GCE O-Level · Nutrition and Food Science (6097)

Proteins: Practice Questions

5 multiple-choice questions marked as you go, and 5 written questions with worked solutions. All on Proteins.

10 questions24 marksFree, no account

Question 1

1 mark

Which of the following chemical elements is unique to the structure of a protein molecule, distinguishing it from carbohydrates and fats?

Question 2

1 mark

A specific food source contains all the essential amino acids in the correct proportions required by the body. How is this type of protein classified?

Question 3

1 mark

A vegan is planning a meal consisting of cereals and pulses. Which concept best explains why these two food groups are eaten together to ensure a supply of all essential amino acids?

Question 4

1 mark

Besides growth, what is the primary biological function of proteins in the human body?

Question 5

1 mark

What are the end products of protein digestion that are absorbed through the intestinal wall into the bloodstream?

Question 6

2 marks

(a) Name the four chemical elements that make up a protein molecule.
(b) State the end product formed when proteins are completely digested in the human digestive system.

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Question 7

3 marks

Define the term High Biological Value (HBV) proteins and provide two food examples that are considered HBV sources.

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Question 8

6 marks

Distinguish between essential amino acids and non-essential amino acids, and explain the metabolic reason why essential amino acids must be consistently supplied by the diet.

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Question 9

4 marks

(a) State the four chemical elements that make up a protein molecule.
(b) Name the end products of protein digestion in the human digestive system.
(c) State two essential biological functions of proteins in the body.

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Question 10

4 marks

(a) Define the term essential amino acids.
(b) Explain why a strictly plant-based (vegan) diet requires the consumption of complementary proteins.
(c) Give one specific food combination example of complementary proteins and identify the two plant protein sources involved.

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