(QUESTION)

B 1. Which has more protein?

a. 1 cup of whole milk c. 1 cup of vegetarian baked beans
b. 3 ounces of beef d. 1 large egg
RATIONALE: It’s because per ounce of
beef has 7 grams of protein.

D 2. Why do we need protein?

a. For energy c. To build cells
b. To repair bones and muscles d. All of the
above
RATIONALE: The body uses protein to build
and repair tissues. Each individual uses protein to
make enzymes, hormones, and other body
chemicals. Protein is an important building block
of bones, muscles, cartilage, skin, and blood.

C 3. A "complete" protein is also known as:

a. A carbohydrate protein c. A high-quality protein
b.A special protein d. A unique protein

RATIONALE: For it is measured by its biological value, as well as as it is

digestible value.

D 4. You can find protein in which of the following:

a. Sunflower seeds c. Walnuts
b.Chickpeas d. All the above
RATIONALE: Nuts and seeds provide healthy mono- and polyunsaturated plant
oils as well as protein
.

D. 5.Which could mean you're not getting enough protein?

a. Weight loss c. Muscle fatigue
b.Loss in muscle strength d. All of the above
RATIONALE: Because if you were getting enough protein then you wouldn’t
experience weight loss, loss in muscle strength and muscle fatigue since proteins helps
growth and repair of new and damaged tissues

A. 6. Classify the following protein according to its function: hemoglobin,

oxygen carrier in the blood.
a. Transport c. Structural
b.Enzyme d. Storage
RATIONALE: The binding of oxygen to hemoglobin isolated from red blood
cells displays marked sigmoidal behavior, which is indicative of cooperation
between subunits

C. 7. Classify the following protein according to its function: collagen, a major

component of tendons and cartilage.
a. Transport c. Structural
b.Enzyme d. Storage
c. RATIONALE: Collagen provides structure to our bodies,
protecting and supporting the softer tissues and connecting them
with the skeleton.

C. 8. Classify the following protein according to its function: keratin, a protein

found in hair
a. Transport c. Structural
b.Enzyme d. Storage
RATIONALE: Human hair contains the hair follicles, which is embedded in
the skin, and hair shaft, which extend out of the skin. Hair keratins are found in
the main shaft, lwhich should be differentiated from those found in the hair
follicles.

B. 9. Classify the following protein according to its function: amylases that

catalyze the hydrolysis of starch.
a. Transport c. Structural
b. Enzyme d. Storage
RATIONALE: Enzyme found in your body is salivary amylase, which breaks
amylose (a kind of starch) down into smaller sugars. The amylose doesn’t taste
very sweet, but the smaller sugars do. This is why starchy foods often taste
sweeter if you chew them for longer: you’re giving salivary amylase time to get
to work.

B. 10. What are some signs you aren't getting enough protein?
a. You fall asleep in random places
b. Your hair falls out
c. You’re in high energy
d. You shrink in height
Rationale: if you don’t eat enough protein, your hair is likely to become dry and
brittle.

C 11. What is the function of carbohydrates?

a. Long term energy storage c. Short term energy
b.Information storage d. Building muscles and
cells
RATIONALE: Short term energy is the primary
function in carbohydrates.

B.12.It is healthiest to get your daily carbohydrates by eating...

a. Lots of chocolate c. Simple sugars
b. Fiber-rich fruits and whole grainsd. Fruit juice with lots of added
sugar
RATIONALE: Fiber-rich fruits and whole grains are the best source of
carbohydrates because they provide energy plus vitamins, minerals, and
fiber, which it can help reduce the risk of heart disease and diabetes and
keep the digestive system healthy.

A.13. Which sugars are present in Sucrose?

a. Fructose and glucose c. Glucose and glucose
b.Glucose and galactose d. Fructose and galactose
RATIONALE: Sucrose Is Made up
of Glucose and Fructose

A.14. Which of the following is not a disaccharide?

a. Sucrose c. Maltose
b.Lactose d. Galactose
Rationale: Sucrose is an examples of non-reducing disaccharides

D. 15. If you're trying to avoid added sugars, which ingredient should you watch
for on food labels?
a. Raw sugar c. Corn syrup
b.Molasses d. All of the above
Rationale: Added sugars is a risk for gaining weight, heart disease, diabetes,
high blood pressure, cancer, and even dementia.