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NUTRITION > CH.7: PROTEINS > Flashcards

CH.7: PROTEINS Flashcards

1
Q

True or false: All cells in the body contain proteins.

A

True

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2
Q

Specific type of protein include:

________ protein in cartilage, ligaments, bones, hair , skin and nails

A

structural

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3
Q

Specific type of protein include:

________ proteins that enable muscles to move

A

contractile

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4
Q

Specific type of protein include:

________ proteins such as melanin determine color of eyes, hair, and skin

A

pigment

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5
Q

Specific type of protein include:

________ proteins that are needed for blood clotting

A

clotting

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6
Q

Certain XXXX are proteins. ______ are chemical messengers that regulate body processes and responses

A

hormones

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7
Q

________ compounds that speed up chemical reactions

A

enzymes

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8
Q

Function of Proteins include:

A

Transport

Fluid balance

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9
Q

Proteins are made of smaller units called ______ ____. There is 20 different XXXX found in the human proteins

A

amino acid

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10
Q

Each amino acid is composed of 3 Things

A

An amino (nitrogen)
R-group (side chain)
Acid Group

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11
Q

3 Characteristics of Essential Amino Acids

A

cannot be made by the body
must be supplied by diet
9 of the 20 amino acids

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12
Q

2 characteristics of Nonessential Amino Acids

A

can be made by the body

11 of the 20 amino acids

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13
Q

True or False: NEARLY ALL FOOD CONTAIN SOME PROTEIN BUT NO NATURAL FOOD IS 100% PROTEIN

A

TRUE

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14
Q

Protein quality:

HIGH QUALITY PROTEIN CHARACTERISTICS:

A

contain all 9 essential amino acids in amounts that support growth
most animal products
high quality plant foods

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15
Q

Protein quality: LOW QUALITY PROTEIN:

A

lacks or has inadequate amounts of 1 or more essential amino acid
most plant foods and gelatin

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16
Q

How are proteins made?

A
  1. cells assemble the 20 amino acids in specific sequences according to DNA manual
  2. Amino acids are then connected by PEPTIDE BONDS
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17
Q

_________ chains of less than 15 amino acids

A

Peptides

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18
Q

________ proteins made of more than 50 amino acids

A

Polypeptides

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19
Q

______ ___ ______: is an inherited condition that affects red blood cells

A

Sickle cell anemia

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20
Q

PROTEIN DENATURATION BY

A

heat
acidity
Alcohol
Physical agitation

21
Q

Protein digestion begins in the XXXXX

hydrochloric acid denatures proteins.

A

STOMACH

22
Q

The enzyme _______ digest proteins into smaller polypeptides

A

pepsin

23
Q

Polypeptides enter the ________.

A

Small intestine

24
Q

The enzymes _______ & ________ break down polypeptides into shorter peptides and individual amino acids

A

trypsin and chymotrypsin

25
Q

_________ occurs in the small intestine. Absorptive cells release enzymes that digest most small peptides into individual amino acids

A

Absorption

26
Q

Individual amino acids and some di and tripeptides enter absorptive cells where they are completely digested to ______ ____

A

amino acids

27
Q

PROTEIN DIGESTION AND ABSORPTION PROCESS:

A
  1. Stomach. Proteins undergo denaturation by stomach acid and partial digestion by pepsin
  2. Small intestine: the pancreas secretes protein splitting enzymes TRYPSIN AND CHYMOTRYPSIN
  3. Absortive cells, FInal digestion occurs.
  4. After being absorbed amino acids enter the portal vein and travel to the liver
  5. very little dietary protein is excreted in feces.
28
Q

Daily protein needs of healthy adults RDA

A

.8 g/kg body wt

29
Q

Proteins need increase during

A

periods of growth
pregnancy
lactation
recovery from illness and injury

30
Q

RDA FORMULA

A
  1. convert weight in Ibs to Kg 2.2 pound=1 Kg

2. multiply kg x .8

31
Q

Inflammatory response resulting when body’s immune system reacts inappropriately to a substance that is typically harmless

A

allergy

32
Q

True or false: Most food allergens are proteins that escape digestion and are absorbed as whole protein

A

true

33
Q

Protein rich foods include

A 
cows milk
eggs
peanuts
wheat
soybeans
fish and shellfish
34
Q

non proteins

A

food dyes

sulfites added to wine potatoes and shrimp

35
Q

Who develops food allergies?

A

people with family history
6% of children (mostly outgrow)
3-4% of adults

36
Q

Treatment of Food Allergies

A

Avoid
Read
Educate

37
Q

_______ Proteins found in wheat buckwheat barley and rye. Triggers inflammatory response in small intestine (celiac disease)

A

Gluten

38
Q

__________ (PKU) genetic disorder affect 1/10,000 infants caused by lack of enzyme that converts the amino acid XXXXX to another compound. Undiagnosed will develop into mental retardation FOLLOW STRICT VEGAN DIET

A

Phenylketonuria

39
Q

Recommendations for protein intake.

A 
Choose lean or low fat meat and poultry
EXTRA LEAN
Trim visible fat
more legumes
less animal proteins more plant proteins
40
Q

________ ______:mixing certain plant foods to provide all essential amino acids without adding animal proteins

A

Complementary combinations

41
Q

Amino acids often low or limiting in plant proteins

A

trytophan
threonine
lysine
methionine

42
Q

People who eat plant-based diets

A

VEGETARIANS

43
Q

Types of Vegetarians:

A

Lactovegetarian (milk)
Ovovegetarian (eggs)
LactoOvo veg (egg/milk)
Vegan (only plants)

44
Q

PROS OF VEGETARIANS:

A

weigh less
have less heart disease
often exercise more meditate, avoid tobacco and alcohol

45
Q

CONS OF VEGETARIANS:

A 
calories
high quality protein
Omega 3 fatty acids
Vitamin B-12 and D
Zinc iron and calcium
46
Q

Results from chronic lack of food or poor food choices

A

undernutrition

47
Q

_________ adequate energy intake but intake of high quality protein is low. EDEMA

A

Kwashiorkor

48
Q

________ Starvation—extreme weight loss

A

Marasmus

NUTRITION (12 decks)

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