WorksheetsProteins + Fats ch. 7
Total questions: 45
Worksheet time: 15mins
Name
Class
Date
1.
Proteins are found in animal and plant foods.
a)
True
b)
False
2.
A food that has eight ofthe nine essential amino acids is called a complete protein.
a)
True
b)
False
3.
Eating too much protein canbe harmful.
a)
True
b)
False
4.
Eating too PEM stands forprotein-energy malnutrition.much protein can be harmful.
a)
True
b)
False
5.
All fat is bad for you.
a)
True
b)
False
6.
A fatty acid with one hydrogenunit missing is a monounsaturated fatty acid.
a)
True
b)
False
7.
Fats that are liquid atroom temperature are made mostly of saturated fatty acids.
a)
True
b)
False
8.
LDL cholesterol is oftencalled “good” cholesterol.
a)
True
b)
False
9.
On a blood test, HDLcholesterol should be higher than LDL cholesterol.
a)
True
b)
False
10.
When a vegetable oil ishydrogenated, it is no longer an oil.
a)
True
b)
False
11.
Trans fats increase LDLcholesterol levels and lower HDL cholesterol levels.
a)
True
b)
False
12.
It is possible to gainweight while trying to cut fat out of your diet.
a)
True
b)
False
13.
To control the amount offat you eat, it is not necessary to watch portion sizes.
a)
True
b)
False
14.
What is an amino acid?
a)
a protein that transportsoxygen
b)
a molecule that combineswith other amino acid molecules
c)
a protein that always formsinto a ball shape
d)
a protein that is in a chain
15.
What happens when you eat aprotein food?
a)
Your body converts it tolipids.
b)
It binds with lipids tocreate amino acids.
c)
body breaks it down into stomach acids
d)
your body breaks it down into amino acids
16.
What is the type of aminoacid that your body needs but cannot make?
a)
unessential amino acids
b)
essential amino acids
c)
incomplete amino acid
d)
complete amino acid
17.
What is a complete protein?
a)
a food that contains allnine essential amino acids
b)
a food that contains allseven essential amino acids
c)
a food that lacks three ormore essential amino acids
d)
had daily recommended amount of protein in one serving
18.
Which of the following isnot an important role of protein in the body?
a)
form antibodies
b)
helps with growth and maintence
c)
aid in digestion
d)
form molecules
19.
How many of their caloriesshould teens get from protein?
a)
20 to 40 percent
b)
15 to 35 percent
c)
10 to 30 percent
d)
30 to 50 percent
20.
Who does not need extraprotein?
a)
pregnant women
b)
nursing women
c)
adults
d)
baby
21.
Where do most Americans getmost of their protein?
a)
from animal sources
b)
from plant sources
c)
from beef
d)
from chicken
22.
In addition to sterols,what other type of lipid is important in nutrition?
a)
lipoprotein
b)
triglyceride
c)
fatty glyceride
d)
biglyceride
23.
What are adipose cells?
a)
cells in the body that dissolve fat
b)
cells in the body that add fat
c)
cells in the body thatstore fat
d)
cells in the body that digest fat
24.
In addition to glycerol,how many fatty acids are needed to make a triglyceride?
a)
three
b)
four
c)
two
d)
one
25.
What are fats that aresolid at room temperature mostly made of?
a)
polyunsaturated fatty acids
b)
monounsaturated fatty acids
c)
saturated fatty acids
d)
unsaturated fatty acids
26.
What is an essential fattyacid?
a)
a fatty acid your body makes itself
b)
a fatty acid that your bodyneither needs nor makes
c)
a fatty acid your body needs but cannot make
d)
a fatty acid that your bodymust eliminate to survive
27.
Which is not a function ofcholesterol?
a)
digest fat
b)
build cells
c)
make vitamin d
d)
none of the above
28.
Which type of cholesterolis LDL?
a)
"bad" cholesterol
b)
"Good" cholesterol
c)
lipo-density lipoprotein
d)
none of the above
29.
Which of the following isnot a type of fat?
a)
saturated
b)
polyunsaturated
c)
hydrounsaturated
d)
monounsaturated
30.
What is hydrogenation?
a)
a chemical process thatturns vegetable solids into oils
b)
a process of uniformlyblending solid fats into liquid
c)
a chemical process thatturns vegetable liquids into solids
d)
process that makes milk more uniform in texture
31.
What percentage of theircalories should teens get from fat?
a)
25 to 35
b)
20 to 40
c)
35 to 45
d)
15 to 25
32.
What is the best way tocontrol fat in your diet?
a)
cut out all fatty foods
b)
eat foods only labeled low-fat
c)
Eat only products labeledfat-free.
d)
eat fat in moderation
33.
What is the recommendedserving size for a steak or hamburger?
a)
two ounces
b)
five ounces
c)
four ounces
d)
three ounces
34.
____________is a protein that transports oxygen in the blood to all the cells in your body.
a)
essential
b)
lean
c)
hemoglobin
d)
lipoprotein
35.
You must get_________________________ amino acids from food.
a)
all
b)
none
c)
unessential
d)
essential
36.
A food that lacks _________ or more essentialamino acids is called an incomplete protein.
a)
one
b)
two
c)
three
d)
all
37.
Excess protein consumptionis hard on the _________________________ system.
a)
endocrine
b)
excretion
c)
digestive
d)
respiratory
38.
Fats are greasy substancesthat _________________________ dissolve in water.
a)
do
b)
do not
c)
slightly
39.
A fat that contains all the____________ it can chemically hold is a saturated fatty acid.
a)
hydrogen
b)
oxygen
c)
carbon
d)
nitrogen
40.
A fat-protein unit iscalled a ____________________.
a)
protein fat substance
b)
saturated fat
c)
lipoprotein
41.
Lipid and Fat mean the same thing.
a)
True
b)
False
42.
Hydrogenation forms_________________, which raise LDL cholesterol.
a)
unsaturated fat
b)
oils
c)
trans fats
d)
HDL cholesterol
43.
Foods with fat taste_________________________ to most people.
a)
good
b)
bad
44.
To help control the amountof fat you eat, choose ___________ ground beef or ground turkey.
a)
fatty
b)
lean
45.
What is a purpose of fat?
a)
helps you absorb fat soluable vitamins
b)
energy
c)
warmth
d)
all of the above
100 %
