What is the actual ratio of calcium to protein intake (mg to g) for most U.S. women?
a. 3:1
b. 9:1
c. 13:1
d. 21:1
e. 36:1
Q. 2Which statement describe a relationship between protein/amino acids and heart disease?
a. Substituting soy protein for animal protein raises blood cholesterol levels.
b. High blood levels of the amino acid arginine are a risk factor for atherosclerosis.
c. High levels of homocysteine in food promote elevation of blood low-density lipoproteins.
d. Elevated blood homocysteine levels are associated with smoking cigarettes and drinking alcohol.
e. High blood levels of phenylalanine dampen inflammatory responses, reducing risk of heart disease.
Q. 3Which statement describes an association between protein intake and kidney function?
a. Low-protein diets increase the risk for kidney stone formation.
b. Restricting protein intake may slow the progression of kidney disease.
c. High protein intakes over the long term represent a risk factor for kidney disease.
d. Liberal protein intakes result in high urea production, which increases the long-term efficiency of the kidneys.
e. High protein diets in childhood protect the kidneys from age- and illness-associated damage.
Q. 4Excessive amounts of homocysteine in the blood are thought to increase the risk for ____.
a. cancer
b. diabetes
c. heart disease
d. protein-energy malnutrition
e. hypothyroidism
Q. 5Which amino acid has been reported to lower blood pressure and reduce homocysteine levels?
a. Arginine
b. Cysteine
c. Tryptophan
d. Phenylalanine
e. Methionine
Q. 6In general, the protein quality of legumes would be most improved by the addition of a plant protein rich in ____.
a. lysine
b. tyrosine
c. methionine
d. glutamic acid
e. phenylalanine
Q. 7In general, the protein quality in grains would be most improved by the addition of a plant protein rich in ____.
a. lysine
b. tryptophan
c. phenylalanine
d. glutamic acid
e. methionine
Q. 8Which statement characterizes the protein nutrition in vegetarians?
a. Vegetarians in general must practice complementary protein nutrition.
b. Most vegetarians should consume gelatin to ensure adequate tryptophan intake.
c. Healthy vegetarians typically consume protein sources of very high digestibility.
d. Most vegetarians eating a variety of foods need not balance essential amino acid intake at each meal.
e. A significant majority of vegetarians experience clinically significant protein malnutrition.
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