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Wardlaws Perspectives in Nutrition 8th Edition Byrd-Bredbenner Moe Test Bank

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Wardlaws Perspectives in Nutrition 8th Edition Byrd-Bredbenner Moe Test Bank

  • ISBN-10:0077577639
  • ISBN-13:978-0077577636

 

Description

Wardlaws Perspectives in Nutrition 8th Edition Byrd-Bredbenner Moe Test Bank

  • ISBN-10:0077577639
  • ISBN-13:978-0077577636

 

 

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Chapter 07

Proteins

 

 

Multiple Choice Questions

  1. The basic building blocks of protein are
    A.amino acids.
    B. polypeptides.
    C. enzymes.
    D. hormones.

 

Level of Difficulty: Knowledge
Numbered A Head: 7.1
Student Learning Outcome: 7.1

  1. The presence of ___________ chemically distinguishes protein from carbohydrate and fat.
    A.carbon
    B. choline
    C. nitrogen
    D. hydrogen

 

Level of Difficulty: Knowledge
Numbered A Head: 7.1
Student Learning Outcome: 7.1

  1. Dietary proteins supply ______ kcal per gram.
    A.4
    B. 7
    C. 9
    D. 15

 

Level of Difficulty: Knowledge
Numbered A Head: 7.6
Student Learning Outcome: 7.9

 

  1. A body function that is not associated with protein is
    A.blood clotting.
    B. fluid balance.
    C. cell growth and repair.
    D. cholesterol synthesis.

 

Level of Difficulty: Knowledge
Numbered A Head: 7.6
Student Learning Outcome: 7.9

  1. Over time, if protein intake does not meet the body’s protein needs for building and repair of tissues
    A.skeletal muscle, heart muscle, and the liver decrease in size.
    B. excessive body fluid begins to accumulate in the extracellular spaces.
    C. the immune system fails to function properly.
    D. All of these choices are accurate.

 

Level of Difficulty: Comprehension
Numbered A Head: 7.7
Student Learning Outcome: 7.10

  1. Which of the following foods provides all of the essential amino acids?
    A.Wheat
    B. Peanut butter
    C. Navy beans
    D. Milk

 

Level of Difficulty: Knowledge
Numbered A Head: 7.3
Student Learning Outcome: 7.3

 

  1. The side chain, or R portion, of an amino acid
    A.can be synthesized if there is a source of nitrogen.
    B. can be synthesized if caloric intake is adequate.
    C. cannot be synthesized in sufficient quantities to meet body needs.
    D. determines the name of the amino acid.

 

Level of Difficulty: Comprehension
Numbered A Head: 7.2
Student Learning Outcome: 7.1

  1. Which of the following amino acids is classified as a “conditionally essential” amino acid?
    A.methionine
    B. phenylalanine
    C. tyrosine
    D. lysine

 

Level of Difficulty: Knowledge
Numbered A Head: 7.1
Student Learning Outcome: 7.2

  1. Foods containing all essential amino acids in the proportion needed by the body are designated
    A.incomplete foods.
    B. high quantity foods.
    C. dispensable foods.
    D. high quality protein foods.

 

Level of Difficulty: Knowledge
Numbered A Head: 7.1
Student Learning Outcome: 7.2

 

  1. Good sources of high quality (complete) protein include all of the following except
    A.soybeans.
    B. eggs.
    C. whole wheat.
    D. fish.

 

Level of Difficulty: Knowledge
Numbered A Head: 7.1
Student Learning Outcome: 7.3

  1. When over 10 amino acids are chemically bonded by peptide bonds, the resulting product is known as
    A.a dipeptide.
    B. a tripeptide.
    C. an oligopeptide.
    D. a polypeptide.

 

Level of Difficulty: Knowledge
Numbered A Head: 7.1
Student Learning Outcome: 7.1

  1. Cooking an egg destroys its physiological property by
    A.denaturation.
    B. emulsification.
    C. esterification.
    D. detoxification.

 

Level of Difficulty: Knowledge
Numbered A Head: 7.2
Student Learning Outcome: 7.3

 

  1. When 2 or more plant proteins are combined to compensate for deficiencies in essential amino acid content in each protein, the proteins are called
    A.nonessential proteins.
    B. complementary protein.
    C. conditional proteins.
    D. corrected proteins.

 

Level of Difficulty: Knowledge
Numbered A Head: 7.1
Student Learning Outcome: 7.4

  1. DNA-coded instructions for protein synthesis consist of a sequence of ___ nucleotides per unit.
    A.2
    B. 3
    C. 5
    D. 10

 

Level of Difficulty: Knowledge
Numbered A Head: 7.2
Student Learning Outcome: 7.1

  1. The nucleotide units that represent a specific amino acid in protein synthesis are called
    A.blocks.
    B. bonds.
    C. peptides.
    D. codons.

 

Level of Difficulty: Knowledge
Numbered A Head: 7.2
Student Learning Outcome: 7.1

 

  1. The genetic disorder sickle-cell anemia produces a profound change in ___________ structure.
    A.hemoglobin
    B. albumin
    C. phenylalanine
    D. lysine

 

Level of Difficulty: Knowledge
Numbered A Head: 7.1
Student Learning Outcome: 7.3

  1. The sequential order of the amino acids in the polypeptide chain is called the
    A.primary structure
    B. secondary structure
    C. tertiary structure
    D. quaternary structure

 

Level of Difficulty: Knowledge
Numbered A Head: 7.2
Student Learning Outcome: 7.1

  1. Worldwide, approximately _______ of proteins comes from animal sources.
    A.10%
    B. 35%
    C. 50%
    D. 75%

 

Level of Difficulty: Knowledge
Numbered A Head: 7.3
Student Learning Outcome: 7.3

 

  1. Protein quality is determined by all of the following except
    A.the food’s digestibility.
    B. the food’s cost.
    C. the food’s amino acid composition.
    D. the food’s ability to support body growth .

 

Level of Difficulty: Comprehension
Numbered A Head: 7.2
Student Learning Outcome: 7.5

  1. Which of the following conditions would result in negative nitrogen balance?
    A.recovery from injury
    B. weight training
    C. pregnancy
    D. Cushing’s disease

 

Level of Difficulty: Comprehension
Numbered A Head: 7.3
Student Learning Outcome: 7.7

  1. Nitrogen makes up approximately _____ of the weight of an amino acid.
    A.8%
    B. 16%
    C. 24%
    D. 32%

 

Level of Difficulty: Knowledge
Numbered A Head: 7.3
Student Learning Outcome: 7.7

  1. The RDA for most healthy adults is
    A.0.5g/kg of body weight.
    B. 0.8g/kg of body weight.
    C. 1.2 g/kg of body weight.
    D. 2.0g/kg of body weight.

 

Level of Difficulty: Knowledge
Numbered A Head: 7.3
Student Learning Outcome: 7.6

 

  1. When food proteins reach the stomach, HCL ________ the protein.
    A.esterifies
    B. emulsifies
    C. transaminates
    D. denatures

 

Level of Difficulty: Knowledge
Numbered A Head: 7.5
Student Learning Outcome: 7.8

  1. Which of the following enzymes aids in digesting polypeptides into shorter peptides and amino acids?
    A.lipase
    B. trypsin
    C. amylase
    D. lactase

 

Level of Difficulty: Knowledge
Numbered A Head: 7.5
Student Learning Outcome: 7.8

  1. Which of the following is a function of protein?
    A.providing structural support to body cells
    B. producing antibodies to fight infection
    C. contributing to acid-base balance
    D. all of these are functions of protein

 

Level of Difficulty: Knowledge
Numbered A Head: 7.6
Student Learning Outcome: 7.9

 

  1. Edema in the lower extremities may appear when there is a severe lack of dietary protein because
    A.sodium is retained in the body.
    B. blood protein levels drop and fluid shifts into interstitial spaces.
    C. blood protein levels increase and force fluid into the cells.
    D. the kidneys cannot excrete the extra fluid.

 

Level of Difficulty: Comprehension
Numbered A Head: 7.6
Student Learning Outcome: 7.9

  1. Amino acids are required for the synthesis of
    A.enzymes.
    B. neurotransmitters.
    C. some hormones.
    D. All of the choices are accurate.

 

Level of Difficulty: Knowledge
Numbered A Head: 7.6
Student Learning Outcome: 7.9

  1. A diet that is deficient in carbohydrate will ultimately force the liver and, to a lesser extent, the kidneys to
    A.produce glucose from amino acids (gluconeogenesis).
    B. use fat stores to synthesize glucose.
    C. convert galactose to glucose in the liver.
    D. reduce their level of metabolic activities.

 

Level of Difficulty: Comprehension
Numbered A Head: 7.6
Student Learning Outcome: 7.9

 

  1. Proteins help regulate blood pH by
    A.accepting and releasing hydrogen ions.
    B. keeping the blood more acidic.
    C. releasing ketone-forming amino acids into the blood.
    D. pumping potassium out of the cell.

 

Level of Difficulty: Comprehension
Numbered A Head: 7.6
Student Learning Outcome: 7.9

  1. _________ are organic compounds that help to maintain acid-base balance within a narrow range.
    A.Antibodies
    B. Buffers
    C. Sterols
    D. Enzymes

 

Level of Difficulty: Knowledge
Numbered A Head: 7.6
Student Learning Outcome: 7.9

  1. The proteins that inactivate foreign bacteria and viruses are
    A.enzymes.
    B. hormones.
    C. collagen.
    D. antibodies.

 

Level of Difficulty: Knowledge
Numbered A Head: 7.6
Student Learning Outcome: 7.9

 

  1. The lack of an immune response to foreign compounds entering the body is called
    A.allergy.
    B. anergy.
    C. antipathy.
    D. allopathy.

 

Level of Difficulty: Knowledge
Numbered A Head: 7.6
Student Learning Outcome: 7.9

  1. A high-quality protein used as a standard for measuring the quality of other proteins is
    A.milk.
    B. beef.
    C. egg white.
    D. tuna.

 

Level of Difficulty: Knowledge
Numbered A Head: 7.5
Student Learning Outcome: 7.5

  1. The biological value of a food protein is a measure of
    A.how much of the food one eats.
    B. the total amount of nitrogen in the blood.
    C. how closely it meets amino acid needs.
    D. the weight gained by a growing rat after eating the food protein for 10 days.

 

Level of Difficulty: Knowledge
Numbered A Head: 7.5
Student Learning Outcome: 7.5

  1. An individual who is consuming adequate protein, but only half the adequate level of energy, will probably be in
    A.nitrogen equilibrium.
    B. positive nitrogen balance.
    C. negative nitrogen balance.

 

Level of Difficulty: Analysis
Numbered A Head: 7.4
Student Learning Outcome: 7.7

 

  1. What would be the recommended amount of protein for a 121-pound female?
    A.21 grams
    B. 36 grams
    C. 44 grams
    D. 55 grams

 

Level of Difficulty: Application
Numbered A Head: 7.4
Student Learning Outcome: 7.6

  1. Judy’s dietary intake provides 90 grams of protein. Her total energy intake is 2000 kcal. Approximately what percentage of her energy comes from protein?
    A.8%
    B. 11%
    C. 18%
    D. 28%

 

Level of Difficulty: Application
Numbered A Head: 7.4
Student Learning Outcome: 7.6

  1. Most Americans consume ________ dietary protein as determined by the RDA.
    A.the correct amount of
    B. excessive amounts of
    C. inadequate amounts of
    D. poor quality

 

Level of Difficulty: Comprehension
Numbered A Head: 7.4
Student Learning Outcome: 7.6

 

  1. To meet basic protein needs, an athlete needs to
    A.take protein supplements.
    B. take amino acid supplements.
    C. take vitamin-mineral supplements.
    D. eat foods from all five groups in the recommended amounts.

 

Level of Difficulty: Knowledge
Numbered A Head: 7.4
Student Learning Outcome: 7.6

  1. A high-protein diet is discouraged for patients with
    A.infection.
    B. marasmus.
    C. kidney disease.
    D. kwashiorkor.

 

Level of Difficulty: Knowledge
Numbered A Head: 7.7
Student Learning Outcome: 7.6

  1. A vegetarian diet may be low in
    A.vitamin B-12.
    B. iron.
    C. calcium.
    D. all of these choices are correct.

 

Level of Difficulty: Knowledge
Numbered A Head: 7.9
Student Learning Outcome: 7.12

  1. When plant proteins are compared to animal proteins, they
    A.usually have equal quantities of essential amino acids.
    B. are usually superior in their array of essential amino acids.
    C. are usually deficient in one or more essential amino acids.
    D. are equal in quality so long as they are not overcooked.

 

Level of Difficulty: Comprehension
Numbered A Head: 7.3
Student Learning Outcome: 7.3

 

  1. The recommended amount of protein as a percentage of total energy intake is
    A.15% to 20%.
    B. 20% to 30%.
    C. 10% to 35%.
    D. 40% to 50%.

 

Level of Difficulty: Knowledge
Numbered A Head: 7.7
Student Learning Outcome: 7.6

  1. The major symptoms of kwashiorkor in children are
    A.edema and growth failure.
    B. nausea, vomiting, and diarrhea.
    C. temper tantrums and hyperactivity.
    D. overweight and an excess accumulation of fat.

 

Level of Difficulty: Knowledge
Numbered A Head: 7.7
Student Learning Outcome: 7.10

  1. Kwashiorkor
    A.is a disease of severely deficient protein intake.
    B. is a childhood allergy to human breast milk.
    C. is caused by excessive consumption of cow’s milk.
    D. develops in children who consume contaminated foods, especially high-protein infant formulas.

 

Level of Difficulty: Knowledge
Numbered A Head: 7.7
Student Learning Outcome: 7.10

 

  1. Protein energy malnutrition is also known as
    A.anemia.
    B. marasmus.
    C. cheilosis.
    D. cirrhosis.

 

Level of Difficulty: Knowledge
Numbered A Head: 7.7
Student Learning Outcome: 7.10

  1. Which of the following is a sign of protein deficiency?
    A.edema
    B. mild to moderate weight loss
    C. Poor resistance to infection
    D. All of these choices are accurate.

 

Level of Difficulty: Knowledge
Numbered A Head: 7.7
Student Learning Outcome: 7.10

  1. After major surgery, hospital patients may be at risk of PEM due to
    A.poor prior health.
    B. low dietary intakes.
    C. increased needs for recovery.
    D. all of the above are correct.

 

Level of Difficulty: Knowledge
Numbered A Head: 7.7
Student Learning Outcome: 7.10

 

  1. An example of two incomplete protein foods eaten together to produce a complete protein meal are
    A.bread and butter.
    B. red beans and rice.
    C. cereal and milk.
    D. hamburger with a bun.

 

Level of Difficulty: Application
Numbered A Head: 7.3
Student Learning Outcome: 7.3

  1. A total vegetarian or vegan will eat
    A.only fruits, nuts, honey, and vegetable oils.
    B. dairy products, eggs, and fish.
    C. dairy products and plant foods.
    D. only foods from plant sources.

 

Level of Difficulty: Knowledge
Numbered A Head: 7.9
Student Learning Outcome: 7.12

  1. A process involved in the synthesis of nonessential amino acids is called
    A.ketogenesis.
    B. gluconeogenesis.
    C. transamination.
    D. supplementation.

 

Level of Difficulty: Knowledge
Numbered A Head: 7.1
Student Learning Outcome: 7.1

 

  1. Which of the following is not a means of determining the protein quality of a food?
    A.biological value
    B. chemical score
    C. protein efficiency ratio
    D. complementary score

 

Level of Difficulty: Knowledge
Numbered A Head: 7.5
Student Learning Outcome: 7.5

  1. Marasmus is characterized by
    A.edema
    B. extreme weight loss and fat loss
    C. excess energy intakes
    D. allergy to cow’s milk

 

Level of Difficulty: Knowledge
Numbered A Head: 7.7
Student Learning Outcome: 7.10

  1. An antibody is
    A.a protein that breaks down polypeptides for digestion
    B. a substance that adjusts hydrogen ion concentration.
    C. a substance that inactivates foreign proteins in the body.
    D. the lack of an immune response to foreign substances entering the body.

 

Level of Difficulty: Knowledge
Numbered A Head: 7.8
Student Learning Outcome: 7.11

  1. Anergy is
    A.the space between body cells.
    B. a substance that adjusts hydrogen ion concentration.
    C. a substance that inactivates foreign proteins in the body.
    D. the lack of an immune response to foreign substances entering the body.

 

Level of Difficulty: Knowledge
Numbered A Head: 7.8
Student Learning Outcome: 7.11

 

  1. Excess protein intake can result in
    A.diabetes
    B. iron deficiency
    C. loss of calcium
    D. excess fiber intake

 

Level of Difficulty: Knowledge
Numbered A Head: 7.7
Student Learning Outcome: 7.6

 

True / False Questions

  1. The body needs 18 different amino acids to function properly.
    FALSE

 

Level of Difficulty: Knowledge
Numbered A Head: 7.1
Student Learning Outcome: 7.2

  1. The 9 amino acids that the body cannot make are known as nonessential amino acids.
    FALSE

 

Level of Difficulty: Knowledge
Numbered A Head: 7.1
Student Learning Outcome: 7.2

  1. An individual with the genetic disease PKU has a limited ability to metabolize the essential amino acid phenylalanine.
    TRUE

 

Level of Difficulty: Knowledge
Numbered A Head: 7.1
Student Learning Outcome: 7.2

 

  1. Nonessential amino acids can be synthesized through a process called transamination.
    TRUE

 

Level of Difficulty: Knowledge
Numbered A Head: 7.1
Student Learning Outcome: 7.2

  1. Each strand of DNA is composed of the nucleotides adenine, guanine, cytosine and thymine.
    TRUE

 

Level of Difficulty: Knowledge
Numbered A Head: 7.2
Student Learning Outcome: 7.1

  1. Vegans need to plan their diets carefully to include adequate complementary proteins that provide the needed essential amino acids.
    TRUE

 

Level of Difficulty: Knowledge
Numbered A Head: 7.1
Student Learning Outcome: 7.4

  1. Individuals who are attempting to build up their muscles need 3 times as much protein as those who are not building muscles.
    FALSE

 

Level of Difficulty: Knowledge
Numbered A Head: 7.4
Student Learning Outcome: 7.6

  1. Dry navy beans are an excellent source of vegetable protein.
    TRUE

 

Level of Difficulty: Knowledge
Numbered A Head: 7.3
Student Learning Outcome: 7.3

 

  1. The Protein Digestibility Corrected Amino Acid Score (PCDAAS) is the score derived by multiplying a food’s chemical score by its digestibility.
    TRUE

 

Level of Difficulty: Knowledge
Numbered A Head: 7.3
Student Learning Outcome: 7.5

  1. For the average North American, protein needs can be easily met through our typical diets without the need for supplementation.
    TRUE

 

Level of Difficulty: Knowledge
Numbered A Head: 7.3
Student Learning Outcome: 7.6

  1. During times of recovery from illness or injury, protein needs may range from 0.8 to 2.0g/kg body weight.
    TRUE

 

Level of Difficulty: Knowledge
Numbered A Head: 7.3
Student Learning Outcome: 7.6

  1. Proteins in cow’s milk and egg white should not be given to infants prior to 12 months of age as they may predispose the infant to allergies.
    TRUE

 

Level of Difficulty: Knowledge
Numbered A Head: 7.5
Student Learning Outcome: 7.8

 

  1. High protein diets may increase the intake of saturated fat and cholesterol in the diet.
    TRUE

 

Level of Difficulty: Knowledge
Numbered A Head: 7.7
Student Learning Outcome: 7.6

  1. Marasmus in infants commonly occurs in large cities of poverty-stricken countries.
    TRUE

 

Level of Difficulty: Knowledge
Numbered A Head: 7.7
Student Learning Outcome: 7.12

  1. An excess intake of protein, especially from protein supplements, can increase the risk of amino acid toxicity.
    TRUE

 

Level of Difficulty: Knowledge
Numbered A Head: 7.7
Student Learning Outcome: 7.6

  1. Peanuts, cow’s milk and shellfish are among foods considered to be highly allergenic.
    TRUE

 

Level of Difficulty: Knowledge
Numbered A Head: 7.9
Student Learning Outcome: 7.11

  1. Once an infant or child develops a food allergy, they will have it for life.
    FALSE

 

Level of Difficulty: Knowledge
Numbered A Head: 7.9
Student Learning Outcome: 7.11

 

  1. Vegetarian diets are often low in rich sources of dietary fiber.
    FALSE

 

Level of Difficulty: Knowledge
Numbered A Head: 7.9
Student Learning Outcome: 7.12

  1. Lacto-ovo-vegetarians exclude meat, poultry, fish and eggs from their diet.
    FALSE

 

Level of Difficulty: Knowledge
Numbered A Head: 7.9
Student Learning Outcome: 7.12

  1. Protein digestion begins in the stomach, where proteins are broken down into shorter polypeptide chains of amino acids.
    TRUE

 

Level of Difficulty: Knowledge
Numbered A Head: 7.5
Student Learning Outcome: 7.8

  1. Protein intakes above 35% of energy intake are associated with dehydration, amino acid imbalance and increased risk of certain cancers.
    TRUE

 

Level of Difficulty: Knowledge
Numbered A Head: 7.7
Student Learning Outcome: 7.6

  1. Vegetarian diets are most often low in calcium vitamins D and B-12, iron and zinc.
    TRUE

 

Level of Difficulty: Knowledge
Numbered A Head: 7.9
Student Learning Outcome: 7.12

 

  1. Most animal proteins have a high Biological Value as their tissue amino acid composition is similar to that of human tissues.
    TRUE

 

Level of Difficulty: Comprehension
Numbered A Head: 7.3
Student Learning Outcome: 7.5

  1. Proteins comprise about 17% of body weight.
    TRUE

 

Level of Difficulty: Knowledge
Numbered A Head: 7.1
Student Learning Outcome: 7.9

 

Essay Questions

  1. Explain the difference between essential and nonessential amino acids.

Answers will vary

 

Level of Difficulty: Analysis
Numbered A Head: 7.1
Student Learning Outcome: SLO 7.1

  1. Why do individuals with the genetic disease PKU, need the nonessential amino acid tyrosine in the diets?

Answers will vary

 

Level of Difficulty: Comprehension
Numbered A Head: 7.7
Student Learning Outcome: SLO 7.2

 

  1. List 3 examples of complementary proteins.

Answers will vary

 

Level of Difficulty: Knowledge
Numbered A Head: 7.3
Student Learning Outcome: SLO 7.4

  1. What is a limiting amino acid?

Answers will vary

 

Level of Difficulty: Knowledge
Numbered A Head: 7.1
Student Learning Outcome: SLO 7.4

  1. List 3 examples of complete versus incomplete proteins.

Answers will vary

 

Level of Difficulty: Knowledge
Numbered A Head: 7.3
Student Learning Outcome: SLO 7.3

  1. Why is the tertiary structure of a protein important?

Answers will vary

 

Level of Difficulty: Comprehension
Numbered A Head: 7.2
Student Learning Outcome: SLO 7.1

 

  1. Explain why denaturation of a protein destroys its biological function.

Answers will vary

 

Level of Difficulty: Knowledge
Numbered A Head: 7.2
Student Learning Outcome: SLO 7.1

  1. Explain the term “protein turnover.”

Answers will vary

 

Level of Difficulty: Comprehension
Numbered A Head: 7.2
Student Learning Outcome: SLO 7.8

  1. List 3 ways of evaluating food protein quality.

Answers will vary

 

Level of Difficulty: Knowledge
Numbered A Head: 7.3
Student Learning Outcome: SLO 7.5

  1. Calculate the protein needs of a healthy, 140-lb. woman.

Answers will vary

 

Level of Difficulty: Application
Numbered A Head: 7.4
Student Learning Outcome: SLO 7.6

 

  1. If Krista consumes 1900 kcals per day with 65g of protein, what percent of her kcals are from protein?

Answers will vary

 

Level of Difficulty: Application
Numbered A Head: 7.4
Student Learning Outcome: SLO 7.6

  1. List 2 examples of when an individual might be in positive nitrogen balance.

Answers will vary

 

Level of Difficulty: Comprehension
Numbered A Head: 7.4
Student Learning Outcome: SLO 7.7

  1. List 2 examples of when an individual might be in negative nitrogen balance.

Answers will vary

 

Level of Difficulty: Comprehension
Numbered A Head: 7.4
Student Learning Outcome: SLO 7.7

  1. Explain 3 functions of protein in the body.

Answers will vary

 

Level of Difficulty: Knowledge
Numbered A Head: 7.6
Student Learning Outcome: SLO 7.9

 

  1. How does kwashiorkor differ from marasmus?

Answers will vary

 

Level of Difficulty: Evaluation
Numbered A Head: 7.7
Student Learning Outcome: SLO 7.10

  1. List 3 nutrients that are likely to be low in a vegan diet.

Answers will vary

 

Level of Difficulty: Knowledge
Numbered A Head: 7.9
Student Learning Outcome: SLO 7.12

  1. List 3 foods that are often allergenic.

Answers will vary

 

Level of Difficulty: Knowledge
Numbered A Head: 7.8
Student Learning Outcome: SLO 7.11

  1. What suggestions would you give to a mother who would like her 5 year old child to follow a vegetarian diet?

Answers will vary

 

Level of Difficulty: Application
Numbered A Head: 7.9
Student Learning Outcome: SLO 7.12

 

  1. Why are excess protein diets potentially harmful?

Answers will vary

 

Level of Difficulty: Comprehension
Numbered A Head: 7.7
Student Learning Outcome: SLO 7.6

  1. What suggestions would you give to athletes taking multiple amino acid supplements?

Answers will vary

 

Level of Difficulty: Application
Numbered A Head: 7.7
Student Learning Outcome: SLO 7.XX

  1. List 3 situations when a North American college student might be at risk of PEM.

Answers will vary

 

Level of Difficulty: Comprehension
Numbered A Head: 7.7
Student Learning Outcome: SLO 7.10