1.

4 Proteins Questions

Answer true or false to the following statements

1. Eating a diet high in protein can lead to a high saturated fat intake
T
2. The elements that make up protein are carbon, hydrogen, nitrogen and oxygen
T
3. Foods containing protein do not contain fibre
T
4. Essential amino acids are obtained from eating complete proteins
T
5. Animal foods are considered to supply low biological value protein
(Not Sure)
6. 10gms of protein will supply 1700kJ’s
F
7. Soy bean products are of plant origin, and are considered to be a complete protein
T
8. Milk is considered to be an incomplete protein
F
9. A vegan eating baked beans on toast is getting essential amino acids
T
10. Nuts contain protein, carbohydrates and fats (all 3 macronutrients)
T
11. Combining foods containing different incomplete proteins can make the meal a source of
complete protein
T
12. It is recommended that all people eat 1 gram of protein per kilogram of body weight

13. Proteins supply 19kJ’s of energy

14. Excess protein is stored as muscle tissue

15. Lacto-ovo vegetarians will eat eggs and milk, but not meat or fish

16. Stunted growth can be caused from a protein deficiency

 17. Complete proteins can supply an easily absorbed source of iron to a person

18. A protein deficiency can lead to constipation

19. Breads and cereals as well as being good sources of carbohydrate do contain some protein

20. A well-balanced vegan diet can supply all the protein a person needs

Answer the following questions on proteins:

1a). What are complete proteins?

1b) Name two food examples of complete proteins

2a) What are incomplete proteins?

2b) Name two food examples of incomplete proteins.

3) State 5 function of proteins in the body

Table 1:

High protein food Protein Carbs

EGGS (1 medium size 50g) 6 grams 0g

MILK (1 pint or 568ml) 19 grams 24 g

MILK (1 glass 250ml) 6.3 grams 8g

SOYA MILK Plain (200 ml) 6 grams 1.6 g

TOFU (100 g) 8 grams 0.8 g

LOW-FAT YOGHURT (plain) 150g 8 grams 10 g

LOW-FAT YOGHURT (fruit) 150g 6 grams 27 g

FISH (cod fillets 100g) 21 grams 0g

CHEESE cheddar 100g 25 grams 0.1 g

ROAST BEEF (100g) 28 grams 0g

ROAST CHICKEN 100g 25 grams 0g

OTHER MEATS AVERAGE (100g) 25 grams 0g

Table 2:

4a) Using the tables 1 and 2. Calculate the amount of protein supplied by 100g of

Roast Beef Egg

Low Fat Fruit Yoghurt

Chick peas

Tofu
4b) Draw a graph on a separate page to represent the protein values of 100g of each of the foods listed
in 4a)

5. Explain why it is important for people in both developed and developing countries to have
enough protein in their diet. (5 Points)
6. Discuss why it is important for people not to over consume protein on a regular basis. (3 points)

7. Why do the RDI’s for protein differ between genders and age groups?

8. Explain the difference between a vegan and a lacto-ovo vegetarian.

9. Explain why the tern ‘vegetarian’ can be confusing when evaluating what people’s diets.
10. At what age is histidine no longer considered an essential amino acid and why?