Solution Manual for Nutrition Concepts and Controversies

Canadian 4th Edition Sizer Whitney Piché 0176705481

9780176705480
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Chapter 6 The Proteins and Amino Acids

MULTICHOICE

1. Carbohydrate, fat, and protein all offer energy, but protein also offers which of the
following elements?

(A) oxygen

(B) hydrogen

(C) nitrogen

(D) carbon

Answer : (C)

2. Which of the following components accounts for the differences between amino acids?

(A) the side chain

(B) the nitrogen chain

(C) the acid group

(D) the amine group

Answer : (A)

3. From which of the following essential amino acids does the body make tyrosine?

(A) lysine

(B) phenylalanine

(C) leucine

(D) threonine

Answer : (B)
4. Based on the body's priority system, what protein tissues are dismantled first?

(A) blood

(B) heart

(C) kidney
(D) liver

Answer : (A)

5. What is the recommended Dietary Reference Intake (DRI) for protein for a 40-year-old
male who is 193 cm tall and weighs 180 pounds?

(A) 34 grams

(B) 49 grams

(C) 65 grams

(D) 144 grams

Answer : (C)

6. How many amino acids are considered to be indispensable/essential?

(A) 5

(B) 7

(C) 9

(D) 13

Answer : (C)

7. Which of the following amino acids is considered indispensable/essential?

(A) glutamine

(B) valine

(C) cysteine

(D) alanine

Answer : (B)

8. Which body protein helps to form bones and teeth?

(A) insulin

(B) collagen

(C) enzymes
(D) hemoglobin

Answer : (B)

9. What is the name for the bond that is formed between the amine group end of one amino
acid and the acid group end of the next amino acid in a protein?

(A) sulphate

(B) denatured

(C) acidic

(D) peptide

Answer : (D)

10. Which of the following components is a protein catalyst that acts on other substances to
change them chemically?

(A) enzyme

(B) collagen

(C) antibody

(D) hormone

Answer : (A)

11. What is the name for the large globular protein molecule packed inside the red blood
cells that carries oxygen?

(A) homocysteine

(B) oxydologen

(C) transferrin

(D) hemoglobin

Answer : (D)

12. What factor determines the sequences of amino acids that make up a protein molecule?

(A) gender

(B) body size

(C) age

(D) heredity

Answer : (D)

13. Which of the following health conditions is a hereditary amino acid disorder?

(A) sickle cell disease

(B) hemophilia

(C) kwashiorkor

(D) diabetes

Answer : (A)

14. Which of the following conditions can cause denaturation of proteins?

(A) size of the protein chain

(B) cold temperatures

(C) sunlight

(D) heat exposure

Answer : (D)

15. Why is milk used as a first-aid remedy for someone who has swallowed a heavy-metal
poison?

(A) The metal taste of the poison is removed by consuming milk.

(B) Milk will cause the person to vomit and expel the poison.

(C) Calcium in milk will render the poison harmless.

(D) The poison acts on the protein in the milk rather than on the gastrointestinal tract.

Answer : (D)

16. Your friend avoids acidic foods like tomatoes and orange juice because she believes they
give her an acid stomach. What information would you give her in response to that belief?

(A) Highly acidic foods do increase the acidity of the stomach.

(B) She needs to see her doctor about producing more mucus to line her stomach.

(C) The stomach is supposed to be alkaline to do its job.

(D) No food is acidic enough to make the stomach acid stronger.

Answer : (D)

17. Which of the following substances protects the stomach lining from the very strong acid
of the stomach?

(A) saliva

(B) enzymes

(C) mucus

(D) antibodies

Answer : (C)

18. Which of the following behaviours can help athletes achieve bigger muscles?

(A) exercising rigorously

(B) consuming amino acid supplements

(C) ingesting creatine

(D) eating excess protein from food

Answer : (A)

19. How much protein per meal is needed to stimulate protein synthesis?

(A) 5-15 grams

(B) 10-20 grams

(C) 15-20 grams

(D) 20-30 grams

Answer : (C)

20. What part of the body absorbs single amino acids, dipeptides, and tripeptides?

(A) colon
(B) gallbladder

(C) stomach

(D) small intestine

Answer : (D)

21. What does the term protein turnover mean?

(A) maintaining electrolyte balance

(B) building antibodies

(C) ingesting protein-rich foods

(D) replacing worn-out cells

Answer : (D)

22. For which of the following vitamins is the amino acid tryptophan the starting material?

(A) niacin

(B) thiamin

(C) folate

(D) vitamin C

Answer : (A)

23. Which of the following amino acids is responsible for the production of the brown
pigment known as melanin?

(A) proline (B)

cysteine (C)

tyrosine (D)

glutamine

Answer : (C)

24. Proteins attract water and hold it within blood vessels, preventing it from freely flowing
into the spaces between the cells. Which of the following will an individual develop should
any part of this system begin to fail?
(A) dehydration

(B) edema

(C) diabetes

(D) acidosis

Answer : (B)

25. What is the name given to the compounds that maintain acid-base balance in the blood?

(A) hormones

(B) buffers

(C) electrolytes

(D) enzymes

Answer : (B)

26. What type of protein does the body's immune system need to manufacture in order to
fight influenza and develop immunity?

(A) antibodies

(B) antigens

(C) hemoglobin

(D) lipoproteins

Answer : (A)

27. Which of the following electrolytes is concentrated inside the body's cells?

(A) magnesium

(B) potassium

(C) sodium

(D) chloride

Answer : (B)

28. What medical condition results from an excess of acid in the blood?
(A) alkalinity

(B) alkalosis

(C) acidosis

(D) acid-base imbalance

Answer : (C)

29. When amino acids are broken down for energy, they are then incorporated by the liver
into which of the following substances?

(A) bile

(B) chyme

(C) glucose

(D) urea

Answer : (D)

30. What does the body do with an oversupply of amino acids?

(A) converts them to glycogen or fat

(B) removes them and excretes their acid groups

(C) makes excess nitrogen

(D) stores them until they are needed

Answer : (A)

31. Which of the following situations is an example of wasting amino acids?

(A) overconsuming protein in the diet

(B) including adequate amount of fat in the diet

(C) consuming essential amino acids in the diet

(D) eating enough carbohydrate in the diet

Answer : (A)

32. Which of the following individuals would be most at risk of harm from taking self-
prescribed amino acid supplements?

(A) all smokers

(B) a middle-aged man

(C) a woman that has just entered menopause

(D) a male university student

Answer : (A)

33. Which of the following food categories provides the amino acids that are most easily
absorbed by the body?

(A) legumes

(B) animal proteins

(C) vegetables

(D) grains

Answer : (B)

34. Which of the following cooking methods would you use to maximize the digestibility of
protein?

(A) grilling

(B) frying

(C) boiling

(D) baking

Answer : (C)

35. Which of the following food items provides all of the essential amino acids?

(A) brown rice

(B) natural peanut butter

(C) poached egg

(D) wheat bran

Answer : (C)
36. Which of the following meals is an example of complementary protein combinations?

(A) oatmeal with brown sugar

(B) rice and black-eyed peas

(C) roast chicken and ribs

(D) cheese omelet

Answer : (B)

37. Which of the following foods has the highest protein digestibility-corrected amino acid
score (PDCAAS)?

(A) soybean protein

(B) pea flour

(C) kidney beans

(D) tuna

Answer : (D)

38. The protein digestibility-corrected amino acid score (PDCAAS) takes which of the
following factors into account?

(A) the quality of food protein

(B) the length of time for the protein to break down

(C) how well the protein supports weight gain

(D) the number of amino acids in a food

Answer : (A)

39. The Dietary Reference Intake (DRI) for protein depends on which of the following
factors?

(A) gender

(B) body weight

(C) food source

(D) height
Answer : (B)

40. According to the Dietary Reference Intakes (DRI) committee, minimum protein intake
should be what percentage of total Calories?

(A) 5%

(B) 10%

(C) 15%

(D) 20%

Answer : (B)

41. Which of the following groups of people is susceptible to losing more nitrogen than they
are taking in?

(A) lactating women

(B) surgery patients

(C) growing children

(D) pregnant women

Answer : (B)

42. According to the Dietary Reference Intakes (DRI) committee, a healthy adult's intake for
protein should be how many grams for each kilogram of body weight?

(A) 0.5 grams per kilogram

(B) 0.8 grams per kilogram

(C) 1.0 grams per kilogram

(D) 1.5 grams per kilogram

Answer : (B)

43. In determining its recommendation for daily protein intake needs, the Dietary Reference
Intakes (DRI) committee made use of studies related to what topic?

(A) mutual supplementation

(B) glycemic index

(C) food insecurity

(D) nitrogen balance

Answer : (D)

44. According to the Canadian Community Health Survey 2.2, adults obtain approximately
what percentage of the total Calories in their diet from protein?

(A) 13%

(B) 15%

(C) 17%

(D) 19%

Answer : (C)

45. What is the name for the chronic Calorie-deficiency disease that takes the form of
extreme loss of muscle and fat?

(A) kwashiorkor

(B) marasmus

(C) dysentery

(D) protein-Calorie malnutrition

Answer : (B)

46. What is the name for an infection of the digestive tract that causes diarrhea, which
further depletes minerals from the body?

(A) dysentery

(B) dehydration

(C) diphtheria

(D) dyspepsia

Answer : (A)

47. In North America, which of the following groups has a high rate of protein-energy
malnutrition?
(A) school children

(B) AIDS patients

(C) bulimia nervosa sufferers

(D) adults with kidney disease

Answer : (B)

48. Which of the following symptoms is representative of kwashiorkor disease?

(A) enlarged, fatty liver

(B) normal or impaired appetite

(C) severe weight loss

(D) impaired protein absorption

Answer : (A)

49. If you consume more animal protein, of which of the following nutrients is your intake
likely to be higher?

(A) saturated fat

(B) water-soluble vitamins

(C) nonessential amino acids

(D) complex carbohydrate

Answer : (A)

50. Which of the following symptoms would a child with marasmus exhibit?

(A) dry, thin, and wrinkled skin

(B) edema

(C) skin lesions

(D) slight weight loss

Answer : (A)

51. Which of the following food items contains limited protein content?
(A) kidney beans

(B) yogurt

(C) banana

(D) peanuts

Answer : (C)

52. Purified sources of protein cause what nutrient to be spilled from the urine?

(A) calcium

(B) sodium

(C) phosphorus

(D) magnesium

Answer : (A)

53. What was the major protein source most available to Canadians in 2009?

(A) eggs

(B) poultry

(C) all dairy

(D) red meat

Answer : (D)

54. Which of the following food items can be made into a source of textured vegetable
protein?

(A) legumes

(B) mushrooms

(C) soybeans

(D) red peppers

Answer : (C)

55. Your friend is a vegetarian who consumes large quantities of soy products in the place of
meat. Your friend is at risk of developing a deficiency of what nutrient?

(A) folate

(B) vitamin C

(C) iron

(D) calcium

Answer : (C)

56. Plant-based diets are often lower in which of the following fat sources?

(A) polyunsaturated fats

(B) hydrogenated fats

(C) monounsaturated fats

(D) saturated fats

Answer : (D)

57. What is the term used to describe an individual who excludes animal flesh, seafood, and
eggs, but who consumes dairy products, vegetables, grains, legumes, fruits, and nuts?

(A) vegan

(B) lacto-vegetarian

(C) fruitarian

(D) ovo-vegetarian

Answer : (B)

58. What is the most accurate term used to describe an individual who excludes poultry
meat from the diet?

(A) a pollo-vegetarian

(B) an ovo-vegetarian

(C) a lacto-vegetarian

(D) a pesco-vegetarian

Answer : (D)
59. What type of vegetarian diet can result in malnutrition and even death?

(A) macrobiotic diet

(B) fruitarian diet

(C) partial vegetarian diet

(D) vegan diet

Answer : (A)

60. Which of the following vitamins is typically lacking in a poorly planned vegetarian diet?

(A) vitamin A

(B) vitamin K

(C) vitamin C

(D) vitamin D

Answer : (D)

61. The DRI committee recommends that iron intake for vegetarians be adjusted upward by
what amount in comparison to the general population?

(A) 1.2

(B) 1.4

(C) 1.6

(D) 1.8

Answer : (D)

62. Which of the following vitamins assists with the absorption of iron from plant-based
foods?

(A) thiamin

(B) vitamin C

(C) vitamin E

(D) niacin

Answer : (B)
63. Which of the following vitamins is provided by meat but is insufficient in plant-based
diets?

(A) vitamin B12

(B) vitamin A

(C) riboflavin

(D) vitamin D

Answer : (A)

64. Which food item is considered a source of vitamin B12 but may also contribute to toxic
levels of iodine in the body?

(A) tofu

(B) mushrooms

(C) seaweed

(D) bean sprouts

Answer : (C)

65. According to the Vegetarian Food Guide Rainbow, which of the following constitutes one
serving of cooked beans, peas, or lentils?

(A) 1/2 cup (125 mL)

(B) 1 cup (250 mL)

(C) 1 1/2 cups (375 mL)

(D) 2 cups (500 mL)

Answer : (A)

TRUEFALSE

66. Under special circumstances, a nonessential amino acid can become essential.

(A) True (B)

False

Answer : (A)
67. For the majority of exercisers, adding excess protein or amino acid supplements to an
adequate diet will stimulate muscle building.

(A) True (B)

False

Answer : (B)

68. Some foods are so high in acid that they are capable of making the acid in the stomach
even stronger.

(A) True (B)

False

Answer : (B)

69. Amino acid supplements are easy to digest and can relieve the digestive system from
overworking.

(A) True (B)

False

Answer : (B)

70. When a person ingests a large dose of any single amino acid, absorption of others of its
type may be limited.

(A) True (B)

False

Answer : (A)

71. Starvation always incurs wasting of lean body tissue as well as loss of fat.

(A) True (B)

False

Answer : (A)

72. If needed, protein can help to maintain a steady blood glucose level and so serve the
glucose needs of the brain.

(A) True
(B) False

Answer : (A)

73. Under conditions of inadequate energy or carbohydrate, protein use slows down.

(A) True (B)

False

Answer : (B)

74. Most people in Canada would find it next to impossible to meet their protein
requirements.

(A) True (B)

False

Answer : (B)

75. Protein-energy malnutrition is the world's most widespread form of malnutrition.

(A) True (B)

False

Answer : (A)

76. Sound nutrition authorities acknowledge that well-chosen vegetarian diets are
consistent with good health and can meet nutrient needs.

(A) True (B)

False

Answer : (A)

77. Vegetarians have significantly higher rates of certain cancers than the general
population.

(A) True (B)

False

Answer : (B)

78. The growth of well-fed vegetarian children falls within normal ranges as long as they
consume ample energy from food.

(A) True (B)

False

Answer : (A)

79. Children who follow a vegan diet may have slightly higher protein requirements than the
Dietary Reference Intakes (DRI) recommendations for the general meat-eating population.

(A) True (B)

False

Answer : (A)

ESSAY

80. Explain how proteins help to regulate the quantity of fluids in the compartments of the
body to maintain fluid and electrolyte balance.

Graders Info :

Proteins help maintain the fluid and electrolyte balance by regulating the quantity of fluids
in the compartments of the body. To remain alive, cells must contain a constant amount of
fluid. Too much can cause them to rupture; too little makes them unable to function.
Although water can diffuse freely into and out of cells, proteins cannot, and proteins attract
water. By maintaining stores of internal proteins and also of some minerals, cells retain the
fluid they need. By the same mechanism, fluid is kept inside the blood vessels by proteins
too large to move freely across the capillary walls. The proteins attract water and hold it
within the vessels, preventing it from freely flowing into the spaces between the cells.
Should any part of this system begin to fail, too much fluid will soon collect in the spaces
between the cells of tissues, causing edema. Not only is the quantity of body fluids vital to
life, but so also is their composition. Transport proteins in the membranes of cells maintain
this composition by continuously transferring substances into and out of cells. For example,
sodium is concentrated outside the cells, and potassium is concentrated inside. A
disturbance of this balance can impair the action of the heart, lungs, and brain, triggering a
major medical emergency. Cell proteins avert such a disaster by holding fluids and
electrolytes in their proper chambers.

81. Explain the role of protein in the clotting of blood to prevent dangerous blood loss.
Graders Info :

Special blood proteins respond to injury by clotting the blood. These proteins form a stringy
net that traps platelets to form a clot. The clot acts as a plug to stem blood flow from the
wound. As the wound heals, the protein collagen finishes the job by replacing the clot with
scar tissue.

82. Identify reasons for consuming amino acid supplements and what current research has
identified about taking these supplements.

Graders Info :

Some reasons for consuming supplemental amino acids include the following: athletes take
amino acids when trying to build muscle; dieters may take them to speed up weight loss;
some consumers believe amino acids will cure herpes viral infections, induce restful sleep,
or relieve pain or depression.

Research is still inconclusive as to the success of amino acid supplements. The DRI
committee reviewed the available research on amino acids, but with next to no safety
research in existence, the committee was unable to set tolerable upper intake levels for
supplemental doses. Until research becomes available, no level of amino acid
supplementation can be assumed safe for all people. In Canada, there are two amino acids
that are regulated as natural health products; however, much is still unknown. The taker of
amino acid supplements cannot be certain of their safety or effectiveness.

83. Describe factors that influence the digestibility of protein.

Graders Info :

The digestibility of protein varies from food to food and bears profoundly on protein quality.
The protein of oats is less digestible than that of eggs. In general, amino acids from animal
proteins are most easily digested and absorbed (over 90 percent). Those from legumes are
next (about 80 to 90 percent). Those from grains and other plant foods vary (from 70 to 90
percent). Cooking with moist heat improves protein digestibility, whereas dry heat methods
can impair it. In measuring a protein's quality, digestibility is important. Simple measures of
the total protein in foods are not useful by themselves-even animal hair and hooves would
receive a top score by those measures alone. They are made of protein but not in a form that
people can use.

84. Describe and differentiate between the causes and symptoms of marasmus and
kwashiorkor.

Graders Info :
Marasmus occurs most commonly in children from 6 to 18 months of age in overpopulated
city slums. Children in impoverished nations subsist on a weak cereal drink with scant
energy and protein of low quality; such food can barely sustain life, much less support
growth. A starving child often looks like a wizened little old person-just skin and bones.
Without adequate nutrition, muscles, including the heart muscles, waste and weaken. Brain
development is stunted, and learning is impaired. Metabolism is so slow that body
temperature is subnormal. There is little or no fat under the skin to insulate against cold,
and hospital workers have found that children with marasmus need to be wrapped up and
kept warm. They also need love because they have often been deprived of parental attention
as well as food. The child faces this threat to life by engaging in as little activity as possible-
not even crying for food. The body collects all of its forces to meet the crisis and so cuts
down on any expenditure of protein not needed for the heart, lungs, and brain to function.
Growth ceases; the child is no larger at age four than at age two. The skin loses its elasticity
and moisture, so it tends to crack; when sores develop, they fail to heal. Digestive enzymes
are in short supply, the digestive tract lining deteriorates, and absorption fails. The child
can't assimilate what little food is eaten. Blood proteins, including hemoglobin, are no
longer produced, so the child becomes anemic and weak. If a bone breaks, healing is delayed
because the protein needed to heal it is lacking. Antibodies to fight off invading bacteria are
degraded to provide amino acids for other uses, leaving the child an easy target for infection.
Then dysentery, an infection of the digestive tract, causes diarrhea, further depleting the
body of nutrients, especially minerals. Measles, which might make a healthy child sick for a
week or two, kills a child within two or three days. In the marasmic child, once infection sets
in, kwashiorkor often follows, and the immune response weakens
further. Infections that occur with malnutrition are responsible for 2/3 of the deaths of
young children in developing countries. Marasmus progresses to the point of no return
when the body's machinery for protein synthesis has been degraded. Attempts to correct the
situation by giving food or protein fail to prevent death. If caught before this time, the
starvation of a child can be reversed by careful nutrition therapy.

Kwashiorkor occurs when each baby is weaned from breast milk as soon as the next one
comes along. The older baby no longer receives breast milk, which contains high-quality
protein designed perfectly to support growth, but is given a watery cereal with scant protein
of low quality. Some kwashiorkor symptoms resemble those of marasmus, but often without
severe wasting of body fat. Proteins and hormones that previously maintained fluid balance
are now diminished, so fluid leaks out of the blood and accumulates in the belly and legs,
causing edema, a distinguishing feature of kwashiorkor. The victim's belly often bulges with
a fatty liver caused by lack of the protein carriers that transport fat out of the liver. The
fatty liver loses some of its ability to clear poisons from the body, prolonging their toxic
effects. Without sufficient tyrosine to make melanin, the child's hair loses its normal colour;
inadequate protein synthesis leaves the skin patchy and scaly; sores fail to heal.

85. Discuss the risks associated with overconsumption of protein.

Graders Info :
The DRI committee recommends that the diet contain no more than 35 percent of Calories
from protein to decrease risks of chronic diseases. Overconsumption of protein offers no
benefits and may pose health risks for the heart, for weakened kidneys, and for the bones.
Diets high in protein-rich foods are often associated with obesity and its many
accompanying health risks. Animal protein sources, in particular, can be high in saturated
fat, a known contributor to atherosclerosis and heart disease. The effect of animal protein
itself on heart health is uncertain. A high-protein diet worsens existing kidney problems and
may accelerate a decline in only mildly impaired kidneys. Evidence is mixed about whether
high intakes of protein from animal sources, especially when accompanied by low intakes of
calcium, fruit and vegetables, can accelerate adult bone loss. Purified protein causes
calcium to be spilled from the urine.

86. Describe the advantages and limitations of consuming legumes as meat alternates.

Graders Info :

The protein of some legumes is of a quality almost comparable to that of meat, an unusual
trait in a fibre-rich vegetable. Soy protein quality can sometimes be considered equivalent to
that of meat. Legumes are also excellent sources of many B vitamins, iron, calcium, and
other minerals, making them exceptionally nutritious. Like meats, though, legumes do not
offer every nutrient, and they do not make a complete meal by themselves. They contain no
vitamin A, vitamin C, or vitamin B12, and their balance of amino acids can be much improved
by using grains and other vegetables with them. Heavy use of soy products in place of meat,
however, inhibits iron absorption. The effect can be alleviated by using small amounts of
meat and/or foods rich in vitamin C in the same meal with soy products. Vegetarians
sometimes use convenience foods made from textured vegetable protein formulated to look
and taste like hamburgers or breakfast sausages. Many of these are intended to match the
known nutrient content of animal protein foods, but they often fall short. A wise vegetarian
uses such food sparingly and learns to use combinations of whole foods to supply the
needed nutrients.

87. Why might vegetarians be expected to have lower blood pressure than nonvegetarians?

Graders Info :

Vegetarians tend to have lower blood pressure and lower rates of hypertension than
nonvegetarians. Appropriate body weight helps maintain a healthy blood pressure, as does a
diet low in total fat and saturated fat and high in fibre, fruit, and vegetables. Lifestyle
factors also influence blood pressure: smoking and alcohol intake raise blood pressure and
physical activity lowers it.

88. Describe the relationship between vegetarian diets and the risk of cancer.
Graders Info :

Vegetarians have significantly lower rates of certain cancers than the general population.
Certain cancers appear to occur less frequently among people who eat mostly plant-based
diets that are rich in vegetables, fruit, whole grains, and legumes (soybeans in particular).
The protective effect may be related to the activities of phytochemicals in those foods,
activities that occur whether or not the diet also contains some meat.