1. © 2012 Pearson Education, Inc. Chapter 6—Proteins: Crucial Components of All Body Tissues $100 $200 $300 $400 $500 $100$100$100 $200 $300 $400 $500 Proteins It’s All in the Sequence The Hows and Whys It’s All About Balance Meatless and Strong FINAL ROUND

2. © 2012 Pearson Education, Inc. Topic 1: Proteins $100 Question Proteins are a. exclusively for muscle building and repair. b. large complex molecules found in the cells of all living things. c. stored in abundance, so dietary protein is required daily. d. none of the above. BACK TO GAME ANSWER

3. © 2012 Pearson Education, Inc. Topic 1: Proteins $100 Answer Proteins are a. exclusively for muscle building and repair. b. large complex molecules found in the cells of all living things. c. stored in abundance, so dietary protein is required daily. d. none of the above. BACK TO GAME

4. © 2012 Pearson Education, Inc. Topic 1: Proteins $200 Question What is one key difference between proteins and the other macronutrients? a. Protein structure is determined by DNA. b. Proteins are larger molecules than fats and carbohydrates. c. Protein’s calorie value per gram. d. Protein is the only essential macronutrient. BACK TO GAME ANSWER

5. © 2012 Pearson Education, Inc. Topic 1: Proteins $200 Answer What is one key difference between proteins and the other macronutrients? a. Protein structure is determined by DNA. b. Proteins are larger molecules than fats and carbohydrates. c. Protein’s calorie value per gram. d. Protein is the only essential macronutrient. BACK TO GAME

6. © 2012 Pearson Education, Inc. Topic 1: Proteins $300 Question Amino acids are molecules composed of a central carbon atom connected to four other groups: an acid group, a hydrogen atom, a side chain, and a/an _______ group. a. alcohol b. hydroxyl c. methyl d. amine BACK TO GAME ANSWER

7. © 2012 Pearson Education, Inc. Topic 1: Proteins $300 Answer Amino acids are molecules composed of a central carbon atom connected to four other groups: an acid group, a hydrogen atom, a side chain, and a/an _______ group. a. alcohol b. hydroxyl c. methyl d. amine BACK TO GAME

8. © 2012 Pearson Education, Inc. Topic 1: Proteins $400 Question What is unique about an essential amino acid? a. It’s more important than the others. b. It has two unique side groups. c. It must be obtained from the diet. d. It contains nitrogen. BACK TO GAME ANSWER

9. © 2012 Pearson Education, Inc. Topic 1: Proteins $400 Answer What is unique about an essential amino acid? a. It’s more important than the others. b. It has two unique side groups. c. It must be obtained from the diet. d. It contains nitrogen. BACK TO GAME

10. © 2012 Pearson Education, Inc. Topic 1: Proteins $500 Question The portion of the amino acid that changes to give each amino acid its unique identity is the a. central atom. b. side chain. c. amine group. d. hydrogen atom. BACK TO GAME ANSWER

11. © 2012 Pearson Education, Inc. Topic 1: Proteins $500 Answer The portion of the amino acid that changes to give each amino acid its unique identity is the a. central atom. b. side chain. c. amine group. d. hydrogen atom. BACK TO GAME

12. © 2012 Pearson Education, Inc. Topic 2: It’s All in the Sequence $100 Question A peptide bond is when a. four or more amino acids join together. b. water joins to an amino acid. c. two amino acids join together. d. pepsin bonds to an amino acid. BACK TO GAME ANSWER

13. © 2012 Pearson Education, Inc. Topic 2: It’s All in the Sequence $100 Answer A peptide bond is when a. four or more amino acids join together. b. water joins to an amino acid. c. two amino acids join together. d. pepsin bonds to an amino acid. BACK TO GAME

14. © 2012 Pearson Education, Inc. Topic 2: It’s All in the Sequence $200 Question Gene expression is a term used to refer to the process of a. making DNA. b. using a gene in a cell to make a protein. c. translation. d. making RNA. BACK TO GAME ANSWER

15. © 2012 Pearson Education, Inc. Topic 2: It’s All in the Sequence $200 Answer Gene expression is a term used to refer to the process of a. making DNA. b. using a gene in a cell to make a protein. c. translation. d. making RNA. BACK TO GAME

16. © 2012 Pearson Education, Inc. Topic 2: It’s All in the Sequence $300 Question True or false? The DNA for making every protein in our bodies is contained in every cell nucleus. a. True b. False BACK TO GAME ANSWER

17. © 2012 Pearson Education, Inc. Topic 2: It’s All in the Sequence $300 Answer True or false? The DNA for making every protein in our bodies is contained in every cell nucleus. a. True b. False BACK TO GAME

18. © 2012 Pearson Education, Inc. Topic 2: It’s All in the Sequence $400 Question The term oligopeptide is used to identify a string of how many amino acids? a. Two to four b. Four to six c. Two to eight d. Four to nine BACK TO GAME ANSWER

19. © 2012 Pearson Education, Inc. Topic 2: It’s All in the Sequence $400 Answer The term oligopeptide is used to identify a string of how many amino acids? a. Two to four b. Four to six c. Two to eight d. Four to nine BACK TO GAME

20. © 2012 Pearson Education, Inc. Topic 2: It’s All in the Sequence $500 Question Which level of a protein’s structure determines its function in the body? a. Primary b. Secondary c. Quaternary d. Tertiary BACK TO GAME ANSWER

21. © 2012 Pearson Education, Inc. Topic 2: It’s All in the Sequence $500 Answer Which level of a protein’s structure determines its function in the body? a. Primary b. Secondary c. Quaternary d. Tertiary BACK TO GAME

22. © 2012 Pearson Education, Inc. Topic 3: The Hows and Whys $100 Question Protein functions most effectively when a. you consume at least 1 gram per lb. of body weight. b. you eat too few calories. c. there are adequate calories from carbohydrates and fats in the diet. d. you strength train and consume at least 1 gram per lb. of body weight. BACK TO GAME ANSWER

23. © 2012 Pearson Education, Inc. Topic 3: The Hows and Whys $100 Answer Protein functions most effectively when a. you consume at least 1 gram per lb. of body weight. b. you eat too few calories. c. there are adequate calories from carbohydrates and fats in the diet. d. you strength train and consume at least 1 gram per lb. of body weight. BACK TO GAME

24. © 2012 Pearson Education, Inc. Topic 3: The Hows and Whys $200 Question The functions of proteins are all of the following except: a. cell growth, repair, and maintenance. b. primary energy source. c. fluid balance. d. acting as enzymes and hormones. BACK TO GAME ANSWER

25. © 2012 Pearson Education, Inc. Topic 3: The Hows and Whys $200 Answer The functions of proteins are all of the following except: a. cell growth, repair, and maintenance. b. primary energy source. c. fluid balance. d. acting as enzymes and hormones. BACK TO GAME

26. © 2012 Pearson Education, Inc. Topic 3: The Hows and Whys $300 Question What kind of proteins are found within the cell membrane that assist in fluid balance? a. Transport proteins b. Buffers c. Enzymes d. Hormones BACK TO GAME ANSWER

27. © 2012 Pearson Education, Inc. Topic 3: The Hows and Whys $300 Answer What kind of proteins are found within the cell membrane that assist in fluid balance? a. Transport proteins b. Buffers c. Enzymes d. Hormones BACK TO GAME

28. © 2012 Pearson Education, Inc. Topic 3: The Hows and Whys $400 Question During digestion, where are proteins broken apart by hydrochloric acid? a. Mouth b. Duodenum c. Small intestine d. Stomach BACK TO GAME ANSWER

29. © 2012 Pearson Education, Inc. Topic 3: The Hows and Whys $400 Answer During digestion, where are proteins broken apart by hydrochloric acid? a. Mouth b. Duodenum c. Small intestine d. Stomach BACK TO GAME

30. © 2012 Pearson Education, Inc. Topic 3: The Hows and Whys $500 Question What are the enzymes that digest proteins in the small intestine? a. Pepsins b. Proteases c. Pancrease d. Peptones BACK TO GAME ANSWER

31. © 2012 Pearson Education, Inc. Topic 3: The Hows and Whys $500 Answer What are the enzymes that digest proteins in the small intestine? a. Pepsins b. Proteases c. Pancrease d. Peptones BACK TO GAME

32. © 2012 Pearson Education, Inc. Topic 4: It’s All About Balance $100 Question The RDA for protein, for sedentary people, is a. 60 grams. b. 0.8 gram/kg/body weight. c. 1 gram/kg/body weight. d. 2 grams/kg/body weight. BACK TO GAME ANSWER

33. © 2012 Pearson Education, Inc. Topic 4: It’s All About Balance $100 Answer The RDA for protein, for sedentary people, is a. 60 grams. b. 0.8 gram/kg/body weight. c. 1 gram/kg/body weight. d. 2 grams/kg/body weight. BACK TO GAME

34. © 2012 Pearson Education, Inc. Topic 4: It’s All About Balance $200 Question What is the range for the recommended amount of energy that should come from protein? a. 10–35% b. 15–20% c. 18–25% d. 10–20% BACK TO GAME ANSWER

35. © 2012 Pearson Education, Inc. Topic 4: It’s All About Balance $200 Answer What is the range for the recommended amount of energy that should come from protein? a. 10–35% b. 15–20% c. 18–25% d. 10–20% BACK TO GAME

36. © 2012 Pearson Education, Inc. Topic 4: It’s All About Balance $300 Question A high protein intake can be harmful because it can a. lessen your hunger so you don’t eat as much. b. contribute to bone loss. c. cause a drop in blood pressure. d. both b and c BACK TO GAME ANSWER

37. © 2012 Pearson Education, Inc. Topic 4: It’s All About Balance $300 Answer A high protein intake can be harmful because it can a. lessen your hunger so you don’t eat as much. b. contribute to bone loss. c. cause a drop in blood pressure. d. both b and c BACK TO GAME

38. © 2012 Pearson Education, Inc. Topic 4: It’s All About Balance $400 Question True or false? The quality of soy protein is almost identical to that of meat. a. True b. False BACK TO GAME ANSWER

39. © 2012 Pearson Education, Inc. Topic 4: It’s All About Balance $400 Answer True or false? The quality of soy protein is almost identical to that of meat. a. True b. False BACK TO GAME

40. © 2012 Pearson Education, Inc. Topic 4: It’s All About Balance $500 Question A highly specialized procedure called ______ is used to determine a person’s protein needs. a. hydrostatic weighing b. body mass index c. resting metabolic rate d. nitrogen balance BACK TO GAME ANSWER

41. © 2012 Pearson Education, Inc. Topic 4: It’s All About Balance $500 Answer A highly specialized procedure called ______ is used to determine a person’s protein needs. a. hydrostatic weighing b. body mass index c. resting metabolic rate d. nitrogen balance BACK TO GAME

42. © 2012 Pearson Education, Inc. A semivegetarian is someone who a. eats animal products once in a while. b. typically excludes or limits red meat. c. eats only fish but not poultry or red meat. d. consumes no dairy products. Topic 5: Meatless and Strong $100 Question BACK TO GAME ANSWER

43. © 2012 Pearson Education, Inc. Topic 5: Meatless and Strong $100 Answer A semivegetarian is someone who a. eats animal products once in a while. b. typically excludes or limits red meat. c. eats only fish but not poultry or red meat. d. consumes no dairy products. BACK TO GAME

44. © 2012 Pearson Education, Inc. Topic 5: Meatless and Strong $200 Question What are some of the benefits of being vegetarian? a. Ecological b. Ethical c. Health d. All of the above BACK TO GAME ANSWER

45. © 2012 Pearson Education, Inc. Topic 5: Meatless and Strong $200 Answer What are some of the benefits of being vegetarian? a. Ecological b. Ethical c. Health d. All of the above BACK TO GAME

46. © 2012 Pearson Education, Inc. Topic 5: Meatless and Strong $300 Question What are the nutritional concerns of a vegan diet? a. It’s difficult to get enough calories. b. The possibility of calcium and B 6 deficiencies. c. The possibility of calcium, iron, zinc, B 12, and vitamin D deficiencies. d. It’s a very healthy way of eating; there are no concerns. BACK TO GAME ANSWER

47. © 2012 Pearson Education, Inc. Topic 5: Meatless and Strong $300 Answer What are the nutritional concerns of a vegan diet? a. It’s difficult to get enough calories. b. The possibility of calcium and B 6 deficiencies. c. The possibility of calcium, iron, zinc, B 12, and vitamin D deficiencies. d. It’s a very healthy way of eating; there are no concerns. BACK TO GAME

48. © 2012 Pearson Education, Inc. Topic 5: Meatless and Strong $400 Question Mad cow disease is a disease caused by a a. virus. b. bacteria. c. prion. d. genetic mutation. BACK TO GAME ANSWER

49. © 2012 Pearson Education, Inc. Topic 5: Meatless and Strong $400 Answer Mad cow disease is a disease caused by a a. virus. b. bacteria. c. prion. d. genetic mutation. BACK TO GAME

50. © 2012 Pearson Education, Inc. Topic 5: Meatless and Strong $500 Question A balanced vegetarian diet may reduce the risks of what diseases? a. Heart disease and arthritis b. Type II diabetes, heart disease, and kidney disease c. Type I diabetes and restless leg syndrome d. Certain cancers and alopecia BACK TO GAME ANSWER

51. © 2012 Pearson Education, Inc. Topic 5: Meatless and Strong $500 Answer A balanced vegetarian diet may reduce the risks of what diseases? a. Heart disease and arthritis b. Type II diabetes, heart disease, and kidney disease c. Type I diabetes and restless leg syndrome d. Certain cancers and alopecia BACK TO GAME

52. © 2012 Pearson Education, Inc. FINAL ROUND Question During protein synthesis, what is the term given to the amino acid in least supply? a. Incomplete amino acid b. Limiting amino acid c. Complementary amino acid d. All of the above can be used interchangeably BACK TO GAME ANSWER

53. © 2012 Pearson Education, Inc. FINAL ROUND Answer During protein synthesis, what is the term given to the amino acid in least supply? a. Incomplete amino acid b. Limiting amino acid c. Complementary amino acid d. All of the above can be used interchangeably BACK TO GAME