Vol. 34, No.3

1. The current RDA for protein of 0.8 g/kg/day set by the National Academies of Sciences, Engineering, and Medicine reflects a framework focused on a minimum intake to prevent ______________, not an optimal intake for health or function.

a. Protein deficiency

b. Protein excess

c. Nitrogen deficiency

d. Carbon excess

2. Janine is a 64-year-old woman who has recently increased her physical activity by walking more often and participating in an exercise class focusing on using light weights and resistance bands. Based on expert groups, what is the protein recommendation for older adults like Janine?

a. 0.8 g/kg/day

b. ~1.0–1.6 g/kg/day

c. 2.0 g/kg/day

d. 2.5-3.0 g/kg/day

3. Janine’s exercise instructor says she needs to spread her protein intake throughout the day to gain benefit. What does the latest research say about evenly distributing protein across meals to optimize synthesis?

a. There are several confirmatory studies that support higher 72-hour muscle protein synthesis with evenly distributed protein (~50 g/meal) versus a skewed pattern.

b. In Western meal plans, most protein is consumed at breakfast, saturating the ability for muscles to take up protein later in the day so eating more protein at breakfast is key to muscle building.

c. There is confirmatory evidence that there is a fixed “per meal ceiling” of protein such that too much protein at one meal harms the body’s ability to take up amino acids.

d. Total daily protein intake matters more than timing or distribution. Achieving adequate total daily protein, alongside physical activity – especially resistance exercise – is the primary driver of muscle health.

4. In the real world, individuals who adopt plant-based diets tend to consume less total protein than omnivorous counterparts. Many intervention studies demonstrate adequate protein intakes can be achieved with plant-based diets, emphasizing:

a. Total protein, Essential Amino Acid (EAA) content, and complementary sources.

b. Total carbohydrate, simple sugars, and fiber.

c. Total protein, total unsaturated fat, and calories.

d. Soluble fiber, insoluble fiber, and carbohydrates.

5. Soy’s consistent use as the comparator in “animal versus plant” studies is indicative of its gold-standard status as the plant protein of choice.

a. Soy is a high-quality, well-studied plant protein.

b. Soy has strong digestibility.

c. Soy has cardiovascular benefits.

d. All of the above.

6. Protein quality is determined by two major considerations, what are they?

a. The extent to which the essential amino acid content of the protein matches human physiological need, and its digestibility.

b. The extent to which the non-essential amino acid content of the protein matches human physiological need, and its ability not to be degraded by stomach acid.

c. The extent to which the branch chain amino acid content of the protein matches human muscle tissue needs, and its digestibility.

d. The extent to which the basic non-essential amino acid content of the protein matches human nitrogen needs, and its digestibility.

7. _________________ is the preferred method for evaluating protein quality for human nutrition. It remains the regulatory basis for protein claims in the U.S. under FDA regulations.

a. The Protein Digestibility-Corrected Amino Acid Score (PDCAAS).

b. Digestible Ingestible Amino Acid Score (DIAAS).

c. Indigestible Amino Acid Oxidation (IAAO) Score.

d. The Protein Amino Acid Completeness Score (PAAC).

8. According to the International Food Information Council (IFIC) April 2026 survey on Americans’ Perceptions of Protein & Protein Labeling, consumers rely on the following to make decisions when selecting protein containing foods:

a. Essential amino acid and digestibility of protein ingredients listed on the label.

b. Grams of protein, front-of-pack claims, and ingredient familiarity.

c. The PDCAAS listed on the product claims and the number of total calories.

d. The list of protein ingredients which clearly inform the average consumer about protein quality and digestibility.

9. Across PDCAAS and DIAAS measures, most soy foods provide high-quality, complete protein, supporting their role in meeting protein needs in a plant-forward pattern. What are some examples of how to apply the scientific concepts of delivering high quality and quantity protein into a realistic, plant-forward meal pattern?

a. Suggest simple substitutions, like adding edamame to salads, using tofu in stir-fries, or blending soymilk into smoothies, to make protein goals more achievable.

b. Suggest replacing all animal products, like meat and dairy, with soy products, focusing on delivering at least 10 g of soy protein per serving.

c. Suggest consumers read product labels for soy-based ingredients and locate PDCAAS and DIAAS listed on the package claims, looking for the highest scores.

d. Provide consumers with details regarding how the PDCAAS and DIAAS are derived, emphasizing the importance of identifying specific amino acids on the label.

10. Janine is coming in for her monthly nutrition consultation, bringing several food labels. She says she has been selecting foods with more protein but can’t always find the protein percent daily value (%DV) on food labels. Why is this?

a. Percent DV for protein is required only for products containing animal-based proteins.

b. Percent DV for protein on the label is mandatory, so this is a labeling error.

c. Percent DV for protein must be included on a food label only when a protein claim has been made.

d. Percent DV for protein must be included on a food label only if the protein ingredients are from soy.

11. Janine heard collagen is an important for improving aging skin. She has started eating cookies marketed as an “anti-aging snack,” containing peanut protein and collagen as the primary protein sources. Each cookie has 100 calories, and 10 grams of protein, with a %DV listed as 10%. These cookies are an example of__________.

a. A high-quality protein product with the benefit of collagen.

b. A food product high in functional protein sources which contribute positively to overall dietary intake.

c. A high protein food that helps address gaps in protein intake.

d. A “protein washed” product providing little nutritional value with protein added for marketing purposes.

12. Another of Janine’s food product labels for a cereal called “O’s” says, “plus protein.” She regards this as a healthy choice because it says, “plus protein” and “gluten free.” The total grams of added sugar are 18 g/serving. What is your opinion about this product?

a. Products labeled “protein plus” have ≥10% more protein than a reference product, but still may contribute to less protein than expected by the consumer.

b. Products with “protein plus” claims may create a health halo where they are perceived as nutritious despite having low overall nutrition quality.

c. Products labeled as “protein plus” have more than 20% more protein than similar products and are always healthy because they contain high quality protein.

d. A and B.

13. A new snack product labeled as “an excellent source of protein” contains soy protein isolate as its primary protein source and provides 20 grams of protein or 41% of the DV for protein. This product is an example of_________, which contributes positively to overall dietary intake.

a. A functional protein product.

b. A protein washed product.

c. A low-quality protein product.

d. A low-risk protein product.

Continuing Professional Education Credit