Practice Questions: Protein
NFSC 303
1. Essential amino acids
a. Must be consumed in the diet
b. Are formed via transamination
c. Are synthesized in the liver
d. Are formed via deamination
e. b and c
2. Transamination is:
a. The transfer of an amino group from one amino acid to a carbon skeleton in order
to produce another amino acid
b. The method by which NEAAs are formed in the body
c. The removal of the amino group from an amino acid so that the nitrogen can be
excreted by the kidneys.
d. a and b
3.The function of HCl (hydrochloric acid) in the stomach is to:
a. break peptides down to single amino acids
b. denature proteins
c. activate protein digestive enzymes
d. a and b
e. b and c
4. The absorbable form of protein is:
a. polypeptide
b. hemoglobin
c. amino acid
d. carbon skeleton
5. Catherine is a lacto-vegetarian. She has prepared a meal containing:
Lentil soup (lentils are legumes)
Whole grain bread
Green salad
You want to help her improve the amino acid profile for this meal. The BEST advice
you could give her would be to:
a. add a hard boiled egg to the salad
b. add tuna to the salad
c. add rice to the soup
d. drink a glass of milk with the meal
e. none of the above would be appropriate
6. The process by which the nitrogenous group is removed from the amino acid for
disposal is:
a. Carboxylation
b. Transamination
c. Deamination
d. Esterification
7. Carl is an ENDURANCE athlete. He is 5’11” and weighs 172 pounds. What is
his recommended protein intake per day?
a. 94 - 109 grams
b. 206 - 241 grams
c. 153 - 170 grams
d. 133 - 140 grams
8. Which type of vegetarian must pay attention to combining proteins?
a. lactovegetarian
b. lacto-ovo vegetarian
c. vegan vegetarian
d. semivegitarian
9. Nutrients most likely to be deficient in a strict vegetarian diet include:
a. Calcium, iron, vitamin E, and folacin
b. Iron, vitamin D, vitamin B12, and folacin
c. Calcium, iron, vitamin D, and vitamin B12
d. Magnesium, iron, vitamin D, and vitamin B12
10. Excessive protein intake, as defined in lecture, increases one’s risk for all of the
following EXCEPT:
a. chronic dehydration
b. long term kidney complications
c. cancer
d. diabetes
e. heart disease
11. Which of the following foods/food combinations are considered “complete”
proteins?
a. beans and rice eaten together
b. eggs
c. beef
d. peanut butter on whole wheat bread
e. all of the above
12. The protein RDA for males and females, 19-24 years old is:
a. There is no RDA for protein
b. 58g and 46g, respectively
c. 100g and 70g, respectively
d. 160g and 128 g, respectively
13. When we consume protein beyond our needs for nitrogen:
a. We store the excess nitrogen as ammonia in the bloodstream
b. We deaminate the extra amino acids and use the carbon skeletons for energy
or fat production
c. We store the excess amino acids for future use
d. None of the above
14. Protein requirements are higher for athletes than for non-athletes
a. True
b. False
15. Most strength athletes do not consume adequate dietary protein, and thus require
some sort of amino acid supplementation.
a. True
b. False
16. Lee is a STRENGTH athlete. He is 6’ tall and weighs 220 pounds. What is his
recommended protein intake per day?
a. 80-100 grams
b. 176-220 grams
c. 133-140 grams
d. 170-180 grams
Use the following equation if necessary:
[(ABW - RBW) X0.25] +RBW = adjusted weight
ABW = Actual Body Weight
RBW = Recommended Body Weight
0.25 = 25% of excess body weight that is metabolically active
17. Carolyn is 5’5” tall and weighs 163 pounds. She is sedentary, but has just begun
walking a few times per week. You want to calculate her protein needs based on
body weight. What body weight will you use?
18. Based on your answer above (#17), what is Carolyn’s protein RDA?
19. Fast-forward one year. Carolyn has lost 30 pounds, and now weighs 133 pounds.
She exercises 45 minutes, 5 days per week. What is her recommended protein
intake now?
20. The difference between amino acids derived from food vs. those derived from
supplements is:
a. The amino acids from supplements are more readily used to build muscle
tissue than those derived from foods
b. The amino acids from foods are more readily used to build muscle tissue
than those derived from supplements
c. There’s no difference; an amino acid is an amino acid, regardless of
origin.
d. Amino acids from foods have more nitrogen, and thus are better absorbed.
21. Most protein digestion occurs in the
a. mouth
b. stomach
c. small intestine
d. large intestine
22. Vegetarians can improve their absorption of iron by which of the following?
a. cooking in cast iron cookware
b. consuming calcium rich foods along with the iron rich ones
c. consuming vitamin C-rich foods along with the iron rich ones
d. a and c
e. b and c
23. Scientists determined the protein RDA by conducting what kind of studies
24. Select the true statement regarding soy:
a. It is derived from a plant and thus is an incomplete protein
b. It is rich in essential fatty acids and phytochemicals
c. Consumption of soy protein helps lower LDL levels
d. a and c
e. b and c
25. Vegan vegetarians tend to consume less protein than nonvegetarians, often failing
to meet the protein RDA.
a. true
b. false