Personal Nutrition 9Th Edition Boyle Test Bank Full Chapter PDF

Personal Nutrition 9th Edition Boyle
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Chapter 06 - The Proteins and Amino Acids
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
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
b. False
ANSWER: True
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
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6. Depending on the circumstances, protein in the diet can be converted to either glucose or fat.
a. True
b. False
ANSWER: True
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
acids.
8. A vegan excludes all animal-derived foods from the diet.

a. True
b. False
ANSWER: True
9. Protein is primarily an energy source.

a. True
b. False
ANSWER: False
10. There is no practical source of vitamin D in plant foods.

a. True
b. False
ANSWER: True
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
12. When mast cells release histamine, an allergic reaction can occur.
a. True
b. False
ANSWER: True
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
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
15. There are drugs available to cure wheat food allergies.

a. True
b. False
ANSWER: False
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
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
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
acids.
19. Disruption of a protein chain's normal shape due to heat or acidity is called ____.
a. hydrogenation
b. denaturation
c. digestion
d. condensation
e. hydrolysis
ANSWER: b
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
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
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
acids.
23. Which food selection is the lowest in protein?

a. Fruit salad
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
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
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
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
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 ____.

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

a. shrimp
b. eggs
c. rice
d. wheat
e. peanuts
ANSWER: c
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
acids.
37. In the body, denaturation occurs in the ____.

a. mouth
b. esophagus
c. small intestine
d. liver
e. stomach
ANSWER: e
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
d. zinc and magnesium
e. folate and zinc
ANSWER: c
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
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
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
42. Of all the roles proteins play in the body, which one has the highest priority?
a. growth and maintenance
b. energy
c. fluid balance
d. transportation
e. hormones
ANSWER: b
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
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
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
46. The recommendations for protein are based on the assumption that the consumed protein will come from ____.
a. dairy only
b. animal sources only
c. plant sources only
d. plant and animal sources
e. eggs and legumes
ANSWER: d
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
48. Legumes are rich in B vitamins and ____.

a. vitamin C
b. fiber
c. fat
d. vitamin K
e. iron
ANSWER: b
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
REFERENCES: Eat Well Be Well: Make Over Your Plate – Reshaping Your Protein Choices for Health
legumes.
50. What vitamin is most likely to be lacking in a vegan diet?

a. folate
b. vitamin C
c. vitamin B12
d. thiamin
e. riboflavin
ANSWER: c
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
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
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
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
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
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
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
REFERENCES: Eat Well Be Well: Make Over Your Plate-Reshaping Your Protein Choices for Health
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
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
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
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)
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
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
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
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
DIFFICULTY: Apply
PREFACE NAME: Vignette #1
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
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
REFERENCES: 6.6 Choosing Protein-Rich Foods
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
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

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
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
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

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
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
Matching
Match the term with the short phrase or description that best matches it.
a. chemical messengers
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
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
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
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
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.
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
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.
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
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.
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.
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.
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
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.
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,
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.
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.
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.
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
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.
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.

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.
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
• fish
• milk
• peanuts
• shellfish
• soy
• tree nuts
• wheat
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.
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

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hours you have been spending alone.” “Alone!” he exclaimed, in a
joyful tone, “I am never alone, and never weary. How should I be
either, when my days are passed in the company of innocent
animals, and time is given me to think of God!” The priest smiled
even more approvingly than before; and I remarked to him, “We are
here in Arcadia.” “But not without human sin,” said he, and pointing
to a woman at a distance, who was in the employ of the farmer’s
wife, he asked the latter how she could still have anything to do with
a well-known thief. “Eh, father,” was the comment of a woman whom
John Howard would have kissed, “starving her in idleness would not
cure her of pilfering; and between working and being well-watched,
she will soon leave her evil habits.” “You are a good Christian,” I said
to her, “be you of what community you may.” “She is a good
Catholic,” added the priest. “I am what the good God has made me,”
was the simple reply of the Walloon wife; “and my religion is this to
go on my knees when all the house is asleep, and then pray for the
whole world.” “Ay, ay,” was the chorus of those around her, “that is
true religion.” “It is a part of true religion,” interposed the priest; but I
could not help thinking that he would have done as well had he left
Marie Justine’s text without his comment. We walked together down
to the bank of the river opposite the Chateau of the young Count de
Levignon the proprietor and burgomaster of Houx. I looked up from
the modern chateau to the ruins of the vast castle where the sons of
Aymon once held barbaric state, maintained continual war, and
affected a reverence for the mother of Him who was the Prince of
Peace. The good priest seemed to guess my thoughts, for he
remarked, “We live now in better times; the church is less splendid,
and chivalry less ‘glorious,’ if not extinct; but there is a closer
brotherhood of all men—at least,” he added hesitatingly—“at least I
hope so.” “I can not remember,” said I, “a single virtue possessed by
either Aymon or his sons, except brute courage, and a rude sort of
generosity, not based on principle, but born of impulse. It is a pity
that Belgium can not boast of more perfect chevaliers than the old
proprietors of Poilvache, and that you have not a hero to match with
Bayard.” “Belgium,” was his answer, “can make such boast, and had
a hero who had finished his heroic career long before Bayard was
born. Have you never heard of ‘the Good Knight without fear and
without doubt’?” “I have heard of one without fear and without
reproach.” “That title,” he remarked, “was but a plagiarism from that
conferred on Jacques de Lelaing, by his contemporaries.” And then
he sketched the outline of the good knight’s career, and directed me
to sources where I might gather more detailed intelligence. I was
interested in what I learned, and it is because I hope also to interest
readers at home, that I venture to place before them, however
imperfectly rendered, a sketch of the career of a brave man before
the time of Bayard; one who illustrates the old saying that—
“Vixere fortes ante Agamemnona.”
Jacques de Lelaing, the good knight, without fear and without doubt,
was born in the château of Lelaing, in the first quarter of the fifteenth
century. The precise year is not known, but it was full half a century
before the birth of Bayard. He came of a noble race; that is, of a
race, the male portion of which saw more honor in slaughter than in
science. His mother was celebrated for her beauty as well as nobility.
She was wise, courteous, and débonnaire; well-mannered, and full
of all good virtues. So, at least, in nearly similar terms, wrote George
Chastellan of her, just two centuries ago.
Jacques de Lelaing was as precocious a boy as the Duke of
Wharton in his youth. At the age of seven, a priestly tutor had
perfected him in French and Latin, and the good man had so imbued
him with literary tastes that, in after life, the good knight found time to
cultivate the acquaintance of Captain Pen, as well as of Captain
Sword; and specimens of his handiwork are yet said to exist in the
libraries of Flanders and Brabant.
Jacques, however, was never a mere student, “sicklied o’er with the
pale cast of thought.” He loved manly sports; and he was yet but a
blooming youth when the “demoiseau of Clèves,” nephew of that
great Duke whom men, for no earthly reason, called Philip the Good,
carried off his young friend from the castle of Lelaing, and made of
him a squire, not of dames, but of knights, in the turbulent court of
the ducal Philip, with the benevolent qualification to his name.
The youth entered upon his career with a paternal provision which
bespoke at once the liberality and the wisdom of his father, stout
William de Lelaing. The sire bestowed upon his son four splendid
horses, a well-skilled groom, and a “gentleman of service” which, in
common phrase, means a valet, or “gentleman’s gentleman.” But the
young soldier had more than this in his brain; namely, a well-lettered
cleric, commissioned to be for ever expounding and instructing, with
a special object, to boot, that Jacques should not forget his Latin!
Excellent sire thus to care for his son! If modern fathers only might
send into barracks with their sons, when the latter first join their
regiments, reverend clerks, whose office it should be to keep their
pupils well up in their catechism, the Eton grammar, and English
orthography, what a blessing it would be to the young gentlemen and
to all acquainted with them! As it is, we have officers worse
instructed and less intelligent than the sons of the artists who make
their uniforms.
When Jacques went forth into the world, his sire gave him as good
advice as Polonius threw away on his son Laertes. The sum of it was
according to the old French maxim, “Noblesse oblige”—“Inasmuch,”
said the old man, “as you are more noble than others by birth, so,”
said he, “should you be more noble than they by virtues.” The hearty
old father added an assurance, that “few great men gained renown
for prowess and virtue who did not entertain love for some dame or
damoiselle.” This last, however, was but an equivocal assurance, for
by counselling Jacques to fall in love with “some dame or
damoiselle,” he simply advised him to do so with any man’s wife or
daughter. But it was advice commonly given to young gentlemen in
arms, and is, to this day, commonly followed by them. Jacques
bettered the paternal instruction, by falling in love with two ladies at
the same time. As ambitious youths are wont to do, he passed by
the white and pink young ladies whom he met, and paid his
addresses, with remarkable success, to two married duchesses.
Neither of these suspected that the smooth-chinned young “squire”
was swearing eternal fidelity to the other, or that this light-mailed
Macheath wooed his madiæval Polly with his pockets full of “favors,”
just bestowed on him by an unsuspecting Lucy. Thus has love ever
been made by officers and highwaymen.
But if Jacques loved two, there was not a lady at the Court of
Burgundy who did not love him. The most virtuous of them sighingly
expressed a wish that their husbands, or their lovers, were only like
him. The men hated him, while they affected to admire his grace, his
bearing, and his irresistible bravery. Jacques very complacently
accepted the love of the women and the envy of the men; and
feeling that he had something to be thankful for, he repaired to the
shrine of the Virgin at Hal, and thanked “Our Lady,” accordingly.
Now Philip the Good was good only just as Nicholas the Czar was
“good.” He had a fair face and a black heart. Philip, like Nicholas,
joined an outward display of conjugal decency with some private but
very crapulous indecency; and the Duke, like the Czar, was the
appalling liar of his day. Philip had increased the ducal territory of
Burgundy by such means as secured Finland to Muscovy, by
treachery of the most fiendish quality; and in 1442, affecting to think
that Luxembourg was in the sick condition which Nicholas described
as the condition of Turkey—when the imperial felon thought he was
making a confederate of Sir Hamilton Seymour, the Duke resolved to
seize on the territory in question, and young Jacques de Lelaing was
in an ecstacy of delight at being permitted to join in this most rascally
of expeditions.
Within a year, desolation was spread throughout a wide district. Fire
and sword did their devastating work, and the earth was swept of the
crops, dwellings, and human beings, which lay between the invaders
and Luxembourg. The city was ultimately taken by surprise, and the
good Philip delivered it up to pillage; then ensued a scene which hell
itself could not equal; and the Duke and his followers having enacted
horrors from which devils would have recoiled, they returned to
Brussels, where they were received with ten times more delight than
if they had come back from an expedition which had been
undertaken for the benefit of humanity.
What was called peace now followed, and Jacques de Lelaing,
having fleshed his maiden sword, and gained the praise of brave
men, and the love of fair women, resolved to commence a series of
provincial excursions for his own especial benefit. As, in modern
times, professors without scholars, and actors without engagements,
wander from town to town, and give lectures at “the King’s Arms,” so
Jacques de Lelaing went forth upon his way, offering to fight all
comers, in presence of kings themselves.
His first appearance on this provincial tour was at Nancy, in 1445,
where a brilliant French Court was holding joyous festival while
awaiting the coming of Suffolk, who was commissioned to escort to
England a royal bride, in the person of Margaret of Anjou. The
French knights made light of the soldier of Burgundy; but Jacques,
when announcing that he was the holder of the tournament, added
that no French knight should unhorse him, unless God and his good
lady decreed otherwise.
The latter was not likely, and he felt himself secure, doubly so, for he
rode into the lists decorated with favors, gold embroidery, and rich
jewels, the gifts of the Duchesses of Orleans and Calabria, each of
whom fondly believed that she was the sole fair one by whose bright
eyes Jacques de Lelaing swore his prettiest oath. Accordingly, there
was not a cavalier who rode against him in that passage of arms,
who left the field otherwise than with broken or bruised bones. “What
manner of man will this be?” cried they, “if, even as a lad, he lays on
so lustily?”
The lad, at the subsequent banquet, to which he was borne in
triumph, again proved that he had the capacity of a man. He was
fresh as a rose just blown; gay as a lark in early spring. The queens
of France and Sicily conversed with him by the half hour, while ladies
of lower degree gazed at him till they sighed; and sighed, knowing
full well why, and caring very much, wherefore. Charles VII. too,
treated him with especial distinction, and conferred on him the rich
prizes he had won as victor in the rough tourney of the day. But there
were other guerdons awarded him that night, which he more highly
prized. Jacques visited the Duchess of Orleans in her bower, and
carried away with him, on leaving, the richest diamond she had to
bestow. He then passed to the pavilion of the Duchess of Calabria, a
lady who, among other gifts willingly made by her, placed upon his
finger a brilliant ruby set in a gorgeous gold ring. He went to his own
bed that night as impudently happy as a modern Lifeguardsman who
is successfully fooling two ladies’ maids. His cleric had left him, and
Jacques had ceased to care for the keeping-up of his Latin, except,
perhaps, the conjugation of the imperative mood of amo. “Amemus,”
let us love, was the favorite part of the mood, and the most
frequently repeated by him and his brace of duchesses.
Sometime after this very successful first appearance, and toward the
end of 1445, our doughty squire was traversing the cathedral of
Notre Dame of Antwerp, and was on the point of cursing the singers
for their bad voices, just as one might be almost justified in doing
now, so execrable are they; he was there and thus engaged, when a
Sicilian knight, named Bonifazio, came jingling his spurs along the
transept, and looking jauntingly and impertinently as he passed by.
Jacques looked boldly at this “pretty fellow” of the time, and
remarked that he wore a golden fetter ring on his left leg, held up by
a chain of the same metal fastened to a circlet above his knee. His
shield bore the device, “Who has fair lady, let him look to her well!”
“It’s an impertinent device,” said Jacques, touching the shield, by
way of token that he would fight the bearer for carrying it. “Thou art
but a poor squire, albeit a bold man,” said the Sicilian, with the air of
one who was half inclined to chastise the Hainaulter for his
insolence. Toison d’Or, the herald, whispered in the ear of the
Hainaulter; thereupon, Jacques exclaimed, “If my master, Duke
Philip, will give me permission to fight, thou darest not deny me, on
his Grace’s territory.” Bonifazio bowed by way of assent. The
permission was gained, and the encounter came off at Ghent. The
first day’s combat was a species of preliminary struggle on
horseback, in which Jacques showed himself so worthy of the spurs
he did not yet wear, that Philip fastened them to his heels the next
day, and dubbed him Knight in solemn form. As the combatants
strode into the lists, on the second day, the Duke of Orleans
remarked to his Duchess, that Jacques was not so “gent as the
Sicilian.” The Duchess smiled, as Guinever smiled when she looked
on Sir Launcelot, while her husband, King Arthur, commented upon
him; and she said, in phrase known to all who read Spenser, “he
loves a lady gent;” and she added, with more of the smile and less of
the blush, “he is a better man than the Sicilian, and, to my thinking,
he will this day prove it.”
“We shall see,” remarked the Duke carelessly.
“We shall see,” re-echoed the Duchess, with the sunniest of smiles.
Jacques, like the chivalric “gent” that he was, did honor to the
testimony of the Duchess. The combatants went at it, like stout men.
Jacques belabored his antagonist with a staff, the Sicilian answered
by thrusting a javelin at his adversary’s uncovered face. They then
flung away their arms and their shields, and hewed at each other
with their battle-axes. Having spoiled the edges of these, and
loosened them from their handles, by battering at each other’s skulls,
they finally drew their lusty and well-tempered swords, and fought so
fiercely that the gleaming of their swiftly manœuvred blades made
them seem as if they were smiting each other with lightning. Jacques
had well-nigh dealt a mortal thrust at the Sicilian, when, at the
intervention of the Duke of Orleans, Philip the Good flung his
truncheon into the lists, and so saved the foreign knight, by ending
the fray. The Duchess reproved her consort for being over-intrusive,
but she smiled more gleesomely than before. “Whither away, Sir
Jacques?” asked she, as the latter modestly bowed on passing her
—the multitude the while rending the welkin with their approving
shout. “To the chapel in the wood,” replied Jacques, “to render
thanks for the aid vouchsafed to me by our Lady.” “Marry,” murmured
the Duchess, “we will be there too.” She thought it not less edifying
to see knight at his devotions than at beholding him in the duello. “I
am grateful to the Lady of Good Succor,” said Jacques. “And thou
doest right loyally,” was the comment of the Duchess.
The victory of the Belgian cavalier over the Sicilian gained for him
the distinctive name which he never lost, that of “the Good Knight.”
To maintain it, he proceeded to travel from court to court, as pugilists
itinerate it from fair to fair, to exhibit prowess and to gather praise.
The minor pugilist looks to pence as well as praise, and the ancient
knight had an eye to profit also—he invariably carried off the horse,
armor, and jewels of the vanquished. As Sir Jacques deemed
himself invincible, he looked to the realization of a lucrative tour. “Go
on thy way, with God’s blessing,” exclaimed his sire. “Go on thy way,
Jacques,” murmured his mother through her tears; “thou wilt find
ointment in thy valise, to cure all bruises. Heaven send thee a
surgeon, and thou break thy bones.”
Across the French frontier merrily rode Sir Jacques, followed by his
squire, and attended by his page. From his left arm hung a
splendidly-wrought helmet, by a chain of gold—the prize offered by
him to any one who could overcome him in single combat. Jacques
announced that, in addition, he would give a diamond to any lady or
demoiselle indicated to him by his conqueror. He stipulated that
whichever combatant first dropped his axe, he should bestow a
bracelet upon his adversary; and Jacques would only fight upon the
condition that neither knight should be fastened in his saddle—a
regulation which I should never think of seeing insisted upon
anywhere, except by equestrian aldermen when they amble on Mr.
Batty’s horses, to meet the Sovereign at Temple Bar. For the rest
Jacques put his trust in God, and relied upon the strength given him
in the love of “the fair lady who had more power over him than aught
besides throughout the entire world.” A hundred ladies fair, matrons
and maids, who heard of this well-advertised confidence, did not
hesitate to exclaim, “Delicious fellow! He means me!”
It was the proud boast of Jacques, that he traversed the capital, and
the provincial cities of France, without meeting with a knight who
would accept his defiance. It would be more correct to say—a knight
who could take up his challenge. Charles VII. forbade his chivalry
from encountering the fierce Hainaulter anywhere but at the festive
board. In the South of France, then held by the English, he met with
the same civility; and he rode fairly into Spain, his lance in rest,
before his onward career was checked by the presence of an
adversary. That adversary was Don Diego de Guzman, Grand-
master of Calatrava, and, although he knew it not, ancestor to a
future Empress of the French. The Don met the Belgian on the
borders of Castile, and accepted his published challenge out of mere
love, as the one silly fellow said of the other, out of mere love for his
“très aimée dame.” The “dames” of those days enjoyed nothing so
much as seeing the gentlemen thwack each other; and considering
what a worthless set these latter, for the most part, were, the ladies
had logically comic reasons to support their argument.
It was necessary, however, for Don Diego to obtain the consent of
his sovereign to encounter in mortal combat a knight of the
household of Burgundy, then in alliance with Spain. The Sovereign
was absent from the country, and while an answer was being
expected from him to the application duly made, Jacques, at the
head of a most splendid retinue, trotted leisurely into Portugal, to
tempt the Lusitanian knights to set their lances against him. He rode
forward to the capital, and was greeted by the way, as if he had been
as illustrious a monarch as his ducal master. It was one ovation, from
the frontier to Lisbon, where he was welcomed by the most crowded
of royal balls, at which the King (Alphonso XV.) invited him to foot it
with the Queen. The King, however, was but an indifferent master of
the ceremonies. The late Mr. Simpson of Vauxhall, or the illustrious
Baron Nathan of Rosherville, would never have dreamed of taking
the lady to introduce her to the gentleman. This uncourteous process
was, however, the one followed by Alphonso, who taking his consort
by the hand, led her to Sire Jacques, and bad him tread a measure
with her. Messire Jacques consented, and there was more than
enough of dancing, and feasting, and pleasure-seeking, but no
fighting. Lisbon was as dull to the Belgian as Donnybrook Fair
without a skrimmage used to be to all its lively habitués. “I have had
a turn with the Queen,” said Jacques, “let me now have a tourney
with your captains.” “Burgundy is my good friend,” answered the
King—and he was right in a double sense, for Burgundy was as dear
to him as Champagne is to the Czar’s valet, Frederick William, who
resides at Berlin. “Burgundy is our good friend,” answered Alphonso,
“and Heaven forbid that a knight from such a court should be roughly
treated by any knights at mine.” “By St. George! I defy them!”
exclaimed Jacques. “And even so let it rest,” said the monarch; “ride
back to Castile, and do thy worst upon the hard ribs of the Guzman.”
Jacques adopted the suggestion; and on the 3d of February, 1447,
there was not a bed in Valladolid to be had “for love or money;” so
crowded was that strong-smelling city with stronger-smelling
Spaniards, whose curiosity was even stronger than the odors they
distilled, to witness the “set-to” between the Belgian Chicken and the
Castile Shaver!
I will not detail the preliminary ceremonies, the processions to the
field, the entry of the sovereigns, the fluttering of the ladies, the
excitement of the knights, and the eagerness of the countless
multitude. Jacques was on the ground by ten o’clock, where Guzman
kept him waiting till three; and then the latter came with an axe so
much longer than that wielded by the Belgian, that even the Spanish
umpires forbade its being employed. Don Diego’s own “godfather”
for the occasion was almost minded to thump him with the handle;
and there was all the trouble in the world to induce him to select
another. This being effected, each knight was conducted to his tent,
with the understanding that he was not to issue therefrom until the
clarions had thrice sounded by way of signal. At the very first blast,
however, out rushed the Guzman, looking as ferocious as a stage
Richard who has killed five false Richmonds, and is anxiously
inquiring for the real one wherewith to finish the half-dozen. The too
volatile Don was beckoned back by the chief herald as haughtily as
when the sempiternal Widdicombe points out with his whip some
obvious duty to be performed by Mr. Merryman. Diego retired
muttering, but he again appeared in front of his tent at the second
note of summons from the trumpet, and only withdrew after the king
had assailed him “with an ugly word.” At the third “flourish,” the two
champions flew at each other, battle-axe in hand. With this weapon
they hammered at each other’s head, until there was little sense left
in either of them. At length, Diego was disarmed; then ensued a
contest made up partly of wrestling and partly of boxing; finally, they
had recourse to their swords, when the king, perceiving that murder
was likely to ensue, to one or both, threw his bâton into the lists, put
an end to the combat, and refused permission to the adversaries to
continue the struggle on horseback. The antagonists shook hands,
and the people shouted. The Spanish knight is deemed, by Belgian
chroniclers, as having come off “second best” in the struggle; but it is
also clear that Diego de Guzman was by far the “toughest customer”
that ever confronted Jacques de Lelaing. There was some jealousy
on the part of the Iberian, but his behavior was, altogether, marked
by generosity. He praised the prowess of Jacques, and presented
him with an Andalusian horse covered with the richest trappings; and
de Lelaing, as unwilling to be outdone in liberality as in fight, sent to
Guzman, by a herald, a magnificent charger, with coverings of blue
velvet embroidered in gold, and a saddle of violet velvet, to be
seated in which, was of itself a luxury. Much dancing at court
followed; and finally, the “good knight” left Valladolid loaded with gifts
from the king, praises from men, and love from the ladies, who made
surrender of more hearts than he had time to accept.
In Navarre and in Aragon he challenged all comers, but in vain.
Swords slept in scabbards, and battle-axes hung quietly from
saddle-bows, and there was more feasting than fighting. At length
Jacques, after passing through Perpignan and Narbonne, arrived at
Montpelier, where he became the guest of the famous Jacques
Cœur, the silversmith and banker of Charles VII. Old Cœur was a
hearty old host, for he offered the knight any amount of money he
would honor him by accepting; and he intimated that if De Lelaing, in
the course of his travels had found it necessary to pawn any of his
plate or jewelry, he (Jacques Cœur) would redeem it free of
expense. “My good master, the Duke of Burgundy,” replied the errant
chevalier, “provides all that is necessary for me, and allows me to
want for nothing;” and thereupon he went on his way to the court of
Burgundy, where he was received with more honor than if he had
been executing a mission for the especial benefit of humanity.
But these honors were little, compared with the rejoicings which took
place when the “good knight” revisited his native château, and the
parents who therein resided. His sire hugged him till his armor was
warm again; and his lady mother walked about the halls in a state of
ecstacy and thanksgiving. Finally, the rafters shook at the efforts of
the joyous dancers, and many a judicious matron instructed her
daughter how Jacques, who subdued the stoutest knights, might be
himself subdued by the very gentlest of ladies. The instruction was
given in vain. The good chevalier made love alike to young widows,
wives, and daughters, and having broken more hearts than he ever
broke lances, he suddenly left home in search of new adventures.
Great was the astonishment, and that altogether of a pleasurable
sort, when the herald Charolais appeared at the Scottish court in
July, 1449, and delivered a challenge from Jacques to the whole of
the Douglases. It was accepted in their name by James Douglas, the
brother of the lieutenant-general of the kingdom; and in December of
the year last named, Jacques, with a retinue of fighting uncles,
cousins, and friends, embarked at Ecluse and set sail for Caledonia.
The party were more battered about by the sea than ever they had
been by enemy on land; and when they arrived at Leith, they looked
so “shaky,” were so pale and haggard, and had so little of a
“slashing” look, wrapped up as they were in surcoats and comforters,
that the Scottish cavaliers, observing the draggled condition of the
strangers and of the plumes which seemed to be moulting from their
helmets, fairly asked them what motive induced them to come so far
in so sorry a plight, for the mere sake of getting bruised by knights
ashore after having been tossed about, sick and sorry, during whole
nights at sea. When the northern cavaliers heard that honor and not
profit had moved the Belgian company, they marvelled much thereat,
but prepared themselves, nevertheless, to meet the new-comers in
dread encounter at Stirling.
James II. presided at the bloody fray, in which three fought against
three. What the Scottish chroniclers say of the struggle, I can not
learn, but the Belgian historians describe their champions as having
been eminently victorious with every arm; and, according to them,
the Douglases were not only soundly drubbed, but took their beating
with considerable sulkiness. But there is much poetry in Belgian
history, and probably the doughty Douglas party may not have been
so thoroughly worsted as the pleasant chroniclers in question
describe them to have been. No doubt the conquerors behaved well,
as we know “les braves Belges” have never failed to do, if history
may be credited. However this may be, Jacques and his friends
hurried from Scotland, appeared at London before the meek
Lancastrian king, Henry VI.; and as the latter would not license his
knights to meet the Burgundians in the lists, the foreign fighting
gentlemen had their passports visé, and taking passage in the fast
sailer “Flower of Hainault,” duly arrived at home, where they were
hailed with enthusiasm.
Jacques had short space wherein to breathe. An English knight,
named Thomas Karr, speedily appeared at the court of Philip the
Duke, and challenged De Lelaing, for the honor of old England. This
affair caused a great sensation, and the lists were dressed in a field
near Bruges. The English knight was the heavier man in flesh and
armor, but Jacques, of course, was the favorite. Dire was the conflict.
The adversaries strove to fell each other with their axes, as butchers
do oxen. Karr paralyzed, if he did not break, the arm of Jacques; but
the Belgian, dropping his axe, closed with his foe, and after a
struggle, fell with and upon him. Karr was required, as a defeated
man, to carry the gauntlet of the victor to the lady pointed out by him.
But obstinate Tom Karr protested against this, as he had only fallen
on his elbow. The umpires declared that he had had a full fall, “head,
belly, arms, and legs;” Jacques, however, was generous and would
not insist. On the contrary, adverting to the fact that he had himself
been the first to drop his own axe, he presented Karr with a rich
diamond, as the forfeit due by him who first lost a weapon in the
combat.
Karr had terribly wounded Jacques, and the wound of the latter took
long to cure. The Duke Philip hastened his convalescence by
naming him counsellor and chamberlain; and as soon as the man so
honored by his master, had recovered from his wounds, he repaired
to Chalons on Saone, where he opened a “tourney,” which was
talked of in the country for many a long year afterward. Jacques had
vowed that he would appear in the closed lists thirty times before he
had attained his thirtieth year; and this tourney at Chalons was held
by him against all comers, in order the better to enable him to fulfil
his vow. The detail would be tedious; suffice it to say that the affair
was of barbarian magnificence, and that knights smashed one
another’s limbs, for personal honor, ladies’ love, and the glory of Our
Lady in Tears! Rich prizes were awarded to the victors, as rich
forfeits were exacted from the vanquished, and there was not only a
sea of good blood spilt in this splendidly atrocious fray, but as much
bad blood made as there was good blood shed. But then there was
empty honor acquired, a frail sort of affection gained, and an
impalpable glory added to the non-existent crown of an imaginary
Venus Victrix, decorated with the name of Our Lady of Tears! What
more could true knights desire? Chivalry was satisfied; and
commonplace men, with only common sense to direct them, had to
look on in admiring silence, at risk of being cudgelled if they dared to
speak out.
Jacques was now at the height of his renown. He was “the good
knight without fear and without doubt;” and Duke Philip placed the
last rose in his chaplet of honor, by creating him a knight of the
illustrious order of the Golden Fleece. Thus distinguished, he rode
about Europe, inviting adversaries to measure swords with him, and
meeting with none willing to accept the invitation. In 1451 he was the
embassador of Burgundy at Rome, charged to negotiate a project of
crusade against the Turks. M. Alexander Henne, the author of the
best compendium, gathered from the chronicles, of the deeds of
Jacques de Lelaing—says that after the knight’s mission to Rome,
he appeared at a passage of arms held in the park at Brussels, in
honor of the Duke of Burgundy’s son, the Count of Charolais, then
eighteen years of age, and about to mate his first appearance in the
lists. The Duchess, tender of her son as the Dowager Czarina who
kept her boys at home, and had not a tear for other mothers, whose
children have been bloodily sacrificed to the savage ambition of
Nicholas—the Duchess careful of the young Count, was desirous
that he should make essay before he appeared in the lists. Jacques
de Lelaing was accordingly selected to run a lance with him. “Three
days before the fete, the Duke, the Duchess, and the Court repaired
to the park of Brussels, where the trial was to be made. In the first
onset, the Count de Charolais shattered his lance against the shield
of Jacques, who raised his own weapon, and passed without
touching his adversary. The Duke perceived that the good knight had
spared his young adversary; he was displeased thereat, and sent
Jacques word that if he intended to continue the same course, he
would do well to meddle no further in the matter. Other lances were
then brought, and Jacques, running straight against the Count, both
lances flew into splinters. At this incident, the Duchess, in her turn,
gave expression to her discontent; but the Duke only laughed; and
thus mother and father were of different opinions; the one desiring a
fair trial, the other security for her son.” On the day of the great
tourney, there were assembled, with the multitude, on the great
square at Brussels, not less than two hundred and twenty-five
princes, barons, knights, and squires. Some of the noblest of these
broke a lance with, and perhaps the limbs of, their adversaries. The
Count de Charolais broke eighteen lances on that day, and he
carried off the the prize, which was conferred upon him by the ladies.
This was the last of the show-fights in which Jacques de Lelaing
exhibited himself. The bloodier conflicts in which he was
subsequently engaged, were far less to his credit. They formed a
part of the savage war which the despotic Duke and the nobles
carried on against the free and opulent cities, whose spirit of liberty
was an object of hatred, and whose wealth was an object of
covetous desire, to the Duke and his body of gentleman-like
assassins. Many a fair town was devastated by the Duke and his
followers, who affected to be inspired by religious feelings, a desire
for peace, and a disinclination to make conquests. Whereby it may
be seen that the late Czar was only a Burgundian duke enlarged,
impelled by much the same principle, and addicted to a similar sort
of veracity. It was a time of unmitigated horrors, when crimes enough
were committed by the nobles to render the name of aristocracy for
ever execrable throughout Belgium; and atrocities were practised by
the enraged commons, sufficient to insure, for the plebeians, the
undying hatred of their patrician oppressors. There was no respect
on either side for age, sex, or condition. The people, of every
degree, were transformed into the worst of fiends—slaying, burning,
violating, and plundering; and turning from their accursed work to
kneel at the shrine of that Mary whose blessed Son was the Prince
of Peace. Each side slaughtered, hung, or drowned its prisoners; but
the nobles gave the provocation by first setting the example, and the
commons were not cruel till the nobility showed itself alike destitute
of honor and of mercy. The arms of the popular party were nerved by
the infamy of their adversaries, but many an innocent man on either
side was condemned to suffer, undeservedly, for the sins of others.
The greatest efforts were made against the people of the district and
city of Ghent, but all Flanders sympathized with them in a war which
was considered national. In the struggle, the Duke won no victory
over the people for which the latter did not compel him to pay a
frightful price; he was heartily sick of the war before it was half
concluded—even when his banner was being most successfully
upheld by the strong arm and slender scruples of Jacques de
Lelaing.
The good knight was however, it must be confessed, among the few
—if he were not the only one—of the betterminded nobles. He had
been commissioned by the Duke to set fire to the Abbey of
Eenaeme, and he obeyed without hesitation, and yet with reluctance.
He destroyed the religious edifice with all which it contained, and
which could be made to burn; but having thus performed his duty as
a soldier, he forthwith accomplished his equally bounden duty, as a
Christian—and, after paying for three masses, at which he devoutly
assisted, he confessed himself to a predicant friar, “making a case of
conscience,” says one of his biographers, “of having, out of respect
for discipline, committed an act which the uprightness of his heart
compelled him to condemn as criminal.” Never was there a better
illustration of that so-called diverse condition of things which is said
to represent a distinction without a difference.
The repentance of Jacques de Lelaing came, it is hoped, in time. He
did well, at all events, not to defer it any longer, for he was soon on
the threshold of that world where faith ceases and belief begins. He
was engaged, although badly wounded, in inspecting the siege-
works in the front of the Chateau de Pouckes, that Flemish cradle of
the Pooks settled in England. It was on a June afternoon of the year
1453, that Jacques, with a crowd of nobles half-encircling him, rode
out, in spite of the protest of his doctors (because, as he said, if he
were to remain doing nothing he should certainly die), in order that
he might have something to do. There was a famous piece of
artillery on the Burgundian side, which was sorely troublesome to the
stout little band that was defending Pouckes. It was called the
“Shepherdess,” but never did shepherdess speak with so
thundering-unlovely a voice, or fling her favors about her with such
dire destruction to those upon whom they were showered. Jacques
drew up behind the manteau of this cannon, to watch (like our gallant
seamen at Sebastopol) the effects of the shot discharged from it. At
the same moment a stone projectile, discharged from a culverin by
the hand of a young artilleryman of Ghent, who was known as the
son of Henry the Blindman, struck Jacques on the forehead, carrying
away the upper part of his head, and stretched him dead upon the
field. A Carmelite brother rushed up to him to offer the succor and
consolation of religion, but it was too late. Jacques had sighed out
his last breath, and the friar decently folded the dead warrior’s arms
over his breast. A mournful troop carried the body back to the camp.
The hero of his day died in harness. He had virtues that fitted him for
a more refined, a more honest, in short, a more Christian, period.
These he exercised whenever he could find opportunity, but such
opportunity was rare. He lived at a period when, as M. de Sismondi
has remarked, “Knights thought of nothing but equalling the Rolands
and Olivers of the days of Charlemagne, by the destruction of the
vile canaille”—a sort of pastime which has been recently
recommended in our senate, although the days of chivalry be gone.
The noble comrades of Jacques, as M. Henne observes,
acknowledged but one species of supreme pleasure and glory, which
consisted in making flow abundantly the blood of villains—or, as they
are now called, the lower orders. But in truth the modern “villain” or
the low-class man is not exclusively to be found in the ranks which
have had such names applied to them. As Bosquier-Gavaudan used
so joyously to sing, some thirty years ago, in the Ermite de St.
Avelle:—
“Les gens de bien

Sont souvent des gens de rien;
Et les gens de rien
Sont souvent des gens de bien!”
For a knight, Jacques was really a respectable man, and so

disgusted with his butcher-like occupation, that, just before his death,
he had resolved to surrender his estate to a younger brother, and,
since fate had made of him a licensed murderer, to henceforth
murder none but eastern infidels—to slay whom was held to be more
of a virtue than a sin. Let us add of him, that he was too honest to
earn a reputation by being compassionate to half-a-dozen helpless
foes, after directing his men to slaughter a score of the mutilated and
defenceless enemy. Jacques de Lelaing would sooner have sent his
dagger up to the hilt in his own heart, than have violated the
safeguard of a flag of truce. Such days and such doings of chivalry
are not those most agreeable to Russian chivalry. Witness Odessa,
where the pious governor directed the fire on a flag of truce which he
swore he could not see; and witness the massacre of Hango, the
assassins concerned in which exploit were defended by their worthy
superior De Berg.
Jacques de Lelaing, however, it must not be forgotten, fell in a most
unworthy cause—that of a despot armed against free people. His
excellent master swore to avenge him; and he kept his word. When
the Château de Pouckes was compelled to surrender, Philip the
Good ordered every one found alive in it to be hung from the walls.
He made exception only of a priest or two, one soldier afflicted with
what was called leprosy, but which has now another name in the
catalogue of avenging maladies, and a couple of boys. It was
precisely one of these lads who had, by his well-laid shot, slain “the
good knight without fear and without doubt;” but Philip was not aware
of this till the lad was far beyond his reach, and in safety at Ghent.
Those who may be curious to know the course taken by the war until
it was terminated by the treaty of Lille, are recommended to study
the Chronicles of De Lettenhooe, of Olivier de la Marche, of
Chastellain, and Du Clery. I had no intention, at setting out, to paint a
battle-piece, but simply to sketch a single figure. My task is done,
however imperfectly, and, as old chroniclers were wont to say, May
Heaven bless the gentle reader, and send pistoles and abounding
grace to the unworthy author.
Such is the history of an individual; let us now trace the fortunes of a
knightly house. The story of the Guises belongs entirely to chivalry
and statesmanship.
THE FORTUNES OF A KNIGHTLY FAMILY.
“This deals with nobler knights and monarchs,
Full of great fears, great hopes, great enterprises.”
Antony Brewer, “Lingua.”
In the pleasant spring-time of the year 1506, a little boy, mounted on

a mule, and accompanied by a serving man on foot, crossed over
the frontier from Lorraine into France. The boy was a pretty child,
some ten years old. He was soberly clad, but a merry heart beat
under his gray jerkin; and his spirits were as light as the feather in
his bonnet. The servant who walked at his side was a simple yet
faithful follower of his house; but there was no more speculation in
his face than there was in that of the mule. Nothing could have
looked more harmless and innocent than the trio in question; and yet
the whole—joyous child, plodding servitor, and the mule whose bells
rang music as he trod—formed one of the most remarkable
invasions of which the kingdom of France has ever been the victim.
The boy was the fifth child of René and Philippa de Gueldres, the
ducal sovereigns of Lorraine. This duchy, a portion of the old
kingdom of Lotharingia—in disputes for the possession of which the
children of Charlemagne had shed rivers of blood—had maintained
its independence, despite the repeated attempts of Germany and
France to reduce it to subjection. At the opening of the sixteenth
century, it had seen a legal succession of sovereign and
independent masters during seven centuries. The reigning duke was
René, the second of that name. He had acquired estates in France,
and he had inherited the hatred of Lorraine to the Capetian race
which had dethroned the heirs of Charlemagne. It was for this double
reason that he unostentatiously sent into the kingdom of France one
of his sons, a boy of fair promise. The mission of the yet
unconscious child was to increase the territorial possessions of his
family within the French dominions, and ultimately to rule both
Church and State—if not from the throne, why then from behind it.
The merry boy proved himself in course of time to be no unfitting
instrument for this especial purpose. He was brought up at the
French court, studied chivalry, and practised passages of arms with
French knights; was the first up at réveillée, the last at a feast, the
most devout at mass, and the most winning in ladies’ bower. The
princes of the blood loved him, and so did the princesses. The army
hailed him with delight; and the church beheld in him and his brother,
Cardinal John, two of those champions whom it records with
gladness, and canonizes with alacrity.
Such was Claude of Lorraine, who won the heart and lands of
Antoinette de Bourbon, and who received from Francis I. not only
letters of naturalization, but the title of Duke of Guise. The locality so
named is in Picardy. It had fallen to the house of Lorraine by
marriage, and the dignity of Count which accompanied it was now
changed for that of Duke. It was not long before Claude made the
title famous. The sword of Guise was never from his grasp, and its
point was unceasingly directed against the enemies of his new
country. He shed his own blood, and spilled that of others, with a
ferocious joy. Francis saw in him the warmest of his friends and the
bravest of his soldiers. His bravery helped to the glory that was
reaped at Marignan, at Fontarabia, and in Picardy. Against internal
revolt or foreign invasion he was equally irresistible. His sword drove
back the Imperialists of Germany within their own frontier; and when
on the night of Pavia the warriors of France sat weeping like girls
amid the wide ruin around them, his heart alone throbbed with
hopeful impulses, and his mind only was filled with bright visions of
victories to come.
These came indeed, but they were sometimes triumphs that earned
for him an immortality of infamy. The crest of his house was a double
cross, and this device, though it was no emblem of the intensity of
religion felt by these who bore it, was significant of the double
sanguinary zeal of the family—a zeal employed solely for selfish
ends. The apostolic reformers of France were, at this period, in a
position of some power. Their preachers were in the pulpit, and their
people in the field. They heard the gospel leaning on their swords;

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

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

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

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

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

9. Protein is primarily an energy source.

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

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

20. Enzymes are ____.

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22. An essential amino acid ____.

23. Which food selection is the lowest in protein?

24. Soybeans differ from other legumes because they ____.

e. supply all necessary vitamins and minerals as well as protein

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

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

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

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

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

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

48. Legumes are rich in B vitamins and ____.

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

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

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

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

62. What is immunoglobulin E (IgE)?

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69. What is special about soy protein?

70. What statement best describes meat analogs?

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LEARNING OBJECTIVES: PNUT.BOYL.16.6.2 - List the functions of protein in the body.

74. acid–base balance

81. fluid balance

85. transport proteins

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88. adverse reaction

89. food intolerance

90. food allergen

91. food allergy

92. food aversion

94. innate immunity

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

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

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

103. Describe the process of protein digestion in humans.

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if a subsequent challenge of reintroducing gluten in the diet results in a return of symptoms.

allergic to other shellfish, such as crab and lobster.

• Vegan: includes only food from plant sources

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“Vixere fortes ante Agamemnona.”

“Les gens de bien

For a knight, Jacques was really a respectable man, and so

In the pleasant spring-time of the year 1506, a little boy, mounted on

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