Eat Right Practice Exam

Which of these is a common characteristic of high-quality protein?

1. High sugar content

2. Rich in essential amino acids

3. High fat content

4. Low moisture

The correct answer is: Rich in essential amino acids

High-quality protein is characterized by its composition of essential amino acids that the body cannot synthesize on its own and must obtain from food. These amino acids are critical for various bodily functions, including muscle repair, immune function, and hormone production. Sources of high-quality protein, such as animal products (meat, dairy, eggs) and some plant-based proteins (like quinoa and soy), provide all the essential amino acids in adequate amounts. In contrast, options like high sugar content and high fat content do not pertain to the quality of protein itself and may not contribute positively to its nutritional profile. Low moisture content is also not a defining characteristic of protein quality; it may refer to the preservation state of protein-rich foods but does not impact their amino acid composition. Thus, the defining feature of high-quality protein is its richness in essential amino acids.