ACE Health Coach Certification Practice Test

Which of the following is NOT a determinant of a specific food's protein quality?

1. a. digestibility

2. b. bioavailability

3. c. essential amino-acid composition

4. d. the number of peptide bonds

The correct answer is: d. the number of peptide bonds

The number of peptide bonds in a food does not determine the protein quality of that specific food. Protein quality is typically evaluated based on how well the protein is digested and absorbed by the body, which is referred to as digestibility. Additionally, bioavailability assesses how readily the nutrients are utilized post-absorption, and essential amino-acid composition refers to the presence and proportion of the amino acids that the body cannot synthesize on its own and must obtain from food. These factors directly influence how effective a protein source is for meeting dietary needs, as they impact both the amount of protein that can be utilized and its potential benefits to the body. In contrast, while the number of peptide bonds is important for the formation of proteins, it does not directly relate to the quality of the protein in terms of nutrition and bio-utility for human health.