Chapter 07 - Proteins: Amino Acids

Human Nutrition Science for Healthy Living

1st Edition Stephenson Schiff 0073402524
9780073402529
Download full solution manual at:
https://testbankpack.com/p/solution-manual-for-human-
nutrition-science-for-healthy-living-1st-edition-stephenson-
schiff-0073402524-9780073402529/

Download full test bank at:

https://testbankpack.com/p/test-bank-for-human-nutrition-
science-for-healthy-living-1st-edition-stephenson-schiff-
0073402524-9780073402529/

Chapter 07
Proteins: Amino Acids

Multiple Choice Questions

7-1
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

1.

Proteins _____________.

A.
are comprised of amino acids

B.
have phosphorus in their chemical structures

C.
are stored as glycogen in the body

D.
provide 7 kcal/g

Bloom's Level: 1. Remember

Learning Outcome: Name the elements that are found in all proteins.
Section: 07.01
Topic: Proteins

7-2
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

2.

Compared to a triglyceride molecule, a protein molecule _____________.

A.
has nitrogen in its chemical structure

B.
is comprised of glucose units

C.
has three fatty acids attached to a glycerol

D.
provides more energy

Bloom's Level: 1. Remember

Learning Outcome: Name the elements that are found in all proteins.
Section: 07.01
Topic: Proteins

7-3
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

3.

The body uses proteins to make _____________.

A.
bile salts

B.
magnesium ions

C.
calcium carbonate

D.
certain hormones

Bloom's Level: 1. Remember

Learning Outcome: List the primary functions of proteins in the body.
Section: 07.01
Topic: Nutrient functions
Topic: Proteins

4. Which of the following statements is true?

A.

Proteins are a major component of starch molecules.

B. Protein is the primary energy source for the human body.

C. All hormones are proteins.
D. Certain proteins transport nutrients and oxygen in the bloodstream.

Bloom's Level: 1. Remember

Learning Outcome: List the primary functions of proteins in the body.
Section: 07.01
Topic: Nutrient functions
Topic: Proteins

7-4
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

5. Every amino acid has _____ in its chemical structure.

A. potassium
B. chloride
C. nitrogen
D. iron

Bloom's Level: 1. Remember

Learning Outcome: Describe the basic chemical structure of an amino acid.
Section: 07.02
Topic: Nutritional biochemistry
Topic: Proteins

6.

An amino acid does not contain a(n) _____________.

A.
fatty acid group

B.
amino group

C.
carbon skeleton

D.
acid group

Bloom's Level: 1. Remember

Learning Outcome: Describe the basic chemical structure of an amino acid.
Section: 07.02
Topic: Proteins

7-5
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

7.

Which of the following amino acids can be made by the human body?

A. Phenylalanine
B.
Valine

C. Alanine
D.
Leucine

Bloom's Level: 1. Remember

Learning Outcome: Distinguish between essential, conditionally essential, and nonessential amino acids.
Section: 07.02
Topic: Essential amino acids
Topic: Proteins

8. A team of food scientists wants to develop a formula diet for newborns that is a
nutritionally complete food that replaces human milk. To support normal infant development,
the formula must have _____ as an ingredient.
A. taurine
B. glutamic acid
C. tryptophan
D. aspartic acid

Bloom's Level: 2. Understand

Learning Outcome: Distinguish between essential, conditionally essential, and nonessential amino acids.
Section: 07.02
Topic: Essential amino acids
Topic: Nutrient functions
Topic: Proteins

7-6
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

9.

The chemical attraction between the acid group of one amino acid and the amino group of another amino acid can form a
_____________.

A.
peptide bond

B.
fatty acid chain

C.
partially hydrogenated protein

D.
glycosidic linkage

Bloom's Level: 1. Remember

Learning Outcome: Explain the basic steps of protein synthesis.
Section: 07.03
Topic: Protein synthesis and organization
Topic: Proteins

7-7
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

10.

Instructions for making proteins are coded in a cell's _____________.

A.
DNA

B.
ribosomes

C.
golgi apparatus

D.
plasma membrane

Bloom's Level: 1. Remember

Learning Outcome: Explain the basic steps of protein synthesis.
Section: 07.03
Topic: Metabolism
Topic: Protein synthesis and organization
Topic: Proteins

True / False Questions

11.

Secondary structure refers to the structure of protein comprised of two or more polypeptide chains arranged together in a
unique manner.

FALSE

Bloom's Level: 1. Remember

Learning Outcome: Compare the primary, secondary, tertiary, and quaternary structures of a protein.
Section: 07.03
Topic: Protein synthesis and organization
Topic: Proteins

7-8
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

12.

Tertiary structure is a protein's final three-dimensional form.

TRUE

Bloom's Level: 1. Remember

Learning Outcome: Compare the primary, secondary, tertiary, and quaternary structures of a protein.
Section: 07.03
Topic: Protein synthesis and organization
Topic: Proteins

Multiple Choice Questions

13. _____ is the process that changes the normal shape of a protein and, as a result, the
molecule loses its usual function.
A. Protonation
B. Hydrogenation
C. Denaturation
D. Filtration

Bloom's Level: 1. Remember

Learning Outcome: Describe protein denaturation, and identify factors that cause proteins to denature.
Section: 07.03
Topic: Metabolism
Topic: Proteins

7-9
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

14.

Leona is making lemon pudding from "scratch." Her ingredients include fat-free milk, cornstarch, lemon juice, egg yolks,
salt, sugar, and butter. When she added some of the ingredients together, little clumps formed in the mixture before she could
heat it. What happened to those ingredients?

A. The cholesterol in the raw egg yolks reacted with the butter.
B. The acid in the lemon juice denatured the milk proteins.
C.
The cornstarch deaminated the lactose in the milk.

D. The salt activated the sugar after being mixed with the egg yolks.

Bloom's Level: 3. Apply

Learning Outcome: Describe protein denaturation, and identify factors that cause proteins to denature.
Section: 07.03
Topic: Digestion, absorption, and transport
Topic: Protein synthesis and organization
Topic: Proteins

15. Which of the following foods is naturally a good source of high-quality protein?
A.

Avocado with leafy greens salad

B.
Sesame seed crackers

C. Fat-free milk
D.
Soybean oil

Bloom's Level: 2. Understand

Learning Outcome: Identify foods that are good sources of high-quality proteins and foods that are sources of low- quality proteins.
Section: 07.04
Topic: Essential amino acids
Topic: Food Sources
Topic: Proteins

7-10
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

16.

Which of the following foods is a high-quality protein snack that can replace a snack that contains animal proteins?

A. ½ cup of watermelon chunks

B. 1 ounce of baby carrots
C.
6 whole-wheat crackers

D. 8 ounce glass of soy milk

Bloom's Level: 2. Understand

Learning Outcome: Identify foods that are good sources of high-quality proteins and foods that are sources of low- quality proteins.
Section: 07.04
Topic: Food Sources
Topic: Plant-based diets
Topic: Proteins

True / False Questions

17.

If Kara's body weight is 120 pounds, her RDA for protein is approximately 44 kg.

TRUE

Bloom's Level: 3. Apply

Learning Outcome: Discuss dietary protein recommendations.
Section: 07.04
Topic: Dietary requirements
Topic: Proteins

Multiple Choice Questions

7-11
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

18.

If a person's RDA for protein is 65 g, they weigh approximately _____ kg.

A.
82

B.
180

C.
155

D.
52

Bloom's Level: 3. Apply

Learning Outcome: Discuss dietary protein recommendations.
Section: 07.04
Topic: Dietary requirements
Topic: Proteins

19. In the stomach, _____ participate in the chemical digestion of protein.

A.

pancreatic amylase and intrinsic factor

B. mucus and cholecystokinin

C. gastric lipase and intrinsic factor
D. hydrochloric acid and pepsin

Bloom's Level: 1. Remember

Learning Outcome: Discuss protein digestion, including enzymes involved in the process.
Section: 07.05
Topic: Digestion, absorption, and transport
Topic: Proteins

7-12
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

20. Which of the following substances is an enzyme that participates in the digestion of
proteins?
A. Cholecystokinin
B.

Bile

C. Trypsin
D. Amylase

Bloom's Level: 1. Remember

Learning Outcome: Discuss protein digestion, including enzymes involved in the process.
Section: 07.05
Topic: Digestion, absorption, and transport
Topic: Proteins

True / False Questions

21.

After absorption, amino acids travel to the liver via the hepatic portal vein.

TRUE

Bloom's Level: 1. Remember

Learning Outcome: Describe how proteins are absorbed by the digestive tract, and identify where they are transported after bein absorbed.
Section: 07.05
Topic: Digestion, absorption, and transport
Topic: Proteins

22.

Final digestion of proteins occurs in the absorptive cells of the large intestine.

FALSE

Bloom's Level: 1. Remember

Learning Outcome: Describe how proteins are absorbed by the digestive tract, and identify where they are transported after bein absorbed.
Section: 07.05
Topic: Digestion, absorption, and transport
Topic: Proteins

7-13
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

Multiple Choice Questions

23.

A _____ remains when the amino group of an amino acid is removed.

A. ribonucleotide
B. carbon skeleton
C. dipeptide fragment
D. fatty acid

Bloom's Level: 1. Remember

Learning Outcome: Explain what happens during transamination and deamination.
Section: 07.06
Topic: Metabolism
Topic: Proteins

24. The ____ is the primary site for nonessential amino acid production in humans.
A. pancreas
B. small intestine
C. pituitary gland
D. liver

Bloom's Level: 1. Remember

Learning Outcome: Explain what happens during transamination and deamination.
Section: 07.06
Topic: Metabolism
Topic: Proteins

7-14
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

25.

Which of the following conditions is NOT associated with abnormal blood urea nitrogen?

A.
Liver failure

B.
Malnutrition

C.
Kidney disease

D.
Colon cancer

Bloom's Level: 1. Remember

Learning Outcome: Describe common causes of abnormal blood urea nitrogen and urine urea nitrogen levels.
Section: 07.06
Topic: Proteins

True / False Questions

26.

Consuming a high-protein diet may lead to high urine urea nitrogen.

TRUE

Bloom's Level: 2. Understand

Learning Outcome: Describe common causes of abnormal blood urea nitrogen and urine urea nitrogen levels.
Section: 07.06
Topic: Proteins

Multiple Choice Questions

7-15
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

27.

Jacob is a healthy, active 14-year-old boy. Recently, he began to experience a growth spurt. Based on this information, his
body is in ____ nitrogen balance.

A. activated
B. inverted
C. positive
D. negative

Bloom's Level: 2. Understand

Learning Outcome: Discuss nitrogen balance.
Section: 07.06
Topic: Proteins

28. Bernard has been suffering from a viral infection for over a week. As a result of the
illness, he has a fever and has lost his appetite. Based on this information, his body is in ____
nitrogen balance.
A. positive
B. deactivated
C. facilitated
D. negative

Bloom's Level: 2. Understand

Learning Outcome: Discuss nitrogen balance.
Section: 07.06
Topic: Proteins

29. Lily is 22 years of age. She usually consumes about 1800 kcal per day. According to
AMDR guidelines, protein should comprise ____% of her total energy intake.
A. 30 to 55
B. 20 to 45
C. 40 to 65
D. 10 to 35

Bloom's Level: 1. Remember

Learning Outcome: Identify the Acceptable Macronutrient Distribution Range (AMDR) for protein intake in healthy adults.
Section: 07.07
Topic: Dietary requirements
Topic: Proteins

7-16
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

30. Katrina is 20 years of age. She usually consumes about 1800 kcal per day. According to
AMDR guidelines, what is her range of protein intake?
A. 450 to 900 kcal/day
B. 180 to 630 kcal/day
C. 90 to 360 kcal/day
D. 720 to 1080 kcal/day

Bloom's Level: 3. Apply

Learning Outcome: Identify the Acceptable Macronutrient Distribution Range (AMDR) for protein intake in healthy adults.
Section: 07.07
Topic: Dietary requirements
Topic: Nutrition computations
Topic: Proteins

31.

Which of the following foods is a high-protein snack that can replace a snack that contains animal protein?

A.
Vegetable salad with greens and baby carrots

B.
½ cup of apple and watermelon chunks

C.
Peanut butter on crackers

D. Slice of American cheese

Bloom's Level: 2. Understand

Learning Outcome: Describe how complementary protein combinations are used in diet planning.
Section: 07.07
Topic: Essential amino acids
Topic: Food Sources
Topic: Plant-based diets
Topic: Proteins

7-17
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

32.

Which of the following menu items does not contain complementary protein?

A. Whole-wheat crackers spread with soy nut butter

B. Kidney beans mixed with rice
C. Pita bread dipped in mashed chickpeas
D.
Salad made with apples, pears, and grapes

Bloom's Level: 5. Evaluate

Learning Outcome: Describe how complementary protein combinations are used in diet planning.
Section: 07.07
Topic: Essential amino acids
Topic: Food Sources
Topic: Plant-based diets
Topic: Proteins

7-18
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

33.

Consuming too much protein or excess amino acids can contribute to _____________.

A.
coronary artery disease

B.
dehydration

C.
stroke

D.
arthritis

Bloom's Level: 1. Remember

Learning Outcome: Describe health consequences of overconsumption of protein.
Section: 07.08
Topic: Proteins

True / False Questions

34.

High-protein diets are associated with high urinary losses of calcium.

TRUE

Bloom's Level: 1. Remember

Learning Outcome: Describe health consequences of overconsumption of protein.
Section: 07.08
Topic: Proteins

Multiple Choice Questions

7-19
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

35.

Which of the following statements is true?

A. In the United States, teenagers have the greatest risk of protein-energy malnutrition.
B.
Protein-energy malnutrition affects babies while they are breastfeeding.

C. Edema is a major sign of protein-energy malnutrition.

D. Compared to children in other parts of the world, impoverished children in the United
States have the highest risk of protein-energy malnutrition.

Bloom's Level: 1. Remember

Learning Outcome: Describe protein-energy malnutrition, including differences between marasmus and kwashiorkor.
Section: 07.08
Topic: Protein-calorie malnutrition
Topic: Proteins

7-20
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

36.

A child with protein-energy malnutrition has a high risk of dying from _____________.

A.
measles

B.
celiac disease

C.
diabetes

D.
hyperglycemia

Bloom's Level: 1. Remember

Learning Outcome: Describe protein-energy malnutrition, including differences between marasmus and kwashiorkor.
Section: 07.08
Topic: Protein-calorie malnutrition
Topic: Proteins

37.

Which of the following foods is NOT usually responsible for causing allergic responses?

A. Fish and shellfish

B. Peanuts and other nuts
C. Wheat and shellfish
D. Carrots and celery

Bloom's Level: 1. Remember

Learning Outcome: Describe the incidence, causes, and treatment of food allergies.
Section: 07.09
Topic: Food allergies and intolerances
Topic: Proteins

7-21
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

38. Which of the following foods is often responsible for causing an allergic response in
susceptible persons?
A. Blueberries
B.

Wine

C.
Sunflower seeds

D.
Crab

Bloom's Level: 1. Remember

Learning Outcome: Describe the incidence, causes, and treatment of food allergies.
Section: 07.09
Topic: Food allergies and intolerances
Topic: Proteins

39.

Carmen is an active child who is allergic to peanuts. While attending a classroom party, Carmen accidentally was exposed to
trail mix that contained peanuts, and she rapidly developed _____ as a result.

A. anaphylaxis
B. fibrosis
C.
torticollis

D. cirrhosis

Bloom's Level: 1. Remember

Learning Outcome: Explain the difference between a food allergy and a food intolerance, and provide examples of each condition.
Section: 07.09
Topic: Food allergies and intolerances
Topic: Proteins

True / False Questions

7-22
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

40.

An unpleasant physical reaction following consumption of sulfites is considered a food intolerance because it does not trigger
the body's immune response.

TRUE

Bloom's Level: 1. Remember

Learning Outcome: Explain the difference between a food allergy and a food intolerance, and provide examples of each condition.
Section: 07.09
Topic: Food allergies and intolerances
Topic: Proteins

Multiple Choice Questions

7-23
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

41.

Cameron was born with a condition that requires him to limit eating foods that contain phenylalanine. Based on this
information, Cameron has _____________.

A.
PKU

B.
IBD

C.
amino acid toxicity syndrome

D.
cystic fibrosis

Bloom's Level: 1. Remember

Learning Outcome: Explain the cause of phenylketonuria (PKU), and discuss diagnosis and treatment of the disorder.
Section: 07.09
Topic: Essential amino acids
Topic: Metabolism
Topic: Proteins

42. Dallas, a healthy, active teenager, was diagnosed with PKU when he was only a few days
old. In addition to foods that are manufactured to be low in phenylalanine, which of the
following foods can he eat to meet his protein needs safely?
A. Fried fish
B. Fat-free milk
C. Lean hamburger
D. Baked potatoes

Bloom's Level: 1. Remember

Learning Outcome: Explain the cause of phenylketonuria (PKU), and discuss diagnosis and treatment of the disorder.
Section: 07.09
Topic: Food Sources
Topic: Metabolism
Topic: Proteins

7-24
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

43.

A person suffering from celiac disease must avoid _____________.

A.
lying down after meals

B.
taking dietary supplements that contain homocysteine

C.
eating foods that contain phenylalanine

D.
consuming foods that contain gluten

Bloom's Level: 1. Remember

Learning Outcome: Explain why celiac disease causes malabsorption in the small intestine.
Section: 07.10
Topic: Food allergies and intolerances
Topic: Proteins

7-25
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

44.

When Thompson was 5 years of age, he began to complain that his stomach hurt, especially after eating meals and snacks. He
also experienced chronic diarrhea. His parents noticed that he could eat poultry, meat, dairy foods, fruits, and vegetables
without developing any intestinal problems, but he would get a "tummy ache" soon after eating sandwiches, cookies,
crackers, or pancakes. Based on this information, Thompson's parents should have him evaluated for _____________.

A.
cystic fibrosis

B.
irritable bowel syndrome

C.
colon cancer

D.
celiac disease

Bloom's Level: 4. Analyze

Learning Outcome: Explain why celiac disease causes malabsorption in the small intestine.
Section: 07.10
Topic: Food allergies and intolerances
Topic: Proteins

7-26
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

45. You would like to make chicken soup for a friend who has celiac disease. To make the
soup according to the recipe, you need to cook chicken, celery, onions, barley, salt, pepper,
bay leaf, and carrots in a large amount of water. Based on this information, how can you make
the soup safe for your friend to eat?
A. Avoid adding the bay leaf
B. Replace the barley with rice
C. Omit the salt and include a beef bouillon cube
D.

Add some wine to denature the chicken protein

Bloom's Level: 2. Understand

Learning Outcome: Identify grains that contain gluten.
Section: 07.10
Topic: Food Sources
Topic: Food allergies and intolerances
Topic: Proteins

7-27
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

46.

Which of the following grains does NOT contain gluten?

A.
Rye

B.
Graham flour

C.
Millet

D.
Semolina flour

Bloom's Level: 1. Remember

Learning Outcome: Identify grains that contain gluten.
Section: 07.10
Topic: Food Sources
Topic: Food allergies and intolerances
Topic: Proteins

47. You would like to bake a special birthday cake for a friend who has celiac disease. The
original cake recipe is made with eggs, flour, milk, sugar, vanilla, and butter. To make a cake
that is safe for your friend to consume, you plan to substitute _____ for the ____ in the
recipe.
A. water; milk
B. aspartame; sugar
C. cornmeal; flour
D. margarine; butter

Bloom's Level: 3. Apply

Learning Outcome: Explain factors that contribute to celiac disease, and discuss the condition’s diagnosis and dietary management.
Section: 07.10
Topic: Food Sources
Topic: Food allergies and intolerances
Topic: Proteins

7-28
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

48. You would like to bake a special pudding for a friend who has celiac disease. The original
pudding recipe is made with eggs, flour, milk, sugar, vanilla, and butter. To make pudding
that is safe for your friend to consume, you plan to substitute _____ for the ____ in the
recipe.
A. corn oil; butter
B. apple juice; milk
C. honey; sugar
D. tapioca; flour

Bloom's Level: 3. Apply

Learning Outcome: Explain factors that contribute to celiac disease, and discuss the condition’s diagnosis and dietary management.
Section: 07.10
Topic: Food Sources
Topic: Food allergies and intolerances
Topic: Proteins

49. Fred is a lactovegetarian. Which of the following foods does he eat?

A. Chicken
B. Cheese
C. Eggs
D. Fish

Bloom's Level: 2. Understand

Learning Outcome: Explain the differences between the composition of a Western diet and the compositions of different vegetarian diets.
Section: 07.11
Topic: Food Sources
Topic: Plant-based diets
Topic: Proteins

7-29
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

50.

Bryce is an pescavegetarian. Which of the following foods does he refuse to eat?

A. Egg salad
B. Tuna salad
C. Chicken salad
D.
Fruit salad

Bloom's Level: 2. Understand

Learning Outcome: Explain the differences between the composition of a Western diet and the compositions of different vegetarian diets.
Section: 07.11
Topic: Food Sources
Topic: Plant-based diets
Topic: Proteins

7-30
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

51.

The typical vegetarian diet supplies high amounts of _____________.

A.
cholesterol

B.
saturated fat

C.
vitamin C

D.
vitamin B-12

Bloom's Level: 1. Remember

Learning Outcome: Discuss the pros and cons of vegetarian diets.
Section: 07.11
Topic: Food Sources
Topic: Plant-based diets
Topic: Proteins

52. Plant-based diets may not supply enough ____ to meet a child's needs.
A. fiber
B. vitamin C
C. protein
D. sodium

Bloom's Level: 1. Remember

Learning Outcome: Discuss the pros and cons of vegetarian diets.
Section: 07.11
Topic: Dietary requirements
Topic: Food Sources
Topic: Plant-based diets
Topic: Proteins

7-31
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

True / False Questions

53.

The Human Genome Project was established to to identify the amino acids in human protein.

FALSE

Bloom's Level: 2. Understand

Learning Outcome: Identify the main goal of the Human Genome Project.
Section: 07.12
Topic: Nutritional genomics

54.

As a result of the Human Genome Project, scientists discovered that people's food choices can affect their genes' expression.

TRUE

Bloom's Level: 1. Remember

Learning Outcome: Identify the main goal of the Human Genome Project.
Section: 07.12
Topic: Nutritional genomics

Multiple Choice Questions

7-32
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

55.

High intakes of vitamin A during pregnancy can cause birth defects. This is an example of _____________.

A.
nutrifanatics

B.
nutrigenetics

C.
nutrigenomics

D.
nutripronomics

Bloom's Level: 2. Understand

Learning Outcome: Distinguish between nutrigenomics and nutrigenetics.
Section: 07.12
Topic: Nutritional genomics

7-33
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

56.

Although Jerome and Joseph are the same age, weight and height; Jerome requires more vitamin C than Joseph. This is an
example of _____________.

A.
nutrigenetics

B.
nutripronomics

C.
nutrifanatics

D.
nutrigenomics

Bloom's Level: 2. Understand

Learning Outcome: Distinguish between nutrigenomics and nutrigenetics.
Section: 07.12
Topic: Nutritional genomics

True / False Questions

57.

True or false. Personalized nutrition involves making dietary choices based on your genetic makeup.

TRUE

Bloom's Level: 1. Remember

Learning Outcome: Explain how genetic testing may be used in dietary recommendations.
Section: 07.12
Topic: Nutritional genomics

7-34
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.
Chapter 07 - Proteins: Amino Acids

58.

True or false. Genetic testing allows an infant born with a genetic mutation affecting nutrient metabolism to be treated with a
special diets to ensure proper nutrition.

TRUE

Bloom's Level: 2. Understand

Learning Outcome: Explain how genetic testing may be used in dietary recommendations.
Section: 07.12
Topic: Nutritional genomics

7-35
Copyright © 2016 McGraw-Hill Education. All rights reserved. No reproduction or distribution without the prior written consent of
McGraw-Hill Education.