Chapter 06 - The Proteins and Amino Acids

Personal Nutrition 9th Edition Boyle

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True / False

1. Essential amino acids are those that the healthy adult body can synthesize, given the needed parts.
a. True
b. False
ANSWER: False
DIFFICULTY: Remember
REFERENCES: 6.1 What Proteins Are Made Of
LEARNING OBJECTIVES: PNUT.BOYL.16.6.1 - Differentiate between essential amino acids and nonessential amino
acids.

2. The building blocks of proteins are called amino acids.

a. True
b. False
ANSWER: True
DIFFICULTY: Remember
REFERENCES: 6.1 What Proteins Are Made Of
LEARNING OBJECTIVES: PNUT.BOYL.16.6.1 - Differentiate between essential amino acids and nonessential amino
acids.

3. With energy needs met in the diet, excess protein is stored as fat.
a. True
b. False
ANSWER: True
DIFFICULTY: Understand
REFERENCES: 6.5 Recommended Protein Intakes
LEARNING OBJECTIVES: PNUT.BOYL.16.6.5 - Calculate the recommended protein intake for a given individual.

4. People can get enough protein from plant foods alone.

a. True
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Chapter 06 - The Proteins and Amino Acids

b. False
ANSWER: True
DIFFICULTY: Understand
REFERENCES: 6.8 Spotlight: Vegetarian Eating Patterns
LEARNING OBJECTIVES: PNUT.BOYL.16.6.8 - Describe the nutritional challenges of a vegan diet and methods for
developing a vegetarian eating pattern that delivers nutritional adequacy.

5. Vegans are at particular risk for a vitamin C deficiency.

a. True
b. False
ANSWER: False
DIFFICULTY: Remember
REFERENCES: 6.8 Spotlight: Vegetarian Eating Patterns
LEARNING OBJECTIVES: PNUT.BOYL.16.6.8 - Describe the nutritional challenges of a vegan diet and methods for
developing a vegetarian eating pattern that delivers nutritional adequacy.

6. Depending on the circumstances, protein in the diet can be converted to either glucose or fat.
a. True
b. False
ANSWER: True
DIFFICULTY: Remember
REFERENCES: 6.2 The Functions of Body Proteins
LEARNING OBJECTIVES: PNUT.BOYL.16.6.2 - List the functions of protein in the body.

7. The amino acids in a strand of protein are identical repeating units.

a. True
b. False
ANSWER: False
DIFFICULTY: Remember
REFERENCES: 6.1 What Proteins Are Made Of
LEARNING OBJECTIVES: PNUT.BOYL.16.6.1 - Differentiate between essential amino acids and nonessential amino
acids.

8. A vegan excludes all animal-derived foods from the diet.

a. True
b. False
ANSWER: True
DIFFICULTY: Remember
REFERENCES: 6.8 Spotlight: Vegetarian Eating Patterns
LEARNING OBJECTIVES: PNUT.BOYL.16.6.8 - Describe the nutritional challenges of a vegan diet and methods for
developing a vegetarian eating pattern that delivers nutritional adequacy.

9. Protein is primarily an energy source.

a. True
b. False
ANSWER: False
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Chapter 06 - The Proteins and Amino Acids

DIFFICULTY: Remember
REFERENCES: 6.2 The Functions of Body Proteins
LEARNING OBJECTIVES: PNUT.BOYL.16.6.2 - List the functions of protein in the body.

10. There is no practical source of vitamin D in plant foods.

a. True
b. False
ANSWER: True
DIFFICULTY: Remember
REFERENCES: 6.8 Spotlight: Vegetarian Eating Patterns
LEARNING OBJECTIVES: PNUT.BOYL.16.6.8 - Describe the nutritional challenges of a vegan diet and methods for
developing a vegetarian eating pattern that delivers nutritional adequacy.

11. Complementary protein sources must be eaten within two hours of one another to meet the body's need for essential
amino acids.
a. True
b. False
ANSWER: False
DIFFICULTY: Remember
REFERENCES: 6.8 Spotlight: Vegetarian Eating Patterns
LEARNING OBJECTIVES: PNUT.BOYL.16.6.8 - Describe the nutritional challenges of a vegan diet and methods for
developing a vegetarian eating pattern that delivers nutritional adequacy.

12. When mast cells release histamine, an allergic reaction can occur.
a. True
b. False
ANSWER: True
DIFFICULTY: Understand
REFERENCES: 6.7 Nutrition Action: Food Allergy-Nothing to Sneeze At
LEARNING OBJECTIVES: PNUT.BOYL.16.6.7 - Identify the most common allergenic foods for children and adults.

13. Flaxseed oil and soybean oil are good sources of omega-3 fatty acids.
a. True
b. False
ANSWER: True
DIFFICULTY: Remember
REFERENCES: 6.8 Spotlight: Vegetarian Eating Patterns
LEARNING OBJECTIVES: PNUT.BOYL.16.6.8 - Describe the nutritional challenges of a vegan diet and methods for
developing a vegetarian eating pattern that delivers nutritional adequacy.

14. A vegan who does not eat mushrooms, legumes, nuts, or seeds may not meet the body's riboflavin needs.
a. True
b. False
ANSWER: True
DIFFICULTY: Remember
REFERENCES: 6.8 Spotlight: Vegetarian Eating Patterns
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Chapter 06 - The Proteins and Amino Acids

LEARNING OBJECTIVES: PNUT.BOYL.16.6.8 - Describe the nutritional challenges of a vegan diet and methods for
developing a vegetarian eating pattern that delivers nutritional adequacy.

15. There are drugs available to cure wheat food allergies.

a. True
b. False
ANSWER: False
DIFFICULTY: Understand
REFERENCES: 6.7 Nutrition Action: Food Allergy-Nothing to Sneeze At
LEARNING OBJECTIVES: PNUT.BOYL.16.6.7 - Identify the most common allergenic foods for children and adults.

16. MyPlate food guide identifies legumes as the only food featured in two different categories, the Vegetables group and
the Protein Foods group.
a. True
b. False
ANSWER: True
DIFFICULTY: Remember
REFERENCES: 6.8 Spotlight: Vegetarian Eating Patterns
LEARNING OBJECTIVES: PNUT.BOYL.16.6.8 - Describe the nutritional challenges of a vegan diet and methods for
developing a vegetarian eating pattern that delivers nutritional adequacy.

17. When there is a great shortage of amino acids, the body must break down such tissues as blood, muscle, and skin.
a. True
b. False
ANSWER: True
DIFFICULTY: Understand
REFERENCES: 6.2 The Functions of Body Proteins
LEARNING OBJECTIVES: PNUT.BOYL.16.6.2 - List the functions of protein in the body.

Multiple Choice

18. Which element is found in all proteins but is absent in carbohydrates or fats?
a. carbon
b. iron
c. nitrogen
d. calcium
e. oxygen
ANSWER: c
DIFFICULTY: Remember
REFERENCES: 6.1 What Proteins Are Made Of
LEARNING OBJECTIVES: PNUT.BOYL.16.6.1 - Differentiate between essential amino acids and nonessential amino
acids.

19. Disruption of a protein chain's normal shape due to heat or acidity is called ____.
a. hydrogenation
b. denaturation
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Chapter 06 - The Proteins and Amino Acids

c. digestion
d. condensation
e. hydrolysis
ANSWER: b
DIFFICULTY: Remember
REFERENCES: 6.1 What Proteins Are Made Of
LEARNING OBJECTIVES: PNUT.BOYL.16.6.1 - Differentiate between essential amino acids and nonessential amino
acids.

20. Enzymes are ____.

a. activated by high heat
b. usually, but not always, made of protein
c. destroyed after they react
d. specific for a particular reaction
e. involved with a limited number of essential body processes
ANSWER: d
DIFFICULTY: Understand
REFERENCES: 6.2 The Functions of Body Proteins
LEARNING OBJECTIVES: PNUT.BOYL.16.6.2 - List the functions of protein in the body.

21. The special proteins that inactivate foreign bacteria and viruses are ____.
a. enzymes
b. antibodies
c. hormones
d. structural proteins
e. transport proteins
ANSWER: b
DIFFICULTY: Remember
REFERENCES: 6.2 The Functions of Body Proteins
LEARNING OBJECTIVES: PNUT.BOYL.16.6.2 - List the functions of protein in the body.

22. An essential amino acid ____.

a. is not necessary in the diet
b. must be supplied by the diet
c. can be made from glucose in the body
d. can be made from other amino acids in the body
e. can be made from fat in the body
ANSWER: b
DIFFICULTY: Remember
REFERENCES: 6.1 What Proteins Are Made Of
LEARNING OBJECTIVES: PNUT.BOYL.16.6.1 - Differentiate between essential amino acids and nonessential amino
acids.

23. Which food selection is the lowest in protein?

a. Fruit salad
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Chapter 06 - The Proteins and Amino Acids

b. Chili and a roll

c. A low-fat hot dog with mustard
d. A grilled chicken sandwich with tomato
e. A peanut butter sandwich
ANSWER: a
DIFFICULTY: Understand
REFERENCES: 6.4 Protein Quality of Foods
LEARNING OBJECTIVES: PNUT.BOYL.16.6.4 - Explain the differences between high-quality and low-quality proteins,
including food sources of each.

24. Soybeans differ from other legumes because they ____.

a. are high in protein
b. contain fiber
c. supply all of the essential amino acids
d. are high in carbohydrates
e. supply all necessary vitamins and minerals as well as protein
ANSWER: c
DIFFICULTY: Understand
REFERENCES: 6.8 Spotlight: Vegetarian Eating Patterns
LEARNING OBJECTIVES: PNUT.BOYL.16.6.8 - Describe the nutritional challenges of a vegan diet and methods for
developing a vegetarian eating pattern that delivers nutritional adequacy.

25. Which statement best describes the function of a buffer in the body?
a. It emulsifies fats.
b. It maintains a constant pH in body solutions.
c. It facilitates chemical reactions.
d. It protects against plaque build-up in the blood vessels
e. It acts as a messenger.
ANSWER: b
DIFFICULTY: Remember
REFERENCES: 6.2 The Functions of Body Proteins
LEARNING OBJECTIVES: PNUT.BOYL.16.6.2 - List the functions of protein in the body.

26. What happens if the diet is lacking an essential amino acid?

a. The body cells will synthesize it.
b. Proteins will be made but they will lack that particular amino acid.
c. Protein synthesis will be halted.
d. Another amino acid will be substituted for the missing one.
e. The partially built protein will become an immediate source of energy.
ANSWER: c
DIFFICULTY: Understand
REFERENCES: 6.3 How the Body Handles Protein
LEARNING OBJECTIVES: PNUT.BOYL.16.6.3 - List the steps for protein digestion and absorption in the body.

27. The quality of a protein depends upon the proportion of ____.

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Chapter 06 - The Proteins and Amino Acids

a. essential amino acids present

b. essential fatty acids present
c. nonessential amino acids present
d. nitrogen to give nitrogen equilibrium
e. nitrogen to give positive nitrogen balance
ANSWER: a
DIFFICULTY: Remember
REFERENCES: 6.4 Protein Quality of Foods
LEARNING OBJECTIVES: PNUT.BOYL.16.6.4 - Explain the differences between high-quality and low-quality proteins,
including food sources of each.

28. The DRI recommend a protein intake of _____ gram(s) per kilogram of desirable body weight per day.
a. 0.2
b. 0.8
c. 1.2
d. 1.8
e. 2.6
ANSWER: b
DIFFICULTY: Remember
REFERENCES: 6.5 Recommended Protein Intakes
LEARNING OBJECTIVES: PNUT.BOYL.16.6.5 - Calculate the recommended protein intake for a given individual.

29. If a man consumes 65 grams of protein and 2700 total calories per day, approximately what percentage of calories
would he derive from protein?
a. 8
b. 10
c. 15
d. 22
e. 25
ANSWER: b
DIFFICULTY: Apply
REFERENCES: 6.5 Recommended Protein Intakes
LEARNING OBJECTIVES: PNUT.BOYL.16.6.5 - Calculate the recommended protein intake for a given individual.

30. Which type of vegetarian excludes all animal-derived foods?

a. semi-vegetarian
b. lacto-vegetarian
c. vegan
d. ovo-vegetarian
e. pollo-vegetarian
ANSWER: c
DIFFICULTY: Understand
REFERENCES: 6.8 Spotlight: Vegetarian Eating Patterns
LEARNING OBJECTIVES: PNUT.BOYL.16.6.8 - Describe the nutritional challenges of a vegan diet and methods for
developing a vegetarian eating pattern that delivers nutritional adequacy.
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Chapter 06 - The Proteins and Amino Acids

31. The strategy of combining two plant protein foods in a meal so that each provides the essential amino acids lacking in
the other features ____.
a. reference proteins
b. parallel proteins
c. simultaneous augmentation
d. bonus protein combining
e. complementary proteins
ANSWER: e
DIFFICULTY: Remember
REFERENCES: 6.4 Protein Quality of Foods
LEARNING OBJECTIVES: PNUT.BOYL.16.6.4 - Explain the differences between high-quality and low-quality proteins,
including food sources of each.

32. The best advice for someone who is a vegetarian to obtain enough protein in the diet is to ____.
a. find out how much of each essential amino acid is required daily
b. determine how much of each amino acid is contained in favorite foods
c. consume a varied diet on a daily basis
d. take amino acid supplements
e. keep detailed records of all foods consumed and calculate nutrient intakes
ANSWER: c
DIFFICULTY: Understand
REFERENCES: 6.8 Spotlight: Vegetarian Eating Patterns
LEARNING OBJECTIVES: PNUT.BOYL.16.6.8 - Describe the nutritional challenges of a vegan diet and methods for
developing a vegetarian eating pattern that delivers nutritional adequacy.

33. Which combination of foods fails to provide all of the essential amino acids?
a. oatmeal and whole-wheat toast
b. rice and beans
c. chili and corn bread
d. peanut butter on wheat bread
e. split-pea soup and sesame crackers
ANSWER: a
DIFFICULTY: Remember
REFERENCES: 6.8 Spotlight: Vegetarian Eating Patterns
LEARNING OBJECTIVES: PNUT.BOYL.16.6.8 - Describe the nutritional challenges of a vegan diet and methods for
developing a vegetarian eating pattern that delivers nutritional adequacy.

34. Which two minerals need special attention in the diets of all vegetarians?
a. iodine and iron
b. iron and zinc
c. calcium and phosphorus
d. magnesium and sodium
e. potassium and manganese
ANSWER: b
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Chapter 06 - The Proteins and Amino Acids

DIFFICULTY: Remember
REFERENCES: 6.8 Spotlight: Vegetarian Eating Patterns
LEARNING OBJECTIVES: PNUT.BOYL.16.6.8 - Describe the nutritional challenges of a vegan diet and methods for
developing a vegetarian eating pattern that delivers nutritional adequacy.

35. Which food is least likely to cause food allergies?

a. shrimp
b. eggs
c. rice
d. wheat
e. peanuts
ANSWER: c
DIFFICULTY: Remember
REFERENCES: 6.7 Nutrition Action: Food Allergy-Nothing to Sneeze At
LEARNING OBJECTIVES: PNUT.BOYL.16.6.7 - Identify the most common allergenic foods for children and adults.

36. A total of ____ amino acids compose the majority of protein in living things and nine are ____ to humans.
a. 15; nonessential
b. 17; essential
c. 20; essential
d. 25; nonessential
e. 35; essential
ANSWER: c
DIFFICULTY: Remember
REFERENCES: 6.1 What Proteins Are Made Of
LEARNING OBJECTIVES: PNUT.BOYL.16.6.1 - Differentiate between essential amino acids and nonessential amino
acids.

37. In the body, denaturation occurs in the ____.

a. mouth
b. esophagus
c. small intestine
d. liver
e. stomach
ANSWER: e
DIFFICULTY: Remember
REFERENCES: 6.1 What Proteins Are Made Of
LEARNING OBJECTIVES: PNUT.BOYL.16.6.1 - Differentiate between essential amino acids and nonessential amino
acids.

38. Joe is a college student interested in getting more muscular. A friend suggests that drinking a shake with raw eggs will
increase his muscle mass. You tell him that one reason for cooking eggs prior to their consumption is that it releases ____.
a. biotin and vitamin C
b. vitamin D and folate
c. iron and biotin
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Chapter 06 - The Proteins and Amino Acids

d. zinc and magnesium

e. folate and zinc
ANSWER: c
DIFFICULTY: Remember
REFERENCES: 6.1 What Proteins Are Made Of
LEARNING OBJECTIVES: PNUT.BOYL.16.6.1 - Differentiate between essential amino acids and nonessential amino
acids.

39. What is the meaning of the term "protein-sparing"?

a. If there is not enough protein in the diet, the body cannot digest starch.
b. If the diet provides enough carbohydrates and fats for energy, protein can be used to make new proteins.
c. Fiber is needed in order to absorb amino acids into the body.
d. If the diet provides enough protein, glucose will be used for energy.
e. Protein deficiencies will cause the breakdown of muscle.
ANSWER: b
DIFFICULTY: Understand
REFERENCES: 6.2 The Functions of Body Proteins
LEARNING OBJECTIVES: PNUT.BOYL.16.6.2 - List the functions of protein in the body.

40. When amino acids are degraded for energy or glucose production, their amine groups are incorporated by the liver into
____.
a. bile
b. fat
c. ketone bodies
d. urea
e. glycogen
ANSWER: d
DIFFICULTY: Remember
REFERENCES: 6.2 The Functions of Body Proteins
LEARNING OBJECTIVES: PNUT.BOYL.16.6.2 - List the functions of protein in the body.

41. If amino acids are oversupplied, their amine group is excreted and the fragments that remain are converted to ____.
a. glucose, glycogen, or fat
b. sucrose and amino acids
c. fat and nonessential amino acids
d. urea and ketones
e. essential amino acids and glycogen
ANSWER: a
DIFFICULTY: Remember
REFERENCES: 6.2 The Functions of Body Proteins
LEARNING OBJECTIVES: PNUT.BOYL.16.6.2 - List the functions of protein in the body.

42. Of all the roles proteins play in the body, which one has the highest priority?
a. growth and maintenance
b. energy
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Chapter 06 - The Proteins and Amino Acids

c. fluid balance
d. transportation
e. hormones
ANSWER: b
DIFFICULTY: Remember
REFERENCES: 6.2 The Functions of Body Proteins
LEARNING OBJECTIVES: PNUT.BOYL.16.6.2 - List the functions of protein in the body.

43. When protein reaches the ____, it is made up largely of di- and tripeptides.
a. stomach
b. liver
c. large intestine
d. small intestine
e. esophagus
ANSWER: d
DIFFICULTY: Remember
REFERENCES: 6.3 How the Body Handles Protein
LEARNING OBJECTIVES: PNUT.BOYL.16.6.3 - List the steps for protein digestion and absorption in the body.

44. From which of the following would you expect the protein to be most easily absorbed by the body?
a. chicken
b. lentils
c. whole-grain bread
d. pistachios
e. navy beans
ANSWER: a
DIFFICULTY: Understand
REFERENCES: 6.4 Protein Quality of Foods
LEARNING OBJECTIVES: PNUT.BOYL.16.6.4 - Explain the differences between high-quality and low-quality proteins,
including food sources of each.

45. It is recommended that protein provide what percentage of total caloric intake?
a. 5 to 10 percent
b. 10 to 35 percent
c. 35 to 40 percent
d. 40 to 50 percent
e. greater than 50 percent
ANSWER: b
DIFFICULTY: Remember
REFERENCES: 6.5 Recommended Protein Intakes
LEARNING OBJECTIVES: PNUT.BOYL.16.6.5 - Calculate the recommended protein intake for a given individual.

46. The recommendations for protein are based on the assumption that the consumed protein will come from ____.
a. dairy only
b. animal sources only
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Chapter 06 - The Proteins and Amino Acids

c. plant sources only

d. plant and animal sources
e. eggs and legumes
ANSWER: d
DIFFICULTY: Remember
REFERENCES: 6.5 Recommended Protein Intakes
LEARNING OBJECTIVES: PNUT.BOYL.16.6.5 - Calculate the recommended protein intake for a given individual.

47. A food contains 12 grams of protein, 21 grams of carbohydrate, and 3 grams of total fat. What is the percentage of
calories from protein in this food?
a. 17 percent
b. 30 percent
c. 42 percent
d. 54 percent
e. It is impossible to determine this from the information given.
ANSWER: b
DIFFICULTY: Apply
REFERENCES: 6.5 Recommended Protein Intakes
LEARNING OBJECTIVES: PNUT.BOYL.16.6.5 - Calculate the recommended protein intake for a given individual.

48. Legumes are rich in B vitamins and ____.

a. vitamin C
b. fiber
c. fat
d. vitamin K
e. iron
ANSWER: b
DIFFICULTY: Remember
REFERENCES: The Savvy Diner: Eat More Beans
LEARNING OBJECTIVES: PNUT.BOYL.16.6.6 - Develop a meal plan that incorporates protein-rich foods, including
legumes.

49. The average American's protein intake features ____.

a. inadequate intake of low-quality proteins
b. excess intake of high-quality proteins
c. inadequate intake of high-quality proteins
d. excess intake of low-quality proteins
e. balanced intake of low- and high-quality proteins
ANSWER: b
DIFFICULTY: Understand
REFERENCES: Eat Well Be Well: Make Over Your Plate – Reshaping Your Protein Choices for Health
LEARNING OBJECTIVES: PNUT.BOYL.16.6.6 - Develop a meal plan that incorporates protein-rich foods, including
legumes.

50. What vitamin is most likely to be lacking in a vegan diet?

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Chapter 06 - The Proteins and Amino Acids

a. folate
b. vitamin C
c. vitamin B12
d. thiamin
e. riboflavin
ANSWER: c
DIFFICULTY: Remember
REFERENCES: 6.8 Spotlight: Vegetarian Eating Patterns
LEARNING OBJECTIVES: PNUT.BOYL.16.6.8 - Describe the nutritional challenges of a vegan diet and methods for
developing a vegetarian eating pattern that delivers nutritional adequacy.

51. What mineral is most likely to be lacking in a vegan diet?

a. potassium
b. calcium
c. sodium
d. chromium
e. magnesium
ANSWER: b
DIFFICULTY: Remember
REFERENCES: 6.8 Spotlight: Vegetarian Eating Patterns
LEARNING OBJECTIVES: PNUT.BOYL.16.6.8 - Describe the nutritional challenges of a vegan diet and methods for
developing a vegetarian eating pattern that delivers nutritional adequacy.

52. The main difference between a food intolerance and a food allergy is the ____.
a. involvement of the immune system
b. development of hives
c. occurrence of intestinal cramps
d. presence of a migraine headache
e. involvement of the respiratory system
ANSWER: a
DIFFICULTY: Remember
REFERENCES: 6.7 Nutrition Action: Food Allergy-Nothing to Sneeze At
LEARNING OBJECTIVES: PNUT.BOYL.16.6.7 - Identify the most common allergenic foods for children and adults.

53. Tim is a 24-year-old college student who learns that he is allergic to shrimp. What advice would you give Tim?
a. Eat shrimp only in small amounts.
b. Eat shrimp mixed with other foods to counter the allergic reaction.
c. Do not eat shrimp at all.
d. Check every year to see if you have ”outgrown” the allergy.
e. Visit a physician and obtain a prescription specifically for this allergy.

ANSWER: c
DIFFICULTY: Remember
REFERENCES: 6.7 Nutrition Action: Food Allergy-Nothing to Sneeze At
LEARNING OBJECTIVES: PNUT.BOYL.16.6.7 - Identify the most common allergenic foods for children and adults.
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Chapter 06 - The Proteins and Amino Acids

54. Which type of vegetarian would eat scrambled eggs but not drink a glass of milk?
a. vegan
b. lacto-ovo-vegetarian
c. ovo-vegetarian
d. semivegetarian
e. lacto-vegetarian
ANSWER: c
DIFFICULTY: Remember
REFERENCES: 6.8 Spotlight: Vegetarian Eating Patterns
LEARNING OBJECTIVES: PNUT.BOYL.16.6.8 - Describe the nutritional challenges of a vegan diet and methods for
developing a vegetarian eating pattern that delivers nutritional adequacy.

55. Maria is at her ideal weight of 125 pounds. How much protein would you recommend she consume daily?
a. 31 grams
b. 45 grams
c. 63 grams
d. 100 grams
e. 125 grams
ANSWER: b
DIFFICULTY: Apply
REFERENCES: 6.5 Recommended Protein Intakes
LEARNING OBJECTIVES: PNUT.BOYL.16.6.5 - Calculate the recommended protein intake for a given individual.

56. The ____ dismantles proteins into amino acids and short peptides, which are further broken down and absorbed by
cells in the lining of the ____.
a. stomach; liver
b. stomach; small intestine
c. small intestine; large intestine
d. mouth; stomach
e. small intestine; liver
ANSWER: b
DIFFICULTY: Understand
REFERENCES: 6.3 How the Body Handles Protein
LEARNING OBJECTIVES: PNUT.BOYL.16.6.3 - List the steps for protein digestion and absorption in the body.

57. Your friend LaTonya says she wants to make sure she's getting enough protein without getting too much. What advice
would you give her?
a. At least 2/3 of each meal should consist of animal-based foods such as fish, lean poultry, or nonfat dairy.
b. Drink nonfat milk with every meal and two snacks, and eat yogurt for breakfast every day.
c. At least 2/3 of each meal should consist of plant-based foods such as legumes, vegetables, and whole grains.
d. Be sure to eat at least 6 ounces of lean meat every day.
e. Eat seafood daily and include one whole-milk dairy product in every meal.
ANSWER: c
DIFFICULTY: Understand
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Chapter 06 - The Proteins and Amino Acids

REFERENCES: Eat Well Be Well: Make Over Your Plate-Reshaping Your Protein Choices for Health
LEARNING OBJECTIVES: PNUT.BOYL.16.6.6 - Develop a meal plan that incorporates protein-rich foods, including
legumes.

58. What would be the best way for Denarius to modify his prize-winning chili recipe to make its protein content more
healthful?
a. Replace the canned diced tomatoes with fresh diced tomatoes.
b. Replace the extra lean ground beef with ground turkey (with the skin ground in).
c. Reduce the amount of kidney beans and add more ground beef.
d. Reduce the amount of ground beef and add more kidney beans and celery.
e. Replace ground beef with pork sausage and add cubed cheddar cheese.
ANSWER: d
DIFFICULTY: Understand
REFERENCES: Eat Well Be Well: Make Over Your Plate-Reshaping Your Protein Choices for Health
LEARNING OBJECTIVES: PNUT.BOYL.16.6.6 - Develop a meal plan that incorporates protein-rich foods, including
legumes.

59. What is a reliable source of vitamin B12 for a vegan?

a. fortified soy milk
b. seaweed
c. fermented soy
d. firm-style tofu
e. fortified margarine
ANSWER: a
DIFFICULTY: Remember
REFERENCES: 6.8 Spotlight: Vegetarian Eating Patterns
LEARNING OBJECTIVES: PNUT.BOYL.16.6.8 - Describe the nutritional challenges of a vegan diet and methods for
developing a vegetarian eating pattern that delivers nutritional adequacy.

60. Why do vegans need to take care to get enough dietary zinc?
a. Zinc is not widespread in plant foods.
b. The vitamin C in plant foods hinders the absorption of zinc.
c. The form of zinc in plants is less readily absorbed than the form in animals.
d. Binders in plant foods may reduce zinc's availability to the body.
e. Vegans require two to three times as much zinc as people who eat meat products.
ANSWER: d
DIFFICULTY: Remember
REFERENCES: 6.8 Spotlight: Vegetarian Eating Patterns
LEARNING OBJECTIVES: PNUT.BOYL.16.6.8 - Describe the nutritional challenges of a vegan diet and methods for
developing a vegetarian eating pattern that delivers nutritional adequacy.

61. Four friends are dining out, and the waiter brings their orders, but one of them is wrong. Which person's order is
incorrect?
a. Lenny, a vegan who is served a bean burrito with guacamole
b. Minnie, an ovo-vegetarian who is served a mushroom-tomato omelet
c. Vinny, a lacto-vegetarian who is served spinach quiche (egg-based pie)
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Chapter 06 - The Proteins and Amino Acids

d. Penny, a lacto-ovo-vegetarian who is served a fruit plate with yogurt

e. Ginny, a pollo-vegetarian who is served chicken breast and brown rice
ANSWER: c
DIFFICULTY: Understand
REFERENCES: 6.8 Spotlight: Vegetarian Eating Patterns
LEARNING OBJECTIVES: PNUT.BOYL.16.6.8 - Describe the nutritional challenges of a vegan diet and methods for
developing a vegetarian eating pattern that delivers nutritional adequacy.

62. What is immunoglobulin E (IgE)?

a. A specialized immune cell that stores histamine
b. A type of antibody that circulates through the blood
c. A chemical produced by mast cells
d. A fragment of food that can cause an adverse reaction
e. A substance released by cells of the immune system during an allergic reaction
ANSWER: b
DIFFICULTY: Remember
REFERENCES: 6.7 Nutrition Action: Food Allergy-Nothing to Sneeze At
LEARNING OBJECTIVES: PNUT.BOYL.16.6.7 - Identify the most common allergenic foods for children and adults.

63. Bonnie, who has a peanut allergy, peruses the refreshment table at a bridal shower. She sees a plate stacked with
sandwich triangles: some made with peanut butter, and some with pimento cheese. Which statement is true?
a. It is safe for Bonnie to try a peanut butter triangle if she only eats half of it.
b. It is unsafe for Bonnie to eat a sandwich because of potential cross-contamination.
c. It is safe for Bonnie to try a sandwich triangle as long as she chooses pimento.
d. It is unsafe for Bonnie to eat a sandwich because you can't tell from the pimento cheese label whether it
contains peanuts.
e. It is safe for Bonnie to eat either a peanut butter triangle or a pimento cheese sandwich.
ANSWER: b
DIFFICULTY: Understand
REFERENCES: 6.7 Nutrition Action: Food Allergy-Nothing to Sneeze At
LEARNING OBJECTIVES: PNUT.BOYL.16.6.7 - Identify the most common allergenic foods for children and adults.

Vignette #1
John has started working out at the local gym and has been buying protein-packed snack bars and other high-protein
foods. He started at 180 pounds and has increased his weight to 195 pounds. He is convinced the extra weight is all
muscle. His wife, Jill, thinks that the there may be risks involved with eating extra protein. They decide to find out more
about how much protein they need and explore the risks associated with consuming too much as well as too little
protein. Based on your text, answer the following questions.

64. Assuming that John's ideal weight is 180 pounds, calculate his recommended protein intake (RDA).
a. 65 grams
b. 71 grams
c. 98 grams
d. 144 grams
e. Not enough information is provided.
ANSWER: a
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Chapter 06 - The Proteins and Amino Acids

DIFFICULTY: Apply
REFERENCES: 6.5 Recommended Protein Intakes
PREFACE NAME: Vignette #1
LEARNING OBJECTIVES: PNUT.BOYL.16.6.5 - Calculate the recommended protein intake for a given individual.

65. Jill and John are out to dinner and deciding what to order. Which choice most closely follows the guidelines from your
text for selecting healthy protein sources?
a. Thai mixed vegetables with shrimp and brown rice
b. Lasagna with ground turkey
c. A low-fat hot dog on a bun with a salad
d. A turkey club sandwich
e. Chicken and broccoli stir-fry on white rice
ANSWER: a
DIFFICULTY: Understand
REFERENCES: Eat Well Be Well: Make Over Your Plate-Reshaping Your Protein Choices for Health
PREFACE NAME: Vignette #1
LEARNING OBJECTIVES: PNUT.BOYL.16.6.6 - Develop a meal plan that incorporates protein-rich foods, including
legumes.

66. John has been eating a typical high-protein diet ever since he began working out regularly. Which description most
likely characterizes his diet?
a. It is often low in fruits and vegetables.
b. It is often low in saturated fat.
c. It is often too high in fiber.
d. It is often high in whole-grains.
e. It is consistently low in red meat.
ANSWER: a
DIFFICULTY: Understand
REFERENCES: 6.6 Choosing Protein-Rich Foods
PREFACE NAME: Vignette #1
LEARNING OBJECTIVES: PNUT.BOYL.16.6.6 - Develop a meal plan that incorporates protein-rich foods, including
legumes.

67. Now that John is eating protein bars and shakes, he is consuming more protein and calories daily than he requires.
What most likely happens to the excess protein?
a. It is converted to muscle tissue.
b. It is stored until needed for muscle tissue repair.
c. It is converted to fat for energy storage.
d. It is converted to glucose for energy.
e. It is used to synthesize essential amino acids.
ANSWER: c
DIFFICULTY: Understand
REFERENCES: 6.2 The Functions of Body Proteins
PREFACE NAME: Vignette #1
LEARNING OBJECTIVES: PNUT.BOYL.16.6.2 - List the functions of protein in the body.
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Chapter 06 - The Proteins and Amino Acids

68. Jill's research on the risks of excess protein should lead her to give what advice to John?
a. Eating twice the RDA will help John safely gain muscle mass quickly.
b. John should consider the grams of protein rather than just a percentage of calories for appropriate protein
intake.
c. John should decrease his protein intake as total calories decrease.
d. As protein intake increases, John's carbohydrate intake should increase proportionately.
e. Increasing protein intake should be offset by decreasing fat intake to less than five percent of total calories.
ANSWER: b
DIFFICULTY: Understand
REFERENCES: 6.5 Recommended Protein Intakes
PREFACE NAME: Vignette #1
LEARNING OBJECTIVES: PNUT.BOYL.16.6.5 - Calculate the recommended protein intake for a given individual.

Vignette #2
Maggie and her mom are in the supermarket shopping for dinner. Maggie wants to try soy burgers for dinner. Her
mother says, "What is the big deal about soy? Why should we try soy burgers or other vegetarian-type foods?" Maggie
has learned about the benefits of vegetarian eating patterns while taking a nutrition course and begins to explain to her
mom why soy might be good for both of them. Let's see if you know as much as Maggie about soy and other vegetarian
nutrition considerations by answering the following questions.

69. What is special about soy protein?

a. It contains most of the amino acids necessary for protein synthesis.
b. It is the only vegetable food that contains complete protein.
c. It can raise blood cholesterol levels when added to an omnivorous diet.
d. It is lower in calories than most other vegetables.
e. It is high in carbohydrates but low in fiber.
ANSWER: b
DIFFICULTY: Understand
REFERENCES: 6.8 Spotlight: Vegetarian Eating Patterns
PREFACE NAME: Vignette #2
LEARNING OBJECTIVES: PNUT.BOYL.16.6.8 - Describe the nutritional challenges of a vegan diet and methods for
developing a vegetarian eating pattern that delivers nutritional adequacy.

70. What statement best describes meat analogs?

a. They consist of 50 percent meat and 50 percent plant-based ingredients.
b. They are generally high in fat.
c. They have moderate amounts of cholesterol.
d. They are vegetable protein products that simulate meat products.
e. They allow preparation of healthy meals with meat as a main ingredient.
ANSWER: d
DIFFICULTY: Understand
REFERENCES: 6.8 Spotlight: Vegetarian Eating Patterns
PREFACE NAME: Vignette #2
LEARNING OBJECTIVES: PNUT.BOYL.16.6.8 - Describe the nutritional challenges of a vegan diet and methods for
developing a vegetarian eating pattern that delivers nutritional adequacy.
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Chapter 06 - The Proteins and Amino Acids

71. What health effect is associated with a vegetarian, plant-based eating pattern?
a. lower rates of heart disease
b. higher rates of cancer
c. slightly increased risk of type 2 diabetes
d. higher blood pressure
e. higher obesity rates
ANSWER: a
DIFFICULTY: Remember
REFERENCES: 6.8 Spotlight: Vegetarian Eating Patterns
PREFACE NAME: Vignette #2
LEARNING OBJECTIVES: PNUT.BOYL.16.6.8 - Describe the nutritional challenges of a vegan diet and methods for
developing a vegetarian eating pattern that delivers nutritional adequacy.

72. Maggie suggests to her mother that they should try some different types of foods that include soybeans. What soy-
containing food is a chunky, tender soybean cake, a traditional Indonesian food?
a. edamame
b. tempeh
c. tofu
d. soybean curd
e. miso
ANSWER: b
DIFFICULTY: Remember
REFERENCES: 6.8 Spotlight: Vegetarian Eating Patterns
PREFACE NAME: Vignette #2
LEARNING OBJECTIVES: PNUT.BOYL.16.6.8 - Describe the nutritional challenges of a vegan diet and methods for
developing a vegetarian eating pattern that delivers nutritional adequacy.

73. Maggie explains to her mother that there are different types of vegetarian eating patterns. Which type of vegetarian
would consider incorporating foods that are fortified in omega-3 fatty acids?
a. ovo-vegetarians
b. lacto-ovo-vegetarians
c. vegans
d. pesce-vegetarians
e. pollo-vegetarians
ANSWER: c
DIFFICULTY: Understand
REFERENCES: 6.8 Spotlight: Vegetarian Eating Patterns
PREFACE NAME: Vignette #2
LEARNING OBJECTIVES: PNUT.BOYL.16.6.8 - Describe the nutritional challenges of a vegan diet and methods for
developing a vegetarian eating pattern that delivers nutritional adequacy.

Matching

Match the term with the short phrase or description that best matches it.
a. chemical messengers
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Chapter 06 - The Proteins and Amino Acids

b. proteins of the blood and body fluids that are produced by one type of immune cell in response to an antigen
c. specific disease resistance provided by the immune system
d. distribution of fluid among body compartments
e. compounds that release hydrogens in a watery solution
f. compounds that accept hydrogens from solutions
g. equilibrium between acid and base concentrations
h. compounds that help keep a solution's acidity or alkalinity constant
i. the concentration of hydrogen ions
j. blood acidity above normal
k. blood alkalinity above normal
l. proteins that carry nutrients and other molecules in body fluids
DIFFICULTY: Remember
REFERENCES: 6.2 The Functions of Body Proteins
LEARNING OBJECTIVES: PNUT.BOYL.16.6.2 - List the functions of protein in the body.

74. acid–base balance

ANSWER: g

75. acidosis
ANSWER: j

76. acids
ANSWER: e

77. alkalosis
ANSWER: k

78. antibodies
ANSWER: b

79. bases
ANSWER: f

80. buffers
ANSWER: h

81. fluid balance

ANSWER: d

82. hormones
ANSWER: a

83. immunity
ANSWER: c

84. pH
ANSWER: i

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Chapter 06 - The Proteins and Amino Acids
85. transport proteins
ANSWER: l

Match the term with the short phrase or description that best matches it.
a. a substance released by cells during an allergic reaction to an antigen, causing inflammation, itching, hives, dilation
of blood vessels, and a drop in blood pressure
b. a strong desire to avoid a particular food
c. a potentially fatal reaction to a food allergen
d. a substance that causes the immune system to mount an allergic reaction
e. an unusual response to food, including food allergies and food intolerances
f. a protein that is found in wheat, rye, and barley
g. a general term for any adverse reaction to a food or food component that does not involve the body's immune
system
h. an adverse reaction to an otherwise harmless substance that involves the body's immune system
i. type of immunity that is naturally existing and does not require prior sensitization to an antigen
j. the reaction of one antigen with antibodies developed against another antigen
DIFFICULTY: Remember
REFERENCES: 6.7 Nutrition Action: Food Allergy-Nothing to Sneeze At
LEARNING OBJECTIVES: PNUT.BOYL.16.6.7 - Identify the most common allergenic foods for children and adults.

86. cross-reaction
ANSWER: j

87. anaphylaxis
ANSWER: c

88. adverse reaction

ANSWER: e

89. food intolerance

ANSWER: g

90. food allergen

ANSWER: d

91. food allergy

ANSWER: h

92. food aversion

ANSWER: b

93. histamine
ANSWER: a

94. innate immunity

ANSWER: i

95. gluten
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Chapter 06 - The Proteins and Amino Acids

ANSWER: f

Essay

96. Describe the roles proteins play in the human body.

ANSWER: The Functions of Body Proteins
1. Growth and Maintenance
• Proteins provide building materials—amino acids—for growth and repair of body tissues.
• Body structures. Proteins form vital parts of most body structures, such as skin, nails, hair,
membranes, muscles, teeth, bones, organs, ligaments, and tendons.
2. Regulatory Roles
• Enzymes. Proteins facilitate numerous chemical reactions in the body; all enzymes are
proteins.
• Hormones. Some proteins act as chemical messengers, regulating body processes; not all
hormones are proteins. Examples include: insulin, glucagon, and thyroid hormone.
• Antibodies. Proteins assist the body in maintaining its resistance to disease by acting against
foreign disease-causing substances.
• Fluid balance. Proteins help regulate the quantity of fluids in body compartments.
• Acid–base balance. Proteins act as buffers to maintain the normal acid and base
concentrations in body fluids.
• Transportation. Proteins move needed nutrients (e.g., minerals, lipids) and other substances
(e.g., oxygen) into and out of cells and around the body.
3. Energy and Glucose Production
• Energy. Protein can be used to provide calories (4 calories per gram) to help meet the
body’s energy needs.
DIFFICULTY: Remember
REFERENCES: 6.2 The Functions of Body Proteins
LEARNING OBJECTIVES: PNUT.BOYL.16.6.2 - List the functions of protein in the body.

97. Explain the connection between substantial reduction or increase of calorie intake as it relates to the percentage of
protein intake at an adequate level.
ANSWER: Although protein is essential to health, the body converts extra protein to energy (glucose),
which is stored as body fat when energy needs are met. Despite the flood of new protein-
packed snack bars and other products in the marketplace, there are no known benefits from
consuming excess protein. The recommended upper range for protein intake applies when
calorie intake is adequate. Note the qualification “when calorie intake is adequate” in the
preceding statement. Remember that your recommended protein intake can be stated as a
percentage of calories in the diet or as a specific number of grams of dietary protein. The
recommended protein intake for a 150-pound person is roughly 55 grams, or about 12 percent
of their daily caloric intake. Fifty-five grams of protein is equal to 220 calories and equals 11
percent of a 2,000-calorie intake, which is reasonable for a 150-pound active person. If this
person were to drastically reduce his or her caloric intake to, say, 800 calories a day, then 220
calories from protein is suddenly 28 percent of the total. However, it is still this person’s
recommended intake for protein, and a reasonable intake. It is the caloric intake that is
unreasonable in this example. Similarly, if the person eats too many calories—say, 4,000—
this protein intake represents only 6 percent of the total caloric intake, yet it is still a
reasonable intake. It is the caloric intake that may be unreasonable.
Thus, it is important to be careful when judging protein intakes as a percentage of calories.
Always ask what the absolute number of grams is, too, and compare it with the recommended
protein intake in grams. As calorie intake decreases, it is necessary to increase the percentage

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Chapter 06 - The Proteins and Amino Acids

of calories from protein so as to consume the RDA for protein. Recommendations stated as a
percentage of calories are useful only when food energy intakes (calories) are within reason.
DIFFICULTY: Understand
REFERENCES: 6.5 Recommended Protein Intakes
LEARNING OBJECTIVES: PNUT.BOYL.16.6.5 - Calculate the recommended protein intake for a given individual.

98. Discuss the nutrients most likely to be low in a vegetarian diet, and describe how a vegetarian can obtain adequate
protein on such a diet.
ANSWER: Proteins: The vegetarian needs adequate amounts of all the essential amino acids. Because
proteins from animals contain ample amounts of the essential amino acids, the lacto-ovo-
vegetarian can get a head start on meeting protein needs by drinking recommended amounts
of milk daily or by consuming the equivalent in milk or egg products in the day’s diet.
Adequate amounts of amino acids can be obtained from a plant-based diet when a varied diet
is routinely consumed on a daily basis. Mixtures of proteins from whole grains, vegetables,
beans, nuts, seeds, nut butters, peas, and soy products (tofu, tempeh, veggie burgers) eaten
over the course of a day complement one another’s amino acid profiles so that deficits in one
are made up by the assets of another
Fats: Intake of omega-3 fatty acids may not meet the recommended amounts. Fish,
especially fatty fish, are good sources of DHA and EPA because the fish eat marine algae
containing DHA and EPA. Additional sources include dairy products and DHA-fortified
eggs. Vegetarian eating patterns that do not include consumption of these types of foods are
especially lacking in these fatty acids. It is recommended that vegetarians include sources of
omega-3 fats from ground flaxseed, flaxseed oil, canola oil, soy products, and walnuts.
Incorporating foods that are fortified in omega-3 fatty acids, including algae-derived DHA,
such as some brands of soy milk, orange juice, and breakfast bars is another option.
Vitamins: The lacto-ovo-vegetarian eating pattern can be adequate in all vitamins, but
having adequate intake of some vitamins is a consideration in the vegan diet. One such
vitamin is vitamin B12, which does not occur naturally in plant foods. Regular consumption
of vitamin B12 fortified foods such as fortified soy and rice beverages, meat analogs and
nutritional yeast is important to reduce the risk for deficiency.
Minerals: Iron and zinc need special attention in the diets of all vegetarians. Whole-grain
products, soy foods, other legumes, dried fruit, nuts, and seeds are important sources of iron
in the vegetarian diet. The iron in these foods, however, is not as easily absorbed by the body
as that in meat. Because the vitamin C in fruits and vegetables can triple the absorption of the
iron provided by other foods eaten at the same meal, vegetarian meals should be rich in foods
offering vitamin C.
Zinc is widespread in plant foods, but its availability may be reduced by the fibers and other
binders found in fruits, vegetables, and whole grains. Vegetarians are advised to eat varied
diets that include wheat germ, legumes, nuts, pumpkin seeds, and whole-grain products.
Milk, yogurt, and cheese provide zinc to the lacto-vegetarian as well.
Having an adequate amount of calcium is also important. Whereas the lacto-vegetarian will
most likely meet his or her calcium needs through the consumption of dairy products,
vegetarians and vegans must find other sources of calcium. Some good sources of calcium
are regular servings of calcium-fortified breakfast cereals and juices; legumes; firm-style
tofu made with calcium sulfate; other soy foods, including calcium-fortified soy milk; dried
figs; some nuts, such as almonds; certain seeds, such as sesame seeds; and some vegetables,
such as broccoli, collard greens, kale, mustard greens, turnip greens, okra, rutabaga, and
Chinese cabbage (bok choy). The choices should be varied, because the absorption of the

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Chapter 06 - The Proteins and Amino Acids

calcium provided by some of these foods is hindered by binders in them. The strict vegetarian
is urged to use calcium-fortified soy or rice beverages, juices, or cereals in ample quantities.
DIFFICULTY: Understand
REFERENCES: 6.8 Spotlight: Vegetarian Eating Patterns
LEARNING OBJECTIVES: PNUT.BOYL.16.6.8 - Describe the nutritional challenges of a vegan diet and methods for
developing a vegetarian eating pattern that delivers nutritional adequacy.

99. Explain the two ways that protein intakes can be stated.
ANSWER: Recommended protein intakes can be stated in two ways: as a percentage of total calories, or
as an absolute number (grams per day). The DRI committee recommends that protein provide
10 to 35 percent of total caloric intake. The recommended protein allowance for a healthy
adult is 0.8 gram per kilogram (or 2.2 pounds) of desirable body weight per day.
The recommendation for protein uses the desirable, not the actual, weight for a given height,
because the desirable weight is proportional to the lean body mass of the average person.
Lean body mass, not total weight, determines protein need. This is because fat tissue is
composed largely of fat, which does not require much protein for maintenance.
The recommendations for protein intake are based on the assumption that the protein source
will be a combination of plant and animal proteins, that it will be consumed with adequate
calories from carbohydrate and fat, and that other nutrients in the diet will be adequate. These
protein recommendations apply only to healthy individuals with no unusual metabolic need
for protein.
DIFFICULTY: Understand
REFERENCES: 6.5 Recommended Protein Intakes
LEARNING OBJECTIVES: PNUT.BOYL.16.6.5 - Calculate the recommended protein intake for a given individual.

100. Discuss the health benefits of well-planned vegetarian diets.

ANSWER: The plant-based eating pattern associated with vegetarianism is associated with a number of
beneficial health effects. Vegetarians tend to consume foods that are higher in fiber, richer in
certain vitamins and minerals, and lower in calories from fat than non-vegetarians. Studies
have found that people with vegetarian or near-vegetarian traditions, such as the Seventh-Day
Adventists and Chinese, have lower rates of heart disease, cancer, diabetes, and obesity than
those consuming the typical North American diet. Informed vegetarians are more likely to be
at a healthy weight and to have lower blood cholesterol levels, lower blood pressure, lower
rates of certain types of cancer, and better digestive function. Several studies have reported
that the rate of type 2 diabetes is lower among vegetarians compared with non-vegetarians.28
Even compared with people who are health conscious, vegetarians experience fewer deaths
from cardiovascular disease. It is unlikely that dietary practices alone account for the lower
mortality rates found in vegetarians. Non-dietary lifestyle factors such as not smoking, lower
alcohol intake, and emphasis on supportive family also reduce one’s risk for chronic diseases.
These factors, together with a vegetarian-style eating pattern, appear to contribute to positive
health outcomes.
DIFFICULTY: Understand
REFERENCES: 6.8 Spotlight: Vegetarian Eating Patterns
LEARNING OBJECTIVES: PNUT.BOYL.16.6.8 - Describe the nutritional challenges of a vegan diet and methods for
developing a vegetarian eating pattern that delivers nutritional adequacy.

101. Differentiate between a food intolerance and a food allergy.

ANSWER: Although the physical responses to a food allergy and food intolerance may be very similar,
the difference between the two is whether or not the immune system is involved in the
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reaction. Food intolerance is far more common than food allergy. A food intolerance is an
adverse reaction to food that does not involve the immune system. Lactose intolerance is one
example of a food intolerance. A person with lactose intolerance lacks the enzyme needed to
digest lactose. When that person eats milk products, symptoms such as gas, cramps, and
bloating can occur. Some people may develop sensitivity to various other agents in a food.
Tyramine, found in cheese or red wine, can induce a headache in some people. Others may
have sensitivity to certain food additives, such as monosodium glutamate (MSG), sulfites, or
coloring agents. The physical reactions to these agents can include hives, rashes, nasal
congestion, or asthma.
A food allergy, in contrast, is an abnormal response to a food triggered by the immune
system. The allergic reaction involves three main components: food allergens,
immunoglobulin E (IgE), and mast cells. Food allergens are the fragments of food that are
responsible for the allergic reaction. They consist of proteins from the food that are not
broken down during the digestive process, which then cross the gastrointestinal lining to
enter the bloodstream. IgE is a type of protein called an antibody that circulates through the
blood. When allergic people eat certain foods, their immune system reacts to the food
allergen by making IgE that is specific to that food. Once released, the IgE antibody attaches
to a cell called the mast cell. Mast cells are specialized cells of the immune system that serve
as the storehouse for various chemical substances, including histamine. Mast cells are found
in all body tissues, but they are especially common in the areas of the body that are typical
sites of allergic reaction: the nose and throat, lungs, skin, and gastrointestinal tract. When an
allergic reaction occurs, the food allergen interacts with the IgE on the surface of the mast
cells, which triggers those cells to release histamine. Depending on the tissue in which the
histamine is released, these chemicals will cause a person to have various symptoms of a
food allergy. The most severe allergic reaction is anaphylaxis. This potentially fatal condition
occurs when several parts of the body experience food allergy reactions at the same time.
Signs of anaphylaxis include difficulty breathing, swelling of the mouth and throat, a drop in
blood pressure, and loss of consciousness. The reaction can occur in a few seconds or
minutes, and without immediate medical attention, death may result. The foods most
associated with anaphylactic reactions include peanuts, tree nuts (for example, walnuts,
cashews), eggs, and shellfish.
DIFFICULTY: Understand
REFERENCES: 6.7 Nutrition Action: Food Allergy-Nothing to Sneeze At
LEARNING OBJECTIVES: PNUT.BOYL.16.6.7 - Identify the most common allergenic foods for children and adults.

102. Discuss recommendations of the Vegetarian Nutrition Dietetics Practice Group of the Academy of Nutrition and
Dietetics for eating a more plant-based eating pattern.
ANSWER: The Vegetarian Nutrition Dietetics Practice Group of the Academy of Nutrition and Dietetics
provides several recommendations for eating a more plant-based eating pattern. You can start
by preparing at least one vegetarian meal a week. Many of the dishes that typically contain
meat can be prepared vegetarian: for example, vegetable lasagna, tofu-vegetable stir fry, or
bean burritos. If you already eat plant foods, eat a greater variety of them. Instead of a peanut
butter and jelly sandwich, consider having oatmeal with nuts and raisins instead. Add more
vegetables and beans to your soups and stews that contain animal products to slowly make
them more vegetarian. Substitute soy food products or meat analogs for the poultry and beef
in your current recipes. Add firm tofu chunks in place of meat or poultry in stir-fries, fajitas,
or shish kebabs. Use soy milk to make hot chocolate. Make your own breakfast sandwich
with a whole-grain English muffin, slice of soy cheese, and soy sausage-style patty. After a
workout, whip up a chocolate banana soy smoothie made from vanilla soy yogurt, chocolate
soy milk, and a frozen banana. Take time to visit health food or grocery stores that carry
plant-based foods like non-dairy beverages and frozen desserts, and varieties of grains, fruits,
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Chapter 06 - The Proteins and Amino Acids

nuts, and seeds. Even when dining out, be aware that many restaurants can make vegetarian
modifications to menu items. Finally, share your new-found knowledge of vegetarian dining
with friends or family by inviting them over for a vegetarian meal. Including them in the
process can make it fun and more likely to last.
DIFFICULTY: Understand
REFERENCES: 6.8 Spotlight: Vegetarian Eating Patterns
LEARNING OBJECTIVES: PNUT.BOYL.16.6.8 - Describe the nutritional challenges of a vegan diet and methods for
developing a vegetarian eating pattern that delivers nutritional adequacy.

103. Describe the process of protein digestion in humans.

ANSWER: Below is a summary of protein digestion and absorption:

1. In the mouth, chewing crushes and softens protein-rich foods and mixes them with saliva.
2. Stomach acid works to uncoil (denature) protein strands and activate stomach enzymes.
The enzyme pepsin breaks the protein strands into dipeptides, tripeptides, and polypeptides.
A mucous coating on the stomach wall protects the stomach’s own proteins from both the
harsh stomach acid and the protein-digesting enzymes.
3. In the small intestine, the fragments of protein are split into free amino acids, dipeptides,
and tripeptides with the help of enzymes from the pancreas and small intestine. Enzymes on
the surface of the small intestinal cells break these peptides into amino acids, and they are
absorbed through the microvilli of the small intestine into the blood.
4. The large intestine carries any undigested protein residue out of the body. Normally,
practically all the protein is digested and absorbed.
DIFFICULTY: Understand
REFERENCES: 6.3 How the Body Handles Protein
LEARNING OBJECTIVES: PNUT.BOYL.16.6.3 - List the steps for protein digestion and absorption in the body.

104. Explain what occurs if an essential amino acid is missing from the diet.
ANSWER: If an essential amino acid (one the body cannot make) is missing, the building of the protein
will halt. The cell cannot hold partially completed proteins to complete them later, for
example, the next day. Instead, it must dismantle the partial structures and return surplus
amino acids to the circulation, making them available to other cells. If other cells do not soon
pick up these amino acids and insert them into protein, the liver will remove their amine
groups for the kidney to excrete. Other cells will then use the remaining fragments for other
purposes. The need for the production of that particular protein will not be met.
DIFFICULTY: Understand
REFERENCES: 6.3 How the Body Handles Protein
LEARNING OBJECTIVES: PNUT.BOYL.16.6.3 - List the steps for protein digestion and absorption in the body.

105. Explain the rationale behind an increasing number of people following a gluten-free diet.
ANSWER: Gluten is a protein that is found in wheat, rye, and barley. Wheat, the most widely used
gluten-containing grain, is commonly consumed as bread, pasta, noodles and other baked
goods. Gluten is also the compound linked to two disorders: wheat allergy and celiac disease.
Although both conditions are considered immunologic responses, they differ in type.
Wheat allergy is a typical food allergy with presence of IgE antibodies that trigger the release
of histamine from mast cells. The allergic response can affect the skin, gastrointestinal tract,
respiratory tract, or sinuses. Diagnosis of wheat allergy is confirmed through a prick skin test
or radioallergosorbent test (RAST) (a blood test). Celiac disease is an autoimmune condition
affecting approximately 1% of the general population; individuals with a family history of

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Chapter 06 - The Proteins and Amino Acids

celiac disease are at increased risk. Ingestion of gluten causes the immune system to release
autoantibodies (tTG and EMA), which leads to an inflammation of the gastrointestinal
mucosa. Symptoms include chronic diarrhea, weight loss, and skin rash. Diagnosis is made
through blood tests for the presence of specific autoantibodies. Biopsy of the small intestine
will typically show a flattening of the villi.
DIFFICULTY: Understand
REFERENCES: 6.7 Nutrition Action: Food Allergy-Nothing to Sneeze At
LEARNING OBJECTIVES: PNUT.BOYL.16.6.7 - Identify the most common allergenic foods for children and adults.

106. Describe what distinguishes gluten sensitivity from a wheat allergy or celiac disease.
ANSWER: Non-celiac gluten sensitivity, or gluten sensitivity, is a reaction to gluten that results in
symptoms that are similar to wheat allergy or celiac disease. The important difference is that
gluten sensitivity does not involve allergic or autoimmune mechanisms. Gluten sensitivity
can be suspected if blood tests for wheat allergy and celiac disease are negative and
symptoms of intolerance resolve with a gluten-free diet. The diagnosis may be substantiated
if a subsequent challenge of reintroducing gluten in the diet results in a return of symptoms.
DIFFICULTY: Understand
REFERENCES: 6.7 Nutrition Action: Food Allergy-Nothing to Sneeze At
LEARNING OBJECTIVES: PNUT.BOYL.16.6.7 - Identify the most common allergenic foods for children and adults.

107. Explain why it is important for an amino acid chain to fold up correctly in order for the protein to function.
ANSWER: A strand of protein is not straight; it is more like a tangled chain. The amino acids at different
places along the strand are attracted to one another, and this attraction causes the strand to
coil into a shape similar to that of a metal spring. Not only does the strand of amino acids
form a long coil, but the coil tangles, forming a globular structure.
The charged amino acids are attracted to water, and in the body fluids they orient themselves
on the outside of the globular structure. The neutral amino acids are repelled by water and are
attracted to one another; they tuck themselves into the center, away from the body fluids. All
these interactions among the amino acids and the surrounding fluid result in the unique
architecture of each type of protein. Additional steps may be needed for the protein to
become functional. A mineral or a vitamin may be needed to complete the unit and activate
it, or several proteins may gather to form a functioning group.
The differing shapes of proteins enable them to perform different tasks in the body. In
proteins that give strength and elasticity to body parts, several springs of amino acids coil
together and form rope-like fibers. Other proteins, like those in the blood, do not have such
structural strength but are water-soluble, with a globular shape like a ball of steel wool. Some
are shaped like hollow balls that can carry and store minerals in their interiors. Still others
provide support to tissues. Some—the enzymes—act on other substances to change them
chemically.
DIFFICULTY: Understand
REFERENCES: 6.1 What Proteins Are Made Of
LEARNING OBJECTIVES: PNUT.BOYL.16.6.1 - Differentiate between essential amino acids and nonessential amino
acids.

108. According to the Food Allergy Research and Education organization, what are the eight foods that cause 90 percent
of all allergic reactions?
ANSWER: According to the Food Allergy Research and Education organization, the eight foods that
cause 90 percent of all allergic reactions are:
• egg
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Chapter 06 - The Proteins and Amino Acids

• fish
• milk
• peanuts
• shellfish
• soy
• tree nuts
• wheat
DIFFICULTY: Understand
REFERENCES: 6.7 Nutrition Action: Food Allergy-Nothing to Sneeze At
LEARNING OBJECTIVES: PNUT.BOYL.16.6.7 - Identify the most common allergenic foods for children and adults.

109. Briefly discuss cross-reaction and cross-contamination as they relate to food allergies.
ANSWER: Cross-reaction is the reaction of one antigen with antibodies developed against another
antigen. Cross-reaction is a concern for someone diagnosed with a food allergy. For instance,
if someone has a history of allergic reaction to shrimp, testing may show that person is also
allergic to other shellfish, such as crab and lobster.

The possibility of cross-contamination is also a problem for people with food allergies. When
one food comes in contact with another food, trace amounts of each food mix with the other.
Cross-contamination can occur in processing plants when different foods are processed on
the same equipment. It can also occur at home—a knife inserted into the peanut butter jar and
then used in the jelly will contaminate the jelly with peanut protein.
DIFFICULTY: Understand
REFERENCES: 6.7 Nutrition Action: Food Allergy-Nothing to Sneeze At
LEARNING OBJECTIVES: PNUT.BOYL.16.6.7 - Identify the most common allergenic foods for children and adults.

110. Briefly describe the five types of vegetarian eating patterns presented in the text.
ANSWER: The types of vegetarian eating patterns are:

• Vegan: includes only food from plant sources

• Ovo-vegetarian: includes plant foods and eggs
• Lacto-vegetarian: includes plant foods and milk and milk products
• Lacto-ovo-vegetarian: includes plant foods, milk and milk products, and eggs
• Pesce-vegetarian: includes plant foods and seafood
• Pollo-vegetarian: includes plant foods and poultry
DIFFICULTY: Remember
REFERENCES: 6.8 Spotlight: Vegetarian Eating Patterns
LEARNING OBJECTIVES: PNUT.BOYL.16.6.8 - Describe the nutritional challenges of a vegan diet and methods for
developing a vegetarian eating pattern that delivers nutritional adequacy.

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