1. Proteins are built from simpler organic compounds called
a. indispensable amino acids.
b. amino acids.
c. fatty acids.
d. monosaccharides.
ANS:
... [Show More] B
All proteins are made of building block units called amino acids. Proteins are made from both dispensable and indispensable amino acids.
DIF: Cognitive Level: Knowledge REF: p. 41 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
2. The element that is contained in proteins but not in carbohydrates or lipids is
a. carbon.
b. hydrogen.
c. nitrogen.
d. oxygen.
ANS: C
Nitrogen is present in proteins but not in carbohydrates or lipids. Amino acids, the building blocks of protein, are named for their chemical structure; amino refers to compounds containing nitrogen.
DIF: Cognitive Level: Knowledge REF: p. 42 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
3. Two types of protein in the body are protein and protein.
a. complete, incomplete
b. animal, vegetable
c. dispensable, indispensable
d. tissue, plasma
ANS: D
Two types of protein in the body are tissue protein and plasma protein. Amino acids are classified as indispensable, dispensable, or conditionally indispensable in the diet according to whether the body can make them.
DIF: Cognitive Level: Comprehension REF: p. 43 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
4. The number of amino acids that are indispensable for human beings is
a. 6.
b. 9.
c. 11.
d. 14.
ANS: B
Nine amino acids are classified as indispensable amino acids because the body cannot manufacture them in sufficient quantity or at all.
DIF: Cognitive Level: Knowledge REF: p. 42 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
5. What is the food that is the best source of indispensable amino acids?
a. Black beans
b. Peanuts
c. Safflower oil
d. Turkey
ANS: D
Indispensable amino acids are provided mostly by high-protein animal products.
DIF: Cognitive Level: Application REF: p. 42 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
6. A protein that contains all indispensable amino acids in the correct proportion and ratio is
a. a simple protein.
b. an incomplete protein.
c. a complete protein.
d. an indispensable protein.
ANS: C
A complete protein contains all nine indispensable amino acids in the correct proportion and
ratio needed by the body.
DIF: Cognitive Level: Knowledge REF: p. 42 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
7. The number of kilocalories from protein in a sandwich that contains 24 g protein is kcal.
a. 6
b. 96
c. 120
d. 216
ANS: B
Each gram of protein has 4 kcal, so 24 g 4 kcal = 96 kcal.
DIF: Cognitive Level: Application REF: p. 53 TOP: Nursing Process: Assessment
MSC: NCLEX: Physiological Integrity: Physiological Adaptation
8. An animal protein that has relatively little value as a dietary protein source when eaten alone is
a. an egg.
b. gelatin.
c. milk.
d. fish.
ANS: B
Gelatin is a protein food of animal origin, but it lacks three essential amino acids and has only small amounts of leucine.
DIF: Cognitive Level: Knowledge REF: p. 45 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
9. Proteins from plant sources that are classified as incomplete include
a. wheat, peanuts, and corn.
b. milk, nuts, and cheese.
c. oats, gelatin, and soybeans.
d. corn, chicken, and milk.
ANS: A
Grains, peanuts, and corn are examples of plant proteins that are considered incomplete proteins because the food is deficient in one or more of the nine indispensable amino acids. Soy is the only plant source of complete protein.
DIF: Cognitive Level: Application REF: p. 45 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
10. The primary function of protein in the diet is to supply
a. energy for growth and development.
b. insulation for vital organs.
c. material for growth and maintenance.
d. all 20 amino acids for heart maintenance
e. ANS: C
The primary function of protein is to supply material in the body for growth, maintenance, and repair.
DIF: Cognitive Level: Knowledge REF: p. 44 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
11. Protein plays an important role in the body
a. as the first source of energy fuel.
b. in the conversion of glucose to glycogen for storage.
c. as a coenzyme needed for energy utilization.
d. in defense against disease and infection.
ANS: D
Protein assists in the body’s defense against disease and infection by helping build special white blood cells called lymphocytes.
DIF: Cognitive Level: Knowledge REF: p. 44 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
12. After a piece of grilled chicken is partially digested in the stomach, it eventually reaches the small intestine, where it is digested by which of the following enzymes secreted by the pancreas?
a. Chymotrypsin, trypsin, and carboxypeptidase
b. Chymotrypsin, pepsin, and trypsin
c. Sucrase, pepsin, and carboxypeptidase
d. Lactase, chymotrypsin, and carboxypeptidase
ANS: A
Chymotrypsin, trypsin, and carboxypeptidase are three enzymes produced by the pancreas to continue breaking down proteins into simpler peptides and amino acids.
DIF: Cognitive Level: Knowledge REF: p. 49 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
13. Proteins are mostly absorbed as
a. fatty acids.
b. disaccharides.
c. amino acids.
d. polypeptides.
ANS: C
Proteins are broken down into individual amino acids to be absorbed; polypeptides require further enzymatic breakdown before they can be absorbed.
DIF: Cognitive Level: Knowledge REF: p. 41 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
14. Pepsinogen secreted by the gastric cells is converted into pepsin by
a. food in the stomach.
b. hydrochloric acid.
c. gastric lipase.
d. pancreatic lipase.
ANS: B
Hydrochloric acid secreted by the stomach converts pepsinogen, an inactive enzyme, into pepsin. Pepsin is the active form of the enzyme that begins protein digestion.
DIF: Cognitive Level: Knowledge REF: p. 48 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation
15. Protein catabolism is increased in conditions such as
a. pregnancy.
b. childhood.
c. puberty.
d. illness.
ANS: D
Protein catabolism, or the breakdown of protein, is increased during illness or disease and increases the body’s need for protein and kilocalories to rebuild tissue and meet the demands of an increased metabolic rate.
DIF: Cognitive Level: Knowledge REF: pp. 42-43 TOP: Nursing Process: Planning MSC: NCLEX: Physiological Integrity: Physiological Adaptation [Show Less]