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Carbs, Fats, Proteins

Total questions: 54

Worksheet time: 27mins

Name
Class
Date
1.

What elements make up proteins?

a)

Carbon, nitrogen, calcium

b)

Oxygen, hydrogen, iron

c)

Hydrogen, oxygen, sulfur

d)

Carbon, hydrogen, oxygen, nitrogen

2.

What makes protein different from carbs and fats?

a)

It has more calories

b)

It contains nitrogen

c)

It comes only from animals

d)

It digests faster

3.

Amino acids are…

a)

Types of vitamins

b)

Building blocks of proteins

c)

Simple sugars

d)

Stored body fat

4.

How many essential amino acids must come from food?

a)

6

b)

9

c)

11

d)

14

5.

What does “denaturation” mean?

a)

Protein turns into sugar

b)

Protein is frozen

c)

Protein changes shape permanently

d)

Protein becomes a fat

6.

Essential amino acids are the ones your body…

a)

Stores for energy

b)

Breaks down quickly

c)

Creates during digestion

d)

Cannot make on its own

7.

Which of the following can denature a protein?

a)

Heat

b)

Fiber

c)

Cold water

d)

Vitamins

8.

Which is a major function of protein?

a)

Builds and repairs body tissue

b)

Stores long-term energy

c)

Controls body temperature

d)

Creates fiber

9.

About what percent of the human body is protein?

a)

5 percent

b)

10 percent

c)

20 percent

d)

40 percent

10.

Why does your body need protein daily?

a)

It is stored for months

b)

It changes to fat

c)

The body loses protein every day

d)

It tastes good

11.

When carbs and fats are not available, the body will…

a)

Use more vitamins

b)

Stop digestion

c)

Create amino acids

d)

Use protein for energy

12.

What does stomach acid do to protein?

a)

Stores it

b)

Denatures it

c)

Builds it

d)

Changes it to glucose

13.

Where is protein digestion completed?

a)

Stomach

b)

Large intestine

c)

Liver

d)

Small intestine

14.

After digestion, amino acids travel through the…

a)

Skin

b)

Bones

c)

Bloodstream

d)

Hair

15.

Why do males often need more protein?

a)

They eat more meals

b)

They drink more water

c)

They have more lean tissue

d)

They weigh less

16.

Illness or injury increases protein needs because…

a)

Protein helps make antibodies

b)

Protein increases appetite

c)

Protein controls sleep

d)

Protein creates body fat

17.

Protein RDA for 14–18-year-old males is…

a)

30 g

b)

40 g

c)

46 g

d)

52 g

18.

Which food is an animal protein source?

a)

Almonds

b)

Beans

c)

Chicken

d)

Rice

19.

A complete protein is one that…

a)

Has added sugar

b)

Comes from plants

c)

Contains no amino acids

d)

Provides all essential amino acids

20.

Which food is a plant protein?

a)

Cheese

b)

Milk

c)

Pork

d)

Lentils

21.

Why are many plant proteins incomplete?

a)

They contain too much fat

b)

They lack some essential amino acids

c)

They have fewer calories

d)

They cause denaturation

22.

Complementary proteins are…

a)

Two foods that together supply all essential amino acids

b)

Proteins added to sugar

c)

A type of vitamin

23.

The three main classes of lipids are

a)

Vitamins, minerals, fats

b)

Sugars, starches, fibers

c)

Triglycerides, phospholipids, sterols

d)

Proteins, carbs, oils

24.

The major type of fat in foods and the body is

a)

Sterols

b)

Cholesterol

c)

Triglycerides

d)

Amino acids

25.

Hydrogenation turns oils into

a)

Sugars

b)

Fibers

c)

Water

d)

Solid fats

26.

A triglyceride is made of

a)

Three fatty acids and a glycerol

b)

Two proteins and a sugar

c)

One amino acid and glucose

d)

Three starch molecules

27.

Food companies used trans fats because they

a)

Make food mold faster

b)

Remove flavor

c)

Increase shelf life

d)

Reduce calories

28.

Trans fats can cause

a)

Stronger bones

b)

Lower cholesterol

c)

Heart disease

d)

Better hydration

29.

A major function of triglycerides is that they

a)

Help carry fat-soluble vitamins

b)

Build muscle tissue

c)

Lower blood sugar

d)

Replace proteins

30.

Phospholipids help

a)

Transport fats

b)

Store water

c)

Create sugar

d)

Digest protein

31.

Cholesterol is

a)

A mineral

b)

A vitamin

c)

A carbohydrate

d)

A sterol made by the body

32.

Recommended fat intake is

a)

5–10 percent of calories

b)

20–35 percent of calories

c)

50–70 percent

d)

Less than 5 percent

33.

Unsaturated fats are mainly found in

a)

Butter

b)

Bacon

c)

Avocados and nuts

d)

Ice cream

34.

Saturated fats should be limited to less than

a)

40 percent

b)

25 percent

c)

15 percent

d)

10 percent

35.

High intake of saturated and trans fats increases the risk of

a)

Better sleep

b)

Heart disease

c)

Muscle growth

d)

Healthy digestion

36.

AHA suggests eating fish

a)

Twice a week

b)

Once a month

c)

Every day

d)

Never

37.

Three types of carbohydrates are

a)

Vitamins, minerals, water

b)

Starch, sugar, fiber

c)

Protein, starch, fat

d)

Cholesterol, sugar, glycogen

38.

Simple carbohydrates are also known as

a)

Starches

b)

Sugars

c)

Proteins

d)

Fatty acids

39.

Which food is a complex carbohydrate?

a)

Soda

b)

Candy

c)

Potato

d)

Ice cream

40.

The body’s preferred source of energy is

a)

Protein

b)

Vitamins

c)

Fat

d)

Carbohydrates

41.

Which sugar is found in milk?

a)

Fructose

b)

Sucrose

c)

Glucose

d)

Lactose

42.

The sweetest sugar is

a)

Maltose

b)

Lactose

c)

Glucose

43.

Starch is…

a)

Stored energy in plants

b)

A type of sugar

c)

A fat-soluble vitamin

d)

A mineral

44.

Fiber is…

a)

A sugar your body can digest

b)

Found only in meat

c)

A plant carb that cannot be digested

d)

A type of oil

45.

Humans cannot digest fiber because…

a)

We don’t have the right enzymes

b)

It contains too much water

c)

It blocks digestion

d)

It turns into fat

46.

Carbohydrates provide ___ calories per gram.

a)

2

b)

4

c)

7

d)

9

47.

Carbohydrates “spare” protein by…

a)

Making you hungry

b)

Providing energy so protein can build tissues

c)

Turning into amino acids

d)

Storing water

48.

Fiber helps the body by…

a)

Cleaning the digestive tract

b)

Building new cells

c)

Raising cholesterol

d)

Storing vitamins

49.

The carbohydrate RDA is…

a)

50 g

b)

130 g

c)

200 g

d)

300 g

50.

Recommended carb intake is…

a)

10–20 percent

b)

25–30 percent

c)

35–45 percent

d)

45–65 percent

51.

Added sugars are…

a)

Natural sugars in fruit

b)

Sugars added during processing or cooking

c)

Sugars in vegetables

d)

Sugars found only in milk

52.

Too much added sugar can lead to…

a)

Malnutrition and weight gain

b)

Healthier digestion

c)

Stronger bones

d)

Better sleep

53.

Added sugars should be less than…

a)

5 percent of daily calories

b)

10 percent of daily calories

c)

25 percent

d)

50 percent

54.

How many teaspoons of sugar equal 200 calories?

a)

5

b)

8

c)

10

d)

12.5

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