Nutrition - Chapter 6 Review Questions
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The document contains 20 multiple choice questions about proteins and amino acids from Chapter 6 of Wardlaw's Contemporary Nutrition textbook. The questions cover topics such as: the basic building block of proteins, the chemical element found in all amino acids, properties of high quality protein, digestion of proteins in the stomach and small intestine, and the amino acid sequence of proteins.
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Vitamins
The document summarizes key information about water soluble vitamins:
- Water soluble vitamins include B vitamins and vitamin C, which are polar and members of the B-complex. Deficiencies can occur if intake is inadequate.
- Thiamine (B1) is important for energy production. Deficiency causes beriberi. Vitamin B6 is required for amino acid metabolism and neurotransmitter synthesis. Deficiency can cause convulsions.
- Biotin is required for fatty acid synthesis. Avidin can cause biotin deficiency by preventing absorption. Lipoic acid is important for energy production from pyruvate/ketoacids.
TEST BANK For Williams' Essentials of Nutrition and Diet Therapy, 13th Editio...
TEST BANK For Williams' Essentials of Nutrition and Diet Therapy, 13th Edition Schlenker & Gilbert, Verified Chapters 1 - 25, Complete Newest Version.pdf
TEST BANK For Williams' Essentials of Nutrition and Diet Therapy, 13th Edition Schlenker & Gilbert, Verified Chapters 1 - 25, Complete Newest Version.pdf
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- Enzymes are the main chemicals that help digest food in the digestive system.
- Digested food is absorbed into the bloodstream in the small intestine.
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2056 Learning OutcomesAfter reading this chapter,.docx
205
6
Learning Outcomes
After reading this chapter, you will be able to:
6.1 Describe protein, its basic structure and
shape, and the classification of amino acids.
6.2 Identify the key steps in digesting proteins and
absorbing amino acids.
6.3 Explain the metabolism of amino acids and the
role of the amino acid pool.
6.4 Describe the functions of protein in the body.
6.5 Calculate the daily amount of protein
recommended based on the Dietary Reference
Intakes.
6.6 Describe the best food sources of protein and
the methods available to determine protein
quality.
6.7 Explain the health consequences of
consuming too much or too little protein.
6.8 Describe the benefits and risks of a vegetarian
diet.
True or False?
1. Proteins are chemically different from
carbohydrates or lipids because they
contain nitrogen. T/F
2. Proteins are made up of 20 essential
amino acids. T/F
3. The first step in the chemical digestion
of protein occurs in the mouth with the
enzyme pepsin. T/F
4. Hydrochloric acid denatures protein in
the stomach. T/F
5. The body can use protein as a source of
glucose. T/F
6. The primary function of protein is to
provide energy to the cells. T/F
7. Growing children are in a state of
negative nitrogen balance. T/F
8. Animal products are a good source of
incomplete protein. T/F
9. Eating too much protein is associated
with high blood cholesterol levels. T/F
10. Consuming a diet inadequate in
protein may lead to a disease called
kwashiorkor. T/F
See page 244 for the answers.
Proteins
206 Chapter 6 | Proteins
What Are Proteins?
LO 6.1 Describe protein, its basic structure and shape, and the classification
of amino acids.
Chemically, the structure of proteins is similar to that of carbohydrates and lipids in that
all three nutrients contain atoms of carbon (C), hydrogen (H), and oxygen (O). Protein
is unique, however, because 16 percent of each protein molecule is nitrogen (N). In fact,
protein is the only food component that provides the nitrogen the body needs for impor-
tant processes, such as the synthesis of neurotransmitters. Some proteins also contain the
mineral sulfur (S), which is not found in either carbohydrates or lipids.
The Building Blocks of Proteins Are Amino Acids
In Chapters 4 and 5, you learned that dietary carbohydrates are chains of glucose units and
that most dietary lipids contain fatty acid chains (Figure 6.1). Proteins are also made up of
chains, but the units (or building blocks) of these chains are amino acids.
proteins Large molecules, made up of chains
of amino acids, found in all living cells.
amino acids Fundamental units of proteins;
composed of carbon, hydrogen, oxygen, and
nitrogen.
P
roteins are the predominant structural and functional materials in every cell of the body. In fact,
protein alone makes up 50 percent of your body’s dry weight. Proteins carry out most of the work
of body cells. Your protein-rich musc.
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