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Protein (Food Science-Food Constituents)

Total questions: 20

Worksheet time: 10mins

Name
Class
Date
1.

Which subgroup of protein contains all of the necessary amino acids our body needs for the day?

a)

Fat soluble protein

b)

Incomplete protein

c)

saturated protein

d)

unsaturated protein

e)

complete protein

2.

How many amino acids does our body need in a day to function properly?

a)

11

b)

9

c)

36

d)

20

3.

What is the role of protein in the body?

a)

Is the main source of energy for the body

b)

Provide warmth and cushioning to the body's organs

c)

Helps to build and repair body tissue

d)

Helps to transport vitamins through the body

4.

If I take in a gram of protein, approximately how many calories have I consumed?

a)

2,000 calories

b)

9 calories

c)

2 calories

d)

4 calories

5.

Based on the national guidelines, approximately how much of my daily calories should be coming from protein for the average person?

a)

25-35%

b)

45-65%

c)

10-15%

d)

0-5%

6.

Which is true about Kwashiorkor

a)

a form of severe protein malnutrition characterized by edema

b)

It is caused by sufficient calorie intake, but with insufficient protein consumption

c)

occurs in areas of famine or poor food supply

d)

all of the above

7.

How many amino acids do you need to take in from food on a daily basis?

a)

20

b)

11

c)

2

d)

9

8.

If I am taking in too much protein what could happen to me? (Select all that apply)

a)

Extra protein can be converted into stored energy

b)

It can cause weight loss

c)

It can cause issues with the breakdown of muscle and body tissue

d)

May lead to kidney problems

e)

It can cause weight gain

9.

Without protein, the body cannot form antibodies, leaving it open to infection by foreign substances.

a)

True

b)

False

10.

Since plant foods contain incomplete proteins, strict vegetarians need to choose foods wisely to get all the protein their body needs.

a)

True

b)

False

11.

Whipping egg whites into a foam lightens a soufflé by trapping air in bubbles within a protein film.

a)

True

b)

False

12.

Which picture does NOT represent an aspect of protein

a)
b)
c)
d)
e)
13.

Denaturation changes a protein’s shape and properties, making it useful in food preparation.

a)

True

b)

False

14.

Changes a liquid into a soft, semisolid clot or solid mass.

a)

coagulation

b)

retrogradation

c)

emulsification

d)

denaturation

15.

A single protein molecule containing ten or more amino acids linked in peptide chains.

a)

chalaza

b)

micromolecule

c)

polypeptide

d)

tryptophan

16.

This process changes the shape of a protein molecule without breaking its peptide bonds.

a)

coagulation

b)

denaturation

c)

solidification

d)

gelatinization

17.

This is the crucial player in proteins that gives the variety and versatility - not found in carbohydrates or lipids

a)

nitrogen

b)

oxygen

c)

carbon

d)

hydrogen

18.

Amino acids link to form a protein molecule when these bonds between the nitrogen of one amino acid and the carbon of a second amino acid; this is the key to holding amino acids together in protein

a)

peptide bonds

b)

hydrogen bonds

c)

metallic bonds

d)

ionic bonds

19.

I am a protein with a shape that is often compared to a ball of steel wool. As a globular protein, I am a convenient carrier. What is an example of my type of protein?

a)

collagen

b)

elastin

c)

keratin

d)

hemoglobin

20.

This type of vegetarian does eat some animal products:

a)

vegan

b)

carnivore

c)

lacto-ovo vegegatrian

d)

Fruitarian