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Chapter 6—Proteins: Crucial Components of All Body Tissues
Proteins
It’s All in the
Sequence
The Hows
and Whys
It’s All About
Balance
Meatless and
Strong
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FINAL ROUND
© 2012 Pearson Education, Inc.
Topic 1: Proteins
$100 Question
Proteins are
a. exclusively for muscle building and
repair.
b. large complex molecules found in
the cells of all living things.
c. stored in abundance, so dietary
protein is required daily.
d. none of the above.
ANSWER
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© 2012 Pearson Education, Inc.
Topic 1: Proteins
$100 Answer
Proteins are
a. exclusively for muscle building and
repair.
b. large complex molecules found in
the cells of all living things.
c. stored in abundance, so dietary
protein is required daily.
d. none of the above.
BACK TO GAME
© 2012 Pearson Education, Inc.
Topic 1: Proteins
$200 Question
What is one key difference between proteins and
the other macronutrients?
a. Protein structure is determined by DNA.
b. Proteins are larger molecules than fats
and carbohydrates.
c. Protein’s calorie value per gram.
d. Protein is the only essential
macronutrient.
ANSWER
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© 2012 Pearson Education, Inc.
Topic 1: Proteins
$200 Answer
What is one key difference between proteins and
the other macronutrients?
a. Protein structure is determined by DNA.
b. Proteins are larger molecules than fats
and carbohydrates.
c. Protein’s calorie value per gram.
d. Protein is the only essential
macronutrient.
BACK TO GAME
© 2012 Pearson Education, Inc.
Topic 1: Proteins
$300 Question
Amino acids are molecules composed of a
central carbon atom connected to four other
groups: an acid group, a hydrogen atom, a side
chain, and a/an _______ group.
a. alcohol
b. hydroxyl
c. methyl
d. amine
ANSWER
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© 2012 Pearson Education, Inc.
Topic 1: Proteins
$300 Answer
Amino acids are molecules composed of a
central carbon atom connected to four other
groups: an acid group, a hydrogen atom, a side
chain, and a/an _______ group.
a. alcohol
b. hydroxyl
c. methyl
d. amine
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© 2012 Pearson Education, Inc.
Topic 1: Proteins
$400 Question
What is unique about an essential amino
acid?
a. It’s more important than the others.
b. It has two unique side groups.
c. It must be obtained from the diet.
d. It contains nitrogen.
ANSWER
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© 2012 Pearson Education, Inc.
Topic 1: Proteins
$400 Answer
What is unique about an essential amino
acid?
a. It’s more important than the others.
b. It has two unique side groups.
c. It must be obtained from the diet.
d. It contains nitrogen.
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© 2012 Pearson Education, Inc.
Topic 1: Proteins
$500 Question
The portion of the amino acid that changes to
give each amino acid its unique identity is the
a. central atom.
b. side chain.
c. amine group.
d. hydrogen atom.
ANSWER
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© 2012 Pearson Education, Inc.
Topic 1: Proteins
$500 Answer
The portion of the amino acid that changes to
give each amino acid its unique identity is the
a. central atom.
b. side chain.
c. amine group.
d. hydrogen atom.
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© 2012 Pearson Education, Inc.
Topic 2: It’s All in the Sequence
$100 Question
A peptide bond is when
a. four or more amino acids join
together.
b. water joins to an amino acid.
c. two amino acids join together.
d. pepsin bonds to an amino acid.
ANSWER
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© 2012 Pearson Education, Inc.
Topic 2: It’s All in the Sequence
$100 Answer
A peptide bond is when
a. four or more amino acids join
together.
b. water joins to an amino acid.
c. two amino acids join together.
d. pepsin bonds to an amino acid.
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© 2012 Pearson Education, Inc.
Topic 2: It’s All in the Sequence
$200 Question
Gene expression is a term used to refer to the
process of
a. making DNA.
b. using a gene in a cell to make a protein.
c. translation.
d. making RNA.
ANSWER
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© 2012 Pearson Education, Inc.
Topic 2: It’s All in the Sequence
$200 Answer
Gene expression is a term used to refer to the
process of
a. making DNA.
b. using a gene in a cell to make a protein.
c. translation.
d. making RNA.
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© 2012 Pearson Education, Inc.
Topic 2: It’s All in the Sequence
$300 Question
True or false? The DNA for making every
protein in our bodies is contained in every
cell nucleus.
a. True
b. False
ANSWER
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© 2012 Pearson Education, Inc.
Topic 2: It’s All in the Sequence
$300 Answer
True or false? The DNA for making every
protein in our bodies is contained in every
cell nucleus.
a. True
b. False
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© 2012 Pearson Education, Inc.
Topic 2: It’s All in the Sequence
$400 Question
The term oligopeptide is used to identify a
string of how many amino acids?
a. Two to four
b. Four to six
c. Two to eight
d. Four to nine
ANSWER
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© 2012 Pearson Education, Inc.
Topic 2: It’s All in the Sequence
$400 Answer
The term oligopeptide is used to identify a
string of how many amino acids?
a. Two to four
b. Four to six
c. Two to eight
d. Four to nine
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© 2012 Pearson Education, Inc.
Topic 2: It’s All in the Sequence
$500 Question
Which level of a protein’s structure
determines its function in the body?
a. Primary
b. Secondary
c. Quaternary
d. Tertiary
ANSWER
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© 2012 Pearson Education, Inc.
Topic 2: It’s All in the Sequence
$500 Answer
Which level of a protein’s structure
determines its function in the body?
a. Primary
b. Secondary
c. Quaternary
d. Tertiary
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© 2012 Pearson Education, Inc.
Topic 3: The Hows and Whys
$100 Question
Protein functions most effectively when
a. you consume at least 1 gram per lb. of
body weight.
b. you eat too few calories.
c. there are adequate calories from
carbohydrates and fats in the diet.
d. you strength train and consume at least 1
gram per lb. of body weight.
ANSWER
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© 2012 Pearson Education, Inc.
Topic 3: The Hows and Whys
$100 Answer
Protein functions most effectively when
a. you consume at least 1 gram per lb. of
body weight.
b. you eat too few calories.
c. there are adequate calories from
carbohydrates and fats in the diet.
d. you strength train and consume at least 1
gram per lb. of body weight.
BACK TO GAME
© 2012 Pearson Education, Inc.
Topic 3: The Hows and Whys
$200 Question
The functions of proteins are all of the following
except:
a. cell growth, repair, and maintenance.
b. primary energy source.
c. fluid balance.
d. acting as enzymes and hormones.
ANSWER
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© 2012 Pearson Education, Inc.
Topic 3: The Hows and Whys
$200 Answer
The functions of proteins are all of the following
except:
a. cell growth, repair, and maintenance.
b. primary energy source.
c. fluid balance.
d. acting as enzymes and hormones.
BACK TO GAME
© 2012 Pearson Education, Inc.
Topic 3: The Hows and Whys
$300 Question
What kind of proteins are found within the
cell membrane that assist in fluid balance?
a. Transport proteins
b. Buffers
c. Enzymes
d. Hormones
ANSWER
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© 2012 Pearson Education, Inc.
Topic 3: The Hows and Whys
$300 Answer
What kind of proteins are found within the
cell membrane that assist in fluid balance?
a. Transport proteins
b. Buffers
c. Enzymes
d. Hormones
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© 2012 Pearson Education, Inc.
Topic 3: The Hows and Whys
$400 Question
During digestion, where are proteins
broken apart by hydrochloric acid?
a. Mouth
b. Duodenum
c. Small intestine
d. Stomach
ANSWER
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© 2012 Pearson Education, Inc.
Topic 3: The Hows and Whys
$400 Answer
During digestion, where are proteins
broken apart by hydrochloric acid?
a. Mouth
b. Duodenum
c. Small intestine
d. Stomach
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© 2012 Pearson Education, Inc.
Topic 3: The Hows and Whys
$500 Question
What are the enzymes that digest proteins
in the small intestine?
a. Pepsins
b. Proteases
c. Pancrease
d. Peptones
ANSWER
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© 2012 Pearson Education, Inc.
Topic 3: The Hows and Whys
$500 Answer
What are the enzymes that digest proteins
in the small intestine?
a. Pepsins
b. Proteases
c. Pancrease
d. Peptones
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© 2012 Pearson Education, Inc.
Topic 4: It’s All About Balance
$100 Question
The RDA for protein, for sedentary people,
is
a. 60 grams.
b. 0.8 gram/kg/body weight.
c. 1 gram/kg/body weight.
d. 2 grams/kg/body weight.
ANSWER
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© 2012 Pearson Education, Inc.
Topic 4: It’s All About Balance
$100 Answer
The RDA for protein, for sedentary people,
is
a. 60 grams.
b. 0.8 gram/kg/body weight.
c. 1 gram/kg/body weight.
d. 2 grams/kg/body weight.
BACK TO GAME
© 2012 Pearson Education, Inc.
Topic 4: It’s All About Balance
$200 Question
What is the range for the recommended amount
of energy that should come from protein?
a. 10–35%
b. 15–20%
c. 18–25%
d. 10–20%
ANSWER
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© 2012 Pearson Education, Inc.
Topic 4: It’s All About Balance
$200 Answer
What is the range for the recommended amount
of energy that should come from protein?
a. 10–35%
b. 15–20%
c. 18–25%
d. 10–20%
BACK TO GAME
© 2012 Pearson Education, Inc.
Topic 4: It’s All About Balance
$300 Question
A high protein intake can be harmful because it
can
a. lessen your hunger so you don’t eat as
much.
b. contribute to bone loss.
c. cause a drop in blood pressure.
d. both b and c
ANSWER
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© 2012 Pearson Education, Inc.
Topic 4: It’s All About Balance
$300 Answer
A high protein intake can be harmful because it
can
a. lessen your hunger so you don’t eat as
much.
b. contribute to bone loss.
c. cause a drop in blood pressure.
d. both b and c
BACK TO GAME
© 2012 Pearson Education, Inc.
Topic 4: It’s All About Balance
$400 Question
True or false? The quality of soy protein is
almost identical to that of meat.
a. True
b. False
ANSWER
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© 2012 Pearson Education, Inc.
Topic 4: It’s All About Balance
$400 Answer
True or false? The quality of soy protein is
almost identical to that of meat.
a. True
b. False
BACK TO GAME
© 2012 Pearson Education, Inc.
Topic 4: It’s All About Balance
$500 Question
A highly specialized procedure called
______ is used to determine a person’s
protein needs.
a. hydrostatic weighing
b. body mass index
c. resting metabolic rate
d. nitrogen balance
ANSWER
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© 2012 Pearson Education, Inc.
Topic 4: It’s All About Balance
$500 Answer
A highly specialized procedure called
______ is used to determine a person’s
protein needs.
a. hydrostatic weighing
b. body mass index
c. resting metabolic rate
d. nitrogen balance
BACK TO GAME
© 2012 Pearson Education, Inc.
Topic 5: Meatless and Strong
$100 Question
A semivegetarian is someone who
a. eats animal products once in a while.
b. typically excludes or limits red meat.
c. eats only fish but not poultry or red
meat.
d. consumes no dairy products.
ANSWER
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© 2012 Pearson Education, Inc.
Topic 5: Meatless and Strong
$100 Answer
A semivegetarian is someone who
a. eats animal products once in a while.
b. typically excludes or limits red meat.
c. eats only fish but not poultry or red
meat.
d. consumes no dairy products.
BACK TO GAME
© 2012 Pearson Education, Inc.
Topic 5: Meatless and Strong
$200 Question
What are some of the benefits of being
vegetarian?
a. Ecological
b. Ethical
c. Health
d. All of the above
ANSWER
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© 2012 Pearson Education, Inc.
Topic 5: Meatless and Strong
$200 Answer
What are some of the benefits of being
vegetarian?
a. Ecological
b. Ethical
c. Health
d. All of the above
BACK TO GAME
© 2012 Pearson Education, Inc.
Topic 5: Meatless and Strong
$300 Question
What are the nutritional concerns of a vegan
diet?
a. It’s difficult to get enough calories.
b. The possibility of calcium and B6
deficiencies.
c. The possibility of calcium, iron, zinc, B12,
and vitamin D deficiencies.
d. It’s a very healthy way of eating; there
are no concerns.
ANSWER
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© 2012 Pearson Education, Inc.
Topic 5: Meatless and Strong
$300 Answer
What are the nutritional concerns of a vegan
diet?
a. It’s difficult to get enough calories.
b. The possibility of calcium and B6
deficiencies.
c. The possibility of calcium, iron, zinc, B12,
and vitamin D deficiencies.
d. It’s a very healthy way of eating; there
are no concerns.
BACK TO GAME
© 2012 Pearson Education, Inc.
Topic 5: Meatless and Strong
$400 Question
Mad cow disease is a disease caused by a
a. virus.
b. bacteria.
c. prion.
d. genetic mutation.
ANSWER
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© 2012 Pearson Education, Inc.
Topic 5: Meatless and Strong
$400 Answer
Mad cow disease is a disease caused by a
a. virus.
b. bacteria.
c. prion.
d. genetic mutation.
BACK TO GAME
© 2012 Pearson Education, Inc.
Topic 5: Meatless and Strong
$500 Question
A balanced vegetarian diet may reduce the
risks of what diseases?
a. Heart disease and arthritis
b. Type II diabetes, heart disease, and
kidney disease
c. Type I diabetes and restless leg
syndrome
d. Certain cancers and alopecia
ANSWER
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© 2012 Pearson Education, Inc.
Topic 5: Meatless and Strong
$500 Answer
A balanced vegetarian diet may reduce the
risks of what diseases?
a. Heart disease and arthritis
b. Type II diabetes, heart disease, and
kidney disease
c. Type I diabetes and restless leg
syndrome
d. Certain cancers and alopecia
BACK TO GAME
© 2012 Pearson Education, Inc.
FINAL ROUND Question
During protein synthesis, what is the term
given to the amino acid in least supply?
a. Incomplete amino acid
b. Limiting amino acid
c. Complementary amino acid
d. All of the above can be used
interchangeably
ANSWER
BACK TO GAME
© 2012 Pearson Education, Inc.
FINAL ROUND Answer
During protein synthesis, what is the term
given to the amino acid in least supply?
a. Incomplete amino acid
b. Limiting amino acid
c. Complementary amino acid
d. All of the above can be used
interchangeably
BACK TO GAME
© 2012 Pearson Education, Inc.