Download File - SMIC Nutrition Science

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Ch 5 Study Guide Questions
1. What is the difference between essential, nonessential, and conditionally essential amino acids?
2. How does the body synthesize a nonessential amino acid?
3. Why are legumes better sources of protein than most other plants?
4. How is the quality of a food protein determined?
5. What is a GMO and how is it accomplished?
6. The making of protein from 20 amino acids was compared in the chapter to the use of the English
alphabet (26 letters) to make words and speak the English language. Why was this such a fitting
analogy?
7. Why is the level of mercury in fish an important health and nutrition issue?
8. What is the potential nutrition benefit of each of us being able to inexpensively and non-invasively find
out our personal genetic make-up?
9.
What are the steps in the digestion of protein?
10.
List five categories of the functions of proteins in humans.
11.
pH?
Why would you expect children suffering from PEM to have difficulty maintaining a normal blood
12. Provide five food selection and preparation tips that will help people meet their overall nutrient
requirements as well as those for protein.
13. Why might physical activity, and especially resistance exercise, actually decrease a person’s dietary
protein requirements?
14. If you were providing nutritional guidance to someone who identified himself or herself as a vegetarian,
why would it be important to know what type of vegetarian diet the person had chosen?
15. What is the difference between kwashiorkor and marasmus?