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BPK 110 Final Exam Review (110 Questions) | Nutrition, Proteins, Vitamins, Obesity | Simon Fraser University

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This document is a complete and high-quality final exam review for BPK 110 – Introduction to Nutrition, consisting of 110 well-structured questions and verified A+ answers. It covers a broad range of foundational and advanced topics in human nutrition, such as protein structure and digestion, amino acid metabolism, vegetarian and high-protein diets, vitamin and mineral functions, energy balance, fluid regulation, obesity, body composition, and sports nutrition. The content also explains key physiological and biochemical processes, including protein synthesis, hormone regulation of nutrients, antioxidant functions, hydration status, and metabolic adaptations during physical activity. In addition, public health and food security topics such as food allergies, supplement use, genetically modified organisms (GMOs), sustainability, and malnutrition are discussed. This document is particularly valuable for: Students enrolled in BPK 110 Learners in Health Sciences, Kinesiology, Nutrition, Biology, or Public Health Those studying for introductory nutrition exams Anyone needing a reliable and comprehensive review aligned with Canadian nutrition guidelines Useful for test preparation, content revision, or as a lecture supplement, this resource provides a clear and well-organized path to mastering course material. Keywords: nutrition, protein digestion, amino acids, vegetarian diets, vitamin deficiencies, water balance, energy metabolism, micronutrients, macronutrients, osteoporosis, obesity, eating disorders, sports nutrition, Canadian nutrition, bioavailability, diet and disease, supplements, exam questions, BPK 110

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BPK 110 Final Review 2025/2026 Exam
Questions and Verified Answers |
Already Graded A+



Differentiate between complete and incomplete proteins and provide typical

sources of each. - 🧠 ANSWER ✔✔Complete proteins: Have all nine

essential amino acids.

Ex. Animal sources of protein (milk, meat)




Incomplete proteins: Lack one or more of the essential amino acids.

Ex. Plant sources of proteins (legumes)

Describe the molecular structure of proteins and the four levels of protein

structure. Which bonds are essential to each level of organization? - 🧠

ANSWER ✔✔Proteins are composed of long chains of amino acids folded

,into very specific patterns. Amino acids are linked together by peptide

bonds to form polypeptides.




Primary Structure: Polypeptide chain; peptide bonds.




Secondary Structure: Alpha helices and beta-pleated sheets; hydrogen

bonds between side chains in the polypeptide chains.




Tertiary Structure: Disulphide, hydrogen bonds between side chains.




Quaternary Structure: The binding of two or more polypeptide chains

together.

Define the key words: Denaturation, deamination, peptide bond,

polypeptide. - 🧠 ANSWER ✔✔Denaturation: Refers to the alteration of a

protein's 3D structure (from heat, acid, cooking, etc.)




Deamination: The removal of the nitrogen group found on proteins

,Where/how does protein digestion occur in the body? Include key enzymes

involved in the process and their source organs. - 🧠 ANSWER ✔✔1. In the

mouth, chewing begins the mechanical breakdown of protein.

2. In the stomach, hydrochloric acid and the enzyme pepsin begin the

chemical digestion of protein.

3. In the small intestine, pancreatic proteases (trypsin and chymotrypsin),

along with enzymes in the microvilli break down polypeptides into amino

acids, dipeptides, and tripeptides.

What risk is there in consuming isolates of single amino acids? - 🧠

ANSWER ✔✔Similar amino acids sometimes use the same transporter, so

if there is an overabundance of one amino acid, it may block the absorption

of another (deficiency).

Outline the key functions of proteins. Use specific examples. - 🧠 ANSWER

✔✔1. Structure: Protein forms some of the base structure of bone,

ligaments, muscles, hair, and skin

2. Enzymes: Proteins that speed of the rate of chemical reactions

3. Transport: The hemoglobin protein in blood binds to oxygen and allows it

to be transported by red blood cells


COPYRIGHT©PROFFKERRYMARTIN 2025/2026. YEAR PUBLISHED 2025. COMPANY REGISTRATION NUMBER: 619652435. TERMS OF USE.
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, 4. Protection from disease: Antibodies are proteins that help fight off

infection

5. Movement: Actin and myosin are proteins that allow muscles to contract

6. Fluid balance: Proteins found in blood draw in water, reducing chance of

edema

7. Energy extraction

Differentiate between kwashiorkor and marasmus. - 🧠 ANSWER

✔✔Kwashiorkor: Protein deficiency leading to fluid accumulation in the

abdomen, and a fatty liver




Marasmus: Protein and energy deficiency leading to the depletion of fat

stores and wasting of muscle

Contrast the potential benefits and risks of consuming a high protein diet. -

🧠 ANSWER ✔✔Benefits:


-May be associated with weight loss

-Can help build muscle mass

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