4

Nutrition and Metabolism of Proteins

and Amino Acids
 
 
Multiple choice questions

Please choose one correct answer

 
 
1. Below is a list of biochemical functions of amino acids determined by the possible biochemical
pathways:
i. Substrates for protein synthesis
ii. Regulator of mRNA translation
iii. Transport of nitrogen
iv. Synthesis for fatty acid synthesis

Which of the above statements is wrong?

a) None
b) ii
c) iii
d) iv

2. Which of the following amino acids is not a precursor for protein synthesis?

a) Alanine
b) Leucine
c) Ornithine
d) Arginine

3. Which of the following amino acids are nutritionally dispensable amino acids in healthy human?

a) Citrulline and N-acetyl glutamine;

b) Leucine and isoleucine
c) Aspartate and alanine
d) Methionine and lysine

4. Which of the following statements is true?

a) Hydroxyproline is formed by direct hydroxylation reaction of free amino acid proline.

b) 3-mthyl-hisitidine is formed by methylation reaction of histidine and methionine.
c) A methylation reaction on arginine resulted in symmetric methl-arginine.
d) Citrulline is formed from carbamyl reaction of ornithine.
 5. Which of the following amino acids has the highest nitrogen content per mole?

a) Arginine
b) Asparagine
c) Glutamine
d) Ornithine

6. Which is the most accurate parameter to estimate muscle protein catabolism in healthy human
subjects?

a) Rate of total urea nitrogen excretion

b) Rate of total 3 mehtyl-histidine excretion
c) Rate of plasma creatinine concentration
d) Nitrogen balance

7. Which of the following metabolic processes is the most important in determination of nutritional
requirements of proteins in healthy human population, at all ages?

a) Needs directly associated with protein deposition for growth.

b) Maintenance of body protein stores.
c) Oxidation as one of the energy sources.
d) Gluconeogenesis to maintain normal blood sugar level.
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
The Nutrition Society Textbook Series, Introduction to Human Nutrition, Second Edition
© 2009, 2002 by The Nutrition Society.