Complementary proteins ____.
a. enhance the taste of food
b. increase the quality of the protein
c. combine proteins from different foods to provide all essential amino acids
d. decrease the loss of nitrogen from the body
e. increase the loss of nitrogen from the body
Q. 2Approximately how many varieties of chile peppers are found in the tropical region of Mexico?
a. 50
b. 90
c. 200
d. 25
e. 15
Q. 3What is the best strategy for consuming adequate amino acids?
a. Eat high-quality proteins or foods containing complementary proteins.
b. Avoid protein supplements in favor of single amino acid supplements.
c. Consume enough protein to meet the Tolerable Upper Intake Level for supplemental amino acids.
d. Consume the perfect ratio of carbohydrate to protein.
e. Consume the perfect ratio of fat to protein.
Q. 4The sap of what plant is credited with being a reliable substitute for fresh water in the arid countryside of Mexico?
a. nopales
b. yucca
c. maguey cactus
d. agave
e. pulque
Q. 5Which food serving provides about 14 grams of protein?
a. 3 cups of legumes
b. 1 ounce chicken
c. 1 egg
d. 2 eggs
e. 3 eggs
Q. 6Which dish is a specialty of the northern and central plains region of Mexico?
a. pozoles
b. saltwater fish
c. mole sauce
d. black iguana
e. salbutes
Q. 7Which food serving provides the largest amount of protein?
a. cup cooked broccoli
b. 2 tablespoons peanut butter
c. 1 cup milk
d. 1 cup tofu
e. ounce meat
Q. 8The dessert dulce de leche is made from what type of milk?
a. goat's milk
b. cow's milk
c. condensed milk
d. soy milk
e. coconut milk
Q. 9How many grams of protein are in a 6-ounce serving of rib eye steak?
a. 18
b. 24
c. 42
d. 48
e. 52
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