Question :
61.Examples of complementary protein combinations include all of the following : 1357145
61.Examples of complementary protein combinations include all of the following except:
a.pasta with tomato sauce.
b.rice and black-eyed peas.
c.whole-wheat cereal with almonds.
d.peanut butter and jelly on whole-wheat bread.
62.When you do not eat enough protein:
a.you may still be able to get an adequate nutrient intake.
b.you will develop symptoms of malnutrition.
c.your body will increase its synthesis of proteins.
d.your kidneys and liver will enlarge.
63.What is one of the risks of consuming a diet high in protein?
a.significant loss of calcium from the body in urine
b.development of kidney disease
c.increased risk of heart disease with high intakes of fatty meats and whole milk
d.increased risk of heart disease with high intakes of legumes and nuts
64.Your neighbor has placed herself on a gluten-free diet to help her lose weight. What advice would you give her?
a.She should be successful because it is an excellent way to lose weight.
b.It will help relieve any digestive symptoms she may have.
c.Gluten-free weight-loss diets offer no advantages over other low-calorie diets.
d.Gluten-free diets help prevent cancer.
65.Your friend is a vegetarian who consumes large quantities of soy products in the place of meat. From a nutrition perspective, your friend is at risk of developing _____ deficiency.
a.vitamin C
b.iron
c.folate
d.calcium
Use the “chicken” patty label below to answer questions 66-70.
Nutrition Facts
Serving Size 1 patty (67g)
Servings Per Container 4
Amount Per Serving
Calories 80
Calories from Fat 30
% Daily Value*
Total Fat 3g
5%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1.5g
Cholesterol 0mg
0%
Sodium 350mg
15%
Potassium 210mg
6%
Total Carbohydrate 7g
2%
Dietary Fiber 5g
19%
Sugars 0g
Protein 9g
17%
Vitamin A 0%
•
Vitamin C 0%
Calcium 4%
•
Iron 6%
Ingredients: Soy protein concentrate with water for hydration, textured wheat protein (wheat gluten, wheat starch phosphate, color added), wheat fiber, canola oil, soy protein isolate; contains 2% or less of autolyzed yeast extract, methylcellulose, salt, yeast extract, natural flavors from non-meat sources, tapioca dextrin, safflower oil, spices, sunflower oil, wheat maltodextrin, dextrose, seesame seed oil, soy sauce (water, soybeans, wheat, salt), onion powder, garlic powder, paprika, garlic juice, coconut oil, citric acid. Contains soy and wheat ingredients.
66.A vegetarian dish using textured vegetable protein, such as this “chicken” patty, is an adequate substitute for meat because it:
a.contains textured wheat protein, which is a high-quality protein.
b.contains soy protein, which is a high-quality protein.
c.provides a good source of carbohydrate.
d.provides only limited amounts of fiber.
67.How will frequent consumption of this food item affect iron absorption in the body?
a.increase iron absorption because soy has a high iron content
b.decrease iron absorption because the textured wheat protein has a high iron content
c.decrease iron absorption because soy inhibits iron absorption
d.increase iron absorption because it is high in fiber
68.How does the fat content of this product compare with that of an actual piece of chicken eaten with the skin?
a.Both foods have exactly the same type of fat composition.
b.This product is higher in cholesterol.
c.This product is higher in total fat.
d.This product is lower in saturated fat.
69.This product:
a.contains as much vitamin B12 as chicken.
b.has been fortified with vitamin B6.
c.contains no vitamin B12 because it is not an animal protein source.
d.will provide adequate vitamin B12 when eaten with grains, fruits, and vegetables.
70.Using this food product as part of a vegetarian diet:
a.will likely result in excessive weight gain from eating too many grain products.
b.may reduce the risk of developing heart disease.
c.may increase blood pressure through excessive soy intake.
d.may increase the risk of colon cancer.
