratio (mg:g) of calcium to protein intake is believed to promote optimal bone health? a.2:1 b.9:1 c.20:1 d.45:1
Q:
which of the following describes a relationship between protein/amino acids and heart disease? a.substituting soy protein for animal protein raises blood cholesterol levels b.high blood levels of the amino acid arginine are a risk factor for atherosclerosis c.high levels of homocysteine in food promote elevation of blood low-density lipoproteins d.elevated blood homocysteine levels are associated with smoking cigarettes and drinking alcohol
Q:
which of the following is a feature of homocysteine? a.it is found only in animal foods b.it is a risk factor for osteoporosis c.it is increased in the blood of coffee drinkers d.it is increased in the blood of vitamin c-deficient people
Q:
which of the following is not among factors known to raise homocysteine levels? a.high folate intake b.smoking cessation c.arginine consumption d.excess alcohol intake
Q:
which of the following amino acids has been reported to lower blood pressure and reduce homocysteine levels? a.arginine b.cysteine c.tryptophan d.phenylalanine
Q:
excessive amounts of homocysteine in the blood are thought to increase the risk for a.cancer b.diabetes c.heart disease d.protein-energy malnutrition
Q:
relative to animal proteins, which of the following amino acids is present in lesser amounts in proteins of legumes? a.alanine b.isoleucine c.tryptophan d.glutamic acid
Q:
in general, the protein quality of legumes would be most improved by the addition of a plant protein rich in a.lysine b.tyrosine c.methionine d.glutamic acid
Q:
in general, the protein quality in grains would be most improved by the addition of a plant protein rich in a.lysine b.tryptophan c.phenylalanine d.glutamic acid
Q:
what is complementary protein nutrition? a.a dietary program that involves eating vegetable and animal proteins on alternating days b.a strategy that combines plant proteins in the same day to improve the balance of essential amino acids c.a technique developed specifically for the elderly that involves optimizing the ratio of protein intake to energy intake d.a body process that involves synthesis of crucial proteins from amino acids made available by the breakdown of storage proteins
Q:
what is the daily value for protein based on a 2000-kcalorie intake? a.25 g b.50 g c.75 g d.100 g
Q:
which of the following is characteristic of protein nutrition in vegetarians? a.vegetarians in general must practice complementary protein nutrition b.most vegetarians should consume gelatin to ensure adequate tryptophan intake c.healthy vegetarians typically consume protein sources of very high digestibility d.most vegetarians eating a variety of foods need not balance essential amino acid intake at each meal
Q:
alberta is a 20 year old who has been a vegetarian for 3 years. she comes to you for advice after reading some material online by the meat promoters of america organization. one of their statements is: ...vegetarians are at risk for protein deficiency because they cannot consume all of the essential amino acids necessary for healthy individuals. how should alberta be advised? a.she should consume dairy and egg products at every meal to protect herself against protein deficiency b.she should avoid the limiting amino acids because they are limiting her ability to maintain proper protein status c.because the statement is basically true, she should consider eating small quantities of meat every day in order to avoid protein deficiency d.although many foods dont provide all the essential amino acids individually, she could consume complementary proteins throughout the day, which would provide all the essential amino acids she needs
Q:
gelatin is a poor-quality protein because it a.lacks tryptophan b.lacks methionine c.is poorly digested d.is poorly absorbed
Q:
which of the following could not be a limiting amino acid in the diet? a.lysine b.glycine c.threonine d.tryptophan
Q:
what is a limiting amino acid in a protein? a.a nonessential amino acid present in high amounts, which inhibits protein synthesis b.an amino acid of the wrong structure to be utilized for protein synthesis efficiently c.an essential amino acid present in insufficient quantity for body protein synthesis to take place d.an amino acid that limits the absorption of other essential amino acids by competing with them for transport sites within the gi tract
Q:
if the diet is lacking an essential amino acid, what will be the course of action? a.body cells will synthesize it b.protein synthesis will be limited c.health will not be affected as long as other nutrients are adequate d.proteins will be made but they will lack that particular amino acid
Q:
which of the following animal-derived proteins is classified as a poor-quality protein? a.fish b.cheese c.gelatin d.turkey
Q:
which of the following is not considered to be a source of high-quality protein in human nutrition? a.soy b.egg c.corn d.fish
Q:
in the study of protein nutrition, what term describes the amount of amino acids absorbed from a given amount of protein consumed? a.digestibility b.completeness c.complementary index d.comparative equivalence
Q:
what primary factor governs the quality of a food protein? a.fat content b.essential amino acid content c.complex carbohydrate content d.nonessential amino acid content
Q:
which of the following is related to the quality of a food protein? a.essential amino acid balance b.nonessential amino acid balance c.total amino acids per gram of food d.quantity of nonessential amino acids that can be converted to glucose
Q:
which of the following food proteins has the best assortment of essential amino acids for the human body? a.egg b.rice c.corn d.gelatin
Q:
what is the percent digestibility of most animal proteins? a.50-65 b.70-75 c.80-85 d.90-99
Q:
what is the percent digestibility of most plant proteins? a.25-45 b.50-65 c.70-90 d.95-99
Q:
a reference protein equals or exceeds the essential amino acid requirements of all of the following population groups except a.infants b.preschool aged children c.adolescents d.elderly
Q:
your mother, who has a high blood urea content, most likely has a poorly functioning a.liver b.spleen c.kidney d.intestinal tract
Q:
your father, who has a high blood ammonia concentration, most likely has a poorly functioning a.liver b.spleen c.kidney d.intestinal tract
Q:
a prominent result of transamination reactions is the synthesis of a.essential amino acids b.nonessential amino acids c.neurotransmitters and hormones d.both nonessential and essential amino acids
Q:
what is the most likely reason for having an abnormally high blood urea level? a.liver dysfunction b.kidney dysfunction c.protein intake twice the rda d.protein intake one-tenth the rda
Q:
jason is 35 years old and was recently diagnosed with 2 failing kidneys. he was advised to decrease the amount of protein he consumes. if jason cheats by eating an 8-ounce steak for dinner tonight, shortly thereafter there would most likely be an increase in the urea levels of his a.urine b.blood c.stools d.sweat
Q:
what is the most likely reason for a person to have abnormally high blood ammonia levels? a.liver dysfunction b.kidney dysfunction c.protein intake twice the rda d.protein intake one-tenth the rda
Q:
the bodys need for water increases on a diet high in a.protein b.carbohydrate c.saturated fat d.unsaturated fat
Q:
in the metabolism of amino acids for energy, what is the fate of the amino group? a.excreted as urea b.burned for energy c.stored in the liver d.converted to glucose
Q:
what is the process whereby an amino group is combined with a keto acid to form an amino acid? a.deamination b.ureagenesis c.transamination d.ammoniogenesis
Q:
which of the following are precursors of urea synthesis? a.all amino acids b.animal proteins only c.essential amino acids only d.nonessential amino acids only
Q:
which of the following is a consequence of excess protein intake? a.decreased excretion of calcium b.decreased size of the liver and kidneys c.increased production and excretion of urea d.increased protein storage by the liver and kidneys
Q:
which of the following compounds does not contain nitrogen? a.urea b.enzymes c.ammonia d.cholesterol
Q:
which of the following is the most likely side effect of a high-protein, low-carbohydrate diet? a.diarrhea b.increased thirst c.nitrogen toxicity d.increased water retention in the body
Q:
approximately how much urea (g) can be produced daily by the average adult? a.5 g b.50 g c.100 g d.250 g
Q:
which of the following illustrates a deamination reaction? a.removal of the amino group from an amino acid b.separation of an amino acid from a peptide chain c.addition of an amino group to form a new amino acid d.addition of an amino acid to form a larger peptide chain
Q:
a person who is starving is losing a.fat only b.glycogen only c.glycogen and fat only d.glycogen, protein, and fat
Q:
protein sparing in the body is best achieved when a person ingests a.proteins of plant origin only b.proteins of animal origin only c.adequate levels of carbohydrate and fat d.mixed protein sources on alternate days
Q:
when amino acids are deaminated, the immediate products are ammonia and often a a.uric acid b.keto acid c.folic acid d.gluco acid