Chapters 5, 6, & 7

Question 0

The best way to describe a fatty acid that has one point of saturation is:

Answer 0

monounsaturated

Question 1

A point of unsaturation in a fatty acid is identified by the presence of a:

Answer 1

double bond

Question 2

A fatty acid that has two double bonds lacks_____hydrogen units.

Answer 2

4

Question 3

The position of the first double bond from the methyl end of a fatty acid is known as:

Answer 3

omega

Question 4

A fat that is less likely to become rancid can also be described as:

Answer 4

saturated

Question 5

The process of hydrogenation:

Answer 5

offers food products resistance to oxidative effects

Question 6

Which of the following statements about lecithin is false?

Answer 6

Dietary supplements are required in order to obtain the required amount.

Question 7

Of the following structures, which is not considered to be a lipid?

Answer 7

amine

Question 8

An omega-6 fatty acid can be described as having the:

Answer 8

first double bond 6 carbons away from the methyl end

Question 9

Fat remnants from chylomicrons are processed in the:

Answer 9

liver

Question 10

The fatty acid that is necessary for the synthesis of eicosapentaenoic and docosahexaenoic acids is:

Answer 10

linolenic acid

Question 11

A person who is looking to lower their dietary intake of cholesterol would focus on decreasing the consumption of:

Answer 11

steak

Question 12

If a fat source is considered to represent discretionary kcalories, this would be interpreted as:

Answer 12

It provides sources of saturated fat in the diet and should be limited.

Question 13

In order to decrease the amount of saturated fat intake in the diet one should encourage individuals to:

Answer 13

trim excess fat from cooked meats

Question 14

Which of the following foods does not represent an invisible fat source?

Answer 14

butter

Question 15

The use of olive oil helps to protect against heart disease by:

Answer 15

increasing LDL cholesterol

Question 16

In order to assume maximum stability, protein shapes are organized such that:

Answer 16

hydrophobic groups are located away from water

Question 17

The action of hydrochloric acid in the stomach on protein results in:

Answer 17

denaturation

Question 18

The action of antidiuretic hormone in the body serves to regulate:

Answer 18

fluid & electrolyte

Question 19

Extremes in acid-base balance in the body affect proteins by:

Answer 19

altering their shape and making them useless

Question 20

A person who has been sick for one week with a viral infection and fever is most likely to experience:

Answer 20

negative nitrogen balance

Question 21

Which amino acid is a precursor for vitamin B3 and serotonin?

Answer 21

tryptophan

Question 22

The desalination process of protein results in:

Answer 22

production of ammonia

Question 23

The highest digestibility of protein is found in:

Answer 23

animal sources

Question 24

Which of the following is not considered to provide a high-quality protein even though it is from animal source?

Answer 24

gelatin

Question 25

Legumes and grains in combination are effective complementary proteins because they:

Answer 25

balance each other's strengths and weaknesses

Question 26

Kwashiorkor is distinguished from marasmus in that:

Answer 26

it is associated with a loss of appetite

Question 27

Elevated levels of the amino acid homocysteine are associated with a(n):

Answer 27

Reduction in cardiac disease

Question 28

How can protein's effect on adult bone loss be characterized?

Answer 28

dependent on gender

Question 29

The use of amino acids as dietary supplements is considered to be especially inappropriate for:

Answer 29

women of childbearing age

Question 30

The congenital disease PKU occurs because of a missing:

Answer 30

amino acid

Question 31

An individual who has kidney disease with respect to protein intake:

Answer 31

May need restrictions or limitations in order to prevent further renal complications.

Question 32

The RDA for protein:

Answer 32

is higher for infants and children than adults

Question 33

What are the three types of lipids found in the body and foods?

Answer 33

triglycerides-predominant one in foods and body phospholipids sterols

Question 34

What features distinguish fatty acids from each other?

Answer 34

length of carbon chains degrees of unsaturation location of their double bonds

Question 35

What does hydrogenation do to fats?

Answer 35

It protects against oxidation and alters the texture of foods by making liquid vegetable oils more solid.

Question 36

Saturated fatty acids:

Answer 36

are fully loaded with hydrogens

Question 37

A triglyceride consists of:

Answer 37

three fatty acids attached to a glycerol

Question 38

The difference between -cis and -trans fatty acids is:

Answer 38

the configuration around the double bond

Question 39

Which of the following is not true? Lecithin is:

Answer 39

an essential nutrient

Question 40

How many amino acids are there?

Answer 40

20

Question 41

How many amino acids are essential?

Answer 41

9

Question 42

What do lipoproteins do?

Answer 42

They carry triglycerides, phospholipids, and cholesterol throughout the body.

Question 43

What are the differences among the chylomicrons, VLDL, LDL, and HDL?

Answer 43

chylomicrons: largest and contain mostly dietary triglycerides VLDL: smaller and are about half triglycerides LDL: small still and contain mostly cholesterol HDL: the densest and are rich in protein

Question 44

Chylomicrons are produced in the:

Answer 44

small intestine

Question 45

Transport vehicles for lipids are called:

Answer 45

lipoproteins

Question 46

Which of the following is NOT true? Fats:

Answer 46

contain glucose

Question 47

The essential fatty acids include:

Answer 47

linoleic and linolenic acids

Question 48

What are dietary recommendations regarding fat and cholesterol intake?

Answer 48

Dietary Guidelines recommend replacing saturated fats with monounsaturated and polyunsaturated fats, particularly omega-3 fatty acids from foods such as fatty fish, not supplements.

Question 49

The lipoprotein most associated with a high risk of heart disease is:

Answer 49

LDL

Question 50

A person consuming 2200 kcalories a day who wants to meet health recommendations should limit daily fat intake to:

Answer 50

50 to 85 grams

Question 51

What does each amino acid contain?

Answer 51

amino group acid group hydrogen atom side group

Question 52

Isoleucine, leucine, and lysine are:

Answer 52

essential amino acids

Question 53

Which part of its chemical structure differentiates one amino acid from another?

Answer 53

it's side group

Question 54

In the stomach, hydrochloric acid:

Answer 54

denatures proteins and activates pepsin

Question 55

How does the body use amino acids?

Answer 55

release of amino acids via protein degradation and excretion can be tracked by measuring nitrogen base.

Question 56

Proteins that maintain the acid-base balance of the blood and body fluids by accepting and releasing hydrogen ions are:

Answer 56

buffers

Question 57

If an essential amino acid that is needed to make a protein is unavailable, the cells must:

Answer 57

break down proteins to obtain it

Question 58

Protein turnover describes the amount of protein:

Answer 58

synthesized and degraded

Question 59

Which of the following foods provides the highest quality protein?

Answer 59

Egg

Question 60

The protein RDA for a healthy adult who weighs 180 pounds is:

Answer 60

65 grams/day

Question 61

Which of these foods has the least protein per 1/2 cup?

Answer 61

orange juice

Question 62

Hydrolysis is an example of a(n):

Answer 62

catabolic reaction

Question 63

During metabolism, released energy is captured and transferred by:

Answer 63

adenosine triphosphate

Question 64

The body derives most of its energy from:

Answer 64

glucose and fatty acids

Question 65

Glycolysis:

Answer 65

converts glucose to pyruvate

Question 66

The pathway from pyruvate to acetyl CoA:

Answer 66

is metabolic irreversible

Question 67

For complete oxidation, acetyl CoA enters:

Answer 67

the TCA cycle

Question 68

Deamination of an amino acid produces:

Answer 68

ammonia and a keto acid

Question 69

Before entering the TCA cycle, each of the energy-yielding nutrients is broken down to:

Answer 69

acetyl CoA

Question 70

The body stores energy for future use in:

Answer 70

triglycerides

Question 71

During a fast, when glycogen stores have been depleted, the body begins to synthesize glucose from:

Answer 71

amino acids

Question 72

During a fast, the body produces ketone bodies by:

Answer 72

condensing acetyl CoA

Question 73

Phospholipids:

Answer 73

``` Solubility in fat and water emulsifiers in food industry lecithin food sources part of cell membrane ```

Question 74

Saturated fats:

Answer 74

increase LDL cholesterol, promote blood clotting

Question 75

What percent of kcalories should removed?

Answer 75

20 to 35 percent

Question 76

What are the DRIs percentage of linolenic and linoleic?

Answer 76

Linoleic: 5-10% of daily energy Linolenic: 0.6-1.2% of daily energy

Question 77

What are the fat soluble vitamins?

Answer 77

A, D, E and K

Question 78

Amino acid sequencing:

Answer 78

Primary structure- chemical bonds Secondary structure- electrical attractions Tertiary structure- hydrophilic and hydrophobic Quaternary structure- two or more polypeptides

Question 79

mRNA:

Answer 79

carries code to ribosomes | specifies sequence of amino acids

Question 80

What are the building blocks for most body structures?

Answer 80

Collagen

Question 81

Enzymes:

Answer 81

break down, build up, and transform substances